Mangia Monday!

"The first zucchini I ever saw I killed it with a hoe."
-John Gould

Hello! I hope everyone had a wonderful weekend! Mine was busy, but it was beautiful outside, so no complaints!

The recipe I have for you today is easy to make and if you are anything like me, you have PLENTY of zucchini to go around all summer long! This is great for a large party or simple get together - everyone is sure to enjoy!

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Zucchini & Mozzarella Bites

Ingredients:

* 2 small zucchini, sliced in 1/3-inch rounds
* 3 1/2 oz mozzarella cheese ball, cubed into 3/4-inch sections
* 1/4 cup olive tapenade (available in jars from your grocery store)
* 1/4 cup basil pesto (available in jars from your grocery store)
* 1/4 cup roasted tomatoes, diced
* 3 Tbsp pine nuts, toasted

Directions:

1.) Blanch zucchini slices for 45 seconds in large pot of boiling salted water.
2.) Drain and transfer to bowl of ice water.
3.) Drain again, lay on paper towels and pat dry.
4.) Place zucchini slices on serving platter and top each zucchini with a piece of mozzarella cheese.
5.) Top cheese with small dollop of tapenade, pesto or roasted tomato.
6.) Garnish with 3-4 pine nuts.

Note:

You can microwave the zucchini slices instead of blanching. Cover a single layer of zucchini with plastic wrap and microwave for 45 seconds, then transfer to bowl of ice water and proceed with recipe.


Silly Joke of the Day:

What is a zucchini’s favorite game?
.................Squash!

Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

“Cheese has always been a food that both sophisticated and simple humans love.”
-M.F.K. Fisher


Hello! I hope you had a wonderful weekend! Today I have a simple appetizer recipe for you. It can also be used as part of a main course if you would like! I use raspberry preserves because: 1.) they are my favorite and 2.) I find it goes well with brie. However, you can use any preserve you would like! Enjoy!


"Florida oranges are so juicy that you have to eat them in the bathtub"
-Author Unknown



Brie & Clementine Canapes

Serves: 12

Ingredients:

* 1 Clementine, peeled, and separated into segments
* 12 French baguette slices, toasted
* 1/4 lb triple creme brie, cut in 12 pieces
* 12 tsp Raspberry preserves
* 1 tsp sesame seeds, toasted

Directions:

1.) Cut each orange segment in half diagonally and set aside.
2.) Top baguette slices with brie.
3.) Top brie with fruit spread and orange.
4.) Sprinkle with sesame seeds.
5.) Arrange in platter and serve.


Bad Joke of the Day:

Why did Beethoven get rid of his chickens?
They kept saying: Bach, Bach, Bach!


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

"Only two things in this world are too serious to be jested on, potatoes and matrimony."
-Irish saying.

Hello! Come on in and have look around. Today I have a tasty appetizer recipe to share with you. Truth be told - I even make these for dinner! They are easy to make a require very few ingredients - give them a try!

"The potato, like man, was not meant to dwell alone."
-Shila Hibben



Baby Potatoes with Blue Cheese Filling

Serves: 12

Ingredients:

* 12 large baby yellow potatoes, unpeeled
* 1/4 cup crumbled blue cheese
* 9 strips cooked bacon, finely diced
* Salt and pepper
* 2 Tbsp chives, finely chopped


Directions:

1.) Preheat oven to 400 degrees.
2.) Place potatoes in a pot with enough water to cover them.
3.) Cook on medium-high, until they are almost tender.
4.) Drain and cool.
5.) When the potatoes are cool enough to handle, cut off ends and discard.
6.) Cut each potato in half.
7.) Using 1/4 tsp measure spoon or a melon baller, scoop out potato, leaving a 1/4-inch shell.
8.) Reserve scooped-out potato.
9.) Combine reserved potato and blue cheese in medium bowl.
10.) Mix well to blend.
11.) Add in 3/4 off diced bacon and combine.
12.) Season to taste with salt and pepper.
13.) Scoop mixture into potato shells.
14.) Sprinkle with the remainder of the diced bacon.
15.) Place potatoes on a baking sheet and cook 7-10 min, until hot.
16.) Put potatoes on a serving platter and garnish with chives.


"Zen...does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes."
-Alan W. Watts


Bad Joke of the day:

What do you say to an angry 300-pound baked potato?
...Anything, just butter him up.


Have a great day and remember: Go Ahead & Indulge!

Salivation Sunday

Hello!

Welcome to Salivation Sunday!
Until Thanksgiving I will be sharing recipes that I love to serve my guests!

Buon Appetito!

Today: Appetizers





Roasted Red Pepper Pesto Crostini

Serving Size: 1 crostini
Number of Servings: 24

Ingredients:

* 1 baguette, cut into 1/4-inch-thick slices
* 1/4 cup plus 2 tsp. extra-virgin olive oil
* 2 garlic cloves, peeled
* 1 cup roasted red peppers, coarsely chopped
* 2 Tbs. slivered almonds, toasted
* 3 Tbs. grated Parmigiano-Reggiano cheese
* 1/4 cup finely chopped fresh parsley
* 1 tsp. lemon juice
* Pinch of cayenne pepper
* Salt and freshly ground black pepper, to taste
* 4 oz. goat cheese


Directions:

1.) Preheat an electric panini press.
2.) Place baguette on a baking sheet & brush lightly (both sides) w/ 1/4 C. olive oil.
3.) Working in batches, place bread slices on panini press & cook until light brown.
4.) Transfer crostini to a baking sheet.
5.) While the crostini are still warm, rub the top of each w/ 1 of the garlic cloves.
6.) Set aside.
7.) In a food processor, combine red peppers, 1 garlic clove, almonds, parmigiano-reggiano, 3 Tbs. parsley, lemon juice, 2 tsp. olive oil & cayenne pepper.
8.) Pulse until a coarse puree forms.
9.) Season with salt and black pepper.
10.) Preheat an oven to 350°F.
11.) Place the crostini in a single layer on a baking sheet.
12.) Spread about 2 tsp. of the goat cheese on each crostini.
13.) Bake until the cheese is slightly soft & the crostini are warm, about 5 min.
14.) Transfer to a platter & top each crostini with 1 Tbs. of red pepper pesto.
15.) Sprinkle with the remaining 1 Tbs. parsley.






Dates Stuffed with Goat Cheese

Serving Size: 4 Dates
Number of Servings: 6

Ingredients:

*1 Tbs. olive oil
*2 Tbs. fine dried bread crumbs
*24 large dates, preferably Medjool
*1/4 lb. soft fresh goat cheese


Directions:

1.) Preheat an oven to 375°F.
2.) Lightly oil a baking dish just large enough to hold the dates in a single layer.
3.) In a small fry pan over medium heat, warm the olive oil.
4.) Add bread crumbs & cook, stirring, until bread crumbs are golden brown, 1 minute.
5.) Remove the pan from the heat, transfer the bread crumbs to a plate and let cool.
6.) Using a small knife, make a small lengthwise incision in each date.
7.) Carefully remove the pits.
8.) Stuff 1 tsp. of the goat cheese into the cavity left by each date's pit.
9.) Arrange the dates, with the goat cheese side facing up, in the prepared dish.
10.) Sprinkle the bread crumbs evenly over the top.

(Dates can be prepared up to this point, 24 hours in advance. Store, tightly covered, in the refrigerator.)

11.) Bake the dates until warmed through, 10 to 12 minutes.
12.) Transfer to a serving platter and serve warm.


I hope you are able to make these great recipes and enjoy them as much as I do.

Until Tomorrow:

Go Ahead and Indulge!

Mangia Monday!

Hello!

Are you hungry?
Well, you will be after reading this post!

Buon Appetito!






Caprese Mushroom Melts
(adapted from Italian food forever)

Serves 4

Ingredients:

* 4 Large Portobello Mushroom Caps (all the same size)
* 1 Large Ripe Tomato, Sliced (similar size to the mushrooms)
* 4 Slices Fresh Mozzarella Cheese
* 2 Tablespoons Balsamic Vinegar
* 5 Tablespoons Olive Oil
* 4 Tablespoons Marinated Artichoke Hearts (minced)
* Fresh Basil Sprigs As Garnish


Directions:

1.) Preheat the oven to 375 degrees.
2.) Cut off the stems of each mushroom.
3.) Gently wipe the mushroom caps with a dry paper towel.
4.) Mix together the balsamic vinegar, 4 T. olive oil and minced artichokes.
5.) Place the caps on a lightly oiled baking sheet
6.) Brush each cap lightly with 1 T. olive oil.
7.) Bake the caps for about 20 minutes or until tender when pierced with a fork.
8.) Place tomato slices on top of each mushroom cap.
9.) Top with vinegar, oil and artichoke mixture & bake an additional 10 minutes.
10.) Top each mushroom with cheese and bake until melted.
11.) Garnish with the fresh basil leaves.
12.) Can be served warm or at room temperature.








Olive Oil Dip

Makes 1 Cup

Ingredients:

* 1 Cup Extra Virgin Olive Oil
* 1 Tablespoon Balsamic Vinegar
* 1 Tablespoon Chopped Fresh Basil
* 1 Tablespoon Dried Parsley
* 2 Minced Fresh Garlic Cloves
* 1 Teaspoon Fresh Ground Black Pepper
* 1 Tablespoon Sun-dried Tomatoes, Finely Chopped (Optional)
* Slices of Crusty Italian Bread


Directions:

1.) Mix all the ingredients together.
2.) Let mixture sit for about an least an hour before serving.
3.) Serve in a shallow bowl.
4.) Dip bread into mixture and enjoy.


Have a great day and until tomorrow:

Go Ahead and Indulge!