Tag Archives: parmesan

RISOTTO WITH PEAS

13 Sunday Mar 2016

Posted by in Recipes, rice

≈ Leave a comment

Tags

, , , , , , , ,

As we lost an hour to Daylight Savings with the time change, I wanted to make a dinner that was simple, very quick and time efficient, and evocative of the approaching Spring.

RISOTTO WITH PEAS

risotto with peas

4 tablespoons butter, divided

3 tablespoons olive oil, divided

1 onion, chopped

3/4 cup diced prosciutto

4 cups frozen peas

1 teaspoon salt

chicken broth as needed

2 cups arborio rice

1/2 cup freshly grated parmesan cheese

2 tablespoons chopped parsley

Heat a large pot over medium heat. Add 3 tablespoons of butter, 2 tablespoons of olive oil and onion. Saute until translucent. Add the prosciutto, peas, salt and about 1/3 cup broth.

Add rice and some broth and continue cooking, stirring occasionally and adding more broth as needed.

Cook until rice is al dente, about 20 minutes.

Turn off the heat. Add the remaining butter and olive oil and the parmesan and stir to combine. Let rest, covered, for three minutes. Stir in parsley and serve.

Enjoy!

Recipe adapted from Glamour

www.glamour.com/about/food-recipes

 

 

Advertisements

HARICOTS VERTS WITH SPICY PROSCUITTO DRESSING and SAUTEED GREEN BEANS WITH PARMESAN

26 Thursday Nov 2015

Posted by in Recipes, Vegetables

≈ Leave a comment

Tags

, , , , , , , , ,

Happy Thanksgiving!

HARICOTS VERTS WITH SPICY PROSCUITTO DRESSING

haricots verts with spicy proscuitto dressing

salt

12 ounces trimmed haricots verts

3 ounces thinly sliced proscuitto

1 tablespoon olive oil

3 tablespoons red wine vinegar

1/2 teaspoon chopped fresh thyme

1/4 teaspoon crushed red pepper flakes

Bring a pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water. Pat dry.

Put the proscuitto and oil in a skillet and cook over medium heat, stirring often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool. Add the vinegar, thyme, pepper flakes and a pinch of salt to the skillet and whisk until emulsified, about 1 minute. Add the haricots verts and half of the proscuitto, toss to combine. Season to taste with salt. Transfer to a serving platter, top with remaining proscuitto and serve.

Recipe adapted from Fine Cooking, October/November 2013

www.finecooking.com/

SAUTÉED GREEN BEANS WITH PARMESAN

sauteed green beans with parmesan

1 1/2 pounds green beans, trimmed

2 tablespoons unsalted butter

1 package (8-ounces) sliced baby portabella mushrooms

1 teaspoon fresh thyme, chopped

1/2 teaspoon fresh oregano, chopped

1/2 teaspoon salt

freshly ground black pepper

1/4 cup shaved parmesan

Bring a large pot of lightly salted water to a boil. Add green beans and cook for 3 minutes. Turn off heat and drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and saute for 3 to 5 minutes. Stir in green beans, thyme, oregano, salt and a few grinds of fresh black pepper. Cook for 1 minute. Transfer to a platter and top with shaved parmesan.

Enjoy!

Recipe adapted from Family Circle, November 2014

www.familycircle.com/

 

 

PASTA AND CHEESE WITH HAM

25 Wednesday Nov 2015

Posted by in Pasta, Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , ,

My husband and I joined our youngest child for the traditional Elementary School “Thanksgiving Feast”. It was our eighth consecutive year to attend and also, wistfully and inconceivably our last.

Following a filling, well-balanced lunch of chicken (revised from the usual slices of turkey) and all the accoutrements, enjoyed alongside live piano music graciously provided by a former music teacher, I made my way to a yoga class, then home to prepare dinner for that evening. My husband and I had been invited out to celebrate a friends birthday, so I assembled a quick pasta dish for the kids, served by our sitter alongside boiled peas from the freezer, while we enjoyed our meal at the Country Club.

washington thanksgiving lunchPASTA AND CHEESE WITH HAM

pasta and cheese with ham

6 ounces pasta

3 tablespoons butter

3 tablespoons flour

3 cups milk

salt and freshly ground black pepper to taste

3 cups shredded cheddar cheese

1 cup parmesan cheese

6 ounces creme fraiche

1 (4-ounce) can chopped green chiles

8 ounces diced ham

Cook pasta according to package directions. Melt butter in a separate pan over medium heat. Whisk in flour, cook for 2 minutes. Gradually whisk in the milk, until smooth. Add salt and pepper. Simmer, whisking for 2 minutes or until thickened. Remove from heat, stir in cheddar, parmesan, creme fraiche and chiles. Drain pasta, toss with sauce and ham.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2014

www.arkansasonline.com/news/features/food/

PESTO and PESTO PASTA

14 Saturday Nov 2015

Posted by in Pasta, Recipes, Sauce

≈ Leave a comment

Tags

, , , ,

Before the first frost of the season ravaged the remains of our herb garden, my husband harvested the rest of our basil. I found a recipe dear to my heart which brought back fond memories of the first time I tried this flavorful green sauce. The recipe was given to me by a long time friend who had come to stay for the weekend, and made a batch in the tiny kitchen of the furnished apartment I rented when I had first moved to town.

PESTO

pesto

3/4 to 1 cup olive oil

3/4 cup parmesan cheese

1/4 cup pine nuts

1 bunch basil leaves

1 to 2 cloves garlic

Blend all ingredients until smooth.

Enjoy!

PESTO PASTA

pesto pasta

5 garlic cloves

3/4 cup toasted walnuts

1 tablespoon sugar

2 1/2 cups grated parmesan

2 1/2 cups grated pecorino romano

3 cups basil leaves

1 tablespoon freshly ground black pepper

1/2 cup olive oil

3 tablespoons fresh lemon juice

pinch of lemon zest

1 pound linguine

Place garlic, walnuts, sugar, parmesan, pecorino, a large handful of basil and pepper in a food processor, process until finely chopped. Add remaining basil and lemon juice and zest. Pulse until finely chopped. With motor still running, add oil and blend until incorporated.

Cook pasta until al dente, add drained pasta to pesto, toss well. Salt and pepper to taste.

Enjoy!

Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012

HAM AND ASPARAGUS PASTA

20 Monday Jul 2015

Posted by in Pasta, Recipes

≈ Leave a comment

Tags

, , , , , , , ,

This lovely pasta was a great way to use up ingredients in the refrigerator before we went away on vacation. I had picked up a bunch of asparagus at the store because it looked really good and delicious, but hadn’t had a chance to cook it, and we always have ham on hand to toss into an omelet with cheese for a quick breakfast for the kids. Everything else in this recipe are basic foods always available in our pantry and refrigerator, making for a no-fuss, quick, yummy dinner.

HAM AND ASPARAGUS PASTA

ham and asparagus pasta

4 ounces pasta

12 ounces asparagus, trimmed and cut into 1-inch pieces

2 tablespoons butter

8 ounces chopped ham

1 cup chopped onion

6 cloves of garlic, minced

2 tablespoons flour

1 3/4 cups milk

2 tablespoons grated parmesan cheese

1 tablespoon finely grated lemon peel

Cook pasta according to package directions, adding asparagus the last 2 minutes of cooking. Drain, set aside.

In a large skillet, melt butter over medium heat. Add ham, cook 4 minutes or until ham begins to brown, stirring occasionally. Add onion and garlic. Cook and stir 3 minutes more. Add flour, stir to coat. Add milk. Cook and stir until thickened and bubbly. Cook and stir one minute more. Stir in macaroni and asparagus, parmesan and lemon peel, heat through.

Enjoy!

Recipe adapted from Better Homes and Gardens, May 2014

www.bhg.com/

ARTICHOKE PARMESAN DIP

08 Wednesday Jul 2015

Posted by in Appetizers, Recipes

≈ Leave a comment

Tags

, , , , ,

My Aunty always thought artichokes never looked or sounded appealing, and consequently, had never tried them. However, anything mixed with cheese and mayonnaise is bound to taste good, so I made this Artichoke Parmesan Dip to give her a sample of the exquisite thistle, and she even asked for the recipe to take home.

ARTICHOKE PARMESAN DIP

artichoke parmesan dip

1 tablespoon olive oil

1/2 an onion, finely chopped

1 (14-ounce) jar of artichoke hearts, drained and chopped

1/2 cup half and half

1/2 cup freshly grated mozzarella cheese

1/2 cup freshly grated parmesan cheese

1/3 cup mayonnaise

4 ounces cream cheese, chopped

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

Heat oil in a medium saucepan over medium heat. Add onion, cook and stir until translucent. Stir in artichoke hearts, half and half, mozzarella, parmesan, mayonnaise, cream cheese, oregano and garlic powder. Cook over medium heat, until cheeses are melted, stirring frequently. Transfer to serving bowl.

Enjoy!

Recipe adapted from Crock Pot Party Foods and Appetizers, November 2013

www.crock-pot.com/

PARMESAN ICE CREAM WITH BALSAMIC VINEGAR DRIZZLE

18 Monday May 2015

Posted by in Dessert, Recipes

≈ 1 Comment

Tags

, , , , ,

Content sponsored by #DeNigris1889; all opinions are my own.

Friends came over recently for a lovely outdoor lunch, and after enjoying our Tomato Basil Soup and Ricotta Pea and Marinated Mushroom Sandwiches, I carried the Parmesan Ice Cream with De Nigris Balsamic Vinegar Drizzle I had prepared out to the back deck for us to enjoy. There was just enough time to sit and savor our last treat before we all scattered to pick up kids and then transport them to their various after school activities.

I love a twist on the traditional and this exceptional and unexpected dessert, which would also be fun dolloped on a chilled soup for a savory spin, was an unanticipated but pleasant way to end a wonderful gathering. It was definitely a surprise, especially when the ladies were expecting sweet vanilla ice-cream and chocolate sauce, and it elicited animated conversation and varied responses from friends and from family members who tried it later.

eating ice cream

– my kids tasting the Parmesan Ice Cream with Balsamic Vinegar Drizzle out on the back deck

PARMESAN ICE CREAM WITH BALSAMIC VINEGAR

parmesan ice cream with balsamic drizzle4 cups cream

2 1/2 cups grated parmesan cheese

1 cup sugar, or to taste

pinch of white pepper

De Nigris balsamic vinegar

Pour cream into a saucepan, and bring to a simmer over medium heat. Add the parmesan cheese, sugar and white pepper. Reduce the heat to low and simmer until the cheese has melted and the sugar has dissolved, about 4 to 5 minutes.

Let the cream mixture cool, then transfer to an ice-cream maker and follow manufacturers directions.

Once frozen, scoop ice-cream into bowls and serve with a drizzle of De Nigris Balsamic Vinegar.

Enjoy!

MEXICAN MARTINI and STUFFED JALAPENO PEPPERS and BEEF FAJITA BITES and CHIPOTLE BEAN DIP and CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE and CHEESY CORN DIP and MEXICAN SHRIMP COCKTAIL and DARK CHOCOLATE CHERRY LIME SHORTBREADS

04 Monday May 2015

Posted by in Appetizers, Cocktails, Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , , , , , , , , , ,

These were some of the appetizers I made for a friends office holiday party. A long time employee was leaving for a position in another town and her favorite food was Mexican, so I based my menu on a South of the Border theme, consciously keeping the food easy and elegant to eat, enabling people to easily mingle while enjoying the refreshments.

MEXICAN MARTINI

mexican martini

1/2 cup ice cubes

1.5 ounces tequila

1.5 ounces Cointreau

2 teaspoons Grand Marnier

3 ounces freshly squeezed lime juice

1.5 ounces freshly squeezed orange juice

1.5 ounces freshly squeezed lemon juice

pimento stuffed green olives for garnish

Place the ice in a cocktail shaker, and pour in the tequila, Cointreau, Grand Marnier, lime juice, orange juice and lemon juice. Shake until cold and pour into a martini glass.

Garnish with pimento stuffed green olives.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Tequila Drinks

STUFFED JALAPENO PEPPERS

stuffed jalapeno peppers

1 pound ground sausage

8 ounces cream cheese, softened

1/2 cup grated parmesan cheese

20 whole jalapeños

Heat oven to 350F. In a skillet, cook the sausage until done, and then drain excess oil. Mix cooked sausage, cream cheese and parmesan in a large bowl until combined. Slice each jalapeño lengthwise and remove seeds and ribs. Pack the sausage and cheese mixture into the jalapeños, then bake, uncovered, for 8 minutes.

Enjoy!

Recipe adapted from Catering To You

www.cateringtoyouinlittlerock.com

BEEF FAJITA BITES

beef fajita bites

juice of 2 limes

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lime zest

salt and pepper

1 tablespoon olive oil

2/3 pound thinly sliced round steak cut into 1-inch pieces

2 tablespoons diced onion

1/4 cup diced red bell pepper

30 mini phyllo shells, prepared according to package instructions

3 tablespoons guacamole for garnish

3 tablespoons sour cream

diced tomato for garnish

To make marinade: In a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest. In a separate bowl, combine the steak with 1/4 cup of the marinade. Cover and refrigerate for 1 hour. Heat oil in a small skillet over medium-high heat, add beef and cook, stirring frequently, for 2 minutes. Add remaining marinade, onion and bell pepper and cook 2 to 3 minutes more.

Fill each phyllo shell with beef mixture, then top with a small dollop of guacamole, sour cream and diced tomato.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

www.arkansasonline.com/news/features/food/

CHIPOTLE BEAN DIP

chipotle bean dip

Blend 3/4 cup mayonnaise, 1/2 chipotle pepper in adobo sauce, 1/2 teaspoon of the adobo sauce, 1/4 cup peanut butter, and 1 can of chickpeas in a blender until smooth. Transfer to a serving bowl. Top with 1 chopped tomato and 1 tablespoon of chopped fresh cilantro.

Enjoy!

Recipe adapted from Food and Family, 2013

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE

chicken taco cornbread squares

DRESSING

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup cilantro leaves

FILLING

2 tablespoons olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeño pepper

2 cups chopped, cooked chicken

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14.5 ounce)can diced tomatoes with green chilies

CRUST

1 egg

1 (7-ounce) package cornbread mix

1/2 cup milk

TOPPINGS

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

3 cups shredded romaine lettuce

1 cup chopped tomatoes

Heat oven to 400F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor. Process until well blended. Cover and refrigerate. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeño pepper, cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons of cilantro, salt, cumin, pepper and tomatoes with green chilies, cook 5 minutes. In a large bowl, beat egg, add cornbread mix and milk, mix well. Pour cornbread mixture into a baking dish. Spoon chicken mixture over cornbread mixture, sprinkle with cheeses. Bake for 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes, drizzle with dressing.

Enjoy!

Recipe adapted from Martha White

www.marthawhite.com/recipes

CHEESY CORN DIP

cheesy corn dip

In a baking dish, combine equal parts corn kernels and shredded cheddar, a spoonful of mayonnaise, some chopped green onions and sliced pickled jalapeños. Bake until bubbly, serve with chips.

Enjoy!

Recipe adapted from Rachael Ray, September 2014

www.rachaelraymag.com/

MEXICAN SHRIMP COCKTAIL

mexican shrimp cocktail

1/2 cup ketchup

1/4 cup freshly squeezed lime juice

1/4 cup Cholula hot sauce

1/4 cup olive oil

pinch of salt

freshly ground black pepper

1/2 cup Pico de Gallo (recipe to follow)

10 jumbo shrimp, steamed, shelled and deveined

2 cilantro sprigs

tortilla chips to serve

Combine the ketchup, lime juice, hot sauce and olive oil and stir. Add the salt, pepper, pico de gallo and the shrimp. Stir gently to combine.

Enjoy!

PICO DE GALLO

3 tablespoons freshly squeezed lime juice

1/2 cup chopped sweet onion

2 cups chopped tomatoes

2 tablespoons finely chopped jalapeño peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

dash of olive oil

Combine the lime mice and onions in a bowl and allow to marinate for 20 minutes, or up to an hour. Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro and olive oil in a mixing bowl, and mix well. Adjust the seasonings to taste.

Enjoy!

Recipe adapted from USA Weekend, June 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

DARK CHOCOLATE CHERRY LIME SHORTBREADS 

dark chocolate cherry lime shortbreads

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tablespoon unsweetened dark cocoa powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoons finely grated lime zest

1/2 cup dried cherries, chopped

In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup sugar at medium high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries, beat until incorporated.

Scrape the dough onto a work surface and pat it into a disk, roll it between 2 sheets of parchment paper to a 1/4 inch thickness and refrigerate on a baking sheet until firm, 1 hour.

Heat the oven to 350F and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch cookie cutter, stamp out cookies. Arrange the cookies 1-inch apart on the baking sheet. Reroll the scraps between parchment paper and stamp out more cookies, arrange on the baking sheet. Sprinkle with sugar.

Bake the cooked in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

BRIOCHE FRENCH TOAST STUFFED WITH APPLE, RAISINS AND PECANS and BLACK PEPPER AND PARMESAN FRENCH TOAST WITH ITALIAN SAUSAGE PATTIES

22 Sunday Mar 2015

Posted by in Breakfast & Brunch, Recipes

≈ 1 Comment

Tags

, , , , , , , ,

We have started attending the Wednesday night services at our church, instead of Sunday mornings, and it has been a perfect fit for our family.

We now have one day of the week where we have no obligations and nowhere we have to be – and have designated it Family Time. Due to our busy schedules during the week, we are rarely able to find quality time all together, for any significant length of time, so we value these precious Sunday hours. They have been devoted to exploring our beautiful Natural state and surrounds, being outside for a hike, or spending a leisurely morning cooking a fun and extravagant breakfast, reading the Sunday paper and just collectively spending time sitting and talking around the table.

Although mornings during the week typically are an enjoyable, connective time for our family, it does have a sense of urgency, and breakfast is usually something very quick and easy to prepare such as a fried egg or frozen waffle, not the relaxed meals we are able to take the time to make and savor on the weekends.

BRIOCHE FRENCH TOAST STUFFED WITH APPLE, RAISINS AND PECANS

brioche french toast stuffed with apples and raisins

1/2 cup pecans

1 cup applesauce

1/2 cup golden raisins

pinch of cinnamon

one 12-ounce loaf of brioche – cut into 12 slices, heels discarded

4 eggs, beaten

1/2 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

3 tablespoons unsalted butter

3 tablespoons canola oil

confectioners’ sugar for dusting

Heat oven to 350F. Spread the pecans on a pie plate and toast for about 8 minutes. Let cool. Finely chop the pecans and transfer to a bowl. Add the applesauce, raisins and cinnamon.

Spread the filling on 6 of the bread slices, top with the remaining slices and close.

In the pie plate, beat the eggs with the cream, sugar and vanilla. Dip the sandwiches in the egg mixture and transfer to a baking sheet.

In each of 2 large nonstick skillets, melt half of the butter in the oil. Add the French toast and cook over moderate heat, turning once, until browned and cooked through, 5 minutes. Dust with confectioners sugar.

Enjoy!

Recipe adapted from Food and Wine, December 2011

www.foodandwine.com/

BLACK PEPPER AND PARMESAN FRENCH TOAST WITH ITALIAN SAUSAGE PATTIES

black pepper and parmesan french toast

1 1/2 pounds ground pork

1/4 cup red wine

2 tablespoons olive oil

1 teaspoon fennel seeds

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 teaspoon ground sage

1 1/2 teaspoons salt

2 teaspoons pepper

4 eggs

2/3 cup whole milk

1 1/2 cups grated parmesan cheese

pinch of nutmeg

8 slices bread

2 to 3 tablespoons melted butter

warm honey, for drizzling

Heat oven to 200F.

In a large bowl, combine the pork, wine, fennel seeds, garlic, onion, sage, 1 teaspoon salt and 1 teaspoon pepper. Form into 8 small, thin patties.

Heat a skillet over medium-high. Add the patties to the skillet and cook until browned and cooked through, 3 to 4 minutes per side. Transfer the sausage patties to a plate and keep warm in the oven. Wipe the pan clean and reduce the heat to medium.

In a medium bowl, whisk the eggs, milk, remaining 1/2 teaspoon salt, remaining 1 teaspoon of pepper, the cheese and nutmeg. Coat the bread in the egg mixture. Brush the skillet with the melted butter. Cook the French toast, turning once, until golden and cooked through, 5 minutes.

Divide the French toast among plates and serve with the sausage patties drizzled with warm honey.

Enjoy!

Recipe adapted from Rachael Ray, March 2014

www.rachaelray.com/

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by in Appetizers, Recipes

≈ Leave a comment

Tags

, , , , , , , , , , , , , , , , ,

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/