From Martha Stewart
Thinly sliced beets add beautiful color to these small tarts, just the right size for appetizers. Use store-bought puff pastry for the rounds.
Everyday Food, October 2010
* Prep Time 10 minutes
* Total Time 25 minutes
* Yield Serves 6
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Ingredients
* 1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
* 3/4 cup shredded white cheddar (3 ounces)
* 1 small apple, cored and very thinly sliced
* 1 small beet, scrubbed, peeled, and very thinly sliced
* Coarse salt and ground pepper
* 1/2 teaspoon fresh thyme leaves
Directions
1.
Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Monday, September 5, 2011
Saturday, September 3, 2011
Cilantro Lime Shrimp
1# shrimp
1/3 c tequila
1 bunch cilantro chopped
salt and pepper
2 tab Chile peppers
2 tab paprika
lemon and lime zest
2 tab parsley
- Marinate for about 30 mins
- Squirt with lemon and lime juice before grilling
- Chopped up cooked shrimp and add pineapple salsa from whole foods (you can add any salsa)
- Serve with chips!
1/3 c tequila
1 bunch cilantro chopped
salt and pepper
2 tab Chile peppers
2 tab paprika
lemon and lime zest
2 tab parsley
- Marinate for about 30 mins
- Squirt with lemon and lime juice before grilling
- Chopped up cooked shrimp and add pineapple salsa from whole foods (you can add any salsa)
- Serve with chips!
Pulled Pork
http://www.southernplate.com/2010/06/southern-style-pulled-pork-bbq-slow-cooker-recipe.html
Inspired by this woman's recipe, and I used her writing for the ingredients and directions, changing what I did differently...Also, I used pork shoulder. Some people online said this would work with chicken, too. That's next on my list :)
Ingredients
• Pork Shoulder (about 5 pounds)
• 1 tablespoon salt
• 100 twists of freshly-ground black pepper
• 1 1/2 cups cider vinegar
• 4 tablespoons brown sugar
• 1.5 tablespoon hot sauce
• 1.5 teaspoon crushed red pepper flakes
Instructions
1. Put pork in slow cooker and sprinkle salt and pepper over. Pour cider vinegar around it. Cover with lid and cook on low for 12-15 hours. Remove pork roast and shred with forks. Keep juices in the slow cooker. To the liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Wisk well. Return pork to slow cooker. Place on warm setting until ready to serve. **Aside from the vinegar, all of the extra ingredients are to your taste.** This is so easy, fun, and delicious!!
Inspired by this woman's recipe, and I used her writing for the ingredients and directions, changing what I did differently...Also, I used pork shoulder. Some people online said this would work with chicken, too. That's next on my list :)
Ingredients
• Pork Shoulder (about 5 pounds)
• 1 tablespoon salt
• 100 twists of freshly-ground black pepper
• 1 1/2 cups cider vinegar
• 4 tablespoons brown sugar
• 1.5 tablespoon hot sauce
• 1.5 teaspoon crushed red pepper flakes
Instructions
1. Put pork in slow cooker and sprinkle salt and pepper over. Pour cider vinegar around it. Cover with lid and cook on low for 12-15 hours. Remove pork roast and shred with forks. Keep juices in the slow cooker. To the liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Wisk well. Return pork to slow cooker. Place on warm setting until ready to serve. **Aside from the vinegar, all of the extra ingredients are to your taste.** This is so easy, fun, and delicious!!
Friend Green Zuccini
Giada Food Newtowrk
I did not use the Parmesean Cheese, but would try it in the future. Also I think it might be better to get the zucchini into rounds intead of sticks.
Ingredients
• Olive oil, for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Dipping Sauce
Combine Dijon Mustard with Horseradish with a little bit of mayo, and a dash of red wine vinegar and serve!
I did not use the Parmesean Cheese, but would try it in the future. Also I think it might be better to get the zucchini into rounds intead of sticks.
Ingredients
• Olive oil, for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Dipping Sauce
Combine Dijon Mustard with Horseradish with a little bit of mayo, and a dash of red wine vinegar and serve!
Polenta with Port-Poached Quince and Blue Cheese
From Cooking Light
This elegant appetizer will impress your guests, and it's easy to make. Prepare the quince topping and brown the polenta slices up to two days ahead. Just before serving, warm the assembled hors d'oeuvres under the broiler.
Yield:
7 servings (serving size: 2 topped polenta rounds)
Strawberry Rhubarb Dessert Bar
The pie flavors of strawberries and rhubarb go together perfectly in this oatmeal crust bar.
30 min.prep time 1:30total time
36 bars
5 Stars 15 Ratings
Ingredients
Filling
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts (1 bar)
Calories: 110
Fat: 4g
Cholesterol: 10mg
Sodium: 75mg
Carbohydrates: 19g
Dietary Fiber: <1g
Protein: 1g
Recipe #11158©1999Land O'Lakes, Inc.
30 min.prep time 1:30total time
36 bars
5 Stars 15 Ratings
Ingredients
Filling
1 1/2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
1 1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Crust
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup Land O Lakes® Butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
Drizzle
3/4 cup powdered sugar
1 to 2 tablespoons milk
Directions
Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
Bake for 30 to 35 minutes or until golden brown. Cool completely.
Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars.
Nutrition Facts (1 bar)
Calories: 110
Fat: 4g
Cholesterol: 10mg
Sodium: 75mg
Carbohydrates: 19g
Dietary Fiber: <1g
Protein: 1g
Recipe #11158©1999Land O'Lakes, Inc.
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