Cucumber Salad

Those of you who know me are probably shocked to see that I made something with cucumbers. Yes, I'm not a fan BUT the lady loves herself some cucumbers and has been requesting a cucumber salad. I had one on hand and thought it would be a nice side to the barbecue pulled chicken I made the other night. 

This is super simple, people. I'm talking it takes about 10 minutes (maybe even less) to throw together and you most likely have all ingredients on hand if your pantry is stocked. 

Cucumber Salad

Slightly adapted from Paula Deen

1 cucumber, peeled and sliced

1/4 cup thinly sliced onion

1/2 tablespoon cider vinegar

1/2 tablespoon olive oil

1 teaspoon dried parsley

salt & pepper to taste

 Combine all ingredients. Let sit at least 15 minutes prior to serving.

Roasted Kale (Kale Chips)

I'm so behind the times on blogging about kale chips. Everyone was making kale chips about 2-3 years ago! Well I guess I'm just behind the curve on this one, which isn't surprising. I was debating about even blogging this recipe in the first place...but I'm sure there are some of you out there who still haven't tried kale chips yet. Maybe you're too nervous? I promise you're going to like 'em! You may just start to substitute them for potato chips, heck they're a lot healthier! 

(Right before going in the oven)

We all know I'm a huge fan of any vegetable roasted. I have yet to find a vegetable that doesn't taste good roasted hence why I love these kale chips so much. Aside from being super easy to make, they're super tasty too. 

Roasted Kale (Also Known As Kale Chips)

Lots to Ladle

One bunch of fresh kale, Ripped into pieces, stems removed

Olive Oil, enough to coat

Salt & Pepper, to taste

Preheat over to 350 degrees. Toss kale with olive oil, salt & pepper. Roast in oven until crunchy, about 10-15 minutes. 

I told you it was easy!

Ravioli with Sautéed Asparagus and Walnuts

I'm sure I've mentioned a time or two before that I keep a binder on hand of all recipes I want to make. It's a collection from all my magazines that I subscribe to and some printouts from the 'nets. I was on the hunt for an easy recipe. One that you can throw together when you get home from work and still have time to enjoy your evening. I stumbled upon this one which I have made before just haven't blog about it. 

It's easy, quick, filling AND tastes good too! What more can one ask for! 

Here's a good tip from Woman's Day too!: Transform the asparagus-walnut mixture into an easy hors d’oeuvre by mixing in the Parmesan cheese (or substituting feta) and spooning it on top of crostini, crackers or endive leaves.

Ravioli with Sautéed Asparagus and Walnuts

From Woman's Day

• 1 package (14 to 16 oz) cheese ravioli (fresh or frozen)
• 1/4 cup olive oil
• 2 cloves garlic, thinly sliced
• 1/2 cup walnuts, roughly chopped
• 8 ounces asparagus, trimmed and thinly sliced on a diagonal
• 1/4 cup grated Parmesan (1 oz)

Cook the ravioli according to package directions.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the Parmesan.

Mexican Sweet Potato Skins

Here's another recipe from my Cinco de Mayo celebration. Well it wasn't really a celebration. It was basically me making guacamole and these Mexican sweet potatoes on Seis de Mayo.  I had full intentions of making these Mexican dishes on Cinco de Mayo but had some last minute house guests in town for the Broad Street Run (a very popular 10 mile run down Broad Street, Philadelphia). Needless to say, these runners (cousins) needed to 'carb up' on Cinco de Mayo so these Mexican dishes were pushed a day back which I didn't mind because it meant more for me (stingy much?)!

I found these while browsing the Pinterest (I seem to be finding a lot there these days)! Once I saw it, I knew I had to make it to celebrate Cinco de Mayo! I love sweet potatoes & I love Mexican so this is the perfect combination for me. These sweet potato skins were definitely a winner! Unfortunately, I couldn't get a somewhat appetizing photo to do these sweet potato skins justice! You're just going to have to take my word for it OR hop on over to Pinch of Yum and take a look at her gorgeous photos of these Mexican potato skins! I promise you'll enjoy these!!

Mexican Sweet Potato Skins

From Pinch of Yum

Ingredients

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobe sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
Saute the onion in the butter over medium heat until soft and translucent. Set aside.
Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Oven Fries

Fries are my weakness, there I said it. I mean seriously they're so hard for me to turn down. Once I start eating them, it's hard for me to stop. I think it's a serious problem. Luckily, for my jeans, I don't eat them all too often. These oven fries from Every Day Food are as close to tasting like fries that are fried but these are a tad bit healthier baked in the oven. I like my fries crispy (As you can see from the pictures, sorry they're a little dark) but you can alter the cook time depending on how crispy you like your fries.

Oven Fries

From January/February 2011 issue of Every Day Food

3 pounds russet potatoes (about 6 large), cut lengthwise into 1/4-inch-wide strips
Nonstick cooking spray
4 teaspoons vegetable oil
Coarse salt and ground pepper

In a large bowl, cover potatoes with water by 2 inches. Refrigerate at least 3 hours (or up to overnight).
Preheat oven to 400 degrees, with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. Drain potatoes and pat dry; wipe out bowl. Toss potatoes in bowl with oil and season with salt and pepper. Divide potatoes between sheets and arrange in a single layer. Bake until golden and crisp, 45 minutes. Toss potatoes and rotate sheets. Bake 15 minutes more.

Guacamole!

What did you do to celebrate Cinco de Mayo? Did you forgo Cinco de Mayo and sip on mint juleps whilst watching the Kentucky Derby this year?  

I made guacamole.

Mexican is one of my favorite cuisines, might actually be my favorite! I love love love it! Just talking about it now gets me hungry. Guacamole is amazing! And this recipe is just perfect for Cinco de Mayo or any other day. Covering the avocado pulps with lime juice really helps the avocado from turning brown and looking unappetizing.

Guacamole

Alton Brown

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Easy Peasy Pita Pizza

Every now and again I like to skip a week of grocery shopping and 'shop' at home. You'll be amazed at the stuff you keep in your pantry. Even more amazed if you don't look often! I had three ingredients on hand (all left over ingredients from previous recipes) and threw together these easy peasy pita pizzas!

Ingredients:

Whole Wheat Pita

Basil Pesto (Store bought or homemade)

Mozzarella Cheese

Top each pita with basil pesto and mozzarella cheese bake in oven at 350 degrees until cheese is melted! It's that easy!

Polenta with Roasted Vegetables & Red Pepper Sauce

I am a pinning machine these days. I'm all up in my social media and Pinterest is my latest obsession. OK I've been obsessed for a couple months now but that's beside the point. Follow me to see what other recipes are being added to my 'Kitchen' board. I find so many interesting recipes on there. Unfortunately, I end up getting super hungry while I'm pinning away but it does give me inspiration for the heart of the home, the kitchen.

This was a recipe I pinned a while back and recently made. I've always been a huge fan of polenta but for being such a fan I never make it. When I came across this recipe which includes polenta and roasted vegetables, I thought to myself  'WIN WIN'! Then once I made it and tasted it I thought WIN WIN WIN!

This vegetarian dish is one that will even please the meat lovers in your life!

Polenta with Roasted Vegetables & Red Pepper Sauce 

Adapted from Self Magazine

1 cup uncooked instant polenta
2/3 cup grated Parmesan, divided
1/8-1/4 teaspoon cayenne pepper
Vegetable oil cooking spray
2 cloves garlic, chopped
2 tablespoons chopped fresh thyme (or oregano) or 1 tbsp dried
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 lb green beans, ends trimmed
2 bell bell peppers, sliced
1 medium-large zucchini, cut into 1/3-inch-thick slices 

 

Sauce

1 jar (12 oz) prepared roasted red peppers, drained
1/3 cup vegetable broth
1 large clove garlic, chopped
3 tablespoons chopped fresh chives, basil or parsley (plus extra for garnish)
1 tablespoon balsamic vinegar

Bring 3 cups water to a boil in a medium-sized heavy saucepan. Add polenta in a stream, whisking to combine. Reduce heat to medium-low and simmer, stirring frequently, until thick, 3 to 5 minutes. Whisk in 1/3 cup Parmesan and season with cayenne and salt. Coat a 9" pie plate with cooking spray. Transfer polenta to pie plate, smooth into an even layer and let cool 15 minutes. Heat broiler. Whisk garlic, thyme, lemon juice and oil in a bowl. Season with salt and pepper. Toss vegetables with dressing. Coat a baking sheet with cooking spray and arrange vegetables in 1 layer (or in 1 layer in a grill basket). Broil vegetables about 4 inches from heat until tender and slightly charred, 3 to 5 minutes on each side. Transfer to a platter. Combine all sauce ingredients in a blender or food processor and blend until smooth. Sprinkle polenta with remaining 1/3 cup Parmesan. Broil polenta in pie plate until golden brown, 2 to 3 minutes, then cut polenta into 8 triangles. Divide polenta among 4 plates. Top with vegetables, drizzle with sauce and sprinkle with chives. Serve any remaining sauce on the side. 

Pizza Rustica

I didn't expect to like this as much as I did. This is one of those recipes that makes me so happy to be included in the Tuesdays with Dorie baking group. If it wasn't for this group, I would think pizza rustica was just something that was ordered at the corner pizza shop and ready for pick up in about 20 minutes. Do you know what pizza rustica is? Did you imagine it to be bake in a pie dish? Did you know it's the perfect combination of sweet and savory?

Pizza rustica is an Italian savory pie with ricotta base that is traditionally filled with meat. Since I'm not a huge meat eater I replaced the prosciutto, that the recipe called for, with roasted red peppers. This takes the name "pizza pie" to a whole new level! 

A lot of the bloggers thought the crust was too sweet. I didn't find that to be a  problem. I honestly thought the sweet, savory combination was perfect! The dough was really easy to work with and didn't shrink up at all.


If you're hosting Easter and don't have your menu planned out, add this! It's perfect for a crowd (or just a few). It could be served as a first course (yes, something sweet for the first course) or it can be served as the main course with a nice salad. 


The recipe can be found on our host's blogs. Emily of Capitol Region Dining and Raelynn of The Place They Call Home. Thanks Emily and Raelynn for hosting this week.

Irish Soda Bread

 Another great bread from Baking with Julia and a perfect one for St. Patrick's Day, Irish Soda Bread! Who knew it would be so easy? Honestly, this takes about 8 minutes to put together and 50 minutes to bake and about 5 minutes to eat! OK, I'm kidding it didn't take 5 minutes to eat but it's so tasty that I'm sure it can be done. The buttermilk adds a great amount of sweetness. 

I decided to bake it plain (you can add dried fruit or even make it savory with herbs) and it was simply delicious! I love a nice easy and delicious bread! I'll be making this again!

Thanks to Cathy of My Culinary Mission  & Carla of Chocolate Moosey for hosting this week! You can find this week's recipe by visiting their blogs!

Roasted Red Pepper and Basil Pesto Penne

Hi everyone! Hope you're all doing well. I'm sorry to disappoint my loyal readers (all two of you). I know I've been bad and missing in action. To be honest with you, I find myself cooking much more in the fall, winter, & spring months than I do in the summer. It's like I give myself a vacation half way through the summer. A vacation from blogging because I am cooking just not as much. Anyway, here I am. I didn't leave you for too long! 

This recipe might be one of my favorites. It has so much flavor and is so easy to make. I promise you won't be let down especially if you like (love) garlic. If you're not a huge fan of garlic, like my parents, you can just omit the garlic from the recipe.

I came across this recipe while searching on one of my new favorite sites, Pinterest. You can follow my boards if you're on. If you're not on, don't blame me for sitting in front of the computer for hours at a time on this one website. Yes, it's addicting!

I know I've taken a picture of this meal but for whatever reason I can't locate it. It's driving me nuts! So you're just going to have to make it yourself so you can see what it looks like. I promise you're going to love it!

Roasted Red Pepper and Basil Pesto Penne

Ingredients:

3 cloves garlic

1/3 cup pine nuts

1/3 cup grated Parmesan cheese

1 cup roasted red bell pepper (fresh or jarred)

1 cup basil leaves

½ tsp. salt

¼ tsp. pepper

1/3 cup extra virgin olive oil

1 lb. penne pasta

¼ cup heavy cream, optional

Directions:

Place garlic and pine nuts in a food processor.  Pulse until finely chopped.  Add Parmesan, red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Drain and return to the pot.  Add the pesto to the pasta and stir to combine.  Stir in heavy cream if desired for a creamier sauce.  Heat until warmed through.  Serve immediately.

Arugula Salad with Almonds and Parmesan

I don't know if I mentioned this before or not BUT arugula is one of my favorite greens. I came across this recipe while reading a recent edition of  Everyday Food. This simple salad is perfect for a light meal or a great start to a larger meal. Although there's not much in this salad, it still has so much flavor and is actually quite filling! Grilled Chicken would be a great addition.

 YUM!!

Ingredients

1/3 cup toasted natural almonds
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
1 bunch arugula (1/2 pound), trimmed
1/3 cup shaved Parmesan (1 ounce), plus more for serving

In a large bowl, combine almonds, oil, lemon juice, and vinegar; season with salt and pepper. Add arugula and Parmesan and toss to coat. Serve topped with more Parmesan.

Don't forget to eat your brussels sprouts!

Brussels sprouts are a vegetable that you either love or hate. I happen to be a person who loves them (most likely because of my mother. After all, they're her favorite vegetable). They're not a vegetable that I buy often. So as weird as it may sound, it's like having a treat when I do get them. I typically roast brussels sprouts with pecans (as I did for a November Club a couple years ago) but I thought I'd try a different cooking method this time.  So I turned to Martha, since I'm usually never let down by her recipes. I found a recipe for seared brussels sprouts with vinegar glazed red onion. Sounds yummy, right? Trust me it was! The glazed red onion added a sweet flavor to the brussels sprouts. So if you're a person who doesn't like brussels sprouts because you think the flavor is 'too strong' try this recipe out. It's a nice balance of strong and sweet flavors.

Ingredients:

1 (about 10-ounce) basket brussels sprouts

Salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 small red onion, thinly sliced lengthwise

2 tablespoons balsamic vinegar

Directions:

Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Add onions to brussels sprouts, and toss well. Serve immediately.

Spinach & Cheese Strata

I've been thinking about what to make for Easter for the last week or two. Easter is a tricky holiday for me because I don't eat a lot of meat traditionally cooked on Easter (i.e., ham, lamb, pork). So I thought maybe I'll do something Italian, after all, my family always has manicotti with their ham on Easter. Somehow it clicked that I was meant to make brunch instead of dinner for Easter. I'm happy I had this idea because,in my opinion, everything turned out really well. 

Strata is a perfect dish to make when you're looking to have everything done ahead of time. Strata needs to sit for at least 8hrs in the refrigerator prior to baking. There are so many things you can do with strata. I found this recipe while browsing tastespotting for breakfast/brunch ideas. The recipe comes from February 2003 issue of Gourmet Magazine. This recipe had great reviews and after making it I couldn't agree more!

You can find the recipe below. I used 16 oz of spinach and omitted the Dijon mustard. After reading some reviews, I gathered that the mustard flavor was too powerful in this dish. Feel free to add it in and let me know your thoughts. Keep this recipe in mind for your next brunch.

Ingredients: 

1 (10-oz) package frozen spinach, thawed

1 1/2 cups finely chopped onion (1 large)

3 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

8 cups cubed (1 inch) French or Italian bread (1/2 lb)

6 oz coarsely grated Gruyère (2 cups)

2 oz finely grated Parmigiano-Reggiano (1 cup)

2 3/4 cups milk

9 large eggs

2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. 

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). 

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). 

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Hummus

I know I mentioned before that each month my group of girlfriends get together for what we like to call club. This year February club was held at our house. We attempted to do a wine tasting...well I guess we did do a wine tasting since we went through several bottles of wine. All in all it was a good time!

I decided to make hummus for the occasion. Although it's a timely process it's quite simple. I turned to one of my favorite food blogs for the recipe, Smitten Kitchen. After researching recipes I found there are so many ways to make hummus and I'm not talking flavors. Of course the main ingredient is chickpeas but some recipes call for more tahini, some call for less, some say 1 clove of garlic, some say a whole head of garlic....you get the picture. Since Smitten Kitchen said this is the only hummus recipe you'll need I decided to go with that one. This recipe called for dried chickpeas which need to be soaked. So if you're planning on making this recipe keep in mind that the dry beans need to soak in cold water overnight before you can cook them. After soaking and cooking the beans the hummus comes together in about 20 mins! So even though it's a lengthy process you're able to do other things while the beans are soaking and cooking.

Overall, I really enjoyed this hummus recipe as did my guests (especially Leora)! I served it with a little bit of olive oil on top and crackers, pita, and raw vegetables for dipping. I'll be making this hummus again since it was a hit but I'm interested in trying other recipes. The hummus can be stored in an air tight container for up to 5 days.

You can find the recipe here

Lasagna Roll Ups

This is a great alternative to traditional lasagna and in my opinion somewhat easier. I usually make a sauce in the morning and let it simmer all day to get great flavor from my turkey meatballs but I didn't have a lot of time on my hands today so I made this easy tomato sauce (the same sauce from my eggplant parm post). This meal is vegetarian friendly.

Super Easy Tomato Sauce:
2 28 ounce cans of whole, peeled tomatoes
2 tablespoons of high quality extra virgin olive oil
salt & pepper

Puree tomatoes and transfer to a medium size pot. Stir in olive oil and let simmer for 30 mins. Add salt and pepper to taste. I also added in some red pepper flakes for a little spice.

Lasagna Filling:
1/2 cup of Parmesan cheese, finely grated
15 ounce container of ricotta cheese
2 cups of mozzarella cheese, plus some for the top
2 eggs, lightly beaten
1, 10 ounce box frozen spinach, thawed and drained
salt & pepper

Combine all ingredients. Roll into cooked lasagna noodles. Place rolled noodles seam side down in a 9 x 13 baking dish. Cover with 1 cup of tomato sauce and sprinkle with mozzarella cheese. Bake covered for 30 mins and uncovered for an additional 10 mins. Serve with remaining sauce.

Eggplant Parmesan

I had some friends over for dinner a few weeks ago and decided to make eggplant parmesan. This isn't my first time having eggplant parm; however, it was my first time making it. I got the recipe from September 2009 issue of Everyday Food.

This recipe is time consuming but well worth it after all the work I put into it. I'm so mad at myself for forgetting to take a picture of it after I cut into it. I guess I was too excited and really hungry.

This is a great dish to make ahead and freeze for later. To freeze: prepare as directed; wrap tightly with foil and freeze up to 3 months. Thaw completely and bake as directed.

You can find the recipe here

Israeli Salad

Israeli salad is perfect for this time of year especially for those with their own gardens. Israeli salad is a combination of finely chopped cucumbers and tomatoes with a little bit of onion. This is a great recipe to serve during summer cookouts with some pita chips or it's a great to serve in a wrap along with some hummus. I added some feta cheese for additional flavor; chickpeas and black olives would go nicely too.

Salad Recipe:
3 Roma tomatoes, diced
1 cucumber, diced
3 shallots, diced
Dressing:
3 tablespoons of olive oil
2-3 tablespoons of fresh lemon juice
3 tablespoons a freshly chopped parsley
Salt & Pepper

Toss vegetables and coat with dressings.

Gnocchi with Summer Vegetables

This recipe came from one of my favorite magazines that I subscribe to, Everyday Food. It's another one that we can thank Martha for. They have a show on PBS that airs every Saturday.

This recipe jumped out at me while I was flipping through the magazine. It seriously was a 30 min meal. The tomatoes and the starchy gnocchi water create a delicious creamy sauce. I promise you'll enjoy! Super easy!

You can find the recipe here

Mozzarella Panini

This is one of my favorite meals. It works as a great lunch or dinner. It's so yummy! The flavors of the roasted red peppers, mozzarella and pesto work so well together! Keep in mind- to save time you can buy premade pesto. I'm thinking about adding grilled chicken to this panini the next time I make them.

You can find the recipe here