Deep Fried Portobello Mushrooms with Greek Yogurt Dip

I don’t know why, but lately we’ve been eating a lot of deep fried foods. It could be because we got a new deep fryer and we’ve been playing with it. (This also explains the additional 5lbs I’ve put on!) This recipe makes a nice appetizer, although you couldn’t make them ahead of time, they would lose any crunch if they sit. Serve them right away with the cool and refreshing greek yogurt dip. If you feel any guilt about eating fried food, get over it. These are worth a try. 

2 Portobello Mushrooms

1/4 cup flour

1 egg whisked

1/4 cup breadcrumbs

Salt & Pepper

Oil for frying

Clean the mushrooms and slice into 4 slices.

Lay out the flour, whisked egg and breadcrumbs into separate bowls. Add S&P to the breadcrumbs.

Dredge each mushroom slice into the flour, then the egg, then the breadcrumbs. Deep fry in the pre-heated oil and fry until golden brown. Drain on paper towel.

Meanwhile, combine 1/2 cup plain greek yogurt with a handful of chopped parsley and salt and pepper. 

Cocktail Meatballs

These little gems of tastiness can be made ahead of time and glazed just before serving. A real time-saver when you’re throwing a party. I did not record exactly what I put in the meatballs, so you may have to adjust the ingredients somewhat. But I had to share these with you because they turned out fantastic.

For the meat balls:

1 pkg of ground chicken

1/2 yellow onion, very finely chopped

1 clove of garlic, finely chopped

A couple tbsp of bread crumbs (maybe 4 tbsp)

And that’s it. Don’t add any spices. The glaze adds the remaining flavour and goes really well with the onion and garlic.

Preheat oven to 375F

Mix all together in a bowl. Roll small bite sized meatballs onto a baking sheet. Bake, turning occasionally for approx 15 minutes. Keep watch. If making ahead of time, allow to cool and refrigerate overnight or freeze until ready for the glaze.

For the glaze:

1/2 cup Blackcurrent Jam

1/2 cup Mango Chutney

Place both preserves into a frying pan and heat up until liquidy (I know that's not a technical term).

Dump the meat-balls in and stir until the meat balls are glazed and warm. Place on a serving platter, stick some toothpicks in and call it a party.

Goat Cheese Portobello Mushrooms

I made this creamy deliciousness on the BBQ in the middle of a thunderstorm. It’s crazy easy.

Portobello Mushroom Caps

Sun-Dried Tomato Paste

Plain Goat Cheese

Fresh Thyme

Olive oil

S&P

1. Coat your mushrooms in olive oil so they won’t stick to the grill. Sprinkle on some S&P. 
2. Oil your grill really well.
3. BBQ each side of the mushroom on low heat for approx 5 minutes each side until just softening. Place mushrooms on the top rack and squeeze a dollop of sun-dried tomato paste onto each mushroom. Place a large chunk of cheese in the middle and sprinkle on some fresh thyme. 
4. Close the lid and let the heat from the BBQ warm the cheese.
5. Remove from the BBQ and eat.

Sun-Dried Tomato Dip

This dip is my favourite. I love me some sun-dried tomatoes.

4 tbsp finely chopped sun-dried tomatoes (if using oil packed, pat all oil off first)

1 pkg light cream cheese

1/2 cup light sour cream

1 cup Mayonnaise

1/2 cup finely chopped fresh basil

1/2 clove of garlic

1. Place all but basil into a food processor and process until well-blended. Add basil and mix until blended. Chill for at least 1 hour.

Ranch Dip

This dip was a huge hit with everyone. Took only a few minutes to throw together.

1/2 cup light sour cream

1/2 cup Ranch Low Calorie Dressing

1/4 cup finely grated Parmesan Cheese

1/4 cup bacon bits

2 tsp green onion slices

1. Combine all ingredients together until well-blended. Chill for at least 1 hour.

Spinach Dip

Easy and delicious.

1 pkg light cream cheese, softened

1 cup finely chopped fresh spinach

1 cup light sour cream

1/4 cup finely grated Parmesan Cheese

1/4 tsp minced garlic

1. Combine all ingredients until well-blended. Chill for at least 1 hour.

Ricotta Fritta Con Piccola Insalata Di Pomodori

(Fried Ricotta with a Little Tomato Salad)

This recipe is from Jamie Oliver “Jamie’s Italy” (2006).

This is seriously light, fresh, fluffy and silky. I loved it. I could it eat it everyday. I really don’t know what else to say about it. So yummy. A must try!

1lb good crumbly ricotta cheese

2 tbsp freshly grated parmesan cheese, plus extra for serving

1 1/2 tbsp flour

sea salt and freshly ground black pepper

1 large egg

a handful of mixed ripe tomatoes

2 sprigs of fresh basil

1 fresh red chili, deseeded and finely chopped

extra virgin olive oil

good red wine vinegar

olive oil

nutmeg, for serving

1. Mix the ricotta with the parmesan, flour, a good pinch of salt, and the egg. Season with a little freshly ground black pepper and place in the fridge.
2. Halve the tomatoes, squeeze out the seeds, and discard them. Chop the flesh up into small chunks and drain off excess liquid. Chop the stems of the basil finely and tear the leaves up roughly, then add to the tomatoes with the chili. Season with salt and pepper, a glug of good extra virgin olive oil, and a small swig of good red wine vinegar.
3. Put a nonstick pan on medium heat and add a splash of olive oil. Drop a few spoonfuls of the ricotta mix into the pan - make sure not to overcrowd it; the pieces shouldn’t be touching. Fry the ricotta cakes for a couple of minutes or until golden brown, then carefully turn them using a broad, flat knife or a fish server and fry them on the other side for a further minute.
4. Serve at once, with a light sprinkling of sea salt, a little nutmeg (grated from height), and a good spoonful of the chopped tomatoes on the side. Drizzle over a little peppery extra virgin olive oil and grate over some parmesan. Eat while crisp and warm!

Marinated Feta-and-Sun-Dried Tomato Bites

This show-stopper of a recipe comes courtesy of Chatelaine Recipes “Easy Holiday Cooking”. I’ve said it before and I’ll say it again, I love cheese and I love Mediterranean flavours. I also like simple. This recipe was simple to put together and the flavours are gorgeous. 

 I will make one serious suggestion to improve this recipe for yourselves. Do not add 2 large garlic cloves. This was way too garlicky with 2 cloves. Go for 1 clove only. You will thank me.

Marinated Feta-and-Sun-Dried Tomato Bites

1/4 cup very finely diced, oil-packed sun-dried tomatoes, drained

1/4 cup finely chopped fresh basil

2 tbsp finely chopped, pitted kalamata olives

2 tsp balsamic vinegar

1/2 tsp coarsely ground black pepper

1/4 to 1/2 tsp crushed red chili flakes (optional)

2 large garlic cloves, minced

1/3 cup extra-virgin olive oil

6 oz coarsely crumbled feta cheese, about 1 1/3cups

2 small English cucumbers

1. In a bowl, stir tomatoes with basil, olives, vinegar, pepper, chili flakes, if using, garlic and oil. Add cheese and stir to evenly coat. Cover tightly and refrigerate at least 6 hours or up to 2 days for flavours to meld.
2. Drag tines of fork down sides of each cucumber to make ridges. Then cut cucumbers in 1/2 inch slices. Using a melon baller or small spoon, create a bowl in centre of each slice. Pat each slice dry and store in refrigerator until needed, up to 1 day. Then spoon enough tomato mixture into each cucumber cup to make a nicely rounded serving. Arrange on a platter. It’s best to serve right away but if making ahead, loosely cover with plastic wrap and refrigerate. Cucumber softens as it sits, but will be fine if left up to 4 hours.

Makes approx. 36 hor d’oeuvre

Sausage Stuffed Cremini Mushroom

I am currently testing out appetizers for a get-together I am doing in May.  D is my very fortunate guinea pig and judge. There are two back-to-back stuffed mushroom recipes here. This one has turkey sausage, the other has my lemon ricotta. Both are easy. Both look beautiful.  D choose this recipe as the better of the two. I choose the other one. You be the judge. 

• 12 Cremini mushrooms
• 3/4 cup dry bread crumbs
• 2 tbsp. parmesan cheese
• 2 Italian turkey sausage, removed from casing
• 1 onion, finely chopped
• 1/2 red bell pepper, finely chopped
• freshly grated black pepper

1. Preheat oven to 400F
2. Remove stems from mushroom and finely chop the stems.
3. For the topping, mix 2 tbsp. bread crumbs and parmesan cheese in a small bowl.
4. Cook sausage meat in a non-stick skillet until brown. Add onion, red pepper and mushroom stems. Cook for 5 minutes. Stir in remaining bread crumbs and pepper. Remove from heat.
5. Stuff the mushrooms. Sprinkle with topping.
6. Bake for approx. 10 to 15 minutes or until heated through.

Ricotta Stuffed Cremini Mushrooms

One of my favourites. If you have been to my house for a dinner party, you have eaten these. Easy, light, beautiful and flavourful.

• 12 Cremini mushrooms
• 1 cup ricotta cheese
• Rind of 1 lemon
• 2 tsp. oregano
• Freshly grated pepper
• Parmesan cheese

1. Preheat oven to 400F
2. Remove stems from mushrooms.
3. Mix together ricotta, lemon rind, oregano and pepper.
4. Stuff the mushrooms. Sprinkle with parmesan.
5. Bake for approx. 10 to 15 minutes or until heated through.

Goat Cheese Toasts

I’ve said it before and I’ll say it again: I love Goat Cheese. Yum Yum, yummy. This is my idea of Heaven. No doubt.

• 1 baguette, cut into 1/2-inch slices
• 4 tbsp. pesto
• 2 tbsp. sun-dried tomato paste
• 4 plum tomatoes, sliced thinly
• 140g Goat Cheese, sliced thinly
• 1 tbsp. olive oil
• 1/4 cup pine nuts
• Thyme (dried or fresh)

1. Preheat boiler. Place baguette slices on a baking tray and broil until lightly toasted on both sides.
2. Spread pesto and tomato paste evenly onto toasts.
3. Lay tomato slice onto toast, add slice of goat cheese, add a few pine nuts and sprinkle with thyme. Drizzle olive oil onto all. 
4. Place toasts under broiler until pine nuts turn golden and cheese is warm and slightly melty.

Endive with Cranberry Cinnamon Goat Cheese

The title says it all. There's really no recipe to post here. I simply purchased the cranberry cinnamon goat cheese and stuck it into endive. The sweetness of the cheese takes away some of the bitterness of the endive. It also looks pretty on a plate. :)

Caramelized Onion Crostini

This is one of my original recipes. It’s sweet, it’s tangy, it’s crunchy and delicious. It’s also easy and will be a crowd pleaser. Just double or triple the recipe for more people. Enjoy!

2 med. yellow onions, cut in half and thinly sliced

1 tbsp butter

Drizzle of olive oil

Half of a Baguette (French, ciabatta, home made onion bread)

1/4 cup finely grated Goat-Gouda Cheese (Mozzarella with work too)

1/2 tsp dried thyme

1 tsp balsamic vinegar

1/4 cup peach preserves (or apricot jam)

1. Heat the butter and oil in a frying pan over med heat. Break up the onions and add to the pan. Stir the onions until they are covered in the butter. Turn heat to low-med and put a lid on the pan and leave alone for 8 to 10 minutes. Stir, and leave another 10 minutes. Add the thyme and vinegar, stir and cook another minute. Remove from heat.
2. Prepare the bread; slice to 1/4 inch thick, brush with olive oil both sides, and toast under the broiler until both sides are nice a toasty.
3. Evenly distribute the preserves onto each crostini, add the onions and cheese. 
4. Broil until the cheese melts and everything is hot again.

Serves 2 hungry people.

Cheesy Tomato Basil Mussels

This is a really simple and delicious appetizer that looks terrific on a plate, plus the shell acts as a spoon. 

35  small black mussels (500g)

1/2 cup of dry white wine

2 tablespoons of water

1 medium onion, chopped finely

2 cloves garlic, crushed

1 tomato, finely chopped

2 tablespoons chopped fresh basil leaves

1/2 cup coarsely grated mozzarella cheese

Scrub mussels, remove beards, discard any open ones that don’t close when you squeeze them. Heat wine in a large saucepan, add mussels; cook, covered, over high heat about 5 minutes or until mussels open.

Drain; discard liquid. Place each mussel in half of a shell, place on a baking tray.

Cook the water, onion and garlic in medium frying pan, stirring until onion is soft. Add the tomato, bring to a boil; simmer, uncovered, about 10 minutes or until mixture is thickened, stir in the basil.

Spoon the tomato mixture over the mussels, sprinkle with cheese. Grill under the over broiler until cheese is browned lightly.

Variation: Try different cheeses/smoked mozzarella works great to.

Tuna Tuesday

Another hellish day at work and by the time I got home my belly was empty and telling me to look for food. Sigh. Why can’t dinner be here and ready for me to eat? Can’t the food just make itself and be waiting for me when I get home? I’m exhausted, there are dishes to do before I can even think about dinner and the dogs are begging for their food and attention. Alright, suck it up princess! Get the dishes done and figure out something to eat already! 

Out of simple laziness I decide on Tuna Salad and crackers. Then I think, Hey wait.. I have Belgium Endive... that would be so much better than boring crackers! 

I get the can of tuna out of the pantry, drain and pop it in a bowl. I grab the (low calorie) mayo and see in the fridge door a jar of capers. Yes! Capers, love it. Hmm.. ok tuna with mayo and capers. What else? Lemon of course! I mix all that salty/lemony/creamy/tuna-y goodness together with some fresh ground pepper and neatly put it into the endive leaves. I sprinkle some parmesan on the whole mess, make her look pretty, try to take a decent picture and then dig in. 

I feel good about myself now for making a delicious healthy dinner and the picture looks ok too. I’m thinking that I could put just about anything in endive. It would make any filling-thing look like a delicate appetizer. Hummus in endive? Salsa in endive? Goat cheese in endive? Shrimp salad in endive? Oh I’m full of ideas now. 

There will be something in endive at the next party. :)