how can i make Caprese Sandwich

My sisters have caught the cooking bug too and my younger sister Grace has asked to guest blog. Here's her delicious take on an Italian dish: caprese sandwiches. Sisters, sandwiches, laughs...what more could you ask for? ;)

With this week's obnoxiously hot weather, nothing rings in the summer like a caprese sandwich! It pretty much is the perfect meal to make for a vegetarian who lacks motivation, intelligence and patience to make anything that requires more than a few simple steps.  ;)  And it's not expensive to make!

1 small baguette

basil pesto

mozzarella cheese, sliced

1 fresh plum tomato (if possible, use organic), sliced

So are you ready for these simple steps with a super easy clean-up?

First, spread the pesto on the bread (the amount to your taste, I use about 2 tbsp on each side...I could inhale it).

Then place the mozzarella slices and the tomatoes inside the bread.

And you're done!

Okay, so while I must confess, this may not be an authentic Italian recipe (per my Italian brother), but I'm okay with this fact. It may be an American version of an Italian dish, but it's still the best sandwich out there! :)

Sweet and Tangy Strawberries

It's hard to feel inspired to cook when even the simplest task like boiling a pot of water for pasta on a summer day can leave you sweaty.  Luckily, this is when my love of fruit, salad, smoothies, and ice cream kick in.

Random fact: When I was younger, I never ate any red fruit. Green grapes? Sure! Red grapes? No thank you. Yes, I did eat red apples, but things like strawberries, watermelons, cherries? Blech. Luckily, I have gotten over this and now consider strawberries one of my favorite fruits. I usually like to eat them plain, but every now and again it's nice to try something different.

This strawberry dish is quick and effortless to make and it definitely hits the spot on a hot summer day. Each bite is sweet and tangy - a refreshing combination that's sure to please your sweet tooth.

1 lb of fresh strawberries
2-4 tbsp sugar (depending on your taste)
2 tbsp of freshly squeezed lemon juice


Thoroughly wash the strawberries and cut into quarters. Mix the strawberries, sugar, and lemon juice in a bowl.

Let it sit in a fridge for about an hour so the juices really mix.  Enjoy!!

Homemade croissants with nutella

Despite the summer heat wave we've had for the past couple of weeks, I had a craving for some home-baked goods...and the frozen puff pastry dough was eyeing me everytime I opened the freezer. I decided to make some nutella-filled croissants.

Yes.

I made croissants in ninety plus degree weather in our air-conditioner free kitchen.  Let me tell you, it was not a pretty picture...

However, they are simple to make and taste so good. I will have to make them again...but I learned my lesson and I will make them when the weather gets cooler. :)

Flour (for working surface)
1 sheet of frozen puff pastry, thawed
1 egg
Filling like nutella or apricot jam


Preheat the oven to 400 degrees Fahrenheit.

Cover your working surface with a generous coating of flour. With a floured rolling pin, roll out the puff pastry dough to an even, thin layer. Using a knife or a pizza cutter, cut the dough in triangle-like shapes.

Take about one teaspoon of your filling (I used nutella) and spread evenly on the wide side of the triangle. Then, roll up the dough towards the tip of the triangle. Repeat with each triangular piece of dough.

Place on a parchment-lined baking tray.

Crack your egg into a small bowl and mix well. Using a pastry brush, lightly cover the top of each croissant.

Bake for approximately half an hour.  Enjoy!!

Guest Blog :: Caprese Sandwich

My sisters have caught the cooking bug too and my younger sister Grace has asked to guest blog. Here's her delicious take on an Italian dish: caprese sandwiches. Sisters, sandwiches, laughs...what more could you ask for? ;)

With this week's obnoxiously hot weather, nothing rings in the summer like a caprese sandwich! It pretty much is the perfect meal to make for a vegetarian who lacks motivation, intelligence and patience to make anything that requires more than a few simple steps.  ;)  And it's not expensive to make!

1 small baguette

basil pesto

mozzarella cheese, sliced

1 fresh plum tomato (if possible, use organic), sliced

So are you ready for these simple steps with a super easy clean-up?

First, spread the pesto on the bread (the amount to your taste, I use about 2 tbsp on each side...I could inhale it).

Then place the mozzarella slices and the tomatoes inside the bread.

And you're done!

Okay, so while I must confess, this may not be an authentic Italian recipe (per my Italian brother), but I'm okay with this fact. It may be an American version of an Italian dish, but it's still the best sandwich out there! :)

Fusilli with Brie and Cherry Tomatoes

The basics of this pasta is so versatile that you can really alter it to your tastebuds, which I love. You can practically create a different dish everytime by switching up the ingredients. Who wants to eat the same thing everyday, right? 

What I love about this dish is that it's tasty, healthy, and requires only what you have in the fridge. It's a great way to finish things up. :)

(Serves 2-3 people)

8 oz of fusilli pasta (roughly half a box and any type of short pasta works)

1/2 c of red cherry tomatoes, halved

4 oz of brie, diced

1/4 c fresh basil, diced

2 tbsp olive oil

1/2 clove of garlic, diced

Bring a pot of salted water to boil and cook pasta according to package directions. Drain and set aside.

In a pot, heat up garlic and olive oil for a minute or two until garlic is golden. 

Turn off heat. Add pasta, tomatoes, brie, and basil and mix well. Add more olive oil if necessary.

Salt and pepper to taste.