Caprese Salad & Sunshine Blueberry Orange Muffins

What an amazing week it's been already! Heart-warming Roman food, perfect Valentine's Day evening spent with the hubby and waking up this morning to a hot cup of coffee and a homemade muffin - who would believe it's only Tuesday? Even this thunderstorm booming outside can't dampen my mood :D This amazing foodie high has me working in the kitchen this morning (when I really should be working on other things :|) and feeling the need to share some new recips with you all.

Last night's dinner of Pollo Limone ala Grazie Ristorante (FABULOUS FABULOUS food and ambience FYI) was delish in its own right and best yet, it was GLUTEN FREE! Big thumbs up to the Grazie owners for offering authentic Italian cuisine that's not only mouth-watering but also Celiac safe. Add to that they serve real Spumoni (no artifical dyes or ingredients there) that's equally delicious but also silky smooth, and you've walked into a Roman foodie heaven!

**Check their menu out @ http://www.grazierestaurant.com/southcenter/menu-dinner.htm Plenty of Gluten Free Options as well as delish foods for the non-gluten free foodie in your party**

(What was left of my meal. You know I HAD to save room for dessert!)

With the Italian theme running through my entire Hearts Day yesterday, I was in the mood to whip up a quick Caprese Salad. I have to admit, it's one of the few things I could afford on a college student budget and being in Rome, the ingredients were always available. As a quickie bonus, my recipe for my morning Blueberry Orange Muffins is attached. It may not be Roman inspired, but it's definitely perfect with your morning cup of caffe :D Happy eating y'all...

Caprese Salad:
6 Roman Tomatoes (firm and sliced)
1 bag mini fresh mozarrella balls (sliced)
2 cups arrugula (washed)
1 cup fresh basil (julienne)

*Dressing:
1 cup extra virgin olive oil
1 teaspoon fresh thyme (finely chopped)
1/2 to 1 teaspoon crushed red pepper flakes (depending on taste)
1/2 lemon (juiced)
1/2 teaspoon coarse sea salt
1 teaspoon coarse ground pepper

- Toss vegetables, herbs and cheese & set aside
- Whisk oil with fresh herbs, lemon juice and seasonings.
- Dress salad with dressing right before serving.
- Serve at room temperature.

(All that's left of my salad. I always want to eat the ENTIRE bowl!)

Sunshine Blueberry Orange Muffins:
1 cup Gluten Free Bisquick Mix
1/4 cup sugar
3 tablespoons butter (cold & cut into pea sized pieces)
1 teaspoon vanilla
1/2 cup milk
1 egg (beaten)
1/2 cup orange juice
1 orange (zested)
3/4 cup blueberries

@ 425 for 20 to 25 minutes or until golden brown

- Combine dry ingredients and cut butter into mix with a pastry cutter
- Toss blueberries and orange zest in with dry mix
- Slightly beat egg, milk, vanilla and orange juice
- Add milk mixture with dry until well combined
- Pour batter into lined muffin tins and bake until golden brown

Perfect straight out of the oven, but can be wrapped, frozen and reheated for another day.