Mini Caprese Bites


While I’m on the subject of tiny food (see yesterday’s post on mini pancake stacks here), I have to share another adorable mini food creation from this week. My hubby recently underwent an inspection at work which went perfectly, so the Colonel arranged a little potluck to congratulate J and his team on a job well done. Since I was going to have to prepare the item during P’s nap and drop it off to J at work, it had to be something that wouldn’t require too much prep work and would also transport easily. I decided to go with mini caprese bites, a mini version of traditional caprese – fresh mozzarella, tomato, basil and balsamic reduction. These are quite the Pinterest sensation which is how I got to try and LOVE them when I made them for the baby shower I threw my SIL last year. Here is how I assembled them using halved grape tomatoes, mini fresh mozzarella balls (available in the specialty cheese section or at the olive bar in many grocery stores), fresh basil and balsamic glaze. These are perfect for entertaining, SUPER delicious and so pretty to look at 🙂

First, I halved my grape tomatoes, drained my mozzarella balls (if you don’t want to purchase balls just buy a large piece of fresh mozzarella and cut into squares) and cut my basil (I cut the large leaves into quarters, the medium sized leaves in half and left the smaller leaves as they were).


I only ate one while prepping them 😉

Next, I assembled my mini caprese bites by threading half a tomato (through the non-cut end first) then a folded piece of basil and finally a piece of mozarella.



Finally, I assembled them in a sort of star burst pattern on a platter.


I didn’t drizzle the balsamic glaze on right away since they were going to be sitting for a bit before being served. Still so pretty though! 🙂


This is a pic from the first time I made them for my SIL’s baby shower.




Grilled Portabella Sandwich


So my dear ‘ol hubs is in NYC for a conference for a few days, leaving me and master P to rot here in Jacksonville lol kidding. Anyway, I always joke that when he is out of town I save so much money because I could literally eat one thing the entire time and be fine with it (usually it’s some kind of pasta dish that I love but he wouldn’t consider a “meal” .. like what? it’s carbs therefore it’s all you need lol). I used this opportunity to make something using one of my most loved (but one of my hubby’s most hated) ingredients – mushrooms! While my hubby and I agree on pretty much everything, mushrooms are not one of those things, but I guess if that is the only point of contention in a relationship, you’re doing okay! lol. Since I had along day (poor little P had to get his shots) and didn’t want to spend a ton of time preparing a meal for myself, I decided to recreate a sandwich from the Brickhouse Brewery back on LI. A little background info about this sandwich, it basically sustained myself and bff Tiffany during the summer of 2010 when our diets consisted of more alcohol than food haha. While I would be lying if I were to say I remember with absolute certainty what was on it besides portabella mushrooms and mozzarella (since it was usually preceded and followed by many Jack & Diets lol) I do know that there are a lot of fun memories surrounding this sandwich lol. From what I can recall it was super delicious and me and T would always split it, I miss her (and that summer) so much and wish I had her here tonight to split this one with me and sing “You Can Call me Al” 🙂

The recipe is super simple but who wants difficulty when cooking for one? 🙂



*Serving size is 1 sandwich, you can easily make as many as needed 🙂



  • 1 portabella cap
  • olive oil
  • balsamic glaze
  • salt & pepper
  • roasted red peppers (jarred or homemade)
  • fresh mozzarella, sliced
  • 1 Kaiser roll



  1. Heat outdoor grill or indoor grill pan. Clean mushroom and remove stem.
  2. Brush mushroom with olive oil on both sides and sprinkle with salt and pepper.
  3. Place mushroom bottom side down on grill, wait about 5-8 mins and flip.
  4. mush

    Ignore how filthy my grill is, it’ s just starting to see some action with all of this nice weather we’ve been having. Cleaning it will be tomorrow’s naptime project!

  5. Once mushroom has been grilling top side down for about 5 mins layer your sliced cheese on top and place your bun on warming area of grill to toast it. Allow cheese to melt.mush2
  6. Once cheese has melted assemble your sandwich by placing the portabella and cheese on the bun, followed by the roasted red peppers and a drizzle of balsamic glaze. Enjoy!

mush3 mush4

*Feel free to use a more budget friendly cheese or add extra grilled veggies! There are endless options with this delicious sammie 🙂