Blue Cheese Crostini With Honey Balsamic Roasted Grapes

I'm always on a quest for the perfect appetizer, with one caveat - it mustn't be too fussy or time-consuming to prepare. These crostini fill the bill perfectly and are sure to please the pickiest of palates.  Try them for your next party or get-together!

Blue Cheese Crostini With Honey Balsamic Roasted Grapes
by Judy
Adapted from Southern Living Magazine, February 2015

2 cups halved seedless red grapes
2 Tablespoons Honey Ridge Farms Balsamic Honey Vinegar
2 teaspoons olive oil
2 teaspoons light brown sugar
12 baguette slices (1/2" slice)
3 Tablespoons butter, softened
2 ounces crumbled blue cheese
1/4 cup chopped toasted pecans
Chopped fresh thyme for garnish

Preheat oven to 425°F. Toss together grapes, Honey Ridge Farms Balsamic Honey Vinegar, olive oil and brown sugar. Arrange mixture in a single layer in a small roasting pan or on a rimmed baking sheet lined with foil for easy cleanup. Bake 15 minutes, until grapes wilt and liquid forms a thin syrup. Remove from oven.

Turn oven to broil setting. Arrange baguette slices in a single layer on baking sheet. Stir together butter and blue cheese and spread mixture over slices. Broil 2 to 3 minutes, or until browned and bubbly. Spoon grape mixture over toasted bread and sprinkle with pecans. Garnish with chopped thyme.

Spinach-Sausage Gratinee

This makes a nice brunch dish and is not only delicious, but healthy, too!

Spinach-Sausage Gratinee
by Judy
Makes 4 servings

2 Tablespoons olive oil
1 cup chopped onion
4 garlic cloves, chopped
One package Bilinski's Kale Balsamic Chicken Sausage, sliced into 1/2" disks
1/4 teaspoon cayenne pepper
2 Tablespoons flour
2 cups milk
2 large eggs, lightly beaten
12 ounces fresh baby spinach
Cooking spray
1 cup plain breadcrumbs
4 Tablespoons butter, melted
1/2 cup grated Parmesan cheese

Preheat oven to 400°F. Heat a Dutch oven over medium-high heat, add olive oil. Add onions, saute 3 to 4 minutes, then add garlic and saute one minute, stirring constantly.

Add sausage and saute 5 minutes. Add cayenne pepper and flour, saute 30 seconds, stirring constantly. Combine milk and eggs. Reduce heat to medium. Stir milk mixture into sausage mixture, bring to a boil and cook two minutes, stirring. Add spinach and heat till spinach wilts a bit, about two minutes. Spoon mixture into ramekins which have been coated with cooking spray (may also be baked in a 2-quart casserole dish, if preferred.)

Mix breadcrumbs with melted butter and spoon over spinach mixture. Top with Parmesan cheese evenly over each ramekin. Bake for 20 to 25 minutes, or 30 minutes if using casserole dish.

Slow Cooker Frittata

I'm always looking for an easy, healthy, and TASTY dish for brunch! This slow cooker frittata fills the bill. Perfect with a blueberry muffin and fruit cup.

Slow Cooker Frittata
by Judy

2 Tablespoons olive oil
5 ounces fresh baby spinach, washed and chopped
1 cup fresh mushrooms, chopped

2 green onions, sliced 

1/2 cup diced ham
1/4 cup roasted red pepper (from a jar), chopped
5 ounces crumbled Feta cheese
8 eggs, well-beaten
1/2 teaspoon Greek seasoning

Saute spinach, mushrooms, green onions, and ham in a skillet with the olive oil, just until spinach wilts. Spray interior of the Hamilton Beach Set & Forget 6 Qt. Programmable Slow Cooker with non-stick cooking spray. Spoon spinach mixture into slow cooker, add red pepper and Feta, then top with beaten eggs. Sprinkle with Greek seasoning. Set cooker to low setting and cook for 2 to 2 1/2 hours, until center no longer looks wet. Makes 4 to 6 servings.

Velvety Cream of Mushroom Soup with Herbs

If you crave a creamy, delicious mushroom soup like I do, you will love this recipe! Even better the second day.

Velvety Cream of Mushroom Soup with Herbs
by Judy 

Inspired by La Madeleine restaurant

4 cups chopped mushrooms
1 large onion, diced
1 teaspoon herbes de Provence
6 Tablespoons butter, divided
5 Tablespoons Bob's Red Mill Organic Whole Wheat Flour

1 cup half-and-half
1 cup heavy cream

1 Tablespoon concentrated beef base

2 cups beef broth
1/2 Tablespoon salt
1/2 Tablespoon black pepper
1/4 cup dry sherry
Fresh thyme for garnish

In food processor, process mushrooms until very finely chopped, but not quite pureed. In a skillet, saute onions in 2 tablespoons of the butter, then add the mushrooms and herbes de Provence and lightly saute. Set skillet aside. In Dutch oven or large heavy pan, melt remaining 4 tablespoons butter. Add the flour to make a roux, stirring constantly, and cook for about a minute. Whisk in half-and-half, cream, beef base, and broth, and cook over medium heat, whisking, until thickened. Add mushroom and onion mixture, salt, pepper, and sherry. Serve with a sprig of fresh thyme. Enjoy!

S'Mores Cupcakes

Who doesn't love s'mores in the summertime? Who doesn't love cupcakes? Here's the best of both!

S'Mores Cupcakes
by Judy
Adapted from a recipe in Real Simple magazine, July, 2014

For the cupcakes:
1 cup graham cracker crumbs
1 cup Bob's Red Mill Organic Unbleached White Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup whole milk

Heat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk together the first 4 dry ingredients in a medium bowl. Beat butter and sugar in a separate larger bowl with electric mixer on medium high until light and fluffy. Add eggs and vanilla and beat 2 minutes. Reduce mixer speed to low and add dry ingredients and milk. Mix until just combined.

Fill muffin cups with batter. Bake 25 minutes. Remove from oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the ganache:
1/3 cup heavy whipping cream
6 ounces semi-sweet chocolate, chopped

Bring cream to boil in small pan. Remove from heat and stir in chocolate. Let sit for 5 minutes. Whisk to combine fully. Let cool 5 minutes. Spoon onto tops of cooled muffins.

For the marshmallow tops, place 12 large marshmallows on a parchment-lined baking sheet. Bake at 375°F on top rack until golden and deflated, about 10 minutes. Remove from oven and let cool 10 minutes. Top each cupcake with a toasted marshmallow. Stand back and accept the compliments!!!

Bengali Potato & Zucchini Curry

We love Indian food and when the opportunity arose to prepare a dish from Silk Road Vegetarian, I was excited! The delightful fragrance of the spices had my mouth watering while I was cooking this dish, and the final result was delicious. I would suggest preparing the Raita several hours prior to cooking the curry, so it will be nice and chilled. The ingredients are all easily obtainable and the recipe not too complex; however, it all comes together in a wonderful melange of flavors that will please anyone craving a tasty Indian dish!

Bengali Potato & Zucchini Curry 

by Judy
adapted from Silk Road Vegetarian by Dahlia Abraham-Klein

Prep time: 30 minutes, plus 10 minutes for standing
Cook time: 50 minutes
Serves 4

2 zucchini, sliced into 1/4-inch rounds
2 large baking potatoes, peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon garlic salt
2 Tablespoons oil
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon ground ginger
3 teaspoons curry powder
1 teaspoon ground cumin
2 tomatoes, peeled and chopped
4 Tablespoons water
1 teaspoon granulated sugar
1 teaspoon salt
Basmati rice for serving
Raita (recipe below)

Combine the zucchini, potatoes, turmeric, and garlic salt in a large bowl and toss gently. Set aside for 10 minutes.

Heat the oil in a large skillet set over medium heat, saute the zucchini and potato mixture for about 7 minutes or until slightly golden.

Remove the zucchini and potato mixture with a slotted spoon, keeping as much oil in the pan as possible. Set mixture aside on a platter.

Return the same skillet to the stove and reduce heat to medium. Saute the garlic, ginger, ground ginger, curry powder and cumin, stirring for 2 to 3 minutes, or until fragrant.

Add the tomatoes, water, sugar, and salt. Increase heat to medium-high and cook until boiling. Add the zucchini and potato mixture, reduce heat and simmer covered for 25 to 30 minutes, or until potatoes are tender. Serve over rice and with Raita.

Raita 

by Judy
adapted from Silk Road Vegetarian by Dahlia Abraham-Klein

1 teaspoon cumin seeds
2 cucumbers, peeled, seeded and finely chopped
2 cups plain whole-milk yogurt
2 green onions, chopped
1 Tablespoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste
Fresh mint, for garnish

Dry roast the cumin seeds in a skillet for about 5 minutes, stirring constantly, until fragrant. Combine cucumber, yogurt, onions, lemon juice, salt and pepper in a medium-sized bowl. Crush cumin seeds with a mallet or the back of a large spoon and add to cucumber-yogurt mixture. Serve chilled, garnished with mint.

Mexighetti

This dish is an old favorite. It's basically Mexican Spaghetti, which we nicknamed "Mexighetti"! It is great for company and potlucks and everyone loves it.

Mexighetti
by Judy Dawson

1 large onion
1 large green bell pepper
1 pound ground beef

2 cloves minced garlic
1 cup beef broth
1 14-ounce can diced tomatoes with green chile (I use Rotel)
1 cup sliced green olives with pimentos
2 teaspoons chili powder
1 8-ounce package spaghetti
1 cup grated Parmesan cheese
1 cup grated sharp cheddar cheese

Using a Good Cook Flexible Chopping Mat, chop onion and bell pepper. In a large pan or dutch oven, brown beef with onions, peppers, and garlic. Add beef broth, tomatoes, green olives, and chili powder. Cover and simmer 15 minutes. Meanwhile, cook spaghetti according to package directions. Drain and add to meat mixture. Mix well. Spread in Good Cook 13" x 9" Nonstick Cake Pan and sprinkle evenly with mixture of cheeses. Bake in 350°F oven for about 30 minutes, until cheese is melted. Serves 6 to 8. This is excellent with a salad of lettuce, tomato, and avocado.

Creamy Cajun Seafood Pasta

Creamy Cajun Seafood Pasta 
by Judy

1/2 stick unsalted butter
1 green bell pepper, diced

3 scallions, chopped

2 Tablespoons sundried tomatoes, chopped

3 garlic cloves, minced

1/4 cup all-purpose flour

2 teaspoons tomato paste

1/2 cup dry white wine

1 pound cooked shrimp, peeled and deveined
1 10-ounce can lump crabmeat

1 cup half and half or heavy cream

2 Tablespoons Slap Ya Mama Cajun Gumbo Dinner Mix

1 teaspoon red pepper flakes
2 cups baby spinach
16 ounces penne pasta, cooked according to package directions
Shredded Parmesan

Tandoori Chicken

I love Indian food and I REALLY love tandoori chicken. But, not having a 900-degree tandoor oven presented a problem. Or so I thought. Fortunately, The Spice House has this amazing tandoori seasoning that makes it SO easy to make tandoori chicken at home! Moist, tasty, and low-calorie, tandoori chicken is now a new staple in my cooking repertoire.

Slow Cooker Moroccan Chicken With Preserved Lemons & Olives

I love Middle-Eastern-inspired dishes, and Moroccan Chicken is a favorite! Traditionally made in a tagine, this recipe is adapted for the slow cooker, with much the same results. The combination of spicy, sweet, and pungent is delightful on the taste buds!!

Butterscotch Pumpkin Chantilly

Serve with a dollop of whipped cream, a dusting of cinnamon, and a gingersnap cookie!

Butterscotch Pumpkin Chantilly
by Judy

1 1/2 cups milk
1 small (3.4 ounce) package. butterscotch pudding mix (not instant)

1 cup canned pumpkin
1/2 cup dark brown sugar
1/2 teaspoon cinnamon, plus a little more for dusting when serving
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
one pint whipping cream, whipped to stiff peaks

Gingersnap cookies, for serving

Poblano Chile Casserole

We enjoy this dish with catfish or tilapia and a green salad.

Cajun-Style Crabcakes

Cajun-Style Crabcakes

by Judy

canola oil for frying

1/2 medium onion, chopped
1 16-ounce can crabmeat, drained OR one pound fresh crabmeat
1 egg, lightly beaten
2 Tablespoons mayonnaise
1/2 cup Kary's Dry Roux
10 buttery round crackers, crushed
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup panko or breadcrumbs
1/2 teaspoon salt

Mix all ingredients, except canola oil. Form into patties of desired size and place on a dish to put in refrigerator. Chill for one hour. Heat oil in skillet (preferably cast iron) over medium-high heat, until a drop of water sizzles in it. Carefully place 3 or 4 crabcake patties at a time in the skillet and fry until golden brown on each side, turning once and slightly flattening after turning. Drain on paper towels and serve with remoulade sauce.

Shrimp Etouffee

Shrimp Etouffee
by Judy

1/2 cup Kary's "Original" Roux
2 Tablespoons canola oil
1 teaspoon chopped fresh thyme
3 cloves garlic, chopped
2 stalks celery, chopped
1 onion, chopped
1 green bell pepper, seeded, ribs removed and chopped
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 8-ounce bottle clam juice
1 pound package smoked sausage, sliced
1 14.5-ounce can diced tomatoes
dash hot sauce, such as Tabasco
kosher salt, to taste
1 1/2 pounds medium shrimp, peeled and deveined
cooked long-grain rice

In large stockpot, combine Kary's "Original" Roux and oil over medium heat. Add thyme, garlic, celery, onions, and bell pepper and saute until vegetables are soft, about 5 minutes. Add paprika and cayenne and cook about one minute. Add chicken broth, clam juice, smoked sausage, tomatoes, and hot sauce. Season with salt, to taste. Bring to a boil and reduce to a low simmer. Cook, uncovered, stirring occasionally, 30 minutes. Stir in shrimp and cook about 5 minutes until shrimp are pink. Ladle over cooked rice. Enjoy!

Have a Happy National Catfish Month with Spicy Baked Catfish!

The secret to this dish is the tortilla crumb coating--it really makes it deliciously different!

Spicy Baked Catfish
by Judy

1 cup ground tortilla crumbs (you can buy them in a can or pulverize your own in a food processor)
2 teaspoons Slap Ya Mama Original Blend Cajun seasoning
1/3 cup shredded Parmesan cheese
1/4 cup flour

1/2 cup milk
4 catfish fillets (about 5 to 6 ounces each)
1/2 stick butter (4 Tablespoons), melted

Have a Happy National Tequila Day with Blackberry Margaritas!

To me, nothing says summer like an icy blackberry margarita!

Blackberry Margaritas 

by Judy

1 lime
kosher salt for rimming glasses
1/2 cup blackberries
4 ounces tequila
2 ounces triple sec
2 Tablespoons agave nectar
ice

Have a Happy National Tequila Day with Jalapeno Margaritas!

Here is a refreshingly different drink that is certain to be a party-starter! The longer it sits, the spicier it gets, so drink up!

Jalapeno Margaritas
by Judy

hickory smoked salt for rimming glass (or alternately, chipotle salt)

lime wedges
ice cubes
4 ounces tequila
2 ounces triple sec

juice of 2 limes

2 Tablespoons agave nectar
1/3 to 1/2 jalapeno pepper, seeded and sliced (be sure to wear plastic baggies on your hands or gloves when doing this!!!)

Lemon Cardamom Scented Muffins

This recipe for Lemon Cardamom Scented Muffins is not only super easy, but healthy (made with iron-fortified Malt-O-Meal cereal and heart-healthy Sciabica's olive oil) and delicious!  Try it with your morning fruit and coffee, or for an afternoon snack with hot tea.

Lemony Tuna Penne with Capers

I love dishes for summer that are light and easy, and if they are healthy--so much the better!  This pasta dish incorporates heart-healthy tuna and olive oil, for extra fiber whole wheat penne can be used.

Happy Birthday, 37 Cooks! We are ONE!

It’s our birthday! Or some would say it’s our anniversary! Perhaps all but me would say it’s our anniversary, but 37 Cooks is like a baby to me so I’m sticking with birthday! We are one. One year old and still going, indeed thriving. It’s hard to believe, considering where we came from.