Garlic Roasted Mushrooms

Ingredients:
abt. 16 Button Mushrooms


Olive Oil for frying

4 tbsp. melted unsalted butter

2 teaspoons minced garlic

2 tbsp. Thyme

1 1/2 tbsp. lemon juice

salt and pepper to taste

3 tbs. bread crumbs


Directions:
Preheat oven to 300. Lightly fry the mushrooms, cap side down in hot oil for just abt. 1 min. Arrange the mushrooms in a shallow baking dish with the stalks facing upwards. Mix together the melted butter, garlic, thyme, lemon juice and salt and pepper. Spoon a little garlic butter onto each mushroom, then sprinkle with the breadcrumbs. Any remaining garlic butter pour over top of all. and put in the preheated oven for 15 min.

Curried Corn Fritters

Makes 12

Ingredients

1 cup frozen corn  thawed and is at room temperature
1   Serrano pepper seeded and minced
½   teaspoon curry powder
Pinch of red pepper flakes
2 tablespoon self rising flour
Salt to taste
1 teaspoon lemon juice
Oil for frying
Plain Greek yogurt
1 teaspoon of Cilantro
¼ cup Extra virgin olive oil

In a med.. bowl  combine corn, Serrano pepper, curry powder, pepper flakes, flour, salt, lemon  juice and mix well.

In a non stick skillet, heat about 3 tablespoons of oil to med. high heat. Make  2 inch   patties out of the corn mixture. Place in oil and fry till crisp on both sides.
Place on a paper towel to cool.

Mix ¼ cup extra virgin olive oil and 1 teaspoon of cilantro and mix together.

Serve fritters with a  dollop  of plain Greek yogurt and drizzle olive oil/cilantro over top.

Mediterranean Cucumber Hors d`oeuvres

1 English cucumber sliced
1 red  bell pepper  finely chopped
Sabra Classic hummus
Olive oil
1 tablespoon Paprika 
1 tablespoon Cumin 
2 garlic cloves minced
Dried Parsley flakes

Using a vegetable peeler, peel lengthwise down the cucumber  repeated to make a striped pattern, then slice the cucumber in ¼ inch slices, pat with paper towel to remove excess water and place on serving tray.

Using Sabra Classic hummus place 1 teaspoon of hummus of each cucumber slice.

Using a small skillet drizzle with Olive oil and place the finely chopped peppers, paprika , cumin  in the pan and sautee till soft, then add the garlic and sautee for 1 min. longer.
  With a slotted spoon  place a few peppers on each of the cucumbers with the hummus and lightly sprinkle with dried Parsley flakes all over and serve

I was selected to try  Sabra Hummus to create a recipe  as part of the  Foodbuzz Tastemaker program with Sabra.

Italian Bruschetta

serves 6
Ingredients
1/2 loaf crusty baguette  med. sliced                                                                        
1 pint cherry tomatoes  cut in half
¼ cup minced white onion  
½ cup extra virgin olive oil  
2 tablespoons minced garlic                                                                                              
Salt and pepper to taste 
1 tablespoon of dried Basil  
Shredded Mozzarella




  

Preparation … preheat oven to 350 degrees
In a large bowl, mix the chopped onions, tomatoes, garlic and basil.
Add  extra virgin olive oil. Then add salt and pepper to taste. Cover it and refrigerate it for at least an hour. This will allow the flavors to blend together.
Slice the baguette loaf diagonally, into thick slices  and  place on a baking sheet and drizzle with Olive oil. Place in the oven till golden brown  and flip over  and do the same.  When both sides are lightly toasted, take out of oven and spoon on the Tomato salad mixture  and  top with the shredded Mozzarella. And put back in the oven till the cheese is melted and serve

Pink Salmon Croquettes

Ingredients
1 (2.6-ounce) pouch Pink Salmon
1 tablespoon  finely chopped chives
2 teaspoons spicy brown mustard
2 large eggs, beaten
1 teaspoon  lemon juice
1/2 teaspoon salt
1/4 teaspoon  ground black pepper
3/4 cup Panko bread crumbs, divided
Coconut oil, for sauteing
Directions
Place the salmon, chives, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds packed firmly and set aside on a parchment lined half baking sheet. Allow to rest for 15 minutes. Place the remaining bread crumbs into a small bowl. One at a time, coat each round in the Panko on all sides.
Heat enough Coconut  oil to cover the bottom of a 12-inch saute pan over medium heat until simmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to cool.  Allow to cool for 2 to 3 minutes before serving.

*  I used  a half a cup of plain greek yogurt and stirred in 1 tsp. of dill for a dipping sauce.

Apple Chutney

4 cups chopped peeled apples

¼ golden raisins

¼ cup raisins

¼ cup cider vinegar

½ tsp. salt

½ tsp. ground ginger

½ tsp. ground mustard

½ tsp. curry powder

½ cup honey 




Directions

In  a med sauce pan , combine all ingredients and bring to a boil and reduce to a simmer, uncovered  and stirring occasionally for 15 min. or until the  apples are tender.


Take a large wedge of  Brie cheese  and place on a plate and trim of the top rind off the cheese, place in a microwave for  30 -45 seconds, or until the brie just starts to soften.  Pour the Chutney over top and serve with warm with crackers.

Classic Tzatziki

A Traditional Greek dip

Ingredients

1 cup grated seeded peeled cucumber
1 pinch of salt
1 cup plain Greek yogurt
1 tbls. chopped mint
2 tsp. chopped dill
2 tsp. lemon juice
 2 garlic cloves minced

 Place grated cucumber on several layers of paper towels and sprinkle with a pinch of salt. And let sit for 30 minutes.

 In a bowl combine cucumbers, yogurt and remaining ingredients, stirring until blended.  Top with a sprinkle of mint and  refrigerate at least 1 hour before serving.

Leek and Garlic Fritters

4 cups cleaned thinly sliced leeks
1 tbls. Olive oil
3 gloves minced garlic
1 tbls. Chopped parsley
3 eggs, beaten
2 tbls. All purpose flour
Salt and pepper to taste

-Olive oil for frying

Rinse and drain the sliced Leeks.

Mix together Leeks, Olive oil, Garlic, Parsley, eggs, flour, and salt and pepper together.

Heat oil in a large frying pan. Measure out 1/3 cup  fritter mixture and add to the hot pan, flatten one side slightly and fry over med. until golden brown. Only do a few fritters at a time to leave room to flip them.  Add more oil if needed. Remove and drain on paper towels, and serve hot.

* I serve mine with Yogurt Cucumber dip*

Strawberry Goat cheese Bruschetta

1 - 8 oz baguette sliced

1-½ cups - sliced strawberries

1 tbs - sugar

1 tbs - balsamic vinegar

1 - 4 oz log of goat cheese

¼ cup heavy cream

Mint

 Preheat oven to 300, slice bread and place on a  greased baking sheet and bake until crispy on bottom. Take the pan out of the oven and  leave the bread on the baking sheet. Leave the oven on also.
  Put the strawberries in a small sauce pan with sugar and balsamic vinegar, stir  and cook  on medium heat until slightly warmed.   Don’t over cook and remove from heat.          Wisk goat cheese in a bowl with heavy cream until creamy.          Place about 3 strawberries slices on each piece of bread and drizzle with remaining liquid in sauce pan. Place 1 teaspoon of the goat cheese mixture on top of each and place back In the oven for about 5 minutes. Put on a platter and sprinkle  garnish with mint.

Babaganoush Dip

1 large Eggplant
       2 tb Lemon juice
       1 ts Salt
       2 ts Minced fresh garlic
       2 tb  Tahini
       1/4 c  Chopped parsley                                                
       3 tb Olive oil                                                                                               
    Preheat oven to 400 degrees F.  Prick eggplant all over with a fork.                                                                          
   Bake whole until tender (about 30 minutes).  Remove from oven, halve
   and scoop out the flesh.  Blend the Eggplant with a food processor until smooth. Then add the other ingredients.  Then stir in the
   Parsley.