WHITE BEAN BRUSCHETTA
OH SO GOOD!
WHITE BEAN BRUSCHETTA
This white bean bruschetta is made using only 10 simple and fresh ingredients. This bruschetta is very easy to prepare and absolutely delicious! They are a great appetizer and an awesome dish to bring to the table at a party!
Ingredients:
- 1 French baguette
- 4 cups of cannellini beans (2 cans not drained)
- 1/4 lb thinly sliced pepperoni
- 1 cup grated pecorino romano cheese
- 1 cup whole milk shredded mozzarella
- Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Water
- 1/4 cup fresh chopped parsley
- 1 pint of grape tomatoes
Baguette Prep:
Start by lining a cookie sheet with parchment paper.
Next, slice your baguette into 1 inch pieces and add to the cookie sheet. (Do this a couple hours prior to adding your toppings so it gets a little hard).
Season your bread to taste with sea salt and cracked black pepper. Next, drizzle on some extra virgin olive oil.
Mix around the bread to coat both sides with the salt, pepper and oil. Pop them into a preheated oven on 375 degrees for a couple of minutes until lightly toasted. Remove and set aside.
Bean, Onion and Pepperoni Prep:
Start by adding 6 tablespoons of extra virgin olive oil into your pan.
Next, add in 1 sliced vidalia onion. (Slice in thin round circles).
Season to taste with sea salt and cracked black pepper.
Saute low and slow and start to caramelize.
You can add water when needed to help with the caramelization process.
When the onions are slightly caramelized add in your sliced pepperoni. When the onions are caramelized and the pepperoni is slightly crispy add in your beans along with the liquid.
Sprinkle on some grated pecorino romano cheese.
Next, mash up the bean mixture just a little to add a creamier texture and thicker consistency. (You can use a mix and chop tool, a fork or a potato masher).
Turn your heat to low cook down your beans, onions and pepperoni.
Reduce the bean mixture until it becomes like a paste.
Assembling the bruschetta:
Start by adding 1 teaspoon of the bean mixture onto each piece of bread.
Top with shredded mozzarella .
Add one half of a grape tomato.
Sprinkle with grated pecorino romano cheese.
Top with some fresh chopped parsley.
Drizzle with some olive oil.
Place in the oven on broil for a couple of minutes until all of the cheese is melted and bubbly.
Plate up garnish with parsley and enjoy!
WHITE BEAN BRUSCHETTA
Alexia's beautiful bruschetta!!
"Now that's Italian"
Alexia's beautiful bruschetta made with vine riped Campari tomatoes, red onion, & lots of fresh basil... Oh lalala this is good stuff! It's so easy to make! Here we go! Start with a day old French baguette, slice your bread into 1 1/2 inch slices, place the sliced bread on a cookie sheet. Season your bread with garlic powder, garlic salt, & cracked black pepper. Next, drizzle it with olive oil, turn it over & repeat the steps so both sides are seasoned. Next, bake them in the oven on 375 for a few minutes until the bread looks lightly toasted. While that is baking, cut up your tomatoes, red onions & basil season with garlic salt, a pinch of red chili flakes, garlic powder and cracked black pepper. Next, add in some good extra virgin olive oil & balsamic vinegar. Take your bread out & plate it up! Add your tomato mix all over the top & use all that great juice from the dressing you just made. Top it all off with a drizzle of balsamic glaze! You are going to love it!
Alexia's beautiful bruschetta made w/vine riped Campari tomatoes, red onion, & lots of fresh basil!
Alexia's make at home Margherita Pizza recipe!
So fresh, so delicious!
Alexia's make at home Margherita Pizza recipe!
It's all about the pizza sauce!
INGREDIENTS:
(Yields 2 Pizzas)
2 - 1lb pizza dough
1 can of Pastene kitchen ready tomatoes
1/4 cup Grated Pecorino romano cheese
Block for grating Parmigiano reggiano cheese
Fresh basil
2 cups small buffalo mozzarella balls (cut in 1/2)
Pastene Extra virgin olive oil
Cracked black pepper
Garlic salt
Garlic powder
Cracked black pepper
Dried oregano
Red chili flakes
DOUGH:
When working with either store bought or homemade you will need to let your dough rise.
Squeeze out all of the air in your dough and form a tight ball.
Add your dough to a cookie sheet and drizzle both sides with olive oil.
Cover your dough with some saran wrap or a dish towel for a couple of hours prior to use.
The dough is ready when it doubles in size, is very puffy and room temp.
The dough should be very easy to work with after you let it rise.
Stretch your dough evenly on your cookie sheet.
Next, using a fork poke holes in the dough. (This will release steam and allow the dough to cook evenly).
You will be pre-cooking the dough prior to adding the toppings to achieve that crispy crust.
Pop your dough into a preheated 400 degree oven for about 10 minutes until the dough is par-cooked.
Dough should be slightly golden brown.
PIZZA SAUCE:
****TIP - You do not pre-cook this pizza sauce it cooks right in the oven.
To start, add the can of Pastene kitchen ready tomatoes into a large bowl, season it up to taste with
garlic salt, garlic powder and cracked black pepper.
Next, add a pinch of red chili flakes.
Next, add a dash of dried oregano.
Next, fold in your grated pecorino romano cheese.
Lastly, drizzle in the extra virgin olive oil and stir well.
TOP YOUR PIZZA
Ladle on your pizza sauce and spread evenly around your par-baked pizza crust leaving a 1/2 inch crust.
Top with your fresh mozzarella balls.
Next, add on lots of fresh basil.
Next, grate on some parmigiano reggiano cheese.
Next, drizzle with extra virgin olive oil.
Pop back into your 400 degree oven and bake until the cheese is melted and bubbly.
You are going to love it! ENJOY!
ALEXIA'S MARGHERITA PIZZA!
Alexia's Eggplant Caprese Stacks
These are wonderful!
Alexia's Eggplant Caprese Stacks
Ingredients:
(Will make 6 stacks)
2 Eggplant
1/2 lb Buffalo Mozzarella (8 oz ball)
2 Vine Ripe Tomatoes
1 bunch Fresh Basil
Sea Salt
Garlic Powder
Cracked Black Pepper
Extra Virgin Olive Oil
Balsamic Glaze
Start by washing your Eggplant.
Next, cut off both front and back stems (Leave skin on).
Cut into 1/2 thick uniform slices.
Avoid the seedy pieces they are bitter to taste.
Next pre-heat your oven to 375.
Spray a large cookie sheet with some cooking spray.
Next, layer your Eggplant onto the cookies sheet in a single layer.
Season your Eggplant to taste with Sea Salt, Cracked Black Pepper and Garlic Powder.
Next, drizzle your Eggplant with Extra Virgin Olive Oil.
Roast the Eggplant for 20-30 minutes until golden brown. (Turn 1/2 way through to ensure both sides are golden brown and the Eggplant is tender).
When done remove and set aside to cool.
Now you are ready to assemble.
Season your Tomatoes to taste with Sea Salt, Cracked Black Pepper.
Lay down a piece of Eggplant onto a dish.
Next, add a seasoned Tomatoes
Next, Add a 1/4 in slice of your fresh Mozzarella (Season to taste with Sea Salt, Cracked Black Pepper).
Next, add another piece of Eggplant.
Top with lots of fresh Basil (Slice Basil chiffonade style)
Drizzle your stacks with Extra Virgin Olive Oil and Balsamic Glaze!
Waaaaaa Laaaaaaaa! You are going to LOVE this dish!
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These are simple, fresh and delicious to make and make an amazing presentation!
Fig, Prosciutto, Onion, Goat Cheese & Honey Flat BreAD!
FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!
Check out this fresh, colorful, delicious and simple flat bread recipe by Alexia featuring Brooklyn Bred's traditional Pizza Crust!
Ingredients:
Brooklyn Bred traditional Pizza Crust
Fresh Black Mission Figs
Goat Cheese
Extra Virgin Olive Oil
Arugula micro greens
Honey
2 large Vidalia Onions
Water
Sea Salt
Crack Black Pepper
Parma Prosciutto
Start by placing your flat bread on a cookie sheet.
Drizzle with some Extra Virgin Olive Oil and add some cracked Black Pepper.
Bake for 5-8 minutes on 375 until golden brown and crispy.
Remove from oven and set aside.
Wash and slice your Vidalia Onion.
Add some Extra Virgin Olive Oil to a non-stick pan and slice your Onions into thin round slices.
Add your Onions into you pan (Medium to low heat) slowly begin to Caramelize your Onions.
Season your Onions to taste with Sea Salt and Pepper.
Add some water to the Onions as the liquid reduces every so often and keep reducing until the Onions become caramelized.
You are looking for a golden brown and very tender consistency.
Wash and quarter your Figs (cut off stem and bottom).
Wash and dry your Arugula micro greens and set aside.
Now it's time to build your flat bread.
Start by spreading the Caramelized Vidalia Onions on the Flat Bread.
Next sprinkle on your Goat Cheese.
Next, add on your fresh Figs.
Add on your Parma Prosciutto.
Season with some Cracked Black Pepper.
Next sprinkle on your Arugula micro Greens.
Drizzle with Honey.
Waaaaa Laaaaa!!
This makes an impressive presentation for any occasion and is OH SO good!!!
"LIKE" SHARE AND ENJOY!
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FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!
Alexia's Pizza Rustica Recipe!
Alexia's Pizza Rusitca, Pizza Gaina, Easter Pie!
Ingredients for the Dough:
2 cups of all purpose Flour
2 large Eggs
1 teaspoon of Salt
2 sticks of cold Butter
1/4 cup of whole Milk
Ingredients for the Filling:
1 lb basket Cheese
1 lb Ricotta Cheese
3/4 lb fresh Buffalo Mozzarella
4 large Eggs
1/2 cup grated Pecorino Romano Cheese
1/4 lb Parma Prosciutto cut into thin ribbons
3/4 lb sweet Italian Sausage (Cook in advance the Sausage needs to be fully cooked when adding it to the other ingredients).
1/2 lb Cubed Salami
1/2 lb Cubed Baked Ham
Cracked black pepper, to taste.
Save some Butter to grease your 9" pyrex pie plate and some Milk to Rub on Crust to develop a beautiful golden Crust.
Directions to prepare the Dough:
In a stand mixer, add the flour and cold butter (cut your butter into 1/4 inch slices).
Next, add in your salt.
Let the flour absorb all the butter and salt. (Mix on Low then increase speed).
Next, add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
***If you feel your Dough is to wet add some more Flour, if you feel your Dough is to dry add in some more Milk.
When your dough is ready and not sticky to touch wrap your Dough in saran wrap and let it rest for 30-45 minutes.
Prepare the Filling:
Cut all the Meats and Cheeses in small cubes and combine them in a large bowl.
Mix in the grated Pecorino Romano Cheese.
Next, add in your Eggs and mix well.
Season to taste with Cracked black Pepper.
Set aside.
Assemble the Pizza Rustica:
Preheat the oven at 350F
Butter a 9" pyrex Pie plate.
Cut your dough in 1/2.
Using a rolling pin roll out your dough until fairly thin this will be used for the bottom crust.
Place the dough into your pyrex Pie plate.
(cut off excess edges - they should come off easily).
Next, add your filing and spread it evenly press it down and fill to the top.
Next, roll out the other 1/2 of your dough for the top Crust.
Cover filling with Crust and remove excess edges.
With a fork Polk holes in the top so it can breath when it bakes and rub with Whole Milk.
Put your pie into your pre-heated oven and bake for about 1-1 1/2 hours until golden brown.
Let sit prior to serving.
ENJOY!
HAPPY EASTER! BUONA PASQUA!!!
"Pizza Rustica" a traditional Italian Easter pie! Buona Pasqua!
SAUSAGE, White BEAN & RABE BRUSCHETA!
"Now that's italian"
OMG YES!!!! Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!! Ohhhhhhhh YEAH!! "Now that's Italian"
This is beyond delicious!!! Here is Alexia's recipe!
Ingredients:
Hot or sweet Italian sausage (about 4 links).
1 bunch Andy Boy Broccoli rabe.
1 can cannellini beans.
8 cloves of roasted garlic.
Red chili flakes.
Cracked black pepper.
Garlic Salt.
Garlic Powder.
Extra Virgin Olive Oil.
1 Loaf of good Italian bread.
Grated Pecorino Romano Cheese.
1 block of sharp provolone cheese.
Start by browning your sausage in whole links in your fry pan. When the sausage in lightly browned remove from the pan and cut into 1 inch slices. ***Tip it is easier to slice your sausage when it is slightly cooked then when it is raw. (This is why Alexia pre-cooks it prior to slicing).
Next, add your sliced sausage into a pan with extra virgin Olive oil and brown on both sides.
Next, wash and cut the long stems of your rabe, the best place to cut them is around the bottom of the leaves otherwise they will be tough. Cut the rabe into small pieces.
Next, steam your rabe until they are bright green.
Now your ready to add the rabe into the sausage.
Season with garlic salt, cracked black pepper, garlic powder and red chili flakes.
Next add in your roasted garlic. You can slice or mash it up.
Drizzle in some olive oil.
Next, add in your can of cannellini beans.
Sprinkle with some Pecorino Romano.
Cook down on medium and reduce the liquid.
Next toast or grill your bread.
Drizzle your bread with Olive Oil.
Top your bread with your Sausage, White Beans and Rabe.
Next, shave some Sharp Provolone on top, drizzle with some olive oil and sprinkle on some red chili flakes.
YOU ARE GOING TO LOVE THIS!!! ENJOY!!!
Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!!
Cabbage and White Bean Garlic Bread Bruschetta!
You are going to LOVE this!
Cabbage and White Bean Garlic Bread Bruschetta!
This Bruschetta is super easy to prepare and absolutely delicious!
I mean KNOCK your SOCKS off DELICIOUS!!!!!!
Ingredients:
1/2 head of Cabbage
2 cans of Cannellini Beans
8 cloves of Garlic (3 cloves minced finely for the Garlic Bread Butter Mixture - 5 Cloves thinly sliced for the Cabbage and Bean mixture).
1/2 stick of Salted Butter
Red Chili Flakes
Garlic Salt
Cracked Black Pepper
Extra Virgin Olive Oil
1/4 cup fresh chopped Parsley
Water
Garlic Powder
Grated Pecorino Romano Cheese
Shaved Parmagiano Reggiano Cheese
1 loaf of Italian Bread
Cabbage and White Bean mixture Preparation:
In a saute pan add in some Olive Oil.
Next, add in your thinly sliced Garlic. (5 cloves).
Sprinkle in some Red Chili Flakes to taste.
Saute your Garlic until it is slightly browned.
Next, add in your Cabbage (Slice your Cabbage thinly).
Slowly pour in some water. (Water will help the Cabbage to steam and cook down).
Next, season your Cabbage to taste with Garlic Salt and Cracked Black Pepper.
Continue to add a little bit of water to help the Cabbage cook down and when the water evaporates repeat this step until the Cabbage is tender and wilted.
Next, add in your beans (do not drain).
Season to taste with a little more Cracked Black Pepper.
Cook on low stirring occasionally until the water is reduced and consistency is a little on the thick side.
When finished shut off the flame and sprinkle with some grated Pecorino Romano Cheese.
(NOW PREPARE YOUR GARLIC BREAD)
Garlic Bread Preparation:
Start with 1/2 stick of room temperature Butter.
Add in 3 cloves of finely minced fresh Garlic.
Season to taste with some Cracked Black Pepper.
Next, add in some fresh chopped Parsley.
Next, add in a drizzle of Olive Oil.
Next, add in 2 tablespoons of Pecorino Romano Cheese.
Now add in a teaspoon of Garlic Powder.
Whip the butter mixture up and set aside.
Slice your Bread into 1/2 slices and smear the Butter mixture onto the bread.
Bake on a cookie sheet on 375 degrees until your bread becomes golden brown and toasted.
Assemble your Garlic Bread Bruschetta:
Plate up your Garlic Bread Cabbage and White Bean Bruschetta!
Place the Bread on a dish and top it with your Bean and Cabbage mixture.
Garnish with some shaved Parmagiano Reggiano Cheese and drizzle with Olive Oil.
You are going to LOVE this dish!!!
This is a meal in itself!!!
MANGIARE!
You must make this!! You are going to LOVE it!
Alexia'a Spectacular Stuffed Mushrooms!
Oh so good!
Alexia'a Spectacular Stuffed Mushrooms!
Ingredients:
15-20 extra large white mushrooms
1 1/2 sticks of salted butter
1 box of Ritz crackers (4 sleeves)
1 1/2 cups Parmesan cheese
1 cup of shredded Gruyere cheese
8 cloves of fresh minced garlic
1 bunch of fresh chopped parsley
1/4 lb thin sliced pepperoni (cut julienne style)
12 mushroom finely chopped mushroom stems
Cracked black pepper
Garlic powder
Cooking spray
Start by cleaning your mushrooms and hollowing them out removing the stem (save the stems to add to the stuffing).
Next, crush up your Ritz crackers.
In a large mixing bowl combine the Ritz crackers, grated Parmesan and Gruyere cheese, mix well.
Next, season your cracker mixture to taste with cracked black pepper and garlic powder.
Next, add in your minced garlic, chopped fresh parsley and chopped mushroom stems, mix well.
Next, add in your sliced pepperoni and butter (melt down your butter prior to adding) mix well.
Your stuffing consistency should be slightly sticky and you should be able to mold it into a ball and it will not crumble apart. (If you feel it is a little dry you can add in a little more butter until you get the consistency you desire).
Next, spray your baking dish with some cooking spray.
Stuff your mushrooms and lay them out evenly in your dish. ****TIP - Alexia likes to add some fresh plain mushrooms scattered across the top of the stuffed mushrooms to give them some extra mushroom flavor during the cooking process.
Cover your mushrooms with foil.
Now your ready to bake!
Pre-heat your oven to 375 degrees.
Cook your mushrooms for 45 minutes to an hour then uncover and continue to cook until the mushrooms are tender and the tops are brown and crispy.
Alexia'a Spectacular Stuffed Mushrooms!
Alexia's famous Pizza Sauce recipe!!
Alexia says it's all about the PIZZA SAUCE!!!
Now that's a pizza pie!! A great after work meal for the family! Quick, easy and delicioso!!! The kids can help too!!! Have fun with food people!
Check out Alexia's famous Pizza Sauce recipe!! You can make this in 5 minutes flat!!
Alexia says it's all about the PIZZA SAUCE!!!
This is her pizza sauce recipe! You can make this in under 5 minutes!!!!!
1 can of Pastene kitchen ready tomatoes
Garlic salt
Garlic powder
Cracked Black pepper
Pecorino Romano Cheese
Parmigiano reggiano cheese
Extra Virgin Olive Oil
Cracked Black pepper
Dried Oregano
Red chili flakes
Add the can of Pastene into a large bowl, season it up with
Garlic salt, Garlic powder, Cracked Black pepper and red chili flakes.
Add in a dash of Dried Oregano.
Drizzle in the extra virgin olive oil and mix it up.
Fold in the Pecorino Romano Cheese and Parmigiano reggiano cheese.
Waaaaa Laaaaaa YOUR DONE!!! Spread it on your favorite pizza dough and top with the toppings of your choice!!!! (Alexia loves sausage, pepperoni, mozzarella onions and peppers) OH that's YUMMY!!
****YOU DO NOT PRE-COOK THIS PIZZA SAUCE.
It will cook in the oven...
It is really fresh and delicious!! ENJOY!!!!!
ALEXIA SAYS IT'S ALL ABOUT THE PIZZA SAUCE!!!
Vine Ripe Tomatoes,Fresh Mozzarella, Basil & Prosciutto!
"Now that's Italian"
I mean what is better than this???????
So simple, yet so delicious using wonderful and fresh ingredients!
Ingredients:
Vine Ripe Tomatoes
Fresh Mozzarella
Fresh Basil
Parma Prosciutto
Sea Salt
Cracked Black Pepper
Colavita Extra Virgin Olive Oil
Balsamic Glaze
Start by laying down a beautiful vine ripe tomato on your dish.
Season to taste with with sea salt and cracked black pepper.
Next, add a slice of fresh mozzarella.
Season to taste with with sea salt and cracked black pepper.
Next, add a large fresh basil leave.
Top with thinly sliced Parma Prosciutto (THE GOOD STUFF).
Next, drizzle with Colavita Extra Virgin Olive Oil and Balsamic Glaze.
Julianne some more fresh basil and scatter around your dish.
Serve with some GOOD ITALIAN BREAD! (Don't forget the VINO)!
OHHHHHHHHHH DEEEEEEEEEEEEE!!!!!!!!
"Now that's Italian"MANGIARE!
MAMA MIA!!!!
Alexia’s Roasted Lemon Garlic Artichokes
These are absolutely amazing!
Alexia’s Roasted Lemon Garlic Artichokes!
Ingredients:
3 artichokes
1 lemon
1/4 cup finely cut fresh parsley
8 cloves of fresh finely minced garlic
1/4 cup extra virgin olive oil
1/4 cup grated pecorino romano cheese
1/4 cup grated parmagiano reggiano cheese
Sea Salt
Cracked Black Pepper
Red Chili Flakes
Dried Parsley Flakes
Garlic Salt
Cooking Spray
Trimming and cleaning your artichokes.
Using a sharp knife cut off the top of each artichoke remove about 1/2 inch from the top.
Peel off the larger bottom outer leaves they are not tender.
Cut off the bottom of the stem leaving about 1 inch.
Using a scissor cut off all of the sharp pointed tips from all of the leaves. .
Using a vegetable peeler, shave down the remaining stem.
Cut your artichoke in 1/2.
Using a spoon scoop out the hairy choke and thorny inner leaves which is on the top of the heart.
Wash your artichokes one by one and add the artichokes into some cold water with lemon or vinegar to prevent
oxidation otherwise they will turn brown.
Par boil your artichokes for a few minutes until the leaves turn bright green.
Remove them and add them into a pre-sprayed baking dish.
Season your artichokes to taste with sea salt, cracked black pepper, red chili flakes, dried parsley flakes and garlic salt.
In a bowl combine 1/4 cup finely cut fresh parsley, juice from 1/2 of a fresh lemon, 8 cloves of fresh finely minced garlic, 1/4 cup extra virgin olive oil,
1/4 cup grated pecorino romano cheese and 1/4 cup grated parmagiano reggiano cheese.
Mix well and smoother your artichokes in this mixture, try to get into the leaves and the middle area.
Drizzle with a little more olive oil and add some lemon slices to the bottom of the baking dish (the remaining 1/2 of the lemon in the ingredient list).
Cover with foil and bake on 375 for 1 hour and 15 minutes until the leaves are tender and slightly charred.
These are just lovely! ENJOY!
You are going to LOVE this recipe!
Spanakopita!
These are light, flavorful and absolutely amazing!
Alexia's delicious Spanakopita!
Ingredients:
1 16oz pkg of frozen Athens brand (phyllo) filo dough sheets
1 10oz pkg of frozen chopped spinach
1 11oz pkg of fresh baby spinach
3 large eggs
2 cloves of fresh garlic (minced very fine)
1 large bunch of fresh parsley (rough chop)
1 medium vidalia onion (chopped very fine).
1 1/2 cups crumbled feta cheese
1 stick of butter
1 tablespoon of fresh oregano
Extra virgin olive oil
Sea salt
Cracked black pepper
Filling:
Start by thawing out your chopped frozen spinach.
Next, saute your baby spinach in some olive oil. When wilted set aside to cool (Do not season).
Next, combine both your frozen and fresh spinach to a bowl and squeeze out all of the excess water.
In a large bowl combine your spinach, feta cheese, garlic, onions, parsley, oregano and eggs. Mix well.
Season to taste with sea salt and cracked black pepper.
Set aside.
The Crust
Thaw out your frozen (phyllo) filo dough 12 hours prior to use in the refrigerator.
Prior to working with your filo dough make sure it is room temperature (remove it from the refrigerator about 1/2 hour prior to use).
Melt down your butter.
Next, prepare your baking dish with butter.
Use a Pyrex or casserole baking dish approximately 9 1/2″ X 13″ in size.
**Filo dough can be tough to work with and you need to work fast so it does not dry out or tear.
**A good tip is to place a damp kitchen or paper towel over the dough after working with each piece.
You will layer each piece of filo dough and rub or brush each sheet with butter.
(Typically in a 16oz package there are 2 packages of the dough you will use one for the bottom and one for the top,
if there is only one try to layer them evenly for both the top and bottom.
Once you have layered the bottom portion add your filling to the middle.
Now you are ready to add your top layers of filo dough.
**Reminder you will need to brush on or rub your melted butter on each layer.
Once all your layers are down fold the sides so no filling is exposed and press down firmly.
Preheat your oven to 325.
Bake uncovered on 325 for one hour until the dough becomes golden brown.
Let cool for about 15 minutes prior to serving.This recipe will yield 12 squares.
You are going to LOVE these!
Alexia's delicious Spanakopita!
4 Cheese, Portobello Mushroom, Cheese Steak Bombs!
ThESE ARE OH SO GOOD!!!!!
4 Cheese, Portobello Mushroom, Cheese Steak Bombs!
This dish is a low carb meal option that packs a punch of flavor!
These 4 cheese, portobello mushroom, cheese steak bombs are a perfect combination of meaty goodness, creaminess, freshness, garlicky flavor and ooey gooey cheese!
Yields 6 servings
Ingredients:
6 whole large portobello mushrooms
2 lbs. shaved steak
1 red pepper (cut in thin strips)
1 green pepper (cut in thin strips)
1 vidalia onion (sliced thin and round)
6 teaspoons of fresh minced garlic
6 teaspoons of grated pecorino romano cheese
6 tablespoons of chopped fresh parsley
6 slices American cheese
6 slices whole milk slicing mozzarella cheese
6 tablespoons of crumbled goat cheese
1/2 cup of Pastene extra virgin olive oil
Worcestershire sauce
Cracked black pepper
Garlic Salt
Cooking spray
Preparing your mushrooms
Start by cleaning your mushrooms.
Break off the stem and hollow them out using a knife to remove the inner brown fins.
Preheat your oven to 400 degrees.
Next, spray a baking dish with some cooking spray and add your mushrooms.
Season the mushrooms to taste with cracked black pepper and garlic salt.
Next, add 1 teaspoon of fresh minced garlic, 1 teaspoon of grated pecorino romano cheese, 1 tablespoon of chopped fresh parsley and
1 tablespoon of Pastene extra virgin olive oil into the center of each mushroom.
Spread the mixture evenly inside of the mushrooms.
Pop them in the oven and bake on 400 for 30 minutes.
Time to start the onions, peppers and steak
***Tip although you are working with shaved steak sometimes the pieces are large. Alexia likes to lightly freeze the steak for
10-20 minutes then slice it very thin. It's much easier to work with when slightly frozen and you will be able to get those thin slices which work
very well in this dish.
To start, add some Pastene extra virgin olive oil into your non-stick fry pan.
Next, add in your sliced vidalia onions.
Saute the onions until translucent and slightly caramelized.
Next, add in your peppers.
Season to taste with cracked black pepper and garlic salt.
When the peppers and onions are cooked down and slightly charred add in your steak.
Start sauteing your steak.
Next, add in 6 shakes of Worcestershire sauce.
Next, season to taste with cracked black pepper and garlic salt.
When your steak is cooked remove from the stove and set aside.
Building your mushrooms
Start by spreading out 1 tablespoon of goat cheese into each mushroom evenly.
Next, add on your steak, onions and peppers. (Add just enough to fill each mushroom).
Next, add on 1 slice of American cheese and 1 slice of mozzarella cheese.
Place them in the oven and broil them on 500 degrees for a couple of minutes until the cheese is melted and bubbly.
Remove them from the oven and garnish with parsley prior to serving.
You are going to LOVE this dish!
A great low carb option that's OH SO GOOD!
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Alexia's "Italian Sliders" featuring Brooklyn Bred!
"Now that's Italian"
Alexia's Brooklyn Bred Italian Sliders!!
"Now that's Italian"
Ingredients:
Brooklyn Bred Potato Bistro Buns.
Alexia's Pesto (recipe below).
**You can also use a store bought pesto.
Julianne cut sun dried Tomatoes packed in Olive Oil.
Toasted Pine Nuts (Alexia uses a non-stick pan with some cooking spray and slowly toasts these on the stove top until golden brown).
Shaved Parmagiano Reggiano Cheese.
Fresh Buffalo Mozzarella.
Cracked Black Pepper.
Extra Virgin Olive Oil.
Fresh Basil leaves.
Start by drizzling Extra Virgin Olive Oil to your Brooklyn Bred Potato Bistro Buns, add on some Cracked Black Pepper.
Next, bake your Bistro Buns for about 5 minutes until golden brown and slightly crispy.
Next, spread on the Pesto on one side of the bun.
Add on some Sun Dried Tomatoes.
Next, sprinkle on some of your toasted Pine Nuts.
Next add on on slice of your fresh Mozzarella.
On the other 1/2 of the bun add some of your shaved Parmagiano Reggiano Cheese.
Drizzle with some Extra Virgin Olive Oil and top with a Fresh Basil leave.
Put your two buns together.
You are ready to dig in!
Waaaa Laaaaa
Alexia's PESTO Recipe!
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh basil packed tight
1 cup of fresh parsley
Add 3 cloves of fresh garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmasan
1 teaspoon salt
Cracked black pepper to taste
1/4 cup pine nuts
Pulse in your food processor and blend together.
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ALEXIA'S "ITALIAN SLIDERS" FEATURING Brooklyn Bred Potato Bistro Buns.