Recipes

[Honeybit]

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@momtochloe wrote:

How did Yazzy do yesterday?

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Hi, mtc, I presume you have in mind the Trick or Treaters?  Considering we have a long driveway behind a locked gate, and none of my neighbors believe in walking to their own mailboxes, much less up the road, we never have had doorbell ringing out here.  There are more than 11 churches within 5 miles of me up on the main road, and most of them offer the Trunk-R-Treat concept (Do they do this up your way?) so the Sweet Seekers get bouncy houses, beanbag tosses, Corn Holes, music, and other entertainment before their trip down the row of decorated car trunks filled with candy beyond their wildest dreams of avarice.  Kind of takes all the adventure out of it, but it's a lot safer than what Halloween has become.  So far at least I haven't heard of any Trunks being robbed at gunpoint.

[VaBelle35]

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@ChiliPepper wrote:

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@VaBelle35 wrote:

Here is my appetizer contribution.  Ina Garten's stuffed mushrooms.

Sausage Stuffed Mushrooms

http://www.foodnetwork.com/recipes/ina-garten/sausage-stuffed-mushrooms-recipe.html

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Hi VaBelle, thanks for starting out the week with an appetizer recipe.

Mushrooms are one if the few things I don't eat but the stuffing itself sounds delicious. 

I was thinking of trying the stuffing on a thick slice of zucchini. What do you think? Any other ideas?

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Yes, zucchini is fine.  If you're not worried about refined carbs, you can even do crackers, pita bread or other type of toasts.

[VaBelle35]

Here is another thing I make all the time for me.  I never make the cucumber cups, I just use sliced cucumber or seaweed crackers.  It's basically a salmon mousse.  You have to use a blender or food processor to chop up the cottage cheese otherwise it's lumpy.

Cucumber Cups with Creamy Salmon Whip

http://www.foodnetwork.com/recipes/ellie-krieger/cucumber-cups-with-creamy-salmon-whip-recipe.html#!

[momtochloe]

Good Monday Morning Kitchenettes and welcome to the week of all things appetizers!

Bright and sunny here today . . . supposed to be spectacular all week and in the 70's.

I have onions caramelizing (started them about 4:30 this morning) so the kitchen smells great . . . have a good one my friends!

And good morning from SDP:

[RespectLife]

GOOD BRIGHT SUNSHINE MONDAY MORNING EVERYONE!  I am in a wonderful weather mood!  We are suppose to hit the mid to upper 60's this week and break some records!  WOOT, WOOT!!! My kinda November!!

@momtochloe 

I SO want that grey speckled pup!  I just love the colors on that one!!  You are carmelizing onions at 4:30 in the morning?  Good Grief, girl!  Wish I had your energy! I didn't get up till 6 and it took all the energy I had at that hour just to cake my face full of makeup!! 

@Honeybit  Thanks for the pic!  This reminds me of strombolli (sic?)

@ChiliPepper

You sharing my weather?  If not..don't worry...I am sending it to the right...just for YOU!

@mustang66lady

How are things in your neck of the woods?  How are the wedding plans?  Did your shoes come? 

@VaBelle35

How is your work week shaping up?

@straykatz

My DIL loved the strata too!  At least I have one person in my tiny family that appreciates real ingredients!

@Writer with Flair

@novamc1

Thinking of you!  

So, Appetizer week, eh?  Let me see what I can dig up!

[momtochloe]

Shhhh, don't tell anybody but there is bacon in this appetizer . . .

Bacon-Wrapped Grilled Cheese Roll-Ups

Bread rolled around cheese and sriracha chili sauce then wrapped in bacon and seared until crispy. Perfect appetizers or snacks!

INGREDIENTS

6 strips bacon, cooked but not crispy

6 slices white bread, ends cut off

1-1/2 cups cheddar cheese, grated

Sriracha chili sauce

1 tablespoon vegetable oil, for cooking

DIRECTIONS

• Bake the bacon at 350ºF for about 10 minutes until it’s just cooked but still flexible. (Can also pan-fry the bacon until cooked but still flexible.) Let the bacon cool.
• Cut ends off of bread; discard ends or use for something else. Using a rolling pin, flatten the pieces of bread. Sprinkle each flattened piece with shredded cheddar cheese and a drizzle of sriracha sauce.
• Tightly roll each piece of bread into an elongated roll-up. Wrap a piece of bacon around each piece of bread.
• In a large skillet, add a drizzle of vegetable oil over medium heat. Add the bacon-wrapped roll-ups and let them cook for 2-3 minutes per side until the bacon is crispy, the cheese is melted and the roll-ups are golden.
• Serve while warm.

[momtochloe]

@RespectLife I have given in to my sleeping patterns and just go with it and I wanted to use them today for a patty melt (or something along those lines) so it worked out well.

Ah, you have good taste in puppies my friend . . . that is little Lint.  Isn't she adorable?  SDP usually uses some kind of theme to name the puppies and because a very generous donor donated a huge washer and dryer to them they chose a laundry theme for one of the litters.

It is so much fun to watch them these days as the puppies are escaping their pens and joining their cousins . . . the mamas keep looking and saying "I don't think I know you" . . .

One of these things is not like the other, one of these things just doesn't belong . . .

[RespectLife]

Reuben Party Puffs
1 cup water
1/2 cup butter, cubed
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds
CORNED BEEF FILLING:
2 packages (8 ounces each) cream cheese, softened
2 packages (2 ounces each) thinly sliced deli corned beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder
10 small pimiento-stuffed olives, chopped
In a large saucepan over medium heat, bring water and butter to a boil. Add the flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

[RespectLife]

Can you tell I love Reubens?  Of course, there is also the Reuben Dip posted often....

Reuben Rolls
Ingredients
1 package (8 ounces) cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish (I USE PUBLIX DELI MUSTARD)
5 flour tortillas (10 inches), room temperature
7 packages (2 ounces each) thinly sliced deli corned beef
15 thin slices Swiss cheese
1 can (14 ounces) sauerkraut, rinsed and well drained
Directions
In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices.

[RespectLife]

I dunno...is this an appetizer or a meal??

Reuben Potato Skins
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
8 ounces thinly sliced corned beef
1/3 cup Thousand Island dressing
1 cup sauerkraut, thoroughly drained
1 1/2 cups shredded Gruyère or Swiss cheese (about 4 ounces)
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Divide the corned beef evenly among the skins and top each with about 1 teaspoon of the dressing. Evenly divide the sauerkraut among the skins and sprinkle each with cheese. Place in the broiler and broil until the corned beef is heated through and the cheese is melted and bubbling, about 4 to 5 minutes.