Category Archives: Appetizers

Pumpkin Spice Latte

Posted by deliciousonadollar in Appetizers and tagged with , , , ,

Pumpkin Spice Latte

Are you a Starbucks person?  Is that your first stop every morning for a grande, a latte, machiatto, or whatever?   Not me.  No, I prefer to brew my favorite blend at home.  However, at this time of year they feature a flavored coffee that I particularly like because it contains, you guessed it, pumpkin!

Pumpkin Spice Latte:  hot, spicy, so good;  but I’m concerned about the amount of sweetener in it, and after I’ve downed about half the cup, I begin to think it’s just too over-the-top spicy.  So to remedy the situation I experimented with making it at home and I think I’ve come up with an acceptable alternative.  In my version, the sugar is on a sliding scale, so you can adjust to your sweetness level, and although the flavors of pumpkin and spice are there, they are not overpowering.  With this recipe I can make a special cup whenever I want it, and not have to wait for it to be “in season”.

Another reason to like this recipe:  it uses up small amounts of pumpkin from another recipe. Don’t you just hate it when you’re left with a 1/4 cup of this or that?  Now what am I supposed to do with this?  In most cases it gets lost somewhere in the refrigerator, until the day comes when I find it and then MUST throw it out.  EEEEEUWH!     The pumpkin in this case was the perfect amount left over from when I made the Pumpkin Doughnuts.

PUMPKIN SPICE LATTE

YIELD:  2 servings

  • 2 cups milk, or half and half
  • 2 Tablespoons pumpkin puree
  • 1 – 3 Tablespoons sugar (to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice mix
  • 1 cup strong, hot coffee
  • whipped cream

1.  Into a medium saucepan put the milk, pumpkin and sugar.  Heat over medium heat until hot, but do not boil.

2.  Remove from heat and add vanilla, pumpkin spice and coffee.

3.  Pour into two large mugs, and garnish with whipped cream, and an extra pinch of pie spice.  Add a cinnamon stick if you wish.

This tastes like “the real thing”!

Pumpkin Spice Latte

SOURCE:  adapted from “Almost Real”,  the Food Network

Fresh Corn and Black Bean Salsa

Posted by deliciousonadollar in Appetizers, Salads, Snacks and tagged with , , , , , , , , ,

I’ve been making this salsa every summer since 2003 when the recipe for it was published in our local newspaper. It uses the kernels of sweet corn cut from the cob plus black beans and anything else you might want to add.  That’s what I like about it;  its so versatile.  If I have a tomato that needs to be used, I cut it in, or perhaps an avocado that’s ripe.    If I don’t have a red onion I use scallions,  likewise if I don’t have cilantro I use parsley.  If you like some heat in your salsa, cut in a small jalapeño.   Put everything in a bowl, mix up the super simple dressing, and Bingo! its done.  We use this salsa as a snack, with  healthy multigrain chips,  or sometimes I use it as a salad.  Just put 1/2 cup on a leaf of romaine, arrange some tomato wedges and cucumber sticks around it, and there it is, a quick salad.

I find that the flavor improves if you make it a day ahead of when you will serve it but that’s hard for me to do.  I always want to sample it right away.  Oh, another thing:  if you like cilantro as much as I do, use twice the amount!

DIRECTIONS

In a medium bowl mix together all of the following:

  • 2 ears fresh corn, cooked, cut kernels from cob
  • 1 16 ounce can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro

Toss all the above with dressing:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons oil ( corn, safflower, or olive)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Serve with tortilla chips or cheese quesadillas.

Crab-Stuffed Mushrooms

Posted by deliciousonadollar in Appetizers, Side Dish and tagged with , , , , , ,

I made these mushrooms as a side dish to go with grilled steak and wow! were they good.  They would also be great as an appetizer, especially if you use small mushrooms that can be eaten with the fingers.  My package of mushrooms contained 15 ranging in size from large to medium and two of us ate them all.

I took the liberty of adding 1/2 cup canned crab meat to the filling for no good reason except that I wanted to.  On second thought I think that was a good reason!. For a strictly vegetarian version omit the crab meat.   I have made this recipe in the past exactly as written and it is very good, so either way you prepare them I’m sure you will like mushrooms this way.

INGREDIENTS:

Serves  3-4

  • 12 large fresh mushrooms
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, minced  (I used scallions, about 2 tablespoons, chopped)
  • 1/4 cup panko bread crumbs
  • 2 Tablespoons fresh parsley, minced
  • 3 Tablespoons dry sherry  ( I used white wine)
  • 1/2 teaspoon dry thyme
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/4 cup shredded crab meat,  optional

1.  Preheat the oven to 350 degrees. Generously butter a pie plate or other shallow baking pan.  Select one  that will hold all your mushrooms in a snug fit, so they support each other.  They will shrink some as they bake.

2.  Wipe the mushrooms clean with a damp paper towel.  Snap off the stems and mince them.

3.  Melt 2 Tablespoons of the butter in a medium skillet over medium heat.  Add the garlic and onion and sauté  briefly, stirring.  Add the minced mushroom stems and sauté  5 minutes more.  Remove pan from the heat.

4.  Stir in the bread crumbs, and all remaining ingredients, including crab meat, if using.

5.  Place mushroom caps in the prepared baking dish.  Place a dab of the remaining tablespoon of butter inside each mushroom cap.  Mound some stuffing in the caps, pressing it in with your fingers.

6.  Bake for 45 minutes, or until the mushrooms are brown, tender and juicy.

I served the mushrooms with sirloin tip steak, and steamed broccoli.

SOURCE:    Quick Vegetarian Pleasures,  Jeanne Lemlin

Blue Cheese Shortbread Cookies with Strawberry Jam

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , ,

Blue  Cheese does not sit very high on my list of favorite foods;  in fact, honestly, its not on my list at all.  One day, however, I was browsing thru a magazine ( don’t remember which one), when I came across this recipe for Blue Cheese Cookies with Strawberry Jam.  The idea of a strong-flavored “savory” combined with a “sweet” intrigued me, and so I cut out the recipe thinking it would be good for a reception or cocktail party.  It has been simmering on the back burner of my mind for some time, waiting for the right opportunity.  Since this has been a week devoted to berry recipes, I thought it would be a good opportunity to try it out.

If you are entertaining and looking for something different to serve your guests, this just may be it.  The cookies are pretty, and with the addition of jam quite tasty, but I must admit I have not become a convert to blue cheese because of them.  However for folks who really like blue cheese, this is a unique way to enjoy it.

I will also tell you in advance that this recipe is not one you can whip up quickly, as there are several steps involved.  I got a total of 48 single cookies,  which when sandwiched together with the jam will make 24 cookies.  The recipe recommends a 2-inch cookie cutter  and that is what I used.

WHAT YOU NEED:

  •  2 cups crumbled blue cheese
  • 1 1/2 sticks  ( 3/4 cup ) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 3/4 cup strawberry preserves (at room temperature).

WHAT YOU DO:

  1. In the work bowl of a food processor, combine blue cheese and butter;  process until creamy.  Add flour, sugar, cornstarch, and salt;  pulse until dough comes together.  Form dough into a ball;  flatten into a disk.  Wrap in plastic wrap, and refrigerate for 1 hour.
  2. Preheat oven to 325 degrees.  Line baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to 1/4 inch thickness.  Cut out shapes using a 2-inch flower-shaped cutter.  Cut out centers of half of the cookies with a small fluted cutter.  Place on prepared baking sheets, and bake for 15 minutes, or until lightly browned.  Cool on pans for 5 minutes.  Remove from pans, and cool completely on wire racks.  Spread about 1 teaspoon preserves over flat side of each whole cookie.  Top each with flat side of cutout cookie.  Store in airtight containers.  Note:  I found that the cookies will stay crispier if you wait to fill them until shortly before serving.

   

A final note about these cookies:  They are not sweet as you would expect a “cookie” to be, so in that sense the name is deceiving.  Also the fancy shape leads you to expect a cookie.  If I make these again, I would cut them in a plain round shape or a square so they resemble a cracker, and then the flavor of blue cheese would not be a surprise.  Those who have tried them agree with me that they would be very nice on a buffet table with other finger foods, and where cocktails are being served.  Thanks to my primary “taste-tester” for that in-put.

Raspberry Shortcakes

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , ,

Raspberries are like little jewels;  beautiful in color, bursting with juiciness and sweet-tart on the tongue.  I just love them!  They are, however, very fragile and perishable.  So when you get some you had better have a plan for using them within a short period of time.  Whenever I pick raspberries I usually freeze most of them for later use, but save out a few to enjoy on cereal,  over ice-cream,  or in this case in a shortcake.

What drew me to this recipe is the fact that the berries are in the biscuits as well as in the  filling.  Heck, you can never have too much of a good thing can you?  But if you didn’t want to have a whole shortcake, the biscuit alone with a cup of tea or glass of lemonade is still great.

INGREDIENTS

Serves  8

  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream
  • 1/4 cup buttermilk
  • 1 cup raspberries
  • sanding sugar  (optional)
  • whipped cream and berries for the filling

DIRECTIONS

  1. In a food processor, combine flour, sugar, baking powder, salt, and butter and process until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.  Transfer to a bowl and stir in cream, buttermilk, and raspberries until  just combined.  Do not over mix.
  2. Preheat oven to 400 degrees.  Divide dough into eight ( 8) portions and shape into rounds.  Place 1 1/2 inches apart, on a parchment lined baking sheet.  Sprinkle with sanding sugar, if using, and freeze for 15 minutes.
  3. Bake until golden brown and set, about 20 minutes.  Let cool completely on baking sheet placed on a wire rack.
I sampled one while it was still warm from the oven.  The texture is tender and flaky;  absolutely delicious!.
To serve, split biscuits in half, fill with whipped cream or whipped topping and raspberries.  I added a few blue berries, too for color.
     
SOURCE:  Everyday  Food.

Artichoke, Spinach, and White Bean Dip

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , , , , , , ,

A neighborhood block party for the Fourth of July.  Everyone brings a pot-luck dish to share. Friends getting together, talking, playing games, kids running around, riding bikes, playing in the sprinkler.  A very typical July 4th celebration.  That’s what we did and perhaps many of you  did the same.  I hope your day was relaxing and enjoyable.

This post is about the appetizer I brought to share.  It got rave reviews, disappeared very quickly, and was very easy to make.  I served it with a variety of crackers, and toasted pita chips for dipping.  I’ve had this kind of dip on previous occasions, and though I like it very much I limit myself to just a few tastes because I know it is usually high in fat and calories.  This version, however, cuts the calories way back, by reducing the amount of cheese(es) in it, and including white beans processed with the base ingredients to give thickness without fat.

So in this version you have the sharpness of Romano cheese, the tang of lemon juice, and the bite of red pepper, incorporated into a base made smooth by mayonnaise (the only fat) and pureed white beans.  To me this is the real star of the show, although the spinach and artichokes get all the attention.   This is when I say,  Oh, Yeah!  Bring it on!    You’ll be happy to know that a 1/4 cup serving contains only 87 calories,  4.9 g.carb, and 5.4 g. fat.

ARTICHOKE, SPINACH, AND WHITE BEAN DIP

YIELD:  about 3 cups;  serves 12 or more

Ingredients

  • 1/4 cup ( 1 ounce) grated pecorino Romano cheese  (purchased already grated at the grocery store.)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1  (15 oz.) can white beans, rinsed and drained
  • 1  (14 oz.) can artichoke hearts, drained.  Quarter and chop them.
  • 1 (9 0z. ) package frozen chopped spinach, thawed, drained, and squeezed dry.
  • cooking spray
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.  Spray a 1-quart baking dish with cooking spray.
  2. Place Romano cheese, mayonnaise, lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth.  Spoon into a medium bowl.  Stir in the artichokes and spinach.  Spoon the mixture into the prepared baking dish.  Sprinkle with the mozzarella cheese.
    Bake at 350 degrees for 20 minutes or until bubbly and brown.  Serve warm with crackers or chips for dipping.

SOURCE:  Cooking Light Magazine

Cobblers, Buckles, Slumps, and Grunts

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , ,

What do all these words have in common?  They are all desserts made with a fruit base and a biscuit or cake-like topping.  I’m including one of these as my final Desserts for Dudes because my son and all the men I know seem to really like fruit-based desserts, and these names all have a very “manly” sound to them.  Although I had heard of these desserts before -and even eaten some-I was not clear about what their differences are.  So being the curious sort, I looked them up.

The term Cobbler is an old English word which was given to a baked fruit dessert that has dumplings or biscuits placed on top of the warm fruit base and baked in the oven.  As the toppings bake they enlarge and touch each other reminding folks of “cobbled streets”, thus the name cobbler.  A Buckle is made of a cake batter with fruits mixed in it, then oven baked.  It got its name because sometimes the whole thing buckled under the weight of the fruit.   Slumps and Grunts are a variety of cobbler, but cooked on top of the stove, usually in an iron skillet.  They acquired their unusual names because of the sounds they made while cooking.

I’ve made cobblers before using various fruits in season.  They are best served warm with a dollop of whipped cream, a drizzle of heavy cream over the top, or with a scoop of vanilla ice cream.  Here then is a recipe for Praline Peach Cobbler.  When I served this still a bit warm, with a scoop of vanilla ice-cream, Mr. D. said “MMMMMMMM, Wow!”

PRALINE PEACH COBBLER

Serves 12

Ingredients

  • 1 1/2  cups plus 2 teaspoons sugar, divided
  • 2 Tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 cup water
  • 8 cups sliced peeled fresh peaches
  • 2 cups self-rising flour***
  • 1/2 cup shortening
  • 1/2 cup buttermilk, plus more as needed
  • 3 Tablespoons butter, melted
  • 1/4 cup packed brown sugar
  • 1 cup chopped pecans

***a substitute for the self-rising flour:  place 3 teaspoons baking powder and 1 teaspoon salt in a measuring cup.  Add all-purpose flour to measure 1 cup.  Then add an additional cup of all-purpose flour.

Directions

In a large saucepan, combine 1 1/2 cups sugar, cornstarch and cinnamon.  Stir in water until smooth.  Add peaches.  Bring to a boil over medium heat;  cook and stir for 2 minutes or until thickened.

Pour into a lightly greased 13 x 9 inch baking dish;  set aside.

In a bowl, combine the flour and remaining sugar; cut in shortening until mixture resembles coarse crumbs.  Add the buttermilk and stir just until moistened.  If needed, add additional buttermilk, 1 tablespoon at a time, until the dough clings together.  Turn out onto a floured surface; knead gently for 6-8 times.  Roll into a 12-inch x 8-inch rectangle.

Combine the butter, brown sugar and pecans;  spread over the dough to within 1/2 inch of edges.  Roll up jelly-roll style, starting with a long side.  Cut into 12  1-inch pieces.  Place over peach mixture, cut side up.  Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.

    

Note:  all ingredients may be easily cut in half  to make a smaller size dessert.  Use a 9″ round pan, or an 8″ or 9″ square pan.  As pictured here, I made a half recipe for my husband and me and it easily made 6 servings.

SOURCE:   The Taste of Home Baking Book

Roast Beets with Goat Cheese Salad

Posted by deliciousonadollar in Appetizers, Carolyn's Originals, Salads, Side Dish, Vegetables and tagged with , , ,

Beets are one of those vegetables that I never used to cook because I didn’t know how to prepare them to make them tasty and interesting.  Then one evening while having dinner out in celebration of my husband’s birthday, our waiter described the chef’s special salad of the day.  It consisted of  roasted beets on baby greens with goat cheese.  It sounded interesting, but neither one of us was willing to venture out and order a whole one, so we compromised and ordered one, which we shared.  BIG MISTAKE!  We were racing each other in our efforts to have the largest portion.  Right then and there I knew I had to find a way to replicate that salad. 

I experimented with several ways to roast the beets, one being to wrap an unpeeled beet ( or beets) in foil, drizzled  with a little olive oil, and bake for about an hour.  Then cool slightly, peel, and proceed with your recipe.  I am not fond of this method, because it adds to the time spent preparing the dish.  I prefer the following method of preparation instead.

  1. Peel about 4 medium beets and cut each in half.  Then cut into 1/2 inch wedges.
  2. Drizzle with 1 tablespoon olive oil.  I like to use a seasoned/flavored olive oil, like one used for dipping bread.
  3. Season with salt, pepper, and a little garlic powder.
  4. Toss all together so beets are lightly coated. then spread in a single layer on a baking sheet or shallow baking dish, coated with no-stick cooking spray.
  5. Roast at 450 degrees, stirring once or twice, until crisp tender,  about 35 minutes.

At this point you could serve these beets hot as a side dish, and they are delicious as is:  lightly browned on the edges, and already seasoned; or use them in the salad.

Once cooled, transfer to a bowl; toss with 4 chopped scallions and 2 teaspoons lemon juice.

To assemble the salad,  place a serving of mixed baby greens on each of 4 – 6 serving plates. 

Drizzle with a little of the seasoned olive oil used to season the beets, then top with the beets, and lastly top with crumbled goat cheese.  Feta cheese is also a good substitute for the goat cheese.