August 26, 2009

Being vegetarian, a tomato sandwich in the summertime is one of my staple meals.  Great whole grain bread with mayo, and locally grown tomatoes.  Plus a good dash of salt and Penzeys shallot pepper.  Avocado, pickles and lettuce are optional.  Ah, but there’s another kind of tomato sandwich out there. Let me explain.

Take a nice thick slice of GOOD tomato…do NOT use the crummy pinkish faux tomatoes that the grocery stores try to pass off on us.

Add a thick schmear of goat cheese with a spoonful of pesto mixed in.

Top with another thick slice of tomato.

Roll in seasoned flour, then egg, then panko breadcrumbs and saute til golden brown.

Sprinkle with salt.

Gobble down.

Rinse and repeat.

Are you with me?

I heard about this idea from a tomato recipe contest the Washington Post conducted.  Last year’s winner used this method, but included bacon (I don’t eat Babe), Boursin cheese instead of the goat cheese and pesto, and Italian breadcrumbs instead of the panko.  Besides my pesto version, you could also use a dollop of the Hatch Green Chile and Garlic Goat Cheese that I did a couple of days ago.

Helllooo, my darling Sammie.

Fried Tomato Sandwiches with Pesto and Goat Cheese
(adapted from Mary Joe Sweeney’s winning recipe)

1 large ripe tomato
1 nice thick chunk of goat cheese
1 Tblsp pesto
Flour, well seasoned with salt and pepper
1 egg, lightly beaten
Panko breadcrumbs
Olive oil or canola oil for sauteing

Core the tomato and slice it into 4 even slices.  Mix the pesto into the goat cheese.  Add half of it to one slice of tomato, and top with another to make a sandwich.  Repeat with the rest of the goat cheese and the 2 remaining tomato slices.  Dredge in the flour, then the egg, and then the breadcrumbs.  Saute in oil until golden brown, then carefully flip and lightly brown the other side. Remove from heat and immediately salt the sandwiches. Drain briefly on paper towels, and serve hot.  Makes 2 sandwiches.

Like LilSis’ little baby quiches yesterday, this is a recipe that allows you to do whatever you want with it.  Use any soft cheese you like, but remember that if it’s not soft and gooey, it won’t get melty before the tomatoes get yukky.  Add in olives, herbs (chives would be good), garlic, scallions, anything you can think of.  A little shredded parmesan would be good mixed in with the breadcrumbs too.

Fried Tomato Sandwich with Pesto and Goat Cheese

~BigSis

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August 25, 2009

Have you ever bought the little frozen mini quiches for a party when you’re in a real pinch for an appetizer and don’t have any time to make them from scratch? Actually, I’ve had to do that a couple of times, but I would much rather serve homemade appetizers. I guess I could compare myself to a baking from scratch snob that doesn’t like cake mixes; I don’t really like store bought appetizers.

If I think back to my childhood days, I may love appetizers as much as I do because SisMama and D always had cheese, crackers, and sardines or chips and dip out for us to snack on before dinner. I always loved that and still do! SirHoney’s mother doesn’t believe in appetizers before dinner because it could spoil your appetite. (Party Pooper!) You might even get your hand slapped if you try to steal an olive off of the relish tray before you sit down to dinner.

To this day, I prefer to go out and share a couple of appetizers for dinner versus ordering a full entree. And, I’d much rather host an Cocktail & Hors D’Oeuvres Party instead of a sit-down dinner party.

For some reason, I’ve never made mini quiches myself.  Yesterday, I was in the mood to do something a little different, plus I was hungry and didn’t want to wait almost an hour for a full size quiche to bake, so I decided to make these. And, I always make my quiche crustless, so the mini cups were also crustless.

Since I wanted these quiche cups to be bite size, I used the mini muffin pan instead of the regular size muffin pan. I browsed the Internet a little bit to peek at some recipes, but I didn’t find anything that ‘blew my socks off’, so I ended up just throwing this together. I saw that a lot of the quiche cup recipes used muffin baking cups but I didn’t see a reason to use those. I just wanted to pop them in my mouth right out of the tin instead of having to remove them from a baking cup.

And, since I was hungry, I got in too big of a hurry and forgot the Frank’s Red Hot that I had intended on adding. (I even had it sitting out on the counter.) I was also going to add some cracked pepper and maybe some shallot pepper but I totally spaced and forgot that too. 

You could vary these ingredients and add ham, bacon bits, spinach or broccoli instead of asparagus, onions, chives, basil, etc.  This is EXACTLY the kind of recipe that I LOVE! You can make it your own and use whatever you happen to be in the mood for that day without worrying that you’ll screw it up! The quantities are not exact and luckily, it doesn’t matter!

These got the ‘thumbs up’ from BigT and HayHay, who both happened to be standing by waiting for them to come out of the oven! You could actually pop the whole little cup in your mouth, but if you happened to bite it in half, here’s what you would find!

Mini Asparagus Tomato Quiche Cups

3 eggs, beaten
3/4 c. grated cheddar cheese
1 small tomato, peeled, seeded, and chopped
12 stalks grilled asparagus (tips cut off and the stalks chopped)
1/4 c. or so of chopped leftover sauteed mushrooms
Pam Cooking Spray

Spray the muffin tin with Pam. Beat the eggs in a small bowl and add the cheese, tomato, chopped asparagus and mushrooms. Stir until blended well. Ladle the quiche into the muffin tins. (I used an ice cream scoop to prevent a mess.) This quantity perfectly filled up the 12 mini cups. Place an asparagus tip on top of each filled cup. Bake at 350 degrees for 15-20 minutes.

It doesn’t get much easier than that, does it?

~LilSis

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August 24, 2009

The Hatch Green Chile Festival is in full swing! If you haven’t gone “Hatch Crazy” before, now is the time! What’s the big deal about the Hatch Green Chiles? They are green chiles that are only grown in Hatch, New Mexico. They are delicious, and they’re only available for a short time each year. Here in Texas, we’re already hot and spicy so when Hatch time rolls around, we go nuts!

You can do a million things with these flavorful peppers. I wandered through Central Market the other night amidst the Hatch Green Chile frenzy, and they were sampling these things in the store:

• Hatch Green Chile Monterrey Jack Cheese grilled in sourdough bread (unbelievably scrumptious)

• Hatch Green Chile Pesto wrapped up in a tortilla with mild sliced roasted peppers

• Hatch Green Chile Cheese Bread

They also had these items all made with Hatch Green Chiles: tortillas, tortilla chips, sausages, hamburger patties, hamburger and hot dog buns, chili con queso, popcorn, twice-baked potatoes, and meatloaf!  So apparently there isn’t anything that a Hatch Chile can’t do!

I decided to use some of my roasted pepper stash in a goat cheese spread. I’ve been buying a Hatch Green Chile Goat Cheese from a little local goat farm for the last couple of years, but sadly they recently went out of business so I made my own easy version.  I used the mild variety of the peppers, so please check the heat level of your peppers and adjust the quantity you use in this recipe if yours are hot.  Trust me!  The hot ones are hotter than heck, and if you use a whole 1/4 cup of them in this recipe, your hair will absolutely be on fire!  Not to mention other parts of your body!

Hatch Green Chile and Garlic Goat Cheese

Hatch Green Chile and Garlic Goat Cheese

4 garlic cloves, crushed (I used 6 cloves cause that’s how I roll)
1/4 cup roasted and chopped mild Hatch Green Chiles
Olive oil for sauteing
8 ounces goat cheese
Dash of Frank’s Red Hot Sauce
Pepper to taste

Saute the crushed garlic in the olive oil over low heat for a minute or two, but do not brown.  Add the chopped chiles and saute for another 30 seconds.  Add to the goat cheese, and mix to blend well.  Add the Frank’s Red Hot and pepper to taste.  Serve with crackers or crudite.

Hatch Green Chile and Garlic Goat Cheese with Tomato Dippers

Whatever your pepper pleasure is, make sure to take advantage of these peppers while they’re in season!

~BigSis

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March 27, 2009

Hey BigSis! I bet you wish you had some of BigT’s homemade Pita Chips to go along with that hummus! I normally buy my pita chips from Trader Joe’s but these were really good! I’ll definitely be making this recipe myself!

BigT just started the P90X Workout Regime a couple of weeks ago so he’s being very disciplined with his meal planning. (If all goes according to plan, maybe we’ll have him do a guest post in the near future about his progress.)

The last couple of mornings that I’ve been up at 5:30, the same fitness expert, Tony Horton, that does the P90X videos has a new program called The 10 Minute Trainer. I’ve actually gotten sucked into that infomercial! The guy is good! I’m actually considering getting the videos.

Healthy snacks are a part of the daily plan, so BigT decided to make a big batch of these pita chips to take to work. I’m not sure where the original recipe came from but he got it from his stepmom, C.

Pita Chips

1 T. Kosher Salt
1 T. Dried Basil
1 t. Garlic Powder
1 t. Onion Powder
1 t. Dried Oregano
1/2 t. Black Pepper
1/4 t. Celery Salt
1/2 c. Olive Oil
8 Pitas (he used Western Bakery Alternative Pita Bread)

Mix all spices and oil in a large bowl. Cut the pita bread into eighths. Toss the pita pieces into the spice & oil mixture, then place on a single layer onto two cookie sheets. Cook in a preheated 350 degree oven for 20 minutes.

When these were done, I was wishing that I had some of your Healthy Hummus to dip them in!

~LilSis

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March 23, 2009

I’m not a huge fan of all of the folks on the Food Network because I feel like lots of them are just television personalities, not real live chefs or even great cooks.  You know who you are!  I do like Ina Garten (Barefoot Contessa) because her food always looks easy to do, and anything I’ve made of hers has worked.  And we know that Bobby Flay is a great chef, has been since he was a very young man, and his Goat Cheese Enchiladas are on my Cooking Bucket List.  I also have had good luck with a few of Giada De Laurentiis’ recipes.  I just wish we didn’t have to see so much cleavage when she’s cooking!  I’m sure she’s a lovely woman, I just think the prosciutto ravioli or nutella bruschetta would come out just as well if the “girls” were covered up a tad.  That’s just my opinion; I’m sure the guys out in TV Land disagree!

Anyway.  I don’t need to get off on a rant.  I had Food Network on over the last weekend while I was cleaning, and happened to hear Giada talking about this fried olive recipe.  Since I have a deep love for all things olive, I dropped my vacuum cleaner and ran to the TV.  This recipe for Italian Fried Olives looks scrumptious and I would SO make them ASAP if I didn’t know that I would eat every last ding dang one of them as soon as they came out of the hot oil.

Giada's Italian Fried Olives

Green olives are filled with a mixture of gorgonzola and ricotta cheeses, thyme and lemon zest. They are then tossed in flour, rolled in egg and then rolled around in bread crumbs before being briefly fried.  How good does that sound!!??   Oh my gravy.  These are on my “must try” list, even though I had to tolerate eyefuls of cleavage to see how they were made!

Hey, Giada!  Thanks for the awesome appetizer recipe!  Now how ’bout breaking out a turtleneck, sister?

~BigSis

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January 31, 2009

I’m not a football fan.  There, I’ve said it.  Out loud!  Please don’t hate on me, but I really do not like football.   I used to watch the local team, but I’m just done with the whole ding dang sport (don’t ask).  I’m single so I don’t have “The Hubs” forcing me to watch football, and I’d much rather spend 3 hours baking or walking or shopping or organizing something.  Just about the only sport I like to watch on TV is hockey, and then only if the Dallas Stars are playing.

This weekend is about the Super Bowl though, and not the Stanley Cup, whether I’m watching it or not (not).  And what goes with the Super Bowl?  Snacks of course!  Appetizers, football food, dips, chips!  Woo hoo…my favorite kind of food!  There’s a flurry of activity in blogdom this week about what to serve for the Big Game, and since I’m not actively participating, the least I can do is provide a little recap for your snacking pleasure!  Ready…settie…kick-off!  Or something like that.

BigSisLilSis party favorites:

• Chili Con Carne
• Angel Hair Pasta Salad
• Easy Deviled Eggs
• Chicken Enchilada Soup
• Healthy Hummus
• Cherry Tomato, Basil and Mozzarella Skewers
• Pimiento Cheese Spread
  
• IT
• Barefoot Contessa’s Outrageous Brownies
• Big T’s Peppers
• HVR Cheese Ball
• Artichoke and Spinach Dip
• Grilled Shrimp Wrapped in Bacon
• Sun Dried Tomato Spread
• Stuffed Mushrooms Italian
• Cheesecake Crunchy

Savories from some tasty sites:

• Quick-N-Dirty Habanero Cheese Straws from Ezra Pound Cake
• Hot Popper Dip from King Arthur Flour
• Smokin’ Mozzarella Balls from Picky Palate
• Snack Food Stadium from Serious Eats
• Boneless Buffalo Chicken from Cook’s Country
• Spiced Pecans from Ezra Pound Cake
• Bacon, Cream Cheese, and Horseradish Dip from Serious Eats
• Chicken Wing Variations from DallasNews
• Super Bowl Menu from Cook’s Illustrated with Chili, Nachos, Caesar Dip, Brownies and Lemon Bars
• 75 Super Bowl Party Recipes from Martha Stewart
• Game Day Menu Ideas from Pillsbury
• Big Game Bash Recipe Ideas and Tips from Food Network
• Super Bowl Favorites from Bon Appetit
• Winning Super Bowl Party from AllRecipes
• Game Day Grub from RecipeZaar

You have to have some sweets too! How about these?

• Tropical Poundcake from Baseball, Baking & Boys
• Mounds Muffins from A Southern Grace
• Chocolate Pecan Cheesecake Bars from Bake or Break
• Cheesecake Ball from Dozen Flours
• Chunky Chocolate and Walnut Cookies from Sass & Veracity

If that isn’t enough, check out the Super Bowl Smackdown on RecipeGirl for a bunch of other great recipes with photos!

Since LilSis and I both want to laugh more this year, let me leave you with some photos of bad Super Bowl cakes from Cake Wrecks.  There are bad Super Bowl cakes and there are really bad Super Bowl cakes!  Have a fun weekend, whatever you do!

~BigSis

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December 30, 2008

New Year’s Eve will be here within a matter of hours, and you may be thinking about what to serve your hungry crowd.  Plain chips? Mixed nuts? Chex Mix?  How about something as easy as those options but tastier?

Salty...savory...slightly spicy...delicious!

I work with G, whose husband C is a great cook.  His family has a recipe for a snack mix they call “IT”. IT is really simple, but IT is so delicious that you can’t stop eating IT!  Fortunately, IT makes a HUGE batch!  You can see that you have lots of leeway in the amounts of dry ingredients to use.  Just use what you like and IT will turn out great!  Don’t leave the curry powder out though.  I don’t usually like curry, but the small amount of it in this recipe gives it a great subtle flavor.  There’s something about the combination of the curry, fresh garlic and butter with the salty ingredients that’s just yummy!  Thanks for this recipe, G and C!

IT rocks!

IT

Mix together in large roasting pan:
2 bags Fritos
1 box CheezIts
Pecans
Walnuts
Sliced Almonds
Popped Popcorn

Mix in saucepan:
1 tsp curry powder
3 dashes Tabasco
1 Tblsp Worcestershire
1/2 tsp garlic salt
1 or 2 cloves crushed garlic
1 tsp salt
2 sticks melted butter

Pour heated mixture over dry ingredients and toss to coat evenly.  Cook in slow oven at 250 degrees for 1 hour.  Stir occasionally.  Dump into brown paper bag to drain.  Store in tightly sealed container when cool.

~BigSis

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December 13, 2008

Whew! I’m exhausted just reading BigSis’ baking itinerary! I couldn’t pull that off if my life depended on it. Seriously! I’m not known as the baker in the family. I haven’t given up yet, but by nature, I’m a cook. I have never liked to measure, so that part of baking is a real struggle for me. (“My brain doesn’t work that way” or as my sons would say “That’s not the way I roll”.)

But, appetizers, on the other hand, are right up my alley! Since earlier this week, BigSis mentioned one of our favorite appetizers, Cheesecake Crunchy, I decided that I would share another ‘all time’ favorite.  These Stuffed Mushrooms Italian are another surefire hit to take to any Christmas party. And, they’re easy, easy, easy to make. I’ve been asked for this recipe so many times!

Stuffed Mushrooms Italian

24 large mushrooms
1 pound hot Italian sausage
8 ounces cream cheese, softened
2 shallots, minced
1/4 c. Progresso Italian Breadcrumbs
1/2 stick plus 1 T. butter
1 c. or so seasoned dry stuffing mix (any flavor)

Wipe mushrooms clean, and remove stems. Saute very lightly (only about 30 seconds on each side) in 1/2 stick butter.

Remove sausage from casings and cook in skillet until brown. Drain. Saute shallot in 1 T. of butter until translucent. (I cheat sometimes and just saute the shallot with the sausage.)  In mixing bowl, combine cooked sausage, shallot, cream cheese, and breadcrumbs. Stuff generously into mushroom caps.

At some point after making these for years, we added this one ‘secret ingredient’ that wasn’t in the original recipe. After stuffed, turn the mushrooms upside down and gently press into the dry stuffing mix, just until the top is covered with a layer of stuffing mix. (The dry stuffing mix on top adds a nice crunch and wonderful texture to these mushrooms.) Put in a 13 x 9 casserole dish and bake at 350 degrees until hot. I like to keep them in a few extra minutes until the tops are browned a little. Serve immediately.

Buon Appetito!

~LilSis

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December 10, 2008

If you’re having a Christmas party, or attending one that you need to bring an appetizer to, I have a winning idea for you.  This is an extremely simple no-bake dish called Cheesecake Crunchy that works every time, and it looks fancy.  Plus it’s deeelicious!  I’ve been making it for more than 20 years, and I have no idea of where I got the original recipe.  You’ll want to start it early enough to allow plenty of chilling time.  I usually make it the day before I need it to make sure it’s thoroughly chilled and set.

Cheesecake Crunchy

1/4 stick butter, melted
3/4 cup cheese crackers, crushed (I prefer CheezIts)
1/2 cup pimento-stuffed green olives, drained and chopped
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 cups sour cream
1 pound cream cheese, softened (2 8-ounce blocks)
Dashes of Frank’s Red Hot Sauce to taste
Extra cracker crumbs and olive halves for garnish, optional

Brush the bottom of a 9″ springform pan with the butter, and sprinkle the crushed crackers over it to form a crust.  Combine the remaining ingredients together with a hand mixer until smooth.  Gently pour over the crust and spread evenly.  Garnish by sprinkling a few extra cracker crumbs over the top and arranging the olive halves, if you wish.  Cover with plastic wrap and refrigerate several hours or overnight.  When ready to serve, remove the sides of the springform pan and place cheesecake on a serving platter.  Serve with more CheezIts or other crackers of your choice.

I wish I had a photo to show you, but I don’t dare make this dish right now since I don’t need to take it anywhere and I would eat the whole thing.  Seriously.  Give it a try and let me know how you like it!  If you don’t make it at Christmas, keep it in mind for New Year’s Eve!

~BigSis

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