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.

White Wine Infused Potato Salad

Cooked potatoes suck up white wine like I do on a hot summer day. They were made for each other. Let me be clear here, you cannot taste the white wine (At least I don’t think you can - one for me, one for the potatoes...I’m kidding (kinda-not-really)). This recipe uses white wine (I said that already), instead of vinegar. But you can tell all your very impressed friends that you infused white wine into the potatoes. (Seriously how many times am I going to say “white wine”?) All kidding aside, I made this salad up on the weekend to go with lemon and thyme chicken thighs on the BBQ. The weather was warm and the ideas were flowing. Give it a try, it won’t disappoint. 

5 - 6 white potatoes, cut into bite sized pieces

1 bay leaf

2 tbsp white wine

1 tbsp Dijon Mustard

1 shallot, finely chopped

1 clove garlic, finely chopped

Dash of Olive Oil

2 tbsp Bacon Bits

4 tbsp roughly chopped chives

Pinch nutmeg

S&P

2 tbsp Blue Cheese, crumbled (optional)

1. Boil the potatoes with the bay leaf approx 20 min until cooked through. Drain and run under cold water until cool.
2. Mix all remaining ingredients except the cheese in a big bowl.
3. Add potatoes and lightly stir until coated (See! The wine is gone - it's now IN the potatoes, hence the “Infused” part)
4. Top with the Blue Cheese and refrigerate for at least 1 hour for the flavours to blend.

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.

Paradise Punch

What is a baby shower without punch? Here’s a non-alcoholic (although this can easily be turned alcoholic with Vodka) punch that is pretty in a punch bowl and well liked by all.

1 cup peach nectar

1 cup pulp-free orange juice

1 cup cranberry cocktail

1 oz lime cordial

1 oz grenadine

2 cups soda water

** If adding Vodka, add 1 cup and taste, add more if you plan to get your guests drunk)

Garnish with blood orange slices and raspberries. (Don't forget the ice-cubes)

Non-Alcoholic Mimosa

I recently threw a baby shower for my sister-in-law (Another shout-out CW!), and focused on non-alcoholic drinks and finger-foods. This easy mimosa looked awful pretty in champagne flutes, without the “drinking-and-driving” thing to worry about.

The secret is in the bubbly. I simply used a bottle of sparkling grape juice, pulp-free orange juice and a generous splash of grenadine. I mixed it together in a pitcher and let guests help themselves to the mimosas. I threw in some blood orange slices to pretty it up too.

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.

Mustard-Roasted Potatoes

Crispy on the outside and tender on the inside. A hint of tangy mustard melds perfect with salty roasted potatoes. A fabulous side dish for any occasion.

This recipe is courtesy of Ian Garten’s “Barefoot Contessa At Home”. 

2 1/2lbs small red potatoes

2 yellow onions

3 tbsp good olive oil

2 tbsp whole grain mustard

kosher salt

1 tsp freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 425F
2. Cut the potatoes in halves or quarters, depending on their size and place them on a sheet pan.  Remove the end of the onions, peel them, and cut them in half. Slice them crosswise in 1/4 thick slices to make half rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 tsp salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly. Serve hot sprinkled with the chopped parsley and a little extra salt.

Serves 6

Pot-Roasted Pork in White Wine with Garlic, Fennel and Rosemary

This lovely, simple and delicious recipe is courtesy of Jamie Oliver’s “Happy Days with the Naked Chef” book. 

This recipe literally takes 5 minutes to throw together. It’s all in one pot and it tastes like heaven.

Serve with roasted potatoes.

(CW - yes, you have had this before.)

1 - 3 1/2lb loin of pork, off the bone and skin removed

salt and freshly ground pepper

1 tbsp fennel seeds (I didn’t have fennel seeds - I used Caraway Seeds instead)

2-3 large pats of butter

olive oil

8 cloves of garlic, skin left on 

1 handful of fresh rosemary, leaves picked

4 bay leaves

1 fennel bulb, sliced

1/2 bottle of Chardonnay, your choice

1. Preheat the oven to 400F
2. With 2 or 3 bits of string, tie up your pork loin - do this anyway you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting pan, fry the meat for a couple of minutes in half the butter and little olive oil, until nice and golden.
3. Throw in the garlic, herbs, fennel and wine, then cover the pan loosely and place in oven for 1 1/4 hours. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits of rosemary stalk if you prefer. Correct the seasoning and squash open a couple of the garlic cloves - when cooked they go nice and sweet and add a lovely taste to the sauce.

Serves 6

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