Olive Garden’s Bread Sticks
There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great Copy Cat Recipe
Author: Arrisje
Green Bean Salad
A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.
Tomato Pie
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.
Ingredients
- 1 Sheet Puff Pastry
- 6 Kumato Tomatoes, sliced
- ½ onion
- 3 garlic cloves, minced
- 4 tbsp. extra virgin olive oil, divided
- 1 tbsp. Dijon mustard
- 3 oz. Mozzarella Cheese
- ½ oz. fresh basil chiffonade
- 1 tbsp. vinegar
- ½ cup fresh bread crumbs
- 1/3 cup Parmesan cheese
- Salt and pepper
Instructions
- In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
- Put the puffed pastry sheet in a pie dish.
- Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
- Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
- In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
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Ingredients
- 1 Sheet Puff Pastry
- 6 Kumato Tomatoes sliced
- ½ onion
- 3 garlic cloves minced
- 4 tbsp. extra virgin olive oil divided
- 1 tbsp. Dijon mustard
- 3 oz. Mozzarella Cheese
- ½ oz. fresh basil chiffonade
- 1 tbsp. vinegar
- ½ cup fresh bread crumbs
- 1/3 cup Parmesan cheese
- Salt and pepper
Instructions
- In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
- Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
- In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
- Bake 30 minutes, or until topping and crust are golden brown.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Black Bean Burger
First time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all. I actually liked it a lot. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.
Eggplant Parmesan
First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.