Apps for All

I don't know about you, but an amuse bouche (appetizers) have become an integral step to culinary enjoyment. Boy, that sounded very snobbish, but technically it's true. Don't we all enjoy an appie? We aren't talking about the bread served at the table, or some greasy artichoke dip, we're talking about the true meaning of an appetizer, the single bite. 

 Peach and Blue Cheese Bites I found these recipes in Southern Living Magazine.

• 24 Flaky Tart-let Shells
• 2 ounces Gorgonzola cheese
• 1/2 cup peach fruit spread (you can use apricot spread)
• 3 tablespoons chopped toasted almonds

Preheat oven to 350°. Arrange Flaky Tart-let Shells on a baking sheet. Cut Gorgonzola cheese into 24 very small pieces. Spoon 1/4 rounded teaspoonful peach fruit spread into each shell; top with cheese. Sprinkle evenly with chopped roasted salted almonds. Bake tart-lets at 350° for 5 to 6 minutes or until cheese is melted.

Other options:

1. Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting ginger preserves for peach fruit spread and 3 oz. Brie, rind removed, for Gorgonzola cheese.
2. Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting pear preserves for peach fruit spread and 2 oz. Havarti cheese for Gorgonzola cheese.
3. Spicy-Sweet Goat Cheese Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting red pepper jelly for peach fruit spread and 2 oz. goat cheese for Gorgonzola cheese. 

Jalapeno Cranberry Salsa

1 bag of cranberries
2 scallions
1 T. cumin
1-2 jalapeno peppers, seeded and halved (use less for milder flavor)
½ cup chopped fresh cilantro
2 T. honey
1/2 cup sugar (splenda works awesome)
2 T. fresh lime juice
Dash kosher salt
1 Block of cream cheese (for serving with chips or crackers)

Place all ingredients in food processor. Pulse until it reaches your desire consistency. You want it a little bit chunky, instead of a super fine mince because it will sit in the fridge and macerate and it's juices will escape. Scrape sides of bowl midway through pulses.

Cover and chill at least 4 hours.

Cream Cheese & Olive Pecan Bites 

 8 oz. Bag of whole pecans (toast them in a non stick skillet slightly until you can smell them warm up)

1/2 stick of cream cheese

6-8 olives packed in olive oil (I used picholine, kalamata, and regular canned black olives)

1 tsp. finely chopped parsley

1/4 tsp.  lemon zest

Salt and Pepper

 Another way to serve them is chopping up the pecans, olives, parsley, zest, sea salt and pepper and rolling a small ball of cream cheese in the crumbles. You can also add bacon to this recipe to make it taste even meatier, but don't add the extra sea salt. If you add the bacon...nix the lemon zest.

Tomato Basil Soup                                                                                      

• 1 lg. onion chopped
• 2 carrots chopped
• 2-4 bay leaves
• 1/2 lemon
• 16 oz. can whole tomatoes (or 2 c. fresh, skins off)
• 6 oz. can tomato paste
• 1/4 c. olive oil
• 1 T. sugar ( I've used Truvia and it works great)
• 1 c. veggie or chicken stock (you can add more at the end for consistency)
• 1/4 c. cream (optional)
• 2 tsp. salt
• 2 TBS. fresh basil (or sub 1 tsp. dried)
• Optional: Pesto, thinned w/olive oil (instead of basil)
• Sour cream or yogurt for garnish (optional)

  Combine all ingredients except fresh basil, lemon and creme and cook in a heavy pot for 1 1/2 hrs. Taste as it simmers and when you feel it's there, use your immersion blender to puree the soup until it's smooth. Add your torn basil basil, lemon, cream and then season with more salt and pepper if you want. Pour it in to your shot glasses or serve it which ever way you want. 

Grilled Cheese

Everyone has a recipe for grilled cheese. You do it the way you like it, but here's a couple of ways I do it.

For a Creamy GC go with White Bread slathered with butter 

Targets Market Pantry processed cheese slices (So not kidding, it's the best for kids)

For a Tuscan GC go with Honey whole wheat bread with butter mixed with garlic & Italian seasoning Add one small slice each of mozzarella, provolone and grated Asiago.

For a Real Cheddar GC go with 6 grain or wheat bread and butter

add white cheddar, extra sharp cheddar and Edam and a slice of granny smith apple

For Rustic GC go with honey whole wheat or 6 grain brushed with olive oil

add sliced roasted beets seasoned with salt and pepper and 1/8 tsp. red wine vinegar and a layer of goat cheese that's been brought up to room temperature.