Tag: Mozzarella

Asparagus and Prosciutto Tart
Recipes

Asparagus and Prosciutto Tart

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Asparagus and Prosciutto Tart

I’m always looking for something light yet scrumptious for dinner and that’s why I love this Asparagus and Prosciutto Tart. The crust is so light and flaky, but when you add the egg wash it becomes so crisp. This is definitely one of those meals that cooks up fast, but can easily be a quick dinner or even a delicious brunch. This is dish is crunchy, cheesy and the perfect balance of savory and sweet. Now, I hope you enjoy this dish as much as we do!

Asparagus and Prosciutto Tart

ASPARAGUS AND PROSCIUTTO TART

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 large egg, whisked
  • 1 bundle of asparagus, washed and trimmed
  • 1/2 cup mozzarella, shredded
  • Prosciutto
  • 2 Tbsp honey mustard (I like to use Maille Mustard Honey Dijon)
  • Parmesan cheese

Directions:

  • Preheat oven to 400 degrees.
  • Roll out puff pastry into a large rectangle; wet fingers with water and apply to edges of puff pastry; fold edges over and press edges gently.
  • Brush entire puff pastry with egg wash.
  • Lay asparagus throughout pastry and sprinkle with mozzarella cheese.
  • Gently tear prosciutto and lay throughout pastry.
  • Bake for 15 to 17 minutes, or until pastry is golden.
  • Remove from oven and allow to cool on pan for a couple of minutes then carefully move to cooling rack.
  • Sprinkle a touch of Parmesan cheese onto the tart.
  • Using a piping bag; pipe mustard onto tart.
  • Enjoy!
Sloppy Joe Mac & Cheese
Recipes

Sloppy Joe Mac & Cheese

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Sloppy Joe Mac & Cheese

If you are like me and the work week is very hectic, you are probably looking for something fast, tasty and healthy to feed your family. This recipe is all of those things and more! It’s packed full of veggies, meat and noodles which makes it a great meal to add to my meal rotation. If you find yourself with leftovers you’ll be in for a treat as this dish reheats nicely. It’s definitely a meal that can be on the table in about 30 minutes and everyone is bound to leave the table satisfied. Now, I hope you enjoy this recipe as much as we do!

Sloppy Joe Mac & Cheese

SLOPPY JOE MAC AND CHEESE

Ingredients:

  • 1 lb ground beef
  • 1 medium green pepper, chopped
  • 1 medium sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 (8 oz) can tomato sauce
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 2 cups milk
  • 1 cup veggie stock (I like Better Than Bullion Veggie Base)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 (8 oz) package Cellentani pasta
  • 4 oz extra sharp white cheddar, shredded
  • 4 oz sharp cheddar, shredded
  • 4 oz mozzarella, shredded
  • Salt and pepper
  • Parsley

Directions:

  • Cook beef, onions, pepper and garlic in large pot until beef is browned; drain beef and return to heat.
  • Stir in tomatoes, tomato sauce, stock, milk, mustard, soy, and Worcestershire sauce. Bring to a boil and reduce to a simmer. Stir in pasta and cover pot to allow to simmer for 13 to 15 minutes or until pasta is tender. In a small bowl mix all three cheese together to make a cheese blend; set aside.
  • Stir in 1 cup of cheese until melted. Sprinkle remaining cheese as you serve so it just melts on top. Add salt and pepper to taste and a dash of parsley prior to serving.
  • Enjoy!
Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
The Ultimate Hors d’oeuvre – Tomato Canapés
Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

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Tomato Canapés

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

Tomato Canapé ingredients.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

A bite size snack that stacks up!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

Tomato Canapés

TOMATO CANAPÉS

Ingredients:

  • 1/2 container of sangria tomatoes, pulped and diced
  • Salt, a dash
  • Pepper, a dash
  • 1 1/2 Tbsp balsamic vinegar
  • 4 strips of bacon, cooked, drained and crumbled
  • 3 Tbsp mayonnaise
  • 1 1/3 tsp pesto
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
  • 1 package phyllo canapé shells

Directions:

  • Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
  • Cook bacon, drain and crumble; set aside on a towel to drain.
  • Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
  • In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
  • Fill each phyllo shell with drained tomato’s.
  • Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
  • Bake at 350 degrees F for 10 to 12 minutes.
  • Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
  • Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
  • Enjoy!