Candied Bacon Crackers
1 lb bacon
1 C. brown sugar
1 tsp chili powder
1 box buttery crackers
Preheat the oven to 350°F (175°C). Cut the bacon into small pieces. In a bowl, mix the brown sugar and chili powder until well combined. Dip each piece of bacon into the sugar mixture, ensuring it’s fully coated, then place it on top of a cracker. Bake in the preheated oven for 10-15 minutes, or until the bacon is crispy. Allow the crackers to cool before serving.
Grated Egg Avocado Toast
2 slices bread
1 avocado
1 T. butter
pinch coarse sea salt
Grate hard boiled egg on fine side of cheese grater. Toast bread in toaster Remove pit from avocado and slice. Butter toast and top with 1/2 sliced avocado, grated hard boiled egg and a pinch of coarse sea salt
Sweet & Spicy – Add a dash of hot sauce and a drizzle of honey
Guacamole – Mash avocado with 2 T. of salsa or picante sauce and make a quick guacamole
Veggies – Add tomato slices and spinach leaves under your ripe avocado slices for a little acidity and texture
Everything – Add a sprinkle of Everything Bagel seasoning instead of the coarse sea salt
Original – the original TikTok version from Sarah Thomas-Drawbaugh of “Healthyish” had Kewpie Mayonnaise and Sriracha
Fancy Bread – skip your normal toast and go for an artisanal bread like you would get at Panera or even a simpler a sourdough bread
Salmon + More – Add a schmear of cream cheese, a thin layer of smoked salmon and then top with your creamy avocado slices and grated egg
Summer Charcuterie
1 2 oz burrata
3 oz Boursin cheese
1 wedge Manchego cheese
1 small wedge Creamy Tuscano cheese
4 oz Brie cheese
4 oz goat cheese
½ c blueberries
¼ English cucumber, sliced
¼ c smoked salmon and dill dip
4 sheets prosciutto, torn
¼ c pistachios
¼ c mixed nuts
¼ c marcona almonds
1 nectarine
2-3 plumcots, sliced
¼ yellow watermelon, cubed
4-6 Parmesan crostini crackers
15 gluten free Milton’s Crackers
15 seed and grain cracker squares
15 sea salt crackers
Olive oil to drizzle
Empty Nester Charcuterie Board
12 oz Olli Salumeria packet, Parmesan cheese, sopressata salami, Genoa salami, Frescatrano olives
5.3 oz Mifroma Fondue Express, 1 single serving, but perfect for 2
½ C. hummus
1 pomegrante, split open
1 clump red grapes
½ red apple, sliced
½ orange, sliced
3 oz mini artisan crackers
3 oz Bello Rustrico crackers
3 oz mini bread sticks, or fresh bread, cubed
3 oz RW Garcia Organic Sweet Potato Crackers
Sweet Piquante Peppadews
Mixed nuts
2 Endangered Species dark chocolate candy bars
Fresh rosemary
Baked Goat Cheese Dip with Lemon and Thyme
10.5 ounces goat cheese log
4 ounces cream cheese, softened
¼ C. grated Parmesan cheese
2 T. extra virgin olive oil, more for drizzling after baking
1 clove garlic, peeled and roughly chopped
¼ tsp. coarse ground black pepper
¼ C. chopped fresh flat-leaf parsley
1 tsp. finely minced thyme
½ tsp. lemon zest
salt, to taste
crostini, crackers, or mini naan for serving
Preheat oven to 400ºF.
In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. By hand, fold in herbs and lemon zest. Taste and add salt if desired. Spread into a baking dish and bake for 10 to 12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate. The length of baking time depends somewhat on the size of your baking dish. Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.
Saigon Garlic Lemongrass Wings
12 whole chicken wings (2 1⁄2 to 3 pounds)
4 cloves garlic, peeled
1/4 C. chopped shallots
1 piece (1 inch) fresh ginger, peeled and thinly sliced
2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler
2 T. sugar
1/3 C. Asian fish sauce
3 T. fresh lemon juice
3 T. vegetable oil
1/4 C. finely chopped dry-roasted peanuts, for garnish
1/4 C. chopped fresh cilantro (optional), for garnish
Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.
July 4th Cheese Board
Blueberries
Strawberries
Cherrries
Crackers
Salami
Cherry tomatoes and mozzarella balls
Mediterranean Baked Crackers
Brie cheese
Blue cheese
Laughing Cow Cheese
Star cookie cutter with chocolate covered almonds, Trader Joe’s
Star cookie cutter with pistachio nuts
Star cookie cutter with maracona almonds
Baked Feta in Filo with Honey Sesame Seeds
2 blocks of quality feta, 3 ounces each
2 sheets of phyllo dough, thawed
¼ C. honey, warmed if necessary, for drizzling (I love using this Greek honey)
2 T. toasted sesame seeds, more to your liking
1 T. fresh thyme leaves, for garnish
Heat the oven to 350 degrees F and position a rack in the center. Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil. Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil. Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan. Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so). Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!
Lemon Ricotta Fritters
16 ounces whole milk ricotta
4 large eggs
1 C. flour
1 T. baking powder
1 tsp. dried rubbed sage
1 tsp. coarse kosher salt
1 lemon juice and zest
1/2 C. pecorino romano cheese , finely grated
vegetable oil , enough to fill up to 1 inch of your frying pan
1 C. Garlic Aioli
In a large bowl or with your stand mixer, blend the ricotta and eggs until fully combined. In a separate bowl, whisk together the flour, baking powder, sage and salt. Gradually add to ricotta mixture until combined. Fold in lemon zest and finely grated pecorino romano cheese. Cover and chill for a minimum of 30 minutes or as much as 24 hours. Fill a large frying pan with 1-inch of frying oil. Heat over medium heat until hot. Using a small cookie scoop or a T., spoon batter into hot oil. Use a metal spatula or fry spoon to flip after lightly browned on each side. This process is relatively quick and will only take about 1-2 minutes on each side. Remove to a wire rack over a baking sheet. You can place in the oven on the “keep warm” setting or 200°F. Sprinkle with a flakey sea salt before serving with your desired dipping sauce.
Spicy Everything Bagel Cheddar Cheese Crackers
1 10 oz. block sharp cheddar cheese shredded
1 1/2 C. all-purpose flour
1/2 C. butter one stick, cut into small cubes
1/4 tsp. cayenne pepper
3 T. half and half
1 egg
2 tsp. water
Everything Topping:
2 T. dried chopped onion toasted
1 T. pretzel salt or coarse salt
1 T. black sesame seed I got mine at Williams-Sonoma
1 T. sesame seeds regular
1 T. poppy seeds
Place the dried chopped onion on a parchment lined baking sheet and toast in the oven for 3 minutes. Keep a close eye on the onion because it tends to burn rather quickly. You want it to be a nice golden brown. Cool, then place in a small bowl. Add next 4 topping ingredients and stir together. Set aside. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside. In a large bowl combine cheese, flour, butter and cayenne pepper. Using a pastry cutter mix together ingredients until they resemble coarse crumbs. Add the half and half and mix until dough forms a ball. Divide dough into 2 workable batches. Roll out to 1/4 inch thickness on a floured surface and cut. (I used a 1 1/2 inch fluted square cookie cutter) Place on prepared sheet about 1 inch apart. Whisk together egg and water. Brush tops of crackers with egg mixture and sprinkle with everything topping mixture. Bake for 15-18 minutes or until golden brown. Repeat with remaining dough.
Pea Bruschetta with Lemon & Parmesan
1 C. frozen peas (defrosted)
small handful of pea shoots – optional
¼ C. grated parmesan cheese
3 T. olive oil
1 tsp. lemon juice
½ clove garlic save the other half for the bruschetta
salt and pepper to taste
6 slices ciabatta
2 T. olive oil
½ clove garlic
Pea shoots
Fresh Parmesan
lemon zest
black pepper
extra virgin olive oil
To make the Pea Topping: Place the ingredients in a food processor and use the pulse button to chop and combine them until you have a rough paste. Set aside until the toast is cooked. To make the Bruschetta: Pre-heat your broiler or grill. Drizzle the bread slices with the olive oil. Toast for 2-3 minutes a side until crisp and golden brown. Whilst the toast is still warm, use the half garlic clove to lightly rub the rough bread. To assemble your Bruschetta: Spread the pea topping over the 6 slices of toast. Add extra parmesan and lemon zest to each bruschetta then top with additional pea shoots. Drizzle with extra virgin olive oil and garnish with black pepper.
Fried Olives with Garlic Aioli
1 5 1/2 oz jar of small pimento stuffed olives
1/2 C. panko bread crumbs
1/2 C. flour
1 egg beaten
canola oil, for frying
1/3 C. mayonnaise
1 scant T. lemon juice
1 heaping T. minced garlic
salt & pepper, to taste
To Make The Aioli: Mix all the ingredients together. Chill before serving. canola oil, for frying,1/3 C. mayonnaise,1 scant T. lemon juice,1 heaping T. minced garlic, salt & pepper, to taste
To Make The Fried Olives: Heat a couple of inches of canola oil in a dutch oven until it reaches 325-350 degrees on a thermometer. Separate the flour and bread crumbs out onto flat plates. The egg into a small bowl. Dredge the olives in the flour, and then into the beaten egg or buttermilk. Roll them around in the breadcrumbs until evenly coated. Working in batches, fry the olives in the hot oil, just until they are golden brown. Remove the fried olives to a paper towel lined plate to absorb the excess oil. Serve warm, with the aioli. Notes: Always use pitted olives when frying.
Bruschetta Tray
1 7 oz olive bruschetta
1 7 oz Italian tomato bruschetta
1 7 oz blue cheese olives
1 7 oz marinated ollives
1 5 oz basil pesto
1 7 oz marinated artichokes
1 6 oz hard salami
6 oz Genoa salami
2 heads Belgian endive
tomatoes on the vine
¼ lb Camembert soft ripened cheese
¼ lb feta cheese
Bread : Delallo Sesame crostini, sesame breadsticks, regular breadsticks, and focaccia toasts
Monte Cristo Pinwheels
1 box frozen puff pastry 2 sheets, thawed
2 T. Dijon mustard
16 slices thin black forest ham
12 slices Swiss cheese
½ C. strawberry jam
2 T. powdered sugar, for dusting
Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Unfold one sheet of puff pastry over a clean space (counter or cutting board). Smooth out the dough by rolling with a rolling pin, but not too thin. Next, spread 1 T. Dijon mustard over the pastry using a spreader or scraper. Lay down 8 slices of ham on top of the mustard, followed by 6 slices of Swiss cheese. Repeat with the other puff pastry, following the exact same process. You will have 2 baking sheets ready for rolling and making the pinwheels. Starting at one edge of the pastry, tightly roll up the dough into a log. Using a serrated knife, slice the log into 4 pieces, and then slice each quarter into 3 (to make 12).. Repeat with another sheet of pastry and the rest of the ingredients. Baking: Place 12 pinwheels on each baking sheet, cut side up, and bake until the puff pastry has turned golden brown, about 20-25 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and dust the pinwheels with powdered sugar. Serving: Place strawberry (raspberry)jam in a small dish in the center of a platter. Set out the 24 pinwheels around it (it’s okay to stack them), and serve with the jam for dipping.
Air Fryer Zucchini Chips
1 medium zucchini (about ½ pound)
1 tsp. olive oil
¼ tsp. salt, or to taste
⅛ tsp. coarse ground black pepper, or to taste
Slice zucchini into ⅛ -inch rounds. A mandoline works great. For best results, pat zucchini slices with paper towels to dry them. In a small bowl, toss zucchini with olive oil, salt and pepper. Turn air fryer to 400ºF. Put zucchini slices on rack in a single layer. Cook 5 minutes, shake, cook an additional 5 minutes, shake and cook 2 minutes more, or until zucchini is golden brown and dry.
Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios
2 slices whole grain or gluten free bread
1/4 cup low fat ricotta
1/2 fresh lemon, juiced
1/2 T. honey
4 figs, sliced
2 T. pistachio pieces
1 tsp. lemon zest
Toast bread in toaster. While bread is toasting, whip together ricotta, lemon juice and honey until smooth and creamy. Spread ricotta moisture evenly over each piece of toast, then top with sliced figs. Sprinkle each piece with pistachio pieces and lemon zest. Serves 2.
Easy Pizza Fondue
1 1/2 cups shredded mozzarella cheese
1/2 grated Parmesan cheese
1 T. all-purpose flour
2 cloves garlic minced
3/4 cup dry white wine or broth
2/3 cup drained canned diced tomatoes
1 T. balsamic vinegar
1 T. chopped fresh basil or 1 tsp. dried basil
1 T. chopped fresh oregano or 1 tsp. dried oregano
Serve with:
cubes of crusty bread
pepperoni sticks
salami cubes
cooked sausage chunks
bell pepper chunks
mushrooms
grape tomatoes
ham
pineapple
black olives
In a bowl combine the mozzarella, Parmesan and flour. Mix well to coat the cheese with flour. Set aside. In a large saucepan, combine the garlic and wine (or broth), bring to a simmer over medium heat. Then reduce the heat to medium-low. Add the cheese mixture by the handful to the saucepan, stirring constantly after each addition. Use a spoon and stir in a figure eight motion until the cheese is melted. Stir in the tomatoes, balsamic vinegar, basil and oregano. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Transfer to a fondue pot and serve immediately.
Spring Rolls with Stir Fried Mushrooms and Dandelion Greens
6 Vietnamese Brown Rice Spring Roll Wrappers
Stir Fried Mushrooms with Garlic and Ginger
1/2 a cucumber, peeled and cut into match sticks
dandelion greens, snapped in half or in thirds
cilantro, stems and leaves, pulled apart into smaller pieces
2 T. fish sauce
1/2 tsp. coconut sugar
1 tsp. vinegar
1 garlic clove, crushed
1 Thai red chili, sliced (or 1 dried Thai red chili, deseeded and torn apart)
Dip a spring roll wrapper in some warm water. Place the softened wrapper on a flat surface and place the mushrooms in the middle. Top the mushrooms with the cucumber sticks, dandelion leaves, and cilantro. Fold the sides inward and then wrap and roll. Repeat. For Dipping Sauce, Combine everything together in a bowl and mix until the sugar is dissolved. Pour into a dipping dish and serve with the rolls.
Cheesy Italian Dunkers
8 slices Italian baguette, sourdough bread or other sturdy white bread
4 T. salted butter
2 tsp. . garlic powder
4 oz . Mozzarella cheese, shredded
2 oz. Parmesan cheese, shredded
1-2 cups marinara sauce
Pre-heat oven to 400°F. Put butter in a small bowl and place in microwave to melt, 30 secs. Then stir in the garlic powder. Line a large baking sheet with foil or parchment paper. Then, lay out bread on the baking sheet and brush with the garlic butter, (one side only). Add the shredded Parmesan cheese to the bread then with the Mozzarella cheese. Place in the oven until the cheese is melted and is starting to brown, 15 to 20 mins. Heat marinara sauce on the stove top or in a microwave. Serve the bread slices hot with the marinara sauce on the side.
Easy Spring Charcuterie Board
Radicchio
Radishes
Cherry or grape tomatoes
Carrots, skinny, baby, leave stems on
Pickled green beans, found in the pickle section of grocery store
Mozzarella sticks
Salami or prosciutto
Cocktail cucumbers, or English, thinly sliced
Mini peppers, slice some in half
Snap peas, slice some in half
Onion dip or favorite dip, spinach, artichoke, hummus, salsa
Lil’ Smokies Pigs in a Blanket
1 package Lil’ Smokies sausages
1 sheet frozen pizza dough, thawed
1 egg, beaten (for egg wash)
1–2 tablespoons sesame seeds
Optional dipping sauces: spicy mustard, marinara, ranch, BBQ
Preheat the oven to 400. Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage. Leave a little sausage sticking out on each end. Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds. Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.
Egyptian Tomato Bruschetta
3 to 4 large vine-ripened tomatoes, chopped into large 1/2-inch chunks
5 to 6 cloves garlic, minced
Juice and zest of 1 lemon
4 T. olive oil, extra-virgin
4 T. white vinegar
1 tsp. sea salt
1 tsp. coarsely-ground black pepper
1 tsp. cumin powder
1/4 cup parsley, fresh, chopped
1/4 cup cilantro, fresh, chopped*
1 loaf baguette bread slices, cut on an angle
Olive oil, extra-virgin
1 to 2 cloves garlic, peeled and cut in half
In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside. Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl. Pour prepared dressing over the tomatoes. Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture. Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.) Take cut garlic clove and rub against surface of baguette slices. Remove tomatoes from refrigerator 20 minutes before ready to serve. Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices. Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.
Turkish Omelette (Kaygana)
2 eggs
2 T. flour
2 T. water or milk
salt
1 T. butter or olive oil
2 T. finely chopped flat leaf parsley
1/3 cup crumbled feta (you can use more or less than this)
black pepper
red pepper flakes
Put flour in a bowl and break eggs into the bowl. Mix well. Add water or milk, whichever you want, and mix again. [So far is the basic recipe. You may go ahead and cook it on frying pan with butter or oil, and then roll it with feta and parsley.] -Add parsley, feta, black pepper, and pepper flakes to this mix and mix them all. (Since feta was already very salty, I didn’t add salt). -Heat oil in a frying pan. Add either one scoop at a time for small rounds or the whole mix for a big one. When one side is cooked, flip it over.
Vegetable Garden on a Plate
6 carrots
1 cucumber
18 mini candy eyes
carrot cookie cutter
250 ml sour cream (1 cup)
1 tsp. garlic powder
1 tsp. dill
1 tsp. onion powder
sea salt to taste
Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.
Fruit Ice Lollies
1 kiwi
2 slices of watermelons
1 slice of cantaloupe
100 grams dark chocolate
1 slice of Galia melon
2 slices of mango
piping utensil / bag
ice lolly cookie cutter
rectangular cookie cutter
oval cookie cutter
ice lolly sticks
Watermelon and Cantaloupe Lolly:
Kiwi, Mango and Watermelon Lolly:
Galia / Watermelon and Chocolate Lolly:
Watermelon and Dark Chocolate:
Watermelon Lolly:
Cantaloupe & Watermelon Lolly:
Mango Lolly:
Notes
If you have any leftover fruit, save all the odd-shaped bits in a freezer bag for your next smoothie, or chop it up and make a mini fruit salad.
Toadstool Caprese Toast
2 slices sourdough bread
4 T. cream cheese
1 T. balsamic glaze
5 strawberries
5 bocconcini (mozzarella balls)
fresh basil
1 T. mayonnaise
sea salt
Slice the sourdough. Spread the cream cheese on top of the bread slices. Drizzle with balsamic glaze and use a knife to smooth over the glaze. Halve the strawberries and cut off the bottom leaves in a straight line across. Use a melon baller to scoop out the inside of the strawberry. Halve the bocconcini. Arrange all the toadstools on the toast and place a basil leaf under each mushroom. Use a toothpick or piping utensil to add the mayo dots to the toadstools. Add more basil leaves if you wish. Sprinkle with sea salt. Serve.
Easter Charcuterie Board
Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.
Meat – Salami, Chorizo
Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.
Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.
Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!
Pizza Drop Biscuits
3 cups cornbread mix (1 package premade cornbread mix about 8.5 oz.)
1 cup mozzarella cheese shredded
1/2 cup spicy blue cheese stuffed olives quartered
1/4 cup pepperoni quartered
2/3 cup milk
3 T. butter melted
1 tsp dried Italian seasoning
Sea salt
Preheat oven to 400 degrees. In a large bowl mix together cornbread or corn muffin mix, shredded cheese, Italian seasoning, and milk. After the batter is mixed gently fold in quartered olives and pepperoni. Using a large spoon or ice cream scoop drop batter onto a baking sheet lined with parchment paper. Brush biscuits with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown. Serve with marinara sauce!
I Love You, Tri-Color
2 avocados
2 fresh mozzarella balls
2 tomatoes
heart-shaped cookie cutter
4 T. olive oil
3 T. balsamic glaze
sprinkle of sea salt
pinch of pepper
Cut the avocado into thin slices. Flatten the avocado as much as possible, with equal spacing between the slices. Use the heart-shaped cutter to make the fanned-out avo hearts. Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato. Chop up all the ‘leftovers’ and place them at the bottom of your platter. Top with the hearts. Mix together the olive oil, balsamic glaze, salt and pepper. Pour the dressing over the salad.
Kentucky Hot Browns Finger Sandwiches
2 T. unsalted butter
2 T. all-purpose flour
2 cups heavy cream
1/2 cup grated Pecorino Romano cheese
Pinch of freshly grated nutmeg
1 tsp. kosher salt
1/2 tsp. finely ground black pepper
4 thick-cut slices Texas Toast, crusts removed, toasted
16 slices roasted turkey
4 Roma tomatoes, cored and chopped
8 cooked thick-cut bacon slices, chopped
Chopped fresh parsley
Paprika
Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.
Fried Tortilla Strips with Lime
10 corn tortillas
1/2 C coconut oil (or avocado oil)
1/2 C coconut shortening
Fine salt (not kosher salt)
2 T Lime juice (fresh-squeezed or bottled)
Prepare a bowl (or alternatively, a baking sheet) lined with paper towels. In a heavy pan such as a cast iron skillet, heat the 1/2 C coconut oil and 1/2 C coconut shortening (or as much as you need to make 1 inch of melted oil) over medium-high heat. The temperature should be about 350 – 370 degrees if using an instant read thermometer or an infra-red thermometer. While the oil is heating, cut the corn tortillas into 1/2-inch wide strips, cutting the longer ones in half as needed so you’re left with strips 3-4 inches long. Alternatively, you can cut into triangles to make your own tortilla chips! Fill a small spray bottle with 2 T of lime juice, and have some fine salt ready (not kosher salt). When the oil is heated, carefully place 8-10 corn tortilla strips into the oil and allow to crisp for about 10-15 seconds. Turn them over and repeat on the other side. Remove the strips with a pair of nylon-tipped tongs and drain on the paper towels. While still hot and a little oily, spritz with the lime juice and toss with a pinch of salt. Repeat the process until the corn tortilla strips are all fried. Serve warm. Enjoy!
Cheesy Chicken Pizza Pockets
1 pound homemade or store-bought pizza dough
1 cup shredded rotisserie chicken
1/3 cup mini pepperoni
1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach
2/3 cup shredded mozzarella cheese
1 cup homemade or store-bought marinara sauce, divided
1 large egg
1 T. whole milk
1/4 cup shredded Parmesan cheese
1/2 tsp. pizza seasoning or dried oregano
Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.
Caramelized Celery and Mozzarella Crostini
2 T. unsalted butter
6 stalks of celery, thinly sliced (1/8-inch diagonal slices)
Salt, to taste
1 T. sugar
1/4 cup aged balsamic vinegar
4 slices of crusty bread, like ciabatta
Extra-virgin olive oil
6 oz. fresh mozzarella, thinly sliced (about 1/8- to 1/4-inch thick)
1 T. fresh snipped chives
Heat a large frying pan over medium-low heat (almost medium). Add butter. When melted, add celery, salt and sugar. Cook, stirring occasionally, until the celery is soft, olive green and slightly browned around the edges, about 40-45 minutes. Moderate heat to make sure celery does not cook too fast. Remove celery from pan. Heat a small frying pan over medium heat. Add balsamic vinegar and cook until reduced by about half. Set pan aside to cool slightly. Preheat oven broiler with rack about 5 inches from broiler. Place slices of bread on a baking sheet and brush with olive oil. Place under the broiler and cook until lightly toasted, about a minute or so (watch carefully or it will burn). Spread 1/4 of the cooked celery on top of each piece of toast, then top with a couple slices of mozzarella. Place under broiler and broil for about a minute until the cheese has melted a bit. Remove from oven and transfer toasts to a serving platter. Drizzle with balsamic vinegar and sprinkle with chives.
Rosemary-Honey Halloumi Fries
8 fresh rosemary sprigs, divided
1 cup panko breadcrumbs
Freshly ground black pepper
1 cup all-purpose flour
2 large eggs
8 oz. package halloumi, rinsed and patted dry
1 cup refined avocado or grapeseed oil
¼ cup honey, plus more to taste, for serving
Strip needles from 5 rosemary sprigs and finely chop. On large plate, combine chopped rosemary with panko and season with a few cracks of pepper. Add flour to another large plate and season with pepper. In medium shallow bowl, beat eggs and season with pepper. Slice halloumi into ½”-thick fry shapes. Gently pat dry again. In small batches, coat halloumi in flour, followed by eggs and then rosemary panko. Continue with remaining pieces of halloumi. Line baking sheet with paper towels. Heat oil in large skillet over medium heat. When oil shimmers, add enough fries to comfortably fit in pan without overcrowding and fry until golden, about 2 minutes per side. Use slotted spoon to transfer fries to lined baking sheet and repeat with remaining halloumi. Remove needles from remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds. Place fries in shallow bowl, top with fried rosemary needles, and drizzle with honey.
about 4 cups crabapple pulp, pressed through sieve (plus some juice)
about 4 cups sugar
2 T. lemon juice
Start with the pulp (the waste) from making crabapple jelly. Press the pulp through a mesh sieve until you’ve got about all that will go through and you’re left with just skins and seeds in the sieve. Discard the skins and seeds and keep the puree. Add a bit of the juice from the crabapple jelly – the strained juice before the sugar is added. Measure the puree and juice. Put the puree, an equal amount of sugar and a bit of lemon juice (about 1 T. per 2 cups puree) in a saucepan. Bring to a boil, then lower to a simmer and cook, covered about 1 to 1 1/2 hours, until it’s really thick and has darkened a bit. Line a small square or rectangle dish with parchment or wax paper. Pour the paste into the dish. Cover loosely with a tea towel and put in the fridge for 2-3 days, until the paste has dried and firmed up. You should be able to lift the block of paste out of the dish using the parchment paper and have it keep its shape. Wrap tightly in plastic wrap and store in the fridge. Should keep at least a month in the fridge Serve with cheese.
Air Fryer Steak Bites
16 oz Top Sirloin Filet*, cut into bite size pieces
1/2 T. (8g) Olive Oil
1/2 T. (6g) Brown Sugar
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1 1/2 T. (21g) Butter
1/4 tsp. Garlic Powder
1/4 tsp. Red Pepper Flakes
1/4 tsp. Parsley Flakes
Toss the steak pieces with the olive oil. Mix the brown sugar and spices together and coat the steak in the seasoning. Set aside. Preheat an air fryer for 5 minutes at 400ºF. Once heated, add the steak to the basket and air fry for 4-6 minutes at 400ºF to your desired doneness. While the steak cooks, melt the butter and mix in the garlic powder, red pepper, and parsley. Toss the finished steak in the garlic butter before serving.
Clam Dip
20 ounces canned whole baby clams (this is 2 10-ounce cans. You can reduce to one can if you prefer.)
8 ounces brick style cream cheese. Note: if you don’t use the food processor for this recipe you will need to make sure your cream cheese is softened.
3 Tbsp sour cream
3 Tbsp mayonnaise
2 Tbsp cream style horseradish
1 Tbsp lemon juice, or more to taste
1 tsp hot sauce, or more to taste
1 tsp Old Bay seasoning
4 Tbsp clam juice
1 bunch green onions, trimmed and thinly sliced or minced, both white and green parts.
salt to taste
Drain your clams and reserve the juice. I like to use a food processor for this next step, but you can do it by hand in a bowl if you prefer. Load the cream cheese, sour cream, mayo, horseradish, lemon juice, hot sauce, and Old Bay seasoning into your food processor fitted with the metal blade (or into a mixing bowl.) Pulse/process until everything is well combined. Add the drained clams and clam juice to the processor and pulse/process until they are finely minced and incorporated into the dip. The size of the bits of clam is up to you, you can make your dip chunkier or smoother as you like. Note: if doing this by hand, mince the clams before you add them. Remove the dip to a bowl and stir in the green onions, and add the salt to taste. Cover and refrigerate until ready to serve. The dip can be made up to a day ahead. If you find your dip is too thick, thin it down with more clam juice. Take a final taste before serving and adjust any of the seasonings, lemon juice, salt, etc. to your liking. Serve the dip chilled with potato chips, Fritos, or crackers of your choice.