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

Thursday, February 27, 2014

TRIPLE ONION DIP and ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE and SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE and CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES and BOURBON BROWNIES and LEMON DREAM PIE

The Chase Family Foundation was formed in 2008, out of tragedy and upbringing a determination to help the hungry, elderly and abused women throughout Northwest Arkansas was fostered and strengthened.
During the first year alone, The Chase Family Foundation provided over 21,000 meals through the Ozark Food Bank and Meals on Wheels program, and they have also been responsible for providing Christmas cheer to over 500 people - taking bags full of gifts to home bound seniors, who otherwise would not have received anything. The first Christmas this was offered, not one of 120 men and women asked for a frivolous item - every single request was for a necessity, and if they had a cat or dog, a case of pet food was also delivered.
This past Christmas when my dear friend was describing this caring, compassionate and time consuming project, I offered at the very least, to deliver refreshments for the hard working folk sorting the donations and putting the bags together, and was excited and thankful to be able to contribute and help out in a small way.
In order to maintain all of this wonderful work, and to continue to provide for others, a Mardi Gras themed Fundraising event will be held Tuesday, March 4th, from 6 to 10pm, at the Springdale Country Club, with all proceeds going directly to the Northwest Arkansas Food Bank -
for more information please visit chasefamilyfoundation.com/‎

TRIPLE ONION DIP


2 tablespoons olive oil
2 shallots, chopped
3 green onions, chopped
1/2 to 1 red onion, finely chopped
1 teaspoon fresh thyme, chopped
1 package (8 ounces) cream cheese
1 cup greek yogurt

Heat oven to 350F.
Heat skillet over high heat. Add olive oil, shallots, green onions, red onion and thyme. Lower heat to medium, cook, stirring occasionally until shallots are golden, about 5 minutes.
Add cream cheese and yogurt, stir until well mixed. Transfer mixture to a baking dish, bake until heated through and bubbling.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE


1 (8 ounce) package of cream cheese, room temperature
8 ounces smoked trout fillets, chopped
1/2 cup fresh dill, finely chopped
2 green onions, finely chopped
1 teaspoon grated lemon peel
4 heads of Belgian endive
fresh dill sprigs

Mix cream cheese, smoked trout, dill, green onions and lemon peel in a bowl. Season with salt and freshly ground black pepper.
Separate endive into leaves. Place a spoonful of cream cheese mixture on the base end of each leaf. Garnish with a dill sprig. Arrange filled leaves on a plate.
Enjoy!

Recipe adapted from Bon Appetit, November 2003
www.bonappetit.com/recipes‎

SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE


1 tablespoons olive oil
1/2 onion, chopped
1/4 cup balsamic vinegar
1 cup apricot preserves
1/2 cup spicy brown mustard
1 1/4 pounds bulk Italian sweet sausage meat
6 ounces pork sausage
1 tablespoon dried sage
1 cup Italian bread crumbs

Heat oven to 425F.
Line a baking sheet with parchment paper.
Heat oil in a medium skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add vinegar and cook until vinegar is reduced to 2 tablespoons. Remove from heat and stir in apricot preserves and mustard and mix well. Set aside.
In a mixing bowl, combine sausage and chopped sage. Add 2 tablespoons of the apricot-vinegar mixture to the sausage mixture. Form sausage into balls, then roll in bread crumbs.
Arrange sausage balls on prepared baking sheet. Bake, 15 to 20 minutes, turning occasionally, until sausage balls are cooked through. Transfer to paper towels to drain, then serve with apricot dipping sauce.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES



4 slices of applewood smoked bacon1/3 cup mayonnaise
1 celery rib, finely chopped
1/2 shallot, finely chopped
2 teaspoons parsley, finely chopped
juice from 1/2 lemon
1 to 1 1/2 pounds of chicken tenders, cooked, cut into small dice
salt and freshly ground black pepper
16 bread cases (roll pieces of white bread flat, cut out circles and press into a greased mini-muffin tin, bake in a 350F oven until lightly browned and crisp)
2 small plum tomatoes, cut into 1/4 inch slices
16 watercress leaves

In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.
In a medium bowl, combine the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.
Spoon 1 tablespoon of the chicken salad into each bread case, garnish with the bacon pieces, sliced tomato and watercress.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/recipes‎

BOURBON BROWNIES


1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 1/2 cups semisweet chocolate chips, divided
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons bourbon
3 tablespoons butter, softened
1 1/2 cups powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 350F.
Grease an 8 by 8 inch baking pan, set aside.
In a medium saucepan, combine 1/3 cup butter, sugar and water. Cook and stir over medium heat just until boiling. Remove from the heat. Add 1 cup of the chocolate chips, stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined. Stir in flour, baking soda, and salt. Stir in remaining 1/2 cup chocolate chips. Spread batter into prepared pan.
Bake for about 20 minutes or until edges are set and begin to pull away from the sides of the pan.
Using a fork, prick the warm brownies all over. Drizzle bourbon evenly over brownies, cool in pan on a wire rack.
For the Frosting: in a small mixing bowl, beat the 3 tablespoons of butter with an elector mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons of the milk and vanilla. If necessary, beat in the remaining milk to reach spreading consistency.
Spread over brownies.
Enjoy!

LEMON DREAM PIE


1 (8 ounce) package of cream cheese, softened
3/4 cup sugar, divided use
3 eggs, divided use
1 (9 inch) unbaked pie crust
3/4 cup light corn syrup
2 teaspoons finely grated meyer lemon peel
1/3 cup meyer lemon juice
2 tablespoons butter, melted
1 tablespoon cornstarch

Heat oven to 350F.
In the bowl of an electric mixer, beat at medium speed, the cream cheese, 1/4 cup of the sugar and 1 of the eggs until smooth. Arrange the pie crust in a 9-inch pie pan. Spread cream cheese mixture evenly over the bottom of the pie crust.
In the same bowl, beat 1/4 cup of the sugar, the remaining 2 eggs, corn syrup, lemon peel, lemon juice, butter and cornstarch, until well blended.
Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over lemon mixture. Bake for 50 to 55 minutes or until filling is puffed and set. Cool on a wire rack.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2002
www.arkansasonline.com/news/features/food/‎

Tuesday, December 31, 2013

TRAVEL TUESDAY - LAKE OUACHITA - MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys - a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE


14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE


2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560...‎

CRAB TOAST CANAPES


1 baguette, cut crosswise into 1/2 inch slices
5 tablespoons of olive oil, divided
1 pound lump crab meat
2 tablespoons finely chopped shallots
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons finely chopped dill
salt and freshly ground black pepper to taste

Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.
In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.
Season to taste with salt and pepper. Spoon onto baguette slices.
Enjoy!

Recipe adapted from Oprah Magazine, April 2013

SALMON CAKES WITH GREENS


1/4 cup mayonnaise
1/4 cup plus 1 tablespoon chopped shallots
2 teaspoons Dijon mustard, divided
1/2 cup buttermilk
1 1/2 teaspoons fresh lemon juice
1 pound salmon fillet, skin removed and chopped
2 eggs
5 tablespoons drained capers
1/2 cup breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
8 cups mixed greens

Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.
Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 
Divide salad among plates, top with salmon cakes and drizzle with dressing.
Enjoy!

Recipe adapted from Self, April 2011

RETRO SPINACH DIP AND PUMPERNICKEL SPEARS


2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

Sunday, December 29, 2013

ROSEWATER CUPID and CHUTNEY CHICKEN SALAD and CURRIED CRAB DIP and MANGO SHRIMP WITH CILANTRO YOGURT SAUCE and CAULIFLOWER AND POTATOES and CHICKEN CURRY

On a recent evening when friends came for dinner, we settled on an Indian theme.
We served the appetizers outside, then moved in to the dining room for a chicken curry and a goat curry, accompanied by naan bread, poppadoms and chutney.

ROSEWATER CUPID


1/4 ounce elderflower liqueur
3 drops rose water
bitters
1 ounce gin
rose champagne

In a champagne glass, add 1/4 ounce elderflower liqueur, 3 drops rose water, and a dash of bitters. Add 1 ounce chilled gin and top off with chilled rose champagne.
Enjoy!

CHUTNEY CHICKEN SALAD


1/3 cup slivered almonds
1/2 cup mayonnaise
1/4 cup greek yogurt
1/3 cup mango chutney
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon freshly ground pepper
5 cups diced cooked chicken
4 green onions, finely chopped
mini fillo tart shells

Heat oven to 350F. Bake almonds in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through. Cool 20 minutes.
Whisk together mayonnaise, greek yogurt, mango chutney, curry powder, salt and pepper. Add chicken, green onions and toasted almonds, and toss until well blended. Cover and chill 2 to 24 hours.
Fill tart shells with chicken salad just before serving.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com › Food › Recipes

CURRIED CRAB DIP


2 tablespoons unsalted butter

1 onion, finely chopped
2 tablespoons minced fresh ginger
2 teaspoons curry powder
3 tablespoons mango chutney, chopped
8 ounces cream cheese, softened
1 cup mayonnaise
2 tablespoons fresh lime juice
2 green onions, thinly sliced
1/4 cup finely chopped cilantro
1 pound lump crabmeat
salt and freshly ground black pepper

In a skillet, melt the butter. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the chutney, cream cheese, mayonnaise and lime juice and cook, stirring, until smooth and creamy, about 1 minute. Stir in the green onions, cilantro and crab. Season with salt and pepper and cook until the dip is heated through, about 1 minute. Transfer to a shallow bowl, serve with bread and chips if desired.
Enjoy!

Recipe adapted from Food and Wine, December 2009

www.foodandwine.com/recipes‎

MANGO SHRIMP WITH CILANTRO YOGURT SAUCE


1/4 cup cashews
1 tablespoon minced fresh ginger
4 garlic cloves
1 jalapeño, halved and seeded
1 tablespoon mustard seeds
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 cup mango nectar
2 tablespoons lemon juice
1 cup plain yogurt
salt
1 1/2 pounds large shrimp
2 tablespoons butter, melted
CILANTRO AND YOGURT SAUCE
2 cups cilantro leaves
1 cup mint leaves
1 jalapeño, seeded and coarsely chopped
4 garlic cloves, crushed
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
salt and freshly ground black pepper

In a blender, combine the cashews, ginger, garlic, jalapeño, mustard seeds, garam masala, and turmeric and pulse until the ginger and garlic are finely chopped. Add the mango nectar and lemon juice and puree until smooth. Add the yogurt and 1 tablespoon of salt and pulse to blend. Pour the mixture into a large bowl. Add the shrimp and toss to coat. Refrigerate for 2 hours.
Light a grill. Thread the shrimp on skewers. Drizzle with melted butter and sprinkle with salt. Oil the grate and grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes. Serve the shrimp with the Cilantro and Yogurt Sauce.
CILANTRO AND YOGURT SAUCE
In a blended, combine the cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season to taste with salt and freshly ground black pepper.
Enjoy!

Recipe adapted from Recipe.com
http://www.recipe.com/mango-shrimp/

CAULIFLOWER AND POTATOES


4 tablespoons vegetable oil
1 large head of cauliflower cut ito 1 1/4 inch florets
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 hot serrano peppers, finely chopped
4 potatoes, boiled, peeled, and diced
salt to taste

Heat oil in a tall sided saucepan, and stir fry cauliflower. Make sure it remains slightly crisp, but also browns in places. Remove cauliflower, add more oil to the saucepan, if necessary, and add cumin seeds, ground cumin, coriander and turmeric. Stir fry mix about 30 seconds. Return cauliflower to saucepan, add serrano pepper and potatoes and stir until cauliflower and potatoes are evenly coated. Season to taste with salt.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2008
www.arkansasonline.com/news/features/food/‎

CHICKEN CURRY


4 chicken breasts
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
2 onions, chopped
4 cloves of garlic (all peeled, 2 minced)
2 tablespoons grated ginger
1 bay leaf
1 lime, sliced
3 cardamom pods
salt
2 tablespoons olive oil
2 tablespoons butter
1 apple, peeled and chopped
2 tablespoons curry powder
3 tablespoons flour
1/2 cup mango chutney

Place the chicken in a medium pot. Add the carrots, celery, 1 onion, whole peeled garlic, 1 tablespoon ginger, bay leaf, lime and cardamom pods, then cover with cold water. Bring to a boil, add a couple of pinches of salt and reduce the heat to a low simmer. Gently poach the chicken for about 35 to 40 minutes or until it is cooked through.
Strain the chicken, reserving the stock. When the chicken is cool enough to handle, chop into bite sized pieces.
Wipe out the stock pot and place back on heat. Add the olive oil and the butter. Add the chopped onion, remaining ginger, apple and curry powder. Once the onion and apple are just tender, sprinkle in the flour, stir then whisk in reserved stock until desired consistency is reached. Bring the mixture to a light simmer to thicken. Add in the chicken and the mango chutney.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2012
www.rachaelray.com/recipe.php?recipe_id=5125

Thursday, August 22, 2013

THE BICICLETTA and RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE and CAMBODIAN GAZPACHO and SHRIMP WATERMELON SALAD and LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE and COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS

My husband and I first developed the "Appetizer Crawl" while we were on vacation in Las Vegas, many years ago. There are so many incredible restaurants there, and we usually stay a very short time, so rather than spend the entire evening dining at just one place, we walked and ate our way along the strip, choosing small portions at each restaurant.
We decided to incorporate this theme at a recent dinner party, and made multiple small plates, rather than one larger entree.
This is one of my favorite dinner menus ever, but the guests, their witty repartee, and noises of appreciation was what really made night a memorable one.

THE BICICLETTA


ice cubes
2 ounces campari
1 1/2 ounces dry white wine
1/2 ounce club soda
lemon slice for garnish

Fill wineglass with ice. Add campari, wine and soda, stir to mix. Garnish with lemon slice.
Makes one.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

RICOTTA APRICOT AND CRISP PROSCIUTTO TARTINE


2 tablespoons olive oil
4 fresh apricots, pitted and halved, each half cut into thirds
salt
baguette, sliced and lightly toasted
4 slices of proscuitto
1/2 cup ricotta, at room temperature
freshly ground black pepper
6 to 8 mint leaves, roughly torn

Heat broiler, brush apricots lightly with olive oil and season with salt.
Place apricots on a cookie sheet and cook until just tender.
Swirl 2 tablespoons olive oil in a medium pan set over medium high heat. Once hot, add prosciutto and cook until darkened in spots, less than 1 minute per side.
Transfer to a paper lined plate.
While baguette slices are warm, spread generously with ricotta. Top with proscuitto and apricots. Garnish with oil, salt, pepper and mint.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2013
online.wsj.com/public/page/magazine-food.html‎

CAMBODIAN GAZPACHO


1 carrot shredded
4 tablespoons white balsamic vinegar
pinch sugar
pinch salt, plus more to taste
1 16 ounce can tomato juice 
2 English cucumbers, roughly chopped
2 red bell peppers, seeds and stems removed
3 tomatoes, roughly chopped
1/2 jalapeno, seeds removed
10 basil leaves, stems removed
4 tablespoons rice wine vinegar
freshly ground black pepper
20 cilantro leaves, stems removed

In a small bowl, combine carrot, vinegar, sugar and salt. Set aside for 1 hour.
In a blender, combine tomato juice, cucumbers, bell peppers, tomatoes, garlic, jalapeno, basil and rice wine vinegar. Pulse until slightly pureed. Add salt and pepper to taste and additional vinegar as desired.
Divide gazpacho evenly among bowls or serving glasses. Top each with pickled carrot and cilantro.
Enjoy!

Recipe adapted from Shape Magazine, September 2012
www.shape.com/healthy-eating/healthy-recipes‎

SHRIMP WATERMELON SALAD


2 lemons
1/4 watermelon, rind removed, diced
salt and freshly ground black pepper to taste
1 tablespoon finely chopped sweet onion
3 tablespoons of mayonnaise
2 tablespoons finely chopped celery
1 pound peeled and deveined, cooked shrimp
2 tablespoons fresh tarragon
salad greens

Grate zest from lemons to equal 1 tablespoon. Cut lemons in half, squeeze juice from lemons to measure 3 tablespoons.
Place onion in saute pan with a little butter or cooking spray, cook until tender. Stir in mayonnaise, celery, 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir in shrimp and tarragon. Season with salt and pepper to taste.
Place arugula and cubed watermelon on individual plates, sprinkle with remaining 2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Season with salt and pepper to taste, top with shrimp mixture.
Enjoy!

Recipe adapted from Southern Living, August 2012
www.southernliving.com/food/kitchen-assistant/‎

LEMON LAMB LOLLIPOPS WITH CHICKPEA PUREE


1 to 2 racks of lamb, cut into individual chops
salt and freshly ground black pepper to taste
6 tablespoons olive oil
4 cloves of garlic, finely chopped
3 tablespoons finely chopped fresh rosemary
1 lemon, juiced
1/2 cup finely chopped onion
2 tablespoons fresh thyme leaves
1 tablespoon tomato paste
1 cup chicken stock
2 cans chickpeas, rinsed
1/2 cup grated parmesan cheese
2 bunches kale leaves
freshly grated nutmeg

Season the lamb chops with salt and pepper. In a small bowl, combine 2 tablespoons of olive oil, 2 cloves of garlic, the rosemary and the lemon juice.
Coat the chops with the marinade and let stand at room temperature for 15 minutes.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onion and thyme, season with salt and pepper. Cover the pan and cook, stirring, until the onion is softened, 6 to 7 minutes. Stir in the tomato paste. Add the stock and bring to a low boil. Transfer the mixture to a food processor, reserve the saucepan. Add the chickpeas and cheese to the food processor, puree. Spoon the mixture into the reserved saucepan, cover and keep warm over low heat.
Position a rack in the uppermost part of the broiler and preheat to high. Broil the chops, turning once, for 6 to 8 minutes.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add 2 cloves of garlic and swirl for 1 minute. Add the kale and cook until wilted, 3 to 5 minutes, season with salt, pepper and nutmeg.
To serve, top the chickpea puree with a chop, serve with the greens.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, March 2013
www.rachaelraymag.com/recipes/‎

COCONUT CORN ICE CREAM WITH BROWN SUGAR SYRUP AND PEANUTS


BROWN SUGAR SYRUP
2 teaspoons coriander seeds (I could only find ground coriander seeds)
1 cup dark brown sugar
1/2 teaspoon whole black peppercorns
salt
ICE CREAM
6 ears of corn, husked
2 14 ounce cans of unsweetened coconut milk
3/4 cup condensed milk
1 teaspoon salt
GARNISHES
1 cup salted, roasted peanuts, coarsely chopped
finely grated lime zest

BROWN SUGAR SYRUP
Toast coriander seeds (or ground coriander) in a small dry skillet over medium heat, stirring often, until fragrant, 1 to 2 minutes. Transfer to a cutting board, crush with a mortar and pestle (if not already ground).
Stir sugar and 1/3 cup water in a small saucepan over medium-low heat until sugar dissolves. Add coriander and peppercorns, season with salt. Bring to a simmer over medium heat. Simmer, swirling pan occasionally and brushing down sides with a wet pastry brush, until slightly thickened, about 5 minutes. Let cool. Strain, cover and chill.
ICE CREAM
Cut the corn kernels from the cobs into a large bowl, reserve cobs. Heat coconut milk in a large saucepan over medium heat until almost simmering. Add grated corn, corn cobs and condensed milk, cook, stirring occasionally, until mixture barely begins to simmer, about 5 minutes. Remove from heat, cover and let steep for 1 hour. Discard cobs.
Strain corn mixture through a fine mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible, discard solids. Whisk in salt. Cover corn ice cream base, let chill for at least 4 hours or overnight.
Process ice cream base in an ice cream maker according to manufacturers instructions. Transfer to an airtight container, cover and freeze for at least 3 hours and up to 1 week.
GARNISHES
Spoon some syrup in the bottom of the bowl, scoop ice cream on top. Garnish with peanuts and lime zest.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

Wednesday, March 6, 2013

CREAMY MEDITERRANEAN SPREAD and GUACAMOLE HUMMUS and SHISH TAWOOK

I was so excited to host a dear friends birthday dinner, and when I asked her what she would like, she mentioned Greek food.
We served the Mediterranean spread, and guacamole hummus alongside olives, feta, spanakopita and dolmas, and the Shish Tawook with Tabbouleh. These three dishes were super quick and easy to put together, and although the spanakopita and dolmas were a little more time consuming, they were worth it - delicious!
It was a flavorful, varied and fun menu, just like our fabulous guests.

CREAMY MEDITERRANEAN SPREAD


8 ounces cream cheese, softened
7 ounces roasted red peppers, drained and chopped
4 ounces crumbled feta cheese
1/2 cup chopped Kalamata olives
1/4 cup balsamic vinaigrette dressing
2 tablespoons chopped fresh parsley

Spread cream cheese onto bottom of shallow dish (I will sometimes mix the cream cheese with store bought hummus). Combine remaining ingredients, spoon over cream cheese.
Enjoy!

Recipe adapted from Food and Family, Summer 2010
www.kraftrecipes.com/foodfamilyarchive/.../magazine_archive.aspx

GUACAMOLE HUMMUS


In a food processor, combine 1 can chickpeas, rinsed and drained, 3 cups fresh cilantro leaves, 1 garlic clove, chopped, and 1 ripe avocado, roughly chopped.
Process until finely chopped. Add 3 tablespoons olive oil and juice of 1 lemon.
Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Everday Food
www.marthastewart.com › Food

SHISH TAWOOK


10 cloves garlic, peeled, crushed
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons plain yogurt
1/2 teaspoon ground cardamom
1 teaspoon salt
1 teaspoon ground white pepper
2 pounds boneless, skinless chicken breasts, rinsed and cut into 1-inch pieces

In a large, sealable, plastic bag, combine garlic, lemon juice, olive oil, yogurt, cardamom, salt and white pepper. Stir well. Add chicken and turn to coat it all over.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Prepare grill. Thread chicken onto skewers, dividing pieces evenly among them. Grill over medium-high heat, turning skewers at least twice, until chicken is cooked through, about 10 minutes total.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2008
www.arkansasonline.com/news/features/food/

Sunday, December 9, 2012

HONEY ROSEMARY CHERRY JAM and CANDIED CURRIED PECANS

My husband started a new business just over three years ago - a local trade exchange.
They recently had their annual holiday show, complete with refreshments and I was in charge of the cheese board. I joyfully made Honey Rosemary Cherry Jam and Candied Curried Pecans to accompany the cheeses, breads, fruit and crackers.
I have made the jam a couple of times since - it is so quick and delicious, and turns an ordinary cheese selection into something quite special.

HONEY ROSEMARY CHERRY JAM


1 shallot, thinly sliced
2 teaspoons olive oil
1 (12 ounce) package frozen dark, sweet pitted cherries, thawed
2 tablespoons balsamic vinegar (I used rosemary balsamic)
2 tablespoons honey
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Saute shallot in hot oil in a skillet over medium high heat, 2 to 3 minutes or until tender. Add cherries, with any liquid, the vinegar, honey, rosemary, salt and pepper. Cook, stirring occasionally, 15 to 20 minutes. Let stand 10 minutes.
(I added a little cornstarch mixed with water, returned the jam to a boil and cooked for a couple of minutes to thicken)
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

CANDIED CURRIED PECANS


1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons honey
3 cups pecan halves

Heat oven to 250F.
Line rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat, remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans.
Enjoy!

Recipe adapted from Bon Appetit, November 2002
www.epicurious.com/recipes/food/.../Candied-Curried-Pecans-10724...

Saturday, October 20, 2012

SHRIMP SALAD STUFFED ENDIVE and GREEN GODDESS DIP

We hosted a committee meeting for the Cub Scouts at our house, and offered appetizers, desserts and adult beverages. The kids and I retreated to the back of the house and played board games, while the meeting was going on. These were two of my favorite dishes - lots of great flavor in small bites.

SHRIMP SALAD STUFFED ENDIVE


1/4 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups finely chopped, peeled and deveined, cooked shrimp
1/2 cup finely diced celery
24 belgian endive leaves

Stir together first 9 ingredients in a large bowl, stir in shrimp and celery.
Spoon shrimp mixture onto bottom half of enive leaves.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

GREEN GODDESS DIP


3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh parsley leaves
1 to 2 tablespoons of chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh chives
salt and freshly ground pepper to taste

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed (I added a little more lemon juice) Stir in chives, season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables, such as lightly steamed green beans and asparagus.
Enjoy!
Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/