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Nothing is left on the plate! Find everything I use in my profile 🔗 and the recipe below! Crispy Antipasto Cups 12 large salame slices (use one per muffin cup or overlap 2–3 if smaller) 1 cup baby mozzarella 1 cup roasted red peppers, drained & chopped 1 cup green olives 1/2 cup jar artichokes, chopped (I used the grilled ones from Trader Joe’s) 1/2 cup pepperoncinis, drained & chopped 1/2 cup sun-dried tomatoes, drained & chopped 2 tbsp basil, finely sliced Salt & pepper to taste Balsamic glaz
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Nothing is left on the plate! Find everything I use in my profile 🔗 and the recipe below! Crispy Antipasto Cups 12 large salame slices (use one per muffin cup or overlap 2–3 if smaller) 1 cup baby mozzarella 1 cup roasted red peppers, drained & chopped 1 cup green olives 1/2 cup jar artichokes, chopped (I used the grilled ones from Trader Joe’s) 1/2 cup pepperoncinis, drained & chopped 1/2 cup sun-dried tomatoes, drained & chopped 2 tbsp basil, finely sliced Salt & pepper to taste Balsamic glaz
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You’ll never look at your bag of potatoes the same way… Easy Potato Skins 🥔 INGREDIENTS 10 medium sized russet potatoes (5 lbs) 1/3 cup olive oil 1/2 tsp each salt, pepper, and garlic powder 1 1/2 cups shredded cheddar cheese 6 pieces of bacon cooked and crumbled 2 green onions chopped Sour cream INSTRUCTIONS Scrub/wash the potatoes and poke holes in the potatoes with a fork. Bake at 400 degrees F for about 1 hour or until your potatoes are fully cooked. While your potatoes are cooking, cook ba
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