Pesto Pizza Twists

These pesto pizza twists are a quick appetizer, prefect for your holiday table. Store bought pizza dough,  spread with pesto sauce, and topped with cheesy goodness makes this a holiday favorite.

The hardest part is twisting the dough to resemble a flower and that’s not even too hard. Just be sure you don’t cut all the way through to the center. That’s what the shot glass is for.

And you don’t have to use a shot glass, anything that’s  one inch round works. This recipe comes together so quick, but your family and friends will think it took much longer.

It’s a great recipe to serve with marinara, pizza, or even extra pesto on the side. I have linked my favorite commercial brands of pesto and marinara the best alternative to homemade.

Why Your Going To love This Pesto Pizza Twists Recipe

One, this Pesto Pizza Twists recipe is so easy you’ll wonder why you didn’t make it sooner. Two, because your using store bought pizza dough it can be on your table in 30 minutes.

Three it doesn’t use a lot of ingredients, you probably have most of the ingredients on hand. And last but not lest everyone loves it!!!! And that is most important!!!!

If you make this recipe please leave me a comment. I love hearing from you, that’s my favorite part!!!!

Ingredients

• 1 lb. store bought pizza dough
• 1 cup prepared pesto
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1 Tablespoon chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Form the pizza dough into a ball cover and let rest for 30 minutes at room temperature
2. Preheat oven to 425
3. On a lightly floured broad roll the pizza dough into a 12 inch circle
4. Spread with the pesto sauce leaving a 1/2 border
5. Mix the cheeses, garlic and Italian parsley spread over the pesto
6. Gather the ends of the dough to from a ball enclosing the filling
7. Turn the stuffed dough ball upside down and flatten a bit to form a dish shape
8. Place a shot glass in the center of the disk cut 8 to 10 thumb thick strips up to the shot glass leaving the center intact
9. Twist the strips a quarter turn to form a pedal repeat with rest of strips
10.  Brush with the olive oi sprinkle with additional parmesan and garlic
11. Bake at 425 for 10 minutes lower the heat to 350 and bake 20 minutes longer

Easy Baked Butternut Squash

Do you need a side dish for your Holiday table? Try this Easy Baked Butternut squash recipe. Honey roasted butternut squash is glazed with a sweet cinnamon honey sauce and baked. The edges get crispy and caramelized, the inside is soft and tender, and the flavor delicious.

This easy butternut squash recipe makes a prefect healthy side dish for your Thanksgiving Table. And because it’s so easy you’ll want to make it often

Why I love Easy Baked Butternut Squash

First and foremost this easy baked butternut squash recipe really is easy. Not only is it easy it’s another one of my recipes that I use my toaster oven/air fryer to bake this in.

It’s one of those recipes that  comes together quick, doesn’t need much prep time and most importantly everyone will like it.

Serve it in this pretty casserole dish to add a festive touch to your holiday table. Happy Holidays my dear friends. Even in this crazy uncertain times there is always something to be grateful for.

If you make this recipe please leave me a comment and please don’t forget to tag me on Instagram I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 butternut squash peeled and cut into slices
• 3 tablespoons melted butter
• Juice from 2 oranges and rind
• 2 Tablespoons honey
• 1 teaspoon each cinnamon, pumpkin spice and chopped sage
• salt and pepper to taste

Instructions

1. Preheat oven to 400
2. Add  all the ingredients to the melted butter
3. Toss the sliced butternut squash in the melted butter mixture
4. Bake 30 minutes  on a small cookie sheet or until squash is tender and caramelized
5. Optional add cranberries and goat cheese

Spinach Potato Fritatta

This Spinach potato Fritatta is one of those recipes like minestrone soup, it’s never the same twice. The recipe takes advantage of what”s in the refrigerator the only must have ingredient is eggs, after  eggs than it’s pretty much what you have on hand.That’s one of the best things about frittatas,  you can make them different depending on your life style and taste.

Growing up this Spinach Potato Fritatta was a staple. It was what my mother made for us and any gathering where a food was required. And food is required at every Italian gathering. It was called  Frittata of the Day on the menu, and that’s just  what it meant, I did have my favorites though, and this combination of eggs, spinach, potatoes and parmesan cheese was and still is one of my absolute favorites.

Things to know about Spinach Potato Fritatta

This Spinach Potato Frittata is an egg- based Italian dish, similar to an omelette or crust less quiche. Growing up this Spinach Potato Fritatta was a staple.

I have to admit am not a fan of runny yolks, I like my eggs  scrambled. fritatta’s are like scrambled eggs, enriched with added ingredients, like meat, cheese, or vegetables.

A frittata is is like an unfolded omelet, It is cooked slowly  over low heat, while an omelet is cooked quickly over higher heat. One important thing the right size pan is important when your cooking a fritatta or an omelet.

Here is  a link to a beautiful  8 inch saute pan prefect  for an omelet or for this Spinach potato Fritatta recipe, now back to the difference between frittata and omelets.

Whereas omelets are served straight from the stove hot, frittata’s are often times served at room temperature. Making them  prefect to make ahead for bunches, gatherings, picnics or anytime you want quick, easy and delicious.

If you make this Spinach Potato Fritatta please leave me a comment and please don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part.

Ingredients

• 8 eggs
• 1 cup parmesan cheese
• 2 Tablespoons butter
• 2 cups small cubed Yukon gold potatoes
• 2 cups chopped spinach
• 1/4 cup cream or milk
• 1 Tablespoon chopped garlic
• 2 Tablespoons each chopped Italian parsley, sage and thyme
• Salt and pepper to taste

Instructions

1. In a 8 inch  nonstick saute pan melt the butter
2. Add the potatoes  saute until golden brown salt and pepper
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add 1/2 cup water cover and simmer for 10 minutes add the spinach the last 5 minutes
5. Beat the eggs until light
6. Add the parmesan, herbs, salt and pepper to egg mixture
7. Add egg mixture to medium heat pan cook covered 5 minutes lower heat and continuing cooking 10 minutes
8. Turn the flame off while placing a plate over the saute pan invert on to plate slide the fritatta back into pan cook covered on low heat  10 to 15 minutes
9.  Sprinkle  with additional  Italian parsley and parmesan….Enjoy!!!!

Classic Bruschetta

This  Classic Bruschetta is one of my  favorite Summertime recipes,  that will leave you craving more. Is it just me,  or do some of you get excited  about tomato season?

This year am really excited, we had all our grass removed, on one side we put in an outdoor kitchen on the other raised vegetable beds. I planted different varieties of tomatoes, herbs, squash and assorted lettuces, so when I see flowers turn into tomatoes, I start thinking about tomato recipes.

This  tomato salad topped toast is without a doubt my favorite go to summer appetizer, top it with chopped grilled chicken or shrimp and you have lunch or dinner severed on toast, how easy is that.

I used crusty Italian sour dough, but most breads work well with this, except for  sweet bread. I’ve made it with gluten free bread, it was delicious. you can’t go wrong with the combination of heirloom tomatoes, garlic and basil, make it when it’s tomato season and a simple dish is Bon Appetite magazine worthy.

Three Tips When Making Classic Bruschetta

First, and the most important of the three, since this recipe consists of mainly tomatoes use the best you can find.

Second, the other main ingredient is the bread, so although this recipe works well with other breads, my absolute favorite is Crusty!!! And third don’t comprise on the

olive oil, use extra virgin to get restaurant quality flavor. Another thing whenever I toast, roast, broil or air fry small qualities of food I use my

Cuisinart toaster/fryer oven, it saves time and energy, in fact I use it more than my wall ovens.

One more thing if you make this recipe please leave me a comment and don’t forget to tag me on Instagram. Hearing from you is my favorite part!!!

Ingredients

4 cups mixed chopped tomatoes

1 cup shredded mozzarella

8 slices toasted  crusty bread

1/2 cup pesto

1 cup parmesan

1 cup fresh chopped basil

2 Tablespoons chopped garlic

Salt and pepper to taste

1 tablespoon each chopped thyme and oregano

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

Salt and pepper to taste

Instructions

Make the dressing mix all the ingredients ending with the oil

Spread the bread with the pesto and toast

Toss  all ingredients together

Top pesto toast with tomato salad

Sprinkle with additional parmesan and basil……ENJOY!!!!!

Ricotta Tart

Am sharing one of my favorite savory recipes Ricotta tart. It’s an extra easy recipe if you use store bought puff pastry. If you just want or need easy, then store bought is the way to go.

Puff pastry is a light, buttery, flaky dough used in both savory and sweet recipes. This is a savory recipe that combines the buttery light taste of the crust, and mild flavor of asparagus with the bold, salty flavor of the prosciutto for a burst of Italian flavors your family and friends will love.

This is a prefect brunch, lunch or add a simply salad and it’s a prefect light dinner any night of the week. It’s a quick, easy, delicious recipe that comes together in less than a hour,  but your family and friends will think it took much longer.

How To Make Ricotta Tart

Start by defrosting the puff pastry for 30 minutes, roll ONE sheet to a 9 x 12 rectangle, lay it on a parchment lined cookie sheet. Now with a fork prick the dough all over leaving a 1/2 inch border unpunchered to allow puffing. brush the crust edges with melted butter. Prebake the crust so you don’t end up with a wet soggy shell, then add the filling and return the tart to the oven.

This ricotta tart can be make ahead of time or in stages, making the crust the day before then finishing it just before serving. It keeps for 2 to 3 three days in your fridge and is freezer friendly.

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 store bought puff pastry dough
• 2 cups low fat ricotta
• 1/2 cup parmesan cheese
• 2 slices chopped prosciutto
• 2 cups asparagus
• 1 cup chopped spinach
• 1 egg
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1 Tablespoon each  chopped Italian parsley, basil and thyme

Instructions

1. Preheat oven to 375
2. On a lightly floured broad roll 1 sheet of puff pastry into a 8 x 12 rectangle
3. With a fork prick the pastry leaving 1/2 inch border unpunchered
4. Bake 15 minutes or until puffed and lightly browned  on a parchment paper lined cookie sheet
5. Meanwhile make filling
6. Saute the onions and garlic until tender and just beginning to brown
7. Add the asparagus and 1/4 cup water steam for 5 minutes add chopped spinach last minute
8. Mix the ricotta with the parmesan cheese and beaten egg salt and pepper to taste
9. Spread the ricotta mixture and over pastry crust
10. Top the ricotta mixture with the asparagus mixture and chopped prosciutto
11. Sprinkle with additional parmesan and herbs
12. Brush edges with 1 tablespoon melted butter
13. Return to oven and bake an additional 15 minutes

Tomato Zucchini Bake

Here we are it’s the middle of June and my garden is starting to buzz not only with bees, but with zucchini and tomatoes, so at this time of year Am always thinking of new ways to use them.

Introducing Tomato Zucchini Bake, layered with cheese, marinara and  just picked ingredients from the garden. It’s  easy to plant and grow the ingredients for this easy recipe, but if you don’t have a garden store bought works.

I love the idea of being able to go in the garden and pick a tomato or herbs for a recipe. In all the restaurants we always found a spot for herbs, even if they were  mixed in with the red geraniums.

Okay, so back to the recipe it’s an easy recipe that uses few ingredients, is prefect for this time of year when the tomatoes and zucchini are at they’re peak, and your family and friends are going to love it!!!

How To Make Tomato Zucchini Bake

Making this Tomato Zucchini Bake is easy and the prep is super quick. Start by washing and slicing the tomatoes and zucchini, I sliced the zucchini in round shapes about 1/2 inch thick you can slice them length wise if the shape fits your casserole dish better.

If your using store bought zucchini bigger is not necessarily better, the bigger ones tend to have more seeds and less flavor, choose small to medium size ones with a shiny unblemished skin.

Layer the ingredients in the same way you would a lasagna,  beginning with the marinara and ending with the cheese.

I used my homemade marinara you can use whatever you like, but if you would like to make your own, here’s how, in a large pot with 2 tablespoons each of butter and olive oil saute 1 bunch of chopped Italian parsley, 1 onion and 2 tablespoons of garlic until tender and just beginning to brown then add 2 15 oz. cans chopped tomatoes, 2 cans tomato sauce and 1 can of water simmer covered 2 hours add 1 bunch chopped basil last 15 minutes.

This marinara sauce was a staple in the restaurants and now in my home kitchen this one sauce is  the beautiful beginning of many delicious recipes. Both the marinara and the Tomato Zucchini Bake can be frozen for ready made meals.

If you make these recipes please leave me a comment and don’t forget to tag me on Instagram, hearing for you is my favorite part!!!

Ingredients

• 1 green and 1 yellow zucchini
• 2 tomatoes
• 1/2 onion finely chopped
• 2 cups prepared marinara
• 1 cup shredded mozzarella
• 1 cup grated parmesan
• 2 Tablespoons olive oil
• 1 Tablespoon each garlic, Italian parsley, thyme and oregano
• Salt and pepper to taste

Instructions

1. Slice the zucchini in medium thick rounds
2. Slice the tomatoes
3. In a bowl mix the herbs with the onion, salt, pepper, olive oil and 1/3 cup of the parmesan
4. Toss the tomatoes and zucchini in the olive oil mixture
5. In a small casserole dish or 8 x 8 beginning layer the tomatoes, zucchini, cheeses and marinara sauce, beginning and ending with the marinara sauce
6. Bake covered  at 375 for 30 minutes uncover and bake an additional 15 minutes

Pesto Braid Bread

This Pesto Braid Bread is so easy to make, when you use store bought pizza dough. If you love bread like I do, your going to love this cheesy one. You won’t believe how easy it is.

I don’t eat bread by itself often, but when I do this is the one I crave. Toasty, cheesy  spread with pesto sauce and sprinkled with  salty parmesan, piping hot from the oven make this bread a family favorite.

Pesto Braid Bread is basically pull apart bread in the shape of a braid.You pull apart pieces so you can eat with your hands. Stuffed bread like this makes a great appetizer for any party, and it’s also prefect as a side dish for family dinners.

Serving it with a side of marinara for dipping, makes this straight up a restaurant quality appetizer. I use my homemade marinara and pesto sauce two staples in my kitchen, you can use whatever you like.

How To Make Pesto Braid Bread

Here’s how to make this Pesto Braid Bread: Start by kneading the dough just a few times on a lightly  floured broad , then gather it in a ball and let it rest covered 3o minutes. Them cut it into three equal parts.

Flatten the logs and first spread with pesto then top with the parmesan and shredded mozzarella, now pinch together to seal in the filling. Now shape the logs into a braid on a cookie sheet put additional pesto and cheese in the braid twists, spread with pesto, dust with parmesan cover and let rest 3o minutes.  Preheat the oven to 400 bake 15 minutes at 400 lower the heat to 350 and bake 15 minutes longer.

If you make this please leave me a comment and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Ingredients

• 1 lb. store bought pizza dough
• 1 cup prepared pesto sauce
• 1 cup parmesan cheese
• 1 cup shredded mozzarella
• 1 Tablespoon each chopped garlic and Italian parsley
• 1 Tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400
2. Form dough into a ball kneading lightly let rest 30 minutes covered
3. Divide dough into 3 equal parts roll into 10 inch flat log, on lightly floured broad
4. Spread each log with pesto then the cheeses
5. Now roll the flat logs around the filling
6. Form the three logs into a tight braid
7. Brush with olive oil, pesto, garlic, parmesan, salt and pepper
8. Bake at 400 for 15 minutes lower heat to 350 and bake 15 minutes longer

Garden Frittata

This Garden Fritatta is one of those recipes like minestrone soup, it’s never the same twice. The recipe takes advantage of what”s in the refrigerator the only must have ingredient is eggs, after  eggs than it’s pretty much what you have on hand.

That’s one of the best things about frittatas,  you can make them different depending on your life style and taste. If your worried about high cholesterol, egg whites work in this recipe

I cooked this the old fashion way on the stove top. You can start the frittata on the stove top and transfer it to a 350 degree oven for 20 minutes. Be sure the pan has heat proof handles , if not wrap tin foil around the pan handle.

What Is a Garden Fritatta

Frittata is an egg- based Italian dish similar to an omelette or crust less quiche. Growing up this Garden frittata was a staple in our house, it was what my mother made for us and any gathering where a food was required, and food is required at every Italian gathering. It was called  Frittata of the Day on the menu, and that’s just  what it meant, I did have my favorites though.

I have to admit am not a fan of runny yolks, I like my eggs  scrambled. fritatta’s are like scrambled eggs, enriched with added ingredients, like meat, cheese, or vegetables.

A frittata is is like an unfolded omelet, It is cooked slowly over over low heat, while an omelet is cooked quickly over higher heat.

One important thing the right size pan is important when your cooking a fritatta or an omelet. Here is  a link to a beautiful  8 inch saute pan prefect  for an omelet or for this Garden Fritatta recipe.

Whereas omelets are served hot straight from the stove, frittata’s are often times served at room temperature.  Making them  prefect to make ahead for bunches, gatherings, picnics or anytime you want quick, easy and delicious.

If you make this Garden Frittata please leave me a comment and don’t forget to tag me on Instagram hearing from you is my favorite part!!!

Ingredients

• 8 eggs
• 1 cup parmesan cheese
• 2 Tablespoons butter
• 1/2 cup each chopped red and green peppers, spinach, onions and halved cherry tomatoes
• 1 Tablespoon chopped garlic
• 2 Tablespoons each chopped Italian parsley, sage and thyme
• Salt and pepper to taste

Instructions

1. In a 8 inch  unstick saute pan melt the butter
2. Add the peppers, onion, tomatoes, spinach saute until tender and beginning to brown  about 10 minutes
3. Add the garlic
4. Beat the eggs until light
5. Add the parmesan, herbs, salt and pepper to egg mixture
6. Add egg mixture to medium heat pan cook covered 5 minutes lower heat and continuing cooking 10 minutes
7. Turn the flame off while placing a plate over the saute pan invert on to plate slide the fritatta back into pan cook covered on low heat  10 to 15 minutes
8.  Sprinkle  with additional  Italian parsley and Slice into triangles.