Caramelized Apple, Pear and Onion w/ Gorgonzola bruschetta

In light of our recent trip to the new Italian joint I wrote about a few weeks ago, we adventured into another type of Bruschetta...and it was a trip worth taking.

Ingredients:

Sliced baguettes (1/2 inch thick)

1/2 yellow onion sliced into 1/4 rings

1 pear thinly sliced

1 apple (Macintosh or pink lady works fine) thinly sliced

1 tbsp butter

1 tbps olive oil

gorgonzola

Proscuitto (optional)

flat leaf parsley

In a pan, over medium heat, cook the pear, apple and onion with the butter until they are brown and caramelized.  Let cool.  Toast the baguettes with the olive oil spread over the top in a 400 degree oven for 3-5 minutes until toasted.  Remove from the oven and top with a small amount of the cheese, prosciutto if wanted, and a small portion of the pear, apple and onions.  Place back in the oven for another 3-5 or until the cheese is good and melted.  Top with the parsley and serve.  This one is a keeper

Asparagus and Prosciutto Bruschetta

For my beautiful wife's birthday (29th of course) we went to a new Italian restaurant and tried a similar dish. It was way good, so much though that we came back and made it.  Buonissimo.

                                                             

         
Ingredients:
1 baguette sliced into 1/2 inch pieces
olive oil
balsamic vinegar
7 stems of asparagus blanched
10-15 1 slices cubes of prosciutto
10 -15 slices of Mozzarella Cheese
2 tbsp garlic powder and dried oregano

Start by spreading the olive oil lightly on each piece of bread.  Toast them in a 350 degree oven for 5 minutes.  Remove them, and then place the remaining ingredients as such.  Take the slices of cheese and top the bread.  Take the asparagus cut into 1 inch pieces, and wrap it with the prosciutto square.  Place that on top of the cheese, and then sprinkle the garlic powder and oregano.  Place back in the oven for 5-10 minutes or until the cheese is melted. Place on a pan and sprinkle the balsamic over the top.  Serve warm.  Buon Appetito.

Artichoke and Sun-dried Tomato Dip

This was a festive, red and green, dip we made for a Christmas party the other day.  Always nervous to try my new inventions for the first time with big groups, but I would say an empty dish is a good sign.

Ingredients:
2 cups grated Parmesan
1cup grated mozzarella
1 13 oz can Artichoke Hearts
1/4 cup sun dried tomatoes (in oil)
2 tsp chopped oregano (fresh)
3/4 cup light mayo
1 large garlic clove
1 lemon juiced
zest of the lemon
1/4 cup fresh basil
1/2 tsp salt and pepper

Topper:
4 slices pancetta chopped and crisped up
2 basil leaves ribbon slices
2 sun-dried tomatoes chopped

Start by straining the artichokes, and then putting half of them into food processor.  Add everything but the topping ingredients into the food processor and pulse until smooth. Then stir in the remaining artichoke hearts until they just begin to break up.  In a baking dish (I greased with olive oil, but probably not necessary) spread the mixture evenly.  Top with the pancetta, and remaining basil and tomatoes.  Bake at 400 for 20 minutes or until cheese on top begins to turn golden. Serve with a baguette or tortilla chips.

That is it.  Pretty simple, and very tasty. Make your holiday, and others for that matter, a little tastier with this dip.

Fried Green Tomatoes

The movie was great, but these are the best.  Spicy, sweet, savory and most of all southern.

Ingredients:
4 Larger green tomatoes (preferably heirloom)
1 cup flour
6 tsp Cajun seasoning
3 tsp salt
3 tsp pepper
2 large eggs
1 cup buttermilk
2 cups breadcrumbs
1/2 cup Parmesan cheese
1/2 cup oil for frying

Start by setting up your dredging stations.  Flour, 2 tsp of Cajun seasoning, 1 tsp salt, 1 tsp pepper in one shallow dish.  Eggs, buttermilk, 1 tsp salt, 1 tsp pepper, 2 tsp Cajun seasoning in another shallow dish.  Bread crumbs, cheese, and the remaining salt, pepper and Cajun seasoning.

Chop your tomatoes into 1/2 thick slices.  Pat them dry with a paper towel, and then dredge them first in the flour, then the egg mixture, then the breadcrumbs.  Place them into a preheated skillet over medium high heat with the oil at around 350 degrees.

Fry them until golden brown and strain off excess oil on a paper towel.  That is it.  You can serve them with a remoulade, or a jelly, or even mayonnaise.  For me, I just eat em... .

Black-Eyed Pea Salsa

Over the weekend we had a "Murder Mystery" party with some of our friends. (Thanks Carrian for the game!) Brooks wanted to do a Southern/New Orleans theme for our menu. I was a little weary because I know some of our friends are a little picky...but I think it turned out great! The food was great...the company was fabulous...and the game was so much fun. If you haven't ever done a Murder Mystery, you must. The bad part is that you can only play the game once, but just pass it on to someone else when you are done. They will thank you for it!

This salsa is a change up to the normal cowboy caviar. I love this twist, and I think the sour cream really made the recipe. Enjoy!

Source: adapted from Taste of Home

Ingredients:

2 cans black-eyed peas, rinsed and drained

3 tomatoes, chopped

1 green pepper, chopped

1/2 red onion, chopped

4 green onions, sliced

1 garlic clove, minced

1 cup Italian salad dressing

1/4 cup sour cream

1/4 cup fresh parsley, minced

Tortilla Chips

Combine vegetables and peas. In separate bowl, mix dressing and sour cream. Add to pea mixture and toss. Refrigerate for 4+ hours before serving. 

Caprese Skewers

One of the first things I think about when I think of the food in Italy is the fresh mozzarella. We were lucky enough to attend an event at a castle when we were in Rome two years ago. We had the most amazing appetizers. Mozz was one that I kept going back to. So why not incorporate a little tomato with the mozzarella, for a perfect combination. This idea isn't new, but if you haven't tried it, you will want to.
Oh how I wish I had a better picture of these. Sorry. But you get the idea. This is a super easy appetizer for any party. I think they would look really cute in a bunch of mason jars on a table for the guests to grab one...or two!

Ingredients:

1 pint cherry tomatoes

1 bunch basil leaves, cut in half

fresh mozzarella cheese

balsamic vinegar

cracked pepper

skewers

Layer tomato, mozzarella, and basil on skewers. Drizzle with balsamic vinegar and a little cracked pepper and serve. 

Chicken and Cheese Croquettes

While in Italy, we used get these fried balls of rice goodness.  I always wanted to make them but never did.  My wife was hounding me to go for it, so we did it and I am glad we did.  These are very easy, and very tasty.

Ingredients:

2-3 cups of cooked rice (left over risotto or cooked in chicken stalk works best)

1/2 cup grated Parmesan cheese

2 large eggs

1/4 cup fresh copped parsley

9-10 1/2 inch cubes of mozzarella cheese

9-10 1/2 inch cubes of chicken

breadcrumbs

salt and pepper

Oil for frying

Start by making sure your rice is cool.  Add the eggs, cheese, parsley and mix together until fully incorporated.  Roll into balls, and flatten out adding some cheese and chicken inside and sealing back up into a ball.  Roll around and coat in the seasoned bread crumbs.  Fry at 350-375 on each side until golden brown.  That easy.... and that good.

Cheesecake Factory's Avocado Egg Rolls

Cheesecake Factory has got to be one of my most favorite restaurants. Whenever we would go on a vacation, we ALWAYS went to Cheesecake Factory. Now it is easy to go since we have one here...to bad the wait is always forever! 
I saw my friend Carrian from Sweet Basil had posted this recipe a few weeks ago...and knew we had to make them. Just follow her step by step instructions and they will be easy for ya!

The sauce looks a little funny...I don't know why...but it was SO good! 

Dipping Sauce
3 -4 teaspoons White Vinegar 
1 teaspoon balsamic vinegar 
1/2 teaspoon tamarind pulp
1/2 cup honey 
1 pinch powdered saffron 
1/2 cup chopped cashews
2/3 cup fresh cilantro 
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin  
1/2 cup olive oil

Egg Roll

• 6 large avocado, diced
• 3/4 cup sun-dried tomatoes packed in oil, chopped
• 6 tablespoon minced red onion
• 3 teaspoon fresh cilantro,  chopped
• 1 ts salt
• 18 egg roll wraps

Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute. Stir until tamarind is dissolved.
In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin. Pour mixture into a bowl and stir in oil. Refrigerate until ready to use.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
Brush remaining corners and edges of the wrapper with water, roll up from side to side, fold top corner over all and press to seal.
Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags or napkins.

Avocado Dip

I LOVE dips. They are the perfect thing to snack on during the day. They are great for a party too.
This recipe comes from my friend Jade. It is super easy to make, and only has a few ingredients.

Ingredients:

4 ripe avocados

1 (24 oz) container cottage cheese

2 (8 oz) cream cheese, softened

1 teaspoon garlic powder

3 capfuls of lemon juice

Mash avocados. Then mix with cream cheese until smooth. Add cottage cheese, garlic powder and lemon juice. Mix gently until combined. Serve with potato chips. 

Cheesy Bean Dip

It is Super Bowl Week here on the blog. We will be sharing a few new tasty appetizers. Of course be sure to check out our appetizer section for more recipes (we have SO MANY good ones)!
This recipe I got from my friend Anne Marie...it is such a good dip. We had it for the Rose Bowl, and it was a huge hit.

Ingredients:

2 15 ounce can refried beans

4 ounces cream cheese, softened

1 cup sour cream

1 4 ounce can chopped green chilies

1/2 an onion, chopped

1 1/2 teaspoons taco seasoning

2 cups Monterey Jack cheese, grated

2 cups Cheddar cheese, grated

In a bowl, combine beans, cream cheese and sour cream. Add green chilies, onion and seasoning. Mix well. Spread half of the mixture in a 9 x 13 baking dish. Then layer cheese on top. Spread remaining dip on top of the cheese. Bake at 350 for 30 minutes, or until bubbly. Serve with tortilla chips, crackers or fresh vegetables crudites.

Bacon Wrapped Lil' Smokies

We love bringing the perfect appetizer to a party. We always are trying to come up with something new and different to make. We tried these out at our cooking class a few weeks...they were so quick and easy. But then for a party last week, we changed it up a bit...and we got perfection...in our eyes at least.

Ingredients:

2 (14 oz) packages of Lil' Smokies

1 package bacon

1/4 cup bbq sauce

2 tablespoons water

3/4 cup brown sugar

Mix together the bbq sauce, water and brown sugar. Dredge all Lil' Smokies in the sauce. With the bacon, cut each slice into fourths. Then wrap bacon around Lil' Smokies. Bake on a foil lined baking sheet at 375 for 45 minutes or until bacon is fully cooked. Serve with a side of bbq sauce. 

Cream Cheese Dip

This has to be my all time favorite dip. It comes courtesy of my Aunt Shauna. I pretty much could eat the whole thing. I love the little kick it gets from the green chillies and all the cheesy goodness! You can't go wrong with this dip at your holiday parties or sporting events!

Ingredients:
8 oz cream cheese (softened)
1 1/2 cup sour cream
2 cup grated cheese
1 tsp Worcestershire sauce
1 cup. chopped ham
1 can green chilies 
1/2 cup green onions
2 baguette loaves

Mix together the cream cheese, sour cream and grated cheese. Then add Worcestershire sauce, ham, green chillies and green onions. Put in baking dish, or into a bread bowl. Bake at 350 for 1 hour and 10 min. Slice baguettes, and serve.  

HOT Wings

I said yesterday that everything fried is tastey, well this is to just continue the yumminess.

Ingredients:
2 lbs Chicken Wings (I like drumlets but wings work as well)
2 cups butter milk
1 tsp salt and pepper
3 cups all purpose flour
2 tblsp garlic powder
2 tblsp oregano
2 tbsp cayenne pepper
2 tbsp curry powder
Oil for frying

Sauce:
1/2 stick butter
1/4 cup hot sauce (I used Tapatio) use more if you want it hotter.
1 tsp garlic powder
1 tsp oregano


Marinade your chicken in the buttermilk overnight.  It needs a good 12 to 24 hours to break it down so the chicken is extra moist. Next, start by heating your oven to 350 and begin heating your frying oil to 375. In large dish, mix all the dry ingredients.  Dredge the chicken in the flour mixture until completely covered.  Drop into the fryer and fry until golden brown.  Remove and let strain on a cookie sheet with a cooling rack to keep the chicken from sitting in the oil.  Once your chicken in fried, and removed from the oil place into the oven for 5-10 minutes to ensure fully cooked.

While the chicken is in the oven, melt the butter over the stove in a large sauce pan.  Add the dry spices and the hot sauce.  Remove the chicken from the oven, and toss in the sauce over low heat (to keep the butter melted).  Once chicken is fully coated, serve with your favorite dressing.  I like blue cheese, but ranch is great as well.  Enjoy.

Fried Pickles

Don't forget to enter the Orglamix and BedBuggs Giveaways!

They say anything is better fried..... this just proves it.

Ingredients:

Baby Dill Pickles
1 cup buttermilk
1 egg
1 tblsp  hot sauce
2 cups flour
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp oregano
Oil for frying

Start by heating up your oil to 350 degrees.  Soak your pickles in the buttermilk, egg, hot sauce mixture for about 5-10 minutes while your oil is heating.  Toss the pickles in the flour, salt, pepper, garlic powder, and oregano, until coated.  Drop into the hot oil and fry until golden brown.  Strain on a paper towell and let cool for a minutes.

Serve with ranch, blue cheese, or your favorite dipping sauce.  These puppy's work great with wings, and a football game.  I know cause I tried it just last Saturday.... Enjoy!!

Fresh Salsa

This isn't authentic in anyway, it isn't something you would find in a squeeze bottle at a Mexican restaurant either.  This is just some good old home made salsa.  Lindsay's grandpa gives us tons of tomatoes every year around this time, and you know what they say...... When life gives you tomatoes, make salsa..... or something like that.

Ingredients:
6-8 large tomatoes diced into 1/2 inch pieces
1 handful cilantro, chopped
1 large onion finely diced
1 large garlic clove minced
1 jalapeno pepper (seeds and ribs removed) finely diced
2 tbs red wine vinegar
2 tbs lime juice
1 tbs olive oil
2 tsp cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp salt
2 tsp pepper


Start by chopping all the vegetables.  Make sure to use a sharp knife.  If you lose the water and seeds from the tomatoes on the cutting board that is ok.  The less water, the less runny.  As for the jalapeno, if you want more heat, leave the seeds and ribs in.  Once chopped mix in the spices.  Then stir in the vinegar, lime juice, and olive oil.  Now, let chill in your fridge for at least an hour.  The longer it sits, the better it tastes.

That is it, not fancy, but tasty nonetheless.  Enjoy

Creamy Avocado Dip

I think there is a difference between guacamole and avocado dip. Guacamole is a little more "chunky" with tomatoes and onions, avocado dip is just simple. (My Personal Opinion) They both taste equally as great. This dip is perfect for chips, or to go along with tacos or burritos or a taco salad. Enjoy!

Ingredients:

3 ripe avocados

1 1/2 tablespoons sour cream

1 tablespoon lemon juice

1/4 teaspoon garlic powder

salt and pepper to taste 

Mash up avocados. For me it is easiest to use a fork or potato masher. Then add the rest of the ingredients. Mix well and serve!  

Ultimate Nachos

This is a definite crowd pleaser.  Tons of layers, tons of flavor, and tons of fun to eat...

Ingredients:
1 chicken breast, diced
1 9 oz steak (strip steak or new york will work best) diced
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp salt and pepper
1 onion diced
1 green bell pepper diced
1 red bell pepper diced
1 large tomato diced
3 cups Shredded Cheddar/Monterrey Jack cheeses
2 tbsp cilantro chopped
Tortilla chips

Optional:
1 can re fried beans
1 can nacho cheese
guacamole
salsa
sour cream

Start by preheating your oven to 375.  Layer some chips on a cookie sheet, and spread half of the cheese on top.  Put in oven until cheese begins to melt. In a skillet grill up your chicken steak, and vegetables until cooked.  Season with garlic powder, cayenne, salt and pepper.  

Remove chips from oven with melted cheese.  Layer and spread over the top of the chips beans, nacho cheese, vegetables, more chips, meat, remaining cheese.  Put back into the oven for 10-15 minutes until cheese is melted.

Top with your favorites, guacamole, sour cream, salsa, and top with tomato and cilantro.

Cheesy Spinach Artichoke Dip

This was a new creation on an old favorite.  Last couple of nights we had eaten big lunches and resorted to appetizers for meals.  This one was a meal for sure, so tasty and cheesy that we couldn't stop until we were full.

Ingredients:
1 8 oz package cream cheese softened
1 cup Parmesan cheese grated
1 tbsp garlic powder
1 tbsp olive oil
1/4 cup of mayonnaise
1/2 cup mozzarella cheese
1 1/2 cups frozen spinach strained and thawed
1 cup artichoke hearts strained
Salt and Pepper to taste

Start by mixing the spinach, artichoke, Parmesan, cream cheese, and garlic powder in a bowl.  Once combined salt and pepper to taste (like 1/4 tsp of each).  With the olive oil, grease pan (small oven safe dish) on all sides.  Pour in the mixture and top with mozzarella cheese.  Bake at 350 for 25 min or until bubbly and top is crispy.  Serve with some tortilla chips.... and enjoy!!
 

Beer Battered Onion Rings with Dipping Sauce

Nothing says comfort like a nice hot stack of onion rings.  Whether an onion fan or not, these fried treats are sure to make a great addition to your next burger night.  This is a simple recipe that will hopefully become a regular in your kitchen, and more importantly in your mouth :)

Ingredients:

Rings:

2-3 Onions sliced into 1/4 inch rings

1 1/2 cups buttermilk

2 cups flour

1/2 cup cornmeal

1 can of a dark ale

1 tsp each of salt, pepper, dried oregano, paprika, cayenne

4 cups of vegetable oil for frying brought up to 375 degrees

Sauce:

2 tbsp mayo

2 tbsp sour cream

1 tsp hot sauce

1 tbsp ketchup

1 tbsp mustard

2 tsp Cajun seasoning

Start by slicing your onion rings and letting them soak in the buttermilk for 1 hr or more.  This will help to tenderize and break them down so they wont be super oniony.  In a bowl, mix 1/2 the flour as well as the cornmeal, spices and the beer.  The batter should resemble a pancake batter.  If it's too dry, you can use some of the buttermilk to moisten.  In another bowl, put the other 1/2 of the flour.  Strain out of the milk off of the onions, and toss them into the dry flour until coated.  Dip them into the batter, until completely covered, and place in the oil.  It should bubble all around the edges but not too rapidly.  Be sure to do only a few at a time, as you don't want to cool the oil.  Strain on a paper towel.

In a separate bowl, whisk together all the sauce ingredients and let cool for 20 minutes before serving.

That's all, serve these bad boys as a side, or a starter, or serve them as a meal.  Just chew some gum before you start giving out the kisses, as with this one everyone will want to kiss the cook  

Mini Quiche

You know I am all about fancy looking appetizers.  Some of the most fancy and best tasting things to make are served before your main dish.  These mini quiches are so easy, and yet so elegant that a plate full of these for your guests will have you looking like a five-star chef.    

Makes about 24 quiches
Ingredients:
3 Eggs
1/4 cup chopped fresh parsley (preferably flat leaf or Italian)
1/2 cup parmesan cheese finely grated
1/4 cup milk or cream
1 tsp salt
1 tsp pepper
3 slices of prosciutto sliced into small strips
1 pie crust (grocery store pie crusts are excellent)


Preheat your oven to 350. In a bowl whisk the eggs, cheese, parsley and milk until beaten well.  Add the salt and pepper to the mixture.  Take the pie crust and with a wine glass, or something with a small diameter cut out circles into the dough.  Place the circles into the bottom of a greased mini muffin tin. Pour in the egg mixture over the dough until cups are 3/4 filled.  Top with a strip of the prosciutto.  Bake in oven for 20-25 minutes until golden brown on top.  Remove from tin, and let cool for only a couple of minutes.  Last but not least, watch everyone devour these super easy little treats.  People will think you are amazing, and you can tell them you are.

Brooks