Food & Drink

Burrata, Prosciutto & Arugula Flatbread




My first copycat recipe!  A few months ago, while I was perusing Trader Joe’s (aka my “fun” store), I saw this Burrata, Prosciutto & Arugula Flatbread in the frozen section by all the pizzas.  Naturally, I was interested.  Burrata, good.  Prosciutto, good.  Arugula, good!  I grabbed one and popped it in the oven that evening.  It’s probably the best frozen pizza I’ve ever had.

Okay, so I’m 98.7% sure that the only reason Trader Joe’s doesn’t call this a pizza is because there’s really no sauce on it.  Since burrata is naturally really creamy, it serves as a sauce base.

Burrata, Prosciutto & Arugula Flatbread

  • Servings: 2-4
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  • 2 1/4 tsp active dry yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 2 1/2 cup bread flour (+ more for work surface)
  • 2 Tb olive oil
  • 1/2 tsp salt


  • 1 cup fresh arugula (one fist full)
  • 8 oz burrata (about 2 medium burrata)
  • 6 slices prosciutto
  • 1 Tb olive oil


  1. In a large mixing bowl, combine yeast, sugar and warm water.  Wait about 5-7 minutes, until the yeast is foamy.  Add bread flour, olive oil, and salt.  Mix until well combined and transfer to a work surface and knead until smooth ball forms.  Let it rest for 15 minutes.
  2. Preheat oven to 450°F.  Roll out dough to a 9×13 rectangle and transfer to a baking sheet.  Brush the top of the dough with olive oil.  Break open the burrata. Smear the creamy filling all over the rolled out dough and evenly distribute the mozzarella “shell”.  Top with arugula.
  3. Bake in preheated oven for 15-20 minutes, or until crust is golden brown.  Wrinkle each prosciutto slice into a nest and place on top of the flatbread.

Recipe notes:

  • For crispy prosciutto, simply add the prosciutto prior to baking.

Food & Drink

Taiwanese Breakfast Crêpes


Who else likes breakfast for dinner?  Growing up in Taiwan, a lot of times, we would go out for breakfast on weekends and busy mornings.  Taiwanese breakfast joints are not like the swanky brunch places where you’d have a glass of mimosa.  On the contrary, they are often hole-in-the-wall places where you run in, devour your food in less than 5 minutes, and hop on your moped and be on your way.

I absolutely love all Taiwanese breakfast choices, but the one that I love the most is called dan bing 蛋餅, which roughly translates to egg-pastry.  The closest thing that resembles a dan bing is probably the crêpe, although dan bing has a little bit more chewiness in the batter.  The process for making dan bing is also very similar to a crêpe as well.  The batter is very liquidy, and you pour it on a skillet and then top with the toppings.  In this case, the toppings is an egg mixture that resembles an omelette.  This comes together so quickly that I find myself making this as emergency meals.


Taiwanese Breakfast Crêpes

  • Servings: 3-4
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  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 cups water
  • 1 tsp salt
  • 6 large eggs
  • 3 stalks scallions, thinly chopped
  • Oil for cooking


  1. In a medium bowl, whisk together flour, cornstarch, water, and 1/2 tsp salt.  Set aside.
  2. In a separate bowl, whisk together eggs, scallions, and remaining 1/2 tsp salt.
  3. In a nonstick skillet, heat a tsp of oil over medium heat.  Pour about 1/2 cup of crêpe batter and swirl on the skillet until it coats the bottom of the skillet in a thin layer.  When the tops look set, gently flip the crêpe over.  Pour 1/4 cup of egg mixture on top of the crêpe and swirl the pan to coat the egg mixture all over the base.  When the egg mixture has adhered, flip the whole thing over and cook for approximately 30 seconds, or until the egg is cooked through.
  4. Roll up the crêpe and repeat with remaining batter.  Drizzle with soy paste and top with scallions to garnish, if desired.

Recipe notes:

  • Soy paste is a type of soy sauce that is thicker, less salty, and quite sweet.  You should be able to find it in your Asian grocery aisle.  If you don’t have it, soy sauce is a fine substitute, just use it sparingly.

Food & Drink

Chocolate Potato Chips


Chocolate-covered potato chips are the ultimate guilty-pleasure snack.  Savory and sweet, it’s the perfect combination for a snack.  Trust me, once you have one of these, you won’t stop!  I got the idea for this recipe after buying the Milk-Chocolate Covered Potato Chips from Trader Joe’s.  The problem?  The nearest Trader Joe’s is 200 miles away.  Also, they are pricey.  This is a great alternative :)

Prep time: 10 minutes
Serves: 4-5

– 8 oz bag of potato chips (you won’t use it all)
– 12 oz chocolate chips (dark or milk … semi-sweet doesn’t taste as great)

1. Heat the chocolate chips in a microwave-safe bowl.  Microwave the chocolate chips at intervals of 30 minutes until melted and smooth.
2. Using chopsticks (or tongs … or your hands!) place each potato chip in the melted chocolate, repeat for the other side.  Make sure to scrape off any excess.
3. Line a cookie sheet with wax paper and place the dipped potato chips on the wax paper.  Allow to dry before removing them.


You can dip them halfway or fully coat them.  You can play around with it a lot!  Personally, I think that dipping them halfway looks better, but the texture is very strange.  So I prefer to dunk the entire chip in the chocolate.