Wednesday, August 31, 2011

Lamb Meatball & Gorgonzola Appetizer

These Lamb Meatballs are so good and so easy to make,  I know I say that all the time, but it's true! :)  Pair this with a great red wine and you have magic! xo

1 lb Ground Lamb
3 T Montreal Steak Seasoning
1/3 C Water
1/2 lb Gorgonzola Cheese, sliced thinly
1 Pkg Fresh Rosemary, divided into 3-4 tine twigs
1 Pkg Thin Soft flat Bread, like lavosh
Toothpicks

Cut flat bread into 2-3 inch strips about 1/2 inch wide.   Heat oven to 350 degrees. Mix lamb, seasoning and water.  Line a baking sheet with parchment and form lamb into bite size meat balls.  Place on parchment and bake for 10-12 minutes.  To assemble place a piece of gorgonzola on one end of the flat bread strip, put a meatball on top of that, wrap remaining flat bread over the top of the meatball and insert toothpick through to the bottom, put the rosemary sprig around the toothpick on top of the flatbread.  Serve and enjoy!






Pear & Carrot Curry Appetizers

This is a different and tasty appetizer that goes well with a light white wine.  At Flights & Bites for West Wind Winery I paired it with a Muscat Canelli!  Yum!

1 Pkg Tandoori Masala Naan, Cut in bite size pieces,  Available at Trader Joe's ( It's yellow in color)
1/2 C Mascarpone Cheese
1 C Shredded Carrots, Cut so the pieces are short
1 C Shredded Pear, Cut so the pieces are short
2 T Fresh Italian Parsley or Basil, Roughly Chopped
2 T Cider Vinegar
1 T Curry Powder
2 T Honey
1/2 t Salt
1/2 t Pepper
1/4 C Olive Oil

In a medium size bowl place the vinegar, curry, honey, salt, pepper and olive oil, whisk to blend.  Add carrots, pears and parsley,  mix well.  Place bite size pieces of naan on a plate, top with carrot and pear mixture, then place a dollop of mascarpone cheese on top.  Serve.  Can be topped with a pineapple chip if available in your area, I found them a Trader Joe's

Clam & Garlic Mini Pizzas

This mini pizza makes a great appetizer cut into the traditional wedges.  It also makes a great luncheon main course topped with an Arugula Salad (Arugual tossed with lemon juice, olive oil, salt & pepper).  Yummy and so pretty! xo

2 T Olive Oil
4 Garlic Cloves, Minced
2 t Red Pepper flakes
1 Can Baby Clams with Juice
1 C Sauvignon Blanc Wine
1 C Italian Parsley, roughly chopped & divided
1/2 t Salt
1/2 t Pepper
Juice & Zest of 1 Lemon
1 Pkg Middle Eastern Flat Bread Rounds, available at Trader Joe's
2 C Shredded Cheddar & Jack Cheese, or Mozzarella

In a medium saucepan over medium heat place olive oil, garlic & red pepper flakes, saute for 2-3 minutes.  Add baby clams and juice, wine, 1/2 cup Italian parsley & the juice of one lemon. Taste for salt & pepper.  Turn the heat up to med-high and let reduce until there is no liquid left, about 10-15 minutes.  Assemble pizzas by spreading 1/3 cup of shredded cheese on each flat bread round, top with reduced clam mixture, top with reserved italian parsley.  Bake at 400 degrees for 10 minutes or until cheese is melted.  Top with lemon zest.  Cut and serve as appetizer or top with Arugula salad as a main!  Enjoy

Monday, August 29, 2011

Chicken Sausage & Vegetable Pasta

I have lots of tomatoes from my garden and wanted a way to use them...so I came up with this yummy dish! I hope you try it! xo

2 T Olive Oil
4 Garlic Cloves, Minced
2 T Red Pepper Flakes
2 t Chicken Bullion Powder or 2 cubes smashed into powder
4 Chicken Habanero Sausages, Sliced
4-6 Zucchini, Depending on size and how much you like them! Sliced
4 Large Tomatoes, Cubed
1 Bunch Scallions, Sliced
1/2 Bunch Cilantro, Roughly Chopped
1 6 oz Pkg Fresh Spinach
1 lb Cooked  Pasta

In a large saute pan add olive oil, garlic, red pepper flakes & sausage cook for 2-3 minutes.  Add sliced zucchini, tomatoes, scallions, cilantro, spinach and chicken bullion.  Saute until spinach wilts, add pasta and cook for 3-4 more minutes.  Can also be served over rice.

Shrimp & Veg Stirfry

Try this quick and easy dinner.  Low on calories, too! xo

2 T Olive Oil
2 t  Red Pepper Flakes, or more
4 Cloves Garlic, Minced
1 Red Onion, Sliced Thick
5 Baby Bok Choy, Trimmed and Quartered
5 Baby Broccoli, Roughly Chopped
2 Cups Frozen Peas
1 lb Frozen Shrimp, Tail off
1 T Oyster Sauce

Put olive oil, red pepper flakes & garlic in a saute pan over medium-high heat.  Cook for 3-5 minutes.  Add red onion, baby bok choy, baby broccoli, & frozen peas.  Stir fry for 5-7 minutes or until the vegetables are crunchy soft.  Add Shrimp and Oyster sauce. Cook until shrimp are heated through, about 5 minutes.
Serve over brown rice, white rice or Asian noodles.  Enjoy! xo





Klock Kahlua Kake

This is an amazing cake recipe given to me by my friend Cynthia Klock (I did tweak it a little). We used it for a wine pairing for her winery.  It is so delicious! xo


1 Box Ghirardelli Triple Chocolate Brownie Mix, with chocolate pieces or comparable
8 Ounces Non Fat Greek Yogurt
3 Eggs
1/2 C Olive Oil
1/2 C Kahlua

Mix all ingredients until well blended. Place in a Bundt, loaf or cake pan.   Bake at 350 for 40-50 minutes or until a toothpick comes out clean and cracked on top.