Let’s talk about the easiest and tastiest 10-minute appetizer ever, shall we? These Mini Muffin Tin Pizzas will blow your mind. Created with tortillas cut into rounds with a biscuit cutter (genius) and filled with whatever pizza toppings you have on hand, these babies turn out delicious.
Last minute dinner party? Give it a go! It’s truly the easiest process there is- and you can use whatever pizza toppings you have in the fridge (olives, peppers, mushrooms, fresh tomatoes, you name it).
Step 1: Preheat oven to 400 degrees. Using a biscuit cutter (or the bottom of a can!), cut rounds out of a tortilla. I usually get 3-4 per tortilla.
Step 2: Line a lightly greased muffin tin with tortilla rounds.
Step 3: Fill with toppings. I used a mix of a sundried tomato pesto, pasta sauce, fresh mozzarella, shredded mozzarella, shredded Parmesan and mini pepperoni. I made different mini pizzas with a variety of toppings, so no two were alike!
Step 4: Bake for 8-10 minutes until cheese is melted (I may or may not have left mine in a minute too long). Remove from oven. Top with fresh basil. Serve!
Mini Muffin Tin Pizzas
Makes as many as you want (I used about 5 tortillas for 24 pizzas)
- Flour tortillas (I get the larger size so I can get more rounds from them)
- Pizza or pasta sauce (pesto works too!)
- Cheese (fresh mozzarella, burrata, shredded mozzarella, shredded Parmesan)
- Mini Pepperonis and any other toppings of your choosing
- Fresh basil
- Preheat oven to 400 degrees. Lightly grease a muffin tin. Using a biscuit cutter or bottom of a can, cut rounds from tortilla.
- Line muffin tin with tortilla rounds. Fill with sauce, cheese and toppings.
- Bake for 8-10 minutes until cheese is melted. Remove from heat and top with fresh basil to serve.
This summer has been the summer of the tomato. I have about 12 plants that are constantly growing fresh tomatoes, so there is no excuse not to have tomatoes for every meal. The simplest way to enjoy fresh tomatoes is with a little olive oil (splurge on some really good stuff), and a pinch of salt and freshly ground pepper. Sometimes if I am getting crazy, I’ll add a dash of balsamic vinaigrette and a piece of toast. Other favorites are caprese salads and sandwiches (also made with homegrown basil). I’m a big fan of putting my caprese over baby greens for dinner to make it really feel like a meal and not an appetizer.
Other favorites this summer include turkey sloppy joes, a recipe I promise to post soon, and lots of meals with mushrooms. I guess mushrooms are normally a fall staple, but for some reason my summer palette has been craving them. I usually saute them in a little olive oil and salt and pepper and then put them over brown rice, toast or with some asparagus.
And let’s not forget summer roasted potatoes. Nothing goes better with some grilled chicken then some rosemary roasted potatoes. I buy baby potatoes, slice them in quarters or halves, sprinkle with olive oil, salt and pepper (see a theme here?!?), add some rosemary from our herb garden and roast for about 25-30 minutes at 375 (until fork tender).
PS all of these photos were taken with my iphone and posted on my Instagram. If you wish to follow me in real time, you can do so here: @kokolikes.
This is one of my favorite weeknight meals. It usually comes together with whatever veggies I have in my fridge and whatever meat I feel like. Shrimp is fun because it cooks quickly and can be defrosted in a pinch. I almost always have a bag of frozen shrimp in the freezer for this specific purpose.
For this recipe, I add my sauce in with my veggies and shrimp to really get a full and deep flavor. I’ve also tried just adding my sauce on top after I’ve cooked all my ingredients- this works too! The whole point of this dish is to be simple and one of those “whoops I don’t have anything for dinner” type of meals. Did I mention it is healthy? Always a plus.
15-Minute Shrimp Stir Fry
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 tablespoon olive oil
- Freshly ground pepper
- 2 teaspoons canola oil
- 10 ounces uncooked, peeled shrimp
- 1 tablespoon Asian seasoning (I used this Victoria’s Gourmet Toasted Sesame Ginger)
- 1/3 cup chopped carrots
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped yellow onion (about 1/2 an onion)
- 1/2 cup chopped broccoli, cut into small pieces
- 1 clove of garlic, minced
- 2 cups cooked brown rice
- 1 tablespoon chopped peanuts
- 1 tablespoon sliced green onions
- For sauce, in a small bowl, combine soy sauce, sesame oil, rice vinegar, and olive oil. Whisk until mixed together. Add salt and pepper to taste. Set aside.
- In a large pan over medium-high heat, heat 1 teaspoon canola oil. Once oil is glistening, add shrimp, a sprinkle of salt and pepper and half of Asian seasoning. Cook until opaque, about 3-5 minutes. Remove from heat and set aside.
- Return pan to medium-high and add rest of canola oil. Once oil is glistening, add carrots, bell pepper, and yellow onion. Cook for 5 minutes until veggies are cooked through (or just about to be). Add garlic and rest of Asian seasoning to pan. Cook for additional minute. Add cooked shrimp to pan along with sauce. Bring mix to a boil, reduce heat to a simmer and cover for 5 minutes.
- Serve over brown rice and topped with peanuts and green onions.
This is one of my favorite last minute lunches and dinners. It comes together in less than 15 minutes and is SO filling (and vegetarian too!).
To be honest, this meal was developed out of necessity. I came home from our fabulous DC trip to a very limited fridge and decided to “wing it.” I always keep great bread in the freezer, so I took a couple slices out, popped them in the toaster and then lathered them with pesto before adding some mozzarella and broiling. For the mushrooms, all they need is a simple sauté and the egg is an easy 2-minute fry. Top with fresh arugula and voila.
Once you’ve made this for lunch a few times, you can start to time your cooking so you are balancing mushrooms on the stovetop, an egg frying and toast in the toaster oven all at one time. But if you aren’t good at multi-tasking, doing each task one at a time only takes 15 minutes anyways!
Mushroom Toast with Arugula and a Fried Egg
Serves 1 (to make it for 2 just add another egg)
- 2 pieces sourdough bread
- 2 tablespoons basil pesto (I use this recipe)
- 3 ounces mozzarella cheese, sliced
- 1 1/2 teaspoon olive oil
- 1/2 cup assorted mushrooms
- Freshly ground pepper
- 1/2 tablespoon butter
- 1 egg
- 1/2 cup arugula
- Place bread in toaster or toaster oven and toast until lightly browned, around 2-3 minutes. If using frozen bread, add another minute to toaster. Remove from toaster, slather with pesto and place equal amounts of mozzarella on each piece. Set toaster oven to broil and place bread underneath for 2 minutes or until cheese is melted. If your toaster oven does not a broil option, toast for 2-3 minutes until cheese melted or use regular oven. Remove from oven and set aside.
- In a nonstick pan on medium heat, add 1 teaspoon olive oil. Once oil is glistening, add mushrooms, a pinch of salt and ground pepper. Saute for 4-6 minutes until mushrooms are cooked through. Remove from pan and set aside.
- Using the same pan, heat on high heat for at least 30 seconds and then add the rest of the olive oil. Make sure to coat the bottom of pan. Crack egg into pan. Let the egg sit and cook. It is done when the whites are cooked through and the edges begin to turn up.Remove pan from stove and set aside.
- For assembly: lay pesto/mozzarella toasts on a plate. Top with cooked mushrooms, fried egg and arugula. Add a sprinkle of salt and pepper for taste. Eat!