I stopped by the bagel shoppe this afternoon and bought one dozen fresh bagels! I had some wonderful Tavern Ham leftover, ripe tomatoes and I always have cheese to grate and use. I put on a slow cooker of soup this morning and thought these would go along perfectly! They did!
I just sliced the bagels in half, buttered them and popped them into the oven under the broiler for a few minutes to toast lightly. Added a few slices of tavern ham, slice of tomato, grated cheese and placed back into the oven for a few minutes and served them with the soup.
Easy, delicious supper.
Now, on to wrapping gifts!
These zucchini boats I make year round. So easy and scrumptious. Using 2 medium sized zucchini rinse well, dry, cut lengthwise, scoop out just a small amount from the center, and place into a saucepan. Add 20 ounces of tomato sauce (your choice) on low heat, add one teaspoon basil, one minced garlic clove, stir well. In a skillet brown 8 ounces of ground beef and 1/2 onion diced, s & p to taste, drain and add into sauce pot, stir to combine, cook 10 minutes on medium/low heat. Fill zucchini boats full of meat and sauce, add mozzarella cheese on top and place in a non stick baking dish. Place into a hot 400 F oven and bake 18 minutes covered with foil. (Photo taken just before baking!).
Serve with some garlic toast and a salad-a perfect Italian meal in no time.
Cheryl “Cheffie Cooks” Wiser.
Scrumptious Pasta! 16 ounces thin asparagus, 16 ounces Fettuccine, 1/2 pound pancetta diced, one teaspoon basil, s & p, to taste, garlic and onion powder. 1/4 cup melted butter, 1 cup grated pa…
Source: Asparagus~Pancetta Parmesan Fettuccine