Stuffed Endive with Herbed Goat Cheese

 

Stuffed Endive with Herbed Goat Cheese

Ingredients

•     1 ounce goat cheese, crumbled (about 1/4 cup)
•     2 ounces cream cheese, softened (about 1/4 cup)
•     1 teaspoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
•     1/4 teaspoon kosher salt
•     1/4 teaspoon black pepper
•     2 1/2 tablespoons thinly sliced fresh chives, divided
•     1 1/2 tablespoons finely chopped fresh flat-leaf parsley, divided
•     2 1/2 teaspoons finely chopped fresh tarragon, divided
•     24 green Belgian endive leaves (about 2 heads)

Instructions

    Stir together goat cheese, cream cheese, zest, juice, salt, pepper, 2 tablespoons of the chives, 1 tablespoon of the parsley, and 2 teaspoons of the tarragon in a bowl. Spoon mixture evenly into bottom halves of endive leaves. Cool. Enjoy it !

Apple-crisp.

Broccoli and Garlic-Ricotta Toasts with Hot Honey

Broccoli and Garlic-Ricotta Toasts with Hot Honey

INGREDIENTS

• 1 baguette, sliced ½" thick on a diagonal (about 12 slices)
• 6 Tbsp. extra-virgin olive oil, divided
• 1 head of broccoli, stem peeled, stem and florets chopped into ½" pieces
• 1 head of garlic, cloves separated
• Kosher salt
• 1 Tbsp. honey
• 1 Tbsp. white wine vinegar
• ½ tsp. crushed red pepper flakes
• 1½ cups fresh ricotta
• Freshly ground black pepper

INSTRUCTION

Place racks in upper and lower thirds of oven; preheat to 400°. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.

Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15–20 minutes. Let cool slightly.

Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.

As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.

Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture. Cool. Enjoy it!

Ravioli Appetizer Pops

Ravioli Appetizer Pops

Ingredients

• 1/2 cup dry bread crumbs
• 2 teaspoons pepper
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon crushed red pepper flakes
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 package (9 ounces) refrigerated cheese ravioli
• Oil for frying
• Grated Parmesan cheese, optional
• 42 lollipop sticks
• Warm marinara sauce and prepared pesto

Instructions

In a shallow bowl, mix bread crumbs and seasonings. Place flour and eggs in separate shallow bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.

In a large electric or cast-iron skillet, heat 1/2 in. of oil to 375°. Fry ravioli, a few at a time, or until golden brown, 1-2 minutes on each side. Drain on paper towels. Immediately sprinkle with cheese, if desired. Carefully insert a lollipop stick into back of each ravioli. Serve warm with marinara sauce and pesto. Cool. Enjoy it1!!

HONEY CRISP AND GOAT CHEESE LADYFINGER CROSTINI

HONEY CRISP AND GOAT CHEESE LADYFINGER CROSTINI 

Ingredients

• 12 count Ladyfingers I use DeLallo’s Savoiardi Ladyfingers
• 1 large Honey Crisp apple
• 2 oz. goat cheese softened
• 4 Tbsp. honey
• 1/4 cup spicy pecans finely chopped 
• 2 Tbsp. fresh rosemary finely chopped

Instructions
Lay each ladyfinger out on a serving tray. Spread each one with softened goat cheese.
Thinly slice the apple, placing a slice on each ladyfinger.
Drizzle with honey; sprinkle with chopped pecans and fresh rosemary. Cool. Enjoy it!

Vegetarian Black Bean And Cheese Enchiladas

Vegetarian Black Bean And Cheese Enchiladas

 Ingredients

• 12 corn tortillas
• 1 onion chopped
• 2 cans black beans drained and rinsed, 15oz can each
• 4 garlic cloves minced
• 12 oz frozen corn thawed
• 1 bunch cilantro chopped
• 8 oz shredded cheddar cheese
• 24 oz tomato sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp oil

Instructions
Preheat the oven to 375F.
Heat the oil in a non-stick frying pan over medium-high heat.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the black beans and mash them a few times with a potato masher, so they are broken up but not mushy.
Add corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 cup of tomato sauce. Mix until combined.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Spread 1/2 cup of the tomato sauce on the bottom of an 9x13 non-stick baking dish.
Divide the filling mixture in the frying pan into 12 equal parts.
Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
Put the black bean enchiladas in the oven and bake for 30 minutes. Cool. Enjoy it !

Mini Black Bean and Cheese Enchiladas Recipe

 

Mini Black Bean and Cheese Enchiladas Recipe

Ingredients

•     2 (10-ct.) pkg. miniature (4-inch) flour tortillas (such as Old El Paso)
•     1 (15-oz.) can black beans, drained and rinsed
•     1 (15-oz.) can refried black beans
•     1 (8-oz.) can red enchilada sauce (such as Frontera)
•     1 (4-oz.) can chopped green chiles
•     4 ounces Monterey Jack cheese, shredded (about 1 cup)
•     1 cup shredded iceberg lettuce (from 1 [8-oz] pkg.)
•     1/2 cup prepared pico de gallo
•     1/2 cup sour cream
•     3 tablespoons thinly sliced scallions

Instruction

    Preheat oven to 350°F. Gently tuck tortillas into lightly greased  cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.
    Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.
    Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions. Enjoy it !!!