Appetizers
I just love Pinterest! I have been finding a lot of inspiration there lately! This simple appetizer was on my must make soon list! These were very tasty. I also really liked that I can make them ahead and keep them in the fridge until I am ready to bake them!
INGREDIENTS
1 Package of puff pastry (you will only use one sheet for this recipe)
2 cups freshly grated Parmesan Cheese
1 cup Sun dried tomatoes, drained and chopped
Fresh basil, torn
Red chili flakes to taste
1 egg, beaten for glazing
DIRECTIONS
Preheat oven to 400 degree’s (when ready to bake). Roll out the pastry into a thin rectangle. Spread the chopped sun dried tomatoes evenly over the pastry leaving a gap around the edges. Scatter the cheese over the top, followed by the basil and the red chili flakes. Season with salt and pepper. Brush one of the long ends with a little bit of the beaten egg. Now from the opposite side that you brushed with the egg, roll the pastry up like a long sausage until completely rolled. Place on a baking sheet and place the baking sheet in the fridge for about an hour. This will make it much easier to slice. After an hour or so remove from the fridge, brush the roll with the beaten egg. With a sharp knife cut into slices about 1 inch thick, place them on a baking sheet and bake for 15-20 minutes watching close to not burn.
Enjoy!
If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
If you follow my blog even a little bit you know how much I love watching Food Network and one of my favorite shows is the Pioneer Woman! I have made many of her recipes and I have never been disappointed as they are all so tasty! I made this recipe for the first time about four years ago and it is still a go to recipe for a special occasion or party! Mr. MCYM is not a fan of olive’s so he is not thrilled, but everyone else in the family and many of our relatives and guests just love this recipe. I’m sure you will all enjoy it as well. I have also made the cheese mixture the night before and kept it in the fridge until I was ready to use it thus saving some time on a busy day!
INGREDIENTS
6 ounce can of black olives, drained
6 ounce jar of pimento stuffed green olives, drained
2 scallions
1 stick of butter, room temperature
1/2 cup of mayonnaise
12 ounces shredded Monterey Jack cheese
1 loaf crusty french bread, sliced lengthwise
DIRECTIONS
Preheat oven to 325 degrees. Roughly chop both black olives and green olives. Set aside and slice the scallions into thin pieces. Combine the butter, mayonnaise, cheese, olives, and scallions in a mixing bowl and stir well until well combined. Spread the mixture onto the french bread. Bake until the cheese is melted and turning just slightly brown about 20-25 minutes. Remove from oven, slice and serve warm!
Enjoy,
Everyone at my house really enjoys a good stuffed shrimp recipe. I have tried several, but I knew as soon as I saw this recipe it was going to be great and it was just that! The crab cake mixture is full of great flavor. I also used some of the leftover stuffing I had to make crab cake benedicts…you will see that recipe tomorrow!
INGREDIENTS
10 Tablespoons unsalted butter
1 cup onion, chopped
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
1/2 cup dry white wine
2 cloves garlic, minced
16 ounces crab meat
30 buttery cracker (Ritz), crushed
1/2 cup panko crumbs
1/2 teaspoon ground red pepper
1 teaspoon old bay seasoning
1 teaspoon salt
1 teaspoon ground black pepper
24 jumbo shrimp, peeled, deveined with tails on
1 lemon
DIRECTIONS
Heat five tablespoons of butter in a large skillet until melted. Add onion and saute until soft. Add bell pepper, remaining five tablespoon of butter, wine and garlic, cook until tender about 4-5 minutes.
In a large bowl add crabmeat , onion mixture, cracker crumbs, panko, pepper, old bay, salt and red pepper. Mix until well combined. Cover and refrigerate for at least one hour, but no longer than 24 hours.
Preheat oven to 350 degrees. Using a sharp knife and starting at the tail end, butterfly each shrimp so the shrimp will lay flat and have surface for the stuffing. Place each shrimp on a prepared baking sheet pressing the shrimp down so the tail of the shrimp is over the flat area of the shrimp. Do this for each shrimp. Using about three tablespoons of the crab mixture at a time, roll the crab mixture into a ball and place on top of the shrimp pressing down on to the shrimp with the tail over the crab mixture. Do this for each one and bake for 10-15 minutes or until shrimp is pink and crab mixture is warm. Remove from oven, squeeze fresh lemon juice over the top and serve warm.
Enjoy,
This recipe can also be found at www.allrecipes.com
I love making appetizers and this recipe has been one of my favorites for a long time! I was looking for something quick and easy to make in the midst of the recent blizzard on the off chance we would be lucky enough to keep our power on and sure enough the gamble paid off. I was able to make a batch of these and the boys in my house were grateful for them when they came back in from clearing over two feet of snow from the driveway! But you don’t have to wait for a blizzard to make these. Actually you don’t really need a reason to make these except they are easy and very tasty!!! Your family and friends are sure to enjoy them!
INGREDIENTS
3 ounces cream cheese, softened
2 Tablespoons chopped or grated onion
1 teaspoon 1% milk
1 tube refrigerated crescent rolls
5 strips of bacon, cooked and crumbled
DIRECTIONS
Preheat oven to 375 degrees. Mix the cream cheese, onion and milk, set aside. On a lightly floured surface unroll the crescent dough into one long rectangle pressing the perforations to seal. Spread the cream cheese mixture covering the crescent dough and sprinkle with the bacon pieces. Roll up the crescent dough starting with the long side and pinch the seam to seal. Using a serrated knife, cut the roll crosswise into about 24 half inch slices. Place pinwheels on an ungreased baking sheet cut side down. Bake 12-15 minutes or until golden brown. Refrigerate any leftovers.
Enjoy,
I believe I found this recipe originally at www.tasteofhome.com
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