Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts

Monday, January 29, 2018

Baked Brie with Balsamic Blackberries


One of my favorite things about Super Bowl weekend is deciding what snacks to make for the big game. Meatballs, wings, and dips of various kinds seem to make the list, but sometimes I like to class it up a little with a high falutin' snack like brie.

I love brie. I love it on grilled cheese, I love it in omelets, I love it on crackers. And I especially love it warm and melty. This preparation adds beautiful berries that have been reduced in a balsamic syrup.

The great thing about this appetizer? It's SOOOO easy to make, and it's ready very quickly. And, it's also purple. My favorite purple team won't be playing this weekend, but it will still be fun to watch the game being played in our home stadium. And eating brie makes just about any sorrow seem less sad, even it is football.


Find more great ideas at Inspiration Monday, Inspire Me, Busy Monday, Inspire Me 2, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Whisk It, Full Plate, Sugar and Spice, Weekend Potluck, Awesome Life.

Baked Brie with Balsamic Blackberries

1 cup blackberries
3 Tbsp. sugar
2 Tbsp. balsamic vinegar
8 ounce round of brie

In a medium saucepan over medium heat, add the berries, sugar and balsamic vinegar. Cook stirring occasionally while the juices cook down slightly and the berries soften, about 5 to 7 minutes.

Meanwhile, remove packing from brie round. Carefully slice the rind off of the brie. Place on a baking sheet and bake at 350 for 7 minutes. Top with balsamic berries (leave the spare liquid in the saucepan!) and bake an additional 3 minutes. Serve with bread or crackers.

Tuesday, December 26, 2017

Countdown to 2018: Best Appetizers and Snacks of 2017

Happy Boxing Day! I hope you had a wonderful Christmas celebration, and if your family is anything like mine, there are probably several more gatherings in the works for the coming days and weekends. Today starts the "Countdown to 2018" Series where we look back at my favorite recipes on this blog in different categories. This series is hosted by Elena Bltheh at Fantastical Sharing of Recipes.

I always look forward to this series because I LOVE looking back and picking out my favorites! Although I will tell you that sometimes I find it hard to leave ANY recipe out... they only make the blog if they're delicious in the first place!

Today we look back at the best appetizers and snacks from 2017.

Shrimp and Guacamole Bites

These are SO good. I've served them as appetizers at several dinner parties and they always get rave reviews. You can make your own guac or use store-bought, and the result will always be spectacular. I love how sometimes the simplest things are the best!



Chicken and Brie Flatbreads with Spinach and Raspberries


These flatbreads were "thrown together" to use up some leftovers, but let me tell you, it was a fantastic combination. Brie, spinach, raspberries, chicken...we ate it for dinner, but flatbreads can easily be an appetizer if cut into smaller pieces, so I threw it in here!


Buffalo Chicken Meatballs

I made these for our Superbowl party last year and they were a Super hit. If you love chicken wings, you will love these fun meatballs.


Be sure to check back every day through New Year's for more favorites! Coming up you will see favorite breakfasts, main dishes, desserts, crock pot and instant pot recipes and the most popular recipes on the blog from the last year.

Tuesday, April 11, 2017

Steak, Mushroom and Asparagus Flatbreads


Leftover ingredients can be quite a challenge, but sometimes also yield the best new dinners! That was the case here. I had uncooked steak and vegetables from a stir fry earlier in the week, and so I combined them to make this very delicious flatbread. Even the kids (who dislike asparagus usually) gobbled it up! I guess garlicky bread and cheese makes most things edible! Ha!


Like a stir fry, you can vary flatbread (or pizza) ingredients with whatever your leftovers are. Another great way to use up leftovers is in an egg bake or quiche. Get creative!


Even though this dinner was born from leftovers, it is so good that I might plan to buy this combo of ingredients for next time.


Find more inspiration at Inspiration Monday, Busy Monday, Mix it Up, Inspire Me, Inspire Me2, Fabulous, Show and Share, Create, Link, Inspire, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

Steak, Mushroom and Asparagus Flatbreads

3 large Na'an breads or flatbreads
2 1/2 tsp. olive oil, divided
3/4 tsp. garlic seasoning blend
1 1/2 cups shredded mozzarella or Italian blend cheese
8 oz. top sirloin steak
1 cup chopped asparagus
1 cup sliced mushrooms

Season the steak generously with salt and pepper, or your favorite steak seasoning. Heat a grill pan over medium high heat, and when hot, add the steak. Grill for 3 minutes on each side or until it is not quite as done as you prefer (it will cook more in the oven!). Let rest for 5 minutes and then slice.

Meanwhile, heat a skillet over medium high heat and then add 1 tsp. olive oil. Add asparagus and mushrooms and stir fry for 2-3 minutes until mushrooms have softened and asparagus is crisp-tender.

Place flatbreads on a baking stone and brush about 1/2 tsp. oil over each. Top with 1/2 cup cheese on each flatbread. Distribute the vegetables evenly among the three. Divide the steak among the flatbreads.

Bake at 425 for 8-10 minutes until cheese is bubbly. Cut into wedges and serve immediately.



Monday, January 30, 2017

Shrimp and Guacamole Bites


The big game is coming up on Sunday and is a great excuse to make lots of snacks. After making these recently for a dinner party appetizer, I can guarantee that these delicious shrimp and guacamole bites will make the list, probably along with apple keilbasa, Greek layered dip, and creamy brussels sprouts dip.

This fun app could not be easier: make guacamole (or use store bought!), spoon it into some tortilla chips, and top with a shrimp that you've covered in delicious spices and warmed up. These are addictive, and rightly so: such a great combination of creamy, spicy, crunchy, shrimpy. Who are you cheering for on Sunday? I really don't care this year, but you can be sure I'll be rooting for the snacks.


Find more ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing Party, Foodie Friday, Friday Frenzy, Sugar and Spice, Pin Me, Weekend Potluck.

Shrimp and Guacamole Bites

Guacamole:
2 avocados, peeled and pitted
juice from half a lime
1/3 tsp. salt; possibly more to taste
2 Tbsp. finely chopped red onion
1 tsp. minced garlic

Tortilla scoop chips
1/2 pound medium cooked shrimp (about 24-30)
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. salt

To make the guacamole: Mash up the avocado in a small bowl. Add in lime juice, onion, garlic and salt. Stir well to combine; taste and add more lime juice or salt to taste.

In a small bowl, toss the shrimp with olive oil. Sprinkle with chili powder, cumin, paprika and salt. Stir well to coat all the shrimp. Transfer the shrimp to a baking sheet and bake at 400 for 2-3 minutes.

While the shrimp cooks, scoop the guacamole into the tortilla chips. Place a warm shrimp on top of each guacamole-filled chip, and serve immediately. Serves 6.


Monday, December 26, 2016

Countdown to 2017: Best Apps and Snacks of 2016

I love this time of year between Christmas and New Year's for several reasons, but one of them is that it's great fun to look back on what I've cooked and baked this year! All my faves (and yours too!) will get posted here this week, thanks to the Countdown to 2017 hosted by Elena Bltheh at Fantastical Sharing of Recipes.

We'll start the week with the best appetizers and snacks. Now, full disclosure, all of these delicious items that I'm posting as appetizers, I actually served as dinners. But they do double duty! And sometimes appetizers ARE the best dinners. So whether you need party food or supper food, be sure to try one of these great dishes.

BLT Dip


Sweet and Spicy Cranberry Meatballs


Shrimp Scampi Dip



Chicken Pepper Jack Flatbread





Tuesday, March 15, 2016

Chicken Pepper Jack Flatbread (or pizza!)


I love finding new and different ways to prepare pizza. This one has just the right amount of kick from the salsa and the pepper jack cheese. And since it's chicken, you don't have to feel quite as guilty...We love flatbreads and this one adapts nicely. You can use your favorite color of bell pepper - or use mini peppers for a beautiful combo! This would also make a great party appetizer - everything about this is so versatile. What's not to love?

Find more great stuff at Create Link Inspire, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate.

Chicken Pepper Jack Flatbread

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 cup diced red, yellow and/or green bell peppers
1 pound of homemade pizza dough, or 4 flatbreads
1/2 cup salsa
1 cup cooked and shredded chicken
1 1/2 cups shredded Pepper Jack Cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add peppers; sauté 5 minutes or until crisp-tender. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake at 425 for 8 minutes. (If using flatbreads, simply place them on a pizza pan or cookie sheet - no need to prebake.)

Stir salsa into cooked vegetables; spread over partially baked crust or flatbreads. Top with chicken and then cheese.

Bake at 425 for 10 to 12 minutes or until crust is deep golden brown and cheese is melted. Cut into squares or slices.

Recipe Source: Adapted from My Baking Addiction

Monday, February 29, 2016

Sweet and Spicy Cranberry Meatballs {Crockpot!}


These meatballs are so delicious. And so versatile! They would make great party appetizer fare, and are equally great as a main course. They bask in a wonderful sweet and spicy sauce, and stay warm in the crock pot which makes them ideal for a party. And we loved them for dinner with potatoes and green beans.


You can adapt the sauce to make it as spicy as you like. But don't leave out the wing sauce entirely - use at least two teaspoons to provide a nice balance against the sweetness/tartness of the cranberry sauce. These were so good - I couldn't wait to eat the leftovers for lunch the next day!


Find more great recipes at Inspiration Monday, Mix it Up, Clever Chicks, Create Link Inspire, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Full Plate, Wow Us, Wow Me, Foodie Friday, Friday Frenzy.


Sweet and Spicy Cranberry Meatballs

Meatballs
2 pounds ground beef
22 saltine crackers, crushed
1/3 cup minced onion
2 eggs, beaten
1/2 cup milk
2 tsp. ground ginger
1 tsp. salt
1/4 tsp. pepper
2 tsp. garlic powder

Sweet and Spicy Cranberry Sauce
1 - 14 oz. can whole cranberry sauce
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tbsp. red wine vinegar
2 Tbsp. soy sauce
2 tsp. or more Franks Buffalo Hot WINGS Sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
2 Tbsp. brown sugar

In a large bowl, combine all of the meatball ingredients, mix until well combined. Roll meat mixture into desired meatball size. (You will get 70 1" meatballs or 35 2" meatballs.) Place a wire cooling rack on a baking sheet (or line a baking sheet with parchment) and place meatballs onto rack. Bake at 400 for 5-8 minutes, or until lightly browned.

Meanwhile, combine the sauce ingredients in a bowl and stir well to incorporate.

Line the bottom of your slow cooker with meatballs, then a layer of sauce, then the remaining meatballs followed by the remaining sauce. Gently stir meatballs an hour after cooking.

Cover and cook on low heat for 2 hours. Taste and stir in additional hot wings sauce if it's not spicy enough for you. Keep warm until serving.

Recipe Source: Carlsbad Cravings

Wednesday, February 3, 2016

Shrimp Scampi Dip


So Sunday's the big day. Either for football watching, eating, laughing at commercials, hanging out with friends and family, or all of the above. And even if the Super Bowl is not your thing, you should still make this dip. I first tried this for Christmas Eve dinner (unconventional, I know) and we loved it so much that I made it for a family gathering for New Year's Eve. The dish was licked clean. Tender shrimp swimming in a garlicky cheese sauce, scooped up on toasted bread - there is so much to love here.

This is perfect noshing food. Or dinner food (we did eat a green salad, too!). It's just perfect.


Find more great stuff at What's Cooking, Wow Us, Wow Me, Full Plate, Favorite Things, Hearth and Soul, Foodie Friday, Friday Frenzy, Inspiration Monday, Mix it Up.

Shrimp Scampi Dip

2 Tbsp. butter
12 ounces medium cooked shrimp
4 cloves garlic, minced
1/2 tsp. red pepper flakes, or more, to taste
1/4 cup white wine
2 Tbsp. lemon juice
4 ounces cream cheese, softened
1/4 cup sour cream
3 Tbsp. mayonnaise
2 tsp. parsley flakes
1/2 cup shredded mozzarella cheese, divided
1/4 cup shredded Parmesan

Melt butter in a large skillet over medium high heat. Add garlic and red pepper flakes. Cook and stir for 30 seconds, then stir in wine and lemon juice; season with salt and pepper to taste. Bring to a simmer; remove from heat and stir in shrimp, cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.

Spread mixture into a greased 9" baking dish; sprinkle with remaining 1/4 cup mozzarella. Bake at 350 until bubbly and golden, about 10-12 minutes. Serve immediately with baguette slices, crackers or crudite.

Recipe Source: Adapted from Damn Delicious

Thursday, January 28, 2016

BLT Dip


These next two weekends are big for football - with the ProBowl and then the SuperBowl, it's time to cheer on your favorite division and team, and also time to make some fun dips! Today and Monday, I'll give you two new recipes perfect for eating while football viewing.


This BLT Dip was actually christened in my family this winter as a DINNER! I know. I did also serve fruit. (I think.) Dips for dinner once in a while are not a bad thing, and as the chef and dinner presenter, you do score big points with the kids. My family LOVES bacon and they love BLTs, and it was the kids who actually stumbled upon this recipe and asked me to make it. So we had a snacky dinner, and it was a huge success. We ate this with toasted baguette slices.


Delicious is an understatement.

You'll be the hit of the party when you make this, football season or not!

Find more great inspiration at Clever Chicks, Full Plate, Favorite Things, Showcase Your Talent, Hearth and Soul, Show and Share, Inspiration Monday, Mix it Up, Fabulous, Tasty Tuesday, Try a New Recipe.



BLT Dip

12 slices bacon
2 - 8 oz. packages low fat cream cheese
2/3 cup sour cream (low fat or fat free is ok)
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Mozzarella cheese
1 Tbsp. yellow mustard
1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
Salt & pepper to taste
1 cup diced tomatoes
1 ½ cups shredded romaine lettuce

Cook the bacon until crisp and crumble into small pieces.

Combine the cream cheese, sour cream, cheddar, Mozzarella, mustard, Italian seasoning, garlic powder, 1/2 cup of the crumbled bacon, salt and pepper in a large mixing bowl and stir together until thoroughly combined. Transfer the mixture to a greased 2-quart baking dish and spread evenly across the bottom. Bake at 350 for 25-30 minutes.

Remove the dish from the oven and sprinkle with the remaining bacon crumbles, the diced tomatoes and the shredded lettuce. Serve hot with crackers or baguette slices.


Recipe Source: Adapted from Emily Bites

Monday, October 19, 2015

Sausage and Apple Flatbreads


I love experimenting with new things to put on flatbreads. They make a fun, easy dinner and can also double as appetizers or snacks, depending on how they're cut and served! Some of my favorite combos have been bbq shrimp, Mediterranean shrimp, (are you sensing a shrimp theme?) and prosciutto and roasted asparagus (fancy!). I tend to improvise with what I have on hand, and so far I haven't come up with a loser.

After trying this recipe for Secret Recipe Club from Jamie's blog, Our Eating Habits, I have a new favorite, especially for fall. Apples and Italian sausage over a layer of cheese. Hello. This is great football watching food, party food, lunch food, you name it. It's just great.


If you don't have a source for naan (Indian flatbreads), both Costco and Aldi have wonderful options. I'm sure wherever you shop has them too - and you could use pitas in a pinch. Thanks, Jamie, for an awesome flatbread idea!

Find more great stuff at What's Cooking, Clever Chicks, Create Link Inspire, Try a New Recipe, Showcase your Talent, Full Plate.

Sausage and Apple Flatbreads

4 links Italian Sausage, removed from casings
1/2 onion, peeled and chopped
2-3 apples, cored and sliced
6 garlic or plain naan
2 cups shredded Colby Jack or Mexican-style cheese

In a large skillet, crumble sausage and cook with onion over medium high heat, about 3 minutes. Add apples and cook an additional 5 minutes or until sausage is fully cooked.

Sprinkle cheese evenly between naan breads and then top with sausage apple mixture.

Bake at 400 for 10 minutes.


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Wednesday, January 28, 2015

Apple Kielbasa (Crock pot appetizer!)


Do you have plans to watch the big game this Sunday? I think the best part about the Superbowl is the excuse to make lots of appetizers. I would eat meals of appetizers all week long, if I could! This is a super easy app to throw together and let cook in the crock pot all afternoon. And it is DELICIOUS. I took this to a Christmas party and they disappeared quickly. I'm sure you'll need some protein to offset the chips and salsa and football shaped brownies - get out there and make some apple kielbasa!


Apple Kielbasa

2 lbs. fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce
2 Tbsp. Dijon mustard
2 cloves garlic, minced

Combine all ingredients in a small crockpot and cook on low for 4 hours, or until heated through. Makes 12 appetizer servings.

Recipe Source: Busy Cooks



Wednesday, January 21, 2015

Mediterranean Shrimp Flatbreads


This dish came about when I needed something interesting for dinner and wanted to use what was in my freezer and my pantry. I was glad to have all these ingredients, because together they made for a wonderful pizza-like experience! You can certainly change up the ingredients too, and add olives or other things that you like. (Sun dried tomatoes or real tomatoes might also be a nice addition, especially for color!)

These are super quick, and paired with a salad, they make for a wonderful meal.

Find more great ideas at Inspiration Monday, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Inspire Me, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, What's Cooking.

Mediterranean Shrimp Flatbreads

2 pieces flatbread or naan
1 tsp. olive oil
1/2 tsp. garlic herb spice blend
1 cup baby spinach
1 small jar artichoke hearts, drained
1/4 cup roasted red pepper strips
6 oz. medium cooked shrimp, tails removed
1/4 cup feta cheese crumbles
1 cup shredded mozzarella cheese

Place flatbreads on a large baking sheet or pizza stone. Spread each flatbread with half of the olive oil and half the seasoning. Divide the rest of the toppings evenly among the flatbreads, starting with spinach and ending with feta. Bake at 400 for 8-10 minutes or until cheese is bubbly. Makes 2 main dish servings or 6-8 appetizer servings.

Monday, December 29, 2014

Countdown to 2015: Best Snacks and Apps of 2014

I really love appetizers. I could, in fact, make a career out of visiting restaurant's happy hours to sample their savory snacks. However, I have learned through this Countdown exercise that perhaps I do not make enough appetizers at home! I better start that resolutions list...

So there are only three here, but they are super delicious.


Peach and Brie Quesadillas



Creamy Brussels Sprouts Dip



Mini Pepper Chicken Nachos


This year the countdown is being hosted by Elena Bltheh at Fantastical Sharing of Recipes. Head over there to find even more food bloggers counting down!

Thursday, November 13, 2014

Chicken Fajita Dip


I'm a huge fan of queso. HUGE. There are nights when I eat it for dinner. With chips of course. After I've had a salad for lunch. (ha!) So when I saw this doctored up version of queso, I knew I had to try it. I made it for a party and it was a big hit - the little crock pot was dipped clean by the end of the night. This is hardly any more complicated than making "regular" queso and while I still have a place in my heart for that, the chicken and peppers really take it up a notch catapulting this dip into the taste stratosphere. Get some tortilla chips and let's get dippin'!


Find more great stuff at Full Plate Thursday, Showcase Your Talent, Foodie Friday, Weekend Bites, Friday Flash, Friday Frenzy.

Chicken Fajita Dip

3 Tbsp. butter
16 oz. processed American cheese (such as Velveeta)
1 - 10 oz. can diced tomatoes and chiles (such as Rotel)
1 tsp. olive oil
1/4 cup chopped onion
1/2 cup chopped red, orange or green pepper
1 cup chopped cooked chicken

In a small skillet over medium high heat, saute the onion and pepper in olive oil until soft. Set aside. In a medium saucepan, over medium low heat, melt the butter. Cube up the cheese and add it to the saucepan. Cook and stir until cheese is melted. Add tomatoes, peppers, onions and chicken and stir well until combined. Serve with tortilla chips.

Monday, August 4, 2014

Mini Pepper Chicken Nachos


I saw these a while back on another blog and pinned them immediately. I'm trying to eat less junk food, and although tortilla chips shouldn't really count as junk food, unfortunately they do. At least right now. But this is a genius way to have nachos without the chips - and I promise, you won't even miss them! This nicely-spiced chicken mixture is PERFECT in mini peppers - and it ups your veggie intake. All good stuff! These make a great appetizer, and a great dinner alike. Enjoy them on their own for dinner or alongside a big green salad - either way, you WILL enjoy them.

Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Combine the chili powder, garlic powder, red pepper flakes, oregano, '


paprika, cumin, salt and pepper; add this to the skillet


and cook 30 seconds, stirring constantly. Add chicken


and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa.


Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives


and cheese. Bake at 350 for 10 minutes, or until cheese has melted.


If you like, top with tomatoes, cilantro, and remaining green onions.

One year ago: Tropical Sunrise Muffins
Two years ago: Raspberry Streusel Muffins
Three years ago: Raspberry Almond Bars
Four years ago: Black Forest Freezer Pie
Five years ago: Fruit Crisp

Get more great recipes at Mouthwatering Mondays, Inspiration Mondays, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds, Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here.

Mini Pepper Chicken Nachos

1 tsp. vegetable oil
2 cloves garlic, minced
6 green onions, sliced, white parts and green parts separated
1 1/2 cups shredded cooked chicken
1 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. crushed red pepper flakes
1/8 tsp. dried oregano
1/4 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1 cup salsa
1 pound mini bell peppers
1 1/2 cups shredded cheddar/Monterey jack cheese blend
1/4 cup sliced black olives
1/2 large tomato, diced
1/4 cup cilantro

Heat the oil in a 12 inch non-stick skillet over medium heat. Add garlic and the white parts of the green onions and cook and stir 1 minute. Stir in chili powder, garlic powder, red pepper flakes, oregano, paprika, cumin, salt and pepper; cook 30 seconds, stirring constantly. Add chicken and toss until all ingredients are well coated and chicken is warm, about 1-2 minutes. Remove from heat and stir in salsa.

Slice the ends off each mini bell pepper and slice in half lengthwise. Remove seeds and ribs and press each half open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.

Spoon chicken mixture evenly over pepper halves. Top with black olives and cheese. Bake at 350 for 10 minutes, or until cheese has melted. Remove from oven, top with tomatoes, cilantro, and remaining green onions. Serves 6-8 as an appetizer.

Recipe Source: Sweet Pea's Kitchen

Monday, June 30, 2014

Carmelized Peach and Brie Quesadillas


I don't know about you, but I would have never thought of this amazing combination for a quesadilla. I love love love brie, and I rejoice when peaches are in season, so I knew this would be the perfect recipe for me. It made for a delightful light summer supper paired with a salad, and would also work well as an appetizer. Did I mention it's summer? Hooray!

Over medium heat, melt 1 Tbsp. butter in a large skillet. Add onion, and cook,


stirring often, until onion is carmelized, about 5-7 minutes. Remove the onions to a plate and set aside. Add the remaining butter to the skillet, let it melt, then saute the peaches and thyme


for 2-3 minutes or until slightly softened.

Place tortillas on a flat surface. Evenly distribute about 1/4 of the brie, 1/2 of the onions,


and 1/2 of the peaches


on two tortillas. Place another 1/4 of the brie on top of the peaches.


Cover with the two remaining tortillas.

Coat a large skillet or grill pan with cooking spray and heat over medium heat. Add on stack and cook until golden on one side. Flip and cook until golden on the other side.


Repeat with the remaining stack. Cut into quarters and enjoy!


One year ago: Asparagus Soup with Herbed Goat Cheese
Two years ago: Spice Rubbed Salmon with Cucumber Relish
Three years ago: Chicken with Zucchini and Mushrooms
Four years ago: Rhubarb Blueberry Muffins
Five years ago: Grilled Rubbed Pork

Find more great ideas at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Exchange, Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds.

Carmelized Peach and Brie Quesadillas

4 (10-inch) flour tortillas
2 peaches, sliced
1/2 tsp. thyme
4 oz. Brie, cut into very thin slices
1/4 of one red onion, sliced
2 Tbsp. butter, separated

Over medium heat, melt 1 Tbsp. butter in a large skillet. Add onion, and cook, stirring often, until onion is carmelized, about 5-7 minutes. Remove the onions to a plate and set aside. Add the remaining butter to the skillet, let it melt, then saute the peaches and thyme for 2-3 minutes or until slightly softened.

Place tortillas on a flat surface. Evenly distribute about 1/2 of the peaches, onions and brie on two tortillas. Cover with the two remaining tortillas.

Coat a large skillet or grill pan with cooking spray and heat over medium heat. Add on stack and cook until golden on one side. Flip and cook until golden on the other side. Repeat with remaining stack.

Recipe Source: Adapted from Oprah

Wednesday, April 2, 2014

Creamy Brussels Sprouts Dip


I love a really great spinach and artichoke dip. Although it's been around for a long time, it's still delicious, and somewhat timeless. But when I saw this recipe for a hot dip featuring one of my favorite vegetables - the humble brussels sprout - I could barely contain my excitement. And eating it was even better than thinking about it or reading about it. Using the same basic "template" as the spinach artichoke dip, this dip is great with tortilla chips, slices of baguette, crackers, or eaten with a spoon. (No one will judge you.)

Start by combining the cream cheese and sour cream in a medium bowl.


Add the mozzarella and about 2/3 of the Parmesan,


salt and pepper to taste, and stir well.

Next, heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts


and stir. Cook for 3-4 minutes or until tender and slightly wilted


and then remove from the heat. Add Brussels sprouts mixture to the cream cheese/sour cream mixture in the large bowl and stir until well combined.


Spoon dip into a lightly greased baking dish and sprinkly with remaining Parmesan.


Bake for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

One year ago: Chicken Cordon Bleu Casserole
Two years ago: Ham and Asparagus Casserole
Three years ago: Bistro Mac and Cheese
Four years ago: Roasted Vegetable Pizza

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2.

Creamy Brussels Sprouts Dip

1 Tbsp. olive oil
2 1/2 cups Brussels sprouts, shredded or roughly chopped
3 green onions, sliced thinly
2 cloves garlic, minced
1/2 cup sour cream (light or regular)
4 ounces low fat cream cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese, divided


Heat a large skillet over medium heat. Once hot add olive oil, green onions and garlic. Stir constantly and cook for 2 minutes. Add Brussels sprouts and stir. Cook for 3-4 minutes or until tender and slightly wilted and then remove from the heat.

In a separate large bowl mix together sour cream, cream cheese, mozzarella and about 2/3 of the Parmesan cheese, then salt and pepper to taste, and stir. Add Brussels sprouts mixture to the bowl and stir until well combined.

Spoon dip into a lightly greased baking dish and sprinkle with remaining Parmesan. Bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, pita, crackers, bread or tortilla chips.

Recipe Source: Adapted from Minimalist Baker
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