Stuffed Portabella Mushrooms

These stuffed mushrooms are SO yummy. I think next time I may even add some finely chopped red bell pepper. This is a versatile dish...so experiment, and have fun making them!

Ingredients:
1/2 cup panko (Japanese style) bread crumbs
1/2 cup shredded parmesan cheese
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, peeled & minced
1/2 cup finely chopped celery
sea salt & freshly ground pepper to taste
2 tablespoons of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
12 medium sized portabella mushrooms with stems removed


Directions:
1. Preheat oven to 400 degrees F
2. In a bowl, combine bread crumbs, parmesan cheese, garlic, celery, salt & pepper, 2 table spoons of olive oil, and fresh lemon juice. Lightly stir.
3. Lightly drizzle a baking dish or baking sheet with 1 tablespoon of olive oil. Fill the mushroom caps with breadcrumb mixture, and place in baking dish cap side up. Lightly drizzle all mushrooms with the rest of your olive oil.
4. Bake for 15 minutes, or until the mushrooms and filling start to turn golden brown. Sprinkle with your favorite Italian cheese and place back in oven for 5 more minutes.
5. Remove from oven and serve while piping hot! Enjoy!

Crostini with Blue Cheese, Honey, & Hazelnuts

This delicious recipe can be served as an appetizer or with a fresh garden salad. If you ever find yourself craving something savory that is sweet & salty...try this! I promise that it won't disappoint : )

Ingredients:
• 1 baguette cut into thick, diagonal slices
• 3 ounces of room temperature blue cheese
• ½ cup of toasted, coarsely chopped hazelnuts
• Honey

Directions:• Preheat oven to 400°F.
• Place baguette slices in single layer on baking sheet & toast until golden
• Spread blue cheese on baguette slices & sprinkle with hazelnuts
• Lightly drizzle each slice with honey & serve immediately!

Broiled Figs with Blue Cheese & Toasted Almonds

Mmm...figs & blue cheese! This unique flavor combination makes a quick and easy appetizer or snack. It takes no time at all to prepare, and is a wonderful way to enjoy this lovely fruit while it's in season. I found these figs at the local farmer's market, but whole foods, and similar grocery stores sell them as well. Topping the blue cheese stuffed figs with chopped, toasted almonds and a drizzle of honey gives them just the right combination of salty & sweet. I prefer a Roquefort blue cheese for this recipe because of it's incredibly strong and pungent flavor...but any blue cheese will do just fine!


Ingredients:
6-8 small fresh figs
2-3 tablespoons of blue cheese
2 tablespoons of extra virgin olive oil
freshly ground black pepper to taste
2 tablespoons chopped or slivered almonds, toasted
2 tablespoons of honey

Directions:
Preheat oven broiler.
Trim stems from figs and slice in half from top to bottom.
Make a half inch cut in the center of each fig, and then another perpendicular to the first cut so that there is a cross-shaped opening to stuff the blue cheese in.
Place figs on baking sheet and stuff some of the cheese into the top of each.
Drizzle figs lightly with olive oil and grind some black pepper on top.
Place in oven and broil until the cheese bubbles, about 2 minutes.
Remove and top each fig with almonds.
Drizzle with honey and serve immediately.

Cheese Squares

Okay, I'm going to let you know straight away that these cheese squares are not very healthy...but they are easy to make and quite yummy. My great grandma Mildred makes these from time to time, and they are always a huge hit.


Ingredients:
1 small jar of mild or hot pepper rings
20 oz. of shredded monterey jack cheese
10 oz. shredded sharp cheddar cheese
4 tablespoons of flour
4 tablespoons of milk
3 eggs

Directions:
Pre-heat oven to 350 degrees.
Lightly spray a 13x9 glass baking dish with canola or non-stick cooking spray.
Place pepper rings in a bottom of baking dish (I like to do 1 thin layer, use more if you'd like).
Sprinkle both cheeses over the peppers so that they are completely covered.
Mix your 4 tablespoons of flour, 4 tablespoons of milk, and 3 eggs in a separate bowl. Once mixed thoroughly, pour over the shredded cheese.
Bake for 35-40 minutes at 350 degrees.
Let stand for 10 minutes before serving. Pat the top of cheese squares with a paper towel to absorb the light grease that comes from cheese when baking.Then cut into small squares and serve!

Cucumber Chive Yogurt Dip (Tzatziki)

Tonight I made oven baked falafel. I always use the Near East brand box mix, because I believe it has the best flavor and consistency. Of course, you can't have falafel without Tzatziki sauce...since I didn't have any fresh dill, I substituted fresh chives instead, and it turned out wonderful. Oh, I also topped the falafel with caramelized onions and a squeeze of fresh lemon juice before loading on the tzatziki. I hope you enjoy this as much as I did!

Ingredients
1 bunch of fresh chives (use kitchen scissors to cut into small pieces)
2-3 cloves of garlic, minced
1 cucumber (peeled, halved, and seeded, then finely diced)
1 small container of greek yogurt (regular or non fat)
salt, fresh ground pepper to taste
1 teaspoon of fresh lemon juice
Optionally: you can add 1 tablespoon of sour cream if you'd like.

Directions
Mix the yogurt with the salt and pepper until creamy and well-flavored to taste. With kitchen scissors, cut the chives in 1/4 inch pieces directly into the yogurt mixture. Add the diced cucumber, minced garlic, and lemon juice. Stir. Garnish with chives or fresh parsley.

Phyllo Wrapped Asparagus

This quick & easy recipe is sure to please at your next dinner party or potluck... thank you Paula Deen!

Ingredients
• 8 or 9 asparagus spears, depending on size
• 1/2 (16-ounce) package frozen phyllo dough sheets, thawed
• 1/4 cup butter, melted
• 1/4 cup finely grated Parmesan

Directions
Preheat oven to 375 degrees F.
Snap off the tough ends of the asparagus. Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan. Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.

Perfect Summertime Salsa

This is perfect as a dip with tortilla chips, or served on veggie tacos. Oooo how I love avacado, mango, and tomato...

Ingredients:
1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil

Directions:
1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Black Bean & Corn Quesadillas

This recipe is proof that you can make a tasty & filling meal in no time at all!

Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar 1/4 cup salsa 1/4 teaspoon red pepper flakes
2 tablespoons butter (or non-stick cooking spray)
8 (8 inch) flour tortillas 1 1/2 cups shredded Monterey Jack cheese, divided

Directions:
1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.
2. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
3. Melt 2 teaspoons of the butter in a large skillet over medium heat (or lightly coat pan with non-stick cooking spray). Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Roasted Kale Chips

These chips are so tasty...who knew that roasted leafy greens could be so delicious?! This recipe calls for everyday seasoning mix, but I recommend experimenting with different spices to see what you like best. Last time I made this I substituted Italian seasoned bread crumbs in place of the everyday seasoning- and the flavor was wonderful...

Ingredients:

* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. everyday seasoning mix (this is typically a blend of garlic powder,pepper, salt, etc.)


Directions:

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with seasoning mix. Serve immediately.

Joseph's Jalepeno Popper Spread

One of my dearest friends, Joseph, gave me this recipe. Whenever I make it for a party, it's usually gone within 10 minutes. It is easy to make and tastes just like a jalapeno popper!

Ingredients:

1 (8 ounce package of cream cheese, softened
1/2 cup of mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1/2 cup grated parmesan cheese

Directions:

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a safe baking dish and sprinkle with parmesan cheese.

Bake at 375 degrees for about 30 minutes. It's ready when the top has a light golden brown color.

Serve with your favorite crackers, bread or pita chips, and enjoy!

Tortilla Roll-Ups

These appetizers are easy to make, and they're always hit at parties or potlucks!

1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
1 (4 oz.) can green chilies, diced
Green onions, diced
Salt
Garlic powder
Flour tortillas
Your favorite Salsa
1 small bunch of chopped, fresh cilantro

Combine cream cheese, sour cream, chilies, onions, salt, and garlic powder. Spread on flour tortillas and roll into a tube. Refrigerate 3 to 4 hours (or overnight). Just prior to serving, cut rolls into 1-inch sections. Arrange on tray and serve with salsa for dipping. Sprinkle rolls with freshly chopped cilantro. Serves 6-8 people.