3 Bite-Sized Super Bowl Snacks: Stuffed Blue Cheese Tomatoes, Shrooms and Beet, Goat Cheese Balls

Even though I certainly am not a hardcore sports fan, I do love any excuse to toss a party! Super Bowl can be a time for great afternoon shopping in an empty mall. Or maybe an excuse to buy Ruffle potato chip and devour Lipton’s sour cream onion dip while sitting in front of the TV. But sometimes it just feels like the perfect opportunity to gather your favorite crew, get a little rowdy and make a Sunday afternoon even a little more special. To me, all incredible options.



When the Broncos lost, then the Forty-niners …my enthusiasm for the 2012 super bowl has kind of lost its luster. BUT, while enjoying a snow day at home, I caught the latest episode of The Chew …and found a little care and a whole lot of inspiration.


When having people over for a game, I love bite-sized appetizers. It means no silverware, plates are optional and everyone can eat while still holding their beverage of choice! These three appetizers fit the bill for bite-size, savory and YUM.


From my table (and really The Chews) to yours….and if I have to choose… GO PATRIOTS!


Roasted Cherry Tomatoes with Crumbled Blue Cheese


Ingredients:


• 16 oz. Cherry tomatoes


• 2 minced Garlic Cloves


• 1/2 cup Bread Crumbs


• 1 T Butter


• 1 T Parsley


• S&P to taste


• Crumble Blue Cheese


Directions:


• In a saute pan add butter, garlic, parsley and bread crumbs.


• Cook for a couple minutes until all the ingredients combine.


• Cut each cherry tomato in half and fill with some of the bread crumb mixture.


• Put under the broiler for 2-3 minutes.


• Take tomatoes out of the oven and top each with a crumble of Blue cheese.


• Serve immediately.


• TIP: This app looks great on a white square platter sprinkled with more chopped parsley and lemon curl


Roasted Beet and Goat Cheese Bites


Ingredients:


• 1 C Roasted or Pickled Beets


• 8 ounces Goat Cheese


• Zest of 1 Lemon


• 1 T Parsley (finely chopped)


• 1 T Tarragon (finely chopped)


• 1 C crushed Toasted Walnuts


Directions:


• Take roasted beets and dice into small cubes.


• Mix goat cheese with lemon zest, herbs, and salt and pepper to taste.


• Take some of the goat cheese mixture and form a ball around pieces of beet.


• Roll the bites in the chopped walnuts.


• Keep in refrigerator until you’re ready to serve.


• TIP: Putting these on an oblong pewter platter will keep the chill and add some contrast. Sprinkle remaining Tarragon for added depth.


Stuffed Mushrooms


Ingredients:


• 20 Button mushrooms (scrubbed clean and stems separated)


• 1 T Olive oil


• 2 T Minced shallots


• 2 Garlic cloves, minced


• 2 T Chopped almonds


• Salt


• 3 T Chopped Parsley


• 1 t dried thyme


• 2 T breadcrumbs


• 2 T Low Sodium Vegetable stock


• 2 T Olive oil


• 2 T Grated Parmesan


Directions:


• Pre-heat oven to 375


• Finely chop mushroom stems.


• In small pan, heat 1 T olive over medium-high heat.


• Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.


• Add the garlic and almonds and sprinkle with salt.


• Stir well and sauté 2 more minutes.


• Turn off the heat and add the parsley, thyme and breadcrumbs.


• Pour the vegetable stock into a food processor, then the rest of the stuffing.


• Pulse several times to get a fine mixture, almost a paste.


• Toss the mushroom caps with olive oil.


• Fill each mushroom with the stuffing.


• Sprinkle grated cheese


• Bake for 20-25 minutes, or until the cheese browns a little.


• Allow to cool for 5 minutes or so before serving.


• TIP: Pewter is also great for this dish – but warm it slightly before placing hot ‘shrooms. Radicchio is a great garnish to this fall colored appetizer.

Frothy White Russian

It seems serving coffee after dinner is so 1982...or maybe even 1952.  However, around the holiday season it does seem that folks are more interested in after dinner drinks.  Something about sitting at the table a bit longer or just taking the time to gaze at the Christmas tree while sipping on a fun treat, makes the night feel a little more magical.

While a White Russian is typically made with whole milk and cream - which you absolutely can do - this recipe uses a frother and some fat free half and half. The result is a tasty dang beverage that is equally as amazing. 

Frothy White Russian
Ingredients:

• 1 1/2 ounces Vodka
• 3/4 ounces Coffee liqueur
• 3/4 ounces Fat-Free milk
• 3/4 ounces Fat-Free half and half

Directions:

• Pour vodka and coffee liqueur in an old-fashioned glass filled with ice. Stir.
• Pour in fat-free half and half.
• Froth hot milk in frother and gently place on top of White Russian.

Turkey Cutlets with Apples and Cranberries

We are all running 1000 mph and it's about to rev up even more with the holiday season around the corner. I find myself feeling more rushed, more strapped and already concerned about missing the magic of the holiday season.

Of course organization and budgeting are important to keeping basic sanity, but learning to maintain basic routines are also critical. The routines that keep us most grounded, sometimes might be the things we dread the most. Family dinner time doesn't have to be just a means to an end. It can be that time, maybe the only time in your day to reconnect, refuel and recharge...as a family.

A home cooked dinner doesn't need to be expensive, fattening, time consuming or labor intensive. In fact, I caught this 5 minute meal from The Chew the other day and thought this was a must try. It gives you a taste of holiday ingredients, won't break the bank and is even kid friendly (although you may need to ditch the arugula on their plates ).

This is definitely what's for dinner tonight!

Turkey Cutlets with Apples and Cranberries
Ingredients:

• 1 1/2 pound Turkey Cutlets
• 2 Granny Smith Apples (cut into 8 wedges each)
• 1 cup Cranberries
• 1 cup White Wine or Water
• 1 cup Arugula
• Flour for dredging cutlets
• Juice of 1 Lemon
• Extra Virgin Olive Oil
• Salt and Pepper

Directions:

• Pound turkey cutlets until a half inch thick. Flour both sides and season with salt.
• Heat a tablespoon of extra virgin olive oil in a skillet over medium, and brown the cutlets until cooked through.
• Remove cutlets from pan, add the apples and cranberries, and deglaze the pan with white wine.  You can also use orange juice, cider or water.
• Season with salt and pepper. 
• Simmer until apples and cranberries are slightly tender, then remove from heat, and add the arugula.
• Plate and finish with a drizzle of olive oil and lemon juice to serve.   

Phyllo-wrapped Salmon with Peppers and Leeks

A few years ago, my dear friend Liz Adams-Mohan, created a beautiful family cookbook. She comes from a large, boisterous, loving family.  Each child is now married and brings with them a collection of various recipes from many different backgrounds.  These recipes are from her grandmother, great-grandmother, mother, sister-in-laws, brothers, brother-in-laws and even nieces and nephews.  The recipes range from soups and salads, to roasts, fish and desserts.  Each recipe tells a story ...both in description and imagery.  It's a work of art, but even more so it's a book of love and legacy. 

I have made many meals from this Adams cookbook and all have been fantastic.  A personal favorite I enjoyed making this weekend comes to me from the kitchen of Georgia Serevetas Adams.  This dish is elegant, tasty, simple and you can make this up to 6 hours before your guests arrive. The perfect recipe for your next dinner party. 

From bi-coastal kitchens to yours...

Phyllo-wrapped Salmon with Peppers and Leeks
Ingredients:

• 1/2 stick of butter
• 2 1/2 cups of matchstick sized strips of red bell peppers
• 1 1/2 cups of matchstick sized strips of leek (white and pale green sections only)
• 6 T dry white wine
• 1/2 t dried and crushed red pepper
• 6 T thinly sliced fresh basil
• 1 t salt
• 8 sheets of fresh phyllo pastry or thawed frozen pastry
• 4 - 6 oz skinless salmon fillets

Directions:

• Preheat oven to 400 degrees.
• Melt 2 T of butter in heavy large skillet over medium-high heat.
• Add bell peppers and leeks and sauté until tender, approx. 6 minutes.
• Add wine and crushed red pepper. Simmer until liquid evaporates, about 3 minutes.
• Remove from heat and let cool. Add basil, salt and stir.
• Melt remaining butter in a small saucepan.
•  Place one pastry sheet on work surface (keep remaining phyllo covered.) Brush sheet with butter and top with another sheet and brush second in same manner.
• Place salmon filet crosswise on phyllo sheet.
• Spoon 1/4 of vegetable mixture on the salmon fillet and fold the pastry over the salmon.
• Fold in sides and roll up forming a rectangular packet. Place onto a baking sheet vegetable side up.
• Brush the wraps with butter and bake until pastry is pale golden, approx. 35 minutes at 400 degrees.

Simple, Quick Chicken Tortilla Soup

Finally feeling like Fall. Professional and college football, golf and baseball....sweet. Actually I like having sports on TV during the weekend. I guess it reminds me of being a kid. Some sort of event was always in the background or someone was over to watch the big game. I find my house becoming the same way, which I love.

The basics of this recipe are from my good friend Patsy Teuton, a Long Beach native. Every time she makes this meal, it is a guaranteed good time. It's easy, fun, fast, festive and fantastic. It also looks great in a bowl - so colorful. I am putting two different versions below. When you are short on time, you can take 10 minutes to prepare the soup and then simmer for 30 min - 40 minutes - start to finish. However, if you like soup in homemade stock, feel free to boil your chicken and use the broth. Either way, yum.

Ingredients:
3 C chicken (shredded or cubed)
5 C chicken broth (Homemade or purchased)
3 green onions (chopped)
1/2 yellow onion (chopped)
1 can navy or cannellini beans
1 yellow and 1 red pepper (roasted and chopped)
1 jar of your favorite salsa
2 cloves garlic (pressed)
2 t cumin
Dash of S&P

Toppings:
5-7 flour tortillas (cut into strips)
Olive oil
Kosher salt
1 avocado (sliced)
2 tomatoes (diced)
1/2 C cilantro (chopped)
Dollop of sour cream
1 C Shredded cheddar

Directions:
#1 - Toss all ingredients into a pot...stir and simmer for 30 min –or toss in crock pot on low… Seriously.

#2 - However if you want to make your own stock and roast your own peppers…

Fill the pot with 5-6 cups water, add onion and raw chicken (either a whole chicken or bone in breasts). Boil for 30 min. Shred or cube chicken and add back into stock.

To roast bell peppers, simply cut them in half and toss the core/seeds. Rub them in olive oil and place on a cookie sheet (the skin should be facing up). Broil the peppers for about 10 min or until they start to bubble and turn dark. After you take the peppers out of the oven, you can then place them in a paper bag for 10 min. This will help you more easily remove the skin.

Then chop the peppers and add the remaining ingredients into the pot and simmer for another 30 min.

For the topping, turn the oven to broil. Take the flour tortilla strips and place on a cookie sheet. Spray the strips lightly with olive oil and sprinkle with Kosher salt. Broil for 5 min or until brown.

Ladle soup into the bowls and top with tortilla strips.

Serving Ideas:
Use a serving dish with various compartments to display the diced tomatoes, sliced avocados, cilantro, shredded cheese and sour cream. This looks beautiful in the center of the table and guests can add what they like to their bowl of soup.

Patsy also serves this with corn bread, which is a great accompaniment. Another thing I do is serve the soup with a tamale. Many local Mexican joints are now selling frozen packages to your grocery store or fresh at the farmer’s market.

Grandma Sylvia's Brisket

My grandparents passed away when I was only 5 years old. Since they've been gone most of my life, my mom, my aunt and uncle kept them alive in the stories they shared and the recipes they cooked. Some of the most favorite recipes are coffee cake, chopped liver (yes, this is actually an amazing recipe and the only one I enjoy), beef brisket and motzah ball soup. These are recipes that truly have been handed down from generations in Israel, Germany, Russia and of course many locations within the United States. To me this meal represents comfort, connection, flavor and in some ways optimism.

When cooking this meal, I can clearly picture my grandmother's large, black and white speckled covered roasting pan and her light, soft cotton apron. My mom is now the proud owner of this pan and actually traveled to Colorado with it when I had my first baby. My mom made sure she had brisket slow cooking in the oven when I arrived home from the hospital. I remember being so overwhelmed and extremely overtired holding this small new life, but sitting at the table that evening somehow allowed me to take a deep breath and rejuvenate for what was ahead.

Today, I am the proud parent of a first and fourth grader! As these apprehensive little kiddos were heading out the door to meet their teachers and reconnect with their friends, they excitedly reminded me that their meal of choice for their first day back is Grandma Sylvia's brisket. Pretty sure Grandma Florence, Grandma Sylvia, my mom, Aunt Linda, Uncle Bob and many other generations before are smiling with pure joy.

From many, many tables to yours...

Ingredients:

• 1 flat-cut beef brisket (Range from $14-18 at Costco)





• 1 C ketchup (you can use the Heinz chili sauce if you prefer a little more zing)





• 1 t garlic salt





• 1 t onion salt





• 4 dashes worcestershire sauce





• 2 crushed cloves garlic (this is an extra add from the original)





• 1 diced yellow onion (this is an extra add from the original)





• 4 yellow potatoes, peeled and quartered





• 2 C baby carrots

Directions:

• Pre-heat oven to 350 degrees.





• Select a roasting pan that is large enough to fit the brisket. Pour water into pan so it measures a depth of about 1/2 inch.





• Prep carrots and potatoes, place into a bowl and cover with cold water - set aside.





• In a small bowl, mix ketchup, garlic, garlic salt, onion salt, worcestershire sauce and onion.





• Pour ketchup mixture into the water in the roasting pan and stir well.





• Place brisket into the roasting pan, coat both sides with ketchup and water mixture. Once coated, make sure the brisket is fat side up and cover pan with foil.





• Cook the meat for 2 hours (baste regularly), then add the carrots and potatoes to the pan, toss to coat.





• Cook for another 30 minutes then remove the brisket and place on a cutting board.





• At a diagonal, slice the brisket into 1/4 inch slices.





• Return the sliced meat to the pan, toss gently to coat and cook for another 45 minutes.

Special Notes: My mom makes twice the amount of ketchup mixture in anticipation the liquid will evaporate, feel free to add as much as you like throughout the cooking process. Also, the brisket is awesome to serve that day, however it is exceptional the next day ..especially as a brisket sandwich!

Roast Tenderloin of Beef with Jack Daniel’s Peppercorn Jus

Beef, whiskey and an open flame - I'm sold. This is a family specialty created from my step-mom's kitchen and it is fan-freaking-tastic. We've made this for progressive dinners, holiday dinner parties ...or just because we wanted to make an evening a little extra special. This really is a phenomenal recipe.

From Pam's kitchen to yours...

Tenderloin of Beef with Jack Daniel's Peppercorn Jus
Ingredients:

• 1 3-4 lb. piece beef tenderloin, well trimmed



• Salt and freshly ground black pepper



• 2 T EVOO



• ½ C Jack Daniel’s whiskey or Crown Royal



• 1 shallot, peeled and minced



• 1 ½ t green peppercorns



• 1 ½ t red peppercorns



• ¼ C rich veal or beef stock (If you don’t want to make this, William Sonoma has great sauce)



• 4 T butter, cut into pieces

Directions:

• Soak dried peppercorns in ¼ cup port for 24 hours.



• Preheat oven to 400.



• Generously season beef with salt and pepper. Heat Oil in a large ovenproof skillet over high heat. Add meat and brown on all sides, about 1 minute per side.



• Transfer skillet to oven; roast meat until internal temperature reaches 125 for rare, (15-20 minutes), or 135 for medium rare, about 25 minutes.



• Transfer meat to a cutting board, cover loosely with foil, and set aside for 15 minutes before slicing.



• Meanwhile warm whiskey in a small pan over low heat.



• Return the ovenproof skillet to medium heat. Add shallots and cook, stirring frequently, until lightly browned, 1-2 minutes.



• Add green and red peppercorns along with the port, then whiskey, and carefully ignite with a kitchen match. When flames die out, continue cooking for 1 minute.



• Add butter, a few pieces at a time, swirling skillet over heat until melted and sauce is velvety, 2-3 minutes.



• Adjust seasonings to taste.



• Serve sliced meat with whiskey sauce.