Prosciutto Wrapped Fig with Gorgonzola Cheese

The idea for this recipe came from my friend at work.  She had a dinner party and made a variation of these for her guests.  They were a huge hit.  I love fig and generally serve a fig jam on my cheese plates when I have company. I thought this would be a great change of pace for once as it is a hot appetizer.  I'll be honest, they are not the most appeasing to the eye, but if you can get past that, they are simply wonderful :) 

Prosciutto Wrapped Fig with Gorgonzola Cheese
Source:  Miss J Original
Serves: 4 servings (2 per person) or 2 servings (4 per person)

8 dried figs
1/2 cup gorgonzola cheese
8 prosciutto slices (thin)
1 tabelspoon walnuts, finely chopped
1 tsp honey

Preheat oven to 400 degrees.  Mix gorgonzola, walnuts, and honey together in a bowl.  Slice fig in the middle to create a pocket. 

Stuff gorgonzola mixture into fig and wrap in proscuitto.  Place on a baking sheet and repeat steps for the remaining 7 figs. Place in oven for 8 to 10 minutes or until prosciutto is crisp.  Allow to cool for 1 minute and then serve.

Jenny enjoying the tasty treat!

Ratings:
Miss J, 9 out of 10

Black Bean, Corn, and Lentil Salsa

True confessions.  With Moe being on night float for the last month or so, I have secretly become addicted to the show, Bones.  This would be fine if it wasn't a well established show and just started its 7th season.  Each season is about 20 episodes.  I'm on season six.  Yes, do the math.  It is over 100 episodes.  Bottom line, I swore to Moe I was finishing the sixth season on netflix tonight and then was going to read a book tomorrow to counteract the loss of brain cells that I've had from being glued to the television.  I originally told Moe I'd stop watching once Bones and Seeley get together (aka... have sex), but it is taking FOREVER (I mean I'm on season 6, episode 18 and still no action.... really?!  Just get it over with)!.   Anyways, I was at Trader Joe's today and the free sampling was a lentil salsa.  Although it wasn't the most appeasing on the eye, it was delightful.  I bought it as a snack for my Bones season six marathon :)

Black Bean, Corn, and Lentil Salsa
Source:  Trader Joes Recipe
Serves:  4-6 servings

1 package Trader Joe Black Bean and Roasted Corn Salsa
1 package Trader Joe Steamed Lentils
1 bag Baked Tostitos Tortilla Scoops

Boil a pot of water over the stove.  Drop the unopened bag of lentils into the boiling water and cook for 6 minutes. Meanwhile, pour salsa into a mixing bowl.  When lentils are done, open bag and pour half the mixture into mixing bowl. Put the remaining lentils in a left over dish and save for a later use.  Serve immediately with tortilla chips. 

Ratings:
Miss J - 9 out of 10
Moe, unrated

- Miss J

The Ultimate Guacamole

I have become obsessed with avocado lately. Not the healthiest choice, but it could be worse.  I have been trying to perfect my guacamole recipe and with this last round, I have to say that I think this is it.  I got the idea for adding roasted corn from California Pizza kitchen which had white corn and black beans. Moe hates black beans so I kept those out, but roasting the corn added a wonderful smoky flavor to the guacamole.  I hope you like it!

The Ultimate Guacamole
Serves: 4 servings
Source: Miss J Original

1 avocado
2 tablespoons onion, finely chopped
1/2 tsp cayenne pepper
1 tsp lime juice
1/4 cup roasted yellow corn
4 small pearl heirloom tomatoes, seeded and diced
salt and pepper to taste

Remove pit from avocado and discard skin.  Mix all remaining ingredients together in a bowl.  Serve immediately with tortilla chips. 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Cilantro Pesto Bruschetta with Parmesan

I was trying to come up with something to serve with my chili the other day, and this came to mind.  It is super easy to make and is a unique blend of flavors with the freshness of the cilantro and rich sharp taste of the Parmesan.  It falls under the semi-homemade category, but you could easily make your own pesto and call it your own!

Cilantro Pesto Bruschetta with Parmesan
Source:  Miss J Original
Servings:  10-15 slices depending on the size of the loaf

Fresh Ciabatta loaf (the long narrow ones, not the ones used for sandwiches)
1/2 container of Cilantro Pesto from Whole Foods
1/4 cup of freshly shaved Parmesan cheese
15 cherry tomatoes - quartered

Preheat oven to 400 degrees. Slice Ciabatta loaf into into 1/2 inch thick slices.  Spread cilantro pesto on bread.  Top with cherry tomatoes and Parmesan cheese.  Arrange on a baking sheet that is coated lightly with cooking spray.  Bake for 5 minutes until tomatoes are heated through and bread is crispy.  Remove and serve immediately. 

- Miss J

Avocado Nectarine Salsa

Today was the first day in a long time that the weather here in Saint Louis was amazing.  It cooled down to mid 60's so it was a perfect night to grill.  Moe wasn't getting off work until around 7 so I decided to make a fruit salsa to eat while we were sitting outside and waiting for the other food to be done.  I love peach salsa but have never tried to make it before.  I had tons of nectarines so decided to give it a whirl.  I figured how can you go wrong with tons of cilantro, onion, and fruit!

Avocado Nectarine Salsa

Source:  Miss J Original

3 nectarines (or peaches)

1/2 small onion

1 key lime

fresh cilantro (approx. 1/4 cup)

1/8 tsp cumin

1/2 avocado

chipotle ground pepper (optional)

freshly ground pepper / salt to taste

Finely dice the onion.  Chop the fresh cilantro and add to a mixing bowl along with the onion. 

Slice the nectarines (or peaches) into small cubes and add to the mixing bowl. 

Slice the avocado into long slices and then cut into thirds. 

Add to mixing bowl.  Cut lime in half and squeeze juice into mixing bowl careful not to let any seeds fall into mixture.  Add cumin and ground chipotle pepper and mix everything together.  Add freshly ground salt and pepper to taste and then mix again.  Chill in fridge for 15 minutes to let flavors meld. Serve with tortilla chips.

Ratings:
Miss J, 10 out of 10
Moe, 9 out of 10

- Miss J

Homemade Guacamole - Round 2

Moe and I love guacamole. I wish I could say I love a healthier snack, but I just can't help it!  I had posted a recipe for homemade guacamole a year or so ago; however, I thought I'd share the most recent go-to recipe that I have been using.  The only problem is that if I make it before Moe gets off work, it is difficult for me to not eat the entire bowl before he walks in the door :(  Sad but true.
Homemade Guacamole - Round 2
Source:  Miss J Original

1 large avocado
3 tablespoons of chopped cilantro
1 tomato, core and seeds removed
two pinches of cardamom
two pinches of hot chili pepper powder (more based on desired heat)
1 small shallot, diced finely
1 tsp of lime juice
1/2 jalapeno, seeds removed and chopped finely
salt and pepper to taste

Dice tomato, cilantro, shallots, and jalapeno and add to a bowl.

Remove skin and pit from avocado.  Dice into small chunks and add avocado to bowl.  Mix together remaining ingredients. Add salt and pepper to taste. Serve immediately with freshly made pita chips or tostados chips.

- Miss J

Jalapeno Stuffed Peppers

Peppers are tricky if you aren't used to them.  I never know which ones are spicy or sweet or how to utilize them in a recipe.  However, the key is being willing to experiment.  I saw a version of this recipe online and have been wanting to try it for awhile.  I was worried that because the primary ingredient is jalapeno peppers that it would be so spicy that I wouldn't be able to tolerate it.  I decided to use Moe as a guinea pig and try it out last night as an appetizer.  Surprisingly once the jalapenos were cooked they were sweet and hardly spicy at all!

Stuffed Jalapeno Peppers
Source:  Adapted from Weight Watchers

4 jalapeno peppers
1/4 cup of cheddar cheese
3 oz of cream cheese
2 teaspoons of low fat mayo
1 egg
1/2 cup of corn flakes - crushed (if you don't have corn flakes could you crumbled crackers or panco bread crumbs)
1 scallion (chopped finely)
cracked black pepper
ground chipotle chili powder (optional)

Preheat oven to 350 degrees.  Line a baking pan with foil.  Allow cream cheese to reach room temperature.  Mix cheddar cheese, cream cheese, mayo, and scallions together in a small mixing bowl. 

Halve the jalapenos and remove seeds.  Scrap out inside of jalapeno to remove excess membrane. 

Fill jalapenos with cream cheese mixture. 

Crack egg and mix in a separate bowl. Toss jalapenos in egg and then coat with corn flakes and sprinkle cracked black pepper on top.  If you want to be daring, sprinkle with chili powder.  Bake at 350 degrees for 20-30 minutes.  Allow to cool for 2-3 minutes before serving. 

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10

- Miss J

Cocktail Meatballs

A friend of mine at work gave me this recipe last weekend.  I generally don't like meatballs because they taste like a "round" version of meatloaf.  However, this recipe's sauce is sweeter than most and is followed by a nice kick from the chili powder. 

Cocktail Meatballs
Source:  Michelle P.
Serves: 60-70 meatballs depending on size

Meatballs:
3 lbs ground beef
1 1/2 cups Quaker old-fashioned oats
1/2 cup onion (finely chopped)
3 eggs

Sauce:
1 15 oz can tomato sauce
1/2 cup ketchup
1/2 tsp salt
1/2 tsp dry mustard
1 cup brown sugar
1 cup water
1/4 tsp chili powder
1/2 tsp pepper
1 tbsp white distilled vinegar
1 tbsp worchester sauce

Mix meatball ingredients together in a mixing bowl.  Roll meatballs into small balls using your hands.  Heat a skillet on the stove and warm 1 tsp of olive oil.  Brown meatballs.  Mix the sauce and pour over meatballs.  Simmer until meatballs are fully cooked. 

Notes:   If I am in a crunch, I sometimes cheat and use frozen party or mini meatballs.  I mixed the sauce the night before and then put the frozen meatballs and sauce in a crock pot.  I let them heat up for several hours until hot and bubbly.   I then keep it on warm or low until I'm ready to serve. My friend told me to double the sauce as it is always better to have extra sauce when you are ready to serve.  I had a bit of extra sauce at the end, but I just threw it in the freezer for backup in the future.   

- Miss J

Jazzing up a Vegetable Tray

 Almost every party has a veggie tray.  As a result, they tend to be a generic go-to appetizer that is rarely the talking point of the menu. However, there are simple ways to jazz it up when you want to dazzle your guests. Here are several tips that I use ...

- Create levels.  Place a block under a section of the vegetables to create some depth in the display.
- Use vegetables as bowls.  Hollow out several bell peppers of different colors.  Scoop out the loose membrane and seeds to create a "bowl".  Fill them with carrot sticks, celery sticks, different colored bell peppers, or veggie dip.
- Variety is key in both type of vegetables and color. 
- Use toothpicks to help hold your presentation together.

- Miss J

Cream Cheese with Hot Pepper Jelly

My aunt introduced me to this SUPER EASY appetizer during OSU football season.  I now always keep red pepper jam in my fridge as a back up in case I need to pull something together quickly!

Cream Cheese with Hot Pepper Jelly

Source:  Aunt Becky
Serves: 12

Cream Cheese
Hot Pepper Jelly
Assorted Crackers

Let cream cheese soften to room temperature.  Spread cream cheese in the bottom of a round quiche dish. Spread a layer of hot pepper jelly on top of cream cheese.  Place in fridge for a half hour before serving to chill. 

Notes:  The North Market sells a fabulous hot pepper jelly at the salsa station on the weekends. 

- Miss J

Cucumber Mint Sandwiches

These sandwiches are a great vegetarian option when you are trying to create diversity on a party menu.  They are refreshing, light, and easy to make.  You can't ask for more than that!

Cucumber Mint Sandwiches

Source:  Epicurious.com
Serves: 12 sandwiches

2 tablespoons of Cream Cheese
2 tablespoons of butter (unsalted)
6 slices of Pepperidge Farm White Sandwich bread
24 thin slices of cucumber (seedless) - about 3 inches in length
1/4 cup of fresh loose leaf Mint

Dice up mint leaves.  Let butter and cream cheese soften to room temperature.  Combine cream cheese, butter, and mint in a mixing dish.  Spread a thin layer of cream cheese mixture on both sides of bread.  Arrange cucumber slices on sandwich and make a sandwich. With a knife, remove crusts and slice diagonally to make two triangles.  Serve immediately. 

- Miss J

Buffalo Chicken Dip

I made this recipe for two events this week.  I was a quick and easy appetizer that everyone seemed to enjoy.  It has a bit of a kick to it so make sure that you let people know before they dig in as buffalo sauce is not for everyone!

Source:  Erin B. (a girl I work with and a fellow Miamian)
Serves:  10-12

2 packages of cream cheese (softened)
1 cup ranch dressing
8 oz shredded cheddar cheese
1 cup Frank's Red Hot Sauce (more or less to taste)
2 cans of shredded chicken (white meat)

Mix all ingredients together.  Heat in a skillet until all ingredients are melted together.  Transfer to a glass baking dish.  Place in oven at 350 degrees for 10 minutes until hot and bubbly.  Serve immediately with Frito chips (scoops). 

- Miss J

Spinach Dip

Everyone has their go to appetizer and for me it is spinach dip.  Whenever I am short on time, I always volunteer to bring this appetizer.  My sister-in-law introduced me to this secret recipe and whenever I bring it to parties, people beg for the recipe.  I hate to admit this, but it is simply the recipe on the back of the Knor's vegetable dip package.  It can be bought at any major grocery store (Giant Eagle, Krogers, etc.). The secret is out... sorry Lisa!

1 package of Knor's vegetable dip mix
1 pint of sour cream
1 8 oz container of chopped frozen spinach (thawed and water squeezed out)
1 3 oz container of water chestnuts (drained)
1 cup of mayo
salt and pepper

Mix all ingredients together and serve in a bread bowl or with chips. 

- Miss J

Homemade Guacamole

This is the staple appetizer that I always make for any football party.  It is quick, easy, and always a huge hit.  I also like it because if you don't have fresh avocados on hand, you can always use the Trader Joes guacamole which is pre-packaged and can be stored in the freezer. 

Homemade Guacamole

Serves: 6-8

3 avocados (or 1 package of Trader Joe's traditional guacamole)

1 vine ripe tomato (de-seeded and diced)

1/4 onion - diced very fine

1-2 teaspoons of lime juice

1/2 bunch of cilantro (coarsly chopped)

1/2 teaspoon of ground red pepper (more or less depending on taste)

salt and pepper

Peel and remove seed from avocados.  Dice up avocados and mash with a fork.  Mix in tomatoes, onions, cilantro, and lime juice.  Mix in ground red pepper, salt, and pepper to taste.  Serve immediately with chips. 

- Miss J

Carmelized Red Onion and Feta Tartlets

This is my sister-in-law's favorite recipe!  I have made this for several parties and on all occasions they were a huge hit.  This last week, I made them for book club.  I was running late and had to cut some corners so I have to admit they didn't turn out as well.  However, if you follow the recipe they are fabulous!

Serves: 24

Source: Finger Food, edited by Kay Scarlett

1 1/2 tablespoons olive oil

2 large red onions, finely chopped

2 teaspoons chopped, fresh thyme

3 sheets store-bought, short-crust pastry

1/2 cup feta, crumbled

2 eggs, lightly beaten

1/2 cup whipping cream

 Preheat the oven to 350 degrees F.  Heat the oil in a frying pan (don't use a nonstick one or the onion's won't caramelize).  Add the onions and cook, stirring occasionally, over medium-low heat for 30 minutes or until dark gold.  Add the thyme, stir well, and transfer to a bowl to cool.

Grease twenty-four shallow, tart pan cups.  Using an 3-inch cutter, cut out twenty-four pastry rounds and line the cups with the rounds.  Divide the onions among the tart cups, then spoon the feta over the onions.  Combine the eggs with the cream, season, and pour into the pastry cases.  Bake for 10-15 minutes or until puffed and golden.  Leave in the pan for 5 minutes before transferring to a wire rack to cool.

Notes:  These can be made the day before and reheated in a 300 degree F oven for 10 minutes before serving.  As I mentioned before, I cut corners with this recipe and it didn't turn out as well.  I didn't use fresh thyme and I used a non-stick pan which didn't allow the red onions to properly caramelize.  A cast iron skillet works best for this. 

- Miss J

(This picture does not do these little tartlets justice!)