Thursday, January 31, 2013

Mushroom Pate

Mushrooms are one of those foods as a kid I thought I would never like.
But your palate really changes with age, now I love them.
We should all try food we say we don't like or that might just scare us, who knows they may grow on us!

What you need:
2 slices pancetta, chopped
1 tablespoon olive oil
1 pound mixed mushrooms (crimini and shiitake)
½ ounce dried porcini, reconstituted in hot water to cover
2 sprigs fresh thyme
¼ cup chopped fresh parsley
1 tablespoon tomato paste
¼ cup red wine (optional)
½ cup chicken stock (or more as needed)
Salt and freshly ground black pepper to taste

How to make them:
In a large Skillet , fry the pancetta in the olive oil over med/low hear until it begins to brown. Remove & set aside
Clean & roughly chop the mushrooms.  Add them to the skillet and toss to coat with the oil.
Clean the pancetta reserving the soaking liquid & add these  to the skillet.
Cook until the mushrooms have released there liquid & begin to brown, about 10 minutes
Add the thyme, parsley, tomato paste, wine & chicken stalk & continue cooking until the liquid is absorbed.
Season to taste with salt & pepper

Spread on crisp bread or crackers

Wednesday, January 30, 2013

Baked Fontina Cranberry Melts

I don't know what rock I've been under but this past Christmas is the first time I tried Fontina cheese.
OMG it just melts in your mouth, I love that cheese!
I think these are a classy little bite for any party.
Well maybe not your 5 year old's birthday party ;)

Here is what you need:
2 9oz crescent roll packages
1 oz Fontina, cut into 1/2 inch cubes
2oz thinly slices prosciutto diced
1 Teaspoons of chopped rosemary
1/3 cup dried cranberries or cherries , chopped
1 Tablespoon of sugar

How to make them:
Line a baking sheet with parchment paper.
Press contents of one can on crescent dough onto parchment paper to form a 9x12 inch rectangle, taking care to seal seams of the dough
Top dough with Fontina, prosciutto, dried berries, 1/2 of the rosemary & sugar
On another sheet of parchment, press remaining can of dough into a 9x12 inch rectangle.
Using parchment paper, transfer dough to cover cheese mixture.
Carefully peel away parchment paper.
Press seams closed
Sprinkle with remaining rosemary& sugar.
Bake for 12 minutes at 375 degrees or until golden brown
Remove from oven , let them stand for 5-10 minute before serving
Cut into 12 squares then cut each square in half diagonally
This should make 24 pieces


Tuesday, January 29, 2013

Smoked Salmon Pate

The only thing I could do with out is all the little bones.
Fish=brain food!  Add cream cheese = happy belly!

Here is what you need:
1 fresh filet of smoked salmon, deboned
8oz of softened cream cheese
1 Tablespoon of minced onion
1 Tablespoon of diced jalapeno
1 Tablespoon of BBQ sauce
1/4 Teaspoon of liquid smoke
1/4 Teaspoon of pepper
1/2 Teaspoon of salt
The juice of a half of a lemon
Crackers & veggies for dipping

How to make this:
Mix all ingredient in a food processor, mix until well blended
Place into your serving bowl or dish
Chill until ready to serve


Monday, January 28, 2013

Collard Greens & Artichoke Spread

This sounds so interesting to me.
Its got to be semi good for you with the vegetables right!?

Here is what you need:
1 10oz package of collard greens defrosted  & well drained
1 can of chopped artichoke hearts
1 cup of Mexican style shredded cheese
3/4 cup of Mayonnaise
1 clove of garlic, minced
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

How to make them:
Pre heat your over to 350
Mix all of your ingredient together (not the crackers)
Spoon into a pie pan
Bake for 20 minutes
Serve with crackers

I found this recipe on Kraft's site

Friday, January 25, 2013

Chipotle Chicken Bites

OH my husband is gonna LOVE this one!!!

This lovely little appetizer would be a good one to make on Valentines day.
I found this at Kraft Philadelphia site ( I LOVE cream cheese!)

This is what you need:
2 Tablespoons of Kraft Zesty Italian dressing
1 Small whole chipotle pepper in adobo sauce, chopped
1 Cup of shredded cooked chicken breast (save sometime buy a rotisserie chicken)
4 oz. softened cream cheese
1/2 Cup of chopped mango
2 Tablespoons of cilantro (if you don't like cilantro use chives)
Ritz crackers

How to make them:
In a blender or food processor mix the dressing & pepper, blend until smooth
Remove & mix the dressing with the chicken in a bowl
In a separate bowl mix the mango & cream cheese
Spread on top of each Ritz cracker the cream cheese mix
Then top with the chicken mixture
Sprinkle with cilantro


Thursday, January 24, 2013

Jalapeno Cookies

I write the newsletters for my place of business & the last couple of years I like to include a recipe, provided by one of our employees.
This one is featured in our current newsletter, thanks to one of the owners.
She calls them Jalapeno Cookies & they sound great!

Here is what you need:

1-8oz cream cheese, room temp.
8oz grated Parmesan
2 egg yolks
4 Tbsp. chopped jalapenos, seedless

How to make them:
Mix together the cheese and egg yolks until combined.
Add chopped peppers.
Roll into 1” balls, roll in bread crumbs.
Flatten with fork and bake at 350 about 17 minutes or till golden

Wednesday, January 23, 2013

Buffalo Shrimp & Chicken Quesadillas

Here is another great find I got from Franks RedHot site.
These are great for your Super Bowl Party or as a simple dinner.

Here is what you will need:
12 burrito - sized tortillas
3/4 cup of Franks RedHot Thick Cayenne Pepper Sauce
3 cups of shredded Monterey Jack cheese
3 cups diced, cooked chicken breasts
1 1/2 cups of cooked salad sized shrimp
1/2 cup diced canned green chilies,drained

How to make them:
Lay out 6 tortillas
Spread on each tortilla 2 tablespoons of the sauce.
Layer each with 1/2 cup of cheese
1/2 cup of chicken
1/4 cup of shrimp
Approximately 1 tablespoon of green chilies
Top each tortilla with another tortilla
Cook tortillas in a panini, a grill, a frying pan or a 350 degree oven.
Flipping once
Cooking each side until toasted and the cheese is melting
Cut into wedges
Serve with your favorite sides
Shredded lettuce, sliced black olives,sliced jalapenos, salsa, sour cream etc......

Thursday, January 17, 2013

Toasted Crab Sandwiches

These are such an attractive appetizer, Soooo good too!
Very fresh with a good crunch to it.

What you need is:
8 oz flaked crab meat
2 Tablespoons mayonnaise
2 Tablespoons sour cream
2 Tablespoons chopped green onion
1 Teaspoon of fresh snipped dill
2 Teaspoons lemon juice
3 Tablespoons butter
1/8 Teaspoon cayenne pepper
4 English muffins split
4 slices swiss cheese

How to make it:
Preheat your broiler
In a mixing bowl mix well the crab meat, mayo, sour cream, green onion, lemon juice and dill.
In another bowl mix the butter and cayenne pepper
Generously spread outsides of the English muffin halves with butter mixture.
Place four of the muffin halves butter side down on a baking sheet.
Top with cheese.
Broil 4-5 inches from the heat for about 2 minutes, or cheese starts to melt.
Spoon crab mix onto cheese topped muffin , spreading to edges, top with remaining muffin halves butter side up.
Heat a large skillet over medium heat.
Add sandwiches cook 6 minutes until golden brown, turning once.
Cut each sandwich in 24 portions making 16.

Hope you love them!

Wednesday, January 16, 2013

Crab and Horseradish Havarti Dip

This Dip has a good kick to it, wakes up your palate!
What you will need is:
1 8oz package of softened cream cheese
1 1/4 cups of shredded horseradish and chive Havarti cheese
1/3 cup of sour cream
1/4 cup mayonnaise
6 oz flaked cooked crab meat
1 cup shredded fresh baby spinach
Bread sticks and or assorted breads
How to make it:
Heat your oven to 350
Mix well all your  ingredients together in a bowl
Transfer into a baking dish
Bake 25 minutes
Serve with the breads


Monday, January 14, 2013

Hot Artichoke and Banana Pepper Dip

Another nummy artichoke dip!

What you need is:
3 Cans of drained and chopped artichoke hearts
2 Cups finely shredded Parmigiano-Reggiano cheese
1 1\2 cups mayonnaise
1 Finely chopped yellow or green pepper
1 Medium fresh banana pepper chopped or a 1/2 of a jar of banana peppers
6 Cloves of minced garlic
2 Teaspoons of cumin
Pita ,tortilla chips or crackers for dipping
How to make it:
Pre heat over to 400
Mix all ingredients in a bowl
Transfer to a baking dish
Bake for 30 Minutes

Thursday, January 10, 2013

Cola Wings

Football parties you have to have wings!
There are SO many variations of wings you can make it's ridiculous!  But fun!
Here is a recipe that calls for cola (pop- soda whatever you want to call it)
My uncle has a killer rib recipe that uses cola, I need to get (thinking out loud here)

This is what you need to make the wings:
3 pounds of chicken wings or legs
1 cup of Franks Hot Sauce
2 Tablespoons of soy sauce
1/4 teaspoon of cayenne pepper
1 Tablespoon of brown sugar
1 can of any type of regular cola

How to make them:
Mix all but the wings in a bowl
Add the chicken making sure to get the sauce all over the chicken
Get your grill fired up, spray the grate so your chicken doesn't stick to bad.
It should take about 20 minutes for these to cook (flip them half way through)
If you do not have a grill
Line a baking sheet with tin foil, place your chicken in a pre heated 350 degree oven for Approximately 30 minutes.
Make sure your chicken is no longer pink

I would use blue cheese dressing to dip but some may like ranch or more hot sauce

Wednesday, January 9, 2013

Chicken Lettuce Cups

I seriously feel like a Babushka lately!
I need to add some more healthy appetizers to my list for those not so skinny feeling days (not that I eat appetizers everyday).
After the holidays & being stuck inside all winter (lord help me its only the beginning of winter!) I think we all want to eat better.
I love my cheese & I'm not cutting that out completely but I could eat a bit better.
So here is a good appetizer that falls into that category.

This is what you will need:
2 Tablespoons of Soy Sauce (Light)
2 Tablespoons of rice wine vinegar
1/2 teaspoon of sugar
2 tablespoons of vegetable oil
1/4 teaspoon of salt
3-4 tablespoons of minced garlic
1/2 cup of chopped red onion
1/4 cup of green onion
1/2 cup of water chestnuts
1 cup of chopped mushrooms (canned)
3 large skinless boneless chicken breasts cooks & chopped
A head of lettuce
1/2 cup of chopped low salt cashews
Cilantro or Parsley to top

How to make them:
Mix in a bowl your liquids with the salt & sugar.
On your stove top warm the vegetable oil in a pan
Add the garlic, onions, mushrooms & water chestnuts to the oil and cook for 2-3 minutes
Remove from the pan and set aside
Now add the chicken to the pan cook until browned (add more oil if you need to)
Add your sauces to the chicken, mix well
Now add the mushroom mixture
Once this is well mixed spoon the chicken mixture into cups of washed and dried lettuce cups
Top with the parsley or cilantro
Add the cashews

Now eat!

Tuesday, January 8, 2013

Artichoke Bruschetta

I never thought I would like artichokes when I was younger but I love the stuff now!
It can be a little on the expensive side ( I think) so when I see it on sale I stock up.
Or if I'm ever in a dollar store (that usually only happens when my son begs me to bring him there) or a Big Lots, and you see artichokes there (jarred) stock up!
This recipe is simple & very good.

This is what you need:
1 loaf of baguette, sliced into serving sizes
1 jar of artichoke hearts drained & chopped
1/2 cup of Parmesan/Romano cheese
1/3 cup of red and or green onion (depends on how stinky you want your breath ;) )
4-5 tablespoons of mayonnaise
A dash of salt & pepper
Sometimes I will add a good dash of Cajun seasoning

How to make it:
Mix all ingredient's together
Spread on your slices of bread
Place on a baking sheet
Broil in your oven for 3 minutes & the tops have browned.

Hope you love it!

Monday, January 7, 2013

Ranch Pretzels

My aunt Kimmy brought these to Christmas, I'm guessing on the ingredients but I'm pretty certain I'm close.
And boy she made a ton!  I think she sent some home with just about everyone.
Nummy snack to set out in a bowl for your up coming football parties.

Here is what you need:
1 Bag of small sized pretzels about 15 oz
1 Envelope of Ranch Salad dressing mix (the dry stuff)
1/2 Cup of vegetable oil
1 1/2 Teaspoons of dill weed
1 Teaspoon of garlic powder

How to make them:
Pre heat your oven to 225
In a mixing bowl, put in your Ranch mix, oil, dill weed and garlic powder.
In a baking dish your will pour in your pretzels.
Pour your ranch mixture over that
Bake for 45 minutes to an hour, stirring occasionally.
If you have a paper bag cut that open and pour out your pretzels to cool.


Friday, January 4, 2013

Buffalo Shrimp Dip

Enough said.  Buffalo Shrimp Dip. 

I found this delicious dip recipe on the Franks RedHot site.  I Love that stuff!
This is a perfect one to make for your football parties!

You will need:
2 packages of softened cream cheese
1/4 cup of Franks RedHot Buffalo sauce
2 Teaspoons of Old Bay Seasoning (this stuff rocks too)
8 oz of finly chopped cooked shrimp
2 Tablespoons of minced green onion

*vegis, chips and or a bread bowl for serving/dipping

How to make it:
Beat the cream cheese and seasoning with the buffalo sauce until creamy.
Stir in the shrimp & onion
Hollow out a bread bowl place dip inside, while saving the bread pieces from the inside for dipping.
If you dont have a bread bowl just use a serving bowl.

As I'm wiping up my drool now.

Thursday, January 3, 2013

Baked Fennel-Blue Cheese Dip

I bought one of those holiday cooking magazines they like to put at the check outs at the grocery stores.
You know you're waiting in line forever so your reading all the covers of the trashy magazines then there's something you just need to buy (not).
Well that's what happened to me (again) I had to buy it because it was a magazine dedicated to what else, appetizers! 
In my cart it went.

This is what you need:
4 slices of bacon
3 medium fennel bulbs
2 cloves of garlic minced
8oz mayonnaise
8 oz sour cream
1 4 oz package of blue cheese crumbled
20 crushed peppercorns
2 tablespoons of finely shredded Parmesan cheese
2 tablespoons fine dry bread crumbs
Vegie's , crackers or pretzel sticks to serve with

How to make this:
Preheat oven to 400
In a large skillet cook bacon until crisp
Drain and lay bacon on a paper towel to dry
Reserve 1 tablespoon of bacon drippings in skillet
Cut off and discard upper stalks of the fennel, remove any wilted outer layers.
 Cut fennel bulbs in half lengthwise, remove core. Cut crosswise into thin slices.
Add fennel and garlic to the drippings. 
 Cook over medium heat about 10 minutes.  Remove from heat. 
Add mayo, sour cream, blue cheese, peppercorns and bacon, and bacon to fennel mixture, stir.
  Divide mixture into two oven proof crocks, souffle or au gratin dishes.
In a small bowl combine Parmesan cheese and bread crumbs, sprinkle over fennel mixture.
Bake for 15 minutes , nice and browned on top


Tuesday, January 1, 2013

Pineapple Cheese Ball

My mother in law makes something very similar to this and brought it to Christmas and left us the leftovers, she must know I love it.
I'm not a huge fan of pineapple but it's not overwhelming at all in this spread.

Here is what you need:
2 Packs of softened cream cheese
1 8oz Can of crushed, drained pineapple
1 Teaspoon of seasoned salt
1 Tablespoon of chopped green pepper
2 Tablespoons of chopped onions
2 Cups of chopped pecans
How to make it:
Mix first 5 ingredients
Add half the nuts
Form into a ball and roll in the rest of the nuts
Serve with crackers
This can be frozen