Such a delicious and EASY appetizer. After tasting this at one of our camping weekends, I made it several times more--Christmas in Texas 2015 and at the Ouellette Christmas. Tastes great at room temp too--so would make a nice addition to a vineyard picnic basket.
1/4 lb. each: Genoa Salami, Deli Pepperoni
1/4 lb. each: Provolone Cheese, Swiss Cheese.
2 cans Crescent rolls
2 eggs
Parmesan Cheese
Grease a 9x13 pan. Put one can of crescent rolls on bottom. Layer the meat and cheese. Whisk eggs with Parmesan cheese, black pepper. Pour 3/4 of egg mixture over meat & cheese layers. Place second can of crescent rolls on top. Pour remaining egg mixture.
Bake at 350 degrees for 30 minutes, covered. Uncover for 10 additional minutes.
Friday, March 18, 2016
Red & Green Christmas Jalapeno Jelly
I've made this several time-SO EASY.... serve with cream cheese on a cracker. It makes a good gift too!
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
1 cup chopped red bell pepper
1/2 cup chopped jalapeno pepper
5 cups sugar
1 1/2 cups apple cider vinegar
1 (6 oz) container liquid pectin
Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
In a 5-quart pot over high heat, combine chopped peppers, sugar and vinegar. Bring to a rolling boil;
boil for 3 minutes. Remove from heat and cool for 5 minutes.
Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Saturday, November 21, 2015
GOAT CHEESE PECAN TARTLETS WITH CRANBERRY TOPPING
I found this recipe by Chef Alex Guarnaschelli in a magazine advertisement and loved it! I will bring this to Thanksgiving dinner this year as it can be served as an appetizer OR savory dessert. Using a regular size muffin tin, I found these tartlets to be bite item....made in a mini muffin tin, I would suggest rolling out the pie crust thinner to allow more room for filling.
CRUST: 1 package refrigerated pie crusts
CRANBERRY TOPPING:
2 cups fresh cranberries (8 oz)
1/2 cup sugar
2/3 cup water
1 cinnamon stick
1/4 teaspoon nutmeg
TARTLET FILLING:
3 Strips bacon, uncooked
3 large eggs
4 oz. fresh goat cheese
1 cup heavy cream
1/2 cup milk
1 pinch kosher salt
1/4 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1 cup coarsely chopped pecan halves, toasted & divided
chives, optional
Preheat oven to 350. Spray the insides of muffin pan. Unroll the piecrust and cut with a 3.5" biscuit cutter. (or smaller if using the mini-muffin size). Line the inside of the muffin pans and refrigerate until ready. The crusts won't go all the way to the top of the cups, this is fine.
Cook the cranberries: Combine the cranberries with the next 4 ingredients in a medium pot. Bring to boil over medium-high heat. Reduce to medium-low and simmer 8-10 minutes (some will have burst, some will remain whole) and mixture has thickened. Transfer to bowl and set aside to cool.
Cook the Bacon: GREAT WAY OF 'BLANCHING' BACON, MAKING IT CRISPIER!). Lay bacon flat in medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on paper-towel-lined plate. Crumble and set aside.
Tartlet filling: Combine eggs, cheese, cream, milk, salt, Tabasco and Worcestershire sauce in a blender. Blend on lowest setting until smooth.
Sprinkle in a less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. Fill each cup to about 1/4 below the top of the crust with the goat cheese mix and carefully place pan in center of the oven.
Bake until filling sets, about 12-14 minutes Cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets.
Serve: Arrange tartlets on serving platter. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans and cut chives.
CRUST: 1 package refrigerated pie crusts
CRANBERRY TOPPING:
2 cups fresh cranberries (8 oz)
1/2 cup sugar
2/3 cup water
1 cinnamon stick
1/4 teaspoon nutmeg
TARTLET FILLING:
3 Strips bacon, uncooked
3 large eggs
4 oz. fresh goat cheese
1 cup heavy cream
1/2 cup milk
1 pinch kosher salt
1/4 tsp. Tabasco
1/2 tsp. Worcestershire sauce
1 cup coarsely chopped pecan halves, toasted & divided
chives, optional
Preheat oven to 350. Spray the insides of muffin pan. Unroll the piecrust and cut with a 3.5" biscuit cutter. (or smaller if using the mini-muffin size). Line the inside of the muffin pans and refrigerate until ready. The crusts won't go all the way to the top of the cups, this is fine.
Cook the cranberries: Combine the cranberries with the next 4 ingredients in a medium pot. Bring to boil over medium-high heat. Reduce to medium-low and simmer 8-10 minutes (some will have burst, some will remain whole) and mixture has thickened. Transfer to bowl and set aside to cool.
Cook the Bacon: GREAT WAY OF 'BLANCHING' BACON, MAKING IT CRISPIER!). Lay bacon flat in medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until it completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on paper-towel-lined plate. Crumble and set aside.
Tartlet filling: Combine eggs, cheese, cream, milk, salt, Tabasco and Worcestershire sauce in a blender. Blend on lowest setting until smooth.
Sprinkle in a less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. Fill each cup to about 1/4 below the top of the crust with the goat cheese mix and carefully place pan in center of the oven.
Bake until filling sets, about 12-14 minutes Cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets.
Serve: Arrange tartlets on serving platter. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans and cut chives.
SQUASH SOUFFLE
I got this recipe from my friend Joanie J. She made it for our "Happy Wanderers Trashcan Turkey" weekend last month, and I loved it!! I am definitely bringing it to our family Thanksgiving, but with 23 going to the Newington Ouellette's this year, I will surely need to double the recipe!
1 package frozen butternut squash, defrosted
2 cups half and half
1/2 cup flour
1/3 cup sugar (I used less)
1 teaspoon cinnamon
3 eggs, beaten
3 Tablespoon Apricot Jam
1/2 stick butter, melted
Mix all ingredients together, pour into an oven-safe dish. Bake at 400 degrees for 1 hour.
Easy and delicious!!
1 package frozen butternut squash, defrosted
2 cups half and half
1/2 cup flour
1/3 cup sugar (I used less)
1 teaspoon cinnamon
3 eggs, beaten
3 Tablespoon Apricot Jam
1/2 stick butter, melted
Mix all ingredients together, pour into an oven-safe dish. Bake at 400 degrees for 1 hour.
Easy and delicious!!
Monday, October 19, 2015
Lighter Chicken Enchiladas
- Coarse salt and ground pepper
- 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons vegetable oil, such as safflower
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 to 2 tablespoons minced canned chipotles in adobo
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 8 corn tortillas (6-inch)
- 1/2 cup grated Monterey Jack cheese (2 ounces)
- In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
- While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
- Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.
The BEST stuffing recipe EVER!
I watched as Ina Garten made this recipe on her show the Barefoot Contessa, and just knew I had to give it a try. Boy, am I glad I did, it is the most moist, delicious stuffing ever! I plan on serving this recipe at the "Trashcan Turkey Camping Weekend" with the Happy Wanderer camping group!
3/4 cup large diced dried figs
3/4 cup dried cranberries
1/2 cup Brandy
1/2 stick butter
1 1/2 cup diced onions (2 onions)
1 cup 1/2" diced celery (3 stalks)
3/4 lb. pork sausage (sweet and hot mixed)
1 1/2 tablespoon chopped fresh rosemary
3 tablespoons pine nuts toasted
3 cups herb stuffing (she recommends Pepperidge Farms)
1 1/2 cup chicken stock
1 Extra large egg
salt & pepper
Place the dried figs and cranberries in a small saucepan with brandy and 1/2 cup water. Bring to a boil over medium heat, lower heat & simmer for 2 minutes, remove from heat and set aside.
Meanwhile melt the butter in large skillet over medium heat, add onions & celery, saute until softened.
Add sausage, crumbling with fork into bits. Cook til done --10 minutes or so.
Add figs & cranberries with the liquid. Add Rosemary and pine nuts and cook 2 minutes more.
Put stuffing mix in a large bowl, add sausage mixture, chicken stock & egg. Season with salt & pepper. Place in a buttered gratin dish and bake for 45 minutes.
3/4 cup large diced dried figs
3/4 cup dried cranberries
1/2 cup Brandy
1/2 stick butter
1 1/2 cup diced onions (2 onions)
1 cup 1/2" diced celery (3 stalks)
3/4 lb. pork sausage (sweet and hot mixed)
1 1/2 tablespoon chopped fresh rosemary
3 tablespoons pine nuts toasted
3 cups herb stuffing (she recommends Pepperidge Farms)
1 1/2 cup chicken stock
1 Extra large egg
salt & pepper
Place the dried figs and cranberries in a small saucepan with brandy and 1/2 cup water. Bring to a boil over medium heat, lower heat & simmer for 2 minutes, remove from heat and set aside.
Meanwhile melt the butter in large skillet over medium heat, add onions & celery, saute until softened.
Add sausage, crumbling with fork into bits. Cook til done --10 minutes or so.
Add figs & cranberries with the liquid. Add Rosemary and pine nuts and cook 2 minutes more.
Put stuffing mix in a large bowl, add sausage mixture, chicken stock & egg. Season with salt & pepper. Place in a buttered gratin dish and bake for 45 minutes.
Monday, July 6, 2015
CHERRY QUINOA SALAD
I saw this recipe on an episode of "The Chew" while watching over dear husband in the ER. I served it to Kevan and Heather when they came down to check on Dear ole' dad.... I made it again a few days later and decided I needed to save the recipe to make again!!!
PS...I did make it a week later and cracked my tooth on a cherry pit! I promptly bought myself a cherry pitter!
1/2 cup Red quinoa, rinsed
3/4 cup water
1 1/2 cups cherries (pitted and halved)
1/4 cup almonds, toasted
1/2 cups scallions, thinly sliced
2 cups baby Arugula
1/2 orange (juiced)
1 tbls honey
1/4 cup EVOO
salt & pepper
Heat a drizzle of oo in a med saucepan over med heat. Add Quinoa and toast, stirring frequently until fragrant and nutty (2-3 min). To the pan, add the water and a pinch of salt. Bring to boil, reduce heat to low and cover with a lid. Cook 20 minutes, fluff with fork and set aside to come to room temp.
To a large mixing bowl, add the quinoa, cherries, toasted almonds, scallions, arugula, orange juice, honey & oo. Toss to combine and season with salt and pepper.
PS...I did make it a week later and cracked my tooth on a cherry pit! I promptly bought myself a cherry pitter!
1/2 cup Red quinoa, rinsed
3/4 cup water
1 1/2 cups cherries (pitted and halved)
1/4 cup almonds, toasted
1/2 cups scallions, thinly sliced
2 cups baby Arugula
1/2 orange (juiced)
1 tbls honey
1/4 cup EVOO
salt & pepper
Heat a drizzle of oo in a med saucepan over med heat. Add Quinoa and toast, stirring frequently until fragrant and nutty (2-3 min). To the pan, add the water and a pinch of salt. Bring to boil, reduce heat to low and cover with a lid. Cook 20 minutes, fluff with fork and set aside to come to room temp.
To a large mixing bowl, add the quinoa, cherries, toasted almonds, scallions, arugula, orange juice, honey & oo. Toss to combine and season with salt and pepper.
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