I know that you guys do not want to bring something "blah" or store bought. You want something nice and easy to make (I know, because I've had several requests for recipes.....he he ha ha). So here are some great recipes that will make you a "ROCK STAR" in the culinary world...and have people saying"WOW, you made this?!?!"
Baked Tomato and Goat Cheese Dip
- Take a log of goat cheese and slice it
- Lay the sliced cheese in a greases baking dish
- Pour your favorite tomato/pasta sauce on top and spread evenly
- Bake in a 350 degrees oven for 20mins
- Take out of the oven and let it cool for about 5mins
- Take 4-5 leaves of basil and roll it, then slice the basil....this is a chiffonade
- Sprinkle on top and serve with hearty crackers and/or sliced bread
Sweet and Tangy Meatballs
- Take 2 bags of beef or turkey meatballs (original flavor...you can find them in the frozen food aisle) and place them in a slow-cooker or pot.
- Pour 1 jar of your favorite tomato/pasta sauce over the meatballs
- Take one small jar of apricot or orange jam/preserve and put in a bowl
- Take the empty preserve jar and fill with warm water and remove the goodness from the jar and pour in the bowl
- Heat the preserve and water mixture in the microwave for 1min
- Take out the preserve mixture from the microwave, stir then pour over the meatballs
- Add 1/4 cup of cider vinegar and 1/4 cup of mustard (yellow or dijon) to the meatballs
- Stir and let it simmer on medium to medium-high heat for 1 to 2 hours in a slow cooker, but 1 hour in a pot on medium-high heat....please make sure you stir every 20-30mins to make sure the meatballs are coated and heated evenly
- Sprinkle chopped parsley then serve
- In a blender or food processor, blend 1 can of black beans (drained and rinsed); 1 can of chick peas w/half of the juice (reserve the other half); 2 tbsp of tahini; juice of 2 lemons; and 1 garlic
- If the mixture is too thick, add the reserve juice from the chick peas to thin the hummus...but don't make it too thin
- When you have the right consistency, add 1/8 tsp of cumin; 1/8 tsp of chili powder; and salt and pepper for taste
- Pour in a serving dish then drizzle EVOO on top
- Serve with fresh cut veggies like carrots, celery, cucumbers, radishes and sugar snap peas
- Slice the baguette on an angle and lay on a baking dish
- Toast in the oven for 5-7mins at 350 degrees
- Remove and cool the toasts
- Spread fig spread on toasts, then put blue cheese crumbles on top (do not buy blue cheese crumbles, it's cheaper to buy a wedge of blue cheese and make your own crumbles....I recommend buttermilk blue cheese)
- Place the bruschetta back on the baking sheet and bake in the oven for 7-10mins to melt the cheese, but if you like your cheese to be brown on top...just bake it a lil longer
- Take the bruschetta out and let it cool...do not handle because of the spread, it can burn you when you touch it
- Place on a platter and serve slightly warm
Spicy and Sweet Chicken Wings
- Mix 1/2 cup of montreal steak seasoning; 2 tbsp of paprika; 1 tbsp of chopped or crushed rosemary; 1 tbsp of chopped thyme; and 1 tbsp of crushed red pepper
- Drizzle some EVOO over the thawed chicken wings (the chicken must be completely thawed....no microwave thawing)
- Take the mixed seasoning and sprinkle over chicken wings and toss it to make sure each wing is seasoned...store the left over seasoning, do not have to use the whole mix
- Place the wings on a baking sheet....line it with aluminum foil
- Make sure you do not crowd the baking sheet
- Bake the wings in 350 degrees for 20mins or until the way you like to enjoy the wings (i.e. extra crispy)...you can also grill the wings
- Take the wings out and let it cool for 5mins
- Place the wings in a serving platter then drizzle honey on top before serving
- Mix 1 block of softened cream cheese; 1 pkg of marscarpone cheese and 1 pkg of Knorr's vegetable soup mix
- Slowly mix in 1/2 cup of heavy cream....do this 3-4 times total to get the texture of a stew
- Add 1 pkg of shredded parmesan cheese; 1 pkg of chopped spinach (drained/squeezed); 1 can of artichoke hearts (buy the can quartered then chop it); 1/4 tsp of garlic powder; and1/4 tsp of italian seasoning....fold into the creamy mixture
- If the mixture became too thick after adding the other ingredients, add more cream to thin it out and salt and pepper for taste
- Pour in a baking dish and bake in a 350 degrees oven for 20mins or until lil brown on top
- Take out and let it cool for 5mins
- Serve with hearty crackers and/or sliced bread
- Butter one side of the flour tortilla
- Place the buttered side on the pan/skillet at medium heat
- Add 3-4 slices of brie on half of the tortilla, then add thinly sliced apples (recommend fuji or gala apple) and caramelized onions (cook thinly sliced onions in a lil bit of EVOO until the onions turn brown)
- Fold over the other half of the tortilla then flip
- Cook until both sides are golden brown
- Remove from pan and let it cool for 3mins before slicing...need to left the cheese settle before cutting or it will ooze out and be every where
- Place in a serving platter and serve warm
Truffle Potato Chips and Blue Cheese and Chives Dip
- Take 2 bags of lightly salted kettle potato chips and pour into a baking pan
- Put in the oven at 350 degrees for 3-5mins to release the oil from the chips
- Take the chips out of the oven and drizzle some truffle oil over the chips, then toss
- Put it back in the oven for 5mins
- Take it out and toss again and set aside
- For the dip, in a bowl mix 1 container of sour cream; 2 tbsp of chives; 2 tbsp of mayo; 1 pkg of blue cheese crumbles; salt and pepper for taste
- Pour the dip in a bowl and put the chips in a basket or big bowl then serve
Oh by the way.......a huge thank you to Travis for taking the pictures while I was making the dishes!! Love you Travis.
