Moving

I have moved onto a new blog to include recipes cooked in my new apartment...please follow me there! :)

http://alyssaandderek.blogspot.com/ 

Tomato, Mozzarella & Basil Salad

Tomato, Mozzarella & Basil Salad
serves 2-3

Ingredients
3 small tomatoes
1/2 lb (8 oz) fresh mozzarella
5-6 fresh basil leaves
2 tablespoons EVOO
kosher salt and fresh ground pepper

Directions
Slice the tomatoes into 1/4 inch slices and lay out on a round plate.  Add the sliced mozzarella (also cut to 1/8 to 1/4 inch slices) on top of the tomatoes.  Add the washed basil leaves and spread around plate.  Drizzle EVOO and sprinkle with salt and pepper.  Serve at room temperature.

Salmon and Egg on Toast

Salmon and Egg on Toast

Ingredients

• leftover grilled salmon (that was rubbed with EVOO, chopped dill, garlic, and salt+pepper)*
• prepared salad (that includes baby arugula, tomatoes, cucumbers, and onions)
• 1 egg
• 1 tablespoon EVOO
• salt and pepper
• 1 slice of toasted sandwich bread

Directions
In an effort to use up leftovers, stack the ingredients on top of each other, beginning with the toast.  Shred the salmon so that the fish is broken up and add onto your toast.  Add a layer of salad and an over-easy egg.  Yummmm.


*Salmon may also be baked in the oven.  Prepare the seasoning to your liking and bake in a "foiled tent" for 20 minutes at 400 degrees F.  

Sausage and Rice Stuffed Peppers

Sausage and Rice Stuffed Peppers
original recipe by Martha Stewart

Ingredients

• 3 1/2 teaspoons EVOO
• 1/2 pound apple chicken sausage, casings removed
• 1 zucchini, diced small
• 1 medium yellow onion, diced small
• 2 garlic clove, minced
• Coarse salt and ground pepper
• 1/4 cup (0.5 oz) grated Parmesan, grated (1/4 cup)
• 4 cups COOKED long-grain white rice
• 1/2 cup fresh panko breadcrumbs
• 4 large bell peppers (any color), halved lengthwise, seeds and ribs removed

Directions

1. Preheat oven to 400 degrees. 
2. In a large skillet, heat 1 teaspoon oil over medium-high.  Add sausage and cook, breaking up meat
3. with a wooden spoon, until browned for 5 minutes. With a slotted spoon, transfer sausage to a medium bowl. 
4. Add 1 teaspoon oil to skillet along with zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender, about 8 minutes.
5. Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 teaspoon oil; stir to combine and season with salt and pepper. 
6. In a small bowl, combine breadcrumbs and 1/2 teaspoon oil and season with salt and pepper. 
7. Line a baking sheet with foil and arrange bell peppers, cut side up, on sheet. 
8. Divide rice mixture among peppers and top with breadcrumbs. Bake until breadcrumbs are browned and peppers are tender, about 30 minutes.  Serve warm.

Brie en Croute

I've had this appetizer at Mise en Place in New Hampshire as well as at a friend's house...I absolutely love it and was excited to try it myself!  Turned out really well, and it was super easy to make.

Brie en Croute

Ingredients

• 1 egg
• 1 tablespoon water
• 1/2 of a 17.3 oz package of Pepperidge Farm's Puff Pastry Sheets (1 sheet)
• 1 8 oz brie cheese round
• crackers, sliced apples, etc for serving

Directions

1. Thaw 1 puff pastry sheet for 40 minutes.
2. Preheat the oven to 400 degrees F.
3. Unfold the pastry sheet on a work surface and place the brie in the center of the sheet. 
4. Fold the edges of the sheet over and around the cheese.  
5. Beat the egg and water together to use as a wash to seal the sheet around the brie.  Brush the seams with the egg wash.  
6. Place the brie seam-side down in a baking dish (that you plan to serve with), and brush with egg wash.  
7. Bake for 25 minutes until the pastry is golden brown.  Let stand for 20 minutes before serving.  Serve with crackers or sliced apples.