Champagne Grapes and Cheese

Posted on September 6, 2013 by Peg

Since my Friday post today was a personal one to honor my older daughter’s b’day weekend, I thought I’d give you a bit extra for your weekend! TD (the don.38 years and counting.for new readers) and I went out after work Wednesday afternoon and got ourselves a new little pocket size Nikon Coolpix for an upcoming trip. Naturally, I am taking my trusty Canon with all of the additional (heavy) lenses and flash filters; but I coveted a trusty pocketbook camera to record the evening shenanigans without all the drama of the FLASHY big threat! We came home and celebrated with this nice little treat. There’s little finer than the loveliness of a champagne grape (not always an easy find..especially here in ENC..try Fresh Market!) Paired with simple cheese, it becomes just the perfect hors d’oeuvre. We just went ahead and called it dinner. Go out and treat yourself. It’d be the perfect Saturday nite stay home, watch DVR, cocktail evening. Just thinking! Happy Weekend!

Amazing Onion Rings

Posted on June 26, 2013 by Peg

Onion Rings Resting in the Flour

Oh GOODNESS. I had to toss out the rest of the batch after I tasted one, well two, or I would’ve eaten every single one! Try this recipe once; you’ll never order rings out again, promise! 15 minutes start to mouth, guaranteed!

1 large sweet onion, sliced crosswise 1/4″ thick
1 3/4 cups all purpose flour, divided
1/2 cup plus 1 Tbs rice flour
1 1/2 t kosher salt
1/2 t baking soda
1 cup Bud Light, or other light beer
1/2 cup Vodka
Vegetable Oil for frying

Frying in the Pan

Separate onion slices into rings.
In bowl, whisk together 3/4 cup of all purpose flour, rice flour, salt, and baking soda.
Whisk in beer and vodka until smooth.
Place remaining flour in shallow bowl.
Dredge onion rings through flour, shaking off excess flour, transferring rings to large bowl.
Carefully pour batter mixture over floured onion rings, just enough to coat.
In large frying pan, heat 2 inches oil on high.
Working in batches and using tongs, lift onion rings from batter, allowing excess to drip off.
Place in oil and fry until golden brown, about 3 minutes per batch, no need to turn.
Drain on paper towels.
Sprinkle lightly with salt and pepper.
Serve warm or room temperature.

Ahhh! The Finished Product.

Shrimp Salad Sliders

Posted on May 21, 2013 by Peg

Su-Su and I are making appetizers for a “Peggy Soiree” at AB this Friday. That was on her Mother’s Day wish list…additionally for us to be our usual charming selves, husbands in tow, schmoozing with her beach pals! These Shrimp Sliders are always a sure fire hit, even with the 75+ age group. Have I mentioned that Mom is 87? Spunky as fireworks! Happy Memorial Day!

1 lb shrimp, cooked, and coarsely chopped
2 stalks celery, finely chopped
1/3 cup light mayonnaise
Zest of 1 lemon
Juice of 1 lemon
2 Tbs minced chives
1 Tbs minced flat leaf parsley
1 Tbs chopped fresh basil
1/8 t salt
1/4 t black pepper
1 package Sister Schubert’s Yeast Rolls

Cook rolls according to package instructions.
Slice rolls in half.
In a medium bowl mix shrimp, celery, mayonnaise, lemon juice, chives, parsley, and basil.
Sprinkle with salt and pepper.
Fill rolls with shrimp salad.
Top with lids.

Makes 18.

Lima Bean and Pecorino Romano Crostini

Posted on May 15, 2013 by Peg

Gray sent me this fab appetizer recipe last week. Not certain where she discovered it. I tweaked it a bit to suit my taste and found it quite wonderful…great for spring and summer with the additional lemon zest, lemon juice, and fresh herbs from the garden that I added. Thank you Gray for sharing!

1 loaf rustic or Italian bread, cut into 1” x 1 1/2” pieces
1 Tbs olive oil for drizzling on bread

Zest of 1 lemon
Juice of 1 lemon
1/4 cup olive oil
3 Tbs hot water
1 pound frozen baby lima beans, cooked and cooled
1/4 sweet onion, minced
1 Tbs chopped fresh oregano
2 Tbs chopped fresh parsley
1/8 t salt
1/4 t pepper
Wedge of Pecorino Romano cheese, shaved with a vegetable peeler in to thin ribbons

Preheat oven to 350°.
Place bread pieces on baking sheet.
Drizzle with olive oil.
Bake 12 minutes until crispy.
Remove from oven and place on serving tray.

In small bowl, combine lemon zest, lemon juice, oil, and water.
Set aside.
In food processor, puree lima beans, onion, oregano, parsley, salt, and pepper for 20 seconds.
Add lemon-oil mixture, and process 30 seconds until smooth.
Scrape mixture into a small bowl.
Cover, and let stand at room temperature for 30 minutes while flavors develop.

To serve, spoon lima bean mixture on top of crostini, and top with cheese shavings.

Lima bean mixture may be made several hours ahead and left at room temperature. Top crostini with mixture as close to serving time as possible.

Makes 40 pieces.

Polenta and Black Eyed Peas

Posted on April 17, 2013 by Peg

I made this last night for a quick and easy supper, again vegetarian…not on purpose. I had the ingredients on hand and was too lazy to go to the grocery for anything else! I used to make this with chopped tomatoes, but The Don isn’t wild about tomatoes, so I used a red pepper that was handy, and it made for a sweeter flavor. Tomato vs red pepper, your choice! It can also be used as a starch side dish, rather than a potato or rice. When I serve it as a side I top it with just a bit of black eyed pea mixture, not smothered as below!

8 oz tube refrigerated sun dried tomato polenta, sliced
*If this polenta is not available, you may use plain, or any flavor polenta.
15 oz can black eyed peas, rinsed and drained
1/2 of sweet onion, finely chopped
1 red pepper, chopped
1/4 cup water
4 Tbs chopped fresh cilantro, divided
1/4 cup light sour cream
Cooking spray

Coat a non stick skillet with cooking spray.
Cook polenta rounds over medium high 4 minutes per side, or until lightly browned.
Remove from heat and keep warm.
Wipe pan with paper towel.

Spray with cooking spray again.
Cook peas with onion, pepper, and water over medium heat 3 minutes,
or until water evaporates.
Remove from heat.
Stir in 3 Tbs cilantro.

Arrange polenta rounds on serving platter.
Spoon warm pea mixture over polenta rounds.
Top with dab of sour cream.
Sprinkle cilantro over sour cream.

Polenta is not highly caloric and is quite filling. Two slices carry 140 calories.

Here it is as served as a starch side. I suppose it could be used as a first course as well, rather than a soup or salad. Why not?!

Italian Seasoned Shrimp

Posted on April 8, 2013 by Peg

Here’s my simple and elegant NCAA Finals Monday night supper …

1 stick butter
1 lemon, sliced
Juice of 1 lemon
1 lb shrimp, cleaned
1 packet of dry Italian dressing mix

Preheat oven to 350°.
Melt butter in baking pan.
Spread lemon slices on top of melted butter.
Spread shrimp evenly in baking pan.
Sprinkle Italian mix over shrimp.
Sprinkle lemon juice evenly over shrimp.
Place in oven.
Bake 15 minutes, until shrimp are pink.

This can be served as an appetizer with hors d’oeuvre picks, as an entrée salad over lettuce and tomatoes tossed in Italian dressing, and over rice or pasta as a dinner entrée.

Shrimp and Guacamole in Scoops

Posted on April 6, 2013 by Peg

This past Thursday was Gals Night Out, in spite of the drizzle, then downpour outside! It was bright and shiny inside and I prepared several appetizers including this one. There is no way to be delicate in eating this…just pop the whole shrimp and chip right in your mouth! I read a recipe in Rachel Ray‘s magazine and then made it my own by tweaking each ingredient and prep method. Note to self…Don’t serve this on a green tray next time. The guacamole gets “lost” on this platter!

1 lb fresh shrimp, cleaned
1/2 gallon apple cider vinegar
1 medium onion, peeled and sliced
3 bay leaves
1/2 Tbs Hot Shot!

2 large avocados
Juice of 2 lemons
2 t hot sauce
1/2 t salt
30 scoop chips

For Shrimp:
Pour vinegar in to large pot.
Add onions, bay leaves and Hot Shot!
Bring to boil.
Add shrimp and stir.
Cook 2 to 3 minutes, until shrimp turn pink.
Immediately drain in colander, and discard bay leaves.
Let cool for 20 minutes.

For Guacamole:
Scoop flesh of avocados in to bowl.
Add lemon juice, hot sauce, and salt.
Mash all together with fork.

To serve:
Place small amount of guacamole in bottom of scoop chip.
Top with a shrimp.
Place on tray and serve.

Mushroom Risotto in Wonton Soup Spoons

Posted on April 4, 2013 by Peg

8 Cremini mushrooms
3 Tbs butter, divided
2 1/2 cups fat free chicken broth
1 cup long cooking brown rice
1 cup grated Parmesan cheese

Rinse and slice mushrooms into 1/4″ slices.
In a large skillet, heat 2 Tbs butter over medium high heat.
Add mushrooms and cook uncovered 4 minutes, stirring regularly.
Remove from heat.

Bring chicken broth and 1 Tbs butter to a boil.
Stir in rice, reduce heat to medium low; cover and cook according to package directions.
Remove from heat and stir in cheese and 3/4 of the mushrooms, saving a few for garnish.

To serve, place a small amount of risotto on each wonton spoon.
Garnish with small amount of reserved sautéed mushrooms.
Place spoons on serving tray, and pass.
Makes 30.

Naturally, you may serve this as a main course starch. Simply place risotto in serving bowl and top with extra mushrooms.

Calling All POPCORN Lovers

Posted on March 26, 2013 by Peg

I simply adore Katie Lee (briefly Katie Lee Joel a few years ago!). She is young, energetic, accomplished, darling and has been cooking with her Grandma and Mom since she was a tiny four year old. This recipe comes from her second cookbook, The Comfort Table, Recipes for Everyday Occasions. She dedicates the book “to mom and grandma – women who taught me that being a good hostess isn’t just about the food that you serve, but how you make people feel in your home.” I echo that sentiment and strive to make my home a safe, fun, worry-free environment for all who enter. Come on in, friend!

Five Spice Popcorn

3/4 cup popcorn
1/4 cup canola oil
3 Tbs sugar
2 Tbs Chinese 5 Spice powder
1 t salt
3 Tbs unsalted butter, melted

Place popcorn, oil, sugar, Spice powder, and salt in pot with tight fitting lid.
Place on stove over medium heat.
Shake constantly.
When popcorn begins to pop, reduce heat to medium low.
Continue shaking until popping begins to slow.
Transfer to bowl.
Drizzle with butter and mix well.

Serves 6.

Radishes with Butter, Guacamole, and Sea Salt

Posted on March 25, 2013 by Peg

1 bunch of small radishes
Unsalted butter, room temperature
1 recipe of homemade guacamole
Sea Salt

Rinse and trim ends of radishes.
Place on towel to dry.
Cut in halves or quarters, depending on size of radish.
Place butter in small bowl or ramekin.
Place guacamole in small bowl or ramekin.
Place salt in small bowl or ramekin.

To serve:
Place radishes on one side of a serving platter.
Place butter, guacamole, and salt bowls on platter.
Provide a small knife for the butter, in case needed.
Dip radish in butter or guacamole first, and then salt.

Author’s Note: Purists prefer to serve the radishes whole, with just one end trimmed, leaving the stem and leaves as decoration. But since we don’t double dip in polite society, I like to cut my radishes into bite size pieces. Perhaps place a few whole radishes on side of serving platter as garnish.

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