Caprese Salad~

So After a Decadent weekend a nice salad feels appropriate! And this is a very delicious, very filling & so decadent in itself salad without the guilt...

Keep in mind that the portions of each ingredient is truly up to you! I love basil so I use a lot, the hubby loves the balsamic vinaigrette so he always ends up adding more to his serving, his majesty our son loves cheese so he always adds more mozzarella.

Also keep in mind there are different ways to present it, I like to dice and mix but if you prefer a nice presentation you can always go with the traditional layering. I'll give you both ways. Either is DELICIOUS!

Ingredients:
3 medium Tomatoes
16oz fresh Mozzarella
1 bunch of fresh Basil
Extra Virgin Olive Oil
Balsamic Vinaigrette
Fresh Sea Salt
Fresh Ground Pepper

(After seeing this picture I'm seriously considering buying stock at Costco...)

Slice the tomatoes into 1/2 inch slices and then dice into 1 inch to 1/2 inch cubes. Slice the mozzarella the same 1/2 inch by 1/2 inch cubes. After washing and disinfecting  the basil you take the leaves and tear them or slice them into 1/2 to 1 inch pieces. You add everything into a large bowl and add the fresh sea salt and ground pepper to taste, you then drizzle with the extra virgin olive oil & balsamic vinaigrette to taste, 1/2 a cup at a time, I truly just eyeball it.

Or you can make 1/2 inch slices of tomato, 1/2 inch slices of mozzarella and individual whole leafs of basil, you arrange them on a large platter in order: tomato, mozzarella basil... repeat forming either circles or rows, once you're done you then sprinkle with the sea salt & ground pepper. Lastly you drizzle the extra virgin olive oil and balsamic vinaigrette on top. I did a small plate as a sample just to give you an idea.

ENJOY, either way is delicious & very filling! It really makes me feel a Little less guilty about the whole Pumpkin Loaf weekend.... (o;

Pumpkin Bread~ Courtesy of Alton Brown

As Previously promised The Recipe to the delicious Pumpkin Bread!

Dry Ingredients: 
2 cups of all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups brown sugar

Wet Ingredients:
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups fresh shredded pumpkin (I used small pumpkins about 3lbs)

1 cup toasted pumpkin seeds/walnuts/pecans or any nut you prefer (optional)
2 cups raisins (optional)

Directions:
Preheat the oven to 325 degrees F.

Sift all the dry ingredients into a bowl.

In a separate bowl mix the sugar, vegetable oil, eggs and vanilla. Combine both mixtures and fold in the shredded pumpkin, nuts and/or raisins.

Once the ingredients are all mixed together you pour it all into a 9x5x3 inch loaf pan. Don't forget to either spray the pan with none stick spray or butter&flour the pan.

Bake for 1hr and 15 minutes and check to see if it's done by inserting a knife in the middle of the loaf, if you see that it needs more time leave it to bake a little longer in 15 minute increments. For muffins bake for 30 minutes.

Let the loaf cool for 15 minutes prior to removing out of the loaf pan.

This Recipe is Courtesy of Alton Brown from the Food Network with slight modifications.

Fall Is Definitely In The Air~Yummy Pumpkin Bread! ♥

I will post recipe and How to step photos later today, for this delicious Pumpkin Bread.

Stay tuned I will be posting my favorite Holiday recipes, they will include Breakfast, Lunch, Dinner and Sweets.