How to Make the Perfect Crudite Platter - Crudite Platter Arrangement When it comes to party planning, the veggie platter often takes a backseat to cheesy dips and over-the-top cupcakes. And while that pre-packaged Costo-sized platter is all too easy to grab when you're crunched for time, it's actually not that hard to make a showstopping one yourself. We repurposed one of those rustic-chic wooden crates that you find at your local home store (we got ours at Michael's) into a tray for crudités. (Got one in your attic? Erika LaPresto Advertisement - Continue Reading Below When you add your veggies—we went for classics like cherry tomatoes, broccoli, and carrots, but also worked in surprising ones like radishes and summer squash—stack the tallest tier with the shortest veggies and work your way down. Follow Delish on Instagram.
Tomato Basil Pizza The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do. So I took it out, which made room for the tomatoes – but then I realized that was defeating the purpose, so I decide to use both of them. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Pesto
Blackberry Cobbler Waffles Waffles are totally underrated. They get a bad rap as pancakes’ not-quite-as-fluffy and not-quite-as-simple ugly cousin, with nooks and crannies just deep enough that the glob of butter won’t melt and a front left quarter that frequently hogs all the syrup. I mean, really. Waffle irons are kind of a pain. As if I don’t have enough pots, pants, mixers, bowls, lids, quesadilla makers, toasters, platters and other necessary items that I use twice a year, you’re telling me that I need to find a uniquely shaped space, somewhere between my cupcake-shaped cake pan and my never used must-have All Clad asparagus pot, for a 13-pound waffle maker that I might drag out on occasion? Yes. I would’ve been positively devastated if I didn’t get that asparagus pot, by the way. Pancakes were much more accessible and commonplace when I was younger, so when it came time to register for wedding gifts, I was over the moon to spy a waffle iron and add it to the list. Which is what I’ve used the waffle maker for.
Pizzadillas Recipe Pizzadillas – All the gooey and cheesy pizza toppings inside of warm flour tortillas. Super Bowl Party-Food! Hey Hey, friends! Something weird happened out here today. I have to admit… I look at this picture and my mind goes nom nom nom!!! I’ve been making variations of this recipe for the last few years, but always with different stuff in it, because, you know, it’s food. At the moment, though, I don’t feel like we need to fancify these much. Well… not quite. I’m always looking for ways to include that caprese-mix into anything that will have it. This is so perfect for times when you don’t want to serve your party-people anything really, really far outside of the box. It’s also incredibly perfect for when you want to serve Pizzadillas for dinner. Bottom line is, make these as soon as you have a chance. Serves 76 grams (1 wedge) Pizzadillas Katerina Petrovska All the gooey and cheesy pizza toppings inside of warm flour tortillas. 15 minPrep Time 20 minCook Time 35 minTotal Time Save Recipe Notes
Spanakopita Bites Buttery, flaky phyllo appetizers are especially popular in my family. 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. 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 Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Combine the remaining butter and oil and set aside until ready to use.
Banana Bread French Toast Okay listen. On the off chance that you MIGHT have some banana bread left (I know I know, I’m asking a lot), like after you make a loaf… this is what you should do. The idea came about after we saw about 5 minutes of the daylong chocolate special on Food Network the Saturday before Valentine’s Day. I concurred. I baked the banana bread simply for the purpose of turning it into french toast – any other reason and that entire thing would be devoured in about 10 minutes. To which he shakes his head, mail in hand, eyes on some NASCAR magazine and claims “no, I don’t like banana bread.” “Ummm… didn’t YOU tell me to make this banana bread french toast? “Well yeah. Shoooooooot me. WHO doesn’t like banana bread?! I hope not you. Soo… totally make this. Wait – seriously, how has banana bread been sitting on your counter for four days? Here’s the thing: this is going to work best if the bread has sat a little. Then you can do whatever you want with that french toast. I mean… you could keep it boring.
Tomato Pesto Tarts with Optional Prosciutto - Kitchen Treaty This is the time of year when I start obsessing over red and green foods. After all, you can’t serve yellow and brown for Christmas! (Okay, fine, you actually can – and I usually do – but if the food coordinates with the holiday, well, it pleases me). I sound like a total freak, don’t I? Well, with these Tomato Pesto Tarts, I can let my freak flag fly proudly, because they’re unabashedly red and green – oh so perfect for the holiday. They’re also perfect because they’re so super fast to assemble – even easier if you decide to go the store-bought pesto route – and we’re all short on time during the holidays. They’re versatile, too. Puff pastry squares topped with a layer of pesto, a tomato slice, and a little Parmesan, baked until bubbly and golden brown, then sprinkled with a few slivers of basil. Red and green delicious fun for everyone. Yield: 4-5 as a main; 9 as an appetizer or side Prep Time: 15 minutes Cook Time: 12 minutes Total Time: 27 minutes Ingredients: Directions:
Balsamic Pot Roast (in the Crock Pot) A couple of months ago I was reading a Taste Of Home magazine while in the waiting room at my son's orthodontics appointment, and I came across a recipe for Balsamic Braised Pot Roast. I made a mental note of it and filed it away in my brain for later use. This week, as I was struggling for dinner ideas, that recipe popped into my head. Balsamic Pot Roast3 lbs beef chuck roast, boneless Garlic salt & pepper seasoning2 tbsp olive oil1 onion, sliced2 sprigs of fresh rosemary2 bay leaves2 fresh sage leaves (or a sprinkle of powdered sage)2 cloves garlic, chopped1 cup red wine1/3 cup GOOD balsamic vinegar1, 14.5oz can beef broth 3 tbsp corn starchSalt & PepperBaby carrots, about a bag2 medium potatoes, cut into mouth sized pieces While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first. *If you want to shorten the cook time for this, cook it on high for 6-7 hours.
Avocado Toast You can find out how I make my favorite version of this *super complicated* snack over at A Cup of Jo. Happy Saturdaying. Eat a cookie.