Puff Pastry Jalapeno Poppers…

 

Rachel Shultz

Rachel Shultz

These poppers (made with jalapeno, bacon, garlic and cream cheese among other heavenly things) are the reason why I’ll never fit back into a bikini before the end of the summer…and you know what, I think I’m ok with that.  These would make a perfect starter for the 4th of July festivities tomorrow – if you don’t eat them all first!

Rachel Shultz

Rachel Shultz

Puff Pastry Jalapeno Poppers

 

Author: Rachel Schultz
Serves: 24 poppers
Ingredients
  • 12 jalapenos, halved and seeds removed
  • 1 box puff pastry (2 sheets)
  • 8 ounces cream cheese
  • ½ cup bacon pieces
  • 1 cup cheddar, shredded
  • 4 cloves garlic
  • 1 egg
  • Olive oil
Rachel Shultz

Rachel Shultz

Instructions
  1. Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
  2. Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
  3. Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
  4. Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.
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Best Ever Guacamole…

Style Me Pretty

Style Me Pretty

It’s Friday and so inevitably I’m thinking about the weekend…which has led me to think about margaritas…which has now evolved into my stong desire to make and eat guacamole.  Makes perfect sense, right?!?

Maybe not, but I thought I would post this for you anyway.  Have a wonderful weekend!

Style Me Pretty

Style Me Pretty

Best Ever Guacamole

via Style Me Pretty

A blend of lime, cilantro, garlic and avocado best served with your favorite tortilla chips or homemade tortillas.

prep time
15 Minute/s
cook time total time
15 Minute/s

Serves 6

Ingredients

  • 3 Ripe Avocados (preferably the black ones)
  • 1 Lime
  • 2 Cloves of Garlic
  • 1 tsp Salt
  • 1 tbs White Onion, minced
  • 2 tbs Cilantro, chopped
  • 1 Tbs Hot Sauce
  • 1 tsp sour cream
  • *optional 1 tsp jalapeno, seeded and minced

Instructions

  1. Begin by mincing your garlic. Pour your salt over your garlic on a wooden chopping block or in a mortar. Smash your garlic with the back of a spoon until a paste forms.
Style Me Pretty

Style Me Pretty

  • Place your avocado, garlic paste, onion and lime juice in a bowl. Mash it with a fork until it reaches the desired texture. We like to leave a few heartier pieces of avocado.
  • Mix in 1/2 of your cilantro, your sour cream, hot sauce and if using, your jalapeno. Stir until well combined.
  • Top with the remaining cilantro and serve with chips and wedges of lime.

3 Course Father’s Day Menu…a Man’s Meal

Martha Stewart

Martha Stewart

Father’s Day is just around the corner and I’m going to try really hard to make a big deal out of it this year.  My husband loves to say that Father’s Day is an obligatory follow-up to the real celebration of parenting, Mother’s Day, and I hate to admit it but it’s kind of true – Father’s Day is often overlooked.  Well, there’s a remedy for that and it involves food…meat to be more specific, and lot’s of it!  I’ve been working on a sample menu catered specifically to the male taste buds (although I don’t think the kids and I will mind helping him eat it).  Do you have any special recipes in mind to celebrate Father’s Day this year?

MAN COURSE #1.

Sweet & Spicy Peanut Chili Chicken Wings

via a Pastry Affair

Pastry Affair

Pastry Affair

Yields about 10-12 chicken wings

3 tablespoons peanut oil (olive oil for substitute), plus extra for coating
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/4 pound chicken wings, tips trimmed and cut at the joint
1/4 cup chilli and garlic sauce
3 tablespoons creamy peanut butter
1 teaspoon to 1 tablespoon sriracha, depending on how spicy you want your wings

Pastry Affair

Pastry Affair

In a medium bowl, whisk together 3 tablespoons peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, and ginger. Add chicken wings and coat. Refrigerate for 2-4 hours to marinate.

Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.

Place chicken wings on prepared baking sheet and bake for 20-25 minutes, or until chicken has a little color. Turn and baste wings with more marinade halfway through baking.

In a separate bowl, stir together remaining 1 teaspoon soy sauce, chilli and garlic sauce, peanut butter, and sriracha (start with 1 teaspoon and add more to achieve desired spiciness). Add peanut oil and stir until mixture becomes smooth, about 1-2 tablespoons. It will be very thick. Set aside.

Coat hot, baked wings heavily in peanut butter coating. Allow to cool for a few minutes before serving. Best enjoyed with a side of napkins.

MAN COURSE #2.

LIME AND CHILLI SKIRT STAKE FAJITAS

via the Gourmet Traveller

Gourmet Traveller

Gourmet Traveller

You’ll need

  •  2 lbs. skirt steak, trimmed
  • 1 cup lime juice (about 8 limes), or to taste, plus extra wedges to serve
  • 2 avocados, flesh coarsely chopped
  • ½ long red chilli, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 vine-ripened tomatoes, coarsely chopped
  • ¼ cup coriander (firmly packed), coarsely chopped, plus extra leaves to serve
  • 10 flour tortillas
  • jalapeños and shredded iceberg lettuce (optional)
Have Her Over For Dinner

Have Her Over For Dinner

Method

  • Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.
  • Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.
  • Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.
  • Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.
  • Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.

MAN COURSE #3.

BLACKBERRY CAKE

via Mama’s Gotta Bake

Mama's Gotta Bake

Mama’s Gotta Bake

Blackberry Cake

From Baking by Emma Patmore

  • 1 pound blackberries
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1 cup self-rising flour
Mama's Gotta Bake

Mama’s Gotta Bake

Directions

  1. Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
  2. Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
  3. Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
  4. Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
  5. Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
  6. Bake for about 25 minutes until the cake is firm and golden around the edges.
  7. Dust the top of the cake with some powdered sugar and serve warm.
  8. You can also bake this cake in individual ramekins, just adjust the time accordingly.

Baked Zucchini Sticks and Sweet Onion Dip…

King Arthur Flour

King Arthur Flour

These look good, right?  Even if you hate vegetables, the crunchy panko breadcrumbs over tender salted zucchini dipped in home-made  sweet onion sauce make these  little babies irresistible.  Try subbing them in for french fries the next time you’re grilling out or make a batch for a healthy snack alternative over the weekend.  If you’re a vegetarian, even better…put them in your weekly rotation!  I love finding new ways to serve and eat vegetables – and hey, if you pile on enough panko maybe the kids won’t notice they’re green underneath!

Baked Zucchini Sticks and Sweet Onion Dip

via King Arthur Flour

King Arthur Flour

King Arthur Flour

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

Zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3″-long stick
  • 1 tablespoon salt
  • 1 cup coarse, dry bread crumbs (e.g., panko)
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
King Arthur Flour

King Arthur Flour

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. 

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zucchini into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

King Arthur Flour

King Arthur Flour

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat

Place the following in a small food processor or blender:

all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

King Arthur Flour

King Arthur Flour

Rinse your zucchini thoroughly to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

King Arthur Flour

King Arthur Flour

Combine the following:

1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs

Mix until thoroughly combined.

King Arthur Flour

King Arthur Flour

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish.  Coat your zucchini and hand dip individually in the panko mixture.  Line on baking sheet.

King Arthur Flour

King Arthur Flour

Bake the sticks for about 12-15 minutes per side until they’re starting to brown.  You’ll know they’re done when they’re brown and crisp on the outside.

King Arthur Flour

King Arthur Flour

King Arthur Flour

King Arthur Flour

Buffalo “Chicken” Wings…Vegetarian Twist

The Curvy Carrot

The Curvy Carrot

I know, I know…I was blogging about ice cream yesterday, but it’s summer time – and right around now when the weather gets warm I start panicking about breaking out the bathing suit.  My husband’s been on a health kick for months and I’m slowly trying to convert.  We both love wings and for a while there they were a weekend staple (until he ruined everything with his calorie counting) so when I saw this recipe I thought: what a great compromise!

Granted, it calls for butter, buffalo sauce and buttermilk but cutting out the fried chicken makes this a much healthier alternative to the traditional chicken wing and perfect if you’re a vegetarian.

Buffalo “Chicken”-Vegetarian Style

via The Curvy  Carrot

Servings: enough for at least 3-4 people

Ingredients

1 head cauliflower, cleaned and cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons garlic salt

1 cup buffalo sauce

1 tablespoon unsalted butter, melted

For serving:  Bleu cheese dressing, celery, etc.

The Curvy Carrot

The Curvy Carrot

Instructions

1. Preheat the oven to 450 degrees.

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Fresh Mozzarella and Basil Bites Made Simple…

Return to Supper Sunday

Return to Sunday Supper

When I think of mozzarella sticks I think of frozen, hard appetizers – too much breading and too little cheese.  Not this recipe!  Fresh mozzarella, fresh basil and wonton wrappers fried in olive oil and dusted with Parmigiano make this a perfect weekend snack or dinner party app.

Return to Sunday Supper

Return to Sunday Supper

via Sunday Supper

Ingredients

  • 1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30)
  • 1 egg plus 1 tablespoon of water for egg wash
  • 15 fresh basil leaves, plus more for garnish
  • 30 sheets fresh wonton wrappers
  • 1 cup extra virgin olive oil
  • 1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

Preparation

  1. Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid.
  2. Whisk the egg and water together with a fork.
  3. Wash and dry the basil leaves and then stack 5 together…roll them together into a little parcel, cut them length wise into little strips as shown…this is called chiffonade…very fancy term that means “cut into little strips”.
  4. On top of one a wontons, place an Ovoline, cut in half.
  5. Sprinkle a bit of the basil on top.
  6. Brush the outside of the wonton with the egg wash.
  7. Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels.
  8. Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying.
  9. Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute.
  10. Drain on paper towels.
  11. Sprinkle with grated cheese.
  12. Serve immediately with your favorite warm tomato sauce.
  13. Enjoy!
Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper

Return to Sunday Supper