Wow your family and friends with this delicious and easy stacked pasta pie! Cheesy stacked pasta enrobed with a hearty meat sauce covered in more melty cheese. Serve like a slice of pie!I’m picky when it comes to what kind of sauce I serve with pasta. Having grown up in an Italian family, my grandmother made her famous red sauce, always simmering on the back of the stove. I looked forward to getting a chance to dipping a piece of bread in the sauce to see if it was thick enough to serve for dinner. I have been making her sauce for years….
With the big game coming up, these are a delicious, easy appetizer for your football rooting fans! What team are you rooting for?
Easy cheesy baked mozzarella sticks dipped in a wonderful warmed marinara sauce.
One of the greatest jobs of being a food blogger is having the opportunity to review cookbooks. It just so happens that I read cookbooks and blogs everyday and try out new recipes as often as I can. Someday’s they are spot on what I imagine the recipe to look and taste like. I may have to make it again, or twice or thrice, depending on the recipe.
If you need a quick and delicious appetizer in a pinch, these are perfect! Watch them disappear quickly at your next cocktail party.
These Easy Pesto Cheesy Bites are a wonderful appetizer for an easy summer cocktail party get together. Only 4 ingredients are needed for this delicious zesty app.
Mini Fillo Shells are wonderful, they are already pre- baked.
Grated Mozzarella Cheese, Grated Parmesano Reggiano Cheese, Pesto Sauce, FOR PESTO RECIPE CLICK HERE EASY BASIL PESTO RECIPE or you can use store bought Pesto Sauce.
Fill Phyllo shells with pesto cheese mixture and Bake at 350 degrees for 10 minutes, or until cheese is bubbling.
Allow to set for 5 minutes, then serve.
PESTO CHEESY BITES
2 packages Mini Phyllo Shells
1 cup Mozzarella Cheese, grated
1/2 cup Parmesan Reggiano Cheese, grated
1/2 cup Pesto Sauce ( Store bought or homemade recipe )
Preheat oven to 350 degrees
Mix cheeses and Pesto Sauce together.
Fill Mini Fillo Shells to the top.
Bake Filled Mini Fillo Shells for 10 Minutes.
Makes 30 Pesto Cheesy Bites
I love everything about summer, especially seeing what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.
When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!
I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.
For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.
Dip stuffed blossoms in flour, then in egg, then again in flour
Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.
These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!
Stuffed Squash Blossoms
- 12 squash blossoms, stamen removed
- 8 oz mozzarella, grated
- 1/4 cup Parmesan Reggiano, grated
- 3 large basil leaves
- 1 cup flour
- 2 eggs
- Vegetable oil
- 1 tablespoons sea salt plus more for garnishing
- 1/2 tablespoon pepper
Wash squash blossoms. Take the stamen out from inside the blossom. Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.
Place the flour in a shallow bowl and add the pepper and salt, mix. Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.
Pour oil into a rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.
Recipe adapted from Epicurean Mom
Summer in Maine! I really appreciate the warm days in Maine. I didn’t appreciate it when I lived in L.A., everyday was a warm day. No sir, I didn’t and I am sorry for that. But boy- oh – boy, let me tell you how beautiful it is here. It seems like everyone from the South is visiting for a reprieve from the hot sticky weather. Coastal Maine has cool sea breezes, low humidity, and my basil plants are bursting!
So I made Easy Caprese Bread.
- Buffalo Mozzarella
- Olive Oil
- Grey Salt
- Provencal Spice
- Slice baguette into thin slices.
- Slice mozzarella into thin slices.
- Slice tomato into thin slices- I see a pattern here!
- Place a slice of bread on platter, then a slice of tomato, then a slice of mozzarella. Top with a piece of basil.
- Crush garlic on top of Caprese Bread.
- Drizzle Olive Oil.
- Combine grey salt and Provencal spices and crush with your fingers over the top.
- Repeat the process to make as many Caprese Bread as you like, one platter or two, depending on how many people you are serving.
Grey Salt from Provence, France
Caprese Bread with a bottle of Cellardoor Winery’s Chardonnay. Art Label by artist R. Kirk Moore.
A favorite Summer Flower. Black Eyed Susan’s..