I don’t know about you; but I LOVE garlic bread especially with a little cheese on it! 

I used to do the old standby recipe with a mixture of melted butter, garlic salt and mozzarella cheese.  Place it under the broiler for a bit and you have garlic bread.

But then I discovered Asiago cheese one Saturday at a local farmers market.  I tasted it and it had a flavor of a sharp Parmesan cheese.  I thought to myself, this could be good on garlic bread…

Fresh Asiago is smooth in texture, mild in flavor, white in color.  It is usually used for spreading on crackers or making a sandwich.

Aged (6 months or more) Asiago has a crumbly texture, a pungent flavor and a light yellow color.  Like I said, if you can imagine eating a sharp Parmesan cheese, that is what I would compare it to.

For this recipe, I would suggest using the aged Asiago, once you mix it with the other ingredients, it will mellow out a bit.

GARLIC CHEESE BREAD:

1 loaf (bakery style) french bread split in half horizontally

1/2 cup butter, softened

1 cup shredded Monterrey jack cheese

1 cup crumbled Asiago cheese

1 cup real mayonnaise

1 bunch green onions, sliced, green and all

2 cloves of garlic, minced

Split bread horizontally, mix together all other ingredients until well blended.  Spread mixture on bread and place on a piece of foil and bake open faced 250 degrees for about 10 minutes or until bread is hot and cheese is melted.  I have also placed it on the grill!!  Great for parties too!

Great with pasta!!

I was just looking through the Bashas’ ad for what to make for dinner and they happen to have fresh asparagus on sale!

One of my favorite ways to prepare fresh asparagus is wrap it in bacon!

It is really easy to prepare and can be made ahead of time!

BACON WRAPPED ASPARAGUS~

Wash and break off woody pieces of asparagus.  Take 5-6 spears and wrap 1 piece of thin sliced bacon around each bundle. 

Grill, turning frequently, until bacon is done to desired crispiness!

Cheers!
Chef Kathy

I love egg rolls!  Sometimes when I am out walking toward the grocery store, I can smell the aroma of egg rolls coming from the Chinese restaurant down the street! 

Since the new year, I have been trying to cook some of my favorite things using a healthier twist.

I came across this  recipe on a blog that I follow and gave it a tweak or 2 and this recipe made it to the archives!  It is delicious!  I made it for a party and I should have doubled the batch – you can’t stop after 1!  Serve them up with a side of salsa, low fat sour cream and a little guacamole and it will be better than eating out!

The original recipe didn’t have any meat in it.  I added 1# of browned spicy chicken sausage, you could probably use some lean seasoned pork sausage too!

BAKED SOUTHWESTERN EGG ROLLS:

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1# spicy chicken or pork sausage, browned
• 1 (4 oz.) can diced green chilies, drained
• 4 green onions, chopped

• 1 tsp. ground cumin
• ½ tsp. chili powder
• 1 tsp. salt
• ½ tsp. pepper
• ¼ tsp. cayenne pepper
• 1 package egg roll wrappers (about 24 total)

• In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
• Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with sour cream, salsa and guacamole.

Adapted from Ezra Pound Cake blogspot

Cheers!

Chef Kathy

If you are a football fan or not, the Superbowl is a great way to get together with friends!  I happen to love football; but there were years when I hosted Superbowl parties, it seemed like the women crowded around the kitchen island sampling everyone’s new recipes which usually consisted of cheesy dips, little smokies wrapped in bacon, summer sausage and cheese, chocolate bars with carmel drizzled over the top!  Lots of chips and french onion dip and the list goes on and on!  Here is a quote that I found interesting; but I can believe it!

I decided for the party, I wanted food with a little character; but that didn’t require all day to make!  I remembered making these a while back and they were a hit!  The great part is that you can add Red Pepper Flakes if you want a sweet and spicy dish or just leave it alone if you just like Teriyaki.

Teriyaki is actually a cooking technique used in Japanese cuisine.  The foods are either broiled or grilled in a sweet soy sauce marinade.  I have done these both ways – grilled and broiled.  Just remember to watch them very carefully as they will burn with the sugar in the Teriyaki sauce.

The Japanese mainly use fish to Teriyaki.  The west uses meat, such as pork, chicken and beef.

These little skewers are great hot from the oven or grill and even are good at room temperature.  I just lay them on a bed of romaine lettuce leaves with a bowl of Teriyaki sauce on the side.  I also like to sprinkle crushed up peanuts over them all!

Here is the recipe:

For 20 mini skewers ( I use the party toothpicks – make sure they are oven and grill safe)

4 large boneless skinless chicken breasts, cut into 1 inch chunks

1/4 stick butter

1 cup Teriyaki sauce

1/4 cup sesame seeds

1/4 cup sesame oil

1 cup cornstarch

crushed peanuts – optional

Cut the chicken in 1 inch chunks.

Heat skillet on medium heat and add butter & sesame oil.

Toss the chicken in the cornstarch and add to the hot skillet.

Cook until nicely golden brown.

Add the teriyaki sauce and sesame seeds.  At this point, you can add some red pepper flakes for heat!  Remove from heat.  When you are able to handle the chicken; thread them on a mini skewer.  Brush with remaining sauce.  Place on the grill or under the broiler just until sticky!  Serve on a bed of romaine lettuce and at this point, you can sprinkle with the crushed peanuts.

Your guests will be asking you for the recipe!

I’m not sure how many of you are familiar with pre made Phyllo Cups; but they are AMAZING! I started using them for parties and entertaining about a year ago. You can find them in most grocery stores in the freezer section next to the pie crusts. These little guys are so versaltile! I have filled them with cheesecake filling, lemon curd, chocolate cream – the list goes on and on!

Recently I was making some carmelized onion jam to top some grilled burgers and thought this would make a great appetizer in those little phyllo cups! And…if you added some brie cheese as the base = YUM!

If you’ve never tried Brie cheese, it is so creamy and yummy! The first time I tried it…embarassed to say; but I was trying to cut off the rind…I guess you are supposed to leave it on! However for this recipe, I suggest cutting it off because we want all the creamy brie and carmelzed onions to meld together! For this recipe, I used an 8 ounce wedge of garlic and herb brie! It was the bomb!
The most time consuming part of this recipe is making the CARMELIZED ONION JAM. I make 2 batches of this jam at a time, it will keep in the fridge for a couple of weeks and it is great on sandwiches, grilled burgers or just scooped up with chips!
Here is the recipe for the CARMELIZED ONION JAM:
1- T. Butter
1 – T. vegetable oil
2#’s onions, halved and thinly sliced (1/4 inch thick)
1 tsp. brown sugar
salt and pepper
1 tsp. minced fresh thyme
1/2 cup red wine
Melt butter and oil in a 12 inch skillet over high heat. Add onions, sugar and
1/2 tsp. salt and cook until onions begin to soften and release some of the moisture, about 5 minutes. Reduce heat to medium and cook stirring often, until onions are deeply browned and slightly sticky; about 40 minutes. (reduce heat if onions begin to sizzle or scortch) Increase heat if onions are not browning after 15 – 20 minutes.
Stir in the thyme and cook until fragrent, about 30 seconds. Stir in wine and cook until it reduces to a glaze – about 5 minutes. Season with salt and pepper to your liking.

Now just take however many of the Phyllo cups and place them on a parchment papered lined sheet pan. Place a 1/2 inch or so piece of Brie in each cup and top with a generous amount of the onion jam. Bake on the middle rack at 350 degrees for about 8 minutes or until cheese has melted and cups are golden brown. Give them a small sprinkle of parsley and serve warm with the rest of the red wine you didn’t use for the jam
Cheers!

I ran across this delicious recipe recently.  It was given to me by a great cook back in Adrian, Minnesota.  She had served it for her card club and I heard rave reviews about it and had to try it!  I was hooked!  Thanks Ruth 

It is the easiest thing to make!  When I do it, I’ll prep everything so all I have to do is assemble it right before I need it!  It is a great appetizer or light dinner with a green salad.

I think you will enjoy it!

RUTH’S FRENCH LOAF BREAD:

1 loaf french loaf bread or Italian bread (from the bakery)

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup real mayonaise

Parsley flakes, to taste

Garlic salt and onion powder, to taste

Lots of sliced black and green olives.

Preheat oven to 350 degrees.  Slice bread horizontally.  Mix together cheeses, mayonaise, parsley flakes, garlic salt and onion powder.  Spread on both halves of the bread.  Top with sliced olives.  Bake on a foil lined baking sheet, open faced for about 10-15 minutes or just until cheese starts to melt and is warm!

Delicious!

As I am sitting here, I was thinking about the menu for Christmas Eve..Just going to have appetizers as we’ll save the spread for Christmas day.  Being addicted to food or a “foodie” is sometimes really mind boggling as I think I always should have one more thing..But a must on the appetizer list are these chicken wings – easy to make and they are ALWAYS a hit!

The first tip to these being so good is to TRIM, TRIM, TRIM off the excess skin.  I hate biting into a chicken wing and getting skin that is soggy. 

The second tip is:  don’t get the baby wings…get the big ones that are in the freezer section already with the tip discarded. 

The third tip is to marinate at least 2 hours – overnight is best…

And the final tip is to BASTE, BASTE, BASTE.

Here is the recipe:

MAHOGANY CHICKEN WINGS:

15 chicken wings – about 3#’s

1/2 cup soy sauce

1/2 cup honey

1/4 cup molasses

2 T. chili sauce

1 tsp. ground ginger

2 cloves garlic – finely chopped

Red Pepper Flakes – optional

Thaw and trim the wings of excess skin.  Mix all ingredients but the red pepper flakes and pour over chicken.  Refrigerate, turning chicken often to make sure all the wings get equal treatment.  (A freezer gallon zip bag works good)

Line a large sheet pan with sides with foil (make sure to line the pan or you’ll be soaking this pan for days)

Heat oven to 375 degrees.  Remove chicken from marinade and place wings in a single layer.  Brush with marinade.

Bake for 30 minutes, turn, brush with more marinade.  Bake another 20 minutes.  But don’t forget to baste, baste, baste.  Depending on how large your wings are, it may take longer.  You will know when the wings are done when they are falling off the bone & sticky.

At this point, if you like a little spice in your life, sprinkle on some red pepper flakes and your outcome will be a sweet and spicy wing!

Now get a wet wash cloth for your fingers…cuz you’re gonna need it 

Happy Wing Eating!

I have always loved this time of year; getting together with friends, sharing some holiday cheer!   Most of the time these get togethers’ are planned; but every now and then they just “come up”  or people just “show up” at your house 

I came up with a list of items to always have on hand this time of year; just in case I was in that situation.  Keep in mind; I now live just a couple of blocks from the grocery store; when I lived in Minnesota it was a little further and not as convenient!

Let me share a few recipes that are simple, easy and your guests will think you went through a lot of work to prepare them!

First of all, go to the store and get your “must have” items ~ this should get you started.  I’m such a food nut that I sometimes wonder if my neighbors could just shop at my house…

Cream cheese

Sour Cream

Shredded cheese (cheddar, swiss, mozzarella)

A wheel of Brie (cheapest is fine)

A box or 2 of Pepperidge Farm Frozen puff pastry

A bag of frozen shrimp – for shrimp cocktail

Little Smokies or cocktail hot dogs

Crescent Rolls

Cocktail Sauce & Chili sauce

Can of snow crab meat

A box of mini filo dough shells

Green and Black Olives

CRAB APPETIZER

1- 8oz. package of cream cheese – set it out before you hop in the shower, should be good to go when you get out!

3/4 bottle of chili sauce

1 can of lump snow crab meat

Garlic salt

Parsley flakes

Spread the softened cream cheese on a platter.  Pour chili sauce over cream cheese.  Sprinkle with garlic salt (generous).  Drain well and shred the crab meat on top.  Sprinkle with Parsley flakes.  Serve with crackers.

HAM & SWISS TARTLETS

2 cups shredded swiss cheese

1 cup chopped ham – I just use the smoked or honey ham from the deli

1/3 cup finely chopped onion

1/3 cup sour cream

salt & pepper to taste

24 of those wonderful premade mini filo dough shells

Mix all ingredients and fill shells.  Bake for 10 minutes at 375 degrees.

TO DIE FOR TOMATO BASIL DIP – this recipe calls for fresh basil.  I realize that we usually don’t have this on hand; but fresh herbs are the way to go.  I will post a link on how to keep those fresh herbs “fresh”.

1 – 8oz. pkg. cream cheese

1 tsp. garlic powder

2 T. chopped fresh basil*

1 medium tomato seeded and chopped

1/2 cup mozzarella cheese

1 (2 1/4 oz) can sliced black olives

Mix cream cheese, garlic powder and 1/2 the basil until well blended.  Spread into a 9 inch pie plate, top with tomatoes, cheese, olives and remaining basil.  Cover and refrigerate until chilled.  Serve with crostini, hard breadsticks or a good cracker.

*Tip on chopping basil ~ pile up you leaves that you need and roll them up like a cigar, then slice thin    Works great!

EASY STUFFED MUSHROOMS

20-30 large mushrooms (stemmed & hollowed out)

1 8 oz. pkg. cream cheese

1/4 tsp. garlic salt

3 green onions – finely chopped

8oz. shredded mozzarella cheese

8 oz. shredded cheddar cheese

Preheat oven to 425 degrees.  Combine cream cheese, garlic salt & green onions.  Fill mushroom caps with cheese mixture.  Center on a cookie sheet and bake for 10 minutes.  Remove from oven and sprinkle with the cheddar and mozzarella cheese.  Bake an additional 10 min. or until cheese is melted.

SPICY SHRIMP COCKTAIL

1/2 cup beer

1/2 cup water

2 T. Old Bay seasoning

1# large shrimp (peeled & deveined)

Bring the beer, water and Old Bay to a boil; add shrimp.  Cover to steam the shrimp for 2-3 minutes or until shrimp are pink.  Refrigerate until ready to serve -

MINI PIGS IN A BLANKET

1 pkg. crescent rolls

1 pkg. little smokies or cocktail hot dogs

canned Parmesan cheese

garlic salt

Preheat oven to 375

Unroll but leave intact 2 triangles of crescent rolls

Pinch seam together and cut lengthwise into 5 strips and then cross wise to make 10 strips (pizza cutter works great)

Roll each strip around smokie and place on a baking pan that has been sprayed with cooking spray

Sprinkle each pig with parmesan and garlic salt

Bake according to crescent roll package instructions

Serve with mustard, ketchup and BBQ sauce

EASY BAKED BRIE WITH JAM

1- sheet frozen puff pastry, thawed

1 egg, slighly beated

1- 8oz. wheel of firm Brie cheese

1/4 cup apricot jam

Roll puff pastry into a 12 inch square – using a 9 inch round pie plate trim pastry into a circle.  Brush the edges with egg.  Place Brie in the center of pastry circle and wrap in pastry, leaving a “well” in the center (for the jam).  Refrigerate the Brie and pastry for 30 minutes.  Then bake on a parchment papered baking sheet at 425 for 20-25 minutes or until deep golden brown.  Remove cheese from pan and spoon jam into middle.  Let cool for 30 minutes before serving.  Serve with crackers & fruit.

SAVORY PALMIERS – Taken from Barefoot Contessa, Back to Basics

I made these for the first time last year.  They were really simple – some of you maybe thinking the ingredients are a little “out of the box”..I did too at one point; but I guarantee you will not be disappointed!  If you bring them to a party, be prepare, you will be asked for the recipe!

1 pkg. frozen Pepperidge Farm Puff Pastry – thawed

1/4 cup prepared pesto (found in the deli dept at most grocery stores)

1/2 cup crumbled goat cheese

1/4 cup finely chopped sun dried tomatoes in oil – drained  ( I keep a jar of these that I bought at Costco in the fridge all the time, they are great on salad, pizza, or if you just mix it with cream cheese and spread on crackers – there is another appetizer idea  )

1/4 cup toasted pine nuts (to toast pine nuts, place them in a dry saute pan and cook over low heat, tossing often, for about 5 minutes.

Lightly flour a board and carefully unfold one sheet of the puff pastry.  Roll the pstry lightly with a rolling pin until it’s 91/2 x 11 1/2 inches.  Spread the sheet with half the pesto then sprinkle with half the goat cheese, half the tomatoes and half the pine nuts.  Sprinkle with 1/4 tsp. salt.

Working from the short ends, fold each end halfway to the center.  Then fold each side again toward the center until the folded edges almost touch.  Fold one side over the other and press lightly.  Place on a sheet pan lined with parchment paper.  Repeat for the second sheet of puff pastry using the remaining ingredients.  Cover both rolls with plastic wrap and chill for 45 minutes.

Meanwhile preheat the oven to 400 degrees.

Cut the prepared rolls of pastry into 1/4 inch thick slices and place them faceup 2 inches apart on parchment lined sheet pans.  Bake 12-14 minutes until golden brown.  Serve warm.

SAUSAGE CHEESE BALLS

3 cups Bisquick baking mix

1# seasoned pork or chicken sausage

4 cups shredded cheddar cheese

1/2 cup fresh grated Parmesan cheese

1/2 tsp. dried rosemary leaves

1/2 tsp. parsley flakes

Heat oven to 350 degrees.  Lightly grease a jelly roll pan.

Mix all ingredients and shape into 1 inch balls ( I use a mini cookie scoop)

Bake 20-25 minutes or until brown.  Immediately remove from pan.  Serve on fancy picks with a green olive – dip in sweet and sour sauce.

WARM SPINACH AND ARTICHOKE DIP

Well friends, I hope some of these recipes help you this weekend!  Go out and spread some Holiday Cheer!

Happy Cooking!!