Easter Dinner: Strawberry Shortcake with Homemade Whip Cream

So thankful to my sister Maria for sharing her beautiful food (beautiful can totally apply to the word food in this case..) recipes with us and also sharing the cuteness of my adorable goddaughter here..;)

This recipe is one that beats all! View Easter Dinner Part 1 Here and Part 2 Here..

This is my all time favorite dessert and it wouldn't be Easter without strawberries making an appearance. This is another great Kraft spinoff, but with my own homemade whipped cream.

Homemade whipped cream is super easy and it will be hard to go back to the store bought stuff again!

Ingredients:
1 1/4 cups milk, divided
1/4 cup Sour cream
3 Tbs. Sugar
2 1/4 cups all purpose baking mix
1 pkg. (3.4oz) Vanilla Instant Pudding
8 oz Whipped Cream (recipe as follows)
4 cups Sliced fresh strawberries
1/4 cup sugar

Whipped Cream
1 Cup Heavy Whipping Cream
2 Tbs. Powdered Sugar
1/2 tsp. Vanilla
Beat all ingredients in a chilled small bowl until stiff.

Preheat Oven to 425 degrees.

Beat 1/2 cup of milk, sour cream, and sugar together until well blended. Stir in baking mix JUST until moistened. You don't want to overstir as it will be too tough.  Spray 9 inch round baking pan with cooking spray. With a spatula, spread mixture into the pan. Bake about 12-15 minutes or until goldne brown. Cool 10 mintues and then cool on a wire rack completely.

Meanwhile...
Beat pudding mix and 1/2 cup of milk with wisk for 2 minutes. Stir in 4 oz of whipped cream. Set aside. Toss strawberries with sugar in a separate bowl.

Cut cake horizontally. I use a really sharp long bread knife to get a good clean cut. Place half the stawberries on bottom of cake and top with pudding mixure. Layer the other cake half on top, like a big sandwhich. With a spoon or spatula, spread remaining whipped cream over top of cake and add strawberries for final touch.

This dessert is best when served immediately or keep chilled if making ahead. I usually do everything but the final assembly when making ahead, as the strawberries tend to drizzle and absorb into cake.

It is truly delish!

This is an easy given for the Little Kids...Easter Jello Shapes!

You can find an Easter Jello Mold for fun shapes (found mine at Target). Our mom would make these Jello Easter Egg's each year so of course now I am making them for my own kids. Christiana loved picking out different kinds of colored jello and she helped to make a different color each day.

My Food Philosophy: Because the effort to make good food is a gift to those around me, it's happy memories, togetherness, the living part of life.

Easter Dinner Series: Spring Salad + Twice Baked Potatos

Post by my talented sister Maria, see the rest of her posts here.

Well...it's hard to narrow down which sides to share! Our Easter dinner spread usually includes deviled eggs, rolls, cheeses, dips, etc. There is always a salad dish and potato dish to accompany the meal and these two pair well with the Spice Rubbed Pork Tenderloin.

Spring Salad
A little more fancy than a normal every day sald this recipe includes:

1 Bag of Spinach, rinsed and dried
1 handful of Dried Cranberries (or more to taste)
2-3 Tbs. Toasted Slivered Almonds
1 Orange cut into sections
4 slices Cook Crumbled Bacon
Cheese of Choice (Motzerella, or Crumbled Feta)
Balsamic Vinegarette Dressing

Twice Baked Potatoes
These will be gone in minutes!

4 Large Baking Potatoes
 1/4 to 1/2 cup of Milk (I usually use whole)
1/4 tsp. Salt
1/4 cup of Butter
3 Slices of Bacon, cooked and crumbled
1 Cup of Sharp Cheddar Cheese, plus more for garnish
1 Tbs. Green Onions

Preheat Oven to 375.
Wash Potatoes, puncture each potatoe with fork a few times to release steam.

Bake potatoes at 375 degrees for about 1 hour or when tender when poked through with a fork.  Carefully slice potatoes in half lengthwise and let cool. Turn oven up to 400 degrees.

When cool enough, spoon out center and place in a large bowl. Leave a little potatoe around the rim so that the skins don't sink and fall inwarrd.

Add softened butter, milk, and salt. Beat with electric mixer until whipped and potatoes are creamy and smooth. I love my Kitchen Aid mixure for this! Stir in green onions, cheese, and bacon.  With a large spoon, fill potatoe skins really full.

Place potatoes on a shallow baking tray and sprinkle with remaining cheese. Place in oven and heat for another 15-20 mintues until heated through and cheese has melted.

Stay tuned for Part three of this Easter Dinner Spread - Dessert!

My Food Philosophy: Because the effort to make good food is a gift to those around me, it's happy memories, togetherness, the living part of life.

P.S. Mosie Posies giveaway winner announced in the rafflecopter widget here!

Dinner Series: Chicago Style Italian Beef

It is so good you will be thinking about it the next day.....5 ingredients, easy to make, and its cheaper than flying to Chicago. :)

Be prepared, this Italian Beef will KNOCK YOUR SOCKS OFF. I made it over the weekend for a dinner party and it was a huge hit.

The taste is memorable...

Here is what you will need:
2lb. Beef Roast (I used Rump Roast but you can use Arm or Chuck Roast too)
2 packets of Italian Seasoning
2 beef boullion cubes (1 per pound of meat)
1 cup water (or a 1/2 cup per pound of meat)
1 small jar banana peppers (undrained)
Half Green and Red Pepper chopped (optional)

Throw the roast into your crockpot. Wix the Italian Seasonings into the water and pour over roast. Toss in banana peppers and green and red peppers if using. Turn on High for the first hour and then low for 4 hours. The meat will be extremely tender and juicy.

Watch as strangers and friends start flocking to your kitchen wanting to know what smells so amazing.

On a cutting board or platter, thinly slice meat and pour some of juice over.
Place on chibata or french bread for sandwiches or just serve alone.
Serves 12 (Dinner party size)
Half the recipe for a family!

It is a dinner that will bring many to your table so....Eat SLOW, take your time so as to SAVOUR every bite, and ENJOY the dinner that brings you together. :)

My Food Philosophy: Because the effort to make good food is a gift to those around me, it's happy memories, togetherness, the living part of life.

**Maria is my sister and long time best friend. Check out the rest of her posts here.

Fresh Start: Go Go Gronola with New Contributor!

As you all know, I think so highly of my sisters. Each have impacted me in a different way, and each of them have been given their own set of beautiful talents. When I thought about wanting to include some new topics on IHOD, I knew the next best thing to Martha Stewart was my sister Maria. She has this ability to bring life to a meal and every family gathering. My philosophy in the kitchen is usually "Just give me a recipe and I will make it." I don't have any creative juices left by the time I need to make dinner. I am sure for many of you it is the same! Maria will be offering some new ideas that will hopefully encourage you to not only try something new, but share it with loved ones. So thankful she will now be a part of the IHOD team!  (side note-how amazing is her hair?) Now I will let her take over from here...

Anna, my childhood sister-soulmate, prodded me into sharing my passion for cooking and good recipes on her blog.  Well, it didn't take much before I was thoroughly on board!

Since I can remember, I've always had a  passion for cooking. Good food is important to me. A good meal can be a catalyst in bringing people together and creating happy memories. So much of life's greatest moments are centered around a good meal: birthdays, holidays, weddings, and family dinners!

So I share My Food Philosophy: Because the effort to make good food is a gift to those around me, it's happy memories, togetherness, the living part of life.

January always fills me with great anticipation because it's a fresh new start to a new year. So with all those resolutions to exercise more, comes my resolve to feel healthy and eat well.
It's a perfect month to share my favorite healthy breakfast recipe: Go-Go Gronola! Loaded with flaxseed and coconut oil and tweeked to be the BEST homemade batch of gronala you will ever make :)

Dry Ingredients:
9 C. of Old Fashioned Oats
1 1/2 C. Ground Flaxseed (Engery Booster!)
1 C. Sliced Almonds
1/2 C. Unsalted Sunflower Seeds
2 C. Sweetened Coconut (or unsweetened if you prefer)
2 pkgs of Dried Cranberries (you could also use raisins, but I'm not a big fan)

Wet Ingredients - Warm in a Pot
3/4 C. Honey
3/4 C. Canola Oil (I substitute with Coconut Oil if I have on hand)
1 tsp. vanilla
2 tsp. Cinnamon
1/2 tsp. Salt
 
Preheat Oven to 325 degrees. Combine all dry ingredients, EXCEPT cranberries, in large bowl. Pour warmed wet ingredients over granola. Stir until well combined. Divide granola onto two large baking  and bake in the oven for 20 minutes, stirring after 10 minutes.
Let cool, stir in dried cranberries.

Makes a good large batch that lasts for weeks. I love it in the morning with vanilla yogurt.
Store in large sealed container and enjoy!

Here's to your health and happiness in 2013!  

1 Minute Frozen Yogurt: Strawberry-Blueberry

We have been playing around with our Yonanas gift I mentioned in yesterday's post, and this is one of my favorite combinations so far. Very simple, and takes all of 60 seconds to make, so I can't use that excuse of not having time to make a healthy breakfast anymore...darn it.

This would be simple to blend in a blender as well! 

My children think its ice cream so we fool them with this surprise treat on occasion.

Green smoothies in the blender are also ideal for serving up multiple vegetable servings for breakfast with a sweet disguise. 

*Tip: Let your frozen fruit sit out until it perspires-makes for easier blending! Also, freeze your fresh fruit when its over ripe. Its perfect for frozen yogurt:)

Will share more of these soon, and can't wait to introduce you to my new food columnist!

IHOD Holiday Gift Guide 2012

Its finally here:) This year, I decided to tackle the IHOD Gift Guide despite my common sense telling me to let it go and save the time. I knew the hours it would require, but to me, this is a way of giving back to the handmade community I was once a part of, supporting small business America, and giving my readers a big fat Christmas Gift. I couldn't let it go. I have to say, I am so happy I plugged through. I have a feeling you are going to love this one!

I really hope this proves to be a helpful guide to you this Holiday Season in making your hours of waiting in line shorter and your time with your loved ones a little more special. The guide is jam packed with affordable gift options and exclusive discount codes. You will also discover many handmade gift and recipe ideas from brilliant bloggers to add a personal touch to your gifts this season.

Special thanks to these pretty amazing ladies who made this all possible:
Andrea Dozier- Andrea Dozier Photography
Kiersten Frase- Oh My Veggies
Jenny Batt - Hank and Hunt
Amanda Marshall -  Marshall's Abroad
Natalie Pirvey - Creme de la Craft
Leah Bergman - Freutcake
Morgan & Carrie - Ampersand Design Studio

Full list of discounts you will find throughout the guide:
Minted - 10% off any holiday purchases. Obtain code here.
Rifle Paper Co.- 10% off the featured section with code IHOD10.
Eloise Renouf Prints - 15% off entire site with code IHOD15
Judy Kaufmann - 15% off the I love my city print with code CITY15
Paper Fashion - Free shipping on all orders with code PAPERHOLIDAY
LeMode Accessories - Free Shipping on all orders over $40 with code IHOD
Skoope Home - 10% off sitewide with code IHODGG10
BLANQI - But a long fit Black Bodystyler, get a second bodystyler free
Mochi Things - 15% off entire order with code IHOD15
Loren Hope - 15% off Red Stud Earrings with code IHOD15
Jerseys Freshest - 10% off Mitten Card with code IHOD12
Waiting on Martha - 15% off Initial Necklace with code IHOD15
Gaby Burger - 15% off Tessa Necklace with code IHOD15 until Nov. 19th
Jen Ramos - 20% off with code LOVEHOLIDAY until Dec. 2nd
Velina Bracelets - 15% off Cicely Bracelet. Email erica@velinabracelets.com for code
The White Ribbon - 10$ off Gold Ballet Flats with code IHODGOLD
Design Darling - 15% off Gold Foil Notebook or Gold Lacquer Tray with code IHOD15
The Silver Acorn - 25% off your purchase with cold Silver25 until Dec. 25th
A Sensible Habit - 15% off canning stamp with code IHOD15 until Jan. 31st
Printing Grounds - 15% off Tea Towel Set with code IHOD15
Twig Creative - 20% off wooden cameras with code IHOD20
Hilary Frazier - Free shipping on Pink or Blue Felt Booties with code HFFREESHIP
Bla Bla Kids - 10% off site with code IHOD10 until Dec. 19th
Freja Toys - 10% off site with code EXTRA10 (check out Christmas sale) until Dec. 30th
Natty Bratty - 10% off Felt Bows with code IHOD10
Oompa Toys - 12% off for new customers with code 124IHOD until Dec. 31st
A Summer Afternoon - 10% off Wooden Tool Bench with code IHOD10
Soap for your Soul - 10% off Shave Brush or Shave Soap with code IHOD10
Hella Slingshots -15% off with code HELLASLINGSHOTS
Ruby Rockwell - 15% off entire site with code RRW0106
Roxy Marj - 15% off Spotted Envelopes with code IHOD15
Chi Chi Dee - 15% off Turban Headband with code IHOD15 until Dec. 12th
Banana Splits Boutique - 10% off sitewide with code IHOD10
Fort and Field - 20% off sitewide with code IHOD20
Olive Manna - 20% off sitewide with code IHOD until Dec. 31st
Besotted Brand - 30% off Initial Wax Seal Stamp with code IHOD30

I hope you enjoy, and please by all means, share the gift guide with loved ones and friends. It would be so much appreciated! Let the Holiday Season begin:)
Love, Anna

Urban Legend and Pumpkin Chocolate Chip Cookie Recipes

Just dropping in to pass along a few easy cookie recipes that we have been baking around here. Like I mentioned previously, I get a little over zealous in the kitchen during October;) 

Urban Legend Chocolate Chip Cookies (recipe here).

These are easy to stack and gift to friends too:) We had to get them out of the house before we ate them all.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vanilla
2 cups semisweet chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, baking soda, ground cinnamon, and salt.

2. Add flour mixture slowly to pumpkin mixture and mix as you go.

3. Stir in the vanilla, followed by the chocolate chips.

4. Spoon onto greased cookie sheet and bake at 350°F for approximately 12 minutes or until firm.

These are a tradition for me. They bake as puffy as whoopie pies and are just the right hint of pumpkin that you crave. Its a little too easy to down a few...or ten in a row. Make with caution.

I hope you all got some of this beautiful weather in your neck of the woods:)

Love, Anna

Welcome October : Brown Bag Apple Pie Recipe

To officially welcome my favorite month of the year, Gabe and I started a tradition with our little family. Apple Picking in the north GA mountains, stock a bag as full as we can get it, and make a Brown Bag Apple Pie with the loot...

Gabe grew up in the Milwaukee area, miles from where The Elegant Farmer and Brown Bag Apple Pie recipe originated. Before they got big and famous he would visit their farm every fall. 

They actually sell the well known pies on their site, and let me tell you....

its the best apple pie you will ever have. Even the Wall Street Journal says so;)

No pie can really quite meet the standard of The Elegant Farmer, 

but people have tried. We adapted this recipe: 

• Crust:
• 2 cups all-purpose flour
• 1/4 cup sugar
• Pinch salt
• 1 cup cold unsalted butter (2 sticks), cut into pieces
• 1/3 cup ice water
• (or you can cheat and buy frozen crusts like we do sometimes, but it won't be the same.)

Filling:

5 large Granny Smith apples, peeled, cored, and thickly sliced 

• (we used our apple farm apples-7medium - as long as you the pile high since they shrink down)
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• 
  
• Supplies: 9-inch aluminum pie pan, 1 medium-sized brown paper bag

Make the Crust: In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Preheat the oven to 375 degrees F.

Make the Filling: In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the edges of the dough with water. Cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. Press with fork around or pinch for decorative edge. We usually cut a few leaf shapes out of the top for venting.

Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool as long as you can stand waiting at least 30 minutes before serving.

The poor pie didn't even last long enough to be admired. It was gone in a few days. Hope you get the chance to try this over the holidays. You will never go back to any other pie...
Love, Anna

Blog Takeover: Healthy, Beautiful Food with Marshall's Abroad

I finally get to introduce you to one of my favorite food blogs! I mean, I don't have to even say anything because after you read this post, Amanda's blog will fast become your new daily visit!

--------------

Like Anna, I believe design & inspiration are everywhere around us, 

and that we all have the capability to be creative artists. 

Among other things, Anna inspires us with her creative DIYs and gorgeous fashion; for you, maybe it's the same, or maybe it's through music, painting, calligraphy, photography, writing, styling, interior design, or cooking that you bless others. There is potential for creativity & design in every facet of our everyday lives.  One of my passions is creativity in delicious, healthy, beautiful cooking. It is an art form and one that we all benefit from every single day! 

Sweet Rosemary Chicken Over Parmesan Orzo

 Pumpkin Ravioli with Brown Butter, Rosemary & Thyme

Lemon Nutella Cake

 Prosciutto, Pecorino & Arugula Pizza

Big Molassas Cookie Mango Sorbet with Peaches & Dragon Fruit

Farmers Market Pizza

Apple & Goat Cheese Crostini Drizzled in Warm Honey

(our home on the East China Sea!)

Roasted Caprese Capellini & Grilled Pear & Papaya Salad

My philosophy is to cook simple meals with the freshest, most natural ingredients, straight from the source whenever possible -- whether that be the garden, the fish market or butcher, or your own fruit trees.  With the vast variety of fresh foods, meals don't ever have to be boring; instead, it can be a beautiful gift to those you are cooking for. 

I still have so much to learn (which is why it's fun!) but here are some of our favorite recipes thought up and created in our tiny Okinawan kitchen... (:

Thank you so much for having me, Anna!

From My Kitchen: Birthday Surprises

{Hydrangeas courtesy of husband}

Birthdays around here are celebrated by getting to have all of your favorite foods for the day.

Gabe's birthday had to be postponed this year since it was the same day as my grandpa's funeral:(  So this weekend I got to baking. Wanted to share one of my favorite desserts with you. 

Chocolate Chip Cookie Cake:

1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1 stick butter, unsalted, softened
1 cup semisweet chocolate chips
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Icing (optional)

Directions

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed, about 1 minute.

Add the egg, blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain.

Add the chocolate chips and hand mix with spatula.

Scrape the batter into a greased and lined 9-inch round cake pan.

Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (insert knife at center to make sure the middle is done), approx. 20 minutes.

Cool for 10 minutes and then run a knife around the edge of the pan to release the cake.

Cool before turning the cake out of the pan and onto a large plate.

I used a cake deco kit to add icing drops on the top for that birthday cake look and feel. 

Slice and eat that bad boy!

Hope you enjoy!

(recipe adapted from this original recipe)

*Kind of ironic I am posting this on the first day of Lent, as Gabe and I are giving up sweets! Sigh...

From My Kitchen: Mediterranean Flatbread

I was at my local grocery story Publix, and they always have these friendly sweet southern ladies cooking up something good for you to sample. I was in there to get peanut butter and bread, and came out with a basketful of ingredients to make this dish. 

Its dangerous in there I tell you.

The moment I tasted this I knew I had to make it to share with my husband, and then with all of you, so here is my adapted version:) I will say, this is a recipe for risk takers;)

Ingredients:

1 red pepper

2/3 cup cilantro (coarsely chopped)

1 Ib. pork tenderloin 

1/2 cup diced red onions

1/4 cup canola oil

2 Tbls. paprika

1 1/2 tsp. ground cumin

1 Tbls. minced garlic

1 Tbls. Tomato paste

1 Tbls. water

2 naan flat breads (regular or garlic flavor)

1/2 tsp. salt (I always use sea salt for good flavor)

1/2 tsp. pepper

And wait for it....

6-8 oz. Key Lime Yogurt 

(I know, sounds completely absurd but I promise it ties everything together magicly. 

Now don't make the same mistake I did and get whipped yogurt. argh.)

Steps:

1. Place red peppers, cilantro, onions, oil, paprika, cumin, garlic, tomato paste, and water into food processor or blender, and blend until smooth.

2. Preheat large saute pan on medium-high with a few tbls. of oil. Cut your pork into small pieces. 

3. Place the pork in pan, season with salt and pepper, and saute until cooked through. 

4.  Reduce heat to low and add sauce; cook 1-2 minutes until warmed. 

5. While that meat and sauce is warming pre-heat another skillet to warm your naan bread.

6. Cut your flat bread into fours on plates. Tope with meat and sauce mixture.

7. Drizzle yogurt on top of the meat and garnish with cilantro (optional of course).

Its fun to bring in a mediterranean inspired meal and give your tastebuds something new to try. Hope you enjoy!

From My Kitchen: Lasagna Soup

A few years ago, some dear family friends had Gabe and I over for dinner, and Lasgna Soup was on the  menu. It immediately became a favorite, and I have made it faithfully ever since. It actually doesn't taste like lasagna, but it is mouthwateringly delicious. I usually cook this for friends who have just had a baby because it makes a good amount and is almost even better as leftovers. 

This dish is great for every age too...my son usually asks for "more please mama" when I make this:) I have since lost the printed recipe so this is an adapted version. I am more of a see and taste cook. I don't go by specific amounts so forgive me for the loose recipe...

I am basing the amounts off of a larger pot. I grew up with 10 brothers and sisters so I always cook for more:) You can minimize the amount of pasta, broth, and basil as needed.

Ingredients:

1 lb ground sausage

1-2 onions (based on preference)

1-2 Cloves minced garlic

6 cups chicken broth 

1 can (15 oz) tomato sauce

1 can (15 oz) Italian style tomatoes

4 Tbls. fresh basil

1/4-1/2 c. parmesan (fresh grated is a plus)

1 cup fresh mozzarella - grated or cubed

1/2 lb - 1 lb pasta 

2 c. fresh chopped spinach (optional) 

(I actually completely forgot to add this to this batch as you can see in the picture, but usually do because it is a great way to sneak in those vegetables to the little ones;)

(I used about a pound of Cavatappi. Malfalda is another great one. For some reason, pasta shapes can add so much life to the meal...)

Cooking steps:

Have everything chopped so its ready to add as needed.

-Brown the sausage on the bottom of a stew pot. 

-Add in Garlic and Onion and saute till onions are soft.

-Add in the fresh basil and salt and pepper if desired. (Depends on what meat you have.)

-Add the Chicken broth, tomatoes, and tomato sauce, and bring to a boil. (Medium heat should do.)

-Add in your pasta and watch closely. 

(Its key to not overcook the noodles. I take it off the burner right before thoroughly cooked as it continues to soak the soup a few minutes after. I learned this after a couple batches of giant over cooked noodles in my soup.)

-Add in parmesan and chopped spinach

-Serve in bowls and top with fresh mozarella and additional fresh basil if desired.

-Enjoy with a glass of wine and Italian Bread.

This is what I call comfort food. Its best in the cold winter months:)

I hope you enjoy! 

If you have any questions, let me know!