French Tomato Tartlets. Crust 1 1/2 cups (210 g) flour 4 1/2 ounces (125 g) unsalted butter, chilled, cut into cubes 1/2 teaspoon salt 1 large egg 2-3 tablespoons cold water Filling Dijon or whole-grain mustard 2-3 large ripe tomatoes 2 tablespoons olive oil salt and freshly ground pepper two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon 8 ounces (250 g) fresh or slightly aged goat cheese, sliced into rounds 1 1/2 tablespoons raw honey (optional) Preheat the oven to 425ºF.
To prepare crust, combine the flour and salt in a bowl. Add butter and mix with a pastry blender until the mixture has a crumbly, cornmeal-like texture. Lightly beat the egg with 2 tablespoons of the water. Gather the dough into a ball and roll out on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking. Spread an even layer of mustard over the bottom of the tart dough. Remove from oven and allow to cool slightly before slicing and eating. Mini gorgonzola popovers. It’s been pretty well established that we’re a football family.
But have we talked about the fact that, at the beginning of each season, my husband and I pick 3 teams to follow for the 4 glorious months of football? First, we each pick our own team…one that we each are individually interested in and hope will end up playing each other for some inner-family competition. The second is our shared team, the one we pick and cheer for together. Some couples share a love of sophisticated things like golf or wine-tasting…we love football. That’s just how we roll. Well anyway this year my team was Green Bay. So while you’re watching the Big Game this weekend, munch on these! Mix up your dry ingredients – flour, salt, pepper and parsley. Whisk up some egg, milk and butter. Combine wet ingredients with the dry. …and the crowd goes wild!
I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise. I firmly believe that anything paired with butter and phyllo dough would be hard to resist...right? These spanakopita bites are a twist on the classic spanakopita recipe I tend to make.
Spanakopita Bites recipe adapted from CBSrecipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil. Taco "Cupcakes" A while back I made some lasagna cupcakes - individual lasagnas made with won ton wrappers instead of pasta noodles.
They were great! I had so much fun making the lasagna cupcakes that I decided to make some taco cupcakes. I kept this pretty simple. I used my basic taco meat recipe and just added some black beans. You could add some green peppers or olives if you really wanted to jazz it up. Taco Cupcakesmakes 18 cupcakes(Printable Recipe) 1 lb ground beef 1 packet taco seasoning 2/3 cup water 1 can black beans, drained 2 cups cheddar cheese, shredded 36 wonton wrappers your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc cooking spray Preheat oven to 375. Brown the meat in a skillet and drain off fat (I use a collander). Spray 18 regular muffin pan cups with cooking spray. Baked Spinach Dip Mini Bread Bowls. Baked Spinach Dip Mini Bread Bowls anyone?
These are cute aren’t they. I thought it would be fun to share some fun Superbowl/party food this week to get ready for game day. It’s no secret that I am only interested in the commercials and half time performances of Superbowl but I do LOVE to make party food, so let’s celebrate with fun food Stay tuned for some great NYC pictures coming this week, I had so much fun in the big apple last week. Looking forward to sharing the mouthwatering photos of our bakery hopping! Here are your ingredients, nice and simple. I LOVE that Pillsbury put out a “Simply” line of products. Unroll your french bread loaf and cut into 10 equal slices, about 1 inch thick.
Flatten each slice with the palms of your hands about a 3 inch round. Press in the bottom and up the sides of your muffin tin. Time to cook the spinach, watch it wilt in seconds Now add your garlic and stir it all up for a good minute or so. Here’s the yummy part. Don’t forget the garlic salt. Enjoy! 1. 2. Friday Favorite – Basil Tomato Tart. Crustless Broccoli-Cheddar Quiches Recipe.