Edamame 2-Ways

This morning while everyone was still sleeping, I came downstairs to make myself a cup of coffee and a banana bread English muffin. I started straightening up the kitchen and eventually made my way over to the fridge and started cleaning out the freezer. While rearranging some bags of vegetables I found a bag of shelled edamame....you know, the ones that steams in the bag. I have been wanting my 16-month old to try new vegetables so I popped it in the microwave. As they were cooling in a bowl...I decided to salt some up an have a little snack. But then inspiration struck! 

I placed a few tablespoons of edamame into 2 small bowls. One a tossed with Sriracha seasoning and brown sugar and the other with soy sauce and a bit of wasabi powder (next time I'll add some ginger too). 

Both were SO tasty!! 

Edamame 2-Ways

1 steam in bag of shelled Edamame 

Sea Salt

Soy sauce (you can use low sodium if you like) 

Wasabi powder

Sriracha seasoning (it's like powdered Sriracha but you can use regular liquid Sriracha)

Brown sugar 

Steam the bag of a edamame according to package instructions. Remove from microwave and allow to cool. Place edamame into 2 bowls. Combine soy sauce and wasabi powder (and ginger if you'd like) and pour over the edamame; toss to combine.

Sprinkle the other edamame with the Sriracha seasoning and brown sugar; toss to coat.  

Enjoy!!  

Smashed Avocado with Caramelized Onions and Sea Salt

Two of my favorite foods are avocados and caramelized onions and both of them together is....well......nothing short of food bliss. 

One night, we grilled up some burgers for dinner. As my husband was outside manning the grill, I was preparing a "burger bar" of toppings....2 of which were sliced avocados and caramelized onions. After we were done eating, there were a few left-over onions and avocado pieces....and suddenly it hit me.....MIX THEM TOGETHER! So I did........in a bowl....lol! It was SO good!! The creamy, saltiness of the avocado paired with the sweetness of the onions is an amazing flavor combination. This is definitely my go-to snack/lunch/light dinner when my husband is working nights or in the summer with a nice glass of chilled white wine. 

Smashed Avocado with Caramelized Onions and Sea Salt

2 large, ripe avocados 

3-4 large yellow onions, sliced into half-moons

1/4 cup olive oil

4 slices Italian Boule, cut thick 

Sea salt

Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft and golden brown, about 15 to 20 minutes. You may have to cook the onions in 2 batches. It's okay if some onions get darker. It adds to the flavor. 

Place 4 slices of the boule onto a plate. Cut each of the avocados in half and remove the pits. Using a spoon, scoop out the inside of the avocados and place each half on each slice of the boule. Using a fork, lightly smash the avocado. I like to leave big chunks. 

Sprinkle with a good amount of the sea salt. Top with a couple of forkfuls of the onions. Season again with the sea salt, if desired. 

Serve and enjoy! 

Tyrokafteri (Spicy Feta Cheese Spread with Pepperoncini and Olive Oil)

Tyrokafteri (Spicy Feta Cheese Spread with Pepperoncini and Olive Oil)

1/2 lb of good-quality feta cheese (I used barrel-aged Arahova feta found in Greek specialty stores)

1-2 pepperoncini peppers, chopped or 1/4 to 1/3 cup hot banana pepper slices, drained very well and chopped

Olive oil

Pat feta dry with a paper towel and place in a mixing bowl. Using a fork, break feta up into creamy chunks. 

In a small skillet over medium-low heat, heat 3 tablespoons olive oil. Add the chopped peppers and sauté until soft, about 8 to 10 minutes. Remove skillet from heat and allow to cool. 

Once cooled, add the peppers and the oil they were sautéed in to the feta. Stir well to combine, adding olive oil, a little at a time until you get the desired consistency. 

Serve at room temperature with toasted baguette slices or pita chips. 

Spicy Italian Stromboli Ring

Spicy Italian Stromboli Ring

2 - 8oz. cans refrigerated crescent roll dough (I use Pillsbury Butter Garlic flavor)
10 slices provolone cheese, halved
1/3 lb deli sliced salami
1/4 lb deli sliced ham or hot capocollo
1/4 lb deli sliced pepperoni
1/2 cup well drained hot pepper rings
1/2 cup well drained mild pepper rings
Fresh ground black pepper
Marie's Creamy Garlic Italian Dressing, for dipping

Peheat oven to 375 degrees.
Unroll both cans of dough; separate into 8 rectangles. On an ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
Start layering using half of the cheese. Layer salami, ham and pepperoni slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
Bake 22 to 30 minutes or until dough is golden brown and thoroughly baked. Remove from oven and allow to cool for 5 to 10 minutes before cutting.

Recipe adapted from Pillsbury

Janice's Famous Artichoke Dip

My friend Janice gave me this recipe a few years back. It is also featured in our LFFD Ladies Auxiliary cookbook. It is SOOO good! I love it with Ritz Crackers, especially the Toppers Garlic and Herb flavored but you can try it with bagel slices or toasted pita wedges.



Janice's Famous Artichoke Dip

1 can artichoke hearts, chopped
1 cup Hellmann’s mayonnaise
1/2 cup grated Romano cheese
1 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese
1/8 - 1/4 teaspoon cayenne pepper (optional)

Preheat oven to 400 degrees. Mix artichokes, mayonnaise, Romano cheese, cayenne pepper and garlic powder in bowl. Blend in half of mozzarella cheese. Place in 1- quart casserole dish or glass pie plate. Sprinkle remaining half of mozzarella on top. Bake for 20 minute or until cheese is melted and slightly browned.

Spanakopita with Feta

Spanakopita with Feta

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound good- quality feta cheese, crumbled
1 - 2 eggs, lightly beaten
2 sticks unsalted butter, melted
1 lb. filo pastry sheets

Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).

Stir the feta and as much beaten egg to moisten the cooled spinach mixture.

Preheat the oven to 350 degrees. Brush a baking sheet with some of the melted butter.

Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3x11-inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1-inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.

Brush the triangles lightly with butter, then bake for 20 to 25 minutes or until golden and crisp. Serve hot.

Recipe adapted from the Food Network

Stuffed Artichokes

Stuffed Artichokes

4 large artichokes
1 1/2 cups seasoned breadcrumbs
1/2 cup grated Romano cheese
4 garlic cloves, minced
Salt and pepper
Olive oil
1/2 cup white wine
Water

Take the artichokes and cut off the bottoms to level them off so they can stand up straight. Peel off any outer leaves that look really tough or that are just hanging off. Cut the tops of the artichokes so then are flat across.
In a separate bowl, mix the breadcrumbs, cheese, garlic, salt, pepper and just enough olive oil to make the mixture moist. Pry open the artichokes, pulling the leaves away from the middle a little bit. Start stuffing the breadcrumb mixture in between the leaves until all four are sufficiently stuffed then place the artichokes in a deep, heavy bottomed sauce pan. Drizzle a little olive oil on the tops of the artichokes to keep the stuffing extra moist. Add the wine to the pot and then add enough water to come halfway up the sides of the artichokes. Simmer over low heat. Then cover and cook until soft, about 45 minutes to an hour.

Cheddar Ale Dip

Cheddar Ale Dip

8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (I use Sam Adams Boston Lager)

Combine the cream cheese, mustard, cheddar cheese, cream and salt in a food processor. Process for 30 seconds, add the beer and continue processing until very smooth. Serve with corn chips or pretzels.

Recipe adapted from Culinary Concoctions by Peabody

Baked Stuffed Mushrooms....plus Baked Stuffed Mushroom Casserole

This recipe is originally from my LFFD Ladies Auxiliary cookbook. I think it's the best stuffed mushroom recipe I ever made. The casserole recipe is a funny story. The other day I decided to cook for Billy and his partner at work. I made my Spicy Italian Stromboli Ring and I wanted to make these stuffed mushrooms. I opened the fridge to get the mushrooms and I realize that they had spoiled. The day before I had gone food shopping with my mom and bought sliced mushrooms.....so I figured why not use sliced and bake them....and voila...Baked Stuffed Mushroom Casserole!



Baked Stuffed Mushrooms

1 lb. fresh stuffing mushrooms
1 stick of melted butter
1 cup seasoned bread crumbs
Fresh chopped parsley
2 tablespoons olive oil
2 cloves garlic, crushed
½ cup grated Romano cheese
½ cup white wine
1 cup frozen chopped onions

Preheat oven to 350 degrees.
Remove mushroom stems from mushrooms and chop. Place caps on a buttered baking sheet and set aside. In a saucepan, melt butter and white wine over low heat. In a skillet, sauté chopped stems, chopped onions and crushed garlic in olive oil. In a bowl, mix together bread crumbs, parsley and cheese then add them to the melted butter and white wine, then add the mushroom mixture, stir everything together. Mold a small amount on the cap of each mushroom. Bake for 30 minutes.




Baked Stuffed Mushroom Casserole

1 lb fresh sliced mushrooms
plus the rest of the ingredients listed above (minus the stuffing mushrooms of course)

Preheat oven to 350 degrees.
In a saucepan, melt butter and white wine over low heat. In a skillet, sauté chopped onions and crushed garlic in olive oil. Add the sliced mushrooms and cook until tender, about 7 minutes. In a bowl, mix together bread crumbs, parsley and cheese then add them to the melted butter and white wine. Add the mushroom mixture and stir everything together. Place the entire mixture into a small baking dish and bake for 30 minutes.

Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

Skillet Potato Chips with Cheddar, Queso Blanco, Bacon and Scallions

3 Russet potatoes
Canola oil for frying
Salt
1 scallion, thinly sliced
4-6 slices of bacon, fried crisp and crumbled
1 cup shredded cheddar cheese
2 cups melted Queso Blanco cheese

Slice the potatoes thinly, using a mandolin slicer. Heat the canola oil over medium heat in a cast iron skillet. When oil is shimmering, add the potato slices in a single layer. Do not crowd the pan.
Cook potato slices until they are browned on one side, then flip and continue cooking until lightly brown on both sides. Remove to a paper towel-lined plate. Pat with paper towels to remove excess oil. While chips are still hot, sprinkle with salt and keep warm. Continue frying potato slices in batches, until all are cooked adding oil as needed.
Prep a serving bowl by pouring 1 cup of the Queso Blanco into the bowl. Add the potato chips. Sprinkle with the cheddar cheese and the other cup of Queso Blanco. Top with the crumbled bacon and scallions.

The Best Guacamole Ever...well....at least in my opinion

So I have had this love affair with Rosa Mexicano's guacamole. For a while, I was convinced that they put crack or something in it because we would go on a Tuesday and by Wednesday night I would be talking Billy into going again on Thursday. So here is my take on guacamole from Rosa Mexicano.

Guacamole

3 ripe avocados, diced
1 to 2 tablespoons seeded, chopped jalapenos (depending on how spicy you want it...I leave some seeds in)
3 tablespoons diced tomatoes, seeded (you have to remove the seeds and the slime in the middle. I also dab the insides with a paper towel)
4 tablespoons diced red onion, divided
Salt
1/4 cup chopped cilantro (optional....I don't put it in because I don't like it..LOL)

Place the diced jalapeno, 2 tablespoons of diced red onion, salt and cilantro inside a molecajete. If you do not have one, a wooden bowl will work fine. Using the pestle (use a fork and the back of a wooden spoon if you don't have a pestle), mash until well blended and the ingredients start to form a paste. Add the diced avocados and gently fold into the jalapeno paste. Add the diced tomatoes and the last 2 tablespoons of the red onion and some additional salt. Gently mix again. I like my guacamole chunky so I don't really mash them up...but you can if you prefer smother guacamole. Serve with chips!

I always come back to avocados....

Rosa Mexicano makes THE BEST guacamole I have ever had. I swear they put crack in it or something because I find myself craving it, no joke, like everyday...which lands us at Rosa Mexicano at least once or twice a week.
Anyone who knows me or who had read my blog knows about my love affair with avocados. A couple of days ago, I was walking around the farmer's market by my job and I saw ripe Haas avocados...4 for $1.00. JACKPOT!! Now what to do with them? Hmmm...Avocado Eggs rolls? Nah..too complicated. Avocado Won Tons? Sounds like a plan to me!!!

Avocado Won Tons with Chipotle Sour Cream

4 large avocados, pitted and diced
1 tablespoon garlic powder
1/4 teaspoon chipotle chili powder
2 tablespoons chopped onion
Juice of 1 lime
Salt and ground black pepper
1 egg white
48 won ton wrappers

In a mixing bowl, toss together the avocados, garlic, onion, chipotle powder and lime juice, Season with salt and pepper. Lay the won ton wrappers onto a clean surface. Add a small dollop of te avocado filling onto each wrapper. Brush the won ton edges with a bit of the egg whites and fold diagonally. Press to seal. In a Dutch oven or skillet (a deep fryer works also), heat peanut or canola oil to 350 degrees. Fry the won tons in batches until golden brown. Once browned, place on a paper towel to drain. Serve with Chipotle Sour Cream for dipping.

Chipotle Sour Cream

1 cup sour cream
1/2 teaspoon chipotle chili powder

Mix sour cream and chipotle powder in a small mixing bowl.

Creamy Artichoke Spread for Crostini

Creamy Artichoke Spread for Crostini

1 - 14 oz. can artichoke hearts, drained
3 tablespoons mayonnaise
2 cloves of garlic
2 tablespoons lemon juice
2 tablespoons parsley flakes
3 tablespoons good quality grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Place all ingredients into a food processor. Pulse until well mixed but still slightly chunky. Pour spread into a container and refrigerate for about an hour to allow flavors to blend.

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

This recipe is a great way to use up left-over chicken. You can also use store-bought rotisserie chicken. These are super-easy to make and are great for quick weeknight dinners. They are also great for tailgating and football parties!!

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Pretty neat trick...Short-Cut Crab Stuffed Mushrooms

So..there I was making some appetizers for me and Billy so we could veg-out and watch a movie. I wanted to make stuffed mushrooms but I didn't feel like making the stuffing. I look in the fridge and find a package of crab cakes. BINGO! Short-Cut Crab Stuffed Mushrooms!!
All I did was arrange the mushroom caps on a baking sheet. I broke up the crab cakes in a bowl then added about a tablespoon of the mixture to each mushroom cap. I melted a little butter in the microwave...sprinkled the butter on top of the prepared stuffed mushrooms, then sprinkled a little paprika and parsley on top.
I baked them at 325 degrees for 15 to 20 minutes. DONE!! And they were SO GOOD!!!

Caramelized Onion Tartlets

Caramelized Onion Tartlets

1 can crescent roll dough
2 tablespoons butter
1 tablespoon olive oil
2 large onions, very thinly sliced
1 bay leaf
1 teaspoon ground thyme
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
Salt and black pepper
1/2 lb. Swiss cheese, shredded
1/2 lb. mozzarella cheese, shredded

Preheat oven to 350 degrees.
Using a rolling pin, gently roll the dough out on a lightly floured surface. Use a 2 1/2-inch to 3-inch round cookie cutter to cut the dough into circles. Place each circle into the muffin tins pressing down gently. Place tin in the oven and bake for about 8 to 10 minutes or until browned slightly. Remove from the oven.
Meanwhile, in a large skillet over medium-high heat, heat the butter and olive oil. Add the onions, sugar, balsamic vinegar and bay leaf, season with the thyme, salt and pepper. Cook the onions until caramel colored, 20 to 25 minutes. Discard the bay leaf after the onions have cooked.
Turn the broiler on to low.
Place about a tablespoon of the cooked onions into each of the dough cups. Top the onions with both cheeses and place the tartlets under the hot broiler. Broil until the cheese is bubbly and golden.

Roasted Garlic Ceasar Pasta Salad with Black Olives

Roasted Garlic Ceasar Pasta Salad with Black Olives

1 lb. box tri-color or regular rotini pasta
1 bottle Ken's Roasted Garlic Creamy Caesar dressing
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 cup garlic croutons, optional

Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. Place cooled pasta into a serving bowl.
In a large bowl, combine the Caesar dressing, lemon juice, parsley, Parmesan and pepper. Add the dressing mixture to the pasta and stir gently until the pasta is well coated. Toss in the olives. The pasta salad can be made up to a day ahead. Sprinkle with the croutons and additional Parmesan cheese just before serving.

Footnotes - You can also use regular creamy Caesar dressing

Stuffed Artichoke Bites

Stuffed Artichoke Bites

3 large artichokes
1 1/2 cups seasoned breadcrumbs
1/4 cup grated parmesan cheese, plus a bit more for sprinkling
1/4 cup grated Romano cheese
3 large shallots, minced
1/3 cup white wine
1 egg
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 cloves garlic, pushed thru a press
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1 lemon, juiced

Wash the artichokes and cut the stem off. Place the artichokes right side up on a large pot and add about an inch of water. Cover and cook for about an hour. The artichokes will turn dark green and be very tender. Remove from the pot and allow to cool completely. Once the artichokes have cooled, remove the leaves from the artichoke, reserving only the largest ones with the most heart still attached. Remove the choke from the heart using a spoon to scoop it out, chop into very small dice.
Meanwhile, in a medium skillet, heat about 2 tablespoons olive oil and saute the garlic and shallot until soft, about 5 minutes. Add the diced choke and the white wine. Cook an additional 5 minutes.
Preheat the oven to 350 degrees.
In a large bowl, add the breadcrumbs, Parmesan, Romano, egg, basil, parsley, garlic powder, salt and pepper. Stir to combine. Add a little of the lemon juice to taste. Add the garlic and shallot mixture to the bowl.
Arrange the leaves on a baking sheet. Using a small melon baller, add the stuffing onto each leaf. Lightly drizzle with olive oil. Bake in the oven for 10 to 12 minutes or until the stuffing has browned slightly.
Place the leaves on a serving platter and drizzle with a little olive oil and a little lemon juice. Sprinkle with a little more Parmesan cheese and fresh ground black pepper. These can be served warm, at room temperature or cold.

Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

2 tablespoons olive oil
1 to 1 1/2-pound pre-marinated garlic herb pork tenderloin
1 baguette or Italian bread, sliced into 1/2-inch thick slices
2 - 5 oz. packages soft cheese with garlic and herbs
1 pint grape tomatoes, cut in half
Kosher salt and fresh ground pepper
Olive oil

Preheat oven to 400 degrees.
Heat olive oil in a large over-proof skillet over medium-high heat. Add the pork and sear on all sides. After all the sides have been seared, place the skillet in oven and roast for 15 to 20 minutes per pound or until an instant-read thermometer registers 155 to 160 degrees. Remove from oven and let rest for 10 minutes, basting with the pan juices. Slice pork tenderloin into 1/4-inch thick slices and place in a shallow bowl. Pour about a 1/4 cup of the pan juices onto the pork slices and let sit.
Meanwhile, place baguette slices on a baking sheet and toast in oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
Place the grape tomato slices on a small baking sheet. Toss with a small amount of olive oil and season with salt and pepper. Broil on low for 10 minutes or until the tops start to brown slightly.
Spread toasted baguette slices with a good amount of the herb cheese spread. Top with 1 slice of the pork slices then pipe on top of the pork slice ,a small amount of the herb cheese spread and top with a roasted grape tomato half.

Antipasto Skewers with Rosemary Balsamic Vinaigrette

Antipasto Skewers with Rosemary Balsamic Vinaigrette

1 pint grape tomatoes, cut in half
1 lb. fresh mozzarella, cut into chunks
1 - 12 oz. jar of marinated artichoke hearts, cut into chunks
1/2 lb. salami, sliced very thin, folding into fourths then in half
1 cup olive oil
6 tablespoons balsamic vinegar
1/8 teaspoon salt
1 teaspoon fresh ground black pepper
3 cloves garlic, smashed
2 or 3 sprigs fresh rosemary

Using wooden skewers, assemble as follows - tomato, mozzarella, salami, artichoke, tomato. You should have enough for about 30 to 34 skewers.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic, salt and pepper. Add the rosemary springs and garlic to the bowl and let sit for about 15 minutes. remove the garlic and rosemary sprigs. Place one layer of skewers in a deep container and drizzle with the vinaigrette. Repeat with remaining skewers and dressing. You will have extra vinaigrette. Cover and place in the refrigerator until ready to serve. Try to let them marinate for several hours before serving.

Footnotes - After arranging the skewers on a serving platter, I drizzle with addition vinaigrette.