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Black Bean Quinoa Bowl with Cucumber Avocado Salsa

Black Bean Quinoa Bowl with Cucumber Avocado Salsa

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

I’m not lying when I tell you…this is my new favorite meal!

It’s SOOOO good.

Believe it or not, this recipe was supposed to be something else. When I went to make the recipe I originally wanted to make, I didn’t have ALL the ingredients on hand. Ugh. Don’t you hate when that happens?

Yes, I’m aware I have a food blog and should plan better but to be honest, sometimes I just DON’T FEEL LIKE grocery shopping.

REAL TALK.

Now, this doesn’t mean I don’t love mindlessly exploring other grocery stores when I travel (because I totally do!), I just hate going to the grocery store for ONE thing or for a quick run. Seriously, first world problems. I sound like a brat.

Whatever.

Whenever this happens (yes, it has happened before #notsorry), I actually prefer inventing something magical with what I have at home.

Enter this Black Bean Quinoa Bowl with Cucumber Avocado Salsa! Yep, this recipe was a mistake – a delicious one at that!

And I’m actually grateful that the other one didn’t pan out. So, here’s how I brought this to life. I wanted to make a quinoa bowl. I had quinoa. CHECK. I wanted to use black beans. I had that. CHECK. Next, on the list, I needed corn, tomato, and radishes and that’s when I was like NOOOOO. I could’ve sworn I had all that in my fridge.

Nope.

What I did have was lots of avocado (always), a cucumber, onions, and lime. So I made a Cucumber Avocado Salsa and let me tell you…it is outstanding! Just a few ingredients and mixed with everything else, well, it’s really the star of the show.

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

To bring the bowl full circle, I added sweet plantains. Honestly, I’m wondering if I should’ve added goat cheese too. Hmmm.

Enough babbling, go make this delicious recipe! You won’t be disappointed!

Can't wait to make this Black Bean Quinoa Bowl with Cucumber Avocado Salsa! #asassyspoonClick To Tweet


I hope you make it and LOVE it!

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!
Print
Black Bean Quinoa Bowl with Cucumber Avocado Salsa
Prep Time
15 mins
Total Time
15 mins
 

A deliciously healthy and protein-packed quinoa bowl mixed with black beans, fresh cucumber avocado salsa and sweet plantains!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1 can black beans drained and rinsed
  • 2 cups quinoa cooked
  • 8 slices sweet plantains* cooked
Cucumber Avocado Salsa
  • 1 large cucumber , peeled, seeded and cut into chunks (about 2 cups)
  • 2 Hass avocados , cut into chunks
  • 1/2 red onion , diced
  • 1/4 cup lime juice
  • salt
  • chopped cilantro leaves
  • 2 jalapeno chiles , chopped (optional)
Instructions
  1. Make Cucumber Avocado Salsa by adding cucumber, avocado, onions, lime juice, and salt (and jalapeno, if you want) into a bowl. Gently fold everything until well combined.

  2. To plate, add 1/2 cup of black beans, 1/2 cup of quinoa, sweet plantains, and cucumber avocado salsa. Serve and enjoy!

*You can buy ready-to-eat sliced ripe plantains at your grocery store's freezer aisle (Walmart has them)... OR you can buy green plantains and wait until they are very dark/ripe. You then peel and diagonal cut the plantains into 1-inch thick slices. Heat oil (canola or coconut oil) until medium hot. Fry the pieces for 2 minutes per side. Reduce heat to low and continue cooking, turning occasionally until they are brown. Transfer to a paper towel lined plate to drain. That's it! :)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Tequila Chili-Lime Shrimp Tacos

Tequila Chili-Lime Shrimp Tacos

Tacos with shrimp marinated in tequila, lime juice, cumin, chili powder and topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

If you were to bet me $100 to take a shot of tequila, I’d probably lose. I absolutely hate tequila. I know, right? WHO AM I. Seriously though, I went too hard in my younger years and now I just don’t care for it.

I don’t however mind cooking with it.

Case in point: Tequila Chili-Lime Shrimp Tacos!

These were pretty damn good. The shrimp is marinated in tequila, lime juice, cumin, and Trader Joe’s Chili-Lime Seasoning for about 15 minutes before pan fried to perfection. Have you tried TJ’s Chili-Lime Seasoning? SO GOOD. I’ve already used it way too much. I love it.

If you don’t have a TJ’s nearby, you can totally use chili powder.

You get a slight spicy with a hint of tequila. It’s like boozy shrimp! But better – because TACOS!

YASSS!

Whether it’s Taco Tuesday, Cinco De Mayo or just because, I highly recommend these bomb shrimp tacos.

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream! Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

Can't wait to make these Tequila Chili-Lime Shrimp Tacos! #asassyspoonClick To Tweet
5 from 1 vote
Tacos with shrimp marinated in tequila, lime juice, cumin, chili powder and topped with red cabbage, avocado, cilantro and a drizzle of sour cream!
Print
Tequila Chili-Lime Shrimp Tacos
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 pounds shrimp peeled and deveined
  • 1/3 cup tequila
  • 3 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder (or you can use TJ's chili-lime seasoning)
  • salt and pepper to taste
  • 12-14 corn tortillas warm
  • red cabbage thinly sliced
  • avocado diced
  • cilantro roughly chopped
  • sour cream for drizzling
  • 2 scallions sliced
Instructions
  1. In a bowl, combine tequila, lime juice, cumin, and chili powder. Add salt and pepper to taste. Mix well then toss shrimp in marinade. Place in the refrigerator for 15 minutes.

  2. Remove shrimp from refrigerator and pan fry for 2-3 minutes, or until bright pinkish orange. Set cooked shrimps aside.
  3. Divide red cabbage, shrimp, avocado, evenly among the warm tortillas. Drizzle with sour cream and top with scallions. Serve immediately. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Tacos with shrimp marinated with tequila, lime juice, chili powder then topped with red cabbage, avocado, cilantro and a drizzle of sour cream!
Cuban-Style Deviled Shrimp (Camarones Enchilados)

Cuban-Style Deviled Shrimp (Camarones Enchilados)

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!

In 1975, my mom bought a Cuban paperback cookbook, which is now in shreds. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.

I now have the cookbook taped up in my kitchen!

Every year for Easter Sunday, while other families are making ham and deviled eggs (ew, they’re gross, sorry not sorry), we enjoy camarones enchilados. It’s become a tradition!

This recipe for Deviled Shrimp is made Cuban-style but it actually reminds me a lot of jambalaya. Sure, jambalaya has sausage which this doesn’t but it has the same kind of spicy!

Shrimp Creole, deviled shrimp or whatever you call it, is very easy to make and perfect for large crowds or even a weeknight meal! Vitamin-rich veggies, Cuban spices, and low fat shrimp. Can’t get any better than that!

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!

Personally, I think it’s best served over rice. The rice soaks up the sauce and it’s just OH SO GOOD. This year, we served it over jasmine brown rice. Perfection!

You can also serve it with white rice, angel hair spaghetti or even make tacos with it too. I absolutely love when my mom makes this recipe and now I’m sharing it with all of you. <3

I hope you make this and you LOVE it!

 

5 from 2 votes
Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!
Print
Cuban-Style Deviled Shrimp {Camarones Enchilados}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados). Perfect for special occasions or weeknight meals!

Course: Main Course
Cuisine: Gluten-Free, Low Carb, Low Sugar, Whole30
Servings: 6 servings
Author: Jamie Silva
Ingredients
  • 2 pounds shrimp , peeled and deveined
  • 4 tablespoons extra virgin olive oil
  • 1 small onion , chopped
  • 4 cloves garlic , minced
  • 1 large chili pepper , chopped
  • 1/2 cup pimentos , chopped
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 can tomato sauce , 12 oz (check label for funky ingredients)
  • 1/2 cup dry cooking wine (you can sub with vegetable stock)
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
Instructions
  1. In a large pan, add oil and sauté shrimp for 2 minutes. Add onions, garlic, and chili pepper. Cook for 4-5 minutes. Do not overcook the shrimp!

  2. Add pimentos, bay leaf, parsley, tomato sauce, wine (or stock), vinegar, salt and pepper. Stir and allow to come to a boil. Cover and reduce heat to low.

  3. Simmer for no more than 20 minutes. Remove from heat and serve over rice or with veggies.

Adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!
Healthy Chicken & Shrimp Paella

Healthy Chicken & Shrimp Paella

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

You know how I’m always saying that you should have cooked rice in the fridge?

THIS IS WHY.

Well, not exactly THIS but it’s a great example. See, this DELICIOUS healthy chicken & shrimp paella comes together in just 25 minutes if you have cooked rice in your fridge.

25 MINUTES.

Life cannot get any better than that!

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

This super easy paella recipe is great for special occasion or even a quick weeknight meal! I used my favorite cast-iron skillet which I highly recommend. Btw, the leftovers taste even better! Hello meal prep. ;)

You can completely customize this recipe as you wish. Add only chicken, if you don’t like shrimp. Use shrimp, if you don’t like chicken. You can also use other types of seafood too – scallops, mussels, clams. I mean, I could be here all day talking about seafood, as I’m sure you know. I will say though, the use of turmeric, smoked paprika, and chicken broth is what really gives this recipe its AMAZING flavor.

Imagine telling your fam or spouse, “Dinner’s ready and it’s paella!”

You’ll get ALLLL the mad props. Add this recipe to your to-do lists. You can thank me later.

Can't wait to surprise my fam with this Healthy Chicken & Shrimp Paella! #asassyspoonClick To Tweet

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

I hope you make this and LOVE it!

5 from 1 vote
A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Print
Healthy Chicken & Shrimp Paella
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 tablespoons coconut oil
  • 1/3 red onion , diced
  • 1 garlic clove , minced
  • 1 pound chicken breasts , cut in cubes
  • 1/2 pound shrimp , peeled and deveined
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 small tomato , diced
  • 1 cup low sodium chicken broth
  • 1/3 teaspoon turmeric
  • 1 cup frozen peas
  • Fresh lime juice , cilantro or parsley for garnish
Instructions
  1. In a skillet, melt coconut oil on medium-high heat. Add red onion and minced garlic. Cook until the onions are browned and translucent.
  2. Add chicken and cook for a few minutes then add shrimp. Cook for a few minutes. (It's ok if both are a little pink, they will continue to cook as you add the rest of the ingredients). Add paprika, salt and pepper. Stir.
  3. Next, add brown rice and tomatoes. Stir and reduce to medium heat. Add chicken broth and turmeric. Simmer and cook for 3 minutes.
  4. Lastly, add frozen peas and stir. Allow the paella to simmer for about 5 minutes, then garnish with cilantro, parsley, and/or lime juice. Enjoy!

Inspired by Kevin of Fit Men Cook (he's the best!)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Spicy Tuna Steak Burgers with Wasabi Mayo

Spicy Tuna Steak Burgers with Wasabi Mayo

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Anyone here a sushi fan?

Meeeee!

I love sushi SO much. Spicy tuna fan over here! I also love eel rolls and sashimi. Mmmm. To-do list: order sushi later.

As much as I love sushi however, I’ve never actually attempted to make it at home. I feel like I would make a total mess of myself. Rather leave that to the pros, tbh. Instead, I opted to make these Spicy Tuna Steak Burgers!

Sure, there’s no rice but there’s wasabi! And in case you’re wondering, they are just as flavorful as you’d expect.

I mean, look at these bad boys!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

These Spicy Tuna Steak Burgers come together pretty easily.

All you have to do is grab some fresh tuna from your favorite grocery store. You can even use frozen tuna steaks. Just make sure you follow the thawing instructions before adding them to the food processor. Add the spices, sesame oil, soy sauce and pulse until you get a ground mixture.

Make patties, refrigerate them for a bit then pan fry with a little bit of olive oil for a few minutes.

That’s all folks!

These burgers are a great alternative to a regular meaty burger. If you’re looking to spice things up (literally, they are spicy!), make these!

You can serve these with sweet potato fries, roasted potatoes, or even a simple salad.

Can't wait to make these Spicy Tuna Steak Burgers with Wasabi Mayo! #asassyspoonClick To Tweet

 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

I hope you make these and LOVE them!

 

5 from 1 vote
Print
Spicy Tuna Steak Burgers with Wasabi Mayo
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Turn fresh tuna steaks into simple, delicious burgers made with sesame oil, soy sauce, spices, tomato, onions, avocado, and wasabi mayo! A 20-minute meal!

Servings: 2 servings
Author: Jamie Silva
Ingredients
  • 3/4 pounds tuna steak , cut in cubes
  • 2 scallions , thinly sliced
  • 2 teaspoons sesame oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • Juice from 1/2 lime
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 2 hamburger buns
Toppings
  • Tomato
  • Lettuce , spinach, baby greens
  • Onions
  • Avocado
  • Wasabi Mayo (store-bought or see notes for quick recipe)
Instructions
  1. Place cubed tuna, scallions, sesame oil, soy sauce, cumin, red pepper flakes, lime juice, salt and pepper into a food processor. Pulse until ground.
  2. Form ground tuna mixture into patties and place them in the refrigerator for at least 10 minutes. It’s easier to handle when they have firmed up a bit.
  3. In a nonstick skillet, heat olive oil on medium heat. Cook patties for 3-4 minutes on each side, until the pink parts turn white. Serve on a bun with desired toppings. Enjoy!

Wasabi Mayo - 1/2 tablespoon wasabi powder, 1 teaspoon lime juice, 3 tablespoons mayo

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Crispy Chicken Tacos {Vaca Frita Style}

Crispy Chicken Tacos {Vaca Frita Style}

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

You ever have one of those days where you’re hungry and the last thing you want to do is get fancy with dinner?

Me too! ALL. THE. TIME. Especially after being on the road, stuck in traffic, for what feels like an eternity.

UGH.

Enter these quick, easy and crispy chicken tacos!

This is one of my favorite cooking hacks. On those days when you either don’t feel like cooking, come back from a vacation or have leftover chicken and have no idea what to do with it, you shred it and crisp it up with some onions, add black beans and tortillas and… voilà, dinner’s ready!

For me, crisping up chicken in a skillet is called vaca frita style. So easy to make!

What does vaca frita style mean?

Vaca frita literally translates to “fried cow”. Vaca frita is a Cuban dish made with shredded beef, like flank steak, marinated overnight in lime juice, sour orange and spices and then pan fried with onions until crispy. For reference, see my vaca frita sliders.

Making chicken vaca frita style is basically the same concept except you’re using chicken instead of beef. In this context/recipe, vaca frita is used as more of the cooking style for the chicken than an actual crispy beef dish.

And let me tell you, it is just as delicious! Crispy chicken with sautéed onions and black beans is a classic Cuban dish too called Chicken Vaca Frita. Confused yet? Hope not! I’d be more than happy to explain. Just drop me a note. :)

Of course, to keep things fun around here, I couldn’t JUST make chicken vaca frita. I turned them into tacos! Make sure you charr the tortillas a bit in a skillet before serving. Seriously, it’s a game changer.

These crispy chicken tacos with sautéed onions, black beans and a twist of lime makes this dish the perfect quick meal for any day of the week!

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

Check out the recipe!

Don't know what to do with leftover chicken? Make these Crispy Chicken Tacos! #asassyspoonClick To Tweet

 

5 from 3 votes
Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!
Print
Crispy Chicken Tacos {Vaca Frita Style}
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Using leftovers or shredded rotisserie chicken, make these Crispy Chicken Tacos, vaca frita style, topped with sautéed onions and black beans!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 cups chicken breast (leftovers or store-bought rotisserie, shredded)
  • 1/2 medium onion sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/2 can black beans (about 7 oz)
  • 8 corn tortillas
  • Lime wedges
  • Optional Toppings: avocado, cheese, diced tomato, sour cream, shredded red cabbage, cilantro
Instructions
  1. In a large pan, add olive oil and sauté onions until translucent. Add shredded chicken to the pan and fry for about 10 minutes, until brown and crispy. Remove from pan.

  2. In the same pan, heat up each tortilla for about 1-2 minutes per side or until lightly charred.

  3. Assemble the tacos by adding the shredded chicken with onions first, then top with black beans (and additional toppings, if desired). Serve with lime wedges.


I hope you make these and you LOVE them!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

 

Want a FREE weekly meal planner printable plus BONUS meal prep tips? Get it here!

Thank you for being here! <3

 


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Prosciutto Pizza with Arugula + Mozzarella

Prosciutto Pizza with Arugula + Mozzarella

Thin-crust pizza brushed with garlic basil olive oil, topped with shredded mozzarella cheese, thinly sliced prosciutto, & arugula.

Friday nights as a kid were my favorite day of the week. Why? Because not only did I get to hang out with my favorite cousins, it was also PIZZA NIGHT!!

Seriously, I was (still am) such a BIG pizza lover. Pizza is one of those foods that even if it’s bad, it’s still good.

Am I right!?

Depending on where I go, I like to try different types of pizza. If I’m going to an authentic NY style place, I want cheese please. Only cheese.

Stuffed crust? Pass. Hawaiian pizza? YES!

If there’s prosciutto arugula on the menu, that’s a winner too! I love thin crust pizzas the most. Sorry Chi-town, I just can’t get behind that Chicago style pizza. It has too much…well, everything!

I’m all about thin crust which is exactly what I’m sharing today – thin, crispy, crunchy, and delicious. Brushed with olive oil, garlic, salt, pepper, and basil, I swear this thin crust prosciutto pizza is PERFECTION.

I definitely plan on making other varieties but for now – I hope you make this and you LOVE it!

 

Homemade thin-crust pizza brushed with garlic basil olive oil, topped with shredded mozzarella cheese, thinly sliced prosciutto, & arugula.
Print
Prosciutto Pizza with Arugula + Mozzarella
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Thin-crust pizza brushed with garlic basil olive oil, topped with shredded mozzarella cheese, thinly sliced prosciutto, & arugula.

Servings: 1 pizza
Author: Jamie Silva
Ingredients
  • 1 your favorite pizza dough
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • 1/4 teaspoon basil
  • salt and pepper
  • 1/2 cup shredded mozzarella cheese
  • 2 cups baby arugula
  • 2 ounces thinly sliced prosciutto
Instructions
  1. Preheat the oven to 450 degrees F.

  2. On a floured surface, roll out the dough to desired thinness. Transfer to a cast-iron skillet.

  3. Brush the entire crust with the olive oil, garlic, basil, salt and pepper to taste. Top with the shredded mozzarella and place in the oven.

  4. Bake until the cheese is golden and bubbly, about 15-20 minutes. Remove the pizza from the oven. 

  5. Top the pizza with the prosciutto first and then the arugula. Let the pizza cool for about 5 minutes before slicing and serving. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Slow Cooker Honey Whiskey BBQ Pulled Pork

Slow Cooker Honey Whiskey BBQ Pulled Pork

Sweet, boozy, easy-to-make homemade honey whiskey barbecue sauce on top of smokey, slow cooked shredded pulled pork. Practically cooks itself!

Brace yourself for the most scatterbrained post on this blog. Ready?

1. Over the weekend, I went to an Italian restaurant with my bff. A hole in the wall and, a total Yelp find! My favorite kind of places. I’m not a HUGE fan of Italian food because too much cheese makes me sick. I know right? I’m so weird. Adding seafood though makes me love Italian food to the fifth power. What did I order? Spinach fettuccini in a creamy lobster sauce tossed with shrimp and mixed mushrooms. IT WAS AMAZING! Oh and my bff had the ravioli stuffed with gorgonzola cheese and pear with figs and marsala wine. Also, amazing. Maybe I should try to recreate these dishes. What say you?

2. After cleaning out my camera roll on my phone recently, I found SO many pics that never made it to the ‘gram. My Instagram game’s been strong lately! My personal account, anyway: @holajme – follow me!

3. Have you updated your iPhone to the new iOS 10 yet? SO FUN. You can draw, send confetti, post stickers, react to speech bubbles, GIFs! ALL THE GIFs! As if we needed anymore distractions, ya know. I couldn’t imagine being a kid during this era. I would have probably flunked out of school!

4. My Snapchat feed was FULL of Kanye concert snaps this weekend. Made me regret not buying tickets. Yes, I’m a Kanye fan. I ain’t sorry! I love his crazy ass. Today, I was listening to “Last Call” from The College Dropout album. Great song, it’s 12 minutes long! What are your music favorites lately? I feel like music, in general, is hanging by a thread. Maybe it’s just my old age showing…

5. Who are your favorites on Snapchat? I follow so many people but there’s always room for more entertainment! Let’s exchange notes. ;)

Sweet, boozy, easy-to-make homemade honey whiskey barbecue sauce on top of smokey, slow cooked shredded pulled pork. Practically cooks itself!

“You’re as smooth as Tennessee whiskey, you’re as sweet as strawberry wine…”

Yes, I’m also a country music fan. Such extremes, huh?

Honey whiskey is one of my favorite spirits. Since I love to experiment in the kitchen, cooking with it was calling my name!

In the past, for BBQs, we’ve made our own bootleg version of this BBQ sauce by just grabbing store-bought barbecue sauce, adding honey whiskey, and mixing it all up.

To my surprise, after reading this, it appears that even the big boys do this same hack. Who knew!? From the same article, I also learned that the magic formula for homemade BBQ sauces is tomato base + sweet + salty + spicy + smoky + acidic.

As soon as I finished reading this, I went straight to the kitchen to try it out!

Since pulled pork is one of the staples in my kitchen (see spicy BBQ pulled pork + cuban-style pulled pork aka lechón), I decided to make this Honey Whiskey BBQ sauce for yet another pulled pork recipe. I just can’t get enough!

Hope you make it this week and you LOVE it! (more…)