Tomato Caprese on Bread

This is an original.

1 loaf crusty french or italian bread
3 tomatoes, sliced
1 lb. fresh mozzarella, thinly sliced
fresh basil
Olive oil
Balsmic vinegar
Salt
Fresh ground Pepper

Cut bread into 1/2 in. pieces. Drizzle w/olive oil. Top w/slice of tomato, fresh basil, salt & pepper, drizzle of balsamic vinegar and thin slice of mozzarella. Place under broiler until melty and lightly browned. Serve hot.

Garlic Tomato Bruschetta

1/4 c. olive oil
3 Tb. chopped fresh basil
3-4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
4 med. tomatoes, diced
2 Tb. parmesan cheese
1 loaf french bread

Combine oil, basil, garlic, salt & pepper. Add tomatoes and toss gently. Sprinle w/cheese. Refrigerate for 1 hr. Bring to room temperature. Before serving, cut bread into 24 slices and toast uner the broiler until lightly browned. Top w/tomato mixture and serve immediately.

Onion Rings w/Spicy Dipping Sauce

This is a Rachael Ray recipe.

Vegetable or canola oil for frying
2 large sweet Vidalia onions
2 cans evaporated milk, 5 ounces
1 cup all purpose flour
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
Coarse salt

Dipping sauce:
1 cup sour cream
1/4 cup chili sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Heat 1 inch of vegetable or canola oil in a large frying pan over medium high heat.
Cut onions across into 1-inch rings and separate. Discard the outer layer of skin on your rings. Pour evaporated milk into a small, deep bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. And repeat for a double dip. Fry in a single layer in hot oil until golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to your taste.

For dipping sauce, combine all ingredients in a bowl and stir.

Guacomole

2 avocados
1/2 c. salsa (can use fresh)
1/3 c. plain yogurt or sourcream
Lime Juice to taste
1/4 tsp. salt
1/4 bunch cilantro

Mash avocado, add the rest of the ingredients. Serve with chips.

Fresh Salsa

This is our favorite salsa recipe. You could add jalapeno if you like it spicier. I adapted this recipe from Pampered Chef.

6-8 tomatoes, diced
1/2 med. onion finely diced (I like red or sweet)
1/2 bunch cilantro, chopped
Juice of 1/2 lime
1/2 tsp. sea salt
1/8 tsp. ground red pepper

Combine all ingredients and serve with tortilla chips.

Tzatziki

2 c. greek yogurt or plain yogurt
1 lg. english cucumber, diced
2 cloves garlic
1/2 tsp. salt
1/4 tsp. pepper
1 Tb. lemon juice
1/4 c. finely diced onion

Combine ingredients and chill before serving.

Goat Cheese Flatbread w/ Balsamic Greens

(from Kyla Garcia) This was unexpectedly fantastic!

1 round flatbread

4 oz. goat cheese
2 oz. sour cream
1 tsp. heavy cream
- Mix together & spread on bread -

Mixed greens
Balsamic vinaigrette
- Toss together and put on top of bread & cheese-

Slice in wedges and enjoy!

Tandori Chicken Tenders & Peanut Dipping Sauce

(from Kyla Garcia)
2 T. tandori seasoning
1 c. yogurt
1/2 lemon, juiced
1 pkg. chicken tenders

Marinate together for at least 30 minutes. Saute or bake until done.

Peanut Dipping Sauce:

3 T. onion
1 clove garlic
1 tsp. oil
3 T. water
1 T. peanut butter
1 T. hoisen sauce
3/4 tsp. sugar

Blue Cheese Truffles

(from Kyla Garcia)
5 oz. blue cheese crumbles
Heavy cream
-combine to make a thick paste
Pecans (sprinkle with water & sugar and toast then grind)
Green grapes

Roll grapes in cheese then nuts.

Crab Cakes & Lemon Garlic Aioli

(from Kyla Garcia)
12 oz. can crab meat
1/2 lemon, zested & juice
1 egg
1 T. Mayo
1 tsp. dry mustard
4 oz. crackers, crushed
1 cloe garlice, minced
1/4 tsp. Old Bay Seasoning
1/4 c. red pepper, diced
2 green onions, diced
salt & pepper

Combine all. Form in to 1/2 in. thick patties and coat w/bread crumbs. Heat skillte and cook cakes until golden brown on each side.

Lemon Garlic Aioli
1 c. mayo
2 T. lemon juice
3 cloves garlic
1/2 tsp. paprika

Buffalo Chicken Tenders & Blue Cheese Dip

(From Kyla Garcia)
2 1/2 lbs. Chicken Tenders
1 T. Garlic, minced
2 T. Butter, melted
2 T. Olive Oil
2 T. Dijon Mustard
2 T. Lemon Juice
2 tsp. Worcestchire sauce
2 tsp. Tabasco
1 tsp. chili powder
1/2 tsp. paprika
salt to taste

Toss all ingredients together in a large bowl. Allow to marinate at least 30 minutes. Bake in oven or saute to cook through.

Blue Cheese Dip

1 c. mayo
1/2 c. sour cream
1/4 c. blue cheese crumbles
1 T. lemon juice
1 T. white vinegar
2 T. onion, finely chopped
1/4 c. parsley
salt & pepper

Honey Fruit & Nut Brie

1/2 c. dried cranberries or cherries
1/2 c. pecans, walnuts, or almonds, coarsly chopped
2 Tb. butter
1/3 c. honey
1 round of brie

Saute pecans in butter. Combine fruit, nuts, and honey. Cut rind off top of brie. Pour fruit & nut mixture over brie. Bake in oven until melted or can microwave. Serve with crackers, bread cubes, and/or fruit slices.

Pecan Brie in Sourdough

1 round loaf of sourdough bread
1 8 oz. wheel of brie
1/2 c. pecans, chopped
3 Tb. butter
2 Tb. sugar
1 Tb. brown sugar (opt.)

Hollow out the sourdough (reserve bread) and place the brie inside. Saute pecans, butter, and sugar. Pour on top of the brie - press brown sugar on top if desired. Bake in a 350 degree oven for 20-30 minutes or until melted.

Serve with apple slices, pear slices, crackers, and reserved sourdough cut in cubes.

Can put back in oven to remelt if needed. Delicious!

Roasted Red Pepper Humous

2 can garbanzo beans
2 Tb. olive oil
1/3 c. chicken broth
2 tsp. parsley
3-5 cloves garlic
1/2 jar roasted red peppers

Combine all in the blender. Adjust seasoning to your taste. Serve with pita bread, veggies, and/or crackers.