Sausage Stuffed Mushrooms

I think there's an unspoken understanding about any food that's stuffed with anything.  Most people would agree that the end result is always awesome.

These are no exception.

I served this with the lobster tails I made recently, which is funny because I recently told someone I always have and always will only serve stuffed mushrooms as an appetizer.  Hmmm.  Never say never I guess!

Sausage Stuffed Mushrooms

from Epicurious

3 Italian sausages, casings removed

1 1/2 teaspoons oregano

1 cup grated pecorino romano cheese

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1 (8 ounce) package cream cheese, softened

salt and pepper

1 egg yolk

extra virgin olive oil

24 large button mushrooms, stems removed

1/3 cup dry white wine

Preheat oven to 350 degrees.  Saute sausage with oregano in a skillet until sausage browns.  Break meat up with a fork while cooking.  Remove from skillet and transfer to a large bowl.   Let cool.

Mix grated cheese, Worcestershire sauce and garlic powder into sausage.  Add cream cheese and combine.  Season with salt and pepper and add egg yolk. 

Brush large baking pan with oil, then brush each mushroom cavity with wine.  Fill each with meat mixture then sprinkle with a little more grated cheese.  Arrange mushrooms in pan.  (at this point you can cover and refrigerate for up to 24 hours)

Bake for around 25 minutes, until tops are brown and mushrooms are tender.

Garlic Feta Dip

WARNING: this dip is dangerous.  Not only does it take minutes to make, but it is super addictive.

It makes your breath stinky too.

Bring it on!

Garlic Feta Dip
slightly adapted from food. com

4 ounces crumbled feta cheese
4 ounces cream cheese, slightly softened
1/3 cup mayonnaise
2 garlic cloves, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried dill
1/8 teaspoon dried thyme

Combine all ingredients and mix.  Cover and chill until ready to serve.

Makes about 1 1/2 cups.

Parsnip & Pear Soup with Almond-Vanilla Oil

Our family LOVES soup.  Especially this time of year!  And I love trying different recipes out.

This Thanksgiving we were introduced to another delicious one...I highly recommend it!  Plus, it's vegetarian, which may be of interest to some of you.  Enjoy!

Parsnip & Pear Soup with Almond-Vanilla Oil
from New York Magazine

for the almond-vanilla oil:
1/2 cup almond oil
1/4 vanilla bean, split lengthwise

for the soup:
4 tablespoons butter
1/2 cup shallots, diced
4 cups parsnips, diced
1 cup celery root, diced
6 sprigs rosemary
2 cups pears, diced
2 cups dry white wine
9 cups chicken stock
1/2 cup heavy cream
pear vinegar (or white balsamic)
kosher salt

to make the oil:
Place oil and vanilla bean in a small pot over medium heat.  Bring to soft boil.  Remove from heat and let cool to room temperature.  Cover and set aside for 24 hours.

to make the soup:
Melt butter over medium-low heat in a medium saucepan.  Add shallots and sweat for 2-3 minutes.  Add parsnip, celery root and 4 sprigs rosemary.  Continue to sweat for 5-6 minutes.  Add pear and cook another 5 minutes.

Add wine and increase heat to high.  Cook until there is about one cup of liquid.  Add stock and bring to boil, then reduce to simmer and cook for 45 minutes.  Remove soup from heat and stir in cream.

Remove rosemary and transfer soup to blender.  Blend on high until smooth.  Place remaining rosemary sprigs in a sieve and strain soup over it.

Season to taste with vinegar and salt and reheat gently.  Divide among 8 bowls, and drizzle with almond-vanilla oil.

Candied Kielbasa

December is already flying by!  Even though I got my shopping done early, there's still so much to tackle.  We've got a few personal things going on as well that are making this month extra crazy.  Just a reminder that you can never have too many quick and easy recipes to default to.

This is also great to make as an appetizer!  I normally use turkey kielbasa, but you can use regular as well.  Mini hot dogs (or larger ones, cut up) would work, too.  And of course, big bonus that it's made in the crockpot!  It really doesn't get easier than this.

So bad, yet so good ;)


Candied Kielbasa
from Food. com

1 cup packed brown sugar
1/2 cup ketchup
1/4 cup prepared horseradish
2 pounds kielbasa, sliced

Combine sugar, ketchup and horseradish in crockpot.  Add kielbasa and stir.  Cook on high until sauce begins to boil.  Reduce to low and cook until sauce thickens, around 45-60 minutes.

Serves 4-8, depending on if served as a main dish or appetizer.

Crockpot Cheesy Spinach & Artichoke Dip

This time of year always has people searching for game day recipes.  So, Sarah definitely had the right idea by choosing it as a theme for our recipe swap this time around.  I received Ashley's blog, Cheese Curd in Paradise, who is a big Packers fan and has probably made this dish for a few Cheeseheads ;)

I usually go with my aunt's old standby recipe for hot artichoke dip, but this was nice for a change of pace.  Plus, the ease of making it in the crockpot (and serving it that way, too!) always helps.  This was delicious with pretzels and raw veggies.  And don't be fooled by the low cal ingredients - it was delicious, with the added bonus of being healthier than the full fat version!

Maybe I'll make this when the Giants are in the Super Bowl again this year ;)  Thanks for a great recipe, Ashley!



Crockpot Cheesy Spinach & Artichoke Dip
slightly adapted from Cheese Curd in Paradise

12 ounces reduced fat cream cheese, softened
1/2 cup part skim ricotta cheese
1/2 cup reduced fat sour cream
2 cans artichoke hearts, drained and chopped
10 ounces frozen spinach, thawed and drained
1 cup shredded Monterey Jack cheese
1/2 cup shredded pecorino romano cheese
1 teaspoon garlic powder
1 teaspoon black pepper

Mix all ingredients together in a large bowl.  Pour into crockpot and heat on low until warm and gooey.

White Bean Ragout with Poached Egg & Toast

Any fun weekend plans in store?

Whether you do or not, you should seriously consider making this.  It's fancy enough for company, and easy enough for a casual, relaxing evening at home.  Most of all, it's gooooooood.

White Bean Ragout with Poached Egg & Toast
adapted from Bon Appetit

3 medium onions, chopped
1 red pepper, chopped
1/2 cup extra virgin olive oil
salt and pepper
4 garlic cloves, 3 grated, 1 halved
2 teaspoons tomato paste
sliced grilled or toasted ciabatta
8-10 tablespoons grated pecorino romano cheese, divided
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups vegetable broth, divided
1 cup cherry tomatoes, halved
6 eggs, poached
2 tablespoons chopped parsley

Pulse onions and pepper in a food processor until finely chopped.  Heat oil in a large heavy skillet over medium heat.  Add onion mixture and season with salt and pepper.  Simmer, stirring often, for 30 minutes, until vegetables have softened.  Add finely grated garlic and tomato paste and cook for 3 minutes, until paste turns deep red.  Measure 1/2 cup of mixture and set aside; reserve skillet.  Transfer remaining mixture to bowl and let cool completely.

Preheat oven to 375 degrees.  Rub bread with halved garlic.  Place on baking sheet and sprinkle cheese on each slice.  Toast for about 5 minutes.  Set aside.

Heat reserved 1/2 cup mixture and beans in same skillet.  Cook for about one minute, until heated through.  Stir in 3 cups broth and bring to boil.  Simmer and scrape bits off bottom of skillet.  Cook for about 3-4 minutes, until liquid thickens.  Add tomatoes and remaining 1 cup broth.  Simmer 3-4 minutes, until tomatoes are tender.  Stir in 2 tablespoons cheese and salt and pepper.

Divide bread among bowls.  Top with bean mixture and broth.  Add egg.  Garnish with remaining cheese and parsley.  Drizzle oil on top, if desired.

Linked to:  Party Recipe Blog Hop

Stuffed Long Peppers

Several months ago, I asked my Aunt Joan for some of her recipes since I knew she had a lot of them written down.  She handed over a recipe box that was amazing, with papers that were turning yellow and tearing at the edges.  I had so much fun going through it, picking and choosing which ones I wanted to scan and keep.

Frank doesn't eat peppers so I waited until I was feeding a crowd to serve these up...one of many dishes that takes me back to me childhood.  The smell while they're cooking is enough to jog my memory.

I made these the day before I needed them and warmed them in the oven right before serving.  Now that I've done that, I know that next time I need more crushed tomatoes/sauce since it seemed to have absorbed into the peppers after reheating.  They were still delicious, but a little more sauce would have been nice.


Stuffed Long Peppers
from Aunt Joan

10 long frying peppers
3 cups Italian bread crumbs
3 tablespoons capers
chopped anchovies (I omitted)
4 cloves garlic, chopped
1 egg
extra virgin olive oil
1 (28 ounce) can crushed tomatoes (or 3 cups marinara)
(if using canned crushed tomatoes, add seasonings like basil, garlic powder, parsley, salt, pepper)

Cut tops off peppers and clean out insides.  Set aside.

In a bowl, combine bread crumbs, capers, anchovies, garlic and egg.  Add oil to the point where mixture becomes moist.  Stuff mixture inside peppers.

Heat oil in a large skillet over medium high heat and add peppers.  Add tomatoes (and seasonings, if using) and brown peppers on each side.  Lower heat, cover, and simmer for at least 20 minutes.

You can reheat this later in the oven, or you can skip the frying step entirely and bake in the oven for a healthier alternative.

Tortilla Española

I've shared many frittata recipes here, which are common among my Italian culture.  There's nothing easier or more versatile, especially when you have lots of delicious leftovers to use up.

I tried the Spanish version in the midst of my "how the hell do I use up all these eggs?" period.  I've had this before but never made it myself.  It was delicious, even 2 days later.  I had it for breakfast AND for dinner :)

This is perfect for brunch, when you need a few dishes to make ahead to save some time.  And, like I said before, it makes for a great dinner (or lunch) with a nice salad.  Or a sandwich!  Endless possibilities.


Tortilla Española
from Spain - On the Road Again

1/4 cup extra virgin olive oil
1 1/4 pounds waxy potatoes, peeled and thinly sliced
1 onion, thinly sliced
salt and pepper
8 eggs
chopped fresh parsley for garnish

Heat oil in large non-stick pan or cast iron skillet over medium-high heat.  Allow it to get very hot, but not smoking.  Add potatoes and onion and season with salt and pepper.  Reduce heat to medium and cook, stirring occasionally.  Adjust heat if necessary so vegetables don't brown.  Cook until potatoes are tender when pierced with a fork, about 15 - 20 minutes.

Beat eggs with salt and pepper in a large bowl.  Add potatoes and onions to bowl, then pour mixture into skillet.  Spread potatoes evenly in pan and cook for about one minute, until egg mixture is set on the bottom.

Reduce heat to medium-low and cook for 20 minutes, or until quite set.  Carefully flip tortilla over (or do what I did - invert it carefully onto a large plate, then slide into pan bottom side up) and cook another 5 minutes, until set.

Flip out onto a clean plate and let rest for 5 minutes.  Add parsley and serve warm or at room temperature.

Pitacella (Fried Zucchini, Italian Style)

My brother-in-law's mother was an amazing cook.  Born and raised in Calabria, she came here as a young adult and brought with her some of the most delicious Italian recipes and dishes I've ever had.  One day, I promise you, I will blog her lasagna...and you will thank me FOREVER.  Seriously.

But for now, I give you what they call pitacella.

Like many other Italian recipes, the simplicity of this dish is exactly what makes it amazing.  This is the perfect time of year to make it...when zucchini the size of baseball bats are growing in your garden...because you can never, NEVER have too much of this.  Make a LOT.  I promise you - whatever you make won't be enough.

Oh, and I use the word "recipe" very loosely, because as you'll see, there are no measurements.  Just go with your gut.  I highly doubt that it'll ever turn out to be awful, no matter how much you think you may have messed it up.


Pitacella (Fried Zucchini, Italian Style)
from Nina

zucchini (a LOT), sliced into thin rounds
extra virgin olive oil
flour
water
egg
salt

Heat oil in a large skillet.  Combine flour, water and egg, using whatever amounts give you a pasty consistency, but not too thick.

Coat zucchini in batter and drop in pan.  Fry on both sides until golden brown.  Make in batches so as not to overcrowd the pan.  Remove and place on plate lined with paper towel.  Immediately sprinkle salt on top.  Serve hot, warm or at room temperature.

Grilled Shrimp with Creamy Ginger Dressing

Grilling season is still going strong, but right about now people might be starting to get bored with the same old, same old.  As much as I love variety, I could enjoy a good burger off the grill just about every day :)  but options are a great thing.

At my sister-in-law's bachelorette party, we took a cooking class that was Japanese themed, and one item we made was an amazing ginger dressing, typically served on salad.  I thought it would be perfect to use as a marinade for some great looking shrimp that my dad bought.  We didn't have skewers, which I think would have made them even more delicious, but this cooking method was just fine.

I didn't have my camera with me either (we were at our shore house) so please excuse the lame photo...

These were so good!  Perfect to go with steak, or thrown in a salad for a lighter meal.

Grilled Shrimp with Creamy Ginger Dressing
dressing recipe from Viking Cooking School

2 pounds (approximately) extra large fresh shrimp, cleaned and peeled, tails off
1 clove garlic, minced
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon minced celery
1/4 cup rice vinegar
1 1/2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons soy sauce
3 tablespoons ketchup
1/4 cup mayonnaise (the original recipe calls for Japanese mayonnaise, so if you feel like buying it, go for it!)
2 teaspoons sugar
salt and pepper to taste
1/4 cup canola oil

Place shrimp in a large bowl and set aside.

Combine garlic, ginger, celery, vinegar, lemon juice and soy sauce in a blender.  Blend on high until smooth.  Add ketchup, mayonnaise, sugar, salt and pepper, and blend to combine.  Stream in oil while motor is running until creamy and well combined.  Taste and adjust seasonings accordingly.

Pour into bowl with shrimp and mix until evenly distributed.  Place on grilling pan (or on skewers) and put on hot grill.  Turn once while cooking.  Grilling time varies, depending on size of shrimp.  Be sure not to overcook.

Truffled Deviled Eggs

My parents recently came back from a long trip to Italy.  One of our cousins was getting married so they flew out to attend, then spent some time in various parts of the country.  After seeing all the pictures and hearing how much fun they had, I regretted not going.  I'll get back there soon.  Soon...

At least they brought us back some goodies :)

Among other things, my brother, sister and I each got a jar of truffles in oil.  My sister cracked hers open first and made these delicious treats.

Oh and by the way, these eggs came from HER chickens.  Yes, she has chickens...living in her backyard in a fancy schmancy chicken coop (see below, with my niece keeping them company).

And I'll be responsible for them in a few weeks while SHE and HER family are in Italy for two weeks.  What the hell is wrong with this scenario?  Sigh.

Truffled Deviled Eggs
from Clori

1 dozen eggs, hard boiled and cooled in ice water
1 cup mayonnaise
2 teaspoons truffles in oil
salt and pepper
1/2 cup chopped fresh chives (reserve a bit for garnish)

Split eggs lengthwise.  Pop out yolks and place in bowl.  Add mayonnaise and stir until combined.  Add truffles, chives, salt and pepper.  Stir until smooth.

Fill egg whites and place on serving dish.  Garnish with chives.  Refrigerate until ready to serve.

Tabouleh

Summertime is the right time to be Mediterranean.  It's just too easy.

Parsley from the garden.  Mint from the yard.  Tomatoes from the farmer's market.

Mouthwatering!

Tabouleh
slightly adapted from Simply Recipes

2 cups water (or stock)
1 teaspoon salt
2 cups bulgur wheat
1/2 cup extra virgin olive oil
juice from 2 lemons
5-6 plum tomatoes, seeded and chopped
3 scallions, chopped
2 cups parsley, chopped
1 cup fresh mint leaves, chopped
pita chips

Place bulgur in medium sized bowl.  Add salt to liquid and bring to a boil, then pour over bulgur.  Let sit for 30-60 minutes.

In a large bowl, combine oil, lemon juice and bulgur.  Mix well.  Add remaining ingredients and stir to combine.

Taste and adjust seasonings and ingredients accordingly.  Let marinate for at least 30 minutes before serving.  Serve with pita chips.  Will keep in refrigerator for about a week.

Serves 6-8.

Linked to:  Tastetastic Thursday

Chicken Bruschetta

We've been having some crazy weather this summer!  Well, it's really been crazy for months now, but this summer has been interesting.  TONS of thunder and close, powerful lightning like I've never seen before.  I even know someone whose house was struck.  Scary stuff!

Thanks to some of the insanity, I wasn't able to grill this chicken dish like I planned.  Didn't matter because it was equally delicious cooked in the oven.

Fresh garden basil always makes things better :)  And the leftovers were perfect the next day tossed together for a great lunch to bring to work.  Love this dish!!

Chicken Bruschetta
4 boneless chicken breasts
extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
juice of one lemon
fresh mozzarella

for the bruschetta:
1 pint grape tomatoes (regular tomatoes are fine, too)
1 cup chopped fresh basil
1/2 onion, chopped
3 garlic cloves, chopped
extra virgin olive oil
salt and pepper to taste

Place chicken in ziploc bag and combine with other ingredients.  Shake to evenly distribute and let marinate for at least 3 hours.

Combine all bruschetta ingredients in a bowl and let sit in the fridge for at least a few hours.

Preheat oven to 375 degrees.  Place chicken in a baking pan and cook for about 20 minutes, depending on size of pieces.  Remove from oven with a few minutes of cooking time left, add slice of mozzarella on top of each piece, and place back in oven until cheese melts.  (this can also be done under the broiler or in the toaster oven)

Spoon bruschetta over each piece and serve.

Crispy Coconut Chicken Fingers

I don't know about you, but sometimes when I get a craving I need to satisfy it ASAP.  And sometimes, those cravings are so strange that even I wonder where they came from.  Like a few weeks ago, when I  felt like I needed these in my life immediately.

Funny thing is, I probably had them once in my life...MAYBE twice.  And it had to be at least 15 years ago.  So random!  But, so good.

My condiment of choice was my honey mustard, but the next time this craving strikes, you can bet I'll be eating them with orange marmalade.  Just thinking about that makes me want them again...

Crispy Coconut Chicken Fingers 

slightly adapted from Our Best Bites

12 chicken tenders

1-2 eggs (use the second if you run out of the first)

1/2 cup AP flour

1 cup sweetened coconut flakes

1 cup panko bread crumbs

2 teaspoons garlic powder

3/4 teaspoon salt

1/8 teaspoon cayenne pepper

Preheat oven to 450 degrees.   Rough chop coconut a bit.  Combine with panko and spices in a small dish and mix well.  Place flour in another dish, and egg (beaten lightly) in another.  Dip tenders, one at a time, in flour, followed by egg, then coconut mixture.  Press lightly to adhere coating.

Spray cooking spray on foil-lined baking sheet, then place tenders on it.  Bake for about 20 minutes (could be more or less, depending on size of tenders).  Color will stay light so be sure not to overcook!

Fried Zucchini Sticks with Sriracha Mayo

I'm a Trader Joe's sucker.

I go in with a list.  I really do.  And end up with about twice as much as what I intended to.  Kind of like Target, but strictly food items.


I'm sure many of you have seen this list of "must haves" from there.  But even the everyday stuff that you can get pretty much anywhere catches my eye.  They had a great deal last week on zucchini that I couldn't resist...all I had to do was decide how to prepare it.


Well, that was easy.

Fried Zucchini Sticks with Sriracha Mayo
zucchini recipe slightly adapted from Giada De Laurentis

extra virgin olive oil, for frying
1 1/2 cups grated pecorino romano
1 1/2 cups panko bread crumbs
salt and pepper
2 eggs
1 large zucchini, cut into strips

Heat oil in a dutch oven (2 inch depth) until it reaches 350 degrees (or throw a few breadcrumbs in...if they sizzle, it's ready!).

In a shallow bowl, mix cheese and panko with a little salt and pepper.  In a bowl, whisk eggs until beaten.  Dip zucchini, one or two at a time, in egg first, making sure to let all excess drip off before transferring to panko mixture.  Pat into panko and cover completely, then transfer to baking sheet.

Working in batches, fry zucchini until golden brown.  Transfer to a paper towel lined plate to drain.

Sprinkle with a little bit of cheese before serving.

Sriracha Mayo
1/2 cup mayonnaise
2 tablespoons Sriracha
pinch of salt

Stir all ingredients together.  Keep in fridge until serving.

Linked to:  Swanky Stuff

Edamame Hummus

Summer has begun and kids are families are migrating to the nearest body of water to beat the heat.  Whether it's a pool, ocean, lake or a simple sprinkler, kids love it and get to stay cool and burn off lots of energy at the same time.

Because of this, moms are always on the hunt for snacks that are healthy, delicious and easy to pack.  And I'm one of those moms :)  We went to a friend's pool this past weekend and while making my mom's amazing hummus I thought I'd try a different version too, since variety is the spice of life.  At least it is in my life!

This was a big hit and tasted great on pita wedges as well as celery, carrots and red pepper slices.  I love the consistency of it and how easy it is to make.  Throw it in a plastic container and you've got the perfect poolside/beach snack!

Edamame Hummus
slightly adapted from Epicurious

1 bag (12 ounces) frozen shelled edamame (I used refrigerated shelled edamame from Trader Joe's)
3 cloves garlic
2 tablespoons sesame oil
3 tablespoons fresh lemon juice
2 tablespoons olive oil
salt and pepper
1/2 teaspoon ground cumin

Throw all ingredients in a food processor (if using frozen edamame, thaw first).  Pulse until mixture is the consistency of guacamole, adding a little bit of water at a time if too thick.  Cover and refrigerate until serving.  Serve with pita wedges (toasted or not) and raw veggies.

Linked to: Tastetastic Thursday

Cuban Beef Empanadas (Picadillo)

Sometimes when the mood strikes, you just have to go with it.  Especially my mood for Cuban food.

There are a few great places to get Cuban food in my area, but it's always nice to be able to satisfy your cravings at home.  And with recipes as easy as this, there are no excuses.

Picadillo is amazing eaten on its own or with rice...or here, stuffed in crust to make empanadas.  I chose a healthier alternative and baked them instead of the traditional deep fry method (which is also delicious, of course!).

Triple this recipe and make a big batch, because these go FAST!!

Cuban Beef Empanadas (made with Picadillo)

adapted from Laylita's Recipes

1 pound ground beef

2 tablespoons extra virgin olive oil

1 yellow onion, diced

8 garlic cloves, chopped

1/2 green bell pepper, diced

1 tablespoon cumin

3 small potatoes, peeled and cut in small cubes

3/4 cup dry white wine

3/4 cup green olives (stuffed with pimento)

1/2 cup raisins

2 (8 ounce) cans tomato sauce

salt and pepper

In a pan, brown beef with a dash of cumin and pepper.  Drain grease and set aside.

In a large pan, heat oil over medium low heat and add onion.  Cook until soft.  Add garlic and cook until almost golden.  Mix in bell pepper, cumin, pepper and a pinch of salt.  Add potato and cook about 5 minutes.

Add ground beef and wine to mixture and let wine reduce.  Check potatoes with a knife and when about half cooked, add raisins and tomato sauce.  Cook for about 5 minutes, then add olives.  

Continue cooking over medium heat, stirring occasionally, until potatoes are cooked.  Add a little wine or water if sauce thickens too much.  Taste and adjust other seasonings.  

Preheat oven to 350 degrees.  Add a few spoonfuls of picadillo to each disc of dough (I like these), making sure not to overstuff.  Fold dough over and moisten edge with beaten egg or water.  Seal with a fork.  

Bake for about 20-25 minutes until slightly browned.  (you can also deep fry them on medium high until golden brown)

Linked to:  Tastetastic Thursday

Chili Dog Nachos

Ever since the weather has warmed up and the grill has been back in use, I've had a craving for hot dogs.  I don't eat hot dogs very often so it's a little unusual for me.  Matter of fact, I didn't eat hot dogs for about 10 years after a few, um, unfortunate incidents.  But that's a thing of the past :)

We had a few hot dogs left in the fridge after my craving was satisfied, and they needed to be used.  On Cinco de Mayo I was looking for something easy to make that was in keeping with the Mexican theme, and came across this interesting recipe from Rachael Ray.

Any chili dog fan would be happy to indulge in some of these.

This would be a great game day dish...pure man food!  Try this - you won't be disappointed.

Chili Dog Nachos
slightly adapted from Rachael Ray

1 tablespoon vegetable oil
1 pound ground beef
salt and pepper
3 hot dogs, cut into bite size chunks
1 onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (8 ounce) can tomato sauce
1 bag tortilla chips (or enough to cover a baking sheet generously)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
Olives, sour cream, scallions, avocado, salsa for garnish (optional)

Preheat oven to 350 degrees.  Heat a skillet over medium high heat and add oil.  Add beef and season with salt and pepper.  After a few minutes, add hot dogs and brown for another 2-3 minutes.  Add onion, Worcestershire, chili powder and cumin.  Cook another few minutes then add tomato sauce.

Arrange chips on foil lined baking sheet.  Top with chili dog topping.  Add cheese and bake for about 10-12 minutes until cheese melts.  Garnish with desired toppings.

Medjool Dates with Almonds & Pecorino Romano

You've found your next go-to appetizer...especially when you have to feed a big crowd.

I recently catered a women's networking event and had to supply appetizers for about 50 people.  The caveat - I had no stove, no oven, no fridge...so I needed to get creative.  These little beauties were perfect (and EASY!)...people loved them.

Sorry for the awful pic but I only had my point and shoot with me that night.  Still, you get the idea of how delicious they are, and how ridiculously simple they were to assemble!

Medjool Dates with Almonds & Pecorino Romano


Medjool dates
wedge of pecorino romano
whole unsalted roasted almonds

Split dates lengthwise and remove pits.  Stuff an almond (or two, depending on size of date) followed by a thin slice of cheese inside.  Place toothpick on top and serve.

Linked to: Tastetastic Thursday

Guest posting at The Heritage Cook!

Head over to Jane's blog and see what I'm cooking up over there today!  Here's a peek :)

Check out The Heritage Cook right now!