Creamy Artichoke Dip May 9, 2008

Ingredients
8 oz. Cream Cheese
1/2 C. Artichoke Hearts
1/3 C. Fresh Parmesan
1 T. Fresh Parsley
2 t. Lemon Juice
1/2 t. Salt and Pepper
1 Garlic Clove

Method
1. Blend in food processor

Tapenade Goat Cheese Canapes March 15, 2008

Ingredients
Puff Pastry (Pepperidge Farm, find it in the frozen food section near the frozen pie shells)
1 C. Tapenade
1 C. Goat Cheese/Chevre (Crumbled)
1 T. Fresh Thyme

Method
1. Bake puff pastry at 350 for 25-35 minutes until golden brown. Cool about 30 minutes.
2. Thinly spread tapenade over top of puff pastry and sprinkle with goat cheese. Press goat cheese into tapenade so it sticks. Sprinkle with thyme. Cut into squares.

Crab Cakes March 15, 2008

Ingredients
1 Lb. Crabmeat (picked free of shells)
1/3 C. Ritz Crackers (crushed)
3 Green Onions (finely chopped)
1/2 C. Bell Pepper (finely chopped)
1/4 C. Mayonnaise
1 Egg
1 t. Worcestershire Sauce
1 t. Dry Mustard
1/2 Lemon (juiced)
1/4 t. Garlic Powder
1 t. Salt
Dash Cayenne Pepper
Flour, for dusting
1/2 C. Peanut Oil

Method
1. In a large bowl, mix together all ingredients except flour and peanut oil. Shape into patties and dust with flour.
2. Heat oil in large skillet over medium heat. When oil is hot, carefully place cakes in batches in oil and fry until browned, about 4-5 minutes. Carefully flip and fry on other side until golden brown, about 4 minutes. Serve warm with Cilantro Coconut Chutney (recipe on this blog)

Black Pepper Shrimp March 15, 2008

Ingredients
1 1/2 t. Coriander
2 t. Canola Oil
1/4 t. Black Pepper
12 Jumbo Shrimp (peeled and deveined)
1/4 t. Salt
Cooking Spray
2 T. Lime Juice

Method
1. Combine coriander, canola oil and black pepper in large zipper bag. Add shrimp, seal and marinate in refrigerator 2 hours, turning occasionally.
2. Prepare grill to medium-high heat. Remove shrimp from bag, sprinkle with salt. Place on grill rack coated with cooking spray. Grill 3 minutes each side or until done. Drizzle with lime juice. Serve warm with Cilantro-Coconut Chutney (recipe on this blog)

Notes: Recipe from my friend Kim!

Cilantro-Coconut Chutney March 15, 2008

Ingredients
1 C. Onion (chopped)
1/3 C. Fresh Cilantro (chopped)
3 T. Flaked Sweetened Coconut
2 T. Lime Juice
1 T. Mango Chutney
1 t. Sugar
1 t. Cumin
1 t. Green Chile (minced)
1/4 t. Salt
2 Garlic Cloves

Method
1. Combine all ingredients in food processor and process until smooth. Serve with Black Pepper Shrimp (recipe on this blog) or Crab Cakes (recipe on this blog)

Notes: This recipe comes from my friend Kim!

Crab Dip March 2, 2008

Ingredients
8 oz. Cream Cheese (Softened)
1 T. Milk
1/2 C. Mayonnaise
1 1/2 t. Horseradish
8 oz. Crabmeat (Use Double If You’re Feeling Wacky)
2 T. Onion (Chopped)
2 Cloves Garlic (Minced)
Seasoning Salt (To Taste)

Method
1. Mix all ingredients together in a bowl, spread into a casserole di and bake at 350 for 15-20 minutes

Notes: A recipe from my friend Kim, Excellent!

Walnut Red Pepper Dip March 2, 2008

Ingredients
2 C. Walnuts
1/2 t. Cumin
1/2 t. Sugar
1/2 t. Salt
1-12 oz. Jar Roasted Red Peppers (Drained)
1 Garlic Clove (Minced)
2 T. Olive Oil
2 t. Lemon Juice

Method
1. In a food processor, pulse walnuts, cumin, sugar and salt until walnuts finely ground. Add peppers, garlic, oive oil and lemon juice. Whirl until smooth

Notes: This is a great dip for veggies, crackers or baguette. I also used it as a sauce on falafel sandwiches in pitas and it was excellent.

Pancetta Wrapped Garlic March 2, 2008

Ingredients
18 Large Garlic Cloves (unpeeled)
1 T. Salt
4 Thin Slices Pancetta

Method
1. Bring a pot of water to a boil. Add garlic and cook 30 seconds. Drain and rinse with cool water. Peel garlic.
2. Bring 1 qt of water to a boil, add salt and garlic. Bring back to a boil, then reduce heat and simmer until garlic is fork tender, about 10-15 minutes. Drain and let cool.
3. Preheat oven to 375. Unroll pancetta and cut into 2.5 inch lengths. Wrap each garlic clove with a pancetta strip and secure with a toothpick. Put garlic on a baking sheet and bake until sizzling and starting to brown, about 15 minutes. Serve hot.

Baked Stuffed Olives March 2, 2008

Ingredients
48 Very Large Pitted Green Olives
4 Garlic Cloves
1/4 C. Parsley (Fresh)
1/4 lb. Ground Pork
1 t. Salt
1 t. Pepper
1/2 C. Parmesan Cheese
1/2 C. Flour
1/4 t. Cayenne
2 Eggs
2 C. Bread Crumbs

Method
1. Preheat oven to 375. Drain olives in a colander, then in a single layer of paper towels.
2. In a food processor, pulse garlic until minced, scraping down ses as needed. Add parsley and pulse until mixed. Add pork, 1/2 t. salt, 1/2 t. pepper and parmesan. Blend.
3. Stuff each olive with 1/4-1/2 t. pork mixture.
4. In a Ziplock bag, combine flour, remaining salt and pepper, and cayenne. Put stuffed olives in bag and place in a single layer on a dry surface, shaking off excess flour.
5. In a medium bowl, beat eggs with 2 T. water. Set up shallow bowl with bread crumbs.
6. Dip floured olives in egg, then in bread crumbs, then on baking sheet.
7. Bake olives until golden and sizzling, about 20 minutes. Serve warm.

Sausage Bread February 27, 2008

Ingredients
2 Loaves, Frozen Bread Dough
1.5 Lbs. Bulk Sausage
1 C. Cheddar Cheese (shredded)
1 C. Swiss Cheese (shredded)
1 C. Mozzarella Cheese (shredded)
4 Eggs (beaten slightly)

Method
1. Thaw bread dough. Brown sausage, drain.
2. Mix sausage, eggs and cheeses. Spread 1 loaf out with hands on greased cookie sheet. Place 1/2 sausage mixture on dough. Roll lengthwise, pinching closed ends. Lay seam side down. Repeat with second loaf.
3. Bake at 350 for 35-40 minutes.

Notes: This recipe comes from my friend Kim! It’s great for watching the game or for an appetizers/tapas party. You could use veggies (i.e., spinach) instead of the sausage.