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!

Stuffed Lavoche

Stuffed Lavoche

 

1 large piece of lavoche (you can find this in specialty markets)

1 jar of roasted red peppers

2 cloves fresh garlic

½ cup goat cheese

½ cup of green onions

Olive oil

 

Method

1.   Pre-heat oven to 380º. Unfold lavoche and place flat on a lightly greased cooking sheet (spray with cooking oil).

2.   Layer red peppers, onion and goat cheese on top of the lavoche.

3.   Mince garlic and sprinkle generously on top.

4.   Gently fold/roll the lavoche up beginning at the short sides first (go slowly and don’t pull as it will easily crack and for presentation purposes, it looks lovely when it is all in one piece). Then roll the long sides beginning at one end making a nice roll.

5.   Drizzle some of the oil from the roasted red peppers over the top of the lavoche roll.

6.   Lightly coat the lavoche with your preferred olive oil.

 

Bake for 30 minutes or until golden brown. Serve hot!

 

This is a hit at all parties and so easy to make. I use every type of roasted vegetable in a jar that looks good. Substitute varieties of cheeses and thinly sliced deli meat. There are no rules with this one, actually I don’t cook with rules ever!

 

Great for small dinner parties and gatherings!

Fresh Pea Peppers

Fresh Pea Peppers

2 cups fresh English peas (or any fresh pea that is available)
1/2 red onion
1 red bell pepper                  

¼ cup fresh Italian Parsley –finely chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup finely shredded fresh Parmesan cheese
1 package mixed mini bell peppers for serving

 

Method:

1. Rinse and drain the peas. Bring three cups of water to boil.  Add the peas and cook uncovered for about five to six minutes. Drain and set aside to cool.
2. Mince the onion and red bell pepper. Finely chop the Italian parsley. Grate the cheese, if necessary. In a large bowl, mix together the minced vegetables, mayonnaise, mustard and shredded cheese. Add the cooled peas (make sure they are completely cooled). Season with salt and pepper and refrigerate for at least one hour.
3. Rinse and dry mixed peppers. Cut the peppers in half and remove the ribs and seeds. Scoop pea salad into each small cup and garnish with small garlic flower or parsley leaf.

 

A different twist:

 

If you want to utilize more of the mixed peppers to make a larger quantity of hors d’oeuvres, simply slice the mixed peppers into rings and use a cucumber slice for the bottom. Finally, add a small scoop the pea salad on top. Very colorful and refreshing!

 

Or, slightly mash the pea salad and serve on warm crostinis.