a little of each

A family's cookbook

Pepperoni and Asiago Pinwheels December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:00 pm
Tags: , , , ,

Ingredients

  • ½ cup grated Asiago cheese
  • ¾ tsp dried thyme
  • ¾ tsp dried oregano
  • ¼ tsp ground black pepper
  • 1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
  • 2 Tbl honey-Dijon mustard
  • 2 oz packaged sliced pepperoni (about 24 slices)
  • 1 large egg, beaten to blend

Instructions

Mix first four ingredients and set aside. Cut puff pastry crosswise in half to form two rectangles. Spread one Tbl mustard over one pastry rectangle leaving a 1-inch border along one edge. Place half of pepperoni in a single layer atop mustard. Top pepperoni with one-half of the cheese. Brush plain border with beaten egg. Starting at side opposite of plain border, roll up pastry, sealing at egg-coated edge. Transfer seam-side down to a baking sheet. Repeat process with other pastry rectangle. Chill both rolls until firm, at least 30 minutes, or wrap and chill for a day. (Rolls can be wrapped and frozen at this point. Defrost overnight in refrigerator before proceeding.) Preheat oven to 400. Line a baking sheet with parchment and spray with cooking spray. Cut each pastry roll into about 30 ¼-inch thick rounds. Place on baking sheets and bake for about 30 minutes.

Powered by Recipage
 

Chili Dip

Filed under: Appetizers — alittlemoreofeach @ 12:33 pm
Tags: , , , , ,

Ingredients

  • 1 (8 oz) package of cream cheese
  • 1 jar of Bush’s chili without the beans
  • 1 (8 oz) package sharp cheddar, shredded
  • Fresh cilantro

Instructions

Spread the cream cheese in the bottom of a glass or ceramic pie plate. Spoon the chile over the cream cheese and sprinkle the cheddar on top. Microwave the dish on High until it is bubbly, a few minutes.

Sprinkle the chopped cilantro on top and serve it with tortilla chips.

Powered by Recipage
 

Queso Fundido

Filed under: Appetizers — alittlemoreofeach @ 12:32 pm
Tags: , , ,

Ingredients

  • ½ lb muenster cheese
  • ¼ lb chorizo
  • 6 flour tortillas

Instructions

Slice cheese into thin strips. Peel chorizo and fry in skillet until it crumbles. Drain.

In a buttered flat casserole, arrange ½ of the cheese slices. Cover them with chorizo and the remaining cheese.

Place under the broiler about four inches from the heat, and broil until the cheese melts. Cut tortillas into quarters and heat according to package directions.

Powered by Recipage
 

Baja Dip

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
Tags: , , , ,

You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe.  I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.

From “The Dinner Doctor.”

Ingredients

  • 1 cup hummus
  • 1 cup ripe avocado, cubed
  • 1 Tbl fresh lime juice
  • ½ cup chunky tomato salsa
  • ½ sour cream
  • 2 Tbl fresh cilantro, chopped

Instructions

Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.

Powered by Recipage
 

Garlic Hummus

Filed under: Appetizers — alittlemoreofeach @ 12:10 pm
Tags: , , , , ,

Great Northern Beans also work well if you don’t want to use the chickpeas.

From “The Dinner Doctor.”

Ingredients

  • 2 cloves garlic, peeled
  • 1 (15 oz) can chickpeas
  • 1 – 2 Tbl olive oil
  • salt and pepper

Instructions

Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.

Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.

Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.

Variations:

Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.

Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.

Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.

Powered by Recipage
 

White Bean Dip with Pita Slices

Filed under: Appetizers — alittlemoreofeach @ 12:09 pm
Tags: , , , ,

This recipe is good to keep in the fridge for snacking with fresh carrots, cucumbers, or green pepper. It has great flavor!

From “Everyday Italian.”

Ingredients

  • 4 pita bread, split horizontally in half
  • 2 Tbl olive oil
  • 1/3 cup olive oil
  • 1 tsp oregano
  • 1 ½ tsp salt, plus more to taste
  • 1 ¼ tsp freshly ground pepper, plus more to taste
  • 1 (15 oz) can cannelini beans, drained and rinsed
  • ¼ cup (loosely packed) fresh flat-leaf parsley leaves
  • 2 Tbl fresh lemon juice
  • 1 clove garlic

Instructions

For the Pita

Preheat the oven to 400 degrees. Cut each pita half into 8 wedges. Arrange the pita wedges evenly over a large baking sheet. Brush the pita wedges with 2 Tbl of olive oil, then sprinkle with the oregano and 1 tsp each of salt and pepper. Bake for 8 minutes, then turn the wedges over

and bake until they are crisp and golden, about 8 minutes longer.

For the Dip

Meanwhile, in the bowl of a food processor, combine the beans, parsley, lemon juice, garlic and the remaining ½ tsp of salt and pepper. Pulse on and off until the mixture is coarsely chopped.

With the machine running, gradually mix in the 1/3 cup of olive oil until the mixture is creamy. Season the puree with more salt and pepper to taste.

Transfer the puree to a small bowl and serve the pita toasts warm or at room temperature alongside.

The pita wedges and bean puree can be made 1 day ahead. Store the pita wedges airtight at room temperature. Cover and refrigerate the bean puree.

Powered by Recipage
 

Pineapple Salsa

Filed under: Appetizers — alittlemoreofeach @ 12:03 pm
Tags: , , , ,

Pineapple Salsa

by Robin

document.write(”);

Ingredients

  • 1 ½ cups fresh pineapple, chopped
  • 1 Tbl cilantro, chopped
  • 1 Tbl fresh lime juice
  • 1 Tbl sugar
  • 1 tsp fresh ginger, minced
  • 1 jalapeno, minced

Instructions

Stir all the ingredients together, cover and chill until ready to serve. This will keep in the refrigerator for up to two days. Serve with cinnamon-sugar tortilla chips.

Powered by Recipage