Ingredients Burrata mozzarella Tomatoes Basil Balsamic Vinegar Extra Virgin Olive Oil Opt Red Onion Instructions Cut tomoatoes in half. Plate with burrata in center Opt Cut onions into slivers, and spread around tomatoe Base Little pepper, and salt generously (ideally large chunks, freshly ground). Drizzle with Vinegar and Olive Oil. Source/Story Favorite of ours from Carabbas
Ingredients 5 large tomatoes 1 small red onion, thinly sliced sea salt to taste 1 1/2 teaspoons dried oregano 1 small green bell pepper, sliced (Optional) 1/2 medium cucumber, sliced (Optional) 1/4 cup Greek black olives 3 tablespoons extra-virgin olive oil 1 (8 ounce) package feta cheese Instructions Cut tomatoes into wedges over a large serving bowl so that any extra juices land in the bowl with tomato wedges. Add onion slices and oregano, then season liberally with salt; mix to combine.
Ingredients 26 multigrain tortilla chips (2 oz) 1/3 cup mild white cheese dip 2/3 cup shredded rotisserie chicken, heated 1/3 cup fresh salsa 3 Tbsp chopped red onion 1 small avocado, sliced 3 Tbsp crumbled queso fresco cheese 3 Tbsp chopped fresh cilantro Instructions Preheat oven to 400°F. Spread chips on a parchment paper-lined baking sheet. Bake 4 to 5 minutes or until thoroughly heated and lightly toasted. Meanwhile, heat cheese dip according to package directions for microwaving.
You can either bake it in the oven, or cook it in a shallow pan on the stove top (I use the stove top method because it’s faster and doesn’t heat up a huge oven for a small pan)
Extra sharp cheddar (about half of a block) cut into medium-thick slices
White block cheese (I’ve used muesnter, colby jack, mozzarella, provolone but NOT Swiss unless you really like that specific flavor) (a little less than the amount of cheddar you use) cut into medium-thick slices
A great little snack or light dinner
Ingredients 1 cup (8-ounce) diced fresh tomates 1/4 cup fresh basil leaves, washed and spun dry 1 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1.5 cloves garlic, peeled Kosher salt and freshly ground black pepper 1/2 large French baquettes, sliced 1-inch thick (about 36 slices) 0.5 pounds fresh mozzarella cheese, sliced 1/4-inch thick Instructions Prep Chop basil Chop Tomoates Cook Toast the baggets in a toster oven (setting 4, or @ 375 degrees F.
Our favorite banana bread recipe. A bit sticky, but really great warmed up with a bit of butter.
Ingredients 2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup butter, softened 2 large eggs 1 1/2 cups mashed ripe banana (about 3 bananas) 1/3 cup plain low-fat yogurt 1 teaspoon vanilla extract Cooking spray Instructions Preheat oven to 350°. Combine the flour, baking soda, and salt, into a sifter.