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FIG FLATBREAD PIZZA
You are going to love this!
BLACK MISSION FIGS, PARMA PROSCIUTTO, GOAT CHEESE, CARAMELIZED VIDALIA ONION, HONEY, CRACKED BLACK PEPPER AND ARUGULA MICROGREENS FLATBREAD!
Check out this fresh, colorful, delicious and simple flat bread recipe!
INGREDIENTS:
Flatbread Pizza Crust
Fresh Black Mission Figs (quartered)
Crumbled Goat Cheese
Extra Virgin Olive Oil
Arugula microgreens
Honey
Caramelized Vidalia Onions
Crack Black Pepper
Thinly sliced Parma Prosciutto
DIRECTIONS:
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 the oven and set aside.
BUILDING FLAT BREAD:
Start by spreading on the caramelized onions.
Next sprinkle on the goat cheese.
Next, add on the figs.
Next, the Parma prosciutto.
Season (to taste) with some cracked black pepper.
Next, add on the arugula.
Drizzle with honey.
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Fig flatbread pizza
CALZONES!
CALZONES!
CALZONES
Here it is #alexiafoodees my super delicious calzone recipe featuring Pastene’s new sun dried peppers OMG I’m addicted!!! 🌕🌕🌕🌶️🌶️🌶️ They are sooooooooooo good!!!! 💯💯💯 These calzones are filled with Mozzarella & Provolone Cheese, Hot Italian Sausage, Broccoli Rabe and the ST⭐️R of the show Pastene’s NEW Sun Dried Peppers!!!! Ohhhhhh Deeeeee!
“Now that’s Italian”
YIELDS 1 LARGE CALZONE
You will need a large cookie sheet for best results.
INGREDIENTS
1 lb. Pizza Dough
10 slices Sharp Provolone Cheese
10 slices Whole Milk Mozzarella Cheese
1/2 lb. of cooked ground Italian Sausage (Hot or Sweet)
1 cup cooked and seasoned sauteed Broccoli Rabe -(SEE RECIPE BELOW)
1 cup shredded Whole Milk Mozzarella Cheese
1/4 cup Pastene Extra Virgin Olive Oil
1/2 jar of Pastene's Sun Dried Peppers (reserve 3 teaspoons of the pepper oil)
Teaspoon of Garlic Powder
Teaspoon of Paprika
1/2 Teaspoon Cracked Black Pepper
DIRECTIONS
Start by adding a drizzle of Pastene's extra virgin olive oil to a large cookie sheet.
Shape the dough into a uniform ball (squeeze out all of the air).
Add the dough to a large cookie sheet and drizzle with olive oil.
Cover the dough.
Let the dough rise for a few hours until light and puffy.
When the dough is ready stretch out the dough very evenly until it fits the entire cookie sheet.
Add on the provolone cheese, then the mozzarella cheese.
Next, sprinkle on the sausage and rabe.
Next, chop up the sun dried peppers and scatter them all around evenly.
Drizzle on the pepper oil.
Roll up the dough and ingredients horizontally very tightly then press down evenly.
Next, tuck in both edges and fold under so none of the ingredients come out in the cooking process.
Mix the garlic powder, paprika and cracked black pepper together then sprinkle on the calzone.
Next drizzle on extra virgin olive oil and rub it down evenly.
Preheat the oven to 375 degrees,
Cook the calzone for 30-35 minutes until golden brown.
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****Rabe recipe: Wash your rabe thoroughly and cut off lower stems.
Next, give your rabe a rough chop into approximately 1 inch pieces.
Add your rabe to a large pot and fill about a 1/4 of the way with water.
Cook on high for about 10 minutes until the rabe is dark green, tender and wilted.
Drain the rabe and set aside.
Next, add a few tablespoons of extra virgin olive oil into a large fry pan.
Add in 6 cloves of minced garlic.
Next, add in some red chili flakes to taste.
Saute your garlic for a couple of minutes until slightly golden brown.
Next, add the rabe into the pan.
Season to taste with cracked black pepper and garlic salt.
Saute for a few minutes and drizzle with some more extra virgin olive oil.
HOT STUFFED CHERRY PEPPERS
An Italian Classic!
HOT STUFFED CHERRY PEPPERS
Hot Stuffed Cherry Peppers are an "Italian Classic". These tasty treats are a wonderful addition to antipasto, sandwiches, spaghetti and are spectacular with some nice crusty Italian bread. Alexia shares an easy and delicious recipe featuring fine products from The Pastene Company! "LIKE" SHARE & ENJOY!!!
INGREDIENTS:
Pastene Hot Cherry Peppers (Cored)
Thinly sliced Parma Prosciutto
Thick wedge Sharp Provolone Cheese
Extra Virgin Olive Oil
Large Mason Jar
DIRECTIONS:
Start by cutting the cheese into 1 inch cubes.
Wrap 1 piece of prosciutto around the cheese tightly.
Stuff the prosciutto and cheese into the pepper.
Repeat these steps.
When completed add the peppers into a mason jar.
Press them down tightly.
Next, add in about 1/2 of the vinegar from the Pastene pepper jar.
Fill the remainder of the mason jar with extra virgin olive oil.
Cover tightly and store in the refrigerator for a week.
HOT STUFFED CHERRY PEPPERS
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!
These are simple, fresh and delicious to make and make an amazing presentation!
BURRATA & PEACHES!!!
OH SO GOOD!
BURRATA & PEACHES!!!
This seasonal classic is absolutely delicious and makes a beautiful presentation.
INGREDIENTS:
French baguette
Ripe peaches
Fresh basil
Burrata cheese
Extra virgin olive oil
Chopped pistachios
Honey
DIRECTIONS:
Slice your bread into 1 inch pieces.
Drizzle with olive oil.
Grill until toasted and there are nice grill marks.
Set aside.
Next slice your peaches.
Grill the peaches until slightly charred with nice grill marks.
Remove and set aside.
Add the bread, peaches, and burrata to a large platter
Top with pistachios and chiffonade basil.
Drizzle with some honey.
This is best enjoyed smearing the burrata on the bread and topping it with the peaches, basil, pistachios and honey!
ENJOY!
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!
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!!!
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FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!
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!
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.
Italian Fried Cauliflower
"Now that's Italian"
Fried Italian Cauliflower
Ingredients:
1 head Cauliflower
2 cups Bisquick
2 Egg1/4 cups of whole Milk
1 cup chopped fresh Parsley
1 cup grated Pecorino Romano Cheese
Paprika (to taste)
Garlic Powder (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
2 cups Olive Oil
Start by washing and removing the stems and leaves from your Cauliflower.
Cut your Cauliflower into 4 quarters and then into uniform smaller pieces about 1 inch in size.
Next, blanch/steam your Cauliflower for about 5 minutes until Al Dente and fork tender.
Remove from heat and set aside.
Batter:
Start with the classic Pancake recipe on the box of Bisquick which is:
2 cups of Bisquick, 2 Eggs and 1 cup of Whole milk. (Set aside the other 1/4 cup of milk you will need this later).
Blend batter together and mix well.
Next, add in your grated Cheese and fresh chopped Parsley mix well.
Next, season to taste with Garlic Powder, Garlic Salt, Cracked Black Pepper and Paprika mix well.
At this time you may need to add some extra Milk to get a smoother and loser consistency. (Use that 1/4 cup that you on reserve) mix well.
Next, heat your non stick skillet and add some Olive Oil. (Just enough to coat the bottom of the pan) You will not be deep frying but instead pan frying.
Next, dip your Cauliflower in your batter and add the battered Cauliflower right to the pan.
***Repeat these steps and don't overcrowd your pan leave enough space for them to cook thoroughly and not stick together.
Use some tongs to rotate your Cauliflower until all sides are golden brown.
Remove from pan and lay on a plate with some paper towel to absorb all the excess oil.
These are AMAZING!!!!! We hope you LOVE this recipe! "Now that's Italian"
You are going to LOVE these!
Alexia's PESTO!!!!
Pesto is a perfect topping for Pasta, Pizza, Flat Bread, Fish, Chicken and so much more!
Alexia's PESTO!!!!
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.
GLUTEN FREE Cauliflower Brown Rice w/ Spinach & Chickpeas!
A gluten freee option
Alexia's GLUTEN FREE Roasted Cauliflower Brown Rice with fresh Baby Spinach and Chickpeas!
This hearty and healthy gluten free dish is absolutely amazing! You are going to LOVE it!
Ingredients:
1 head fresh cauliflower
1 1/2 cups fresh baby spinach chiffonade cut.
1 cup cooked steamed brown rice (There is a great steam in a bag brand called "Grain Trust" Alexia loves).
3/4 cups of chickpeas (canned works perfectly fine (rinse well) you can also use fresh cooked).
1 cup pecorino romano cheese
Extra virgin olive oil
Cracked black pepper
Garlic salt
Garlic powder
Cooking spray
Start by washing your cauliflower.
Next, spray a cookie sheet with cooking spray.
Preheat your oven to 400 degrees.
Cut up your cauliflower into small pieces and add them onto a cookie sheet in a single layer.
Season to taste with cracked black pepper, garlic salt and garlic powder.
Drizzle on some extra virgin olive oil and mix well.
Pop them into your oven uncovered and roast them for about 20 minutes until the cauliflower becomes fork tender and slightly charred.
Remove from your oven and set aside.
Cut up and mash your cauliflower into small pieces.
Next, steam your rice and set aside.
In a large bowl add in your cauliflower, cooked brown rice, fresh spinach and chickpeas.
Season to taste with cracked black pepper, garlic salt and garlic powder. (Alexia adds a lot of cracked black pepper to this dish).
Drizzle with extra virgin olive oil.
Add in your pecorino romano cheese and mix well.
This is a great side dish or an amazing meal in itself!
ENJOY!!!!
Oh so good!
Fried Zucchini!!
Alexia's classic fried Zucchini!
Fried Zucchini!!
Alexia's classic fried Zucchini recipe that her Grandmother "Mama Mary" taught her many years ago. As a child, Alexia would look forward to going to Mama's house and eating those delicious slices of fried zucchini! She loves them best cold.
You can make so many dishes with this simple zucchini recipe.
Here are a few examples:
You can layer them with cheese and sauce making them Parmesan style. You can roll them up with some ricotta cheese, sauteed spinach and serve them with marinara sauce. You can layer them with fresh mozzarella, vine ripes tomatoes and basil and drizzle them with olive oil and balsamic, or just eat them alone.
***CAUTION they are highly addictive and you may eat them like potato chips!
Here we go...
Ingredients:
Zucchini
Grated Pecorino Romano
Garlic salt
Garlic powder
Cracked black pepper
Dried Parsley
Bisquick
All purpose flour
Canola oil
Eggs
Milk
Salt
Wash your zucchini and slice it very thin into circles.
In a large dish add your dry ingredients: Use the flour and Bisquick in a ratio of 50/50. Season with salt, garlic powder, garlic salt, and cracked black pepper.
In a large bowl mix your eggs, Pecorino Romano, dried parsley, and milk. Season with garlic powder, garlic salt, and cracked black pepper.
Dip your zucchini in the egg mixture then flour mixture.
Lay out the zucchini on some foil and let them sit for about 10 minutes.
Next your ready to fry them up!
In your fry pan add some canola oil and lightly pan fry them until golden brown.
Layer them on a dish with paper towel to absorb the excess oil.
Repeat the process.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!
Alexia's Italian style classic fried Zucchini!
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PROSCIUTTO GOAT CHEESE BITES
Discover the Joy of Cooking with U had me at Kitchen Food Blog!
This is a great appetizer and so easy to prepare!
INGREDIENTS:
Prosciutto
Garlic & Herb Goat Cheese
Crushed Pecans
Hot Honey
DIRECTIONS:
Start by laying down your prosciutto on a cookie sheet lined with parchment paper.
Next, add a dollop of the goat cheese onto the prosciutto.
Roll them up tight and pop into a pre-heated 375 oven for 10-15 minutes until crispy.
Remove and plate up.
Drizzle on the hot honey and sprinkle on the pecans.
Now you’re ready to enjoy!
Prosciutto, Garlic & Herb Goat Cheese, Pecans and Hot Honey!