Appetizers & Snacks – The Fancy Pants Kitchen

Sausage and Apple Stuffing Bites

Francine — Sat, 16 Nov 2024 17:49:10 +0000

Take all the wonderful ingredients of Thanksgiving stuffing and make them into these tasty Sausage and Apple Stuffing Bites. They are the perfect little appetizers with the combination of sweet Italian sausage pieces, tiny chunks of Granny Smith apples and toasted bread.

Surprise your guest with these delicious morsels of lovin’ goodness!

Begin this recipe by tossing the bread cubes with olive oil. Season with salt and pepper and toast in a preheated oven about 10 minutes. Transfer the croutons to a bowl.

In a large skillet, cook the onion and celery in olive oil until golden, about 5 minutes. Add the sausage, garlic and sage and cook another 5 minutes or so, breaking up the sausage. There shouldn’t be any traces of pink left in the sausage.

Stir the sausage mixture, apple chunks, eggs and broth into the croutons and let sit for 5 minutes.

Pack the stuffing into prepared muffin cups and bake for 20-25 minutes or until they are golden. Transfer the muffin pan to a rack and let sit for 5 minutes. Carefully loosen the muffins with a sharp knife and lift them out.

Serve warm.

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Lastly, if you make Sausage and Apple Stuffing Bites, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Sausage and Apple Stuffing Bites

Makes: 24 mini muffins

Prep Time: 15 minutes

Bake Time: 45 minutes

Total Time: 1 hour

Ingredients

Vegetable cooking spray
4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil, divided
Kosher salt
Freshly ground pepper
2 tbsp unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 pound sweet Italian sausage, casings removed
6 garlic cloves, finely chopped
3/4 tsp dried sage
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tbsp chicken broth

Instructions

Preheat the oven to 350°F. Grease two 12-cup mini-muffin pans with cooking spray.

On a baking sheet, toss together the bread and 2 tablespoons of the oil; season with salt and pepper. Bake in preheated oven until toasted, about 10 minutes. Transfer the croutons to a bowl. (Do not turn the oven off.)

Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons oil. Add the onion and celery, and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the sausage, garlic, and sage; cook, stirring and breaking up the meat, until no trace of pink remains, about 5 minutes.

Stir the sausage mixture, apple, eggs, and broth into the croutons. Season with salt and pepper. Let stand for 5 minutes.

Pack the stuffing into the muffin cups, and bake for 20 to 25 minutes, until golden. Transfer to a rack, and let stand for 5 minutes. Carefully loosen the muffins with a sharp paring knife and lift them out. Serve warm.

Recipe from Food & Wine

Piled-High Tostada Cups

Francine — Fri, 18 Oct 2024 20:14:57 +0000

Here’s an idea for a delicious appetizer: Piled-High Tostada Cups! Made with chicken and black beans, this tasty concoction is easy to make ahead and is a hit at all gatherings!

Easily make your own little tostada cups and fill them with a Mexican-inspired chicken mixture and top them with guacamole. Set them on a platter and watch them disappear!

Making the tostada cups is a snap! Cut a flour tortilla into 8 wedges and gently form each wedge to fit into a muffin cup. Bake it for 8 minutes and set it aside to cool.

To make the chicken-bean mixture, poach the chicken breasts with onion, garlic, parsley, mint, bay leaf and salt in water for 10 minutes. Turn off the heat and let the chicken sit covered in the pot for another 10 minutes. Remove the chicken from the water and once cool, shred the chicken.

For the beans, heat a saucepan and olive oil and add the beans and cumin. Stir in the remaining ingredients and cook over low heat until syrupy. Add the chicken and stir. Remove from the heat.

To assemble, top each tostada cup with a spoonsful of the chicken-bean mixture followed by a dollop of guacamole.

I love that I can make all of the components ahead of time and just reheat the chicken-bean mixture prior to assembling. It makes it so easy!

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Lastly, if you make Piled-High Tostada Cups, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Piled-High Tostada Cups

Makes: 32 cups

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Ingredients

Tortilla Cups:

4 (8-inch) flour tortillas
2 tbsp olive oil
1 tsp kosher salt

Chicken:

4 boneless, skinless chicken breast halves
1 small white onion, quartered
2 large garlic cloves, peeled and smashed
1/4 cup coarsely chopped fresh flat-leaf parsley
3 fresh mint leaves
1 dried bay leaf
1 tsp kosher salt

Bean Mixture:

1 tsp vegetable oil
2 cups canned black beans, rinsed and drained
1 tsp ground cumim
1 cup ketchup
2 tbsp honey
2 tbsp orange juice
2 tbsp soy sauce
2 tbsp sherry vinegar
1 tbsp chipotle chilis in adobo sauce, chopped

To Finish:

1 cup guacamole, homemade or store-bought

Instructions

Tortilla Cups:

Preheat the oven to 400°F. Coat a standard size muffin tin with non-stick cooking spray. Brush both side of the tortillas with olive oil and sprinkle with salt. Cut each tortilla into 8 wedges.

Working in batches, mold each tortilla triangle to fit the muffin cups and bake 7-8 minutes until crisp and golden.Remove from muffin tin and set aside.

Chicken:

In a large pot, combine all of the ingredients for the chicken. Add 8 cups of water and bring to a boil over high heat. Reduce heat and simmer covered for 10 minutes. Turn heat off and let sit covered an additional 10 minutes.Remove chicken from broth, allow to cool slightly and then shred chicken.

Beans:

In a medium saucepan, heat oil over high heat. Add beans and cumin, stirring 1 minute. Add remaining ingredients. Lower heat to medium and continur to cook umtil sauce is syrupy, about 5 minutes. Add shredded chicken, stir to coat, and remove from heat.

To Assemble:

Top each baked tortilla cup with a heaping spoonful of the chicken and bean mixture followed by a dollop of guacamole. Serve immediately.

Recipe from Bite Me More

Ultimate Burrata Board

Francine — Mon, 26 Aug 2024 17:44:15 +0000

With summer about to leave us, how about this Ultimate Burrata Board to celebrate the end of the season? Ripe cherries, fresh peaches, gorgeous heirloom tomatoes and creamy burrata all combine to make this the easiest and most delightful appetizer I’ve served in a long time!

The beauty is that it is interchangeable with other fruit, meat and herbs. Feel free to use nectarines, melon and plums, salami and jamon, oregano…you get the idea!

Begin by framing the top and the bottom of the board with peach slices and tomato wedges. In between, lay out the burrata. Slice it open and spread it out. The creamy filling will spill out onto the board which makes it easier to scoop onto crackers. Drizzle the burrata with olive oil, salt and freshly ground pepper.

Lay the prosciutto next to the burrata. I like to fold a slice back and forth to create a ribbon. Center cherry halves in the middle of the board.

Sprinkle basil on the cherries and mint leaves on the peaches. Serve with crackers or toasted country bread. Enjoy!

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Lastly, if you make Ultimate Burrata Board, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Ultimate Burrata Board

Makes: 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

2 balls burrata cheese
2 ripe peaches, cut into uniform wedges
2 heirloom tomatoes, cut into uniform wedges like the tomatoes
2 cups ripe cherries, pitted and sliced
3 ounces prosciutto
Basil leaves
Mint leaves
Olive Oil
Kosher salt
Freshly ground pepper

Instructions

Place tomatoes at the bottom of the board. Lay peaches at the top of the board.

Place two rows of burrata (1 ball each, which likely means two containers of burrata). Cut the burrata balls on the board so that the delicious creamy inside was still sitting inside some of the mozzarella outer shell. Drizzle burrata with olive oil and sprinkle salt + pepper

Lay out the prosciutto. Pre-cut pieces in half width wise, so it’s easier to serve. In order to make the presentation look pretty, simply place the bottom end of the prosciutto slices and have the rest ripple down to create a subtle ribbon look.

Add basil on top of the tomatoes and mint on top of the peaches. Sprinkle with kosher salt and freshly ground pepper. Serve with crackers or toasted bread.

Summer Ricotta with Grilled Vegetables

Francine — Sun, 04 Aug 2024 17:01:18 +0000

Summer Ricotta with Grilled Vegetables is a wonderful starter to a summer gathering. Homemade ricotta is the star of this dish…it’s so easy to make, you’ll wonder why you’ve never done it before! Grilled zucchini, peppers, eggplant, lemons and sourdough bread are the perfect accompaniment to this creamy ricotta.

I make homemade ricotta a lot! It’s so easy and far more superior than store-bought. But, if you’re in a pinch, you can use store-bought…I won’t judge!

To make it, line a colander with cheesecloth and set it over a large bowl.

In a saucepan, heat the milk, cream and salt until just below a simmer. Stir in the lemon juice and let it sit for about 5 minutes. This will curdle the milk. Then pour it through the cheesecloth.

Let it sit for a bit until it’s drained to the consistency that you like. Transfer it to a serving bowl and drizzle olive oil over and sprinkle with salt and pepper.

Drizzle the vegetables and bread with olive oil. Grill them until there is a light char to the veggies and bread. Flip and repeat.

Season everything with salt and pepper and transfer to a serving platter.

Right before serving, drizzle everything with more olive oil, squeeze some of the lemon over the top and season with additional salt and pepper.

You can also drizzle with balsamic vinegar, if you like.

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Lastly, if you make Summer Ricotta with Grilled Vegetables, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Summer Ricotta with Grilled Vegetables

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

Ricotta:

4 cups whole milk
1/4 cup heavy cream
1/2 tsp kosher salt
3 tbsp freshly squeezed lemon juice

To Serve:

1 pound (455 grams) mixed summer vegetables, thinly sliced
8 slices from a large sourdough loaf
Olive oil
Kosher salt and freshly ground black pepper
1 lemon, halved

Instructions

Make the Ricotta:

Line a fine-mesh or other tiny-holed strainer with a layer or two of cheesecloth and set it over a large bowl with enough clearance that the bottom of the strainer won’t touch the bowl once it has 4 cups of liquid in it, or the cheese won’t drain.

In a heavy medium-large saucepan, heat the milk, cream, and salt over medium-high heat until just below a simmer (it will look like it’s foaming and register just below 200°F). Remove the pot from the heat and stir in lemon juice. Let it sit for 5 minutes, then pour it through the cheesecloth.

Drain for 10 minutes, or until it’s a nice soft ricotta consistency, and up to 10 minutes longer if needed. The amount of time it takes to drain has to do with the size of your cheesecloth holes. Transfer ricotta to a bowl to serve. Drizzle with olive oil, and finish with salt and pepper.

Grill the bread and vegetables: Brush or drizzle your vegetables and bread with olive oil. Grill the vegetables, bread, and lemon halves until they’re lightly charred underneath (depending on how robust your grill is, this could take 2 to 6 minutes), then flip the vegetables and bread and cook on the second side. Season with the vegetables with salt and pepper and transfer everything to a serving platter.

Right before serving, drizzle everything with additional olive oil, squeeze at least one lemon half over the vegetables (leave the second half on the platter), and season with additional salt and pepper. You could also drizzle some balsamic vinegar over, or keep it on the side.

Leftover ricotta is not a thing that exists, but it theoretically keeps for 3 days in the fridge.

Recipe by Smitten Kitchen

Tomato Peach Crostini

Francine — Tue, 09 Jul 2024 16:31:03 +0000

I can’t think of a more perfect appetizer during fresh peach and tomato season than Tomato Peach Crostini! Peach wedges and tomatoes get tossed in a lovely bacon dressing and then topped over grilled bread that has been shmeared with goat cheese. Summer in a bite!

In less than 30 minutes you have a delicious appetizer that reflects all the beauty and wonder of summer stonefruit.

Combine all of the ingredients for the dressing (except for the bacon) in a jar and and whisk until smooth. Champagne or white balsamic vinegar is used here to not darken up the dressing (in a pinch, use balsamic vinegar). Adding fig jam or honey provides a tasty sweetness. Mix in some fresh basil and chili flakes for a touch of heat and herbiness.

Cook the bacon pieces in a skillet until they are crisp. Drain them on paper towels and then stir into the dressing.

Go ahead and preheat your grill. If you are one of the unfortunate folks who do not have a grill, an oven preheated to 400°F will also work but won’t provide the lovely grill marks that I adore.

Drizzle the sliced baguette with garlic oil and then grill for 2-3 minutes per side, watching closely to not burn the bread.

Toss the peaches and tomatoes with a few tablespoons of the dressing.

Spread the bread with softened goat cheese and top with peaches, tomatoes, fresh basil leaves and more dressing.

Serve these tasty bites with a cold glass of rosé!

Share Your Thoughts...

Lastly, if you make Tomato Peach Crostini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tomato Peach Crostini

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Dressing:

6 thick-cut slices of bacon, chopped
1/4 cup extra virgin olive oil
2 tbsp champagne or white balsamic vinegar
1 tbsp fig preserves or honey
1/4 cup fresh basil, chopped
chili flakes
kosher salt and black pepper

Crostini:

1/4 cup extra virgin olive oil
2 cloves garlic, chopped
1 sourdough or french baguette, sliced
1 log goat cheese, at room temperature
2 peaches, chopped or sliced
1 cup cherry tomatoes, halved

Instructions

To make the dressing, combine all ingredients except the bacon in a glass jar and whisk until smooth.

Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.

Preheat your grill to high heat or preheat your oven to 400° F.

To make the crostini, mix the olive oil, garlic, and a pinch of salt. Place the bread on a baking sheet and rub/drizzle with the garlic oil. Place the bread on the grill and grill both sides for 2-3 minutes per side or until lightly toasted. Remove from the grill.

Toss the peaches and tomatoes with a few tablespoons of dressing. Spread the goat cheese over the warm bread. Top with the dressing, peaches/tomatoes, and fresh basil. Drizzle over the remaining dressing.

Recipe by Half Baked Harvest

Parmesan Candied Bacon Crackers

Francine — Wed, 26 Jun 2024 20:35:55 +0000

For the simplest and most crowd-pleasing appetizer, you must try Parmesan Candied Bacon Crackers. With only 5 ingredients, you can prep these ahead of time and pop them in the oven before serving.

The flavor is amazing…combining dark brown sugar, Parmesan cheese and bacon over a buttery Club cracker and sprinkled with a bit of heat…well, all I can say is “delish”!!!

Place a thin slice of parmesan cheese on a Club cracker, then top in with a slice of bacon. Sprinkle brown sugar and red pepper flakes over the bacon and bake for 35-45 minutes.

You can turn the broiler on for a minute or two if you want the bacon a little more caramelized but watch them carefully so they don’t burn!

Serve these warm or at room temperature. They are addictive!!

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Lastly, if you make Parmesan Candied Bacon Crackers, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Parmesan Candied Bacon Crackers

Makes: 44 crackers

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Ingredients

1 pound thin-sliced bacon
1 & 1/2 sleeves Club crackers (about 44 crackers)
8 ounces Parmesan cheese wedge
1/2 cup dark brown sugar
1 tbsp red pepper flakes

Instructions

Preheat oven to 300°F. Line a baking sheet with foil or parchment paper to catch the drippings from the crackers and place a cooling rack on top the lined baking sheet.

To prep, thinly slice parmesan wedge, trying to match the width and length of the Club crackers. Slice the bacon into fours so they also match the length of the crackers.

To assemble, place one piece of parmesan onto the cracker, top with bacon, followed by the brown sugar, and finally the red pepper flakes. Repeat with remaining crackers.

Place each cracker onto the cooling rack side by side. Bake in the oven for 35-45 minutes, rotating the pan halfway through. Begin checking on them at 30 minutes. Once the bacon is cooked through and the edges of the crackers begin to brown, they are finished.

Serve warm or at room temperature.

Chef’s Note:

Store in the fridge in an air tight container for up to 4 days. To serve from the fridge, simply allow the crackers to return to room temp before serving.

Recipe by Bad Batch Baking

The Best Chex Mix

Francine — Sat, 08 Jun 2024 23:36:12 +0000

This is The Best Chex Mix, hands down! I’ve tried many different recipes, but this one is addictive. You won’t be able to stop!

While there are lots of ways to make this and many ingredients you can add, I like the simplicity of Chex cereal (any one or combination is great), goldfish, mini pretzel twists and honey-roasted mixed nuts. No reason to complicate things, in my opinion!

Bake them with a tangy sauce of butter, Worcestershire, spices and tabasco for a bit of heat.

That’s all there is to it!

Place the cereal, pretzels, crackers and nuts in a large bowl.

Combine all of the sauce ingredients in a separate bowl and then pour over the chex mix.

Toss gently to coat all of the chex mix ingredients.

Bake at a low heat for about an hour, stirring often. Remove from the oven and let cool.

Enjoy the heck out of this delicious snack!

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Lastly, if you make The Best Chex Mix, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Best Chex Mix

Makes: 10 servings

Prep Time: 5 minutes

Bake Time: 1 hour

Total Time: 1 hour & 5 minutes

Ingredients

3 cups Chex cereal (any one or a combination)
3 cups cheese crackers of goldfish crackers
3 cups mini pretzel twists
1 cup honey-roasted mixed nuts

For the Sauce:

1/3 cup unsalted butter , melted
3 tbsp Worcestershire sauce
2 tsp seasoned salt (I recommend Lawry’s)
1 & 1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (for spice) or smoked paprika
1 tbsp tabasco or hot pepper sauce, optional

Instructions

Place the cereal, cheese crackers, pretzels and nuts into a large bowl.

Mix together the melted butter, Worcestershire sauce, seasoned salt, garlic powder, onion powder and cayenne.

Slowly drizzle the butter mixture over the cereal, while tossing gently, to coat.

Preheat the oven 250°F. Transfer the Chex Mix onto two baking sheets, spreading it into an even layer. Bake for 1 hour, stirring every 20 minutes. Remove from oven and allow to cool before serving.

Make Ahead Instructions:

Chex mix tastes freshest when served within 2-3 days of making it, but it will last stored in an air-tight container at room temperature for up to 2 weeks.

Freezing Instructions:

Chex mix freezes great! Store in freezer-safe container or bag for up to 3 months. Serve immediately or store in a sealed container for up to 2 weeks.

Other Mix-in’s and Variations:

Substitute your favorite mix-in’s in a ratio of 1:1 for the mix ins in this recipe.

Plain Cheerios
Variety of nuts: choose your favorite- pistachio, cashews, macadamia, etc.
Bagel chips
Popcorn
Cheetos
Corn chips or Bugles
Raisins
Make it spicy: Add 1-2 tablespoons Tabasco or hot pepper sauce to the melted butter mixture.
Make sweet Chex mix- Substitute honey, cinnamon, chocolate or vanilla chex and use mix-ins like honey grahams, craisins, m&m’s, coconut, chocolate chips, marshmallows, or small candies. Drizzle with a sweet syrup or melted chocolate.
Substitute cereal: This recipe uses 9 cups of chex cereal. Substitute any other type of chex cereal to total 9 cups.
For nut Allergy: omit the nuts and use more of the crackers or pretzels.

Charoset

Francine — Wed, 10 Apr 2024 19:07:56 +0000

Charoset is a traditional part of the Passover seder and this recipe is the best! My father, of blessed memory, used to make this every Passover and it was one that we could never get enough of!!

Charoset is meant to symbolize the mortar that was used by the Israelites when they were enslaved in Ancient Egypt.

It is a combination of apples, nuts, spices, honey and red wine. And, boy, is it good! We get to eat it twice during the seder. The first time is with a bite of bitter herb (maror) and the second time we make it into a “hillel” sandwich between two pieces of matzah with a slice of the bitter herb. And then we just eat it because it’s so darn good!

This is a very simple recipe. Begin by peeling, coring and chopping the apples. I like to use Honeycrisp or Granny Smith apples. I like the crunch of these two types. The Honeycrisp will be a little sweeter so if you like a tart apple, try the Granny Smiths.

Once chopped, toss them together with the chopped nuts, ginger, cinnamon, sugar and honey.

Stir in red wine and then cover and place in the refrigerator for at least 6 hours for the flavors to ripen.

Right before serving, stir in another tablespoon of red wine.

This recipe will be a hit for your Passover celebration!

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Lastly, if you make Charoset, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Charoset

Makes: 1 & 1/2 cups

Prep Time: 5 minutes

Chill Time: 6-24 hours

Total Time: 5 minutes & 6 hours minimum

Ingredients

3 medium apples (I like Honey Crisp or Granny Smiths)
1/2 cup chopped walnuts or almonds
1/2 tsp ground ginger
1/2 tsp cinnamon
1 & 1/2 tbsp sugar
2 tbsp honey
3 tbsp red Concord grape wine

Instructions

Peel, core and chop the apples moderately coarse. In a bowl, toss with the chopped nuts. Mix in the ginger, cinnamon, sugar and honey.

Stir in 2 tablespoons red wine and adjust the seasonings. This should ripen in the refrigerator, covered, for at least 6 hours before it is served and is even better if it sits for 24 hours.

Before serving, stir in the remaining 1 tablespoon wine.

Prosciutto-Wrapped Baked Brie Rolls

Francine — Sun, 24 Mar 2024 20:59:56 +0000

Prosciutto-Wrapped Baked Brie Rolls are a lovely appetizer to serve to guests, for game day or for lunch with a simple salad. They are easy, tasty and quick to make! Best of all, they only take a few ingredients! Happy dance!!

Cut a wheel of brie cheese into 16 pieces. Wrap one thin piece of prosciutto around each piece of cheese.

Cut each sheet of puff pastry into 9 squares for a total of 18 (you’ll only need 16, but you’ll get more evenly sized squares if you cut 18).

Spread each square with some fig preserves and then place the prosciutto-wrapped brie on top.

Pull up two corners of pastry around the brie, per the photo above and place on a baking sheet. Repeat with all of the pieces.

Brush with a beaten egg and sprinkle coarse sugar over the top.

Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted.

Top with honey, thyme and pomegranate seeds, if available.

Share Your Thoughts...

Lastly, if you make Prosciutto-Wrapped Baked Brie Rolls, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Prosciutto-Wrapped Baked Brie Rolls

Makes: 8 servings

Prep Time: 15 minutes

Bake Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 wheel (8-12 ounce) Brie cheese, cut into 16 slices
8 slices thin prosciutto, each cut in two long pieces
2 sheets frozen puff pastry, thawed
8 tsp fig preserves
black pepper
1 egg, beaten
coarse sugar, for sprinkling
honey, thyme and pomegranate seed if available, for serving

Instructions

Preheat the oven to 425° F. and line a baking sheet with parchment paper.

Wrap slices of prosciutto around each slice of brie to cover. Cut each pastry sheet into 9 squares (18 squares total) You will only use 16 pieces of pastry. Spread each square with fig preserves, then place the prosciutto-wrapped brie in the center of each squash. Sprinkle with pepper.

Take two corners of the pastry and wrap them up and over the brie to enclose (see above photo). Repeat with the remaining squares and place on the prepared baking sheet.

Brush with beaten egg and sprinkle lightly with sugar. Bake for 15-20 minutes or until the pastry is deep golden brown. Top with honey, thyme, and pomegranate. ENJOY!

Recipe adapted from Half Baked Harvest

Restaurant-Style Salsa

Francine — Mon, 04 Mar 2024 14:32:56 +0000

Restaurant-Style Salsa is an easy recipe that replicates the delicious salsas that you get at your favorite Mexican restaurant. It’s made in the blender or food processor, and simply requires dumping all the ingredients in and pushing “start”. How can you not love that?!

Using a can of whole, peeled tomatoes, place it in a blender or food processor. Combine it with chopped cilantro, diced onion, red wine vinegar, garlic, crushed red pepper flakes, Mexican oregano, smoked paprika, ground cumin and sugar.

It’s important to use Mexican oregano. It has a more pungent flavor than Greek oregano and is especially good in chile-based recipes. If you don’t have it, or can’t find it, substitute marjoram, not Greek oregano.

Refrigerate the salsa up to one week. Serve with tortilla chips and guac!

Share Your Thoughts...

Lastly, if you make Restaurant-Style Salsa, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Restaurant-Style Salsa

Makes: 4 cups (8-10 servings)

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

1 (28-ounce) can whole peeled tomatoes, with their juices
1 cup roughly chopped, loosely packed fresh cilantro
1 cup diced white onion, from 1 small white onion
2 tbsp red wine vinegar
2 cloves garlic, roughly chopped
1 tbsp crushed red pepper flakes (use less for mild salsa)
2 tsp kosher salt
1 tsp Mexican oregano (see Chef’s Note)
1 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp sugar

Instructions

In a blender or large food processor fitted with the steel blade, blend all of the ingredients together until the salsa is puréed but still just slightly chunky. Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes or up to 1 week. Serve with tortilla chips.

Chef’s Note:

Mexican oregano is widely available in the spice section of most large supermarkets (it is part of the McCormick Gourmet line). Note that it is not the same as regular oregano. If you can’t find it, marjoram makes a better substitute than regular oregano.

Recipe by Once Upon a Chef