Pizza Dip

Jul. 19th, 2015 09:16 am
nverland: (cooking 3)
[personal profile] nverland
Pizza Dip

4 oz (225 g) Italian sausage, casing removed
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g) meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
¾ cup (180 ml) chopped pepperoni
1 tsp (5 ml) dried oregano
½ cup (125 ml) sliced black olives (optional)

Combine the sausage meat, onion, and garlic in a skillet over moderate heat and saute until the meat is browned, about 5 minutes. Drain off the fat and stir in the remaining ingredients.
Simmer covered over low heat for 45 minutes. Serve with slices of focaccia, Italian bread, or pita toast triangles. Serves 8 to 12.


Jun. 3rd, 2015 05:28 am
nverland: (Cooking 1)
[personal profile] nverland
 photo 34-ceviche.jpg


1 cup (250 ml) fresh lime juice
1 cup (250 ml) fresh lemon juice
1 Tbs (15 ml) hot pepper flakes or hot red chile peppers,
finely chopped
2 red onions, thinly sliced and separated into rings
1 clove garlic, chopped very fine
Salt and freshly ground black pepper to taste
1 lb (450 g) any firm, white, mild flavored fish cut into
bite-size pieces
1 lb (450 g) scallops
½ cup (125 ml) parsley or cilantro, coarsely chopped
lettuce leaves for garnish

Combine all the ingredients in a glass or ceramic dish or bowl.
Metal may affect the flavor of the dish. If the marinade does
not cover the fish, add more lime or lemon juice. Cover and
refrigerate the dish for 3 hours, or until the fish is white and
opaque, indicating that it has been “cooked” by the acidity of
the marinade. Serve individual portions on a bed of lettuce.
Although this is not traditionally done, it may be served with
crackers or thin slices of French bread. Serves 6 to 8 as an
nverland: (Cooking 1)
[personal profile] nverland
 photo 16-RattlesnakeEggs.jpg

Rattlesnake Eggs
Prep Time: 45 minutes


3 c shredded Monterrey jack
4 large 4-5 jalapenos chopped
2 Tbsp 2 - 4 tbs. milk or half & half or cream
1/2 c bread crumbs, dry
Crushed red pepper to taste (use more for hotter bites)
Salt & pepper to taste
Cornmeal and buttermilk for coating

Directions Step-By-Step
1 In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes.
2 Roll the “eggs” in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
3 Freeze for at least 30 minutes so they will stay together in hot grease.
4 Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing or your favorite dip.
nverland: (cooking 3)
[personal profile] nverland
Southwestern Eggrolls


3 boneless skinless chicken breasts
1 onion chopped
1 green pepper chopped
1 red pepper chopped
Half a packet of chipotle marinate or taco seasoning
Small can of mexicorn or chipotle corn
Can of black beans
Block of pepperjack shredded
Block of cheddar shredded
2 packages of eggroll wrappers (the larger ones if using for dinner, the smaller ones for appetizer)

In a baking dish place the chicken breasts and sprinkle on the marinade and a little garlic salt.

Add the veggies on top and around the chicken.

Add half a cup of water to the pan and place in preheated 400 degree oven.

Remove chicken when cooked all the way through and veggies are tender.

Place chicken and veggies in a large bowl and shred with 2 forks.

Drain corn and beans and add to chicken mixture along with the 2 cheeses.

Sprinkle a little salt and pepper and a little hot sauce or salsa if you want things a little spicier.

Mix well.

Place an eggroll wrapper down in a diamond shape and add a little mixture to the middle of the wrapper shaping filling into a log shape.

Begin to roll up and halfway through tuck the ends in and finish rolling.

Place seam side down on a well-greased cookie sheet.

Repeat till all mixture is gone.

Spray tops of eggrolls with cooking oil and top with a sprinkling of kosher salt (very important step

Bake in oven until browned and crispy.

Serve with sour cream, salsa or guacamole for dipping
nverland: (cooking 3)
[personal profile] nverland
 photo ParmesanTuileswithHeirloomTomatoSalad.jpg

Parmesan Tuiles with Heirloom Tomato Salad

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons unsalted butter, softened
1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
Freshly ground pepper
1 1/2 cups finely diced heirloom tomatoes
1 tablespoon snipped chives
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil

Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

MAKE AHEAD: The parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.
nverland: (cooking 3)
[personal profile] nverland
Grilled Pepper Poppers

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro


1. Prepare grill to medium-high heat.
2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.
[identity profile]
A southern favorite. Try them with Queso dip or a sweet and spicy salsa.


3 or 4 green tomatoes
1/2 cup all-purpose flour or 1/2 cup cornmeal
2 eggs
salt and pepper
dash of garlic powder
1/2 to 3/4 cup cooking oil

Slice green tomatoes into slices about 1/4 inch thick. In a bowl beat eggs with a whisk. In another bowl add salt and pepper and garlic powder to meal or flour whichever you decide to use for breading. There is really not much difference. The tomatoes in the picture have been done with both. I usually have a bowl of flour and a bowl of cornmeal and I do about half the tomatoes in flour and half in meal. You can do the okra the same way or just use either one. Dip the tomato slices into the egg then the meal or flour. Have your oil hot and deep enough in the skillet to cover about half the tomato slice. Cook on one side, turn and continue cooking until a golden brown. Drain on paper towel.
nverland: (good morning coral)
[personal profile] nverland
 photo AvocadoStuffedPortobelloMushrooms.png

Avocado Stuffed Portobello Mushrooms

8 small portabella mushrooms or 4 large portabella mushrooms
2 tablespoons butter
2 leeks, all of white and part of light green, sliced
1 garlic clove, pressed
2 large avocados, peeled and chopped
1 teaspoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon lime juice
1/4 teaspoon salt
4 ounces goat cheese
3 tablespoons chopped walnuts
2 tablespoons olive oil
Fresh rosemary sprig, to garnish

Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, if necessary, and reserve for another use, if desired.

Melt butter in a large skillet over medium heat; add leek and garlic, and sauté until tender.

Remove from heat, and cool.

Stir together avocado and next 3 ingredients in a medium bowl; stir in leek mixture.

Press goat cheese evenly into mushroom caps; top evenly with avocado mixture.

Sprinkle with walnuts, and drizzle with olive oil. Place on rack in a broiler pan.

Bake at 400 degrees for 5 minutes; cover loosely with aluminum foil, and bake 5 more minutes. Serve immediately. Garnish, if desired.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Shrimp Canapés
(Makes 32 canapés)

1 can refrigerated crescent rolls
1/2 cup sour cream
1/4 cup grated Swiss cheese
1 tsp. minced chives
1/4 tsp. Worcestershire
4 1/2 oz. can medium shrimp, drained

Separate dough into 8 triangles. Cut each into 4 small triangles.
Bake on ungreased cookie sheet at 375 degrees for 8 minutes.
Combine ingredients except shrimp. Spread on triangles. Top each with a shrimp. Broil, 5 inches from heat, 2-3 minutes.
Watch carefully. Serve hot.

 photo 09.gif
nverland: (cooking 3)
[personal profile] nverland
Escargots a la Bourguignonne

12 Tbs (180 ml) unsalted butter
1 1/2 Tbs (23 ml) finely chopped shallots
1 Tbs (15 ml) finely chopped garlic
1/2 Tbs (8 ml) finely chopped parsley
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
24 canned snails*, rinsed and drained

*Canned escargots (snails) can be bought, complete with
empty shells for serving, in most supermarkets in the U.S.

In a small bowl mix the butter, shallots, garlic, parsley, salt
and pepper until the butter is soft and the ingredients are
thoroughly combined. Put about 1/4 tablespoon (4 ml) of the
butter in each shell, followed by a snail, and then another
1/4 tablespoon (4 ml) of butter. Place on individual oven-proof
serving dishes and bake in a 400F (200C) oven for 10 to 15
minutes, until the butter begins to bubble. Serve with crusty
French bread (baguette) for sopping up the sauce. Serves 4.

 photo 01.gif
[identity profile]
Pizza Mummies

English muffins
Pizza sauce
Black olives
Red or green pepper
Cheese sticks or slices

1.Heat the oven to 350º F. For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin (toast it first, if you like).

2.Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.

3.Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy?s wrappings.

4.Bake for about 10 minutes or until the cheese is melted and the muffin is toasty.
[identity profile]
Hot Spicy Crackers

1 1/4 cups canola oil
1 (1 ounce) package ranch dressing mix
2 tablespoons red pepper flakes
1 (16 ounce) box saltine crackers
Use a large ziplock storage bag. I use the 2 gallon size. Add the oil, ranch dressing mix, red pepper flakes and crackers. Tumble constantly for 15 minutes.
[identity profile]
I realize goat cheese is a love or hate thing - I love it! :) Unfortunately, the recipe does not have exact measures, because I did not have a recipe and just added as I went.

Ingrediants for 1 serving
As much goat cheese as you would like
1/2 roll (I took a potato roll, but I think you could also take a piece of toast or other bread)
1 leek
lots of garlic
date vinegar (I imagine balsamico vinegar might work as well)
some butter
salt & pepper

This is how you do it
1. Take half a roll, butter it a bit and rub some garlic over it.
2. Put goat cheese on the roll and add some honey on top.
3. Put it in the oven until goat cheese is melted.

4. Melt butter in a pan and fry garlic and chopped up leek in it.
5. Add salt and pepper.

6. When everything is on a plate, pour a little date vinegar over it.

I hope you enjoy it! :)


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