Friday, October 13, 2017

Fathead Bagels

With 21 grams of protein and 4 net carbs these bagels are a definite add to the breakfast menu!

1 ½ C almond flour
1 T baking powder (can use gluten free)
2 ½ C finely shredded mozzarella cheese
2 oz. cream cheese (cubed)
2 large eggs
Trader Joe’s Everything But the Bagel Seasoning

Stir together the almond flour and baking powder. Set aside.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Combine the two bowls together, and add in eggs. (Be careful the cheese mixture isn’t too hot or it will cook the eggs.) Stir thoroughly! I used my hands to mix.

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on a parchment lined baking sheet.

Sprinkle with seasoning.  Bake for 10-14 minutes at 400, until the bagels are firm and golden.

These can be stored in the fridge for freshness. 

Wednesday, October 11, 2017

Pumpkin Coffee Cake with Streusel

Ingredients:

For the streusel:
1 cup brown sugar
½ cup sugar
½ teaspoon salt
1 ½ tablespoon cinnamon
1 cup butter, melted
2 ½ cups flour

For the cake:
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 tablespoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
1 cup (2 sticks) butter, room temperature
2 eggs
2 15 ounce cans pumpkin puree

For the glaze:
½ cup powdered sugar
1 tablespoon milk

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

To prepare the streusel, stir together the sugars, cinnamon, salt and melted butter in a medium bowl until well combined.  Stir in the flour.  Set aside while you prepare the cake batter.

Add the flour, baking soda, baking powder, cinnamon and salt to a large mixing bowl and whisk to combine.  Add the sugars and butter to a medium mixing bowl and beat with a mixer until light and fluffy.  Beat in the eggs and pumpkin until just combined. Add the pumpkin mixture to the flour mixture and stir until just combined.

Spread cake batter into prepared pan.

Take the streusel topping in your hands and press together to form large crumbs. Top the cake with the streusel. It will seem like too much but use it all.  Bake for 50 minutes.  Let cool completely. 

Whisk together the powdered sugar and milk to make a glaze. Drizzle over the top of cake before serving.

Sissy says this was amazing and not “overly” pumpkin flavored. Perfect fall dessert. 

Sunday, October 1, 2017

Cheddar bacon garlic dip

Ingredients
6 bacon strips, thick-cut cooked and crumbled
1 tsp garlic powder
1/2 cup mayo
1 cup shredded cheddar
1 (8 ounce) package cream cheese
1/4 cup sour cream

In a medium mixing bowl, place cream cheese, mayo, and sour cream. Whisk to combine, until smooth and creamy. Add garlic powder. Add bacon and cheddar to the mixing bowl with cream cheese mixture, and stir to combine.


Cover and refrigerate until ready to serve with your favorite crackers.  I chose to use bacon Ritz and added a stalk of green onion just for fun. 

Wednesday, September 20, 2017

Zucchini Cheesy Bread

Ingredients:
3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. freshly chopped parsley
Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.


Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.  Slice and serve with marinara.

Wednesday, September 6, 2017

Taco aka Crack Dip

I can't believe I've never posted this dip! Whenever my friends have get togethers, this is what they ask me to bring. It's one of the easiest things you can make. And, as the name suggests, once you start eating it, you can't stop! 
Ingredients:
2 blocks cream cheese, room temperature
16 oz. sour cream
1 taco seasoning packet
½ cup salsa
Couple dashes of hot sauce
2 cups shredded Colby Jack or Mexican cheese

In a medium size Tupperware bowl, combine all ingredients except for the cheese with a hand mixer.  Stir in cheese.  Refrigerate for an hour or two so that flavors combine.  I usually make mine up a day ahead of time. 

Serve with tortilla chips!


Rather than doing this in a bowl, feel free to spread out in a pan and top with lettuce, tomatoes, onions, olives, etc. 

Monday, August 14, 2017

Lyndee's Lazy Day Tacos

I walked to the kitchen about 15 times yesterday, hoping each time I opened the fridge door that some food would’ve magically appeared. I was feeling so lazy I didn’t even want to go out and pick up food at a restaurant.  A friend suggested that tacos make everything better and I couldn’t disagree with that logic at all.  I whipped these up and I was not disappointed! They took little effort and totally hit the spot. 
Ingredients:
1 lb. ground beef, browned
1 small onion
1 tbsp. minced garlic
Hot sauce
Salt and pepper
3 tbsp. taco seasoning
¾ cup water
Small flour tortillas

Toppings
Shredded cheese
Feta cheese
Green onions
Salsa or pico
Cilantro

Brown ground beef with chopped onion, minced garlic, a few dashes of hot sauce and salt and pepper.  Drain. Add the taco seasoning and ¾ cup of water.  Stir and let simmer for 5-10 minutes. 

Spray small pan with cooking spray and cook tortilla a few minutes on each side to warm. You can also throw tortillas in the microwave for 15 seconds too.

Garnish with the cheese and toppings of your choice! I like shredded Colby jack, feta cheese, green onion, cilantro and salsa.  But feel free to add olives, sour cream, tomatoes or anything else that floats your boat. 

Monday, July 31, 2017

No-crust Hawaiian Pizza

Recently I’ve been on a low-carb keto kick.  Problem is, as you saw in my previous post with the amazing crust, pizza is pretty much my favorite food group.  So here’s a recipe for all you Hawaiian pizza lovers out there. It couldn’t be any easier and I was pleasantly surprised with the outcome. I didn’t miss the crust at all! Oh, and did I mention it only takes about 10 minutes from prep to mouth?

Ingredients:
6-9 piece ham or Canadian bacon
Marinara sauce
Garlic powder
Italian seasoning
A can crushed or diced pineapple
Green onions
Shredded cheese
Red pepper flakes

Preheat oven to 350. Cover pizza pan with parchment paper or tin foil.  If tin foil, give it a quick shot of cooking spray.  (You can also do these in muffin tins if you prefer) Set 2-3 pieces of ham in a stack, three times.  Spread marinara on top.  Sprinkle with some garlic powder and Italian seasoning.  Add pineapple and a few pieces of chopped green onion stalk on each.  Cover with cheese and a dash of red pepper flakes. 


Bake for 5 minutes. Broil for 2-3 minutes or until cheese begins to turn golden brown.  Sprinkle with some parmesan cheese and dig in.  

Monday, July 17, 2017

Low carb 2 ingredient pizza crust

I love pizza.  It is hands down my favorite food and I could probably eat it every day. I mean, the topping and crust combinations are endless so that you would never get bored! But...I've been trying to cut back on carbs so we tried this at my parents last weekend when I was home.  Everyone knows my mom makes the best homemade pizza in NE Iowa but I have to say, this variation did not disappoint!

Ingredients:
4 eggs
6 oz. shredded cheese, preferably mozzarella or provolone

Preheat the oven to 400 degrees.  Beat the eggs and blend in 6 ounces of cheese. Spread the cheese and egg batter on a round baking sheet lined with parchment paper.  Sprinkle with garlic powder and Italian seasoning.  Bake in the oven for 15 minutes until the pizza crust turns golden. Remove and let cool for a minute or two.

Increase the oven temperature to 450 degrees. Spread on sauce then top with ingredients of choice.  We did one sausage and pepperoni and the other we added onions and green peppers.  Top with shredded cheese and bake for another 5-10 minutes or until the pizza has turned golden brown.

Remove from oven, cut and dig in!!!


I thought this pizza was amazing. Sure, it’s not a deep dish Chicago style pizza but the flavor is great and you skip the carbs of a thick crust.  And it’s much easier than the cauliflower crust/breadsticks I’ve tried before.  I would opt for this or the low carb gluten free thin crust recipe! 


Sunday, June 25, 2017

Italian Meatloaf


 Ingredients:
1/2 lb. ground beef
1 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. crushed ritz crackers (or you could use Italian bread crumbs)
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping (I used colby jack) 
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Combine everything well. Once it has all come together, place and mold the mixture in a baking dish of your choice.


Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.

I've never been a meatloaf fan but this was phenomenal. Almost like a noodle free lasagna. 

Sunday, June 11, 2017

Peanut Butter Explosion Cookies


Ingredients:
3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tablespoon honey
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3.4 oz. box instant vanilla pudding
1 cup chocolate chips
1 1/4 cups halved Reese's mini peanut butter cups, divided
1 cup mini Reese's Pieces, divided (or peanut butter M&M's) 

Preheat oven to 350 degrees.

Beat the butter until creamy. Add the peanut butter and sugars and beat again. Add the eggs, honey, and vanilla and beat until mixed in.

Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.  Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese's Pieces gently.


Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.  Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then transfer to a piece of parchment paper. Let the cookies cool completely before storing in a tightly sealed container.


Monday, May 29, 2017

Lyndee's Yum Dip


Ingredients:
1 tsp garlic powder
3 tbsp Hidden Valley dry ranch mix
2 cups shredded cheddar
1 cup bacon pieces
2 blocks cream cheese, room temperature
1 cup mayo
1 tbsp sriracha
2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 


Sunday, April 23, 2017

Fiesta Ranch Pasta Salad

Ingredients:
1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)
1/2 can black beans, drained and rinsed
1 package frozen roasted corn
1 green pepper, chopped
1 can of olives, sliced
5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)
10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Directions:


Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!


Monday, April 17, 2017

Million Dollar Cream Cheese and Garlic Dip

Everyone knows I finding new dip recipes for get-togethers.  This dip has only six ingredients but many flavors to satisfy your taste buds. 

Ingredients:
8 oz whipped cream cheese
1 cup of mayonnaise
2 cups of shredded colby jack cheese
5 green onions, chopped
2 Tbsp minced garlic
1/2 cup of bacon, chopped into small pieces

Instructions

Mix all ingredients together in a large bowl and stir well. Chill in the refrigerator until ready to serve with chips, crackers, or your favorite vegetables. 

Sunday, April 9, 2017

Sriracha ranch and bacon cheeseburger sliders

Ingredients:
1 pound ground beef
1 package king’s Hawaiian rolls
6 pieces bacon, cooked and cut in half
½ cup ranch dressing
2 tbsp sriracha
Cheese slices (I recommend sharp cheddar or pepperjack)
4 tbsp butter
Garlic powder

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the ranch and sriracha sauce. Set aside.

Brown ground beef and drain. I seasoned with salt and pepper and added some minced garlic and chopped white onions. Mix ground beef and ranch sauce.

Put the bottom of the rolls in the baking dish. Butter and sprinkle with garlic powder.
Spread the ground beef and sauce over them. Top with cooked bacon, cheese and top with the top half of the rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.


Monday, March 13, 2017

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 
The dip:
5-6 diced jalapenos, diced
2 8oz cream cheese
2 packs shredded cheddar

The bread:
1 tube Pillsbury biscuits
16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.
Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked. 

Sunday, March 12, 2017

Sriracha Bacon Sliders

When you’re having a Cards Against Humanity party and you know how much your friends love bacon and sriracha, these sliders are an absolute no brainer. I was a bit worried they would be too hot but they were nothing short of spectacular and were a huge hit with the crew. 


Ingredients:
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1/4 sriracha sauce
24 slider rolls, sliced in half but kept as one large piece (I used King Hawaiian Sweet Rolls)
3 cups cooked turkey or chicken (I used canned chunk chicken)
2 cups shredded cheese (I used Colby Jack)
4 Tbsp butter, melted
1/4 tsp garlic salt

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the mayonnaise and sriracha sauce. Set aside. Put the bottom of the rolls in the baking dish. Spread the sriracha sauce over them. Add the cooked turkey/chicken, bacon, cheese and top with the top half rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.




Friday, March 10, 2017

Cowboy Supper


This is one of my friend Mel’s favorite childhood meals. And I can see why! In the spirit of the American cowboy throwing together a hearty meal out on the trail over a camp fire, we bring you the aptly named “cowboy supper”.  Dump all the ingredients together and bingo!

Ingredients:
1 lb ground beef
1 can pork and beans
½ onion, chopped
1 tbsp minced garlic
Salt and pepper

In a skillet, sauté onions and garlic.  Add hamburger and pork and beans. Salt and pepper to taste.  Cook until meat is browned and serve in a bowl.


You can eat this plain or with a dash of ketchup. We did ours with some siracha and it was hearty, spicy goodness.   

Sunday, March 5, 2017

Crockpot Pork Roast



I always get excited when I see a good meat sale. This week Hy-Vee had pork shoulder roasts on sale for 99 cents a pound.  You bet your sweet behind I went and got one! Nothing beats a tender roast falling apart as you take it out of the crockpot on a dreary day.  You can use this recipe for beef or pork!

Ingredients:
7 lb. pork shoulder roast
1 envelope dry onion soup
2 tbsp. minced garlic
1 cup beef broth
1 cup water
Salt and Pepper

Pour water and beef brother in crockpot.  Add roast.  Sprinkle with salt and pepper, followed by the soup packet and minced garlic.  Set on low for 8 hours.  Remove from crockpot and let sit for a few minutes before cutting. Enjoy! 

Sunday, February 19, 2017

Perfect Deviled Eggs

Ingredients:
6 eggs
3 tablespoons ranch dressing
1/2 teaspoon prepared yellow mustard
1/4 cup finely chopped celery
1/8 teaspoon salt
Paprika

In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.

Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.


Spoon yolk mixture into egg white halves. Sprinkle with paprika.  Chill until ready to serve. 

I skipped the celery because I'm not a fan but I was pleasantly surprised by replacing the traditional mayo in a deviled egg with ranch. I also added a dash of pepper and garlic powder.  Yum! 

Monday, February 13, 2017

Bacon Jalapeno Cheese Log

Ingredients:
2 pkgs cream cheese softened
3 cups shredded Mexican style cheese
8 slices bacon cooked and crumbled
4 jalapenos diced
1 onion diced
2-3 green onions chopped, optional
Olive oil
crackers for serving

In a sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and jalapenos and cook for 4-5 minutes until softened and beginning to brown.  Spread jalapeno-onion mixture onto a piece of parchment or waxed paper to cool.

Using a stand mixer or hand mixer, beat cream cheese till soft and smooth. Add Mexican style cheese and beat to mix. Add cooled jalapeno-onion mixture and 3/4 of the bacon crumbles. Briefly beat to combine.


Spoon mixture into a rough log shape onto a large piece of plastic wrap. Sprinkle remaining bacon crumbles and green onions, if using, over the top of the cheese log. As tightly as possible, wrap plastic wrap around the cheese log and press into shape.  Refrigerate until ready to eat. Serve with your favorite crackers.

Rather than doing this as a cheese log I did it as a dip in a bowl. It made a large batch and I found this dip is great on scrambled eggs or chicken breast as well! 

Monday, January 30, 2017

Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch


Ingredients:
For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.


Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

Monday, January 16, 2017

Cheesy Stuffed Garlic Bread Sliders


When there is an ice storm pummeling your state what better way to spend a Sunday afternoon than with great friends, a crockpot of chili and these amazing stuffed garlic bread sliders? Simple to make and were the hit of the party.

Ingredients:
1 pkg slider buns, like Kings Hawaiian
1 (10 ct.) pkg sliced mozzarella
1/2 cup butter, softened
3 cloves garlic, minced
2 tsp garlic salt (I used garlic powder instead of garlic salt)
2 tsp Italian seasoning

Topping
4 Tbsp butter, melted
1 clove garlic, minced
1/2-1 tsp garlic powder
1/2 cup parmesan cheese


Preheat oven to 350.  Slice slider buns in half lengthwise. In bowl mix together your butter, garlic, garlic salt and Italian seasoning. Spread butter mixture on both cut sides of buns. Layer bottom of sliders with cheese and top with upper layer. In another small bowl mix together your topping mixture and pour over tops of buns, spread over tops with a spatula. Cover with tin foil and bake for about 20 minutes or until cheese is melted. Let cool a bit, cut and serve.

Tuesday, January 10, 2017

Baked million dollar spaghetti…with a twist

I’ve seen this recipe all over Pinterest and decided to try it but I switched it up a bit. I used a sausage and ground beef mix and added alfredo, red pepper flakes and Italian seasoning. It did not disappoint!

Ingredients:
1 lb. spaghetti, cooked two minutes shy of directions and drained
½ lb. ground beef
½ lb. Italian sausage
1 medium onion, chopped
2 cloves of garlic, minced
Salt and pepper to taste
1 can spaghetti sauce (I used Hunts)
1 jar alfredo sauce (I used Bertolli)
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese
1 tbsp. red pepper flakes
1 tsp. Italian seasoning
1 tbsp. parmesan cheese 

Preheat the oven to 350 degrees. In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high. Once browned, turn off the heat, drain the liquid left in the pan and mix in half a cup of spaghetti sauce and half a cup of alfredo. Add the cooked spaghetti to the remaining 5 cups of the spaghetti sauce and alfredo, toss to combine. Mix the cream cheese, red pepper flakes, parmesan, Italian seasoning and 2 cups of mozzarella cheese in a bowl. Add half the pasta/sauce to the bottom of a 9x13 pan. Add the cream cheese mixture and top with the remaining pasta/sauce mixture. Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly. Let set for a few minutes before cutting like a lasagna and serving. 

Original Recipe

Ingredients:
1 pound spaghetti, cooked two minutes shy of directions and drained
1 pound ground beef
1 medium onion, chopped
2 cloves of garlic, minced
Kosher salt and pepper to taste (I used ½ teaspoon Kosher salt and ½ teaspoon black pepper)
6 cups Quick and Easy Marinara Sauce
8 ounces cream cheese, softened
3 cups shredded mozzarella cheese

parsley, chopped (optional as a garnish)