Posts Tagged ‘appetizer’

Just until recently one of my cringe foods was artichoke.

I would run screaming if some one mentioned that there were artichokes in a dish.

But this past summer, while on vacation in Washington, I decided to give it a try. It may have been bravery hit me or one to many Cherry Mojitos (<to die for…..still trying to figure out how they made it )

But I gave this Artichoke Crab dip a try and loved it. I loved it so much I hoarded the bowl all to my self.

This is defiantly one recipe you can find me in a corner at night scarfing down

So lets get to the good-ness……

In a medium bowl combine cream cheese, artichoke hearts, Parmesan cheese and crab meat.

Now take your fresh (check back tomorrow for a home made french bread recipe) French bread and cut in half. Drizzle with a bit of olive oil, smear garlic on and top with sliced mozzarella.

Generously spread the cream cheese, artichoke, crab mix on top. (My kids wouldn’t like it so I halved the recipe…their loss)

Top with a bit more Parmesan cheese and pop into the oven. Remove and let cool a bit.

Look at that gorgeousness…..delish…

Artichoke Crab Dip Bread

Ingredients

• 1 loaf French bread
• 4 cloves garlic, minced
• 8 oz mozzarella
• 8 oz cream cheese, softened
• 1 can (14 oz) artichoke hearts, diced
• 1 cup Parmesan cheese
• 1 can (6.5 oz) crab meat (fresh meat will work to, I just couldn’t find any)
• 1 cup four cheese blend, or Italian blend, shredded

Directions

1. Pre heat oven to 425
2. Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
3. In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
4. Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
5. After cheese has begun to melt, turn broiler on to low and broil until cheese is golden. Watch carefully so it doesn’t burn. It should only take about 2-3 min.

I have to give the idea for this one to my sister. Last Christmas she, single handily, began an addiction for me.

During one of her crazy parties she broke out this stuff called hummus. I had never tried it…never really wanted to.

Somehow she con-ed me into trying some, and the rest is history.

Now when you have a bad addiction like mine, it can get pricey.

So I wanted to try to save a few bucks and rummage thru my pantry to see what and if I can make some.

First step….Dump everything into a food processor

Process the crud out of it. You want a smooth paste.

While the processor is on, drizzle in olive oil until your desired consistency is reached.

Dump that glorious goop into a dish and devour.

Now the because the cilantro becomes purred the general appearance my not be appetizing….but if that turns you off just close your eyes or eat in a dark closet.

Buffalo Cilantro White Bean Hummus

Makes about 1.5 cups

Ingredients

• 1 can (15 oz) white beans ( I used great Northern)
• 1 clove garlic
• 2 Tbsp buffalo sauce
• ½ cup sharp white cheddar cheese
• 2 Tbsp Tahini
• 1 tsp lemon juice
• 1 Tbsp lemon zest
• 1/3 cup olive oil
• Salt and pepper to taste

Directions

1. Combine all ingredients in the bowl of a food processor.
2. While processor is on drizzle in olive oil.
3. Once a creamy paste is reached scoop out and serve.
4. Store in fridge.

This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my  mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.

Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).

Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!

On to the food……

This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.

First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.

Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.

It is ok if  little cheese oozes out.

Serve warm

See, I told you it was easy…..

Whom ever you make this for will think it is much more complicated than it actually is.

Spiedini

Ingredients

• ½ pound Fontina cheese
• 12 oz prosciutto
• 2 Tbsp rosemary
• ½ cup olive oil
• 4 wooden skewers

Directions

1. Soak your skewers in water for at least 30 min.
2. Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
3. Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
4. Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
5. Pop in freezer for at least 1 hour.
6. Pre heat oven to high broil.
7. Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
8. Serve warm.

When I am not in the mood to cook or get dressed to go get something , I make this.

Spicy Chicken

It is fast to whip up and I pretty much always have what is needed on hand.

Process guacamole

I don’t typically feel bad after eating this either.

Add cheese, because everything taste better with cheese

It is what I eat after I eat this that is bad

Spicy Chicken with Guacamole Dip/Spread

Ingredients

• 4 chicken breast, cubed
• 3 Tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 2 tsp chili powder
• 4 tsp cayenne powder
• 1 tsp garlic powder
• 1 tomato, quartered
• 3 avocados (guts only, no skins or seeds )
• 1 Serrano pepper
• 2 colves garlic
• 1 bunch cilantro
• 1 cup Greek Yogurt
• ¼ onion
• ¼ cup cheese, cheddar
• 6 tortillas

Directions

1. In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
2. In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
3. Remove chicken from fridge and sauté in a large pan until done.
4. Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.

So my little ones have both started karate…. Not sure how I feel about giving them skills to kick each others butts, but….oh well…it is a few hours I don’t have to entertain them

And man oh man, it is the cutest thing ever! (sorry for the photo size. I took it from my phone and not sure how to change it. The technically gifted husband is out of town).

Therefor I need something when we get home and they are nagging me about being hungry and don’t want to wait for he oven to heat up.

This little concoction came from surfing the net while trying to ignore the back ground screams, cries and crashing sounds.

Speaking of back ground noises, I hear a lot of noise for kids that are supposed to be brushing their teeth….excuse me please……..

………..

Ok I deeply apologize for that. Crazy youngsters.

Back to the amazingness that is this recipe.

This is fabulous for party appetizers or for a meal (shoot, its what I ate tonight).

This is super fast and not much work is needed, which I LOVE

Take your pizza dough and cut it into thirds. Roll out one third and drizzle with olive oil and place on preheated waffle iron. Drizzle top with olive oil, and close iron. Let that cook for about 5-8 min or until nice and brown.

Remove, top with basil ribbons (just take a few leaves of basil, stack onto each other, roll and slice) some chopped tomato and cubed fresh mozzarella. Grind some pepper and drizzle with a bit more olive oil.

Yum…..So supper yummmy.

Focaccia Waffles topped with Mozzarella Salad

Ingredients

• 1 pkg (16 oz) pizza dough (I used Trader Joes Garlic Herb)
• about ¼ cup olive oil
• 1 ball (8 oz) fresh mozzarella, cut into cubes
• ¼ cup basil, cut into ribbons
• 1 tomato, diced
• 1 tsp pepper

Directions

1. Pre-heat waffle iron (I put mine to its highest setting)
2. Take Pizza dough and cut into thirds. 1/3 of pizza dough and roll out. You want it as big as your waffle iron. Drizzle with olive oil and place on bottom o iron. Drizzle with a bit more olive oil and close. Cook for 5-8 min or until nice and brown.
3. Remove and place on plate. Top with basil ribbons, chopped tomato and cubed mozzarella.
4. Sprinkle with pepper and drizzle with a bit more olive oil. Dig in.
5. Make about 3 waffles.

I absolutely love this recipe. I feel like I can eat a ton of it with no guilt (because there is no cream, yea thats why).

**Check back tomorrow for something to ruin being good with this recipe ****

I know I say a lot of things are easy but this is. It is pretty hard to mess up.

First you start out with homemade croutons. Then break into the light dressing. Yummm

So lets start shall we.

First up…..Preheat your oven to 400.

Cut up your favorite bread into bite size cubes.

Place them on a cookie sheet and drizzle with some olive oil and a bit of salt, pepper and garlic powder. Pop in the oven.

Now move on to the dressing.

In a pan over medium heat pour some olive oil in and place your anchovy filets.

I know….ewww, anchovies….but all (good) caesar salad has it.

Lets let those filets disintegrate. Then add your garlic. Let that simmer for just a bit.

Now add your Worcestershire sauce and lemon.

Take out your croutons. They should be nice and golden brown by now.

In a large bowl put your romaine lettuce and gorgeous croutons.

Pour your dressing (you may need a spatula to get all the good stuff out) over and toss.

Add some parmesan and….

Yummm…..

Looks great huh?

Add some chicken for a full meal, or serve with pasta (which is what I almost always do).

No Cream Caesar Salad

Ingredients

• 2 cups bread, cut into cubes
• 5 Tbsp. Olive oil
• 3 anchovy filets
• 2 cloves garlic, chopped
• 1 Tbsp Worcestershire sauce
• 5 Tbsp Lemon juice
• 1 bag romaine lettuce
• ½ cup parmesan
• Salt, pepper and garlic powder to taste

Directions

1. Preheat oven to 400
2. Place cubed bread on a cookie sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Pop in oven.
3. Over medium heat drizzle 3 Tbsp olive oil. Add anchovy filets. With a fork help to break up. Let disintegrate into a paste.
4. Add garlic and continue to simmer for 2-3 min. Turn heat to low.
5. Add Worcestershire and lemon.
6. Whisk lightly to bring together. Turn off heat
7. Remove croutons. They should be nice and golden by now.
8. In a large bowl put salad and croutons. Pour dressing over (you may need a spatula to help get all the good stuff out).
9. Toss.
10. Add Parmesan Cheese and toss a bit more.
11. Serve.

The other day I was super board, but didn’t want to do anything. Ever have one of those days?

Instead of going out and shopping I decided to concoct something in the kitchen.

Here is the line up…..(not pictured is thin sliced steak)

Looking pretty good huh?

First step. Chop up your goods.

Toss them in a pan and cook away. About 2-3 min

Add your meat (I found already thinly sliced steak at Trader Joe’s. But you can just grab your favorite steak and slice it super thin.) and cook until your steak is no longer pink.

Reduce your heat to medium and continue to simmer until the liquid reduces in half.

Add your balsamic vinegar and worcestershire  sauce. Stir just a bit to mix in.

Add in your gorgonzola. Turn off the heat and let the cheese melt into the meat.

Time to assemble.

Flatten your biscuit until it is at least double in size.

Place 1 tbsp of mozzarella and about 1 Tbsp of the meat mix in the center of the biscuit.

Bring all the sides up and pinch together to seal shut.

Place on a cookie sheet (seam down) and Bake.

Once out of the oven, let cool just for a few minutes until you can handle them.

Serve with some gorgonzola cream sauce (check back tomorrow for the post on that good stuff

These went so fast in my house. I had to take the pictures fast because I had people calling dibs on the ones I was using. They are that good.

Gorgonzola Steak Rolls

Ingredients

• 1 can (12 oz-10 count) Refrigerated buttermilk biscuits
• 2 Tbsp olive oil
• ½ cup onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• ¼ pound steak, thinly sliced
• 1 Tbsp balsamic vinegar
• 2 Tbsp Worcestershire sauce
• 3 Tbsp Gorgonzola crumbles
• ¾ cup fresh mozzarella

Directions

1. Pre heat oven to 350
2. In a large pan, over medium-high heat, drizzle olive oil. Add in your chopped onion and cook about 2-3 min, or until just starts to be come translucent.
3. Add in garlic and mushrooms.
4. Add steak and cook until it is no longer pink (about 5 min).
5. Turn heat down to medium to medium-low (just simmer), until the liquid reduces by half.
6. Add in your balsamic vinegar and Worcestershire sauce. Simmer 2 min.
7. Add Gorgonzola and turn heat off.
8. Flatten your biscuits until they are double the size.
9. Place 1 Tbsp mozzarella and 1 Tbsp of meat mix in center of biscuit.
10. Bring all sides up and seal. Place on cookie sheet (seam side down). Bake 14-16 min, or until golden brown.
11. Remove and let cool about 2-3 min, or until they can be handled.

I had the privilege of going out to dinner the other weekend with my sister-in-law, her husband and my husband. We went to this cute brazilian place in Scottsdale, AZ. The food was good, the company was better. I really like this other place we go to in Las Vegas. Both serve these highly addictive little cheese bread roll things.I love and hate these things at the same time. Because they are so bite size you just keep eating them. The next thing you know the whole basket is gone. So I scoured the internet and other amazing blogs and found a recipe for these little guys. They are a lot easier to make than I would have thought.

It all starts with this stuff.

This can be hard to find. I found it at my local health food store (whole foods, Aj’s, Sprouts, I even saw it at Frys the other day).

All you do is put all your ingredients into a blender. Blend until smooth and pour evenly into a mini muffin tin. Bake and devour. It is really that easy. So much so I didn’t get to take pictures.

Here is was you get…..

Yumm, right?

These are fabulous. A perfect side for anything. Just be careful they are highly addictive.

Brazilian Cheesy Rolls

(from Our Best Bites)

Ingredients

• 1 egg
• ½ cup milk
• ¼ cup canola oil
• 1 cup tapioca flour
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp garlic powder
• ¼ cup cheddar cheese, shredded
• ¼ cup parmesan cheese, shredded

Directions

1. Pre heat oven to 400
2. Spray your mini muffin tin lightly with non-stick spray
3. Blend your all your ingredients in a blender until smooth.
4. Pour evenly into your mini muffin tin
5. Bake for 15-20 min. Remove and let cool for a few min. Serve warm.

It was another cold one today. Not as bad though. So we made some comfort food.

These little morsels are easy to whip up and have amazing flavor. Make a bunch and freeze for future meals.

First, in a food processor put your chicken, and blend until it becomes fully ground. Then add your egg, salt, pepper, garlic powder, and parmesan. Process until fully combine. (You can also use already ground chicken or turkey. Just mix with the above ingredients)

Transfer meat mix to a large bowl. Next, chop up your prosciutto and cook until just about crispy. Remove from pan and chop finely.

Take your sting cheese and dice into about 1 inch sections.

Add your chopped prosciutto to your chicken mix and combine. Scoop out about a tablespoons worth and roll into a ball.(Note: it is a bit sticky so put a bit of olive oil on your hands to prevent the meat from sticking). Place on a parchment lined baking sheet.

Take one of the balls of meat and a piece of the cheese. Press cheese into the ball of meat. Encase cheese with meat and place back on baking sheet.

Bake at 400 for about 20 min, or until done.

Enjoy with sauce, in soup (check out tomorrows recipe using these nuggets) Hope you enjoy.

Stuffed Prosciutto Chicken Meatballs

Ingredients:

• 1 pound chicken breast
• 1 egg
• ¼ cup Parmesan cheese
• 1 Tbsp Salt
• 2 Tbsp Pepper
• 1 Tbsp Garlic Powder
• 2 Tbsp Bread crumbs
• 3 oz Prosciutto
• 3 oz String cheese

Directions:

1. Preheat oven to 400
2. In a food processor, process the chicken until is completely ground.
3. Add egg and blend until incorporated
4. Add cheese, salt, pepper, garlic, and breadcrumbs. Process until fully incorporated. Transfer to a large bowl.
5. Chop Prosciutto and cook in a pan over medium heat, until it just starts to get crisp.
6. Chop up prosciutto and add to chicken mix and combine.
7. Using scoop out about at Tablespoon and roll into a ball. (note: it is a bit sticky so put a bit of olive oil on your hand to prevent the meat from sticking). Place on a parchment lined baking sheet.
8. Cut up cheese into about 1inch slices.
9. Take one of the balls of meat and a piece of the cheese. Press cheese into the ball of meat.
10. Encase cheese with meat and place back on baking sheet.
11. Finish with rest of meat and cheese.
12. Bake for 20 minutes (or until done).

A few weeks ago my husband turned me on to this stuff……and I curse him everyday since.  I find my slef craving this stuff.  It is so easy, super flavorful and crazy good.

Here is your line up….

Take everything add toss it into the food processor. Just a little note….make sure the Kalamatas don’t have any pits.  We have tried this once before and had to buy a new processor, not to mention what it can do to your teeth.

Process/ blend until everything is nice and creamy.

Enjoy with pita chips or on top of some small toast…kinda like a burschetta topping.

Kalamata Dip

Ingredients:

• 3 cloves garlic
• ½ cup Greek yogurt or sour cream
• 7.5 oz jar artichoke hearts (drained)
• 6.5 oz jar Kalamata olives (make sure they are pitted….and double check yourself)
• ½ cup extra sharp white cheddar cheese

Directions:

1. Put all ingredients into the bowl of a food processor
2. Blend/Process until creamy
3. Enjoy