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Whitney McCrum-Morrison says ...
Smoked Gouda and Carmelized Onion Tartlets (so easy!!!) Make simple pie crust or use refrigerated pie crust (I usually use two or three). Cut with a cookie cutter into rounds and press down into mini muffin cups. Bake off crusts and cool. In a bowl mix 1/3 block of softened neufchatel and 1 cup shredded smoked gouda, pinch of salt and pepper. Spoon about a teaspoon into each tartlet shell. Finely dice one large onion and sautee in olive oil until translucent, add 1 tsp of brown sugar and a splash of balsalmic vinegar, dash of salt and pepper. Continue to cook until onions are very soft and brown (depending on how dry the onion mixture is you may want to add a splash of white wine) The onions should be jam-y. Cool slightly and add chopped fresh thyme. Top tartlets with a tsp of onion mixture and bake in 350 oven for about 7 minutes (just enough to melt the cheese). This should make about 3 doz mini tartlets. *disclaimer: I am not a chef, nor do I use recipes or measurements for that matter... I'm a mother and a home cook with more-often-than-not good results! :)
07/27/2010 9:32:28 AM CDT
Heather says ...
Stuffed Roasted Figs Fresh figs Goat Cheese Fresh rosemary Balsamic Vinegar Start simmering about 3/4 C. of balsamic vinegar to create a reduction sauce -- it should become syrupy in consistency. Combine goat cheese and finely chopped Rosemary. Cut figs in half and scoop out the seeds, reserving in a separate bowl. Stuff figs with rosemary goat cheese and roast in a 375 degree F oven until cheese just starts turning golden. Drizzle with a balsamic vinegar reductionn sauce and serve warm.
07/27/2010 9:34:39 AM CDT
Rebekah James says ...
Salmon pinwheels - these savory little bites back a big punch of taste. 1 8 - 6 ounce package smoked salmon, sliced as thin as you can find. 1 6 ounce package cream cheese 2 - 3 tablespoons half and half 1 bunch scallions Chives, minced for garnish In a small bowl, or with an electric mixer, whip the half and half into the cream cheese until it is spreadable, but not too thin. Wash and trim the scallions, making long ribbons and set aside. Spread the Salmon in the thinnest sheet possible on a bit of waxed paper and pat as dry as possible with a paper towel. Cut the salmon into 1 1/2 inch wide strips (it is easier if you do this starting from the shorter side of the salmon. Spread the cream cheese in a thin layer over the salmon and place a ribbon of scallion along the outside edge. Carefully roll the salmon over the cream cheese, gently pressing the cream cheese and the salmon together to seal it. (It helps to "pull" as little bit of the cream cheese past the point of the seam to make it stick better. Cut the salmon rolls about 1/2 inch thick and set flat on a cookie sheet covered with wax paper. Garnish with the chives. Chill for an hour to let the cream cheese firm up again before serving. I usually get 25 - 30 bites from a package of salmon.
07/27/2010 9:43:19 AM CDT
Carolyn@eatlivebewell.wordpress.com says ...
Carrot-Ginger Pate Served in Cucumbers - Carrot-Ginger Pate In a food processor combine: 1 cup almonds, 2 carrots, 1 in knob of ginger, 1 clove garlic, juice of 1/2 lemon. Serve in Cucumbers that have been cut to 1 in pieces, hollowed out. See picture here: http://eatlivebewell.files.wordpress.com/2010/05/carrot-ginger-pate.jpg?w=300&h=225
07/27/2010 9:46:51 AM CDT
Suzy says ...
Jalapeno Poppers 20 fresh jalapenos, halved lengthwise & de-seeded & de-veined 2 blocks cream cheese 1 pack thin sliced bacon, cut into thirds or halves depending on the size of you peppers. Using a spoon, pack cream cheese into the pepper halves. Wrap with bacon and secure ends with toothpick. Bake on a sheet pan with a rack on it to promote draining, 400 degrees for 20-25 minutes. You will not have any leftovers!
07/27/2010 9:49:04 AM CDT
Rebekah James says ...
Herbed Goat Cheese and Celery 1 6 ribs celery, scrubbed and white part trimmed off. 1 6-8 ounce log of goat cheese 1 teaspoon basil, dried 1 teaspoon oregano, dried 1 teaspoon chives, minced fine Ground pepper to taste (the cheese is naturally salty) In a small bowl, mix the herbs and goat cheese. Adjust pepper and salt to your taste. Spread the mix into the curve of the celery rib, leaving the tops smooth. Clean the edges of the ribs with a damp paper towel for a nice presentation. Cut the celery ribs into 1 1/2 to 2 inch pieces for easy bites. Serve chilled. Makes about 18 - 20 bite size pieces.
07/27/2010 9:55:35 AM CDT
Rebekah James says ...
Bite size bruschetta 1 large tomato, diced small 2 tablespoons fresh oregano, chopped fine 2 tablespoons fresh basil, chopped fine 2 cloves garlic, minced very fine 3 tablespoons cilantro, chopped fine 2 scallions, chopped fine 2 tablespoons white vinegar 2 tablespoons capers 1 loaf crustini bread, cut into bite size(about 1 inch thick) rounds 2-3 tablespoons olive oil 2-3 tablespoons shredded parmesan for garnish In a medium bowl, combine tomatoes, herbs, vinegar and capers. Set aside to marinate for an hour. Arrange crustini rounds on a baking sheet, and lightly brush rounds with the olive oil. Place under a broiler for 1 minute, just until tops are lightly crisp. Remove from oven, and top with a spoonful of the tomato mixture and a sprinkle of the parmesan. Place back under the broiler for 1 - 2 minutes until heated and cheese starts to melt. Serve immediately Makes about a dozen.
07/27/2010 10:09:14 AM CDT
Karyn Kain says ...
- Preheat the oven to 325 degrees - For the pastry - Combine 2 cups of flour and 1/2 tsp salt - Stir until thoroughly blended then add 1/2 cup water and 1/2 cup extra-virgin olive oil - Knead the mixture briefly (the dough will be very moist) and then press into an 11 inch tart pan with removable rim - Refrigerate for 1 hour - In a large skillet add 2 tbsp olive oil, 1 finely diced onion (yellow or red) and 1 leek chopped into thin rounds - Cooke about 5 -7 minutes over medium heat - Finley chop 1 bunch of chard, stems and all and add to onion mixture. - Saute until chard wilts, about 5 minutes - Season with salt and black pepper - In a medium bowl combine 3 large eggs, 1/3 cup half-and-half and 1 cup grated Parmesan or Gruyere cheese - Mix the veg mixture into the bowl and then scrap into the tart shell - Bake until crust in golden and filling is firm, about 40-45 minutes. Let cool before cutting into bite size pieces and serving
07/27/2010 10:12:03 AM CDT
Rebecca Anderson says ...
A little taste of Tuscany: Halve or quarter some cherry tomatoes. Place in a bowl, stir in some EVOO, a few sprigs of fresh thyme and salt and pepper to taste. Remove tomatoes to a sheet pan and roast at 350 until shriveled, about 30 minutes or so. Remove to a bowl and add small-diced fresh mozzarella cheese, quartered kalamata olives, capers and small-diced roasted red peppers. Serve with water crackers.
07/27/2010 10:17:31 AM CDT
Joey D says ...
Slice some French or Italian bread into one inch slices. Brown one side for a couple of minutes in the broiler. When done; sprinkle some garlic powder to the un-browned side. Add a slice of Provolone Cheese and a slice of tomato. Sprinkle on fine basil and spritz with olive oil. Put it back in the broiler until cheese is melted Another spritz of olive oil and it’s done
07/27/2010 10:20:07 AM CDT
Melissa says ...
Sausage rolls: Ingredients: one package of frozen puff pastry 1lb. of your favorite sausage 1 egg 3tbsp. Water Thaw the puff pastry until it is pliable. Then cut each sheet evenly into 1x2 inch rectangles (approximately). Section thumb sized pieces from the sausage and place on one half of the puff pastry. Brush one of the 1 inch edges with raw egg and water mixture. Then fold the other 1 inch edge over to seal the pastry. Brush the top with egg. Bake at recommended time and tenperature as noted on puff pastry packaging. Tip: for more even baking only seal the 1 inch edges-leave the oter two sides open.
07/27/2010 11:44:54 AM CDT
Jessica Estrada says ...
1 pound cod, (or any lean white fish) diced in 1/2-inch cubes 2/3 cup fresh lemon juice (about 4), divided use 2/3 cup fresh lime juice (about 5), divided use 1 teaspoon salt, 1 medium tomato finely diced 1/2 medium sweet onion finely diced 1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced 1 Tablespoon finely chopped fresh cilantro Preparation: Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt. Marinate in refrigerator for 2 hours. Combine remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, tomato, onion, jalapeno chile, and cilantro. mix. Add to drained fish. Refrigerate 8 hours or overnight. Serve ceviche cold on crispy tortilla chips as a small bite snack. Garnish with a slice of avacado. Note: The acid in the citrus juice actually "cooks" the fish so no heat is necessary.
07/27/2010 11:52:08 AM CDT
Melanie says ...
So easy, sliced baguette, spread on local Texas goat cheese with some fig preserves on top and broiled until toasty and melty...
07/27/2010 11:55:11 AM CDT
Jane Bragg says ...
Take crackers..your choice.. I like a water cracker, spread with fig spread from Whole Foods and top with a slice of brie cheese. Amazing!!
07/27/2010 11:57:25 AM CDT
Jared Cross says ...
Tilapia Nuggets : Cut tilapia filet into bite sized pieces; coat with free range egg, coat with panko bread crumbs and deep fry until golden brown. I really like to use the curly toothpicks. This is what I like to take to my class for pot luck lunches...everyone likes it!
07/27/2010 12:58:49 PM CDT
Andrea says ...
Simple! Thread cherry tomatoes, rolled fresh basil leaves, & mozzarella on toothpicks, drizzle with olive oil & sprinkle with cracked black pepper...Voila!
07/27/2010 1:01:35 PM CDT
Cyndi says ...
Vegan Pesto Mushrooms Make pesto by creaming 2 cups of raw pine nuts in the blender or food processor (note: it is important to use a good appliance or you won't get the creaminess that gives the mouth feel of cheese). Add the juice of 2 limes and a bit of olive oil to move things along. If you want garlic, add peeled and coarsely chopped cloves early in the process. Add sea salt, black pepper, and other seasonings. I like cumin and chilpotle. Adjust seasonings to be balanced but slightly stronger than you want them to end up. Cut off and discard the ends (just an inch or two) of a bunch of flat leaf parsley and a bunch of cilantro. Wash well and drain. Remove 1 loosely packed cup of leaves and reserve. Put the rest of the herbs into the food processor or blender and blend until the mix turns green and there are no leaves or stems visible. Add more olive oil (use extra virgin only!) to taste, about 1/3 cup total (though you can do more or less as desired). Blend lightly. Turn the appliance off and add the reserved leaves. Pulse the mixture until they are chopped and integrated but are still recognizable. Wash a few dozen crimini mushrooms (do not use white here)and remove the caps (chop them and store in the fridge for future use). Place mushroom face down on an unoiled cookie sheet. Bake at 350*F for about 8 minutes (a bit less for small ones, more for big ones; you want them to be firm but to lose their raw feeling...or dehydrate for a fully raw dish). Fill the caps with pesto. Serve with the pesto at room temperature and the mushrooms either still slightly warm or at room temperature. Please feel free to call this a winter party dish, but not a "Christmas" one (or a "holiday" one when the only holiday you're counting is in late December).
07/27/2010 1:24:59 PM CDT
liz gahm says ...
Mix peanut butter with greek yogurt and honey to create a yummy dip for sliced fruit or cinnamon apple pita chips
07/27/2010 1:30:45 PM CDT
KJ Toombs says ...
My Husband's Favorite Need something simple. 40 mushroom caps 1/2 lb of chopped brisket/beef Grated Cheddar Cheese We serve Luling City Market BBQ Sauce on the side because it is my husbands favorite. Bake at 325 for 30 and serve. Simple, good, and easy.
07/27/2010 2:08:05 PM CDT
carol says ...
Salsa Sandwiches! great for hot weather, Easy...Quick & Cheap is my mantra! 1 dozen slices of white bread, handful of plum tomatoes, chopped and drained (put in a colander, press a bowl on top gently, over the sink to drain) handful of chopped cilantro, chopped green onion, 2 pkgs cream cheese, softened. Chop, Mix and Blend...spread on bread, slice in triangles and watch the stack disappear! While working at the AZ Legislature, I made these for an office baby shower, and the speaker of the house totally oinked out on them, hahah!
07/27/2010 4:03:36 PM CDT
Laurie Neely says ...
lightly grilled asparagus wrapped in thin sliced proscuitto that has been spread with chevre.
07/27/2010 4:09:52 PM CDT
Carrie says ...
Raw Candy Fill pitted medjool dates with raw almond butter... incredibly simple, but super nutritious and oh so yummy! I think they taste like caramels :)
07/27/2010 5:06:44 PM CDT
Lee says ...
2 pt fresh buffalo baby mozzarela 1 bunch fresh basil enough sun dried tomatoes in olive oil 365 Balsamic vinegar for dipping slice the baby buffalo mozzarella about 1/2 way through, fold 1 basil leaf lengthwise, insert into slot in the mozzarella, place a sun dried tomato on top and 'skewer' with a tooth pick to hold. dip and enjoy!
07/27/2010 7:18:47 PM CDT
Kim says ...
Sweet Potato Croquettes These are a tasty, economical and healthy treat! A yummy small bite that can easily be made Vegan. They are crispy and golden on the outside and smooth and creamy in the middle. My suggestion: make extra Mashed Sweet Potatoes one night and the next night use the leftovers for Sweet Potato Croquettes! 2 medium sweet potatoes (each potato = about 1 cup mashed) 1 tbsp. plus 1 tsp. butter or butter substitute (I use Smart Balance, which is Vegan) 1 tbsp. low-fat cream cheese or Vegan cream cheese 1 tsp. of either honey or brown sugar Dash of Nutmeg 1/2 tbsp. low-fat milk or soy milk 4 tbsp. whole wheat flour 2/3 cup Panko* Japanese bread crumbs 1/2 cup Canola oil 1) Peel sweet potatoes and cut into large chunks. 2) Heat kettle of water to boiling, add tsp of Smart Balance to water. Add sweet potato chunks and boil uncovered about 10 minutes or until fork tender. Please check the potatoes after about 5 minutes because cooking time will vary depending on how big the chunks are. 3) Drain sweet potatoes and return to the kettle you cooked them in. Add remaining ingredients and mash with a potato masher until creamy and smooth. 4) Refrigerate mashed sweet potatoes over night or a couple of hours. 5) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended. 6) Put Panko into small bowl. Heat Canola oil in large, deep frying pan on medium-high heat. 7) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown. 8) Remove to plate covered with paper towel to absorb any extra oil. Serve warm. *Use Panko rather than regular breadcrumbs because they give it a light crunchy coating on the outside. You can find this at your local Whole Foods store. http://www.vegetarianlight.com
07/28/2010 8:01:11 AM CDT
Marliss Ghazey says ...
Small Bites Involtini- grill thinly sliced zuchini and yellow squash. Spread cooled slices with ricotta cheese, a sundried tomato slice and a basil leaf. Roll up like a jelly roll. If you used large diameter squash-you may need to slice the roll. I like to make a platter-alternating the yellow and green rolls and top with a nice balsamic dressing (they are perfect for patries because they actually taste better if you make them ahead and let them soak in the balsamic. Serve room temp.
07/28/2010 12:05:45 PM CDT

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