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Category: Appetizers & Snacks

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

Roasted Baby Artichokes with Bacon and Balsamic Vinegar

9 baby artichokes (about 2 pounds)

2 lemons, cut in half

8 ounces thick−cut bacon, cut into 1/2−inch lardons

1 tsp. chopped fresh rosemary

2 garlic cloves, finely chopped

Kosher salt

3 T. good−quality balsamic vinegar

1/4 C. extra−virgin olive oil

1/4 tsp. flaky sea salt, such as Maldon

1/4 tsp. cracked black pepper

Prep each artichoke by removing the tough outer leaves and peeling the outer layer from the stem with a vegetable peeler or a paring knife. Cut off the top third of the artichoke to remove the tough ends of the leaves. Cut them in half lengthwise and give them a rub all over with one of the lemons as you work so they don’t oxidize and turn an unappealing brown color.  Preheat the oven to 375°F.  Place a frying pan big enough to fit the artichokes in a single layer over medium heat. Add the bacon lardons and cook for 5 minutes, or until most of their fat has been rendered. Remove the bacon using a slotted spoon and set it aside on a plate.  Add the artichokes to the hot bacon fat in a single layer and let them brown, about 3 minutes. Transfer the pan to the oven and cook for 10 minutes, or until soft and tender.  Remove the pan from the oven and add the bacon back in, along with the rosemary and garlic. Return the pan to a burner over medium heat. Give your best go at sautéing, tossing the ingredients around; if you drop some, don’t worry, the dog will love you for it. Season with salt.  Add the vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon, and let the vinegar reduce until sticky but not burnt, about 1 minute. Transfer the artichokes and bacon to a serving bowl, drizzle with the oil, and sprinkle with sea salt and pepper.

Prosciutto Caprese Parcels

Prosciutto Caprese Parcels

Simple & Pretty

Prosciutto Caprese Parcels

 

10 Slices Prosciutto

2 balls Fresh Mozzarella (125 gr each)

10 Sun-dried Tomatoes

20 Fresh Basil Leaves

 

Slice each mozzarella ball into 10 slices. Cut your sun-dried tomatoes in half. Half the prosciutto slices lengthways. Put a piece each of mozzarella, sun-dried tomato and a basil leaf at the end of each strip of prosciutto and roll it up

Spicy Baked Chickpeas

Spicy Baked Chickpeas

Spicy Baked Chickpeas

2 cans, or 3 C., chickpeas
2 T. extra-virgin olive oil
1/2 tsp. garlic powder
1/4 tsp. dried onion
1 dash paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. sea salt

Preheat oven to 400 ° F. Drain and rinse chickpeas in colander. Rub dry on paper towels, removing skins from chickpeas. In a medium-sized bowl, stir chickpeas and remaining ingredients until well blended. Place chickpeas on a baking sheet and bake for 20 minutes. Let cool and then bake for an additional 10-20 minutes.

 

Yield: 12 servings

Calories: 203

Fat: 5.4g

Fiber:8.8g

Bright and Sunny Ceviche de Mango

Bright and Sunny Ceviche de Mango

Bright and Sunny Ceviche de Mango

1 large red onion, thinly sliced

2 large ripe mangoes, peeled, pitted, and cut into 3/4-inch / 2-cm dice

Juice of 4 limes

1/4 tsp salt

1 limo chile, seeded and finely chopped

Leaves from 2 cilantro sprigs, finely chopped

 

Put the red onion in iced water for 10 minutes while you prepare the other ingredients.  Place the diced mangoes in a bowl and add half the lime juice and salt. Taste for balance and add more of both if necessary; you don’t want it to taste too sour. Add the chile, then drain the onion and add it along with the cilantro leaves.  Stir everything gently to combine and then leave in the fridge for 5 minutes to chill and marinate. Serve in individual large glasses or bowls.

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Double Baked Root Vegetable Chips

Nonstick Cooking Spray

2 Sweet Potatoes, Purple Beets or Golden Beets, peeled (or a combination)

¼ tsp. salt

¼ tsp. pepper

 

Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray.   Use a mandoline to slice vegetables 1/16 inch thick. If using beets, place slices between layers of paper towels and press firmly to remove excess liquid. Arrange slices in a single layer on prepared baking sheets. Spray tops of vegetables with cooking spray; sprinkle with salt and pepper.  Bake 10 minutes. Remove and let stand 5 minutes.

Return baking sheets to oven. Bake 4 to 8 minutes more; check for doneness every minute after 4 minutes. Chips are done when centers no longer look wet. Cool chips on paper towels 5 minutes to crisp. Store cooled chips in an airtight container up to 24 hours. If necessary, recrisp chips in a 325°F oven 3 to 4 minutes.

Rainbow Bell Pepper Snack

Rainbow Bell Pepper Snack

How pretty, such a simple presentation of bell peppers and cauliflower. Here is a recipe for the dip, but if your child doesn’t care for mustard, use your favorite dip.  A green goddess would be pretty too!  But don’t discount good ol ranch 😉

Easy Honey Mustard Dip

1/4 cup mustard (yellow or dijon; or a mixture of both)

1/4 cup mayonnaise (we use light)

1/4 cup honey

black pepper, to taste

Optional: paprika, to taste

Combine ingredients in a bowl. Whisk until smooth. Season to taste with pepper (& paprika-optional). Serve with chicken, corn dogs, and more. Keep refrigerated up to 2 weeks.

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving

 

Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

Sweet Pea & Ricotta Crostini {with Spring Onion Gremolata}

1 Baguette – sliced thinly on the diagonal

2 T. Olive Oil

1 (10 oz) Package Frozen Peas , thawed OR 1 ½ C. Shelled English Peas

1 Clove Roasted Garlic – roughly chopped (can substitute 1/8 tsp garlic powder)

½ Cup Ricotta Cheese

4 Chives – roughly sliced

½ Cup Romano Cheese – grated, plus more for topping (can sub parmesan)

½ tsp Lemon Juice

¼ heaping ts.p Salt

1/8 tsp. Pepper

Pine Nuts , to taste

Lemon Zest , to taste

Gremolata:

2/3 Cup Spring Onions – 1/3 cup of each white and green parts, separated, thinly sliced

1 T. Extra Virgin Olive Oil

3 T. Chives

¼ Cup Parsley – chopped

1 Lemon Zest

Sea Salt , to taste

 

Preheat oven to 400 degrees. For the Gremolata: Heat 1 tablespoon oil in a small sauce pan over medium heat. Add onion whites and cook until lightly golden brown, swirling pan occasionally, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate to drain. Season with a pinch of salt. In a small bowl combine remaining gremolata ingredients including green parts of spring onion. Add in crispy onion whites and gently stir to combine. Set aside. For the Crostini: Arrange the baguette slices on a large baking sheet and brush with olive oil. Bake in the oven until lightly toasted, about 8 minutes. Meanwhile, Make the Pea & Ricotta Puree: In the bowl of a food processor fitted with the metal blade attachment, add peas, garlic, ricotta, chives, parmesan, lemon juice, salt and pepper. Puree, stopping to scrape down the sides if necessary, until mixture is smooth and creamy. Taste and adjust for seasoning.  Assemble Crostini: Arrange the crostini on a serving platter. Spread the pea-ricotta mixture on the crostini and top with gremolata. Sprinkle pine nuts, lemon zest and parmesan on top. Serve immediately.

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

Romeu e Julieta (Brazilian Romeo and Juliet)

1block guava paste

1block  queijo minas or queijo mineiro (queso fresco or canastra may be substituted)

 

Slice guava paste and cheese in thin, even slices. Layer 2-4 per toothpick, alternating colors. Serve chilled or room temperature.

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

Fougasse (Provençal Bread with Olive and Herbs)

1 tsp. active dry yeast

1 tsp. sugar

4 1⁄2 cups flour

2 tbsp. extra-virgin olive oil, plus more for brushing loaves

1 tsp. kosher salt

Cornmeal, for dusting

1⁄2 cup minced kalamata olives

1⁄4 cup minced green olives

2 tbsp. minced fresh parsley

2 tbsp. minced fresh thyme

1 tbsp. minced fresh rosemary

Sea salt and cracked black pepper, to taste

 

In a large bowl, stir together yeast, sugar, and 1 1⁄3 cups water heated to 115°; let sit until foamy, 10 minutes. Stir in flour, oil, and salt and mix until a dough forms. Transfer dough to a lightly floured surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, 1 1⁄2 hours.

Heat oven to 500°. Divide dough into 5 equal pieces. Working with one dough piece at a time, roll into a rough 8″ x 5″ triangle. Transfer rectangle to a cornmeal-dusted, parchment paper–lined baking sheet. Using a sharp knife, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread slashes apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes. Combine olives and herbs in a bowl. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one at a time, until golden brown, about 15 minutes each.

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

Savory Ham & Cheese Palmiers

 

1 sheet (about 9 ounces) frozen puff pastry, thawed

2 tablespoons Dijon mustard

Fresh Thyme

4 ounces very thinly sliced good-quality baked ham, such as Black Forest

1 cup (2 ounce) freshly and finely grated Parmesan cheese

 

Roll pastry into 12-inch square then brush with mustard. Mince 2 teaspoons thyme and sprinkle over top. Lay ham evenly over top to edge of pastry and sprinkle with Parmesan. Roll up both sides of dough until they meet in the middle. Wrap log of dough in plastic wrap and refrigerate until firm, about 1 hour. Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Trim ends of log, then slice into 1/3-inch-thick pieces with sharp knife. Lay on prepared sheet, spaced about 1 inch apart. Bake until golden brown and crisp, about 25 minutes, rotating sheet halfway through baking. Transfer palmiers to wire rack and let cool completely before serving.

Green Olive, Basil, and Almond Tapenade

Green Olive, Basil, and Almond Tapenade

Green Olive, Basil, and Almond Tapenade from My Paris Kitchen (tapenade d’olives vertes au basilic et aux amandes)

2 C. (260g) green olives, pitted

1/3 C. (35g) whole untoasted almonds

1 small clove garlic, peeled and minced

11/2 tsp. freshly squeezed lemon juice

1 tsp. capers, rinsed and squeezed dry

1/2 C. (15g) loosely packed fresh basil leaves

1/2 C. (125ml) olive oil Sea salt or kosher salt

Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (I don’t use a mortar and pestle for this because I like the slightly chunky bits of almonds in the finished tapenade.) Coarsely chop the basil leaves, add them to the processor, and pulse the machine a few times to start breaking them down. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to 1 week in the refrigerator.

Caesar Dip with Parmesan & Anchovies

Caesar Dip with Parmesan & Anchovies

Caesar Dip with Parmesan & Anchovies

Serve with crudités.

 

1 C. mayonnaise

1/2 C. sour cream

1/4 C. grated Parmesan cheese

1 tsp. lemon juice

1 tsp. minced fresh parsley

2 garlic cloves, minced

2 anchovy fillets, rinsed and minced

1/8 tsp. pepper

 

Combine all ingredients in medium bowl until smooth and creamy. Transfer dip to serving bowl, cover with plastic wrap, and refrigerate until flavors are blended, at least 1 hour. Serve. (Dip can be refrigerated for up to 2 days.)

Marinated Mushrooms

Marinated Mushrooms

Marinated Mushrooms

 

Cooking the mushrooms over relatively high heat encourages them to quickly

release liquid, which can then be reduced to a concentrated, flavorful glaze.

 

1/4 C. extra-virgin olive oil
1/8 tsp. red pepper flakes
Salt and pepper

1 lb. cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large

3 tsp. lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine

1 tsp. minced fresh thyme or 1 tsp. chopped fresh parsley or basil

 

Heat 3 tsp. oil, pepper flakes, and ‘h tsp. salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tsp. lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours. Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tsp. olive oil, 1 tsp. lemon juice, and thyme and season with salt and pepper to taste before serving.

Salami Chips with Grainy Mustard Dip

Salami Chips with Grainy Mustard Dip

Salami Chips with Grainy Mustard Dip

1/4 cup sour cream

1/4 cup top-quality mayonnaise

2 tablespoons Dijon mustard

2 tablespoons grainy mustard

8 ounces thinly sliced salami

To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.  Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the center most positions.  Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.  Arrange the salami chips in a bowl or on a plate, with the dip alongside.

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp (Tapas)

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast iron skillet that’s been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but tsp. sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 tsp. dry sherry and 1 tsp. white vinegar.

 

14 garlic cloves, peeled
1 lb. large shrimp (31 to 40 per lb.), peeled, deveined, and tails removed
1/2 C. olive oil
1/2 tsp. salt
1 bay leaf

1 (2-inch) piece mild dried chile, such as New Mexican, roughly broken, seeds included

1 1/2 tsp. sherry vinegar
1 tsp. chopped fresh parsley

 

Mince 2 garlic cloves and toss with shrimp, 2 tsp. olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes. Meanwhile, using flat side of chef’s knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tsp. olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. Thinly slice remaining 8 garlic cloves. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

 

Teppanyaki Mustard Dipping Sauce

This dipping sauce gets its zesty bite from mustard, ginger, and horseradish.

3 tsp. mayonnaise

2 tsp. Dijon mustard

2 tsp. lime juice

2 tsp. prepared horseradish

2 tsp. soy sauce

1 tsp. grated fresh ginger

Whisk all ingredients together in medium bowl.

 

Ginger-Soy Dipping Sauce

¼ C. Soy Sauce

3 tsp. Mirin

1 tsp. Sugar

1 tsp. Toasted Sesame Oil

1 Scallion, sliced thin

2 tsp. Grated fresh Ginger

1 clove Garlic, minced

Whisk all ingredients together in medium bowl.

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

WIW: Sweet-and-Sour Waffled Shrimp Wontons

8oz. cooked and chilled prawns, peeled, tails removed

1 large egg white, lightly beaten

Two or three finely chopped spring onions, both green and white parts

1 clove garlic, minced

2 tsp. light brown sugar

2 tsp. distilled white vinegar

1/2 tsp. grated or minced fresh ginger

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 package wonton wrappers (at least 32 wrappers), about 3 1/2 inches per side

Nonstick cooking spray

3 T. soy sauce

2 tsp. rice vinegar

½ tsp. sesame oil

½ tsp. grated fresh ginger

¼ tsp. garlic-chili paste or Sriracha

Pinch of freshly ground black pepper

Finely chop the shrimp so that they end up as almost a paste. If you want to use a food processor, a half dozen quick pulses should accomplish this. Place the chopped shrimp in a medium-size bowl. Add the egg white, scallion, garlic, sugar, vinegar, ginger, salt, and pepper to the shrimp, stir to mix thoroughly, and set aside. Preheat the waffle iron on high. Preheat the oven on its lowest setting.   To form the dumplings, remove a wonton wrapper from the package. Using a pastry brush or a clean finger, wet all 4 edges of the wrapper. Place a scant T. of the shrimp mixture in the center and top with another wonton wrapper. Press along the edges to seal. The water should act as glue. If you find a spot that’s not sticking, add a bit more water. Set aside the finished wonton, cover with a damp towel, and shape the rest. Coat both sides of the waffle iron grid with nonstick spray. Set as many wontons on the waffle iron as will comfortably fit and close the lid. Cook for 2 minutes before checking. The wonton wrapper should lose its translucency and the waffle marks should be deep golden brown. This may take up to 4 minutes. Remove the cooked wontons and keep them warm in the oven while the others cook. Serve the wontons with the dipping sauce.  In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil and ginger. Add the garlic-chili paste, then whisk again and taste. If you want a bit more heat, add more chili paste. Extra sauce can be kept in a covered container in the refrigerator for a week.

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

3/4 C. all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. plain bread crumbs

1/4 C. grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 lb. boneless, skinless chicken cutlets

Nonstick cooking spray

Dipping sauces (see below)

 

Preheat the waffle iron on medium. Place flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat eggs with a few drops hot sauce. In a third shallow bowl or deep plate, combine bread crumbs, cheese and lemon zest. Add 1⁄2 tsp. each of the salt and pepper and stir to combine. Put a single layer of chicken in a zip-close bag, set it on a flat surface, and press down on chicken with a cutting board, rolling pin or heavy frying pan, lb.ing to about 1⁄4-inch thickness. Remove chicken from the bag and cut into 1-inch strips. Repeat with remaining chicken. Season chicken strips with remaining salt and pepper. Working in batches, dredge it in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow excess egg mixture to drip back into the bowl, then coat chicken with bread crumb mixture, pressing the mixture so it sticks. Coat both sides of the waffle iron grid with nonstick spray. Place chicken in the waffle iron, close the lid, and cook until golden brown and cooked through, 4 minutes. Remove chicken from the waffle iron and serve with sauces of your choice.

 

Honey Mustard Dipping Sauce: Combine mayonnaise, honey and Dijon mustard to taste in a small bowl and stir thoroughly.

 

Spicy Mayonnaise Dipping Sauce: Combine mayonnaise and the hot sauce to taste in a small bowl and stir thoroughly.

Kettle Style Kale Chips

Kettle Style Kale Chips

Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt

 

Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.

 

Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

Parmesan Cheese Coins with Olives and Lemon

4.4oz.  unsalted butter room temperature

4.4oz. all purpose flour

7oz.  freshly grated  Parmesan cheese* – finely grated

½ tsp. salt

2 T. lemon juice

Zest of a lemon

2.5oz. black olives in brine, chopped

 

Chop the olives and put into a tea towel to squeeze out most of the moisture. If using dry-cured olives, chop and set aside.  Use the flat paddle of a standing mixer and beat together the butter, Parmesan cheese, lemon zest, and lemon juice until smooth. Add the flour and salt and beat on low speed until incorporated. The dough will be clumpy.  Dump the dough onto a counter top. Sprinkle the chopped olives over the top and lightly knead into the dough. Divide the dough in half and form into rolls about 1 ½ inches in diameter. Wrap the rolls in wax paper or plastic wrap and refrigerate until firm. The dough can be frozen at this point (wrap in an additional layer of foil).  Once the dough is chilled, heat the oven to 350 degrees. Slice the dough ¼ inch thick and place on a Silpat or parchment-lined pan. Place the slices about 2 inches apart. The dough will spread a little when cooking. (If using frozen dough,  there is no need to wait for it to defrost. Just slice and place on the prepared pan.)  Bake about 15 minutes or so, depending on your oven, and a little longer if using frozen dough. The coins should be dark brown around the edges, the tops and bottoms should be golden. The crackers can be cooled on the baking tray. They  can be stored in an air-tight container for a couple of days.  Makes about 3 dozen crackers.

 

*Notes:  Because this recipe has a high percentage of cheese, it’s important to choose a high-quality cheese. You can substitute Asiago or Pecorino, depending on which flavor you prefer more.  Dry-cured olives are much saltier and have a stronger taste than brined olives, which is why you only need to use half the amount. Knead them in by hand. If you use a mixer, you’ll end up with a grayish tinted dough.

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

Hatch Chile Hush Puppies

1 C.  yellow cornmeal

3/4 C. self rising flour

1 T. baking powder

1/4 tsp. salt

1/2 C. chopped Hatch Chile peppers

2 large eggs, beaten

1/2 tsp. minced garlic

1 C. buttermilk

2 T. chopped green onions

In a bowl combine the cornmeal, flour, baking powder and salt. Stir in the rest of the ingredients and set aside for 15 minutes. Heat a large dutch oven or skillet with 2 inches of vegetable oil on high heat. Drop in round spoonfuls and cook 2 – 3 minutes rotating halfway through the cooking process. Lay on a paper towel lined baking sheet before eating

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

WIW: Korean Bibimbaffles

2 C. slightly overcooked rice

1/2 C. marinated vegetables (available prepackaged at most Korean markets, called banchan)

2 eggs

gochujang (hot pepper paste), as needed

kimchi, as needed

sesame oil

soy sauce

 

Preheat the waffle iron and brush with sesame oil. Place a handful of rice on the waffle iron, distributed evenly. Sprinkle on some of the marinated vegetables and then cover with another handful of rice, evenly distributed. Cook until crispy. (This will take somewhere around 8 minutes, though your waffling time may vary.) While it’s cooking, place a non-stick pan on high heat, add oil and fry an egg sunny side up until it’s crispy on the bottom and soft on top (about a minute). Season the egg with salt and pepper. Assemble your plate with the crispy waffled rice on bottom, egg on top, a spoonful or more of hot pepper paste (depending on taste) and kimchi. Season with soy to your preference and enjoy.

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

Bacon & Onion Jam Topped Baguette

 

1 lb. bacon

1 C. onion, chopped

1 C. dark corn syrup or sorghum

1 1/2 C. dark brown sugar

1/4 C. bourbon

1 T. balsamic vinegar

1 T. coarse black pepper

 

8 ounces mascarpone cheese

1 T. tarragon, finely chopped

Baguette Slices

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple T. of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

Quick-Fix Macaroni and Cheese Muffins

 

8 ounces small elbow macaroni (about 2½ C.)
2 C. reduced-fat sharp cheddar cheese
2 tsp. cornstarch
1 C. low-fat milk
1 large egg
½ tsp. garlic salt
½ C. panko breadcrumbs
2 tsp. melted butter

 

Preheat the oven to 400ºF. Place foil or paper liners in a 12-C. muffin tin and spray lightly with non-stick baking spray. Cook the macaroni according to the package directions. Drain and immediately return to the pot. Add the cheese and stir until it is nearly melted. In a medium bowl, whisk together the cornstarch and milk. Add the egg and whisk until smooth. Pour the milk mixture over the macaroni and mix well. In a small bowl combine the butter and the breadcrumbs. Scoop the macaroni mixture evenly into the prepared muffin tins (it will be wet and milky, but don’t worry, it will bake up fine). Sprinkle 2 tsp. crumbs on each and bake for 20 minutes.

 

Yield: 12 Muffins

Calories: 127

Far: 3g

Fiber: 3g

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto “ It’s too hot in the kitchen” Dinner

Antipasto – It’s too hot in the kitchen Dinner

I prefer to prepare a large platter to put in the center of the table, from which all can be used, accompanied by breads, breadsticks, breadcrumbs or carasau breads (lately we prefer the carasau bread, which seems lighter and most of all it is preserved long).

 

Do not miss garlic, oil and salt : nothing is more good and greedy than a slice of shredded bread with garlic rubbed over and a good goose oil.

Dried Tomatoes in Oil

olives of various kinds

pickled capers and artichokes

garlic oil

mozzarella, the cherry tomatoes and the basil

celery and raw carrots in the salted greek yogurt and pepper

apples and pears, depending on the season, to be served with Parmesan cheese

grapes, figs

Tropea onions

washed salad leaves, like rocket, valerian, lettuce

yellow and red peppers

roasted mushrooms

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

Turkey Meatballs with Grape Jelly Chili Sauce

 

1 Recipe Anytime Turkey Meatballs (32 Meatballs, 38 calories each)

2/3 C. Chili Sauce

½ C. Low Sugar Grape Jelly

2 T. Worcestershire Sauce

1 tsp. Liquid Smoke, optional

¼ tsp. Pepper

 

Make and bake the recipe of anytime turkey meatballs as directed, except making 32 1inch balls, instead of 24. This can be done ahead of time. Preheat oven to 400. Place remaining ingredients in a medium microwave safe bowl and microcook for 2 minutes on high to melt jelly (or in pot over medium heat on stove). Place Meatballs in baking dish, pour sauce over meatballs, and bake 15-20 minutes, until hot and coated with sauce. You could also heat for 2-3 hours on low in a crock pot.

 

Yield: 16 servings (2 meatballs with sauce)

Calories: 90

Fat: 3g

Fiber: 0g

WIW: Buffalo Chicken Puff Pastry Waffles

WIW: Buffalo Chicken Puff Pastry Waffles

WIW: Buffalo Chicken Puff Pastry Waffles

All-purpose flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

1 C. shredded chicken (see note, above)

1/4 C. crumbled blue cheese (about 2 oz.)

3 T. Frank’s RedHot, plus more for serving

Blue cheese dressing, for serving

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.

Cheddar Cheese Coins

Cheddar Cheese Coins

Cheddar Cheese Coins

8 ounces extra-sharp cheddar cheese, shredded (2 C.)

1 1/2 C. (7 1/2 ounces) all-purpose flour

1 T. cornstarch

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. paprika

8 T. unsalted butter, cut into 8 pieces and chilled

3 T. water

 

Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half. Roll each half into 10-inch log, wrap in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen for up to 1 month; thaw completely before slicing and baking.) Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Unwrap logs and slice into ¼-inch-thick coins, giving dough quarter turn after each slice to keep log round. Place coins on prepared sheets, spaced 1/2 inch apart. Bake until light golden around edges, 22 to 28 minutes, switching and rotating sheets halfway through baking. Let coins cool completely on sheets before serving. (Coins can be stored at room temperature for up to 3 days.)

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

WIW: Crisp, Flaky, Pepperoni Pizza Puff Pastry Waffles

 

Flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

2 C. homemade or store-bought pizza sauce

6 oz. thinly sliced pepperoni

6 oz. shredded mozzarella cheese

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread 1/2 C. sauce on puff pastry, leaving a 1 inch border on all edges. Layer pepperoni on top, followed by cheese, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 190 to 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, passing extra sauce for dipping.

 

Jalapeño Popper Stuffed

Jalapeño Popper Stuffed

Jalapeño Popper Stuffed Zucchini Boats

 

2 medium zucchini (about 3/4 pound)
6 T. reduced-fat shredded Cheddar cheese
2 T. light tub-style cream cheese
2 T. light sour cream
1 1/2 tsp. finely chopped jarred jalapeño peppers
4 T. panko breadcrumbs

 

Preheat the oven to 400°F. Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside. In a medium bowl, place Cheddar, cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 T. cheese mixture in each of the zucchini boats. Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 T. of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown. Let cool slightly before digging in!

 

Yield: 4 servings

Calories: 80

Fat: 4g

Fiber: 1g

Ham and Cheese Waffle

Ham and Cheese Waffle

WIW: Ham and Cheese Waffle

1 3/4 C. flour
2 T. sugar
1 T. baking powder
2 lg eggs
1 3/4 C. milk
1/2 C. melted butter, cooled
5 slices of ham, chopped
3/4 C. mozzarella cheese, shredded

In a large mixing bowl combine all wet ingredients together. Beat until all wet ingredients are well blended. Slowly add in the flour, sugar and baking powder and stir until everything is coated, but don’t over mix. Add some of the mixture to a hot greased waffle iron and top with the strips of ham and cheese. Cook until golden brown and the mixture is no longer a wet dough. You can top with powdered sugar or syrup.

Party-Ready Chicken and Waffles

Party-Ready Chicken and Waffles

WIW: Party-Ready Chicken and Waffles

2 tsp. yeast

½ C. warm water

1 ¾ C. milk

6 T. melted butter

2 eggs

½ tsp. pure vanilla extract

2 C. all-purpose flour

1 T. sugar

Pinch of salt

Pinch of cinnamon

Canola or peanut oil, for frying

1 ¼ C. all-purpose flour

2 T. cornstarch

1 tsp. cayenne pepper

1 T. dried Italian herb seasoning

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. buttermilk

1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces

Hot sauce, to taste

Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

Oven-Baked Buffalo Cauliflower Bites

6 C. Cauliflower Florets

¼ C. nonfat Greek Yogurt

2 T. Franks Buffalo Wing Sauce

2 T. Olive Oil Mayo

2/3 C. Panko Breadcrumbs

1/3 dry Breadcrumbs

2 tsp. Canola Oil

¼ tsp. Garlic Salt with Parsley

Preheat the oven to 400°F. Line a baking sheet with foil and set aside. In a large skillet, place the cauliflower and 1 cup of water over medium high heat. Cover and steam for 5 minutes, then transfer the cauliflower onto a paper-towel-lined plate. In a small bowl, whisk together the yogurt, wing sauce, mayonnaise, and 2 tablespoons water. In a separate shallow bowl or pie plate, combine remaining ingredients and toss to mix. Hold a cauliflower floret by the stem, dip and twist the floret top through the Buffalo sauce, lightly wipe off excess sauce, roll into the crumbs, and place on the baking sheet. Repeat with remaining florets. Spray lightly with cooking spray. Bake for 20 minutes, or until golden brown. If you would like your Buffalo Bites crispier or more browned, place them under the broiler for 1 minute before serving.

 

Yield: 6 servings (about ¾ cup)

Calories: 90

Fat: 3g

Fiber: 4g

Savory Cheese Waffles

Savory Cheese Waffles

WIW: Savory Cheese Waffles

2 C. all-purpose flour

1½ tsp. baking powder

1 tsp. salt

1 tsp. freshly ground black pepper

2¼ C. buttermilk

4 T. melted butter

2 eggs

2 C. grated cheddar cheese

 

Make the batter: In a large bowl, whisk the flour with the baking powder, salt and pepper to combine. In a medium bowl, whisk the buttermilk with the butter and eggs to combine. Add to the flour mixture and whisk well to combine. Gently fold in the cheese. Make the waffles: Preheat the waffle iron and preheat the oven to 200°F. Lightly spray the waffle maker with nonstick spray and ladle batter into the waffle maker. Prepare the waffles according the manufacturer’s instructions. When the waffle is done, remove it with tongs and place it on a baking sheet. Keep the waffles warm in the preheated oven while you cook the rest of the batter. Serve immediately or freeze for later. (To freeze: Wrap the finished waffles tightly in plastic wrap, then seal them inside a plastic bag. Store in the freezer for up to three months. Reheat in a toaster or in a 300°F oven until crisp and warm.)

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

WIW:  Toasted Cheese Wavioli

1/2 C. milk

1 large egg

1 T. extra-virgin olive oil

1 C. seasoned bread crumbs

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 lb. cheese ravioli, chilled

Nonstick cooking spray

1 C. marinara sauce

 

Preheat the waffle iron on medium. Cover a baking sheet with wax or parchment paper and set it aside. Preheat the oven on its lowest setting.  In a small bowl, whisk together the milk, egg, and olive oil. In another small bowl, combine the bread crumbs, salt, and garlic powder.  Dip the ravioli first into the milk mixture, coating both sides, then dip in the bread crumb mixture, pressing the mixture so it sticks. Place the coated ravioli on the prepared baking sheet.  Coat both sides of the waffle iron grid with nonstick spray. Heat the marinara sauce in a small saucepan over medium heat or in the microwave for 1 minute.  Place as many ravioli as will fit in the waffle iron, close the lid, and cook for 2 minutes, or until crispy and toasted.

Bite Size Bees

Bite Size Bees

Bite Size Bees

1/2 C. creamy peanut butter
2 T. butter or margarine, softened
1/2 C. confectioner’s sugar
3/4 C. graham cracker crumbs (about 12 squares)
1 square (1 ounce) semisweet chocolate (or just use store bought icing)
1/3 C. sliced almonds, toasted
paper plates

Cream the peanut butter, butter, and sugar until smooth. Add the graham cracker crumbs and mix well. Chill dough.  Shape into 1” ovals. Place the chocolate in a small microwave-safe bowl; microwave on high for one minute or until melted. Transfer the melted chocolate to a resealable plastic bag; cut a small hole in one corner of the bag. Make stripes on bee bodies.  Add almonds for wings and poke a hole with toothpick for eyes.

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Ultimate Bagel Brunch

Beet Cured Salmon

Bagels

Aleppo Chive Cream Cheese

Fennel Seed Lemon Cream Cheese

Everything Cream Cheese

Sliced Red Onion, Tomato, Cucumber

Capers

Dill