If you're looking for a unique and unforgettable addition to your 21 and up celebrations, look no further than Liv Vasquez's infused grazing boxes from Livvie Smalls Events. These boxes are the perfect way to elevate any party or gathering, with a variety of delicious and beautifully presented snacks that are sure to impress your guests.What sets Liv's grazing boxes apart is the infusion of herbal spliffs and dips, adding an extra layer of flavor and excitement to the already delicious spread. Each box is fully customizable to your dietary needs and preferences, ensuring that everyone can enjoy the experience.But it's not just about the food – Liv's commitment to creating safe and beautiful consumption spaces is evident in every aspect of her business. She cares deeply about her guests and wants to provide an experience that is both enjoyable and responsible.Liv's passion for her craft is evident in the media coverage she has received, and her dedication to providing top-notch service is clear in the glowing reviews from her satisfied customers.So why should you buy a grazing box from Livvie Smalls Events for your 21 and up celebrations? Because it's more than just a box of snacks – it's an experience. Liv's attention to detail, commitment to safety, and passion for her craft make her grazing boxes the perfect addition to any celebration. Don't settle for a boring party spread – elevate your event with Liv's infused grazing boxes.
Lasagna Grilled Cheese
This Lasagna Grilled Cheese is the ultimate edible!
I have recently partnered with the Magical Butter Machine to bring you guys some fun content and recipes like this one!
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For this recipe you can use leftover lasagna or follow this recipe to make a mini lasagna to fill this gooey and cheesy creation.
If you make this, make sure to tag me in your photos!
INGREDIENTS-
Tomato Basil Sauce
1 Tbsp olive oil
½ onion, chopped (1/8 cup)
3 clove garlic, chopped (1 Tbsp)
4 cups of fresh, chopped tomatoes
2 tsp salt
¼ tsp dry chili flakes
8 large leaves fresh basil, chopped
Ricotta Filling
1 tsp olive oil
2 cloves garlic, finely chopped
2 tsp salt
½ tsp black pepper
1 ½ cups ricotta, drained
Lasagna
4 (12 x 12) sheets fresh or cooked lasagna
2 cups Provolone, grated
2 cups Cheddar, grated
½ cup Parmesan, grated
Grilled Cheese
8 slices Texas white bread
12 tblsp Cannabis Infused cup garlic butter equaling about 5 mgs THC per Tablespoon
2 cups Provolone, grated
DIRECTIONS
Tomato Basil Sauce
1. Heat olive oil in a large pot over medium-high heat; add chopped onions and stir while cooking for 1-2 minutes, or until onions are translucent.
2. Add chopped garlic to the pan; stir and cook for 1 minute, or until garlic is fragrant.
3. Add tomatoes, salt, dry chili flakes, and fresh chopped basil; stir well, reduce heat to medium-low. Cover and simmer for 30 minutes.
4. Remove cover, stir, and continue to simmer uncovered for 30 minutes; remove from heat and let cool for 10-15 minutes.
5. Using an immersion blender, blend sauce until smooth and set aside until lasagna assembly.
6. For the ricotta filling you will take the garlic and saute it in a pan with the olive oil to release the garlic flavor and soften the garlic.
7. In a large bowl, stir together drained ricotta, the sauteed garlic, and egg until combined; wrap with plastic wrap and refrigerate for at least 20 minutes.Lasagna
1. Preheat oven to 350ºF.
2. Pour 1 cup of tomato sauce into the bottom of the pan; lay 1 sheet of pasta over top.
3. Spread 1 ¼ cup of ricotta mixture over the sheet of pasta; top with ¾ cup Provolone and ¾ cup Cheddar. Spread 1 cup of sauce over the cheese.
4. Lay the second sheet of lasagna over top, followed by another 1 cup of tomato sauce.
5. Add the third sheet of lasagna over top, followed by another 1 ¼ cup of ricotta mix, ¾ cup Provolone, and ¾ cup Cheddar. Add 1 cup of tomato sauce.
6. Lay the last sheet of pasta over top. Cover with 1 cup of tomato sauce and remaining cheese.
7. Cover pan with metal foil and bake for 20 minutes; remove foil and continue baking for an additional 20-25 minutes, or until cheese is completely melted throughout.
8. Remove from oven and set aside to cool to room temperature; once cooled, cover with plastic wrap and refrigerate for 1 hour.
9. Slice cold lasagna into nine 4 x 4-inch pieces.
Grilled Cheese
1. Butter 4 slices of Texas bread with garlic butter; place bread butter-side down on a clean surface.
2. Top each slice of bread with ¼ cup Provolone cheese and 2 tablespoons of tomato basil sauce.
3. Place 1 slice of cooled and cut lasagna on each slice of bread; top each piece of lasagna with 2 tablespoons of tomato basil sauce and ¼ cup Provolone cheese.
4. Butter one side of the remaining 4 slices of bread with remaining garlic butter; place bread, butter-side down, on top of the lasagna.
5. Heat a non-stick pan over medium heat; place prepared sandwiches into the pan and cook evenly for 7-10 minutes per side, or until cheese melts and lasagna is heated throughout.
6. Remove sandwiches from pan, cut on a diagonal, and serve.
High Noon Brunch March 30th, 2018
I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.
In the last year I have started planning these cannabis dining adventures.
For my latest High Nonn Brunch, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible.
I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.
I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.
In the last year I have started planning these cannabis dining adventures. This weekend, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible.
I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.