shredded
or fresh mozzarella ( although I've tried both I prefer the dryer
shredded version for this because of the moisture factor seeping out)
fresh basil
olive oil
Instructions
Heat oven to 400 degrees.
Line a baking sheet with foil for easy clean up.
Brush the caps and rims with olive oil on each mushroom.
Slice
cherry or grape tomatoes in half, place in a bowl, drizzle with olive
oil, add chopped basil, salt and pepper. Let it sit for a few minutes to
let the flavors meld.
Place
your cheese on the bottom of the mushroom cap, spoon on the tomato
basil mixture and bake until cheese melts and mushrooms are cooked but
not overcooked.
Fried Rice recipe
Ingredients:
2 Sprays Cooking Spray
2 Large Eggs, Lightly Beaten
1 Cup Uncooked Carrots, Shredded
1 Cup Scallions, Sliced and Divided
3 Cups Cooked White Rice
1/2 Cups Frozen Peas, Thawed
1/4 Cup Low-Sodium Soy Sauce, o…Read More
secret fruit salad recipe
Ingredients
2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
½ pint blueberries
½ pint raspberries
½ pineapple, cubed
1 bunch grapes
Instructions
Sprinkle pudding powd…Read More
Pink Summertime Sangria recipe
Ingredients:
1 Bottle of White Zinfandel
8 ounces of Strawberry Daiquiri Mix (non-alcoholic)
6 ounces of Peach-Flavored Mixer (such as Fuzzy Navel – non-alcoholic)
8 ounces of pineapple juice
16 ounces of pineapple …Read More
Smoky Parmesan Corn on the Cob recipe
Ingredients
4 pieces of corn on the cob, cut in half
½ cup finely grated parmesan cheese
¼ cup butter, softened
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 teaspoon sea salt
Optional: grate…Read More
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