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Orzo Caprese In Tomato Cups. When I was a kid “Pasta Salad” was just a requisite side dish at family gatherings that was hastily bought at the grocery store and remained in it’s plastic tub beside other more appetizing offerings while slowly making it’s way to room temperature.

Orzo Caprese In Tomato Cups

I never really understood how macaroni noodles, eggs and mustard where always such an important part of every barbecue I went to. And while these little gatherings were being planned, there was always a mention of it, “Who is going to bring the pasta salad?” Pasta salads have so much variety and take so little time, you don’t ever have to resort to grocery store tub again. Instead of that I offer you this. Ripening Avocados and Cowboy Caviar Bean Salsa Recipe. Will Cook For Smiles: Stuffed Mushrooms. Beet and Goat Cheese Napoleons. Joanne Ozug How GORGEOUS are these? Teaching English by Fran: Greek Independence Day and Greek Easter. No need to tell how important is Greek Culture in my life... Thanks Sophia for sharing your work with me. It was really a pleasure having worked with you. Greek Salad on a StickGreek Salad (χωριάτικη σαλάτα), i.e. the salad of the village is the most common salad eaten in Greece.

What are its ingredients? Of course, feta cheese. Have you realized what the missing ingredient is? Mother thyme: Tortilla Pinwheels. Leek, mushroom and Parmesan phyllo pies. Leek, mushroom and parmesan phyllo pies These Leek, mushroom and Parmesan phyllo pies are just a little but decadent but make a fabulous vegetarian snack with a versatile filling that can be used in many ways.

Leek, mushroom and Parmesan phyllo pies

Pepperoni Knots from Zestuous. Artichoke and Spinach Stuffed Mushrooms. Artichoke spinach dip meets the stuffed mushroom and the result is divine, absolutely divine!

Artichoke and Spinach Stuffed Mushrooms

If you had to narrow down your favorite appetizers, what would they be? Two of my favorite appetizers happen to be stuffed mushrooms and creamy artichoke spinach dip. This week I had a brilliant idea while I was trying to debate which one I should make. What if… what if my two favorite appetizers were to hook up? Would they like each other? Meet Artichoke and Spinach Stuffed Mushrooms. Artichoke and feta tarts - DHSP challenge #7 - Junglefrog Cooking. L'Exquisit: Tarta philo de espinacas, queso de cabra y nueces. Esta es una tarta que todo lo que tiene de poco atractiva - se trata que las hojas de philo queden separadas y crujientes - lo tiene de deliciosa, así que os animo a probarla...

L'Exquisit: Tarta philo de espinacas, queso de cabra y nueces

Ingredientes (4-6 personas, molde 26 cm.): 400 grs. hojas de espinacas, lavadas, sin tallo 100 grs. avellanas, tostadas en la sartén y troceadas groseramente La ralladura de un limón 20 grs. perejil fresco, picado 5 huevos, batidos 300 grs. queso de cabra, desmenuzado. Recipe Monday.... This is one of my favorite "to go to" desserts ever. No cooking involved, just a little cutting. Start with a nice ripe brie and place in on a platter. Cut up a few figs and place them on top off the brie. Pour over some good quality honey and have the quickest and most wonderful dessert ever. Photos by Alexandra Grablewski. Cucumber and Feta Rolls. With all of the decadent snacks that I have been testing out lately I know that some of you are wondering: "Are there any lighter options?

Cucumber and Feta Rolls

" Buffalo Chicken Bites. Goat Cheese, Pesto and Sun-Dried Tomato Terrine. I have expressed my love for goat cheese on here before, I seriously can’t get enough of that stuff.

Goat Cheese, Pesto and Sun-Dried Tomato Terrine

It is creamy, tangy, and all around delicious. I have made this particular appetizer twice now, once on Christmas day and then again on New Year’s Day for my parents’ polar bear party. I definitely made an impression on my younger cousin, Nate, because he sampled this appetizer on Christmas day and loved it. He then proceeded to ask my aunt and uncle if the “girl with the goat cheese” was going to be at the polar bear plunge. Gina Marie's Kitchen. *If visiting from Pinterest, thank you!

Gina Marie's Kitchen

Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. I got the recipe a few years ago and it’s become a staple in our house. When someone tries it for the first time, they can’t leave without getting the recipe; it’s that addicting. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together.

{ Simply Divine} Roasted Grapes with Thyme, Ricotta and Grilled Bread. How many times do you wish you had a creative appetizer that will “wow” your guests?

{ Simply Divine} Roasted Grapes with Thyme, Ricotta and Grilled Bread

I bet the answer is a resounding YES! While browsing through Pinterest, I can across a fantastic crostini recipe that will most certainly impress. I have found time after time, the simplest ingredients put together make the best recipes. This Roasted Grape Crostini fulfills that philosophy. It is smoky, sweet, salty, crunchy, creamy and herbaceous all at the same time. Cheesy Quinoa Cakes + Guacamole + Goat Cheese. Sometimes I get worried.

Cheesy Quinoa Cakes + Guacamole + Goat Cheese

Brunch Recipe Contest Winner – Monte Cristo Rolls. The winning recipe from our “Brunch” contest is absolutely perfect for entertaining holiday guests this weekend!

Brunch Recipe Contest Winner – Monte Cristo Rolls

If you have family coming in from out of town, this simple yet elegant take on a classic recipe is a wonderful addition to your brunch menu. Huge congratulations to our latest winner, Edwina Gadsby, for her “Monte Cristo Rolls.” The classic sandwich takes on a new twist by using frozen puff pastry sheets. Asparagus Rolls. Sweet Berry Bruschetta {Sugar Rush Reinvented: #3} Ok, I know I promised savory appetizers this Sugar Rush season, but I’m fudging a little with this recipe because it is just too pretty and elegant not to share. A major, unorthodox twist on bruschetta, I’ve had this sweet version swirling around my head for a while before deciding to give it a go.

These cinnamon and sugar toasted slices of chewy baguette, topped with a delightful, creamy concoction enhanced with fresh lemon zest and finished off with juicy, sweet berries are a fabulous addition to any entertaining table. As for us? No entertaining necessary, my kids, husband and I, ate these up in a flash after dinner one night and the kids enjoyed the leftovers as semi-healthful snacks for a few days (even though the toasted bread wasn’t so toasty for leftovers – as if my four little heathens cared!). The lightly sweetened cream cheese mixture has just enough tanginess from the yogurt and citrus freshness from the lemon to compliment the sweet berries perfectly.

Ingredients Directions. More on Pizza Stuffing. [Photographs: J. Kenji Lopez-Alt] Ok, so after Adam posted about his awesome sounding garlic knot and sausage stuffing, we got to chatting a bit in the comments when it dawned on me that even though it takes it totally out of the realm of a Thanksgiving-ish stuffing, a pizza flavored stuffing made with tomatoes and mozzarella might be totally delicious in its own way. I like to think of it sort of as a pasta bake, substituting pasta for cubed dry bread.

Lazy-man's baked ziti, if you will. The I ♥ Trader Joe's Around the World Cookbook: Htipiti.