hello readers, i hope youre having a great halloweenie day, its a celebration of the dead, so im going to a party within several hours from now, i have to help my lovely neighborhood children pass out candy and glow in the dark neckleces at the park before the party and i have to go with my dad to judge some pumpkins, and then the party, so if you need last minute ideas, i got them for you, two are mine and 1 is from the chew's co-host clinton kelly, so these 3 appitezers are going to a hit at my friends party, it can be yours too, so feel free to make it at your party, so let's go to the monster bash! enjoy the recipes! hahahahahaha!!!!!
Garlic gucamole
1 avocado, pitted and scooped out
2-3 cloves garlic, minced and can be made as a paste using a cheese grater.
juice of 1 lemon
1 chopped green onion
1 chopped jalapeno
salt and pepper
mash up avocado with the remaining ingredients, mix until smooth and a bit chunky. refridgerate until partys on and serve with tortilla chips
taco bean dip
1 can refried beans
1 pkt 40 % less sodium taco seasoning mix
1 8 oz sour cream
mix together in a bowl and add:
1 avocado
1 chopped green onion
1 cup shredded cheddar
1 can sliced olives
1 chopped tomato.
make sure its all combined well. refridgerate until partys on and serve with tortilla chips.
Mozzarella Eyeballs
Recipe coutesy Clinton kelly from the chew show on
ABC Channel 7
1 pound Bocconcini (Cherry-sized Mozzarella balls)
1 Jar Pimiento-stuffed Green Olives (cut in half)
1/3 cup Extra Virgin Olive Oil
1/2 teaspoons Garlic Powder
1/4 teaspoon Black Pepper
1/2 teaspoon Salt
1 cup Marinara Sauce
In a small saucepan, warm marinara sauce.
Slice top and bottom off of bocconcini of ball to create flat base and flat top. Slice green olive so that pimiento resembles a pupil. Place it on top of mozzarella, flat side facing down, to create "eyeballs."
Pour marinara into an even layer on a platter. Arrange eyeballs in the sauce.
Optional Step: Whisk together olive oil, garlic powder, black pepper, and salt. Drizzle over the eyeballs and serve
Monday, October 31, 2011
Thursday, October 27, 2011
Halloween Recipes I'm making this year!
hello readers, im making some delicious halloween food for two homes the first one is at my Sister molly Bolich houses and im going to bring them sweet pea, mint and Garlic dip with pita chips and the first half batch of emeril lagasse's pumpkin shaped cheddar cheese crackers. the next day on the spooktackular day for the Algers home down the street from my home im going to make them Butternut pesto casserole and 2nd half of the crackers, so im going to share 2 recipes today and will share the other one on saturday, so feel free to make the recipes at your party and you will dazzle your spooky friends how good you did like chef ava, so please enjoy the first 2 recipes
Pumpkin-shaped Cheddar Crackers
By Emeril lagasse
Ingredients
•1 1/2 cups all-purpose flour
•1/4 teaspoon table salt
•1/8 to 1/4 teaspoon cayenne
•1/2 cup unsalted butter
•6 ounces extra-sharp cheddar cheese, grated
•2 teaspoons Dijon mustard
•1/4 teaspoon orange food coloring or annatto powder
•Toppings: any combination of whole-seed spices like cumin, fennel, or caraway; fresh herbs like dill, thyme, or rosemary; coarse salt; cracked black pepper; smoked paprika
Instructions
Makes about 30 crackers
In a medium bowl, whisk together flour, salt, and cayenne. In the bowl of a standing mixer, combine butter, cheddar cheese, Dijon mustard, and food coloring and mix until smooth. Add flour mixture and beat on low until dough comes together. Divide dough in half and flatten each piece into a disc. Wrap discs in plastic wrap and refrigerate for at least 1 hour and up to overnight. (Dough can also be frozen, up to 1 month.)
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, working with one piece of dough at a time, roll out dough to 1/4- inch thickness. Using a pumpkin-shaped cookie cutter, cut out crackers and place on baking sheet. Reroll scraps; if dough becomes too warm to handle, wrap in plastic wrap and place in refrigerator until firm, about 20 minutes.
Decorate crackers with spices or herbs, as desired, and bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool. Using a spatula, transfer crackers to a platter and serve.
Cook's Note: The crackers will keep in a sealed container, up to 1 week.
Sweet Pea and Mint Dip
recipe by Amy fothergill
this is origally her recipe, but i like to add at least 2 cloves of
garlic for a halloween treat!
1 lb fresh peas or 1 cup frozen
2 Tablespoons to 1/4 cup olive oil
1 Tablespoon fresh mint leaves
1/2 teaspoon sea salt
Juice of 1/2 lemon
Remove peas from their shell. Bring a small pan of water to a boil. Cook for 3-5 minutes or until bright green and tender. If using frozen peas, boil for 1 minute. Drain and cool before proceeding to next step. In a processor, or blender, combine peas with olive oil, mint leaves, sea salt and lemon juice. Blend until smooth, about 2 minutes. Scrape down sides and check for seasonings. If it tastes flat, add more lemon or salt to brighten. If it looks stiff, add more oil. Process for 10-20 more seconds. Serve with crackers, homemade crostini or veggies.
Chef’s Tip: If you can’t get fresh peas, using frozen is fine. Don’t use canned. The peas need to be bright green for the best flavor. If you like things a little spicier, add 1-2 cloves of garlic.
Gluten-Free Tip: This dish is naturally gluten-free. Try serving it with brown rice crackers or gluten-free crostini (Mariposa Bakery makes a great version). If serving to someone whose gluten-free diet is strict, talk to them about how to avoid any cross-contamination from other gluten ingredients in your kitchen.
Pumpkin-shaped Cheddar Crackers
By Emeril lagasse
Ingredients
•1 1/2 cups all-purpose flour
•1/4 teaspoon table salt
•1/8 to 1/4 teaspoon cayenne
•1/2 cup unsalted butter
•6 ounces extra-sharp cheddar cheese, grated
•2 teaspoons Dijon mustard
•1/4 teaspoon orange food coloring or annatto powder
•Toppings: any combination of whole-seed spices like cumin, fennel, or caraway; fresh herbs like dill, thyme, or rosemary; coarse salt; cracked black pepper; smoked paprika
Instructions
Makes about 30 crackers
In a medium bowl, whisk together flour, salt, and cayenne. In the bowl of a standing mixer, combine butter, cheddar cheese, Dijon mustard, and food coloring and mix until smooth. Add flour mixture and beat on low until dough comes together. Divide dough in half and flatten each piece into a disc. Wrap discs in plastic wrap and refrigerate for at least 1 hour and up to overnight. (Dough can also be frozen, up to 1 month.)
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, working with one piece of dough at a time, roll out dough to 1/4- inch thickness. Using a pumpkin-shaped cookie cutter, cut out crackers and place on baking sheet. Reroll scraps; if dough becomes too warm to handle, wrap in plastic wrap and place in refrigerator until firm, about 20 minutes.
Decorate crackers with spices or herbs, as desired, and bake until golden brown, 8 to 10 minutes. Transfer to a rack to cool. Using a spatula, transfer crackers to a platter and serve.
Cook's Note: The crackers will keep in a sealed container, up to 1 week.
Sweet Pea and Mint Dip
recipe by Amy fothergill
this is origally her recipe, but i like to add at least 2 cloves of
garlic for a halloween treat!
1 lb fresh peas or 1 cup frozen
2 Tablespoons to 1/4 cup olive oil
1 Tablespoon fresh mint leaves
1/2 teaspoon sea salt
Juice of 1/2 lemon
Remove peas from their shell. Bring a small pan of water to a boil. Cook for 3-5 minutes or until bright green and tender. If using frozen peas, boil for 1 minute. Drain and cool before proceeding to next step. In a processor, or blender, combine peas with olive oil, mint leaves, sea salt and lemon juice. Blend until smooth, about 2 minutes. Scrape down sides and check for seasonings. If it tastes flat, add more lemon or salt to brighten. If it looks stiff, add more oil. Process for 10-20 more seconds. Serve with crackers, homemade crostini or veggies.
Chef’s Tip: If you can’t get fresh peas, using frozen is fine. Don’t use canned. The peas need to be bright green for the best flavor. If you like things a little spicier, add 1-2 cloves of garlic.
Gluten-Free Tip: This dish is naturally gluten-free. Try serving it with brown rice crackers or gluten-free crostini (Mariposa Bakery makes a great version). If serving to someone whose gluten-free diet is strict, talk to them about how to avoid any cross-contamination from other gluten ingredients in your kitchen.
Monday, October 24, 2011
Vegetarin Lasgna roll ups
today i made some vegetarin lasgna roll ups, and its adapted from sandra lee semi homemade money saving meals cookbook and omitted the chicken so vegans would love it, so here it is
Vegetarin lasgna roll ups
12 lasgna noodles
1 container of ricotta cheese
1 tsp dried basil
1 egg beaten
1 tsp garlic powder or 1 tbl minced garlic
1 tsp dried parsely
1 jar marinara sauce
2 cups mozzarella
2 tbl parmesan cheese
prehear oven to 350 in a large pot a water, bring water to a boil and cook lasgana noodles according to box. if youre in a hurry to get dinner on the table heres a quick souliton: lay a pan with uncookd lasgna noodles, then add hot boiling water from your kettle and let it sit for 30 minutes until soft and pliable., then drain and rinse and set aside
in a medium bowl mix ricotta with garlic, dried herbs and beaten egg.
apread about 1/4 cup sauce on the bottom of 9 x 13 inch pan spread each noodle with ricotta mixture then with 3 tbl of mozzarella cheese, roll up like a pinwheel and place it seem side down on a baking sheet. repeat the process until all is used up and then pour the remaining sauce over the roll up noodles
cover with foil and bake for 35 minutes, remove foil and sprinkle with the parm and bake 10 minutes more! serve hot!
Vegetarin lasgna roll ups
12 lasgna noodles
1 container of ricotta cheese
1 tsp dried basil
1 egg beaten
1 tsp garlic powder or 1 tbl minced garlic
1 tsp dried parsely
1 jar marinara sauce
2 cups mozzarella
2 tbl parmesan cheese
prehear oven to 350 in a large pot a water, bring water to a boil and cook lasgana noodles according to box. if youre in a hurry to get dinner on the table heres a quick souliton: lay a pan with uncookd lasgna noodles, then add hot boiling water from your kettle and let it sit for 30 minutes until soft and pliable., then drain and rinse and set aside
in a medium bowl mix ricotta with garlic, dried herbs and beaten egg.
apread about 1/4 cup sauce on the bottom of 9 x 13 inch pan spread each noodle with ricotta mixture then with 3 tbl of mozzarella cheese, roll up like a pinwheel and place it seem side down on a baking sheet. repeat the process until all is used up and then pour the remaining sauce over the roll up noodles
cover with foil and bake for 35 minutes, remove foil and sprinkle with the parm and bake 10 minutes more! serve hot!
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