Gorgonzola & Shallot Cheese Ball

This makes a wonderful appetizer for any gathering! The idea of making a cheeseball hit me when I was reading through my Martha Stewart's New Classics Cookbook. She had a base recipe with 3 different variations, one of which caught my eye. Her gorgonzola cheese ball recipe was what inspired me but I adapted it quite a bit, everything from measurement and ingredients.

Gorgonzola & Shallot Cheese Ball
original Joelen recipe
inspired by Martha Stewart's New Classics Cookbook

2 tablespoons unsalted butter, softened
1 package cream cheese (8 oz)
1 tablespoon fresh lemon juice
1 teaspoon oyster sauce
1/4 teaspoon garlic salt
1-2 tablespoons finely minced flat leaf parsley
1/4 cup french fried shallots*
1 package gorgonzola cheese crumbles (60z)
1/2 cup chopped walnuts

*I found french fried shallots in a Vietnamese market, which is used in garnishing Vietnamese dishes and soups.

Put butter, cream cheese, lemon juice, oyster sauce, and garlic salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

Stir parsley, fried shallots and gorgonzola cheese. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with crackers.

Read more »

Tilapia DeJonghe

Tilapia DeJonghe
(a twist on the traditional Shrimp DeJonghe)
adapted from THIS recipe

2 lbs tilapia fillets
1 cup dry white wine
1 cup butter, melted
2 cloves garlic, minced
1 pinch ground cayenne pepper
1/2 teaspoon paprika
1 cup chopped fresh parsley
2 cups fresh bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease an 11x 13 inch casserole dish.
Place tilapia evenly in the casserole dish. Pour wine over the tilapia.
Mix together butter, garlic, cayenne pepper, paprika, parsley and bread crumbs.
Sprinkle bread crumb mixture over the shrimp. Refrigerate now if desired.
Bake in preheated oven for 20 minutes, or until tilapia is firm and topping is golden brown. Serve immediately.

Read more »

German BBQ Potato Salad

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Joelen's German BBQ Potato Salad
recipe adapted from HERE

6 large potatoes (about 2 pounds)
1 cup Bermuda onions, chopped
3 tablespoons fresh parsley, chopped
2/3 cup rice wine vinegar
1/3 cup water
1/3 cup salad oil
4 strips bacon, cooked and crumbled
1 egg
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon black pepper

Thoroughly wash potatoes and boil with the skins on until tender (about 25 minutes). Remove potatoes from pan and drain the water. Return the potatoes to the pot and place over a low heat shaking constantly to dry the potatoes. Peel and chop potatoes into 1/4-inch pieces. Place potato pieces in a large bowl and toss with onions, parsley, salt and pepper. Set aside. Meanwhile combine the vinegar, water and sugar in a small sauce pan and bring to a boil. Whisk egg in a bowl and pour the vinegar mixture over top while stirring. Add salad oil and stir. Pour this mixture over potatoes and place in a large skillet or pot over a low heat. Cook until evenly heated. Top with crumbled bacon.

Read more »

Baked Chicken Ruben

I made the following for my Oktoberfest event. You can read and get other recipes from the event HERE.

Joelen's Baked Chicken Ruben
recipe HERE

6 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
1 1/4 cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Preheat oven to 325 degrees F (165 degrees C).
Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper. Place sauerkraut over chicken and top with cheese slices. Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear). Sprinkle with chopped parsley and serve.

Read more »

WW: Eggplant Rollatini with Tomato Basil Sauce

For dinner tonight, I had a special guest over... my 6 year old nephew. To keep things healthy yet kid friendly, I made something similar to a lasagna (a favorite of my nephew's) - Eggplant Rollatini. Little did he know that it was completely vegetarian! I served this with a baked bone-in chicken breast, seasoned with italian seasoning. Thankfully it was a hit and he enjoyed it... so did the rest of the family.

*Tip: You could make this in advance and is freezeable too, just like a traditional lasagna!

Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, ina single layer in the baking dish. Spoon the remaining sauce over the rollatinil sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4
Serving size: 2 rollatini
WW Points value: 3 Points

Read more »

Steamed Mussels in White Wine

The following recipe was shared during my French Fare event. You can read and view other recipes from the event HERE.

Steamed Mussels in White Wine
shared at the event by Joelen
recipe HERE

2 Tbsp butter
1/4 cup finely chopped onion
1-2 cloves garlic, minced
2 1/2 pounds mussels, cleaned and de-bearded (see companion article linked above)
2 Tbsp finely chopped flat-leaf parsley
3-4 whole peppercorns
1 bay leaf
a pinch of thyme
1-2 cups of good-quality white wine

In a large pot over medium heat, melt butter and sauté the onion until just translucent. Add the garlic and sauté just 30 seconds longer.
Turn the flame up to high and add all of the rest of the ingredients to the pot. There should be enough wine to have half an inch covering the bottom. When it comes to a boil, put the lid on tightly. Cook until most of the mussels open, about five minutes.
Take the pot off the burner. Use a slotted spoon to transfer the mussels to serving bowls. Discard any shells that did not open.
Let the broth rest a minute to allow the remaining sand and grit to settle to the bottom. Then either carefully ladle the broth over the mussels, or carefully tip the pot to pour the broth into an intermediate vessel. In either case you want to leave the sediment at the bottom. Alternatively you can strain the broth through a cheesecloth-lined colander. The downside to that method is that you loose the tasty onion and herb bits.

Serve with plenty of crusty French bread to sop up the gorgeous liqueur. That’s almost the best part.

Read more »

Patatas Bravas

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Patatas Bravas
unpictured
shared at the event by Tricia
recipe from here

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Read more »

Seafood Paella

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Seafood Paella
shared at the event by Joelen
recipe adapted from here

3 tablespoons organic extra virgin olive oil

1 large head garlic (or 12 cloves), peeled and chopped
1 medium red onion, coarsely chopped
1 1/2 cups arborio rice
4 cups chicken or vegetable broth
2 cups dry white wine
1/4 teaspoon saffron threads
1 teaspoon paprika
1/2 teaspoon marjoram
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste
1/4 cup chopped roasted red peppers
1/4 cup chopped roasted tomatoes
1/4 cup julienned carrots (matchstick)
2 cups frozen green peas, cut into bite-size pieces
1/2 pound shrimp
1/2 pound calamari rings
1/2 pound sea scallops, halved
juice of 1/2 lemon
1/2 cup chopped fresh Italian parsley, to garnish

Ingredient Options: If you don't care for mussels or any of the other seafood ingredients, simply substitute more of your favorite.

In a paella pan or large skillet, heat olive oil over medium heat and sauté garlic until soft, about 3 minutes. Add onion and cook for 3 minutes. Add rice and sauté for about 4 minutes or until rice becomes translucent, stirring frequently. Add 3 cups of the broth and 1 cup wine, saffron, paprika, marjoram, red pepper flakes and flakes and salt. Cover pan and reduce heat to simmer. Cook 15 minutes. Check occasionally, keeping moist with broth if needed. Add all seafood, peas, red peppers, carrots, roasted tomatoes and the remaining broth and wine. Squeeze lemon over entire dish and sprinkle with parsley. Serve straight from the pan.

Read more »

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here

For the tapenade:

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine.
Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Read more »

Mejillones a la Vinagreta

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here

2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.
Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Read more »

Bulgar Salad with Corn & Tomatoes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Bulgar Salad with Corn & Tomatoes
shared at the event by Teresa

recipe from Food Network

4 1/2 cups water

1 1/2 cups bulgar
1 small onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/3 cup olive oil
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes. Drain well. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Read more »

Black & Green Tapenade

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Black & Green Tapenade
shared at the event by Jenn
Original recipe here

The tapenade can be served as an hors d'oeuvre, in a small bowl, surrounded with tiny toasted bread slices or crackers. At Spago, we spread goat cheese onto lightly toasted croutons, top them with the tapenade.

1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven dried tomatoes, drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead: Tapenade will keep up to 1 week, refrigerated, in a covered container.

Read more »

Marinated Artichoke Salad

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Marinated Artichoke Salad
shared at the event by Ann
Original recipe here

12 artichoke hearts
1/4 cup shallots, chopped
1/2 cup olive oil
3 tablespoons sherry vinegar
2 teaspoons fresh thyme, chopped
2 teaspoons parsley, chopped
Salt and pepper to taste

Cook artichoke hearts in salted water. When tender, allow to cool.
Marinate with olive oil, sherry vinegar, chopped shallots, chopped thyme, chopped parsley, salt and black pepper.

Read more »

Garlic Mashed Potatoes

The following recipe was shared during my Chef Spotlight Dinner highlighting recipes of Chef Wolfgang Puck. You can view other recipes and pictures of the event HERE.

Garlic Mashed Potatoes
shared at the event by Teresa
Original recipe here

2 1/2 pounds baking potatoes, peeled and cut into same size chunks
Salt
8 tablespoons unsalted butter, cut into small pieces, at room temperature
1/2 cup heavy cream, brought to a boil
1/2 cup pureed Roasted Whole Garlic
Freshly ground white pepper
Freshly grated nutmeg
1 tablespoon chopped fresh parsley, for garnish

1. In a saucepan, cook the potatoes and raw garlic in lightly salted water to cover, until tender. Drain well.

2. Mash the potatoes through a food mill, or with a potato masher, into a stainless steel bowl.

3. In a small saucepan, heat butter and cream until butter has melted. Add salt, pepper and nutmeg.

pic from 2008 Chef Spotlight Dinner (eek!)

Read more »

When Spinach & Cheese Comes Together...

It's time for pasta! My hubby doesn't really like pasta too much but if anything, he prefers baked pasta dishes such as cannelloni. I had quite a bit of spinach to use so I thought a spinach & cheese cannelloni would be in order. I served this with sliced italian sausage. The recipe I used was inspired by Sara Moulton's version. Here's my recipe for Spinach & Cheese Cannelloni:

Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half & half
salt & pepper to taste
Pinch freshly grated nutmeg
1/2 cup finely grated parmesan cheese

Cannelloni:
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3-4 garlic cloves, finely chopped
10 ounces baby spinach
1 12 oz container ricotta
1 large egg, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely grated parmesan cheese
8 dry or "no-boil" Lasagna noodles , boiled & cooled

Melt butter in a saucepan over low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the half & half and whisk, bringing to a boil over medium high heat. Reduce heat and simmer, whisking occasionally, 2 minutes.
Whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover.

To make the cannelloni:
Heat oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and saute, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, salt, pepper, and cheese in a bowl, then stir in spinach mixture.

Preheat oven to 425 degrees F.
Spread 2/3 cup sauce in buttered baking dish.
Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish.
Make 7 more cannelloni in same manner, arranging snugly in 1 layer.
Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese.
Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving.
Reheat remaining sauce and serve on the side.

**I'm also submitting this to the Presto Pasta Nights blogging event! This week the event is hosted by Gay of A Scientist in the Kitchen. Be on the lookout for great pasta recipes with their roundup coming up next week!**

Read more »

Garlic & Chive Mashed Potatoes

The following recipe was made and shared at my Chef Spotlight dinner, highlighting Julia Child. You can read and view links to the other recipes HERE.

Yumi's Garlic & Chive Mashed Potatoes
recipe from Julia

30 cloves of garlic
4 TB butter
2 TB flour
1 c boiling milk
1/4 tsp salt
pinch white pepper

Drop garlic into boiling water and boil for 2 minutes. Drain and peel. Melt
butter in small heavy-bottom saucepan and cook garlic slowly in butter,
covered, for about 20 minutes until soft but not browned. Add flour and stir
over low heat for 2 minute. Off heat stir in milk, salt, and pepper. Return
to heat and simmer for 1 minute, stirring. Press through a sieve or puree in
a food processor. Set aside.

2-1/2 lbs baking potatoes, peeled and quartered
4TB softened butter
Salt
White pepper
2-4 TB whipping cream
4TB minced parsley or chives

Boil or microwave potatoes until soft then drain and put through a potato
ricer or food mill. Return to pan and stir over low heat for a few minutes
to evaporate some of the excess moisture. As soon as the puree begins to
form a film on the bottom of the pan remove from heat and beat in the butter
1 TB at a time. Add salt and pepper to taste. Beat in the garlic sauce and
enough cream to reach the desired consistency. Beat in the minced parsley
and serve.

Read more »

Starting the Day a Mile High!

A favorite breakfast of my husband's is a denver omelette. In fact, everytime we go out to breakfast or brunch, that is what he tends to order. So fortunately for him, I had all the makings for his favorite omelette. However, instead of whipping them up as I usually do, I wanted to try out a recipe for a Denver Omelette from one of my America's Test Kitchen cookbooks.

Taken from the 2004 Companion cookbook, Inside America's Test Kitchen:

What we wanted: A hearty American omelet with properly cooked vegetables and tender eggs.
What we learned: Dice the pepper and onion so they cook quickly and don't poke through the eggs. Add the diced ham steak, garlic, parsley, and hot sauce to liven the vegetable filling. Add milk or cream to keep the eggs moist as they cook and make sure to use a nonstick pan set over medium high heat.

I followed the recipe exactly and it came out perfectly with a bit more flavor. The addition of the Tabasco sauce really made it stand out. Louis, my husband, thought this variation of the Denver omelette was great and I would definitely make this again. Here's the recipe for Denver Omelette
Inside America's Test Kitchen 2004
pages 256-259

Prepare the filling (recipe follows) and then begin making the omelet. The filling recipe makes enough for two omelets and can be doubled. You can make one omelet after another in the same pan, although you may need to reduce the heat. For the best results, serve all omelets on warmed plates.

3 large eggs
1 tablespoon cream or milk
salt & ground black pepper
1/2 tablespoon unsalted butter
2 ounces Monterey Jack cheese, shredded (about 1/2 cup)

1. Beat the eggs, cream or milk, and salt & pepper to taste with a fork in a small bowl until thoroughly combined.

2. Heat the butter in a 10-inch skillet over medium-high heat. When the foaming subsides and the butter just begins to turn color, pour in the eggs. Cook until the edges begin to set, about 2 to 3 seconds, then, with a rubber spatula, stir in a circular motion until slightly thickened, about 10 seconds. Use the spatula to pull the cooked edges in to the center, then tilt the pan to one side so that the uncooked egg runs to the edge of the pan. Repeat until the omelet is just set but still moist on the surface, 1 to 2 minutes.

3. Sprinkle the cheese evenly across the surface of the omelet and allow to partially melt, 15 to 20 seconds. With the handle of the pan facing you,. spoon the filling over the left side of the omelet. Slide the omelet onto a warmed plate, filled-side fist, and with a slight twist of the wrist, invert the pan so that the other side of the omelet folds over the filling. Serve immediately.

Filling for Denver Omelet
A ham steak is our top choice for this recipe, although canned ham and sliced deli ham will work. (If using sliced deli ham, add it with the garlic, parsley, and hot sauce). If you can find them, Cook's brand ham steaks are our favorite.

1 tablespoon unsalted butter
1/2 medium red bell pepper, stemmed, seeded & diced
1/2 medium green bell pepper, stemmed, seeded & diced
1 small onion, diced
1/4 teaspoon salt
4 ounces ham steak, diced (about 1 cup)
1 tablespoon minced garlic
1 tablespoon minced fresh parsley leaves
1/2 teaspoon hot pepper sauce (Tabasco)

Heat the butter in a medium non stick skillet over medium-high heat. When the foaming subsides, add the peppers, onions and salt. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the ham and cook until the peppers begin to brown lightly, about 2 minutes. Add the garlic, parsley, and hot sauce and cook for 30 seconds. Transfer to a small bowl and cover to keep warm.

Read more »

Spinach Alfredo Dip

Here are the recipes for the appetizers I'm serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I'd post the recipes now before the kitchen chaos begins (and I'll post pics of the final products by Thursday)...

Spinach Alfredo Dip
& Gruyere Artichoke Dip

with Garlic Crostini

Spinach Alfredo Dip

1 1/2 cups homemade or prepared alfredo sauce
1 cup frozen chopped spinach
2 cloves minced garlic
1/2 cup finely shredded parmesan cheese
salt, pepper, garlic powder & onion powder to taste

Combine all the above ingredients and place in a small serving dish.
Prior to serving, heat up until warmed.You could also serve it in a "Lil Dipper" mini crockpot or oven proof baking dish.
If using a casserole dish, bake at 375 for 10-12 minutes or until bubbly.
If using a lil dipper crockpot, plug in and allow to warm at least 30 minutes before serving.


Garlic Crostini
ciabatta, french baguette or italian loaf
1/2 stick butter
2 cloves minced garlic
1/2 - 1 tablespoon chopped fresh italian parsley

Preheat oven to 400 degrees.
Cut bread on a bias across, about 1" thick, into small serving slices.
Combine the butter, garlic and parsley to make a compound butter.
Spread butter on one side of bread.
Bake on a cookie sheet until slightly browned.
Serve with your fave dip or with cheeses.

Read more »

Gruyere & Artichoke Dip

Here are the recipes for the appetizers I'm serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I'd post the recipes now before the kitchen chaos begins...

Spinach Alfredo Dip &
Gruyere Artichoke Dip
with Garlic Crostini

Gruyere & Artichoke Dip

1 block cream cheese
1/4 cup mayo
1 cup finely shredded gruyere cheese
2 cloves minced garlic
1 jar artichoke hearts, drained & chopped
salt, pepper, garlic powder & onion powder to taste

Combine all the above ingredients and place in a small serving dish.
Prior to serving, heat up until warmed.
You could also serve it in a "Lil Dipper" mini crockpot or oven proof baking dish.
If using a casserole dish, bake at 375 for 10-12 minutes or until bubbly.
If using a lil dipper crockpot, plug in and allow to warm at least 30 minutes before serving.

Garlic Crostini
ciabatta, french baguette or italian loaf
1/2 stick butter
2 cloves minced garlic
1/2 - 1 tablespoon chopped fresh italian parsley

Preheat oven to 400 degrees.
Cut bread on a bias across, about 1" thick, into small serving slices.
Combine the butter, garlic and parsley to make a compound butter.
Spread butter on one side of bread.
Bake on a cookie sheet until slightly browned.
Serve with your fave dip or with cheeses.

Read more »

Clean out the fridge... It's time for Pot Roast!

Last night I defrosted what I thought were beef shanks. While on my way home, I decided to do an asian twist on a beef osso bucco. However when I went to get started, I realized I defrosted some beef chuck instead! It worked out great because it's been awhile since I had made a pot roast and I had some leftover veggies from my recent fondue party.The pot roast came out wonderful! The use of fresh herbs my friend Dan gave me definitely added some amazing flavor and aromas. I served this savory beef & veggies over some pappardelle pasta.Here's my recipe for Rosemary & Basil Pot Roast:

2 lb. beef chuck roast
salt & pepper to taste
onion & garlic powder to taste
olive oil for browning
2 cups beef broth
1 onion, quartered
3 large cloves garlic, minced
1 handful fresh basil
1 tablespoon fresh parsley leaves
1 tablespoon rosemary herb mix
1-2 cups baby carrots
1-2 cups parboiled red potatoes, quartered

Preheat oven to 350 degrees.
Season roast with salt, pepper, garlic & onion powder.
Dredge roast in flour.
In a dutch oven, add olive oil to hot pan to coat bottom.
Brown roast in oil on both sides.
When browned, add beef broth to pan to deglaze.
Add remaining ingredients to pot.
Cover and bake in preheated oven for 1.5-2 hours, until beef is tender.

Read more »