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Appetizers Eat

Dill Dip Recipe

A creamy delicious dill dip served with crisp bright veggies makes for a stunning appetizer that speaks to the tastebuds as well as the eyes!

Dill Dip Recipe

Dill dip has always been one of my favorites. I can never seem to get enough of that tangy dill taste mixed with the creamy dip. Add a bunch of

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Appetizers Desserts Eat Main Courses Snacks Soups & Salads

4 Fun 4th of July Recipes

watermelon-flag

Since the 4th of July is 4 days away, I’ve rounded up 4 of my favorite user friendly fun-filled easy peasy recipes from 4th of Julys of the past! They’ve all been taste tested and friend and family approved!

Simple, delicious and festive. Perfect for any parade, picnic or patio!

The first of the 4 recipes, is the refreshing Patriotic Watermelon & Feta Flag (as shown above). It takes only minutes to put together and the sweet and salty factor makes it a perfect appetizer or a healthy dessert.

Or how about a Fresh Mozzarella Tomato & Basil Flag to kick off the meal?

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Fresh and flavorful and fun to eat plain or with a drizzle of balsamic vinegar.

Hot ham & swiss sammies have been a 4th of July tradition since I was a little nipper.

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Would you just look at that sweet little sammie? You know that you want indulge in the warm savory poppy butter sauce, melted cheese, sweet salty cooked ham and ever-so-crispy bun, don’t you?

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Your guests will too! They’re so yummy and travel friendly.

Have you ever made 4th of July Marshmallow Pops?

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Three ingredients. No mess. No hot oven to contend with in the blazing summer heat.

Not to mention stinken cute!

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The kids will love ’em and the adults will feel like kids again. And to me that’s just what the 4th of July is all about.

Fun, friends and festive food!

Hope I’ve made your entertaining a little easier this year.

Happy Red, White & Blue to you & yours!

~Wenderly

Categories
Appetizers Eat

Fresh Mozzarella Tomato Basil Flag

This fresh mozzarella tomato basil flag is perfect for any patriotic occasion. Bursting with flavor and color this dazzling dish takes moments to put together.

If you’re looking for a fun, patriotic appetizer that can be assembled before you can hum the phrase, “our country tis of thee”, then boy do I have a delish dish for you! I’m a big fan of dazzle without hassel. So in the spirit of my watermelon feta flag that has become an all time favorite 4th of July family tradition, I dreamt up the fresh mozzarella tomato basil flag.

This fresh, savory flag was a breeze to assemble and yet it exploded with tremendous flavor that made my spirits soar. So without further adieu, I give to you, freedom from slaving away over a hot & steamy stove…

Just place some fresh Opal Basil leaves into a square white dish to make a perfect field of blue.

Then lovingly line fresh mozzarella balls and grape tomatoes two by two, on a white rectangular platter, to make some splendid, scrumptious stripes.

You’ll be filled with glee to find that the three ingredients thread onto a bamboo skewer make a darling red, white & blue,

…bite of bliss just for you.

And for a little more bling to the taste buds,

drizzle with a sprinkling of balsamic vinegar…

And that my friends is an explosion of summertime celebration in your mouth.

You’ve still got time to run to the store for these 3 simple red, white & blue ingredients that will be sure to *woo* your guests at that post-parade picinc or pre-fireworks party.

Wishing you a most festive 4th that includes freedom from slaving away over a hot & steamy stove!

~Wenderly

Fresh Mozzarella Tomato Basil Flag
Recipe Type: Appetizer
Author: Wendy Hondroulis | Wenderly
This fresh mozzarella tomato basil flag is the perfect dish for Memorial Day, the 4th of July or any patriotic occasion. Bursting with flavor and color, this dazzling dish only takes moments to put together.
Ingredients
  • grape tomatoes – washed and dried
  • small fresh mozzarella balls
  • opal (purple) basil leaves- rinsed and patted dry
  • balsamic vinegar for drizzling
  • salt & pepper to taste
Instructions
  1. Arrange tomatoes and mozzarella balls into rows on a rectangular plate to make the stripes of the American flag.
  2. Place a square bowl in the top left corner and fill it with the purple basil leaves. This will make the *stars* of the flag.
  3. Serve with toothpicks and a drizzle of balsamic vinegar, salt & pepper.

 

Categories
Appetizers Eat Sides

Sweet & Savory Prosciutto Cups (Gluten-Free)

Sweet & savory prosciutto cups are a delicious gluten-free appetizer! They’re so beautiful they’re like edible art!

How is it possible that Thanksgiving is less than two weeks away!

Can you believe it?

I don’t know about you, but I’m so excited for Thanksgiving this year! It’s going to be a totally different kind of experience for my entire family. This year we are packing up, leaving suburbia and heading for the hills, literally, we will be enjoying Thanksgiving at our cabin in the country! I cannot wait! But that isn’t the only thing that will be different this year. This year we will be incorporating a gluten-free theme into our holiday feast, due to the fact that my sister was just recently diagnosed with celiac disease.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. That means that my sister cannot tolerate gluten which is a protein in wheat. We’ve all been trying to wrap our arms around this new lifestyle and way of cooking and wouldn’t you know that in the serendipitous way that life is, many fabulous, wonderful, gluten-free people have come into my life through blogging! One of these people is Shauna of gluten-free girl. Thanks to Shauna, I am taking part in a “gluten-free Thanksgiving” extravaganza that includes 50 plus bloggers, (some gluten-free and some not), that have all taken the gluten-free challenge!

I just love a good challenge! Especially when I can learn something.

I’ve decided to make a naturally gluten-free recipe…I will be bringing prosciutto cups filled with goat cheese, arugula and fresh figs to the Thanksgiving table this year. They are incredible! Delicate, sweet & salty little bundles of deliciousness I tell you!

It really couldn’t be any easier. Get your taste buds ready!

I bought all of my ingredients from Trader Joe’s, they do a great job of letting you know what products are indeed gluten-free. As a matter of fact, this recipe was inspired by Scottie, one of my faves at TJ’s.

Here’s what you’ll need: goat cheese, arugula, and 1 fresh fig…

And of course prosciutto. You’ll want to cut the prosciutto into small (approximately 2inch by 3 inch) rectangles.

Next grab a mini muffin tin pan and gently press four pieces of prosciutto into each cup.

Bake the prosciutto cups at 375º for about 15 minutes until nice a crispy and they hold their sweet little cup-like shape.

Once they are baked, immediately place them on a cooling rack.

Aren’t they just beautyfull?

Edible art in my opinion.

After the prosciutto cups are cool, it’s time to fill them.

First a healthy dollop of creamy goat cheese.

Then a sprinkling of chopped arugula.

And finally a smattering of diced fresh figs to seal the deal.

I’m telling you, it’s edible art! It really is!

These gorgeous little bundles even enticed my two daughters!

One thing that I know for sure is…

I am thankful that these marvelous little prosciutto cups will be adorning our holiday table this year! Not to mention that they have become an all time FAV!

Participating in this gluten-free challenge was a joy! I learned that gluten-free cooking is fun and easy and totally satisfying, even when you don’t need to eat gluten-free!

For more incredible recipes, check out gluten-free girl’s newest fantabulous cookbook. It would make a great holiday gift and you can find it on Amazon!

Sweet & Savory Prosciutto Cups
Author: Wendy Hondroulis | Wenderly
Prep time:
Cook time:
Total time:
Gorgeous little prosciutto cups are like edible art!
Ingredients
  • 1- 3oz package thinly sliced prosciutto
  • 1 cup fresh arugula, chopped
  • 1-4.5oz container goat cheese
  • 1 fresh fig diced
  • 1 mini muffin tin
Instructions
  1. Pre-heat oven to 375º.
  2. Cut prosciutto into small rectangles, (you’ll need 36) and gently press four pieces, slightly overlapping into nine of the cups, bake for 15 minutes. Let prosciutto cups cool, then add about a tablespoon of goat cheese, sprinkle with chopped arugula and then top with 4 or 5 pieces of fig.
  3. Enjoy!

 

For other delicious gluten-free recipes, check out these other fantastic folks who participated in this gluten-free Thanksgiving fun in the links below!

 

“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”

Here are the links, check them out!

Amber of Blue Bonnets & Brownies made apple and pear cobbler for lucas.

Andrea Meyers of Andrea’s Recipes made gluten-free pumpkin scones.

Ashley Rodriguez of Not Without Salt made gluten-free chocolate biscotti.

Charissa Fleischer of Zest Bakery made warm pumpkin polenta with goat cheese.

Deanna Schneider of The Mommy Bowl made gluten-free bread.

Debra Smith of Smith Bites made gluten-free celery root soup with cashew cream.

Diane and Todd of White on Rice Couple made turkey sloppy joes on rosemary rolls.

Gaby Dalkin of What’s Gaby Cooking made gluten-free molasses cookies.

Gudrun of Kitchen Gadget Girl made a gluten-free pumpkin strata.

Stephanie Stiavetti of Wasabimon! madegluten-free butternut squash pie.

Heather Flett of Rookie Moms made chocolate peanut butter brownies.

Heena Punwani of Tiffin Tales made glorious gluten-free Thanksgiving torte.

Heidi Kelly of Adventures of a Gluten-Free Mom made crescent rolls and cinnamon rolls, gluten-free, dairy-free, and egg free.

Irvin Lin of Eat the Love made gluten free maple sweet potato cheesecake with gingerbread bottom and sour cream marshmallow topping.

Jean Layton of Gluten-Free Doctor Recipes made gluten-free sourdough rosemary rolls and gluten-free mincemeat cookies.

Jeanne of The Art of Gluten-Free Baking made gluten-free pumpkin pie.

Kamran Siddiqi of Sophisticated Gourmet made cranberry-almond-coconut macaroons topped with chocolate.

Karen Schuppert of Cook 4 Seasons made gluten-free pumpkin mousse.

Kim Maes of Cook It Allergy Free made cornbread and (shauna’s) crusty bread stuffing with apples, sausage, pine nuts, and… a special ingredient.

Lexie of Lexie’s Kitchen made dairy-free, egg-free, gluten-free, no-bake pumpkin pie filling.

Lori of Recipe Girl made an entire Thanksgiving menu, gluten-free.

Maria Lichty of Two Peas and Their Pod made gluten-free apple cranberry crisp.

Melissa McLean Jory of Gluten-Free for Good made gluten-free cherry cobbler.

Molly Birnbaum of My Madeleine made butternut squash soup.

Nancy Kohler of The Sensitive Pantry made gluten-free brown sugar hand pies.

Nikki Gardner of Art and Lemons made gluten-free rustic squash tarts.

Paula Jones of Bellalimento made gluten Free pumpkin roll with mascarpone and nutella filling.

Serene of Mom Food Project made an entire thanksgiving, gluten-free.

Shaina Olmanson of Food for My Family made a gluten-free apple pie cheesecake.

Shirley Braden of Gluten-Free Easily made candy carrot coins.

Silvana Nardone of Dish Towel Diaries made kale caesar slaw.

Tara Barker of A Baking Life made gluten-free gingerbread cake with vanilla-bourbon Bavarian cream and cinnamon-brown sugar caramel.

Tia Hain of Glugle Gluten-Free made gluten-free pumpkin muffins.

Aran of Cannelle Et Vanille made sweet potato and crabapple clafoutis.