Prosciutto Bread

I was watching one of the cooking shows and saw this preparation, it looked amazing.  So, I went into the kitchen this weekend and copied the idea for a friends dinner, it was a huge hit.  I served alongside homemade marinara for dipping which really took it over the top.  With store bought pizza dough, it's super easy and delicious.  We loved it so much, I'm doing it as an appetizer for Thanksgiving Day. Enjoy!

1 store bought pizza dough
2-3 oz. of each of the following;
Prosciutto
Ham
Mortadella
Soppressata
Pepperoni
1/2# Provolone cheese
1/4C. grated pecorino cheese
1-2 Tbsp. Olive oil
Fresh grated Black pepper, to taste
chopped Italian flat leaf parsley
2 Tbsp. flour, for dusting

Preheat oven to 350 degrees F.

In a food processor roughly grind the five deli meats together. Transfer mixture to a large mixing bowl.  Add provolone to processor and rough grind, add to meat mixture.  Grind some black pepper to taste over mixture, mix well.  Take pizza dough and stretch it slightly to form a fat flat disk no bigger then the circumference of the bowl you're using.  Place on top of meat and cheese and press dough down into mixture.  Carefully turn dough and repeat to the other side.  You are pressing the meat and cheese into the dough, keeping it in it's disk shape. 

Sprinkle some flour on your counter (so dough doesn't stick).  Transfer dough to dusted counter.  Fold two sides of the dough towards the middle and then roll to form a log.  I stretch the log out a little for more even baking.  Transfer bread to a greased sheet tray, brush the top with a little olive oil and place into hot oven. 

Bake for 40 minutes or until crust is nicely browned.  Remove from oven and let sit for 5 minutes.  Using a serrated knife, slice bread and place on platter.  Drizzle with a little olive oil, grind some fresh black pepper over and sprinkle with pecorino cheese.  Top with chopped parsley and serve.  Enjoy!

The Perfect Roasted Nut

I am using almonds, but any nut can be substituted.  After much experimenting, I found that 15 minutes in my ovens puts a perfect amount of roast to the nuts.  You may want to use less time your first go round and see where they are as your oven maybe different.  Depending on my mood, I have finished these with brown sugar and cayenne, Old Bay, or cinnamon and sugar is nice too around the holidays.  Enjoy! 

1# raw Almonds
1 1/2 tsp. sea salt
1 1/2 tsp. very hot water
2 Tbsp. Olive oil
Sea salt for tossing

 

 

Heat oven to 375°F.

 

In a small bowl dilute salt in hot water, stir until mostly dissolved. Put almonds in large bowl and coat with salted water, toss to coat evenly. Place baking mat on sheet tray, pour on almonds and arrange in single layer. Place in oven for 8 minutes. Remove,  mix well & put back in oven for an additional 7 minutes.

 
Remove from oven and place in mixing bowl, coat with olive oil and additional salt. Let fully cool in bowl (hot nuts will absorb the oil). Stir in air tight container. Enjoy!

Mexican Avocado Salad

A good friend of ours, Leslie brought this to one of our parties and it was love at first taste.  Think deconstructed Guacamole.  Super easy and a summer go to (has gone to a year rounder for us). Obviously, the key here is ripe avocados and tomatoes.  Fry up fresh tortilla chips for a next level treat.  You're going to be the hit of the party with this one! Enjoy. 

6 Avocados, diced

1 Sweet onion, diced

1 pint Grape tomatoes, diced 

1 c. Pickled Jalapeños with juice

Juice of one lime  

1 Tbsp. Mexican oregano

1 Tbsp. Cilantro (optional)

Salt & fresh cracked black pepper, to taste

Garnish- fresh jalapeño slices(optional)

Freshly fried corn tortilla chips

In a large bowl combine all ingredients.  Correct seasoning with salt and pepper.  Top with a few fresh jalapeño slices, if using and serve! (Told you it was easy)

Slow Roasted Tomato Bruschetta

Dehydrating the tomatoes is the key to huge flavor in this great appetizer.  Think sophisticated pizza and with only 7 ingredients it couldn’t be easier.  Make the day before since you need about 6 hours in an oven to do these right.  Just reheat or serve at room temperature.  Also goes great in a salad or on your favorite sandwich to “kick it up a notch!”

Makes 2 dozen

Good quality Olive oil

10 ripe Roma tomatoes, tips removed and cut in halve vertically

8-10 cloves of garlic, minced fine

1 cup fresh basil leaves, finely chopped

1 French baguette

Sea Salt and fresh ground black pepper

¼ cup grated fresh Parmesan cheese

 

Preheat oven to 225 F.

In a large mixing bowl combine tomatoes, garlic, and basil.  Coat tomatoes liberally with olive oil.  Add salt and pepper to taste.

Prepare a large baking sheet with parchment paper.  Arrange tomatoes, cut side down, on paper.  Spoon the remaining garlic mixture on top of each.  Place tray into the oven and roast tomatoes for 5 to 6 hours or until they have shrunk in size by about 75%.  Remove tray from oven and let tomatoes cool.  This step can be done up to 3 days before.  Just make sure to cover and refrigerate.

Preheat broiler and position top shelf at highest position (closest to burner).  Slice baguette into 24, ½” slices and brush with olive oil.  Arrange on a baking sheet and place one tomato (you may have to slice tomatoes if too large for bread. I like to gently press them into the bread with the back of a fork).  Top with cheese and place tray under hot broiler until cheese has turned golden brown and bubbly, about 2-3 minutes.  Serve and Enjoy!

Mini Meatball Sliders

A friend on Facebook shared this one and I thought what a great way to add a little fun to a party.  It's crazy easy and what a crowd pleaser!!  Certainly you can make all the components from scratch, but I was looking for a fast, easy, delicious party appetizer. I used ready made from Trader Joe's.  This could also be a great week day meal, just add a big salad.  This could work with sausage or stewed eggplant as well.  Pretty much anything that would work with cheese and sauce, works hear.  I know my golf buddy are going to love this one when we meet in a couple weeks for our yearly trip up north!

1 package Hawaiian Sweet dinner rolls
12 ea. small cocktail meatballs (can make your own, I used Trader Joe's)
1/2 C. Marinara Sauce (can make your own, I again used Trader Joe's- told you this can be easy)
1/4 C. Parmesan cheese, grated
1/2 C. Mozzarella cheese, shredded (or Italian cheese mix)
1/4 C.butter, melted
1 Tbsp. granulated garlic,
1 Tbsp. dried Basil
Kosher salt and black pepper, to taste.

Preheat oven to 375 F.

Remove dinner rolls as one piece from it's packaging.  Using a serrated knife, cut entire sheet in half horizontally separating the top from bottom.  Reserve bottom piece to the side.  Using a small round cutter punch holes in the center of each bun the size of your meat balls.  Once all 12 are cut, move aside and work on the bottom sheet. 
Line a rimmed baking pan with parchment paper and place (in one section) the bottom piece of rolls onto the pan.  Sprinkle on the parmesan cheese.  Now, spread the marinara sauce over evenly and top with shredded cheese.  Place the top section of the rolls onto the bottom section.  In each hole place a meatball, gently press each into place.  Combine garlic and basil to melted butter, stir.  Brush onto the sliders, top with salt and pepper.  Place into oven and cook for 12-14 minutes.  Remove once done, slice along precut edges and serve.  Enjoy!

Spiced Almonds

Having a few guests over for cocktails?  Or maybe you're just kicking back to enjoy the game.  These little beauties are excellent with a cold beverage.  We usually have these out when entertaining.  A great combo of sweet with heat.  Enjoy!

1/4 C. Sugar
2 Tbs. Melted butter
1 tsp. Cayenne pepper
1/2 tsp. Garlic salt
1/2 tsp. Chili powder
1/4 tsp. Red pepper flakes
2 C. Raw Almonds

Preheat oven to 225°F.


Mix all ingredients in a large bowl and toss to mix well.  Pour coated almonds out onto a baking pan and roast in oven for 25 minutes.  Remove, let cool and serve.  Kept in the refrigerator, sealed, these will keep 2-3 weeks. (Don't worry you'll eat them so fast, you'll be lucky if they last the day)

Deviled Eggs

8 large eggs
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/4 teaspoon Tabasco
Coarse salt and ground pepper
Paprika, for garnish


Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and Tabasco.

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.  Serve and Enjoy!

Roasted Chickpeas with Bacon

I love the crunchy, salty, smoky flavor of this great cocktail hour snack and so will your guests.  Serve this at your next party and wow everyone!

2 15-ounce cans chickpeas (rinsed, patted very dry)
3 coarsely chopped bacon slices
2 bay leaves
Kosher salt
Freshly ground black pepper
Old Bay seasoning, to taste

Toss two 15-ounce cans chickpeas (rinsed, patted very dry) with 3 coarsely chopped bacon slices and 2 bay leaves on a rimmed baking sheet; season with kosher salt and freshly ground black pepper. Roast at 375°F, stirring occasionally, until chickpeas are crunchy, 60-70 minutes. Toss with a spoonful of Old Bay to taste.  Serve and Enjoy!

Caramelized Onion Dip

Years and years ago I found this amazing recipe from Ina Garten, without a doubt the queen of entertaining.  I've used it ever since and haven't found a better recipe.  This is the bomb!


2 large yellow onions
4 Tbsp. unsalted butter
1/4 C. vegetable oil
1/4 tsp ground cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 C. sour cream
1/2 C. mayonnaise


Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.)

Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature and Enjoy!

Chesapeake Bay Party Nuts

2 tablespoons butter, melted

2 teaspoons Old Bay Seasoning

2 tablespoons Worcestershire sauce

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon hot sauce

2 cups pecan halves or whole almonds

Stir together melted butter, Old Bay Seasoning, Worcestershire sauce, garlic powder, and hot sauce; add pecans or almonds, tossing to coat. Place nuts in an aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake seasoned nuts at 300° for 30 minutes, stirring twice. Cool & Enjoy!

Store in an airtight container.

Cauliflower Crust "Pizza" with Veggies and Sausage

The "crust" of this pizza (wheat-free) is not sturdy enough to hold in your hand, but it's a very nice substitute for the real thing without the wheat.  Like any pizza this can be served as vegetarian or with meat, you can get as creative as you like.  I like to serve this with a fresh salad for a really satisfying dinner.

This will make 4-6 servings

1 head cauliflower, cut into 1 to 2 inch pieces
3/4 cup olive oil
2 large eggs
3 C. shredded mozzarella cheese or Italian cheese blend
12 oz. crushed tomatoes (can use store bought pizza sauce if you like)
Choice of vegetable toppings, use whatever you like; I like bell peppers, onions, fresh spinach, & chopped portobello mushrooms
1/2# cooked ground sausage (can use any type of meat you like)
Fresh basil leaves
Fresh oregano
1/4 C. grated Parmesan cheese
Kosher salt and fresh ground black pepper

Preheat oven to 350 degrees F.

In a large pot of boiling water cook the cauliflower until soft, about 20 minutes.  Drain and transfer to a large bowl.  Mash until the consistency of mashed potatoes with minimal chunks.  Add 1/4 cup of the oil, the eggs, and 1 cup of the mozzarella cheese, salt and pepper and mix well.

Lightly oil a pizza pan or large rimmed baking sheet.  Pour the cauliflower mixture onto the pan and press the "dough" into a flat, pizza-like shape no more than 1/2 inch thick.  Mound it up higher at the edges.  Put into the oven and bake for 20 minutes.

Remove the pizza "crust" from the oven, leaving oven on, and spread with the tomato sauce.  Top with the remaining mozzarella cheese, vegetables, and meat.  Top with basil and oregano.  Drizzle with some of the oil and sprinkle with Parmesan.  Place back not oven and bake until cheese has fully melted and starts to golden in cold, about 15 minutes.

Cut the pizza into wedges and using a spatula, transfer to warm plates.  Serve and Enjoy!

Pear, Prosciutto & Ricotta Crostini

What a fantastic combination, very Italian and easy to make.  During the summer when I can get ahold of ripe peaches, I substitute for the pears.

Good extra-virgin olive oil
12 slices ciabatta bread
1 ripe Anjou pear, thinly sliced
12 oz. ricotta cheese
6 slices of prosciutto, torn into pieces
Freshly ground black pepper
Honey for drizzling

Drizzle each slice of ciabatta with olive oil and grill to golden brown.  Spoon about 1 oz. of ricotta onto each slice of toast.  Sprinkle with pepper and drape a few slices over the ricotta on each.  Drizzle each with honey and top with 2 slices of pear.  Serve and Enjoy!

Lavash Pizzas with Arugula and Eggplant

 I've got to give credit to Kara Brooks of Still River  Cafe in Eastford, CT for this one.  It's great for a cocktail party of light dinner.

1 1/2# eggplant, peeled, cut into 1/2" cubes (about 3 cups)
1 tsp. sea salt, plus extra for seasoning
2 Tbsp. extra virgin olive oil, divided plus more for brushing
Freshly ground black pepper
4 8" squares soft whole wheat lavash
1 C. Small cherry tomatoes, halved
1/2 C. chopped green onions
1/2 C. Coarsely grated mozzarella
1/4 C. Finely grated Parmesan
1 Tbsp. chopped fresh oregano
1 tsp crushed red pepper flakes
8 C. Arugula
1 Tbsp. fresh lemon juice

Preheat oven to 450 degrees F.

Toss eggplant with 1 tsp. salt in a mixing bowl.  Let sit between double layers of paper towels for 10 minutes.  Pat dry.  Return to bowl; toss with 1 Tbsp. olive oil.  Sprinkle with salt and pepper, spread on a rimmed baking sheet.  Roast in hot oven until soft and browned, about 15 minutes.

Brush oil on lavash; arrange on 2 more rimmed baking sheets.  Top with roasted eggplant, tomatoes, green onions, cheeses, oregano, and red pepper flakes.  Bake until cheese melts, about 5 minutes.  Toss arugula, 1 Tbsp. oil, and lemon juice in a large bowl.  Season with salt and pepper.  Mound salad over pizzas.  Cut into serving pieces.  Enjoy!

Peas, Mint & Parmesan Crostini

This cocktail  party favorite is tremendous; it's delicious and easy to prepare.  This works with edamame or fresh favas if you prefer.

12 slices French baguette
4 Tbsp. olive oil
1 clove garlic, sliced in half
1 C. Frozen peas, thawed
Kosher salt and fresh cracked black pepper

Garnish: shaved Parmesan cheese, torn mint leaves, and balsamic vinegar

Using half of the oil, drizzle each slice of baguette.  Grill bread and as you remove the slices from the heat rub with the cut side of the garlic clove.  Reserve.

Combine in a large bowl the peas and 2 Tbsp. olive oil.  Mash with the back of a fork.  Season with salt and pepper.  Spread about 1 Tbsp. of mixture on each toast.  Garnish with shaved Parmesan, torn mint leaf, and a few drops of balsamic vinegar.  Serve and Enjoy!

Smoked Trout, Sour Cream, & Pickled Onion Crostini

This crostini is dynamite and works just as well with any smoked fish.  Easy to put together for that impromptu party and a crowd pleaser.

1/4 C. thinly sliced red onions
1 Tbsp. red wine vinegar
1 Tbsp. sugar
1/2 tsp. kosher salt
1/4 C. hot water
12 slices pumpernickel
2 Tbsp. olive oil
1 tsp. lemon zest
1/4 tsp. freshly ground black pepper
1/2 C. sour cream or creme fraiche
12 oz. smoked trout

Garnish: Dill sprigs

In a bowl combine onions, vinegar, sugar, salt, and hot water.  Let onions pickle for 30 minutes.  

Drizzle bread with oil and grill to golden brown.  Remove and cut each slice into quarters, reserve.  In a separate bowl, combine zest, cracked pepper, and sour cream.  Spoon cream mixture onto toasts.  Top each with about 1 oz. of fish and a few slices of the drained pickled onions.  Garnish with dill and Enjoy!

Crab, Chile & Mint Crostini

The Holidays are right around the corner and this time of year is prime time entertainment season.  With cocktail parties, Holiday parties and people just popping by, a couple of go to crostinis are a must to have in the arsenal.  This one is fantastic and couldn't be easier to put together.

12 slices sourdough bread
2 Tbsp. olive oil
8oz. jumbo lump crabmeat
3 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. finely chopped mint
1 stemmed, seeded jalapeño, minced
Kosher salt and fresh cracked pepper

Garnish- chiffonade (very thinly sliced) fresh mint leaves

Drizzle bread with oil and toast over hot grill.  cut each slice into quarters and reserve.

In a bowl gentle combine crabmeat, mayo, lime juice, mint, and jalapeño.  Be careful not to break up the crabmeat too much.  Season with salt and pepper.  Spoon about 1 Tbsp. of crab mixture onto each toast and garnish with chiffonade of mint.  Serve and Enjoy!

Pancetta Crisps with Goat Cheese and Figs

This is a fantastic play on a classic combination of savory and sweet.  I love to make these for a cocktail party or the starter for dinner.  These are just great anytime.

12 thin slices pancetta
12 arugula leaves
12 tsp. soft fresh goat cheese
Fig jam or preserves
6 fresh figs, halved
Chopped fresh thyme

Preheat oven to 400 degrees F.

Place pancetta in a single layer on a rimmed baking sheet.  Bake until crisp, 12-15 minutes.  Cool 15 minutes.  Transfer to platter.  Top each slice with one arugula leaf, 1 tsp. goat cheese, 1/4 tsp jam and top with one fig slice.  Sprinkle with thyme and freshly ground black pepper.  Serve and Enjoy!

Kale and Bean Bruschetta

1 1/2 C. dried cannellini beans
1 C. chopped onion
3 garlic gloves, peeled
1 bay leaf
1 tsp. sage
1 tsp. salt
4 C. coarse chopped stemmed kale
6 Tbsp. olive oil
3 Tbsp. fresh lemon juice
Dried crushed red pepper

1 garlic clove, cut in half

(12) 1/2 inch thick slices baguette, toasted

Parmesan cheese shavings

Place beans in a pot with enough cold water to cover by 3 inches.  Bring to a boil.  Continue to boil for 1 minute.  Remove from heat, cover and let stand for 1 hour.  Drain beans, return to pot.  Add 8 cups of water, onion the 3 cloves of peeled garlic, bay leaf, and sage.  Bring to a boil, reduce heat; cover and simmer until beans are tender, 1-1 1/2 hours.  Stir in salt, add kale and cook for 4 minutes.

Drain beans and kale, place in large bowl. (the liquid can be chilled and reserved for soup) Now, add oil, lemon juice, and red pepper to taste.  Toss and correct seasoning with salt and fresh cracked black pepper.

Take each slice of toasted baguette and rub the cut side with the garlic clove that was sliced in half.  Top with bean mixture and cheese shavings.  Serve and Enjoy!

Buffalo Grilled Shrimp with Blue Cheese Dip

I love this riff on a classic.  If you love hot wings, this is the bomb!  


Appetizer for 6


Blue Cheese Dip:
1/2 C.sour cream
1/4 C. finely chopped green onions
2 Tbsp. finely chopped Italian parsley
1/2 C. crumbled blue cheese
2 tsp. fresh lemon juice
1 1/2 C. milk

Shrimp:
18 jumbo shrimp, peeled and deveined
2 Tbsp. olive oil
1/2 stick unsalted butter, melted
1/4 C. Frank's RedHot sauce
1/2 bunch celery, cut into 4" sticks

Make dip; Stir together ingredients and then adjust seasoning with salt and fresh ground pepper, to taste.  Reserve covered in the refrigerator.

Make Shrimp; preheat grill to high heat.  In a large bowl, stir together butter and hot sauce.  Reserve.

In another large bowl toss the shrimp with olive oil, salt and pepper.  Oil grill rack, then grill shrimp turning once, until just cooked through, about 3-4 minutes per side.

Add cooked shrimp to the buffalo sauce and toss to coat.  Serve srimp with dip and celery, Enjoy!

Prosciutto, Goat Cheese, and Fig Flatbread

Elizabeth and I had lunch recently at Diamond Jim Brady's in Novi.  I saw this on their menu and thought I'd like to put my version of this flat bread together for our NYE party.  It was met with raved reviews and couldn't be easier to make. 


4 Naan Breads (I used one from Trader Joe's)
8 oz. prosciutto, sliced thinly
6 oz. goat cheese
4 oz. fig jam
1 C. baby arugula

Preheat oven to 350 degrees F.

Lay out the naan on a baking tray and spread on a good layer of goat cheese on each.  Spread some of the fig jam on top and then lay down some of the prosciutto on each.

Place tray with flat bread into the oven and cook for 15-20 minutes.  The prosciutto should be a little crispy and bread golden brown.  Remove from oven and top each with a little of the arugula.  Cut flat bread into four equal pieces, serve and enjoy!