Tyler Florence Herbed Goat Cheese Bites

This appetizer is so simple and amazing! Best appetizer I have had in a long time. 

Ingredients

1 tablespoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley
1 tablespoon fresh tarragon
1 tablespoon fresh mint
1 8-ounce log soft fresh goat cheese
1 baguette
2 tablespoons extra-virgin olive oil
½ cup oil-packed sun-dried tomatoes
½ cup fresh basil leaves

Directions

Combine thyme, parsley, tarragon and mint leaves on cutting board and chop them finely together. Unwrap log of goat cheese and roll it in the chopped herbs, pressing the herbs to adhere. Preheat oven to 350 F.

Cut baguette into thin crostini-style slices and drizzle with a little olive oil. Gently press baguette slices into muffin tray so crostini form boat-like shape, and bake 5 to 7 minutes, until lightly browned and crisp. Let baguette slices cool in muffin tin.

Top each crostini with slice of herbed goat cheese. Top with sun-dried tomato and garnish with fresh basil leaves. Makes 16 to 20.

Jalapeno Popper Dip

This was very good. I was afraid it would be spicy but it wasn't at all. 

Ingredients

1 (8 ounce) package cream cheese, room temperature

1/2 cup mayonnaise

1/2 cup cheddar cheese, shredded

1/2 cup parmigiano reggiano (parmesan), grated

4 jalapeno peppers, chopped

3-4 jalapeno peppers, seeded and sliced

1/4 cup panko bread crumbs

1/4 cup parmigiano reggiano (parmesan), grated

Directions

In a bowl mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.

In another bowl mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

Preheat oven to 350F. Place in oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes. 

Strawberry Mango Salsa (McConkie Menu)

This recipe is from http://mcconkiemenu.blogspot.com/2011/04/strawberry-mango-salsa.html

Ingredients:

3/4 Cup strawberries, finely diced
3/4 Cup mangos, finely diced
1/4 Cup red onion, finely chopped
6 basil leaves, finely chopped
1 TBSP fresh lemon juice
1/4 tsp. sea salt
1/4 tsp. black pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

Buffalo Chicken Dip

Ingredients:

1 (10 ounce) can chunk chicken, drained (I use one 12 oz can from Costco)

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

blue cheese crumbles (optional)

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese.  Pour into a shallow dish or pie pan and sprinkle with blue cheese crumbles and microwave it until the cheese melts. We usually only sprinkle blue cheese on half of it for those who aren’t blue cheese fans. Serve with chips for dipping.

Guacamole Bruschetta (Just a Taste)

I love bruschetta! :)

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.

Guacamole Bruschetta (Just a Taste)

 

Yield: 12-15 servings

Prep Time: 15 min

Cook Time: 6 min

Ingredients:

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Directions:

Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.

Guacamole (the Girl Who Ate Everything)

4 ripe avocados

1/2 cup red onion, diced finely

2 roma tomatoes, seeded and diced finely

1/4 - 1/2 cup cilantro, chopped finely

1 lime, juiced

1 teaspoon minced garlic

salt and pepper to taste

(optional) 1/2 jalapeno, seeded and diced finely

Cut avocados in half and remove pit. Scoop out flesh of avocado and coarsely chop it. Place in a large bowl and slightly mash with a fork. I like mine on the chunky side. Add the diced onion, tomatoes, cilantro, and garlic and toss together with the avocados. If you like your guacamole on the spicy side add some diced jalapeno here.

Add the lime juice, salt, and pepper to taste.

Chill until serving. If not serving right away place saran wrap directly against the guacamole so that it does not oxidize and turn brown. Serve with tortilla chips.

Pizza Dip (Closet Cooking)

Servings: 8

Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 ounces pepperoni, sliced
• 2 tablespoons green pepper, sliced
• 2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Caramel Fruit Dip (Our Best Bites)

This looks so good. I can't wait to try this. I love fruit, fruit dip and toffee!!! A lot of yummy goodness in this recipe. :)

Ingredients:

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits

Instructions:

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit.  

Eva Longoria's Hot Artichoke Dip

Ingredients

• For the Hot Artichoke Dip:
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Toast Triangles (recipe follows) or assorted crackers, for serving 
• For the Toast Triangles:
• 4 tablespoons (1/2 stick) unsalted butter, softened, or as needed
• 12 slices day-old white bread
• Garlic or onion powder
• Sweet paprika
• Kosher salt

Apple Berry Salsa

Ingredients:

2	medium Granny Smith apples
1	pint strawberries, diced (about 1 1/2 cups)
2	kiwi, peeled and diced
1	small orange
2	tablespoons packed brown sugar
2	tablespoons apple jelly or apricot jam
	Baked Cinnamon Chips

Directions:

1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Coarsely chop apple slices using Food Chopper. Dice strawberries and kiwi using Chef's Knife. Place fruit in Small Batter Bowl.
2. Zest orange using Zester/Scorer to measure 1 teaspoon zest. Juice orange using Juicer to measure 2 tablespoons juice. Add orange zest, juice, brown sugar and jelly to fruit mixture; mix gently. Refrigerate until ready to serve.
3. Spoon into serving bowl. Serve with Baked Cinnamon Chips.

Yield: 3 cups (16 servings)

Nutrients per serving: (Low Fat) (3 tablespoons salsa): Calories 30, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 0 g Sodium 0 mg, Fiber 1 g

Diabetic exchanges per serving (3 tablespoons salsa): 1/2 fruit (1/2 carb) 

Baked Cinnamon Chips

8 - 7" flour tortillas

1 Tbsp water

1/4 tsp ground cinnamon

Directions:

1. Preheat oven to 400ºF. Split each pita pocket in half horizontally; cut each round into eight wedges. Arrange half of the pita wedges in a single layer on Large Round Stone with Handles.
2. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.

Yield: 96 pita chips (12 servings)

Nutrients per serving: (Low Fat) Nutrients per serving (8 chips): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 17 g, Protein 3 g, Sodium 160 mg, Fiber less than 1 g

Diabetic exchanges per serving (8 chips): 1 starch (1 carb)

Cook's Tips: When purchasing pita bread, be sure to buy pita bread rounds that have pockets so they can be split in half.

Use the Pizza Cutter to quickly and easily cut the pita rounds into even wedges.

Olive Garden's Bruschetta (Heidi)

Thanks Heidi for sharing. This looks so good and I can't wait to try this. Our family LOVES bruschetta!

Ingredients

• 3 firm Roma tomatoes, finely diced (about 1 1/2 C.)
• 1 Tbs. minced fresh basil
• 2 tsp. minced garlic
• 1 tsp. extra virgin olive oil
• 1 tsp. balsamic vinegar
• 1/4 tsp. salt
• 9-10 slices ciabatta bread (or Italian bread)
• 1 Tbs. grated parmesan cheese
• Pinch dried parsley flakes

Directions

Toss diced tomatoes with basil, garlic, olive oil, vinegar, and salt in a medium bowl. Cover and chill 1 hour. When you are ready to serve the dish, preheat oven to 450F. Combine parmesan cheese with dried parsley in a small bowl. Arrange the bread slices on a baking sheet. Sprinkle a couple pinches of the parmesan cheese mixture over each bread slice. Bake for 5 minutes or until bread is starting to crisp. Pour tomato mixture into a serving dish, and serve alongside the toasted bread slices.