Baked Brie

My friend Mandi made this several years ago for a girl's Thanksgiving. She made it again this Christmas for the two of us and I realized how much I was craving it so I decided to make it on my own. I didn't let the pastry crust thaw out entirely so when I wrapped the brie it cracked and some of the filling oozed out during cooking, but it still tasted amazing. I made it a again a couple weeks and made it perfectly. I can't finish a whole block but that doesn't stop me from making it lol. Super easy and super tasty! You can use any kind of jam/jelly and any flavor.

Baked Brie (2-4 servings):

Sheet of puff pastry, thawed
1 egg yolk
Block of brie cheese
Jelly or jam of your choice and flavor (I used a homemade raspberry jam)
Crackers of your choice

Preheat oven to 350. Slice off the white rind from the block of cheese. I think you could leave it on if you prefer-I don't like the rind so I cut mine all off. Place the cheese on top of the thawed pastry sheet. Spoon about 1 tbsp jelly/jam on top of the cheese. Wrap up the cheese with the puff pastry like a purse. Using a pastry brush, brush the egg yolk on the pastry all over.

Place the pastry filled cheese on a cookie sheet covered with foil. Bake for about 15 minutes or until the cheese is hot. Serve with crackers. Enjoy!




Raspberry spooned onto cheese...






Brie wrapped up in the pastry crust...






Enjoy!...

Cream Cheese Chili Dip

My cousin used to bring the ingredients to make this dip a lot for our family get togethers. Super easy and super tasty. I make it every so often now just as something to snack on. I rarely make the large batch that I'm posting-usually I only use about 1/4 c of the cream cheese if I'm just making it for myself. And if you make too much and can't eat it all, just put some tinfoil over the plate and stick it in the fridge. Tastes pretty good the next day too! I've also learned that it's really important to place something over the plate-like a pan lid-to keep the cheese from splattering all over your microwave!!!

Cream Cheese Chili Dip (8-10 servings):

1 can of chili (I use the beanless kind since it's easier to spread without all the big lumps of beans!)
1 (8 oz) pkg cream cheese
1 (8 oz) pkg of shredded cheddar cheese (any kind of cheddar)
Tortilla chips of your choice

Place cream cheese on a large platter and microwave about 20 seconds to soften it. Using a spatula or the back of a large spoon, spread the cream cheese around on the plate to make a thin spread. Top the cream cheese with however much chili you want, also using a spatula or large spoon to evenly spread it over the cream cheese. Sprinkle evenly with cheese. Microwave about 1 minute 30 seconds to 2 minutes. Serve hot with chips...Enjoy!

Spinach Artichoke Dip

This is another recipe that I brought to my uncle's for our family potluck. I had made this recipe a lot several years ago and it was always a hit but I lost the recipe. I found it again on www.kraft.com and decided to make it again. Once again, it was a hit and there wasn't anything left of it by the time I left. Actually it was gone within the hour lol. I added some extra cheese on top and served it with Hawaiian rolls. Now that I have the recipe again, I'll keep making it!

Spinach Artichoke Dip (4-6 servings) (Kraft):

1 (8 oz) pkg cream cheese, softened
1 (12 oz) jar marinated artichoke hearts, drained, chopped
1 (10 oz) pkg frozen spinach, thawed, well drained
1/2 c shredded mozzarella cheese, more for topping
1/2 c grated parmesan cheese, more for topping
1/2 tsp garlic powder

Hawaiian rolls
Assorted crackers

Heat oven to 350. Mix all ingredients until well blended. Spoon into a shallow ovenproof square dish. Sprinkle with additional cheese on top, if desired. Bake 20 minutes or until heated through. Enjoy!




Ready to be baked...






Enjoy!...

Skewers

My family has a holiday potluck every year before Christmas. Such a fun time and always lots of good food! I try to bring something new every year and I found this recipe on Pinterest. Super easy to make and they went fast! There was only 1-2 skewers left by the time I left to go home! Definitely a hit!

Skewers (18-24 servings):

Med-size wooden skewers
2 packages of cherry-size mozzarella balls
2 packages of cherry or grape tomatoes
1 package of salami, sliced in half
18-24 cheese-filled tortellini, cooked according to pkg directions
1 can black olives

Thread the 5 ingredients onto one skewer and place in a large shallow dish. Make as many or as few as you want. You can also add or take away whatever ingredients you want. Once the skewers are finished, drizzle some good olive oil on top and top that with some balsamic vinegar. Sprinkle with minced fresh basil or dried basil and serve!




Enjoy!...

Texas Caviar Rice & Beans

This was one of the dishes I made for my weekend with a bunch of girlfriends at the cabin this past weekend. We had planned meals that were easy to eat off of all weekend and this recipe sounded perfect. I had to use 3 serrano chile peppers since Lund's didn't have poblano peppers. It was a little too spicy but all in all it tasted really good. I didn't roast the peppers and it tasted just fine to me. I also have an aversion to pre-cooked rice pouches-I can't stand the taste, so I cooked up some dry basmati rice according to the pkg directions. When I make this again, which I definitely will, I plan to use only one chile pepper and I will make it into a salad. The recipe says to use the leftover dressing as a side but I poured mine over the rice and the rest of the ingredients to add more flavor and it definitely worked.

Texas Caviar Rice & Beans (4-6 servings) (Southern Living):

1 (15.8 oz) can black-eyed peas, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1/3 c finely chopped roasted red bell peppers
1/4 c finely chopped poblano pepper (here I used the 3 serrano chile peppers)
Texas Vinaigrette, divided
2 (8.8 oz) pouches fully cooked basmati rice
1 1/4 c halved grape tomatoes
1 c shredded pepper jack cheese
3/4 c loosely packed fresh cilantro leaves
2/3 c thinly sliced celery
1/3 c thinly sliced green onions
Tortilla Chips
Garnishes: Sliced pickled jalapeno peppers

*Texas Vinaigrette (1 cup): Whisk together 1/2 c olive oil; 1/4 c fresh lime juice; 2 tbsp chopped fresh cilantro; 1 tbsp hot sauce; 1 garlic clove, minced; 1/2 tsp chili powder and 1/2 tsp ground cumin. Add salt and pepper to taste.

Stir together the first 4 ingredients and 1/4 c Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at high 2 minutes or until thoroughly heated, stirring at 30-second intervals.

Heat rice according to pkg directions; fluff with a fork. On a large platter, layer the caviar as follows: celery, rice, tomatoes, bean mixture, cilantro, cheese and pickled jalapeno slices. Drizzle the dressing over the rice and other ingredients on the platter. Serve with tortilla chips.




Bean mixture soaking in marinade...






Enjoy!...

Polenta Bruschetta

This is what I was going to make as an appetizer for Easter but I was worried they would be too filling and I'm glad I waited since they are best served hot or warm. I used the salsa from the Red Lentil Rice Cakes recipe that I posted a couple weeks ago. I also used the pre-made log of polenta. All in all, it tasted pretty good. I only used half a log this time in case I didn't like it. Like I said, it tastes better hot or warm so make sure they are eaten right away. I think I sliced my polenta too thin since I had to eat it with a fork but you can slice it to any thickness you want.

Polenta Bruschetta:

3 plum tomatoes, diced
2-3 tbsp capers
1/4 c fresh basil, sliced
1-2 tbsp balsamic vinegar
1 log pre-made polenta
1/4 c shredded cheese, any flavor, optional
Garlic powder, to taste
Pepper, to taste

Preheat oven to 350. Line a rimmed baking sheet with foil and spray with cooking spray. Slice polenta into 1-in rounds. Bake until set and crisp, 15-20 min. During last 5 min of baking, sprinkle each round with a little cheese, if using.

Meanwhile, combine tomatoes, capers, basil and balsamic vinegar in bowl and stir to combine. Let the bruschetta sit at room temp while the polenta bakes.

Once polenta is done baking, sprinkle with garlic powder and pepper. Top with bruschetta and enjoy!




Bruschetta...






Fresh from the oven...






Bruschetta topped polenta...






Enjoy!...

Thai Turkey with Basil

I found this in a recipe book that had Chinese, Japanese and Thai recipes in it. I forgot I even had the book so I marked what I wanted to try and I'll add it to my recipe collection on my computer. This recipe stuck out and I knew I would try it soon. I made it this morning and yes I know it was only 10am but I didn't care. It was sooooo good! I've never fried basil before so that was new to me. You are supposed to serve it on a piece of lettuce, which I did but I also put some additional lettuce leaves on the side to wrap it up in. I also drizzled some hoisin sauce over the top. The recipe calls for Boston or Bibb lettuce but I couldn't find any at two grocery stores so I just used iceberg lettuce, which worked fine.



Thai Turkey with Basil (4 servings)

1 small bunch fresh basil, divided
2 c veggie oil
6 large shallots, coarsely chopped (I used the other half of a white onion, diced)
5 cloves garlic, minced
1 piece fresh ginger, cut into thin strips
1 lg ground turkey
2 fresh Thai chili peppers, cut into thin slices
2 tsp packed brown sugar
1/2 tsp salt
Lettuce leaves

Set aside 8 small basil sprigs. Slice remaining basil into strips; set aside.

Heat oil in wok over med-high until oil registers 375. Add 1 or 2 basil sprigs at a time and deep-fry about 15 seconds or until basil is glossy and crisp. Remove with a slotted spoon to paper towels; drain. Repeat with remaining sprigs, reheating oil between batches. Reserved fried basil.

Let oil cool slightly. Pour off most of oil, leaving 1/4 c in skillet or wok. Heat over med-high 30 seconds. Add shallots, garlic and ginger; cook and stir 1 min. Add turkey and stir-fry about 4 min or until lightly browned. Push turkey up side of work or skillet, letting juices remain in bottom.

Continue to cook 5-7 min or until all liquid evaporates. Stir in chili slices, brown sugar and salt; cook 1 min. Stir in reserved basil strips. Remove from heat.

Line serving plate with lettuce. Spoon turkey mixture on top. Top with reserved fried basil.



The ingredients...

Fried basil...

Enjoy!

Buffalo Chicken Garbage Bread

Found the idea for this recipe on Pinterest and found the actual recipe on www.food.com after a google search. It was really easy to make and it tastes pretty good. I'll definitely make this again, and maybe play around with the ingredients as well. I added garlic to mine this time around.

Buffalo Chicken Garbage Bread:

2 boneless chicken breasts
1 tsp olive oil
1 can pizza dough
8 oz shredded mozzarella cheese
3 oz shredded cheddar cheese
1/2 c frank hot sauce
1/3 c ranch dressing
1 tbsp minced garlic

Preheat oven to 425.

Cut chicken into cubes. Season with pepper. Heat 1 tsp oil in pan and add chicken when hot. Cook chicken completely and add 1/4 c hot sauce. Stir to coat and let simmer 1-2 min. Take chicken off heat and let cool.

On well floured surface, roll out pizza dough into a long rectangle. Add hot sauce and ranch dressing and mix well. Spread onto the pizza dough. Add chicken and garlic and top with cheeses. You can add more sauce if you want it spicier on top of everything.

Starting at one of the short ends, roll up until you read the other end. Make sure to tuck in the ends of the dough so the middle doesn't 'ooze' out when baking.

Spray a baking sheet with cooking spray (I used foil and sprayed that with the cooking spray). Place bread on the pan and bake 20-25 min. Let sit 5 min before cutting into it.

Hot sauce and dressing mixed together...

Chicken simmering in hot sauce...

Hot sauce and dressing spread on pizza dough...

Chicken & garlic...

Cheeses...

All rolled up...

I served my slice with a side of blue cheese dressing...Enjoy!

Rolled-Up Croissants

I use this snack/meal usually on Sundays when I'm not in the mood to cook anything. I got the idea from work-we used hot dogs and a slice of cheese for the kids. I've adapted mine and I use pepperoni slices and shredded cheese. You can put pretty much anything in it though. The last couple times I've made it I've used garlic and buttery croissants. Yum!



The type of pepperoni I use..

Pepperoni & cheese sprinkled on a croissant piece..

Rolled up croissants, ready to be baked...

Taken out of the oven...

Enjoy!

Ham Pickle Roll-Ups

I was introduced to these wonderful appetizers at my old job, where several of my coworkers were obsessed with them! I've also had them at Psycho Suzi's and they were of course awesome there. They are a bit of a pain to make but they are so worth the work!

Ingredients:

Jar of firm pickles (I used Gedney)
8 oz. softened cream cheese
Deli Ham

Since the ham can easily tear while spreading on the cream cheese, it's best if you dry out the ham. When I did it, I place four slices of ham on a paper towel and used another paper towel to blot out the excess juices. Then I heated the cream cheese up a little bit in the microwave so it was extra soft. Carefully spread some cream cheese onto each slice of ham. Place a pickle on each slice and roll up. Immediately wrap in plastic wrap. Chill the wrapped roll-ups for at least an hour or overnight. When ready to serve, unwrap the rolls and slice them, carefully.

Mine were a little messy but I think I used ham that was too thin. Next time, I'll use a thicker cut of ham. I brought these to my family's xmas party and they were gone super quick! A success! Enjoy!




Ready to be rolled...




Carefully rolled up...




Rolled up and ready to sit in the refrigerator to be chilled.




All sliced and ready to go!

Hoisin Cocktail Meatballs

I found this recipe in Taste of Home's Healthy Cooking magazine last year. I actually made these meatballs last year for Christmas but I forgot what they tasted like. And they are soooooo good! And super easy to make. And make great leftovers!

Ingredients:

Meatballs

1 lb ground beef
2 tbsp hoisin sauce
1 tbsp reduced-sodium soy sauce
1 tsp sesame oil
1/4 cup dry bread crumbs
3 tbsp minced fresh parsley
2 garlic cloves, minced
1 tsp minced fresh gingerroot

Sauce

1/4 cup rice vinegar
1/4 cup hoisin sauce
2 tbsp water
2 tbsp sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp honey
2 garlic cloves, minced
1 tsp minced fresh gingerroot

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well (with your hands!).

Shape into 32 meatballs. Place in a 13x9-in baking dish coated with cooking spray. Bake, uncovered, at 350 for 20-25 min or until meat is no longer pink.


Meatballs ready to be baked...




Meanwhile, in a small saucepan, combine the sauce ingredients; heat through.

Sauce simmering on the stove...




Meatballs are done!




Serve the sauce over the meatballs. When I made these meatballs, after they were done cooking, I placed everything into my slow cooker and turned it to warm until I was ready to use them. It worked perfectly!

Enjoy!

Taco Roll-Ups

I've adapted this recipe from a version that my aunt makes sometimes. She uses black olives in hers and since I don't like black olives, I use green chiles.

Ingredients:

6 flour tortillas
1 small can green chiles
Taco seasoning
Fat-free cream cheese
Any kind of shredded cheese blend (I used Mexican)

Spread cream cheese onto a tortilla, sprinkle with Taco seasoning, cheese and chiles. Roll up and wrap in cellophane. Refrigerate at least 1 hour before slicing.




The 6 rolls wrapped in cellophane...




Slice the tortillas into pieces and serve...enjoy!

Pork Egg Rolls & Peanut Sauce

I received this recipe from my best friend Mandi and try to make them often, as they are addicting! It's a pretty simple recipe but a little time consuming...but oh so worth it! I found some of these ingredients at my favorite Asian store-Shuang-Hur Oriental in Uptown.

Egg Roll Ingredients:
1 pgk. egg roll wrappers. Below is the image of what I like to use:



Vermicelli-cellophane noodles-image below of what I use

2 pgks. of Cole Slaw mix with lettuce, cabbage and carrots
1 bundle cilantro (minced or chopped finely)
5-6 stems of green onion (minced or chopped finely)
5-6 eggs
1 lb. ground pork (or whatever meat you would like to use)
Salt & pepper to taste
Vegetable oil (enough to fill up a pot half way)

Peanut Sauce Ingredients:

1 cup mashed or finely chopped peanuts
1/2 cup or more Fish Sauce-found in most supermarkets in the Asian isle
1-2 limes
2-3 pieces Thai Chilis (more or less depending on how hot you want the sauce to be) finely chopped-below is an image


Soak the vermicelli in hot water for 4-5 minutes or until soft. Strain and cut the strands in half. Mix noodles, cole slaw mix, cilantro, green onion, ground pork, salt and pepper and 4 eggs in a large mixing bowl (it works best if you mix it with your hands). You may need more eggs, depending on how dry the egg roll mix is. You want the mix to be soft, not too runny from the eggs. If need be, you may need to add more cole slaw mix. Your mix should resemble something like this:


Put the frozen pkg. of egg roll wrappers (unopened) in hot water for 2-3 minutes until soft and pliable. Crack the last egg and empty the egg white into the egg roll mix. Set aside the yolk in a small bowl.

Peel an individual wrap and set a handful of mix on one of the corners. Wrap by rolling diagonally half-way, and folding in side corners. Continue wrapping to opposite corner and seal shut using the set-aside egg yolk.


Heat oil in a non-stick pot. Deep-fry in veggie oil in 1-layer batches. I usually cook between 3-4 at a time.


The egg rolls are ready when the outside of the wrap is light-golden.


Place cooked egg rolls in a strainer to drain excess oil.


Normally, I would cook one egg roll to test the oil and to test if there is enough salt & pepper before I would wrap the rest of the batch.


For the sauce:

Place chopped peanuts and Thai chilis in a medium bowl. Add enough Fish sauce to coat the peanuts. Add the lime juice to taste. It should resemble a soup-like texture. Dip and enjoy!


The batch makes about 40-50 egg rolls. Leftovers can be stored in the freezer or fridge. To reheat, put in oven to warm or heat in microwave. Store the sauce in the fridge. If the sauce dries out at all, add more fish sauce and lime juice.