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Category: Appetizers & Snacks

Pimiento Cheese Fritters

Pimiento Cheese Fritters

5406489340_ec5e3404b71 1/4 lbs extra sharp cheddar cheese, grated
8 oz. pepperjack cheese, grated
4 oz. cream cheese, at room temperature
1/4 cup roasted red peppers, chopped
1 1/3 tsp Cajun seasoning
1/4 cup mayo
pinch kosher salt
2 cups flour
2 cups buttermilk
4 cups panko bread crumbs
1 gallon peanut or vegetable oil, for frying
red pepper jelly, for serving

Combine the cheddar and pepperjack cheeses in a large bowl. In the bowl of a food processor fitted with the steel blade, add the cream cheese, peppers, Cajun seasoning, mayo, and salt. Puree until smooth, then combine with the cheese. Use a rubber spatula to combine well. Season with additional salt if necessary. Chill at least 2 hours, or overnight. Scoop tablespoon-size portions of the pimiento cheese and roll them into smooth balls. Arrange them in a single layer on a parchment-lined baking sheet. Into 3 separate shallow dishes, add the flour, buttermilk, and panko. Dip each ball first into the flour, shaking off any excess. Next roll in the buttermilk, and finally coat with panko. Repeat the buttermilk and panko, being sure that the entire ball is covered – if any of the cheese is showing, it will leak out while frying. Continue until all the pimiento cheese has been coated. Return to the refrigerator and chill at least 1 hour. Add the oil to a large pot. Place the pot over medium heat until the oil reaches 350 degrees. Fry the pimiento cheese 6-8 fritters at a time, for 3-4 minutes, until they are golden-brown. Remove with a slotted spoon or skimmer and place on a paper towel-lined plate to drain. Continue until all the fritters have been fried. Serve immediately with pepper jelly. Makes 40 fritters. Halve or quarter the recipe as desired.

Ham & Cheese Puff Pastry Squares

Ham & Cheese Puff Pastry Squares

hammy1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)

2 tablespoons Dijon mustard

1-2 tablespoons of Thyme leaves, picked

1/4 pound black forest ham, sliced

1/2 pound Swiss Gruyere cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

 

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard and sprinkle with thyme leaves, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

New Fashioned Pimento Cheese

New Fashioned Pimento Cheese

2 C. shredded Cheddar Cheese
2oz. jar Pimiento Peppers, drained
1 T. minced Onion
Dash Worcestershire
¼ C. Mayonnaise
Pepper

Place first 4 ingredients in a bowl and stir to combine. Fold in mayonnaise until everything is well blended. Season to taste with pepper.

Ways to Use Pimento Cheese

9183209_f2601. Serve on small baguette rounds
2. Spread on half and English muffin and broil until cheese bubbles
3. Add to a grilled burger
4. Tuck it inside a baked potato
5. Add to a BLT
6. Pimento Grilled Cheese Sandwich
7. Add a dollop to the top of a small biscuit, garnish with a bit of prosciutto and a piece of baby arugula or microgreens
8. Replace some of the mayo in deviled eggs with pimento cheese
9. Spread on celery sticks

Joe’s Zesty Crab Dip

Joe’s Zesty Crab Dip

12oz. jar Cocktail Sauce
1 T. Lemon Juice
1 tsp. Worcestershire Sauce
Dash Hot Pepper Sauce
4.25 oz. can Lump Crabmeat, well drained
Tortilla or Bagel Chips, for serving

Add the cocktail sauce, lemon juice, Worcestershire and hot pepper sauce to a small glass bowl and stir to combine. Fold in the drained crabmeat until just combined. Cover with plastic wrap and chill for at least one hour before serving with chips.

Welsh Rarebit Cheese Dream

Welsh Rarebit Cheese Dream

welsh-rarebit-cheese-dream-recipe-photo-420-FF0505SANDA033 egg yolks

1 C. milk

1 pound extra sharp or sharp Cheddar cheese, grated

2 T. butter, in several pieces

2 tsp. Dijon mustard

4 to 6 whole English muffins, split

2 large ripe tomatoes, at room temperature, thickly sliced

Chopped fresh parsley, for garnish (optional)

 

In a medium saucepan, whisk the egg yolks. Then add the milk and stir the liquid gently over low heat for 3 to 4 minutes, gradually raising the heat to medium low. Add a large handful of the cheese to the liquid and stir. Continue adding and stirring in this manner until all the cheese is melted (it’s fine if the previous batch is still somewhat lumpy before adding the next). Continue to stir nonstop, keeping a close eye on the rarebit. Do not let it come to a boil. After 5 to 7 minutes of constant stirring, the mixture should start to thicken noticeably as the yolks cook and the cheese fully melts. Keep stirring and do not let it boil. When the sauce is thick and smooth, stir in the butter, one piece at a time, and then the mustard. Remove the pan from the heat. Toast the English muffins, then place 2 tomato slices on each half. Spoon the rarebit over each sandwich, reheating it first if it’s not still hot (the sauce can become grainy as it cools). Garnish with parsley, if desired, and serve immediately. Makes 4 to 6 sandwiches.

 

 

Baja Dip

Baja Dip

1 cup hummus
1 cup ripe avocado, cubed
1 T. fresh lime juice
½ cup chunky tomato salsa
½ sour cream
2 T. fresh cilantro, chopped

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

Roasted Red Pepper and Garlic Hummus

Roasted Red Pepper and Garlic Hummus

1600afd_X_IMG_5074_roasted-red-pepper-and-garlic-hummus head garlic
2 T. olive oil
1/2 tsp. kosher salt
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1/2 c. coarsely chopped bottled roasted red sweet peppers
1/3 c. tahini
3 T. freshly squeezed lemon juice
1/4 tsp. ground chipotle pepper
2 tsp. cumin
1/8 tsp. paprika, plus a little more for sprinkling over the finished dip
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper, plus a little more for sprinkling over the finished dip

Heat oven to 350°. Cut off the top quarter of the garlic bulb to expose the pulp of all the individual cloves (do not peel the cloves!). Lay out a double layer of foil and place the bulb in the center. Drizzle the olive oil over the exposed cloves, sprinkle with kosher salt, and then bring the sides of the foil up around it loosely and gently twist the top shut. Place your foil wrapped bulb on a pan and roast in the oven for about 45 minutes. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft and buttery pulp and set aside. Set aside a tablespoon of chickpeas and a tablespoon of chopped red peppers for garnishing at the end. Then in a food processor or blender, combine the the remaining chickpeas, roasted garlic pulp, remaining red peppers, tahini, lemon juice, chipotle pepper, cumin, paprika, salt, and black pepper. Process until the hummus is smooth. Spoon into a serving bowl and top with the reserved chickpeas and a sprinkling of paprika and freshly ground black pepper. Serve with pita wedges or crisps, assorted crackers, and/or a mixture of fresh cut vegetables.

Crostini with Prosciutto, Goat Cheese and Fig Jam

Crostini with Prosciutto, Goat Cheese and Fig Jam

crostini

  • 1 fresh baguette
  • 1/8 cup olive oil
  • sea salt or kosher salt
  • 4 ounces goat cheese, plain, at room temperature
  • 6 tablespoons fig jam
  • 3 slices prosciutto, each cut in half
  • 6 fresh basil leaves

Preheat oven to 375 F degrees.  Slice six 1/2-inch slices of bread from the baguette.  I slice mine slightly on the diagonal.  Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice.  Bake for about 10 minutes, or until crisp and slightly golden.  Watch that they do not burn.  Remove from oven and cool slightly.  Spread some goat cheese on each crostini.  Spread about a tablespoon of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini.  Lay a fresh basil leaf on each and serve.

Game Day Fun Fondue

Game Day Fun Fondue

gameday2 cloves garlic, minced

1 lb. Velveeta cheese

1/2 C. apple juice

2 tsp. green onion, chopped

Dash pepper

Dash paprika

Whole wheat bread

White American cheese slices or string cheese

Raw vegetables cut up in bite-sized pieces

Preheat oven to 400 degrees. Cut Velveeta in chunks and place in medium saucepan with garlic, apple juice, pepper, paprika, and 1 tsp. green onion (reserve the rest of the onion for garnish). Cook over medium heat, stirring occasionally, until cheese is melted. While fondue is cooking, lay out whole wheat bread on cutting board and cut into football shapes (2 footballs per slice).   Place on a cookie sheet and place American cheese or string cheese on top to make “laces”. Bake at 400 until cheese is melted and bread is toasted. Place fondue in a bowl and garnish with remaining green onion. Place “football toast” and cut up vegetables around the bowl and serve.

Really Easy Homemade Fritos

Really Easy Homemade Fritos

Fritos2/3 cup masa (corn flour)

1/4 tsp. kosher salt

1/4 tsp. chili powder

1/4 tsp. garlic powder

1/2 to 2/3 cup water

Mix ingredients by hand, starting with 1/2 cup water, adding more water if needed if dough feels is too crumbly to handle. Take half the dough, place inside a silicone baking mat or between two layers of cling wrap and roll out about 1/8″ thick. Transfer to a cutting board. Slice into 1×2″ rectangles using a pizza cutter. Repeat with remaining dough.

The Really Delicious Method: Cook at 375 for 10-15 minutes until crunchy. Sprinkle with salt, cool and serve.

The FREAKING Delicious Method: Working in batches, fry in 350 degree oil for 30 seconds. Drain and sprinkle with a tiny bit more kosher salt before serving.

Cheese and Mushroom Stacked Quesadillas

Cheese and Mushroom Stacked Quesadillas

7quesadilla-8 flour tortillas
4 cups Queso asadero or Chihuahua,shredded
1 cup salsas or guacamole of your choice

Hongos guisados:
2 T. canola oil
1 white onion, chopped
4 jalapeño chiles, chopped
2 garlic clove, chopped
1 lb. fresh mushrooms, rinsed and sliced
1 ½ T. fresh epazote leaves, chopped
Salt to taste

For hongos guisados: Heat the oil in a sauté pan; add the onion and chiles and sauté for 4 minutes. Add the garlic and sauté for 1 additional minute; mix in the mushrooms and reduce the heat to the minimum. Cover the mixture with a lid and let the mushrooms sweat for 10 minutes or until cooked through. Add the epazote and season with salt. Place 4 tortillas on a flat surface, using half of the cheese make a thin layer on top of each tortilla. Cover with a layer of the hongos guisados and top with another even layer of the remaining cheese. Cover each quesadilla with the remaining tortillas. Heat a comal or a griddle over medium-low heat; place the sincronizadas on top, pressing down with a spatula as they cook. The tortillas should have some brown spots, and be crispy, while the filling should be warm and the cheese melted. Serve warm with the salsa of your choice.

Garlic Cheese-Stuffed Pretzel Bombs

Garlic Cheese-Stuffed Pretzel Bombs

1 recipe Pretzel Bread Dough

All-purpose flour

1 egg

Garlic and herb cheese (I used a Garlic and Pesto Monterey Jack cheese from the specialty cheese section of my grocery store), cut into 1-inch cubes

1 C. baking soda

Coarse sea salt

 Garlic-Cheese-Pretzel-Bread-Bombs-2W-1024x682

Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely. Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.

 

 

Antipasto Salad Kabobs

Antipasto Salad Kabobs

antipasto-kabobs2

 

(2) 7 oz. containers fresh small mozzarella balls

(2) 4 oz. packages prosciutto

1/2 lb. genoa salami, sliced thin

(1) 12 oz. jar roasted red peppers

(1) 6 oz. can of black olives, or use the fresh cured olives from the olive bar at your grocery store

1 bag of leaf lettuce, any kind you like

 

Lay out all you ingredients on a cutting board. Alternate the ingredients onto the skewers on any pattern you like, adding lettuce leaves after every few ingredients. Drizzle with balsamic vinaigrette or serve with dressing for dipping on the side.

 

 

 

Baked Flautas

Baked Flautas

flautas6 ounces Monterey Jack cheese, grated

2 tomatoes, chopped

One 15-ounce can black beans, drained and rinsed

1/2 teaspoon coarse salt

Juice of 1/2 lime

1 tablespoon safflower or other vegetable oil

 

Preheat the oven to 425 degrees with the racks in the upper and lower third positions. Lay out the tortillas on two rimmed baking sheets and scatter the cheese over them. Place in the oven for 1 to 2 minutes to melt the cheese. Meanwhile, toss the tomatoes, black beans, salt, and lime juice together in a bowl. Distribute the bean mixture evenly over the melted cheese and roll up the tortillas. Arrange side by side, seam side down, on one baking sheet. Brush the oil over the tops. Bake for 8 minutes, or until golden and crispy.

 

Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets

48127731c722fa4b6579ffdedf58112d1 large sheet puffed pastry, thawed

1 ripe avocado, halved and mashed

1/3 cup cream cheese

1/3 cup salsa

Salt and pepper, sprinkled to taste

1 egg, beaten

Heat oven to 400F and spray two baking sheets with cooking spray (line with foil first for even easier cleanup). Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box). On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking. In a small bowl beat an egg with a fork and apply an egg wash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

Sun-Dried Tomato, Parmesan & Basil Whirls

Sun-Dried Tomato, Parmesan & Basil Whirls

d4da81aaff809455596b9fdfeb89c5721 packet puff pastry, 500g, all butter

2-3 cups of grated fresh Parmesan cheese

1 cup sun-dried tomatoes, drained from olive oil and chopped

Fresh basil leaves, torn up

Chili flakes to taste

1 egg, beaten, for glazing

 

Roll out the pastry quite thinly into a large rectangle. Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chili flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour – it makes it easier to cut. You can cut it in half if it’s too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in a hot oven, about 200ºC for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold.

 

Roasted Red Pepper Stuffed Mushrooms

Roasted Red Pepper Stuffed Mushrooms

1 package (8 ounces) cream cheese, softened

1/4 cup roasted red peppers, patted dry (from a 7-ounce jar)

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

Pinch ground red pepper

1 pound medium-size fresh white mushrooms

Garnish (optional): pine nuts, sliced green olives, parsley

Remove stems from mushrooms; reserve caps; set stems aside for another use. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.

 

Tiny Fried Tacos

Tiny Fried Tacos

14_01_culinary_tacos2 quarts vegetable oil, for frying

1/2 store-bought cooked rotisserie chicken

Juice of 1 lime

1 tablespoon ancho chili powder

2 teaspoons smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

24 (3-inch) yellow corn tortillas*

 

Toppings

1/4 cup crema mexicana or sour cream

1/2 cup shredded iceberg lettuce

1/4 cup crumbled cotija cheese

Hot sauce, to taste

 

In a large pot, preheat oil to 375°F. Remove skin and bones from the chicken and shred meat into a medium bowl. Add lime juice, chili powder, paprika, cumin, and salt and pepper and toss to combine. Place a big pinch of chicken mixture in the center of each tortilla. Using tongs gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Gently hold each taco open and add toppings as desired.

 

* If tiny tortillas are difficult to find, use a 3-inch circle cutter to cut mini tortillas out of larger ones.

Super-Small Deep-Dish Pizzas

Super-Small Deep-Dish Pizzas

14_01_culinary_pizzas1 (14.5-ounce) can diced tomatoes

1/2 cup red wine

1 tablespoon minced oregano

2 garlic cloves, minced

Salt and pepper, to taste

1 (16-ounce) can store-bought biscuit dough

1/2-pound Italian sausage, casings removed

1 green bell pepper, seeded and diced

1 1/2 cups shredded mozzarella

1/4 cup grated Parmesan cheese

Preheat oven to 400°F. Place tomatoes, wine, oregano, and garlic in a small saucepan over medium heat; season with salt and pepper. Simmer for 30 minutes, stirring occasionally. Set aside and let cool.  Cut each piece of biscuit dough into thirds. Lightly grease 24 small (2-inch) tart shell tins and place a piece in the center of each. Gently press and spread dough along the bottom and up the sides of the tin. {Tip: If you don’t have small tart shell tins, use a muffin tin.} Press 1 tablespoon of the sausage into each piece of dough and top with a sprinkle of peppers. Toss mozzarella and half of the Parmesan in a small bowl and sprinkle mixture over top. Spoon 1 tablespoon of sauce over the cheeses and sprinkle with the remaining Parmesan. Bake for 25 to 30 minutes, or until cheese begins to bubble and crusts are golden brown. Let pizzas cool for a few minutes before removing from pans. Serve warm.

Child-Friendly Mexican Fondue

Child-Friendly Mexican Fondue

10 oz. old Cheddar cheese, grated

5 oz. sharp processed Cheddar cheese, grated

3 T. cornstarch

1 cup unsweetened apple cider

2 tsp. freshly squeezed lime juice

1 T. mild salsa

2 T. chopped fresh cilantro

 

In a bowl, combine old Cheddar, sharp Cheddar and cornstarch; mix well to coat cheese with cornstarch. Set aside. In the top of double boiler set over simmering (not boiling) water, combine apple cider and lime juice; bring to a simmer. Add cheese mixture by handfuls to double boiler, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Stir in salsa, mixing well. Transfer to fondue pot and garnish with cilantro. Serve immediately. Tips: For a spicier fondue, use hot instead of mild salsa, or stir in 1 T. chopped pickled jalapeños to the cheese just before transferring to fondue pot. Sharp processed Cheddar cheese is found in the refrigerator section of the supermarket. Its strong flavor makes it a wonderful addition to fondues. Grate directly from refrigerator while still cold.

Cheese Crackers

Cheese Crackers

cheesecrackers38 oz extra-sharp cheddar cheese, shredded
½ stick unsalted butter, at room temperature
1 t kosher salt
1 c flour
2 T ice water
Directions: Pre-heat oven to 375

In a stand mixer fitted with a paddle attachment, combine cheese, butter, and salt. Add the flour and mix until pebble like in consistency. Slowly add in the ice water and mix until a dough forms. Flatten dough in to a disk and wrap in cling wrap. Refrigerate for 1 hour. Roll dough out as thinly as possible. Use a Cube-It cutter to create your square crackers. Place on a parchment lined cookie sheet and bake for 5-10 minutes until golden brown

Fried Asparagus, Ham & Cheese Bundles

Fried Asparagus, Ham & Cheese Bundles

9894b5c3637ce24410227644cacce0c24 thin slices mild, easy to melt cheese
4 Asparagus Spears, cooked until just tender
4 thin slices cooked Ham
Beaten Egg for coating
Flour for coating
Olive Oil

Put 1 slice of the mild cheese and 1 asparagus spear on each slice of cooked ham and carefully roll each one up to form a cylinder. Dip the ham rolls in the egg and then the flour, then fry them in a little hot oil until they are golden brown. Serve immediately.

Cheese Mole (Mole de Queso)

Cheese Mole (Mole de Queso)

3 ea. Pasilla chile, stemmed, seeded, veined
2 ea. Guajillo chile, stemmed, seeded, veined
1 ea. Garlic clove
½ ea. White onion
250 g Queso fresco, sliced
½ cup Canola oil
Salt to taste

Dry roast the cleaned chiles in a comal over medium-low heat until soft and aromatic. Cover with boiling water and soak for 15 minutes or until soft. Transfer the chiles, garlic, and onion to a metate and grind until smooth. Heat 2 tablespoons of oil and fry the chile mixture; season to taste with salt. Cut the cheese in medium-thick slices. Heat ¼ cup of oil and fry the cheese until it is seared and golden on both sides. Place the cheese on the plate and cover with the mole. Serve with warmed corn tortillas.

Spicy Tropical Shrimp Boats

Spicy Tropical Shrimp Boats

spicytropicalshrimpboats1 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

Onion Puffs

Onion Puffs

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.

OLYMPUS DIGITAL CAMERA

 

Savory Italian Palmiers

Savory Italian Palmiers

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.

Tiropita

Tiropita

1 lb. Feta cheese, coarsely shredded
7 oz. Ricotta
â…“ C. whole milk
27 sheets phyllo dough (~9″x10″)
Olive oil

IMG_3319

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.

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

Wingless Buffalo Chicken Rolls with Blue Cheese Dip

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.

 

Yield:

Calories:

Fat:

Fiber:

Piperies me Tyri: Spicy Stuffed Peppers with Feta

Piperies me Tyri: Spicy Stuffed Peppers with Feta

peppers_cheese_170wh18-20 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.

Fried Tomato Fritters (Tomatokeftedes)

Fried Tomato Fritters (Tomatokeftedes)

tomato-fritters10½ 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

Saganaki

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.

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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.

Apple & Cheddar Tart

Apple & Cheddar Tart

Apple and Cheddar Tart topped with Arugula 1 5002 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.

Pecorino Cheese Plate with Pear, Fennel and Walnuts

Pecorino Cheese Plate with Pear, Fennel and Walnuts

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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Crab & Shallot Wontons with Green Chile Sauce

Crab & Shallot Wontons with Green Chile Sauce

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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Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle Chicken Rolls with Avocado Dipping Sauce

Chipotle-Chicken-Rolls1 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.

Chickpea Fries with Romanesco Sauce

Chickpea Fries with Romanesco Sauce

chickpeafry1 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.  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.

Onion & Gouda Tart with Sun-Dried Tomatoes

Onion & Gouda Tart with Sun-Dried Tomatoes

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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Rosemary Hazelnut Cheese Shortbread Crackers

Rosemary Hazelnut Cheese Shortbread Crackers

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

 cracker pile

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.

Giada’s Fried Zucchini

Giada’s Fried Zucchini

EI1F15_Fried-Zucchini_s4x31 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.