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The weather is starting to get warmer and that, to me, means spending time outside with friends and a good cocktail in hand! Give this margarita recipe a try next time you have a few friends over. It is sure to be a hit.  1 c Tequila 1/3 c Triple Sec 11.5 oz Guava Nectar 1/4 c Lime Juice Lime Slices or Wedges for Garnish Fill a pitcher a third of the way full with ice. Combine the tequila, triple sex, guava nectar and lime juice. Give it a stir to combine the ingredients. When serving garnish with lime slices or wedges. Serves 4
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 3/4 c Plain Greek Yogurt or Sour Cream
1/4 c Mayonnaise 1/4 c Buttermilk 1/4 c Chopped Fresh Chives 1/3 c Chopped Fresh Basil 2 Tbsp Chopped Fresh Flat Leaf Parsley 1 Clove Garlic - Crushed 1/2 tsp Kosher Salt Few Grinds of Fresh Black Pepper Add all the ingredients to a blender. Blend until smooth, leaving a few specks of herbs. Transfer to a bowl, cover and refrigerate for at least an hour. Serve with your favorite veggies for dipping. This appetizer is rich in flavor, but comes together with just a few simple ingredients. Feel free to use whatever preserve you have on hand. It will be delicious with any fruit.  8 oz Double Cream Brie 1/4 c Apricot Preserves 2 Tbsp Roasted Chopped Pecans Sea Salt Fresh Ground Black Pepper Crackers or Toasted Bread for Serving Place your brie round in the freezer for about 15 minutes. While the brie is firming up in the freezer, you can roast the pecans. In a dry skillet over medium low heat add the nuts. Let the pecans cook for about 10 minutes or so. Stirring occasionally. When the nuts are golden and fragrant. Season the pecans with a pinch or two of salt and a few grinds of pepper. Set aside. Preheat your oven to 400 degrees. Spray a ramakin or mini cast iron pan with non-stick spray. Remove the brie from the freezer. Make a thin slice to remove the top of the rind on the brie to expose the creamy inside. Spread the apricot preserves over the top of the cheese. Bake for 15 - 20 minutes, or until bubbly. Top with the roasted chopped pecans and serve after letting it sit for a few minutes. Serves 4 - 6 people I tend to make a big batch of the roasted pecans and use them for salads, or just snacking.
This appetizer takes almost no time to put it together. Whip it up in the morning and it will be ready in time for your dinner guests, or the next big game.  8 oz Cream Cheese - Softened 1 Tbsp Lemon Juice 2 Cloves Garlic - Crushed 1/2 tsp Fresh Oregano - Chopped 1/2 tsp Fresh Thyme - Chopped 1 tsp Fresh Basil - Chopped 1 c Tomato and Basil Hummus 1 - 15oz can Chick Peas - Drained and Rinsed 1/3 c Sliced Israeli Cucumbers 1/3 c Sliced Grape Tomatoes 1/4 c Kalamata Olives - Pitted and Chopped 1/4 c Crumbled Feta Cheese 1/2 tsp Chives - Chopped In a medium size bowl, add the cream cheese, lemon juice, crushed garlic, oregano, thyme and 1/2 tsp of the basil. Using your hand mixer beat until combined. Spread the mixture, in a even layer, into a serving dish. In another bowl add the chick peas and hummus. Stir to combine. Spread the hummus mixture on top of the cream cheese mixture, leaving a bit of the cream cheese mixture peeking out. Layer the cumbers next, followed by the tomatoes and then Kalamata olives. Sprinkle the feta cheese on top. Garnish with the chives and remaining 1/2 tsp of basil. Cover and refrigerate for at least 2 hours. Serve with pita chips, veggies sticks or tortilla chips. Serves 8 hungry people Can't find Tomato and Basil Hummus (I get my at Trader Joe's)? Feel free to sub in your favorite flavor. Roasted Red Pepper would be amazing too!
These Deviled Eggs are one of my mom's signature appetizers. They are so easy to make and oh so tasty!  12 Large Eggs
1/3 c Mayonnaise 1 4.25 oz can Deviled Ham 1/4 tsp Garlic Powder 1/4 tsp Onion Powder 1 Tbsp Dijon Mustard Pinch of Kosher Salt Sweet Paprika for Garnish Place the eggs in a large pot and cover with water. Place a lid on the pot and bring to a boil. Gently boil the eggs for 5 minutes and then turn off heat. Let the eggs sit in the pot with the hot water for 15 minutes. Transfer the eggs to a bowl of cold water and let sit for about 10 minutes. Drain the water and give the eggs a good shake to help get the cracked. Peel the eggs, rinse after peeling and place on a paper towel. Slice each egg in half. Place the egg whites on a platter and place the egg yokes in a food processor. Set the platter aside. Add to the food processor the mayonnaise, deviled ham, garlic powder, onion powder, dijon mustard and pinch of kosher salt. Pulse until creamy. Transfer the yoke mixture to a large plastic bag or pipping bag, squeezing all to one corner. Snip the end off the bag and pipe the yoke mixture into each egg white. Lightly sprinkle with sweet paprika to garnish. Refrigerate the eggs until ready to serve. Watching sports on TV should always include lots of snacks. The more food you have, the better the game, if you ask me. Instead of going through all the steps for hot wings, just make these hot balls. Not as much work, but just as much flavor. You'll be the winner, no matter what the score! 
Make the Herbalicious Sauce First... In a medium size bowl combine all the ingredients and stir to combine. Cover with plastic wrap and refrigerate for at least 3 hours. Time to Make The Hot Balls! Pre-heat over to 350 degrees. Spray a cookie sheet with non-stick cooking spray and set aside. In a small skillet heat the olive oil over medium heat and add the shallot. Cook for 2 - 3 minutes. Add the garlic and cook for another 2 minutes. Remove from heat. Scrap the shallot and garlic mixture, with as much of the olive oil as you can, into a large bowl. Add the Panko bread crumbs, poultry seasoning, milk, chopped parsley and salt. Stir to combine. Set the mixture aside for about 10 minutes to let the bread crumbs absorb the milk. While the mixture is resting gently cut the blue cheese into 20 small cubes and set aside. Add the ground chicken and egg. Using a large spatula, or your hands, stir to combine the mixture - it will be sticky. Portion the chicken mixture into 20 golf ball size balls, placing a piece of blue cheese in the center of each ball. Place the balls on the greased cookie sheet with a bit of space between each one. Bake in the oven for 20 minutes. While the balls are baking, melt the butter and then mix in the hot sauce. Remove the balls from the oven. With a brush, coat each ball with a layer of hot sauce - using about 2/3 of the sauce. Switch the oven to broil and cook for another 2 - 3 minutes. You will want the balls to develop a lightly golden, crispy texture. Turn the oven off and remove the balls. Brush the remaining hot sauce mixture on them. Let rest about 5 minutes. Remove the Herbalicious Sauce from the fridge. Give it a stir and a taste. If needed add a pinch or two of salt. On a platter, place a container of the Herbalicious Sauce in one part, the Hot Balls in another part and some carrot and celery sticks in another part. Sprinkle the sauce and balls with a pinch or two of chopped parsley and serve. Makes 20 balls with enough dip for balls and veggies. But Dawn... I don't like Blue Cheese, do I need to include it? Yes, you can make the recipe without the Blue Cheese, but you will be missing out. The Blue Cheese adds a bit of creaminess and tang to the balls, but does not have the over powering blue cheese taste. Give it a try! Nothing beats a light and refreshing cocktail in the summer. Give this a try!  2 Limes - 1 sliced, 1 juiced (about 1 Tbsp) 2 Lemons - 1 sliced, 1 juiced (about 2 Tbsp) 2 Oranges - 1 half sliced, 1 1/2 juiced (about 3 - 4 Tbsp) 1 c Citrus or Lemon Vodka 1/4 c Sugar 2 c Sparkling Water - Chilled 2 - 750 ml bottles Prosecco - Chilled In a large pitcher combine the lime, lemon and orange juices. Add the Citrus or Lemon Vodka and sugar. Stir until the sugar is dissolved. Add the lime, lemon and oranges slices. Cover the pitcher and refrigerate for at least 4 hours.
Before serving add the sparkling water and Prosecco to the vodka citrus mixture. Give it a light stir to combine. Serve it a fancy glass adding a slice of citrus to make it look fabulous. Serves about 8 I don't know about you, but there are some days where I just need to soak in some sun and relax on the beach with a drink in my hand. When I can't get the first two, I make this drink to help make the day a bit better.  2 oz Mango Rum 1 oz Peach Schnapps 1/2 c Tropical Fruit Juice 2 oz Peach Nectar Fill a low ball glass 2/3 full with ice. Add all the ingredients above. Stir with a stir stick to combine. Sit back, and enjoy your vacation in a glass.
1 Serving (Please don't drink and drive) If you want to get fancy feel free to add pineapple or peach slices as garnish. This cocktail is so delicious you won't believe how easy it is to make it. Enjoy!  1 20 oz can Diced Pineapple with Juice 1 c Raspberries 1/2 c Blueberries 1 c Pineapple Flavored Vodka 750 ml Bottle of Prosecco In a large pitcher add the pineapple with juice, raspberries blueberries and the pineapple vodka. Slowly add the prosecco. Cover and refrigerate for at least 4 hours. When serving spoon in some pineapples and berries before pouring in the sangria. Serves 4 or so I am horrible at making sure I have a decent breakfast in the morning. Baking these in my large muffin tin means I have breakfast all week (just heat in the microwave for a minute or so). Using my regular muffin tin means I have a healthy snack all week, or if I'm having a party I use the mini-muffin tin and a yummy vegetarian option is on the table.  1 Tbsp Olive Oil
1 Tbsp Unsalted Butter 3/4 c Sliced Cremini Mushrooms 1 Small Shallot - Finely Diced 1 Clove Garlic - Finely Chopped 1/2 c Chopped Spinach - Frozen 1 tsp Dry Thyme 1 Medium Tomato - Seeded and Diced 8 Large Eggs 1/4 c Heavy Cream 1 Tbsp Fresh Chopped Flat Leaf Parsley 1 Tbsp Fresh Chopped Basil 1/2 c Shredded Mozzarella Cheese 1/2 c Shredded Italian Cheese Blend Kosher Salt Fresh Ground Black Pepper Butter Flavor Cooking Spray Pre-heat oven to 375 degrees. Place muffin tin in oven while it is pre-heating. In a medium skillet heat the olive oil and butter until the butter is melted over medium heat. Add the sliced mushrooms. Stir to coat them in the olive oil/butter mixture. Let the mushrooms cook about 7 minutes, stirring occasionally. Add a good pinch of salt, a few grinds of pepper, the dry thyme and the frozen spinach to the mushrooms. Stir to combine everything. Let them cook another 8 minute, or until the spinach is defrosted. Add the diced tomato and stir to combine again. Turn off the heat and set the skillet aside. In a large bowl whisk the eggs until they are frothy, about 3 - 4 minutes. Add the heavy cream, parsley, basil, a pinch of salt and a few grinds of pepper. Whisk again for another 2 - 3 minutes. Remove the muffin tin from the oven. Spray each cup with a generous amount of cooking spray. Spoon a scoop of the spinach, mushroom and tomato mixture into each cup. Sprinkle equal parts of the mozzarella cheese on top of the veggie mixture. Pour the egg mixture on top, trying to keep each cup equal. Sprinkle the Italian cheese blend equally on top of each cup. Return the muffin tin to the oven (remember it is still hot). For the large tin, as pictured, bake about 30 minutes, or until golden and puffy. For the regular size muffin tin, bake about 20 minutes, or for the perfect party appetizer use a mini muffin tin and bake for about 15 minutes. Remove the tin from the oven and let it sit another 5 minutes before removing. Use a small spatula to help release each frittata from the tin and transfer to a serving plate. Serves 6 main courses... 12 half bites... 24 mini bites. Enjoy! |
Dawn GreenblatWhat's Cooking With Dawn Archives
May 2022
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