Pasta Rustica with Smoked Mozzarella

If you follow my Facebook page, you may have seen that my recipe for Wild Mushroom Truffled Pizza Topped with a Runny Egg won a recipe contest hosted by Cooking Planit and sponsored by Formaggio Cheese! Not only is my recipe now available through Cooking Planit, but I also won some snazzy prizes, including an amazing assortment of Formaggio products. My fridge is now happily filled with cheese, so I will be posting a few cheesy recipes over the coming weeks. One of the first products I noticed in the basket was Smoked Mozzarella. I’ve had smoked mozzarella in the past and found the flavor to be a bit… overwhelming… so I was interested to see if I could get it to work well in a recipe instead of becoming the only flavor you can taste. But Formaggio’s smoked mozzarella was a pleasant surprise! The smoky flavor is present without being overpowering and works to enhance other flavors instead of covering them up. I found this recipe for Pasta Rustica with Smoked Mozzarella on Bon Appetit and altered the amounts of the ingredients to fit my taste.   Ingredients: 16 oz package frozen cheese tortellini 4 tablespoons olive oil 1 medium onion, sliced 12 … Continue reading

Hazelnut-Mocha Banana Smoothie

I am trying to get into the habit of making (and wanting) smoothies for breakfast. They are so simple to make and work great for meals on the go. My boyfriend is a huge fan of green smoothies, where he adds various fruits to the blender along with some kale. I don’t mind them, but I thought I’d baby step my way into the smoothie world with something a little more my speed: an oatmeal banana smoothie with espresso and chocolate hazelnut. Mmmmm. This recipe is adapted from Foxes Loves Lemons, a fellow food blogger as well as a recipe developer. Her recipes are mouthwatering and her pictures are just amazing! She also manages to post daily which just blows my mind. How she manages to deliver such amazing posts daily is beyond me! My recipe below is a touch different than Foxes Loves Lemons because I wanted to incorporate Nocciolata, a dark chocolate and hazelnut spread, into my smoothie. To see the original version, check out her blog post here. Nocciolata is made with no chemicals, artificial flavors, GMOs, or palm oil. What it is made with is certified organic ingredients including dark chocolate from the Antillean Islands, Italian hazelnuts (16%), … Continue reading

Roasted Beet Hummus

I am just drawn to the color of beets. They make any dish look absolutely beautiful! I’ve done a couple of other beet dishes on here (Beet Risotto, Gemelli with Brown Butter Beet Sauce, and Roasted Beets with Tahini, to name a few) so when I saw this recipe for Roasted Beet Hummus in the latest Cooking Light I knew I had to make it. Hummus is really easy to prepare and the addition of the beets makes this one a show stopper. Whip up a batch of this to serve with a crudite platter at your next gathering! Ingredients: 2 red beets 1/2 cup coarsely chopped walnuts 8 garlic cloves, halved grated lemon rind of two lemons fresh lemon juice from two lemons 1/4 walnut oil (or good olive oil) 1 1/2 teaspoons freshly ground black pepper 1 teaspoon kosher salt 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained

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