Monday, November 25, 2013

Pepperoni Bread

One year my Uncle Kenny brought this fantastic bread to Christmas at my house.  He brought two loaves and good thing too because my youngest discovered it early in the evening and I swear he ate one whole loaf!

What you will need is:
1 loaf of frozen bread dough, thawed
1 Egg, beaten
Salt and Pepper to taste
3 Tablespoons of olive oil
2 Teaspoons oregano
2 Teaspoons garlic powder
1/2 Cup grated Parmesan cheese
1 Cup  shredded mozzarella cheese
4 Oz sliced pepperoni

How to make this Nummy bread:
Make sure that you read the packaging on your frozen bread loaf, what I have done is placed my loaf in a baking dish lightly spread olive oil over the bread, place a clean kitchen towel over the pan and let it rise over night.
When your bread has risen you will want to preheat your oven to 350 degrees
Flour your work space and rolling pin, next roll out your thawed bread try to get it 12x12 inches or as large as you can without it being torn or to thin.
Now brush the dough with the oil, sprinkle with the seasonings.
Next sprinkle with cheese's and then the pepperonis.
Roll your pepperoni bread as tight as you can until the ends meet now pinch the end shut so there is a seal.
Brush the edges with egg to make a good seal.
Place on a baking sheet, bake for 40 minutes.
Cut into 2 inch slices
You may want to dip Pepperonis into a marinara sauce.


Sunday, November 24, 2013

Northbound Smokehouse Brew Pub

Took a break from cooking dinner one night and went on a date with the husband.
We went to a super awesome place called Northbound Smokehouse Brew Pub.  One of my old co workers told me of this place it's in her Minneapolis neighborhood.
We have been here a couple times now and really like it!
Hello, how can you not!  They smoke their own meat, brew their own beer and sell locally brewed beer.
 My favorite being the Lightrail Pale Ale, or the Liftbridge Farm Girl (love the fun names).
Now for my favorite item on the menu that would be the Smoked Beef Sandwich, in that lovely sandwich is an in-house smoked roast beef, shaved - NUM!  Topped with a smoked Gouda, sauteed mushrooms, onions and horseradish mayo served on a egg bun.
 You HAVE to add their smoked hand cut thick bacon to that too!  SO GOOD!  My husband ordered the same thing :)
In the warmer months there is outdoor seating.  Every time I have been there, there is a wait, and not to much room for standing, maybe you can squeeze in at the bar, but its well worth the wait!
So, I would totally recommend this super delicious neighborhood restaurant.

*Also not to take away from this review,  there is another smokehouse right down the road from Northbound Smokehouse that I hear gets great reviews, it's called Ted Cooks 19th Hole BBQ we have not been yet but it is on our list of places to try.

Saturday, November 23, 2013

Olive Bruschetta

MMMMMMM......  Bruschetta, there are so many variations you can create and top onto a simple crunchy piece of baked baguette.

What you will need for this one is:
Green olives
Kalamata olives
6 Basil leaves
Garlic cloves
Olive oil
Parmesan cheese

How to make this:
Chop your baguette into about 20-25 pieces, lay out onto a baking sheet brush with olive oil, pop into a preheated oven 350 for 5-7 minutes.
Chop your olives and add to a bowl.
Thinly slice your basil leaves add to the bowl.
Finley chop the garlic and scallions add to the bowl.
Add 1/4 cup of grated parmesan cheese to the bowl and toss.
Divide mixture evenly among the baguettes, sprinkle with more olive oil and serve.

Hope you like them!

Thursday, November 21, 2013

Veggi Pizza Dip

What you need:
1 Package of softened cream cheese
1/2 cup pizza sauce
2 cloves minced garlic
1/3 cup sliced black olives
1/3 Chopped green peppers
1/3 cup drained and finely chopped canned mushrooms
1/3 cup chopped red onions
1/2 cup Kraft Three cheese Italian shredded cheese
1/4 cup sliced fresh basil

How to make them:
Heat your oven to 350 degrees
Mix cream cheese, pizza sauce and garlic.
Spread into the bottom of a 9 inch pie place, top with the next 5 ingredients.
Bake for 18 to 20 minutes
Top with the basil
Serve with the crackers, enjoy!

Wednesday, November 20, 2013

Chicken Marsala Stuffed Mushrooms

What you need:
20 fresh mushrooms, washed and stims removed (save those stims use them in a spaghetti sauce!)
2 Tablespoons finely chopped onions
2 Tablespoons chopped onions
2 Tablespoons of melted butter
14 Ritz crackers, crushed about 1/2 cup
1/4 cup finely chopped, cooked chicken
2 Tablespoons Kraft shredded Parmesan cheese, divided
2 Tablespoons Marsala wine
1/2 Teaspoon Italian seasoning

How to make it:
Heat your oven to 400 degrees
Cook the onions in a butter skillet for 3 minutes remove from heat.
Stir in cracker crumbs, chicken and 1 Tablespoon of Parmesan, wine and seasoning.
Spoon into mushroom caps, place on a baking sheet.
Sprinkle with remaining Parmesan.
Bake 15 minutes

Your gonna love these!

Tuesday, November 19, 2013

Curried Walnuts

Around the holidays a quick at hand appetizer is good to have when you have people dropping by unexpectedly.
Something you can throw together quickly, and this falls into that category.

What you will need is:
2 cups walnuts
1 Tablespoon + 1 teaspoon sugar
3/4 Teaspoon curry powder
1/2 Teaspoon salt
1 Tablespoon vegetable oil
1 Tablespoon butter

How to make them:
Microwave the nuts for 5 minutes stiring once half way through.
Stir in a bowl 1 Tablespoon of sugar with the curry and salt.
Combine vegetable oil and butter with 1 teaspoon of sugar in a saucepan.
Heat over medium heat whisk constantly until butter melts.
Add nuts, cook for 2 minutes.
Let the nuts cool 10 minutes before serving.


Monday, November 18, 2013

Spinach and Goat Cheese Tartlets

This cutie is like spinach dip in a cup!  Skip the dipping and crackers, these super good and a great finger food!

What you need:
4 Tablespoons unsalted butter
3 Sheets frozen phyllo dough, thawed
2 Tablespoons grated Parmesan cheese
Vegetable oil, for brushing
1 Large shallot, minced
1 Clove minced garlic
1 Teaspoon flour
A pinch of grated nutmeg
1/4 cup milk
3 1/2 oz finely grated lemon zest
1 Tablespoon white wine vinegar
2 Large eggs, seperated
1 10oz box  frozen spinach, of thawed and drained
Chopped chives

How to make them:
Preheat your oven to 350 degrees
Melt one tablespoon butter.
Place one phyllo sheet on a clean surface brush with melted butter and sprinkle with 1 teaspoon of Parmesan.
Cover with another phyllo sheet and brush with butter.
Cut the phyllos stack into 24 squares, about 3 inches each.
Brush a 24 cup mini muffin tins with oil, then firmly press each square into each cup, butter side down.
Bake for 10 minutes.
Meanwhile, heat the remaining 3 tablespoons of butter in a sauce pan over medium heat.
Add the shallots and garlic, cook until translucent.
Stir in flour, then the milk stir until smooth about a minute.
Add the nutmeg. salt and pepper to taste.
Stir in the goat cheese, lemon zest and vinegar until the cheese melts.
Remove from the heat and mix in the eff yolks, then the spinach.
Beat your egg whites until stiff , fold into the spinach mixture, spoon about 1 tablespoon into each phyllo cup and top with the remaining Parmesan.
Bake for about 15 minutes then sprinkle with the chives.


 I found this gem in one of my Food Network Magazines, they have an endless amount of awesome recipes !!

Thursday, November 14, 2013

Mini Chicken Empanada

I'm not sure you can call these an appetizer but they are so little you can just about pop them into your mouth like an appetizer!
One of my dear friends  Beth  introduced me to these & they are fabulous!
I'm sure you can totally switch this up and add things to it that you love or even make them larger in size.
I doubled this to accommodate my family size and we still have left overs.
My ten year old who is a pretty picky eater gobbled these up so you know they are good!

What you will need is:
1 cup of shredded chicken (I used rotisserie, no skin)
5 Softened cream cheese
1 Cup of shredded Montrey Jack cheese
2 Tablespoons chopped jalapenos
3 Tablespoons chopped red pepper
2 Teaspoons cumin
A good dash of salt and pepper
2 Sheets prepared pie crust
Egg whites

How to make them:
Start by removing your pie crusts, follow the directions on the packaging, your going to need to let them sit out at room temperature for a bit.
Mix all your top 7 ingredients
Once your pie crust is ready lay it out, take a coffee mug and knife if you do not a biscuit cutter (obviously that is what I did ) cut out as many circles you can using the mug and knife technique ;)  Real professional, I know!
Place a full Tablespoon of your chicken mixture in each pie dough circle.
Fold dough over covering chicken, pinch shut with fingers or if you want to be fancy, take a fork and press all around the dough to seal.
Now brush egg whites around the closing and brush the tops.
Place on a baking sheet cook at 400 degrees for 25 minutes.


Wednesday, November 13, 2013

Sticky Asian Wings

I had a impromptu game night this past weekend and wanted to serve a few appetizers (imagine that!).
What I served was Ree Drummond's Best Spinach Artichoke Dip, always a winner.
Also, I made Buffalo Wings with homemade blue cheese dressing, so good!
I wanted to create a Asian wing that was sticky, you know the kind :)  I got pretty close with these.

What you will need is:
Approximately 12-14 chicken wings, rinsed and patted dry
8 Garlic cloves, chopped
3 Tablespoons soy sauce
1 Tablespoon of ginger paste
2 Tablespoons hoisin sauce
3 Tablespoons honey
A good dash cayenne
1 Tablespoon sesame seeds
2 Tablespoons scallions finely chopped

How to make them:
Make sure to wash your chicken and pat dry, set aside
Add all your ingredients to a large freezer sized Ziplock bag or in a container with a lid, mix well.
Now add your chicken to the bag of ingredients
Place the bag in the fridge to marinade for 2 hours or more
Preheat your oven to 425 degrees
Line a shallow baking pan with tinfoil and lightly oil.
Add wings to the pan and bake for 35 minutes, turning half way through.
Top with sesame seeds and onions & serve!

Hope you like them!

Friday, November 1, 2013

Husbys Food and Spirits

Husbys is a total hot spot to eat at in Sisters Bay, WI.
Right by the water, awesome outdoor patio seating.  They also participate in the often city festivals.
Great food, great staff, clean what else can I say!
On my recent trip to Door County we stopped in to Sisters Bay and had lunch at the bar in Husbys Food and Spirits.
Hubbie and I were pretty hungry so we started off with a basket of their jalapeno poppers, that were filled with cream cheese nummmmm.
The bartender was really nice and the food came out fast and hot.
Marc ordered the Vaquero burger and sweet potato fri basket, that's a spicy burger just they way he likes it hot like his wife!  HAHA  KIDDING!!!!
I ordered the Chopped Bacon Blue Burger and fris, It was SO good!  The bacon was nice and thick, I'd totally order this again.
The interior had a northern log cabin feel to it nice place to hang out.
Stop in if your ever in the area!

Also there are dollar bills tacked all over the ceiling, I never asked why.  Maybe you can and let me know why!?