Pesto Tomato Onion Tart

This is so delicious and easy to make that I have made it three times in the last month.  Its a great way to use heirloom tomatoes or any tomatoes from your garden.  And now is the time when I have so many tomatoes on the windowsill of my kitchen I don't know what to do with them all. Unless the squirrels are eating them all from their lack of water which is happening with my german chocolate tomatoes. Luckily my husband planted enough tomato plants for both us and the squirrels.  If you are looking for other uses for your abundant tomatoes there is always gazpacho or with pasta. I made this very easy by using prepared pie crust and prepared pesto. You certainly can make either from scratch if you wish.     

Ingredients:
1 pie crust (I used Pillsbury)
1/2 cup prepared pesto
1 tbsp butter
1 medium onion, sliced
4-5 heirloom tomatoes, sliced
4 oz goat cheese
1 tsp fresh thyme

Directions:
Unroll pie crust into tart pan and spread to cover whole surface and press into indentations of pan.  Spread prepared pesto.  Preheat oven to 350 degrees.

Melt butter in a fry pan and add onions.  Fry slowly until browned.

Add sliced tomatoes on top.  Overlap so pesto and onion are covered completely.

Dollop pieces of goat cheese over top the tomatoes and sprinkle fresh thyme.

Bake in prepared oven for 25-30 minutes until crust has browned.  Remove from oven and cool for 10 minutes before slicing.  Can be served warm or cool.

Enjoy!!

Warm Cheddar Bacon Ranch Dip

Superbowl XLIX is upon us and the Patriots are gearing up to take on the Seahawks out in Arizona on Sunday. When I think of Superbowl I consider it another food based holiday and a time to serve the best dips and finger foods you can. Nothing says Superbowl like wings, ribs or cheesy dips. Cheddar cheese, crispy bacon and creamy ranch dressing make this warm ooey gooey dip perfect to serve at your Superbowl party. I saw a version of this dip that was cold but warming it up makes it so much better. Put it out for the game with some chips, Frito's or crusty bread and you are all set.  

Ingredients:
16 oz Reduced Fat Sour Cream
8 oz 1/3 Fat Cream Cheese - Softened
2 Cups Shredded Cheddar Cheese
6-8 Slices of Bacon - Crumbled
1 Packets (1oz) Ranch Dressing Mix

Adapted from allrecipes.com

Preheat the oven to 350 F. In a large serving bowl that is able to go into the oven combine the sour cream with the packet of ranch dressing. When you add the cream cheese to the dip make sure it is soft so it can easily mix with the other ingredients. Next mix almost all of the shredded cheese into the dip, leaving about a 1/2 cup for the top.

 Cook your bacon until crispy. I generally use the microwave but this time I roasted it in the oven for about 12 minutes on a baking tray. They were nice and crispy as soon as they were cool. Blot the grease off and crumble them up. Mix almost all of it into the dip making sure all the bits are spread out. Using the back of a spoon smooth the dip and spread it evenly out in the bowl. Top with the remaining cheese and bacon.

Bake for about 25-30 minutes until the dip is bubbling and the cheese has melted completely. This dip is thick and creamy so I suggest you serve it with something that is strong and can scoop it up easily like Frito's or crusty bread

Enjoy!!

Linked at: http://www.thecountrycook.net/

Brie Dip with Sun-dried Tomatoes & Artichokes

Every year since I've been in high school, my girlfriends and I get together for a holiday party filled with lots of food and alcohol. We eat, drink and even do a gift exchange. This year I was the host and made this Brie dip as one of the appetizers. I was originally going to do the traditional baked Brie with raspberry preserves in a puff pastry but I wanted to try something savory instead. I'm so glad I served something new because everyone loved it!! I paired it with some toasted French bread which was perfect because it was crusty enough to scoop and hold the gooey cheese!! Give this Brie dip a try at your next holiday party, I promise it won't disappoint.

Ingredients:

16oz Brie 

1 Cup Sundried Tomatoes - Drained from oil & chopped

2 Tsp Garlic - Minced

4-5 Artichokes - Drained & Chopped

1 Tbsp Fresh Basil - Minced

Pam Spray

Loaf of French Bread - Sliced and Toasted

Adapted from: http://menumusings.blogspot.com

Start by preheating the oven to 350 F. Carefully cut the rind off of your Brie and slice it into chunks. Drain and cut up both your sundried tomatoes and artichokes. Mince up your garlic and dice up the basil. Mix everything together in a bowl until it's combined. Spray your baking dish with just a tiny bit of Pam so it doesn't stick and pour the mixture into the dish. Bake for about 30 minutes, stirring it half way through. While it is melting and turning into obey gooey deliciousness you can slice snd toast the bread for about 8 minutes. Let the cheese sit for a few before serving to your guests.

Enjoy!!

Antipasto Bites in Baked Salami Cups

 These antipasto bites are the perfect appetizer to serve at any party or BBQ you have this summer. The baked salami cup allows you to just grab them off a dish and pop them right in your mouth, no mess or silverware involved. The salty salami is crisp which tastes great with the fresh basil and soft cheese, so many flavors in one small bite! I served these over the weekend up in Connecticut at my cousin's 30th birthday party and they were gone in minutes.

24-30 Slices Hard Salami (4inches in diameter)
1 Cup Marinated Artichokes - Diced
1 Cup Roasted Red Peppers - Diced
4-5oz Part Skim Mozzarella Cheese - Diced
1/4 Cup Fresh Basil Leave - Minced
Drizzle Olive Oil

Adapted from: http://cookingpinterest.blogspot.com/

Preheat the oven to 400 F. Using a muffin tin push a salami slice down into each opening so that it forms a little cup. Bake about 8 minutes, you will hear the grease popping when they are done and the edges of each slice will start to get brow. You don't want them too crispy or they will crack and spill their contents while they are being served. When they are done take them out of the oven and let them cool for a few minutes in the tin. Then to get some of the grease off of them place them upside down on a baking rack with a piece of paper towel underneath. 

While the salami cups are baking in the oven you can get your antipasto together. Dice up the marinated artichokes, roasted red pepper, basil and cheese. Drizzle just a little bit of olive oil over the bowl and toss to coat and combine the ingredients. Allow the mixture to sit in the fridge for a bit so the flavors mold together. Just before serving spoon a heaping serving of the antipasto into one of the dried and cooled salami cups. Keep both in the fridge when not eating.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Crab Pretzels

We spent the last four years going to Baltimore at least twice a year to visit our youngest daughter at her school. We loved staying at the Inner Harbor each time we went. One of our favorite appetizers at almost any restaurant we visited was the crab pretzels.  I served these at our Father's Day picnic on Sunday and they were a big hit.  Luckily we have a Philly Soft Pretzel Factory in our town so I didn't even think about making pretzels from scratch.  If you don't have a pretzel factory near you and don't feel like making pretzels I am sure the frozen ones would work just as well. The crab dip recipe was adapted from Sallys Baking Addiction.

Ingredients:
1 8 oz package of softened cream cheese
1/2 cup light mayonnaise
1/4 cup grated parmesan cheese
2 tsp crushed garlic
2 tsp Worcestershire sauce
2 tsp fresh squeezed lemon juice
1 tsp old bay seasoning
1 tsp hot sauce
3/4 lb lump crabmeat, rinsed and drained
1/4 tsp ground pepper
12 soft pretzels, I took most of the salt off
1/2 cup shredded cheddar cheese

Preheat oven to 350.  In a medium bowl using a stand mixer, beat the cream cheese, mayonnaise, grated parmesan cheese, garlic, Worcestershire sauce, lemon juice, hot sauce and Old Bay together until creamy.

Add in the crab meat and mix with a spatula until blended.  Soon the crab mixture into a oven proof bowl and back for 25 minutes.  Remove from oven and allow to cool slightly before spreading on pretzels.
Turn oven up to 425 degrees.  Spread crab on pretzels and sprinkle with cheddar cheese.  I broke my
pretzels in half before spreading the crab so the serving size wouldn't be so big.

Heat in preheated oven for 6-8 minutes until cheese is bubbling.  Remove and sprinkle with a little more Old Bay if desired.  Serve pretzels while still warm.  We reheated them in the toaster oven the next day but they are best eaten the first or second day.

Enjoy!!



Linked at: http://thebetterbaker.blogspot.com/

Baked Corn Fritters

Wow can you believe it is already Memorial Day Weekend?? Although it's the unofficial start to the Summer it's rainy and gross here in NJ so it doesn't feel very summery to me. I know lots of people will be heading down the shore this weekend or going to a BBQ to celebrate. I unfortunately will be working but hopefully the sun will be out by Monday so I can take Owen to the beach for a walk on the sand. These baked corn fritters are a healthy spring appetizer or the perfect accompaniment to some soup or a salad as a light lunch. 

Ingredients:

1/2 Cup Cornmeal

1/2 Cup Flour

2/3 Cup Skim Milk

2 Eggs

15oz Can No Salt Added Corn Kernels - Drained & Rinsed

1 Small Onion - Diced

1 Clove Garlic - Minced

2 Tbsp Chives + More for Garnish

1/4 Cup Grated Parmesan cheese

2 Tbsp Olive Oil

Salt & Pepper to taste

Pam Spray

Makes 24 mini corn fritters

Adapted from: http://www.cookingactress.com/

Preheat your oven to 350 F. Spray a mini muffin pan with Pam and set aside. In a small bowl whisk together your wet ingredients (milk & eggs) along with the Parmesan cheese and chives.

In a medium sized skillet over medium heat and add the oil. Saute your onions and garlic until translucent and fragrant which will take about 5 minutes. Stir frequently to be sure they don't stick or brown.

In a large bowl combine the dry ingredients (flour,cornmeal, salt & pepper) with the drained and rinsed corn kernels. Once your onions and garlic have cooled add those to the bowl as well as the wet ingredients.

Stir everything until just combined. Spoon the mixture into the mini muffin tray and bake for 20 minutes. Allow to cool in the pan for a few minutes. Serve immediately topped with chives and Parmesan cheese. I found that these are better when eaten warm and right after they are baked. They got hard and dense when they were reheated.

Enjoy!!

linked at: http://www.thecountrycook.net/

Parmesan Asparagus Breadsticks

It's finally springtime here in New Jersey and asparagus are a great vegetable to use during this beautiful season. These Parmesan Asparagus Breadsticks were a big hit at our Easter dinner as an appetizer plus they were super easy to make. If you are planning on making brunch for Mother's Day be sure to add these to your menu, I promise they won't disappoint. 

Spring is such a nice season especially after having a terrible winter. It makes me so happy to hear the little birds chirping outside our windows. I love watching the flowers bloom a little more everyday making our neighborhood look colorful and alive. Plus taking Owen to the park to go on the swings when the sun is out is so much fun!!

Ingredients:

1 Sheet Seamless Pillsbury Dough

24 Asparagus - Medium thickness
2-3 oz Reduced Fat Cream Cheese - Softened
1 Egg
1/2 Cup Parmesan Cheese - Grated

Adapted from: www.tasteofhome.com

Start by preheating your oven  to 400 F. Wash and cut the bottoms off of your asparagus. It is important when you are buying your asparagus to find stalks that are medium size in thickness. Really skinny stalks will burn or not be able to hold the dough.

 On a lightly floured surface, roll your dough out until it's about 1/4 inch in thickness trying to keep the rectangular shape as much as possible. When you've reached the desired size spread the cream cheese over the dough, this will be the easiest if the cream cheese has had some time out on the counter to soften. You do not need to leave a border so make sure you have a thin layer over the entire surface.

 Using a pizza cutter slice your dough into thin strips about a 1/2 inch in thickness should be fine, not all my slices were the same but it won't really matter. If you end up with some dough strips that are thicker than others just put them on thicker asparagus'.

Take each dough strip and wrap the asparagus starting from the bottom and swirling it all the way to the top, you can stretch the dough a bit if you need more height. Place the wrapped asparagus with the end of the dough side down on a nonstick baking tray or one that has been sprayed with Pam or has a piece of parchment paper. Make sure they are at least an inch or so apart since the dough will rise a bit you don't want them to stick together.

Using a fork whip the egg in a small bowl. Coat the asparagus breadsticks with the egg wash using a brush, making sure to get some egg over both the dough and the asparagus.

 Using a spoon sprinkle the Parmesan cheese over top of the asparagus breadsticks, this was messy for me and the cheese that wasn't on anything ended up burning so try your best to keep it on the asparagus and not the tray. Bake 10-12 minutes until the asparagus has softened and the dough has browned a bit. Serve immediately if possible or make them ahead of time and reheat them in an oven at 325 for 5 minutes.

Enjoy!!

Linked at: http://www.thecountrycook.net/