Browsing Tag



Scotty 2 Hottie

May 14, 2014


One of J and my favorite date night spots is a place called Oak & Rye… sadly we have spread the word TOO well and have a very hard time getting in there in a timely matter now (le sigh).

We love pretty much everything on their menu, but we both agree the “Scottie 2 Hottie” pizza takes the cake.  So when we can’t eat the real stuff, I did the next best thing, and tried my hand at a easy, make-at-home version that can tide us over until we are willing to wait out the hour+ wait.


Scotty 2 Hottie

  • Premade pizza dough (or make your own… I’m not that ambitious)
  • Pizza Sauce
  • Sopressata (you can get this at most artisan grocery stores or Italian delis – but pepperoni does the trick too!)
  • Mozzarella (I use a log, not shredded)
  • Basil
  • Sliced pepperoncinis
  • Honey
  1. Prebake the crust for 10 minutes at 475 degrees (or according to the dough’s instructions) until golden brown (I feel like in the movies that they always put toppings on raw pizza dough – DON’T DO IT. I always end up with raw pizza… yuck).
  2. Remove crust from oven and top with pizza sauce, sliced mozzarella and Sopressata.
  3. Bake 5 more minutes or until cheese has melted.
  4. Remove from oven and top with basil leaves and drained pepperoncini slices.
  5. Bake pizza for 2-3 more minutes.
  6. Remove pizza from oven and drizzle with honey.
  7. Serve hot and enjoy!

* the key to ingredient amounts is totally up to preference… just beware the pepperoncini’s have a bit of heat, so use less if you prefer more mild food














Weekly Menu #16

September 23, 2013

Some yummy menu ideas to use up your end of summer produce!

Spicy Soba Noodles and Tofu with Peanut Sauce

spicy soba noodles with peanut sauce

SO easy and even more delicious! It is s great cold for lunch the next day too! spicy soba tofu with peanut sauce

Chicken Flautas in a Roasted Tomatillo Broth

Chicken Flauta

These were amazing and the recipe makes quite a few… I prepared half of them and froze the other half.  Always love a 2 for 1 meal 🙂

Flautas with Tomatillo Broth

Baked Chicken Parmesan

Chicken Parm

A yummy and healthier alternative to fried chicken parm!  I added sliced cherry tomatoes and a sprig of basil on top for a fresh finish!


You Say Tomato…

September 4, 2013

Farmers MarketAnyone who knows me knows I hate tomatoes… so how could it be that I’m buying tomatoes ON MY OWN ACCORD lately?! Enter – heirloom tomatoes.  Something about them is so appealing, and the sweetness of them makes it hard to deny how tasty a summer treat they are!  Here is how I’ve been enjoying the produce lately…

Roasted Tomato Crostini

Honestly I’ve been making roasted tomatoes weekly and enjoy them over ricotta and sprinkled with basil.  I tried a fun variation this weekend of a crostini lightly brushed with a garlic clove and topped with warm goat cheese and a balsamic reduction.

How to Roast Tomatoes:

  1. Wash cherry tomatoes (can do with any kind, but I like smaller, sweet ones)
  2. Spread out on a baking sheet and drizzle with olive oil (optional)
  3. Sprinkle with salt and pepper (Maldon sea salt will change your life)
  4. Roast at 400 degrees for 30 minutes or so (keep an eye on them, because it depends how many you use/how hot your oven gets, etc. – you want them blistered but not burnt)


I also love a great caprese salad.  Want to elevate it? Substitute mozzarella for buffala mozzarella or burrata (your life will be changed).

Caprese Salad

  • Sliced heirloom tomatoes
  • Sliced basil leaves
  • Mozzarella cheese
  • Balsamic reduction/olive oil
  1. Slice tomatoes
  2. Season with salt and pepper (once again, I HIGHLY recommend Maldon sea salt)
  3. Tear pieces of basil and sprinkle atop tomatoes
  4. Place a portion of cheese on top of tomatoes (you can slice mozzarella into smaller pieces, burrata can be torn in half and served in the center)
  5. Drizzle with balsamic reduction and/or olive oil.