The word for today is: Yummy
as in......Judi's Fourth Annual Tastey Tuesday Recipe Exchange!
If you don't know what it is.....
Let me formally introduce to you.....
Here's how it goes....
Every Tuesday until Christmas, I will share a tried and true holiday recipe....right here on my blog..... you'll do the same! Post your YUMMY concoctions in the comment section.....
Then, by Christmas day...every one of us will have a bountiful and beautiful selection of YUMMY recipes! You can put them out for family and friends who drop by to make merry or you can bring them over to Aunt Edna's and show off your culinary skills to your cousins Gerty and Birtha. Or..you can leave them by the fireside for Santa to munch on when he slides down your chimney with all those gifts! No matter what you do....you can be assured that you'll have the best tasting food this side of the North Pole. And, I'll be feeling lots of comfort and joy knowing that I am serving up a tastey, award-worthy Stories From The Road Buffet....!
That's what I call YUMMY! YUMMY! YUMMY!
Hot Caprese Dip
10 ounces fresh mozzarella, chopped into cubes
2 roma tomatoes, seeded and juiced
3 tablespoons freshly chopped basil + more for garnish
Preheat oven to 375.
Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden.
Serve immediately with artisan breads, Italian toasts or crackers.
Note: dip may appear “watery” which is why it is VERY important to get as much moisture out of the tomatoes as possible. Also make sure dip is consumed immediately, as the longer it sits, the more juice that develops. Don’t worry if there is a little bit of juice – it is still delicious!
Come on.....share your YUMMY recipes!!!
2 comments:
Thanks..I'm on this one!
Stuffed Jalapenos
cut in half lengthwise and remove membrane and seeds but set some seeds aside for filling. Take 1 package of room temperature cream cheese, stir till soft and add seeds to taste. The more seeds the hotter it will be. Cook up a package of bacon, crumble and stir half into cream cheese mixture. Full each half of the peppers with mixture and top with remaining bacon. Cook in over at 375 till melted. Approx. 15 minutes.
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