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Welcome to my collection of recipes and cooking related ramblings. Please don't expect culinary perfection during your time here... for I am a frustrated foodie with very little patience and more than a tendency for often unnecessary creativity in the kitchen. I have a hard time following instructions (Never fear, I can read, I just don't like being told what to do), so cooking is a good exercise in discipline for me. Luckily I have a willing husband to taste test these creations, good and bad, so I don't have to suffer alone in my experimentations.  

If you dare - learn along with me as I try out recipes, tweak them to my liking, learn what NOT to do and share all the mundane details with you! Let's do this... 

Entries in Prosciutto (3)


We call it Superskilletsupper, but you can call it what you want.


Okay, I've said it before and I'll say it again - I'm a lousy food photographer. I tried to take a lot of pictures of this meal and never really got a good shot... I think I was trying to capture how delicious it smelled (and ultimately tasted) in the photo and that was just impossible. Lucky for you - you don't have to eat this picture so you're not really missing anything. 

I make this all the time when I don't really feel like cooking - it's a one pot meal... goes from stove to oven and can be served with a variety of accoutrements. (I just wanted to see if I could type accoutrement without needing spellcheck, lol) In other words, serve it with crusty bread, on top of asparagus, with some sturdy tortilla chips or straight out of the skillet with a spoon. I won't judge you.

You can scale this if you need to - as written this serves about 3 people as a main course. Don't be afraid to adjust the amount of any of the ingredients - this is a "throw it together" kind of dish. Go with your gut, literally.

Cheese Super Skillet Supper


  • 6-8 oz. Fontina cheese, cubed
  • 2 Tbsp. Boursin cheese spread (I use Allouette cheese spread - you could substitute 2 Tbsp. cream cheese)
  • 1 pkg prosciutto, shredded (abt 3 oz.)
  • 2  cups frozen chicken fajita strips, cubed
  • 1 medium onion, chopped
  • 2 Tbsp. butter


Preheat oven to 450ºF. In a cast iron skillet (or any oven-proof skillet) melt butter and sauté onion until it begins to soften. Add frozen chicken to skillet and cook until onions are translucent and chicken is warmed through. Toss in shredded prosciutto and cook for an additional minute - prosciutto will crisp up a bit. Remove skillet from heat. Mix in the boursin cheese spread and stir until completely melted. Top mixture with cubed cheese and put in the oven for about 6-10 minutes until cheese is bubbly and irresistable.

Serve straight out of the skillet with crusty bread or veggies. Then sit back and behold the power of cheese.


Shrimp & Prosciutto Risotto

So, I decided to live on the edge and tackle the couture culinary challenge known as risotto. I've watched enough Gordon Ramsey shows to know that I should be intimidated at the mere thought of this delicate dish, so tonight I was shaking in my Birkenstocks as I gave it a whirl. I am completely aware that i should be shamed out of the kitchen for using frozen shrimp in this dish, but whatever, sue me... it's what I had. This turned out to be delicious and made enough for at least six. Serve with a citrusy salad - it's what's for dinner.

Shrimp & Prosciutto Risotto

INGREDIENTS: (Serves 6-8)

  • 2 lbs. frozen shrimp, cleaned and raw, thawed (6-8 servings)
  • 6 oz. thinly sliced prosciutto, torn into small pieces
  • 1 lb. Arborio rice
  • 6 Tbsp. butter
  • 1 medium onion, finely chopped
  • 5-6 cloves garlic, minced
  • 6 cups chicken stock
  • 2 cups white wine (I used Prosecco)
  • 1/2 cup parmesan cheese
  • 1/4 cup fresh chives
  • 1/4 tsp crushed red pepper (optional)
  • salt and pepper to taste


1. In a medium stockpot, bring chicken stock, 1 cup white wine and crushed red pepper to a boil. Add in shrimp and continue to boil until shrimp is barely turning pink. about 2-3 minutes. Remove shrimp from broth and set aside. Reduce heat to medium and continue to simmer broth.

2. Melt 3 Tbsp. butter in a large saucepan, add in garlic and stir for about 90 seconds until garlic is fragrant but not browned. Add onion to garlic and continue to cook for about five minutes, until onions become translucent but not brown. Meanwhile, chop up approximately 1/3 of your cooked shrimp, and tear up your prosciutto into small strips.

3. Once onions are softened, pour rice into saucepan and coat completely with onions and butter. Pour in remaining cup of white wine and stir until liquid is evaporated. Set heat to medium and pour in one cup of hot broth stirring almost constantly until liquid is again incorporated. Keep repeating this process every 4-5 minutes as each cup of broth cooks the rice in the pan. After about 20 minutes, check the consistency of your rice, you want it to be soft on the outside and firm in the center with a creamy texture. Season with salt and pepper if necessary.

4. After you pour in your last cup of broth (you may not use all of the actual broth - just use enough until the consistency is right), stir until liquid has reduced about half way. Remove from heat and set aside continuing to stir while rice thickens. Add in remaining 3 Tbsp butter (diced), parmesan cheese, shrimp and prosciutto. Continue to stir until consistency is creamy and delicious! Garnish with chives and fresh ground pepper. 

5. Don't forget to put the chives on top like I did before taking your photo. Plus, make sure to take a better photo than the one I took above. It's harder for me to take a good photo than it is to make a good meal! Now, go eat already.


Saturday Night Pizza Party - Prosciutto & Caramelized Onion Pizza


First, don't be turned off by the weird green tint to the photo above, I do not pretend to be any sort of food photographer whatsoever. I'm way too impatient and don't get good natural light in my oven (lol). Excuses aside... green or not... this pizza is gosh-darned delicious. A savory sweet combination of caramelized onions and salty prosciutto cuts through the richness of the creamy cheeses. I make this pizza a couple of times a month - because it's really fast to put together and I'm essentially lazy.  

I first discovered this pizza at the Pioneer Woman - her recipes are always good for a go. This one was a total hit, even after I made a few changes. The PW makes her own pizza dough, and there's just no way I'm gonna get around to that on any given weeknight. I've got a life you know... I have a whole giant internet to troll and limited time to do it. Basically I subsitute refrigerated dough and shredded mozzarella for the fresh - and pretty much follow her recipe from there on out. I've been known, on occasion, to dollop a few teaspoons of ricotta cheese around the pizza to up the creamy-goodness factor. However you wanna make it... rest assured it's all good. 

Prosciutto & Caramelized Onion Pizza


  • 1 refrigerated pizza crust, I use Pillsbury
  • olive oil
  • 1 large onion
  • 1/4 cup brown sugar
  • 4 oz. package Prosciutto, (one package) torn into strips
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded parmesan
  • black pepper
  • kosher salt


Preheat oven to 400F. Unroll refrigerated pizza crust onto a baking cookie sheet. Poke several sets of fork holes in the crust and precook for 5 minutes. Remove from oven and set aside. 

Meanwhile, begin caramelizing your onions. Heat 2 Tbsp. olive oil in a skillet. Saute onions for about ten minutes until onions become translucent. Add in brown sugar, set heat to medium and cook onions for another 10 minutes until they begin to get dark brown and all gooey and caramelly. You know what I'm talkin' about. Once the onions are ready, it's time to put together the pizza.

Drizzle olive oil on the precooked crust and spread it around evenly. Spread out the prosciutto and onions evenly. Layer on mozzarella and parmesan cheese. Bake for 11-13 minutes until cheese becomes bubbly and begins to brown. Dinner is served....