Tag appetizers | in sock monkey slippers

Articles Tagged appetizers

Crunchy Baked Asparagus Fries with Lemon Herb Sriracha Dip

Posted by In Sock Monkey Slippers with 6 Comments

In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.

Read the rest of this entry »

Hummus Flatbread with Radish Cilantro and Feta

Posted by In Sock Monkey Slippers with 3 Comments

I’m not going to give you a story that normally accompanies a post today because I want to get to this recipe as fast as possible. We’ll talk about the fact later that my daughter just walked in covered head-to-toe with rhinestones and asked where the hot glue gun is.

Read the rest of this entry »

Parmesan Scalloped Potato Stacks

Posted by In Sock Monkey Slippers with 85 Comments

Shhh. Be still my beating heart.

What?

I said shhh.

The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes?

These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession.

Parmesan Scalloped Potato Stacks makes 12
50 minutes cooking time

2 garlic cloves
1 shallot
2 cups half and half *
1 cup + 1/2 cup Parmesan, freshly grated
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 Tbs fresh thyme leaves
3 to 4 small to medium baking potatoes

*Update: It has been brought to my attention that “half and half” is only an American grocery store item. To clear up any confusion, “half and half” is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk.

**Note: These are a bit on the messy side. Meaning, prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

Preheat oven to 400°F. Butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot.

Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

love. love. love.

Parmesan Scalloped Potato Stacks makes 12

50 minutes cooking time

2 garlic cloves
1 shallot
2 cups half and half *
1 cup + 1/2 cup Parmesan, freshly grated
1/2 tsp sea salt
1/4 tsp fresh ground black pepper
1 Tbs fresh thyme leaves
3 to 4 small to medium baking potatoes

* “half and half” is an American grocery store item that is simply a mixture of half heavy cream and half milk. For the purpose of this recipe please use 1 cup heavy cream and 1 cup milk.

**Note: These are a bit on the messy side. Meaning prepare to do some serious washing of that muffin tin. It will help if a non-stick muffin tin is used and generously greased before hand.

1. Preheat oven to 400°F. Generously butter a 12 cup muffin tin. Peel and finely dice the garlic and shallot. Place the diced garlic and shallot in a large bowl along with the half and half, 1 cup of grated Parmesan cheese, salt, pepper and thyme. Stir to combine and set aside.

2. Peel the potatoes and slice into 1/8″ thick rounds with a knife or mandolin. Stack about 7 to 8 potato slices into each muffin tin. The number of slices will vary depending on the thickness of the cut. Stack them tightly but not any higher than the muffin tin itself.

3. Next, spoon the half and half mixture into each muffin tin over the potato slices, being careful not to overflow. Loosely cover the muffin pan with foil and place in the oven. Bake for 35 minutes. Remove the foil and carefully top each muffin tin with the remaining 1/2 cup Parmesan cheese. Place back in the oven without foil and bake for an additional 10 to 15 minutes until the cheese is golden brown, the potatoes are tender, and the liquid has absorbed.

4. Allow to cool in the pan for an additional 5 minutes, then carefully slide a knife around the edges to loosen, then remove and serve. Add additional thyme sprigs as garnish if desired.

Prosciutto Wrapped Persimmons with Jalapeno

Posted by In Sock Monkey Slippers with 8 Comments

This is the time of year for persimmons and one of my absolute favorite ways to eat a persimmon is how my mother-in-law makes them. When there’s a good harvest from the persimmon tree at the ranch she peels them, slices them, rolls them up in a piece of prosciutto with a jalapeno slice, and bakes them until the prosciutto is nice and crispy. Prosciutto wrapped persimmons with jalapenos are the perfect spicy, salty, and sweet appetizer for your dinner table. Just how we like it here in Texas!

This recipe is a part of the Gojee Potluck series. Gojee.com is on of the leading visual recipe searches on the web. Starting on Thursday, January 26, 2011, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.

Prosciutto Wrapped Persimmons with Jalapeno makes 16

2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced

Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.

Cut the jalapeno in half, remove the seeds, and thinly slice into strips.

Careful not to tear, slice the prosciutto slices in half lengthwise.

Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.

Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.

Serve warm or at room temperature.

*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.

I promise, this is one of the best things you will ever put in your mouth!

Prosciutto Wrapped Persimmons with Jalapeno makes 16

2 persimmons
1 jalapeno
8 slices prosciutto, thinly sliced

1. Preheat the oven to 400°F. Peel the persimmons and slice each one into eight slices.

2. Cut the jalapeno in half, remove the seeds, and thinly slice into strips.

3. Careful not to tear, slice the prosciutto slices in half lengthwise.

4. Place a slice of persimmon and a slice of jalapeno at one end of a piece of prosciutto and tightly roll to the other end.

5. Place the wrapped persimmons on a parchment lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the prosciutto is golden and crisp. Allow to cool before serving.

6. Serve warm or at room temperature.

*Cooks Note: Can be made a day in advance without baking. Keep tightly wrapped or in an air-tight container until ready to bake.

Cremini Mushroom Crostini

Posted by In Sock Monkey Slippers with 8 Comments

When Reader’sDigest.ca recently asked me what my favorite quick appetizer was I immediately thought of this one. With the change of the seasons and the holidays knocking at my door, unexpected guests or spur of the moment dinner parties are always happening at our house. I’m always happy to have friends and family over and have learned to keep the pantry and fridge full during this time of year so I can quickly feed everyone. One of my favorite appetizers to throw together at a moments notice is this Cremini Mushroom Crostini.

Cremini Mushroom Crostini (also known as Cremini Crostini, fun to say isn’t it?) is a delicious savory blend of garlic, shallots, cremini mushrooms, and sage sauteed in red wine and then placed on a toasted baguette with fontina cheese. Simple and easy to make, these are perfect for any party or get together. For more quick appetizer ideas, check out these Quick Appetizers from Reader’s Digest.

Cremini Mushroom Crostini makes 20 servings

1 French baguette
1/2 tablespoons extra virgin olive oil
2 cloves garlic
1 shallot
12 cremini mushrooms, or 2 cups pre-sliced creminis
1/4 cup dry red wine
large pinch salt and pepper
2 teaspoons chopped fresh sage or 1 teaspoon dried sage
1 1/4 cup Fontina cheese, shredded

Preperation:

With a knife, slice the baguette in 1 inch slices. Place the slices on a baking sheet and place in the oven on the middle rack under the broiler for 3 to 5 minutes until lightly toasted.

Next, peel and finely dice the garlic and shallots.

Repeat with the mushrooms. *Quick tip: Placing the garlic, shallots, and mushrooms whole in a food processor and pulsing a few short times until everything is finely diced can cut down on chopping time.

In a saute pan or skillet, heat the olive oil over medium heat. Add the shallots, garlic, and mushrooms and saute until the shallots are translucent and the mushrooms start to brown, about 5 minutes.

Deglaze the pan by adding the wine. Stir and lightly scrape the cooked bits off the bottom of the pan. Saute for another 3 minutes until all of the wine is absorbed and reduced.

Remove the pan from the heat and add salt, pepper and sage. Stir, taste and add any additional salt and pepper if needed.

Top the baguette slices with a spoonful of the mushroom mixture and top with a large pinch of Fontina cheese. Place back in the oven on the middle rack under the broiler until the cheese is melted, about 2 to 3 minutes.

Top with chopped parsley, optional, and serve. I promise this one you will keep in you’re “go to” recipe box. Enjoy!

Cremini Mushroom Crostini makes 20 servings

1 French baguette
1/2 tbs extra virgin olive oil
2 cloves garlic
1 shallot
12 cremini mushrooms, or 2 cups pre-sliced creminis
1/4 cup dry red wine
large pinch salt and pepper
4 leaves of fresh sage, about 2 tsp chopped or 1 tsp dried sage
1 1/4 cup Fontina cheese, shredded

Preperation:

1. With a knife, slice the baguette in 1 inch slices. Place the slices on a baking sheet and place in the oven on the middle rack under the broiler for 3 to 5 minutes until lightly toasted. Set aside.

2. Next, peel and finely dice the garlic, shallots, and mushrooms. Quick tip: Placing the garlic, shallots, and mushrooms whole in a food processor and pulsing a few short times until everything is finely diced can cut down on chopping time.

3. In a saute pan or skillet, heat the olive oil over medium heat. Add the shallots, garlic, and mushrooms and saute until the shallots are translucent and the mushrooms start to brown, about 5 minutes.

4. Deglaze the pan by adding the wine. Stir and lightly scrape the cooked bits off the bottom of the pan. Saute for another 3 minutes until all of the wine is absorbed and reduced.

5. Remove the pan from the heat and add salt, pepper and sage. Stir, taste and add any additional salt and pepper if needed.

6. Top the baguette slices with a spoonful of the mushroom mixture and top with a large pinch of Fontina cheese. Place back in the oven on the middle rack under the broiler until the cheese is melted, about 2 to 3 minutes.

7. Top with chopped parsley, optional, and serve.

welcome!

copyright

categories