Category Archives: APPETIZER RECIPES

QUICK AND EAST FLATBREAD

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Your inspiration for today:

“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae the jazz singer

“A loaf of bread, the Walrus said, is what we chiefly need: Pepper and vinegar besides are very good indeed.” Author Lewis Carroll

Having pretty much stated the obvious, there should be no doubt in your mind that I am, always have been, and will continue to be an ardent bread lover. And when the bread is as easy to make as this one, well all I can say is BRING IT ON!

So, the other afternoon I decided to try, for the umpteenth time, making baba ganoush that was not only palatable but downright delicious. And I succeeded. (See my recipe under Oven Baked Baba Ganoush.) And just because there are certain foods that are perfect together, I made some hummus too. (Also, several recipes on site for hummus.)

But then, what to serve these two amazing dip/spreads with besides crudité? (Raw veggies are always great, but perfect flatbread or naan is not only a compliment but a foundation.) (Hard to keep baba ganoush on a carrot stick!)

So, with these three middle eastern dishes in front of us, we feasted in style.

And the flatbread had been so very easy to make. In fact, the preparation really could not have been more effortless. No mixer involved, and simple straightforward ingredients. And the result – perfect base for hummus and baba ganoush. And this flatbread will be perfect next time I serve Ground Lamb Patties w/Rosemary and Thyme, Ćevapčići (Serbian Grilled Sausages), or Grilled Lamb Patties w/Tzatziki. (All 3 recipes on site.)

So, I am absolutely thrilled to be able to share this recipe with you. And I hope you like this flatbread as much as I do.

Well, it’s sunny and warm here today. While I am inside writing this post, Mr. C. is power washing our driveway. Which is both steep and long. So, while I am doing what I love, he is doing what needs to be done. Therefore, the only fair thing to happen in a situation like this is to 1) thank him for all his effort and 2) build him something he loves. And I’m thinking some kind of bar cookie would do the trick. So, on that happy note, I will bid you farewell for today, and get off my duff and into the kitchen!

Peace and love to all.

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.)

Store leftover bread in an airtight container at room temperature. Heat flatbread a bit before serving if not enjoying it immediately.  

OVEN BAKED BABA GANOUSH   

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Baba ganoush with flatbread and hummus

So, if you are like me, then you know how hard it is to make a really good baba ganoush. At least, after many tries, I had never made one that I wanted to make again, much less share with all of you. Until the day before yesterday, that is.

I think one of the mistakes I kept making was grilling the eggplant to get that lovely smokey flavor that is so important to a great baba ganoush. Which invariably resulted in the flesh semi-burning at the surface before the rest of the eggplant tenderized.

Now, I don’t know about you, but I am much better at using an oven than I am at grilling. So, based on several recipes I perused, I decided to take the advice of cooks much better and wiser than myself, and put my oven to work rather than my grill. And then cheat a little by adding a couple of smokey ingredients to offset the lack of the smokiness that comes with grilling.

In truth, I started by leaving the baba ganoush chunky. It tasted OK, but I kept chewing on small pieces of roasted garlic that I found less than appealing. (Hard to smash up roasted garlic using a potato masher.) The rest of the mix was delicious, so I decided, what the heck, and got out my small food processor. This resulted in a lovely, smooth dip which made all the difference. The garlic was still evident, but only in a good way. And with just a drizzle of olive oil and a light sprinkling of smoked paprika on top, the baba ganoush was a winner.

I served the baba ganoush with hummus (several recipes on site under Hummus a Tune Mr. C. and my new favorite Quick and Easy Flatbread. (Find recipe below.)

So, if you too are an ardent fan of baba ganoush, I hope you give this recipe a try. It is simple to prepare, but it does take a bit of taste testing along the way to reach perfection. So, try very hard not to eat the whole batch before it is made available for others to also enjoy.

And as always, dear friends, peace and love to all.  

2 med. eggplants

extra-virgin olive oil

4-5 lg. cloves of garlic

2 T. fresh lemon juice, or more to taste

3 T. tahini, or more to taste

pinch ground cumin, or to taste

¼ tsp. baking soda (if baba ganoush is bitter)

smoked paprika, for garnish

Line a large, rimmed baking sheet with parchment paper.

Halve the eggplants lengthwise. Brush the cut side very lightly with olive oil. Place the eggplant halves on the prepared pan, cut side down. 

Cut off the top of the garlic cloves. Place garlic onto a square of aluminum foil. Pour a little olive oil over the exposed tops of the cloves and wrap tightly in the foil. Place the garlic packet on the baking sheet with the eggplant.  

Roast the eggplant and garlic in a preheated 425-degree oven for 35 to 40 minutes or until the eggplant is tender. Remove from oven and allow to cool.

You will find that the baked eggplant has a darkened skin on the cut side from baking flesh side down on the baking sheet. I advise you to carefully cut around the edge of each eggplant half with a paring knife. Then carefully lift the burned skin off the eggplant and scrape off as much of the unburned flesh as possible into a fine mesh strainer set over a bowl. (And no, the burned part will probably not come off in one nice piece. No one is that lucky! So be patient. This step takes a bit of time. But it’s important.) Discard the burned parts. Then scoop out the remaining flesh into the strainer. Discard the skins.  

Let the eggplant sit in the strainer for a few minutes to release some of the unwanted liquid. Remove any blackened parts that might remain. Then stir the eggplant a bit. This will help get rid of any residual liquid. Transfer the flesh to the bowl of your food processor and discard the liquid in the bottom of the bowl.

Gently squeeze the roasted garlic cloves out of their peels and into the food processor.

Add the lemon juice, tahini, cumin, and 2-3 tablespoons of olive oil. Process until smooth. Taste and add additional salt, lemon juice, tahini, or olive oil. (You will probably need more salt Or even some of each ingredient.) If your baba ganoush is a bit bitter, try adding just a smidge of baking soda and give the whole thing another whirl. Taste again and make further adjustments as required.

Scoop into a serving bowl, cover, and refrigerate for a couple of hours. Just before serving, garnish with a drizzle of olive oil and a light sprinkle of smoked paprika.  

Great served with my Quick and Easy Flatbread, pita chips, and/or crudité.

QUICK AND EAST FLATBREAD

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

½ tsp. fresh lemon juice

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, lemon juice, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.

Store leftover bread in an airtight container at room temperature. Heat leftover bread a bit before serving.  

MARINATED FETA CHEESE CUBES

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My husband is a feta cheese fanatic. So, when he makes one of his frequent Costco runs, he invariably comes home with a 2-pack of feta. (Unless of course we already have some on hand. Even then, he might just pick some up because “we don’t want to be without. Right?”) He simply can’t help himself! He loves the stuff.

Of course, I am right there with him. But I at least have the good grace to show some restraint in how much and how often this salty, tangy, sharp, and creamy delicious cheese makes it to my mouth! But not Mr. C. He could eat feta cheese every day of his life!

So, in order to change things up a bit for him or whenever I deem it desirable to offer an appetizer to friends or family as a before dinner treat, I make this recipe. It is very similar to my Marinated Goat Cheese recipe (on site), with the exception being that I always have feta in the house. (No duh!) Whereas I must make a special trip to a grocery store to pick up goat cheese. Regardless of which cheese I use; I can always count on my dear husband to gobble it up!

So, if you too are a lover of feta cheese, give this recipe a try. It makes for just a perfect appetizer, and it is so very easy to prepare. (Great in or on salads too.)

Now, if you have never tasted feta, do yourself a favor and buy some at your earliest convenience. Or if you might wonder how to use it besides in this recipe, I have listed some of my other recipes that include this delightful ingredient.

Corn and Black Bean Salad with Feta

Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad

Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing

Crumbled Feta Cheese Topped Vegetarian Lentil Soup

Creamy Feta Cheese Dip

Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese

Spinach Salad with Walnuts, Feta Cheese, and Dried Cranberries

Spinach with Almonds and Feta Cheese

Cucumbers with a Yogurt, Feta, and Dill Dressing

Crispy Zucchini Fritters

Mediterranean Brown Basmati Rice Salad

Pearl (Israeli) Couscous Tabbouleh Salad

Mediterranean Quinoa Salad

Well, that’s all I have to offer today. It’s drizzling outside, so there goes any hope of my getting more pruning done in the yard today. I was able to hack a few bushes back into submission yesterday, but there are still plenty awaiting my ministration.

One of my regrets about getting older is not being able to work in the yard like I could when I was younger. I miss getting down on my knees and digging up the earth in preparation for planting something lovely for us to enjoy. I even miss my ongoing and frustrating battle with weeds. There is just something that used to bring me such delight when I could eliminate a dandelion or other obnoxious weed from the yard. I wonder if Freud would have had something worrisome to say about my gusto for the kill. But luckily, he’s gone to his maker, and my knees have reminded me on numerous occasions that my time of weeding in the garden is long gone.

Perhaps in the long run, it’s for the best that my enjoyment of our yard is confined to views from a window or our deck. Seems mentally healthier to appreciate the beauty in our yard and not dwell on the desire to kill. Even if the kill instinct only involved the extinguishment of weeds!

May you too enjoy and appreciate all the majesty and beauty that Mother Nature provides on a daily basis.  

Peace and love to all.

½ c. extra virgin olive oil

2 cloves garlic, finely minced  

1 T. fresh basil chiffonade 

¾ tsp. dried thyme

1½ tsp. dried oregano

1/8 tsp. crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper 

8 oz. feta cheese, cut into ¼- inch sized pieces

In a flat covered container, whisk together the olive oil, garlic, basil, thyme, oregano, crushed red pepper flakes, salt, and pepper. Add feta cubes to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for at least 1 to 2 days before serving at room temperature with crackers or baguette slices.

EASY VEGGIE DIP

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Unfortunately, I failed to take a picture of this dip. I had a few other dishes that I was simultaneously preparing at the time, and somehow this dip escaped being immortalized on camera or by pressing the “take picture” feature on my cell phone. I truly don’t know how this happened. But search as I may, any picture that I might have taken of the beautiful bowl of dip surrounded by crudité that I had lovingly washed, cut, and placed on the platter, is nowhere to be found. And that’s a darn shame too. Because you would have loved the presentation! So, you will just have to envision the dip and crudité as possibly the most beautiful thing you have ever seen. And thank you for that.

Now, about this dip. Easy to make, no fancy ingredients, and absolutely delicious! A perfect appetizer. Because as glorious and rich as most appetizers tend to be, there comes a time when everyone’s taste buds scream for something a little less precious. Like a carrot stick, for example. But even then, a bit of dip could be considered warranted. (To offset the pedestrian flavor of a piece of carrot, or celery, or red pepper or whatever justification your conscience finds acceptable at the time.) (Believe me, I am well aware of this type of “justification” phenomenon!)

Anyway, what I am trying to say is that this dip is fabulous. And such an easy recipe to prepare.

So, next time you have guests for either a simple dinner or a party, serve this as one of your appetizers. And I say one of your appetizers, because unless you are serving an appetizer salad, large shrimp cocktail, or something as substantial as stuffed mushrooms, it is nice to give your guests at least three nibbly choices. And these do not have to be fancy. A small bowl of nuts, a few small chunks of cheese, cornichons, small chunks of hard salami, or a soft cheese like cambozola to spread on artisanal crackers. These are just a few examples of perfect little bits of food that your guests can enjoy while drink requests are being taken and said drinks prepared.

Even if you are serving chili and cornbread for dinner, little bits of “something” before dinner always feel like a treat. Because if your dinners at home are anything like ours, we don’t have appetizers when it’s just the two of us. Dessert either.

But when there are guests for dinner, well that’s a different story. We want our guests to feel like having dinner with us is a treat. Something different than just having dinner at home. So, a few little munchies before sitting down to dine is an easy way to provide a feeling of celebration to the occasion. And isn’t that what we all should be doing – spreading festivity wherever we can.

Peace and love to all.

¾ c. sour cream

¾ c. mayonnaise

2 tsp. dried minced onions

1½ tsp. dried parsley flakes

½ tsp. seasoned salt, or more to taste

freshly ground black pepper

rounded ¼ tsp. granulated garlic

¼ tsp. dried dill

¼ tsp. paprika

2 tsp. fresh lemon juice

Place all the ingredients in a bowl and mix well to combine. Cover and refrigerate for at least 2 hours, but overnight is better. Serve with any of your favorite cut veggies.

        

QUICK AND EASY PARTY MIX

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For those of us who are trying to eat less sugar and reduce the amount of salt in our diet, finding the right snack food can be a bit daunting. I mean really, who doesn’t get a bit of a craving for Cheetos, Fritos, Cheez-its, etc. periodically. Or yearn for a couple of homemade cookies while reading a great book late at night. We are after all, only human. And humans crave sugar and salt.

So, I decided to come up with a snack that was not only satisfying and delicious, but also contained no added sugar (besides what’s already built into the cereals), and less salt than in my favorite snacks. (Cheetos, etc.)

Of course, along with the wonderful savory flavor in this party mix and ease of preparation comes the temptation to nibble on it every chance you get. So, you need to know that it’s quite easy to justify eating just another tiny little bowl while you go about your business. So, do not be fooled. Less sugar and salt for sure. With its fabulous savory flavor plus delicious crunch, this snack might very easily turn into an addiction. Because, basically, there is a high quotient of self-indulgence that is inherent with this party mix. It is just that good.

I used my Not Your Mama’s Chex Party Mix recipe for the base of this recipe. I didn’t change that much, but enough to lighten the mix up a bit. But both recipes are wonderful.

So, if you too want a snack that is better for you than some that are on the market, may I suggest you give this recipe a try.

And as always, peace and love to all.

4 c. Corn Chex® cereal

4 c. Rice Chex® cereal

4 c. Wheat Chex® cereal

10 T. (1¼ sticks) unsalted butter

3 T. Worcestershire sauce

½ tsp. hot sauce (recommend Frank’s RedHot)

1½ tsp. granulated garlic

½ tsp. granulated onion  

1½ tsp. seasoned salt

1½ c. mixed nuts

1½ c. peanuts

In a very large bowl, combine the Chex (any combination of corn, rice, and wheat* is perfect). Melt the butter in a saucepan; stir in the Worcestershire sauce, hot sauce, granulated garlic, granulated onion, and seasoned salt

Gently stir the buttery mixture into the cereal mix until the dry mix is evenly coated. Stir in the nuts.

Spread on large baking sheets and bake for 1 hour in a pre-heated 250-degree oven, turning every 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container.

*To make gluten free party mix, don’t use the Wheat Chex. Substitute with additional Rice Chex, Corn Chex, or nuts.  

 

DRIED CRANBERRY AND BRANDY TOPPING FOR BAKED BRIE

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This time of year, it is always nice to have an easy appetizer recipe ready for any unforeseen eventuality. Like when you are invited spur of the moment to someone’s home for dinner and you offer to bring an appetizer, and they say yes. Yikes! Now what do you do?

Well, I’ll tell you what you can do. You can make this delicious topping for baked brie. (You can pick up the brie from your local grocery store on your way over to your friend’s home if you don’t already have some on hand. Crackers too.)

Anyway, this topping takes only minutes to prepare. And it tastes like you slaved over a hot stove for a great deal longer than 5 minutes!

So, during this busy holiday season, I suggest you at least have the ingredients on hand to make this delicious appetizer. And even if you don’t wind up taking this delightful dish with you, you can always make it for yourself. And I am here to tell you, you will not feel bad at all if you have to eat the whole thing by yourself. (Or decide to be magnanimous and share it with your spouse or partner.) You will earn points. That is a true fact.

Well, both Mr. C. and I have come down with whatever this nasty respiratory “thing” is that is going around. We don’t feel bad. We just keep coughing and hacking and keeping each other awake all night long. Hopefully whatever has got us will depart our bodies before Christmas eve, Christmas day, and the 26th. Because we have plans to spend the holiday with our family and extended family friends. And it just so happens that we really like these people. So, it would be a real bummer if we couldn’t participate in the revelries. (Not to mention the great food we would be missing!)

But like with everyone, it is completely out of our control. We are vaccinated against all most anything you can name, wear our masks when it seems prudent, and try our darndest not to pick up germs from, or leave germs with anyone with whom we come in contact. But as experience has shown, somewhere along the line we are all vulnerable.

In the grand scheme of things, we remain well and truly blessed. May you too be happy and thankful for the many blessings that have found their way into your lives.

Peace and love to all.

1 c. dried cranberries

½ c. brown sugar

¼ c. orange juice

pinch ground cinnamon

a few grains of coarse kosher salt

2 T. brandy

1 (8-oz.) round or wedge of brie

½ c. walnuts, opt.

Combine the dried cranberries, brown sugar, orange juice, cinnamon, and salt in a small heavy pan. Bring to boil, reduce heat, and simmer for about 2 minutes. Remove from heat and stir in the brandy. Allow to cool, then store in your refrigerator until ready to use.

When ready to serve, place the brie in an oven-proof container and bake in a pre-heated 350-degree oven for about 15 minutes or until the cheese is softened. (Or nuke the brie until soft. Either way works.)

While the brie is in the oven, re-heat the topping. When the brie is soft, remove from oven and slather the topping all over the cheese. Then sprinkle on the nuts. Serve with crackers or Crostini (See how to make crostini on this site.)

   

1950s THEMED COCKTAIL PARTY MENU

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Clockwise from just left of the candles – Pastrami Roll Ups, Deviled Eggs, Smoked Salmon Canapés, Layered Salad, Creamy Curry Dip with Crudité (barely visible), Cheddar Pecan Crackers (top of triple tray), Savory Cream Cheese and Minced Olive Ball, Onion Dip, and Southern Pimento Cheese Stuffed Celery

Mr. C. and I recently hosted a 70th birthday celebration for our dear friend Mark. I knew I wanted it to be a cocktail party, but I also knew that appetizers alone have a tendency to become a bit cloying after a while. So, I decided to offer a plain soup for those who needed a break from all the richness that is inherent with most hors d’oeuvres, spreads, dips, and canapés. And having the soup available was absolutely the right call. I’d even go so far as to say it was brilliant. (But that would be way too conceited for me to actually brag about. So, just suffice it to say, it was an excellent choice!)  

My quandary from the beginning was to figure out a theme. Then it struck me. Mark had been born in the 50s along with my husband and several other people who would be attending the party. And since I had been helping my mother make party food in the 50s, I already had an idea about the kind of food that was popular then, so, why not celebrate not only Mark, but the whole darn decade!

And I must say, it was such a fun party to plan. And even more fun to execute. Plus, most of the items I decided to serve were recipes already posted on this site. Better and better.

So, what you find below is the menu. Every item in bold print is a recipe already on this site. If not in bold print, it’s a recipe that you will find at the bottom of this post or the item was provided by Vicki, Mark’s wife.

I served the regular appetizers and Vicki’s layered salad on the dining room table. The soup, meatballs, and stuffed mushrooms I served in the kitchen.  (Sorry no picture.) The soup I kept warm in my crockpot. The stuffed mushrooms and Swedish meatballs stayed warm on my warming tray.

And having the food in two different locations worked really well. If nothing else, it got people moving around. And since not everyone knew each other, it was a great way for people to find themselves in a different area of the house with a new group of interesting folks with which to get into interesting conversations.

You know, the secret to a good party is not the food. Or the booze. It’s the people. And if you are blessed with great people in your life, then throwing a party is easy. Just invite them. They will come. And they will bring along their experiences, insights, interests, and a myriad of fantastic qualities that have led them to who they are today. And in this complex world that seems to many of us completely out of control, it is just wonderful to surround yourself with captivating people. I felt blessed just to have these amazing guests in my home. Plus, now I have another good memory. For how long, well that’s completely out of my hands. But for now, the remembrance is still with me, and I am savoring every blinking moment of it. May you too make memories that cause you to smile.

Again – happy birthday Mark. And cheers for many more birthdays to come.

And as always, peace and love to all.

1950s Cocktail Party Menu:

Bacon & Parmesan Stuffed Mushrooms

Cheddar Pecan Crackers  

Creamy Curry Dip with Crudité  

Deviled Eggs  

Layered Salad (Mark’s wife Vicki made the salad)

Onion Dip w/Tim’s thick potato chips  

Pastrami Roll-Ups (see recipe below)  

Savory Cream Cheese and Minced Olives Ball w/Ritz crackers  

Savory Ham and Dried Whole Pea Soup  

Smoked Salmon Spread Canapés

Southern Pimento Cheese Stuffed Celery  

Swedish Meatballs  

Birthday Cake – Chocolate Raspberry (Vicki’s masterpiece)

PASTRAMI ROLL UPS

1 (8-oz.) pkg. cream cheese, room temp

1 tsp. cream style horseradish, or more to taste

½ lb. deli pastrami, very thinly sliced

dill pickles, cut into very thin julienne strips, and blotted dry with a paper towel

Combine cream cheese and horseradish. Lay the pastrami out on a cutting board or clean countertop. (Depending on the thickness of the meat, use 1 or 2 slices.)

Spread a medium amount of the cream cheese mixture on pastrami.

Lay a strip of pickle along the bottom, then roll the meat into a tight pinwheel or log.

Wrap in plastic wrap and refrigerate.

When ready to serve, cut into ¾-inch pieces, secure with a wooden pick, and serve on a pretty plate or platter.

SAVORY CREAM CHEESE AND MINCED OLIVES BALL

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There are just certain foods that bring back pleasant memories. And this is one of those special foods.

Somewhere along the line years and years ago, I was introduced to this mixture of softened cream cheese and olives used as a filling for sandwiches. Where and when that was is (I’m sure) firmly nestled in the archive’s region of my brain and therefore only able to be accessed at certain times. And my brain’s archive visitor hours appear to be getting shorter and further apart as I continue to pile on the years. So, unfortunately, today does not seem to be one of the times when my brain archive access is available! (Much to my displeasure!)

Anyway, suffice it to say I have been making this spread for decades. And why I am only getting around to sharing this treasure with you now is anyone’s guess. Although, hosting a 1950’s themed birthday party for our dear friend Mark was the impetus for digging up recipes from that era. And cream cheese balls seemed to have been all the rage at the time. And frankly, they still should be all the rage, because they are fabulous. At least this one is!

Now, I hope you understand that I didn’t actually attend cocktail parties in the 50’s. Even I’m not THAT old! (Mark didn’t attend in the 50’s either. He just happened to be born in the 50’s.) But I did start making several of the appetizers that were popular in the 50’s when I was hosting cocktail parties in the 60’s and 70’s. So, it was fairly easy to come up with a menu for the party. So, my next post will be entitled – 1950’s COCKTAIL PARTY RECIPES. (In case you too get a wild hair to throw a 1950’s theme party. This could save you a bunch of time.) But, back to this recipe.

Not only is this spread delicious; it is also very easy to prepare. Simple, everyday ingredients, and a creamy texture that is irresistible.

Well, that’s it for today. It’s sunny and bright outside and Mt. Baker and several other of the peaks along the Cascade Crest are showing off their new snow. It’s just a glorious day to be alive.

Peace and love to all.

Mt. Baker
Various peaks across from our home

And sorry about no picture of the spread. I have a picture on my camera, but for some reason I can’t transfer it to my computer. User error, I’m sure. But if and when I can make the transfer work, I will edit this post to include the work of art. (Don’t hold your breath!)

1 (8-oz.) pkg. cream cheese, room temp.

1 T. sour cream

½ tsp. Worcestershire sauce

1/8 tsp. granulated garlic

scant 1/8 tsp. granulated onion

freshly ground black pepper (not too much)

1 (4.25 oz.) can chopped black olives

¼ c. minced pimento stuffed green olives, plus a few slices for garnish

Using a fork, combine the cream cheese and sour cream in a mixing bowl until no lumps remain. Then stir in the W sauce, granulated garlic, granulated onion, black pepper, chopped black olives, and minced green olives. Form mixture into a mound on a pretty plate. Decorate with a few slices of stuffed green olives. Cover loosely, and refrigerate for at least 3 hours, or until firm, but better overnight.

Bring to room temperature before serving with crackers or stuffing into celery. Or spread liberally on toasted bagels. Now that’s a tasty treat!  

 

SWEET AND SPICY GLAZED PECANS

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This picture was taken after the pecans had cooled but before I broke them apart. Frankly, I could have eaten every one of these babies all by myself. Right then and there!

This is another recipe from one of my favorite recipe sites – onceuponachef.com. Over the years I have learned to trust Jenn’s cooking skills. I often make a slight change to her recipes, but that’s usually because I don’t have all the listed ingredients, or I want to make a substitution, or I’m lazier than Ms. Segal. True confession time.

But this recipe I followed just about to the T. I did change ½ teaspoon cayenne pepper to a scant ½ teaspoon cayenne pepper because, well, I am a bit of a coward when it comes to hot spices. But if you are a hot spice fan, then by all means, go for the full ½ teaspoon cayenne or even a bit more.

I must admit, that if this had not been a Jenn Segal recipe, I would never have given it a second glance. But like I said above, I have learned to trust this chef. And I am so glad I gave this recipe a try. Because these glazed sweet and spicy pecans are the best I have ever tasted. And the easiest to prepare. And I know they are going to be perfect on the green salad with roasted beets, goat cheese, and dressed with my Creamy Balsamic Salad Dressing (on this site already) that I plan to serve while we are on vacation.

And just because I am feeling terribly beneficent today, I’m going to include my new and ultra-simple way to roast beets. And I must say, these are the best roasted beets I have ever produced. And they simply could not be easier to prepared because they don’t even need to be peeled. (How cool is that!) (See recipe below.)

Anyway, I need to get on with my day. So, I am going to stop at this point and direct myself to the nearest grocery store. In a few days we will be leaving our home and our kitties in the capable hands of our dear friend Peggy and taking off with our trailer in tow for parts unknown. OK, we know where we’re going, but you will have to wait for my travel log to get all the fun and exciting details of our latest adventure.

May you too have exciting adventures in your near future.

Peace and love to all.  

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-15 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first so watch closely so they don’t burn.)

Remove from oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.) Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

OVEN ROASTED BEETS

beets (your choice of color)

extra-virgin olive oil

fine sea salt

Preheat your oven to 375-degrees and line a rimmed baking sheet with parchment paper. Scrub the beets really well under running water. (No need to peel the beets at any point).

Slice off the base and pointy end of each beet. Cut the beets in half. Then slice the halves into half rounds ⅓ to ½-inch thick. Place in a bowl and pour on a bit of olive oil. Using one of your hands, (best tools in your kitchen BTW), make sure every bit of every piece of beet is coated with the oil.

Place the beet pieces on the prepared baking sheet in a single layer. Sprinkle the top side of each piece with a bit of salt.  

Roast for 30 minutes on the first side. Then flip and bake the second side for about 15 minutes or until tender. When done, you should be able to easily cut into each piece with a paring knife.

Remove from oven and taste. Sprinkle on a bit more salt if needed. Either eat the roasted beets immediately, or store in your fridge for a couple of days or freeze for later use. (Cooked beets freeze beautifully BTW.)

Great as a side veggie or great addition to salads.     

    

DILLY BUTTERMILK DRESSING OR DIP  

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I always make my own salad dressings and dips. Even when we are in our trailer. I used to buy dressing for our trailer trips, but they just weren’t as good as homemade, plus they contained all kinds of weird ingredients. And yes, OK, bottled dressings do last for months when refrigerated, and it is easier just to grab a bottle out of the fridge than to juice a lemon or mince a clove of garlic. But considering that you can build a dressing to go specifically with whatever salad you feel like serving and save money at the same time, I feel no consideration should be given at all to which way you should proceed. Homemade dressings taste better, are cheaper, contain less chemicals, and can be built to order. Enough said!

So, the other evening when I planned to serve us a big old chef salad for dinner, I decided to try this dressing recipe from the onceuponachef.com site. I love this site BTW because I think that Jenn is a wonderful cook, and I know I can count on her recipes to be fabulous. I often make a change or two here and there, but then, that’s just what I do. (I simply can’t help myself!)

Anyway, this dressing turned out to be perfect on the chef salad. And I loved the dill. At first, I was a bit hesitant to use as much dried dill weed as directed. But it was the perfect amount. I did use only 1 garlic clove instead of 2, but that’s just because I prefer a subtle garlic flavor. Which brings me to a point of interest when it comes to fresh garlic.

Garlic is a potent ingredient. So, a little bit goes a long way. Garlic cloves are made up of small cells, each of which is filled with a pungent, sulfur-based liquid. The finer you chop a garlic clove, the greater amount of juice you release. And the more juice, the hotter the flavor. So, roughly chopping a garlic clove produces a much milder garlic flavor than grating the same size garlic clove with a microplane. I do both. For most recipes I mince garlic. If I am in a hurry or want a stronger garlic presence, I use my microplane. But in any case, I do not use that stuff that comes in a jar. (For more information on garlic than you ever wanted to know, go to my recipe for Tahini Lemon Salad Dressing.)

Well, there’s not much more to say about this dressing except that it is very easy to prepare and can also be used as a wonderful dip for crudité (pieces of raw vegetables such as celery or carrot sticks served as an hors d’oeuvre). (Don’t you just love cultured words such as crudité and hors d’oeuvre for something as unsophisticated as cut up celery and carrots before dinner?)

So, if you will please excuse this bibliophile, I am off to peruse the latest tome by Barack Obama.

Peace and love to all.   

Oh, I almost forgot to tell you about my latest “ah ha” moment when it comes to green salads. We love romaine and other lettuce greens, but they don’t have as much crunch as we would like. So, just a couple slices of green or red cabbage cut into very thin strips does the trick. And for my husband, the none-lover of cruciferous vegetables, he doesn’t even notice the cabbage. Yea me!

½ c. sour cream

½ c. buttermilk

¼ c. mayonnaise

2 tsp. fresh lemon juice

1 garlic clove, finely minced

1 tsp. kosher salt

freshly ground black pepper

1½ tsp. dried dill weed

¼ c. finely chopped fresh chives

couple dashes hot sauce, optional (I use Frank’s RedHot)

Whisk all together and store in a covered container in your fridge.