1 cup frozen medium cooked tail-off shrimp, thawed
1/2 cup Trader Joe’s Fire Roasted Papaya Mango Salsa
Salt and pepper
1 fresh Belgian endive leaves separated
2 T. refrigerated Trader Joe’s Cilantro Dressing
Cilantro for garnish
Dice shrimp into cubes. Mix shrimp and salsa. Season with salt and pepper to taste. Spoon shrimp mixture onto endive leaves. Arrange shrimp boats on serving platter and drizzle with dressing. Garnish with cilantro
1 loaf day-old bread
1 cup mayonnaise
1 1/4 cup chopped onion
3 T. Parmesan cheese
1/2 tsp. Worcestershire sauce
Paprika to taste
Cut bread into desired shape(s). Butter bread and bake in slow oven until toasted. Mix mayonnaise, onion, cheese, Worcestershire sauce and spread on toasted bread. Sprinkle paprika before broiling.
1 Sheet Frozen Puff Pastry
9 Thin Slices Prosciutto, Salami, pastrami and/or capacola
2 cups Shredded Provolone
4 cloves Garlic, minced
2 T. Dried Basil
2 T. Dried Oregano
1 tsp. Crushed Dried Red Pepper Flakes, or to taste
½ tsp. Salt
2 tsp. Black Pepper, or to taste
1 cup Finely Chopped Black (preferably Kalamata) Olives
1 Egg, beaten
½ cup Grated Parmesan Cheese
Preheat oven to 425 degrees. Thaw pastry on counter for 15 minutes, then unfold and layer meat and cheese on top, making sure to cover pastry completely. Sprinkle garlic, basil, oregano, red pepper flakes, salt, pepper and olives over the top evenly. Roll up two opposite sides of pastry until they meet in the middle. Cut into 1/8-inch slices and place on baking sheet, leaving space between them. Brush tops with beaten egg; sprinkle with parmesan cheese. Bake 6 minutes or until golden and puffy. Remove from baking sheet immediately and cool slightly on wire rack.
1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil
Preheat oven to 350° F. Grease a 9″ x 13″ baking dish. Mix and mash feta, ricotta, and milk together in a small bowl. Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses. On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil. Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll. Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls. Bake for ~30 minutes or until golden. Cool for just a bit until you’re able to handle. Enjoy warm.
Buffalo Chicken Rolls
1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 garlic clove, finely chopped
3-4 T. hot sauce
Salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 T. unsalted butter, melted
Dipping Sauce
1 C. crumbled blue cheese
1 1/2 C. sour cream
Preheat oven to 400. In a bowl, combine ground chicken, scallions, garlic, and hot sauce and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, in a bowl, combine the blue cheese and sour cream. Smash the blue cheese with a fork to break it up, then stir to thoroughly combine with sour cream. When rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person celery sticks and a dish of dipping sauce.
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18-20 bull’s horn, Anaheim, or Cubanelle peppers
1 1/3 pounds of feta cheese
3 tablespoons of olive oil
4 heaping tablespoons of finely chopped parsley
2 small hot peppers (of your choice), finely chopped
1/2 teaspoon of salt
1/2 teaspoon of pepper
Bread
Preheat oven to 390°F (200°C). Cut a cap off the tops of peppers, and scoop out seeds, taking care not to break or tear the pepper. In a bowl, mash the feta with a fork until soft. Add oil, parsley, hot peppers, salt, and pepper and mix until very well combined. Using a small spoon, stuff the cheese mixture into the peppers (pressing down with the handle of the spoon to completely fill) to 1/2 inch from the top. Press a small piece of bread into the pepper to keep the cheese filling from melting out during cooking. Place the caps back on each pepper. Lay the peppers in a lightly greased or nonstick baking pan and roast for 20 minutes or until they soften in a 390°F (200°C) preheated oven.
10½ ounces lovely ripe red tomatoes (about 3)
2½ ounces red onion, coarsely chopped (1 small)
3 heaping tablespoons coarsely chopped mint
1 2/3 cups all-purpose flour
salt and freshly ground black pepper
1 heaping teaspoon baking powder
olive oil. for frying
Cut the top hats off the unpeeled tomatoes and discard. Slice the tomatoes into 6 wedges, then chop each wedge into 4 or 5 pieces. Scrape off the board into a bowl but leave behind the excess juice. Add the onion, mint and half the flour to the bowl. Season with salt and pepper and knead in well. Leave for 10 minutes or so to soften. Make a paste with the remaining flour, the baking powder and 1/3 cup of water. Add to the bowl and mix in well. Heat olive oil to a depth of about 5/8 inch in a large nonstick skillet until very hot. Scoop up a good tablespoon of the mixture and with another spoon, scrape this into the hot oil in lovely irregular fritters. Fry a few at a time, turning them over when golden to fry the other side. Remove with a slotted spoon and drain on a plate lined with paper towels. Sprinkle with a little extra salt and serve on a clean plate.
Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish.
1 pound (about 1/2 kg) of kefalotyri or kasseri cheese
1/2 cup of olive oil
2/3 cup of flour for dredging
2-3 lemons, quartered
Cut the cheese into slices or wedges that are 1/2 inch thick by 2 1/2 to 3 inches wide. Moisten each slice with cold water and dredge in the flour. In a sagani (Greek pan used for this dish) or a small heavy-bottomed frying pan (cast-iron works best), heat the oil over medium-high heat, getting the oil very hot, not quite smoking, and sear each slice in 1 tablespoon of oil until golden-brown on both sides. Serve hot with a last-minute squeeze of fresh lemon juice.
2 large apples (cored and sliced thinly)
1 cup apple cider
1 teaspoon rosemary (chopped)
1 sheet puff pastry (thawed according to the packages directions)
2 tablespoons dijon mustard
2 cups strong cheddar (grated)
1 tablespoon olive oil
2 cups baby arugula
1 tablespoon olive oil
1 tablespoon lemon juice
salt and pepper to taste
Simmer the apple slices in the cider until they just start to turn tender, about 2-3 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 tablespoons. Toss the apple slices in the reduced cider and rosemary. Roll the puff pastry out to a 16×10 inch rectangle. Score a line around the puff pastry about 1/2 inch from the edge. Spread the mustard over the pastry inside the scored line followed by 3/4 of the cheese. Spread the apple slices over the cheese and mustard followed by the remaining cheese. Brush the outer edge of the pastry with the olive oil. Bake in a preheated 375F oven until the cheese has melted and the pastry is golden brown, about 15-20 minutes. Meanwhile toss the arugula in the oil and lemon juice and season with salt and pepper. Serve the apple tart topped with the arugula and enjoy.
A large chunk (about 12 oz.) pecorino or Parmigiano-Reggiano (Parmesan) cheese
2 medium fennel bulbs (about 1 lb.)
2 ripe Bosc or Asian pears
About 4 oz. (1 C.) walnut halves
About 8 oz. green olives, preferably Picholine or Cerignola (optional)
Remove the cheese from the refrigerator at least 1 hour prior to serving.
Trim the stems from the fennel, cut out the cores and remove the tough outer layers. Slice the fennel lengthwise into thin, sickle-shaped slices.  Place in a bowl of ice water and refrigerate for up to several hours. Using a paring knife, quarter the unpeeled pears lengthwise, remove and discard the stem and core and slice each quarter thinly or thickly, as desired. If desired, toast the walnuts in a dry skillet over medium heat, shaking the skillet occasionally, just until they are warmed, about 3 minutes. Arrange the fennel, pear, cheese, walnuts and, if desired, olives on a cheese or cutting board and/or several small dishes. Serve immediately.
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3 T. Butter
1/3 C. minced Shallot
1 Garlic Clove, minced
2/4 lb. Crabmeat, picked into pieces
¼ C. Fresh Cilantro, chopped
Salt and Pepper
Pinch Cayenne
Cornstarch for dusting baking sheet
24 Wonton Wrappers
6 Scallion, trimmed to include 1†green
1 Jalapeno Pepper, halved and seeded
1 Clove Garlic
¼ C. loosely packed fresh Chives
¼ C. loosely packed fresh Parsley
¼ C. loosely packed fresh Cilantro
8 fresh Mint Leaves
¼ C. Soy Sauce
3 T. Rice Wine
2 T. Sesame Oil
White Pepper
½ C. Vegetable Oil
Melt butter in a medium skillet over high heat. Add shallots and garlic and stir until colors begin to change, about 2 minutes. Add crabmeat and cook until hot, about 1 minute. Remove from heat and cool to room temperature, 10 – 15 minutes. Add cilantro, salt, pepper and cayenne. Cover a baking sheet with wax paper and dust lightly with cornstarch. Arrange wonton wrappers on flat surface. Distribute a rounded tsp. of filling to the center of each. Using fingers, moisten edges of wrapper with water, fold over to form a triangle and press edges to seal. Bring the opposite points together and twist to seal. Place on prepared baking sheet. Repeat until all wontons are filled. Cover lightly with plastic wrap and refrigerate for at least one hour.  Meanwhile, prepare green chile sauce. Combine scallions, jalapeno, garlic, chives, parsley, cilantro and mint in food processor and chop as finely as possible. Add soy sauce, rice wine, sesame oil and puree. Pour sauce into a small bowl and let stand at room temperature. Pour oil into a large skillet to a depth of 1/8 inch and heat until hot. Fry wontons, without crowding, until golden on each side, about 4 minutes total. Drain on paper towels and keep warm. Repeat until all are cooked, adding more oil if needed. Serve with green chile sauce for dipping.
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1 pkg (1 1/3lb) ground chicken breast
6 scallions, thinly sliced, then chopped
1 1/2 C. grated sharp cheddar cheese
1 garlic clove, finely chopped
1 chipotle pepper in adobo sauce, finely chopped or 3 T. of a chipotle flavored salsa
Salt and fresh ground black pepper
6 sheets frozen phyllo dough, defrosted
4 T. unsalted butter, melted
1 ripe Hass avocado
Juice of 3 limes
Handful of fresh cilantro leaves
1 tsp. coarse salt
3 T. extra-virgin olive oil
Preheat oven to 400. In a bowl, combine ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off one of the bottom corners of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo. Arrange 1 sheet of phyllo dough with the long side closest to you on your kitchen counter, brush liberally from edge to edge with melted butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third layer of phyllo. Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make a second log with the remaining chicken mixture. Bake 15 minutes or until the log feels firm to the touch. While the phyllo-wrapped chicken is in the oven, cut the avocado in half lengthwise, cutting around the pit. Separate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from its skin. Place the avocado in a food processor and combine with lime juice, cilantro, coarse salt, and about 3 T. of water. Process until avocado mixture is smooth, then stream the EVOO into the dressing. Taste and adjust seasonings. Once the chipotle chicken rolls are cooked, remove from oven and let them cool just enough to handle. Cut each roll in half, then cut each half in 3 equal pieces. Serve 3 chicken rolls per person on a bed of Bibb lettuce with a dish of dipping sauce.
1 cup chickpea flour, sifted
1 tsp. kosher salt, plus more for finishing
1/4 tsp. black pepper
1 tsp. smoked paprika
1/8 tsp. cayenne
2 T. olive oil plus more for frying
Line an 8X8 square pan with parchment paper, set aside. Have all of your ingredients measured out and ready. Once you add the chickpea flour to the boiling water you won’t want to take the time to measure anything out because this comes together very fast. Bring 2 cups of water to a boil in a medium sized pot. Gradually add the chickpea flour, whisking constantly to avoid lumps (if you sifted the flour this will help eliminate lumps as well). Turn the heat down to low and whisk in a teaspoon of kosher salt along with the pepper, paprika, cayenne and olive oil. Cook for one more minute, stirring constantly.  Spread the chickpea mixture into an even layer in the pan. Allow to cool for 15 minutes and then cover loosely and refrigerate for at least one hour or up to a day.  Heat 1/8 inch of oil in a large skillet over medium heat. In the meantime, lift the chickpea mixture out of the pan by the edges of the parchment. Cut the chickpea mixture into 16 fries (about 4″ long by 1/2″ wide). Place batches of the fries into the hot oil, turning when browned. I fried mine for about 4 minutes one each side. You don’t want them to brown too fast or they will not cook in the center. After all sides are browned, removed the fries from the oil with a spider or slotted spoon and drain on paper towels. Sprinkle the warm fries with salt. Repeat with the remaining fries. Serve with Romanesco sauce.
Romanesco Sauce
1 large tomato, cored
1 dried ancho chile
1/3 cup extra-virgin olive oil
2 T. walnuts
2 T. raw almonds
1 (1/2 inch thick) slice firm bread cut into 1/2 inch cubes (I used a gluten free vegan artisan bread)
2 large garlic cloves, sliced
1 cup canned artichoke hearts in water, drained and quartered
1/8 tsp. dried hot red pepper flakes
2 T. water
1 T. red wine vinegar
1/4 tsp. salt to taste
Put oven rack in the middle position and preheat oven to 400F. Line a small baking pan with foil. Roast the tomato in the pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit the chile open lengthwise and discard stem and seeds. Tear the chile into small pieces. Heat the olive oil in a large heavy skillet over moderate heat until hot but not smoking, then add the chile and cook, stirring until fragrant and the chile turns a brighter red, 30-60 seconds. Transfer the chile with a slotted spoon to a heatproof bowl. Add the walnuts, almonds, bread, garlic, artichoke and red pepper flakes to the hot pan and cook, stirring until the bread and garlic are golden, about 2-3 minutes. Add the mixture (including the oil) to the chile and cool slightly. Â When the tomato is cool enough to handle, peel the tomato, discarding the peel. Coarsely chop the tomato and transfer (with juices) to a food processor. Add the bread and chile mixture, water, vinegar and salt to the food processor and puree until smooth. Thin with water if desired. Season with salt to taste.
Pastry for Tart Shell
1 Egg White, lightly Beaten
2 T. Butter
1 1/2 lb. Yellow Onion, thinly sliced
1 T. minced Tarragon
1 tsp. minced Thyme
4 Sun-Dried Tomatoes, softened in boiling water, drained and minced
4 large Eggs, beaten
1 Egg Yolk, beaten
1 1/2 C. Milk
1 C. Heavy Cream
1/2 tsp. Pepper
1/4 tsp. Nutmeg
6oz. aged Gouda, shredded (about 1 1/2 C.)
2 T. Dry Bread Crumbs
2 T. Parmesan Cheese
Prepare tart shell by fitting to pan and baking. When cool, lightly brush shell with beaten egg white to seal bottom and prevent it from getting soggy. Preheat oven to 400. In nonstick skillet, melt butter over low heat. Add onions and herbs and cook until tender, about 10 minutes. Stir in tomatoes and cook 2 minutes more. Scoop into strainer and drain until ready to use. In mixing bowl combine eggs, yolk, milk, cream, pepper and nutmeg. Stir in gouda. Spread onions over bottom of tart shell. Pour in egg mixture. Sprinkle with bread crumbs and grated parmesan. Bake for 30 to 40 minutes, until top is lightly browned and filling is set. Let cool on a rack for a few minutes before serving. Serve hot.
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1/2 cup (1 stick) unsalted butter, softened to room temperature
8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)
1 tablespoon minced fresh rosemary leaves
1 teaspoon coarse salt (or less, if your cheese is particularly salty)
1 cup all-purpose flour
scant 1/2 cup chopped hazelnuts
 
In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn’t). Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better). When you’re ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn’t spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.
1 3/4 C. freshly grated Parmesan cheese
1 1/2 C. panko (Japanese bread crumbs)
3/4 tsp. salt
2 large eggs
3 medium zucchini, cut into 1/2 inch strips
Olive oil, for deep frying
Stir 1 1/2 cups of the Parmesan cheese, the panko, and salt together in a medium bowl to blend Whisk the eggs in another medium bowl to break them up. Working in batches, dip the zucchini sticks in the eggs to coat them completely, allowing the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the coated zucchini strips on a baking sheet. Heat 2 inches of oil in a large frying pan over medium heat until a deep-fry thermometer registers 350F. Working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Use a slotted spoon to transfer the fried zucchini to paper towels and drain. Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan cheese and serve.
½ cup Greek yogurt, fat free, plain
¼ cup natural peanut butter, crunchy recommended
Combine all the ingredients in a small bowl, refrigerate until ready to eat. Serve with your favorite fruit or veggie.
Serving Size: 2 T.
Calories: 40
Fat: 3g
Fiber: 0g
1 lb. brine-cured cracked green olives
¼ C. chopped cilantro
3 T. chopped mint
Peel of ½ preserved lemon, julienned
3 T. preserved lemon juice
2 T. olive oil
2 garlic cloves, minced
¼ tsp. ground coriander
Red pepper flakes, to taste
In a bowl, cover olives with cold water and soak 4 hours to remove excess salt. Drain well. In a bowl, stir together olives and remaining ingredients. Marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead. Serve at room temperature.
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3 tablespoons extra virgin olive oil (Spanish preferred)
1/2 lb medium mushroom, stemmed, quartered
4 -6 garlic cloves, peeled and thinly sliced
½ fresh milk Red Chile, seeded and finely diced (or ¼ tsp. crushed Red Chile Flakes)
2 -3 teaspoons fresh lemon juice
2 tablespoons dry sherry (DO NOT use cooking sherry!)
1/4 cup vegetable broth
1/2 teaspoon spanish paprika
salt, to taste fresh ground black pepper, to taste
1 tablespoon fresh flat leaf parsley, garnish
Lemon slices, garnish
Crusty Bread, serving
In a sauté pan, heat the olive oil until hot but not smoking. Sauté the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn! Add the remaining ingredients except for the parsley and lemon and simmer for 2 minutes more. Garnish with parsley, add lemon slices to one side and serve with crusty bread for scooping.
From Easy Tapas
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3 C. tomato juice, divided
4 large green onions, trimmed and thinly sliced
1 (3-inch) piece lemongrass, trimmed and sliced
1 (1 1/2-inch) cube fresh ginger, peeled and sliced
1 large garlic clove
3 C. beef broth
3 C. orange juice
Salt, to taste
Freshly ground pepper, to taste
Garnish: Green Onion Flowers
Puree 2 C. tomato juice and next 4 ingredients in a blender until smooth. Set aside. Whisk remaining 1 C. tomato juice, broth, and orange juice in a large nonreactive pitcher. Pour 1 1/2 to 2 C. into an ice-cube tray, and freeze 2 hours or until frozen. Combine tomato mixture in blender with remaining broth mixture in pitcher in a nonreactive bowl; season with salt and pepper. Cover and chill at least 2 hours. Divide frozen cubes and tomato consommé among 6 decorative glasses or bowls, and garnish, if desired. Serve immediately.
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1 C. all-purpose flour
1 tsp. salt
1/4 tsp. ground white pepper
1 C. buttermilk
1 large bulb fennel, cut into 1/8-inch thick lengthwise slices
4 C. vegetable oil
Salt
Buttermilk Dipping Sauce, recipe follows
Preheat the oil to 350 degrees F. Combine the flour, salt, and pepper in a shallow bowl. Pour the buttermilk into another bowl. Dip the fennel in the buttermilk, then dredge in the seasoned flour. Carefully place in the hot oil and fry until golden brown, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels. Lightly season with additional salt to taste and serve with the Buttermilk Dipping Sauce.
Buttermilk Dipping Sauce:
1/2 cucumber, peeled, seeds removed and coarsely grated
3/4 tsp. salt, plus 1/4 tsp.
3/4 C. buttermilk
1/4 C. mayonnaise
1/2 tsp. minced garlic
2 tsp. chopped fresh dill
1/4 tsp. cayenne pepper
Place the cucumbers in a small bowl and sprinkle with 3/4 tsp. of the salt. Stir to combine, then set aside while you assemble the remaining ingredients. In a small bowl combine the buttermilk, mayonnaise, garlic, dill, cayenne and salt and stir to combine well. Drain the cucumber in a small colander, then, using your hands, squeeze to remove as much excess water as possible. Add the cucumber to the buttermilk mixture and stir to thoroughly combine. Serve immediately or refrigerate, covered, for up to 1 day in advance.
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1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 tablespoon unsalted butter
16 ounces white button mushrooms, thinly sliced
1 clove garlic, chopped
½ teaspoon dried thyme
Salt and pepper, to taste
¼ cup white wine (can substitute chicken or vegetable broth)
2 sheets puff pastry (thawed according to directions on package)
1 cup shredded Gruyere cheese (can substitute any variety of Swiss cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped
Preheat oven to 400 degrees F and line two baking sheets with parchment paper. Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes. Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes. Add the garlic and the thyme and sauté until fragrant, about 1 minute. Season with salt and pepper to taste. Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat. Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge. Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash. Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.
1 pkg. puff pastry, frozen
mushroom-almond pate (recipe below)
Thaw the puff pastry. Make the mushroom-almond pate. (recipe below) Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star. Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet. Preheat the oven to the temperature indicated on the package (220 C). Place a star on the cookie sheet and using a spoon, place a spoonful of the mushroom pate in the center. Take a 2nd star, put some water along the inside edges of the star and lay it carefully over the star with the mushroom pate. Gently line up each of the points of the star to match, they will swell and close as they bake. Do this procedure for the rest of the dough. With the left over pieces of dough, you can put them together and roll out the dough again to cut more and thus use all of the dough. Bake the stars for 15-20 minutes or until golden.
Mushroom-Almond Pate
1 cup almonds, ground
50 grams margarine
200 grams mushrooms, chopped
1/2 T. salt
1/2 tsp. thyme
1/8 tbs. white pepper
1/2 cup water
Melt the margarine, add the herbs and olive oil and sauté the mushrooms. Add the water and allow the mixture to season and cook off a bit. When the liquid is about halved, remove from the heat add the ground almonds and puree to a fine pate.
1 pound sweet potatoes (approximately 2 medium), peeled and diced
8 strips bacon
2 tablespoons unsalted butter
3 large gala apples
½ teaspoon fresh ground nutmeg
1 teaspoon ground cinnamon, divided
1 tablespoon maple syrup
Kosher salt
2 sheets puff pastry
Flour for dusting
1 egg
Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside. In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside. Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and ½ teaspoon cinnamon. Cook the apples, stirring frequently, until they are lightly caramelized and soft but not mushy. Set aside. Mash the sweet potatoes and stir in the maple syrup, ½ teaspoon cinnamon and a pinch of salt. Set aside. Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F. Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes too soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares. Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough. Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling. Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes. Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself). Whisk the egg together with a splash of water and a pinch of salt. Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.
Vegetable oil for frying
2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
Pinch curry powder
Salt
Pepper
Pinch cayenne pepper
½ cup flour
2 eggs
2 cups sweetened, shredded coconut
1 tablespoon chives, finely minced
Creamy, Honey-Mango Dipping Sauce (recipe below)
Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. Set up your “coating†station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.
Creamy Honey-Mango Dipping Sauce ingredients:
½ cup mayonnaise
½ cup frozen mango chunks, thawed
2 tablespoons fresh cilantro leaves
1 tablespoon honey
Pinch (small) curry powder
3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
½ teaspoon fresh lemon juice
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.
8 small Idaho potatoes (about 2 1/2 lb. total), scrubbed and dried
4 tsp. canola oil
1/4 tsp. salt
8 ounces broccoli florets, coarsely chopped (about 4 C.)
Cooking spray
3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 C. grated extra-sharp Cheddar (about 3 ounces)
Avocado Creme:
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 T. reduced-fat sour cream
2 T. lime juice
1/4 C. cilantro leaves
1 clove garlic
1/4 tsp. salt
Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 T. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp. crisped bacon bits.
Yield: Â 8 servings
Serving Size: 2 potato halves, 1 T. avocado cream, 1/2 tsp. scallions and 1 tsp. bacon bits
Calories: Â 180
Fat: 10g
Fiber: 3g
8 merguez or spicy sausages (approximately 12 oz.)
1 (8-oz.) block halloumi cheese
1 (8-oz.) jar flame-roasted peppers
1 T. garlic oil
Preheat the oven to 425 degrees F.
 
Place the sausages into a low-sided roasting pan (this makes the cooking time quicker). Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan. Take the peppers out of the jar and also strew them around the sausages and cheese, cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.
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4 ounces cream cheese
1 tsp garlic powder
1/2 cup cooked shredded chicken
2 (8 count) cans refrigerator crescent rolls
Mix cream cheese, garlic and chicken until well blended. Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles). Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 11-14 minutes.
Tomato Tartlets
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 1/2 ounces grated sharp white cheddar (2/3 cup packed)
3 medium tomatoes, cut into ten 1/4-inch-thick slices
4 teaspoons extra-virgin olive oil
Ground pepper
1/3 cup small basil leaves, for serving
Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.
Snap Peas
Cheese
Pretzel Sticks
Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!
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1 Jicama
5oz. Blue Cheese Spread
1/3 C. Dried Sweetened Cranberries
1/3 C. Salted Pistachio nuts, chopped
Slice jicama into 1/4†slices. Cut into holiday shapes with cookie cutters if desired. Combine remaining ingredients and spoon onto jicama slices. Refrigerate until serving.
1 small bulb fennel
2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully
16 medium cremini or white mushrooms (about 1 pound)
1 tablespoon plus 1 teaspoon olive oil
Salt and pepper
1 4-ounce package puff pastry (like Dufour), defrosted according to package directions
3 eggs
8 ounces goat cheese
 
Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.
1 cup (233 grams) sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves
1 baguette, sliced
Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide into the oven and bake 6 to 8 minutes until toasted. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top. Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
1 small parsnip, peeled
1 tablespoon olive oil
1/2 small sweet potato, peeled
a little salt, optional
Preheat the oven to 300 F. Line 2 large baking sheets with parchment paper. Use a sturdy potato peeler or small swivel peeler to peel thin strips from the parsnip. Put the strips in a bowl and toss with half of the oil. Spread out in a single layer on one of the prepared baking sheets. Do the same with the sweet potato, spreading the strips on the second baking sheet. Bake for 10 minutes, then rotate the baking sheets. Bake for a further 5 minutes, then check and remove from the oven if crisp and browned at the edges. Otherwise continue cooking for a further 4-5 minutes, checking every minute, as the crisps can go brown very quickly. You may find that the parsnips cook slightly more quickly than the potato. Transfer the cooked chips to a bowl and sprinkle with a little salt. These are best served the day they are made but can be stored in an airtight container overnight (they may soften a bit).
From Top 100 Finger Foods
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1 (4-ounce) jar diced pimentos
8 ounces sharp cheddar
½ cup (1 stick) cold butter
1 ½ cups all-purpose flour
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
Dash of cayenne pepper
A generous pinch of salt
A few grinds black pepper
½ cup chopped pecans
Rinse and drain the pimentos and place them on paper towels. Pat them dry and then leave them for 10 – 15 minutes to air dry. Grate the cheese and the cold butter together in a food processor. Switch from the grating blade to the metal blade, then add the flour, Worcestershire sauce, garlic powder, paprika, cayenne salt and pepper. Process until the dough just begins to come together and looks moist and grainy. Add the pecans and process until the dough begins to pull away from the sides and form a ball. Add the pimentos and pulse a few times until the dough is a ball. Dump the dough onto a piece of waxed paper, scrapping out all the pimento pieces from the bowl. Knead the dough a few times just to incorporate and distribute the pimento pieces. Cut two more lengths of waxed paper, divide the dough into two portions and place each portion on one waxed paper length. Form each into a log and roll tightly, pressing in to form a nice solid log. Twist the ends like a candy wrapper. Refrigerate the logs for at least an hour before baking, but you can refrigerate them for two days or freeze them for 3 months. When ready to bake, preheat the oven to 350° and line 2 baking sheets with parchment paper. Remove the rolls from the fridge and slice into medium-thick wafers, about 1/4 inch each. Place on the baking sheet with a little room to spread and bake until golden around the edges and firm on the top, about 10 – 12 minutes. Cool on the pans for a few minutes, then remove to wire racks to cool.
Vegetable oil for frying
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
I started by pouring the vegetable oil in my skillet so that it was half an inch deep and turned the heat to medium. Meantime, I combined the zucchini, onion, and eggs in a large bowl. I gave the mixture a good stir to combine. It got all kinda frothy. Awesome.  Next, I combined the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a small mixing bowl and stirred to combine. To finish the batter, I added the dry ingredients to the zucchini mixture and folded it all together. To test my oil, I dipped a spoon into my batter then dipped the spoon into the oil. Once the oil bubbled in contact with the batter, I knew it was hot enough. I dropped my batter into the oil by the heaping tablespoon, frying about six fritters at a time. They cooked for 2-3 minutes a side. Once the centers were firm, I removed the fritters from the oil and let them drain on a dinner plate lined with paper towel. To make the dip, I simply combined the prepared mayo, lime juice, and chili powder in a small mixing bowl and stirred it all up.
2 cups cooked quinoa
2/3 cup grated fontina cheese
3 tablespoons all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste
aioli:
½ cup light mayonnaise
1 head of garlic, roasted
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste
For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. Pour oil into a large sauté pan and place over medium heat. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.
24 Slices of deli honey ham
6 Slices of Swiss cheese
1/3 cup Mayonnaise
1 T. Poppy seeds
1 1/2 T. Dijon mustard
1/2 cup Butter melted
1 T. Onion Powder
1/2 tsp. Worcestershire sauce
2 Pkg. (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Spread mayo onto 1 side of roll. Place a slice or two of ham and slice of Swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. In a medium bowl, whisk together poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce. Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Â Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
5 Roma tomatoes, roasted (see instructions below)
10 fresh basil leaves
1/2 cup chopped green onion, green & white parts
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
1 cup mayonnaise
kosher salt & pepper
1 baguette, sliced about 1/4- to 1/2-inch thick
olive oil (for drizzling on the baguette slices)
To roast the tomatoes: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the tomatoes in half lengthwise and arrange on the baking sheet cut side up. Drizzle with olive oil and sprinkle lightly with kosher salt and pepper. Roast for about 40 minutes to 1 hour, or until the tomatoes are somewhat caramelized. Remove from oven and allow to cool. These can be made a day ahead of time and stored in the refrigerator. To prepare the baguette slices: Preheat oven to 400 degrees F. Drizzle a large baking sheet with olive oil. Lay the baguette slices flat on the baking sheet in a single layer. Drizzle the tops of the slices with olive oil and use a small brush to evenly distribute the oil on top of the baguette slices. Bake in the preheated oven for 10 to 12 minutes until they are toasted to your liking. The longer they bake, the crunchier they become. Keep in mind that you will bake them again when making the appetizers. For the cheese mixture and assembly of the crostini: Combine the green onions, cheeses and mayonnaise and mix well. Set aside. Stack all of the basil leaves on top of each other and roll them up. Slice the rolled leaves in thin slices and separate the slices. This technique is called chiffonade. Set the basil chiffonade aside. Cut each of the roasted tomato halves in half which should give you 20 pieces of roasted tomato. Preheat oven to 400 degrees F. To assemble the crostini, spread each of the baguette slices with some of the cheese mixture. Sprinkle the basil chiffonade on top of the cheese mixture. Top with a piece of roasted tomato. Bake in the preheated oven until the cheese mixture is hot and bubbly, about 8 to 10 minutes. Remove from the oven and serve.