Caprese Pull-Apart Bread

Any of you out there grown your own cherry tomatoes? (Raises hand.) Do you also feel overwhelmed by the amount that are ripening right now? I can’t eat them plain or in salads fast enough, or give enough away to neighbors. If I see just one sad tomato on the ground, I feel like a failure. I need to make sure I get ALL of them. And eat ALL of them. It’s becoming impossible. SO. I had to get creative. Enough with eating tomatoes, mozz, and basil. We need to take it to another level. Enter in – caprese pull apart bread. It’s doughy, chewy, and surprisingly refreshing. Perfect for a party, side dish at a BBQ, or just an excuse to use up those tiny tomatoes.

  • 2 cups flour
  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1 tbsp unsalted butter, melted
  • 1/2 cup milk
  • Dash of salt
  • 1 cups olive oil
  • 1/4 cup chopped basil
  • 1 cup cherry tomatoes, whole
  • 1 cups olive oil
  • Dash of pepper
  • 1/4 cup basil, chopped
  • 2-3 cups shredded mozzarella

To make the dough:

In a large mixing bowl, combine the yeast, sugar, and water, stirring until the yeast is dissolved. Let stand for 10 minutes until it becomes frothy. Mix in sugar, milk, butter, and salt. Using a dough hook (or by hand), slowly add in the flour until a dough forms and is no longer sticky. Roll 1 inch pieces of dough into little balls and set aside.

Preheat the oven to 400 degrees, and grease a bread pan.

In another mixing bowl, combine the basil, olive oil and pepper (feel free to add a dash of salt). Next, take the little dough balls, roll them in the basil olive oil mixture and begin to line them on the bottom of the bread pan. After 1 layer, scatter the cherry tomatoes, and some of the shredded mozzarella. Repeat these steps until you reach the top of the pan, tucking in any remaining tomatoes. Bake for roughly 30 minutes, or until the bread is golden brown.

Caprese pull apart bread_damndelish

Happy Eating, XO.

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The “I’m too tired to cook” pasta

This is one of those recipes that comes together when you A) need to clean out your fridge and B) are exhausted and can’t stand the idea of making some fancy pants dinner. Especially after you’ve just done the holiday marathon of hosting an ugly sweater party, attending an ugly sweater party, attending your office party, attending your significant others’ office party, and making the rounds to all of your relatives on Christmas day. We know. You need a break.

Change in to your comfiest sweats and start throwing it together.

  • 1/2 box of angel hair pasta
  • 1 small container of cherry tomatoes, halved
  • 3 tbsp of olive oil
  • 1 chopped zucchini
  • 2-3 oz of goat cheese
  • 1/4 cup finely chopped onion
  • Dash of salt and pepper (or Adobo)

Boil a pot of water for the pasta, and while that’s heating up, heat the olive oil in a pan. Once the oil is hot, add in the tomatoes, zucchini, and onion. Cook until soft and the zucchini is slightly browned. While that’s cooking, boil your pasta. Once the pasta is done, drain it and return it to the pot. Add in the pan of vegetables and toss with the goat cheese, salt, and pepper.

Tomato, zucchini, goat cheese pasta

 

Happy Eating, XO.

BLT(EA): A BLT on Steriods

This weekend, my husband and I were at a stand off – he wanted to have breakfast and I wanted to have lunch. This doesn’t usually happen – mainly because he almost never eats breakfast. (I know, go ahead and “tisk tisk”.) – so I had to get creative. Behold, the BLT(EA), the Bacon, Lettuce, Tomato, Egg, and Avocado. It was easy (or would have been if I didn’t burn the bacon the first time around…) but bottom line, made both of us happy!

You’re all smart people so I’m sure you don’t need the ingredients laid out for you, but in case you’re having a “half speed” day, here you go!

  • 2 strips of bacon
  • 1 egg, over easy
  • Layered lettuce
  • 2 slices of tomato
  • 2 slices of avocado

I won’t go in to detail, we all know how to make a sandwich. But I will tell you, we “customized” our sandwiches even further. I added a little mayo to mine, he added a little cheddar to his. This is a “no holds barred” sandwich so go crazy!

BLTEA

Happy Eating, XO

It’s Greek to me

So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
  • 1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
  • 1 medium red onion diced small
  • 1 bag of orzo (15 oz.)
  • 1 cucumber diced small
  • 1 tomato diced (I just halved cherry tomatoes, about a cup)
  • 1/4 cup of olive tapenade (or just chopped black olives)
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. lemon juice
  • 1/2 cup of feta cheese
  • pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
Happy Eating, XO.