Prosciutto & Carmalized Onion Pizza

What do you get when you have cheese...

proscciutto...
and carmalized onions?

A very delicious pizza!

After returning from a work trip with no groceries, I stared into my desolate fridge. The only thing in there, besides my Brita, was some prosciutto, a block of toscano cheese and a block of pecorino romano cheese. I pulled a rice pizza crust from the freezer and thought to myself "I can make something with this...? Maybe?"

A quick Google search later I found myself drooling at The Pioneer Woman's blog. I knew what I'd be having for dinner!

The combonation and flavors of this pizza were amazing! Although I'm typically a "veggie" type of girl when it comes to pizza.


Enjoy!

Faux-Pho

As the weather gets chillier something spicy and warm always make a great dinner. In an effort to save money, I made this faux-Pho using food I already had at my home.

I started boiling water and preparing rice noodle for two people to package directions. In a separate pan, bring one - 32 oz carton of veggie (or chicken or beef) stock to a light boil. Once veggie stock is at a light boil toss in 10-12 large shrimp and cook until pink throughout. Divide broth and shrimp into two large bowls. Fill each bowl with half the rice noodles and then top with bean sprouts, jalapenos, fresh basil and sriarcha to taste. A quick, warm and filling meal is ready to be eaten!

Enjoy!

Bacon and Caramelized Onion Dip

I have always been a big fan of onion dip. In fact, I'm pretty much a fan of all types of dips. I'll take chips and dip over dessert any day! When I saw Caramelized Onion Dip on Nicole's blog awhile back I knew I was gonna have to try it. My first attempt was a "healthier" version which I made just using the caramelized onions and Greek yogurt. It was pretty tasty and fairly healthy when eaten with veggies instead of potato chips.

It was so good that I decided I needed to make it again this past weekend, only when I had this great thought, I happened to be frying bacon. See where I'm going with this? Bacon + caramelized onions = pure awesomeness!

Bacon and Caramelized Onion Dip
5 strips bacon (I prefer uncured)
1 large sweet onion
1/2 tsp cayenne pepper
1/2 tsp paprika
4 0z cream cheese (half block)
1 cup sour cream or Greek yogurt
3 tbs mayo

Place cream cheese in a large bowl and allow for it to soften to room temperature while preparing. Next, thinly chop onion.

In a large skillet, cook bacon until crunch and brown. Remove bacon from skillet once it is cooked and place on paper towels. Pour bacon grease into a jar leaving about 2 tbs remaining skillet. Add onions and seasonings and cook slowly over medium low heat stirring occasionally. Add more bacon grease if needed. Cook 20-30 minutes until onion in brown and caramelized.

Once onions are cooked allow them to cool slightly. Add onion and crumbled bacon to bowl with cream cheese. Slowly begin to work in onions and bacon using a rubber spatula. Add sour cream and mayo and combined until well mixed. Serve immediately or chill to eat later.

This is definitely a must for the next time you have company or watch football this fall!

Enjoy!

Shaved Fennel, Garbanzo Beans, and Avocado Salad

It may be Fall in most parts of the country, but here in Vegas it still summer. Sunny, 80 degrees and the pools still open! I wanted something light and refreshing for lunch the other day and came up with this quick salad.

A bed of field greens, shaved fennel, garbanzo beans and fresh avocado. For the dressing I used equal parts of lemon juice, evoo, white balsamic vinegar, and salt & pepper to taste. Perfect as meal or as starter.


Enjoy!

More Everything but Kitchen Sink Salads

With so many salad options, here's another "everything but the kitchen sink" salads. Todays choice is a bed of lettuce topped with roasted brussel sprouts, eggplant and sweet potatoes. Also has some fresh heirloom tomatoes and roasted turkey. Here are a few more of my favorite salads here, here and here!

Something Kind of Different Salad

This week is salad week here at How the Cookies Crumble. Salads don't have to be the same old boring tomatoes, onions and cucs. One of the best ways to keep salads appealing is mixing up the ingredients.

For this salad I just used some random leftovers from the fridge and it turned out amazing! Black beans, fresh corn, sweet peas, banana peppers and a leftover grilled chicken breast. Here and here and here are a few more of my "everything but the kitchen sink" salads for more inspiration.

Enjoy!

Grilled Tofu

I have been thinking about grilled tofu ever since I saw on the Vesta Grill menu when I was in Denver earlier this summer. There was something simple about the charred seasoning of the grill adding simple flavor to tofu that just inspired me.

To begin, I started with extra firm tofu and pressed it between two plates to squeeze out any excess liquid. I sliced the tofu length wise and then cut it into strips about 1 inch thick. I then whipped up a quick marinade of soy sauce, tamari, and a little brown sugar and let the tofu soak on each side for about an hour in the fridge.

Once the tofu had a good marinade, I threw it on the grill on medium heat cooking for about 15-20 minutes on each side. The result was crisp and flavorful on the outside and warm and tender in the middle. Serve over a salad or with your favorite dinner sides. Or if you're inspired by the Vesta Grill version, serve with several of your favorite dipping sauces!