Delicious & Easy Appetizers

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Yummy Yummy:

Delicious & Easy Appetizers

 

I can honestly admit I LOVE to cook and as the months go on I expand my recipe knowledge …and my husband’s pallet. I have become “that house” where everyone meets for dinner, drinks or just to hang out but with being a hostess comes whipping up some yummy, easy & fast recipes with items I would standardly have in my kitchen. At first I offered chips & salsa or cookies & fruit or the standby pigs in a blanket, none of which are bad options but they are boring & at every party. I have started to really find some gourmet-style appetizers that still seem appetizing to kids too.

I found a great recipe by author Kelsey Banfield in her cookbook ‘The Naptime Chef’. This recipe is elegant for large formal parties or a night in with girlfriends & a good glass of wine!

Ricotta Crostini with Balsamic Caramelized Onions, Honey & Sea Salt:

Who doesn’t have the majority of these ingredients in their house?!?

  • 1 large french baguette
  • 1 tsp olive oil
  • 2 large yellow onions,finely chopped
  • 1 pinch salt
  • 4 tsp balsamic vinegar
  • 1.5 cups ricotta cheese
  • honey & sea salt for garnish

 

Slice the baguette into 1/2 inch slices, place on ungreased cookie sheet at 350 degrees for 10-15 minutes until golden brown & cool

In a small pot heat olive oil. Place chopped onions and 1 pinch salt until caramelized (about 20 minutes). Once onions are browned & soften add 4 tsp balsamic vinegar & cook for 1 minute. Take off heat & left cool.

On a serving dish arrange crostini. Place a small dollop of ricotta cheese. On top of the ricotta cheese place a small spoonful of caramelized onion mixture. Drizzle a very small amount of honey on top of each crostini & finish with a pinch of sea salt to garnish.

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I also have an obsession with avocados this season and while eating them plain or as a dip is always tasty I really am trying to find various apps that encompass favorite ingredients. My goat cheese avocado slices wrapped in salty prosciutto are the perfect filling and satisfying appetizer. On a side note I also LOVE this recipe with fresh mozzarella or even a slice of Laughing Cow light swiss … can you tell I love cheese?!?

This one is super simple:

Goat Cheese Avocado Slices Wrapped in Salty Prosciutto 

  • avocado
  • goat cheese
  • prosciutto sliced very thin

Slice 1 avocado & remove pit. Remove avocado halves from skin. Cut the halves into fourths. Put a small amount of cheese into middle section of each avocado slice then wrap each slice of avocado with a slice of prosciutto. EAT!

 

ENJOY!!!

 

xoxo- Glam Girl

 

 


Crockpot Italian Pot Roast… YUM-O

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YUMMY-YUMMY

CROCKPOT ITALIAN POT ROAST

I am a slow-cooker fanatic but I have run into some crockpot recipes that just do not work, but not so with this HEALTHY & DELICIOUS Italian Pot Roast recipes from Weight Watchers One Pot Cookbook. I picked this cookbook up not because of Weight Watcher but rather the “one pot” was intriguing & the layout in the book makes life so simple as the categories are listed by type of baking dish … aka casserole dish, slow cooker, sauce pan, roasting pan, etc. This really makes it easy to find a dish to make depending on what you feel like cooking with.

I decided to try to “Italian Pot Roast” in the slow cooker and I must admit this recipe is so good we never have leftovers! One word of advice, use a 3 quart slow cooker on this one & not your 6 quart unless you plan to more than double the recipe, you really don’t want too much surface area on this one or it burns and I would also suggest skipping the High for 4-5 hours & go for the Low & Slow for about 8 hours, it really tenderizes the meat & will melt in your mouth! Also I add a ½ cup of red wine to this recipe to really break down the meat but you can leave it out … I have tried it both ways & it tastes great either way!!

 

Weight Watchers One Pot “Italian Pot Roast”

Serves about 8


¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 (2 ¾ pound) bottom round roast beef roast (either whole or cut in cubes)
1 tablespoon olive oil
1 medium size red onion
4 garlic gloves, minced
2 teaspoons of diced mushrroms
½ teaspoon dried rosemary
½ cup beef stock (low sodium preferred)
1 (14 oz) can diced tomatoes
Parsley to taste
  1. Combine flour, salt & pepper in bowl, roll beef into seasoned flour & shake off excess.
  2. Heat oil in large nonstick skillet over medium high. Add beef and cook until browned on all sides (about 10 minutes). Transfer to slow cooker.
  3. Add onion & cook until translucent (about 5 minutes) then add mushrooms, rosemary and garlic stirring constantly for about 1 minute. Add beef broth, bring to boil then scrape all browned bits from bottom. Transfer all into slow cooker.
  4. Into slow cooker, stir in diced tomatoes and parsley. (Optional add red wine as well).
  5. Cover and cook Low & Slow for about 8 hours.
  6. ENJOY over Rice, Couscous, Egg Noodles or Quona.

Eat Up!

xoxo- Glam Girl