Chili Crab Dip

Here is another dip using crabmeat and cheese, but it is a real good one. Especially with the Stanley Cup games on now and baseball in the thick of it.

 

  • 2 tbsp. butter
  • 2 shallot, diced
  • 1/3 cup chili sauce,
  • 1 garlic clove
  • 2 tbsp. flour
  • 1/2 cup milk
  • 1/2 cup cream
  • 250g cream cheese (half the pkg.) cubed and softened
  • 1 1/2 cups aged white cheddar, grated
  • 1 tub crab claw meat (227g), drained well and patted dry
  • 1 tbsp. mustard
  • pinch each salt and pepper
  • 1/3 cup finely chopped parsley

In a saucepan, melt the butter and then add the shallot, chili sauce and garlic, stirring until the shallot is softened. This should take about 2 1/2-3 minutes. Whisk in the flour and stir for another 2 minutes.

Slowly add the milk and cream, stirring until thickened and smooth (about 4 minutes).  Whisk in the cream cheese and when completely melted and smooth, add about 2/3 of the grated cheddar. Again, stirring until smooth.

When this is all really smooth (no lumps) add the crab meat, mustard, salt and pepper.

Sprinkle with the remaining cheese, and broil for about 3-5 minutes, until it is bubbling and golden. Let this stand about 5 minutes before trying to serve. Add crackers, napkins and a favourite beverage. Game on..

Mini Cheese Balls

The entertaining season is fast approaching and this is a wonderful bite to have. Set these out on a fancy plate with other tasty tidbits you have prepared and it won’t be long before they are all gone.

  • 2 pkgs Cream Cheese, softened
  • 1 tin Maple Leaf Flakes of Ham (184 grams)
  • 1 can of crab meat (184 grams)
  • 1/2 tsp. dry mustard
  • 3 oz. Asiago cheese, grated
  • 2 oz. Stilton cheese, crumbled
  • salt, pepper
  • pinch of cayenne

Mix together, cover with plastic wrap and refrigerate over night.

Roll into small balls and roll in: ground pecans or finally chopped red bell peppers or finally ground green Bell peppers or toasted sesame seeds

Place cocktail toothpicks on the side and enjoy your evening.

Chicken Parmesan

Yesterday I gave you the recipe for chicken cutlets so you could freeze them and then bring out when you needed a quick, easy and yet, delicious, dinner. Here is one way.

 

  • 6 chicken cutlets (go ahead…take them out of the freezer)
  • 12 fresh basil leaves, stems removed and chopped
  • 1  1/2 cups tomato sauce (homemade? hmm?)
  • 1  1/2 cups grated mozzarella
  • Finely grated Asiago cheese

Preheat the broiler with the rack being set 4 inches from the heat.

Top each cutlet with some of the basil, sauce and mozzarella. Be sure to make it equal or there may be some disputes between the hungary diners.

Broil until the cheese has melted (2-3 minutes). Top with the Asiago cheese and a sprinkle of the basil.

Serve with a side salad, garlic toast and, of course, a glass of chilled wine.

Now aren’t you glad you made the cutlets yesterday? Enjoy!

Stuffed Jalapeno Peppers

Okay, you like a little kick…..how about a kick that is just a little higher? Try this one out and don’t come crying back to me….you are warned.

 

  • 8 jalapeno peppers, split lengthwise
  • 16 slices pancetta
  • 2 x 200g bags of  a spicy shredded cheese (or take a jalapeno/havarti or a pepperjack cheese)
  • 2 limes, cut in 4 (each one)
  • salt

Preheat oven to 400 degrees. Use a paring knife or small spoon and scrape the seeds out of the peppers, taking great care not to touch the inside of the peppers with bare fingers.

Place the peppers in a baking dish, sprinkle with a pinch of salt and bake for about 10-12 minutes, until they start to sweat. Remove from the oven and keep at room temperature.

Line 2 baking sheets with parchment and arrange the pancetta slices on them,  baking for 7 minutes or until they are crisp and the fat has all been rendered. Transfer to paper towels carefully.

Pour off the fat and return the pancetta back on the trays. Take a jalapeno, cut side up and set on each pancetta round. Mound 1/4 cup of each into each pepper and bake for 5 minutes until the cheese has melted.

Serve on plates with a lime wedge for each guest. Whew!

Fall Colours In Trout Soup

We just bought some beautiful looking trout and this recipe came to mind.

 

  • 1/2 baguette
  • 2 tbsp. good olive oil
  • 1/3 cup Romano cheese, grated
  • pinch of cayenne pepper
  • pinch of sea alt  and freshly ground pepper
  • 1 medium onion, cut into a small dice
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 8 cups vegetable stock
  • 2 large sweet potatoes, peeled and cut in a medium dice
  • 4 medium carrots, peeled and sliced
  • 8 oz. fresh trout, skinned and boned
  • 1 tbsp. mixed fresh herbs, chopped fine
  • 1/4 cup sliced black olives
  • 1 cup grated mozzarella cheese

Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.

In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).

Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.

Serve immediately with the croutons and cheese.

This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..

Breakfast Tortilla

Always thinking of breakfast (must be because we ran a Bed and Breakfast for so long) and this is a fun way for a busy family on the weekend. This recipe will serve 2, so if more wanting to eat, simply double or triple or…..

 

  • 4 slices of bacon, chopped
  • 6 eggs
  • 3 tbsp. freshly grated Parmesan cheese
  • 1/2 cup freshly shredded basil
  • 2 slices of swiss cheese, chopped
  • Creme fraiche, homemade
  • Tortillas

Chop the bacon and place in a skillet over medium heat, cooking until crisp. Remove from the pan with a slotted spoon and drain on paper towelling.

In a bowl beat the eggs until thick and pale in colour.  Add 2 tbsp. of the parmesan cheese and the chopped swiss cheese.

Shred the basil.

In a large skillet, put the bacon back in, pour in the egg mixture and the basil. Stir with a wooden spoon until you get thick, soft curds (about 4 minutes).

Warm tortillas in the oven and equally fill each one with the egg mixture and drizzle with some homemade creme fraiche (recipe on site) . Roll up. Serve with pan fries (homemade, of course), a salsa of your choice, add a glass of juice, pour a cup of coffee and the rest of the day awaits. Would I lie?

Grilled Cheese – A new One, Trust Me…..

Anyone who knows us, knows we watch every cooking show, competition, whatever….BUT  they had a grilled sandwich that we could not believe. Now, any “diet watcher” I am giving you fair notice, go away….do not read…worse yet, do not make. HA! Gotcha!!

 

For each person, you need

2 slices of bread, buttered with garlic butter on both sides.

Grated Manchego Cheese, dip the bread in the cheese and fry one side. Turn them over and continue on.

Now: Here’s the kicker…

On one slice of bread (open faced, so far), place 1 slice of cheddar and 1 slice of mozzarella cheese.

On the other slice, place 1 slice of monteray jack cheese and 1 slice of swiss cheese. Put a lid on the pan and let the cheese start to melt.

With me so far?

Now put them together…..This will be the very best grilled cheese sandwich you will ever eat.

Okay, you can’t have one every day but in  my defence, once in awhile is a good thing and they say chocolate is better than…..(wink-wink) . NOT……this IS the better thing.

Hot Spinach/Artichoke Dip

 

This recipe is so good you will make it one of your favourites.

 

  • 10 oz. Package of frozen spinach, chopped
  • 1-3 3/4 oz. can artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup freshly grated mozzarella cheese
  • 1 cup Asiago cheese
  •  garlic clove, roasted

    Preheat oven to 350 degrees.

    Grease a casserole dish with butter or use a nonstick spray.

    Heat the spinach in microwave for about five minutes on high. Squeeze dry (when cool to handle). Drain the hearts and coarsely chop. Combine all the ingredients except the Asiago cheese in a large bowl. Stir well.  Spoon the mixture into the prepared casserole dish adding the Asiago cheese on top. Keep warm and serve with bagel chips or crackers.

    You can also prepare this if you are watching a football game or tennis match or even a great movie. It is just like what the restaurants are serving, and it is very tasty.

     

     

     

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