Caprese Garlic Bread Recipe

Caprese Garlic Bread is the appropriate mixture of two favourite dishes. It makes for the proper summer season treat.

The opposite day my husband came in from the garden and instructed me that I had to start making more recipes with tomatoes.  Our lawn has been exploding with tomatoes and we are walking out of buddies to percentage them with.

Fortuitously for me, and my husband, my pal Jamielyn’s new cookbook, The I coronary heart Naptime Cookbook arrived within the mail.  I couldn’t wait to strive a lot of the recipes however determined given my modern-day tomato situation that the Caprese Garlic Bread became at the top of my list. The cookbook is complete of first-rate recipes that each one take beneath an hour to prepare.

Caprese Salad is a favorite summer salad and i am by no means one to skip up a slice of garlic bread so this Caprese Garlic Bread changed into quite much a match made in heaven.

INGREDIENTS:

• 1 loaf French bread or baguette
• 1/2 cup salted butter room temperature
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves minched (1 tsp)
• 1 tsp garlic powder
• 1 tsp dried parsley flakes or 1 Tbsp chopped fresh parsley
• salt and pepper
• 10 oz. fresh mozzarella cheese cut into 1/4 inch thick slices
• 3-4 medium tomatoes sliced
• 2/3 cup balsamic vinegar
• 3 tsp honey
• 1/4 cup chopped fresh basil

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil or parchment paper.
2. Cut the bread in half horizontally and place on baking sheet, cut side up.
3. In a medium bowl, sitr together the butter, Parmesan, garlic, garlic powder, parsley and a pinch each of salt and pepper.
4. Spread the mixture on top of the bread.
5. Arrange slices of mozzarella on top of the bread and then top with tomato slices.
6. Season the tomatoes with salt and pepper.
7. Bake for 13-15 minutes or until the mozzarella has melted
8. Meanwile, in a small saucepan, bring the vinegar to a simmer over medium heat. Stirt in the honey.
9. Simmer for 3-4 minutes or until the vinegar has reduced by about half and has the consistency of a thin syrup.
10. Remove from the heat and place in a small bowl. It will thicken as it sits.
11. Remove the bread from the oven and let cool for a few minutes.
12. Sprinkle with the fresh basil and drizzle with the balsamic reduction.
13. Cut the bread into two inch slices and serve hot.

Chocolate Turtle Brownies

These Chocolate Turtle tarts are wealthy chocolate cakes with gooey caramel, nuts, and extra chocolate. if you  want a dessert for a crowd, right here you move!

Those decadent Chocolate Turtle brownies are from my buddies, I’ve already bookmarked tons of recipes that I need to make. What i love most approximately those is they’re from scratch and use chocolate chips for the chocolate base.

I constantly have a Costco sized bag of chocolate chips accessible so i will make these anytime I want.

INGREDIENTS:

•  3 cups milk chocolate chips , divided
•  ½ cup butter , cut into pieces
•  3 large eggs
•  1¼ cups all-purpose flour
•  1 cup granulated sugar
•  ¼ teaspoon baking soda
•  1 teaspoon vanilla extract
•  1 cup chopped walnuts or pecans
•  20 Kraft caramels , unwrapped
•  1½ tablespoons milk

INSTRUCTIONS:

1. Spray a 9 x 13 inch pan with non stick cooking spray and preheat oven to 350 stages.
2. Melt 1½ cups chocolate chips and butter in a massive bowl within the microwave in 30 2d increments, stirring in between.
3. Stir in eggs, then add in flour, sugar, baking soda and vanilla. Stir together nicely.
4. Unfold batter into the greased pan, then sprinkle with chocolate chips and chopped nuts.
5. Bake for 30-35 minutes or till a toothpick inserted inside the middle comes out smooth.
6. Microwave caramels and milk in a small bowl for about 1 minute. Stir after which hold to microwave, stirring each 15 seconds till all is melted and easy. Drizzle over warm brownies.
7. Cool cakes earlier than cutting and serving.

Easy Recipe For Mushroom Stuffed With Oil Mushroom

With this stuffed mushroom smooth caps, it's far a breeze to make an appetizer this is hit with any celebration, and the sauteéed mushrooms and garlic are simply the right taste to this easy filled mushroom recipe.

For me, a important should in any appetizer is that it would not take too long to prepare or to cook, and our crammed mushrooms recipe suits the bill.

A WAY TO EASY MUSHROOMS

While you start working with the mushrooms, the primary element you’ll need to do is smooth them. It probably sounds redundant to install this simple step, but it's so essential. You want vivid mushroom caps for making filled mushrooms.

Use a humid paper towel or a soft mushroom brush (have you ever visible this type of?!) to wipe off each mushroom. you can lightly rinse the mushrooms with cool water after which pat dry with paper towels, however ensure you do now not fully immerse or soak them!

INGREDIENTS:

• 18 whole mushrooms (fresh)
• 1 tablespoon olive oil for sauteing
• 2 cloves garlic pressed, using garlic press
• 1 package (8 ounces) cream cheese (softened)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon onion powder

INSTRUCTIONS:

1. Heat oven to 350.
2. To put together the filling, start by using heating 1 tablespoon oil over medium and adding garlic and approximately 1/4 of the stems chopped up. Stir and heat until maximum of the moisture is long gone after which upload the rest of the ingredients, stirring until blended clean.
3. Fill every mushroom cap with a pleasing heaping spoonful of the filling and vicinity on a cookie sheet. while they are all filled, place in preheated oven for 20 minutes.
4. The filling in this recipe is enough for 18 medium-sized mushrooms. when you have smaller mushrooms, you may make up to 24 with the filling without difficulty. experience!

Muffin Breakfast Pizza

Muffin Breakfast Pizzas simplest take a couple of minutes to put together and you have a terrific breakfast for the week.  you could additionally  freeze these for months of hearty breakfasts.

Days like those take place greater regularly than I want to confess. consequently, I’m always at the appearance out for fast breakfast recipes. English Muffin Breakfast Pizzas are simply smooth to make and can be saved in the fridge for up to every week and the freezer for up to 3 months.

Preheat oven to 350º while you’re ready on the oven put together the other parts of the pizzas.

In a skillet over medium warmness prepare dinner breakfast sausage crumbling it because it cooks. put off sausage from skillet and set apart on paper towels to drain. in the equal skillet scramble 8 eggs, seasoned with salt and pepper. whilst eggs are set inside the center eliminate from warmth.

INGREDIENTS:

• 1 package English Muffins
• 1/2 pound breakfast sausage
• 8 eggs
• 4 tablespoons butter. melted
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup cheese or more if you want it really cheesy

INSTRUCTIONS:

1. Preheat oven to 350º
2. In a skillet over medium warmness prepare dinner breakfast sausage, crumbling it as it chefs. take away sausage from skillet and set apart on paper towels to empty
3. Season eggs with salt and pepper and cook dinner scrambling till middle is about. get rid of eggs from warmth.
4. Divide English muffins in two and area on a cookie sheet or sheet pan lined with foil or parchment paper
5. Soften butter the integrate with garlic powder. Brush butter combination over the bread.
6. Sprinkle cheese at the muffin half of then stack on eggs and sausage. Repeat for every English Muffin add more cheese to the top.
7. If freezing stop right here and wrap tightly in plastic wrap. Then keep in a freezer secure lower back for up to a few months. whilst geared up to revel in follow commands underneath.
8. Bake at 350º for 10-15 mins or until truffles are toasted and cheese is melted.
9. Serve straight away or hold fresh inside the fridge in an air tight box for up to seven days.

Roast Squash And Feta Couscous

Scrumptious and clean recipe for roast squash and feta couscous. This easy little dish is filled with flavour and massive enough to be a midweek dinner just as it's far, or use it as a side dish to roast meat, grilled fish or chicken. 

I take advantage of the Ainsley Harriott flavoured couscous sachets – it’s sincerely well worth preserving a few of these inside the cupboard as you could use them to turn some leftovers right into a dinner truely effortlessly. 

I really like this as an easy autumn-y dinner with a pitcher of purple wine, if I’m feeling greater lazy I purchase the luggage or prepared chopped and peeled butternut squash.

INGREDIENTS:

• 1 tbs olive or rapeseed oil
• 1 butternut squash - peeled and chopped into bitesized pieces
• 1 red onion - peeled and chopped into wedges
• 2 cloves of garlic - left whole in skin
• 50g feta cheese - cubed
• 1 heaped tbs pine nuts
• handful of chopped basil
• 1 sachet of tomato flavoured couscous

INSTRUCTIONS:

1. Heat the oven to 200C
2. Toss the squash, onion and garlic within the olive oil then unfold into a roasting tin and roast for around 25 minutes or till the entirety is smooth.
3. Once the squash is cooked - squeeze the garlic out of it's skin and lightly blend into the squash and onion.
4. Put together the couscous as consistent with the packet instructions and once cooked tip into the roasting tin.
5. Lightly toast the pine nuts in a dry frying pan - this takes round 1-2 mins.
6. Add the nuts, feta and basil to the couscous and veg, stir lightly to mix everything collectively.
7. Divide between plates to serve.

Roasted Kale Caesar Salad With Chickpeas And Avocado

A heat roasted kale salad with chickpea croutons, avocado and a creamy Caesar dressing! This is easy to make with an exceptional texture. Served heat, it’s the suitable wintry weather or summer season side dish or the basis for a mild meal. The vegetarian Caesar dressing is Greek yogurt primarily based, intensely flavorful and pricey! 

So, i am a awful vegetarian who, no matter my love of kale, doesn’t definitely love kale salads. I’ve been served kale salads which I’ve loved, positive.  however it’s been hit and omit. I simply opt to cook dinner my kale and feature lettuce in my salads. 

Nicely properly. All that changed lately once I had this crazy idea to make a heat kale salad. Like, duh. Why no longer use cooked kale in salad? 

This salad features gently roasted kale, with roasted chickpeas standing in as croutons, plus creamy avocado and a yogurt based totally vegetarian Caesar salad dressing.

INGREDIENTS:

• 1 can of chickpeas (14oz or 400g), drained and rinsed
• 8oz (200g) of chopped kale - see notes
• 1 ripe avocado, chopped
• 1 Tbsp extra virgin olive oil
• Salt and pepper

Caesar Dressing

• 1/4 cup (60ml) of full fat greek yogurt
• 1 Tbsp fresh lemon juice (or half a lemon's yield)
• 1/2 clove of garlic
• 2 Tbsp of grated parmesan cheese (or parmesan style cheese - see notes)
• 1/2 Tbsp dijon mustard
• 2 tsp of capers, in brine
• 2 tsp of extra virgin olive oil

INSTRUCTIONS:

1. Pre-warmth the oven to 180C / 360F. Bump this up to 200C / 390F in case your oven isn't always fan assisted (convection).
2. Brush a big skillet or shallow casserole dish with olive oil. unfold the chickpeas over the pan and toss to coat in oil. Sprinkle with salt and put within the oven for 12 mins.
3. Whilst the chickpeas are cooking, put together your dressing by mixing all of the substances with a hand blender or mini food processor.
4. As soon as the 12 minutes is up, get rid of the chickpeas from the oven and use a spatula to toss them around at the pan. Now cowl the chickpeas with the kale, spritz or brush the kale with oil, and sprinkle with salt. (when you have area, you can push the chickpeas to at least one fringe of the pan so they are now not going to be covered - however in case your dish is just too small it's adequate to layer up, they simply don't get quite as crispy). cook for every other eight mins until the kale is gentle, but getting crispy on the rims.
5. Whilst the kale is finished, cast off from the oven and spoon out the chickpeas and kale right into a bowl. top with avocado and dressing, and toss to mix.
6. Garnish with extra grated parmesan cheese, if favored.

Smoky Tomato & Halloumi Bake

Halloumi and white beans baked in a rich, smoky, Spanish stimulated tomato sauce! that is a easy however stunning one pot vegetarian meal this is on the desk in just 30 minutes. With lots of various serving guidelines, you will in no way tire of making this extraordinary halloumi bake for dinner.

We had a quite proper run of fresh tomato recipes here on HVK this summer, didn’t we? but as we head into winter, we’re back to the tinned tomatoes.

This does not ought to be a sad aspect! because wealthy, juicy tinned or jarred tomatoes are a joy to behold as properly.

And in this recipe, we are reworking them right into a stunning smoky sauce to house some creamy white beans and our favorite salty, squeaky cheese halloumi.

INGREDIENTS:

• Olive oil
• 4 cloves garlic, sliced
• A few pinches of chili flakes, to taste
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp red wine vinegar
• 1/2 tsp brown sugar
• 400g (14oz) tin of white beans (I used butter beans, but cannellini beans or chickpeas work well too)
• 800g (28oz) of whole plum tinned tomatoes (that's two normal sized tins)
• 500g (8.8oz) of halloumi cheese, sliced lengthways and then widthways into slabs
• Parsley or coriander, to garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 200C / 390F. In a shallow casserole dish, warmth a few olive oil and lightly saute your sliced garlic till it is beginning to brown.
2. Add the smoked paprika and oregano and stir for a second until aromatic, then upload the tomatoes, sugar and crimson wine vinegar.
3. Stir the sauce and simmer for five minutes.
4. Drain and rinse the butter beans, then upload to the sauce.
5. Take away from the heat and arrange the halloumi on pinnacle of the sauce.
6. Bake, exposed, for 20 mins till effervescent. in case you want to get the halloumi browned on pinnacle, switch on the grill / broiler for the last five minutes.

Garlic Butter Italian Sausage Sandwiches

Now this sandwich is dinner! This Italian sausage smelling sandwich and cheese will easily win the selection of eaters. it is full of hot Italian sausages, highly spiced tomato sauce, heaps of cheese and garlic butter in toast to make the exceptional meal!

At work these days and because my husband works together loads (if now not more!), we hardly ever have time to fulfill every different.

Nearly every night time it's far rapid food, reheated or baked in the oven and on the table (which we really sit down on the sofa) in 20 mins. however sometimes, if we're fortunate, we've got time to cook together.

INGREDIENTS:

Garlic butter:

• ½ cup unsalted butter, room temperature
• ¼ cup finely chopped basil
• ¼ cup finely chopped parsley
• 1 tsp garlic paste (or 2 garlic cloves, chopped finely)

Italian Sausage Mixture:

• 1 lb ground italian sausage
• 1 14 oz can of tomato sauce
• ¼ cup red wine
• salt to taste
• 1 tbsp chopped basil

Sandwiches:

• 4 sandwich or hot dog buns
• 4 slices of mozzarella cheese
• 8 slices of provolone cheese
• chopped red onion and basil for garnish

INSTRUCTIONS:

1. For the butter, integrate the components in a bowl and blend until absolutely incorporated. Set apart until geared up to apply
2. For the sausage aggregate: brown the sausage in a large pan then upload the tomato sauce and crimson wine. permit it simmer for 15 mins over medium low warmness. do away with from heat and stir in chopped basil and salt to taste.
3. Whilst geared up to serve, slather the butter over the inner and tops of buns. Toast within the oven until slightly browned and butter has melted. do away with from the oven and location 1 slice of mozzarella cheese into every bun followed by the italian sausage combination. Then pinnacle every sandwich with 2 slices of provolone cheese and place beneath the broiler below cheese starts offevolved to bubble. get rid of from oven.
4. Top with chopped onions and basil and serve!

Chicken Orzo Pasta Recipe

Orzo pasta bursting with italian fowl and vegges bathed in a creamy parmesan tomato sauce to your table in only over 30 minutes and all made in a single pot! 

This Italian chook and Orzo Pasta recipe is one of those food you crave lengthy after your remaining chew.  even though it is an clean one pot meal, it ranks proper up there with my sun-Dried Tomato Pasta, Italian Meatball Skillet, and Tortellini Al Forno which require some extra steps.

Creamy Parmesan tomato bathed orzo, juicy hen, tender crisp veggies and greater freshly grated Parmesan.  I’m so in love.

And don’ t you just like it while you delectable cravings show up to be easy to make AND clean to smooth up?  That doesn’t appear frequently sufficient for me, besides in the case of sluggish Cooker food (i like you!), so i'm more giddy over this couldn’t-be-any-extra-scrumptious One Pot Italian bird and Orzo.

INGREDIENTS:

• 2 chicken breasts chopped into bite size (approx.1 pound)
• 1 tablespoon olive oil
• 3 tablespoons pesto, divided
• 1/2 onion, chopped
• 1 cup sliced carrots
• 1 cup zucchini, quartered
• 1 red bell pepper, chopped
• 1 cup uncooked orzo
• 2 garlic cloves, minced
• 1 14.5 oz. can crushed tomatoes
• 2 cups low sodium chicken broth
• 1 teaspoon chicken bouillon, optional
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt 
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup freshly grated Parmesan cheese

Garnish (optional):

• freshly grated Parmesan cheese
• fresh parsley

INSTRUCTIONS:

1. Warmth olive oil in a massive NONSTICK pan over medium high heat until particularly warm. Toss bird with 1 tablespoon pesto and upload to pan along side onions, carrots and zucchini. Sauté for 3 minutes then add pink bell pepper, orzo and garlic and cook a further 2 minutes.
2. Stir in beaten tomatoes, 2 tablespoons pesto, fowl broth, chook bouillon and seasonings. deliver to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or till vegetables and orzo are tender, stirring each 5 minutes so the orzo doesn’t burn, masking pot after each stir.
3. Stir in Parmesan cheese. taste and season with extra salt and pepper if preferred. Garnish with sparkling Parmesan and parsley (elective).