Roasted Red Pepper Hummus

What's a simple, beautiful and healthy appetizer to make for any party? Roasted red pepper hummus! Don't bother buying the pre-made stuff, it is so easy and so much more delicious to make hummus yourself! Serve with fresh crudité such as bell peppers, cucumbers, carrots and baked pita bread drizzled with olive oil and sprinkled with paprika and salt. Be sure to make extra hummus to enjoy on sandwiches and in wraps.

Roasted Red Pepper Hummus
An easy and healthy appetizer or snack!
Makes 3 cups

3 cups drained cooked chickpeas

1 jarred roasted red bell pepper, chopped (about 1/2 cup)

2 cloves minced garlic

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1/2 cup tahini

2 tablespoons water

Juice from 1 lemon, to taste

4 tablespoons extra-virgin olive oil

1/4 teaspoon ground cumin

Ground black pepper, to taste                                                                    

1 tablespoon chopped parsley leaves

1/4 teaspoon sweet paprika

 

In the bowl of a food processor, place the chickpeas and red bell pepper. Add the garlic, salt, crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips and fresh veggies for dipping.

 

Recipe adapted from Food Network

 

Cooking Demo- Seared Scallops with Roasted Corn Relish and Avocado Crema, and Sweet Potato Risotto Cakes with Seared Duck Breast and Shallot Jam

I had the pleasure of conducting a cooking demonstration for premium season ticket holders of the Minnesota Wild with Chef Jason Steidle of Levy restaurants. We demonstrated two recipes in front of a live audience, and had such a blast cooking and talking about food in front of a friendly crowd. Enjoy these delicious recipes and watch the video.  

Seared Scallops with Roasted Corn Relish and Avocado Crema

Tender scallops topped with fresh salsa and cool creamy avocado.

Serves 12

Roasted Corn Relish

Corn                                  2 cups

Red onion, small dice          ¼ cup

Red pepper, small dice        ¼ cup

Yellow pepper, small dice     ¼ cup

Roma tomato, small dice     ¼ cup

Olive oil                             ¼ cup

Rice wine vinegar               2 Tbl

Lime juice                          2 Tbl

Honey                                1 Tbl

Chili powder                       ½ Tbl

Coriander                           ½ tsp

Garlic, minced                     1 Tbl

Cilantro, chopped                ¼ cup

Parsley, chopped                 ¼ cup

Salt                                    1 tsp

Black pepper                      ½ tsp

Avocado Crema

Avocado, pureed                 ½ avocado

Sour cream                         1 ¼ cup

Cilantro                              1 ½ Tbl

Lime juice                           1 Tbl

Lime zest                            ¼ lime

Salt                                    pinch

 

Scallops

Scallops                             30 pcs (depending on size)

Salt                                    to taste

Pepper                                to taste

Olive oil                              ¼ cup

 

Make the relish and avocado cream ahead of time. 

For the Roasted Corn Relish: Start with a little bit of oil in a pan, roasting the corn until some kernels start to brown. Add all other ingredients and stir to incorporate. Set aside to cool.

For the Avocado Cream:  Puree the avocado pulp and mix in all other ingredients until incorporated. Refrigerate until ready to use.

Scallops: Season your scallops with salt and pepper and get your pan nice and hot. Add your oil and sear each side of the scallop until it is golden brown. Cook just until the scallop starts to firm up, taking care not to overcook. You want the scallop to just be done, even with the smallest bit of clearness in the middle, that’s OK. If overcooked they will get rubbery.

 

Place scallops on a plate to serve and quickly heat a portion of the corn relish until warm. Top scallops with a small bit of relish and a little of the avocado cream.

 

Sweet Potato and Sour Cherry Risotto Cakes with Seared Duck Breast and Spiced Shallot Jam

Flavorful sour cherries and creamy sweet potatoes in pan-seared risotto cakes with duck breast and sweet and spicy shallot jam.

Makes 12-15 cakes

Risotto Cakes

Yellow onion, small dice         1/2 cups

Butter                                     1 Tbl

White wine                            1/3 cup

Arborio Rice                             2 cups

Vegetable Stock                       1 qt

Sweet potato, cooked/ pureed  1 cup

Kosher salt                             ½ Tbl

Black pepper                           ¼ tsp

Marjoram, fresh or dried           ½ Tbl

Parmesan cheese                   1/3 cup

Dried cherries, minced              ½ cup

 

Spiced Shallot Jam

Butter                                     2 Tbl

Shallots or red onion, minced   ½ cup

Sugar                                     ¾ cup

Cider vinegar                         1 ½ cup

Thyme, picked and chopped    2 sprigs

Cinnamon                                pinch

Nutmeg                                   pinch

Duck Breast

Duck Breast                         4 breasts

Salt                                     to taste

Pepper                                 to taste

Make the risotto and shallot jam ahead of time. 

To make the Risotto:  Sauté the onions in butter until translucent. Add the risotto and stir until toasty. Over medium heat, pour in white wine and slowly begin to add the vegetable stock in increments stirring after each addition. Do not add stock until the previous pour is absorbed into the rice. Season with salt and pepper and add the pureed sweet potatoes. After the last addition of stock, add marjoram, parmesan cheese and dried cherries. When the risotto is nice and creamy, pour into a greased baking pan or two to cool. The size of the pan will depend upon the height you want you cakes to be.

 

To make the Shallot Jam:
Sauté shallots in the butter over medium-low heat until they are soft. Add in the sugar and cook until combined. Pour in the vinegar and cook for another 5 minutes before adding the rest of the ingredients, continue cooking until syrupy and the mixture resembles a loose jam. You should have a little over ½ cup of jam. Set aside to cool.

To put it all together:  Preheat your oven to 350 degrees. Take your pan of risotto and cut out cakes with a knife or a ring mold. Over medium-high heat, sear the cakes in a small amount of oil until brown on both sides. Place in the oven for 5-10 minutes until the cakes are hot throughout.

Score your duck breast in a crisscross pattern on the fat side cutting just down to the meat. Season with salt and pepper. Start a pan over medium heat and place your breasts in the pan. You will want to render some of the fat off of the breast before turning up the heat to medium high to crisp the fat. Take care when turning the duck breasts to sear the other side as there may be a good bit of grease in the pan from the skin side of the breast. Reduce heat slightly and cook until medium (or whatever degree of doneness you prefer).

Let duck rest for a few minute and remove your cakes from the oven. Thinly slice your duck (1 breast should top 3-4 cakes) and serve on top of risotto cake. Finish with a bit of shallot jam on top.

Mango, Shrimp, and Avocado Wonton Cups

Here it is, my favorite appetizer EVER! This appetizer is so easy to make I hardly call it cooking. The wonton cups are so beautiful and delicious they are always the hit of every cocktail party I throw. Simply bake wonton wrappers brushed with oil in a mini-cupcake pan, then fill them with chopped fresh mango, avocado, shrimp, cilantro and a touch of onion and lime. Served as an appetizer or salad course, this recipe is sure to be a hit at your next party!

 

 

Mango, Shrimp, and Avocado Wonton Cups

Fresh, lively and crunch, a guaranteed hit for your next party!

Makes 20 wonton cups

 

20 wonton wrappers                                                                        

1 mango, cut into half inch cubes

1 avocado, cut into half inch cubes 

1/2 lb shrimp, cooked and chopped                                                               

1/2 cup finely chopped red onion

1/4 cup finely chopped cilantro

2 tablespoons olive oil

juice of half a lime

salt & pepper

 

For the wonton cups: Preheat the oven to 375 degrees. Grease a mini muffin tin. Brush each wonton wrapper with oil and press into the mini muffin tin. Bake for 12-14 minutes until golden brown. Remove wonton cups from muffin tin and allow to cool completely.

For the salsa: Gently mix the mango, avocado, shrimp, red onion, cilantro, olive oil and lime juice in a medium bowl. Add salt and pepper to taste.

Fill each wonton cup with salsa. The salsa can also be enjoyed on its own or over salad greens.



Recipe adapted from Ginger Bear Kitchen by Sarah Lang



Year-Round Salsa

Salsa is so delicious in the summer when the tomatoes are ripe, but what about the winter? I still crave that fresh tomato taste of zesty salsa, but don't want to use bland tomatoes. The solution is in the pantry, as canned tomatoes are perfect for salsa! Break out your food processor, dump everything into the bowl, and blend it up. You'll have delicious, fresh salsa all year round, that tastes so much better than jarred!

Year-Round Salsa
Fresh and flavorful, and made with ingredients in your pantry!
Makes 3 cups

1/4 cup cilantro leaves
1/2 of an onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeds removed (unless you want it spicy!)
1/2 of a green bell pepper, chopped (optional)
1 32 oz. can crushed tomatoes

1 tsp. salt
2 T. lime juice (1 lime)
1/2 tsp. cumin
1/2 tsp. sugar

Put the cilantro, onion, garlic, jalapeno and bell pepper in the bowl of a food processor or blender, and pulse a few times to combine. Add tomatoes, salt, lime juice, cumin and sugar, and blend until totally mixed, about 10 seconds. Taste for seasoning and add more salt or sugar, if needed. Pour into a bowl and refrigerate until ready to serve. Serve with tortilla chips.

Recipe by Sarah Lang

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing

This is a stunning, simple, and delicious salad that pairs beautifully with a meat main course, or can be served on it's own with a fresh baguette. The sweet tomatoes, creamy avocado, and vibrant onion flavor combine beautifully with the salty blue cheese dressing. With so few ingredients in this dish, make sure they're the best. In season tomatoes, ripe avocados and good quality blue cheese make a difference. And trust me on the baguette, you'll want to use it to sop up any extra dressing left behind!

Avocado, Tomato and Red Onion Salad with Blue Cheese Dressing A beautiful and simple salad that is sure to impress.
Serves 2 

2 ripe tomatoes, cut into wedges
1 avocado, flesh removed and sliced
1/2 red onion, thinly sliced
2 T. fresh parsley, chopped

Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup sour cream
4 oz blue cheese, crumbled
1 tsp hot sauce, such as Crystal or Tabasco
1/2 tsp. Worcestershire sauce
2 T. lemon juice (about half a lemon)
Kosher salt and freshly ground pepper

Arrange salad ingredients on a large plate or serving platter. Combine Blue Cheese Dressing in a medium bowl, and season to taste with salt and pepper. Pour desired amount of dressing over salad. Top with extra crumbled blue cheese. Serve and enjoy!

Recipe by Sarah Lang

Zucchini Fritters with Feta and Dill

This is the perfect summer appetizer, and a wonderful way to use up that zucchini! These fritters are loaded with feta cheese, panko, and lemon to make a Greek-inspired appetizer that anyone will love. Served with a dallop of Greek yogurt and a sprinkle of dill, they are fancy enough for company, and easy to make ahead! They're also lovely served as a simple lunch with crusty bread and a side salad. Enjoy these fritters with your next summer meal!

Zucchini Fritters with Feta and Dill
An impressive and delicious summer appetizer!
6 servings

2  medium zucchini, trimmed
1/2 teaspoon coarse kosher salt
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 cup panko (Japanese breadcrumbs)
1 large egg, beaten to blend
1/2 cup coarsely crumbled feta cheese
Canola oil (for frying)
Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
Additional chopped fresh dill (for garnish)

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.

Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 2 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour to firm.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.

Arrange fritters on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Recipe adapted from Bon Appetit

Wedge Salad with Bacon and Blue Cheese Dressing

There’s no better beginning to a steak dinner than a wedge salad. There’s a reason it’s is a top-seller in steakhouses across the country- cold, crisp lettuce is smothered in creamy blue cheese dressing and topped with smoky bacon and bright tomatoes. It’s one of those perfect salads where the flavors combine beautifully and you feel completely satisfied without feeling to full. Along with some grilled bread this salad could even be the star of the meal. Take a break from boring mixed-green lettuce and vinaigrette with this big, bold wedge salad!

Wedge Salad with Bacon and Blue Cheese Dressing
A cool, crisp and flavorful salad.

Serves 6

1 1/2 cups mayonnaise
2 tablespoons fresh lemon juice

1 tablespoon coarsely ground black pepper
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced
1 cup grape tomatoes, halved
Milk, optional

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with milk by tablespoonfuls to desired consistency. (Can be made 1 day ahead. Cover and chill.)

Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion and grape tomatoes.

Recipe by Bon Appetit

Mango Shrimp Spring Rolls

I love serving fresh spring rolls with Asian menus. They are so delicious and light, and you can fill them with a variety of ingredients. I recently went to a Thai restaurant where they served shrimp spring rolls packed with fresh mango and avocado. The combination is incredible. The creamy avocado with the bright, sweet mango pairs beautifully with the fresh shrimp. A sprinkle of lime juice and fresh cilantro brings the whole roll together. Much tastier than a salad, and just as light and healthy, these spring rolls are an Asian-menu staple!

Mango Shrimp Spring Rolls
Refreshing and figure-friendly, a delicious appetizer!

Makes 6 rolls

6 spring roll wrappers
15 large cooked shrimp, halved lengthwise
1 small avocado, sliced
1 small mango, sliced
1 cup cilantro leaves
1 lime, juiced
Asian dipping sauce, for serving

Fill a large bowl with warm water. Place a spring roll wrapper in the bowl and allow it to soften, about 15 seconds. Remove from bowl and place on a paper towel lined plate. Blot up the excess  water, then place 3 slices of shrimp, 3 slices of avocado, 3 slices of mango, and a small bunch of cilantro in the middle of the wrapper. Sprinkle with lime juice. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce (I like teriyaki sauce or sweet and sour sauce). Enjoy!

Recipe by Sarah Lang

Steak and Tomato Foccacia Toasts

These foccacia toasts are a beautiful and impressive appetizer or first course. I served this dish as part of a “surf and turf” menu with lobster mac & cheese. I love recipes that feature meat as an integrated part of the dish, not the main ingredient. The steak on these foccacia toasts is loaded with flavor from roasted garlic and rosemary, and the fresh oven dried tomato beautifully compliments the earthy steak. The roasted red pepper mayo is easy to make with a gentle kick and gorgeous red color. Topped off with a few pieces of arugula this is one of the most colorful and flavorful recipes in my repertoire!

Steak and Tomato Foccacia Toasts

A impressive appetizer or first course. Serves 10

1 pound cherry tomatoes
½ cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 head garlic
2 sprigs fresh rosemary
½ lemon, juiced
½ cup roasted red pepper, chopped
1 cup good quality mayonnaise
1 tablespoon hot chili paste
1 strip steak or sirloin steak, about 10 ounces
1 loaf focaccia bread, sliced and toasted
Baby arugula, for garnish

Heat the oven to 400 degrees F.

Toss the tomatoes into a roasting pan, drizzle with some olive oil and season with salt and pepper. Cook until the tomatoes have collapsed, about 30 minutes. Remove them from the oven and let them cool.

Drizzle the garlic with olive oil, wrap it in foil, and bake it until soft, about 30 minutes. When cool enough to handle, squeeze the soft garlic onto a cutting board. Strip the needles from the rosemary, add them to the garlic, and chop them together. Pour 1/2 cup olive oil into a small bowl; add the garlic and rosemary mixture and lemon juice. Season with salt and pepper and mix well. Add the steak to the marinade and refrigerate for 20 minutes up to 4 hours.

Put the roasted red pepper into a blender. Add the mayonnaise and chili paste and process until smooth. Taste and adjust seasoning with salt and pepper; refrigerate until ready to use. (Can be made the day before. This is delicious spread on sandwiches!)

Heat the grill or a skillet. Remove the meat from the refrigerator about 1/2 hour before you are going to grill it. Grill the steak until the meat is rare or medium rare. Remove to a platter and let it rest for 5 minutes. Cut the beef into thin slices.

To serve, put some of the flavored mayonnaise onto a piece of focaccia toast. Top it with a thin slice of the beef and spoon on some of the roasted tomatoes. Garnish with some arugula leaves and serve at room temperature.

Recipe adapted from Tyler Florence

Honeyed Pear and Gorgonzola Bruschetta

We all do a lot of cooking around the holidays, and those meals often involve big roasts and lots of chopping. It’s nice to start a holiday meal with an easy and delicious appetizer with fantastic flavors, and this honeyed pear and gorgonzola bruschetta is sure to wow your guests! The salty, creamy gorgonzola combines beautifully with the sweet pear and honey. Serve this treat before your next big dinner and reap the praises. Only you will know how easy it is to make!

Honeyed Pear and Gorgonzola Bruschetta
A sweet and savory appetizer that everyone will love!
Serves 6

1 French baguette, sliced into ½ inch slices
1 pear, thinly sliced
Gorgonzola or blue cheese, about 4 oz
Honey

Preheat the oven to 400 degrees. Toast the bread slices for 5 minutes until lightly crisp. Top with a thin layer of blue cheese, two pear slices, and drizzle with honey. Place back in the oven for 10 minutes. Remove and drizzle with more honey. Enjoy!

Recipe by Sarah Lang

Shrimp Toast

Ready for an old-school appetizer that is ready to make it's comback for the holidays? Try Shrimp Toast! This blend of mayo, cheese and shrimp is delectable spread on toast and baked until creamy and warm. The red pepper flakes add a gentle heat, and the green onions a nice fresh flavor. This recipe may be a throwback to the 70's, but it still tastes as good as ever!

Shrimp Toast
A delicious appetizer that everyone loves!
Serves 8-10

1 bag cooked frozen salad shrimp, thawed and dried off (or any cooked shrimp –chopped)
1 cup mayonnaise
1 cup shredded Parmesan Cheese
1 green onion, chopped
1 tsp red pepper flakes
¼ cup cheddar cheese
Dash seasoned salt
Dash garlic powder
1 loaf French bread or baguette (sliced about ½ inch thick) or Ciabatta bread split lenghwise

Mix: Mayo, Cheeses, Shrimp Onion, Spices & Red Pepper Flakes together – this can be done 1 day in advance. Place a generous amount on each slice of bread, place on baking sheet, bake at 350 until golden brown top & bottom - 20 to 30 minutes checking often.

Recipe courtesy of Betty Bernier

Nachos

To celebrate the first football Sunday of the year, Kevin and I had friends over to watch the games (his fave) and eat lots of delicious food (my fave!). One of the menu highlights was this big plate of nachos, warm from the oven with melted cheese and all the fixings. The key to good nachos is to make sure that each chip is evenly coated with cheese, which takes a little more time but is well worth the extra effort. Top the nachos with your favorite ingredients- I like onions, tomatoes, black olives and cilantro- and serve with sour cream, salsa and guacamole. This recipe is guaranteed to be a crowd pleaser. After all, who doesn't like nachos?!

Nachos
Hot and cheesy with all the fixings!
Serves 8

1 12 oz. bag good tortilla chips (I like Frontera)

1 1/2 8 oz. bags shredded cheddar cheese
1/2 red onion, diced
1 tomato, chopped
4 scallions, thinly sliced
1 small can sliced black olives
1/4 cup fresh cilantro, chopped

Heat oven broiler. On a large baking sheet arrange 1/3 of chips and individually sprinkle with cheese. (See picture.) Broil for 1-2 minutes until cheese is melted. Use a spatula to place on an oven-safe serving plate. Repeat with remaining chips until all are coated with cheese, using one 8 oz bag.

Turn off broiler and heat oven to 350 degrees. Top chips with remaining 4 oz. cheese, onion, tomato, scallions and olives and bake for 10 minutes. Sprinkle with cilantro and serve with salsa, guacamole and sour cream.

Recipe by Sarah Lang

Eggplant Marinara Cheesebread

You know the cheesy, gooey bread you get from pizzerias? We all know we love it! So why not make it at home, and make it a little bit healthier by adding fresh vegetables? That's the thing I love about cooking, you can make comfort food that isn't quite health food, but you can feel good about eating it because you know what's in it. This cheesy Eggplant Marinara Flatbread is the perfect example. It has everything I love about pizzeria cheese bread, but I feel good about eating it! Don't like eggplant? See below recipe for other veggie options, or forgo the veggies altogether for some good ol' cheesebread. This technique is a keeper and will surely satisfy all of your cheesebread cravings!
Eggplant Marinara Cheesebread
A perfect appetizer or light supper!
Serves 4 as a meal, 8 as an appetizer

4 T. olive oil, divided
1 medium eggplant, sliced in 1/4 in. thick slices
1 loaf ciabatta bread, cut horizontally in half, trimmed to 9-inch length
1 ½ cups marinara sauce
2 oz. soft fresh goat cheese
1 cup shredded mozzarella cheese
Chopped fresh basil

Preheat oven to 400 degrees.

Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet and cover. Cook until tender, turning, 10 minutes. Transfer to plate.

Brush cut sides of ciabatta bread with remaining oil. Cook one at a time in skillet, cut side down, until golden (about 1 minute).

Place bread, cut side up, on baking sheet. Spread each half with ½ cup of the marinara sauce. Crumble goat cheese over and sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant, and spoon remaining marinara sauce over top.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut each half into 4 pieces. Garnish with basil leaves.

*Don't like eggplant? This recipe would be equally delicious with charred tomatoes or zucchini. Prepare the zucchini similarly to the eggplant. For the tomatoes do not cover skillet, simply grill while turning frequently until blistered.

Recipe adapted from Food and Wine magazine

Champagne Sangria and Mexican Roll-Ups

I recently had the pleasure of hosting my best friend’s wedding shower, and it was a Mexican fiesta. The party was in the middle of the day, so a meal wasn’t necessary, just a few yummy appetizers and a fabulous drink! For the appetizers I made my “famous” bruschetta with ripe summer tomatoes and lots of basil, guacamole served with chips and carrots, and Mexican roll-ups. Mexican roll-ups are easy and delicious, and they’re perfect for parties because they can be made ahead. The shining star of the (hot!) afternoon was Champagne Sangria, a light, fruity and bubbly cocktail that was refreshing and delicious. This menu was perfect because the flavors were so unique, everything was relatively healthy, and it was bright and colorful!

Mexican Roll-Ups
A make-ahead appetizer that everyone loves!
Makes 10 roll-ups, serves 20-30

2 (8 ounce) packages cream cheese, softened
1 can chopped black olives
2 green onions, minced
2 T red onion, minced
¼ C red and green peppers, minced
1 T hot pepper sauce
3 T chopped fresh cilantro
¼ C salsa
1 tsp. cumin
1 tsp. garlic salt
½ tsp. chilli powder
10 flour tortillas

Combine all of the ingredients except the tortillas and stir well to blend. Spread some of the mixture on each of the tortillas and roll up tightly. Cover and refrigerate two hours or overnight. Slice into bite size pieces. Sprinkle with chilli powder.

Champagne Sangria
Fruity, bubbly and delicious!
Makes 6 drinks

1 (750-ml) bottle Prosecco or French Champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup, recipe follows
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

In a large pitcher, combine the Prosecco, orange juice, Mint Simple Syrup, lemon zest, and lime zest. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.

Fill glasses with crushed ice and pour the sangria over the top. Serve immediately.

Mint Simple Syrup:
2cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Recipe courtesy of Giada Delaurentis

Strawberry Bruschetta

Looking for a fun and delicious appetizer to add to your repertoire? Strawberry Bruschetta is simple, beautiful and yummy! I first enjoyed this unique appetizer at my friend's wedding shower and instantly fell in love. As you know, I love just about anything that can be served on toasted bread! Fresh sliced strawberries adorn a spread of cream cheese and cinnamon and are drizzled with honey for a sweet and savory treat. Get ready to eat the whole plate!

Strawberry Bruschetta
A sweet and fun appetizer treat. 
Serves 6-8

1 skinny loaf French bread ("take and bake" is best but a baguette would also work)
1/2 pound strawberries, rinsed and sliced
8 oz. cream cheese, softened (or if you can get your hands on marscarpone cheese it's fantastic in this!)
Cinnamon
Honey

Preheat your oven to 375 degrees. Slice the loaf thinly and arrange pieces on a baking sheet. Bake for 5-6 minutes until crunchy on top but not completely hardened. Remove and let cool. Once cooled spread each piece with cream cheese then sprinkle with cinnamon. Top with two strawberry slices and drizzle with honey.

This snack is addictive. You've been warned!

Chicken Parmigiana and Crostini with Fig, Apples and Pecorino Romano

Kevin and I were so happy to have our friends Dan and Elana over for dinner yesterday. As a lawyer and pharmacist, these two are often too busy to cook, and I love to treat them to dinner because they always seem to enjoy it. They had just returned home from a trip to Florida to watch the Twins at training camp and, needless to say, after a week of burgers and hot dogs, they badly needed a home cooked meal. I wanted to serve them something delicious, but didn't want to spend too much cash or the entire day over the stove.

Enter one of my very favorite go-to meals- Chicken Parmigiana! Who doesn't like tender chicken smothered in cheese and resting on a bed of noodles and homemade spaghetti sauce? Along with it I served a simple beet and feta salad, roasted garlic bread and crostini smeared with a homemade fig and almond jam and topped with a crisp granny smith apple slice and piece of salty, nutty pecorino romano cheese. What an appetizer! The sweet jam had a faint hint of brandy, and the cheese provided that perfect salty bite to contrast the sweetness. The apple brought it all together with a tart finish. The crostini were a delightful mouthful of flavor! I hope you enjoy this meal, it's perfect for a dinner party but easy enough for any night of the week!

Chicken Parmigiana
Tender, cheesy chicken atop homemade spaghetti sauce bursting with wine and rich flavors.
Serves 4

4 Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (or 8 tenderloins if you prefer)
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cup Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Spaghetti


Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Meanwhile, heat a large pot of water for the Spaghetti, and boil until al dente. Mix with some olive oil to prevent sticking and cover to keep warm. 

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Recipe adapted from Pioneer Woman Cooks

Crostini with Fig, Apples and Pecorino Romano
Sweet, salty and tart, a mouthful of flavor in one small bite!

Serves 8 (3 pieces each)

6 dried figs, halved
1/2 cup simple syrup, recipe follows
2 tablespoons brandy
1/4 cup chopped toasted hazelnuts or almonds, your choice
24 baguette slices
Olive oil, for drizzling
1/2 cup grated Pecorino Romano
1 large apple (Granny Smith or Braeburn), thinly sliced into 24 slices
1/4 pound chunk Pecorino Romano, for shaving 24 pieces

Preheat the oven to 375 degrees F.

Place a small saucepan over medium heat. Add the figs, simple syrup, and brandy. Bring the mixture up to a simmer. Turn off the heat and let sit for 10 minutes. Place the fig mixture and the hazelnuts in a food processor and blend, pulsing a few times, until pureed. Set aside. 

Place the baguette slices on a heavy baking sheet. Drizzle with olive oil. Top each slice with 1 teaspoon grated Pecorino Romano. Bake until the bread is toasted and the cheese is melted and golden, about 7 minutes. 

Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved Pecorino Romano. Transfer the toasts to a serving platter and serve.

Simple Syrup Recipe

1/2 cup water
1/2 cup sugar

In a saucepan combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator. 

Recipe adapted from Giada De Laurentis

Shrimp Fried Rice and Ginger Pork Potstickers

I love Asian food because of its unique flavors, healthful ingredients and variety, but I rarely make it at home. "Why do I relegate this fabulous food category to little white take out boxes," I wondered. No longer! Last night I tackled two of my favorite Asian foods- fried rice and potstickers. Now fried rice is something that I enjoy but don't order from restaurants too often because it is so unhealthy. But guess what! Make it at home and fried rice can actually be good for you, filled with veggies, fresh shrimp and protein-packed eggs. But alas, my recipe is not total health food, as I upped the deliciousness factor by incorporating tons of smokey bacon. And the bacon was key- along with the eggs, it truly made the dish. As for potstickers, I love these little pillows of delicious ingredients that you can pop into your mouth. But making them at home? Never before had I attempted this feat. But I have to say, it was fun and even easier than I imagined. And after doing it once I know exactly what I'll have to do next time to make them perfect- and lucky for you the recipe below includes these tweaks, so yours will likely be perfect the first time! Score! Now toss those take-out menus and enjoy this Asian feast!

Shrimp Fried Rice
A tantalizing array of Asian flavors without leaving your own kitchen!
Serves 4

1 tablespoon canola oil
1/4 pound bacon, cut into 1/4-inch pieces
1/2 pound raw shrimp, peeled and deveined
3/4 teaspoon sugar
2 1/4 teaspoons soy sauce
3 cloves garlic, thinly sliced
2-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
1 head broccoli, florets and stalks cut into 1/4-inch pieces
4 cups cooked long-grain white rice
1/4 cup chicken broth
4 eggs
1/4 c. chopped fresh cilantro or parsley
1/4 c. green onions, green parts sliced into 1/4-inch pieces, white parts diced
Extra soy sauce and chili sauce, for serving (optional)

Place a wok or large skillet over medium-high heat. Add the oil and bacon and stir-fry for a minute until it begins to get golden and crisp. Add shrimp and cook for 2 minutes until just pink on each side. Sprinkle in the sugar and toss. Add 1/4 teaspoon soy sauce and continue to stir-fry until the shrimp and bacon are glazed, about 30 seconds. Transfer the bacon and shrimp to a bowl with a slotted spoon and set aside. 

Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds. Add the broccoli and cook until crisp, 2 to 3 minutes. Add the cooked rice, the remaining 2 teaspoons soy sauce, the broth, green onions, glazed shrimp and bacon. Toss to heat through.

Push the fried rice mixture to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute (see picture). Mix the eggs into the rice and stir in the cilantro. 

Divide among bowls and serve with mustard or chili sauce, if desired.

                                           Scrambling the egg into the fried rice

Ginger Pork Potstickers
Tasty pillows of Asian flavors! 

Makes 12

6 ounces ground pork
1/4 cup diced white onion
2 tablespoons minced ginger
1 tablespoon minced garlic
4 tablespoons diced green onion
1 teaspoon soy sauce
1/4 teaspoon sesame oil (or any oil you have on hand)
Pinch salt and pepper
12 potsticker wrappers
1 teaspoon canola oil

In a skillet saute the pork, onions, ginger and garlic until the pork is just cooked through, about 4 minutes. Set aside in medium bowl to cool, about 10 minutes. Once cool add the green onions, soy sauce, sesame oil, salt and pepper to the bowl. Mix together until thoroughly combined.                                                                     

In a medium stock pot, boil 2 quarts of water.

Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with a little water and fold in half by bringing opposite corners to meet in the middle. Pinch to close. Repeat with the remaining wrappers. (See picture)

Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack. Do NOT allow them to touch while cooling as they will stick together and have to be ripped apart.

When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium heat until the skin of the wrapper is browned. Serve with soy or sesame sauce for dipping.

Potstickers after being cooked

Recipes adapted from FoodNetwork.com

Texas Caviar

Do you ever have a houseful of people over and wonder, "What in the world am I going to feed them?" When I have a houseful of guests I like to set out food for guests to help themselves. But there aren't many foods you can leave out all day, as most varieties get too weird when left out of the fridge. Enter Texas Caviar, an amazing dip that triples as a side dish and salad, and can easily be left out for hours at a time. In fact, the longer it sits the better it gets! And the best part? It is made from pantry staples and makes a huge amount, making it perfect for football Sundays! And I must warn you, once you make this dip you will not be able to stop eating it. The combination of the salty tortilla chips, sweet dressing, and creamy/crunchy combo of beans and veggies is addicting! But don't worry, it's good for you!

Texas Caviar
Healthy and addictive, the perfect snack! 
Serves 10-20

1 can black beans, drained
1 can blackeyed peas, drained
1 can pinto beans, drained

1 can shoepeg corn or regular corn, drained

1 jar red pimentos, drained

1 small red onion, diced

1 cups celery, diced

1 cups green pepper, diced

Dressing:

1 cup sugar

3/4 cup cider vinegar

1/2 cup canola or vegetable oil

1 tbsp water

1 tsp salt

1 tsp pepper

Tortilla Chips, for serving

Combine all dressing ingredients and boil for 2 minutes to dissolve sugar.  Cool to room temperature.

Combine all dry ingredients in a large bowl. *Remember to drain and rinse all canned items!*

Pour cooled dressing over vegetables and mix well.

Marinate overnight for best flavor distribution.Serve with tortilla chips.

BONUS- Texas Caviar is an excellent topping for salad! As the dressing is made from oil and vinegar, and the bean and veggie toppings are perfect on salad, you can't go wrong with a few scoops of it on top of a bed of lettuce! Want to make it a meal? Add some crushed tortilla chips, chicken, and shredded cheddar cheese.