Goat Cheese Stuffed Sweet Peppers

Posted in Appetizers, Recipes

Goat Cheese Stuffed Peppers

 

Ingredients:

  • 4 oz crumbled Goat Cheese
  • 1 small garlic clove, finely chopped
  • 2 tsp. finely chopped fresh parsley
  • 1/8 tsp. salt
  • 16 red or yellow sweet peppers

Combine goat cheese, garlic, parsley and salt in a medium bowl and mash with a fork until blended.

Spoon a heaping teaspoon of cheese mixture into each pepper.

 

Daiya Pesto Panini

Posted in Appetizers, Recipes

Ingredients:

2 Panini flatbreads, or equivalent in bread or baguettes

2 tbsp. Roland pesto

1 ripe tomato, sliced

1/2 cup baby spinach leaves, washed, trimmed and dried

2/3 cup of Daiya, cheddar or mozzarella

Preheat the Panini grill to toast on medium setting. Spread the pesto on half of the flatbread. Layer Daiya Cheese, spinach, and tomatoes onto half of the flatbread.  Repeat process with other flatbread. Heat on Panini grill for 5-10 minutes or until bread is toasted and Daiya is melted. Slice with a serrated knife.

Serves 2

 

Pizza Stuffed Portobello Mushrooms

Posted in Appetizers, Recipes

Ingredients:

  • 2 Portobello mushrooms, stems removed
  • 1 cup spinach leaves
  • 1/2 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 Tbsp. Italian seasoning
  • 8-10 cherry tomatoes, sliced
  • 5-6 olives, sliced
  • Parmesan cheese, shredded
  • Basil for garnish

 

Preheat oven to 400 degrees.  Place Portobello mushrooms on a baking sheet stem side up.  Fill the middle of one mushroom with half of the spinach leaves, 1/4 cup of the marinara sauce and 1 cup of the shredded cheese.  Top with half of the Italian seasoning then top with half of the sliced cherry tomatoes and half the olives.  Bake for 15 minutes.  Remove from the oven and garnish with Parmesan cheese, basil and more marinara sauce if desired.

 

BLT Dip

Posted in Appetizers, Recipes

Ingredients:

  • 1/2 lb bacon
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 4 oz cream cheese, at room temperature
  • 1/2 cup shredded cheddar cheese
  • 2 Roma tomatoes, seeds removed and diced
  • shredded lettuce

Preheat oven to 350 degrees.  Dice the bacon,  then place in a skillet over medium-high heat.  Cook until crisp, then remove with a slotted spoon and let drain on a paper towel lined plate.

In a bowl, combine the mayonnaise, sour cream and cream cheese.  Stir in the cheese, one of the diced Roma tomatoes and the cooked bacon.  Transfer the mixture to a 1 quart baking dish and bake until warmed through and bubbly around the edges, 20-25 minutes.  Top warm dip with remaining died tomato and shredded lettuce. Serve with tortilla chips.

 

Roland Crab Bites

Posted in Appetizers, Recipes

Ingredients:

  • 1 can Roland crab meat, drained
  • 1/2 cup butter
  • 1 tsp. Worcestershire sauce
  • 1 cup shredded cheddar cheese
  • 1/2 tsp. garlic salt
  • 1 pkg. English Muffins

Mix together crab meat, softened butter, Worcestershire sauce, cheese and garlic salt.  Spread onto muffins.  Cut muffins into quarters. Brown until light brown.

 

Athenos Bruschetta

Posted in Appetizers, Recipes

Ingredients:

  • 1 loaf  (1lb.) French Bread, cut into 36 slices
  • 2 Tbsp. oil
  • 7 plum tomatoes, chopped (about 2-1/2 cups)
  • 1 pkg. (4oz) Athenos Crumbled Feta
  • 1/2 cup finely chopped red onions
  • 3 Tbsp.  chopped  fresh parsley
  • 4 Tbsp.  chopped black olives
  • 1/4 tsp. pepper

Heat broiler.  Broil bread slices 2-3 minutes until lightly toasted on both sides. Brush lightly with half the oil. Combine tomatoes, remaining oil, cheese, onion,  parsley, olives and pepper. Spoon onto toast slices just before serving.

 

 

Victorian Vegan Veggie Pizzas

Posted in Appetizers, Recipes

Ingredients:

  • 6 English Muffins
  • 1/2 25oz jar Victorian Vegan Pasta Sauce
  • Dried oregano flakes to taste
  • 8oz Mozzarella shreds

Preheat oven to 400.  Separate English muffins and toast lightly on both sides. Spoon 2-3 Tbsp.  Victoria Vegan Pasta Sauce on each muffin half.  Sprinkle lightly with oregano and top with cheese shreds. Place in oven from 3-6 minutes until sauce is heated and cheese is soft and gooey.  Allow to cool.   Makes 12 mini pizzas.

 

Buffalo Pierogie Dippers

Posted in Appetizers, Recipes

Ingredients:

  • 3 tbsp. butter (melted)
  • 1/4 tsp. hot pepper sauce (such as Tabasco)
  • 1/4 tsp. paprika
  • 1 pkg. Golden Potato & Onion Pierogies
  • 1 cup Marie’s Chunky Blue Dressing
  • Carrot & Celery Sticks

Preheat oven to 425 degrees.  In a small bowl, combine butter and hot pepper sauce.  Arrange Pierogies on a rimmed baking sheet, brush both sides with butter mixture.  Bake until puffed and golden, about 15 minutes; sprinkle with paprika.  Serve with blue cheese dressing, carrot & celery sticks.  Serves 4

 

Smoked Salmon & Cucumber Wrap

Posted in Appetizers, Recipes

Ingredients:

  • 2 large sprouted wheat tortillas
  • 1/4 cup whipped light cream cheese
  • 1/2 cup very thinly sliced cucumber
  • 2 oz smoked salmon, thinly sliced
  • 2 generous handfuls broccoli sprouts or baby arugula leaves

Spread each tortilla with half of cream cheese.  Arrange half of cucumber slices on each in a single layer over cream cheese, lapping them slightly and leaving a strip about 1 inch wide along one edge of tortilla uncovered.  Arrange salmon over cucumbers, dividing it evenly.  Scatter sprouts over cucumbers.  Roll up tortillas, beginning opposite the uncovered cream cheese and tucking tortilla snugly around ingredients.  Press cream cheese end to seal. Turn seal side down and, using a serrated knife, cut each wrap in half on the diagonal.  Serves 2.

Asparagus Crostini

Posted in Appetizers, Recipes

Asparagus_Crostini

 

 

Ingredients:

  • 1 can Roland asparagus, drained
  • 1/2 lb smoked salmon
  • 1 wedge imported Brie
  • 1 baguette, sliced into 1/2-inch slices
  • 1/2 cup olive oil
  • sea salt & pepper

Directions:

 

Heat oven to 350 degrees. Line a sheet pan with parchment paper.  With a pastry brush, lightly brush the slices of baguette with olive oil. Lay each piece onto prepared sheet pan, season with salt & pepper. Bake for about 5-7 minutes,  until golden. Cut asparagus into 1-inch pieces.  Place a small piece of salmon on top of the Crostini, then two pieces of asparagus, and top with one small slice of Brie. Garnish with fresh cracked pepper.