Pseudo Italian Pizzaria

Pseudo Italian Pizza

Ingredients:

• 2 Flat bread
• 1 c. Tomato Sauce
• 5 slices Mozzarella Cheese, Fresh
• Olive Oil, drizzle
• 6 med. Basil leaves, Fresh
• Oregano, dried
• Parsley, dried
• Thyme, dried
• Salt

Directions:

Preheat oven to 400 degrees. Warm flat bread for 3 minutes. then brush with olive oil. In a sauce pot add tomato paste, oregano, parsley, thyme, and salt, bring to boil. Remove pot from heat and let cool for about 15 minutes. After cooled, spread sauce onto bread, top with basil, mozzarella, and a sprinkle of oregano. Bake in the oven for 3-5 minutes and eat up. This is great for a movie night at home. Have fun with this, add your favorite toppings to make it your own.

Enjoy!!

JVH

Eggplant Lasagna

Eggplant Lasagna

Ingredients:

• 1 Eggplant, Large
• 1/2 lb. Turkey, ground
• 16 oz. Tomato Sauce
• 3 c. Mozzarella Cheese, shredded
• 1/4 c. Parmesan Cheese
• 1/4 c. Oregano, dried
• 1/4 c. Basil, dried
• 1/4 c. Thyme, dried
• Salt, to taste

Directions:

Preheat the oven to 400 degrees. In a skillet add canola oil, turkey, oregano, basil, thyme, and salt. Cook until turkey is no longer pink. Add tomato sauce to meat and let simmer for 10 minutes, sat aside. Cut the tip off of the eggplant on both ends. Slice the eggplant lengthwise in even pieces, grill in a pan to brown both sides. When done layer the lasagna in a baking dish starting with the meat sauce then eggplant ending with mozzarella cheese. Continue until all eggplant is used up, top with remaining mozzarella cheese, then add the Parmesan cheese to top it off, bake for 10-15 minutes in the oven until cheese melts. When done, remove from oven, let sit for 5 minutes, then eat up!

Enjoy!!

JVH

Cajun Shrimp Fettuccine

Cajun Shrimp Fettucine

Ingredients:

• 1 lb. Jumbo Shrimp
• 1 bx Fettuccine Noodles
• Baby Portobello Mushrooms ( optional)
• Butter, 2 sticks
• 2 cups Parmesan Cheese, fresh
• 4 cups Half & Half
• Olive Oil, drizzle
• 1/2 c. Bay Seasoning
• 1/4 c. Cayenne Pepper
• 1/4 c. Paprika
• Parsley, sprinkle
• 1/4 c. All Purpose Flour
• Salt, to taste

Directions:
In a skillet, add 1/2 stick of butter, olive oil, and shrimp on medium heat, cook until the shrimp is pink and curled, add bay seasoning, cayenne pepper, and paprika to shrimp, stir and remove from pan. In a sauce pan, add the remaining butter to completely melt, then add the flour to the melted butter, stir until the flour and butter is completely mixed. Add the half & half, Parmesan cheese, salt, and pepper, whisk until thick and creamy. In a pot, add water and salt, bring to a boil, add pasta noodles, cook until done. Mix all ingredients together, drizzle with olive oil and eat up.

Enjoy!!

JVH

Bruscetta with Prosciutto and Mozzarella

Bruscetta with Prosciutto and Mozzarella

Ingredients:

•  6 slices Italian Bread
• 16 Cherry Tomatoes, sliced halves
•  Mozzarella, Fresh sliced
•  6 slices Prosciutto
•  Olive Oil, Drizzle
•  3 Basil leaves, Fresh
• 1 Garlic clove
•  Salt, sprinkle to taste

Directions:

In a small mixing bowl, add sliced tomatoes, sliced mozzarella, chopped basil, olive oil, and salt. Mix until all combined, then refrigerate. Place a non-stick skillet with olive oil on medium high heat, place bread slices in the skillet and lightly toast each side. After the bread has toasted, remove from skillet and rub with the garlic glove ( you can also use garlic infused olive oil to replace this step). Remove the mixture from the fridge, top the bread slices with the tomato mixture, tear one slice of prosciutto onto the mixture, drizzle with olive oil and eat up. A great appetizer for parties, yummy!

Enjoy!!

JVH