Baked Brie en Croute (with cranberries and pecans)

In need of an easy yet elegant appetizer? Look no further! This recipe can be prepared in less than ten minutes and will look great when it comes out of the oven--and will taste even better! I recently made this for a dinner party and it seemed to be a big hit because it was gone fairly quickly!

The creamy brie goes really nicely with the tang of the cranberries and the crunch of the pecans while the buttery, flaky pastry holds it all together and imparts a decadence in both taste and appearance.

Ingredients:
1 wheel of brie cheese
1/4 cup pecan halves, chopped
3 tablespoons cranberry preserves
2 tablespoons dried cranberries (Craisins), roughly chopped
1 tablespoons flour
1 sheet puff pastry, thawed
1 egg, beaten

Preheat oven to 375 degrees. Remove brie from packaging and carefully cut the rind off using a serrated knife. Hold your knife parallel to the counter and carefully shave the brie off the top and bottom. Turn the brie up on its side to cut the rind off the sides. Don't worry if you don't get it all off, you just want to lightly remove the rind but not too much that the cheese will lose the shape.

In a small pan over low heat, toast pecans for several minutes, until warm. Toasting nuts releases the oil in the nuts and intensifies the flavor. Remove pecans from pan and roughly chop. Add the pecans, preserves and cranberries to a small bowl and mix until well combined.

Dust your countertop with the flour and carefully unfold the puff pastry. With a rolling pin, roll the puff pastry out to expand the size a bit. Spoon the pecan mixture onto the center of the puff pastry. Place the brie directly on top of the pecan mixture. Carefully fold up the sides of the pastry around the brie, crimping the sides together and tucking the folds under. If you can, trim off any excess pastry. Flip the brie and place on a pan seam side down. If you have any excess pastry, use it to decorate the top. I attempted to make some leaves for mine and they didn't turn out so hot, so I hope you have a bit more talent than I-which shouldn't be hard...I am not much of an artist! In a small bowl, beat the egg and add about a teaspoon of water. Brush the pastry with the egg wash.

Bake for about 20-25 minutes or until the pastry is a nice golden brown color.

Allow to sit for about 10-15 minutes before cutting into the pastry to allow the cheese to set a bit. Serve with an assortment of crackers.

Enjoy!

Mashed New Potatoes

Who doesn't love mashed potatoes? Well, I don't really know anyone! I personally, love  potatoes--there are so many things that you can do with potatoes and mashing them up with different ingredients is both super easy and super delicious. In this version, I use red new potatoes with the skin on and mash them up with a bit of cream cheese. This is just one of the my favorite ways to do mashed potatoes. The creamy consistency of the potatoes goes really well with the cream cheese and the skin gives a the potatoes a nice texture.

Ingredients

2 lb. red new potatoes, scrubbed well and quartered

1/3 cup milk

4 oz. cream cheese, softened and cubed

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

Fill a large stock pot with water, place potatoes in pot and bring water to a boil. Cook potatoes until they pierce easily with a fork. Drain potatoes and then transfer to a large mixing bowl. Using a hand mixer, slightly mash the potatoes with the beaters (don't turn it on yet). Add cream cheese, salt, garlic powder and pepper and then beat potatoes on low until slightly smooth. Slowly add milk and continue to beat until you reach your desired consistency, but don't over beat as the potatoes can get gummy.

Enjoy!

Football Food Friday! Mexican Corn Dip (Hot or Cold)

One of my sweet friends, Amy, made a dip similar to this for one of my wedding showers and it was a huge hit. I asked her for the recipe afterwards and she sent it to me and I somehow lost it! Oh, the tragedy! So, I had to come up with my own version and here it is! Mine is a little different than Amy's so maybe I can get her to send it to me again and I'll post it for her (and for you!)

This dip, like my Spicy Artichoke Dip is good hot or cold, so take your pick!

Ingredients:
1 lb. bag of frozen yellow corn, thawed (or 2 cans of corn)
8 oz. package of cream cheese (non or reduced fat is fine), softened
1/2 cup of mayonaise
1/2 cup of sour cream (non or reduced fat is fine)
1 jalepeno, seeded and finely chopped (leave the seeds if you like it spicier)
4 oz. can of chopped green chilis
4 oz. pepper jack cheese, shredded (about half of a small block and equals about one cup shredded)
1/ teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients in a bowl until well incorporated. Chill at least two hours.

To Serve Hot: Preheat oven to 350 degrees. Spoon dip into an oven proof dish and bake for 35-40 minutes until warmed through and slightly brown on top. Serve with Fritos or tortilla chips.

To Serve Cold: Spoon into serving dish of your choice and serve with Fritos or tortilla chips.

Enjoy!

Football Food Friday! Spicy Artichoke Dip

I am so excited to share this recipe with yall as this dip is by far my favorite dip and I love any opportunity to make it! It is creamy and delicous with just a hint of heat.

Another great thing about this dip is that it is great hot or cold, so depending on when you're making it, if you're taking it somewhere, etc. you can decide whether or not to serve it hot or cold.

Ingredients:

2 cups of artichoke hearts, drained, lightly chopped

2 cloves of garlic, minced

2 jalepeno peppers, finely diced

1/2 cup sour cream

8 ounces cream cheese

1/2 cup mayonaise

1 cup grated parmesan cheese

To serve warm: Preheat oven to 325 degrees. Mix all ingredients together and pour mixture into an oven proof dish. Bake uncovered until lightly browned on top, approximately 25 minutes.

To serve cold: Mix all ingredients together and pour mixture into a serving bowl of your choice.

Serve with pita chips, wheat thins or crackers or chips of your choice.

Enjoy!

Green Beans Amandine

If you like fresh green beans, you'll love this recipe. It is super easy, fast and big on flavor. The combination of the crisp green beans with the crunch of the almonds makes for a great side dish with great flavor and texture.

1 lb. fresh green beans, rinsed, ends trimmed

1-2 teaspoons olive oil

2 cloves garlic, minced

2-3 tablespoons butter, margarine or spray butter

1/4 cup sliced almonds

1/2 lemon

Salt

Pepper

Fill a medium pot with water and bring to a boil. While water is coming to boil, fill a bowl with ice water.

Cook green beans in boiling water for 2-3 minutes until just tender. Remove green beans from boiling water and plunge into the ice water to stop the cooking process and maintain the bright green color. Remove from ice water and drain.

Heat the olive oil in a large nonstick pan with over medium heat. Add garlic and saute for one minute. Melt butter in the pan and add green beans to pan, tossing to coat with the butter and garlic. Season with salt and pepper. Cook until green beans are tender but still crisp.

Meanwhile, toast the almonds in a small pan over low heat until just golden brown. Add almonds to green beans and toss to combine. Squeeze the lemon juice over the green beans and toss to combine. Taste the green beans for seasoning and add additional salt, pepper, or lemon if necessary.

Enjoy!

Roasted Cauliflower

Cauliflower is probably not most people's "go-to" veggie or side dish, but after you try this recipe, I can guarantee you that you will think of cauliflower differently. After I came up with this recipe, it quickly became Steven's favorite dinner side dish and he wants me to make it at least once a week! The great thing about this dish is that it is super fast to prepare, requires very few (and very common) ingredients and it is very flavorful!

I hope you love it!

Ingredients:
1 head of cauliflower, trimmed of leaves and stem and cut into florets
1 tablespoons of olive oil for drizzling
1 lemon
Salt
Pepper
1 teaspoon garlic powder
1/4 cup of grated or shredded parmesan cheese
white or black truffle oil spray, if desired *

Preheat oven to 425 degrees. Put trimmed cauliflower pieces into a 2.5 quart oval casserole dish or other oven-proof dish of this approximate size. Drizzle with olive oil, season with salt, pepper, and garlic powder and then squeeze the lemon juice all over the cauliflower. Toss a few times to coat all the pieces. Bake for 25 minutes.

Remove from oven. Turn broiler on high. Make sure oven rack is in the middle of the oven. Sprinkle parmesan on top and spritz all over with truffle oil. Return to oven and broil for about 1-2 minutes. Watch carefully to make sure it doesn't burn.

Remove from oven and serve immediately.

*If you are not familiar with truffles, they are in the mushroom family and are most often found in Europe. The flavor is very unique and you are likely to fall in love with truffles once you taste something made with truffles or spritzed with truffle infused oil. You can find white or black truffle oil at specialty stores (like William Sonoma) or specialty grocery stores. I have been lucky to buy it super cheap at TJMaxx, so I would definitely try to find it there.

Enjoy!!

Creamy Mushroom and Leek Pasta

This is a simple and delicious dinner that is one of my husband's favorites and I hope it becomes one of yours!

If you are not familiar with leeks, they basically look like a green onion on steroids and have a mild onion flavor. You can find them in the produce section of the grocery store.

Ingredients:

2 tablespoons olive oil

2 cloves of garlic

8 oz. carton of baby bella mushrooms

4 oz. of shitake mushrooms or other favorite variety of mushroom (can add more or less, if you want)

1/4 teaspoon dried rosemary

1 to 2 leeks, depending on size (only one if they are especially large)

1/2 can vegetable stock or broth

1 cup milk

2 tablespoons flour

1/2 cup parmesan cheese

Salt, to season

Pepper, to season

1 box penne pasta

To prepare, lightly wipe mushrooms with a damp towel to remove dirt, if needed and then roughly chop. If using shitake mushrooms, remove the stem before chopping as you will not want to use that part. To prep the leeks, cut the root end off then slice the leek lengthwise down the middle. Using one half at a time, flat side down and starting with the white end, thinly slice the leek up to the light green part. Discard the dark green part. Continue until all leeks are sliced. Fill a large bowl with water and put the leeks in the water to wash, swirling the leeks with your hand, a spoon or tongs to free the leeks of dirt (there will be dirt and grit in the bottom of the bowl, so do not skip this step!!) Spread the clean leeks on a clean dish towel or paper towl and allow to dry, patting if needed.

Meanwhile, bring water to a boil and cook pasta according to package directions.

In large high-sided saute pan (like this P.S. this pan is super versatile, I use mine all the time), heat olive oil over medium heat. Saute garlic for one minute. Add the mushrooms and allow to cook down until browned, about 5-7 minutes. While the mushrooms are cooking, add the rosemary and season with pepper only. (Do not salt at this point at it will cause the mushrooms to release moisture.) Remove the mushrooms from the pan. Add leeks, season with salt and pepper, and allow to cook for about 3 minutes, or until almost translucent in color. Add the mushrooms back to the pan. Add the stock and simmer for 3-4 minutes. Add salt and pepper, if needed.

Whisk flour into milk and add to the pan, stirring to incorporate. Bring back to simmer and allow the sauce to reduce and thicken. The sauce should be thick and creamy! Check the seasoning and add salt and pepper, if needed.

Drain the penne and add to the saute pan, folding it in to incorporate it with the sauce. Turn off the stove and top with the parmesan cheese, stirring once more and Voila!

Enjoy!

As always, leave a comment if you have a question or to let me know what you think!

Grilled Portabella Paninis with Goat Cheese and Carmelized Onions

Ingredients:
4 portabella mushroom caps
8 slices of gourmet bread of your choice (foccacia, sour dough, ciabatta, whole wheat, etc.)
1 tablespoon olive oil, plus more for drizzling
Balsamic vinegar, for drizzling
1 small to medium sized onion
1 small goat cheese log or 1 tub of herbed goat cheese spread, whichever you prefer
Salt
Pepper

Method:
Prepare by heating grill and panini grill to medium heat. Remove goat cheese from refrigerator to allow it to come to room temperature.

While grill is heating up, heat one tablespoon olive oil in skillet on the stove. Thinly slice onions and add to the pan to caramelize. Sprinkle lightly with salt and pepper. Caramelizing takes awhile (about 20-25 minutes), so be patient and allow the onions to cook down to a deep golden-brown color, stirring occasionally.

Clean the mushroom caps with a slightly damp paper towel and trim the stem off. With a knife, score the top of the cap and the stem in a diamond pattern. Lightly drizzle both sides of the mushrooms with olive oil and balsamic vinegar and sprinkle with salt and pepper. Place mushrooms gill side down on grill and grill for five minutes. Flip mushrooms and grill for an additional five minutes on cap side.

While the mushrooms are grilling, check on the onions. Once they have started to brown, pour a small splash (about one tablespoon) of balsamic vinegar into the pan to deglaze the bottom, scraping up the brown bits and continuously stirring the onions. Then season lightly with salt and pepper.

To assemble sandwich, spread about one tablespoon of goat cheese or herbed goat cheese spread on one side of bread. You may use whichever type of goat cheese you like better. I have done both. It just depends on whichever you think you will use for other purposes. Slice portabella thinly and arrange on another slice of bread, pile high with the carmelized onions and top with other side of bread.

Place sandwich in panini grill and press for several minutes until golden brown.

I hope you enjoy this panini! As always, leave a comment if you have a question!