Simply Cookbooks

Posts Tagged ‘cheese’

One of the hardest food items for me to plan are what to have as appetizers. There are so many to choose from that I get overwhelmed and end up serving to many. For that reason this year I am going to try and serve only two to three appetizers.

Feta cheese is my favorite cheese. I love its flavor. This particular recipe was given to me many years ago by a friend, I lost the original recipe and went looking on the Internet for a replacement. I found it at Eating Well Magazine, where I find a lot of my recipes.

Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.

EatingWell

RECIPE INGREDIENTS
1 15-ounce can white beans, rinsed
3/4 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh chives

DIRECTIONS
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.

Have a safe and happy summer season.

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Or any time really.   The last minute gift shopping and wrapping is over in this house.  It is time to get down to some serious celebrating of the season!

Our cookies are done, stuffed cabbage done, kielbasa bought, Pierogis are made.  What else?  Not much…except maybe appetizers.  After all when my family gathers for the holidays we “graze” as my daughter likes to tell it.

Here are some grazing appetizers for you to try.

Roll ‘Em Ups. Spread a thin layer of your favorite cream cheese spread on large flour tortillas (you can use plain, herb, sun-dried tomato, or spinach-flavored). Top with thin layers of turkey or roast beef, thinly sliced tomato, and baby spinach leaves. Roll the tortilla up very tightly, similar to a jelly roll. Chill rolls for about 30 minutes, then cut rolls into slices, creating small finger sandwiches.  These are also good after Christmas for snacks, use whatever cheeses you like and thinly sliced ham or turkey.   Great way to use some leftovers.

Where’s the Shrimp? Who doesn’t love shrimp? For a super-easy appetizer, thaw cooked frozen shrimp (or steam, saute, or boil your own raw shrimp). Place bowls of dipping sauces on a platter (such as tartar or cocktail sauce or aioli), then surround the bowls with the cooked shrimp.

Dip This. Every party needs a dip, but here’s an option that’s a little bit more gourmet. Purchase garlic- or basil-flavored oil or make your own variations by stirring herbs, garlic, or grated Parmesan cheese into olive oil. Pour the oil into small dipping dishes and serve with chunks of focaccia or baguette slices for dipping.

Twisted Salsa. Here’s a fun salsa variation that’s almost a meal in itself. Combine drained canned black beans, thawed frozen corn, chopped roma tomatoes, sliced green onions, chopped cilantro, chopped green pepper, and chopped avocado. Toss the mixture with some lime juice, salt, and pepper. If you like, you can also add chopped garlic, sliced black olives, chopped jalapeno peppers, or anything else! Serve with tortilla chips, or just give guests a spoon to dig in!

All of these recipes are from Better Homes and Gardens, one of my favorite magazines.

Happy “Grazing” and have a safe holiday season!

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With the holidays upon us, most are looking for easy to fix appetizers for the last minute guest.   These do not have to be elaborate or hard to make.

Here is a simple recipe that I have used for years.  It is always a hit with family and friends.  I make the filling out before hand, keep it in the refrigerator up to week, then when the guests drop by, I just fill the mushroom and put in the microwave.

RECIPE INGREDIENTS
1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
1/2 cup shredded Mozzarella cheese plus two tablespoons
2 green onions
DIRECTIONS
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel.

Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

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I like simple recipes. Recipes that don’t take hours to cook, a lot of ingredients and uses household items we already have.

I am sure some of you know this method of cooking chicken, but for those of you who don’t…well I will just say you are missing a wonderful way to cook chicken. Whether you like chicken breasts, thighs, or legs this recipe is good with all. I like to de-bone my pieces first, it makes it easier to eat when it is done.

For years I cooked chicken breasts only to have them come out dry 9 out of 10 times. They were barely edible. Now I can’t cook enough of them!

Here is the simple recipe:

Chicken pieces (de-boned)
1 Jar of your favorite salsa
1 package of shredded cheese of your choice (I prefer Colby Jack)
Oil

My seasoning (recipe below)
Heat oven to 325 degrees

Pat dry all your pieces and liberally sprinkle them with salt and pepper. Place in a hot skillet to fry until each side is lightly browned.

Place the partially cooked pieces in a oven safe pan and cover with salsa, and cheese. Place in heated oven for 30 minutes.

I serve mine with sour cream, garden salad, and sometimes flour tortillas on the side.

My seasoning:

Salt
Pepper
Garlic Powder

Mix together and store in airtight container.

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