Peppadews Stuffed with Fresh Cheese

I returned last week from a magnificent trip to Paris. One night after a long day of shopping, walking and seeing this beautiful city we landed a reservation at Ferdi. On their Craving Menu we came across Peppadews Stuffed with Fresh Cheese and decided to order them after various staff recommendations. After one bite, I knew I wanted to recreate these delicious bites. I asked them what type of cheese they used and the response was “Philadelpia”. So with that, I decided to try my hand making this recipe. I purchased peppadews at the local Whole Foods olive bar, then I stuffed them with whipped cream cheese and Boursin cheese combined. I drizzled them with olive oil and topped with minced parsley just prior to serving. I think I hit a homerun with this recreation. So easy and a great make ahead appetizer.

Peppedews Stuffed with Fresh Cheese

Ingredients

  • 20 peppedew peppers (red or orange)
  • 5.2 ounces Boursin garlic and herb
  • 8 ounces whipped cream cheese
  • olive oil
  • minced fresh parsley

Instructions

  1. Bring both cheeses to room temperature. Combine cheeses and whip together. Drain peppers. Place cheese mixture into a zip top sandwich bag and cut the corner. Squeeze cheese mixture into each pepper, refrigerate. Just prior to serving, lightly drizzle with olive oil and sprinkle with parsley.

Gifts from your Kitchen – #1. Chile Candied Pecans

The countdown is on to the holidays and I am on a countdown with delicious gifts you can make in your kitchen. My first recipe is Chile Candied Pecans – these pecans are sweet and spicy and hard to resist. This recipe makes one pound of pecans, perfect for four 1/4 pound gifts. Look for creative containers for gift giving. You can add a cute tag with the recipe and also ideas for serving. Delicious alone with your favorite drink or a great addition to a salad.

Chili Candied Pecans

Ingredients

  • 1 stick unsalted butter
  • 1 pound pecan halves
  • 2 egg whites, room temperature
  • 1 cup light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt – divided

Instructions

  1. Preheat oven to 300 degrees. Line a large baking sheet with foil, cut the butter into pieces and place on the baking sheet. Once the oven has preheated, place the baking sheet in the oven to melt the butter, watch closely, you do not want to brown the butter. Once melted, remove from the oven. In a small bowl, mix together the brown sugar, chili powder and vanilla. Using your stand mixer and wire whisk attachment, beat the egg whites until soft peaks form, add 1/4 teaspoon salt, mix well. Add the sugar mixture one tablespoon at a time on medium high, when you have incorporated all of the sugar mixture, beat on high speed until glossy and thick. Gently fold in the pecan halves until well mixed. Spread pecans over the melted butter, do not mix. Cook for 20 minutes, remove from the oven and stir the nuts, those on the edge should come to the middle and those in the middle move to the edge, the butter will now start coating the pecans. Cook an additional 15 minutes, stir again, sprinkle with remaining 1/4 teaspoon salt. Continue to cook and stir in 15 minute increments (45 minutes to 1 hour).. When the nuts are golden brown and the butter has glazed all of the nuts, remove from the oven and spread on a piece of foil to completely cool.

    Store in an airtight container – the nuts can be stored at room temperature for 3 weeks.

Fresh Tomato Tart

After my morning trip to the Farmers’ Market and seeing the bountiful array of tomatoes, I decided today was a great day to make a Fresh Tomato Tart. You can serve this tart warm or at room temperature. A perfect recipe to highlight the bounty of garden fresh tomatoes currently available.

Fresh Tomato Tart

Servings 8

Ingredients

  • 1 single crust pastry dough
  • 8 ounces shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil
  • 4 or 5 ripe tomatoes, sliced into 1/2 inch slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • chopped fresh basil, for ganish

Instructions

  1. Preheat oven to 400 degrees. Line a 10-inch removal bottom tart pan with the pastry dough. cover the bottom of the pastry with cheese, sprinkle with basil. Arrange the tomato slices to cover the cheese as evenly as possible. Sprinkle with salt and pepper, drizzle with olive oil. Bake for 30-40 minutes. Garnish with chopped fresh basil. slice into wedges. Serve warm or at room temperature

Tomato and Fennel Bruschetta

Here is a super easy toasted bread appetizer. A great combination of tomato, fennel and basil.

Tomato and Fennel Bruschetta

Servings 4

Ingredients

  • 2 large tomatoes, seeded and diced
  • 1/2 fennel bulb, diced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh basil, minced
  • salt and pepper
  • 2 cloves garlic, peeled and slightly smashed
  • 1 small baguette

Instructions

  1. Preheat broiler, slice baguette horizontally, I cut mine into three slices. Brush lightly with olive oil. Place slices on a baking sheet and toast under the broiler until golden brown on both sides. Transfer to a cutting board or serving plate. Rub toasted pieces with the garlic cloves. Mix the tomato, fennel, extra virgin olive oil and basil in a small bowl, season with salt and pepper. Mound tomato mixture on top of bread and serve.

Breakfast Buns

There is nothing better than the smell of fresh bread baking in your kitchen. These rolls are puffy, moist clouds of goodness. They are worth the wait. You must try these delicious morsels.

Breakfast Buns

Ingredients

  • 3 1/2 – 4 cups flour
  • 2 packages active dry yeast
  • 1 teaspoon cinnamon
  • 3/4 cup milk
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 3 eggs
  • 2/3 cup dried currants
  • 1 egg white, slightly beaten
  • 1 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • dash salt

Instructions

  1. In a large mixing bowl with dough hook attached, combine 1 1/2 cups flour, yeast, and cinnamon. In a 2 cup microwave safe measuring cup combine milk, butter, sugar, and 3/4 teaspoon salt. Heat on high for 1 minute 30 seconds. Combine the flour mixture and slowly add the milk mixture. Beat on low speed until combined, add the eggs. Mix until combined and then add remaining flour, one cup at a time, scrape down bowl a few times. When the flour is well incorporated, turn mixer to medium high and mix for 5 minutes. (Dough should cling to the dough hook, if it appears too sticky, add flour 1 tablespoon at a time). Shape dough into a ball and place in a lightly greased bowl, cover and let rise for about 1 1/2 hours, until double in size. Punch dough down and place on a lightly floured board. Let rest covered for 10 minutes. Preheat oven to 375 degrees. Divide dough equally into 12 – 18 rolls, depending on your preferred size. Form each piece into a ball and place on a greased baking sheet. Let rise 30- 45 minutes or until double in size. Brush with beaten egg white (keep the remaining egg white). Bake 375 degrees for 12 – 15 minutes or until golden brown. Cool slightly. Combine powdered sugar, vanilla, dash of salt and remaining egg white, add additional milk until you have reached your desired consistency. Drizzle frosting over each bun.

  2. These can easily be made into hot cross buns, just score the tops with a sharp knife with an X prior to baking and pipe a X on the top of each bun.

Flatbread with Pumpkin Butter, Roasted Brussels Sprouts, Honey Orange Glaze

After I made Pumpkin Butter, I have been brainstorming various ways to use it. I remember either reading or seeing a recipe using Pumpkin Butter on a flatbread. So, I played around in the kitchen yesterday with ingredients I had on hand and I think this recipe is a home run! My true sign of success is when my husband says, “this recipe you can definitely make again and again.” It is quick, easy and a wonderful combination of flavors, perfect as an appetizer or main course.

Flatbread with Pumpkin Butter, Roasted Brussels Sprouts, Honey Orange Glaze

Servings 4

Ingredients

  • 1 flatbread, I used Brooklyn Bred, thin crust
  • 1/2 – 3/4 cup pumpkin butter
  • 15 Brussels sprouts, cut in half
  • 2 slices thick cut bacon
  • 1/4 cup honey
  • 2 teaspoons orange zest
  • 1/4 teaspoon cayenne pepper
  • 5 oz. crumbled goat cheese
  • olive oil
  • salt

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil and place flatbread on the foil. In a large cast iron skillet, cook the bacon until crisp remove from the pan and crumble, leave the bacon drippings in the pan. Prepare the Brussels sprouts by thinly slicing off the bottom, and then slice each sprout in half. Individually place the Brussels sprouts in the pan, cut side down, sprinkle generously with salt.. Add a drizzle of olive oil if your bacon was lean and did not leave enough drippings. Cook the Brussels sprouts over medium heat until they have a nice dark golden color, do not turn over. Then place the pan with the sprouts in the oven for 20 – 30 minutes or until they are crispy and fully cooked, I tossed mine a few times in the pan while cooking in the oven. While the Brussels sprouts are cooking, combine the honey, orange zest and cayenne pepper in a small microwave proof bowl. When the Brussels sprouts are finished cooking, remove from the oven. Spread the pumpkin butter over the flatbread, place the flatbread in the oven for 6 minutes, for a crispy flatbread place it directly on the oven rack. Heat the honey mixture in the microwave until hot. To assemble, place the Brussels sprouts evenly over the pumpkin butter, sprinkle with the goat cheese, bacon crumbles and then drizzle the honey mixture over. Lightly sprinkle with additional salt, if desired. Slice and serve.

Grilled Cherry Tomato Compote

When the grill is roaring it is a perfect time for Grilled Cherry Tomato Compote. These tomatoes are just delicious spread on toasted crusty bread. Perfect as an appetizer or side with your favorite grilled meat, fish or seafood.

Grilled Cherry Tomato Compote

Servings 4

Ingredients

  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1/3 cup cold butter
  • kosher salt
  • fresh torn basil leaves
  • grilled crusty bread slices

Instructions

  1. Place the tomatoes in a grill ready pan – add the olive oil and toss. When your grill it hot – place the pan on the grill and cook the tomatoes 10-12 minutes, stirring occasionally, until the skins have burst and the tomatoes are soft. Remove the pan from the heat, stir in the butter until melted, sprinkle with salt and top with fresh torn basil leaves. Serve with warm grilled crusty bread. To make the crusty bread – I simply sliced a baguette diagonally, brushed one side with olive oil, and toasted on the grill.

Quick, Easy and Delicious -Salsa Sausage Dip

When I first made this recipe, we thought it was so delicious with tortilla chips that we could hardly eat dinner since we ate so much of this dip! Five ingredients that are all readily available in your local market. Sausage, salsa, taco seasoning, cream cheese and sharp cheddar cheese. You just won’t believe what a great combination. Trust me on this one. You can also double or cut in half, depending on the number serving.

Salsa Sausage Dip

Servings 8

Ingredients

  • 1 pound ground sausage, hot, mild or sage
  • 8 oz. cream cheese, cubed
  • 1 cup salsa (mild, medium or hot – your choice)
  • 2 teaspoons taco seasoning
  • 1 cup shredded cheddar cheese
  • tortilla chips

Instructions

  1. In an oven-proof medium skillet (cast iron works great) over medium heat, brown sausage, stirring frequently to break the sausage up into small bits. Drain any excess grease. Return to the skillet, over medium-low heat, stir in cream cheese, salsa, and taco seasoning. Stir until the cream cheese has melted. At this point you can pour mixture into an oven/microwave dish; cool and refrigerate. If serving immediately, top mixture with cheese, put into a 350 oven until the cheese has melted. If you are reheating from the refrigerator, top the cooled mixture with the cheddar cheese and bake in a 350 degree oven 15 – 20 minutes or until hot and bubbly. You can also heat in the microwave – top with cheddar cheese, cover and microwave on high in 30 second increments until hot and bubbly. Serve with tortilla chips.

Shrimp and Cucumber Bites

Looking for that perfect make ahead appetizer?  You must try these Shrimp and Cucumber Bites.  They are lightly spiced and delicious served cold or warm.  I always like to prepare dishes that are ready to serve and do not require last minute prep.  How great it is to simply serve from the refrigerator.   This is a fantastic recipe to try during the upcoming busy holiday season. 

Shrimp and Cucumber Bites

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon fresh squeezed lime juice
  • 2 tablespoons chopped fresh garlic
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 30 uncooked large shrimp, peeled and deveined, tails removed
  • 2 tablespoons cilantro, finely chopped
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1 English cucumber, cut into small pieces

Instructions

  1. Melt butter in a large saucepan over medium high heat.  Add the lime juice, garlic, chili powder and cayenne pepper.  Cook until foamy.  Add shrimp and cook 1 - 2 minutes or until pink.  Remove from heat and add the cilantro, lime zest and salt.  Cool slightly, thread cucumber and shrimp on picks.  Roll shrimp in the sauce before threading.  Serve warm or chilled. 

 

Truffle Chips with Blue Cheese

Sometimes there are restaurant dishes that you just can’t forget and want to have again.  That is exactly what happened when we ordered Truffle Chips with Blue Cheese in a restaurant in Charlotte, NC.  The best part is my husband dislikes blue cheese but absolutely loved it when served with the truffle chips.  I have been trying to recreate this marvelous appetizer and I think I finally found a way to create the dish.  I baked the chips in the 400 degree oven until golden brown  The secret is to spray white truffle oil over the hot chips, the spray gives just the right amount of truffle flavor to the chips. I also used a fresh blue cheese dressing from the refrigerated section of the grocery with large chunks of blue cheese throughout.  These are so easy to make and so hard to eat just one!  These chips are now one of our favorites. 

You can find white truffle oil in the oil section of many markets or you can purchase on Amazon 

 

Truffle Chips with Blue Cheese

Ingredients

  • 2 yukon gold potatoes
  • 2-3 tablespoons olive oil
  • kosher salt
  • white truffle oil, spray bottle
  • blue cheese dressing

Instructions

  1. Preheat oven to 400 degrees.  Line two baking sheets with parchment.  Slice potatoes extremely thin, I used my mandoline slicer.  Place potato slices in a bowl and toss with olive oil.  Place chips in a single layer on the parchment lined sheets.  Bake chips for approx. 25 minutes, watch closely, you want the chips to be golden brown.  Remove chips from the oven and immediately sprinkle with salt and spritz with the white truffle oil.  Remove chips to a rack, they crisp while they cool.  Serve with blue cheese dressing.