Prosciutto and Arugla Pizza

WW Points: 4 per slice

Trader Grotto's Ready to Bake Garlic & Herb Pizza Dough
Sliced Prosciutto (used 1/4 pack)
1 cup Reduced Fat Mozzarella
1 cup Barilla Tomato and Basil Sauce

  1. Preheat oven to 450-degrees.
  2. Roll dough out in a very thin fashion and place on pizza stone. We use a lipped cookie sheet turned upside down as our pizza stone since the lip creates crust as the dough cooks.
  3. Cook pizza until slightly browned and hardened, approximately 7 minutes.
  4. Flip pizza and top with sauce, mozzarella and prosciutto. Place back in oven for 3-5 minutes, or until cheese is melted.
  5. Remove, top with a heaping of arugula and slice into 12 pieces.

Bourbon Pork Tenderloin

Last summer my Grandma made the BEST pork tenderloin recipe. It may be because it was doused in booze before cooking, but it has been a crowd favorite ever since she shared this recipe with me.

Dan & I will often times use one pork tenderloin for this recipe and then save the second for Carnitas. For those who are foodies, mixing up recipes keeps your palate fresh and makes dinner more of an entertainment. Plus, Dan loves the fact that making this recipe guarantees we have Maker's Mark on hand.

  1. Combine brown sugar, green onions, bourbon, soy sauce, dijon mustard and ground pepper in a large ziplock bag. Add the pork tenderloin and chill 8-18 hours, turning the bag occasionally. Remove pork tenderloin from marinade, reserving the marinade to act as the sauce.
  2. Preheat grill or oven to 350-400 degrees. Grill pork, covered with grill lid, eight minutes on each side or until thermometer reaches 155-degrees at thickest portions. Remove from grill and let stand ten minutes.
  3. Meanwhile combine leftover marinade and cornstarch in a saucepan. Bring to a boil over medium heat. Cook, stirring occasionally one minute. Cut pork diagonally into thin slices and drizzle with warm sauce.

2 (1 lb.) pork tenderloins
1/4 c brown sugar
1/4 c minced green onions
1/4 c bourbon
1/4 c soy sauce
1/4 c dijon mustard
1/2 tsp. ground pepper
1/2 tsp. corn starch

Winery Hopping!

One of my favorite parts about living in Arlington is proximity to the local wineries. This past weekend a group of us got together for a birthday celebration and took Chariots for Hire out to two Leesburg wineries, Dry Mill Winery and Quattro Goomba's Winery.

We started off at Dry Mill Winery, where the owner, Dean Vanhuss, guided us through a tasting. It was the perfect setting for a cold, winter day, with the interior decor mimicking that of a log cabin. We finished the tasting with the Sweet Stallion, where we were given a piece of dark chocolate to enjoy between sips. It was so delicious, but probably something I could only enjoy with that piece of chocolate. In the end our favorite was the Norton, which has an interesting history. The Norton grape was originally released in 1827, and comes off as a jammier wine. The grape went away for quite some time, and then came back into production in 1992 at Horton's Vineyard.

Our second and final stopping point was Quattro Goomba's. After tasting at Dry Mill, and splitting a bottle of the Norton, our palates, and our minds, were definitely not at the top of their game. The notes were limited to a 1-5 scale, with a pretty large lack of detail as to any justification behind those numbers. In the end we walked away with a few bottles of wine to share and a large pepperoni pizza. The ambiance of this winery was more our style, featuring live music and a relaxed atmosphere. My guess this winery really shines during the summer months when they are able to open the garage doors that overlook the rolling Virginia hills.

It was the perfect Saturday, celebrating one of my favorite people. Can't wait till the Spring and Summer months have me frequenting the wineries on a more regular basis.


Wine & Cheese Bachelorette Party

A great way to kick off a bachelorette weekend is to host a wine and cheese party. Ask everyone to bring their favorite bottle of wine to share, and pick up a few cheeses that pair well with the most typical of wines. My personal favorite spot to pick up cheese is Trader Joe's, they have an amazing selection and the price is always right. For an extra touch of detail, create custom cutting boards. Below is a quick and easy way I've done it in the past:

Grab a few cutting boards and wrap them like a present using the brown paper bags you get at Trader Joe's or Whole Foods
Write the name of the cheese next to each cheese dish, along with what it pairs well

Looking for cheese plate inspiration check out this article by Buzzfeed or the Entertaining Guide from Love Letters to Home.


Pop. Fizz. Clink. // New Years 2015

This new years was definitely toned down from our previous two - but the menu could not be beat by any restaurant. A little surf-and-turf featuring crab cakes and filet mignon paired with asparagus, mashed potatoes and of course a little bubbly. This steak recipe is literally the best, and it came from one of my favorite kitchens - my Grandmothers.

1 flank steak (we used filet mignon this go around)
1/4 cup salad oil (vegetable oil works too)
3 tbsp. soy sauce
2 tbsp. dried onion flakes (found in the spice aisle)
1/2 tbsp. garlic powder
2 tbsp. dry vermouth
dash of rosemary, salt & pepper

  1. Marinate steak overnight in same made from above ingredients.
  2. Remove from refrigerator two hours before grilling or broiling.
  3. Grill or broil seven minutes each side for flank steak, five minutes for filet.