Friday’s Few

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Hey Cats!

Happy Friday- we made it! After a busy week, I’m so ready for the weekend. Tonight and most of tomorrow, I will be volunteering with the Junior League at an event that gives Houston-area high school girls an incredible experience of finding a prom dress and accessories, along with self-esteem classes that empower them to be confident young women, all for free! I’m so excited! Also on Saturday night, my bestie Robyn is staying with me after her career fair, and it will be great to see her! Anyways, it’s been a jam-packed week, so here’s what I’m loving:

  1. Cat Clutch from ASOS

cat clutch

GUYSSSSSS. I need this. I saw it on Pinterest and lost my mind. I mean, can you imagine the conversation starters with this? “Cat’s out of the bag!” “Cat got your tongue?”. I’m sorry, this bag is just the cat’s meow. I’m sorry again. If I keep making cat jokes you may have to kick meowt. DONE I PROMISE. But really, how adorable is this straw clutch? It would be so cute for a night out, or for a trip to the beach! I need it. Right meow, not kitten.

2. Brussels Sprouts Pizza

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It happened. I found someone more obsessed with Brussels Sprouts than I am. This woman put them on a pizza. And it’s genius. I had to try this for myself this past weekend, and it was just the best. The sprouts with the onions and the creamy ricotta…ugh I loved it. Try this Brussels Sprouts and Ricotta Pizza from Recipe Runner if you’re brave enough! You will not regret it.

3. Jacks & JL

JL Jacks

Two of my favorite things combined! Jack Rogers has created a special pair of sandals for the Junior League, with 10% of the proceeds being donated back to the Association of Junior Leagues International to help women continue to make a difference in their communities. How great is that? Thanks Jack! P.S., a pair of Jacks are on my shopping list for this summer. If I don’t get these, I’m thinking about getting them in bone, cork, or Caribbean blue!

4. Taste of Streep

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Who does not love Miranda Priestly Meryl Streep? I stumbled upon this incredible Instagram account while creeping hard. No shame. You should follow it, because it consistently makes my day.

5. Bethenny is Back

bethenny-gif 2I forgot that the new season of RHONY premiered on Wednesday night until I turned my TV on. YAAS. Bethenny is back, and she knows it all.

I hope everyone has a great weekend! That’s all for meow!

 

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Recipe-Pizza Spaghetti Squash Boats

Hey Cats!

We’ve talked about how eating healthy was a big part of my life when I was in college, but unfortunately, I have fallen off the wagon since graduation. For some reason it has been extra hard to cook every night, so when I find healthy recipes that I love, I hang on to them!

I have a love-hate relationship with spaghetti squash. It usually sounds like a good idea at the grocery store, but then once I get home I realize that it’s a lot of trouble, and until now, I didn’t have a super delicious way to prepare it. A few weeks ago I was pushing my cart through Trader Joe’s and saw a spaghetti squash. “I haven’t made one of those in YEARS”, I said to myself, and tossed it in my basket without another thought. Then I got home and it was staring at me, asking me, “now what? Please not just garlic powder and cheese”. So I had to get creative. I scrolled through Pinterest for some inspiration, and came up with this pizza-inspired twice-baked squash.

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Here’s what you will need:

-1 spaghetti squash

-1 cup marinara sauce

-1/2 cup grated mozzarella cheese

-1 tbsp olive oil

-salt, pepper, and garlic & onion powder to taste

Here’s what you do:

  1. First, prepare your spaghetti squash. There are a few ways to do this, but you’ll want to cut it in half lengthwise and cook it in the oven for optimum boat shape. Be careful while cutting it, it’s a dangerous task, especially if you only have steak knives. Anyways, bake at 400 degrees for 30-45 minutes, or until it is soft to the touch.
  2. Once the squash is cooked, scrape the “noodles” of one half into a mixing bowl. You can prepare both, but this recipe is for those of us cooking for one! I wrapped the other half in foil and stuck it in the fridge for another day, and just followed the same recipe!
  3. Mix the olive oil, salt, pepper, garlic and onion powder into the squash.
  4. Then, mix in 1/2 cup of the marinara sauce and 1/4 cup of the cheese.
  5. Next, spoon the squash mixture back into the shell.
  6. Top with the remaining sauce and cheese, and broil until the cheese is brown and bubbly!
  7. Enjoy your boat!

This is a yummy, healthy dinner that’s pretty filling and will make you feel great about yourself. Unless you go overboard on the cheese, which is understandable. Plus, if you’re cooking for only yourself, you have dinner for two nights! Spaghetti squash might just be my friend after all.

Recipe- Mexican Pizza

Hey Cats!

I hope your week is off to a great start! I think it’s going to be a loooong week, but hopefully there will be pizza and other wonderful things at the end. Speaking of pizza, I may as well re-name this blog the Pizza Princess because I’ve been posting a new pizza recipe so often! It’s just that it’s so fun and easy to come up with new recipes, and obviously I have to share them with you. This weekend, my friends from college came to stay with me, and we made a delicious Mexican pizza for dinner Saturday night. It was so fun to cook with my friends, and the fact that it was delicious made it even better. This pie is very filling, good for a crowd. and reminds me of a flat enchilada. SO. GOOD. So enough chit chat, here’s the recipe.

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Here’s what you need:

-1 pizza crust (refrigerated, you know my rules)

-1 cup salsa

-1 lb hamburger meat

-1/2 of a purple onion, diced

-1 roma tomato, diced

-1/4 cup fresh cilantro

-1/4 cup frozen corn

-8 oz. queso fresco

-1/4 cup shredded cheddar cheese

-1/4 cup sour cream

-1 avocado

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Here’s what you do:

1. First, brown the hamburger meat in a skillet. You can season it with taco seasoning if you’d like, but we forgot to buy taco seasoning, so we poured a little salsa in the meat and added garlic and onion powder. Honestly, my friend Katie cooked and seasoned the meat, so I don’t really know what she did. So use your discretion. Make it taste like tacos.

2. Next, preheat the oven according to the directions on your pizza crust. I would suggest baking it a bit before you add the toppings, because our crust was a little undercooked in the middle!

3. Chop all your vegetables except for the avocado, and defrost the frozen corn in the microwave for 45-60 seconds. Set this aside.

4. Spread the salsa on the crust. We used a chunkier sauce, which made it more like pizza sauce.

5. Then, spread half of the meat on top of the sauce, sprinkle half of the tomatoes, corn, onions, and cilantro, and crumble about 1/4 of the queso fresco and cheddar on top.

6. Add a second layer of toppings, starting with the meat, then veggies, then cilantro and the majority of the cheese.

7. Bake for 12-15 minutes, until the crust is cooked and the cheese is melted.

8. Drizzle the sour cream on top. We did this by microwaving the sour cream for 30-45 seconds to make it a little thinner. You could also put it in a plastic bag and cut the tip off and pipe it on like frosting,

9. Finally, slice the avocado and space evenly across the pizza.

10. Cut into slices and share with your friends!

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It’s the perfect combination of my two favorite foods: tacos and pizza! Give it a try- I promise you’ll love it!

That’s all for meow!

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Recipe- Caramelized Onion and Kale Pizza

Hey Cats!

As you know, pizza is my latest obsession. Or should I say, making pizza is my latest obsession. And eating it. And talking about it. So all of it, pretty much. It’s my current goal to make all of my favorite meals into a pizza. Like most of my goals, I got started on this one right away and made a pizza inspired by one of my favorite pasta recipes. My sea-star shared this caramelized onion and kale linguine recipe from Camille Styles with me a couple of months ago, and I looooooved it. When I was looking for a pizza recipe, I couldn’t find one that I super loved, and my mind kept going back to the tangy onion and kale flavor combination. But I didn’t really want pasta, because you can’t freeze it like you can pizza, and I knew I was going to be gone most of the weekend. So I decided to make it into a pizza! I used the same caramelizing technique for the onions and kale, and used fresh mozzarella and pine nuts as well, only adding pesto for the sauce! And now I’m pretty sure that I’m a culinary genius, so stay tuned for my cookbook. Anyways, I’m excited to share this pizza with you!

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Here’s what you’ll need:

– 1 tube refrigerated pizza dough (I used a whole wheat crust- super yummy with this flavor combo!)

-2-3 tablespoons pesto, depending on your taste

-1 8-oz log of fresh mozzarella, sliced

-1/2 of a large purple onion, thinly sliced

-1/4 bunch kale, chopped

-2 tablespoons (or more) pine nuts

-Parmesan cheese

Here’s what you do:

1. Preheat the oven according to the directions on the package.

2. Next, chop the onions and kale, but keep them separated.

3. Spray a cookie sheet with nonstick cooking spray, and then spread the pizza crust evenly on the pan.

4. Next, spread a layer of pesto on the dough. I personally think that a little pesto goes a long way, so my layer was pretty thin.

5. Then, arrange the mozzarella slices on top of the pesto. I actually didn’t use the whole 8 oz, but I did make sure every inch was covered with cheese.

6. Pop the crust into the oven for 8-10 minutes, or until the mozzarella starts to get bubbly.

7. While the crust is in the oven, heat two tablespoons of olive oil in a skillet over medium heat, and then add the onions.

8. Saute the onions for ten minutes, then add 1/4 teaspoon of salt, reduce the heat, and cook for 10-15 minutes more until the onions are caramelized. I know this sounds like a loooooong time, but it’s worth it, I promise!

9. Once the onions are caramelized, add the kale. Cover and cook for 5-7 minutes until the kale is wilted, but still bright green. (This is where I made a mistake: I cooked the veggies wayyy too long and burned them. They were delicious, but ugly).

10. After the kale is cooked, spread the kale-onion mixture evenly on top of the melted mozzarella. Well, as evenly as you can. Then sprinkle the pine nuts and parmesan on top, and pop it back into the oven for about 5 minutes until the cheese is melted.

11. Cut the pizza into squares and enjoy!

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That’s all for meow!

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Recipe- Apricot Arugula Prosciutto Pizza

Hey Cats!

It’s Pre-Friday! That’s my new favorite way to refer to Thursday thanks to The Skimm. I feel like this week has gone by super fast- it seems like it was just the weekend yesterday! Speaking of weekends, one of my favorite things to do when I don’t have other plans is to make something new for dinner. It’s a long process that keeps me entertained for quite some time: I find a recipe, go to the grocery store, and then go home and make myself dinner! I know this makes me sound SUPER lame, but I promise I don’t do this like, every weekend. But I always find really great recipes, and I’m going to share my latest treasure with you!

I found this recipe in my Pioneer Woman cookbook, and I’ve been wanting to make it for a while. I had every intention of making it just as the recipe said, but the only fig spread I could find was about $6 for a tiny jar, and the other ingredients were getting pretty expensive, so I opted to use apricot jam instead! It turned out really delicious!

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Here’s what you’ll need:

– 1 pizza crust (I’m not actually Ree Drummond, so I didn’t feel obligated to make my own- I used a refrigerated crust!)

-1/2 cup apricot jam

-One 12oz log of fresh mozzarella

-8 oz prosciutto (I just found a small package in the deli section, pre-sliced and ready to go!)

– About 1 &1/2 cups of arugula

-Shredded Parmesan cheese

Here’s what you do:

1. First, roll out the pizza dough onto a slightly greased cookie sheet. Spread it out evenly until it reaches the edge of the pan, or as close as it will get.

2. Next, spread the apricot jam evenly on the crust, leaving a little space on the edge.

3. After that, slice the mozzarella into thin rounds, and place them all over the pizza.

4. Bake at 425 for 12-15 minutes, until the cheese is melted and the crust is cooked.

5. Then, place the prosciutto slices on top of the cheese. I tore a couple of mine into smaller pieces to make sure there was prosciutto everywhere. 

6. Next, pile on the arugula. I didn’t pile mine too high, because I knew I was going to have over half of the pizza left over, and I wasn’t sure how it would keep in the fridge (update: it was perfect! The arugula didn’t wilt or anything!).

7. For the finishing touch, sprinkle a little Parmesan cheese over the top of the pizza. Enjoy!

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I had to stop myself from not inhaling this whole pan by myself. The combination of the sweet apricot, creamy mozzarella, salty prosciutto, and spicy arugula is genius. It reminds me of my favorite pizza from Napa Flats in College Station: it’s date, prosciutto, and truffle oil and it’s also the perfect combo of sweet and salty. UGH so good. This pizza will change your life, I promise. You could whip this up for a night with friends, or you could make it for yourself and eat it for three days straight like I did! Either way, you can’t lose. Thanks again to Ree, my Aggie basketball bestie for the recipe!

That’s all for meow!

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Recipe-Spinach Ranch Pizza

Hey Cats!

Do you ever just sit in the line for the carwash on a Friday afternoon and think to yourself, “Well, I canceled all of my plans for this evening, I guess I should make a pizza.”? Because that happened to me a couple of weeks ago. As I sat in my car watching the rainbow foam wash away the layers of filth from my car, I scrolled through my Pinterest boards and eventually landed on this recipe for Spinach Ranch Pizza. I already had a few of the ingredients, and the ones I didn’t weren’t very expensive, and they were things I could use again, not like the time I bought sesame oil to make these really awful Asian noodles and ended up throwing it away when I moved out of my house.

I changed up the recipe just a bit- I used a store-bought pizza crust because that’s why they make them, and altered the ranch recipe a little as well. And let me tell you…this pizza changed my life. I could have eaten it all in one sitting, but I paced myself, mostly so I could enjoy it for lunch and dinner the next day, too. The ranch with the red onion and the spinach with the mozzarella is just genius, and since the ranch is fresh and made with Greek yogurt, it’s not too bad for you! UGH I just can’t get over it and it’s been like, over a week. I told pretty much anyone who would listen about it- some of them cared, some of them did not. “Oh my gosh, so the other day I made this pizza…” was my conversation-starter for roughly one week. But I don’t even care, because like I said, it changed my life. And in the words of my friend Ashley, “If someone tells you that a pizza is going to change your life, you eat that pizza”.

So without further ado, here’s the recipe to happiness:

You will need:

1 tube refrigerated pizza dough (I used a Pillsbury Artisan whole-wheat crust)

3/4 cup Greek yogurt (I bought 2 single-serving cups and used 1&1/2- it was a lot cheaper than buying a huge tub!)

3 Tbsp. minced chives or green onions (did you know they’re not the same- me either so I bought green onions.)

1 Tbsp. dried parsley (the original calls for fresh but I don’t have time for fresh herbs at this juncture of my life.)

1 tsp. dried dill

1 clove garlic, minced

1/2 tsp black pepper

1/2 tsp salt

3 Tbsp. buttermilk

1 small red onion, sliced thin

Fresh spinach, washed

1 bag mozzarella cheese, shredded

Here’s what you do:

1. First, pre-bake the crust according to the package directions, usually 6-8 minutes.

2. While the crust is baking, prepare the ranch. Mix together in a small mixing bowl the yogurt, green onions, parsley, dill, garlic, salt and pepper. You may need to taste it and adjust accordingly! Then, add the buttermilk, one tablespoon at a time until it’s thinner than Greek yogurt, but still spreadable. I added 2 tablespoons, but mine was a little too thick, so I would suggest 3!

3. Once the crust is finished, let it cool just a little. You can slice the onions while you’re waiting! I used about half of the onion, and cut it into thin half-circles.

4. Next, spread the ranch evenly over the crust. There will be quite a bit, so you should be able to cover everything!

5. Then, arrange the onion slices on top of the ranch. I did mine in rows, because I like symmetry and I wanted to make sure I didn’t get too much onion in one bite! Then, add the spinach. I covered the entire surface of the pizza pretty heavily, since it cooks down quite a bit.

6. After that, sprinkle the mozzarella generously over the top of the spinach. The recipe calls for 2-3 cups, and I just used an entire bag of shredded cheese, because it was Friday. And because I love cheese.

7. Bake for 8-10 minutes, or until the cheese is melted.

8. Serve with a Real Housewives marathon on the best seat on the couch. And try not to eat it all. But if you do, I won’t tell.

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That’s all for meow!

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