Caprese Sandwich

The key to a scrumptious caprese sandwich is fresh ingredients. I use a pre-cut torta sandwich roll from costco. You can see from the air pockets how this bread really does take it to another level. With my version of this classic Italian recipe, I add some cumin and a seeded jalapeno to the pesto to amp up the flavor. Also, I do not like to use nuts in the pesto as a personal preference.

Ingredients:
Torta roll
Fresh Mozzarella
Plump roma tomatoes
Fresh Basil
For Pesto: 1 bunch of basil, Extra Virgin Olive Oil, 2-3 garlic cloves, 1 seeded jalapeno, 1/2 tsp cumin, 1/2 lemon (freshly squeezed).

Directions:
To make the pesto, stream in the olive oil while blending the basil, garlic, jalapeno, cumin and lemon juice. When the pesto is smooth but not too liquid its ready! Place the two halves of the torta roll on a lightly heated and oiled skillet. When toasted, you can smear the pesto on the bread. After your done smelling it ofcourse. I cannot resist the smell of basil it is just DIVINE! Okay, so now you can go ahead and layer some of the fresh mozzarella slices, tomato slices, and basil leaves on the bread. Top with the other half of the bread and Buon appetito!

Flavor Packed Taco!

Okay, so I need to consume an adequate amount of protein somehow therefore beans are a huge part of my diet. I regularly eat beans by putting them in a warm tortilla and adding sauces and lettuce. This gets boring after a while. I have come up with this recipe to amp up our desire for tacos. Taco lovers know that they taste great just as I described it but why not try this recipe once in a while for a change?

Ingredients for Filling:

1 cup of pinto beans/black beans or a can of refried beans (vegetarian blend from taco bell is my favorite)

1 avocado mashed

1 cup shredded lettuce

1/2 cup chopped roma tomatoes

1/4 cup finely chopped cilantro

1 cup shredded mozzarella cheese

1 lime 

3-4 tbsp per serving of Goya spicy salsa

Pre-heat the oven to 300 degrees. Spread the beans on the tortilla center and top with a layer of the mashed avocado. Layer with the delicious restaurant style salsa, mozzarella, lettuce, tomatoes, cilantro and squeeze lime on top. Fold it over like a burrito. I used whole wheat burrito size tortillas but you can use regular. On a flat oven-proof pan place the burritos in the oven for approximately 10-15 minutes or until crispy.

Ingredients for sauce:

*Three toppings were used: sour cream and a traditional store bought red sauce for tacos. The third sauce is the green sauce made from cilantro as the base.

2 cups cilantro 

1/2 cup olive oil

4-5 scallions 

salt and pepper to taste

3 tbsp lime juice

Grind all the ingredients together in a blender and serve on top of the crispy burrito along with the sour cream and red sauce.