Cooking Archives - Page 188 of 566 - Garden Seeds and Honey Bees

Marvin Joe Copycat Recipe

*1 loaf Bruschetta, sliced about 1 inch each or Whole Wheat French Bread

*2 to 3 firm Tomatoes, Like Roma

*Extra Light Olive Oil

*Red Wine Vinegar

*Fresh Mozzarella Cheese Ball, Sliced or sliced Mozzarella, 8 ounces

*Seasoned Garlic Salt with parsley

*Fresh Ground Pepper

*Fresh Basil, garnish

Toast olive oil brushed slices of bruschetta under a broiler in the oven watching, just until toasted. Remove from oven and add sliced tomato to each slice of bread. Then drizzle on a small amount of the red wine vinegar onto the tomato and salt and pepper, then add a slice of mozzarella and broil on high just until Mozzarella starts to melt down the sides. Top with chopped basil

Enjoy!

Jessica and Lindy

Fresh Dill Pasta Salad

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*1 pound package Salad Roni or Ditalini, cooked according to directions on package and rinsed and drained

*2 cups Plain Greek Yogurt

*1 cup Olive Oil Mayonnaise, more as desired

*1 tablespoon Dijon Mustard

*1/4 cup Red Minced Onions

*1 tablespoon Apple Cider Vinegar

*2-3 tablespoons fresh dill, chopped

*1 and 1/2 cups cup Medium Cheddar, small cubes or Monterey Jack Cheese or Pepper Jack Cheese

*7 Boiled Eggs, hard-boiled and diced

*1 to 2 cups Frozen Peas, rinsed

*1/8 teaspoon Cayenne Pepper or to taste

*Sea Salt and Black Pepper to taste

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Dressing

In a medium-sized bowl mix together: Yogurt, mayonnaise, Mustard, onions, vinegar, dill, cayenne pepper, salt and pepper to taste. Set in the fridge while you cook and prepare the salad roni/Ditalini noodles and eggs.

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Salad

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In a large bowl add the noodles, cheese, eggs and peas. Then add dressing and stir in dressing, adding More mayonnaise as needed for desired consistency.

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Refrigerate until ready to serve. Serves 8 to 12 depending on serving size.