2 sheets frozen puff pastry
2 eggs, at room temperature
8 ounces herbed goat cheese, at room temperature
1 ounce (about 3/4 cup grated) Romano cheese
1 pound asparagus, trimmed and peeled as needed
1 teaspoon vegetable oil
1/4 teaspoon kosher salt
Zest of 1 lemon
Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
Make the filling:
Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Romano cheese, and 1 tablespoon freshly squeezed lemon juice.
Create the tart shell:
When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.
Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.
Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.
Top the tart:
Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.
Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.
Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.
1 rotisserie chicken shredded (about 3 cups)
8 ounces cream cheese softened
5 ounces Frank’s Red Hot Original Sauce
½ cup bleu cheese crumbled
¼ teaspoon salt
¼ teaspoon garlic powder
1 cup Colby jack cheese shredded
⅓ cup green onions chopped
5 large flour tortillas
In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.
Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.
Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
2 – 10 ounce bags steam fresh frozen corn
1 tablespoon olive oil
juice from one lime about 2 tablespoons
1/2 cup mayonnaise
4 ounces low fat feta cheese
1 jalapeno pepper chopped (leave the seeds in for extra spice!)
2 tablespoons red onion chopped
2 cloves garlic minced
1/2 cup fresh cilantro chopped
2 tablespoons franks redhot sauce or your favorite wing sauce
Prepare corn according to package instructions.
Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.
Take corn off of heat and toss with all other ingredients.
Serve as side dish or as a dip with tortilla chips!
Serve immediately and refrigerate remainder for up to 3-5 days.
2 tbsp. butter
1/2 finely chopped onion
20 button mushrooms, stemmed and chopped
2 cloves garlic, minced
1 tbsp. finely chopped parsley, plus more for garnish
1/2 c. breadcrumbs, plus more for sprinkling
1/2 c. grated Parmesan
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Preheat oven to 350°. In a large skillet, melt butter. Add onion, mushroom stems, garlic, and parsley.
In a small bowl, mix together Boursin, breadcrumbs, grated Parmesan, and mushroom stem mixture and season with salt and pepper.
Stuff mushrooms and sprinkle with more breadcrumbs and drizzle with olive oil.
Garnish with finely chopped parsley and bake until mushrooms are deeply golden and cooked through, 20 minutes.
1 (17-ounce) container of purchased plain hummus
1/2 cup reduced-fat, crumbled feta cheese
1/4 cup thinly sliced green onions (from about 2 onions)
3/4 cup chopped Italian flat-leaf parsley
1 teaspoon extra virgin olive oil
Pinch of kosher salt
cherry tomatoes, halved
1 large red pepper, optional (look for one with broad, flat sides)
1 – 1 1/2 tablespoons very finely crumbled, reduced-fat feta cheese
dippers for serving: whole-grain pita chips, wedges of whole-wheat pita bread, pretzels
or any red and green veggies
In a medium-sized bowl, combine hummus, 1/2 cup feta, and green onions.
Place a small bowl or drinking glass in the center of a large, round platter
Use a rubber scraper to spread the hummus mixture in a circle all around the bowl/glass you placed at the center
Remove the bowl/glass from the center using a gentle, upward twisting motion. If needed, you can carefully insert the tip of a toothpick under the edge of the bowl/glass to help it release.
In another small bowl, toss parsley, oil, and salt until the parsley is thoroughly coated and the oil and salt are evenly distributed.
Spoon parsley mixture in a circle on top of the hummus layer, leaving a small border of hummus showing all around.
Place halved cherry tomatoes, cut-side down, randomly throughout the parsley layer, so they look like Christmas ornaments.
If making the optional bow out of red pepper, cut one broad, flat side off the pepper (as shown in the photo in our post), and gently but firmly press a metal, bow-shaped cookie cutter (we use this one) through the pepper slice to cut out your bow. Place the bow on your wreath.
Sprinkle entire wreath lightly with a dusting of 1 – 1 1/2 tablespoons very finely crumbled feta, to look like snow. You can adjust the exact amount of feta, depending on the diameter of your wreath – you want it to look like just a light dusting, without using so much feta that it hides the other ingredients.
Serve immediately with dippers of your choice, or cover and refrigerate for up to 1-2 days
Cranberry Pistachio Coating
1 1/4 cups cranberries
1 cup shelled roasted, salted pistachios
7-8 oz. goat cheese log or tub
4 oz. cream cheese, softened
2 tablespoons honey
1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
1/8 teaspoon pepper
1/2 cup Cranberry Pistachio Coating mixture (in directions)
Garnish with honey
Add cranberries and pistachios to your food processor and chop into small pieces (but don’t over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine.
Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it.
Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the coating and roll in coating until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately.
When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers.
2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.
For the egg rolls
4 oz. cream cheese, room temperature
2 c. shredded mozzarella cheese
3 c. shredded rotisserie chicken
1/4 c. hot sauce
4 green onions, thinly sliced
10 egg roll wrappers
Vegetable oil, for frying
For the dressing
1/2 c. ranch dressing
3 tbsp. crumbled blue cheese
2 tbsp. fresh dill, chopped
In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.
Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.
In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.
Serve warm with dressing for dipping.
12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
1/2 cup sour cream
2 cups shredded chicken
1.5 Tbsp taco seasoning (choose your favorite)
1 1/2 cups shredded Mexican cheese
10 oz can of diced tomatoes with green chiles, very well drained
1 1/2 tsp garlic, finely minced
5 green onions, sliced thinly
3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)
8 burrito sized flour tortillas
fresh minced cilantro, for garnish optional
Combine all ingredients in a large mixing bowl, stirring until well combined.
Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.
Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.
1/3 c mayonnaise
1 Tbsp dijon mustard
1/2 tsp caraway seeds
1 c (4 ounces) cooked corned beef, sliced thin
1 c (4 ounces) slicedswiss cheese
1 c sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg (10 ounces) refrigerated pizza crust dough
In medium bowl combine mayonnaise, mustard and caraway seeds.
Unroll dough onto a large ungreased cookie sheet. Gently stretch dough to 14 x 12 – inch rectangle. This works better when letting the dough warm up a bit. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges.
Layer corned beef, swiss and sauerkraut onto dough.
From long side, roll each jelly – roll style; pinch to seal edges.
Arrange rolls seam side down, 3 inches apart. Bake in a 425 degree oven 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1 inch slices.