Engagement Gathering Hors D'oeuvre

When its cold outside and friend gets engaged, baked brie is is just the hors d'oeuvre to bring to the party.

Warm Baked Brie

Thaw a sheet of puffed pastry dough (found in frozen food aisle)

Roll out a bit, still keeping a square shape

Spread apricot preserves in the center of the square

Place a wheel of your favorite Brie cheese

At this point you can get creative and add what ever your heart desires-

various fruit preserves, brown sugar, dried fruit, nuts. Just make sure the dough is thick enough to not break.

Wrap the brie and filling. * I fold in the four corners so you are left with four more corners. Trim some of the dough to reduce bulk and use for decoration on top.

Flip the wrapped Brie over and onto a baking sheet with parchment

Cut out leaves or other designs out of trimmed dough and place on top

Bake for 20-25 minutes according to your puff pastry directions

Serve with sliced Granny Smith apples and crackers

* I use Pepperidge Farm Puff Pastry Sheets, 400 degrees.

Spaghetti and Turkey Meatballs

Growing up, my mom never fixed spaghetti and meatballs for supper. So when I found this recipe, I was eager to give it a try. It was easy enough to make after a long day of work and without a working dishwasher. It tastes delish too!

You will need:

olive oil

1 yellow onion

3 garlic cloves

salt and pepper

28 oz. can Cento whole tomatoes

1/2 cup panko bread crumbs

zest of 1/2 lemon

1/4 cup chopped flat leaf parsley

1 Tbsp fresh thyme

1 tsp finely chopped rosemary

1 pound of ground turkey (dark meat)

1 egg

1 lb. spaghetti

basil

Heat about 2 tablespoons of oil oil in a large pan/dutch oil over medium heat

Chop the onion finely and add to the oil

Sweat the onions for 8ish minutes or until soft

Add minced garlic and generous amount of s&p

Saute for a few more minutes

Remove half the mixture and reserve for meatballs

Add tomatoes and the juice to the onion mixture.

Crush the tomatoes in the pan- I like to leave them chunky

Turn heat to low and simmer while you make the meatballs

Combine panko, lemon zest and herbs with onion mixture

Add the turkey and egg

Mush with your fingers

Heat a non-stick pan with olive oil

Form the meatballs into whatever size you like

Brown over medium/high heat

Turn as each side browns

Add to the tomato sauce mixture

Simmer meatballs in sauce while the spaghetti cooks

Cook spaghetti in boiling salted water

Drain and toss with olive oil

Top with saucy meatballs, basil and parm

Stuffed Shell Supper Club

Every week or so my friends gather for a very casual supper club. Baked stuffed shells and lemon basil peas was easy for this week's cook and a crowd pleaser. I have never heard a group of people rave over peas like my supper club friends.

GP's Lemony Basil Peas

Briefly steam a bag of frozen baby peas until just de-thawed. Immediately soak in an ice bath to stop the cooking. Drain well. Mix with olive oil, squeeze of lemon, torn basil and s/p. Serve cold.

Spinach and Cheese Stuffed Shells

Boil according to package:

12 oz. package of jumbo shells

Preheat oven to 375 degrees

Mix together:

15 oz. ricotta cheese

1/2 cup parmesan Cheese

1 egg

dash of nutmeg

1 garlic clove, pressed

salt and pep

10 oz package of frozen spinach, thaw and squeeze until really dry

Pour tomato sauce (just choose your favorite store bought) into a baking dish.

Stuff the cooked shells with filling

Sprinkle with parmesan

Cover with foil

Bake for 20 minutes or until heated through

Remove foil and bake for another 5 minutes

*note: this pic is of a batch I left in too long- a bit overcooked!

Pre-Thanksgiving Thank You Bread

Thanksgiving menu planning inspired to make a few loaves of my moms pumpkin bread. Only problem was that I was lazy and didn't feel like a visit to the grocery. This turned into an opportunity to tweak my moms recipe and use the can of sweet potato I already had instead of pumpkin and brown sugar for a missing 1/2 cup of granulated sugar. The result was a loaf worth gifting!

Pumpkin or Sweet Potato Bread

Preheat oven to 350 degrees

Beat in an electric mixer:

4 eggs

Mix in:

1 cup oil (veggie or canola)

1 tsp vanilla

1 can pumpkin or sweet potato puree

Mix in a separate bowl:

3 cups sugar *

3 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1 tsp ground cloves

1 tsp salt

Add sugar/flour mixture to pumpkin mixture

Mix well but don't over-mix

Grease and flour two loaf pans generously

Bake for 50 minutes

Cool then.....

Package in parchment, tie with bakers twine, gift to a friend!

* I only had 2-1/2 cups of granulated sugar and substituted the last 1/2 with light brown sugar. I worked great and I may even like it better.

Spicy Sausage Pizza

If you love pizza, don't be afraid to to make it at home. It can be healthier than restaurant style and it's fun. This recipe is a template- be creative and add whatever suits your fancy. Watch out because I will post several of my favorite homemade pizza combos in the future.

Justin's Spicy Sausage Pizza

You will need:

pizza dough (I prefer Publix)

spicy sausage

red bell pepper, sliced

onion, sliced

garlic, minced

mozzarella cheese, shredded

olive oil

kosher salt

Saute sausage, sliced onion, garlic and sliced pepper in a skillet

Cook sausage until just done and peppers/onion softened

Prepare dough according to package directions

Roll out dough to shape of you choice

Drizzle pan with olive oil

Assemble the pizza on the pan

Dab crust with olive oil and kosher salt

Sprinkle a little cheese

Layer the sausage/onion/pepper mixture

Top with more cheese

Bake according to dough (usually about 400 for 25 min)

Salmon Sandwich

Although it's November, this weekend has been sunny and warm- not exactly comfort food weather. My usually summery salmon sandwiches are just the right meal on a day that feels refreshing and healthy.

You will need:

salmon filets

brioche rolls

1 cup mayonnaise

1/2 cup sour cream

3/4 teaspoon white wine vinegar

12 basil leaves

3/4 cup dill, chopped

1 1/2 tablespoons scallion

kosher salt, pepper

3 teaspoons capers, drained

your favorite lettuce

For the salmon:

The salmon is awesome grilled on a cedar plank on a big green egg but if you lack both like me.....

Set the oven to high broil

Wash salmon filets

Sprinkle generously with salt and pepper

Place under the broiler

Cook 3 minutes on each side

For the sauce:

Place mayo, sour cream, vinegar, basil, dill,

scallions, salt and pepper in a Cuisinart.

Process until combined

Add capers and pulse 3 more times

Slather the brioche with dill sauce

Layer with salmon and lettuce

Catering Gig #2

Peachtree Planning invited me back to feed the office. I stuck with the chicken club and ham with pimento cheese sandwiches for the first lunch but added a few items.

Pasta, Peas and Pesto

I modified pesto recipes with recommendations from several of my fav cooks. The result is fresh sauce that can you can easily transform into a dressing, sauce or spread. The spinach keeps the pesto green.

Pesto:

You will need:

less than 1/4 cup walnuts

less than 1/4 cup pine nuts

4 garlic cloves

2 1/2 cups basil leaves

salt and pepper

3/4 cup olive oil

1/2 cup Parmesan cheese

10 ounce package frozen chopped spinach

3 tablespoons lemon juice

1 cup mayo

Process nuts and garlic in a food processor

Add basil, salt and pepper

Drizzle (slowly) olive oil while processor is running until finely pureed

Add Parmesan and pulse

Squeeze dry the thawed spinach

Add dried spinach, lemon juice

Add mayo and continue to puree

Store in fridge with a layer of olive oil and plastic wrap

Freeze unused portions

*the amount of mayo really depends on the consistency you need.

Pasta:

You will need:

3/4 pound fusilli

3/4 pound bow-tie pasta

pesto from above

1/2 cup Parmesan

1 1/2 cups frozen peas

1/3 cup pine nuts, toasted*

*I buy them already toasted at Trader Joe's

Boil pasta in salted water

Cool pastas to room temperature

Add pesto mixture- (you may need to add olive oil to the pesto to thin it out)

Add Parmesan, peas, pine nuts,

Mix well and season to taste

Serve at room temperature

Roasted Red Pepper Sandwiches

Like the pesto above, these marinated roasted red peppers are wonderful to keep in the fridge to add in sandwiches and salads.

Roasted Red Peppers:

Preheat oven to 500 degrees

Place whole red peppers on a baking sheet

Don't oil them!

Bake for 30 to 40 minutes until charred and wrinkled

Turn twice during the roasting

Remove from the oven and immediately wrap in foil

(this creates a steam room that will allow you to easily remove the skin)

Wait about 30 minutes until they are cooled enough to handle

Mix together 2 Tbsp olive oil, 1 Tbsp balsamic vinegar, 2 minced garlic cloves, S&P

Remove the stems, skins and seeds from the peppers

Try to keep any roasting juice

Cut into strips

Place in marinade

To assemble the sandwiches:

Cut a ciabatta loaf in half

Spread bottom half with goat cheese

Layer peppers, thinly sliced red onion and basil leaves

Chocolate Chip Cookies

Thanks to Gwyneth Paltrow, I have discovered the BEST crispy but soft, thin, old-fashioned chocolate chip cookies recipe. The best part is that you don't have to use a clunky mixer - a mixing bowl and wooden spoon are the only utensils

You will need:

2 cups all-purpose flour

1 tsp baking soda

1 tsp salt

2 sticks salted butter, room temperature

3/4 cup granulated sugar

3/4 cup dark brown sugar, firmly packed

1 tsp water

1 tsp vanilla

2 large eggs, beaten

2 cups semisweet chocolate chips

Preheat oven to 350 degrees

Whisk flour, soda and salt in a bowl

Mix butter with wooden spoon in another bowl to lighten it

Add sugars to butter and mix well

Add water, vanilla and eggs to butter-sugar mixture

Stir in flour mixture until just combined

Fold in chocolate chips

Drop cookies 2 inches apart

Bake for 8-10 minutes, rotate sheet after 4 minutes

Gifted Granola Goodness

Homemade granola is my go-to gift for birthdays, housewarming, Christmas, thinking of you gifts and on and on. Typically I package the granola in a mason jar and tie with a ribbon.

Granola Goodness:

Preheat your oven to 350 degrees.

Whisk together in the bottom of a very large mixing bowl:

¾ cup veggie oil
½ cup honey

Mix in and coat with sweetened oil mixture the following:

4 cups oatmeal (not quick cooking)
2 cups sweetened shredded coconut
2 cups slivered almonds

Spread the raw granola on a large baking sheet (line with parchment paper if available).

Bake for a total of about 22 minutes.
Stir the mixture after 10 minutes and then again after another 8 minutes.
*Every oven is different and you may need to adjust the mixing and cooking times as the granola burns easily!

At this point your home will smell of sweet, irresistible granola, but you’re not finished.

Cool the granola in the sheet pan. If you prefer the oats to cluster together, do not disturb until completely cooled.

Mix a few handfuls of your favorite dried fruit. I like to use dates, golden raisins and cranberries and walnuts but feel free to get creative… my friend Annie adds white chocolate chips!

Store your Granola Goodness in the refrigerator if you plan to eat within a few weeks. I keep large batches in the freezer.

Enjoy on top of vanilla yogurt or cold milk.

Catering Gig

The lovely office of Peachtree Planning volunteered to be my guinea pigs on Tuesday. I catered the weekly "lunch and learn" for 20 financial planners. I was a bit nervous but they were the perfect group to test my catering skills.

On the menu:

ham and pimento cheese sandwiches on sourdough and Italian panne

chicken caesar club sandwiches on ciabatta

roasted vegetable orzo

peanut butter cookies

Ham and Pimento Cheese

This sandwich was inspired by Palmetto Cheese (found only at Publix). This store bought but homemade like pimento cheese is a huge hit among my friends and family.

Slather one side of bread with a pimento cheese of your choice

Spread the side with dijon mustard

Add thinly sliced virginia ham

Chicken Club

I adapted this sandwich from a similar sandwich by my idol Ina Garten. It is so hearty and flavorful that is makes a great dinner sandwich as well.

You will need:

2 split chicken breasts, bone in, skin on

olive oil

4-5 slices of bacon

1 garlic clove, chopped

2 Tbsp chopped fresh parsley

1.5 tsp anchovy paste

1 tsp dijon mustard

1.5 Tbsp lemon juice

1/2 cup mayo

ciabatta loaf

arugula or lettuce of your choice

parmesan cheese

Preheat oven to 350 degrees

Place chicken breasts on a sheet pan

Rub chicken breasts with olive oil

Sprinkle with salt and pepper

Roast 35-40 minutes

Cool slightly

Slice meat thickly and set aside

Place bacon on a sheet pan

Bake for 10-15 minutes, until crisp

Set aside to drain on paper towels

*I love this method of cooking bacon

For the homemade caesar mayo:

Place garlic and parsley in a cuisinart with steel blade

Process until minced

Add anchovy paste, mustard, lemon juice and mayo

Process until smooth

Refrigerate until ready to use

*you may want to add more mayo depending on taste preferences, it's strong!

Slice the ciabatta in half horizontally

Toast in the oven and cool slightly

Spread both sides of ciabatta with Caesar mayo

Layer arugula, parmesan, chicken, bacon

Cut into thirds

Serve at room temp

Roasted Vegetable Orzo

It's safe to say that 90% of the time I have a batch of this pasta salad in my fridge. It's healthy, fresh and a crowd pleaser.

You will need:

1 small eggplant,

1 red bell pepper,

1 yellow bell pepper

1 red onion

2 garlic cloves, minced

1/3 cup olive oil

salt and pepper

1/2 pound orzo

Dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup olive oil

salt and pepper

Finishing touches:

4 scallions, minced

1/4 pine nuts, toasted (Trader Joe's sells them toasted)

3/4 pound of feta, diced not crumbled

15 fresh basil leaves, cut into chiffonade (long ribbons)

Preheat oven to 425 degrees

Dice the eggplant, bell peppers and onion into uniform size pieces, about 3/4 inch

Toss with garlic, olive oil, s&p

Spread on large baking sheet

Roast for 30-40 minutes, until brown, toss once during roasting

Boil the orzo in salted water for 7-9 minutes

Combine lemon juice, olive oil, s&p

Drain orzo and transfer to a serving bowl

Pour dressing over pasta while still hot (the pasta will soak up the yummy flavors)

Add roasted vegetables to pasta, be sure to capture all liquid

Cool to room temp, this is important!

Add scallions, pine nuts, feta and basil

Check seasonings

Serve at room temp

*if you are making this ahead of time, add basil at the last minute so it won't turn brown

XXL Peanut Butter Cookies

These classic peanut butter cookies and be refrigerated for up to a week in an airtight container. Makes 20 large cookies if you eat a some dough along the way.

You will need:

2 stick of butter

1 cup creamy peanut butter

1 cup firmly packed light brown sugar

1 cup regular sugar

2 large eggs

1 teaspoon vanilla

3 cups all-purpose flour

1 tsp baking soda

1/2 teaspoon salt

1 cup coarsely chopped roasted peanuts

1/4 cup sugar

Preheat oven to 375

Cream together butter, peanut butter, brown sugar and regular sugar in mixer until well combined

Add the eggs and vanilla

Mix until all ingredients are combined

Sift flour, baking soda and salt

Slowly add to peanut better mixture, stirring until smooth,

*don't over-mix

Scoop dough onto cookie sheet

Flatten cookie dough ball sightly

Sprinkle with chopped peanut and sugar

Bake 10-12 minutes

Cool on a baking rack

Ta-da, lunch is served!

Sunday Salmon

I like to end the weekend with a hearty but healthy meal. Marinated salmon, roasted okra, faux creamed spinach and cheese toast satisfied my craving.

Exotic Salmon Marinade

You will need:

6 Tbsp honey

1/4 cilantro, chopped

1/4 cup hoisin sauce

1/2 tsp ginger, minced

1 Tbsp canned green chilies

1 Tbsp brown sugar

4 salmon steaks

vegetable oil

salt and pepper

Combine the first six ingredients

Rinse salmon and pat dry really good

Place in a glass dish

Brush salmon with vegetable oil

Sprinkle salmon with salt and pepper (use more than you think)

Coat with marinade

Broil on high, 4 minutes on each side

Faux Creamed Spinach

If want to add a bit of richness to regular sauteed spinach, my twist is great.

Saute a bag of spinach with a smidgen of butter and 1/4 cup of whole milk.

Roasted Okra

I learned this okra cooking method from the man at the farm stand. It is now my favorite way to cook okra.

Toss okra with olive oil, s&p and a light sprinkle of nutmeg

Bake at 400 degrees for about ten minutes

Tiny Cheese Toast

If you have tons of small pieces of bread, make tiny cheese toasts! I have bags of bread end pieces in my freezer and love to make little cheese toasts.

Dab butter

Sprinkle whatever cheese you have on hand

Broil for a few minutes