20 Minutes or Less – Page 4 – Parmesan Princess

11
Sep
2014

Stuffed Cabbage Three Ways: No Time? No Problem!

categories: 20 Minutes or Less, Crockpot, Dinner, Healthy Living, Recipes, Soup

Stuffed cabbage rolls, Halupki or Pigs in the Blanket – for many Western Pennsylvanians- remind us of church festivals, fairs, neighbors from our childhood, and grandparents. I’m not going to lie, the little old Polish ladies make them the best! Halupki can easily be made as a soup, a casserole, or the traditional stuffed cabbage rolls! How much time do you have? With the same ingredients, you can make stuffed cabbage three ways! The only variable is the additon of whole tomatoes. Leave them out for the rolls!

Enjoy!

The cabbage rolls are the most work because of the cabbage leaf boil step. You pick how much time you have! No time- soup let it cook all day! Same taste! — The cabbage rolls are the most work because of the cabbage leaf boiling step.

Stuffed Cabbage
Ingredients:

1 head cabbage
1lb. lean ground beef and/or ground pork mix
1/2 cup uncooked rice
1 28oz. can tomato sauce (keep 1 cup for a sauce for the casserole and the rolls)
1 35oz. can whole tomatoes (except for the rolls)
1 small onion, finely chopped
1/2 cup sauerkraut and extra 1/2 cup shredded cabbage (kept aside for casserole)
Salt/pepper

Directions:
For Soup:

Shred or chop with a knife. I draw blood every time I use my box grater.

Shred cabbage and throw all ingredients in the crockpot!

Cook 8 hours on high!

The Stuffed Cabbage Soup is amazing and takes no time to prep! Let it cook all day! No babysitting required!

For casserole:

Preheat oven to 350 degrees.

Cook rice according to the package.

Brown beef and/or pork in a pan with the onions.

Mix sauerkraut, and cabbage together in a bowl.

Mix tomato sauce and tomatoes in a bowl.

In a 9×13 pan-“lasagna style” -layer ingredients, starting with tomato sauce.

Cover sauce with shreded cabbage mixture, a layer of meat and top with tomato sauce, salt and pepper. Repeat layers until pan is 3/4 full. End with 1/2 cup cabbage on top.(2-3 times)

Cover with foil and bake for 45 minutes.

Serve with a spoon or a fork! The casserole can go either way! Don't add too much tomato sauce. Remember, you can and should serve the stuffed cabbage casserole with sauce on the side! — Serve with a spoon or a fork! The casserole can go either way! Don’t add too much tomato sauce. Remember, you can and should serve the stuffed cabbage casserole with sauce on the side!

For cabbage rolls:

Preheat oven to 350 degrees.

Boil 12-15 cabbage leaves until wilted and softened.

When cool, cut leafy sides from hard stem .

Cook rice according to the package.

Brown beef and/or pork in a pan with the onions.

Mix sauerkraut, and cabbage together in a bowl.

Line a 9X13 baking dish with tomto sauce, 1/2 cup shredded cabbage and 1/2 cup sauerkraut.

Set up an assembly line and spoon rice meat mixtures on leaf.

Salt and pepper.

Roll away from you, fold over the right side, then the left, creating an envelope roll.

Line them in the pan and top with tomato mixture.

Salt and pepper again.

Cover with foil and bake 45 minutes-1 hour or until sauce is bubbling and rolls are cooked through.

I do top mine with fresh grated Parmesan! I don't think it's Polish ; ) — I always serve stuffed cabbage dinners with fresh grated Parmesan and a beautiful loaf of ciabatta. I don’t think that’s Polish ; )

Enjoy!
Ciao!

04
Sep
2014

The Nomad Cook’s Ground Beef and Tomatoes: Cookbook Review and Recipe from “Healthy Venezuelan Cooking”

categories: 20 Minutes or Less, Cookbook Reviews, Dinner, Healthy Living, Recipes

Organic, Gluten Free, Paleo, Vegetarian, Pesatarian…Ok, Ok, but does it taste good? The Nomad Cook says, “yes.” Traditional recipes meet modern health and wellness in the 1st healthy Venezuelan cookbook.

I bake the empanadas on — Healthy and delicious!

Like most Mediterranean cooking, the overuse of oils containing polyunsaturated fats and refined sugars, have been proven to cause chronic illnesses such as heart disease, coronary artery disease, and diabetes. The Nomad Cook’s “Healthy Venezuelan Cooking” suggests healthier alternative ingredients, without sacrificing the delicious traditional tastes.

The cumin, rosemary , onion combination creates the best aroma! — The cumin, oregano, and garlic combination creates a mouthwatering aroma!

After being asked to review this new cookbook with Nicky D Cooks, food writer, cooking instructor, baker, and foodie friend of mine, we decided to make the same recipe two different ways. An excuse to eat, drink and be merry!

Wre fun, but very serious about our food! — Nicky D Cooks (left) and I are fun, but very serious about our food!

We chose The Nomad Cook’s ground beef and tomatoes recipe.

The Nomad Cook's Beef and Tomatoes recipe two ways- in empanadas and over rice! — The Nomad Cook’s Beef and Tomatoes recipe two ways- in empanadas and over rice!

Like many recipes in “Healthy Venezuelan Cooking,” the ground beef and tomatoes recipe can be an empanada filling, served with arepas, or simply served over rice. Since I make Sicilian empanadas, I decided to use The Nomad Cook’s ground beef and tomatoes recipe as an empanada filling. Nicky D Cooks prepared the dish over a delicious rice pilaf.

Here is the recipe:

Ground Beef and Tomatoes
by The Nomad Cook from “Helathy Venezuelan Cooking”

The Nomad Cook’s notes:
“This recipe is a Latin version of the Italian Bolognese sauce. It is used as a filling for arepas, empanadas, and as a main course with rice. The empanada filling should be on the dry side to avoid the empanada from breaking apart while being cooked.”

Cooking time 30 minutes- Serves 2 cups

Ingredients:
1 tbsp. extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1/2 lb. grass fed ground beef
1 tbsp. organic Worcestershire sauce
1 tsp. ground cumin
iodized salt
1 tsp. oregano
1 organic tomato, chopped
1/2 cup organic beef broth
pinch of tobasco sauce

Directions:
Rinse the ground beef with water in a colander before cooking. Beef will lose somew of its color, turning pinkish. Heat olive oil over medium heat, add the onion and garlic and cook until soft, about 5 minutes.

Lightly brown the ground beef with the onion for 10 min. Add Worcestershire sauce, cumin, salt, and oregano. Stir to combine and add the tomato, beef broth and tobasco. Stir and simmer on medium-high heat until sauce thickens, about 15 more minutes.

Here is my empanada recipe! I did not use the rosemary for these empanadas. A basic pizza/Stromboli dough.
http://www.parmesanprincess.com/2014/03/25/my-nunis-sicilian-empanadas-broccoli-pies-a-quick-and-easy-rosemary-pizza-dough-with-a-broccoli-filling/

Notes from the cooks!

-I used 93/7 ground beef and Nicky used an organic ground beef that was 80/20. Her beef and tomatoes contained more liquid that could easily be strained with a slotted spoon.

– I doubled the recipe but less than doubled the beef broth. I was scared of a runny empanada filling. Nicky quadrupled the recipe with no differences in taste.

The liquid cooked off and left a beautiful empanada filling. Just fold dough over and pinch and tuck to seal!

– I used fresh oregano and she used dried. We saw no difference.

The Final taste!

Both recipes were delicious! I would say the majority of the taste testers liked the beef and tomatoes in the empanadas more than over rice.

You can easily add a spicy kick to this recipe by adding more tabasco or Sriracha. (My husband dipped his empanadas in a mound of Sriracha – we are a spicy family!)

I stopped myself from adding shredded cheese!! Oooh this would be so good! Next time!

If you like healthy, delicious, authentic recipes grab this cookbook! Thank you to the Nomad Cook for your contribution to the food world. Your concern for the healthy while keep the delicious is contagious! “Healthy Venezuelan Cooking” is wonderful! Congrats!

Enjoy!
Ciao!

The Nomad Cook’s “Healthy Venezuelan Cooking” is available on Amazon!
http://www.amazon.com/gp/aw/d/1500441317/ref=mp_s_a_1_5?qid=1409766303&sr=8-5&pi=AC_SX110_SY165_QL70

28
Aug
2014

Back To School! Turkey Kale Orecchiette!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Homemade Italian, Recipes

Another quick back to school meal is a 20 minute pan sauce! Throw in some veggies and superfoods and you have a healthy, easy dinner!

We enjoy superfood kale in a pan sauce, in our pizza, and even baked into kale chips! — We enjoy superfood kale in a pan sauce, on our pizza, and even baked into kale chips!

Kale chip recipe:
http://www.parmesanprincess.com/2014/04/10/super-chips-garlic-parmesan-baked-kale-chips/

My kids love to pick out pastas when we are at the store. One of their favorites is orecchiette, Italian meaning ears, or spaceships, or planets, so they say.

The names the kids come up with are so funny! Big springs, little springs, little seashells, tubes, strings!

When kids get involved in the dinner process, they are more likely to eat the meal, even if it is full of healthy vegetables!

Turkey Kale Orecchiette

Ingredients:

2 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion, chopped
1 lb. lean white meat ground turkey
1 35oz. can San Marzano tomatoes
1 -1/2 cup kale, washed and chopped
1 tbsp. Chopped basil
1 tbsp. Chopped rosemary
1 tbsp. Chopped thyme
Salt/pepper
1 lb. orecchiette pasta
Fresh grated Parmesan cheese

Directions:

Heat oil on medium heat in a your deepest frying pan.

Press garlic and cook until softened, 5 minutes.

Add the turkey and cook until no longer pink. Drain any fat.

Add onion, tomatoes, basil, rosemary, thyme, salt and pepper and cook for 10 minutes until

Separate the curly kale leaves from the middle stem and chop.

heated trough.

Add the kale last and mix well.

Meanwhile, boil a pot of water to cook the pasta according to the package instructions and drain.

Add the orecchiette to the pan and mix.

Always top with fresh grated Parmesan cheese! Enjoy!

Ciao!

20
Aug
2014

London Broil Uncut And Recipe!

categories: 20 Minutes or Less, Dinner, Grill, Recipes

London broil is actually the preparation of a cut of meat, not the name of a cut of meat. The definition? To sear a cut of meat and serve medium rare sliced on a diagonal against the grain. The one I bought this week was labeled London Broil Top Round. Thus, the misconception that the cut of meat is london broil.

The London broil method creates a perfectly medium rare center that is tender and juicy.

London broiled meat looks beautiful on a plate, and is sure to wow your guests when entertaining. Serve anything from sautéed vegetables to corn on the cob! Anything goes!

In the summer, I love to serve a crisp, cold salad with steak. Here is a cucumber-tomato -pepper salad seasoned with Ciao Pittsburgh's Aroma seasoning and a few splashes of olive oil! — In the summer, I love to serve a crisp, cold salad with steak. Here is a cucumber-tomato-pepper salad with a few splashes of olive oil and fresh herbs!

London Broil Tips and tricks:

Thickness:
The meat you choose for london broil should be at least 1-1/2 – 2 inches thick.

Marinade:
The marinade should be a tenderizing marinade just in case the cut of meat is on the tough side.

Cooking:
Giving the meat a london broil requires a high heat broil for approximately 5 minutes on each side to produce the medium rare center. If the heat is too low, or it is cooked for too long, the meat will overcook.

Slicing:
Slice the meat against the grain on a diagonal and serve.

London Broil

Ingredients:
1.5 lb. 1-1/2 – 2 inch top round cut labeled London Broil
1/2 cup Worchesterschire sauce
1/2 cup red wine
3 cloves roasted garlic finely chopped
Salt/pepper

Directions:
Place the fat trimmed meat in a Ziploc bag with all ingredients for 1-3 hours.

The meat absorbs the liquid. Really tenderizing the meat before searing.

Place meat 3-4 inches under broiler and broil for 5 minutes.

Flip and broil for an additional 5 minutes.

(The same method can be used on a grill. However, the temp must be high 375-400 on the grill and it requires close attetion as to not overcook the meat.)

Don't be afraid to slice the meat while on the grill to make sure it is not overcooked. The grill temps are harder to control. Takes some practice and willingness to eat well done meat every once in a while ; ) — Don’t be afraid to slice the meat while on the grill to make sure it is not overcooked. The grill temps are harder to control. Grilling thick cuts of meat takes some practice and definitely a willingness to eat well done meat every once in a while ; )

Remove and let the meat sit for 5 minutes.

Slice in a diagonal against the grain.

Serve with your favorite sides!
Enjoy!

Ciao!

Reference: From Julia Child’s Kitchen 1975 Julia Child

07
Aug
2014

Fish Week! Penn Avenue Fish-ish Fish Tacos!

categories: 20 Minutes or Less, Around Pittsburgh, Healthy Living, Learn From An Expert, Recipes, Shopping

I absolutely love fish tacos, any kind of tacos, and I’m always searching for the best! Between Penn Ave Fish Company’s fish tacos and Edgar’s Taco stand’s Carne Asada tacos, I am a happy girl.

Edgar's Tacos 21st and Penn in the Strip! Carne Asada Taco! — Edgar’s Tacos 21st and Penn in the Strip! Carne Asada Taco!

I eat some form of taco every time I’m in the Strip District! (And Penn Mac olives and cheese and La Prima coffee and Colangelos pizza and Pittsburgh Popcorn Company) Yikes!

When these two are with me we usually end up at Penn Ave Fish for fish tacos!

Anyway, every fish taco is different; made with different fish, cooked plain or spicy, stuffed with lettuce or cabbage, and the list goes on. Penn Ave Fish Company uses a variety of fish, boiled in onion water, totally spicy, stuffed with cabbage, topped with tomatoes…and they are delicious!

I visited my fish mongers at Penn Avenue Fish Company and told them, for Fish Week on the blog, I wanted to make amazing fish tacos like the ones they make everyday! They chopped fresh grouper, salmon, and tuna, ready to cook. This saved me the fish choosing process, of which I am totally clueless, and the chopping time for sure! This is why you need a good fish monger!

Doesn't get much fresher than this! — Doesn’t get much fresher than this!

Penn Avenue Fish-ish Fish Tacos
(makes 6ish tacos)

Ingredients:
1-1/2 lbs. chopped tuna, grouper, and salmon
1 medium onion, chopped
2 tbsp. taco seasoning
4 oz. sour cream
1/2 cup chunky medium salsa (I used Ortega)
2 tbsp. Sriracha sauce
2 cups shredded cabbage
1 chopped tomato
Chopped cilantro
6 tortilla shells

Directions:
Fill a pot with water and chopped onions.

Bring to a boil.

Add fish.

This is what I brought home! Chopped and ready to go!

Cook until the chopped fish floats (5-8 mins, not long!)

Remove fish with a slotted spoon to drain water.

Place fish in a mixing bowl and coat with taco seasoning while warm.

Quick and easy meal! On the table in less than 30 minutes !

Mix together the sour cream, salsa, and sriracha in a small bowl.

Fill the tortilla shells with shredded cabbage, tomatoes, fish and sauce! Sprinkle some cilantro!

I got my fix, but Penn Ave Fish Company is the best in the Burgh! — I got my fix, but Penn Ave Fish Company makes the best in the Burgh!

Enjoy!
Ciao!

05
Aug
2014

Fish Week! Grilled Foil Packet Tilapia And Spicy Grilled Green Beans!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Grill, Healthy Living, Learn From An Expert, Recipes, Shopping

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish into your cooking. Talapia is not fishy and it is easy to determine when it is cooked. — Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.

Grilled Foil Packet Tilapia

Ingredients:
1lb 8oz.-or 6 count tilapia fillets (thawed if fresh frozen)
1 large tomato chopped
2 cloves of garlic, roasted (foil packet on grill for 3- 5 mins. during grill heat up) and finely chopped
4 tbsp. olive oil
6 very small, thin pats of butter
Freshly grated parmesan
Course salt/pepper

Directions:
Heat grill to medium heat 300-350 degrees.

Place tilapia fillets on 6 aluminum foil sheets large enough to fold and seal.

Looking for portion control help? The packet grilling method ensures portion awareness!

Top each fillet with 1/2 olive oil, 1 small pat of butter, 1/6 chopped tomatoes, 1/6 roasted garlic,a shake of freshly grated parmesan, salt and pepper.

Fold foil to seal packets.

I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!

Place packets on the grill for 5-7 minutes or until the fish flakes and turns white, losing its translucency. (I guess that’s a word! Ha!)

Place packets a few inches apart on the hottest part of the grill- the lower grate.

Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!

Spicy Grilled Green Beans

Mix one pound of fresh green beans with 2 tbsp. olive oil, 1 tbsp. Dijon mustard, and 1 tbsp. Sriracha in a Ziploc bag.

Coat the beans in the bag.

Place beans evenly on your grill’s vegetable grate or foil.

Cook for 5 -7mins. or until cooked and hot, but still crunchy.

Grilling vegetables on the tray or right on the grill give them the extra char! — Grilling vegetables on the tray or right on the grill gives them the extra char!

Enjoy!

Ciao!

Stop in and try the fish tacos! The kids and I think they are the best in the Burgh!
http://pennavefishcompany.com/home_strip.html
2208 Penn Ave. in the Strip!

25
Jul
2014

Summer San Marzano Veggie Pasta!

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Recipes

Sometimes I only have 20 minutes to cook dinner! A quick San Marzano tomato pan sauce mixed with cooked pasta is quick, light, and delicious! In the summertime, I include fresh vegetables and fresh herbs! Here is one of my favorite summertime dishes!

The key to a great tasting quick pan sauce is getting the acidity out of the veggies by tossing them with olive oil and garlic before adding them to the tomatoes.

Simply adding squash and zucchini to the tomatoes creates a sour taste. Follow these simple steps and your simple pan sauce will be transformed into a gourmet dinner!

Super easy and so flavorful, a summer vegetable pasta can be dressed up or down! Serve it with a salad and fresh ciabatta or by itself!

Summer San Marzano Veggie Pasta

Ingredients:
1 yellow squash, chopped into quartered rounds
1 zucchini, chopped into quartered rounds
2 cloves garlic, pressed
2 tbsp. olive oil
1/4 cup chopped kale
2 35 oz. cans San Marzano tomatoes
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped rosemary
Salt/pepper
Freshly grated parmesan cheese
1 lb. of your favorite pasta

Directions:
Heat olive oil in your largest, deepest frying pan on low to medium heat, and add pressed garlic.

Cook on low/medium heat. Be careful not to burn the garlic! No brown just a golden glow!

Add squash and zucchini, cook until slightly softened but still firm.

Add kale, basil and rosemary and coat with liquid.

Mix in tomatoes and heat through.

My favorite brand is Ciao tomatoes! Break up the whole tomatoes while mixing.

Cook pasta according to package in a separate pot of boiling water until al dente.

Add pasta to sauce and mix well.

Always top with fresh grated parmesan cheese.

Want to add meat?

The addition of chopped bacon, italian sausage, or ham adds another layer of flavor! Experiment!

Enjoy this summer dish!
Ciao!

23
Jul
2014

The Summer Of S’mores!

categories: 20 Minutes or Less, Breakfast, Desserts, Party Time, Recipes

We have been obsessed with s’mores this summer. We don’t camp, yet (gulp) and we don’t have a fire pit at home, so I have tried to incorporate the summer favorite without the traditional sticks and campfire.

It all started with s’mores pudding shots for a party…
Via MyBakingAddiction.
Recipe:
s’mores pudding shots

Delicious!! My guests loved these little cups of heaven!

S’mores Pudding Shot Cups
Use margarita glasses or plastic dessert cups to recreate the pudding shots.
Grate chocolate on top for elegance.
Layer the ingredients for a mini trifle look.

The kids wanted real s’mores. So, we made the best s’mores…in the toaster oven!!

The broil setting on the toaster oven roasted the marshmallows perfectly!

Add a top graham cracker and you have a gooey delicious s'more to enjoy! — Add a top graham cracker and you have a gooey delicious s’more to enjoy!

Then we tried s’mores for breakfast! S’mores Oatmeal!
Here is the blog post and my recipe:

S’Mores Oatmeal For A Healthy Breakfast?? Use Oatmeal And Chia Seeds To Curb The 11AM Binge!

For a Fourth of July party, I was asked to bring a dessert! So I made a S’mores Trifle using the pudding shot recipe. Yes, it contained alcohol. It was a party!

Look how beautiful! Super easy, too! This dessert looked great on the dessert table!

The recipe definitely needed to be altered! One layer of crushed graham crackers , one layer of pudding, one layer of marshmallow cream, shaved chocolate, and repeat. I used 2 jars of marshmallow cream!

There is still time left this summer for s’mores! Do you have a favorite recipe? Please, share!

Ciao!

18
Jul
2014

Perfectly Pesto Turkey Burgers! Summer Dinners On The Grill!

categories: 20 Minutes or Less, Dinner, Grill, Recipes

As an alternative to red meat/ground beef hamburgers, turkey burgers offer a different texture and flavor. However, turkey burgers need ingredients, seasoning, something. Ground turkey can be very bland even with traditional burger toppings. Mixing the flavor into the meat creates a juicy, flavorful bite!

Fontina cheese has an unbelievable meltability! Perfect for burgers!

I made Ina Garten’s pesto the other day- minus the walnuts, double the Parmesan cheese- it proved to be a great addition to turkey burgers!

Pesto is a quick and easy marinade or sauce for pasta, chicken, and fish!

Here is the recipe:
http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.html

Pesto Turkey Burgers
Makes 8 burgers

Ingredients:
1-1/2 lb. ground white meat turkey
2 Roma tomatoes, chopped
1 small onion, finely chopped
2 eggs
1/2 cup Panko breadcrumbs
1/4 cup Ina Garten’s pesto (minus the walnuts, double the parm)
2 tbsp. Parmesan cheese
Salt/pepper

Directions:
Preheat grill to 350 degrees.

Wash hands.

In a mixing bowl combine all ingredients and mix with hands until well blended.

Throw all of the ingredients in the bowl and mix!

Mixture should be slightly sticky and able to hold form.

Make a burger patty by taking a small ball, flattening it and pressing the edges while turning until firm.

Make sure to clean your hands and work surface with a disinfectant after working with the raw ground turkey.

Grill the patties for 5 mins. Flip over and grill another 3-5 minutes or until the internal temperature reaches 165 degrees F.

Roasted Corn is always a beautiful compliment to grilled meats. Remove silk from corn. Drizzle with olive oil and sprinkle with paprika, garlic salt, and cayenne pepper. Roast on top shelf of grill for approx 8 mins. Or until a kernel pops with the fork test. — Roasted Corn is always a beautiful compliment to grilled meats. Remove silk from the corn, while leaving the leaves attached. Drizzle with olive oil and sprinkle with paprika, garlic salt, and cayenne pepper. Roast on the grill’s top shelf for approx 8 mins or until a kernel pops with the fork test.

I topped the burgers with sliced fontina cheese for approximately one minute until melted, and served the burgers on wheat hamburger buns with our favorite burger toppings! The pesto was not overpowering, it was perfect!

Ciao!

14
Jul
2014

Simple Salad! Tomato Mozzarella Caprese!

categories: 20 Minutes or Less, Healthy Living, Recipes, Sides

Sometimes lettuce is overrated. Although I am a sucker for traditional leaf lettuce, spring mix, “rabbit food” salads, I always spice them up with fun toppings such as cranberry, pecans, and crumbled blue cheese. Need a salad change? Hold the lettuce!

Perfect for entertaining, a veggie stack or veggie and cheese stack with a drizzle of olive oil and vinegar is easier to serve and easier for your guests to eat!

Did you know cutting salad greens is a major dining etiquette no no? Proper salad eating etiquette is to shove the leafy lettuce in your mouth and chew with puffed cheeks while spatters of sticky dressing cover your entire mouth area, cheeks, and probably make their way up a nostril or two. Sounds perfectly proper to me! This comes from the past when knives were made from steel or iron and could react with the vinegar from the dressing. Today, cutting huge pieces of lettuce is acceptable one piece at a time; however, chopping your entire salad is still frowned upon.

Etiquette expert Nancy R. Mitchell, The Etiquette Advocate, shows us how…

Here is a basic Caprese salad I love to serve because it looks beautiful and tastes delicious!

Nothing tastes more like summer! The firm fresh mozzarella, the juicy crisp tomato, and the basil picked right off the plant! — Nothing tastes more like summer! The firm fresh mozzarella, the juicy crisp tomato, and the flavorful basil leaf picked right off of the plant!

Tomato Mozzarella Caprese Salad

Makes 6 individual salads

Ingredients:
5 vine ripe tomatoes, slices 1/4 inch thick
1-1/2 lb. fresh mozzarella sliced 1/4 inch thick.
12 fresh basil leaves
Olive oil to drizzle
Course salt and pepper

Directions:
Layer the slices starting with the mozzarella, following with a tomato, and then a basil leaf.

Drizzle with olive oil and sprinkle with salt and pepper!

Enjoy!
Ciao!

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Category: 20 Minutes or Less