Cooking Mamas

Tried and True Family Recipes

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Homemade Peach Pie Ice Cream

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Homemade Peach Pie Ice Cream

Creamy no-churn vanilla ice cream studded with sweet peach pie bites, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

VANILLA ICE CREAM:

  • 2 c. heavy cream
  • 1 (14 oz.) can sweetened condensed milk
  • 2 tsp. vanilla extract or 1 vanilla bean

PEACH PIE:

Instructions

  • Using a stand mixer or hand mixer and large bowl, whip the heavy cream until soft peaks form (do not over beat or you will have butter).
  • In a separate bowl, whisk together the sweetened condensed milk and 2 teaspoons vanilla extract OR 1 vanilla bean split in half lengthwise, using your knife to scrape the beans out and add to the bowl.  
  • Gently fold the condensed milk mixture into the whipped cream until completely combined. Pour into a 10-inch loaf pan and freeze for 1 hour.
  • Roughly chop two pieces of peach pie. Remove the ice cream from the freezer and gently stir in the pie. Return to the freezer and freeze until firm, about 4-6 hours.

Greek Orzo Salad

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Greek Orzo Salad

A delightful pasta salad loaded with Mediterranean flavors! Serve as a side salad or main dish. Perfect for picnics, potlucks and BBQ’s!
Course: Entrée, Salad
Cuisine: Greek
Servings: 12

Ingredients

GREEK DRESSING:

  • 1/4 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1 T. fresh lemon juice
  • 1/2 tsp. Dijon mustard
  • 1 clove garlic pressed
  • 1 tsp. oregano
  • 1/2 tsp. sea salt
  • Freshly ground black pepper

PASTA:

  • 8 oz. orzo pasta

SALAD:

  • 1 English cucumber halved vertically, seeded, & sliced ¼-inch thick
  • 1 (10 oz. cont.) grape or cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1 (16 oz. can ) low-sodium chickpeas drained and rinsed
  • 1 c. pitted Kalamata olives
  • 4 oz. feta cheese broken into pieces
  • 1 c. fresh basil leaves torn and divided
  • Sea salt and freshly ground black pepper to taste

Instructions

  • DRESSING: In a small jar, combine olive oil, red wine vinegar, lemon juice, mustard, garlic, oregano, salt, and several grinds of pepper. Cover with a lid and shake until combined, set aside.
  • PASTA: Bring a large pot of salted water to a boil. Cook pasta according to package directions or until al dente. Drain and rinse pasta under cold water. Spread the orzo on a rimmed baking sheet, toss with a little olive oil (so it doesn’t stick together) and allow to cool.
  • Meanwhile, prep veggies.
  • SALAD: In a large bowl, toss together cooled pasta, cucumbers, tomatoes, red onion, chickpeas, and olives. Drizzle with the dressing, add half the basil, feta, and season with sea salt and freshly ground black pepper; toss to coat. Garnish with remaining basil and serve.

Notes

If you make the salad ahead to save time, simply add the basil and feta just before serving. You may want to add a drizzle of olive oil too, Enjoy!

Coconut Curry Salmon

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Coconut Curry Salmon

Pan seared salmon cooked in a creamy coconut curry sauce with matchstick carrots and broccolini served over a bed of sticky rice, Enjoy!
Course: Entrée
Cuisine: American, Thai

Ingredients

  • 1 fillet salmon pin bones removed, cut into 4-6 pieces
  • salt and black pepper to taste
  • 1 T. olive oil
  • 1 T. butter
  • 1/2 med. onion chopped
  • 2 cloves garlic pressed
  • 2 heaping T. Thai red curry paste
  • 1 tsp. fish sauce recommended or soy sauce
  • 1 (13.5 oz.) can full-fat coconut milk
  • 1 tsp. brown sugar
  • 1 c. broccolini chopped small
  • 1/2 c. carrot matchsticks
  • 1 T. fresh lime juice
  • 2 T. fresh basil leaves torn or chopped
  • 2 T. fresh cilantro chopped
  • Lime wedges for serving
  • Hot cooked rice for serving

Instructions

  • Prep all ingredients before you begin.
  • Cut the salmon into 4-6 equal pieces depending on the size of the fillet. Pat both sides dry with a paper towel and season with salt and pepper.
  • Add olive oil and butter to a large skillet over medium-high heat. Once hot, place the salmon, skin-side down and cook for 5 minutes. Flip and cook for an additional 2-3 minutes. Transfer the salmon to a plate and loosely cover with foil.
  • Remove some of the oil from the pan with a spoon, leaving about 1 tablespoon in the pan.
  • Add onions to the skillet, sauté for about 3 minutes, then stir in garlic and curry paste, cook for about 1 minute.
  • Add fish sauce, coconut milk, brown sugar, broccolini and carrots. Simmer for about 5 minutes, stirring often. The veggies should be tender-crisp. Stir in lime juice. Taste the sauce, season with more salt and black pepper if needed.
  • Remove the skin from the salmon. Add the salmon back to the skillet allowing it to warm through. Serve over hot cooked rice garnished with fresh basil, cilantro, and lime wedges.

Italian Chopped Salad

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Italian Chopped Salad

This famous Italian chopped salad was inspired by the Beverly Hills’ iconic restaurant La Scala, Enjoy!
Course: Entrée, Salad
Cuisine: American, Italian
Servings: 6

Ingredients

VINAIGRETTE:

  • 1/4 c. olive oil
  • 2 T. red wine vinegar
  • 1 clove garlic pressed
  • 1 tsp. dry mustard
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 c. grated parmesan cheese

SALAD:

  • 1 (15 oz.) can garbanzo beans drained and rinsed
  • 1 med. head lettuce finely chopped
  • 2 Roma tomatoes seeded and diced
  • 1 sm. English cucumber seeded and diced
  • 4 oz. salami julienne (thinly sliced)
  • 1/2 c. shredded low-moisture mozzarella cheese
  • 1/4 c. julienned basil leaves optional

Instructions

  • In a small jar, combine olive oil, red wine vinegar, dry mustard, salt, pepper, and parmesan cheese. Cover with a lid and shake vigorously until combined.
  • Place garbanzo beans in a small container and pour half the dressing over them. Cover with a lid and marinate for 30 minutes.
  • Meanwhile, in a large bowl, combine chopped lettuce, tomatoes, cucumber, salami, and mozzarella cheese.
  • When ready to serve, pour the garbanzo beans with dressing and remaining dressing over the salad. Gently toss to combine. Pour into a large serving bowl or individual serving bowls and garnish with fresh basil leaves if desired.
  • Best if served the same day, refrigerate leftovers.

Classic Club Sandwich

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Classic Club Sandwich

Toasted bread topped with slices of ham, turkey, crispy bacon, lettuce, tomato, and mayonnaise., Enjoy!
Course: Entrée
Cuisine: American
Servings: 1

Ingredients

  • 3 slices bread toasted
  • softened butter
  • 3 T. mayonnaise
  • Iceberg lettuce
  • 2 tomatoes sliced
  • Kosher and freshly ground black pepper
  • 2 slices ham
  • 4 slices bacon cooked crisp, divided
  • 2 slices turkey
  • 1 slice cheddar cheese
  • 4 toothpicks

Instructions

  • Toast the bread until golden, then spread a thin layer of butter on both sides of every slice.
  • Spread mayonnaise on one side of one slice of toast. Begin layering with some lettuce and tomato slices. Lightly season with salt and pepper. Add ham and two slices of bacon.
  • Spread mayonnaise on both sides of the second slice of toast and place on top of bacon. Top with more lettuce and tomato slices. Lightly season with more salt and pepper. Layer turkey, the remaining bacon, and a slice of cheddar cheese on top. Spread mayonnaise on one side of the third piece of toast and place face down on top of the sandwich.
  • Skewer with 4 toothpicks and slice diagonally into quarters. Serve with potato chips, french fries, or potato salad.

Breakfast Charcuterie

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Breakfast Charcuterie

An epic charcuterie filled with your favorite breakfast and brunch goodies all on one board! The possibilities are endless, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

BREAKFAST STAPLES:

  • Belgian Liege-style waffles
  • Mini pancakes
  • French toast sticks
  • Mini donuts
  • Mini muffins
  • Bagels

PASTRIES:

  • Scones
  • Macarons
  • Rolls
  • Biscuits

MEAT:

  • Bacon
  • Ham
  • Sausage links

EGGS:

  • Mini quiche
  • Hard boiled eggs
  • Fried eggs
  • Scrambled eggs
  • Poached eggs

FRUIT:

  • Red and green grapes
  • Bananas
  • Berries
  • Oranges
  • Grapefruit
  • Kiwi

CONDIMENTS:

  • Flavored syrups
  • Jams
  • Jellies
  • Preserves
  • Spreads

Instructions

  • Start with a large board, preferably one with edges (I used a 20×12-inch board).
  • Place small empty bowls and a pitcher on the board, fill with fruit, jam, and syrup.
  • Add the large items first, such as waffles and/or pancakes, then add pastries of choice.
  • Next, add your choice of meat and eggs. Finally, add larger fruits filling the holes with smaller fruits. Voila, you have a beautiful charcuterie board!

Tuscan Shrimp

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Tuscan Shrimp

Sauteed shrimp bathed in a light and creamy sauce, filled with sun-dried tomatoes, and fresh spinach. This flavorful dish is served over pasta, rice, or with crusty French bread, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 2 T. extra-virgin olive oil
  • 1 lb. lg. shrimp peeled, deveined, and tails removed
  • Kosher salt and freshly ground black pepper
  • 3 T. unsalted butter
  • 3 cloves garlic minced
  • 8 oz. sundried tomatoes
  • 3 c. baby spinach
  • 3/4 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • 1/4 c. basil thinly sliced
  • Lemon wedges for serving (optional)
  • Pasta for serving

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. When the oil is shimmering but not smoking add the shrimp, sear until golden, about 2 minutes on each side. Remove the shrimp from the skillet to a plate; loosely cover and set aside.
  • In the same skillet, reduce heat to medium and add butter. When the butter has melted, stir in the garlic, cook until fragrant, about 1 minute. Add the sun-dried tomatoes and season with salt and pepper. Cook until the tomatoes are heated through then add the spinach. Cook and stir until the spinach begins to wilt.
  • Stir in heavy cream, parmesan cheese, and basil; bring the mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced, about 2-3 minutes.
  • Return the shrimp to the skillet; stir to combine. Cook until the shrimp is heated through. Serve over a bowl of spaghetti, rice, or potatoes. Garnish with more herbs and a squeeze of lemon juice over the top before serving.

Stromboli

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Stromboli

Thinly sliced ham, salami, pepperoni, provolone, and mozzarella cheese rolled in pizza dough and baked until golden brown. Serve with a side of your favorite marinara sauce for dipping!
Course: Entrée
Cuisine: American, Italian
Servings: 12 slices

Ingredients

  • 1 lb. fresh pizza dough homemade or store bought
  • 12 slices provolone cheese
  • 12 slices ham
  • 12-16 slices salami
  • 16-20 slices pepperoni
  • 2 c. shredded low-moisture mozzarella cheese
  • Egg wash (1 beaten egg with 1 T. water)
  • 2 T. chopped fresh parsley
  • Grated parmesan cheese for sprinkling
  • Marinara for dipping (I use Raos)

Instructions

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. On a sperate piece of parchment paper roll the pizza dough into a rectangle.
  • Layer the provolone cheese over the pizza dough leaving a 1 ½ to 2 -inch border around the edges. Next, layer ham, salami, and pepperoni. Top with shredded mozzarella cheese.
  • Beginning on a long edge, roll up the dough like a cinnamon roll. Transfer the log onto the prepared baking sheet seam side down, tucking both ends under the log.
  • Brush the top with egg wash. Make a few slits on top to vent the stromboli. Sprinkle the top with sesame seeds and bake for 20-25 minutes until golden brown.
  • Sprinkle the top of the stromboli with parmesan cheese and fresh parsley. Allow the stromboli to rest for 10-15 minutes before slicing.
  • Slice the stromboli with a serrated knife and serve with marina sauce for dipping, Enjoy!

S’mores Krispie Treats

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S’mores Krispie Treats

These Krispie treats are loaded with Golden Graham cereal, miniature marshmallows, and Hershey’s milk chocolate pieces, Enjoy!
Course: Dessert
Cuisine: American
Servings: 24 bars

Ingredients

  • 3 T. butter plus more for pan
  • 7 c. Golden Grahams cereal
  • 1 (12 oz.) bag mini marshmallows reserve 1 cup for garnish
  • 3 (1.55 oz.) Hershey’s milk chocolate bars broken into bite-size pieces

Instructions

  • Generously butter a 9 x 13-inch pan; set aside.
  • In a large pot over medium heat, melt the butter. Add marshmallows reserving 1 cup for the top.
  • Stir constantly until the marshmallows are melted.
  • Remove the pot from the heat and quickly stir in Golden Grahams until evenly coated.
  • Immediately press the mixture into the prepared pan (you can use a rubber spatula, piece of parchment paper, or buttered fingers to do this). Top with remaining marshmallows and chocolate pieces.
  • Let sit at least 30 minutes before slicing, Enjoy!

Notes

If you want to toast the marshmallows on top, you can heat them under a broiler for 1-2 minutes before placing chocolate pieces on top.

Hawaiian Fried Rice

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Hawaiian Fried Rice

Homemade Hawaiian fried rice with ham, pineapple, peppers, and onion drizzled with sweet and sour sauce, Enjoy!
Course: Entrée, Side Dish
Cuisine: American, Hawaiian
Servings: 6

Ingredients

FRIED RICE:

  • 2 T. vegetable oil
  • 1 sm. onion diced
  • 1 med. red bell pepper seeded and chopped
  • 1 med. green bell pepper seeded and chopped
  • 5 button mushrooms sliced
  • 1 c. cooked ham cubed or shredded
  • 1 (20 oz.) can pineapple chunks drained, reserve juice
  • 6 c. cooked jasmine rice cooled
  • 2 T. low-sodium soy sauce
  • 1/2 tsp. garlic salt
  • 2 lg. eggs
  • Juice of 1/2 lemon

SWEET AND SOUR SAUCE:

  • 1/2 c. plus 1 T. ketchup
  • 3 T. cider vinegar
  • 5 T. dark brown sugar
  • 3 T. pineapple juice from the can pineapple

GARNISHES:

  • 3-4 green onions chopped for garnish
  • Lemon wedges for serving

Instructions

  • SWEET AND SOUR SAUCE: In a small saucepan, over medium heat, whisk together all ingredients. Bring to a boil and remove from heat; set aside. Alternately, whisk together all ingredients in a small microwaveable bowl. Cover and cook on high until the sauce bubbles, about 1-2 minutes; set aside.
  • FRIED RICE: Heat oil in a large wok or very large skillet over medium-high heat. Add the onions, using a spatula stirring frequently until they begin to soften, about 3-5 minutes. Add the peppers and mushrooms, continue cooking and stirring for about 3 minutes.
  • Add the ham and pineapple chunks, cook, and stir for about 2-3 minutes. Add the cooked, cooled rice tossing everything together. Add soy sauce and garlic salt, continue moving everything in the pan so it doesn’t stick, and the rice is heated through for about 5-6 minutes.
  • Push the rice to the side of the pan and crack the eggs into the space. Move the pan so that the eggs are right over the heat. Move the eggs around slowly until they begin to scramble. As they scramble mix the eggs into the rice.
  • Divide the fried rice among bowls and garnish with green onions and lemon wedges. Pass the sweet and sour sauce around the table.

Green Goddess Chopped Salad

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Green Goddess Chopped Salad

A terrific chopped salad, topping for tacos, or dip for chips and crackers, Enjoy!
Course: Appetizer, Salad
Cuisine: American
Servings: 8

Ingredients

SALAD:

  • 1 sm. head green cabbage finely chopped
  • 3 Persian cucumber finely chopped
  • 1 bundle green onions finely chopped
  • 1/4 c. finely chopped chives

GREEN GODDESS DRESSING:

  • Juice of 2 lemons
  • 1/4 c. olive oil
  • 2 T. rice vinegar
  • 1 c. fresh baby spinach
  • 1 c. fresh basil leaves
  • 1/4 c. fresh chives optional
  • 2 cloves garlic pressed
  • 1 sm. shallot
  • 1/3 c. parmesan cheese
  • 1/4 c. walnuts
  • 1 tsp. salt
  • Fresh cracked black pepper to taste

Instructions

  • SALAD: In a BIG bowl, toss together the chopped cabbage, cucumber, chives, and green onions.
  • DRESSING: Add all the dressing ingredients to a food processor or blender in the order given and blend until smooth.
  • Pour the dressing over the chopped vegetables; toss to combine. Season with fresh ground black pepper to taste.
  • Enjoy with tortilla chips or crackers, as a salad or topping for tacos.

Notes

Keeping with the green theme feel free to add 1 cup diced avocado and/or 1 cup frozen petite peas.

Steak Fettuccine Alfredo

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Steak Fettuccine Alfredo

Creamy fettuccine alfredo topped with grilled steak, cherry tomatoes, baby spinach, and balsamic glaze, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 6

Ingredients

  • 1 (16 oz. box) fettuccine
  • 1 lb. sirloin steak
  • Salt and freshly ground black pepper
  • 2 T. vegetable oil
  • 2 T. butter
  • 2 cloves garlic pressed
  • 2 T. all-purposed flour
  • 2 c. milk (I use 1% milk)
  • 1/2 c. freshly grated parmesan cheese
  • 1 T. freshly chopped flat-leaf parsley
  • 1 1/2 c. halved cherry tomatoes
  • 4 c. baby spinach
  • 2 T. balsamic glaze (1/3 c. balsamic vinegar simmered for 8-10 minutes)

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve a 1/2 cup pasta water before draining. Return pasta to the pot.
  • Meanwhile, generously season steak with salt and cracked black pepper. Heat oil in a large skillet (I use a cast-iron skillet) over medium heat, cook steak to desire doneness, 4 minutes per side for medium-rare. Transfer to a plate, loosely cover with foil, and rest for 10 minutes, then thinly slice the steak.
  • In a Dutch oven, melt butter over medium heat. Add garlic, cook until softened and fragrant about 1-2 minutes. Whisk in flour, cook 1 minute more, then slowly add milk, whisking to break up lumps, simmer until thickened about 3-5 minutes. Add parmesan cheese and parsley, season with salt and pepper. Add tomatoes, cook until bursting about 1-2 minutes.
  • Add cooked pasta and 1/4 cup reserved pasta water to the Dutch oven, gently toss to combine, adding more pasta water as needed. Add spinach, tossing until wilted.
  • Pour the pasta onto a platter. Top with steak slices and drizzle with balsamic glaze, Enjoy!

Mediterranean Flatbread Pizza

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Mediterranean Flatbread Pizza

This Greek inspired pizza is topped with homemade spinach pesto, tomatoes, red onion, black olives, artichoke hearts, and mozzarella and feta cheeses, Enjoy!
Course: Entrée
Cuisine: American, Italian
Servings: 2 flatbread pizzas

Ingredients

PIZZA:

  • 2 flatbread crusts homemade or store bought
  • 2 T. olive oil
  • 1/2 c. spinach pesto
  • 8 oz. shredded low moisture mozzarella cheese
  • 1 c. halved grape or cherry tomatoes
  • 1/2 sm. red onion thinly sliced
  • 1 (2.25 oz.) can sliced black olives
  • 1 c. quartered artichoke hearts
  • 1/2 c. crumbled feta
  • 1 tsp. dried oregano
  • kosher salt

GARNISHES:

  • Fresh chopped parsley
  • Fresh arugula leaves

Instructions

  • Preheat the oven to 500 degrees. Brush both flatbreads with olive oil.
  • Spread pesto evenly over both flatbreads. Divide shredded mozzarella cheese between the two flatbreads.
  • Top both flatbreads with tomatoes, onion, olives, artichoke hearts, and crumble feta. Sprinkle each flatbread with oregano and a pinch of salt.
  • Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
  • Garnish with fresh chopped parsley and arugula and enjoy!

Notes

You can also use pizza dough (homemade or store-bought) in place of flatbread. Roll the dough thin, dock it with a fork and par-bake it for 5-10 minutes at 500 degrees.

Spinach Pesto

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Spinach Pesto

Toss this delicious sauce with your favorite pasta or spread on sandwiches, over chicken, fish, or pizza! The possibilities are endless!
Course: Condiment
Cuisine: Italian
Servings: 1.5 cups

Ingredients

  • 2 c. fresh baby spinach loosely packed
  • 1/2 c. toasted walnuts
  • 2 cloves garlic peeled
  • 1/2 c. grated Parmesan cheese
  • 3/4 c. olive oil
  • 1 pinch kosher salt to taste

Instructions

  • Place the spinach, walnuts, garlic, and Parmesan cheese into a food processor: cover with the lid and pulse until minced, stopping to scrape down the sides with a rubber spatula as needed.
  • With the food processor running on low, slowly drizzle in olive oil, blend until the pesto reaches the desired consistency. Season with salt to taste.

Cucumber Sandwiches

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Cucumber Sandwiches

Cucumber Sandwiches are deliciously light and refreshing! The perfect appetizer for a luncheon, tea party, baby or bridal shower.
Course: Appetizer
Cuisine: American
Servings: 24

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1/4 c. mayonnaise
  • 2 T. fresh dill minced
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 English cucumber cut into 1/8-inch slices
  • 12 slices white bread crust removed
  • Fresh cracked pepper for sprinkling

Instructions

  • In a small bowl, using an electric hand mixer beat the cream cheese, mayonnaise, dill, garlic powder, and salt until smooth; set aside.
  • Peel the cucumber in strips and cut into 1/8-inch slices using a mandoline or sharp knife. Line a baking sheet with paper towels. Lay the cucumber slices over the paper towels in a single layer and blot the excess moisture on the top.
  • Cut the crust off each piece of bread to make squares.
  • To Assemble: Spread about 1 tablespoon cream cheese filling onto each piece of bread. Add thinly sliced cucumbers, fresh cracked pepper, and additional dill if desired. Place the second piece of bread on top then carefully cut into triangles or squares using a serrated knife.
  • Serve immediately or store in a covered container in the refrigerator for up to 24 hours.

Pineapple Sunshine Cake

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Pineapple Sunshine Cake

This light and fluffy pineapple cake will definitely brighten any day!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

CAKE:

  • 1 (15.25 oz.) box yellow cake mix
  • 4 lg. eggs
  • 1/2 c. vegetable oil
  • 1 (8 oz.) can crushed pineapple with juice

FROSTING:

  • 1 (8 oz.) cont. whipped topping (Cool Whip)
  • 1 (8 oz.) can crushed pineapple with juice
  • 1 (3.4 oz.) box instant vanilla pudding mix

Instructions

  • Preheat the oven to 350 degrees. Spray a 9×13-inch pan with cooking spray.
  • CAKE: In a large bowl, using an electric hand mixer beat cake mix, eggs, oil, and 1 can crushed pineapple with juice until well combined about 1-2 minutes.
  • Pour batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a wire rack.
  • FROSTING: In a medium bowl, fold together whipped topping, vanilla pudding mix, and 1 can crushed pineapple with juice until combined. Spread over the top of the cooled cake. Decorate if desired, slice, and enjoy!
  • If you’re lucky enough to have leftovers, cover tightly and store in the refrigerator.

Notes

I chose to decorate the top with pineapple chunks cut in half, and maraschino cherries.

Caprese Bagels

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Caprese Bagels

Toasted bagels topped with homemade pesto, roasted tomatoes, mozzarella, and fresh basil leaves, Enjoy!
Course: Appetizers
Cuisine: American, Italian
Servings: 6

Ingredients

PESTO:

  • 2 c. fresh basil leaves lightly packed
  • 1/3 c. pine nuts or chopped walnuts
  • 2 cloves garlic pressed
  • 1/2 c. extra virgin olive oil
  • 2 T. fresh lemon juice
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

ROASTED TOMATOES:

  • 1 pint cherry tomatoes sliced in half
  • 1 T. olive oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

BAGELS:

  • 6 bagels halved and toasted
  • 1 (8 oz.) cont. fresh ciliegine mozzarella sliced in half
  • 1/2 c. fresh basil leaves
  • Flaky sea salt for sprinkling
  • Cracked black pepper for sprinkling

Instructions

  • PESTO: Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
  • ROASTED TOMATOES: Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  • Arrange tomatoes cut side up, in a single layer on the prepared baking sheet. Roast for 15-20 minutes until the tomatoes start to wrinkle around the edges but are still juicy in the middle.
  • TO ASSEMBLE BAGELS: Spread pesto over toasted bagels. Alternate tomatoes, mozzarella, and basil leaves. Sprinkle with flaky sea salt and fresh cracked pepper. Enjoy!

Irish Potato Nachos

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Irish Potato Nachos

Pub-style potato nachos topped with cheddar cheese, corned beef or bacon, green onions, and tomatoes served with sour cream and guacamole!
Course: Appetizer
Cuisine: American, Irish
Servings: 4

Ingredients

POTATOES:

  • 5 lg. Russet or Yukon gold potatoes cleaned and sliced
  • 1/4 c. olive oil
  • Salt and black pepper to taste

NACHOS:

  • 2 c. shredded cheddar cheese
  • 1/2 c. chopped cooked corned beef or bacon
  • 4 green onions thinly sliced
  • 1 Roma tomato seeded and diced
  • Tamed pickled jalapenos for garnish
  • Sour cream for serving
  • Guacamole for serving

Instructions

  • POTATOES: Using a mandolin or sharp knife, slice potatoes 1/4-inch thick and place in a large bowl of cold water for 20 minutes. Drain and pat dry with paper towels.
  • Preheat oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper OR spray with nonstick spray.
  • In a large bowl, toss potatoes with olive oil and a hefty pinch of salt and black pepper. Place the potato slices on the prepared baking sheets in a single layer (do not overlap) and bake for 20 minutes. Remove the baking sheets from the oven and flip the potatoes over. Bake for an additional 15-20 minutes or until browned and crispy.
  • NACHOS: Increase the oven temperature to 475 degrees.
  • Layer the baked potato slices in an oven proof skillet or baking dish (a pie plate works well for this too). Top with shredded cheddar cheese, bacon or corned beef, and green onions. Repeat the layers until you’ve used up all your potatoes, reserving a few green onions for garnish.
  • Bake for 5-10 minutes or until the cheese is melted.
  • Remove from the oven and top with reserved green onions, diced tomato, and Jalapenos. Serve with sour cream and guacamole for dipping.