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Category: Appetizers & Snacks

Pea Bruschetta with Lemon & Parmesan

Pea Bruschetta with Lemon & Parmesan

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

Fried Olives with Garlic Aioli

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

Bruschetta Tray

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

Monte Cristo Pinwheels

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

Air Fryer Zucchini Chips

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

Honey-Lemon Ricotta Breakfast Toast with Figs + Pistachios

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

Easy Pizza Fondue

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

Spring Rolls with Stir Fried Mushrooms and Dandelion Greens

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

Cheesy Italian Dunkers

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

Easy Spring Charcuterie Board

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

Lil’ Smokies Pigs in a Blanket

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

Egyptian Tomato Bruschetta

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)

Turkish Omelette (Kaygana)

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

Vegetable Garden on a Plate

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

Fruit Ice Lollies

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:

  1. Cut slices of watermelon and cantaloupe. Try to ensure they are the same thickness.
  2. Use the ice lolly cutter to cut the top piece of watermelon, as well as the bottom piece of cantaloupe. You may need to trim the midsection straight so they fit together.
  3. Stick them onto a lolly stick.

 

Kiwi, Mango and Watermelon Lolly:

  1. Slice the fruit in somewhat equal pieces.
  2. Use the rectangular cutter to trim three equal rectangles.
  3. Stack them on top of each other and secure with an ice lolly.

 

Galia / Watermelon and Chocolate Lolly:

  1. Melt the dark chocolate.
  2. Use the ice lolly cutter to cut the melon and insert the lolly stick.
  3. Dry the melon with kitchen towel to ensure that the dark chocolate will stick.
  4. While holding onto the stick, dip the tip of the melon into the chocolate. Lay it on baking parchment and allow it to set.
  5. For the watermelon and dark chocolate version, dip the watermelon into the chocolate twice, and use a toothpick to scallop the chocolate a bit.

 

Watermelon and Dark Chocolate:

  1. Slice the watermelon.
  2. Trim it with the ice lolly cutter.
  3. Insert the ice lolly stick.
  4. Dab the melon dry with a kitchen towel.
  5. Melt the dark chocolate.
  6. Immerse the watermelon into melted chocolate entirely (you can hold onto the stick).
  7. Place the lolly onto baking parchment and allow to set.

 

Watermelon Lolly:

  1. Cut a slice of watermelon into a wedge, as pictured.
  2. Insert the ice lolly stick.
  3. Dab the melon dry with a kitchen towel.
  4. Top with dark chocolate chips or blobs.

 

Cantaloupe & Watermelon Lolly:

  1. Use the oval cutter to create equal-sized watermelon and cantaloupe pieces.
  2. Place onto an ice lolly stick.

 

Mango Lolly:

  1. Cut the mango using the ice lolly cutter.
  2. Insert an ice lolly stick.

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

Toadstool Caprese Toast

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

Easter Charcuterie Board

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

Pizza Drop Biscuits

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

I Love You, Tri-Color

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

Kentucky Hot Browns Finger Sandwiches

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

Fried Tortilla Strips with Lime

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

Cheesy Chicken Pizza Pockets

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

Caramelized Celery and Mozzarella Crostini

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

Rosemary-honey Halloumi Fries

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.

Crabapple Membrillo

Crabapple Membrillo

 

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

Air Fryer Steak Bites

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

Clam Dip

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.

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

Stuffed Olive Cocktail Picks

 

10 5-inch cocktail picks or skewers

 

olives (you’re going to need a total of 60 olives)

 

24 small readymade stuffed olives, choose different types from your olive bar or condiment aisle.

Boursin Stuffed Olives

 

12 pitted black olives

1/2 cup Boursin cheese

2 Tbsp cream, to thin the cheese

 

Jalapeño cream cheese stuffed olives

 

12 pitted green olives

1/2 cup cream cheese

1 small jalapeño, chopped

 

marinated stuffed olives

 

12 jarred pimento stuffed olives

4 Tbsp chili crisp

 

Stir together the Boursin and cream until it is smooth. You want it to be thin enough to pipe into your olives, so add a bit more cream if yours is very thick. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive. Blend cream cheese with chopped peppers in a small food processor until very smooth and creamy. You don’t want any larger bits of pepper because they can get caught in the piping tip. Load into a small piping bag (or baggie) and cut a very small snip off the tip. Pipe the cheese into the hole of each olive Put the stuffed olives in a small bowl and top with chili crisp. Stir to combine and let sit for at least an hour, or overnight in the fridge. You should have about 60 olives, allowing about 6 to each pick. Thread the olives on your cocktail picks, alternating types for a pretty presentation. If your picks are shorter or longer than mine, adjust the olives to fit. These picks are best served soon after assembling, but you can keep them covered in a damp cloth or paper towels in the fridge for a few hours if you need to.

Cilantro Lemon Hummus

Cilantro Lemon Hummus

Cilantro Lemon Hummus

 

19 ounces canned chickpeas, drained and well rinsed

1 cup cilantro, rinsed and loosely packed

1 clove garlic, peeled

1/4 cup tahini

3-4 Tbsp lemon juice, fresh squeezed

1 tsp salt

1/2 cup ice water

 

Load everything except the ice water into your blender and blend, starting on low. Add the ice water and continue to blend, gradually increasing the speed until you reach the highest speed. The hummus should be completely smooth. Stop the machine to scrape down the sides if necessary. Give the hummus a taste in case you would like to add more salt, or more lemon juice. Chill the hummus until ready to serve.

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise

 

vegetable oil

2 large portobello mushroom caps, sliced into 1/4 inch slices

2 cups buttermilk

1 cup all purpose flour

pinch of salt

 

1/3 cup mayonnaise

juice from 2 Meyer lemons

salt and fresh cracked pepper

 

Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy. Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter. When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes. Drain the mushrooms on paper towels. To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

Mini Shrimp Rolls with Homemade Plum Sauce

 

1/4 lb cooked shrimp

1 Tbsp fresh grated ginger

1/2 cup water chestnuts

1 spring onion, trimmed and rough chopped

1/4 cup cilantro

salt and black pepper , to taste

 

24 square wonton wrappers

vegetable oil , for frying

 

1 cup plum jam, 1/2 of recipe below

1 clove garlic, finely minced

2 Tbsp chili sauce

1-2 Tbsp white vinegar

1 Tbsp grated fresh ginger

 

7 plums, (about 1 lb 5 oz) peeled and chopped

2 cups sugar

juice of 1 lemon

 

In the bowl of a small food processor put all the filling ingredients and pulse till finely minced. Do it by hand if you have the patience. Set out a wonton wrapper on point. Place 1 tsp of the filling on the wrapper. Bring up the bottom corner over the filling, then fold in the sides, and continue rolling. Moisten the top corner with a wet finger and finish the wrap. Set aside on a plate while you wrap all the rolls. Heat 1/4 inch of vegetable oil in a large skillet until hot. You will see the oil shimmer on the surface and hear a sizzle when you place the rolls in the hot oil. Fry the rolls, in batches, for about 2-3 minutes, or until golden brown, turning once halfway through. Drain on paper towels. If you are making these ahead, you can reheat in a 350°F. oven for several minutes. To make the plum jam: Put all the ingredients in a saucepan and bring to a boil. Simmer the jam, uncovered, for about 30 minutes, or until thickened and glossy. Stir occasionally. Keep a small plate in the freezer while the jam cooks. To test when the jam is done, take the plate out and spoon a drop of the hot liquid onto it. Let it sit for a minute and then push it with a spoon to see whether the jam has ‘gelled’. If so, it’s ready, if not, keep boiling. Pour the finished jam into a container and let cool. Refrigerate. (makes 2 cups) To make the plum sauce: Heat the ingredients in a small saucepan, starting with 1 Tbsp of the vinegar. Bring the sauce to a boil, then turn off the heat. Taste and adjust the seasoning if necessary, you want a nice sweet and sour tang. Let it cool, then bottle it and refrigerate until needed.

Squash Toasts

Squash Toasts

Squash Toasts

 

1 kabocha squash, about 2-3 pounds

2 tablespoons honey

3-4 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper, to taste

1 loaf good Italian bread

Fresh ricotta

Handful of basil (chiffonade)

 

Preheat oven to 400°F. With a phillips head screwdriver, poke two holes in top of squash, set in baking dish, and roast for 45 minutes to one hour. Take squash out of oven and cut into quarters — but be careful when handling; it’s hot. Remove seeds and scoop out flesh. Put flesh back into baking pan, and drizzle with honey, olive oil, balsamic vinegar and salt and pepper. (You don’t want it to dry out, so make sure you use enough oil.) Toss until coated and then roast for another 15 or 20 minutes, or until soft and slightly darkened. Put into a bowl, smash with a spoon, and set aside. When you’re ready to assemble your toasts, cut the bread into slices and toast lightly. Smear a foundation of fresh ricotta. Then spoon on squash, and sprinkle with basil and salt. Drizzle lightly with olive oil and a few drops of balsamic vinegar.

Holiday Tortilla Pinwheels

Holiday Tortilla Pinwheels

Holiday Tortilla Pinwheels

 

16 ounces regular or Neufchatel (less fat) cream cheese, (2 8-ounce packages)

1 cup crumbled feta cheese

1/4 cup sour cream, (light or regular)

3/4 cup dried cranberries

4 green onions, thinly sliced

3/4 pound thinly sliced deli ham

6 10-inch (burrito size) flour tortillas or wraps, (use a variety of colors)

 

Combine cream cheese, sour cream, and feta. Divide mixture between 6 tortillas, spreading out in a thin layer to within 1/2″ of the edge. Sprinkle each tortilla with cranberries and green onions. Layer on some ham and roll up tightly. Wrap rollups tightly in plastic wrap and refrigerate for one hour. Cut off and discard the uneven ends and slice each rollup into 6 pieces.

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

Mushroom, Shallot and Herbed Goat Cheese

 

10 4-inch puff pastry sheet squares see notes!

8 oz mushrooms any kind will do! sliced

1 shallot shallot finely chopped

3 garlic cloves minced

1/3 cup parsley leaves roughly chopped

2 tablespoons olive oil

1/4 cup parmesan

4 oz goat cheese

1/4 teaspoon each of sage, thyme, rosemary, salt, pepper

1 egg, whisked for egg wash

1/4 cup white wine can sub with chicken broth!)

 

Preheat the oven to 400F and prepare two large baking pans. Arrange the 4 inch square puff pastry sheets (see notes!) onto the baking pans, separated by an inch or two. Do not add more than 6 puff pastry squares to each baking pan. Using a fork, poke small holes onto the surface of each square, taking care not to completely poke through the dough. Heat up 1 tablespoon of olive oil to a large skillet on medium high heat and add the shallot and garlic. Sauté for 1-2 minutes then add the mushrooms, the last tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes. Turn off the heat. Mix in the goat cheese, parmesan cheese, and parsley and stir to combine together until the goat cheese has melted and thickened into the mix. Pour generous scoops of this mix onto the top of each puff pastry square. You can either not pinch any of the sides and let them naturally puff up, or you can pinch in the sides like I prefer to do, to form a bit of a fun design. If you do this, you can close them up any way you like but I always prefer two ways: pinching each of the four corners to make a curved edge on each side, or to only pinch in two of the four sides to make a boat-shaped looking tart. See my photos in the post above for a better idea of how to do this and what it looks like! I like to top off any puff pastry with extra filling. Grab your whisked egg and add the egg wash over the top of only the bare puff pastry on all sides of each square (not over the filling). Bake for 25-30 minutes until the puff pastry is golden brown. Enjoy!

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

Dirty Martini Deviled Eggs

 

6 large eggs

1/4 cup mayonnaise

1 tablespoon gin (or vodka)

1 teaspoon dry vermouth

1 1/2 teaspoons olive brine

1/4 teaspoon garlic powder

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons finely chopped green olives, plus more for garnish

1 tablespoon finely chopped parsley

Paprika or chili flakes, for garnish (optional)

 

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, then remove from heat, cover, and let sit for 10 minutes. Drain and transfer eggs to a bowl of ice water. Let cool completely, then peel. Halve the eggs lengthwise and scoop out yolks into a bowl. Set whites aside.  Mash the yolks with a fork, then stir in mayonnaise, gin, vermouth, olive brine, garlic powder, salt, and pepper until smooth. needed.  Spoon or pipe the yolk mixture back into the egg whites. Garnish with a slice of green olive and a sprinkle of paprika or chili flakes if desired.

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

 

Bosc pears

extra virgin olive oil

blue cheese (a milder version like Danish Blue cheese, or try goat cheese)

walnuts, toasted and chopped

fresh thyme. chopped

honey

Aleppo pepper

flaky salt

 

Slice the pears in half lengthwise and remove the core and seeds.  Place in a cast iron skillet (or a baking dish), cut side up. Drizzle with the olive oil and season lightly with salt and pepper. Transfer the pears to the oven and bake for 15 minutes. Remove the pears and stuff with the blue cheese, walnuts and thyme.  Place back in the oven for eight to ten minutes, until the cheese has melted a little. Mix the honey with Aleppo pepper in a small bowl. Once the pears are done cooking, transfer to a platter (or plates) and drizzle with the honey and garnish with flaky salt and extra thyme (if desired).  You can use the air fryer – cook at 380℉ and bake for eight minutes to start. Add the cheese and then bake for another four to five minutes.

Air fryer Butter Beans

Air fryer Butter Beans

Air fryer Butter Beans

 

18 oz. butter beans or about 450 gm.

1 tbsp. olive oil

¾ tsp. Garlic powder

½ tsp. Onion powder

½ tsp. Pepper

½ tsp. Paprika

½ tsp. Salt

½ tsp. Cayenne optional

 

First step is in prepping your beans. Get a can of butter beans. Drain the liquid and dry the beans well. They are now ready to be air fried. If you are using dry beans, then you will need to soak these for 6 to 8 hours till they double in size. Soak about 8 oz. or around 100 gm. of dried beans. They will double in size. Now, cook them till al dente or they have a bite. We do not want them mushy or creamy. If you are using a stove top pressure cooker, you can cook them to one whistle and then release the pressure. For stove top, just bring a pan of water to boil and add the soaked beans. Cook till they are done but still have a bite to them. Now add all the spices of your spice mix together. Take the beans that have been dried using paper towels in a bowl. Add the spice mix along with the olive oil. Toss or mix well till every butter bean is coated. Preheat air fryer at 200C or 400F for 4 minutes. Lay the spiced butter beans in one layer. Let there not be much overlap. They will shrink a bit in size as they cook. Air fry at 200C or 400F for 15 minutes. I shook the basket twice to ensure an even cooking of the beans. The skin on the beans starts getting crispy and browned and splits in places. Some of the beans may explode too. Mine didn’t. At the end of 15 minutes, your butter beans will be having a lovely crunch on the outside while staying a bit chewy on the inside. They won’t be completely dehydrated. They don’t need to. They taste great just like this