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10 Appetizer Ideas

Posted by Alaina in Appetizer and tagged with , ,

One reader asked about hot appetizer ideas. IT seem that around this time of year, it is a popular pitch-in request! Personally, I love appetizers – they make a great, fun dinner and a festive start to a meal or contribution to a party. However, I don’t usually have a lot of time to spend on them so I have a few quick (but super tasty) recipes that I depend on!

1) BBQ meatballs or mini sausages (or both!) – I usually use pre-made, frozen meatballs…shhh…don’t tell. :) Put them in your crockpot and pour your favorite, nice quality bbq sauce over it and cook on low.

2) Hot Chipped Beef dip – My mom’s recipe and definitely delicious! This is delicious with crackers!

3) Jalapeno Popper Dip – My boss made this last year and I LOVED it! This is my version of it. I serve it with crackers and cubed bread.

4) Baked Brie (pictured above) – You can find large wheels of brie fairly affordably at the large discount warehouses. I slice the top rind off and cover with any manner of things – jams, nuts & honey, or nuts, honey, & fruit. You can bake it until melty or you can even microwave it. Serve with sliced pears, apples, crackers, and bread. This is probably my most requested appetizer at family events. :)

5) Orange Cranberry Dip – You might notice a theme of dips but they are just so easy. I have one of the little dipper crockpots which makes keeping these warm and making them very easy.

She didn’t specifically ask for cold appetizers but here are five of my favorites:

1) Antipasti platter – an assortment of olives, marinated vegetables, cheese and cured meats. You can make this as simple or as elaborate as you like! The marinated mozzarella above is easy and delicious!

2) Cheese ball & crackers – There are so many, many variations! You can  make a large cheese ball or small individual ones.

3) Cheese tray – Use 3-4 different cheeses and arrange on a platter. Garnish with grapes and assorted fresh fruit. Serve with crackers.

4) Hummus – You can make your own or buy it prepared! You can serve with fresh vegetables, pita, tortilla chips, and/or crackers.

5) Cream Cheese dip – Spread cream cheese on a plate, top with your favorite preserves (cherry is my favorite!). Serve with crackers.

What are your favorite appetizer recipes? Or what are your favorite appetizers to eat?

Balsamic Figs w/Yogurt Cream Cheese & Walnuts

Posted by Alaina in Fall Recipes, Gluten-Free Goodness, Holidays and tagged with , ,

Seriously, I have been missing out. I have always associated figs with those packaged fig cookies which were a treat as a child. My goodness people, if you have not eaten a fresh fig, get yourself to the store immediately and buy some. They are splendid. Maybe I’ve had them before but it seems I would remember…

These were a splurge at the farmer’s market. We wanted to try something new and the seller had samples. One taste and we were totally hooked. We debated how to prepare them and finally settled on this recipe. It was inspired by a recipe on Food Network, I believe. They were difficult to successfully photograph but they were not difficult to eat. This dessert is not super sweet but it is comforting and delicious. It would be a lovely treat during the hustle and bustle of the holidays!

BALSAMIC FIGS with YOGURT CREAM CHEESE & TOASTED WALNUTS
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8 figs, sliced in 1/2

Balsamic Reduction:
1/4 c. orange juice
1/8 c. balsamic vinegar
2 Tb. honey

Combine and boil for 5 minutes to reduce to a more syrupy consistency.

Heat broiler. Toss the figs in the balsamic reduction and then place cut side up on a pan and broil for 5-6 minutes until caramelized.

3 Tb. chopped Walnuts, toasted in butter

Yogurt Cream Cheese:
1/4 c. cream cheese
1/4 c. plain yogurts
1 Tb. honey

Beat until smooth.

To serve: place figs on plate and drizzle the remaining reduction from the pan, spoon the yogurt cream cheese over them and top with the walnuts.

Grits Dressing

Posted by Alaina in Holidays and tagged with , , , , ,

I saw this recipe in this month’s issue of Bon Appetit and was immediately intrigued – no bread in dressing? However, grits are one of my favorite things – I simply love them. Yes, I know I was born (and live) a little farther north than the normal grit suspects. :) If you want a traditional, stuff-in-the bird dressing than this probably isn’t for you. If you want something new or want a unique and delicious side dish (maybe instead of corn?) than I definitely recommend  it.

As for me, I’m sitting in the kitchen hoarding the dish and wishing I hadn’t made only half of the recipe. Do I really have to share? The thing about this rich and creamy side is that I would actually make it for brunch or for a holiday side. While my waistline may not approve of frequent feasting on this dish, it is a wonderful treat. Mmmm, I love the holidays.   


GRITS DRESSING
(adapted very slightly from Bon Appetit, November 2011)
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Unsalted butter (for dish)
1 c. coarse stone-ground grits (I used Bob’s Red Mill Yellow Corn Grits)
1 c. (about 10 ounces) chopped bacon
6 large eggs
1/2 c. heavy cream
2 c. coarsely grated cheddar (about 8 ounces), divided
2 Tb. chopped fresh chives
1/4 tsp. sweet paprika (I only had smoky and since there was bacon in it, I went with it)
Kosher salt
freshly ground pepper

Butter a 2-qt. baking dish. Bring 4 cups water (or chicken stock would be really great) to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low; gently simmer, stirring often, until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls it too thick, until tender and very thick* (about 5 cups), about 1 hour. (The amount of water and cooking time will vary depending on the type of grits used – mine took 1/2 hour or a little less.) Remove pan from heat and let cool slightly.

Meanwhile, cook bacon in a large skillet over medium heat until crisp, 5–7 minutes. Transfer bacon to paper towels to drain.

Preheat oven to 350°. Whisk eggs and cream in a medium bowl; whisk into grits in 3 additions. Stir in 1 3/4 cups cheese, chives, paprika, and bacon. Season to taste with salt and pepper. Transfer grits mixture to prepared dish and smooth top with a spoon. Sprinkle remaining 1/4 cup cheese over.

Transfer baking dish to oven and bake until puffed, golden, and just set in the middle, about 1 hour. Let cool for 10 minutes before serving.

*When they say VERY THICK, they really mean it. Mine were not thick enough – I did not need to smooth the top with a spoon (it was thin enough to settle out on it’s own). :) They still worked out great!

Sweet Potato Maple Bacon Pie

Posted by Alaina in Fall Recipes, Holidays, Just Desserts and tagged with , , , , ,

Deliciouness abounds in this pie. I absolutely love the combination of sweet and salty. The candied bacon and maple cream kind of stole the show – as in, I could eat a whole bowl of just those two combined. :) Seriously though, this pie was good! I served it to my parents and husband and they all proclaimed it delicious and they were all surprised at how much they LOVED the bacon.

Personally, I still like pumpkin pie better than sweet potato (it’s a texture thing) but I would totally make this again and serve it to guests and especially find more uses for that bacon. This is really an awesome twist on the traditional pumpkin pie. I’m already dreaming of the leftovers for breakfast. [Just a small note - the bacon looks dark in the picture but it was not burned I assure you!]

There are a few steps to this pie but it is not difficult and the steps do not need to be completed all at once.

SWEET POTATO MAPLE BACON PIE
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1 pie crust in a pie pan (you can make your own or buy a prepared one)
2 c. pureed sweet potato
2 eggs slightly beaten
1 c. evaporated milk
2 Tb. maple syrup
2/3 c. sugar
1/2 tsp salt
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves

Preheat oven to 425 degrees. Combine the sweet potato, milk, egg, and maple syrup in the blender. Add the spices. Pour into the crust. Bake at 425° for 15 minutes.  Then decrease oven to 350° and bake for 35-45 minutes until set.

CANDIED BACON
3 strips bacon, roughly chopped (mine was fairly thick)
1 tsp. maple syrup
1 tsp. brown sugar

Toss the bacon with brown sugar and maple syrup. Cook until crisp stirring and moving continually. It cooks fairly quickly and you need to keep an eye on it. Drain and cool completely.

MAPLE CREAM
1 c. whipped cream
2 Tb. maple syrup
1 tsp. vanilla extract

Just before serving, whip the cream for 1 minute. Add maple syrup and vanilla. Whip until stiff peaks form. Spread on top of pie. Top with candied bacon pieces.

Sweet Potato Biscuits

Posted by Alaina in Bread Basket, Fall Recipes, Holidays and tagged with , , , , ,

These were so quick to put together! They were very simple and went perfectly with the soup and salad I had made for dinner. They were light and fluffy and had terrific flavor.

I think these would be wonderful for Thanksgiving. You could change them up by adding maple syrup instead of sugar or by adding a little cinnamon. They bake for less than 15 minutes which makes them ideal to pop in right as people are gathering (and the oven is finally empty) and then pull them out warm as everyone is filling their plate. I served them with just butter but a maple butter or orange butter would also be good or a drizzle of honey.  

SWEET POTATO BISCUITS
(Food Network Magazine, November 2011, Paula Deen)
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3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 c. whole milk, as needed
1 1/2 c. all-purpose flour, plus more for dusting
2 Tb. sugar (I think maple syrup would be delish – you would not need quite as much milk)
1 Tb. baking powder
1 tsp. salt
6 Tb. cold unsalted butter, cut into small bits

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).

In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Using a biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature. Makes 9-12.

Sage Squash

Posted by Alaina in Gluten-Free Goodness, Holidays and tagged with , , , , ,

Squash is such a fall speciality. It is featured in recipes and in decorations. It evokes feeling of fall, warmth, and comfort and there are SO many varieties. As Steph and I wandered through the farmer’s market, we admired many squash and finally settled on a buttercup squash. It was a new one for both of us. While I prefer delicata and perhaps butternut squast over the buttercup, I did really enjoy this recipe. You could successfully substitute your favorite squash in this recipe.

If you are looking for a new side dish or a different way of preparing squash, then you will surely enjoy this. It is simple but delicious and certainly fancy enough for your holiday feasting.

SAGE SQUASH
Print This Recipe
1 Squash of your choice (about 3 -4 cups cubed)
1 tsp. olive oil
1 tsp. butter, melted
Salt & pepper to taste
2 Tb. butter
1/2 onion, diced
1 tsp. fresh sage
1/2 tsp. fresh rosemary

Preheat oven to 425 degrees.

Peel and cube the squash. Toss with olive oil, 1 tsp. melted butter, salt and pepper to taste (about 1/2 tsp salt, 1/4 tsp. pepper). Roast until tender about 15-20 minutes.

Melt 2 Tb. butter in a sauté pan. Add onion and cook until tender. Add sage and rosemary and a little more butter if needed and sauté until fragrant and onion is lightly browned. Add roasted squash and gently toss to coat with butter onion mixture. Garnish with more sage if desired.

 

Roasted Radishes

Posted by Alaina in Holidays, Market Fresh and tagged with , , , , ,

I would not characterize myself as a big fan of radishes. Sometimes I enjoy them, sometimes I find them too strong. I have mostly (maybe always?!) eaten them raw. Radishes grow best in cooler weather (early spring or fall) and the tops are edible also. They are easy to store and there are a number of varieties. We’ve grown them in our garden and I have used them in salads or on a crudites tray with dip.

When I saw a recipe for roasted radishes, I knew I had to try them. It was easy and best of all, I really couldn’t stop eating them. They were delicious! I tried them with and without a squeeze of lemon juice and never did decide which I preferred. They were good hot from the oven and still good at room temperature. These would be such a unique addition to your holiday table. The colors are gorgeous and so festive!

ROASTED RADISHES
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1 bunch of radishes
1 Tb. butter, melted
1/2 tsp. salt
fresh ground pepper
fresh parsley, chopped
fresh lemon juice (optional)

Preheat the oven to 425 degrees. 1/4 or 1/8th the radishes depending on their size. Toss the radishes with the butter, salt, and pepper. Roast for 20 minutes or until tender. Remove from the oven and sprinkle with fresh parsley. Squeeze lemon over all if desired.

Baker’s Delight: Lemon Pound Cake w/Lemon Cream

Posted by Alaina in Baker's Delight and tagged with , , , ,

I adapted a recipe for plain pound cake into a lemon pound cake. And I came up with a lemon cream to add the lemon flavor. Any kind of berry would be delicious topping this cake – I chose lightly sweetened strawberries. It was the perfect dessert for a summer dinner party!



LEMON POUND CAKE
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1 3/4 c. flour
1/2 tsp. salt
1 c. unsalted butter, room temperature
1 1/2 c. sugar
3 lg. eggs
1 tsp. vanilla extract
1 tsp. lemon extract
zest of 2 lemons
1/4 c. milk

Preheat oven to 350 degrees. Butter and flour a 9x5x3 loaf pan. Combine flour and salt in a bowl and set aside.

Using a mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well vlended. Beat in eggs 1 at a time. Beat in extracts and zest. Beat in half of the flour mixture, then milk, then remaining flour. Spread batter evenly in prepared pan.

Bake cake until golden and tester comes out clean – about 1 hour and 15 minutes. Cool cake in pan 10 minutes. Cute around pan sides to loosen cake. Turn cake out onto rack and cool completely.

LEMON CREAM

4 oz. cream cheese
1/2 c. sugar
1 c. heavy whipping cream
Juice of 1 lemon
Zest of 1 lemon

Whip the cream cheese and sugar together until light and fluffy. Add zest and juice and mix until fully combined. Add whipping cream and whip until stiff peaks form.

Baker’s Delight: Cherry Chocolate Almond Oatmeal Cookies

Posted by Alaina in Baker's Delight and tagged with , , , , , ,

Do they have a long enough name? :) These are from the wonderful Bon Appetit Dessert Cookbook. I adapted them based on the ingredients I had but they were delicious! I’m going to go ahead an include the recipe as written in the book because I would totally make them exactly as written.

Cookies are one of my favorite desserts – they are perfect for picnics and pitch-ins, most of them freeze very well, and they are usually fairly easy to put together. They are also one of my favorite things to bake!

CHERRY-CHOCOLATE CHIP OATMEAL COOKIES
Bon Appetit Dessert Cookbook
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1 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. plus 2 Tb. unsalted butter, room temperature
1/2 c. sugar
1/2 c. (packed) dark brown sugar
1 large egg
1 tsp. vanilla extract
1/2 tsp. almond extract
1 c. old-fashioned oats
1 1/2 c. semisweet chocolate chips
1 c. dried tart cherries
1/2 c. slivered almonds, toasted

Position racks in center and top third of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter, sugar and brown sugar in large bowl until well blended. Mix in egg and both extracts. Beat in flour mixture. Mix in oats, then chocolate chips, cherries and almonds.

Drop dough by rounded tablespoonfuls onto baking sheets, spacing 2 inches apart. Bake cookies 12 minutes. Switch and rotate baking sheets. Bake cookies until golden, about 6 minutes longer. Cool cookies on baking sheets (cookies will firm as they cool). (Can be prepared 1 week ahead. Store airtight at room temperature.)

Happy Independence Day!

Posted by Alaina in Holidays and tagged with

It’s the Fourth of July! A time for celebrating our country and patriotism! May we never forget the men and women who have sacrificed for our freedom and those who continue to sacrifice and serve!

What are your favorite 4th foods? Our family went camping this weekend and enjoyed way too many s’mores. We traditionally attend a concert and fireworks with a picnic dinner at some point during the holiday weekend! We also love going to our town’s parade and making homemade icecream, eating buttery corn on the cob, and grilling.

HAPPY 4th of JULY!