Monthly Archives: May 2012

Individual Grilled Flatbread Pizza

After spending a fun-filled weekend with Heather and our friend Mary-Pat, I was looking for a way to spice up my dinner go-tos.  Hanging out with Heather will do that, she is the reason I know how to cook more than box mac and cheese.  I was feeling inspired when we went out to a restaurant that served fresh pizzas on flatbread style dough.  Heather suggested doing this at home with naan bread, and thus the individual flatbread pizza was born.


1 package of naan bread – use any kind you like as long as it looks sturdy enough to hold fixings.

1 small-medium size package of goat cheese

1 small hunk of Gruyère Cheese (grated)

Half of a pre-cooked ham steak (bacon or prosciutto slices will also worked)

About 10 asparagus spears


Step 1: Preparation

The ham I used was leftover from dinner the night before.  You can easily grill the ham steak before you start the pizzas or just use cooked bacon or deli ham slices.  Cut the ham into small cubes (about 1/4 inch).  It doesn’t have to be perfect, that’s the beauty of a rustic pizza such as this (rustic is my favorite word to use when something doesn’t come out pretty like on the Food Network).

Because the pizzas cook pretty fast on the grill, you need to cook the asparagus a little first.  I steamed mine for 6 minutes and then quickly dumped them in a bowl with cold water and ice cubes to stop the cooking.  This gives them a nice green color.  Then cut them on an angle into 1/2 inch to 1 inch pieces.


Step 2: Grilling

Heat your grill to high and then turn it down to medium.  Heat the naan bread on the grill for 2 minutes on each side or until slightly brown.  This happens quickly so keep an eye on them.

Once the naan is browned, remove from heat (putting them on a cookie sheet is easiest) and put dollops of goat cheese all over them.  Then sprinkle your gruyere generously.  keep adding your other fixings in layers on top of the cheese. Put the beautiful creations back on the grill for about 5 minutes to melt the cheese.


Slice into wedges and enjoy!


Hawaiian pizza – use mozzarella cheese and pineapple instead of asparagus.

Margherita pizza – use crushed tomatoes or your favorite sauce, mozzarella and parmesan cheese and basil

Dessert pizza – grilled peaches, honey, and goat cheese

xoxo Elizabeth


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Filed under American

Grilled Tilapia Tacos

I love going to Trader Joe’s.  Now that I live only a half mile from Trader Joe’s, I constantly walk over to do my grocery shopping. I now spend more money on groceries than before, but am eating much fresher foods. So naturally I found myself browsing the familiar aisles after a long weekend at my parents house celebrating my brother’s graduation from UMBC. I wanted something different, fast, and easy. So when I found the Garlic Chili Tilapia, I thought I had struck gold! 

Grilled Tilapia Tacos
Yield: Serves 2

1 package of Garlic Chili Tilapia – use 2 filets
1 medium ear of corn
1/4 cup of diced red onion
1/2 cup of shredded cabbage
1/3 cup of chopped fresh cilantro (must use fresh!)
1/2 tablespoon of lime juice
1 teaspoon black pepper
2 tablespoons of light sour cream
4 corn tortillas (microwave to heat)

  1. Remove kernels of corn and cook in a medium skillet over medium heat for 3-5 minutes until lightly browned.
  2. Combine corn, red onion, cabbage, cilantro, lime juice and black pepper in a small bowl. Mix and set aside.
  3. Spritz medium skillet with olive oil and place 2 tilapia filets on skillet over medium heat. Add a spritz of lemon or lime juice.
  4. Cook for 3 minutes on each side (or until done).
  5. Chop tilapia into 1 inch bite size pieces and place on corn tortilla.
  6. Top with cabbage mixture and 1/2 tablespoon of light sour cream. 

This was really easy to make and very tasty! The Garlic Chili Tilapia looked thoroughly spiced, but was not very spicy. I would make these again but add more flavor (garlic and black pepper) and heat (chipotle seasoning or chili powder).

I highly recommend serving with a glass of iced Skinny Girl Peach Margarita.



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Filed under Mexican

Tequila Sunrise Cupcakes

Cinco de Mayo is one of my favorite holidays because it combines Mexican food, tequila, and usually dancing. Also, it means that Summer is almost here! For Cinco de Mayo this year I made Tequila Sunrise Cupcakes.

I love to bake, and love tequila…so naturally I have found a way to combine the two! They turned out very well considering baking with liquor can be tricky. Enjoy!

Tequila Sunrise Cupcakes

2 eggs
2 oranges (1/4 cup of fresh orange juice – plus one teaspoon for frosting – and 1 ½ teaspoons of zest)
1 cup milk
¼ cup vegetable oil
2 tablespoons tequila
1 tablespoon grenadine
½ teaspoon vanilla
1 cup sugar
1 ½ cup flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

  1. Pre-heat oven to 350° F and line cupcake pan with liners.
  2. Separate 2 eggs placing yolks in a medium-sized bowl and egg whites in a small bowl.
  3. Whisk egg whites until they form soft peaks. Set aside.
  4. Zest 1 orange and squeeze ¼ cup of orange juice. Add to bowl with egg yolks.
  5. Add milk, vegetable oil, tequila, grenadine, and vanilla to egg yolk mixture. Whisk to combine.
  6. In a separate large bowl, combine dry ingredients (sugar, flour, baking soda, baking powder and salt). Make a well in the bottom of the bowl and add egg yolk mixture.
  7. Mix until combined.
  8. Add egg white mixture, gently mixing until just combined. Be careful not to over-mix.
  9. Fill cupcake liners with ¾ of the way full.
  10. Bake at 350° F for 18-20 minutes. 

Tequila Frosting

8 oz of cream cheese
1 cup confectioners’ sugar
2 tablespoons tequila
1 tablespoon grenadine
1 teaspoon of orange juice
Red food coloring

  1. Whisk together tequila, grenadine and orange juice.
  2. Place cream cheese in a medium size bowl. Alternately add confectioners’ sugar and tequila mixture to until blended.
  3. Add red food coloring (optional). 
  4. Spread onto completely cooled cupcakes. 

Feliz Cinco de Mayo!




Filed under Mexican