While I don’t like being a follower, I must admit that I’ve definitely jumped onto the Greek Yogurt bandwagon. I’ve used it in place of sour cream, ranch dressing (with some added spices), and now in place of mayo. I never really liked mayo much to begin with.
This is a very simple salad, but the addition of horseradish really made it excellent.
Sorry it has been so long since I have posted. I’ve alternated between traveling, being busy, and being sick for the past month or so.
During one of my bouts of sickness, I ended up unable to cook all of the food I’d planned on making for a party. With the leftovers from unmade dishes and previously made dishes, I made this Curry Apple Onion Goat Cheese “Pizza.”
A bit of an unusual combination, but it was delicious!
I love making (crustless) quiches. I’ve made a bunch of them over the past few years, with a quite a few varieties – veggie only, veggie and cheese, apple and sausage, etc.
But lately, I’ve been seeing recipes for “strata,” which basically sounded like a crustless quiche with bread cubes on the bottom (although I think with the name, it’s supposed to be in layers). Here’s a spinach and cheese strata recipe from Epicurious, for example.
This strata idea sounded interesting, so I made a single layer strata with caramelized onions, red peppers, artichokes, and goat cheese.
Wow, was it good!! The egg-soaked bread is just so delicious, and combined with everything else – I can’t wait to have more of it. Yum.
For two weekends in a row, I’ve made a different delicious dip, so I’m sharing both in one post.
My first dip, the Avocado Feta dip, was inspired by two recipes I’d pinned recently – this Creamy Avocado Yogurt Dip and this Greek Feta Yogurt Dip. My second one, the Spinach Onion Dip, was inspired by this Fresh Spinach Dip recipe.
Just a quick post on a tip I’ve learned recently.
This may be one of those things that every cook knows, but I’m posting it anyway so I can remember it 🙂
A great way to keep a lot of foods fresh is to put a paper towel in the container with the food. I’ve done this with lettuce – the one pictured had been in my fridge over 2 weeks! I’ve done it with cooked onions and mushrooms, with cilantro, etc.
Seems obvious, I guess, that the moisture would be the issue with a lot of food, but somehow I didn’t realize there was such a simple remedy.
For New Year’s Day, my in-laws treated my husband, me, my sister-in-law, and her boyfriend to a dinner at the lovely Table 45.
This “recipe” is inspired by the amazingly delicious meal that I had there. It’s on the appetizer menu, but was more than enough for me!
The end result isn’t particularly beautiful, but it was delicious!
I took a class on hors d’oeuvres recently from Judi Strauss, a local chef. She has one-night classes held in the Beachwood Middle School Home Ec room, or at least those are the ones I take. They’ve all been about watching, learning, and eating – no doing involved. Quite low stress, and quite fun! At this last class, Judi gave us some party food advice. The most useful to me was the following, as I never know how much food to make!
- If you’re serving appetizers before dinner, plan on 5-10 bites per person
- If you’re serving only appetizers, plan on 15-20 bites per person
Judi made us five delicious hors d’oeuvres. I’ve made two, the spinach puffs and the island meatballs with sweet and sour sauce. I made a version of the latter recently for a New Year’s Eve party. They came out quite well, and seemed pretty popular, so I thought I’d write about them.
The final product, ready to party:
I found this recipe on epicurious when our CSA (Fresh Fork Market) gave us beets and mustard greens. I followed the recipe fairly closely the first time. The second time, I roasted the beets and left out the greens. This time, I went even farther afield, partly inspired by the recipe on the back of the chicken broth box for creamy risotto.
The final delicious results: