My Taste Buds’ Soul Mate: Spinach Artichoke Pizza

I wish I could describe to you the love I have for this pizza. I love it almost as much as truffle oil. Almost. And for any other pizza lover out there (or foodies, or even those who don’t really love food but you of course need to eat – aka EVERYONE) this pizza is for you.

  • 1 cup heavy cream
  • ½ cup butter
  • 2 tbsp cream cheese
  • ¾ cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1½ cups mozzarella cheese, shredded
  • 1 pack of frozen spinach
  • 1 can of drained artichoke hearts, chopped
  • 1 tubes of pizza crust (I tend to use Pillsbury, but anything works)

Preheat the oven to 425 degrees and cook the crust according to the directions on the tube. Then in a medium saucepan on low heat add all of the creams – heavy cream, butter, and cream cheese.  Add in the parmesan and garlic powder and let simmer for 15 minutes, occasionally stirring. 

In the meantime, cook the frozen spinach. Once cooked and drained, add it to the simmering sauce. When it’s fully combined, spread on to the pizza crust, and top it with the artichokes and mozzarella. Bake for 15 minutes/ until the cheese is golden brown. Last step – fall in love with the deliciousness.

Artichoke spinach pizza

Happy Eating, XO

Truffled Crostini

Now, you all know our obsession with anything truffle and I was lucky enough to get an assortment of truffle goodies from Jess for Christmas. Ranging from truffle salt, to truffle honey, to actual black truffles themselves. I was so excited to see all the unique dishes I could make with my new treats & did a quick experiment for this Saturday night’s wine induced festivities. See below for my quick, no cook appetizer/snack that was almost finished before I could post the photograph to our Instagram account! Make sure you like the photo, especially because my friend Caitlin’s Kate Spade salt & pepper shakers are the star of the show 🙂

  • Store bought (obvi from Trader Joe’s, like I shop anywhere else) toasted baguette chips (the base of the crostini).
  • Marscapone cheese (you can actually use ricotta cheese as well, but I had left over marscapone in the fridge and so I just used that vs. making a trip to the store). I smeared about 1 tbsp. on each piece.
  • Truffle honey (the smallest drizzle you can do, since the truffle is a very strong flavor. I used the back of the tablespoon I was using for the cheese to drizzle a tsp. worth of the honey on each piece).
  • Blackberries (I suggest cutting them in half because of the way they will fit on the crostini & you don’t want the fruit to over power the other flavors).

I add a pinch of sea salt and black pepper before adding the halved berry on top. It’s just that easy! No cook apps are my fav. They are quick to put together, require minimal clean up, and are also easy to transport.

Happy Eating, XO.

Easy Peasy Crock Pot Chicken

I don’t know about you, but with this weather I’m really not inspired to do any heavy duty cooking. I want a simple meal I can throw together so I can get back to curling up on the couch. And because of my “curling up” habits, I haven’t been to the store recently. Well as they say, necessity is the mother of invention. I scavenged my cabinets for items that seemingly go together, threw these five ingredients in a crock pot and let it sit on low for 7 hours. Minimal effort for a delicious meal. Not to mention it made my house smell like I had been slaving over a hot stove all day – bonus!

  • 1 pack of cubed chicken
  • 7 oz. of Italian dressing
  • Parmesan cheese
  • 4-6 mini potatoes scrubbed & cut in half or wedges
  • 1/2 bag of mini carrots

I layered the ingredients in the way they’re listed, because I thought “the chicken should be on the bottom to cook!” But honestly, it really doesn’t matter how it’s all thrown in. Do it however you want, go crazy!

Crock pot chicken

Happy Eating, XO.

Foodie Fav: Six Penn Kitchen

So over Thanksgiving I was disappointed that my HS wasn’t hosting a 10 yr. reunion (ok let the old jokes begin, I’m ready for it). Anyway, being the pseudo social coordinator of the group I decided to throw together a dinner with all my favorites from high school in an attempt to have our own little reunion (even though we all still hung out often, but you know: any excuse to dine out!) I wanted to go somewhere new, but also somewhere nicer than your average dinner spot. Pittsburgh downtown isn’t as large as most cities, but is known for its great arts scene. When people are out soaking up some culture they tend to dine out, so you get the point, the restaurant world is very up & coming and very good. I had a few great spots to pick from and landed on Six Penn Kitchen. Mostly so my degenerate friends and their wives would know to meet us at the corner of 6th Street and Penn Avenue.

The first thing I noticed is how cool and chic the open kitchen concept was on the 1st floor. Not only was the ambiance very high-end, it’s a real foodie find when you can peep in & be a part of the cooking. Service was also great. We were whisked upstairs to a private area with a long table for all 14 of us to be able to chat and get rambunctious off of the extensive cocktail & wine lists. Dinner was very good and ranged from braised short ribs, to almond dusted trout, to buffalo mac & cheese. The nouveau American cuisine was well executed and trendy in its presentation.

We enjoyed dinner so much that along with a round of decadent desserts, (I am talking CHOCOLATE TRUFFLE CAKE kind of decadent) came a round of 18 yr. scotches. Now granted, the waiter was a bit aloof on the whole neat vs. on the rocks scenario – which was a tad disappointing for the caliber of dining experience we were having prior to our digestifs. However, we pretty much let it slide since our bellies were full of good food and our livers were nice and loose. Overall, I’d give Six Penn Kitchen 4 out of 5 on the foodie fav scale.

To anyone else out there who’s tried it, what do you think?

Happy Eating, XO.