Friday, March 29, 2013

Bacon Wrapped Cajun Jalapeno

I'm lovin the different variations I'm finding to make Jalapeno Poppers!
Here's a great one

What you need will be:
8 Large jalapenos
3 oz Softened cream cheese
1/2 Cup of Shredded Cheddar cheese
1 Teaspoon of Cajun seasoning ( I like Tony Chacher's)
8 Slices of peppered bacon (or whatever kind you want)

How to make them:
Cut Jalapenos in half remove the seeds.
In a small bowl combine the cream cheese, cheddar cheese & Cajun seasoning.
Stuff about 1 1/2 teaspoons into each pepper
Cut bacon strips in half, in a large skillet cook bacon until partially cooked.
Wrap a piece of bacon around each pepper, secure with a toothpick
Place on a wire rack in a shallow baking pan.  Bake uncovered at 350 for 25-30 minutes or until bacon is crisp.

Don't eat the tooth pick!

* Did you know the smaller the Jalapeno Pepper the hotter it is!?! 

Taste of Home

Wednesday, March 27, 2013

Creamy Mushroom Tartlets

Oh these look g-oo-d!!!!!!!
Fresh & light, a lovely spring appetizer!

Here is what you will need:
1 Tablespoon of butter
1 Package of finely chopped fresh mushrooms
1/2 Cup chive and onion cream cheese
1/4 Cup grated Parmesan cheese
1 Can (tube) refrigerated crescent dinner rolls
2 Teaspoons finely chopped parsley

How to make them:
Pre Heat oven to 350
Melt your butter in a pan, add mushrooms, stirring for 5 minutes.
Add cream cheese and Parmesan, stirring for 1 minute or until cheese are melted remove from heat and set aside.
Unroll your dough, firmly press perforations and seams together to seal.
Cut each rectangle into 12 squares.
Place 1 square in each of 24 mini muffin cups (CUTE) with corners of squares just extending over rims of the cups.
Firmly press dough onto bottom and up side of each cup.
Spoon about 1 1/2 TSP of the mushroom mixture into each cup
Bake 10 -12 minutes
Sprinkle with parsley
Cool a bit & eat!!!

Thanks KRAFT!

Monday, March 25, 2013

Roasted Red Pepper Artichoke Dip

This past weekend my sister & I threw our Mom a surprise Birthday party & boy she was surprised!
We had a appetizer buffet and a pretty popular item on the menu was the Roasted Red Pepper Artichoke Dip, I Googled some different recipes and this must be pretty close if not the one that they made

What you will need is:
2 Cans of drained and chopped artichokes
1 12 oz jar roasted red peppers, drained and chopped
2 Cups of mayo
1 Cups of shredded Parmesan cheese
8 oz Softened cream cheese
1/2 Teaspoon salt
1/2 Teaspoon pepper
1/2 Teaspoon of garlic powder

How to make it:
Mix it all together
Bake at 350 for 25 minutes
Serve with slices of baguette, tortilla chips or crackers


Thursday, March 21, 2013

Rosemary Roasted Cashews

This past Christmas my co-worker made these delicious nuts as gifts for the office people.
I just asked her this week for the recipe & made them at home for the family, they got gobble up in a hot second!
Super easy to make & very good!  Kinda addicting!

She got this from the Barefoot Contessa (well not directly)

1 1/4 pounds cashew nuts
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt ( I used Sea Salt)
1 tablespoon melted butter

Directions :
Preheat the oven to 375 degrees F.
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are
warmed through(watch those nuts they can burn quickly!). Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large
bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated.
Serve warm.

Hope you love em'!

Tuesday, March 19, 2013

Herbed Goat Cheese Bites

This appetizer says spring to me , its light & fresh!
OMG I'm ready for spring!!!!  Bring it on!
Ok back to food.

This is what you need:
1 Tablespoon of Thyme
1 Tablespoon of  Parsley
1 Tablespoon of  Tarragon
1 Tablespoon of  Fresh mint
1 8oz log of goat cheese
1 French baguette, cut into 1/4 inch slices
2 Tablespoons of Olive oil
1/2 cup of sun dried tomato's (drained of any oil)
1/2 Cup basil leaves

How to make it:

  1. Combine and finely chop first 4 ingredients. Roll cheese log evenly in herb mixture; wrap in plastic wrap. Chill at least 2 hours or up to 24 hours.
  2.  Preheat oven to 350°. Drizzle baguette slices with olive oil. Gently press slices into 24 muffin cups in muffin pans.
  3.  Bake at 350° for 7 to 9 minutes or until crisp and lightly browned. Remove from oven; let cool in pans 5 minutes.
  4.  Spread goat cheese into baguette cups; top with sun-dried tomatoes and basil leaves.
Hope you like it!

Monday, March 18, 2013

Baked prosciutto-wrapped asparagus

On to the next holiday Easter.
This is a perfect appetizer for Easter.  Light, fresh and simple.
When hosting a holiday you want your foods to be delicious but also easy to make.

This is what you will need:

12 thick asparagus spears, with tough ends trimmed off
6 thin slices of prosciutto
2 ounces whipped cream cheese at room temperature
1/4 teaspoon garlic powder
2 tablespoons finely chopped chives (optional)
Ground black pepper, to taste

How to make them:

Preheat oven to 350 degrees F.
Blanch asparagus in boiling, salted water for 3 to 5 minutes, depending on the thickness of the spears. Plunge into iced water. Drain and blot on paper towels.
In a small bowl, combine cream cheese with garlic powder, chives, and pepper.
Spread a small amount of cheese mixture over each prosciutto half and, starting at the bottom end of asparagus, wrap prosciutto diagonally around each spear.
Lightly spray a baking sheet with vegetable cooking oil.
Arrange prosciutto-wrapped asparagus on baking sheet and bake for 15 minutes.

Thursday, March 14, 2013

Spam Bites

Minnesota home of Spam, something to be proud of?  I'm not sure about that.
Some people love this stuff.
Fact did you know in Hawaii their McDonald's serve rice and spam with their meals!?
TRUE FACT!  I have a friend who lives in Hawaii I've see pictures!
They LOVE their Spam in Hawaii
But here in the states (or as a Hawaiian would call it, the main land)  its a scary meat product.
I have only used it in my pizza burgers, I dunno ask my Mom its her weird recipe.
But the hubbie & I LOVE the Spam bites we order at The Blue Door Pub.
So I Googled (Google I love you) how to make Spam Bites, so here you go!

What you need is:

1 Cup of Flour
5 Large eggs
1 Cup of buttermilk
1 1/2 Teaspoons salt
1 1/2 Teaspoons ground pepper

20 Saltine crackers
4 Cups Kettle styled potato chips

1 Can Spam, chipped
1/2 cup diced pickles
1 softened block of cream cheese
Vegetable oil for frying
Flour for your hands (sounds messy!)

How to make them:

Batter: Combine all of the ingredients in a medium mixing bowl.

Breading: Pulse the crackers and potato chips in a food processor until finely ground. Transfer the mixture to a shallow bowl.

Filling: Cut the canned meat into chunks and put it into a food processor with the pickle slices. Pulse until the mixture becomes chunky. Don't over mix.

Roll pieces of the cream cheese into 1 1/2-ounce balls with floured hands to avoid sticking. Fatten each ball with the palm of your hand. Portion out the meat mixture to match the amount of cheese balls. Put a portion of the meat into the middle of a cheese ball and fold the cheese over the meat to enclose. Once you have a ball formed, dip it in the batter and then roll it in the cracker mixture. Repeat with the remaining cheese balls and meat.

Heat about 1-inch of vegetable oil in a frying pan over medium heat. Gently fry the bites, in batches, until golden brown. Remove them from the oil to a serving platter and enjoy!

Thank you Food Network!!

Served with a Jalapeno Jelly

Wednesday, March 13, 2013

Leprechaun Legs

In honor of St. Patrick's Day right around the corner why not Leprechaun Legs!
Fried Leprechaun Legs at that!
I have seen them called this on a menu somewhere before but, really "they" are Fried Green Beans.
You're not gonna get any good luck if you fry up the wee Leprechaun legs now are you! ? !

This is what you will need:
1 Pound of green beans, washed, dried & ends trimmed
1/2 Cup of water
1/2 Cup of milk
1 Egg
2 Cups of seasoned bread crumbs or Panko crumbs
1 Cup of flour
1 Teaspoon of Chili pepper or Cayenne Powder
1 Teaspoon of Garlic powder
1 Teaspoon of Onion Powder

How to make them:
Heat your oil until its ready for frying
In a bowl mix all your wet ingredients
In another bowl mix your dry ingredients
Start by dipping your green beans in your wet ingredients
Then roll them trough the dry ingredients
Carefully drop them into your hot oil
Frying them until they are golden brown & crispy, that takes about 2 minutes.

For dipping you can use a honey mustard or a wasabi dressing.


Tuesday, March 12, 2013

Greek Cups


  These are so colorful and I love the bite size too.

What you need is:

  • 3/4 cup each finely chopped red onion, seeded peeled cucumber and seeded tomatoes
  • 3/4 cup Greek olives, finely chopped
  • 1/2 cup Greek vinaigrette
  • 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
  • 3/4 cup crumbled feta cheese

How to make them:

  • In a large bowl, combine the vegetables, olives and vinaigrette. Spoon into tart shells, about 1 tablespoon in each. Sprinkle with cheese. Yield: 45 tartlets.
Taste of Home

Friday, March 8, 2013

Blue Cheese, Pear, and Caramelized Onion Pizza

I need this in my belly now!  I have to make it this weekend!
I was looking at a few menus from different places I want to visit and I ran across different variations of this appetizer.
They all sounded so good, I combined what I think would be great tasting together & voila! 

Here is what you will need:
6 Tablespoons of olive oil
3 red onions sliced into thin rings
Salt and pepper to taste
1 medium sized pre make pizza crust
2 ripe pears, sliced thinly
1/2 - 3/4 cup of blue cheese crumbs
1/4 cup of chopped fresh parsley

How to make it:
Warm your olive oil in a pan
Add onions, Salt and pepper saute' stirring occasionally until onions are softened.
Reduce heat let them continue to cook until the onions are caramelized
While the onions are still cooking.
Pre heat your oven and cook the pizza crust according to directions
Once done remove & set aside
Brush the pizza crust with olive oil when it has cooled a bit
Layer the crust with the caramelized onions, pears then top with your blue cheese crumbs.
Cook for 10-15 minutes

Thursday, March 7, 2013

Grilled Snow Crab Balls

I Love Crab!  If you like crab you will like these crab balls.

This is what you need:
8 oz lump crab meat
1/2 cup Rice Krispies
3 Tablespoons of mayo
1/2 egg white
Salt and pepper to taste
1/4 Teaspoon of Old Bay Seasoning
1 Tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard

How to make them:
Combine everything in a mixing bowl
Form crab mixture into medium size balls and put on a plate or tray making sure they're not touching.
Cover with plastic wrap and chill in fridge for 30 minutes
 Grease your warmed grill
Gently place the balls on the grill.
After 3 1/2 minutes gently turn over
Place on a skewer and serve with Greek Tzaktizi sauce
Makes approximately 4 large balls.

Wednesday, March 6, 2013

Tex - Mex Egg Rolls

Yesterday was a snow day.  The kids & I got a little claustrophobic so we decided to go to the Mall of America.
Before we hit Lego Land we visited the Rainforest Cafe.
That is a really fun place to bring a kid to eat, or an adult for that matter!
We ordered the appetizer sampler and on there were some Tex/Mex Egg Rolls.
This recipe is my best guess at how to make them.
Here is what you will need:

  • 2 cups chicken, cooked and shredded
  • 4 ounces, canned tomatoes with green chilies
  • 3 tablespoons green onions, minced
  • 1 cup of corn
  • ½ cup canned black beans, rinsed and drained
  • 2 tablespoons jalapeno peppers, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 cup pepper jack cheese, shredded
  • 1 package egg roll wrappers

How to make them:
In a large bowl, combine all of the ingredients, excluding the egg roll wraps.
Stir until combined.
Remove the egg roll wraps from the package and drape with a damp towel.
Place a heaping teaspoonful of the filling mixture on the egg roll wrapper and wrap it according to the video.
Dab your finger into a bowl of cold water, rub the final triangle of wrapper and rub to seal it closed.
Preheat frying oil to 375 degrees.
Place the wrapped egg rolls into the hot oil, a few at a time, and fry for 2-4 minutes, or until golden brown.
Remove to a paper towel lined plate.
Slice each egg roll in half
Serve with Salsa or guacamole for dipping

Friday, March 1, 2013

The Y Club Review

Hello and welcome to another restaurant review by (can you hear me singing that??)  Awh just kidding, I'm a little goofy today maybe because I'm not sure what to do with my self while on vacation. TV not on, people not talking non stop, phone not ringing. 
So relaxing.
The husband and I are taking a long weekend away and rented a nice little cabin in Garrison, MN just about 2 hours from the Twin Cities.
Right off of Lake Mille Lacs.
If it wasn't winter the cabin is on a golf course.
OK am I doing a cabin review or a restaurant review here?  Hummm maybe I need to do vacation reviews too, thinking out loud again.
So today we wanted to try out this restaurant called the Lonesome Pine Restaurant and Bar, recommended to us by my employers. But, since they open at 5pm in the winter, we will try to get to this before we go home.
So we went to The Y Club in Garrison.  OK the name???  Strip club???  Not fond of the name it must have a story behind it.
Great location, right on the lake. We picked window seats facing the lake and watched people ski across the lake while attached to parasails so cool!
It was a bit after noon not many people there. 
There seem to be 2 sections to the place but the other half was locked up.
A large bar in the middle of the restaurant.
The waitress was very friendly and attentive.
She told us about the specials and they all sounded great made it had to chose.
I ordered one of the specials the blackened tilapia sandwich with french fries.
Marc ordered off the regular menu he got a walleye sandwich with onion rings.
Huge portions and both were excellent!
There was a good selection on the menu & coke products (that made us happy).
I bet this place is hoppin in the summer, its gotta be the place to be.
I would totally come back here.

Hope you give it a try if your in town or passing through.

The Y Club