Tag Archives: easy

Smoked Mozzarella and Truffled Mushroom Pizza + Blog Tour!

Blog Tour! I was so flattered when the amazing Bethany from My Fake Food Blog asked if I would participate in a blog tour. We’re all writing about our creative process and I was happy to be considered because I’ve been so MIA lately.

Keep reading for a quick and easy pizza recipe that will blow your mind…

1. What are you working on?

Catching up on my blog archive! I have a number of dishes ready to post – just need to carve out 30 minutes here and there to get the job done. I find I’m most creative on the weekends, when I have more time for “me” and to be inspired by the light and warm air.

2. How does your work differ from others of its genre?

I try to keep it strictly about the food and rarely share personal photos or stories. I’ve had blogs in the past that were more like personal diaries. I learned the hard way that it sucks putting yourself out there and inviting anonymous people to judge you. I think the best blogs offer a little personal touch to keep it unique – readers want to get to know you, personally – but stay “on brand” when it comes to their content and artistic point of view.

3. Why do you write what you do?

Food preparation is one of the last pieces of artistic expression that I regularly practice. Being a grown up is so much more complicated and clouded – creating things with food is very simple and allows your brain to refocus and be peaceful. I’m always a happier, more balanced person when I have time to cook.

4. How does your writing process work?

Trial and error. I work within the normal limits of my life – food that is easy and affordable. The sad truth is that I often repeat recipes throughout the week for my family, so when it comes to blog-recipes, I sometimes have to be extremely creative and force myself to do something different. That challenge is what keeps life interesting.

Next up on the Blog Tour: Please visit the inspirational Teri at A Foodie Stays Fit – arguably one of the most popular blogs in the Triad.


There’s not much to this post except a few ingredients that work together to create something elegant and robust with favors atypical for a regular weeknight meal.

My plan was simple. Smoked mozzarella was on sale. So were Cremini mushrooms. I try to keep store bought pizza crust on hand for those just-in-case moments. So I went to town …

Smoked Mozzarella and Truffled Mushroom Pizza


  • One ball of pizza dough (store bought or homemade)
  • 1 T unsalted butter
  • 6 oz of Cremini mushrooms (or more/less to taste and use your preference), sliced medium
  • 2 T garlic olive oil
  • 1 ball smoked mozz, sliced thin
  • Truffle oil (optional)
  • Coarse sea salt and black pepper

Preheat oven to 400 and lightly grease pizza sheet or baking sheet.

Heat butter over medium in large pan, then add mushrooms, sautéing until lightly browned around the edges, 5-7 min.

Roll or spread dough on prepared pan and brush with olive oil. Spoon mushrooms over top, then evenly distribute pieces of cheese.

Bake until crust is golden, crisp and cheese is melted, 10-15 min.

Out of the oven, drizzle pizza with truffle oil, salt and pepper. Slice. Serve with a peppery arugula salad.

Enjoy, friends! Xoxo


Recipe-free tortilla soup at “Twilight”

So I finally came up for air from my “Twilight” binge to make a chicken tortilla soup for Elle and myself.

We’ve had a stressful week, to say the least, and needed something stress-free and comforting for dinner.

I’ve made this meal so many times that I don’t even look at the recipe anymore. It’s so simple that I usually have most of the ingredients in the cupboard. Please, please make this. It’s healthy AND filling. What a combination!

Preheat the oven to 400 and slice at least eight small, round corn tortillas into strips (I love these, so last night I made at least 10). Toss them with a little olive oil and sprinkle with salt, pepper, chili powder and cumin (I used seasoning salt, until I realized it has MSG in it!). Spread the strips on a cooking sheet and place in the oven. While you’re preparing the rest of the meal, toss the strips every once in a while until crunchy (and I usually add more spices and a spritz of oil, when needed…spray-olive oil works well for this).

Meanwhile, in a soup pot, cook a couple cloves of chopped garlic in olive oil.

Before they brown, add 8 cups of low-sodium chicken stock (I make my own, so I just just added one tub of that and 1 1/2 of the boxes…it totally depends on how much soup you want to make and how soupy you want it). Then, add one can of drained black beans, 1 cup of salsa (we like the locally made kind in the cheese aisle, Salsa de Wela!), fire-roasted diced green chilis and/or chipotle chilis in adobo sauce. (Note: the salsa usually has enough onions, garlic and other spices you would normally add to a soup.)

Bring the pot to a boil and add chopped raw chicken tenders or shredded meat from a rotisserie chicken.

Simmer until the chicken is cooked through, then turn off the heat.

Stir in the juice of half a lime, a handful of chopped cilantro and 3/4 of the tortilla strips (obviously, you can just use store-bought tortilla chips, but they are higher in fat and sodium and other bad things).

Dutch ovens are best for soups

Dutch ovens are best for soups

Ladle the soup into bowls and top with sour cream, chopped avocado, shredded cheese (jack is good here), the tortilla strips and an extra wedge of lime for juicing.

Now, enjoy! Put the leftovers in the fridge to enjoy for days.

Chicken tortilla soup

Chicken tortilla soup