Baked Tomatoes With Mozzarella & Parmesan

So I love tomatoes and cheese and the two mixed together! So when I came upon this recipe on Pinterest I knew it was for me.

This comes from The Cookie Rookie blog.

Ingredients:

  • 4 Roma Tomatoes Sliced
  • 1 Cup of Shredded Mozzarella Cheese
  • 1 Cup of Shredded Parmesan Cheese
  • 1/2 Cup of Fresh Basil Chopped
  • Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place tomato slices on a parchment lined baking sheet.
  3. Top each tomato with a layer of parmesan and then a layer of mozzarella.
  4. Sprinkle chopped basil on top of each tomato.
  5. Drizzle lightly with olive oil.
  6. Bake 8-10 mins or until cheese is melted and bubbly.
  7. Turn off oven and broil for 2-3 mins to brown cheese.
  8. Serve immediately and enjoy!

Thoughts After Cooking:

I loved these! Sooooo good. I devoured them before I could plate them-but at least I got one pic before they were all gone.

These were also easy to make and took very little time.

For more Pinterest recipes, go to 20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

For more recipes, go to Saucy Spider with Hairy Leg Sticks

20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

So I typically post on Fridays, occasionally Saturday of something comes up. Unfortunately, this weekend was one of those times when I fell behind, so I’m posting Sunday instead.

I LOVE basil, tomatoes, and pasta: so this recipe was perfect for me! This recipe comes from Oh Sweet Basil and I found it originally on pinterest.

Ingredients:

  • 1/2 lb of Angel Hair Pasta
  • 2 Tablespoons of Olive Oil
  • 5 Large Garlic Cloves, thinly sliced
  • 2 lbs of Cherry or Grape Tomatoes
  • 1 Cup of Loosely Packed Basil, roughly chopped
  • 3/4 a Teaspoon of Salt
  • 1/2 Cup of Parmesan Cheese, plus more for garnish

Directions:

  1. Bring a large pot of water to a boil.
  2. Add in pasta and cook until al dente, or until pasta is slightly undercooked.
  3. Drain pasta in a colander, but reserve the pasta water.
  4. While pasta is cooking, add garlic and olive oil to a large skillet.
  5. Cook until garlic is soft, about two mins.
  6. Add tomatoes and salt and cook for another two mins.
  7. Add 1/2 Cup of the pasta water and cook until water boils.
  8. Simmer for five mins, the tomatoes should be starting to burst.
  9. If they haven’t, gently push on them with the back of a wooden spoon, you only want them about half to burst.
  10. Add pasta and cook for another two mins.
  11. Turn the heat off, add basil, and parmesan cheese.
  12. Toss to coat.
  13. If needed, add more pasta water.
  14. Season to taste and add parmesan cheese to taste.

Thoughts After Reading:

This was delicious and cooked so fast. I LOVED it!

For more Pinterest recipes, go to Baked Garlic Parmesan Fries

For more pasta recipes, go to Angel Hair Pasta With Zucchini and Tomatoes

For more angel hair pasta recipes, go to Creamy Parmesan Spaghetti

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach