Thai Chicken Pizza

I love pizza.

I think I could live off of it.

So when I saw a CPK copycat recipe on Pintrest, I just had to try it, with a few adaptions of course!

Thai Chicken Pizza

2 Naan flatbreads (I love the Wegmans brand)
1/2 c. sweet Asian chili sauce, plus more for drizzling
2 t. Sriracha hot chili sauce (if you dare!)
1/2 zucchini, thinly sliced
1 shallot, thinly sliced
1 t. red pepper flakes
1 c. shredded mozzarella cheese
1 1/2 c. shredded cooked chicken
2 T. cilantro, chopped
2 T. basil, chopped
4 T. peanuts, chopped

You can make your own crust of course, but I really like the Naan bread, and let’s face it – it  just got easier!

Preheat your oven to 450.  I like to put the pizza stone in the oven when it’s preheating to make the stone hot (and the crust crispy).

Gather all of your ingredients.

Evenly distribute the sweet chili sauce and add in the hot chili sauce if you want an extra kick.  Be careful, it’s a spicy!

Add the zucchini, shallots, chicken, red pepper flakes, and cheese to the sauce.  Bake at 450 for 10-15 minutes, or until the outside of the crust is getting golden brown, and the cheese is bubbling.

Pull out of the oven, and let sit on the pizza stone for about 5 minutes, then sprinkle the cilantro, basil, peanuts, and extra sweet asian chili sauce if desired.

Let sit another 5 minutes or so – the longer the crust sits on that hot pizza stone, the crisper your pizza will get.

Enjoy!

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A Weekend in Wakefield!

Last weekend we had the pleasure of attending the first ever Blueberry Jam Festival, at a good friend’s, (K’s) dad’s farm in Wakefield, VA.  Not only did we get to listen to awesome bands and get some good ‘ol country ‘eatin (including homemade pineapple ice cream, thank you), but we got to see the childhood house of where K grew up.  It was such a charming farm-house, and we enjoyed all the great conversations, seeing the brussels play together, and meeting the visiting (and resident) animals in attendance – horses, cows, chickens, even alpacas!

I also got to swing by the best peanut place in Wakefield, owned by some of K’s family of course, and I may have brought 1-2, okay, maybe 4, tins of peanuts home. I mean, they had so many to choose from, and you got to sample, so why not get the chocolate covered, honey roasted, butter toasted, and salt & pepper ones for the road?

All in all a great, simple weekend.  And our brussels only got sick one time on the car ride down.  We’re getting better in the car, we’re getting better.

 

And we’re off!

We are excited to be heading down to a good friend’s father’s Blueberry Jam festival today in Wakefield, VA.  There will be good music, great food, and Coco even gets to partake in the festivities.

You see, Coco and some other brussels who will be in attendance come from the same breeder, so they are clearly long lost cousins and will be reunited and immediately become BFFs.  That is what we’re hoping for anyway.

Weekend Happy Place

What is everyone getting into this weekend? I’m going to have the morning to myself tomorrow, and with my spin class instructor out this week, I plan to try to spruce up my front yard a bit.

I already completed my annual landscaping, but I think the winter pansies that I tried to get a few more weeks out of have seen better days.

I plan to replace them with some of these.

Maybe add some more of these.

And then, remember to keep watering them in this hot weather heat that is falling upon DC this weekend.

Happy Friday everyone!

Bringing the outside IN

We moved into our house in the burbs almost exactly three years ago. It was new construction so our landscaping was, ahem, limited. I’ve quickly learned that you need to take it one step at a time, little by little, add a little one year, then more the next. One of my first plantings was my hydrangeas. I. love. white. hydrangeas. I didn’t know my love for them until my wedding (four years ago), and they certainly made an appearance in my wedding bouquet.

So when I planted some hydrangeas in front of our house a couple of years back, I of course thought they were going to immediately look like my wedding bouquet.

Womp, womp, it wasn’t immediate.  But after two years’ blooms, I can now say that they are gorgeous!

I’m currently seeing them start to bloom, and they make me happy.

They are so large in fact, that I thought snipping a few off and bringing inside some fresh flowers couldn’t hurt.

So that is exactly what I did.

Yes, I like you.

And, you.

Snip, snip.

And now I have a fresh, beautiful centerpiece. I heart summer, and simple, feminine, delights that are as easy as bringing the outside in.

The Sweetest Shower

Posting has been intermittent, due to a month of traveling for work and a little laziness on my part.  But back to more frequent updates and posting of all fun things summer, I promise 😉

Which brings me to a fabulous bridal shower I had the honor of co-hosting a couple of weeks ago.

We wanted to do a take on this shower, marrying the components of sugary sweetness and adorable girly pink details.  It was candy, candy everywhere, and of course lots of good food, good drinks, and most important of all – good friends.

Here are some details I just had to share!

These gigantic balloons were a hit.  How could you not love big, pink, balloons.  A great centerpiece to our candy bar.

Yummy lemonade mini cupcakes.  These things were delish – ousssss!!

Food,

food,

and more food!

We like food 🙂

The fun is in the details –

And a girl’s gotta stay hydrated, right?

One of my favorite details.  Ring pop favors.  Nothing says candy and marriage like a ring pop! Hope you enjoyed 🙂

 

 

Summer’s Favorite Dip – Guacamole

I tend to make this recipe once a week in the summer. It’s so fresh, so easy to make, and is a great appetizer at every summer potluck.

Summer Guacamole

(Makes 2 cups)

2 avocados
1/4 c chopped cilantro
1/4 c chopped red onion
1 lime, juiced
1 clove garlic
For a kick, add in some chopped jalapeno
Salt and pepper to taste

Slice avocados into two halves. Remove seed. Cut into lines, like tic-tac-toe!

Then, scoop out the goodness.

Place in your bowl.

Chop up cilantro,

onion,

and garlic.

For the garlic, I like to place a peeled clove on top of sea salt, and then put my knife on top and hit it for the smush.

Then, make it into a paste by rubbing the knife against the salty garlic a few times.

Put all ingredients in the bowl and squeeze a fresh lime over the ingredients, making sure to cover the avocados. No one likes brown guacamole.

Mash it up good. Add salt and pepper to taste.

And serve.