Cheater Meatloaf Pate Crostini

Cheater Meatloaf Pate Crostini

This is perfect when you run out of time and need something in a pinch! One of my favorite "Cheat-Eats"!

Ingredients:

1 small, cooked meatloaf (Vons, Albertsons or your local grocery store usually has these available)
Sriracha sauce
Chili garlic sauce
1/2 cup sour cream or plain yogurt
fresh chives, minced
salt and freshly ground pepper


Method:

1.  Cut up the meatloaf in large pieces and put in the food processor or blender. Add the  sour cream or plain yogurt and pulse until smooth.

2. Add sriracha, chili garlic sauce and salt and pepper to taste (really there is not set amount...if you like it hot add more sauce).

Serve on crostini and garnish with fresh chives.

Celery Stuffed with Feta Mousse

Ingredients:

4 stalks celery, washed and cut in 2 inch piece

10 oz feta cheese

7 oz of Greek yoghurt

1 lemon, juice only

1 tsp paprika

salt and freshly ground pepper

fresh chives, minced

Method:

1. Put feta, yoghurt, paprika and lemon juice into a food processor and blend until smooth. Season to taste with salt and pepper.

2. Put mixture into a piping bag.

3. Pipe the mixture onto the celery and garnish with fresh chives.

4. Cut celery pieces to desired length. Refrigerate and serve cold.

Date and Blue Cheese Ball

Date and Blue Cheese Ball

Origin - Epicurious

 

Ingredients:

 

8 oz low-fat cream cheese (bar style), at room temperature

1 cup crumbled blue cheese, at room temperature

1 tbsp reduced-fat buttermilk

 3 tbsp minced Medjool dates (5 - 6 pitted dates)

1 tbsp minced shallots

 1 tsp grated lemon zest

1/4 tsp kosher or sea salt

 1/4 tsp freshly ground pepper

 2 tbsp minced fresh flat-leaf parsley

 2 1/2 tbsp finely chopped toasted walnuts

 

Method:

 

1. In a stand up mixer, beat together the cream cheese, blue cheese and buttermilk on medium speed until smooth and creamy (2 mins). Add the dates, shallots, lemon zest, salt and pepper and beat until well combined.

 

2. Transfer the cheese mixture to a large sheet of plastic wrap and form it into a ball. Wrap the ball in the wrap and refrigerate until well chilled, at least 2 hours or overnight.

 

3.  In a shallow bowl or plate, mix together the parsley and walnuts. Remove the cheese ball from the refrigerator. With the wrap/film still on, shape into a well-formed ball. Unwrap the cheese mixture and roll it gently in the nut mixture until all sides are well covered.

 

Serve immediately or cover and refrigerate until ready to serve.

 

Pair with crostini, baguettes, rye toasts, veggie sticks or your favorite dipper.

Danablu Tomatoes

Danablu Tomatoes

Ingredients:

4 firm medium tomatoes

1 large apple (I prefer to use Granny Smith) -- chopped, unpeeled

4 - 5 green olives, pimento-stuffed -- chopped

¾ -1 stalk celery -- minced

¼ pound blue cheese (preferably Danablu) -- crumbled

¼ - ½ cup mayonnaise (you can adjust this amount to your preference)

parsley, fresh -- chopped

Method:

1.      Cut ¼" slice off top of tomato to make lid.

2.      Scoop center flesh and seeds into sieve and press through. Retain tomato juice/flesh. Discard seeds.

3.      Invert tomato shells and drain 10 minutes.

4.      Mix apples, olives, celery, and blue cheese. Fill tomatoes. Stir 2 tablespoons sieved tomato into mayonnaise. Top each tomato with a dollop. Replace lids.

5.      Garnish with whole fresh parsley leaves or any type of edible flower that suits your menu.

For a different twist, you can always add chopped bacon to the filling or sprinkle on top!

Drunken Prunes with Blackberry Brandy and Bacon

Drunken Prunes with  Blackberry Brandy and Bacon

This makes a nice appetizer. I am not stating amounts as you can make as many or as few as you like. The method is the same.

Ingredients:

Pitted prunes

Blackberry brandy

Bacon

 

Method:

1. Cover pitted prunes with blackberry brandy and refrigerate overnight.

Next day:

2. Pre-heat oven to 375 ̊.

3. Remove prunes and lay on paper towel to drain excess brandy.

4. Slice bacon strips into smaller pieces (about 3 per strip).

5. Wrap each prune with a piece of bacon. Secure with a toothpick.

6. Bake in oven until bacon is brown and crisp.

 

A different twist: Add your favorite goat cheese – simply wrap it inside the bacon! Scrumptious!