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basil

Tasty

Scotty 2 Hottie

May 14, 2014

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One of J and my favorite date night spots is a place called Oak & Rye… sadly we have spread the word TOO well and have a very hard time getting in there in a timely matter now (le sigh).

We love pretty much everything on their menu, but we both agree the “Scottie 2 Hottie” pizza takes the cake.  So when we can’t eat the real stuff, I did the next best thing, and tried my hand at a easy, make-at-home version that can tide us over until we are willing to wait out the hour+ wait.

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Scotty 2 Hottie

  • Premade pizza dough (or make your own… I’m not that ambitious)
  • Pizza Sauce
  • Sopressata (you can get this at most artisan grocery stores or Italian delis – but pepperoni does the trick too!)
  • Mozzarella (I use a log, not shredded)
  • Basil
  • Sliced pepperoncinis
  • Honey
  1. Prebake the crust for 10 minutes at 475 degrees (or according to the dough’s instructions) until golden brown (I feel like in the movies that they always put toppings on raw pizza dough – DON’T DO IT. I always end up with raw pizza… yuck).
  2. Remove crust from oven and top with pizza sauce, sliced mozzarella and Sopressata.
  3. Bake 5 more minutes or until cheese has melted.
  4. Remove from oven and top with basil leaves and drained pepperoncini slices.
  5. Bake pizza for 2-3 more minutes.
  6. Remove pizza from oven and drizzle with honey.
  7. Serve hot and enjoy!

* the key to ingredient amounts is totally up to preference… just beware the pepperoncini’s have a bit of heat, so use less if you prefer more mild food

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Tasty

Last Minute Appetizer Ideas

December 31, 2013

NYE tends to be one of the most stressful days of the year for me.  I always forget about it/put off planning anything, and then a day or two (or the day of), I’m running around trying to make plans – when all I usually want to do is sit on my couch and drink some champagne.  No matter your agenda for tonight, it never hurts to have a little cheat sheet of last minute appetizer ideas for any impromptu guests or plans.

Waiters

Here are some of my favorite that we have created this holiday season:

Whipped Ricotta with Pomegranates and Mint 

  1. Add whole milk ricotta to a food processor and turn on for 1-2 minutes until cheese gets to your preferred whipped consistency.
  2. Sprinkle in freshly ground pepper and sea salt. Drizzle with high quality EVOO and sprinkle pomegranate seeds and shopped mint leaves.
  3. Enjoy with flat bread or pita.

Basil & Apricot Bites

  1. Mix goat cheese with chopped basil to taste (I used 4 oz goat cheese to 1-2 Tablespoons) in a bowl.
  2. Spoon a teaspoon of the cheese mixture onto a dried apricot.
  3. Top with a marcona almond and drizzle with honey.

Apricot with Basil Goat Cheese

Beggars Purses 

  • We opted for the “save time” route by simply forgoing the actual creating of the purses and served them blini style – which was just as yummy!

Beggars Purses

For some more entertaining ideas check out here!

Tasty

Bruschetta Dip

October 2, 2013

Tomato Garlic BasilI had to prep a gluten free appetizer and got overwhelmed by the fact that pretty much every hors d’oeuvre I love is based on carbs/bread/gluten.  My solution bruschetta dip!  Or as I also call it… Italian salsa!

Bruchetta with Chips

  • 2-3 cups heirloom tomatoes/Sweet 100’s (the key is GREAT produce… I picked everything up from the farmers market that day)
  • 3 cloves garlic (or more if you really love garlic)
  • a large handful of basil
  • 1/4 cup olive oil
  • kosher salt
  • freshly ground black pepper
  1. Slice tomatoes into bite-size pieces (I quartered them), cut basil into thin strips (I rolled  5 leaves at a time and used herb shears to cut thin strips), and mince garlic.  Combine everything in a large bowl. 
  2. Drizzle olive oil and sprinkle with salt and pepper to taste.
  3. Let sit at room temperature for at least an hour to let the flavors really meld together.
  4. Serve with gluten free crackers (if going the gluten free approach)… otherwise serve with buttered and toasted baguette bread slices!

Bruchetta DipI can’t wait to serve the leftovers with a scoop of burrata cheese and a balsamic glaze drizzle…

 

Tasty

Weekly Menu #16

September 23, 2013

Some yummy menu ideas to use up your end of summer produce!

Spicy Soba Noodles and Tofu with Peanut Sauce

spicy soba noodles with peanut sauce

SO easy and even more delicious! It is s great cold for lunch the next day too! spicy soba tofu with peanut sauce

Chicken Flautas in a Roasted Tomatillo Broth

Chicken Flauta

These were amazing and the recipe makes quite a few… I prepared half of them and froze the other half.  Always love a 2 for 1 meal 🙂

Flautas with Tomatillo Broth

Baked Chicken Parmesan

Chicken Parm

A yummy and healthier alternative to fried chicken parm!  I added sliced cherry tomatoes and a sprig of basil on top for a fresh finish!

Tasty

You Say Tomato…

September 4, 2013

Farmers MarketAnyone who knows me knows I hate tomatoes… so how could it be that I’m buying tomatoes ON MY OWN ACCORD lately?! Enter – heirloom tomatoes.  Something about them is so appealing, and the sweetness of them makes it hard to deny how tasty a summer treat they are!  Here is how I’ve been enjoying the produce lately…

Roasted Tomato Crostini

Honestly I’ve been making roasted tomatoes weekly and enjoy them over ricotta and sprinkled with basil.  I tried a fun variation this weekend of a crostini lightly brushed with a garlic clove and topped with warm goat cheese and a balsamic reduction.

How to Roast Tomatoes:

  1. Wash cherry tomatoes (can do with any kind, but I like smaller, sweet ones)
  2. Spread out on a baking sheet and drizzle with olive oil (optional)
  3. Sprinkle with salt and pepper (Maldon sea salt will change your life)
  4. Roast at 400 degrees for 30 minutes or so (keep an eye on them, because it depends how many you use/how hot your oven gets, etc. – you want them blistered but not burnt)

Caprese

I also love a great caprese salad.  Want to elevate it? Substitute mozzarella for buffala mozzarella or burrata (your life will be changed).

Caprese Salad

  • Sliced heirloom tomatoes
  • Sliced basil leaves
  • Mozzarella cheese
  • Balsamic reduction/olive oil
  1. Slice tomatoes
  2. Season with salt and pepper (once again, I HIGHLY recommend Maldon sea salt)
  3. Tear pieces of basil and sprinkle atop tomatoes
  4. Place a portion of cheese on top of tomatoes (you can slice mozzarella into smaller pieces, burrata can be torn in half and served in the center)
  5. Drizzle with balsamic reduction and/or olive oil.