PhotoHunt ~Yummy

The PhotoHunt for this week is 'Yummy

I'm including a put together recipe for my favorite appetizer for this time of year . . . When those Chilton County peaches are just right.
I call it a put-together recipe, because all you have to do is "put it together".
First, peel and chunk a fresh peach. Mix with 2Tbs of red pepper jelly and 1Tbs of spicy mustard. Next, peel the top off of a round of Brie. Here I wanted to use an oblong shaped plate so I cut it into random chunks.
Bake at 350 until the cheese is melty, then top with the peaches and bake another 5-8 minutes.

Serve with chunks of bread, or some Gluten-Free crisps.

That's Yummy!

Check for all the other  Yummy Photos on The Saturday PhotoHunt
Happy Hunting y'all~
Sandi

Cooking Light ~ Fresh and local

Our Virtual Supper Club for June is featuring 'fresh and local'.  . .
Not easy since I am actually still in Italy.

I decided to combine my fresh and my local when I went to Cooking Light and found this recipe for Tomato Basil Pesto Pizza
I used my fresh basil and tomatoes before I flew out . . . and made a quick and easy pizza ~ representing my current  'local'.
I did decide to try Rudi's gluten free pre-made pizza crust (which I thought wasn't bad . . . until I landed in Rome )

Tomato Basil Pesto Pizza
1 prebaked pizza crust (such as Mama Mary's brand)
  Cooking spray 2 tablespoons commercial pesto

1 cup (4 ounces) thinly sliced fresh mozzarella cheese

2 cups chopped tomato (about 2 large)

1/4 teaspoon crushed red pepper

1/4 cup thinly sliced fresh basil

 

Before I post the directions from Cooking Light ~ I beg you ~ take an extra 2 minutes and make your own pesto. Fresh basil, a few pine nuts, and olive oil to blend. It will taste so much better.

 Now . . . the directions from Cooking Light:
Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.

The best part of making your own basil is this ~

Scooping the blender clean with a ball of fresh mozarella.

I cooked my pizza on a hot grill ~ and then we enjoyed it with a glass of wine on the porch.

 
Now . . . let's see what everyone else has brought for our Fresh and Local feast.
Jerry has made Risotto with Shrimp and Asparagus
Val is making Baby Beets with Walnuts, Goat Cheese and Greens
 Susan is bringing Spinach with a Garlic Vinaigrette
Sara is making Rhubarb Maple Philo Stacks
Roz has a bowl of Tomato Basil Soup

Y'all enjoy ~
Sandi

Cooking Light ~ Mushrooms

Our Virtual Cooking Light Supper Club is foraging for mushrooms this time of year. I foraged until I found a  recipe right HERE on Cooking Light . . . then I was off to the store.
My mom always warned me about eating wild mushrooms~

This looked tastey with chroizo sausage and corn . . . and they were!

  Creamy Corn and Chorizo Stuffed Mushrooms
Stuffing:
6 ounces Mexican chorizo sausage
1/2 cup finely chopped onion
2 garlic cloves, minced
1 (11-ounce) can extrasweet whole-kernel corn, drained
2 ounces 1/3-less-fat cream cheese
1/4 cup fat-free sour cream
1/2 teaspoon salt
Remaining ingredients:
2 (1-ounce) slices white bread (I used gluten free)
24 stuffer mushroom caps (or large mushrooms with stems removed)
Preheat oven to 400°.
To prepare stuffing, remove casings from chorizo. Cook chorizo, onion, and garlic in a large nonstick skillet over medium heat for 6 minutes or until browned, stirring to crumble. Drain chorizo mixture; pat dry with paper towels. Combine chorizo mixture and corn in a bowl. Combine cream cheese and sour cream in a small bowl; stir with a whisk until smooth. Add cheese mixture and salt to chorizo mixture. Place white bread in a food processor; pulse 10 times or until fine crumbs measure 1 cup. Fill each mushroom cap with about 3/4 teaspoon breadcrumbs.

Stuff each with 2 teaspoons corn mixture; top with remaining breadcrumbs.
Place on a baking sheet coated with cooking spray. Coat each mushroom with cooking spray.
Bake at 400° for 20 minutes or until tops are browned.

As I said . . . I used a gluten free bread to make this recipe better.
The only think I would suggest is to use tiny 'one bite' mushrooms rather than the pretty large button mushrooms.  Each bite was a little juicy ~ one bite would have been neater.
They make a great appetizer ~ or could be a main dish!


 
Now . . . let's see what everyone else has brought for our mushroom feast.
Jerry has used his special Italian Truffle oil to make a mushroom salad with truffle oil
Val is making Cabernet Balsamic Burgers with sauteed mushrooms and onions 
Giz is making a wild Mushroom Omlet ~ I wonder where she got her wild mushrooms??
We really enjoy our Cooking Light virtual Supper Club . . . if you want to join us, just give a shout!

Y'all enjoy ~
Sandi

Cooking Light ~ Memories of the Mediterranean

For our Cooking Light Virtual Supper Club, we are celebrating 'Memories of the Mediterranean'. Since I am just getting back from the Amalfi coast ~ this is perfect for me. I found This Recipe on Cooking Light for olives . . . I have certainly eaten my share of olives while in Italy!

Warm Olives with Herbs
3/4 cup niçoise olives
3/4 cup picholine olives
1/4 cup extravirgin olive oil
1/4 teaspoon grated lemon rind
1/8 teaspoon crushed red pepper
2 fresh thyme sprigs
2 fresh savory sprigs
1 fresh rosemary sprig
Combine all ingredients in a small saucepan over medium-low heat. Cook 5 minutes or until warm.

Place olive mixture in a medium bowl; let stand at room temperature at least 6 hours. Drain olives in a colander over a bowl; discard stems. Reserve oil for another use, if desired.

I think this is going to be the perfect thing ~ when I am needing a taste of the Mediterranean!

Now let's see what everyone else has brought for our Special Memories of the Mediterranean Supper...
Jerry has made a yummy Taziki Sauce
Val is making Chicken with Olives and Lemon
Giz is bringing Lemon Almond Tarts

You can see that our virtual supper club is down to 4 members. If you would like to be a part of the supper club, leave a message on Val's blog.
Y'all enjoy~
Sandi

Flavors ~Veal~ 'Ground Veal Lettuce Wraps'

The 'flavor' for this week is veal. Since I am in Italy, I can say that I have had some awesome Italian veal dshes this week.
Sorry for you .  .  . this is actually a veal dish I made before I left home.

Y'all don't expect me to be cooking while on Vacation do you? ~ this is not the great escape I used to take, where I had access to a kitchen.

This is a light and summery lettuce wrap that includes the 'Flavors' that are recommended. I used veal, but it would be good with chicken as well
Ground Veal Lettuce Wraps
2 tsp vegetable oil
1 pound ground veal
2 Tbs minced GINGER
2 cloves GARLIC, minced
1/2 cup minced MUSHROOMS
1/2 cup water chestnuts minced
1 CUCUMBER minced
2 Tbs SOY SAUCE
2 Tbs spicy asian MUSTARD
1 LIME
Salt and freshly ground black pepper
lettuce for wraps

In a skillet saute the ground veal in vegetable oil until brown. Stir in ginger, garlic, and mushrooms. Add soy sauce, mustard, and hoisin and cook for another minute.
Serve warm wrapped in lettuce cups. Sprinkle with fresh minced cucumber and green onions.

I do miss having a kitchen in Italy . . . I'll just have to bring my favorite flavors home. Until then I'm eating out!
Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Flavors ~Chicken~ 'Buffalo Chicken Wing Dip'

Y'all have been tuned into the week of Chicken, now this is exciting stuff.
I ask you . . .what flavor does not go with chicken?
Of course my first thought was to make Southern fried chicken . . . But that includes flour and oil, salt and pepper ~ not very interesting flavors.
Then I decided Buffalo flavor. Buffalo Chicken Wings ~ with a twist. I love this dip! It is quick and easy, perfect for a summer afternoon with a cold brew by the pool.

Buffalo Chicken Wing Dip
4 ounce cream cheese, softened
1/2 cup hot wing sauce
1/2 cup blue cheese crumbles
1 cup shredded cooked chicken
Crunchy celery sticks for dipping

Combine all ingredients in a small casserole. Add more or less hot sauce according to your taste. Top with cheddar cheese (I left this off to save the calories) Heat at 350○ for 25-30 minutes. Serve with frito chips or celery.

Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Sunday Small Bites~Chickpeas

This is our last Sunday Small Bite. We have made appetizers with everything from Ginger to Potatoes. 19 weeks, 19 surprise ingredients, tons of great recipes. I'll post a round up tomorrow.
Our final ingredient is Chickpeas.

I really wanted to find something that might fit in this new eating 'plan' (shun the word diet). It has to taste good and have a little kick to it, or I won't be tempted away from the chips and salsa. Believe me this is just the ticket!
Cajun Roasted Chickpeas
2 cups canned garbanzo beans, rinsed, drained and patted dry
1 Tbs olive oil
1 tsp Cajun Spice
1/2 tsp golden brown sugar
Coarse salt to taste
Preheat oven to 400°
Coat a baking sheet with no-stick spray and set aside (or use your Silpat).
Toss garbanzo beans with Cajun Spice and brown sugar in a small bowl. Mix well. Pour beans in a single layer on prepared baking sheet. Bake for 20 to 30 minutes, or until crisp and golden. Add just a sprinkle of coarse salt.
Zow~These are great! They are spicy with a little crunch. Just a few will curb that temptation for chips and salsa, warm cheese dip, with a icy cold margarita, salt on the rim. (OK, Not really!)
Now, let's see what small bites we get from the other 'nibblers'.
Leave your link on Mr Mcklinky.

Y'all enjoy!
Sandi
This post was featured on Photograzing!

Sunday Small Bite~ Eggplant

The Sunday small bite ingredient this week is... Eggplant!

I love fried eggplant with our Onion Ring Batter Mix, but I thought that maybe I needed to branch out and try something new. I have a big pot of rosemary that is in the sunroom (saved from these freezing temperatures) and this looked like the perfect way to trim it back.

This recipe calls for Japanese eggplant, which are the small, tender ones. The rosemary oil is the STAR!

Rosemary infused Eggplant
3 Japanese eggplants
1 tsp salt
1/4 cup olive oil
2 garlic cloves, minced
3 Tbs coarsely chopped fresh rosemary

1 baguette loaf, sliced

Cut eggplant crosswise into 1/4inch thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels; let stand 30 minutes to draw out the water. Rinse eggplant and pat dry.
Place in a single layer on a baking sheet.
Combine olive oil, garlic, and rosemary. Set aside.
Broil eggplant 4 inches from heat (with electric oven door partially open) 3 minutes on each side or until lightly browned.
Toss hot eggplant slices with oil mixture. Let stand 1 hour.

Serve on toasted baguette slices. They were perfect for our New Year's Eve party.

Now, let's see what small bites we get from the other 'nibblers'.

Leave your link on Mr Mcklinky.
Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Chickpeas~~~

Small bite~ Lentils

The small bite for this week is Lentils
Lentils????????
What can you do with lentils?
I got busy on my favorite Cooking Light food search site and found a recipe for lentil hummus. I then changed it so much that it doesn't even resemble the original. It really turned out amazingly yummy. But then again~ on warm pita chips with sea salt... even wall paper paste would be good.




Red Lentil Hummus
2 cups chicken broth
1 cup dried small red lentils
1 T olive oil
1 cup minced onion
1 T minced fresh garlic
1 tsp yellow mustard seeds
1 tsp crushed red pepper
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground coriander
Salt and ground black pepper to taste
1 Tbs tomato paste
5 (6-inch) pitas, each cut into 8 wedges with sea salt


Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 20 minutes or until lentils are tender. Remove from heat; cover and set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly. Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, cook 3 minutes, stirring frequently. The lentils will 'smish' as you stir and reach a nice consistency. Cool to room temperature.

Serve with toasted pita wedges, sprinkled generously with sea salt.
It is low cal and healthy... just what I need after all the eating we have done this past week.
Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky.
Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Eggplant~~~

Small Bites~ Artichoke

This weeks small bite is 'artichoke'. I really didn't want to do a dip or spread... but this one looked to yummy. It started with a recipe from Cooking Light~ I used all low fat products and it tasted great.
I used Boar's Head sliced smoked turkey, but I'm sure some of that left over turkey from the holidays would work just as well.
Asiago Artichoke Spread
2 garlic cloves, peeled
2 cups chopped cooked turkey
1 cup sliced green onions
1 can artichoke hearts, drained and coarsely chopped
1 cup shredded mozzarella cheese
1/2 cup grated fresh Parmesan cheese
1/2 cup grated Asiago cheese
1/2 cup cream cheese, softened
1/4 cup mayonnaise
freshly ground black pepper
Melba toast
Preheat oven to 350°
Mince garlic, turkey and artichoke hearts. Dice green onions. (this can all be done in the food processor if you want a creamy consistency.)
Combine mozzarella, Parmesan, Asiago, cream cheese, mayonnaise, and pepper in a large bowl. Add turkey mixture; stir until combined. Spoon mixture into a shallow 1-quart casserole dish. Bake at 350° for 30 minutes or until bubbly and top is golden. Serve hot with Melba toast rounds.

I took my turkey and artichoke spread to my friend Rhoda's last night and everyone raved. My dishes were pale in comparison to her fabulous Christmas decorations. That girl knows how to decorate! My favorite line of the night was when someone asked Rhoda how everything she touches turns to gold... I said 'Spray Paint'! Rhoda and Peter know all about Southern Hospitality. Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky.
Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Lentils~~~ (EEK!)

Easy Briezy

Since Brie was our Sunday Small Bite yesterday, I decided to go ahead and post a few more appetizers. I was amazed at the recipes everyone posted. Not a single scoop and serve appetizer! These are 'easy briezy'. They might just come in handy for the holidays!

This first recipe was in Southern Living this summer. We stopped in at Petals From The Past to pick up our jar of Muscadine Jelly... but if you cant find it pepper jelly works well too.
Brie with Muscadine Jelly
1 round brie
1 jar muscadine jelly
1/2 cup pecans
Prepare in the same way as the next recipe. Serve with crackers or warm pita bread.



Spicy Brie
1 round brie
1 jar Honeycup mustard
1/2 cup pecans

Peel the edges off of a round of brie. Place on a serving dish. Spoon mustard over the cheese. Top with pecans. Serve with ginger snap cookies.

These are both amazing and easy appetizers. I am almost embarrassed to admit how simple they are. Take one along to your next holiday party!

Y'all enjoy~

Small Bites ~ Brie

I have just gotten home and I am so behind on bloggy stuff. I have been keeping up with most of you, but just not leaving comments. I do want to get around and see every one's Christmas decorations. Bill forged the forest for me and brought the tree down. YEA! Now to get the old broken lights off and new ones on... It's beginning to look a lot like Christmas.
I still have more photo's to post from London and Scotland... that can keep us busy during the winter months.
Back to bidness...

It was my turn to pick the challenge for this week's small bite. I was excited to see what everyone could to with Brie.

Brie Pouches with Apricots and Pecans

25 pecan halves

8oz brie
fillo pastry sheets, thawed
1/3 cup apricot preserves
Apricot Sauce
3Tbs apricot preserves
1 Tbs Grand Marnier
In a measuring cup microwave the preserves for 30 seconds until liquefied, combine Grand Marnier and stir until smooth. Set aside.

Toast pecans at 350° on a cookie sheet for 10 minutes. Allow to cool. Remove the rind from the wheel of Brie, cut into 1 inch cubes
Butter a large baking sheet. Unroll dough and cover with damp cloth to keep moist. Cut pastry into 5 inch squares. Using 2 pieces of dough, place a square of cheese, then spoon a dollop of apricot preserves, top with toasted pecans.

Fold the pastry over and crimp the top with moistened fingertips. Bake at 350° for 10 minutes until lightly brown.
Serve each tart with a drizzle of apricot sauce.Now, let's see what small bites we get from the other 'nibblers'. Leave your link on Mr Mcklinky. Y'all enjoy!
Sandi
Next week's secret ingredient ~~~Artichoke~~~

Small Bites~ Mushrooms

This week's small bite is the mushroom. This will be interesting, because there are hundreds of different types of mushrooms. We should have a wide variety of recipes!

I wanted to try something different, and found a recipe for Asian lettuce wraps. This makes a large portion of mushroom mixture, it can be frozen or used as a stuffing for acorn squash or peppers.

Asian Mushroom Lettuce Wraps

1 tsp sesame oil

3 cloves garlic, minced

3 cups mixed dried mushrooms

1 cup button mushrooms

1 pound ground turkey

3 cups shredded napa cabbage

1/8 tsp crushed red pepper

8oz water chestnuts, minced

1 cup minced green onions

2 Tbs oyster sauce

2 Tbs soy sauce

1/4 cup cilantro

lettuce leaves

Saute garlic in 1 tsp oil in a large skillet, add ground turkey and cook until almost done, stirring occasionally. Soak dried mushrooms in hot water until hydrated. Mince all mushrooms and add to turkey and cook 5-7 minutes. Add cabbage, crushed peppers and chestnuts. Cook until the cabbage is wilted. Remove from the heat and stir in onions, oyster sauce and soy sauce.

Before serving, clean lettuce leaves into individual 'cups'. Spoon about 3 Tbs mixture into lettuce and top with freshly chopped cilantro.

I'll be making this again!

Now, let's see what small bites we get from the other 'nibblers'.

Leave your link on Mr Mcklinky.

Y'all enjoy!

Sandi
Next week's secret ingredient ~~~Ginger ~~~