Bacon-wrapped Dates Stuffed with Chorizo

We're coming into the height of the entertaining season, and appetizers are a great way to feed people.  I usually try to have equal amounts of hot and cold starters.  These stuffed dates take a little time, but each step is easy, and well worth it.

Here's what you'll need:
12 Medjool dates, pitted
1/2 lb smoked Gouda, cut into 12 logs
3 links fresh chorizo, skins removed
6 slices bacon, cut in half
1/4 c maple syrup
2 TBLS balsamic vinegar

Preheat oven to 400.

Make a slice in each date, so you can open it.  Flatten it out.

Cut each link of chorizo into quarters.  Roll each piece around a log of cheese.

Stuff the cheese-chorizo log into the date.  Close the date around the filling and squeeze to secure.

Wrap one half-slice of bacon around each date.  Place on cookie sheet with the loose end of the bacon down on the sheet.

 Bake at 400 for 7-8 minutes, until bacon begins to crisp.  Turn over and bake 7-8 minutes longer.

Combine the maple syrup and the vinegar in a small dish.

When the bacon is crisp, remove the dates from the oven.  Brush them with the syrup mixture.  Bake 2-3 minutes more.

Enjoy!

Caramel

I saw this recipe a few weeks ago for caramel apples, so I clipped it and set it aside.  Making caramel, from scratch, can be a little intimidating and I wasn't sure I was up to the challenge.  Then we had a birthday party for a friend over the weekend, and we decided the caramel would make a good dip and it's making fell on me.  It was surprisingly easy and OH SO Delicious!

Here's what you'll need:
2 sticks unsalted butter
2 c brown sugar, packed
1 c light corn syrup
1 can sweetened condensed milk
1/4 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
A candy thermometer

Melt the butter, over medium heat, in a deep pot.

Add the sugar, and cook until the butter is totally melted and the sugar is incorporated.

Attach the candy thermometer to the side of the pot, making sure it does not touch the bottom of the pan. That would give you a false temperature reading.

Add the corn syrup and mix well.  Add the milk and stir well.  Increase the heat to medium-high.

Cook, stirring occasionally, until the temperature reaches 225.  This will take about 12 minutes.  Remove from heat and stir in the seasonings.

You can use this as a hot dip by keeping it warm in a crock pot or fondue pot.  It's also very good at room temperature for apples or eating by the spoonful.  Be careful!  It will be all you want to eat.  I made it twice in two days!

Cover tightly and store in the fridge.  Make sure you warm it up a little before you eat it.

Enjoy!

Bacon and Cheddar Quiche

Quiche is a delicious, hearty breakfast or a light dinner.  I love how versatile it is!  Just add whatever you have around: broccoli, peppers, bacon, sausage.  The possibilities are endless.  This one is basic, made with two items I always have on hand: bacon and cheddar cheese.

Here's what you'll need:
unbaked 9 inch pie crust
5 slices bacon
2 c cheddar cheese, grated (I used extra sharp)
4 eggs
1 c heavy cream
1 c milk (OR substitute 2 c half-n-half for the milk AND the cream)
1/2 tsp salt
1/4 tsp black pepper

Preheat oven to 425.

Chop bacon.  Cook in a heavy skillet until crisp.  Drain on paper towels.

Sprinkle bacon in the bottom of the pie crust.  Top with the cheese.  Set aside.

In a medium mixing bowl, whisk together the eggs, cream, milk and seasonings.

Pour egg mixture over the cheese and bacon in the pie shell.

Bake at 425 for 15 minutes.  Reduce oven to 325.  Bake for another 30 minutes or so, until the center is set.

Let set 10 minutes before cutting.  This will let the cheese cool down and hold it's shape.

Enjoy!

Chicken & Green Chile Enchiladas

I can't get enough Mexican food.  I like to joke that I could eat it every day of the week.  But the fact is, that's true!  The food is simple and the flavors complex. These enchiladas are a delicious mix of tender chicken breast and smoky green chiles.

Here's what you'll need:
10 large flour tortillas
2 TBSP olive oil
1 medium onion, chopped
1 can roasted green chiles, chopped
1 TBSP garlic, minced
1 14oz can petite diced tomatoes
1 tsp cumin
1/2 tsp salt
2 TBSP chopped fresh cilantro
3 c cooked chicken, shredded
1 10 oz can green Chile enchilada sauce
2 c sharp cheddar cheese, shredded
salsa and sour cream, for serving

Preheat oven to 375.  Grease a 9x13 baking dish.

Heat oil in a large skillet.  Add onion and cook until it begins to soften.  Add the green chiles and garlic. Cook until the onion is tender.

Stir in the tomatoes and seasonings.  Bring to a boil; simmer 10 minutes.

Add the chicken to the skillet.  Cook until the chicken is armed through, about 5 minutes. Remove from heat.

Microwave the tortillas until pliable, 30-45 seconds.  Lay tortilla on a flat surface.  Put about 1/2 c chicken mixture in center of tortilla.

Fold up the bottom to cover the filling, then fold over the sides.  Roll tightly to completely cover the filling.
Place in the greased baking dish.

Pour the enchilada sauce over the enchiladas.  Spread the cheese over the top.

Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted.

Garnish with sour cream and salsa.

Enjoy!

Mozzarella Nuggets

I'll be honest.  I started out attempting a recipe I saw on pinterest for fried mozzarella.  The recipe seemed a little too easy to be true.  And it was.  The results could be featured on "Pinterest Fails".  But I still wanted that cheesy goodness to go with my dinner, so I scoured my fridge and came up with these.

Here's what you'll need:
8 sticks of string cheese
1 tube thin-crust pizza dough
warm marinara sauce, for serving

Preheat oven to 425.

Cut each string cheese into three pieces.

Unroll the pizza crust and cut it into 24 squares.

Place on piece of cheese, diagonally, on a square of dough.

Roll the dough around the cheese until it's covered.  Then, squeeze tightly to seal the dough.  This is THE important step.  Some of mine weren't sealed, and the cheese leaked out when I baked them.  Place them on a sheet tray.

Bake at 425 for 10-12 minutes, until the dough is golden brown.

Serve with the marinara, as a snack or appetizer.  I served them with pasta as the bread.

Enjoy!

White Chocolate-Cranberry Baked Oatmeal

Hearty breakfasts are a must once the winter's cold sets in. I used to live on cream of wheat.  It was warming and delicious.  And full of gluten.  Then I discovered baked oatmeal. I can make a pan at the beginning of the week, and breakfast is ready for the rest of the week.  This version is sweet and crunchy, made extra rich by the addition of white chocolate chips.

Here's what you'll need:
2 eggs, beaten
1 c milk
1/2 c vegetable oil
1 c brown sugar
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp vanilla
3 c oats (I use old fashioned for more fiber)
1 c dried cranberries, divided
1/2 c white chocolate chips
1/2 c almonds, chopped

Heat oven to 350.  Grease an 9x11" or 10" square baking dish.

Whisk together the eggs, milk, oil, sugar and seasonings together in a large mixing bowl.  Stir in the oats, 3/4 c cranberries and chocolate chips.

Pour into the prepared dish.  Sprinkle with the remaining cranberries and the almonds.

Bake for 25 minutes, or until the center is set.  Serve warm, with milk.
Cover the rest with plastic wrap and keep in the fridge for up to one week.  I pour the milk on each serving before I microwave it.

Enjoy!

Parmesan Risotto with Shrimp

Risotto is rice's high-class cousin.  It's rich, creamy and versatile.  It scares some people because it seems a little high maintenance.  You do have to babysit it, but it's well worth the effort.

Here's what you'll need:
5 c chicken stock
1 tsp basil
1 tsp thyme
1 tsp garlic, minced
3 TBSP butter, divided
1/2 c onion, finely minced
1 c arborio rice
1/2 c white wine (or chicken broth)
2 tsp salt
1/4 tsp pepper
2 TBSP Parmesan
12 shrimp, peeled and deveined

Combine the chicken broth, basil, thyme and garlic in a saucepan.  Bring to a simmer.  Keep warm over low heat.

Melt 2 TBSP butter in a heavy skillet.  Add the onion and saute until soft.

Add the arborio rice to the skillet, and stir to coat in the butter.  Cook until toasted, about 2 minutes.

Stir in the wine (or 1/2 c chicken broth), and cook until totally absorbed.  Season the risotto with the salt and pepper.

Add the hot stock, 1/2 c at a time, stirring constantly after each addition, until the liquid is completely absorbed.  This stirring is what causes the risotto to release it's starch, creating that creamy texture.  This whole process will take 18-20 minutes.

When the last addition of the broth is almost absorbed, add the shrimp to the pan.  They only need 2-3 minutes to cook, so don't add them too soon.  When they turn pink, they are done!

When the stock has been totally absorbed, stir in the remaining butter and the Parmesan.

Enjoy!

Deep-dish Pumpkin Pie

Pumpkin pie is my favorite Thanksgiving dessert.  I love the combination of pumpkin and the warm flavors of cinnamon, cloves and ginger. This recipe is super-easy and features a pat-in-the-pan shortbread crust and crumb topping.

Here's what you'll need:
1 3/4 c sifted flour
1/3 c packed brown sugar
1/3 c sugar
1 c COLD butter, cubed
1/2 c chopped pecans (optional)
1 16-oz can pumpkin
1 14-oz can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt

Preheat the oven to 350.
Combine the flour and sugars in a large bowl.  Add the cubed butter, and work in with a pastry blender (or 2 forks), until the mixture resembles sand.

Set aside 1 cup of this mixture.  Press the rest into the bottom and 1 inch up the sides of a 12" square baking dish.

If using, mix nuts into the reserved flour mixture, and set aside.

In a large mixing bowl, combine the pumpkin, condensed milk, eggs and seasonings.

Whisk until smooth and well blended.  Pour into the prepared crust.

Sprinkle the reserved flour/nut mixture, evenly, over the pumpkin filling.

Bake at 350 for 55 minutes, until the center is just set, and the top is golden.

Cook on a wire rack until room temperature.  Cover with plastic and refrigerate until completely cool.  Serve with whipped cream.

Enjoy!