Tuesday, August 5, 2014

Zucchini Cheese Biscuits

My house smells AMAZING right now!
I wouldn't call these appetizers, well maybe you could if you made them in a mini muffin tin :)
But, I just had to share!
So like I have said a few times now on my blog I have a lot of vegetables in my garden and I'm getting creative in how to use them.
Today I made Zucchini Cheese Biscuits, they are also garlicy I just didn't want to make the name to large LOL!  

So here is what you will need to make them:

Wet ingredient #1
1 cup pureed zucchini
1 Cup Shredded Cheese of your liking, I used Colby Jack
1/4 Cup Choped green onion
1 Tablespoon dill

Dry mix:
3 Cups flour
4 Tsp baking powder
1/2 Tsp Baking soda
1 Tsp Salt
1 Tsp garlic salt

Wet Mix #2
2 Large Eggs
1 Cup Buttermilk
4 Tablespoons Melted butter

How to make them:
Preheat your oven to 350 
Start by mixing your #1 wet mix together
In another bowl mix the dry mix
And in another bowl your 2nd wet mixture
Totally tedious I know, sorry!
Now you may combine all together
Line your muffin tins with paper muffin cups, if you do not have those on hand make sure you grease the pan.

Cook this for 50 minutes

Be prepared for your home to smell amazing!!!

Sunday, August 3, 2014

Cucumber Cups

If you follow my blog you are going to start seeing a trend here of vegetable appetizers.
That is because I have vegetables coming out of my ears!
My garden is doing very well this year, I basically quadrupled the size, I'm going to be a very busy girl the rest of the summer.
Here is a panoramic picture of my garden (I'm not the best photographer)

I am going to be having family over for Sunday night dinner and I wanted to make a couple things with items I had in my garden.
The first would be an appetizer I have made before, Stuffed Banana Peppers, but I got smart and instead of slicing them in half like my recipe calls for I simply cut the tip off the top of the pepper, scooped out the seeds and cut the pepper length wise and stuffing it with the cream cheese filler, super simple!
Also these Stuffed Banana Peppers are the most Pinned item I have out there.
So now on to the Cucumber Cups.
Another super simple bite you can make, very refreshing.

What you need:
5 Small Cucumbers, washed
6oz Tub Garden Vegetable Cream Cheese, softened
2 Tablespoons chopped chives

How to make them:
Using a paring knife or a vegetable peeler, slice 3 strips of cucumber skin off, about 1/4 inch wide (this is for decorative purpose only, cucumber skin is very healthy! )

Cut your cucumbers into 1 1/2 inch slices
If you have a melon baller (I do not, I used a small spoon) scoop out some of the center of your cucumber.
Fill that center with the softened cream cheese and sprinkle with chives.

I hope you Enjoy them!

A little tip, if you do garden you should really try composting, it's wonderful for your garden and keeps down your garbage!  I have a little can on my island that I fill with compostable material, that I empty daily, bringing it out to our larger spinning composter.
Once that is hot enough we spread it onto the garden floor helps the garden grow and keeps the weeds down.
I must be helping the Earth right????

Thursday, July 31, 2014

Cucumber Sandwiches

My garden runneth-over with vegetables!!!
I am always searching for new meal, salad, side dishes and appetizers I can use my various veggies in.
Recently I was cruising through Pintrest and came across those precious dainty cucumber finger sandwiches, bingo had to make them!
I am surprised I have never had these before.
So simple!
I made a couple variations of these finger sandwiches both were very tasty.

What you need:
1 cucumber, thinly sliced
10 pieces of white bread
8 oz cream cheese, softened
1 Tablespoon of dry package Hidden Valley ranch dressing

The second type of cucumber sandwich I used this spread:
4oz softened cream cheese
1 Tablespoon chopped chives
2 sliced green onions

How to make them:
Wash your cucumber and thinly slice them, pat dry
Mix together 4 oz of softened cream cheese and 1 Tablespoon of the Hidden Valley Ranch
Spread the cream cheese mix on 2 slices of white bread
Place cucumber slices on one of the slices of bread covering the bread, top with the other piece of cream cheese covered bread.

So now you have a sandwich, cut off the crusts, while pressing down gently squishing your sandwich, cut into 4 triangle pieces.


Thursday, July 17, 2014

Tex Mex Spinach Artichoke Dip

I love a classic spinach artichoke dip, but this one kicks it up baby and lets you know your alive!
Oh yeah delicious!!
You can almost trick yourself into thinking this dip is good for you with all the vegis in it :)
It is also very colorful.
Depending on your taste buds you can very the intensity of the heat you add into the ingredient.
If your a light weight and can't handle the spiciness of the peppers leave them out or don't add as many in as this recipe calls for.
I love a dip where there is not much to it but a few chops and stirring it all together, there is always something that needs to be done, gotta find time where we can right?!

Ok so this is what you need to gather for this dip:
10 oz Spinach, I used frozen (defrost and drain)
10os can artichokes, drained and chopped
1 Jalapeno, roasted and chopped
1 Plabano or Banana Pepper, roasted and chopped
1 Bell pepper, I used an orange one, roasted and chopped
2 8 oz packs softened cream cheese
1 cup sour cream
2 cups shredded mozzarella/parmazan cheese
1/4 Teaspoon pepper
4 cloves garlic, chopped

How to make the dip:
Start by preheating your oven and set to broil
Clean our the insides of your peppers, place on a baking sheet, rub with olive oil
Place in your oven and broil until blackened, about 5 minutes (make sure to keep an eye on them)
Remove and set aside
While your peppers are cooling a bit so you can handle them

Combine all your remaining ingredients reserving 1 cup of the mozzarella, parmazan combination

The skins on your peppers should easily peal off, chop your peppers and add to your cream cheese mixture, stir well
Place into a baking dish and top with the remaining cup of cheese

Bake at 350 degress for 40 minutes
Serve with tortilla chips


Tuesday, July 8, 2014

Beer Batter Cheese Curds

My youngest son LOVES when we go out to eat and the first thing he looks for on the menu are cheese curds and fried pickles.  OBSESSED!
Yes Yes I know not healthy at all, but I make sure that I shove fruits and vegetables in his mouth everyday, they even get past all of his griping about having to eat them :)
These little golden cheesy bites are very simple to make, very similar to my Fried Pickle recipe.
If your from the Midwest it's practically written in the bible that a good cheese curd has to be squeaky!

Here is what you are going to need:
 2 pound bag of fresh cheese curds, we went for the white cheddar curds
1 Cup flour
1/4 cup milk, whatever you have on hand we used 2%
3/4 cup of a beer of your chose, we used a light beer
1/2 Teaspoon salt
1/4 Teaspoon Cajun seasoning, I went with my favorite Tony's
2 Eggs
Oil for frying

How to Make them:
Start by warming your oil, carefully sprinkle the oil with water to see if it bubbles. That is when it is ready.
In a mixing bowl stir together all ingredients saving the curds till last.

Add only 5 or 6 curds into the hot oil at a time otherwise they all clump together, I know from experience here.
Cook the curds approximately 1 to 2 minutes until golden brown, carefully remove the curds with a slotted spoon.
Lay them out on a plate covered my a paper towel to drain off any excess oil.

Serve warm and enjoy!!

Tuesday, July 1, 2014

Crooked Pint

I feel like a big fibber!  I said "I'm back"!  and then I disappear for days, weeks????  
Sorry, I have my son home for the summer, I am gardening and trying to keep the kiddo off the computer and XBox that is a chore in it's self!
I always find time for the hubbie so here is another restaurant review for ya! 
My daughter recently moved out on her own for the first time (crying on the inside) no I'm kidding, I am very proud of her and happy for her.
Anyhow.......... She went to a newer restaurant by her home called the Crooked Pint, love the name.
We have actually been there twice now (hubbies idea).  
He, as always.  Loved the food there.
Both times he tried their Hot Lips Lucy, Serrano peppers, habanero jack, sautéed onions, and spicy bistro sauce.
I ordered a lobster grilled cheese the first time we went there and a bacon burger the second time, mmmm nummmmm. 
Silly me, appetizers come first and I'm telling you about them last :)
We have tried the Tater Tots and the Spicy stuffed pickle chips.
Both super good!  Both very creative appetizers in my eyes.
The Tater Tots are like a cheesy casserole in a mini fried bite or hot dish if your from Minnesota :0
The Spicy stuffed pickle chips are a combination of fried pickles and cream cheese jalapeno poppers, say what!!!!  Num I want one now!
Now on to the atmosphere, there is a nice bar area then the restaurant has a glass retractable roof!  Shut up right!  
You can also sit out side next to bocce ball area, super fun game if you have not tried yet.
There is a Minneapolis location and another in  Apple Valley, we visited the Apple Valley restaurant.
Here is another restaurant to put on your list of places to try if your ever in the area.

Thursday, June 19, 2014

Low Fat Taco Bean Dip

If you are anything like me I hear the words Low Fat I think not going to be good.
But I took a risk on this recipe and I was pleasantly surprised this Taco Bean Dip was great!
Don't get me wrong I love the loaded up Taco Dip.

This is a nice light taco dip good for a hot summer party.

What you will need:
1 16oz can re-fried beans
1 Cup Low Fat Greek yogurt
1 Cup Fat Free cottage cheese
1 Ripe Avocado
4 Teaspoons cumin
Dash of salt
1/4 Teaspoon black pepper
1/2 Teaspoon Tabasco sauce
1/2 Cup of your favorite shredded cheese, I used a Mexican blend
1 2.5oz sliced blacked olives
2 Green onions thinly sliced

How to make this:
In your food processor add the cottage cheese, yogurt, avocado, Tabasco, salt,  pepper and half of the cumin powder blend well.  It makes a beautiful shade of green!
In a pie dish spread your re-fried beans sprinkle with the remaining cumin.
Now layer your avocado mixture.
Sprinkle with cheese, olives and finally green olives.
It's ready to devour!
Serve with tortilla chips.