Cheesy Pesto Pinwheels

Happy New Years Eve My Friends,

There is still time to make these easy Cheesy Pesto Pinwheel appetizers for your New Year Celebration, if not it’s a recipe you will want to keep on hand  to make anytime of the year, after all appetizers aren’t just for holidays.

With a New Year  now is the time to share this super easy  Cheesy Pesto  Pinwheel recipe.

They should come with a warning “ADDITIVE”. I am usually full on these pinwheel appetizers before looking at anything else on the table.

What are appetizers????

Appetizers are a small dish of food or drink taken before the meal

to stimulate one’s appetite, a teaser of what’s to come.

Some are served hot, others cold, I serve these Cheesy Pesto pinwheels at room temperature.

They look so pretty and festive on the table,  served on a white cutting broad set out some pretty festive red striped napkins to add to the holiday feel.

These  pesto pie  appetizers are simple, quick and most important everyone loves them.

Flaky pie crust, savory pesto, creamy cheese, a touch of crunch, all rolled together, and baked to create the prefect savory appetizer, ideal for Holiday entertaining.

What Makes This Cheesy Pesto Pinwheel Easy

Here’s the scoop, since I like to keep recipes as simple as possible, I used no fuss store bought pie crust. It’s okay, really it is, to go semi homemade not only is it easy it’s so delicious!!

Easy, and quick this  Cheesy Pesto  Pinwheel appetizer, can be on your holiday table in less than 30 minutes, using store bought pie crust.

Another reason this is so easy, when I make them I use my toaster/air fryer oven it heats up quicker and saves on having to turn on my wall ovens.

A few holiday  tips To use Anytime of the Year

1….. keep things simple

2… prep the week before…. things that can be frozen these pinwheels are freezer friendly

3…. set out pitchers of drinks

4…….serve room temperature friendly bites

5…. 4 to 5 different appetizers is ideal

6……ENJOY YOURSELF

And please don’t forget to leave me a comment, that’s my favorite part or tag me on Instagram. I love hearing from you!!!

Ingredients

• 1 sheet store bought pie crust
• 1 cup pesto
• 1 cup sharp cheddar
• 1 cup blue cheese cheese
• 1 cup chopped walnuts
• 1 tablespoon everything bagel seasoning
• 1 tablespoon  Italian seasoning
• Instruction
• Heat oven to 375
• Roll out pie crust
• Spread with pesto
• Line with cheeses
• Sprinkle with walnuts
• Roll into a tight log
• slice into thin rounds
• Sprinkle tops with walnuts and bagel seasoning
• Bake in a 375 degree oven for 15 minutes or until golden
• Top with parmesan and Italian parsley……. Enjoy!!!!!

Air Fried Brussel Sprouts

This oh-so-simple Air Fried Brussel Sprouts recipe produces  sweet, nutty, tender and crispy bits of vegetable goodness. Made with few ingredients and ready in 15 minutes, it is the prefect side dish. 

For this recipe I bought cut in half Brussel sprouts for quicker cooking and the extra bonus is you end up with more of those delicious crispy edges. If you can’t find cut in half Brussel sprouts cut them in half yourself, you’ll be happy you did, not only will they cook quicker, but there’s more places for the delicious mustard sauce to creep into.

I’ve said it before and I’ll keep saying it my Toaster oven/ Air fryer is the most used small appliance in my kitchen and for good reason. It’s quick, easy, economical and a healthier option than deep frying.

What Are  Air Fried Brussel Sprouts

These tasty Air fried  Brussel sprouts are so much fun, they look like baby cabbage heads. In fact they are in the family as other crucifers along with broccoli and cauliflower.

While brussel sprouts can be fairly bitter to the taste bud, especially when eaten raw, they can have nutty and sweet taste when air fried

or roasted!!

They are available year round, but usually  are at their peak flavor in the fall and winter, making them the prefect Holiday side dish.

If you make this Air fried Brussel Sprouts recipe please leave me a comment. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 Lb. Brussel sprouts cut in half
• 2 slices bacon
• 1/2 chopped red onion
• 1/2 chopped yellow onion
• 1 cup chicken stock
• 2 Tablespoons Dijon mustard
• 1 Tablespoon butter
• 1 Tablespoon each Italian parsley, thyme and rosemary
• Salt and Pepper to taste

Instructions

1. Spray Brussel sprouts with oil lightly salt and pepper to taste
2. Set air fryer temperature to 375
3. Air fry the Brussel sprouts for 7 to 10 minutes or until crispy
4. Mean while in a medium saute pan  with the tablespoon of butter fry the bacon until crispy remove, drain on paper towels
5. Add the onion and garlic saute until tender and just beginning to brown
6. Add the chicken stock, mustard and herbs simmer 10 minutes or until sauce thickens
7. Cut bacon into small pieces return to saute pan
8. Add the air fried Brussel sprouts mix to coat with the mustard sauce
9. Sprinkle with additional chopped Italian Parsley

Mini Calzones

Whether your looking for an holiday starter or complete meal this  Better Mini Calzone recipe can be both. Store bought pizza dough filled  with juicy ground beef, full of Italian flavors will leave family and friends wanting more. It’s pizzeria style food from your own kitchen.

Sure homemade is better but at this time of year there’s no shame in semi homemade. And your family and friends would know the difference, unless you tell them!!!

You can also use store bought marinara sauce, but if you want to make your own  here is the link to my Real Easy Marinara Sauce

What Makes These Mini Calzones Better

Although it’s hard to believe you can make these Better Mini Calzones, heavenly pillows of deliciousness any  better, you can. Serve them along  side marinara sauce and pesto for a flavor boost that takes this recipe over the top.

You can also make this recipe better by making it ahead of time and then reheating in the oven for a few minutes,

my toaster oven/ air fryer is prefect for small reheats like this.

I’ve said it before and I’ll keep saying it my toaster oven/ air fryer is my most used small kitchen appliance.

At this time of year it’s good to keep food simple, good and if it can be made ahead of time, that’s a triple win!!! Another better idea double the recipe  it and freeze it, you can do that with this recipe. 

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram. I love hearing from you, and hope you are well. Blessings!!!

Ingredients

• 1 Lb. prepared pizza dough
• ! cup prepared marinara
• 1/2 lb. ground beef
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups chopped spinach
• 1 cup each graded parmesan and shredded mozzarella
• 1 tablespoon  chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Knead pizza dough to form a smooth ball let rest covered for 30 minutes
2. Preheat oven to 400 degrees
3. Meal while in a  medium skillet saute the onions and garlic in 1 tablespoon of olive oil until tender and just beginning to brown
4. Add the ground and saute until golden brown
5. Add haft the marinara, spinach,  herbs, and cheeses simmer for 5 minutes longer
6. Form the dough into 8 balls, with a rolling pin on a lightly floured surface, roll the dough into 8 flat disks
7. Fill each disk with filling
8. Form into half moons pinching ends together to seal
9. Brush tops with mixture of 1 tablespoon  olive oil and 1 tablespoon melted butter, sprinkle with additional grated cheese
10. Bake in preheated oven for 10 minutes at 400, lower the temperature to 350and bake 1o minutes longer

Chicken Apple Stuffing

There’s still time to make this Chicken Apple Stuffing for your thanksgiving turkey. This recipe is easy, quick, delicious and uses few ingredients.

The chicken sausage and apples together with the cornbread produce a gourmet flavor sure to impress your family and friends. Not’s not even the best part, the best part it’s ready in less than 30 minutes.

A few Tips about Chicken Apple Stuffing

If your going to bake this Chicken Apple Stuffing inside the turkey don’t do so until just before your going to roast it.

Or if your going to bake it along aside the bird use a pretty covered casserole dish that goes from oven to table.

Be sure to use a large enough saute pan to get the browning you need to add extra flavor. Here is a link to my favorite saute pan.

This stuffing recipe can be make the day before and refrigerated. One more tip bring both the turkey and the stuffing to room temperature  about 30 minutes, before baking.

Happy Thanksgiving my dear friends. Even in these uncertain times is always something to be grateful for ALWAYS!!!!

Ingredients

• 1 medium chopped onion
• 2 cups chopped celery
• 3  diced Gala apples
• 1 lb. chicken sausage casting removed
• 1 cup chicken stock
• 4 cups corn bread stuffing
• 2 Tablespoons chopped sage
• Salt and pepper to taste

Instructions

1. In a large saute pan saute the sausage breaking it up into small pieces saute until lightly browned
2. Add the Celery, onions, apples and sage saute until tender and just beginning to brown
3. Meal while pour the chicken stock over the corn bread
4. Mix the corn bread with the sautéed ingredients
5. Salt and pepper to taste

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