Caprese Skewers

I sometimes hesitate to post "recipes" like this one. Ones I'm sure everyone must already know how to make.

Well, I made these last night for a girls' happy hour. I wanted something cool and summery, and super quick and easy - since the girls would arrive shortly after I got home from work. They were gone in no time and at one point my friend Lynn said, "I never would have thought of doing that."

And so here's the recipe for anyone else who loves a traditional Caprese salad, but is looking for something more cocktail party friendly.

Ingredients:

• 18 boccacini (small mozzarella balls - I got mine at the deli counter)
• 18 grape or cherry tomatoes
• 1 Tbsp. balsamic vinegar
• 2 tsp. olive oil
• 1/4 tsp. black pepper
• 18 pieces of fresh, torn basil
• toothpicks
• 1/4 tsp. kosher salt

Method:

1. Combine cheese, tomatoes, vinegar, oil, and pepper in a bowl; toss to combine. Cover and refrigerate until ready to serve.
2. Thread onto each toothpick a piece of cheese, then a  piece of basil, then a tomato. I alternated the order just so it looked a little prettier.
3. Sprinkle with the salt.

Creamy Mushroom and Goat Cheese Tarts

I hesitate to refer to it as a New Year's resolution, but I do intend to be better about two things...starting now.

1. eating better
2. throwing away far less food

A menu, once-weekly grocery shop, and a renewed committment to bring left overs for lunch each day will help with the second.

Being just a little thoughtful about that menu and shopping list will help immensely with the first.

So, I bought the latest edition of Cooking Light magazine. I found a number of recipes I was interested in trying, and made this appetizer for dinner with Brian's parents a few nights ago. If only all "light" recipes tasted this good.

Ingredients:

• 2 Tbsp. extra virgin olive oil
• 1/2 C chopped shallots (about 2 large)
• 2 Tbsp. chopped fresh sage
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. freshly ground black pepper
• 1 lb. mushrooms (such as portobello, oyster, shitake, etc.)
• 3 cloves garlic, minced
• 1/3 C dry white wine
• 1 tsp. lower sodium soy sauce
• 3 Tbsp. light sour cream
• 3 Tbsp. fat free half and half
• 2 oz. goat cheese
• 2 boxes (30 cups) Athens mini filo cups
• 2 Tbsp. chopped fresh chives

Method:

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
2. Add shallots, and sauté 1 minute.
3. Add sage, 1/4 teaspoon salt, pepper, and mushrooms; sauté 4 minutes.
4. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes).
5. Stir in sherry and soy sauce; cook for 30 seconds or until liquid almost evaporates.
6. Remove skillet from  heat.
7. Stir in the remaining 1/4 teaspoon salt, sour cream, half-and-half, and goat cheese.
8. Spoon about 2 teaspoons mushroom mixture into each phyllo shell.
9. Garnish with fresh chives.

Source: Cooking Light

Antipasto Squares

This super easy appetizer is both delicious and filling. They're a huge hit whenever I make them, and it is perfect for a crowd. My friend Collette has even served them for dinner with a salad.

Ingredients:

• 1/4 lb. each ham, pepperoni, and salami
• 1/4 lb. each American, Swiss, and provolone cheese
• 12 oz. jar roasted red peppers, well drained
• 4 tubes crescent rolls
• 2 eggs, well beaten
• Sesame seeds

Method:

1. Preheat oven to 350.
2. Press two tubes of crescent rolls into bottom of 9x13 baking dish.
3. Layer meat and cheese, using all of each kind before next layer.
4. Layer drained peppers on top.
5. Pour over all but 2 T of the beaten egg over peppers.
6. Cover with remaining two tubes of crescent rolls. Brush with remaining egg and sprinkle with sesame seeds. Cover with foil.
7. Bake for 30 minutes; remove foil and bake for 30 minutes longer.
8. Let rest 10 minutes before slicing. Can be served hot, at room temperature, or cold.

Start with a meat layer...

 

...then cheese. Repeat until each of the three meats and cheeses have been layered.

 

Top with a layer of the drained peppers, then pour over all but 2 T of the beaten egg.

 

Finish with remaining crescent rolls, brush with remaining egg, and sprinkle with sesame seeds.

 

 

 

Jalapeno Popper Dip with Bacon Breadcrumbs

This dip is similar to another that I've made a few times, but is so much better in so many ways! Fresh roasted jalapenos, bacon, three kinds of cheese, creamy filling, crunchy topping...what's not to love?!

It is spicy as written, but you can adjust the heat level easily by removing all the seeds or using fewer peppers. It was a huge hit at a get together this weekend and has definitely made it into the "make again" folder.

Fortunately, I thought to prepare a small dish with enough for just Brian and me, which we had tonight. Nice way to start a festive week!

To roast the peppers, toss them with a little olive oil and roast at 425 until they begin to char and soften, about 15 minutes.

Ingredients:

• 10 slices bacon, diced and crisp cooked
• 3/4 cup panko breadcrumbs
• 1 T bacon grease, slightly cooled
• 2 8 oz packages cream cheese, softened
• 1 cup shredded mexican blend cheese
• 1 cup plus 3 T grated parmesan cheese, divided
• 3/4 cup mayonnaise
• 10 large jalapenos, roasted and diced (seeds removed from all but one)

 

Method:

1. Preheat oven to 375F.
2. Add bacon, panko and bacon grease to a food processor. Process until bacon is approximately the size of the breadcrumbs. Stir in 3T of parmesan and set aside.
3. Mix together all other ingredients in a medium-sized mixing bowl. Place in a pie plate. Sprinkle with bacon breadcrumbs and bake for 20 minutes, or until breadcrumbs are golden brown and dip is heated through.

Source: The Wicked Noodle