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Posts Tagged ‘Appetizer’

Green Olive and Sun Dried Tomato Beer Bread

Posted in Appetizers, Breads, tagged , , , , , , , on May 2, 2011 | 2 Comments »

The past few weeks I’ve been so busy I haven’t had time to do much baking.  When I do have some time, the only thing I want to do is zone out and catch up on my DVR.  The couch sucks me in and won’t let go.  In all honesty, It’s not like I’m putting up a good fight though either.  The other night I was following my latest routine (shoes off, sit on couch, push ‘on’ button, and swiftly move finger from fast forward to play) and had a craving for olives, cheese and bread.  Rather than try to come up with a sandwich of sorts, I turned to my favorite beer bread recipe.

This bread definitely hit the spot!  It was dense but soft, with bites of salty olives.  Yum!  Not a fan of sun-dried tomatoes, simply leave them out and increase the amount of olives.  Next time, I might increase them anyway.  I think I’ve mentioned my unhealthy obsession with olives a time or two.  It’s a little out of control.

(Printable Recipe)

Green Olive and Sun Dried Tomato Beer Bread

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tbsp sugar
  • 2 1/2 tsp baking powder
  • 1 tsp dried oregano, crushed
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp dried basil or marjoram, crushed
  • 1 – 12 oz can beer
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 cup shredded Asiago cheese
  • 1/3 cup sliced green olives (about 6-8 large olives)
  • 4-5 sun-dried tomatoes, chopped

1.  Preheat oven to 375 degrees.  Grease the bottom and sides of a 8x4x2 inch or 9x5x3 inch loaf pan.

2.  In a large mixing bowl, stir together the flour, sugar, baking powder, oregano, baking soda, salt, and basil or marjoram.  Add the beer, 1/4 cup Parmesan cheese, Asiago cheese, green olives, and sun-dried tomatoes.  Stir just until combined (batter should be lumpy).

3.  Spoon batter into the prepared pan.  Sprinkle top of batter with remaining 1/4 cup Parmesan cheese.  Bake in oven for 35-40 minutes or till golden.  Cool in a pan on a wire rack for 10 minutes.  Remove from pan.  Serve warm alongside some warm marinara sauce.  Best if served same day.

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Salt and Vinegar Potato Bites

Posted in Appetizers, tagged , , , on April 8, 2011 | 1 Comment »

 

I need more potatoes in my life!  I really do!  I’m not sure why I don’t eat them more often than I do.  Probably because I prefer them in stick form and fried.  Not the most healthy but when you find a good fry, it’s so worth the calories!  Every last crispy, greasy bite.  Good thing for you and me, these are oven roasted (also read as guilt be gone).

While eating these potato bites, be prepared to get dirty.  Malt vinegar dirty!  Don’t be modest when you make the dip.  In fact, tear off a few paper towels and keep them close, grab a starchy bite, and dunk generously.  Or if you are like me and are alone or with very close friends (this is slightly embarrassing) put some bites in a plastic bag and pour the vinegar sauce over top, let marinade for a few minutes, and enjoy.  This at home pub style fare would make a great compliment to some grilled goodness now that the weather is turning around for us.

Happy Weekend readers!!

 

Salt and Vinegar Potato Bites

Recipe from vegetariantimes.com

Ingredients

  • 6 medium red or yellow potatoes, cut into 1-inch cubes (3 cups)
  • 2 tbsp vegetable or canola oil
  • 1 cup malt vinegar
  • 3 tbsp sugar
  • season with salt and pepper

1.  Soak potatoes in a large bowl of cold water, 30 minutes.  Drain and pat dry.

2.  Preheat oven to 425 degrees.  Toss potatoes with oil on a baking sheet and spread in single layer.  Season with salt and pepper.  Roast 45 minutes, or until golden and crisp, turning 2 or 3 times.  Season with additional salt and pepper, to taste.

3.  Meanwhile, bring vinegar and sugar to a simmer in a saucepan over medium heat.  Cook 15 to 20 minutes or until liquid is reduced by half, stirring occasionally.  Serve malt sauce as a side for dipping, or drizzle or potatoes.

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Deconstructed Taco Dip Bites

Posted in Appetizers, tagged , , , , , on November 1, 2010 | 3 Comments »

I apologize for the lack in posts lately.  Last week was absolutely crazy busy and this week will be more of the same…..which is why I spent hours in the kitchen on Sunday trying to get my fill for the week.  It’s amazing how fast time flies when you are in a happy place.  :)

A few weeks ago my friend had a Pampered Chef party – of course I bought a few things – and I ended up getting a free booklet of some of their recipes.  The idea for these Deconstructed Taco Dip bites came from a recipe in that booklet.  I saw cheese and avocado and my mind started racing.  I have a slight obsession with taco dips but they can’t have too much sour cream and they must include black olives!  Unfortunately I didn’t have any black olives this time but you better believe the next round they will make a perfect topper to these little bites.

Simply said – DELICIOUS!!  But then again, can you really go wrong with this combination?  The secret is making sure the cheese turns a golden brown before removing from the oven.  You want the texture to be more like a cheese crisp rather than melted cheese that was pulled off a nacho chip.  There are sooo many different ways to use this recipe.  Little tiny taco bites or fajita bites with rice, diced peppers, and guacamole!!  Have fun creating and exploring!!

Deconstructed Taco Dip Bites

Ingredients

  • 1/2 8 oz block of Colby &  Monterey Jack Cheese
  • 1-2 limes
  • 2 ripe avocados
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup light sour cream
  • 1/2 tsp taco seasoning (more depending on flavor)

1.  Preheat oven to 375 degrees.  Line a large round stone with parchment paper.  Cut cheese into 1/4 inch slices, and then cut each slice in half.  Arrange on stone about 2 inches apart.  Bake for 15-17 minutes or until cheese appears golden brown.  Remove from oven and allow to cool on stone for 1-2 minutes.  Transfer cheese crisps to a cooling rack to cool completely.

2.  Combine sour cream and taco seasoning and set aside.  To make guacamole:  Peel and seed avocado.  Place in a large bowl and mash slightly.  Add diced tomato and garlic.  Stir together until well combined.  Add chopped cilantro and juice from 1 lime.  Season with salt and pepper.  Set aside.

3.  Once cheese crisps have cooled completely, spread a small amount of sour cream on each crisp.  Top with guacamole.  (I used around 1-2 tsp for each crisp.  Use as much or as little as you prefer).  Garnish with tomatoes and cilantro if desired.  Serve and enjoy!

Notes:

1.  Cheese crisps make a “large” bite.  For smaller, bite size crisps, cut cheese into smaller pieces but watch your time.  You don’t want them to burn!

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Avocado Chimichurri Bruschetta

Posted in Appetizers, tagged , , , , , , on September 21, 2010 | 6 Comments »

I am really looking forward to this week and weekend!  Not only are all the season premiers airing (LOVE IT!!) but my parents are coming to visit and the Microbrew Festival at the North Market is on Saturday.  If you are in the Columbus area and you like trying out different tasty brews, stop by the North Market.  This is our 3rd year going and it’s always a good time.  I’m ready for this weekend to start, is it Friday yet?!?

Anyway, let’s chat about more important things……I really liked this bruschetta!!  Although the classic is always appetizing, it’s fun to switch things up.  No joke guys, this came together in about 15 minutes.  I decided to toast my bread on a panini pan which took the longest.  It’s refreshing, flavorful and the avocado chimes in with it’s buttery smooth texture.  You can really taste the fresh herbs in each bite – maybe a little cilantro, maybe a little parsley, or a combo of both.  Looking for a new crowd pleaser at your next party, try this one out.  Thanks for stopping by Baking with Basil!!

 

(Printable Recipe)

Avocado Chimichurri Bruschetta

Recipe from vegetariantimes.com

Ingredients

  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, minced (1 tbsp)
  • 3/4 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped fresh parsley
  • 2 avocados, peeled,  pitted, and cubed
  • 6 1/2-inch-thick slices whole grain or ciabatta bread, toasted

Directions

1.  Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a bowl.  Whisk in oil, then stir in cilantro and parsley.  Fold in avocado cubes.  Spoon avocado mixture onto toast slices and serve.

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