Jessica Merchant's Blog, page 406

Marinated Grilled Flank Steak with Our Favorite Toppings for Father’s Day!

I’ve made Eddie’s dream meal.

Errr, his dream meal AFTER pizza. And a cheeseburger. And shrimp and grits. And a filet topped with lobster. And thirty chocolate chip cookies washed down with diet Coke while standing over the kitchen sink.

After all of those things, this is Eddie’s favorite meal! Some grilled steak and a whole bunch of jazz to pile on top. Father’s Day here we come.

Just loooook at all that color!

Before I tell you about all the ridiculous things you can put on top of your steak, let’s just get this out of the way: this is an idea for your idea. A method for you to use with whatever you want to make for dinner, for lunch, for a party or for Father’s Day whether it’s grilled chicken or veggies burgers or s’mores. Maybe you want to have three toppings. Maybe you want to have 45. Maybe you want to do this for happy hour with your best friend and use all store bought toppings or you have some leftover chimichurri from the week. We can make this happen!

You just might not want the garlic butter shrimp if it’s s’mores. Eeek.

First up, this flank steak is marinated in one heck of an old school marinade that my family has used forever. In fact, I think I shared this recipe during the first week that I started my blog. Super long ago.

It’s incredibly delicious and flavorful – savory with a hint of sweet, lots of garlic and ginger. The bit of brown sugar lends itself to creating a crust on the flank steak that’s so excellent.

And yes, if you’re wondering if I only really know how to cook flank steak and filet, you’d be right!

Well, not totally. I just find them to be the easiest and what I’m most comfortable using. It’s what I’m used to. I need to get the heck out of my comfort zone.

In the meantime, while I’m stuck in 2003, you can use whatever steak cut you’d like! Make it your own. Hanger steak would probably be my number one but I have a tough time finding it. Whomp. 

Then. Then we talk about the important parts.

This is what it’s all about: THE TOPPINGS.

I love meals like this where you can build multiple small plates, especially in the summer. It’s lighter and customizable. Throw in some garlic bread and maybe a big salad and you’re SET.

p.s. the toppings work on the bread too, FYI.

We have sooooo many options here.

Lots of salsa – a blender version and some chunkier, fresh bowls.

Homemade chimichurri!

Honey chipotle mayo.

GARLIC BUTTER SHRIMP yes yes.

Blue cheese dressing with blue cheese crumbles.

Roasted red pepper chutney.

Buttery, sautéed herb blanketed mushrooms.

Plus thinly sliced radish and those dang microgreens and anything else you’re little heart desires.

Plates and plates piled with combinations are my favorite thing. You could make a little slider or a sandwich too! Some ice cold beer, maybe even a few margaritas or a big sangria. Another great thing about this big platter is that when it gets a little cold?… it still tastes wonderful. Once everything cools down and comes to room temperature, it still tastes just as delicious so you can set it up and have a great time yourself.

You so deserve it!

Marinated Flank Steak Bar

Yield: serves 4 to 6

Total Time: 2 hours (to make EVERYTHING from scratch)

Ingredients:

1 (2 to 3 pound) flank steak
1/3 cup low-sodium soy sauce
1/4 cup sherry wine
1/4 cup olive oil
3 tablespoons brown sugar
4 garlic cloves, minced
1 teaspoon freshly grated ginger

toppings

2 bell peppers + 1 sweet onion, thinly sliced (for grilling)
1 (14-ounce) jar of roasted red peppers with garlic in olive oil
1 cup of your favorite salsa
thinly sliced radish
chopped grape tomatoes
1 batch of homemade chimichurri 
1 batch of copycat chipotle corn salsa
1 batch chipotle mayo
1 batch of greek yogurt blue cheese dressing + blue cheese crumbles

shrimp

4 ounces raw large grilling shrimp
3 tablespoon unsalted butter
3 garlic cloves, minced

mushrooms

12 ounces sliced assorted mushrooms
3 tablespoons unsalted butter
3 garlic cloves, minced
salt and pepper to taste



Directions:

Place the steak in a large baking dish. In a bowl, whisk together the soy sauce, wine, oil, sugar and garlic. Cover the steak and toss a few times to distribute the marinade. Cover the dish and place in the fridge for at least 2 hours or overnight.

When you're ready to cook, heat the grill on the highest setting.

Place the sliced bell peppers and onions in a foil pack (I like to use two layers) with a sprinkle of salt and pepper. You can add a drizzle of olive oil too!

Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it's about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.

After 10 minutes, slice the steak against the grain in to super thin strips.

For the remaining toppings, place the roasted red peppers and a drizzle of the oil from the jar in a food processor. Pulse (just pulse!) until chunks remain to create your quick chutney. Throw together your salsa and any of the other toppings you'd like! You can prepare them a day ahead of time as well. Make this idea your own!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Oh hi I love you.

Exciting News – a Collaboration with Elin Hilderbrand!

UM YES. I just typed out that title.

I have been dying to share this exciting bit of info with you forEVER! In what is perhaps the coolest thing I’ve ever personally done, I developed recipes for Elin Hilderbrand’s newest book, Here’s To Us, that comes out today!

This is the closest thing to a dream come true for me, only perhaps behind publishing a novel myself.

If you’ve been reading along for the last seven years then you know what a huge, huge, HUGE fangirl I am of Elin’s writing. Her books are my absolute favorite – I wait almost 364 days for the next one to come out because I always end up finishing her summer novel in 24 to 48 hours. The fact that she started putting out a winter novel pretty much made the second half of the year for me.

When she asked me to develop exclusive recipes for her summer 2016 book, I nearly died. It’s something that is just so close to my heart. If you are a book lover and read to escape, I’m sure you understand the connection that I feel to her stories. They took me through my twenties which was such a huge period of growth and change and I am that person that always feels like characters become friends and authors become inspirations.

Eeeep!

You can order her book here or of course, find it anywhere books are sold! And if you read the book and make the recipes, be sure to tag #howsweeteats on instagram and send me a snap!

Tuesday Things.

1. I don’t even want to use the chalk above, it’s so pretty. But it’s not like I can DISPLAY it. Just use it already, right.

2. Have you seen unicorn ice cream?!? All my dreams come true.

3. I know it’s kind of old news right now, but thoughts on Victoria’s Secret no longer selling swimwear and apparel? I haven’t bought anything there in a few years but something about no longer seeing the catalog makes me insanely, sadly nostalgic – in high school I remember getting so excited and picking out a swimsuit each year! Also, I always found that they might have a top or bottom that worked that I couldn’t find elsewhere. Whomp whomp.

4. Absolutely can’t stop listening to (and watching) the Can’t Stop The Feeling Megamix.

5. TV things! I’m not loving (like, not even hate-loving) this season of Mistresses. I’m excited that Nashville got un-cancelled in a way, but also felt like the ship had sailed. Not watching anything else at the moment but I keep watching The Intern on repeat because I live for anything Nancy Meyers writes.

6. Would you believe that I had never made a walking taco before? I remedied that on the fly Friday night, using a BIG bag of chips – and served it for dinner for everyone with forks. New favorite thing ever.

7. I 100% feel like my mom (it’s her birthday today, P.S.!) because my summer world is revolving around my flowers. They are so bright and flourishing and I literally have zero idea what I did this year to make them like this. My succulents, however – that’s another story. How do I save them!?

8. GUYS. The cicadas. Oh my gosh. Okay, so they aren’t near our house, but we went south of the city this weekend and the moment we stepped out of the car, they SWARMED us. As my dad said, they were actually aggressive. Landing all over us – on my neck, legs, in my hair, on our clothes, on Max, in the stroller, dive bombing us and they look like huge gigantic roaches. Yes, I know that they don’t hurt us and yes I know they have been gone for 17 years but I loathe bugs. I am a baby and have a phobia of bugs. It is what it is. I basically haven’t slept since Saturday. My skin is crawling.

9. How to find the work – life balance. Million dollar question.

max moments 6.13.16

this summer is the best.

Peach Ricotta Pizza with Spicy Microgreens.

Our pizza is wearing stripes!

Only the most delicious, high-end, snobby strips for our pizza with peaches.

Look at these beauties!

It’s a one-in-a-million chance to find really great, ripe organic peaches around here. I lucked out and found a few. But you know what? Your peaches don’t have to be perfectly ripe since they get roasted and caramely and covered in burrata (!!!!) on top of that dough.

It’s a win-win sitch.

You might remember that a few weeks ago I mentioned to Eddie that I wanted to make a peach ricotta pizza and he declared it one of the worst ideas in the universe.

Which meant that I really wanted to make the pizza then. So badly. 

So I did!

And guess what. He ate a slice. He ate it.

And he even LIKED it.

He liked it, but he wouldn’t like this to be dinner. As an appetizer or snack, this pizza is great for him. You know, before his REAL pizza. Loaded with 546 kinds of meat and cheese and absolutely zero peach to be found anywhere.

Well, except maybe his mojito.

Sidebar: let’s make it a regulation of sorts that all pizza needs a hefty dose of burrata.

I KNOW. It’s been so pizza-heavy around here. After this I’ll give you a big old break. (for like five minutes.)

Funny enough, I remembered that this actually wasn’t the first time I was weird and put peaches on pizza!

A few years ago I made summer pizza. And it must be a thing – not only do peaches taste so much like summer, but peaches on pizza make your pizza taste exactly like summer. I dig it.

Can we talk about the spicy microgreens? You know how I get on a kick with something and then… never let it go? At least never let it go for around three-ish months?

That’s these. I found the microgreens at my local grocery store and I’m now obsessed. Any microgreens will do – they add a lovely little burst of color and some texture to the pizza – and I like that I replaced my usual go-to arugula with them.

The pizza is super cheesy (in a good way, duh), a tad sweet with a little tang from the balsamic glaze and sprinkled with a greens! So hello, it’s totally good for you. It’s gotta happen.

Peach Ricotta Pizza with Spicy Microgreens

Yield: 1 large pizza, serves about 4

Total Time: 2 hours

Ingredients:

dough

1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

pizza

3/4 cup ricotta cheese
4 tablespoons olive oil
3 garlic cloves, minced
3 to 4 peaches, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh rosemary
1 large ball of burrata cheese
1 cup spicy microgreens (or any microgreens you can find!)



Directions:

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Meanwhile, place the ricotta on a paper towel. Press the top of it with another paper towel to release some of the water.

Heat the oven to 425 degrees F. (If I use my pizza stone, I heat my oven to 475 degrees and bake for 15 minutes. If you're just using a baking sheet, follow the directions below for baking and set to 425 degrees.)

Brush the pizza dough edges with 2 tablespoons of the olive oil. Sprinkle the garlic cloves on the dough. Spread the ricotta on the dough evenly - so just a bit covers the dough leaving a 1-inch outer rim. Place the peach slices on the pizza. Sprinkle with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Cover with the fresh cilantro, basil and rosemary,  Carefully pull apart the burrata ball and place it in the center, pulling pieces out towards the edges.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the spicy microgreens. Slice and serve immediately.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

stripey mcstriperson.

Currently Crushing On.

{via}

Hiiiiii. How are you? How are things? Summer is in full swing here and since it rained all last weekend, I’m hoping we can spend lots of time outside today! We have a packed weekend that needs to include lots of ice cream and book devouring. YES. What’s the best thing you saw on the internet this week?!

p.s. You can find a recipe for baked crumb cake donuts here (!!!) that I made for the Pioneer Woman! So good.

things I’m loving on:

how delicious does this early summer salad look?

spicy watermelon mint agua fresca: so much yes.

100% making this baked nashville hot chicken this week!

desperate for a glass of this homemade vanilla hazelnut milk latte. whoa.

korean style roast pork: craving!

sounds completely wonderful: peppered balsamic strawberries.

churro rice krispie treats!! i cannot.

adorable DIY watermelon floppy hat. i want.

these look like the perfect crispy garlic baked potato wedges.

that one time i almost ate my screen because chili cheese fries pizza. !!!!!!

super pretty nectarine raspberry froyo pops.

italian scrambled eggs sounds fabulous.

file under things i need in my life: homemade strawberry top vodka.

Rainbow Syrup Bottomed Chia Pudding Parfaits.

I’m so in love!

My chia pudding infatuation may be even more embarrassing than the fact that “to live and die in l.a.” is printed in my high school yearbook as my favorite song the year that I graduated.

I’m all about those timeless classics, you know.

So yes.

Chia pudding and I have a… thing. It’s becoming my timeless classic.

You may have noticed. Every three months or so I get the chia pudding bug and must create some new flavor that I just HAVE to share with you or else I’ll lose my mind.

In this case, we’re doing all the flavors!

Rainbow just means that I made a bunch of different fruit syrups. I know I didn’t Roy-G-Biv the heck out of this, but I figured it was close enough to be sliiiightly rainbowy. You certainly don’t have to be as high maintenance with your breakfast or snack, you can make one flavor and be done. Or you can make a few and combine them in bright and colorful swirls of flavor.

I can’t stop! I want my breakfast and lunch to look like I put my Lisa Frank trapper keeper in a blender. 

Max will turn 18 months old tomorrow (stop it) and while he is just getting used to a spoon and using utensils himself, I always feel like I have to give him the utensils with every meal – how else will he learn? He’s been self-fed with baby led weaning since he was six months old, so he loves the spoon and fork concept even though he doesn’t quite have the hang of it yet.

And doesn’t quite have the hang of it yet? When it comes to chia pudding, that’s putting (pudding? bah) it lightly. I find chia seeds

everywhere.

Seriously.

EVERYWHERE.

Obviously, it’s my fault.

He doesn’t intentionally fling them off the spoon (though of course, sometimes he does because THAT’S hysterical) but since he is learning, they end up all over the place. Like on the wall, in every crevice of the kitchen, in places that I don’t even think to look and then find the dried up gooey seeds seven days later.

But the thing is that he LOVES the pudding. Adores it. Even if only one third of the spoon’s contents end up in his mouth.

I’m thinking he’s a texture freak like his mom. All about that crunch.

In my faux half rainbow, we have the following syrups:

mango!

kiwi.

strawberry (because of course) –

blueberry, how could we not? 

I kind of made something similar to this last winter – with blood orange syrup – and loved it so much that I’ve been brainstorming ways I could make it happen with every single fruit under the sun. 

Also, I adore the idea of the syrup on the BOTTOM. Like you have to work and get things swirled around to reach your syrup. It’s your reward for finishing your snack. Entitlement, be gone! You’ll get a triceps workout so you can find that goodness at the end.

Or if you’re like me and you just keep adding layers of syrup, that’s fine too. Because you gotta LIVE, you know?!

Rainbow Syrup Bottomed Chia Pudding Parfaits

Yield: makes 4 parfaits (with extra syrup!)

Total Time: 4 to 6 hours

Ingredients:

homemade fruit syrup

1 cup fresh or frozen fruit (strawberries, kiwi, blueberries, mango)
1/3 cup water
1/3 cup honey
1 pinch of cornstarch

chia pudding

2 1/2 cups milk (I prefer almond or coconut milk)
1/2 cup chia seeds
2 tablespoons honey
2 teaspoons vanilla extract
1 pinch of salt

for the parfaits

2 cups chopped fresh fruit, whatever you prefer
1 1/2 cups plain greek yogurt
1 cup granola



Directions:

Note: this recipe as written will give you EXTRA syrup!! you can keep it in the fridge, or just make one (or two) flavors at a time.

To make the fruit syrup, add 1 cup of fruit to a saucepan with the water, honey and pinch of cornstarch. Bring the mixture to a bubble and stir, then cook for 2 to 3 minutes until the fruit begins to break down. Transfer the mixture carefully to a blender or food processor (if you want a smooth syrup!) and blend until pureed and smooth. Pour into a bowl and let cool to room temperature. Store in a sealed container in the fridge.

chia pudding

Prep the chia pudding either the night before or at least 4 to 6 hours before eating. Whisk together the milk, chia, honey, vanilla and salt in a large bowl. Cover the bowl and place it in the fridge. Remove after 30 to 60 minutes and stir once or twice. Refrigerate overnight or for at least 4 hours.

for the parfaits

To assemble the parfaits, add 2 to 3 tablespoons of the fruit syrup on the bottom of a glass. Layer on 1/4 cup of greek yogurt, about 1/4 cup of the chia pudding, a handful of fresh fruit and more syrup. I like to do one more layer of yogurt, chia pudding and fruit. Top with syrup and your favorite granola.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Now can we do this in neon?

Cucumber Vodka Soda.

I mean, it’s like we’re drinking SALAD.

It’s so green that I feel healthier just looking at it. Don’t you?!

I love cocktails with a hint of cucumber. It has to be right though. Because truly, when there is too much cucumber in a drink, I actually think that it does taste like salad. Too much salad.

Eddie LOATHES cucumbers. I mean, absolutely hates them. If he orders a green juice with cucumber in it by mistake, he can barely drink it. That’s how much he hates the taste. Kind of like me with celery.

Don’t bring that stuff near me.

No way, no how. You could cover it with chocolate and bacon and throw it on avocado toast and I still wouldn’t eat it.

Anyhoo. I kind of wanted to call this a cucumber COOLER and not only because it reminds me of drinking Hi-C ecto cooler juice boxes when I was kid on a hot and sunny summer day where we’d spend twelve hours outside. I didn’t even like juice but I wanted to drink that green mess like it was going out of style.

And yes, I realize that I sound 54 years old and completely NOT with the times, but why isn’t anyone ever outside anymore? Because everyone is working and then inside at home on the internets looking up cucumber cocktails? I hope.

THIS here juice (yes, let’s call it juice) is so super refreshing on that hot summer day.

It’s light,

it’s cold,

it quenches your thirst,

it doesn’t make you feel terrible like a few beers or one margarita might.

It’s everything your summer wants! It told me so.

Cucumber Vodka Soda

Yield: serves 4

Total Time: 1 hour

Ingredients:

1 1/2 cups fresh cucumber juice (you will need 2 to 3 seedless cucumbers)
1/2 cup freshly squeezed lime juice
1/2 cup vodka
1/4 cup simple syrup
1 to 2 cups cold seltzer water (lime is great!)
crushed ice for serving
lime and cucumber slices for garnish



Directions:

To make the cucumber juice (if you don't have a juicer), puree peeled seedless cucumbers (probably 2 of them) in a blender with a touch of water. Pour the puree through a fine mesh strainer into a large measuring cup.

In a large pitcher, combine the cucumber juice, lime juice, vodka and simply syrup. Stir well then refrigerate for at least 1 hour. Before serving, pour in the cold seltzer water, starting with 1 cup. Taste and if desired, add in more simple syrup and seltzer. Pour the mixture over crushed ice and garnish with lime wedges and cucumber slices!

Also, if you really want to UP the cucumber flavor, you can use cucumber vodka.

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Look at that glass of health.

Charred Tomato and Garlic Butter Mini Skillet Pizzas.

You know what?

I really wanted to tell you that these were “garlic butter drenched” but then I was all… “is drenched one THOSE words?” One of those words that makes your skin crawl, that gives you chills or replicates the same emotions as nails on a chalkboard do?

You get it. I know it.

But still. They are DRENCHED in garlic butter. So there’s that!

It’s pizza. You can’t be mad.

Apparently it’s mini week! Mini pizzas, mini meatballs.

That was completely unintentional. It actually makes me anxious that I’m posting two “mini”-like recipes in a row but hey. This is what happens when you don’t fully follow the directions of the editorial calendar that you set up for YOURSELF.

I don’t like to listen to anyone. Not even me!

So here’s the thing about these baby pizzas. You can use WHATEVER dough you’d like. Leftovers? Store bought? Frozen that is on it’s last leg in the freezer? Use it up.

I realize that I blast you in the face with pizza recipes every single month. You can use my favorite dough recipe or another. Here, it’s the idea of the quick, flavorful, sauceless, veggie-covered dough round that you need in your life.

The dough? I used the cast iron skillet method (in a grill pan!) and it made them adorably fluffy and flavorful.

It’s sort of a last minute recipe, something you make when you have no idea what else to make. Something that you make when you find yourself with leftover dough. You don’t HAVE to make mini pizzas – you can make one gigantic one!

But mini things are cuter…

Don’t worry. I’ll spare you. *inserts eye rolling emoji*

I started making this recipe for us back in January – if you can even call it a recipe. It’s more of a we-have-this-stuff-in-our-fridge-and-don’t-want-a-salad meal. I charred the tomatoes because even though I’m lucky enough to find some organic cherry tomatoes in the winter, they don’t taste as fabulously as they do in the summer. So I roasted the heck out of them which intensified their flavor and sweetness and made them soooo dang good.

And even though I figured that by the time I finally made this recipe for the blog, I’d use non-roasted tomatoes – I couldn’t! The roasted tomatoes are so delicious. So delicious that I started putting them in everything, like guacamole. GAH. Plus, they sort of replace tomato sauce, which you know I’m always in a love-hate relationship with.

I planted my cherry tomatoes in pots two weeks ago so we shall see in about sixty days if I bite the bullet and keep them raw. I doubt it though.

Because the garlicky butter, skillet-charred dough, roasted tomatoes and lemony arugula make my liiiiife.

Mini Garlic Butter Skillet Pizzas with Charred Tomatoes

Yield: makes 8 to 10 mini pizzas

Total Time: 2 hours

Ingredients:

1 batch pizza dough (you can use leftover, store bought, anything you'd like!)
16 ounces cherry or grape tomatoes, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula greens
1 lemon, juiced
6 tablespoons unsalted butter, melted
4 garlic cloves, minced
1/4 cup freshly grated parmesan cheese



Directions:

Prepare your pizza dough (making it fresh or using leftovers) and separate it into 8 smaller dough balls. The exact size is really up to you, but to make them like I made them above, you want them to be about 3-4 inches in diameter when rolled out. And you want the dough to be fairly thin when rolled, since we are cooking them in a skillet. They will shrink slightly while cooking.

For reference, my most-used pizza dough yields a pretty large, puffy, thick and fluffy dough. You can get anywhere from 8 to 12 rounds out of it depending on the size.

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with the olive oil. Sprinkle with 1/4 teaspoon each or salt and pepper. Roast for about 15 to 20 minutes, until charred and caramely. This will depend on the size of your tomatoes, so keep an eye on them after 15 minutes.

While the tomatoes are roasting, heat your (well-seasoned!) cast iron skillet over medium-high heat for at least 5 to 6 minutes. You don't need to worry about toppings here because we are only cooking the dough rounds. You want the skillet to be hot! Add the dough round (or rounds, if they are small enough) to the skillet and cook until it begins to puff and char on the bottom, flip it. You want to cook each side for about 2 to 3 minutes.

Toss the arugula with the lemon juice and remaining 1/4 teaspoon each of salt and pepper.

In a bowl, whisk together the melted butter and garlic.

As soon as each pizza dough round is grilled or cooked, brush it liberally with the garlic butter. Top immediately with the arugula and a big old handful of tomatoes. Top with lots of parmesan and serve!

Be sure to follow howsweeteats on instagram and tag your recipes with #howsweeteats! You can also post a photo of your recipe to the howsweeteats facebook page. I appreciate you so much!

Can I get an award for using this LITTLE amount of cheese? Who even am I?!

Tuesday Things.

1. FINALLY. The bacon and avocado emojis are coming!

2. See also: why I’m terrified of using the taco emoji, eggplant emoji, peach emoji. What if they do something terrible with the bacon emoji? Whyyyyyyyy.

3. Whaaaat. This chocolate peanut butter cheesecake CAKE is calling my name. LOOK at that. Ugh.

4. I had a very serious obsession with Nike Shox about ten years ago. Remember how cool they were? Were you a shoxaholic?!

5. There is such a thing as glitter chalk and I might have bought it because “Max” realllly wanted it.

6. We finished Bloodline!! GAH. We both still think it is such a fabulous show even though every review I find online keeps trashing it. I think it is excellent TV, but I also DVRed Mistresses last night soooo there’s that. But the storyline was so great, the ending was crazy and I seriously hope they keep a certain character in next year because he is still my favorite.

7. Speaking of… could you give up TV for a month and change your life?!

8. Like seven times last week I spelled strawberries “STRAWBERRYS.” I hate myself and the internet forever. Pretty sure I did this before and even wrote about it.

9. These pictures for color lovers? I’m dying!

10. I’m absolutely LOVING connecting with your guys in the food entrepreneur summit masterclass. Nicole just reopened registration (it closed after early bird) and if you go for it, it’s 20 masterclass videos, 22 speakers, PDF worksheets and a private facebook group that we are all talking in nonstop. It’s awesome.