Roasted Tomato Appetizer 

This is so delicious yet so simple.


1 lb cherry tomatoes 

1-2 rolls of your choice (I used multigrain)

1.5 tbsp olive oil

Salt, pepper, garlic powder & red pepper to season

Parmesan cheese (optional)


1. Preheat your oven to 350 degrees Fahrenheit

2. Slice tomatoes into halves and place in bowl

3. Lightly drizzle with olive oil and mix with a spoon

4. Line baking pan with parchment paper and spread tomatoes out evenly 

5. Season with salt, paper, garlic powder and red pepper

6. Baked for 30-35 minutes

7. Lightly sprinkle Parmesan cheese 

8. Serve warm with toasted bread of your choice (I sliced a multigrain roll and toasted the last 5 minutes in the oven)

My Favorite Flatbread

This caramelized onion, goat cheese & shredded balsamic chicken flatbread (topped with fresh basil) is life changing.

2 tsp butter or olive oil (your preference for caramelizing onions – I use butter)
1 large sweet onion, peeled and thinly sliced
4 whole wheat flat breads (I use these)
1/3 cup crumbled goat cheese
¾ cup of balsamic shredded chicken (I make shredded chicken for the week in a crock pot –so I can use for multiple dinners–  and season with about 1 tbsp of glaze)
olive oil for brushing
salt, pepper, garlic powder, oregano, red pepper flakes
fresh basil, sliced into ribbons (can substitute arugula)

1. Caramelize your onions (don’t know how? – here’s a quick tutorial) 2. As the onions are cooking, preheat oven to 425 degrees
3. Brush your flat breads with olive oil & lightly season with spices
4. Top seasoned flat breads with caramelized onion, shredded chicken and goat cheese
5. Bake 9-11 minutes
6. Remove & top with basil or arugula

Mini Cheddar Biscuit BLTs

Those who know me know I love to “mini”mize all my party food.

These Mini Cheddar Biscuit BLTs with a Smokey Mayo Spread are adorable and delicious.

makes about 24 mini sandwiches

Mini muffin tin

2 cups Original Bisquick mix
3/4 cup shredded sharp cheddar cheese
3/4 cup milk
1/4 cup melted butter
1 tbsp dried parsley
1/2 tsp garlic powder

Smokey Mayo
1/2 cup mayo
1/4 tsp ground black pepper
1/2 tsp paprika (a few extra shakes depending on your preference)

1 pack of bacon (12 pieces cut in 1/2 and cooked)
2 cups Arugula leaves
12-15 cherry tomatoes – sliced in halves
1. Mix all biscuit ingredients in a mixing bowl
2. Grease your mini muffin tin (I used butter)
3. Bake at 425 degrees F for 9-10 min
4. While biscuits bake – slice tomatoes
5. Remove biscuits from oven & check with toothpick to make sure they’re cooked through (be careful not to over cook – when biscuits are too dry, they’ll crumble easier)
6. Wait 3-4 minute and then move muffins onto a cooling rack
7. While biscuits are cooling mix mayo spread
8. When biscuits are just about room temperature, carefully cut in half (horizontally)
9. Spread mayo mixture on the inside of each biscuit
10. Layer on bacon, arugula and a slice of cherry tomato – topping with the other half of the biscuit
11. Use toothpick to hold sandwich together