The best food I've ever eaten

Since I moved out, my mother and I have a standing lunch date. Every Monday we get together and eat something delicious and today we made the best thing I've ever eaten in my life.
We cooked and enjoyed sangria and would'nt you know, the result was AMAZING. Never before have I had something so succulent and delicious. I'm telling you now, if you eat this you will feel like you do after a very satisfying night in the bedroom.

Start with Caprese Salad
Cook time: 5 Minutes
Yield: 2 servings

20 cherry tomatoes (varying colors)
2 tablespoons extra virgin olive oil
1 cup of buffalo mozzarella (packed in water)
1 sprig fresh thyme
1 sprig fresh oregano
salt & fresh cracked pepper to taste
2 large leaves of basil (for garnish)
1 pinch Fleur de Sel (for finishing)

Add olive oil to a nonstick sauté pan and turn the burner to medium high.
Once oil is hot, add the tomatoes, thyme and oregano. Cook to blister the tomatoes, stirring often until the skin of the tomato is loosened and the tomato is softened (about two minutes.)

Slice cold buffalo mozzarella into thin slices and salt and pepper them. Arrange the mozzarella on a plate with basil leaves.

Top the seasoned mozzarella with the warm blistered tomatoes and herbs.
Garnish with salt and pepper and another a drizzle of olive oil, of course!

Next eat the most delicious meatballs ever

Cook time: 25 Minutes
Yield: 8 meatballs

1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish

Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls

Drop the meatballs into Fabio's tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!

Here is the recipe for the tomato sauce:
Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done!




I cannot overemphasize how delicious this meal was.

Kates Simple Sugar Free Apple Pie

Oh man does my husband love apple pie! Cherry pie, forget about it, but apple, YES. The only downfall to this delicious pie addiction is that my husband is diabetic. (insert sad depressed face) TRA-LA-LA-LA!WONDERFUL BAKING WIFE TO THE RESCUE!


4-5 Large red apples (I like Fuji)
Box of pillsbury pie crusts (If you want to get fancy and make your own crusts then more power to you!)
1 cup splenda
1/4 cup flour
dash of salt
1 tsp cinnamon
2 tbl butter

peel and slice apples into bite size pieces and place into mixing bowl. add splenda, flour, salt, and cinnamon to mixing bowl. mix all ingredients by hand (obviously you should take off any jewelry for this part)
Roll your pie crust into the pie pan and leave enough room to
Before putting in apple filling take fork and lightly tap the dough that is in the pie pan with the spokes of the fork. This is to allow for even baking, but if you forget, don't panic, it's not COMPLETELY necessary.
Add ingredients from bowl and cover with second pie crust. fold the pie crusts together at the edges.
Now is the time when you get to get fancy! Use the top of the pie to create designs, you need to make sure that your pie is ventilated, so at the very least cut some slits into the top.

Bake at 350 for 1 hour...I like to serve with vanilla ice cream to a happy crowd!