Cherry Tomato & Asparagus Salad

This was part of my Mothers day 2014 menu.  I served Chicken Salad on Croissants, this salad, sweet potato chips and chocolate strawberries.  Both my mom and Erik's mom enjoyed the Mothers day brunch!


Source - MyRecipes.com

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese

1 ripe avocado, cut into cubes 

1 cup sliced basil leaves 

1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Instructions:

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Mostaccioli Salad

I made this for a wrestling team family cookout recently and I was so excited when one of the mom's asked for the recipe!  This is an old family recipe and I have an original with my mom's handwriting on my grandma's stationary.  I treasure those recipes!  This recipe is easy and I served it chilled.  The ingredients lend itself perfectly to sit out at a picnic.  This can also be made with penne or other pasta.  A random fact....mostaccioli means "little mustache" in Italian.  I thought that was fun!  Enjoy! 

Source: My Mom/Grandma

Ingredients & Instructions:

16 oz mostaccioli cooked al dente

1 cucumber

1 green bell pepper

1 sweet onion

(thinly slice cucumber, pepper and onion - I used a food processor)

Next combine the following for the dressing:

1 1/2 cup sugar

3/4 cup white vinegar

1 cup water

1 tsp. salt

1 Tablespoon Parsley flakes

1/2 tsp. black pepper

1/2 tsp. garlic salt

1 Tablespoon prepared mustard

(I put them in a Tupperware and shake, until combined)

Then toss all ingredients together and enjoy. 

Basic Bruschetta

This is a super simple bruschetta recipe.  To be honest I don't really measure any of the ingredients when I make this.  I just grab fresh tomatoes (from my garden if I have any) and add the ingredients together.  The key is to let the tomatoes sit in the oil and vinegar for at least 15 min to let the flavors combine.  I was fortunate to have a great tomatoes from my garden this year!

Ingredients:
1 fresh tomatoes
1 T. Olive Oil
1 T. Balsamic Vinegar (aged is best)
1/2 t. garlic
1/2 t. Rosemary (fresh)
Parmesan Cheese
Bread - I used a baguette

Instructions:
1. Slice the bread and toast in the oven on broil just a few minutes until the edges of the bread are golden.
2. Chop tomatoes, add olive oil, balsamic vinegar, garlic and rosemary and let sit for 15 min. 
3. Place the tomatoes mixture on the bread and shave fresh parmesan cheese on top and enjoy.

Artichoke and Parmesan Wontons

I originally found a picture of something similar on pinterest and when I clicked, the blogger did not provide the recipe.  After a bit of searching, I found this recipe and gave it a try.  These tasted great, but needed a bit of color - I may try adding a little roasted red pepper next time.

Source: Salt Lake City Fox 13 News

Ingredients:
1 package fresh square Wonton Wraps
1 14 oz can Artichoke Hearts (not marinated), and quartered
½ cup freshly grated Parmesan cheese, plus more for topping
1 cup Mayonnaise
1 cup Sour Cream
1 small Shallot, finely minced
1 Garlic cloves, finely minced or pressed
¼ tsp Tabasco sauce
Salt and pepper to taste

Instructions:
1. Preheat oven to 400 degrees

2. Place one wonton skin in each cup of 2 mini muffin pans and gently press to form a cup. Bake 5 – 7 minutes until just starting to turn a pale golden color. Remove from oven and allow to cool a bit.

3. In a food processor with steel blade attached combine artichoke hearts, ½ cup parmesan cheese, mayonnaise, sour cream, shallot, garlic and Tabasco sauce. Process on pulse setting until combined but small chunks of artichoke remain.

4. Spoon about 1 Tbsp of artichoke mixture into each wonton cup then top with more freshly grated parmesan cheese. Return to oven and bake until cups turn nicely golden brown and warmed through.

5. Carefully remove to serving platter and serve warm or at room temperature.

Zucchini Oven Fries

Loving the fresh zucchini from my garden right now.  This is one delicious way to enjoy zucchini!

Source: Pinterest

Ingredients:
zucchini
egg
breadcrumbs
cooking spray

Instructions:
1. Slice zucchini into 3-inch-by-1/2-inch sticks. Dip into beaten egg (or egg substitute), then into seasoned breadcrumbs.
2. Place on a baking sheet, spritz with cooking spray and bake at 425 degrees for 30 minutes, turning zucchini fries after 15 minutes.

Artichoke Topped Bread

This bread was just like artichoke dip - except it was pre-melted onto the bread.  Yum!

Source: The Girl Who Ate Everything Blog
Ingredients:
1/4 cup butter
3 garlic cloves, minced
1 (14-ounce) can marinated artichoke hearts, drained well and chopped

1 cup (4 ounces) shredded Mozzarella cheese

1/2 cup (2 ounces) shredded Cheddar cheese

1 cup grated Parmesan cheese

1/2 cup sour cream

1 French bread loaf (about 12 ounces)

Salt and freshly ground black pepper

 

Instructions

1. Preheat your oven to broil.
2. Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
3. Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Fingerling Potato Skins

Who doesn't love potato skins?  These are really just a smaller version of the real deal and they can be served hot or room temp.  I put a plate of these out for my parents and they disappeared in minutes!

Source: Tillamook Cheese Website

Ingredients:
16 large fingerling potatoes
¼ cup (2 oz) extra virgin olive oil
Kosher salt
Fresh cracked black pepper
1 cup (4 oz) cheddar cheese
½ cup (4 oz) sour cream
1 lb smoked bacon, diced very small and cooked until crispy
¼ cup (2 oz) chives, cut into very small rings

Instructions:
Preheat oven to 425°F. Cut each potato in half lengthwise. Scoop out flesh inside potato while still leaving a solid piece (about 1/16” in thickness). Heat olive oil in frying pan until hot, and then toss potatoes in olive oil, salt, and pepper. Place cut side down on a metal baking sheet. Bake for about 15 minutes, or until browned on edges and cooked through. Let cool to room temperature. Fill each potato with sour cream, chives, cheese, and bacon bits.

Mozzarella and Basil Wonton Bites

I saw these and pintrest and immediately wanted to make them!  Yum!

Source: Sunday Supper Blog
Ingredients:

1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
1 egg plus 1 tablespoon of water for egg wash
15 fresh basil leaves, plus more for garnish
30 sheets fresh wonton wrappers
1 cup extra virgin olive oil
1 cup of your favorite warm tomato sauce (canned or homemade)

Directions:

1. Drain the mozzarella on a a paper towel.
2. Whisk the egg and water together with a fork.
3. Wash the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips.
4. On top of each wonton, place an Ovoline, cut in half and sprinkle a bit of the basil on top.
5. Brush the outside of the wonton with the egg wash. Press ends together and tuck the ends underneath. Let rest for about a minute.
6. Heat the olive oil in a large pan till it reaches 350 degrees.
7. Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
8. Drain on paper towels and sprinkle with grated cheese. Serve immediately with your favorite warm tomato sauce.

BBQ Chicken Dip

This dip was seriously delicious!  I had to refrain from licking the bottom of the bowl.  It is similar to a buffalo chicken dip that I have made in the past, but the BBQ sauce instead of Franks hot sauce makes this dip even better!

Source: Plain Chicken Blog
Ingredients:
1 cooked chicken breast, shredded
4oz cream cheese, softened
1/4 cup bbq sauce
1/8 cup ranch dressing
1/8 cup sour cream
3/4 cup cheddar cheese, shredded
1 green onion, chopped

Instructions:
1. Preheat oven to 350.
2. In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1/2 cup of cheddar cheese. Pour mixture into a small lightly greased baking dish. Top the dip with chopped green onion and remaining cheese. Bake for 25-30 minutes or until bubbly.  Serve with tortilla chips.

Crostinis with Brie

Crositinis are great quick and easy appetizers!  The combination of creamy brie with crunchy french bread and the sweetness of caramelized onions...yum.

 

Brie & Caramelized Onion Crostini

Ingredients:

1 loaf of French Bread

Brie - 1 oz per crostini

Caramelized Onions (see my post)

 

Instructions:

Slice the bread thin, then layer with brie and onions.  Place on a pan in the oven on broil for just a minute or two until the brie starts to melt.

 

I also made another variation - Brie with Pear and honey.  This was one of those moments when you open up the fridge and seek creativity.  I chopped the pear into small pieces, removed the core and placed on the brie, drizzled with a little honey and put it under the broiler for about a minute.  It turned out great!

 



Brie & Raspberry Stuffed Croissants

 

 

A girl at work brought these to a holiday potluck in December and they were SO good that I had to make them!  Bonus- they only have 3 ingredients and are super easy!

 

Source: Becky from work

Ingredients:

8 Crescent roll tube (I used Pillsbury)

1/4 cup Raspberry jam/preserves

8 oz Brie

 

Instructions: Unroll the crescents and make each long rectangle (2 crescents) into 2 squares (see picture below).  You will need to press the perforations together from where the crescents were originally cut. Spread the raspberry jam on 1/2  of the square and place a 1 oz piece of brie on top.  Then fold over and press closed.  Bake at 375 for 14-18 minutes.



 

 

Buffalo Chicken Bites

Perfect football food!  I enjoyed these while watching a game last weekend.  These buffalo chicken bites were so good they may make a reappearance for the Super Bowl!

Source: the-girl-who-ate-everything Blog
Recipe makes 12 - using a regular size cupcake pan

Ingredients:
1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (Frank's is the brand I like)

1 cup shredded cheddar cheese, divided

1 1/2 cups cooked and shredded chicken

24 wonton wrappers

1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

Corn Fritter

Perusing pintrest one night I came across this recipe for corn fritters. I saw Greek yogurt in the ingredients and decided to give it a try.  Besides tasting great, they were quick and easy!

Source: alexandracooks blog

Ingredients:
½ cup quick-cooking polenta, or fine-ground cornmeal
1¼ cups corn kernels, cut from 1-2 ears of corn*
1 small shallot, diced fine (about 3 tablespoons)
1 small jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup full-fat Greek yogurt
1½ tablespoons olive oil, plus extra for frying
3 egg whites
¼ cup chopped cilantro (or more or less to taste)
¼ cup sour cream or crème fraîche

Instructions:
1. In a large bowl mix polenta with corn, shallots, jalapeño, salt and pepper. Add yogurt, 1½ tablespoons olive oil, 1 egg. Mix well with fork.
2. Place egg whites in a bowl and beat to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.
3. Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil (or enough to just coat the bottom of the pan). Once hot, spoon 2 tablespoons of batter per cake into pan. Spread with the back your spoon to even out the batter. Make 3 to 4 fritters at a time. Season with a pinch of salt. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, or until golden. Season second side of fritters with a pinch of salt. Transfer to paper-lined tray.

Bacon Wrapped Stuffed Dates

Dates are a new staple in my pantry. I have ordered stuffed dates in a few restaurants over the last couple years and they were amazing, so I decided to try making my own.  I was inspired to create these after feasting on delicious stuffed dates at Firefly Las Vegas and The Med in Boulder, CO.

Ingredients:
20 Medjool dates
10 thin slices of bacon
20 Marcona almonds
2-3 ounces goat cheese
20 toothpicks

Slice each of the dates in half on the long side and remove the seed.  Then insert 1 Marcona almond and about 1/2 teaspoon goat cheese.  Wrap the date with 1/2 slice of bacon and secure the bacon with a toothpick.  Repeat for all 20 dates.

Then cook in small batches in a deep saucepan on medium heat.  I usually cook the bottom and sides of the date and then remove from the heat, switch the tooth pick to the other side to ensure the bacon is cooked all the way around the date. 

These can be cooked in advance and then just warmed them up in the oven for a party.

Chex Mix

Homemade chex mix is one of my all time favorite foods!  With all the sweets around at Christmas time, I crave salt!  I associate chex mix with the Holidays, but it can be a great snack year round.  It is just too addictive to have in my house all year - so it is reserved as a December snack.  I made this batch for a party with a gluten sensitive friend, so I omitted the wheat chex and pretzels.  I had a little left over chex mix after the party, so I ate it for breakfast one morning....It is cereal after all.

Source: Adapted from the Original Chex Party Mix Recipe
Ingredients:
3 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 teaspoon Lawry's seasoned salt
3/8 teaspoon garlic powder
1/4 teaspoon onion powder
2 1/2 cups corn chex
2 1/2 cup rice chex
1/2 cup mixed nuts - I usually mix almonds, pecans and cashews

Preheat oven to 250 and place the butter in a deep baking dish in the oven to melt.  Once the butter is melted, add Worcestershire sauce, Lawry's seasoned salt, garlic powder and onion powder.  Stir all ingredients with a spoon then add the chex and mixed nuts and stir to combine all ingredients.  Bake 1 hour stirring every 15 minutes.  The cook on paper towels on the counter and once cool store in an air tight container.

Spinach Dip

This cold spinach dip is one I remember sneaking bites of as a child when my parents hosted parties.  My mom adapted the recipe slightly from the original Knorr Spinach Dip.  My family snacked on this while we were cooking our Christmas feast this year!

Ingredients:
1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 cup sour cream
1 cup Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts chopped
2 T. diced onion
1 package of King's Hawaiian Sweet Bread (you can use either the rolls or the loaf - just cut into bit size pieces)

Combine all ingredients and chill for at least 2-4 hours.

Beef Taquitos with Pineapple Dip

My friend Noelle made these for me several months ago and shared the link for the original recipe.

A couple revision to the original dip recipe - I leave out the "Candied Jalapenos" and just use regular sugar instead of "coconut palm crystals".

Another note - the recipe calls for "Amasi".  This is a Beyond Organic product that is similar to yogurt or kefir.  You can substitute plain yogurt, or purchase Amasi from this website - click here

Here is the link to the original recipe - click here

Caramel Apple Dip

A quick and easy dip for those crisp fall apples!

8 oz cream cheese (softened)
1/2 cup brown sugar
1 tsp. caramel extract - I use Watkins  (link)
1 tsp vanilla

Beat all ingredients with an electric mixer until smooth. 

Pizzettes

I decided to use some leftover pizza dough for pizzettes.  Based on the ingredients I found in my fridge I made two different pizzettes:

1. Caramelized onion, goat cheese and prosciutto (left in picture)
Here is a link to the recipe click here.  I already had caramelized onions so I just stacked the onions, goat cheese and prosciutto on top.

2. Buffalo chicken (right in picture)
I had some leftover buffalo chicken dip and YUM it made a great pizzette.  Here is a recipe for buffalo chicken dip click here.  I drizzled a little blue cheese dressing on top.

I cut my pizzettes about 3 inches round by using a water glass to cut the rolled dough.  Pizzettes can be a great way to use leftovers!

Figs with Goat Cheese and Prosciutto

 

This is my take on a recipe I found online and it is super easy!  4 ingredients - figs, goat cheese, prosciutto and honey

Cut the figs in half and place on a lined cookie sheet
Put a small dab of goat cheese on each one
The slice prosciutto and top each one
Finish off with a drizzle of honey and then bake at 400 for 8-10 min.

Here is a link to the original recipe I started with click here - Please note I intentionally omitted the pumpkin spice from my version.