Tag Archives | weekend guests

Hearty Breakfast Frittata

By on April 19, 2012 in Breakfast Recipes, Recipes

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Hearty Breakfast Frittata

Hearty Breakfast Frittata

Ingredients

  • breakfast sausage- 1 lb
  • sliced mushrooms- 1 pint
  • baby spinach- 1 8oz. pre-cut ready to eat bag
  • eggs- 1 dozen, scrambled, or 1 large carton of Egg Beaters
  • shredded mozzarella cheese- 2 cups
  • roma tomatoes- 2, sliced
  • dried parsley for garnish

Instructions

  1. In paella pan or any large skillet that can be transferred to the oven, cook sausage until slightly brown
  2. Add mushrooms and spinach to saute with sausage until mushrooms and spinach are tender and sausage is completely brown
  3. Add cheese
  4. Pour beaten eggs over the top
  5. Lay sliced tomatoes on top of egg
  6. Sprinkle with dried parsley
  7. Heat oven to Broil
  8. Let egg cook until it begins to set; the sides will begin to firm, approximately 6 minutes
  9. Transfer to oven and Broil until top begins to brown and egg is cooked thoroughly, approximately 14 minutes
  10. Slice like pizza to serve
https://tonispilsbury.com/hearty-breakfast-frittata/

 

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Prosciutto with Melon and Fig

By on March 2, 2012 in Appetizers Recipes, Recipes
Prosciutto with Melon and Fig

Prosciutto with Melon and Fig

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Prosciutto with Melon and Fig

Ingredients

  • Cantaloup- cut into small chunks
  • Proscuitto- 1/2 – 1 lb
  • Figs- Fresh, quartered or dried figs
  • Balsamic Vinegar
  • Toothpicks

Instructions

  1. Wrap cantaloup and fig together with prosciutto secured with a toothpick
  2. Drizzle with balsamic vinegar before serving or serve with a dipping bowl of balsamic vinegar
https://tonispilsbury.com/prosciutto-with-melon-and-fig/

 

Prosciutto with Melon and Fig.  Can you get more old-school Italian than this decadent appetizer?

In fact, I believe the proper way to pronounce “prosciutto” in Italian is to leave off the “o” sound at the end with just an ever so slight “t” sound.  It sounds like “pro-shoo…..t“.

Not to mention, it makes a beautiful appetizer.

Prosciutto with Melon and Fig

Prosciutto with Melon and Fig

Here’s a photo tutorial for this simple recipe.  And for a short story about my favorite summertime appetizers: Summer No-Cook Appetizers

Ingredients:

  1. Cantaloup- cut into small chunks
  2. Proscuitto- 1/2 – 1 lb
  3. Figs- Fresh, quartered or dried figs
  4. Balsamic Vinegar
  5. Toothpicks

Directions:

Wrap cantaloup and fig together with prosciutto and secure with a toothpick.  Drizzle with balsamic vinegar before serving or serve with a dipping bowl of balsamic vinegar.

Prosciutto with Melon and Fig

Figs

Prosciutto with Melon and Fig

Prosciutto

Prosciutto with Melon and Fig

Sliced Fig

Prosciutto with Melon and Fig

Prosciutto with Melon and Fig

Prosciutto with Melon and Fig

Delicious

 

For another delicious summer appetizer, check out Caprese Salad.

Caprese Salad By Toni Spilsbury The Organized Cook

Caprese Salad- Summer Appetizers Made Simple

 

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Caprese Salad

By on March 2, 2012 in Appetizers Recipes, Recipes

Caprese Salad Recipe

Caprese Salad By Toni Spilsbury The Organized Cook

Caprese Salad By Toni Spilsbury The Organized Cook

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Caprese Salad

Ingredients

  • Beefsteak Tomatoes- 2-3
  • Fresh Mozzarella- 1 lb
  • Fresh Basil
  • Olive Oil
  • Balsamic Vinegar

Instructions

  1. Find Your Cutest Serving Plate
  2. Slice Tomatoes into half-inch slices
  3. Slice Mozzarella also into half-inch round slices
  4. Assemble tomatoes and mozzarella on plate
  5. Place a basil leaf in between each slice of tomato and mozzarella
  6. Wait until just before serving to drizzle with olive oil and balsamic vinegar
https://tonispilsbury.com/caprese-salad/

 

Caprese Salad is one of my favorite summertime appetizers, and here’s why:

1.) I can put some of that basil from my garden to good use.

Basil

Fresh Basil

2.) I can assemble it ahead of time in just a few minutes and pull it out of the refrigerator just minutes before serving.

3.) There’s no marinating or cooking involved in this simple recipe.

 

Here’s a photo tutorial for this simple summer recipe:

Ingredients:

  1. Beefsteak Tomatoes- 2-3
  2. Fresh Mozzarella- 1 fresh loaf
  3. Fresh Basil
  4. Olive Oil
  5. Balsamic Vinegar

    Caprese Salad By Toni Spilsbury The Organized Cook

    Caprese Salad Ingredients

Directions:

  1. Find Your Cutest Serving Plate
  2. Slice Tomatoes
Caprese Salad By Toni Spilsbury The Organized Cook

Slice Tomato

3.  Slice Mozzarella

Caprese Salad By Toni Spilsbury The Organized Cook

Slice Mozzarella

4.  Assemble tomatoes and mozzarella on plate

Caprese Salad By Toni Spilsbury The Organized Cook

arrange tomato and mozzarella slices

5.  Place a basil leaf in between each slice of tomato and mozzarella

Caprese Salad By Toni Spilsbury The Organized Cook

place a basil leaf in between each slice

6.  Drizzle with olive oil and balsamic vinegar before serving

Caprese Salad By Toni Spilsbury The Organized Cook

drizzle with olive oil and vinegar before serving

7.  Enjoy with your guests.

Caprese Salad By Toni Spilsbury The Organized Cook

Enjoy

 

For another favorite summertime appetizer, check out Prosciutto with Melon and Fig.

Prosciutto with Fig and Melon

Prosciutto with Fig and Melon Recipe

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