After a bummer recipe last week, I was more than ready to get back in the kitchen and get cooking, and fortunately, the long weekend allowed me to do just that.
This weekend, I made two recipes (overachiever!). Yeah, I splurged on a few things because of the Golden Globes. I like to have good food when I watch my red carpet and award shows. I can be a little bit of a diva about it.
So here’s what I made!
Recipe 1: Caramelized Onion & Prosciutto Pizza (Tasty Kitchen)
- 1 whole Pizza Crust
- 2-4 tablespoons Olive Oil
- 1 – 1/2 whole Large Red Onion, Halved And Thinly Sliced
- 1/8 – 1/4 cups Brown Sugar
- Kosher Salt To Taste
- Parmesan Cheese, Grated
- 8 – 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
- 4 – 8 slices Prosciutto (more To Taste)
Preheat oven to 500 degrees (I preheated to 450.)
Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes (about 4-8), or until onions are brown and cooked. Set aside.
Roll out pizza dough. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.
Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.
Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.
Verdict: This was insanely, insanely delicious. I just cannot rave about this enough. I marked in italics some adjustments I made to the recipe (I don’t like the onions too sweet) but I just really loved it. Flavorful, especially the Parmesan addition, and it was SO easy. I absolutely, 100% will make this again and highly recommend it!
Recipe Two: Fish Tacos with Lime-Cilantro Crema (Cooking Light)
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds red snapper fillets (I used tilapia and it was just as good)
- Cooking spray
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage
Preheat oven to 425 degrees.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
Verdict: Also tasty! One key piece of the dish is to heat the fish to room temperature or slightly warm. The spice rubbed on the fish is really delicious (especially because tilapia isn’t super flavorful) and the crema isn’t heavy or too limey, which is nice too. And knowing how good it can taste with fat free mayo and sour cream gives me plenty of ideas for other sauces!
Did anyone else do any baking or cooking this weekend? What are your favorite recipes lately?