Loaded Grilled Italian Sandwich

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Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

If there’s one thing my husband loves, it’s a good sandwich. Now, show him a sandwich like this that’s full of the things he loves – namely cured Italian meats like salami and prosciutto – and he’s one happy man. I try to make food like this right before asking for something that he might normally disagree with to see if it sways his decision!

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

In all seriousness, who doesn’t love a good sandwich, really? What’s not to love when you combine so many different flavors and textures in between two pieces of crusty bread.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

One of my pet peeves when it comes to sandwiches, though, is either a sandwich that’s too big to bite (or if you’re successful, it’s not pretty) or a sandwich that has too much bread. One really must have the right bread to filling ratio. If you plan on using a nice crusty Italian loaf like I did, there’s a secret.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

You must scoop the inside of the loaf out to make room for all the fillings. No need to waste all that delicious bread – just let it dry out and then run it through the blender or the food processor and turn it into bread crumbs. This way you have this wonderful void in which you can properly layer your filling ingredients without risk of dislocating your jaw while attempting to eat such a massive sandwich. Creative, right? Now keep in mind you have to choose a bread with a pretty tough outside to hold up to such manipulation, but once you do the end result is so incredibly worth it.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Now, one could assemble this sandwich and call it good, however I’m not that kind of girl. If I’m going to combine all of these amazing harmonious ingredients into one sandwich, then I’m going to take it to the next level and grill it up so the cheese gets all nice and melty and all of the other ingredients are heated through.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

Trust me – that is an insanely delicious sandwich you’re looking at right there. Now, can you imagine standing in a cool parking lot as the fall weather creeps in waiting for your favorite team to take the field, and you and your friends pull one of these sandwiches off the grill to devour before you head into the stadium? Oh yes.

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!

GET THE RECIPE HERE

Just imagine how tasty these mouthwatering cured meats, marinated veggies, fresh greens, and melty cheese on this Loaded Grilled Italian Sandwich taste!
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Perfect Chicken Parmesan

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I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

I made the most Perfect Chicken Parmesan that’s full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

This post was made possible by my all time favorite pasta sauce – Mezzetta!

I’m super excited for two reasons: 1) I made chicken parm for dinner. If you’ve ever had chicken parm, you’d know that’s a reason to celebrate. 2) I found a new favorite pasta sauce. Yay!

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

Have you ever heard of Mezzetta?  I hadn’t until I brought it home last night. I always look at labels when I buy my food. Do you know that there are still pasta sauces on the shelves out there that have high fructose corn syrup in them? Yuck. When I looked at the label on this sauce, I was so pleased to find that not only does it not have anything nasty like HFCS or even sugar, but its non GMO, there’s no tomato paste, and made in Napa Valley.  I was actually really excited to try it, and thought chicken parmesan would honor it well.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

I usually don’t post photos of raw meat because, well, it never looks very appetizing. I did, however, want to show you my meat tenderizer. You want your chicken to be thin for several reasons. First, when you pound it with a mallet or roll it with a rolling pin, you break up the tissue and it makes it more tender. So much so that you can easily cut it with the side of your fork. I prefer to pound my meat over rolling it because its fun. Second, you want your meat to be of uniform thickness so that it cooks evenly. And third, the thinner the meat, the faster it cooks, and during school and sports season, we all need meals that can be cooked quickly.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

I always choose to put my crumb mixture in a rectangular dish that’s the exact size of the chicken breast. It makes coating the chicken oh-so-easy.  Below, you can see how beautiful the breasts cook up after just a few minutes in the frying pan. I apologize for not having any photos of the crumb coating or frying process – working with raw chicken and egg doesn’t pair too well with holding a nice camera. Don’t worry… there are lots more photos below once I washed my hands and cracked open that jar of sauce.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

So, I was pretty confident that I was going to love this pasta sauce just by the ingredients, but as soon as I opened up the jar and poured it onto the chicken, I was so pleased. You know I get excited about food. Much more than the average Joe, I’m sure you’d agree. But I really can’t remember the last time I was excited about a pasta sauce.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

You can just see the high quality ingredients in the sauce. This is the kind of product that I am so thrilled to buy and will even make a separate trip to the store for if I run out. Soooo good.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

Fun little fact: I made four chicken breasts but didn’t want to cram all of them in for the photo, so I pretended that I only had three to make my photos look prettier. As soon as I was done taking my photos, I rearranged them and all four breasts actually fit perfectly in my 11×17 dish. If you’re wondering, I cook on stone. No particular reason except that I really like the way it cooks.  Anyway, to finish off your chicken parm, all you need to do is top those crispy seasoned chicken breasts with a healthy portion of that amazing sauce and then top that with some slices of fresh mozzarella along with some grated parmesan. Finish the whole thing off in the oven to get the cheese all nice and melty.

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

I served my chicken parm up with some basil pasta that I tossed in some of the reserved pasta sauce. My husband agreed that it was the best pasta sauce he had ever eaten, and the kids really loved this meal too. If you’ve never made chicken parmesan, or its been far too long since the last time that you have, then this is the recipe you need to try!

I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!

4.4 from 5 reviews
Perfect Chicken Parmesan
 
Prep time
Cook time
Total time
 
I made the most Perfect Chicken Parmesan that's full of flavor, only takes minutes to cook up for a quick and easy dinner, and is the best comfort food!
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 1 pound boneless chicken breasts (skinless)
  • salt & pepper
  • 1/2 cup all purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil*
  • 1 (25 ounce) jar pasta sauce
  • 8 ounces fresh mozzarella, sliced
Instructions
  1. Preheat oven to 400 degrees F.
  2. Using a large plastic bag or plastic wrap, cover chicken and flatten to half inch thickness using a meat pounder or a rolling pin.
  3. Sprinkle salt and pepper on both sides of chicken.
  4. Add flour to bowl. Add beaten egg to another bowl. Combine bread crumbs with 1/2 cup parmesan (reserving the other half for later) along with the basil and oregano in a dish large enough for the chicken breasts.
  5. Heat oil in a very large skillet over medium high heat.
  6. Dredge chicken in flour, then coat with egg, then cover with bread crumb mixture. Press coating onto chicken to get as much as possible to stick. When the oil is very hot, just below the point where it begins to smoke, add your coated chicken. Continue with the remaining chicken breasts.
  7. Cook each breast until golden brown, about 2 minutes on each side. Remove from pan and transfer to baking dish.
  8. Cover each breast with Mezzetta Napa Valley Homemade pasta sauce as well as a couple slices of mozzarella and the remaining parmesan cheese. You may reserve some of the sauce to serve with pasta on the side, if desired.
  9. Cook in preheated oven until cheese has melted, about 5-10 minutes.
Notes
* I used a combination of olive oil with avocado oil because it tolerates high temperatures better

 

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Roasted Vegetable Lasagna

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If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

If you’re looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

See all that ooey gooey cheese? That ^^^ is the photo I was trying to achieve when I made my Cheesy Chicken Mediterranean Pasta Bake, only I cooked it too long and didn’t achieve that awesome cheese factor. Note to self: make that recipe again and take better photos, for crying out loud! This recipe, I’m happy to say, was perfection in both the taste and the ooey-gooey-cheesy-photograph categories.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

I’m a lover of eggplant. I know not everyone is, least of all my husband. In fact, he absolutely hates eggplant which is why I got to eat this entire lasagna with the exception of one piece that my mom enjoyed. I was happy to do so because it provided lunch every day of the work week and I wasn’t the least bit sick of eating it, either! This is exactly the case when I make my super delicious ratatouille with goat cheese polenta as well.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

I wanted all the veggies to cook evenly so I used my mandolin to cut them. I swear that thing is going to send me to the hospital one day, but this time I made it through without cutting off my finger. I don’t think I would have loved this lasagna as much if I had to bite into thick cut chunks of zucchini or onion, so in my opinion – thin is better.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

As you know, my usual grocery store of choice is Trader Joe’s and they sure don’t disappoint with these ingredients. I opted for the whole milk ricotta and boy is that stuff naughty. I only used half the box of lasagna noodles. They might look small but they expand. Of course, you can get these ingredients at other stores.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

How you choose to layer everything is totally up to you. I just recommend putting a thin layer of sauce on the bottom before the first pasta layer.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

And on top I prefer to end it with pasta > sauce > mozzarella > and of course, parmesan. The trick to nice melty cheese is to cook it covered for the most part and then to remove the foil at the end to finish it off.

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

The end result is an incredibly delicious plate of comfort food, a meal that will feed a crowd, and a reason to jump on the treadmill the next day!

If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.

Roasted Vegetable Lasagna
 
Prep time
Cook time
Total time
 
If you're looking for a vegetarian option, this Roasted Vegetable Lasagna with eggplant and zucchini makes an incredibly rich and delicious dinner.
Author:
Recipe type: main dish, dinner
Yields: 8 servings
Ingredients
  • 1 eggplant, peeled and thinly sliced
  • 1 zucchini, thinly sliced
  • 1 yellow onion, thinly sliced
  • 4-8 cloves garlic, roughly chopped
  • 4 tablespoons olive oil, divided
  • 8 ounces oven ready lasagna noodles (equates to 12 noodles using Trader Joe's brand)
  • 1 (25 ounce jar) marinara sauce
  • 16 ounces mozzarella cheese, shredded
  • 1/4 cup parmesan, grated
  • 16 ounces ricotta cheese
  • 1 egg, beaten
  • handful of fresh basil, minced
Instructions
  1. Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.
  2. Mix together ricotta, egg, and basil. Set aside.
  3. To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts. There's no right way, but this is how I've always done it.
  4. Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.
  5. I think this tastes even better reheated with additional sauce. YUM!

 

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Antipasto Pasta Salad

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SummerToGo #CollectiveBias

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

Want to know what my most favorite date in the world is? Well, I’ll tell you. Do I love fancy restaurants? You betcha. Do I love being wined and dined? Uh huh. But my most favorite thing to do on a date is to have a picnic with wine, cured meats like dry salami, a variety of cheeses, olives, marcona almonds, ice cold fruit like sliced apple or grapes, and a crusty baguette. Whether this picnic occurs on a blanket outside, in a cabin in the woods, or in front of the TV in our movie room – these delicacies make me smile.  You know what else is fun? Enjoying a nice glass of wine and all of my favorite foods with a bunch of friends. Think about it – how fun does it sound to spread out a few blankets and enjoy an outdoor concert with a few other couples and a delicious spread of food. The problem is that all the foods that I enjoy most don’t always travel well, nor does a bottle of wine. Enter: boxed wine (Black Box Pinot Noir to be precise) and my antipasto pasta salad.This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

So, wikipedia tells me that antipasto means “before the meal” and here I am turning it into a meal. Are you totally confused? Allow me to explain. Wikipedia also told me that traditional antipasto includes things like cured meats, olives, mushrooms, artichoke hearts, various cheeses, and vegetables in oil or vinegar. I figured that I would take all of these delicious ingredients and toss them with some pasta and a dressing to make an easy and portable meal. The recipe makes at least 8 healthy sized portions and, what do you know, that awesome little box of wine actually contains the same amount of wine as four separate glass bottles. By my calculations: (equivalent of 4 bottles of wine) ÷ (4 couples) + (8 servings of antipasto salad) – (one wine bottle opener) = a fantastic evening of food and friends. This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

I used a ton of ingredients in this pasta salad and the combined flavors are outstanding. Some of the ingredients were purchased ready to go and I just chopped them up. For the mushrooms, tomatoes, and garlic I chose to roast them myself. It really doesn’t take any extra time to do this because while they are roasting, you’re cooking your pasta on the stove as well as chopping up all of your other ingredients.This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

I wasn’t sure if I even needed a dressing because once I tossed everything with the pasta, it already had incredible flavor. But pasta is a flavor sucker and its always better to have a little more sauce than not enough. This red wine vinegar, olive oil, and basil vinaigrette was the absolute perfect addition to the pasta salad and it completely held everything together.This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.

I’ll never pretend to be an expert on wine. I’m the kind of person who will taste it and can say if its good or not-so-good. I’d love to tell you that I can identify the kinds of flowers that were growing within 20 yards of the vines, or what kind of barrels the wine was aged in, or whether there are notes of smokey alder or dried cranberries, but that is out of my area of specialty. I will tell you, however, that this wine is wonderful and I absolutely love how portable it is as well as how the wine stays fresh because its in a vacuum sealed pouch. Why isn’t all wine packaged like this? Considering Black Box has won over 50 Gold Medals for its quality, and it’s available for 40% less than comparable bottled wines, and it stays fresh for up to 6 weeks… what’s not to love?

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

This is one of those recipes where I wish I could feed you a bite through the screen. I don’t think the photos do it justice. To have all my favorite flavors combined into one bowl alongside a delicious glass of red wine – I’m a happy girl.This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic. 

Is your idea of a perfect date similar to mine?  Be sure to visit the Simple Entertaining Social Hub for more great entertaining ideas!

Now… who wants to WIN A TRIP to the California wine region of your choice?  I do!  I do!  Just click THIS LINK to enter!  In the meantime, plan your adult-only picnic and be sure to let me know what you include in your picnic basket along with a box of wine.

This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.

5.0 from 2 reviews
Antipasto Pasta Salad
 
Prep time
Cook time
Total time
 
This mouthwatering Antipasto Pasta Salad is filled with delicious cured meats, Italian cheeses, and marinated vegetables and is perfect for a wine picnic.
Author:
Recipe type: main dish, pasta, side dish
Yields: 8 servings
Ingredients
Red Wine Vinaigrette:
  • 1 big handful fresh basil, stemmed and leaves chopped (about 1-2 cups)
  • 1/4 cup red wine vinegar
  • 1/4 cup oil from marinated artichokes
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
Antipasto Salad:
  • 8 ounces fresh mushrooms, stems removed and halved
  • 8 ounces grape tomatoes
  • 4 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1 pound pasta (I used penne)
  • 8 ounces artisan salami, sliced thick and then into strips.
  • 4 ounces proschiutto, sliced into strips
  • 12 ounce container fresh mozzarella (I used marinated)
  • 1/4 cup green and/or kalamata olives, halved and pitted
  • 1/4 cup roasted yellow and red peppers, cut into strips
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup grated romano cheese
  • 1/4 cup grated parmesan cheese
  • freshly ground black pepper, to taste
Instructions
  1. To make the dressing, combine all dressing ingredients in the blender and blend until smooth.
  2. Preheat oven to 425 degrees F. Add mushrooms, tomatoes, and garlic to a baking dish and drizzle with olive oil. Bake in preheated oven for 30 minutes.
  3. While the mushroom mixture is roasting, boil a pot of salted water. Once boiling, cook pasta al dente, about 2 minutes short of recommended cooking time. When done, drain and toss in a bit of olive oil to prevent sticking. Set aside until salad is ready.
  4. While mushroom mixture and pasta are cooking, cut up all remaining salad ingredients (except for the romano cheese) and combine in a bowl. Once pasta and mushroom mixture have cooled, add to salad and toss.
  5. Pour dressing over mixture, toss to combine.
  6. Can be served right away but tastes even better the next day after flavors have developed.

 

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Italian Cheese Bombs

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These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone’s favorite.

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

I gotta admit, these naughty little savory treats get a 10 out of 10 in my book because they a) taste really good and b) are freakin’ easy to make. That’s a win-win combination right there. These wonderful cheese bombs filled with cured Italian sandwich meat and melted mozzarella originated all because I had a tube of biscuit dough in my refrigerator that had to be used up. You see, I won’t use premade biscuit dough to make biscuits because I prefer to make my own homemade flaky buttermilk biscuits and because, well, its boring when you can use that dough for so many other things. I was originally going to use the biscuit dough to make some of my ever so popular granny’s monkey bread, but it just never happened. As I was trying to figure out what to do with the dough, I was looking at the leftover mozzarella I had after making my cheesy chicken Mediterranean pasta bake, and was also shocked to see that the salami I had in the deli drawer hadn’t been consumed by my salami monsters (aka husband and kids). And so it began…

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

I use the Trader Joe’s biscuit dough which is one of those fat tubes that has 8 biscuits. I split each biscuit in half which created 16 flat disks. I used a small block of mozzarella but you can just as easily cut up string cheese, because what household in America with kids ages 4-10 doesn’t have string cheese at the ready at all times? Very few, I imagine. I quartered each slice of salami so that it would fit nicely in the ball – a whole round slice would have created to much work to wrap around, plus I was already planning on looking like a pig when I inhaled these cheese bombs, and didn’t need people to watch me saw through a large piece of salami while I was at it.

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

They really only took about 5 minutes to prepare and cooked up so beautifully!

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

Now get ready, this is the best part. You grab ahold of when when its still super hot but just cool enough to touch without burning your fingers. Give it a gentle squeeze and pull [that’s what he said – sorry, couldn’t resist].

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

So. Damn. Delicious. Doesn’t it look tasty? I’m pretty darn proud of my 8-year-old daughter for taking the photos. Not to shabby considering she had to hold a Nikon D700 DLSR with a battery pack and a heavy macro lens, all while toggling the manual focus point. Not only is she already starting to be a great cook, but her photography skills rock too!

These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.

Be sure to check out the video below of me making these delectable cheese bombs!

5.0 from 4 reviews
Italian Cheese Bombs
 
Prep time
Cook time
Total time
 
These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone's favorite.
Author:
Recipe type: side, appetizer
Yields: 16 cheese bombs
Ingredients
  • 1 (16 ounce) tube biscuit dough
  • 6 ounces part skim, low moisture mozzarella (can substitute cheese sticks)
  • 16 slices (about 2 ounces) salami (I used a little under half of a 5 ounce package)
  • 1-2 tablespoons olive oil
  • 1/4 cup parmesan cheese
  • 1/4 cup dried Italian seasoning
Instructions
  1. Preheat oven to 400 degrees F.
  2. If package has 8 biscuits, split each biscuit in half to make 16 flat disks. Divide cheese into 16 equal portions. Cut each piece of salami up into 4 pieces.
  3. One biscuit at a time, add chunk of cheese and 4 pieces of salami on dough and then wrap ends around to create a ball. Be sure to fully seal.
  4. Add olive oil to a shallow cup. Add parmesan and seasoning to another shallow cup.
  5. Once all the balls have formed, dip each ball in the olive oil and then roll the top in the parmesan seasoning mixture. Place on a baking sheet with the parmesan seasoning side up.
  6. Bake in preheated oven until golden brown, about 10-15. Serve immediately so the cheese is nice and melty.

 

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Apricot Almond Upside Down Cake

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This Apricot Almond Upside Down Cake combines tart fresh apricots, sweet butter and brown sugar topping, and delicious crunch from the almonds and pine nuts.

apricot-almond-upside-down-cake

My family loves fresh fruit. You will never find our home without a ton of it.  Apricots, however, are a fruit that I prefer cooked over fresh.  I love just about every stone fruit out there (stone fruit  noun  a fruit with flesh or pulp enclosing a stone, such as a peach, plum, or cherry).  <- Fun fact for the day.  You are welcome.  Apricots, however, are delicious cooked.  They are rather tart, most of the time, and often require sugar to balance it out.  I talk a lot about how certain foods are meant to be paired together.  Apricot + almond is a perfect example.

I started this recipe off using my 10 inch cast iron skillet.  Because I was kinda making this recipe up as I went along, I completely burned the first batch of sugar and butter.  Don’t do that.  As you’re melting the butter and sugar, error on the side of less is more.  I’d rather have crunchy sugar topping than burnt sugar topping.  Arrange your apricots with skin side down.  It just looks super pretty when you invert it.  I also wanted to show off in true foodie fashion and made a pretty pattern and strategically placed the toasted almonds and pine nuts around the base in between the apricots.  Do these things matter?  No, but I felt like doing that.  You do, however, want your nuts in the sugar and butter to coat them.  Don’t throw them on top of the apricots.

apricot-almond-upside-down-cake

I found this cake to be beautiful as is before inverting it.  How you choose to serve is totally up to you.  If you do invert, just be sure to loosen the edges with a butter knife.

apricot-almond-upside-down-cakeapricot-almond-upside-down-cake

See how beautiful those apricots look?  A lot of my sugar pooled near the center during baking which was totally fine with me.  The topping is sweet and tart and crunchy.  The cake is smooth and barely sweet.  Its freaking good.  The final product is an amazingly scrumptious summer cake that can be served warm or cold, for dessert or for breakfast.  I, myself, had to eat this cake warm, cold, for dessert and for breakfast just to ensure that claim was 100% true.

apricot-almond-upside-down-cake

 

Apricot Almond Upside Down Cake
 
Prep time
Cook time
Total time
 
This Apricot Almond Upside Down Cake combines tart fresh apricots, sweet butter and brown sugar topping, and delicious crunch from the almonds and pine nuts.
Author:
Recipe type: Dessert
Yields: 12
Ingredients
  • Topping
  • 4 tablespoons butter
  • 1 cup packed brown sugar
  • 10 apricots, halved
  • 1/4 cup blanched almond slivers
  • 1/4 cup raw pine nuts
  • Cake
  • 1/2 cup blanched almond flour
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup sugar
  • 4 tablespoons butter, melted
  • 1/3 cup milk
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 375 degrees F.
  2. For topping:
  3. In 10" oven safe skillet, melt butter over medium heat, stirring until bubbles subside. Add brown sugar, stir to combine, and cook for about a minute (sugar will not be melted). Spread to ensure entire bottom of skillet is covered with mixture.
  4. Arrange apricots, skin side down, in circular pattern.
  5. In separate pan, toast almonds and pine nuts until slightly brown. Sprinkle over brown sugar butter mixture, in between apricots.
  6. For cake:
  7. In separate bowl, combine almond flour, flour, baking powder, and salt. Set aside.
  8. Use electric mixer to mix eggs and sugar, beating until mixture becomes thick and pale yellow, at least 3 minutes on high speed. Turn the mixer to low and add the melted butter, milk, almond extract, and vanilla. Stir to combine.
  9. Gently stir in the dry ingredients. Take care not to over mix. Batter will be slightly bumpy.
  10. Pour the batter over the skillet, spreading to even thickness, taking care not to move the apricots. Some of the apricots will poke through the batter. Bake until cake is cooked through and toothpick comes out clean, approximately 30 minutes. Before inverting onto platter, loosen edges with a butter knife.
Notes
Although this is a recipe for an upside down cake, its beautiful before you invert it... so totally up to you how you'd like to serve it.

 

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