My pizza is better than Domino's.

I cook a lot and sometimes it's the simplest things. (You have to learn how to get dinner ready sometimes in 20 minutes or less - not everything can be a recipe from Food and Wine, ya know?) So anyways - I bought some pizza dough already made - what the heck is it called again - Boboli, I think?) Anyways - it's the toppings that make it better: prosciutto and fresh chopped basil. So, so good. (Hint: chop the basil and add it after the pizza is done. If you put the greens on the sucker and then bake it, they'll get all wilted and gross.) Another good idea: arugula and Parmesan. Mmm....

You don't pronounce the 'G'...

Curtis makes the BEST guacamole ever. This time he added a tiny hint of chipotle and it was awesome.

Cilantro Lime Shrimp

I got this recipe on a container of cilantro and since I had some cilantro left over from my melon salad on Easter, I decided to make it. SUPER EASY! 1/4 c. olive oil, tbsp chopped garlic, 3 tbsp chopped cilantro, salt, pepper. Viola! Bangin' appetizer. I ate it immediately after I made it, but I had some leftovers for lunch the next day and they tasted better then. I think if you can make it ahead and let it chill for 3 hours, you'll be all set.

Easter Brunch

Charlie made a very hearty egg frittata full of yummy goodness like bacon and sweet potatoes.

My contribution to the brunch: A Mint and Cilantro Melon Salad. (Got the recipe off foodnetwork if you want to try it)

Heidi's arugula salad with Parmesan.

Something French that I can't pronounce. It had berries in it and was kind of like a cake. We also had chicken and waffles on the menu and this wonderful yummy dip made with pimentos, corn and cream cheese. I am writing this blog at 8 pm and I am still full!

Game night = Snackety snacks

My friends got together the other night to play board games and we all contributed tasty snacks to eat while we played. I made a Greek salad - just like the way I had it in Greece! All veggies, no lettuce. Delish!

Cheese and crackers and a fruit spread that I can't remember the name of right now...

Homemade pineapple salsa on the left (courtesy of Eric)...it was so so so good. It tasted like the base to a ceviche. It was hot and tangy and sweet all at the same time. On the right is super chunky guacamole. Really good as well!

Baguette with fig spread, goat cheese and pruscuitto. Served with grapes. So so amazing! Thank you Zoe for introducing me to fig spread! Yum!

Conch Fritters!

We just got back from the Bahamas and one tasty treat that I encountered there were conch fritters! I've never had them before, but if you want to make them at home I found a recipe on the Food Network's website:
Ingredients
8 ounces all-purpose flour
3 tablespoons cornstarch
3 eggs
3 egg whites
1/4 cup milk
2 ounces red pepper, finely diced
2 ounces green pepper, finely diced
2 ounces yellow pepper, finely diced
2 ounces red onion, finely diced
2 ounces cilantro, leaves chopped
1 teaspoon chopped garlic
1 pound conch meat, diced small
Peanut oil, for frying
Directions
Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper.
Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown.
Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Spaghetti Squash with meat sauce

According to WW, spaghetti squash has zero points because it's a vegetable. Just the kind of base I need for a nice meaty spaghetti sauce. I made my sauce very quickly and very simply. Fresh minced garlic and 90% lean ground sirloin. I buy jarred marinara sauce. This pic is my left overs that I'm currently having for lunch. :)

TIP: I make sure to only buy meat that weighs about 0.50 pounds. That way, I know if I'm splitting it with my husband we are both eating roughly 4 oz portions - the portion size we should be eating. (16 ounces are in a pound) Or you could buy one pound of meat and divide into 4 servings. That would work too and be cheaper.