i confess i don't remember who the johansens are, but i know they are a friend of a friend and deserve their name accredited to this delicious appetizer. gosh, i haven't made these in a while--i might just be grabbing some mushrooms next grocery trip.
ingredients
8-10 large mushrooms, stems pulled out and finely chopped
1 T butter
1/2 bunch green onion, finely sliced
1/4 t worcestershire
1/2 C bread crumbs, finely ground
1/2 C sharp cheddar, finely grated
salt and pepper to taste
2 T water
directions
sauté stems in melted butter with onions. let cool then stir in everything else except water. lightly salt the insides of the mushrooms and fill to overflowing. place water in a small baking dish then add the mushrooms and bake @ 350 for 20 minutes.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
September 16, 2015
June 20, 2013
beet tartare
my husband and i recently attended a french cooking class and came back
with a few gems. merci, monsieur le chef! this recipe is for 6 adults. this was our favorite dish of the night. we can't wait to make it again. so unexpected and refreshing! here is a video on how to make a quenelle.
ingredients
1 lb beets, trimmed, washed and quarterd
1 shallot, finely chopped
2 t cornichons, chopped
2 garlic cloves, minced
2 t capers
2 t mayonnaise (we made our own that night, but i doubt i could do that again on my own)
1 T red wine vinegar
2 T olive oil
2 t fresh parsley, plus more for garnish
salt and pepper to taste
some mustard green leaves
directions
preheat oven to 425. spread beets in a shallow baking dish. add enough water to come up 1/2 the side of the pan. cover tightly with aluminum foil and roast for 30 min. let beets cool in their cooking juice. peel beets and process in a food processor until chopped. in a bowl, whisk olive oil, vinegar and a few T beet juice. stir in all remaining ingredients and refrigerate 15 min. form quenelles and place atop large pieces of mustard greens. sprinkle with parsley garnish.
ingredients
1 lb beets, trimmed, washed and quarterd
1 shallot, finely chopped
2 t cornichons, chopped
2 garlic cloves, minced
2 t capers
2 t mayonnaise (we made our own that night, but i doubt i could do that again on my own)
1 T red wine vinegar
2 T olive oil
2 t fresh parsley, plus more for garnish
salt and pepper to taste
some mustard green leaves
directions
preheat oven to 425. spread beets in a shallow baking dish. add enough water to come up 1/2 the side of the pan. cover tightly with aluminum foil and roast for 30 min. let beets cool in their cooking juice. peel beets and process in a food processor until chopped. in a bowl, whisk olive oil, vinegar and a few T beet juice. stir in all remaining ingredients and refrigerate 15 min. form quenelles and place atop large pieces of mustard greens. sprinkle with parsley garnish.
June 21, 2012
hello, hummus--just added cilantro lime
recently i went on a trip and the airline served pita chips with some sort of cream cheese nasty. since then i've been craving pita chips the real way--with hummus!
i've made hummus several times in the past but haven't ever found the perfect recipe. i think i've finally found the right mix of flavors, specifically with regards to the garlic.
i'll give you the base recipe and then show you the two variations i made that i was really pleased with.
plain ol' hummus
1 garlic clove
1/2 tsp salt
2 T tahini (sesame seed paste)--not optional, folks!
1/8 C lemon juice
1 can garbanzo beans, drained
1/4 C olive oil
blend the first three ingredients until smooth in a food processor. then add the last three. yum!
cilantro and lime hummus
prepare as directed, substituting the lemon juice with 3 T lime juice and then adding 1/3 cup packed fresh cilantro and 1/2 t (or more to taste) cumin.
sun-dried tomato hummus
after everything else is blended and smooth, add about a 1/4 C sun-dried tomatoes (the kind that are packed in oil) and some generous shakes of basil. double yum!
roasted garlic and artichoke hummus
substitute the 1 garlic clove for one full bulb of roasted garlic (see instructions below*) and follow directions above. after everything else is blended and smooth, add about a 1/3 C canned artichokes, drained and some generous shakes of oregano. the yummiest!
*preheat oven to 400. leave the skin on the garlic bulb and cut a little bit off the top so the garlic is exposed. super lightly drizzle with olive oil and a twinge of salt. wrap in foil with enough room for steam. roast for 30-40 or until it becomes brownish and mushy.
as a sidenote about the roasted garlic--i roasted a few bulbs and used one bulb for two large baking potatoes to make roasted garlic mashed potatoes. my kids devoured it. seriously. even the one that usually hates potatoes of any kind.
i've made hummus several times in the past but haven't ever found the perfect recipe. i think i've finally found the right mix of flavors, specifically with regards to the garlic.
i'll give you the base recipe and then show you the two variations i made that i was really pleased with.
plain ol' hummus
1 garlic clove
1/2 tsp salt
2 T tahini (sesame seed paste)--not optional, folks!
1/8 C lemon juice
1 can garbanzo beans, drained
1/4 C olive oil
blend the first three ingredients until smooth in a food processor. then add the last three. yum!
cilantro and lime hummus
prepare as directed, substituting the lemon juice with 3 T lime juice and then adding 1/3 cup packed fresh cilantro and 1/2 t (or more to taste) cumin.
sun-dried tomato hummus
after everything else is blended and smooth, add about a 1/4 C sun-dried tomatoes (the kind that are packed in oil) and some generous shakes of basil. double yum!
roasted garlic and artichoke hummus
substitute the 1 garlic clove for one full bulb of roasted garlic (see instructions below*) and follow directions above. after everything else is blended and smooth, add about a 1/3 C canned artichokes, drained and some generous shakes of oregano. the yummiest!
*preheat oven to 400. leave the skin on the garlic bulb and cut a little bit off the top so the garlic is exposed. super lightly drizzle with olive oil and a twinge of salt. wrap in foil with enough room for steam. roast for 30-40 or until it becomes brownish and mushy.
as a sidenote about the roasted garlic--i roasted a few bulbs and used one bulb for two large baking potatoes to make roasted garlic mashed potatoes. my kids devoured it. seriously. even the one that usually hates potatoes of any kind.
September 01, 2011
eggplant, tomato and fresh mozzarella salad
what a perfect end of summer treat! it's gotta be fresh mozzarella and fresh basil. got it from everyday food magazine. also, the roasted eggplant is delicious on its own--i recently discovered that sea salt is the answer to almost all vegetables. i roasted the whole thing and ate the other half for snack.
ingredients
1/2 medium eggplant, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
2 tomatoes (any variety), sliced
1/4 C loosely packed fresh basil
olive oil
balsamic vinegar
directions
brush a baking sheet with 1 T olive oil and arrange eggplant thereon. using the remaining olive oil on the brush, brush tops of the eggplant. sprinkle with sea salt (or another coarse salt) and pepper. roast @ 400 for 10-20 minutes, depending on how thick you sliced it. allow to cool to room temperature.
on a serving platter arrange the eggplant, mozzarella and tomatoes. top with basil. drizzle with olive oil and balsamic vinegar.
ingredients
1/2 medium eggplant, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
2 tomatoes (any variety), sliced
1/4 C loosely packed fresh basil
olive oil
balsamic vinegar
directions
brush a baking sheet with 1 T olive oil and arrange eggplant thereon. using the remaining olive oil on the brush, brush tops of the eggplant. sprinkle with sea salt (or another coarse salt) and pepper. roast @ 400 for 10-20 minutes, depending on how thick you sliced it. allow to cool to room temperature.
on a serving platter arrange the eggplant, mozzarella and tomatoes. top with basil. drizzle with olive oil and balsamic vinegar.
August 23, 2011
mediterrean chicken salad
this is a refreshing summer appetizer. it was delicious scooped up with cracked pepper and olive oil triscuits. i got it years ago from a woman at my church.
ingredients
4 T olive oil
2T plus 2t tarragon vinegar
1 T chopped fresh tarragon
1/2 T lemon juice
1/2 T dijon mustard
1 C diced cooked chicken
1/2 C cooked orzo
1 C halved cherry tomatoes
1 six oz jar marinated artichoke hearts, drained
1/4 C coarsely chopped pitted kalamata olives
1/3 C dried currants or golden raisins
1 1/2 T capers
directions
combine oil, vinegar, tarragon, lemon juice and mustard in a small bowl; whisk to blend and then season to taste with salt and pepper. place chicken in a medium bowl. mix in 1/4 C dressing. rinse orzo under cold water to cool and drain well. transfer orzo to a large bowl and stir in remaining dressing. toss to coat. add chicken mixture and remaining ingredients. season salad to taste with salt and pepper.
ingredients
4 T olive oil
2T plus 2t tarragon vinegar
1 T chopped fresh tarragon
1/2 T lemon juice
1/2 T dijon mustard
1 C diced cooked chicken
1/2 C cooked orzo
1 C halved cherry tomatoes
1 six oz jar marinated artichoke hearts, drained
1/4 C coarsely chopped pitted kalamata olives
1/3 C dried currants or golden raisins
1 1/2 T capers
directions
combine oil, vinegar, tarragon, lemon juice and mustard in a small bowl; whisk to blend and then season to taste with salt and pepper. place chicken in a medium bowl. mix in 1/4 C dressing. rinse orzo under cold water to cool and drain well. transfer orzo to a large bowl and stir in remaining dressing. toss to coat. add chicken mixture and remaining ingredients. season salad to taste with salt and pepper.
March 23, 2010
loaded sweet potato skins
from everyday food magazine. just something different to do with yams. and they even work as finger food for a party appetizer.
4 medium sweet potatoes (the skinnier the better), scrubbed and patted dry
1 T olive oil
salt and pepper
1/4 C low-fat buttermilk
1/4 t (or more) paprika, plus more for garnish
4 slices bacon
1/4 C reduced-fat sour cream
1 scallion, sliced for garnish
1. preheat over to 450. on a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. baked until tender, about 40 minutes. let cool on sheet (keep oven on).
2. halve sweet potatoes lengthwise; scoop out 1/3 of the flesh from each half into a medium bowl. add buttermilk and paprika. mash until smooth; season with salt and pepper. stuff sweet potato skins with filling.
3. arrange sweet potato skins on sheet; bake until lightly browned around the edges, about 15 minutes.
4. meanwhile, cook bacon until crisp (i use the microwave) and crumble. stir together sour cream and 2 T water; drizzle over sweet potato skins. garnish with bacon, paprika and scallion. cut in half to serve.
February 05, 2010
veggie experiment: days 5 and 6
taco salad
the name says it all, but i'll just share how i chose to prepare it.
i used the costco fresh tortillas and laid them on top of my souffle dishes and baked them @ 425 until brown. this made a decent enough tortilla bowl.
inside we put romaine lettuce, kidney beans, cheese, olives, avocados, non-fat sour cream and corn and bean salsa (recipe below).
corn and bean salsa (from cooks.com)
1 can black beans, drained and rinsed
1 C canned corn, drained
1 C tomatoes, diced
1/2 green onions, chopped
2 T cilantro, fresh, chopped
2 T olive oil
2 T lime juice
1 t cumin
1-2 cloves garlic, chopped
1/2 t salt or garlic salt (if you don't have fresh garlic)
1/2 t pepper
2 serrano chili peppers, seeded and chopped
the name says it all, but i'll just share how i chose to prepare it.
i used the costco fresh tortillas and laid them on top of my souffle dishes and baked them @ 425 until brown. this made a decent enough tortilla bowl.
inside we put romaine lettuce, kidney beans, cheese, olives, avocados, non-fat sour cream and corn and bean salsa (recipe below).
corn and bean salsa (from cooks.com)
1 can black beans, drained and rinsed
1 C canned corn, drained
1 C tomatoes, diced
1/2 green onions, chopped
2 T cilantro, fresh, chopped
2 T olive oil
2 T lime juice
1 t cumin
1-2 cloves garlic, chopped
1/2 t salt or garlic salt (if you don't have fresh garlic)
1/2 t pepper
2 serrano chili peppers, seeded and chopped
September 07, 2009
new potato salad and healthy(ish) onion rings
for our labor day celebration today, we tried out a couple new sides with our hamburgers. i liked them both. so now i am sharing them!
dijon potato salad
i usually dislike traditional potato salad. probably because i strongly dislike pickles (how un-american, i know!) so i'm always on the look-out for a decent alternative. i think i found it. i REALLY liked this one. it comes from everyday food magazine.
1 1/2 lbs red new potatoes, scrubbed and halved
1 tablespoon white-wine vinegar
1 tablespoon dijon mustard
salt and pepper
2 tablespoons olive oil
1/2 C chopped fresh flat-leaved parsley
steam the potatoes. in a serving bowl, combine vinegar and dijon and season with the salt and pepper. add the hot potatoes, toss and then let cool. after it's at room temperature add the oil and parsley and toss. yum.
baked onion rings (also from everyday food magazine)
1 1/2 C cornflakes
1/2 C breadcrumbs
1 large egg
1/2 C low-fat buttermilk
1/4 C flour
1/8 teaspoon cayenne pepper
salt and pepper
1 sweet onion
2 tablespoons olive oil
1. preheat oven to 450. in a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. in another medium bowl, whisk together egg, buttermilk, flour and cayenne pepper and season with salt and pepper.
2. dip onion rings in egg mixture, then in the dry mixture. pour oil onto a rimmed baking sheet and stick it in the oven for 2 min to warm it up. then place the onion rings on the baking sheet. cook for 16 minutes, turning once.
dijon potato salad
i usually dislike traditional potato salad. probably because i strongly dislike pickles (how un-american, i know!) so i'm always on the look-out for a decent alternative. i think i found it. i REALLY liked this one. it comes from everyday food magazine.
1 1/2 lbs red new potatoes, scrubbed and halved
1 tablespoon white-wine vinegar
1 tablespoon dijon mustard
salt and pepper
2 tablespoons olive oil
1/2 C chopped fresh flat-leaved parsley
steam the potatoes. in a serving bowl, combine vinegar and dijon and season with the salt and pepper. add the hot potatoes, toss and then let cool. after it's at room temperature add the oil and parsley and toss. yum.
baked onion rings (also from everyday food magazine)
1 1/2 C cornflakes
1/2 C breadcrumbs
1 large egg
1/2 C low-fat buttermilk
1/4 C flour
1/8 teaspoon cayenne pepper
salt and pepper
1 sweet onion
2 tablespoons olive oil
1. preheat oven to 450. in a food processor, pulse cornflakes and breadcrumbs until fine crumbs form, then transfer to a medium bowl. in another medium bowl, whisk together egg, buttermilk, flour and cayenne pepper and season with salt and pepper.
2. dip onion rings in egg mixture, then in the dry mixture. pour oil onto a rimmed baking sheet and stick it in the oven for 2 min to warm it up. then place the onion rings on the baking sheet. cook for 16 minutes, turning once.
June 25, 2009
bocconcini with tomatoes and prosciutto bruschetta
i just hosted a baby shower and therefore had a reason to make one of my favorite appetizers. this was passed on to me by megan, by the way, so thanks, megan, for a fabulous recipe!
1 lb bocconcini (bite-sized mozzarella balls), or fresh mozzarella, cut into ½ in cubes i actually found pearl-sized balls this time and they worked perfectly!
1 lb grape tomatoes, cut in half lengthwise
1 clove garlic, minced
¼ C olive oil
1/8 tsp crushed red pepper
1/8 lb thinly sliced prosciutto
¼ C chopped sun-dried tomatoes
½ C chopped roasted red pepper
2 tbsp chopped fresh parsley
2 tbsp (or more) chopped fresh basil
½ tsp salt
1 baguette
toss everything (except baguette, of course) to combine. slice bread into 1 in pieces, sprinkle with garlic salt and broil on both sides until golden brown. let the baguette slices cool before serving.
*i always make this without the roasted red pepper because peppers make me ill. and i’ve made it without the prosciutto and fresh parsley and it’s still yummy. if the budget is tight, you can use regular mozzarella, but it will change the flavor quite a bit…and in my opinion, you simply cannot make this without fresh basil—dried just won’t do in this case. enjoy!
1 lb bocconcini (bite-sized mozzarella balls), or fresh mozzarella, cut into ½ in cubes i actually found pearl-sized balls this time and they worked perfectly!
1 lb grape tomatoes, cut in half lengthwise
1 clove garlic, minced
¼ C olive oil
1/8 tsp crushed red pepper
1/8 lb thinly sliced prosciutto
¼ C chopped sun-dried tomatoes
½ C chopped roasted red pepper
2 tbsp chopped fresh parsley
2 tbsp (or more) chopped fresh basil
½ tsp salt
1 baguette
toss everything (except baguette, of course) to combine. slice bread into 1 in pieces, sprinkle with garlic salt and broil on both sides until golden brown. let the baguette slices cool before serving.
*i always make this without the roasted red pepper because peppers make me ill. and i’ve made it without the prosciutto and fresh parsley and it’s still yummy. if the budget is tight, you can use regular mozzarella, but it will change the flavor quite a bit…and in my opinion, you simply cannot make this without fresh basil—dried just won’t do in this case. enjoy!
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