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Category: Appetizers & Snacks

Grilled Pancetta-Radicchio Wraps with Goat Cheese

Grilled Pancetta-Radicchio Wraps with Goat Cheese

 

6 ounces fresh chèvre (goat cheese)

6 radicchio leaves (about 3 by 5 in. each), rinsed

6 slices pancetta (1 1/2 to 2 oz. total)

2 T. balsamic vinegar

 

Divide the cheese equally among the radicchio leaves, placing it in the center. Fold one edge of each leaf over cheese, then roll up gently to enclose. Wrap a slice of pancetta around each roll and secure with one or two toothpicks (it’s okay if pancetta tears a little). Lay radicchio rolls on an oiled barbecue grill over medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Turn rolls as needed until pancetta is lightly browned and crisp on all sides, 5 to 8 minutes total. Arrange rolls on a platter and drizzle with vinegar. Serve warm or at room temperature.

Creamy Caramel-Peanut Butter Dip

Creamy Caramel-Peanut Butter Dip

 

25 KRAFT Caramels (1/2 of 14-oz. bag)

1/4 C. milk

2 T.. peanut butter

3 red or green apples, each cut into 8 slices

1/2 C. PLANTERS Dry Roasted Peanuts, chopped

 

Place caramels, milk and peanut butter in microwaveable bowl. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Serve warm as a dip with the apple slices. Sprinkle dipped apples with peanuts.

Pancetta-Wrapped Garlic

Pancetta-Wrapped Garlic

 

18 large garlic cloves (unpeeled)

1 T. salt

4 thin slices pancetta or thin-cut bacon

 

Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic. Bring 1 qt. water to a boil. Add salt and garlic. Bring back to a boil, reduce heat, and simmer until garlic is tender when tested with a fork, 10 to 15 minutes. Drain and let cool. Preheat oven to 375°. Unroll pancetta slices into strips and cut into 2 1/2-in. lengths. Wrap each garlic clove with a pancetta strip, securing with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

 

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

 

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Spanish Ham and Cheese Quesadillas

Spanish Ham and Cheese Quesadillas

 

4 Large Flour Tortillas

Cooking Spray

1/4 C. Spanish Olives with pimiento, chopped

8 marinated mushrooms drained and sliced

Flat leaf parsley, a handful chopped

8 slices Serrano ham or Prosciutto

1/2 pound Fontina cheese, thinly sliced

 

Salad:

1 small shallot, grated

3 T. Olive Oil

2 Hearts of Romaine lettuce, chopped

1/4 seedless cucumber, thinly sliced

4 roasted Spanish piquillo peppers, or 2 roasted red peppers

1/4 C. sliced toasted almonds

 

Preheat oven to 250. Preheat a foil lined baking sheet in the middle of the oven. Preheat a skillet over medium high heat Spray tortilla lightly with cooking spray and place in hot skillet. Heat until it starts to blister, about 1 minute, then flip it over. Top 1/2 of the tortilla with one quarter of the olives, mushrooms, and parsley. Top with two slices of cheese and ham. Fold the tortilla over and cook for another minute on each side to melt the cheese . Transfer to warm oven and repeat with remaining tortillas and filling. For the salad, combine the shallot and the vinegar and whisk in the Olive Oil

Combine the Hearts of Romaine, cucumber, peppers and almonds in a bowl and toss with the dressing. Season with salt and pepper.

Baked Jalapeno Poppers

Baked Jalapeno Poppers

 

12 large jalapeño peppers

4 ounces cream cheese, softened

4 ounces Manchego cheese, grated

2 to 3 T. green salad olives with pimientos, finely chopped

2 T. chopped parsley or cilantro

Salt and freshly ground black pepper

 

Preheat the oven to 425°F. Slice off a lengthwise piece of each jalapeño then, using a small spoon or paring knife, scrape the seeds out of each pepper to make little jalapeño canoes. Chop the tops finely and add to a mixing bowl with the cream cheese, Manchego, green olives, parsley, salt and freshly ground black pepper. Use a small spoon to fill the canoes or transfer the mixture to a re-sealable plastic bag, snip off the end and squeeze the mixture into the hulls of your jalapeño canoes. Arrange the peppers on cookie sheet, transfer to the oven and roast for 15 minutes.

Tarte Tatin á la Tomate – Tomato Tatin

Tarte Tatin á la Tomate – Tomato Tatin

 

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead. I used a sheet of commercially prepared puff pastry, (thawed as directed on package.) Preheat the oven to 350°F. Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices. Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature). Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan. To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don’t worry if some of the tomatoes stay in the pan, just arrange them on the tart. Just before serving garnish with fresh basil leaves, snipped or torn if desired. This is best served warm or at room temperature the same day it is made. Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Bacon and Tomato Hash

Bacon and Tomato Hash

2 slices center cut bacon, chopped

1 small Roma tomato, chopped

Handful flat leaf parsley, chopped

2 teaspoons garlic-infused oil (I used grape seed oil)

2 teaspoons Worcestershire sauce (I forgot this and it was fine)

Small handful fresh flat-leaf parsley, chopped

Freshly ground black pepper

Bread for serving (optional)

Srircha or chili garlic sauce for serving (optional)

 

Heat the oil in a medium skillet. When the oil is hot, add bacon and cook until crispy. Remove bacon with a slotted spoon and drain on a towel. Add the tomatoes to the bacon fat and oil (stand back!) and cook until warmed through. Add the Worcestershire and toss to combine. Add the bacon back to the skillet and mix with the tomato before transferring to a plate. Serve with hot sauce and bread if desired.

Olive Oil Cake with Rosemary and Lemon

Olive Oil Cake with Rosemary and Lemon

Basic cake recipe:

1 ¼ C. all-purpose flour

¼ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

2 eggs, at room temperature

1 C. sugar

½ C. fruity extra-virgin olive oil

¾ C. milk

 

Additions:

2-3 T. chopped fresh rosemary

The zest of 2 small lemons

The juice of 1 small lemon

1 cup grated Reggiano-Parmigiano

Several cranks of freshly ground black pepper

 

Preheat the oven to 350. Line a 10-inch loaf pan or 9-inch round pan with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another medium bowl, whisk together the eggs and sugar until well blended, about 1 minute. Whisk in the olive oil and milk. Whisk the egg mixture into the flour mixture until thoroughly blended. Gently mix in the rosemary, lemon zest, lemon juice, black pepper, and Reggiano-Parmigiano. Pour the batter into the prepared pan and bake until the cake is firm and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a rack to cool for about 20 minutes before removing the cake. Serve warm or at room temperature.

Sun-Dried Tomato and Basil Torta with Crostini

Sun-Dried Tomato and Basil Torta with Crostini

8 ounces cream cheese at room temperature

1 small garlic clove, peeled

1/4 C. fresh basil, loosely packed

Parmesan cheese

Crostini for serving

4 ounces blue cheese at room temperature

3/4 C. Italian parsley; fresh, loosely packed

1/4 C. sun-dried tomatoes, drained

1/4 C. walnuts, finely chopped

1/4 C. olive oil

Crostini:

1 French bread baguette

2 T. herbes de provence (or your — choice of herb blend

1/4 C. olive oil

1 T. garlic, minced

In mixing bowl combine cream cheese and blue cheese and allow to come to room temperature. Mix until thoroughly blended and set aside. Drop one small clove garlic into the dry bowl of an electric food processor with the motor running. Instant minced garlic. You may of course, mince the garlic and chop the remaining ingredients by hand. Combine parsley, basil and sun-dried tomatoes in the bowl of the processor with the garlic; process until smooth, then with the motor running pour in the olive oil. Transfer the mixture to a small bowl. Stir in the Parmesan and walnuts. Line a 5-1/2 x 2-1/2 inch loaf pan (or small round casserole) with plastic wrap, leaving extra wrap hanging over the sides. Divide the cheese mixture into three equal portions. Spread one-third of cheese mixture on bottom of pan; spread half of the tomato-basil mixture over cheese. Repeat the cheese layer and tomato-basil layer. Top with the remaining third of cheese. Cover with plastic wrap and refrigerate for 24 hours (or freeze). To serve, allow the torta to come to room temperature for 30 minutes (2 hours if frozen). Invert onto a platter, provide a spreader and serve with crostini. To make crostini: Preheat oven to 350°. Cut French bread into thin slices and place on a cookie sheet. In small bowl, combine olive oil, herbs and garlic. Spread or brush each slice lightly with the herb-garlic mixture and bake for 5 to 7 minutes until golden.

Veggie Sticks with Avocado-Lime Dip

Veggie Sticks with Avocado-Lime Dip

 

1/2 pound green beans, ends trimmed

1 firm-ripe avocado (10 oz.), pitted and peeled

1/2 C. plain nonfat yogurt

2 T. lime juice

1 T. loose-packed fresh mint leaves, rinsed (optional)

1 clove garlic, peeled

1/2 tsp. kosher salt

1/2 pound jicama, peeled and cut into 1/2-inch-thick sticks

 

In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add green beans and cook until tender to bite, 3 to 6 minutes. Drain and immerse immediately in ice water until cool, about 2 minutes; drain again. In a blender or food processor, combine avocado, yogurt, lime juice, mint (if using), garlic, and salt; whirl until very smooth. Spoon dip into a bowl and serve with green beans and jicama sticks.

Zucchini Timbales

Zucchini Timbales

 

About 1 1/2 ounces crusty Italian or French bread

3 pounds zucchini

1/4 to 1/2 C. olive oil

3 cloves garlic, peeled and minced

1 1/2 T. chopped fresh or 1 1/2 tsp. dried oregano leaves

About 1/2 tsp. salt

About 1/4 tsp. pepper

1/2 C. grated parmesan cheese

4 firm-ripe tomatoes (6 oz. each)

Fresh oregano sprigs (optional), rinsed

 

Cut bread into 1/2-inch chunks. In a food processor or blender, whirl into coarse crumbs; you should have 2/3 C.. Rinse zucchini and trim and discard ends. Cut into 1/8-inch-thick rounds. In a 5- to 6-quart pan over medium heat, stir bread crumbs often until golden and crisp, about 5 minutes. Pour into a bowl. Add 3 T. olive oil to pan and increase heat to medium-high. Stir in zucchini, garlic, chopped oregano, 1/2 tsp. salt, and 1/4 tsp. pepper. Cover and cook, stirring occasionally, until zucchini begins to soften, about 5 minutes. Uncover and stir often until zucchini is browned and soft when pressed, 7 to 10 minutes longer. Remove from heat and stir in toasted crumbs, the parmesan cheese, and more salt and pepper to taste. Generously oil six to eight ramekins (1/2- to 3/4-C. size) with 1 T. olive oil. Divide zucchini mixture evenly among ramekins and press in firmly. Let stand at room temperature at least 5 minutes or up to 4 hours. Rinse and core tomatoes; cut crosswise into 1/4-inch-thick slices. Arrange 3 tomato slices on each of 6 to 8 salad or dinner plates. Run a knife around inside edge of ramekins and invert zucchini timbales onto tomatoes; if necessary, hold each ramekin and plate together and shake gently to release. If desired, garnish with oregano sprigs. Add more salt and pepper to taste. If desired, drizzle a little olive oil over tomatoes to taste.

Zucchini Fritters

Zucchini Fritters

1 lb. Small Zucchini, coarsely grated

1/2 lb. Feta Cheese

6 Scallions, minced

1/2 C. Chopped Fresh Dill

1/4 C. Chopped Fresh Mint

1/4 C. Chopped Fresh Parsley

1 C. Flour

3 Eggs Lightly Beaten

Peanut Oil (for frying)

Place zucchini in a colander, salt it lightly and toss to mix. Let stand in sink or over bowl for about 30 minutes to draw out moisture.  Using a kitchen towel, squeeze out excess moisture and place zucchini in bowl.  Crumble the feta cheese over the zucchini and add the green onions and all the rest of the ingredients except peanut oil.  Pepper to taste.  You can add salt, but taste first, feta cheese has a lot of salt in it already.  Stir to mix well.  Pour peanut oil into a frying pan about 1/4 inch deep.  When the oil is heated, drop spoonfuls of the batter into the oil, careful not to crowd the fritters.  Fry, turning once, until nicely browned on both sides.  Serve hot.

Zesty Seafood Spread

Zesty Seafood Spread

 

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Wild Mushroom Spring Rolls

Wild Mushroom Spring Rolls

 

1 lb. Mushrooms
2 tsp. Vegetable Oil
3 lg. Shallots, peeled and finely chopped
2 tsp. Finely Grated Ginger
2 tsp. Five Spice Powder

1/2 C. Finely Chopped Scallions

1/2 tsp. Salt

1/2 tsp. Black Pepper

2 tsp. Asian Toasted Sesame Oil

1 lb. Pkg. Egg Roll Wrappers

1/2 C. Water

1/2 C. Peanut Oil for frying

Dipping Sauce:

1/4 C. Warm Honey
2 tsp. Soy Sauce
 

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into smallish bits. Heat 2 tsp. vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and sauté until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and sauté until translucent.  Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers d refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.  In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.

Whiskey Sausage

Whiskey Sausage

 

5 lb. Keilbasa sausage, sliced 2″ pieces

2 cups brown sugar

2 cups ketchup

4 oz whiskey

 

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook  overnight on low.

Water Chestnut Wraps

Water Chestnut Wraps

 

1 lb. sliced bacon

2 cans whole water chestnuts, drained

1/2 C. packed brown sugar

1/2 C. mayo

1/4 C. chili sauce

 

 Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp, drain. Wrap bacon piece around a water chestnut & secure with a toothpick. Place in an ungreased 13×9-inch baking dish. Combine brown sugar, mayo, & chili sauce; pour over water chestnuts. Bake uncovered, at 350~f. for 30 minutes or till hot & bubbly.

Turkey and Brie Crostinis

Turkey and Brie Crostinis

 

1 package (10 slices) Foster Farms Oven Roasted Turkey Breast

1 French baguette

1/4 C. olive oil

Salt and pepper to taste

1 7 oz. brie triangle

1 can (8 oz.) whole cranberry sauce

Green onion slivers or parsley sprigs (optional)

 

Slice baguette into 20 slices (about 1/2-inch thick), brush with olive oil and season with salt and pepper.. Place bread onto a cookie sheet and broil in oven until golden brown, approximately 2 minutes. Keep a very close eye on bread as it can burn quickly.. Slice brie into 20 thin pieces about the same length as the baguette slices and set aside. Cut turkey slices in half and set aside.. When toast has cooled, place a piece of brie on top of each toasted baguette slice. Roll each turkey half and place one on top of each brie slice. Place one tsp. of cranberry sauce on top of the turkey rolls. Optional: Place a green garnish, such as a slice of green onion or a piece of parsley, on top of each cranberry dollop. Tip: The crostini can be made up to 2 days in advance and stored in a loosely covered container.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Tomato-Stuffed Brie

Tomato-Stuffed Brie

 

1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

 

3 T. of butter, softened

3/4 C. of fresh parsley

 

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently.   Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.

Tomato Bacon Cups

Tomato Bacon Cups

 

1 small tomato, finely chopped

1/2 C. mayonnaise

1/2 C. real bacon bits

1/2 C. shredded Swiss cheese

1 small onion, finely chopped

1 tsp. dried basil

1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits

 

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

 

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. Apricot Preserves

 

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

 

Stuffed Mushrooms

Stuffed Mushrooms

 

1-1/2 lbs large mushrooms with nice caps

2 cloves garlic, minced

1 med. onion, minced

2 tsp. Butter

1/2 tsp. Basil

1 tsp. prepared mustard

salt and pepper to taste

2 tsp. white flour

1 tsp. plain yogurt (or, sour cream would work)

fresh bread (about 6 slices), chopped into little pieces

1/2 cup shredded

Mozarella cheese

olive oil

 

Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pieces Set the stem pieces aside, and toss the mushroom caps in a little olive oil. Melt the butter in a medium saucepan and toss in the garlic and onion. Sauté for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces. When the veggies are soft, add the flour and stir for two minutes. Then remove the pan from the heat and stir in the sour cream. Allow to cool a bit, then add about 2/3 of the mozzarella plus enough bread pieces to make the mixture stick together. Fill mushroom caps with the mixture and place on a cookie sheet. When all the caps are filled, top with the remaining mozzarella and bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).

Steamed Mussels with Toasts

Steamed Mussels with Toasts

To de-beard the mussels, just pull off the hair-like bits coming out of the shell.

 

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tsp. olive oil
4 tsp. chopped garlic

1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed and de-bearded

 

Preheat oven to 375°F.  Arrange bread on baking sheet. Combine 4 tsp. oil and 2 tsp. garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.  Heat 2 tsp. oil in a heavy large pot over medium-high heat. Add 2 tsp. garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open). Divide mussel mixture among soup bowls.  Place toasts at edge of each bowl.

Un-Authentic (but tasty!) Spring Rolls

Un-Authentic (but tasty!) Spring Rolls

 

1 mild Green Chili (or hot if you prefer)
3 oz. Chicken Breast, cooked
1/2 cup Vegetable Oil (divided)
1 Onion, finely chopped
1 clove Garlic, crushed
1 Carrot, julienne
1 Scallion or Green Onion, finely sliced
1 Red Bell Pepper, seeded and julienne
1 oz. Bean Sprouts
1 tsp. Sesame Oil
4 sheets Filo Pastry
1 Egg White, lightly beaten
Soy Sauce, to serve

Slice the green chili in half and remove the seeds. (If you elected to prepare your spring rolls with a hot chili, be sure to wear a plastic glove.)  Using a sharp knife, slice the cooked chicken breast into thin strips. Heat a wok or heavy skillet with two tablespoons of the vegetable oil over high heat. When the oil is hot, add the onion and garlic, and then the chicken strips, and stir-fry for about a minute. (When the oil sizzles and browns a cube of fresh bread, then the oil is hot and you’re ready to stir-fry.) Add the julienne carrots, scallion slices, and red bell pepper to the wok or heavy skillet and stir-fry for about two minutes. Add the bean sprouts, stir in the teaspoon of sesame oil, and remove the cooking container from the heat to let the mixture cool. Meanwhile, cut each sheet of filo pastry into five short strips.  When the filling is cool enough for you to easily handle it, place a small amount of the filling at one end of each strip. Fold in the long sides of the pastry and then roll the filling to the end of the pastry. Seal and glaze each spring roll with the egg white. Repeat the process until you have used all the filling and filo dough. Refrigerate the spring rolls for at least 15 minutes prior to frying. Wipe the wok or skillet clean and add the remaining vegetable oil to the pan. When the oil is hot, add the spring rolls and fry them in small batches until they are crisp and brown. Drain the fried spring rolls on paper towels and serve warm with soy sauce for dipping.

Spinach Sticks

Spinach Sticks

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry 

8 ounces feta cheese 

8 ounces cream cheese, softened 

Pepper to taste 

1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches) 

2/3 C. olive oil 

 

Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.  Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).  On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 T.) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.  Bake for 12 to 15 minutes or until golden.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Spinach Balls

Spinach Balls

2 (10 oz.) pkgs. Chopped Spinach, cooked and Drained
2 C. Seasoned Stuffing Mix
1 1/2 C. Parmesan cheese
1/2 C. Butter, softened
1/4 tsp. Pepper
6 Eggs, Beaten
1/2 tsp. Salt

Combine spinach, stuffing mix, 1 C. Parmesan cheese, eggs and butter. Roll balls in remaining Parmesan cheese to coat lightly. May be frozen and baked later. Bake at 350 degrees for 10 minutes. Serve warm on small plates.

Spinach Bacon Roll-Ups

Spinach Bacon Roll-Ups

 

6 Bacon Slices
1 10oz. Pkg. Frozen chopped spinach, thawed, squeezed dry
4oz. Cream cheese, room temperature
1/4 C. Mayonnaise
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. Chopped green onions

3 9-inch-diameter Flour tortillas

 

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.

Spinach Bacon Deviled Eggs

Spinach Bacon Deviled Eggs

12 hard-cooked eggs

1/2 C. frozen chopped spinach, thawed

1/4 C. mayonnaise

1/4 C. real bacon bits

1 1/2 T. cider vinegar

2 T. butter, softened

1 T. sugar

2 tsp. black pepper

1/4 tsp. salt

 

Peel eggs, slice in half, remove yolks, and mash yolks in a bowl. Combine yolks with remaining ingredients. Mix well. Fill whites.

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

 

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

 

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Spicy Shrimp Toast

Spicy Shrimp Toast

 

3/4 lb. Cooked shrimp, chopped
2 tsp. Finely chopped green onion

2 tsp. Finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

 

1/4 C. sugar

1/4 C. lemon juice

2 T. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.   In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.   Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

 

peanut oil

1/2 pound boneless chicken breasts, diced in very small pieces

2 teaspoons ginger root, grated

1 bag (16-ounces) shredded cole slaw mix

3 scallions, thinly sliced

1 cup snow pea pods, thinly sliced

3 tablespoons oyster sauce

10 – 12 egg roll wrappers

canola oil for frying

 

Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.  On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

 

Sweet and Spicy Dipping Sauce

 

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sriracha sauce

1 tablespoon lime juice

 

Combine all ingredients in a small bowl. Serve with Egg Rolls.

Smoked Salmon Tarts

Smoked Salmon Tarts

 

1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

 

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning

Smoked Salmon Spirals

Smoked Salmon Spirals

 

1 daikon (Japanese white radish), peeled

4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard

1/2 tsp. Grated lemon peel

1/8 tap. Cracked pepper

4oz. Sliced smoked salmon, cut into 1-inch-wide strips

Cucumber Slices

Fresh dill sprigs

Lemon slices

 

Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

 

8 ounces cream cheese, softened

1 T. fresh lemon juice

2 T. diced red onion

1 T. chopped fresh basil leaves

8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)

2 T. small capers, drained

1 seedless cucumber, with peel, sliced into rounds the size of crackers

 

Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended. On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)  Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.  Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

Slow Cooker Pepperoni Pizza Dip

Slow Cooker Pepperoni Pizza Dip

 

1 jar (14 oz.) pizza sauce

1 C. chopped turkey pepperoni, (from 6-oz. package)

8 medium green onions, chopped (1/2 C.)

1/2 C. chopped red bell pepper

1 can (2 1/4 oz.) sliced ripe olives, drained

1 C. shredded mozzarella cheese (4 oz.)

1 package (8 oz.) cream cheese, softened and cubed

Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

 

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.   Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.   Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

Shrimp-Cheese Bites

Shrimp-Cheese Bites

 

1 1/4 C. all-purpose flour

1/2 C. butter or margarine

1 egg, beaten

2/3 C. chopped cooked shrimp

2 oz. farmer or chèvre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 C. half-and-half

2 tsp. chopped fresh basil leaves or 3/4 tsp. dried basil leaves

 

Heat oven to 375ºF. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4×1 inch.    Divide shrimp among C.. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 T. egg mixture into each cup.   Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately.    Cool bites completely on wire rack. Place in a single layer on a cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container, and freeze no longer than 2 months. About 30 minutes before serving, heat oven to 350ºF. Bake on ungreased cookie sheet about 18 minutes or until warm.

SBD Spinach Stuffed Mushrooms

SBD Spinach Stuffed Mushrooms

 

1 package frozen spinach

12 large mushrooms

Salt to taste

Pepper to taste

1/2 C. reduced fat cheese

Olive oil for cooking – about 2 T.

 

Defrost the spinach and wring out excess water. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, sauté them with a little olive oil. Remove and add to the spinach. Take the mushroom caps and gently sauté in olive oil for 3-4 minutes. Add salt and pepper to taste to the spinach and sautéed chopped stems. Place caps on plate, stuff each with a spoonful of the spinach mixture. Top each cap with a little shredded cheese