The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico. It is thought that tortillas were first developed around 10,000 B.C.E., which coincides with the time corn was first domesticated in the area.
Meatball Soup – We love a hearty bowl of soup just about any time of year! This pasta meatball soup is definitely a new favorite. Ready in under 30 minutes.
20,000 BC. In Xianrendong Cave, Jiangxi Province, China, the first example of a soup bowl was discovered and thought to date back to 20,000 BC. The ancient pottery showed scorch marks, which would suggest the user was making a hot soup of some kind.
Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, and seasonings to a large skillet. Heat on medium high and bring to a boil, then reduce to a simmer.
Add meatballs to the skillet, cover, and cook for 8 minutes.
Add pasta to the skillet and cook for 10-12 minutes.
Remove the skillet from heat, discard bay leaf, and stir in parmesan cheese and milk.
Serve up hot with extra cheese and fresh parsley for garnish!
Baked Parmesan Zucchini Crisps – These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Zucchini are part of the gourd family. They are native to Central America and Mexico. Zucchini are grown throughout the United States during the warm, frost free season.
These crispy little bites are a perfect snack, appetizer or side dish as well as a wonderful way to get fussy eaters to eat their vegetables. No one will ever guess that they’re baked!
Prepare 2 baking sheets by covering them with parchment paper and grease with olive oil.
Slice zucchini into 1/4 inch thick rounds.
Prepare three bowls for dredging the zucchini. Place flour in one bowl, beaten eggs in another bowl and in the third bowl mix together the breading ingredients (breadcrumbs through garlic).
Dredge the zucchini rounds in the flour, shaking off the excess, next dip into the beaten eggs. Lastly, coat with the breadcrumb mixture. Place on the prepared baking sheets. Continue with remaining zucchini.
Drizzle about 1 tablespoon olive oil over the zucchini. Bake for 30 minutes, until golden brown and crispy.
Notes
Yellow zucchini may also be substituted for regular green zucchini.
The zucchini rounds may be coated with the breadcrumb mixture ahead of time and refrigerated until ready to be baked.
Baked Parmesan Zucchini Crisps do not require flipping while baking in order to ensure a crisp texture on both sides.
Serve hot immediately out of the oven as they lose their crisp texture once they cool.
Crispy Bacon Mozzarella Cheese Sticks – Easy Baked Mozzarella Cheese Sticks Recipe that is perfect for an after school snack, party appetizer and game day. Super simple to make with string cheese!
The first mention of it can be traced back to Paris, France, in the late 14th century. A recipe for a breaded cheese sticks dish called pip farce can be found in the Le Menagier de Paris cookbook. However, the recipe called for the use of muenster cheese instead of mozzarella.
Easy Baked Mozzarella Cheese Sticks Recipe that is perfect for an after school snack, party appetizer and game day. Super simple to make with string cheese!
Pepperoni Pizza Crisps – It’s simple. Baking cheese makes it crispy, and it takes less than 30 minutes from start to finish before you’re scarfing them down. Top it with pepperoni or salami for added flavor.
Although it looks the part, pepperoni isn’t a traditional type of Italian cured sausage. Rather, it was invented by Italians who came to the United States in the early 20th century. In 1919, the pepperoni sausage first appeared in Lower Manhattan, New York City.
Pepperoni Pizza Crisps (NOLOW)
It’s simple. Baking cheese makes it crispy, and it takes less than 30 minutes from start to finish before you’re scarfing them down. Top it with pepperoni or salami for added flavor. (NOLOW – No or Low Carbs)
Preheat oven to 375º. Line two large baking sheets with parchment paper. Spoon about a tablespoon of Parmesan into a small mound on baking sheet. Top with about half tablespoon mozzarella. Carefully pat down on cheese to flatten, then place a few pepperoni slices on top. Sprinkle with Italian seasoning.
Bake until crispy and golden, about 12 minutes. Let cool slightly before transferring to serving dish.
Serve at room temperature with marinara sauce for dipping.
Pepperoni Pizza Ring – A favorite of kids and parents–pizza night with an easy twist…sure to be a regular on your weekly dinner menu! Great for the Big Game too!
We’ve got a recipe that is great as an after school snack or a simple dinner for pretty much any day of the week. It’s a great way to get the kids involved in the kitchen, too, so they’re not snarking at mom or dad to hurry up and make dinner! Our pepperoni pizza ring is definitely a favorite in our house and something that can feed a hungry crowd in under 30 minutes. Just a few items from the grocery store are all we need to whip up a pizza ring.
Preheat oven to temperature as directed on crescent roll packaging. Lightly grease a 12-inch pizza pan or baking sheet with cooking spray.
Unroll both cans of dough, separate along perforated lines into triangles. Overlap triangles at the widest point, with the narrow end pointing outward, to form a circle.
Sprinkle ½ cup of cheese evenly around the ring, then top with spoonfuls of sauce, spreading evenly into one layer. Top with pepperoni slices and remaining half cup of cheese.
Fold pointed end of each triangle over top of filling, tucking dough under the bottom layer to secure. Sprinkle top of dough with Italian seasoning and bake until dough is cooked through and golden brown, about 18-22 minutes. Cool slightly before slicing to serve.
Notes
Add some veggies for extra flavor! Great additions include fresh sliced mushrooms, chopped green bell peppers and chopped onions. You can also brown some ground italian sausage and add that.
