Cowboy Sushi I know that foods differ by region, ethnicity and family. This is one of those dishes that seem to be a regional favorite and family specific. This little delight is something I was introduced to the first time I went to a family reunion for The Good Husband. If you can't tell what it is, it is cream cheese, Budding Beef and pickles. My family served something similar but our version was cream cheese, salami and green onion. This is a popular appetizer 'round our family and I have seen uncles fight over the last pickle. This is a relatively new dish to me and no one seemed to have a name for it. I give you: Cowboy Sushi! Ingredients: 6 large whole kosher dill pickles 3 packages Buddig Beef 1 package (8 oz) cream cheese, softened Directions: ~Spread a thin layer of cream cheese over one slice of beef. ~Roll the two slices of beef around one whole pickle. ~Repeat steps one and two so that the pickle ends up with four layers of beef and cream cheese. recipe by: The Good Wife
15 Fantastic Dips for Super Bowl Sunday {or any day!} With the Super Bowl XLVI just around the corner, we thought it would be fun to put together a post full of our favorite party foods. So naturally, I started with some dips, and then quickly realized I could fill a whole post with just those! So I decided to skip the rest and just highlight our favorite dips, because often those are the hit of the party anyway. So grab a bag of chips and a big crusty baguette and dig in! Hot Corn Dip This is one of my absolute favorite dips. Hot Crab DipEvery time I see this picture I want to dunk a chunk of warm bread onto it. Jalapeno Popper Dip Jalapeno Poppers are a game-day staple, so try this creamy cheesy version right out of a bowl. Roasted Red Pepper Dip This is one of the first dips ever posted on our blog and it’s definitely become a reader favorite. Garlic Artichoke Dip Seven cloves of garlic go into this little pot of heaven. Quick and Easy Mexican Dip Three ingredients baby! Doctored 7 Layer Dip Who doesn’t love a good 7 layer dip? Pin It
Easy Garlic Cheddar Biscuits Golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all! You can easily halve this recipe. Garlic Cheddar BiscuitsSkinnytaste.com Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 ptsCalories: 97.3 • Fat: 3.9 g • Protein: 3.7 g • Carb: 13.0 g • Fiber: 0.0 g Ingredients: 2 tbsp butter, melted2 cloves garlic, minced2 tbsp fresh chopped parsley2 cups Heart Smart Bisquick3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)2/3 cup fat free milk Directions: Preheat oven to 400°. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Bake for 10 minutes.
Zucchini Rolls Stuffed with Ricotta Recipe Involtini di Zucchine Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery called Amsterdam’s. The two restaurateurs are inveterate travelers to italy, and their table at home and restaurant are always full of good italian things to eat. There are three stages to this recipe: Making the sauce, pre-baking the sliced zucchini, and making the filling and stuffing the zucchini with it. I always like to make the tomato sauce, simple as it is, in advance, so that only two steps are necessary when it is time to assemble the dish. Yield : For 6 people Ingredients 1 recipe Sieved Tomato Sauce with Basil4 young, firm zucchini (6 to 8 ounces each)Extra virgin olive oil for brushing on baking sheets and zucchini For the filling: Directions 1. 2. 3. 4. Notes AHEAD-OF-TIME NOTE: The tomato sauce can be made up to 3 days in advance, covered, and refrigerated. © 1993 Julia della Croce
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
Pineapple Cheese Ball I love a good appetizer recipe, especially if that recipe is quick, easy and tastes great! This is a recipe that comes from my grandma’s cookbook, but I jazzed up the flavor a little by adding a couple of ingredients. It is definitely a keeper! It is SO EASY to throw together and tastes GREAT! 1-1/2 packages (12 oz) cream cheese1 small can crushed pineapple (well drained)powdered sugar (to taste- approximately 2-3 Tbsp.)green onion (optional-to taste, approximately 2 Tbsp.)chopped ham (optional-to taste, approximately 2-3 Tbsp. Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.Refrigerate until served.Serve with crackers. Enjoy! Linking up to these parties and here
Cheese Biscuits Recipe These cheese biscuits from Garrett are the best, enjoy! ~Elise There are a three secrets to making successful biscuits. 1. You have to be willing to get your hands dirty. 2. 3. Follow these steps and I promise you perfect biscuits every time. These biscuits only take about five minutes of active work and 12-16 minutes to bake. The cut up biscuit dough can be frozen in an airtight container and stored for a few months. I prefer Parmesan and plenty of black pepper for these, but feel free to substitute cheddar, feta, or your favorite blue cheese. Ingredients 2 cups + 2 tablespoons all-purpose flourdash cayenne1/4 teaspoon salt1/2 teaspoon black pepper2 teaspoons baking powder (make sure your baking powder is fresh! Method 1 Preheat the oven to 425F. 2 Dice the butter into small pieces. 3 Add the buttermilk and mix with your hands until it just comes together. 4 Roll the dough out onto a lightly floured surface.
Seasons’ Eatings: Honey Roasted Carrots with Thyme and Goat Cheese Crostini - RecipeRelay | RecipeRelay By Karleen Armstrong Paris, France – Bonjour from the City of Lights! This week’s relay is coming to you from Paris! Because of my profession, I’ve been staying in a different hotel in a different city abroad every week for the past five months. Maintaining my normal eating habits while traveling abroad has been a huge challenge. CLICK HERE for the full post and recipe. I wanted to make something that reflected the simplicity of food in French daily life and also take advantage of the bright produce laid out in the market storefronts, equally impressive as the flower and book displays of nearby merchants. After a quick trip to the local fromagerie, boulangerie, and the Franprix supermarket I had everything I needed. The woman at the fromagerie was very friendly, and out of several choices recommended a goat cheese that would be best for spreading on a baguette. At the market I found carrots and thyme both designated from France and honey with the “bio” label. Prep Time: 10 minutes
Afternoon Snack: Dip Strawberries in Yogurt & Freeze, and You Get This Amazing Snack: Vitamin G: Health & Fitness Thursday, 9/15/2011 at 2:02PM by Sarah Jio Health and fitness writer. Lover of running, Nespresso, Lululemon, and all things French. I love frozen fruit, and I adore yogurt. Don't these look so good (idea found here)? P.S. More Ways to Get Glamour: Chat with celebs, VIP fashion stars, beauty pros and more on our Facebook page! Photo: Via We Heart It Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.
Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces. In small bowl, whisk the egg. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Warm, Honeyed Brie with Raspberries and Slivered Almonds — Recipe - Creative Culinary I’ve participated with Steven Gilberg and @WineTwits before when I’ve hosted combination wine tastings and tweetups that serve to get the word out about different wines; either by region or type. When I was asked to serve as a host for a ‘food’ event, how could I say no? I invited friends; made sure they had coupons for the featured product and we convened at my home for a fun night of chatting, laughter, food and Twitter. I sent out a cellphone picture I snapped that night I thought you might enjoy…is this the new cocktail party? We each had a recipe that had been developed by Chef Rick Rodgers who is known as America’s Thanksgiving expert and the author of the best-selling cookbook ‘Thanksgiving 101‘ as well as being a frequent contributor to Williams-Sonoma and Bon Appetit magazine. Holiday Berry Bellini (click on titles for printable PDF of each recipe) I did the cocktail (go figure) and we just loved it. Warm Honeyed Brie with Raspberries and Almonds Ingredients Preparation Notes:
zucchini fritters Everyone’s got their superheroes; I’m sure when I was younger they were things like Super Grover and later, Jem but these days, they’re decidedly more humble: I admire the hell out of people who manage to put homemade meals on the table everyday, as this has never been my strong suit. It probably doesn’t help that I’ve spent the last year or so developing recipes for very specific things — a side dish, a salad, a tart — that don’t exactly add up to be a dinner, and that NYC makes it quite easy to order in whatever parts of your meal you haven’t made at home. I’m a terrible multitasker — really, no fan of it at all — and when I’m making brioche, I’m making brioche, and not brioche with a side of a pot of beans with something braising in the oven, no matter how much I wish I were. It also means that more often than not, I have a 4 p.m. panic as, whoops! someone will soon be hungry and I have no idea what’s for dinner and true to form, this happened last Tuesday.
Cucumber and Avocado Summer Rolls with Mustard-Soy Sauce Rich, nutty avocado is a great carrier of flavors, like the fresh herbs and cooling cucumber that star in these fresh rice-paper rolls. The savory dipping sauce features tart, sweet and salty ingredients that mimic an exotic salad dressing—fitting, as these rolls are like a salad that is eaten out of hand. In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside. Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Center a lettuce leaf on top of the stacked rice papers. Cut each roll in half crosswise and arrange, cut side up, on a platter. Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).