Category: Shopping

Strawberry Basil Fontina Bites!

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!

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Spring into entertaining in the warmer months and winter appetizer choices seem overused.  Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.

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Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!

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Strawberry Basil Fontina Bites

Ingredients:
12 strawberries, washed and destemmed
12 medium basil leaves
4 oz. fontina cheese, cut into 2 inch squares
toothpicks
Vincotto Fig vinegar for drizzle

Directions:
Stack one piece of cheese, one basil leaf, and one strawberry stem side down.
Spear with a toothpick.
Drizzle vinegar to taste.

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Enjoy!
Ciao!

Fish Week Finale: Luke Wholey’s Wild Alaskan Grille!

It is hard to miss the small crowd gathering on the sidewalk as the oysters are being shucked at 2106 Penn Ave in the Strip District. Open garage doors, a long fully stocked bar, undersea cartoons painted on the walls, and warm inviting smiles make Luke Wholey’s restaurant almost impossible to walk by without a little taste.

Luke drew quite the crowd while shucking an obstinate oyster Saturday night.
Luke drew quite the crowd while shucking an obstinate oyster Saturday night.

An avid adventurer and fisherman, Luke Wholey’s dreams exceeded sales and prep work at the family’s Strip District grocery store, Wholey’s. After working on a commercial salmon fishing boat in Alaska, Luke found himself behind a large grill in front of the family grocery store grilling fresh fish for Pittsburgh. As his skills as a chef outgrew the outdoor grill, Luke leased a great spot and Luke Wholey’s Alaskan Grille was born.
http://lukewholey.com

Luke works in his kitchen and actually at one time lived at his restaurant, Luke Wholey's Alaskan Grille.  So passionate about fishing and his dreams, Luke is willing to do what it takes to be successful.
Luke works in his kitchen everyday and actually at one time lived at his restaurant.  So passionate about fishing and his dreams, Luke
is willing to do what it takes to be successful.

After a short meeting with Luke, I knew his restaurant would be the perfect fish week finale! He catches and prepares the freshest seafood in very unique ways. Wild Bill from The Deadliest Catch has frequented the restaurant this summer! The best part is that Luke loves explaining what you are eating, where is comes from, and why he prepares it the way he does. Let’s face it, when it comes to fish, I need solid explanations from an expert :)

Luke chose one of his favorites, a yellowtail collar appetizer as the first bite. I never would have ordered this on a menu myself!

Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet sauce and crisp flavor of the skin!
The Yellowtail collar was my favorite!! Being that my favorite Sushi order is unagi (eel), I was in love with the sweet eel sauce and crisp flavor of the skin!

My party ordered the Seared Ahi Tuna, the Thai Chili Catfish Bites, and the Lobster Bisque French Fries to start!

All of the dishes are served with a beautiful presentation! I didn't expect that!
Seared Ahi Tuna- All of the dishes are served with a beautiful presentation! What a nice surprise!
Thai Chili Catfish Bites-The layers of flavor were incredible!
Thai Chili Catfish Bites-The layers of flavor were incredible!

The entrees we shared were the Shrimp Volcano, the Crab Stuffed Sockeye Salmon, and the always comfortable Fish ‘N Chips with added fried shrimp and scallops!

Luke's fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
Luke’s fried scallops are amazing! Something about the texture of fried with the meaty scallop did it for me!
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Have you ever seen such a bright and beautiful piece of salmon?

The salmon dish was a beautiful bright color. Luke explained that the bright red flesh color is indicative of the sockeye salmon variety. The adult spawner sockeyes turn a bright red color when migrating.

The Shrimp Volcano as well as the lobster bisque french fries featured the reataurant’s lobster bisque. Delicious, dark, and dippable, the soup did not disappoint!

One of Luke Wholey's Alaskan Grille's most popular entrees, it is also the favorite of the restaurant's maître d, Jerry!
The Shrimp Volcano- One of Luke Wholey’s Alaskan Grille’s most popular entrees, it is also the favorite of the restaurant’s maître d, Jere!

For dessert, Luke Wholey’s Alaskan Grille serves A.Ward’s cheesecakes! A favorite of one of Pittsburgh’s favorites, Christina Aguilera! I was lucky enough to have one of A.Wards limoncello cheesecakes for my birthday this year! Also my favorite!

Visit Luke Wholey’s Wild Alaskan Grille! Prepare to learn something about fish and be wowed by the food! Enjoy!

Ciao!

Luke Wholey’s Wild Alaskan Grille
2106 Penn Ave. in the Strip
http://lukewholey.com

 

 

 

Fish Week! Penn Avenue Fish-ish Fish Tacos!

I absolutely love fish tacos, any kind of tacos, and I’m always searching for the best! Between Penn Ave Fish Company’s fish tacos and Edgar’s Taco stand’s Carne Asada tacos, I am a happy girl.

Edgar's Tacos 21st and Penn in the Strip! Carne Asada Taco!
Edgar’s Tacos 21st and Penn in the Strip! Carne Asada Taco!

I eat some form of taco every time I’m in the Strip District! (And Penn Mac olives and cheese and La Prima coffee and Colangelos pizza and Pittsburgh Popcorn Company) Yikes!

When these two are with me we usually end up at Penn Ave Fish for fish tacos!
When these two are with me we usually end up at Penn Ave Fish for fish tacos!

Anyway, every fish taco is different; made with different fish, cooked plain or spicy, stuffed with lettuce or cabbage, and the list goes on. Penn Ave Fish Company uses a variety of fish, boiled in onion water, totally spicy, stuffed with cabbage, topped with tomatoes…and they are delicious!

I visited my fish mongers at Penn Avenue Fish Company and told them, for Fish Week on the blog, I wanted to make amazing fish tacos like the ones they make everyday! They chopped fresh grouper, salmon, and tuna, ready to cook. This saved me the fish choosing process, of which I am totally clueless, and the chopping time for sure! This is why you need a good fish monger!

Doesn't get much fresher than this!
Doesn’t get much fresher than this!

Penn Avenue Fish-ish Fish Tacos
(makes 6ish tacos)

Ingredients:
1-1/2 lbs. chopped tuna, grouper, and salmon
1 medium onion, chopped
2 tbsp. taco seasoning
4 oz. sour cream
1/2 cup chunky medium salsa (I used Ortega)
2 tbsp. Sriracha sauce
2 cups shredded cabbage
1 chopped tomato
Chopped cilantro
6 tortilla shells

Directions:
Fill a pot with water and chopped onions.

Bring to a boil.

Add fish.

This is what I brought home! Chopped and ready to go!
This is what I brought home! Chopped and ready to go!

Cook until the chopped fish floats (5-8 mins, not long!)

Remove fish with a slotted spoon to drain water.

Place fish in a mixing bowl and coat with taco seasoning while warm.

Quick and easy meal! On the table in  less than  30 minutes !
Quick and easy meal! On the table in less than 30 minutes !

Mix together the sour cream, salsa, and sriracha in a small bowl.

Fill the tortilla shells with shredded cabbage, tomatoes, fish and sauce! Sprinkle some cilantro!

I got my fix, but Penn Ave Fish Company is the best in the Burgh!
I got my fix, but Penn Ave Fish Company makes the best in the Burgh!

Enjoy!
Ciao!

Fish Week!! Shrimp Jambalaya Over Red Quinoa!

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Enjoy another easy fish week dinner! On the table in 30 minutes!!

Shrimp jambalaya served over red quinoa!
Shrimp jambalaya served over red quinoa!

Shrimp Jambalaya

Ingredients:
2 cups shrimp, cleaned and deveined.
1 35 oz. can whole peeled San Marzano tomatoes
1 tbsp. chopped thyme
2 garlic cloves, pressed
1 small onion, chopped
1 bell pepper, chopped
1 15oz. can white cannellini beans
2 tbsp. cayenne pepper
1 tbsp. chili powder
Salt/pepper
1 tsp. Red pepper flakes ( and a little extra to sprinkle on top)

Directions:
Heat olive oil in your deepest frying pan on medium heat.

Add garlic, onions, pepper and cook for a few minutes to soften the veggies.

Remember, if the heat is too high you will burn the garlic! Start over it will ruin the dish.
Remember, if the heat is too high you will burn the garlic! Start over! No shame. I do this weekly.

Add tomatoes, shrimp, beans, herbs, and spices.

Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.
Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.

Cook until shrimp are cooked through -approximately 7 minutes with the lid on. The shrimp will lose their translucency and pink/whiten up when cooked.

Red Quinoa
Directions:

1 cup uncooked quinoa, rinsed and drained, for 1-1/2 cup water.
Heat water and quinoa to a boil.
Simmer until liquid is absorbed.

Serve the shrimp jambalaya over the red quinoa and top with extra red pepper flakes for an extra kick!

I have been watching "Beat Bobby Flay," have you? This dish could totally win! Delicious!
I have been watching Food Network’s  “Beat Bobby Flay,” have you? This dish could totally win! Delicious!

Ciao!

Penn Avenue Fish Company
2208 Penn Ave. in the Strip

http://pennavefishcompany.com/fresh_fish.html

Fish Week! Grilled Foil Packet Tilapia And Spicy Grilled Green Beans!

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product.
These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish into your cooking. Talapia is not fishy and it is easy to determine when it is cooked.
Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.

Grilled Foil Packet Tilapia

Ingredients:
1lb 8oz.-or 6 count tilapia fillets (thawed if fresh frozen)
1 large tomato chopped
2 cloves of garlic, roasted (foil packet on grill for 3- 5 mins. during grill heat up) and finely chopped
4 tbsp. olive oil
6 very small, thin pats of butter
Freshly grated parmesan
Course salt/pepper

Directions:
Heat grill to medium heat 300-350 degrees.

Place tilapia fillets on 6 aluminum foil sheets large enough to fold and seal.

Looking for portion control help? The packet grilling method ensures portion awareness!
Looking for portion control help? The packet grilling method ensures portion awareness!

Top each fillet with 1/2 olive oil, 1 small pat of butter, 1/6 chopped tomatoes, 1/6 roasted garlic,a shake of freshly grated parmesan, salt and pepper.

Fold foil to seal packets.

I chose to add chopped tomatoes to my packets this time.  The fish is delicious with or  without them!
I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!

Place packets on the grill for 5-7 minutes or until the fish flakes and turns white, losing its translucency. (I guess that’s a word! Ha!)

Place packets a few inches apart on the hottest part of the grill- the lower grate.
Place packets a few inches apart on the hottest part of the grill- the lower grate.
Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!
Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!

Spicy Grilled Green Beans

Mix one pound of fresh green beans with 2 tbsp. olive oil, 1 tbsp. Dijon mustard, and 1 tbsp. Sriracha in a Ziploc bag.

Coat the beans in the bag.

Place beans evenly on your grill’s vegetable grate or foil.

Cook for 5 -7mins. or until cooked and hot, but still crunchy.

Grilling vegetables on the tray or right on the grill give them the extra char!
Grilling vegetables on the tray or right on the grill gives them the extra char!

Enjoy!

Ciao!

Stop in and try the fish tacos! The kids and I think they are the best in the Burgh!
http://pennavefishcompany.com/home_strip.html
2208 Penn Ave. in the Strip!

Maniac Magazine Mom Contest And A Parmesan Princess Secret…Shhhh!

For the last week, I have been entered as a contestant in the Maniac Magazine Mom Contest. The rules are:
#1)photo gets likes through Facebook
#2)the magazine chooses one winner out of the three with the most votes
#3) the winner gets a Body Beautiful Medi Spa and Whitehouse Salon prizes as well as a spread in the magazine

 

Why not, right?
Why not, right?

What a great way to promote Parmesan Princess! In Maniac Magazine!

Here is the link! Please like the photo to cast your vote!

https://m.facebook.com/story.php?story_fbid=341420042682173&id=287423194748525

Now for my secret…
For everyday use, I have a box-o-olive oil in my pantry! Yes, this exists! Corto Olive Co.

Great for everyday!
Great for everyday!

Get it here:
http://www.pennmac.com/items/5510//gourmet-domestic-olive-oils

I buy great bottles of olive oil for drizzling, dressings, and for use where the grassy, expensive olive oil taste is necessary. For starting sauce in a pan with garlic? Box, totally!

My favorite special olive oil, Katz. Get it here:
http://www.pennmac.com/items/3220//katz-chef-pick-organic-olive-oil

Like wine in a box, the olive oil stays fresh and appeals to those who use a lot!! 102 FL OZ. of fresh, extra virgin olive oil! “Family Grown and Cold Pressed in California’s Fertile Central Valley!”

Thank You!
Ciao!

Family Photos: I Found You A Photographer…Now What??

Family photos, what to wear? Should we all wear white or all wear black? Please don’t! Style your session, show your family members’ individual personalities, and watch them shine!
Our latest family photos were taken by the amazing Amy Wilson of Amy Wilson Photogrpahy www.amywilsonphotography.com. When I asked her what she wanted us to wear, she suggested a styled session.

I originally peeked at clickitupanotch’s styling tips!
http://clickitupanotch.com/2013/10/what-to-wear-in-family-photos-5/

Here are my top 5…

Styled Session Tips:

1. Choose the most colorful, patterned article of clothing and match other articles around that piece.

2. Don’t be afraid to use different hues of the same color.

3. Use different textures, they pop in the photos.

4. Use statement pieces- necklaces, earrings, or hair accessories to bring in a vibrant color.

5. Be comfortable! Uncomfortable models equals uncomfortable looking photos!

I let Bella, age 3, choose something she wanted to wear first because she is the most difficult! Ha! She chose a top by Pittsburgh Boutique Clothier, Miss Priss Kids.
https://facebook.com/missprisskids Bella chose her favorite Miss Priss piece, a swing top with different textures and beautiful patterns and colors.

Her choice gave us so many other color options! Blues, yellow, gold, white, purples...
Her choice gave us so many other color options! Blues, yellow, gold, white, pinks, and purples…

I chose a slightly darker pink dress with tiny navy polka dots for myself with a beautiful yellow statement necklace and a similar hue in my shoes. To even out the brightness, Brady, age 5, wore an adorable relaxed blue dress shirt and dark grey beach pants from H&M. The blues and greys complement the pinks and purples from the girls. Since Brady had a light shirt and dark pants, I alternated with Kevin, giving him a dark blue shirt and light tan shorts.

This outfit is totally Brady! Relaxed, stylish and handsome. He can pull anything off.
This outfit is totally Brady! Relaxed, stylish and handsome. He can pull anything off.

Amy captured our personalities, styles, and memories from this moment in our lives. She is an amazing, talented photographer!

Amy is so talented! Laying in the grass, in the weeds...she gets the shot!
Amy is so talented! Laying in the grass, in the weeds…she gets the shot!

See for yourself…

Family
Family
Royalty
Royalty
Strength
Strength
Love
Love

Thank you Amy Wilson Photography for the gorgeous photographs!
To see more photos visit Amy’s blog! And “Like” Amy Wilson Photography on Facebook!

http://amywilsonphotography.com/2014/07/the-dowd-family/

She will not be affordable for long! I promise!

Ciao!

Clothes Mentor Girls Night Out! A Bargain Shopper’s Dream!

Consignment stores are not really my thing. I’m not big on wearing a stranger’s old shirt. But when over half of the items still have store tags, sign me up!!
I met Bethany, www.saltyblonde.com, at the Girls Night Out party at our local Clothes Mentor to check it out.

Bethany and I share a love for fashion and bargains! Oh yeah, and scarves!
Bethanny and I share a love for fashion and bargains! Oh yeah, and scarves!

I was greeted at the door with a chance to win a coral leather $458 Coach bag. So I filled out the ticket and started shopping!
Our first stop was a scarf wall!

The shoes were at the top of all the clothes racks and most were brand new! Vera Bradley flip flops with tags were $14! Brand name clothing items from Ann Taylor, Banana Republic, JCrew, Splendid, Paper Denim Co, True Religion, JBrand and even Tory Burch were hanging everywhere!

Cindy Martin, Clothes Mentor franchise owner, explained that they are very picky when selecting items to resell, and buyers appreciate it!

Clothes Mentor franchise owner Cindy Martin also owns the teen brand consignment store Plato's Coset next door Bridgeville, PA
Clothes Mentor franchise owner Cindy Martin also owns the teen brand consignment store Plato’s Coset next door Bridgeville, PA

Cindy told me women love this store’s cash at drop off policy , meaning a consignor doesn’t wait for items to sell to get paid! Cindy explained that they accept all seasons all the time and items with store tags move quickly! Her Girls Night Out events have been a huge success.

Cindy offers customers an extra 20% off during GNO and a giveaway item of value!
While I was putting together an outfit I heard them announce the winner of the $458 Coach purse …it was me!

Super cute bag! Thanks!
Super cute bag! Thanks!

Here is the outfit I put together.

Pairing a bubble skirt with a wedge adds an edge to the feminine pump look.
Pairing a bubble skirt with a wedge adds an edge to the feminine pump look.
The brand new chartreuse Seychelles Los Angeles wedges were a great fashion find and a steal at $13!
These brand new Seychelles Los Angeles chartreuse wedges were a great fashion find and a steal at $13! The brand sells in LA shoe boutiques for $95-$150!

I will be taking a bin of clothing to Clothes Mentor soon to see how much money I am offered. Have you consigned clothing? Every been to a Clothes Mentor? I would love to hear about your experience!

Ciao!

I’ve Got A Cheese That Will Kick Your Graskaas!

Beemster Graskaas, sounds like someone needs their mouth washed out with soap!! Beemster is actually a Dutch cheese company and Graskaas is Dutch for “grass cheese!” This seasonal, super creamy cheese is created every Spring after the Beemster cows leave their barn and feed on the fresh, Spring grass. Only their first milk is used to make Graskaas!

The village of  Beemster is the only co-op left in Holland in which cheese curds are stirred and raked by hand! The CONO cheesemakers co-op has been making delicious cheese since 1901!
The village of Beemster is the only co-op left in Holland in which cheese curds are stirred and raked by hand! The CONO cheesemakers co-op has been making delicious cheese since 1901!

Only 2,000 wheels of Graskaas are produced in Beemster, Holland, and only 1,000 are shipped to the US! So it must be really expensive, right? Nope! Your average $13.99/lb! Less than my Parrano for sure!

How did I find this cheese? I was having a dinner party and searching for something new! Carol, the Pittsburgh legend Dear Heart of Pennsylvania Macaroni Co. in Pittsburgh’s Strip District, had me taste it and told me the Graskaas story! I enjoyed telling the story and having everyone sample the cheese!

A seasonal treat, Beemster's Graskaas is sold mid-May until it's gone!
A seasonal treat, Beemster’s Graskaas is sold mid-May until it’s gone!

Get your Graskaas today!
Graskaas and Date Salad Recipe!
Click link for the recipe!
http://www.pennmac.com/items/4471//beemster-graskaas-cheese-holland

Our guests enjoyed the cheese and the story!
Our guests enjoyed the cheese and the story!

Graskaas has a very mild and creamy flavor. Aged for only one month before being sold, it is the opposite of my usual pungent hard cheese taste. I give my new soft cheeses the Grilled Cheese Test! And Beemster’s Graskaas got an A+ for meltability and creaminess!

Gooey grilled cheese perfection!
Gooey grilled cheese perfection!

Ciao!

Coachella Mozzarella! Festival Fashion Meets Food!

The boho chic Coachella style channels a modern Woodstock vibe with cutoff jean shorts, crop tops, floral and braided headbands. For those of you who don’t know, the Coachella Music and Art Festival is held annually in Indo, CA, and consists of two weekend-long concert line ups! Celebrities flock to the hip collision of music, art and food!!

Kendall Jenner, Selena Gomez and Justin Beiber Coachella- ing their way.  Photo courtesy peoplestylewatch.
Kendall Jenner, Selena Gomez and Justin Bieber Coachella- ing their own personal ways.
Photo courtesy of peoplestylewatch.
Bella loves Coachella style! Ruffle bottom pants, halter tops and head wraps are her favorites!
Bella loves Coachella style! Ruffle bottom pants, halter tops and head wraps are her favorites!

Ok, What about the food? Well, I hope you aren’t thinking all hotdogs, hamburgers and funnel cake! Coachella food style is also chic, and like the fashion, trend-setting. “Foodie heaven” is the term used by the LA Times. The food vendors cover everything from vegan, kosher and gluten free to pop-up restaurant fare, fine dining and international staples.

Fried vegan, anyone?  Photo courtesy of latimesblog.
Fried vegan, anyone?
Photo courtesy of latimesblog.

 

Papaya salad!  Photo courtesy of latimesblog.
Papaya salad!
Photo courtesy of latimesblog.

The Coachella food trend we will see on hip and trendy dining menus are Arepas! Eaten daily in South American cuisine, arepas are a flat bread made with ground corn flour and are eaten as bread or stuffed with cheese, avocado, jelly or jam. The Coachella favorite? An arepa stuffed with mozzarella and grilled…a Venezuelan grilled cheese!

Arepas are already finding their place on high end restaurant menus in San Francisco, New Orleans and New York City! Bobby Flay likes his stuffed with octopus and lobster salad! Ok, let’s start simple.

Here is an arepa recipe adapted from Tyler Florence’s Food network recipe! I like this one because it is simple with only 4 ingredients and other than being lightly browned in a pan, the Arepas are baked!

Arepas are stuffed with meats  and cheeses! Most popular in cafés and food trucks pork filling with avocado and salsa!
Arepas are stuffed with meats and cheeses! The most popular filling in cafés and food trucks?  Pork with avocado and salsa!

Coachella Mozzarella Arepas
Makes 4

Ingredients:
1-1/2 cups Arepa flour (Precooked corn flour found in Latin American grocery stores or sub white cornmeal)
1-1/2 cups warm water
1 tsp. olive oil
1 tbsp. olive oil, for pan when cooking

Directions:
Preheat oven to 350 degrees.
Mix flour and salt in a mixing bowl.
Slowly add water and tsp. oil and mix until dough forms.
Cover and let rest for 5 minutes.
Remove dough and knead, make sure the surface and your hands are moist with water.
The dough should be moist and easily malleable, but not sticky.
Separate dough into 4 balls.
Form flat round cakes 3-4 inches in diameter and 3/4 inch thick.
Add oil to the pan on medium heat and lightly brown both sides.
Place Arepas on a foil lined cookie sheet and bake 15-20 minutes or “until they make a hollow sound when tapped.”

Slice in half or cut a slit in one side and stuff with mozzarella while hot!

Enjoy!!
Ciao!