Blue Cheese and Bacon Broiled Tomatoes

Blue Cheese and Bacon Broiled Tomatoes

(Picture and shared recipe by Sophia C.)

Slice about 2-3 medium sized Heirloom or other tomatoes about 1/2-3/4” thick and place on a baking sheet with parchment.  Then in a small mixing bowl, add:

1 sleeve of Ritz crackers

About half to 1 cup of Blue cheese or Feta Cheese crumbles

6 slices of cooked and crumbled bacon

2 or 3 chopped creek onions (the entire thing from the green end down to the last 1/2 where the roots are)

1/2 stick of butter, melted

About 1/4 cup of mayonnaise (enough to make the crackers stick together)

Lots of salt and pepper

Mix all of this together, adding enough mayo to make it all stick together.  I used my pampered chef medium scoop and scooped the mixture onto the top at slices and then flattened the cracker mix a bit so that it covered the entire tomato.  Bake them at 350’ for about 5-10 minutes.  The tops will start to brown.  

Asparagus Fingers

My darling nail gal, Andrea, and I love to exchange recipe ideas.  She recently shared this with me and "Oh my gosh!"  I could eat this every did (and did this week while my friend Pretty Patty Petty was here visiting.)


Soooooo easy!

Asparagus Fingers

Get some good fresh asparagus. Wash it, of course, and break off the tough ends.

Use your best soft sliced bread (I love Grandma Sycamores) and cut off the crusts.
Roll the bread flat and spread with what you like.

Andrea mixes 2 parts cream cheese with one part blue cheese

I used Roulade Garlic and Herb spreadable cheese and another time, used pimento cheese spread.

Roll an asparagus spear up in the bread with ends sticking out.

Brush the entire bread roll with melted butter and sprinkle with sesame seeds.  Bake in 350 degree oven for about 15-20 minutes until golden.

Gobble several up and then go back for more...…

Fabulous Cheese Dip

Friend Funny Kathy also made this marvelous dip for our Christmas GNO. So good!

 

 

 

 

Fabulous Cheese Dip

 

2 cups shredded cheddar cheese

1 8 oz. cream cheese, softened

1 1/2 c. sour cream

1/2 diced ham, cooked

1/3 c. green onion deiced

1/3 c. green chilies

1/8 tsp. Worchestershire sauce (Kathy used a little more)

 

1 lb. loaf of French bread cubed or crackers

 

Bake ingredient for 350 for 1 hour- serve hot with cubed bread or crackers

 

 

 

Cheese Bacon Swirls

Friend Funny Kathy made these delicious roll ups for our Christmas GNO.  One of my favorite appetizers!

Cheese Bacon Swirls

1 - 8 oz. pkg. cream cheese, softened
1/8 tsp. black pepper
1/2 c. chopped, cooked bacon
2 Tbsp. chopped green onion
1/4 shredded cheddar cheese
1 pkg. refrigerated crescent rolls
  
Combine all ingredients except the rolls.  Separate rolls into 2 rectangles, pinching seams together.  Spread cream cheese on each rectangle. Roll up, starting with the long end and seal.  Cut each roll into 16 slices.  Place cut side down on baking sheet.  Bake 15 minutes.  Serve warm  Makes 32 appetizers.

 

Cranberry Salsa with Orange

Friend Sophia got this recipe from a friend who got it from a friend.  We make and love cranberry salsa- but this friend called this Cranberry Relish.  I don't.  And we love the orange!

Cranberry Salsa with Orange

1 pkg. fresh cranberries chopped fine
2 large apples, chopped fine
1 orange rind and juice  (don't grate the white part of the orange rind!)
cilantro
half of a jalapeno pepper
2 T. finely chopped yellow onion
2 shakes salt
3/4 c. sugar

Dice and mix together and chill to marinate the flavors.  Delish on crackers!!!  The orange makes it!

Fig and Caramelized Onion Flatbread

 

 

 

Fig and Caramelized Onion Flatbread

Author: Katya @ https://www.littlebroken.com

Serves: 2-3 main dish or 6 appetizer

Ingredients

• 3 medium sweet onions, cut in half and sliced from root to stem into thin slices
• 3 Tbsp. unsalted butter
• 2 flatbreads (8-inch)
• 2 Tbsp. crumbled feta cheese, plus extra for the top
• 2 cups lightly packed fresh arugula
• 3 large fresh figs, sliced
• olive oil
• salt and pepper

Instructions

1. Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.
2. Add onion to the pan and stir to coat with butter.
3. Check and stir the onions every 5-10 minutes. If onions begin to burn, lower the heat.
4. Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.
5. Preheat the oven to 425F.
6. Scatter the onions evenly over each flatbread and sprinkle 1 tablespoon of feta cheese on each. Bake the flatbreads on a baking sheet for 8-10 minutes or until crisp. Remove and cool slightly.
7. Toss arugula with olive oil and salt and pepper to taste. Top each flatbread with equal amounts of arugula and sliced figs. Sprinkle with additional feta, if desired.
8. Cut into slices and serve warm.

Strawberry, Chicken, Avocado in Won Ton Cups

Went to a bridal shower for one of my darling Laurels, Emmaline,  all grown up!  Besides celebrating her upcoming wedding, I also celebrated finding some new appetizers that were served!  Yay!  Double score.

This is the coolest appetizer.  I'm already thinking you could also do it for a mini salad.  It is so different and refreshing with the citrus drizzle.  I'd give it 5 stars!  Recipe from Tablespoon.com

Strawberry, Chicken, Avocado in Won Ton Cups

24          

wonton wrappers Save $

Coconut oil spray Save $

1

package (6 oz.) grilled chicken strips, diced Save $

4-5 strawberries, diced 

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1

cup arugula or baby spinach, coarsely chopped 

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1

avocado, diced Save $

Juice and zest of 1 lime                                                                                                                                             

Juice and zest of 1/2 orange 

                                                                                                                                            

1/2

cup whole grain mustard 

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1/2

cup honey 

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2

tablespoons olive oil

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1/4

teaspoon salt Save $

 

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  Preheat oven to 450º F. Spray a 24-cup mini muffin tin generously with coconut oil spray. Press wonton wrappers into each cup, pressing against sides of muffin cups to create a wide open “bowl” in the center of each wonton. Spray wrappers generously with coconut oil spray. Bake in oven for 5-6 minutes, or until the tips turn golden brown and the wrappers begin to bubble. Remove and cool.

                                      
•  

  In a large bowl, toss together chicken, strawberries, arugula and avocado. In a second bowl, mix together juice and zest of lime and orange, mustard, honey, olive oil and salt. Drizzle immediately over chicken mixture. Toss.

                                      
• Spoon into cooled wonton cups. Serve immediately and enjoy!

Cottage Cheese Dip

Love, love, love this dip.  Love that it has some protein in it.  Great with veggies and even better with crackers!  It's better after chilling for a bit to let the flavors meld.

Cottage Cheese Dip
1/2 c. cottage cheese
1/2 c. mayonnaise (low fat is fine)
1 tsp. onion chopped (I used chives and a titch of onion salt)
1/8 tsp. dried mustard
1/8 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. sugar
1/16 tsp. white pepper (who has white pepper?)
1/16 tsp. garlic powder
2 Tb. bacon bits

In blender, combine all ingredients except bacon.  Blend until smoother (about a minute.)  Chill Fold bacon bits into mixture just before serving.

Bacon Cranberry Nut Stuffed Celery

There is just something refreshing about stuffed celery.  I liked this recipe with a few changes- adding dried cherries and pecans and blue cheese.
            

Bacon Cranberry Nut Stuffed Celery

 

from justapinchrecipes with a few changes-                         

    12 celery stalks, cleaned and cut into portions

 

1/2 lb crispy cooked bacon, drained and crumbled

8 oz reduced fat cream cheese, softened

1/2 cup glazed walnuts, chopped (you know me and walnuts!  No way- I used candied pecans)                           

1/2 cup craisins, chopped (I used dried cherries, my favorite) 

2 green onions, finely chopped

2 tablespoons heavy cream (I didn't use)                           

1 teaspoon garlic powder (I used salt and probably not a whole tsp.)

 

Note:  I really liked these but thought the flavor needed to be kicked up a notch.  I added about 1/3 cup blue cheese crumbles and thought they were perfect.                           

                                                    

1 Cook bacon (crispy), drain on paper towels. Chop walnuts, Craisins, and green onion. In a small bowl, combine: Cream cheese, bacon, nuts, Craisins, green onion, heavy cream, and garlic powder.   My note: add blue cheese crumbles. 

Stir until mixed well. Refrigerate for 30-60 minutes (to combine flavors).

2 Clean celery and cut into desired portion size.

3 Stuffing Celery: Carefully spread cream cheese mixture into each portion of celery. 

 Refrigerate until time to serve, keep chilled.

Reuben Flatbread

Dang that St.Patrick's Day got by without me knowing about this delicious easy dish.  But I love Reuben's any time and after spending the day with daughter Brandi- we ate these at Rooster's Brewing Company and Grill in Odgen.  They were so good I had to come home and whip them up. Easy peesy.

 

 

I like the Stonefire Naan bread found at our local stores.  The amounts would vary depending on the size of the flatbread.  This isn't rocket science.  If I can figure it out, anyone can!

Spread a couple of tablespoons of Thousand Island dressing on top  of the flatbread.  Top with several thin layers of corned beef deli slices, topped with drained sauerkraut, topped with a titch more dressing and mixed cheeses on top.  I also took a few slices of the corned beef and made a tuck in it so I had a little bowl- like at the restaurant- and put a dab of dressing and more kraut for a garnish on top.  Bake at 350 for about 10 minutes.  Garnish on top with chopped green onions, tomatoes if you like or parsley.

Mediterranean Bon Appetit

Last night we had Bon Appetit at the Cook's.  Valene cooked a amazing Mediterranean dinner (from a Bon Appetit 2004).  Over the top amazing.  Just look at these pictures!  Truly, Valene's home is my favorite restaurant!!!!!  Delish!
 
White Bean Puree with Sun-Dried Tomatoes with Pita Slices
 

 

Makes 4 cups

• 1 cup dried Great Northern beans
• 4 cups water
• 2 small onion, quartered

• 2 4-inch-long fresh rosemary sprigs

          1 cup drained oil-packed sun-dried tomatoes

• 1 1/2 tablespoons chopped shallots
• 1 tablespoon chopped fresh rosemary leaves
• 4 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup (or more) boiling water

          2 tablespoons chopped fresh parsley

• Lemon wedges
• Toasted pita triangles

       

Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.  Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

 

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Recipe by Zov Karamardian

 Skewered Rosemary Shrimp with Mint Pesto

 

 

Makes 24 Servings

Mint pesto

• 1/2 cup pine nuts, toasted
• 3 garlic cloves, peeled
• 2 tablespoon (packed) feta cheese
• 2 tablespoons (packed) Parmesan cheese
• 1 tablespoon coarsely chopped jalapeño chile
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups (packed) fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil

Shrimp

• 24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 3 tablespoons fresh lemon juice
• 24 4-inch-long woody rosemary sprigs

       

For mint pesto:

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. DO AHEAD Can be made 1 day ahead; cover and refrigerate.

For shrimp:

Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Recipe by Zov Karamardian

Mediterranean Chicken with Roasted Potatoes and Herbs and Asparagus

 

 

Mediterranean Chicken

Ingredients

8 Servings

• 6 tablespoons olive oil, divided
• 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
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• 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
• 1 1/2 cups low-salt chicken broth
• 2/3 cup pitted Kalamata olives
• 3 plum tomatoes, seeded, diced
• 3 garlic cloves, minced
• 1 tablespoon chopped shallot
• 1 tablespoon drained capers
• 2 tablespoon (1/4 stick) chilled butter
• 1 cup teardrop tomatoes (red and yellow)
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• 3 tablespoons chopped fresh parsley
• 3 tablespoons pine nuts, toasted
• Caper berries, halved (optional)

Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.

Recipe by Zov Karamardian

Roasted Potatoes and Herbs

8 Servings

• 4 pounds 2- to 2 1/2-inch-diameter Yukon Gold potatoes, unpeeled, each cut into 6 wedges
• 1 cup chopped shallots (about 5 large)
• 1/2 cup olive oil
• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
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• 6 tablespoons chopped fresh parsley, divided
• 4 teaspoons chopped fresh thyme

 

Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. DO AHEAD Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.

Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

Recipe by Zov Karamardian

Spinach and Roasted Red Pepper Gratin

 

Makes 8 Servings

• 4 10-ounce bags fresh spinach leaves

• 3 red bell peppers

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
• 1 large shallot, chopped (about 1/4 cup)
• 3 garlic cloves, minced
• 1 cup whipping cream
• 4 large eggs
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Swiss cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper

Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.

Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). DO AHEAD - Can be prepared 1 day ahead. Cover and refrigerate.

Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

Recipe by Zov Karamardian

 

Maple Caramel Bacon Crack

I made this for our  "we don't really care about the Super Bowl but we did watch and it was an amazing game and I don't even like football" treat called Maple Caramel Bacon Crack.  (My husband actually loves football- just not the NFL.  He says it is more about the players than the game.) (actually, I have always thought it was about the players and popcorn and cheerleaders and half-time...and you mean there is a game going on?) (and my hubby was a high school quarterback...but I didn't know him then.)

Maple Caramel Bacon Crack

 recipe by The Domestic Rebel

 

 Serves: 6-8

     1 lb. bacon

• 1 pkg Pillsbury crescent rolls
• ½ cup maple syrup
• ¾ cup brown sugar

 

1. Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with parchment paper and lightly grease the parchment with cooking spray. NOTE: this recipe was originally made with foil. Since people have had issues with the foil, I recommend using parchment paper. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.
2. Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
3. Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
4. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

Chilies Salsa- Easy!

We love, love, love this salsa.  I was just making a half batch and so put the rest of the jalapenos in the freezer.  I always have this stuff on hand and you put blend it up.  And eat it and eat it until your stomach hurts.  And then have another bite....

 

 

Chilies  Salsa     Copy Kat recipe (Our Best Bites)

 

Ingredients

• 2 cans (14.5 oz each) whole tomatoes, drained
• 3-4 canned, whole jalapenos (not pickled)
• 1 yellow onion, quartered
• 1 teaspoon garlic salt
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon sugar
• 2 teaspoons lime juice

 

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Mashed Potato and Wild Rice Stuffed Mushrooms

Mashed Potato and Wild Rice Stuffed Mushrooms

 

We love stuffed mushrooms at our house- and I usually make the same kind- sausage and cream cheese stuffed mushrooms.  I was excited to try a new recipe and see if I liked it as much.
I liked it a lot- but not more.  I love the addition of wild rice and thyme.  This is good with the mashed potatoes but I think I'll just add wild rice and thyme to my regular recipe (sausage and cream cheese).

 
 

From Brenda Score of A Farmgirl’s Dabbles.

Ingredients

½ cups Whole Wild Rice (see my note later)

12 Large Baby Portabella Caps (I think it makes oodles more)

1-¼ cup Prepared Mashed Potatoes, Preferably Firm (packaged works well too)
1 Tablespoon Unsalted Butter

2 cloves (Large) Garlic, Minced

¼ cups Finely Chopped Yellow Onion

2 teaspoons Finely Chopped Fresh Thyme, Plus More For Garnish

1 teaspoon Finely Chopped Fresh Rosemary

½ teaspoons Kosher Salt

¼ teaspoons Black Pepper

1 cup Shredded White Cheddar Cheese, Plus More For Topping

¼ cups Grated Parmesan Cheese, Plus More For Topping

Preparation

Preheat oven to 350°F.

In a medium sauce pan over high heat, bring 2 cups water to a boil. Add wild rice, reduce heat to low to medium-low and cover. Let simmer for about 40 minutes, or until rice has split open.   Drain and set aside. (Note: I used Uncle Bens Wild Rice Pouch that cooks in 90 seconds.)

While wild rice is cooking, place mushroom caps on a rimmed pan and set aside. Place mashed potatoes in a medium bowl and set aside.

In a fry pan over medium heat, melt butter. Add garlic and onion and cook until softened, about 7 to 8 minutes, stirring regularly. Do not let the garlic and onion brown.

Remove pan from heat.

Add softened garlic and onion, thyme, rosemary, salt, and pepper to mashed potatoes.

Stir to combine. Then stir in 1 1/4 cup of the cooked wild rice, white cheddar, and Parmesan. Taste mixture, adding more salt and pepper if needed.

With a spoon, add mashed potato mixture to cavities in mushrooms, stuffing the potato

mixture in as tightly as you can. Then mound remaining potato mixture on top, pressing

it onto the mushroom. Depending on the size of your mushroom caps, you may have

less or more potato mixture to mound on top.

Place stuffed mushrooms in oven and bake for 25 minutes. Add a little white cheddar,
then Parmesan, on top of mashed potato mixture and return to oven to bake for another few minutes to melt.