Last night I sat on the couch with my laptop on my lap (aptly named evidently) while watching Mad Max and then the TV show scorpion, willing inspiration to manifest. The TV is now off and here I sit still, letting my fingers type out this directionless thought trail. I’ve got nothing for your folks beyond telling you that this pizza may sound a bit different and that’s because it is. But you know what? Sometimes different is a good thing and upon first bite you may be surprised by how much you enjoy this pizza. More so than the traditional one you made alongside this one just in case it wasn’t a hit. But then this one disappeared first and you wish you had made two of it instead.

And yes I am slightly obsessed with arugula on pizza (1/2/3/4/5).

P.S. I just thought of something! My inoperative stand mixer underwent surgery Sunday afternoon and it came out good as new!

One year ago: Apple Cinnamon Peanut Butter Bagel Bites

Two years ago: Peanut Butter Baklava Bars

Three years ago: Pork Chops with Pineapple Fried Rice

Four years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

FIG, PROSCIUTTO & ARUGULA PIZZA

Serves 2-3

Ingredients:

1 recipe cornmeal pizza dough (I substituted 1/2 cup flour with mesquite flour), risen

1/2 cup fig butter

1 Tbsp balsamic vinegar

1/2 cup grated fontina

1/2 cup grated Mozzarella

1/4 cup crumbled goat cheese

4 slices prosciutto

3 fresh figs, stems removed and quartered

1 cup fresh arugula, washed and patted dry

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. In a small bowl, combine fig butter and vinegar. Spread mixture evenly over the dough and top with all three cheeses.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with figs, prosciutto and arugula.

Source: Adapted from The Girl Inspired.

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With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!

One year ago: Gnocchi with Roasted Red Pepper Cream Sauce

Two years ago: Nutella Mousse

CAST IRON SKILLET BRUSSELS SPROUTS BACON PIZZA

Serves 3-4

Ingredients:

You are going to love these vegetarian artichoke heart stuffed shells cooked in a ricotta cream sauce. Serve them on their own or enjoy with a side salad and garlic bread.

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Today is no ordinary day, because today is National Artichoke Hearts Day! And this artichoke heart-stuffed shells seemed like the perfect choice to change up traditional stuffed shells.

That is until I had to go to two different grocery stores to find the jumbo-sized shells. Little did I know that these pasta shells are a hot commodity. But I cannot really proclaim otherwise since this turned out wonderfully.

Good thing it only uses half the box because I might need to make this again sooner than later – they are crazy good!

I changed a couple things from the original for these artichoke heart stuffed shells. I used Fontina instead of Romano, 2% milk instead of whole, jar of hearts instead of frozen, and an extra glove of garlic. You know, cause I love garlic.

Pretty much everything else was substituted based on current availability in my kitchen or what I could find at the store… Grocery stores just aren’t the same here from here I grew up. Have I ever mentioned that I miss Wegmans? But I digress.

These Artichoke Heart Stuffed Shells in a Ricotta Cream Sauce are insanely good. I’m not sure what the original is like but these were too good to consider anything else. Although, if you are looking for something with less servings, you should try my garlic-parmesan chicken stuffed shells for two.

Awesome Artichoke Recipes

• Heart Stuffed Shells from The Spiffy Cookie
• Marinated Baby Artichokes from That Recipe
• Roasted Artichoke and Mozzarella Salad from Creative Cynchronicity
• Spinach and Artichoke Dip Flatbreads from A Kitchen Hoor’s Adventures

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HEART-STUFFED SHELLS WITH RICOTTA SAUCE

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Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHELLS & FILLING

• 18 jumbo pasta shells
• 3 Tbsp unsalted butter
• 1-2 Tbsp olive oil, divided
• 1 large onion, chopped small
• 12 oz. jar artichoke hearts, drained and patted dry
• 1/4 cup dry white wine
• 1/2 cup finely grated Fontina cheese
• 1/2 cup finely grated Parmigiano-Reggiano cheese (plus more for garnish)
• 2 large egg yolks
• 1 Tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• Freshly ground black pepper to taste

SAUCE

• 4 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 garlic cloves, minced
• 1/2 cup ricotta cheese
• 2 Tbsp freshly squeezed lemon juice
• 1/2 tsp salt
• Freshly ground black pepper to taste
• 2 Tbsp chopped flat-leaf parsley, for garnish

Directions

1. Cook the shells: Bring a large pot of salted water to boil, and cook shells to al dente according to package directions. Drain and toss with a teaspoon or two of olive oil, to keep them from sticking.
2. Make the filling: Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 Tbsp olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook them until they are softened a bit, about 5 minutes. Add the wine and cook it until it completely disappears.
3. Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and black pepper and pulse in the food processor until well chopped but still retains a little texture.
4. Make the sauce: Melt the butter in a medium saucepan (or the wiped out pot you made the artichoke filling in, if you're into spending less time scrubbing pots) over medium-high heat. Once melted, add the flour all at once and whisk it until smooth.
5. Add the milk, a small glug at a time, whisking constantly so no lumps form. Once the mixture has reached a batter-like consistency, you can begin adding the milk in larger pours at a time, whisking the whole time. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste.
6. Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce (you'll have about 2-1/2 cups total) into the bottom of a 9x13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell; this will fill it but still allow the sides to close and neatly hold the filling intact while it bakes. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley and grated Parmigiano-Reggiano, if using, and serve immediately.

Source: Adapted slightly from Deb Perelman on Bon Appétit.

Post updated 8/27/2023, photo above is the original.

I made a breakfast sandwich using an Asiago bagel with some garlic & chive cream cheese, over-easy eggs, slices of Canadian bacon leftover from toppings for my meat lover’s pizza, and Fontina from preparing grilled cheese awhile ago (I love how long cheese can stay). All of these random ingredients I found stashed away in my refrigerator made for one fabulously delicious breakfast for one! And I have a weakness for drippy yolks. I could sop that stuff up with toast all day.

Ingredients:

1 Asiago bagel

Cooking spray

2 eggs

1 slice Fontina cheese

2 slices Canadian bacon

1 Tbsp Garlic & Chive cream cheese

Directions:

1. Slice bagel in half, toast in toaster oven.
2. Meanwhile, coat a small pan with cooking spray heated over medium-low heat. Crack eggs and open over the pan. Cook until egg whites are no longer runny. Press spatula against the pan near the edge of the white, then slide spatula quickly under the yolk. In one swift move, flip the egg over gently by tipping the spatula sideways. Repeat for second egg.
3. While you allow the eggs to cook another minute, place the Fontina cheese on the cut side of the top bagel slice still toasting in the toaster oven. Allow to melt.
4. Assemble your sandwich: Spread the cream cheese on the bottom bagel slice followed by two slices of Canadian bacon. Firmly slide spatula under the eggs, take out of the pan and place it on top of the Canadian bacon. Place top bagel slice with melted Fontina cheese onto the completed sandwich, and devour!

Source: The Spiffy Cookie original

This is one of my favorite quick weeknight dinners. And it varies every time I make it depending on the veggies and cheese that I have stocked. Sometimes I even add bacon, YUM! Definitely a great way to incorporate veggies if you have any picky eaters. It’s hard to hate any vegetable when it is covered in cheese!

Ingredients:

1 pkg Velveeta Shells & Cheese Dinner

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded fontina cheese

1 lb boneless skinless chicken breasts, cut into bite-size pieces

Grilled cheese is the perfect pair with tomato soup. But what cheese are you using? Be bold and try a blend of three!

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Is there ever any doubt that the perfect sandwich to pair with tomato soup is grilled cheese? Surely there is not! Which is why when I made the Creamy Tomato Basil Bisque this sandwich was a necessity.

The only dilemma I ran in to, was deciding on which cheese to use. There are so many delicious options and combinations! Smoked gouda is a frequent pick.

The first time I posted this recipe I went with a three-cheese party including asiago, sharp white cheddar, and fontina. When I updated this post 9 years later I went with provolone, smoked gouda, and smoked sharp cheddar. I’ve also added cream cheese before (obviously not shredded) for the ultimate creamy factor!

What cheeses are on your perfect grilled cheese sandwich?

Post updated 10/20/20, photo above is the original.

GRILLED THREE CHEESE SANDWICH

Print

Yield: 1 serving Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

2 slices of preferred bread

1 tsp Dijon mustard (optional)

3/4 cup shredded cheese (1/4 cup each of 3 types)

Olive oil or butter

Directions

1. Heat a pan over medium heat.
2. Meanwhile, lightly coat one side each slice of bread with olive oil using a pastry brush (or butter with a knife).
3. If using, spread mustard on the opposite side of one slice of bread. Distribute the cheese evenly over the mustard, and season with fresh black pepper and top with the second piece of bread, oil/butter side out.
4. Place the sandwich in the hot pan and cook for 3-5 minutes, or until browned. Carefully flip over, and cook for another 3-5 minutes.
5. Let cool for a couple minutes, then slice and serve!

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This Italian Chicken Scallopine looks fancy but is easy to make. Stuffed with fresh sage, shredded fontina, and cooked in a tomato sauce.

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Most of my favorite desserts involve peanut butter, just like most of my favorite entrees involve cheese. If you have read the title, then you already know that this dish must be good.

It was a perfect dish to make with family at my brother and sister-in-law’s new home in Boston after the blizzard. Weather like that deserves comfort food like this.

Fontina is a cow’s milk Italian cheese that tends to be very rich and creamy, with a nutty flavor which gets stronger with aging. The cheese also melts very well, and it is sometimes included in fondue and sandwiches.

If you are unable to locate the Italian version, you can use the Danish form which has a milder flavor due to shorter aging and it will still turn out wonderful!

Also true to my form, I used twice as much sage from the original recipe so if you are sensitive to sage maybe you should put it back again to just one per cutlet. But with the colder temperatures I find myself embracing more sage.

Serve this chicken alongside your favorite pasta and vegetable to complete the meal.

CHICKEN SCALLOPINE WITH SAGE AND FONTINA CHEESE

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6 chicken cutlets, pounded thin
• Salt and freshly ground black pepper
• 12 sage leaves
• 3 oz. grated fontina cheese, plus more for garnishing
• 3 Tbsp olive oil
• 1 garlic clove, halved
• 1/2 cup white wine
• 1 (28 oz.) can whole tomatoes
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

1. Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place two sage leaves crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.
2. Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.
3. Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.
4. Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.
5. Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Source: Adapted slightly from Giada De Laurentiis.

Post updated 10/23/2022, photos above and below are the originals.