recipe: shrimp alfredo pizza

even though i'm not a major shrimp person, the shrimp pizza from Pepe's Pizza is SO good even i like it. the other night we decided on an impromptu DIY version for dinner... it's so simple, but something about it is so damn good. it tastes like a really good garlicy white pizza, but the shrimp that cooks down into it melds to become some whole other delicious animal... MM' MMM! (and it's not in a very fishy way... it just works perfectly with the garlic and creamy alfredo/cheese). don't worry about adding the raw shrimp to this... the high heat / pizza timing are actually just right for shrimp prep.

ingredients list:- 12-15 uncooked raw shrimp (i used small-medium sized)
- 1 recipe for pizza dough or fresh store-bought
- 1 cup alfredo sauce
- 1 tomato, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1.5 - 2 cups mozz cheese
- black pepper to taste
- 1 tsp garlic powder, divided
- 1/2 tsp parsley
- pinch salt
- olive oil

to make: mix 1-2 tbsp olive oil, salt, 1/2 tsp garlic powder, and parsley in small bowl and set aside. preheat the oven (with pizza stone in the oven also) to 450 degrees; and heat outdoor grill over medium heat (only do this last step if you are finishing the pizza on the grill). 

roll out pizza dough on lightly floured surface. lightly flour the hot pizza stone, then carefully transfer the dough to the hot stone. spread alfredo sauce onto the dough along with the minced garlic, then pile on first some cheese, the shrimp, tomato, more cheese, fresh basil, and some garlic powder and black pepper (and any other desired seasonings). bake in preheated oven for about 12-13 minutes.

you can fully cook the pizza in the oven for a total of 14-16 minutes, or if you want to grill it, carefully transfer it to the preheated grill and cook for an additional 3-4 minutes, until the bottom of the crust starts to get a nice char to it. brush the crust with the garlic olive oil mixture within the last few minutes of cooking.

recipe: dr pepper spicy pulled pork with jalapeno cilantro slaw

i've made this pulled pork recipe from Pioneer Woman before and was a big fan. since San Fran when i first tried slaw, i've been a tad curious. since Pioneer Woman's is a little different with the jalapeno and the cilantro kicks, it seemed like a good started recipe since i'm a huge fan of both of those ingredients. with a spicy slice of colby jack cheese, these were a pretty fun 4th of July 'wich.

ingredients list (pulled pork):
- 1/2 large onion, cut into thin strips
- 1 pork butt (shoulder), about 5 lbs
- salt & freshly ground pepper
- 1 (11oz) can chipolte peppers in adobo sauce
- 2 cans dr pepper
- 2 tbsp brown sugar

to make (pulled pork): heat slow cooker on high heat, then add onion to bottom of slow cooker. (generously) salt & pepper the pork roast on all sides, then set on top of onions in the cooker. pour in the chipolte peppers, both cans of dr depper, and stir in the brown sugar.

reduce heat to low after 1-2 hours, then allow to cook for an additional 4-5 hours. turn the pork 2 or 3 times during the cooking process. when it's done (about 6 hrs  total), the meat should be falling apart when stabbed with a fork (if it's not, keep cooking it).

remove meat from pot, and place on cutting board or large plate, and shred it apart with 2 forks. pour out 50% of the liquid in the slow cooker, then return the meat to the cooker, stir, and keep warm until ready to serve. top with cheese (i used jalapeno colby jack to go w/ the zesty theme), cole slaw, and serve on buns.

ingredients list (slaw):
- 1/2 head cabbage, sliced thin
- 1/2 head purple cabbage, sliced thin
- 1 whole jalapeno, minced
- 1/2 cup whole milk
- 1/2 cup mayo
- 1 tsp vinegar
- 1 tbsp sugar
- 1/4 tsp cayenne pepper
- 2 cups cilantro leaves, roughly chopped

to make: combine shredded cabbage and jalapeno in a large bowl. in a separate bowl, mix milk, mayo, vinegar, sugar, salt, and cayenne. pour over cabbage and stir until combined. cover and refrigerate at least 2 hours before serving. right before serving, toss in cilantro.

recipe: margarita cupcakes

pre-july 4 birthday bbq snack... cake, booze & fruit all in one, can't go wrong. i was short on time so used a doctored box cake mix for the base, but they tasted so yum i didn't miss making them from scratch. the icing recipe was from Brown Eyed Baker, and they legit ended up tasting just like a margarita. cupcake + booze = winner.

ingredients list:
- 1 box lemon cake mix
- water (amnt called for on box)
- eggs (amnt called for on box)
- vegetable oil (amnt called for on box)
- margarita mix, divided
- 1 cup butter, at room temp
- 2 & 3/4 cups powdered sugar
- 4 tbsp lime juice, divided
- pinch of coarse salt
- 3 tsp zested lime, divided

to make: preheat oven to 350 degrees. prepare lemon cake mix according to package directions. add 1-2 tbsp margarita mix, 1 tbsp lime juice, and 1 tsp lime zest to batter. pour into cupcake cups about 3/4 full, and bake 15-23 minutes, until toothpick comes out clean. allow to cool 5-10 minutes, then brush each cake with margarita mix.

to make frosting, whip the butter with an electric mixer for 5 minutes on medium-high speed reduce to low, then gradually add in the powdered sugar until fully incorporated. mix for about 30 seconds additional, then add in the remaining lime juice, 1-2 tbsp margarita mix, and remaining zested lime. mix on high speed until incorporated andn fully - if it is too thin, add in additional sugar.

allow cupcakes to fully cool before frosting, and garnish with lime wedges, coarse salt, and whatever else you wish.
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recipe: cookies & cream cookies

these are a perfect cookie if you're in the mood for baking in the middle of summer (and only have about 30 minutes before you need to leave)... they are quick & easy but abs delish. i found the recipe on foodgawker.com, and copied it exactly from Kirbie Cravings (with a tad extra vanilla & oreos). they come out SO delish, and good if you want to switch up from traditional choc chip.

ingredients list:

2 & 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1 & 1/2 cups white sugar
1 egg
1 & 1/2 tsp vanilla extract
20 oreo cookies, divided

to make: preheat oven to 350. in a small bowl, stir together flour, baking soda, and baking powder & set aside. grind 6 oreo cookies in a food chopper until they form fine crumbs, and set aide.

in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients until dough is formed. add 14 oreos directly into batter & beat on medium high speed until the oreos are crushed thoroughly into dough. roll dough into balls about 1 inch to 1 1/2 inch in diameter, roll into the oreo crumbs until totally covered, and place onto parchment paperlined cookie sheets about 2 inches apart.

bake about 9-11 minutes in the preheated oven, or until golden around the edges. cool on wire racks.