Categories
Appetizers Eat

Roquefort Cheese Dip

Dazzle your guests with this simple tangy roquefort cheese dip! It makes a scrumptious appetizer or side dish served alongside crunchy vegetables or fresh fruits.

Roquefort Cheese Dip

Roquefort cheese dip has been a family favorite for as long as I can remember. Every single holiday table of my youth was adorned with a special antique glass dish full of colorful vegetables that cradled a bowl of roquefort cheese dip. Interestingly enough it was never served before the main meal but rather lovingly nestled amongst all of the side dishes.

Categories
Appetizers Eat

Caprese Salad Skewers With Heart Tomatoes

Caprese salad skewers are fresh and full of flavor and make a delicious start to any meal. The heart shaped tomato will add that special touch to any occasion.

Caprese Salad Skewers Salad With Heart Tomatoes

We devour caprese salad at our house. The bright colors match the taste of the bright flavors and who doesn’t love to eat with their eyes first? This year for Valentine’s Day we decided to dine out, but I decided to have a sweet little appetizer ready, just for the two of us, to enjoy before hitting the town. A caprese salad skewer is the perfect way to get those taste buds awake and ready for the next course. To make it extra special for my Valentine, I cut the tomatoes to make a heart shape. You’ll never believe how simple it is!

Caprese Salad Skewers With Heart Tomatoes

First, you’ll need grape tomatoes, not cherry tomatoes. The oblong shape of the grape tomato is necessary to pull off the heart effect.

Caprese Salad Skewers With Heart Tomatoes

After you’ve washed and dried the tomatoes, simply cut them in half at an angle, invert the two sides and you’ll see the heart shape appear!!

Caprese Salad Skewers With Heart Tomatoes

Add a fresh basil leaf, a small mozzarella ball and drizzle with olive oil and balsamic vinegar and you’ve got yourself a caprese salad skewer that’s ready for any celebratory event! So whether it’s Valentine’s Day, an anniversary, birthday or just because you love someone, tickle their fancy with a caprese salad skewer with a heart tomato!

Wishing you & yours a delicious Valentine’s Day!

Wenderly

Here’s the easy recipe ::

 

Categories
Appetizers Eat

Easy Appetizer | Cranberry and Goat Cheese Crackers

Who doesn’t love an easy appetizer? These cranberry and goat cheese crackers are a stunning and delicious beginning to any meal.

Easy Appetizer Cranberry-Goat Cheese Crackers

It’s no secret at my house, I adore jellied cranberry sauce! I look forward to that sweet and tart ruby red deliciousness every holiday and this time I decided to incorporate it into an easy appetizer!

Easy Appetizer Cranberry Goat Cheese Crackers

Any big meal can become slightly laborious as we scurry about the kitchen cooking and timing the rolls to turn golden just as the sides are perfectly heated and the turkey has been sliced into perfection.

Easy Appetizer Cranberry Goat Cheese Crackers

So I ask, who needs a fussy heavy appetizer? Not me! I’m all for an easy appetizer that’s light and tasty and tantalizes my palette just enough to get me ready for the main meal. These little beauties will do just that. The tart sweet cranberry sauce pairs perfectly with the creamy goat cheese.

Easy Appetizer Cranberry Goat Cheese Crackers

It’s a match made in heaven that takes minutes to prepare and I guarantee that your guests will oooh and ahhh at the presentation!

Wishing you a delicious stress-free holiday!

Wenderly

 

Categories
Appetizers Eat Snacks

Baked Goat Milk Brie Wrapped in Phyllo Dough

There is a certain attitude that comes along with summertime. A laid back, relaxed, let’s embrace the moment kind of mindset that I adore relishing in. The golden, sunshine filled days cool into lazy firefly evenings that can spontaneously turn into impromptu entertaining. I love it when these last minute gatherings materialize out of thin air and I especially love it when I’ve got a delicious savory appetizer on hand that can go from fridge to table in minutes. This goat milk brie and phyllo was born out of one of those delicious impromptu evenings spent with friends and has now become a favorite crowd pleaser! Some evenings I just pop a few of these in the oven for the family and skip dinner all together!

Please join me over at Eat, Live, Run for the rest of the story…I have the pleasure of guest posting over there today. Simply click here.

 

 

 

 

 

 

 

 

 

 

Categories
Appetizers Eat Sides

Indian Summer Black Bean Salsa

Brilliant golden sunshine, crystal blue skies and a carnival of colors for all to enjoy.  THAT is what I think of when I think of Indian summer days. And this September has been no exception. Well except for the fact that it has been hotter than blazes around here, but that’s why they call it “Indian summer” right? I’m always chomping at the bit to pull out all of my sweaters and wrap myself in the romance of crisp air, warm sun and hot apple cider. Instead, I end up sweating, changing my clothes twelve times a day and cranking up the AC rather than building a fire.

Am I the only one?

Well romance aside, this time of year still offers up many wonderful veggies just begging to be used in some kind of fabulous dish. And I have the perfect one! Try this vibrant, crunchy, delectable dish for tailgates with chips or even as a perfect light lunch served in a lettuce bowl or a side to compliment dinner. It’s the perfect way to wrap up the summer months and indulge in the Indian summer days before the hearty stews and soups of colder weather set in!

These are the simple ingredients just waiting to become a dazzling array of colors that will compliment Fall’s glory! Black beans, a red pepper, corn, garlic, 1 purple onion, 1 lime, fresh cilantro and Italian flat leaf parsley.

First you’ll want to dice your veggies. Slice and dice your purple onion.

Slice and dice your red pepper.

Mince you garlic.

Chop your fresh cilantro and flat leaf parsley and put it all into a big bowl.

Next you’ll need cumin seeds.

Aren’t they cute little guys? You’ll need to toast them in a dry pan over medium heat 1 to 2 minutes until they become fragrant and a teensy bit brown. They pack a big punch of flavor and are responsible for the unique flavor of this this salsa in my opinion!

For a little kick, some crushed red pepper flakes.

The dressing, if you will, is nothing other than the juice of 1 lime, olive oil and some salt & pepper.

Squeeze the juice of 1 lime over the veggies and herbs waiting in the bowl. I find that this wooden juicer works like a dream. Gets every last little drip of juice out of that lime.

Wish you could smell this…it’s intoxicating.

Pour in the toasted cumin seeds, olive oil and some salt & pepper.

Would you look at all of those colors? Indian summer in a bowl.

Mix it all together and try not to eat spoon-fulls (or drool into the bowl) while you do .

Do you think I’m kidding? I kid you not.

About this time, I run and grab a chip or five so I can sneak a taste to satiate my senses that are screaming to be satisfied.

So there ya have it….

A beautiful rainbow of summer’s last offerings mimicking the palette that only Mother Nature can create.

Indian summer in a bowl.

Enjoy!

Wenderly

Indian Summer Black Bean Salsa
Adapted from The Ultimate Southern Living Cookbook
(makes 6 cups)

You’ll need:

1 1/2 teaspoons cumin seeds
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 red pepper, chopped
1 small purple onion, chopped (1 cup)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh flay leaf parsley
1/3 cup lime juice
1/4 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon dried crushed red pepper flakes
1/2 teaspoon black pepper

Here’s what you do:

First thing that you’ll want to do is toast the cumin seeds. Just warm a skillet over medium heat, toss in the cumin seeds and stir for about 1 to 2 minutes until they start to smell good! In a big bowl, mix the toasted cumin seeds & black beans and then the rest of the ingredients: mix well. Store in fridge, covered for up to a week!

Enjoy!

Categories
Appetizers Desserts Eat Snacks

Patriotic Watermelon & Feta Flag

I love the 4th of July! I love everything about it. The parade, the picnics, the friends and family, the fireworks. What I don’t like is rushing around worrying about what I can make for all of the festivities! Last year as I was planning and plotting about what dishes to make for the holiday packed with picnics and parties the thought occurred to me…

Does it really have to be this difficult?

No.

I heard myself say out loud.

Thank goodness this “self discussion” was going on in the comfort of my own home and not in the middle of my local grocery store is all I have to say.

Not only did I talk to myself out loud, I’m quite certain that I clapped & jumped with glee over the idea of a watermelon feta flag as it popped into my head. And blueberries! Don’t forget the blueberries! We just went to Berryfield Farms and picked blueberries so this year my flag will be embellished with delicious, fresh off the bush, blueberries!

I adore watermelon and feta. Have you ever tried it? Sweet & salty, creamy & juicy. The flavors compliment one another in a way that will make your mouth sing (or maybe even talk out loud).

My Yanni introduced me to this decadent duo years ago while on our honeymoon in Greece. And you know what they say,”when in Greece…” so I gave in and instantly fell in love!

These are the fresh and gorgeous ingredients.

Watermelon, feta and blueberries.

I just love the colors and textures together.

Next you’ll need a platter, preferably a rectangle but an oval would work too and a small bowl.

Pour the blueberries into the bowl and place at the top left corner for the stars.

Next, slice your feta because feta makes everything “betta” (at least that’s what I think).

Cut the slices into cubes.

I used one 8oz square of feta.

Don’t ya just want to pop one in your mouth?

I did…………………………………..(don’t tell anyone)!

Next, the watermelon. I used half of a seedless watermelon. As a far as quantity goes for this recipe, it depends on the size of the platter you use. It’s always better to have to0 much than too little because my family is always lurking about ready to dive in, therefore the extras come in handy (don’t mess with mama’s stars & stripes).

It’s all about the stars & stripes when making a watermelon feta flag ya know.

So cut your watermelon into slices.

Trim off the rind.

Cut the watermelon int to strips.

And finally cubes.

Now grab a platter with bowl of blueberries,

and place the watermelon and feta into pretty rows starting with the watermelon until you fill the platter!

Now don’t forget cute little toothpicks for easy not to mention healthy handling of the goods!

And that is my easy peasy patriotic no hassel 4th of July watermelon feta flag!

Hope you enjoy a lovely holiday weekend!

Wenderly

Here’s the easy peasy recipe: