Here are some recipes to help you through the day!
Pigs in a Blanket with Everything Bagel Topping
- 1 package puff pastry
- 1 package of little smokies or cocktail sausages
- 1 large egg, beaten with a little water
- 2 tablespoons everything bagel seasoning
Preheat oven to 400°. Line a baking sheet with parchment paper, or a silpat.
Defrost puff pastry as directed on box. Sprinkle a cutting board with a dusting of flour, place one puff pastry sheet at a time on the cutting board and lightly roll out.
Cut puff pastry into equally sized rectangles for the number of sausages you have. Cut the pastry as wide as you like, leave a little bit of the sausage uncovered or cover the entire sausage.
Roll the sausage in the puff pastry. Place seam side down onto the baking sheet at least once inch apart.
Brush beaten egg/water mixture over the top of each pig in the blanket. Then sprinkle each pig in a blanket with a bit of the everything bagel seasoning blend.
Bake the pigs in a blanket in the preheated oven for about 25 minutes, or until pastry is puffed and golden brown.
Boursin Cheese Dip with Roasted Grapes Crostini
- 1 ½ cups grapes, approximately (cut in ½)
- Olive oil
- Sea salt
- 2 fresh thyme sprigs
- Boursin cheese dip
- 6 oz. Boursin cheese
- 2 tablespoons heavy cream or milk
- Good rustic bread, sliced into 1/2-inch thick pieces
- Olive oil
Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst.
Mix the Boursin cheese with enough cream to make it slightly soft and runny, set aside.
Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
Assemble the open-faced sandwiches: Spread Boursin mix over bread. Top with roasted grapes. Discard thyme sprigs.
Artichoke Bruschetta
- ½ large jar marinated artichoke hearts -- drained, patted dry, chopped
- ¼ cup Romano cheese grated
- ½ shallot -- minced
- 2 ½ tablespoons mayonnaise
- ½ clove garlic
- ½ loaf ciabatta
Place first 3 ingredients in bowl. Mix in enough mayonnaise to form thick
spread.
Preheat broiler. Slice bread in half lengthwise and rub garlic onto bread,
cut into slices. Toast lightly, spread artichoke mixture on bread and
broil until mixture is heated through and begins to brown, about 2
minutes.
Instant Pot Baby Back Ribs
- 1 rack baby back ribs*
- 1 onion, rough chopped
- 1 carrot, rough chopped
- 1 celery, rough chopped
- 1 cup broth or water
- barbecue sauce
Dry the ribs with a paper towel, then remove the thin membrane from the back of the ribs.
Cut ribs cut into 3 bone pieces. Add rough chopped vegetables to the pot and place rack in the bottom of the Instant Pot. Add broth or water and set ribs upright on the rack.
Close lid and select manual pressure and set the timer for 23 minutes. Let the Instant Pot vent for 5 minutes and release the rest of the pressure. Take care of the steam, don’t burn yourself.
Brush with barbecue sauce and broil or grill until slightly charred.
I like to have the butcher cut the ribs down the center to create ‘riblets’.
Crab Stuffed Mushrooms
- 16 large white mushrooms, brushed with stems and gills removed*
- Olive oil
- 8 oz. cooked crab or lobster meat
- 1/2 cup Panko breadcrumbs, divided
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup mayonnaise
- 4 oz. whipped cream cheese, softened
- 2 green onions, chopped
- ¼ cup minced celery
- 1 tablespoon finely chopped Italian parsley
- ¼ teaspoon dried oregano
- Sea salt and fresh ground pepper
- ½ teaspoon garlic powder
- ½ tablespoon lemon olive oil
Preheat the oven to 400°. Place a piece of parchment paper on a baking sheet and set aside.
Brush the outside of the mushrooms with a little olive oil and arrange on baking sheet.
In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayonnaise, cream cheese, green onions, celery, herbs, salt and pepper.
Stuff each mushroom cap generously with the crab mixture.
Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
Bake until the mushrooms begin to brown, approximately 15 minutes then broil for 2 minutes until golden all over with crispy tops.
Serve immediately.
Choose mushrooms about the size of a half dollar.
Crispy Chicken Wings
- 4 pounds free-range chicken wings cut into pieces
- 2-4 Tablespoon sunflower or other oil*
- Blue Cheese Dip
- 1 cup crumbled blue cheese softened
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 1 Tablespoon lemon juice
- Sea salt and ground black pepper
Preheat oven to 450°.
Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.
Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.
Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
Serve wings immediately.
*Note:
You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.
