Bar Bites: A Man of the Month Cookbook (Man of the Month 13)
Page 3
1 package (2 sheets) puff pastry 2 tablespoons butter 1 tablespoon oil
1 cup sliced onion 1 cup sliced baby bella mushrooms 1 cup sliced bell pepper (red, yellow or green) 1 cup basil pesto 4 Roma tomatoes, sliced 2 cups shredded mozzarella cheese
Preheat oven to 400 degrees. Unfold each pastry sheet onto a lightly floured surface. Roll sheets out into a rectangle and place on separate greased baking sheets. Bake for 8-10 minutes or until pastry is golden brown. While the pastry is baking, heat butter and oil over medium heat in a medium skillet. Add onion, mushrooms, and bell peppers and saute until tender, about 8-10 minutes. Spread 1/2 cup basil pesto over each pastry sheet and top with tomatoes, sauteed veggies and mozzarella cheese. Bake for 5 more minutes or until cheese is melted. Slice and serve.
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Lasagna Rolls
1 pound ground beef, cooked and drained 1 (45 ounce) jar of your favorite marinara sauce 12 lasagna noodles 1 (32 ounce) container ricotta cheese 1/4 cup basil pesto 1 egg
1/2 cup grated Parmesan 2 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Combine beef and marinara sauce. Cook noodles according to package. Drain and place noodles flat on parchment paper. Combine ricotta cheese, basil pesto, egg and Parmesan cheese in a medium bowl and spread evenly on noodles. Place half of the marinara sauce in a 9x13-inch baking dish. Roll noodles with cheese mixture from end to end and place on top of sauce. Spread remaining meat sauce over rolled noodles and top with mozzarella cheese. Bake for 20 minutes.
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Americano with Candied Orange Slices
2 ounces Campari
2 ounces sweet vermouth 2 ounces club soda
Candied orange slice (Click here for recipe.)
Pour first three ingredients into a cocktail shaker filled with 3-4 ice cubes. Shake well and pour into a cocktail glass. Garnish with Candied Orange Slice.
CANDIED O
RANGE SLICES
1 navel orange 1 cup water
3/4 cup granulated sugar
Thinly slice orange, discarding the ends. In a medium saucepan, bring water and sugar to a boil, stirring to combine. Add orange slices and reduce heat to low. Simmer for 15-20 minutes. Remove slices and place on wax paper. Cool completely before adding to Americano.
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MARCH
Skillet Buffalo Dip with Homemade Tortillas
2 (8 ounce) packages cream cheese, softened 1 (16 ounce) bottle blue cheese dressing 1 (16 ounce) bottle buffalo wing sauce (1/2 bottle for a milder taste) 3 cups cooked chicken, shredded 1 cup shredded sharp cheddar cheese
Combine the first 3 ingredients with a hand mixer. Add shredded chicken and cheddar cheese and stir until blended. Pour mixture into 4 (3 inch) iron skillets or ramekins. Cook for 10-15 minutes or until bubbly. Serve with Homemade Tortillas. (Click here for recipe.)
HOMEMADE TORTILLAS
8 (6-inch) flour tortillas
2 tablespoons oil
1 teaspoon ranch seasoning
Preheat oven to 350 degrees. Cut each tortilla into six triangles. In a medium bowl, toss tortillas, oil, and ranch seasoning until coated. Place chips on a cookie sheet and bake for 10 minutes or until golden brown. Serve with Skillet Buffalo Dip.
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