Fresh Corn and Avocado Salsa

Published on August 2, 2016August 2, 2016 by carol lou

We just returned from the upper Midwest where the weather is beautiful, waters are wonderful and the farmers markets are at their peak. When in the Midwest, you absolutely have to try the fresh sweet corn. Abundant and oh so sweet, the ultimate taste of summer. After I purchased corn at the market, it was back to stir up this delicious salsa. I have to admit, it was so delicious, we just could not stop eating it! Great as an appetizer served with tortilla chips, but this salsa would be equally delicious along side grilled chicken or over fish tacos.

2016-08-02 07:20:07

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Ingredients

2 ears of fresh corn, husk remove and kernels cut off of the cob
2 tablespoons red onion, finely diced
1/3 cup olive oil
2 teaspoons ground cumin
2 tablespoons fresh oregano, minced
salt and pepper, to taste
2 avocados, ripe but firm, diced
1 red bell pepper, diced
1/4 cup red wine vinegar
4 - 8 tablespoons hot pepper sauce
1 teaspoon chili powder
1/2 cup lime juice

Instructions

Mix all vegetables together in a medium bowl. Combine olive oil, cumin, oregano, red wine vinegar, hot pepper sauce, chili powder and lime juice. Pour over vegetables and mix thoroughly, Salt and pepper to taste.

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Tomato Toast

Published on July 7, 2016 by carol lou

I cannot walk past a display of farm fresh ripe tomatoes this time of year. I am such a huge tomato fan, my husband is convinced that I could eat them everyday for every meal. He is pretty much on target with that comment. Tomato Toast is my latest tomato creation. Crispy grilled bread, cheese filling, topped with tomato slices – perfect for an appetizer or side dish.

Tomato Toast

2016-07-07 04:20:50

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Ingredients

4 slices of crusty bread cut 1/2 inch thick
olive oil
1 large tomato, sliced
1/4 cup ricotta cheese
2 tablespoons pesto
1 tablespoon grated parmesan cheese
salt and pepper

Instructions

Prepare grill or grill pan. Brush both sides of bread with olive oil. Slice tomato. Combine ricotta cheese, pesto and parmesan cheese. Grill one side of bread until golden brown and crusty, turn bread slices. Spread grilled sides of bread with ricotta cheese mixture. Cover grill and heat until hot. Remove from grill. Top with sliced tomatoes, salt and pepper, and drizzle with olive oil. Serve

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Caramelized Onion Tart

Published on June 27, 2016 by carol lou

I am a great fan of picnics. I think it dates back to when I first met my husband and we lived in Northern Michigan. Beautiful parks and lakes were abundant and we always packed a picnic and headed out to explore the area. A great picnic can consist of a run to the deli and a great bottle of wine or a few make ahead specialties that you can prepare in advance and serve cold or at room temperature. This Caramelized Onion Tart is picnic perfect. You can make early in the day and it is easy to transport. I like to pack a bottle of good balsamic vinegar to drizzle on just prior to serving.

Caramelized Onion Tart

2016-06-19 06:00:09

Serves 6

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Ingredients

Onion Topping
5 red onions, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh thyme leaves
salt and pepper
1 teaspoon sugar
Crust
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup olive oil
2 tablespoons melted butter
1/2 - 3/4 cup goat cheese, crumbled
Balsamic vinegar

Instructions

Filling -In a large skillet melt the butter and the olive oil. Add the onions. Cook over medium high heat for 10 minutes, stirring frequently. Add the thyme, salt and pepper (to taste) and sugar. Reduce heat to medium low and cook and additional 20 minutes, stir frequently. Remove from heat and cool.
Preheat oven to 425 degrees.
Crust-In a medium bowl combine the dry ingredients. Add the milk, olive oil and butter. Mix until all is incorporated. Place dough on a floured surface and knead a few times. Roll into a rectangle approximately 10 x 14 inches. Place on a baking sheet.
Cover with onion filling. Sprinkle with goat cheese.
Bake for 30 minutes. Remove and cool in pan on a wire rack. Cut into squares.
If desired, drizzle with balsamic vinegar when serving.

A Passion for Entertaining https://apassionforentertaining.com/

Upside Down Pizza

Published on February 5, 2016 by carol lou

The name explains it all – the pizza toppings are on the bottom and the crust is on top. You can add or substitute any pizza ingredients that you like. You simply pour over the crust batter and as it bakes it puffs and turns golden brown. Perfect to serve with a salad for a casual dinner.

Upside Down Pizza

2016-02-01 06:16:28

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Ingredients

1 pound bulk Italian sausage, mild or hot
1 large onion, chopped
2 cloves garlic, minced
4 oz. can sliced black olives, sliced
1 cup pizza or marinara sauce
1/2 pound sliced mushrooms
1 green pepper, diced
10 oz. sliced mozzarella cheese
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup flour
1/4 teaspoon salt
1/4 cup freshly grated parmesan cheese

Instructions

In a large skillet, crumble sausage and cook over medium heat. Add onion and garlic, stirring frequently until sausage is cooked and onion is transparent. Drain sausage mixture and return to skillet. Add olives, sauce, mushrooms, green pepper, and heat until bubbly. Pour into an ungreased 9 x 13 inch pan. Top with sliced mozzarella slices.
In a blender, blend milk, eggs, milk, oil, flour and salt until smooth. Pour mixture evenly over mozzarella. Sprinkle with parmesan cheese.
Bake uncovered in a 400 degree oven until the crust is puffed and golden brown about 25 minutes. Serve immediately.

A Passion for Entertaining https://apassionforentertaining.com/

Are You Ready for the Big Game?

Published on February 3, 2016 by carol lou

Looking for recipes for this weekend ?

A Passion for Entertaining’s popular recipes that would be perfect to serve at your Super Bowl party

http://apassionforentertaining.com/smoked-salmon-topped-deviled-eggs/

http://apassionforentertaining.com/pizza-dough/

http://apassionforentertaining.com/chocolate-toffee-brownies/

http://apassionforentertaining.com/packer-fan-cheese-bread-in-under-one-hour/

http://apassionforentertaining.com/bbq-pulled-pork-sandwiches/

http://apassionforentertaining.com/game-day-wings/

Cocktail Peanuts

Published on February 1, 2016 by carol lou

You will find many versions of spiced nuts when shopping, how great it is to make your own in under ten minutes. These peanuts are a little salty, a little sweet, and a little spicy. They are quick to prepare and as the name says, perfect to serve along side your favorite cocktail.

Cocktail Peanuts

2016-01-24 06:53:39

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Ingredients

3/4 cup dry roasted peanuts
1/2 tablespoon butter
1 1/2 tablespoon brown sugar
1/2 teaspoon. curry powder

Instructions

In a heavy frying pan, melt butter and mix in brown sugar and curry powder. Stir in peanuts and cook for 3 - 4 minutes over medium-low heat, stirring constantly until the nuts are coated. Cool on foil, separating the nuts with a fork. Store in a covered jar.

A Passion for Entertaining https://apassionforentertaining.com/

Olive Oil Marinated Goat Cheese

Published on January 18, 2016January 18, 2016 by carol lou

Recipe #1 in the Spartan Oil #EVOOChallenge.

When challenged to create recipes using Spartan Oil Olive, I took the challenge with no hesitation. I use their olive oil in many of my recipes and always find the results outstanding. When testing these recipes, we hosted a party for eight, all of our guests serving as my “taste testers”. This proved to be a wonderful evening of great food, olive oil discussions and candid comments. As the week progresses, you will see my other EVOO challenge recipes.

Looking for a make ahead appetizer that you can make up to one week in advance? This appetizer is perfect with a great glass of wine or a cocktail. Serve the marinated cheese on crackers or baguette slices. If you have any leftover, you can refrigerate and it will be terrific in other recipes. Here are a few ideas: mix with warm pasta and roasted vegetables for a terrific pasta dish, spread on baguette slices and broil until bubbly or put the goat cheese in an oven safe ramekin and top with sun-dried tomatoes and bake in a 350 degree oven until melted, serve with crackers.

Olive OIl Marinated Goat Cheese

2016-01-12 07:56:41

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Ingredients

2 logs of goat cheese, sliced in 1/2 inch slices
1 cup Spartan Olive Oil
4 bay leaves
1 tablespoon fresh ground mixed peppercorns
1 1/2 tablespoons fresh thyme
1 large clove of garlic, slivered
3 tablespoons fresh basil, slivered
Sliced baguette

Instructions

Place goat cheese in a serving dish with one inch sides. In a small saucepan, over medium-high heat, heat oil, bay leaves, pepper, and thyme until it sizzles. Pour hot oil over goat cheese. Sprinkle garlic and basil over cheese. Cover and refrigerate overnight. Bring to room temperature prior to serving. Serve with baguette slices.

Notes

Marinated goat cheese may be stored up to 2 weeks in the refrigerator.

A Passion for Entertaining https://apassionforentertaining.com/

Game Day Wings

Published on January 12, 2016January 13, 2016 by carol lou

I don’t know about you but this is one exciting time of year – the football playoffs. Yes, if you know me well, you know that I am an avid fan and especially loyal to one Midwest NFL team. With the Super Bowl just weeks away and play-off games going on now – I thought it was time to post my Game Day Wing recipe. You can serve these with or without the classic ranch dressing on the side. If you like your wings “hotter”, just step up the amount of red pepper you add. These will definitely put you in the game day mood. Cheers for those pigskins!

Game Day Wings

2016-01-11 16:17:20

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Ingredients

16 chicken wings, cut apart
1 1/2 cups ketchup
4 tablespoons soy sauce
1/4 teaspoon garlic powder
3 tablespoons honey
1/4 teaspoon crushed red pepper flakes

Instructions

Preheat oven to 350 degrees. Line a baking sheet with foil. Place wings on baking sheets, salt and pepper both sides of the wings. Mix remaining ingredients and pour over wings. Bake for 60 - 70 minutes, turning every 10 minutes. Remove from the oven when the wings are glazed and the meat is falling off the bones.

A Passion for Entertaining https://apassionforentertaining.com/

Mushroom Pate

Published on December 17, 2015 by carol lou

This is one of my favorite make ahead appetizer recipes. This recipe can be made in advance and refrigerated up to 10 days. This vegetarian pate is delicious served with water crackers. Perfect to serve during the holidays.

Kitchen tip of the day – Ever wonder how to clean mushrooms?

How to Clean Mushrooms: the Wiping Method

Using a damp paper towel, gently wipe away any visible dirt or grit, working with one mushroom at a time. Use a soft brush or fold a paper towel into a tip to gently remove any debris from delicate gills.

How to Clean Mushrooms (Except Morels): the Rinsing Method

Mushrooms with a significant amount of dirt, or those that contain grit in hard-to-reach places, may be lightly and quickly rinsed with cool water. Contact with water should be kept to a minimum to avoid waterlogged mushrooms that won’t brown nicely or readily take on seasoning. Read more : http://www.ehow.com/how_1352_clean-mushrooms.html

Mushroom Pate

2015-12-16 15:46:14

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Ingredients

1 lb. fresh mushrooms, sliced
2 tablespoons unsalted butter
1 tablespoon dry sherry
4 oz. semi-soft herb and garlic cheese (I use Boursin brand)
4 oz. cream cheese
1/4 teaspoon salt
Crackers

Instructions

Saute mushrooms in butter and sherry until almost all of the liquid has been absorbed. This will take approx. 5 - 10 minutes. Combine mushroom mixture, cheeses, and salt in a food processor or blender. Blend thoroughly until mushrooms are finely chopped. Pour into a serving bowl. Refrigerate at least 3 hours prior to serving. Serve at room temperature with crackers.

A Passion for Entertaining https://apassionforentertaining.com/

Hot Cheese Puffs

Published on December 4, 2015 by carol lou

My featured recipe in CEO Magazine for December is Hot Cheese Puffs – you can check out the recipe in this month’s issue of CEO Magazine ( I have pasted the link below); I have also posted the recipe below. .

I can attribute my cooking skills and entertaining skills to my mother. She was an amazing cook with a flair for entertaining. I remember my parents hosting large parties throughout the holiday season. One of the things my mother was a master of was preparing things in advance. This enables you to enjoy your holiday party with the prep work complete. Hot Cheese Puffs was one of her go-to recipes. I think you will agree these are quick to prepare, store in the freezer and then bake when you need them. They are like eating a cube of bread dipped in the most luscious fondue.

Hot Cheese Puffs

1 loaf French bread

1 – 3 oz. package cream cheese

¼ lb. sharp cheddar cheese, grated

4 ounces of butter (1/2 cup)

2 eggs whites, beaten stiff

Remove crust from French bread and cut into 1” cubes. In a medium saucepan, melt butter, cream cheese and cheddar cheese over medium low heat, stirring frequently. When creamy, carefully fold in beaten egg whites. Dip cubes into mixture and place on a parchment lined baking sheet and freeze. When frozen, place in a plastic bag and store in the freezer. When ready to serve – preheat oven to 450 degrees. Bake puffs for approx. 8 minutes until puffed and golden.