Friday, July 22, 2016

Homemade Caramel Sauce from Ball

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This is the time of year where I start thinking about preserving the flavors of summer as gardens and summer harvests are at it's prime. One way I cling onto summer is my preserving and canning fruits and vegetables so I can use them well after the summer is over. My friends at Ball Canning recently came out with a new book, the All New Ball Book of Canning and Preserving. From the makers of the iconic Ball jars and Ball canning products comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 20 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more.


One recipe in particular caught my eye in the book - Caramel Sauce! It was an easy recipe and such a versatile ingredient to have. I'm hosting an ice cream social in the coming weeks and this recipe was perfect to prepare in little jars to not only use for our ice cream sundae bar, but as little party favors as well.

Caramel Sauce 
from Page 318 of 

2 1/2 cups sugar
2 cups heavy cream
3/4 cups light corn syrup
5 tablespoons unsalted butter
pinch of kosher salt
2 teaspoons vanilla extract

Combine all ingredients, except vanillia, in a 5 quart stainless steel or enamled Dutch oven.

Cook, stirring constantly, over medium-low heat until sugar dissolves. Bring to a simmer, brushing down any sugar crystals o sides of pan with a pastry brush dipped in hot water. Attach a candy thermometer to side of pan.Cook until thermometer registers 220 degrees, stirring occassionally. Remove from heat and stir in vanilla.

Pour sauce into a hot jar, leaving a 1/2 inch headspace. Wipe jar clean. Center lid on jar. Apply band and adjust to fingertip tight. Repeat untill all jars are filled. Let jars cool completely on a wire rack. store in refrigerator for 2weeks or freeze for 1 year.



Aside from loving this recipe, today is a special day! It's Can It Forward day and is being hosted by Jarden Home Brands,makers of Ball® brand home canning products. Fun events will take place digitally via Facebook Live.  Now it its 6th year, Can-It-Forward Day was born from the desire to share – or pay forward -  the joy and benefits of canning, bringing together canners, gardeners and food enthusiasts alike.  Canning demonstrations from popular canning bloggers, as well as the Ball brand's expert chefs will take place from 10:00AM  3:30PM ET on the Ball Canning Facebook page.

"Online search is the top place consumers look for canning recipes, with 55% of consumers telling us they search there for inspiration*, so Facebook Live is an ideal platform to reach new and experienced canners," said Janine Moore, Senior Brand Manager of Fresh Preserving at Jarden Home Brands. "It's our mission to instill confidence and provide the leading educational resources for those looking to can, whether it's one jar of pickles or a garden full of tomatoes. Can-It-Forward Day has long been a place welcoming of all preservers and we're thrilled to bring it to life in a new way for 2016!"
Whether participants are learning to can for the first time or looking to share preserving expertise, the spirit of "canning-it-forward" will come through in all social aspects of the broadcast as well as this year's focus on charity. To support communities offline, five small, local, non-profit organizations have been selected with the help of participating bloggers to benefit from the event. For every like, share, reaction and comment on the Can-It-Forward Day Facebook Live videos TODAY, a $1 donation will be made to one of the following local charities:
"Can-It-Forward Day comes during the peak of growing season and we're thrilled to help canners of any experience level preserve that bounty as well as help support food charities around the country," continued Moore.
Viewers will have the privilege of watching unique recipe demos throughout the day, not yet made available online, including Apricot Lavender Jam, Spicy Heirloom Tomato Chutney, Green Tomato Pickles, Fiesta Peppers, Chipotle Peach Salsa, and more. Participating internationally, canners in Jarden Home Brands' newest markets, South AfricaAustralia and the UK, will join in online by sharing their own favorite canning recipes.
Those looking to learn more about the latest jamming trends and how to make the most of their fresh produce can join Can-It-Forward Day in any of the following ways:
  • Pledge to can-it-forward by signing up via the pledge page and share with friends.
  • Tune in TODAY to watch canning demonstrations via Facebook Live from 10:00AM – 3:30PM ET. Each hour, viewers will have the chance to win a giveaway prize!
  • Engage with any of the Facebook Live recipe videos and a donation will be made to charity.
  • Ask Jarden Home Brands canning experts any preserving or home canning questions via Twitter with the hashtag #canitforward from 10AM – 5PM ET. Consumers can also share their own #canitforward creations with the brand onPinterest and Instagram.
For more information about International Can-It-Forward Day or Ball brand home canning products visit FreshPreserving.comand FreshlyPreservedIdeas.com.

Monday, July 18, 2016

Low Country Southern Boil

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Happy Monday -  hope you had a wonderful summer weekend! We were busy teaching back to back culinary classes at our kitchen studio in Chicago this past Saturday and boy, was it a delicious blast. Our first class of the day was our Low Country Southern boil. Friends got hands on in preparing our Southern feast and it was a lot of fun. To kick it things off, my lovely friend Aleda shared her mixology expertise with having everyone made a Bourbon lemonade spiked with a bit of citrus. [It was so refreshing... can't wait to share the recipe soon!]


Then friends got to mix up the key spice mix for our Low Country Boil. Everyone prepared their own container of spice mix to take home so they can do a boil for their friends and family in the future. Once we made the spice mix, we were on our way to layering the flavors for our boil. Recipes are below...


Spice Mix:
2 tablespoons chili powder, or to taste (more for a bit more heat)
1 tablespoon Creole or Cajun seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 teaspoon whole black peppercorns
4 dried bay leaves
1/2 teaspoon cayenne pepper (optional)

Combine spice mix ingredients.  Fill a 20 quart stock pot half way full of water and add spices, let it come to a boil.


In the meantime, prepare your boil ingredients

4 stalks celery cut up in thirds
2 heads of garlic, halved horizontally
1 large onion, cut in wedges
5 pounds red potatoes
3 pounds raw 16-20 shrimp, deveined
2 pounds sliced cooked Andouille sausage
3 pounds cooked crawfish* 
12 small corn cobbettes, frozen


* Fresh and/or frozen raw crawfish are hard to find in our area, so I used flash frozen crawfish.

Once the water in the pot has come to a boil, add the celery, garlic, onion and potatoes. Continue to let it boil for 5-7 minutes. Reduce the heat and then add the shrimp and sausage. Cook on a simmer , uncovered, for 3-5 minutes.


Turn off the heat and add the cooked crawfish. Cover and allow to warm through, about 3 minutes. Then add the frozen corn cobbettes to the pot to warm through, while also cooling down the mixture.

You'll often see a crawfish boil or a shrimp boil... but for our class, we did a mixture of both for a twist... and a delicious twist at that!


Traditionally, a low country boil is served outside on a picnic table lined with newspapers. For our boil, we hosted it indoors and dressed up the middle of the table with fresh lettuce leaves on the tabletop where we served our boil. On the table, we also had fresh slices of watermelon, lemon halves for dressing the boil.


Before we knew it, the boil was ready for serving and digging in! The tables were heaping with a colorful display of crawfish, shrimp, sausage, corn and potatoes - all of which absorbed the amazing flavors of our spiced stock. As for sides to pair along with our boil, we prepared a lemon pasta salad, honey chipotle cornbread and for dessert, mixed berry cobbler bars! Everything was washed down with a few bottles of cold beer and some bourbon lemonade we also made.



Recipes will be coming soon for the side dishes, dessert and cocktail we prepared so stay tuned! In the meantime, make the weekend fun with a Low Country Boil with friends and family this summer. Not only is it delicious, it's fun and a nice twist to the usual outdoor meal!

Friday, July 15, 2016

Round Up: Frozen Faves!

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Summer is at it's peak with warm (hot!) weather. To help cool off, ice cream usually does the trick along with anything frozen! We've been getting our share of frozen treats lately to beat the heat, so what better time than now to share some of our frozen faves? Here's 15 of some deliciously cool treats for the summer...

Strawberry Banana Vanilla Soy Ice Cream


A sweet cream base using Silk vanilla soy milk is swirled with fresh bananas and strawberries to create a cool, creamy summer treat that's good for you too!



Peach Melba Ice Cream


Sweet bits of fresh peaches swirl in a rich peach ice cream base that's been kissed with macerated raspberries for a cool and creamy treat...



Swiss Chocolate Cherry Chip Ice Cream

Creamy chocolate ice cream is studded with fresh ripe cherries and semi-sweet chocolate chips throughout to highlight a classic fruit and chocolate combo...


Caramelized Pineapple Sundaes

This makes use of sweet chunks of fresh pineapple, coated in brown sugar, pineapple juice, honey and spices that's broiled for the perfect bit of caramelized goodness to make an ordinary ice cream into something extraordinary...


Kahlua Spotted Cow Milkshake

This combines Kahlua and club soda along with scoops of vanilla and chocolate ice cream, that's topped with a healthy mound of whipped cream and some chocolate syrup for good measure.


Pineapple Dole Whip {Clone}

For those that aren't familiar with this ridiculously refreshing treat, it's pineapple whipped to a cold and creamy soft serve consistency that's known for giving folks serious addictions....


Unfried Ice Cream

It's cool, creamy, crunchy, and sweet with a touch of spice...
and perfect for any celebration, including birthdays...


Ube Swirl Ice Cream

Not only is it colorful, it's a little unique and exotic with an interesting ingredient...


Mint Chocolate Chip Ice Cream Sandwiches

When's the last time you enjoyed an ice cream sandwich?!...


Cherry Tarragon Sorbet

Sweet, yet tart and with a slight hint of tarragon. 


Strawberry Nutella Swirl Ice Cream

Strawberries are one of my favorite fruits of all time and I especially enjoy dipping them in a little Nutella, a chocolate hazelnut spread. I had both of these ingredients on hand and that's when it dawned on me that I could try combining them into an ice cream! 


Fresh Georgia Peach Ice Cream

A creamy ice cream base sweetened by natural peach juices is studded with fresh chopped peaches and froze to perfection...


White Chocolate Raspberry Ice Cream

This combines white chocolate morsels and a fresh raspberry puree. It's a great flavor profile with a bit of texture and it's easy to make! 


Italian Chocolate Nutella Ice Cream Cake (Zuccotto)

This version of the Italian ice cream cake layers chocolate cake, vanilla bean ice cream and nutella whipped cream into a frozen bombe, for a gorgeous presentation of a delicious dessert!...


Maple Gingersnap Ice Cream

Maple ice cream is studded with chunks of gingersnap cookies, making this a good ice cream on it's own or with a slice a of pie ( I vote pie!)...

Wednesday, July 13, 2016

Outdoor Entertaining

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It's officially summer and we're taking advantage by doing our fair share of summer entertaining this year! We often have monthly themed dinner parties with our friends and the summer months are especially fun. Incorporating some easy items with the help of Krusteaz is a great time saver so I can focus on creating those special moments with friends and family at our gatherings. Want to learn some ways to entertain guests in a fun, easy and stress free way? Read my full Outdoor Entertaining post over at Krusteaz for some tips and tricks I use this season!


Monday, July 11, 2016

Kalbi {Grilled Korean Ribs}

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We love the summer season, mainly for the prime opportunity to grill! There's something about grilling foods that really gives a rustic flavor. Cooking with fire doesn't get any more rustic than grilling, right?! One of the things we've grilled recently are Korean Kalbi, which are grilled short ribs that have been flanked (or cut across the bone so that each slice has a few pieces of bone - something your butcher can do for you.) The marinade is simple with a combination of soy sauce, brown sugar, minced garlic, green onions, toasted sesame oil.... and the secret ingredient - Pear Nectar!


The pear nectar helps tenderize the beef and adds a nice sweetness! I recommend marinating the meat overnight for maximum flavor... so plan ahead and give it the time it needs. If you don't have a grill, you can also bake the ribs on a baking sheet, in a 350 degree oven for 30-35 mins too.

Kalbi {Grilled Korean Ribs}
recipe from Korean friend, Lily Kim

Marinade:
1 cup soy sauce
1/2 cup brown sugar
1 (12oz) can Goya Pear Nectar
3 garlic cloves, minced
4 green onions, chopped
1-2 tablespoons toasted sesame oil

3 pounds short ribs, flanken cut 1-2 inch thick

In a large bowl or stock pot, combine all the marinade ingredients and stir until sugar has completed dissolved.

Add the short ribs and toss to coat. Cover with plastic wrap/lid, and refrigerate overnight.

Preheat outdoor grill on medium high heat.

Remove ribs from marinade and place onto hot grill, cooking until meat is medium rare - about 5-7 minutes per side. Discard marinade.

Thursday, July 7, 2016

Taste of Minneapolis!

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Welcome to July! It's been awhile since I posted and that's because I took a much needed break during the past Independence Day holiday weekend. I hope your celebrations were a delicious one and a memorable time as well. Since I took some time off the blog, I definitely kept busy on the culinary front. My husband and I went on a little getaway up north to Minneapolis, MN. I've never been to the Twin Cities, so Patrick played the tour guide for part of the trip and I incorporated some food stops along the way. So if you've ever been curious about what Minneapolis has to offer within their culinary scene, here's some tasty stops to check out!...


Our first stop after a 5 1/2 hour drive was lunch! One of the first food stops on my list was to Matt's Bar for the area's best 'Juicy Lucy' burger. This is a burger where cheese is stuffed inside a patty and when eaten, that hot, molten cheese just makes you wanting more. My sources say that Matt's Bar is THE place for the no frills, simply done version of the Juicy Lucy. Whether they are actually the first place to create this amazing burger has yet to be proven... but regardless, this had to be the best introduction to Minneapolis food! We happened to get there right at the perfect time when a table was cleared as we walked in with no line. Shortly after being seated, our server took our order and let us know that Juicy Lucy burgers would be roughly a 35-40 minute wait... and before long, a line of hungry customers were waiting out the door. So plan accordingly and trust me, these burgers are worth the wait!

Matt's Bar
3500 Cedar Ave, Minneapolis, MN 55407Tip - Cash only, with ATM available


After such a satisfying lunch, we still had some  time to kill before checking into our hotel. Not too far from Matt's Bar was a recommended ice cream parlor known for their unique flavors. It was along the way to our hotel so we made a stop to satisfy our sweet tooth! The place? Milkjam Creamery. The flavors were nothing like I've seen before and some of the ingredient combinations were so random, they worked together so well. (Example - curry peanut butter banana?!) Since I'm on vacation, I decided to go out and try something crazy. That's when my eyes fell on the 'Jam Bun' on their menu board. This is their version of an ice cream sandwich... only better. I opted for the Saigon Nights flavor (Vietnamese coffee ice cream with a touch of Hennessy), sandwiched inside a warm glazed yeast donut from Glam Doll Donuts. Talk about a whole new meaning for coffee & donuts! Blown.Away.Good.

Milkjam Creamery
2743 Lyndale Ave S, Minneapolis, MN 55408

2605 Nicollet Ave, Minneapolis MN 55408


We were able to check in early at the hotel, even after our ice cream stop, so we had plenty of time to stretch our legs from the long drive. For dinner, we had reservations at Butcher & The Boar. We were warned that the portions were huge here so our strategy was to order an appetizer as our main entree, along with a salad and two sides - all to share. It was clear the appetizer to try was their Sausage Sampler, which included a wild boar hot link, Texas beef link and a Berkshire Pork & Cheddar link which came with some coleslaw and pickled vegetables. Along with the sausage, we also a wedge salad, German potato salad and some fried green tomatoes. The portions were certainly huge that we didn't even finish it all! However, we both loved everything, with our favorite being the Berkshire Pork & Cheddar link.

1121 Hennepin Ave, Minneapolis, MN 55403


The next day, I got up early to check out the Minneapolis Farmers Market. I wish I took pictures of the market, but I was happily enjoying my surroundings to bother with my phone. While there, I picked up some edible treats specific to Minnesota including Bare Honey (Vanilla & Cinnamon Cream); ManCave Craft Meats (Buffalo Chicken with Blue Cheese bratwurst & Bacon Beer Cheddar pork bratwurst); and native Ojibwe wild rice.

312 East Lyndale Ave, Minneapolis MN
Open daily 6am - 1pm


After returning back to the hotel from my farmer's market jaunt, we had reservations for brunch at Haute Dish. We originally wanted to try this place for dinner, but given the holiday hours, it wasn't feasible with our schedule. So, we took advantage of visiting during brunch to see what they had to offer. Here, we started it off with a pineapple mimosa (for me!), and a caramel pecan roll. My husband ordered the HD Classic (two eggs, country potatoes, toast, jam and bacon). I ordered their chicken & waffle. Again, the portions were huge. We shared the caramel pecan roll and honestly, I was pretty full after splitting it. Patrick's order of toast was more like a 1/4 loaf of bread! My chicken and waffle came with 3 large pieces of chicken - which I was able to eat 1 small piece - and a large waffle of which I ate a quarter of. We weren't prepared for the large portions but enjoyed the meal nonetheless.

119 N Washington Ave, Minneapolis, MN 55401

After brunch, we hopped on the tram to check out the Mall of America. It wasn't as big as I thought but it certainly is a place I'd love to take Joel sometime. The Nickolodeon Universe amusement park and aquarium are places he'd enjoy. We also learned that Waterpark of America is close by too, making it a family destination with lots of activities for everyone!



After getting several thousand steps racked up on our Fitbit, it was time to head back to the hotel and decompress before dinner. We had such a big brunch that we merely snacked for lunch at the mall and we were looking forward to dinner. Reservations at Bar La Grassa were waiting for us and we enjoyed it more than we thought! To kick off dinner, I got the white sangria which was perfectly refreshing. We each had our own appetizer - I had the soft egg & lobster bruschetta (amazing!) and Patrick had scallops (hands down, his favorite dish of the weekend). For our main dish, we each opted for the small portion of pasta - I had the spaghetti carbonara and Patrick had the bucatini bolognese. The pastas were delicious, however next time, I'm planning on getting the bucatini bolognese. The carbonara I ordered was delicious, just a bit too rich for me. And since we got the smaller portions of pasta, we had room for dessert! I had the 4 scoops of local Izzy ice cream (milk chocolate, salted caramel, vanilla bean and Irish moxie) while Patrick had the dark chocolate pot de creme.

800 N Washington Ave, Minneapolis, MN 55401

The third day of our trip fell on July 4th. We weren't sure what restaurants would be open and we were thrilled that Hell's Kitchen, a popular place in Minneapolis, was open for business. We arrived for breakfast with a reservation in place and at 10am, the place was filling up fast. Patrick was curious to try their cornmeal waffle, which he enjoyed. The restaurant is known for the 'Sausage Bread' which has bits of sausage, currants and walnuts baked in. I opted to try an appetizer portion, but after 1 slice slathered with their housemade peanut butter, I just couldn't do another bite. I really wanted to like it... but it just didn't appeal to me. Although, their peanut butter and blackberry ginger jam were delicious! For my breakfast, I ordered the Bison Benedict, which included a few slices of medium rare bison on a single English muffin half. This was topped with a tangerine jalapeno Hollandaise sauce and served with hashbrowns. I also ordered a side of bison sausage patty. Again, this was mediocre for me. I don't know what it was - I wanted to like this place because of all the hype. I guess it just wasn't living up to the hype surrounding it for me. BUT, despite the meal, I did purchase some items to take home. I bought their gift pack of housemade peanut butter - banana, creamy and crunchy. I also bought their Blackberry Ginger Jam and Mahnomen Wild Rice Porridge kit. I'm looking forward to enjoying these here at home!

80 S 9th St, Minneapolis, MN 55402


After breakfast, we decided to check out Minnehaha Park. It's a short tram ride from downtown and once there, you'd be surprise how this beautiful park and waterfall is tucked in an urban city! We enjoyed hiking around the park and the soothing sounds of the falls. It was perfect for a July 4th day...


We worked up an appetite by late lunch and given the line at our lunch spot, the timing was perfect. At Minnehaha Park, there is a great restaurant called Sea Salt Eatery. Specializing in seafood, this place does it well and quickly too! The long lines do move fairly quickly and it helps that there is a separate line for drinks. We picked up a couple glasses of their tap cider which had a lemony finish. After enjoying the views and people watching with our ciders in hand, I fell in line to order lunch. We had crab salad served on top of a halved avocado with fresh tortilla chips. Patrick enjoyed his Shrimp Po Boy and I had their Crawfish Roll (similar to a classic lobster roll, only with crawfish). Everything was amazing and it certainly made up for my breakfast.


By this time, we have already pushed our limit eating out. Both of us couldn't eat out for another full meal... even on July 4th. So instead, we made our own little charcuterie plate with some cheeses, crackers, fresh fruit and sausage we picked up from the mall the other day, the farmers market and some snacks we packed for our long drive. That dinner was perfect! Even for the 4th of July in our hotel room lol. We did muster up some energy to get out of our room for a little bit and we made our way downstairs to the restaurant inside the hotel - Firelake, inside Radisson Blu. There, we ordered light and easy with a bowl of wild rice soup and dessert. Patrick had their ice cream sandwiches (vanilla ice cream sandwiched in between 2 oatmeal raisin cookies and served with caramel dipping sauce) and I had the strawberry rhubarb tart a la mode. Service was slow, despite it being an empty restaurant, but our server did comp our desserts since she took longer than usual to take our order. Everything we ordered was ok... nothing spectacular or memorable. It was definitely convenient though since we didn't have to go far from our hotel room!

31 S 7th St, Minneapolis, MN 55402


Our late day in Minneapolis came quickly and so we headed out early for our long drive home. Rather than eating another meal in Minneapolis, we decided to venture out and find a place along the way. We came across Norske Nook just about 2 hours from Minneapolis. Tucked away off the expressway in Osseo, WI, is this Scandanavian gem. We ordered breakfast - Hashbrown Supreme for Patrick which included hashbrowns, pepper, diced sausage, onion, cheddar with 2 eggs, baking powder biscuit & a side of country gravy and a simple ham & spinach omelette for me with hashbrowns, whole wheat toast and a side of Hollandaise sauce. The breakfast definitely hit the spot since we had such a light dinner the night before. But the best part of our meal was pie. Oh yes, pie for dessert! They are apparently known for their pie and I took advantage by taking 4 different slices to go - strawberry cream cheese, banana cream, Dutch apple and 'Death by Chocolate; pies.We enjoyed three of the slices at home and I dug my fork into the strawberry cream cheese while Patrick drove. Wow - the pie was amazing. The looked amazing in the pie case and they taste even better than they look! I'm glad I picked up their pie cookbook because I'm inspired to make some pies very soon lol.

Norske Nook (Original location)
13804 7th St, Osseo, WI 54758 

So there you have it! That was our little Taste of Minneapolis and we're already looking forward to coming back and making it a family getaway soon! If you have tried any of these places, feel free to share your thoughts.... and if you plan on going to Minneapolis soon, hopefully this post helps you with options for meals!

Wednesday, June 29, 2016

Antipasto Skewers

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Happy Hump Day! I don't know about you, but I'm anxious for the upcoming holiday weekend to get here. We're looking forward to enjoying the long weekend together and indulging in some summer fare. And with any holiday weekend, there's always some gathering happening somewhere. If you're either hosting or attending an Independence Day event, these Antipasto Skewers would be a nice addition to the table! Colorful, light and easy to make, you can make them quickly and not even bother with turning the oven or stovetop. These are even a great appetizer your little ones can help make. Layers of tomato, fresh mozzarella, basil leaves, salumi and cheese tortellini are skewered and enjoyed on a stick... because everything tastes better on a stick, right?!


Why is it that skewers are all the rage in the summer months? It really should continue all throughout the year simply because it makes it so much easier to prepare and eat! I especially like this appetizer because I can cover all my fave food groups on a stick - dairy, vegetable/fruit, pasta, meat. Even better is that there are no dishes or utensils to wash!

There really isn't a complex recipe to share - it's just a matter of taking what you like and skewering it on. Feel free to use whatever you prefer too! Some other ideas include marinated artichokes, olives, sun dried tomatoes, chunks of italian sausage, chunks of parmesan or asiago cheeses, etc. Anything is fair game and you can customize it as you wish. I like finishing off the skewers with a drizzle of balsamic glaze (balsamic vinegar works well as a substitute) and extra virgin olive oil. You could even do a sprinkling of italian seasoning for a bit more flavor. Regardless, they're fun to make and eat no matter what you skewer on...

Antipasto Skewers

  1. 1 lb fresh cheese tortellini
  2. 1-2 medium roma tomatoes, thickly sliced and quartered
  3. 8 oz fresh mozzarella ball, thickly sliced and quartered
  4. 1/4 pound sopressata, salumi, or mortadella thinly sliced 
  5. 1/4 cup fresh basil leaves
  6. wooden skewers

  7. balsamic glaze, for drizzling
  8. extra virgin olive oil, for drizzling


  9. Cook the tortellini according to package directions; drain and set aside.

  10. Set up all the ingredients as an assembly line, taking account the color and shapes of each.

  11. Skewer the ingredients to your desired order.

  12. Place finished skewers on a serving platter. Drizzle with balsamic glaze and olive oil before serving.
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