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Crab Cakes with Horseradish Sauce

Posted By Ruth Guerri On In Appetizers | No Comments

I think I’ve come up with the perfect Crab Cake recipe, moist, flavorful, absolutely delicious and the crab shines through which is always a pet peeve of mine, there’s so much breading on crab cakes that you can’t really taste the crab! These guys can also be made the day before and just broiled before serving, even better! I know this will be your favorite recipe for these tasty little guys, and the horseradish sauce is to die for!

Ingredients:
Makes 12 crab cakes

• 3 Tbs of butter
• 1/3 C of bell pepper, any color – diced
• 1/3 C of celery – diced
• 1/3 C of yellow onion – diced
• 1/2 C of dried bread crumbs (plain)
• 1/4 C of green onions, minced
• 1/4 C of mayonnaise
• 1 egg
• 2 Tbs of parsley
• 2 tsp of Worcestershire
• 1 tsp of lemon juice
• 2 tsp of old bay seasoning
• 1 tsp of dry mustard
• 1/2 tsp of kosher salt
• 1/2 tsp of black pepper
• 1/4 tsp of Tabasco sauce
• 1 lb of lump crabmeat, picked through to remove shells

Horseradish Cream Sauce:

• 1/2 C of sour cream
• 1/2 C of mayonnaise
• 2 Tbs of horseradish
• salt and pepper to taste
* Mix all ingredients together in a small bowl

Directions:

In a heavy skillet, over medium-high heat, cook pepper, celery and onion in butter for 5 minutes, cool slightly.
In a medium bowl, combine remaining ingredients, then stir in the onion mixture.
Chill at least 1 hour, may be stored in the fridge overnight.
Now, just shape into 12 patties with lightly floured hands.
Broil the cakes for 3-4 minutes until browned, turn and broil the other side for 3-4 minutes.
Serve hot with Horseradish cream sauce, cocktail sauce, and lemon wedges. YUM!

Portobello Pizza

Posted By Ruth Guerri On In Appetizers,Entrees,Pork | No Comments
Portobello Pizza
 
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A re-purposed portobello! It becomes the delicious, healthy "crust" for your pizza! The toppings are limitless, use your imagination and come up with a family favorite! In this recipe, I'm keeping it simple and using sausage, onion, and garlic, stirred together with herbed pizza sauce and topped with mozzarella, then just bake until hot, cheesy and bubbly! Totally scrumptious!
Author:
Recipe type: Pizza
Serves: 2-4
Ingredients
  • 4 portobello mushrooms, stems removed
  • 2 tsp of olive oil for mushrooms
  • 1 Tbs of olive oil for sauteeing
  • ½ of a medium onion, chopped
  • 2 cloves of garlic, minced
  • ½ lb of plain lite pork sausage or turkey sausage
  • 1 cup of pizza sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • 2 Tbs of parmesan cheese
  • ½ cup of shredded Mozzarella cheese, or as much as you like
Instructions
  1. Preheat the oven to 400 degrees. Remove the stems from the mushrooms and place them on a baking sheet.
  2. Rub the olive oil on both sides and bake for 10 minutes, hollow side up. Then blot any moisture with paper towels.
  3. While the mushrooms are baking, heat 1 Tbs of olive oil in a large skillet over medium/high heat and saute the onion, sausage, and garlic until the pink is cooked out of the sausage, then add in the pizza sauce, salt & pepper and parmesan, stir to combine.
  4. Fill the mushrooms with the mixture and sprinkle on as much mozzarella as you like.
  5. Return to the oven and bake for about 10 minutes. All done, serve hot and enjoy!
Notes
Most pizza sauce is spiced with basil and oregano, just give it a taste and add more if you like and to make this vegan just omit the sausage and of course, use any veggies you like, they should be sauteed first for a few minutes.

 

Perfect Deviled Eggs

Posted By Ruth Guerri On In Appetizers,Brunch and egg recipes,Sides | No Comments

My hens keep laying, the eggs keep coming and so do the deviled eggs! I love this recipe for these little gems!

Ingredients:
Makes 1 dozen deviled eggs

• 6 eggs
• 2 Tbs of mayo
• 1 tsp of Dijon mustard
• 1/8 tsp of salt
• a few grinds of black pepper
• 3 teaspoons of pimentos
• 2 Tbs of chopped celery
• 2 Tbs of fresh chives, chopped
• Dash of paprika for sprinkling on top

Directions:

Place eggs in a saucepan covered with water (1 inch over the top of the eggs) Bring to a boil, remove from heat, cover and let rest for 12 minutes. Run under cold water.

Peel the eggs (I peel mine under running water) and cut in half, lengthwise. Scoop out the yolks into a bowl, mash with a fork.Add the remaining ingredients, mix well. Taste and add more salt if needed. Spoon the filling into the eggs and sprinkle with a little paprika.Refrigerate for at least an hour before serving! Yum!

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Wild Mushroom and Goat Cheese Bruschetta

Posted By Ruth Guerri On In Appetizers | No Comments
Wild Mushroom and Goat Cheese Bruschetta
 
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WILD MUSHROOM AND GOAT CHEESE BRUSCHETTA! These little guys are off the charts! Wild mushrooms are cooked in butter & olive oil, then simmered with Sherry, chicken stock, and fresh thyme, stir in goat cheese and sundried tomatoes and spread on sourdough slices then broil, sprinkle on chives and serve! Soooo goood!
Author:
Recipe type: Appetizer
Serves: 16
Ingredients
  • 1 lb of mixed wild mushrooms (oyster, shiitake, cremini's) rough chopped
  • 2 Tbs olive oil
  • 1 Tbs of butter
  • 4 garlic cloves, minced
  • 2 Tbs of minced shallot or onion
  • ¼ cup of dry sherry
  • ¼ cup of chicken stock
  • 1 heaping tsp of fresh thyme
  • 1 tsp of salt
  • ½ tsp of pepper
  • 4 oz of goat cheese
  • 2 Tbs of sun-dried tomatoes, chopped
  • 16 thin slices of sourdough baguette,
  • chopped chives for garnish
Instructions
  1. Start by coarsely chopping your mushrooms. Then heat the olive oil and butter in a large heavy skillet over medium heat( cast iron if you have one) Add the garlic and shallot, saute for 1 minute. Add in the mushrooms, saute for 6-7 minutes.
  2. Add sherry, chicken stock, thyme, and salt & pepper. Cook until the liquid evaporates, about 10 minutes. turn off the heat and stir in the goat cheese, sun-dried tomatoes, and the thyme.
  3. Switch on the broiler and place the bread slices on a broiler pan, broil for 2 minutes, then spread on the mushroom, goat cheese mixture and broil for more minute. Place on a serving dish and sprinkle on the chives, serve warm!

 

Slow Cooker Mushrooms

Posted By Ruth Guerri On In Appetizers,Sides | No Comments
Slow Cooker Mushrooms
 
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These utterly delicious mushrooms could not be any easier to make. Your slow cooker does all the work! The flavor is extraordinary! These make a perfect side for steak, but I love them so much I could eat them for dinner with warm crusty bread!
Author:
Serves: 8 - 10
Ingredients
  • 4 lbs of mushrooms, button, creminis or a combination
  • 1 onion, chopped
  • 6 cloves of garlic, chopped
  • 1 cup of beef broth
  • 1 cup of dry red wine
  • 2 Tbs of Worcestershire sauce
  • 2 tsp of kosher salt
  • 1 tsp of black pepper
  • 6 Tbs of butter
  • ½ of chopped fresh parsley
Instructions
  1. Degree of difficulty is 0! Just add all ingredients (except the parsley) into a crockpot and cook on high for 3 hours or on low for 5 hours, stir occasionally.
  2. Add in the parsley near the end of the cooking time. You’ll have extra sauce, don’t throw that out, it’s really good on pasta!
Notes
Feel free to add your favorite herbs to these mushrooms, thyme, rosemary, basil, oregano, all good choices!

 

Hot Italian Dip

Posted By Ruth Guerri On In Appetizers | No Comments
Hot Italian Dip
 
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This dip is amazing and addicting and easy to make! You just brown Italian sausage with garlic and onion and stir it together with Boursin cheese, cream cheese, mayo, sun-dried tomatoes, pepperoncini, fresh parmesan, and Italian spices, then bake, how good does that sound!! Serve with warm toasty baguette slices, DELISH
Author:
Recipe type: Dip
Serves: 12
Ingredients
  • 1 lb of Italian sausage
  • ½ onion, minced
  • 4 garlic cloves, minced
  • 1 (8 oz) package cream cheese, softened
  • 2 (5.2 oz) packages Boursin Cheese (Garlic & Fine Herbs Flavor)
  • ⅓ heaping cup of mayonnaise
  • ⅓ cup of sun-dried tomatoes, drained and chopped
  • ½ cup of pepperoncini, sliced or chopped
  • ⅓ - ½ cup of freshly grated parmesan cheese
  • sprinkle of basil
  • sprinkle of oregano
  • 2 baguettes, sliced and toasted for serving
Instructions
  1. Here we go! Using a cast iron skillet or a nonstick skillet, add a tad bit of oil and cook the sausage for 6 minutes, breaking it up with your spoon. Now add in the onion, cook and stir for 2 - 3 minutes, then add the garlic and cook 1 more minute.
  2. Time to preheat the oven 350 degrees.
  3. Now in a large bowl, add the cream cheese, Boursin and mayonnaise, stir until well combined, add the sun-dried tomatoes and pepperoncini, stir then add in the sausage.
  5. Place this mixture to a one-quart baking dish, spread it evenly and sprinkle on the Parmesan, basil, and oregano.
  6. Bake for 25 minutes until top is golden brown, enjoy!
Notes
This delicious dip is adapted from a recipe that I saw on Noble Pig! www.noblepig.com
If you buy sun-dried tomatoes in oil, rinse some of it off before chopping, and make sure to use good quality Parmesan and grate it yourself, makes a big difference!

 

Marinated Shrimp and Artichoke Hearts

Posted By Ruth Guerri On In Appetizers,Salads | 2 Comments

dsc07189This appetizer is one of my all time favorites, I have made it for years around the holidays, super easy with phenomenal flavor! Shrimp, artichoke hearts, water chestnuts, and red onion are marinated for 24 hours in a heavenly concoction of white wine, red wine vinegar, garlic, and spices! The shrimp absorbs all of that flavor! It’s truly delicious and very elegant, just double the recipe for a crowd!

Ingredients:
Serves 6 as a salad or 10 as an appetizer

Directions:

Add oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns, and garlic in a large jar with a lid, shake well.dsc07162dsc07176Place the shrimp, water chestnuts, onion and artichoke hearts in a large deep bowl. Pour in the marinade, stir to combine. Cover and refrigerate for 24 hours, stir occasionally. That’s it! To serve as a salad, place a bed of lettuce, I use bibb and spoon the shrimp on. For an appetizer, place the shrimp in a pretty serving bowl and put small plates and large toothpicks along side. dsc07189

 

Shrimp Spring Rolls

Posted By Ruth Guerri On In Appetizers,Shrimp and Shellfish | No Comments

Shrimp Spring Rolls
 
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You've probably had these incredible shrimp spring rolls in restaurants, but they are surprisingly easy to make at home! Fresh, healthy and so delicious! Shrimp, rice noodles, cucumbers, bean sprouts, carrots, lettuce, cilantro and mint are rolled in rice paper and served with a creamy peanut dip!
Author:
Recipe type: Shrimp
Cuisine: Vietnamese
Serves: 10 shrimp rolls
Ingredients
Dipping Sauce
  • ⅓ cup of creamy butter
  • 2 Tbs of hoisen sauce
  • 2 Tbs of rice wine vinegar
  • 2 Tbs of soy sauce
  • 1 - 2 tsp of sugar
  • 2 tsp of fresh lime juice
  • ¼ cup of water or enough to make a thin sauce
  • 2 Tbs of chopped peanuts
Shrimp rolls
  • 1 lb of shrimp, cooked and cut in half lengthwise
  • 10 boston or bibb lettuce leaves
  • 2 small carrots, grated or julienned
  • 1 small cucumber, julienned
  • 1 cup of cooked rice noodles
  • 1 cup of bean sprouts
  • ½ cup of fresh cilantro, chopped
  • ¼ cup of fresh mint, chopped
  • 10 rice papers
Instructions
  1. Start by making your dipping sauce: mix all ingredients together in a small bowl and stir until very creamy and smooth.
  2. Place all of your ingredients on a work surface to assemble the rolls.
  3. Fill a pie plate with very warm water and soak a rice paper for a 3 - 4 seconds, place on a damp cloth, then on a plate or work surface. Place some of the noodles in a lettuce cup and place on the bottom ⅓ or the rice paper, then add some of the cucumber, carrots, bean sprouts and herbs, roll once. Now top with 3 of the shrimp, tuck in the ends and continue to roll, the shrimp will show through the rice paper.
  4. Place seam side down on a plate and continue with the remaining 9 rolls. Don't let them touch on the plate, they will stick together. All done! Serve with the dipping sauce, sprinkled with chopped peanuts. YUM!

 

Mediterranean Roast Cod Bruschetta

Posted By Ruth Guerri On In Appetizers,Italian Favorites | No Comments

Mediterranean Roast Cod Bruschetta
 
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Delicious roast cod on a crusty baguette, topped with fresh spinach and a tasty sauce with tomato, onion, anchovy, garlic and basil, then sprinkled with fresh parmesan! You could serve these as an appetizer, but I like them as a main course for dinner with a fruit salad. They are scrumptious!
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 2 - 4
Ingredients
Sauce
  • 3 large Roma tomatoes, finely chopped
  • ½ large red onion, finely chopped
  • 3 anchovy fillets, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp of kosher salt
  • ½ tsp of freshly cracked black pepper
  • 1 tsp of sugar
  • 1 Tbs of olive oil
  • 1 heaping Tbs of fresh basil leaves, chopped
Cod
  • 4 cod fillets
  • 1 Tbs of olive oil
  • salt & pepper
Baguette
  • 4 - 1" slices of a large baguette
  • drizzle of olive oil
  • salt & pepper
To Finish
  • 16 - 20 fresh spinach leaves
  • ¼ cup of fresh parmesan cheese
Instructions
  1. Start by adding the tomatoes, red onion, anchovy, garlic, salt, pepper and sugar in a medium bowl, stir and set aside.
  2. Preheat the oven to 475 degrees. Place the cod fillets on a baking sheet, drizzle both sides with oil and sprinkle with salt & pepper.
  3. Place the bread slices on a baking sheet, and also drizzle with olive oil, salt & pepper.
  4. Heat 1 Tbs of olive oil in a heavy skillet over medium/high heat, add in the tomato mixture, cook and stir for about 10 minutes until most of the liquid is absorbed and the sauce thickens, then stir in the basil.
  5. Bake the fish for 8 - 10 minutes and put the bread in the oven for the last 3 minutes of cooking time.
  6. To assemble the bruschetta, place a piece of fish on each slice of bread, then 4 - 5 spinach leaves, then top with sauce, sprinkle with parmesan cheese, pop it back in the oven just for a minute or two and serve!

 

Open-Faced Tomato Sandwich with Cucumber Dill Spread

Posted By Ruth Guerri On In Appetizers,Brunch and egg recipes,Sandwiches and Burgers | No Comments

Open-Faced Tomato Sandwich with Cucumber Dill Spread
 
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These tomato sandwiches are the perfect way to enjoy sweet, ripe garden tomatoes! Toasty bread slices are slathered with a delicious cucumber, cream cheese spread with a hint of curry and dill, then topped with the tomato slices and drizzled with olive oil. So simple and quick to make but the taste is off the charts! So....off to the farmers market for fresh tomatoes and cucumbers!
Author:
Recipe type: sandwich
Serves: 4
Ingredients
  • ½ cup of diced cucumber
  • ¼ cup of cream cheese, softened
  • ⅛ tsp of kosher salt
  • ⅛ tsp of freshly cracked black pepper
  • dash of curry powder
  • 1 tsp of white wine vinegar
  • 1 tsp of fresh dill, chopped
  • 4 slices of whole grain or quinoi bread, cut ½ " thick
  • drizzle of olive oil for bread
  • salt & pepper for bread
  • 2 ripe tomatoes, sliced
  • salt & pepper for tomatoes
  • drizzle of olive oil for finishing
Instructions
  1. Preheat the oven to 350 degrees.
  2. Add the cucmber, cream cheese, salt, pepper, curry powder, vinegar and dill in a medium sized bowl, stir until well combined.
  3. Place the bread slices on a baking sheet, drizzle with a little olive oil, season with salt & pepper and bake for 8 minutes.
  4. Spread the cucumber mixture evenly on the bread slices, top with tomato slices, season with salt & pepper and drizzle on a little olive oil.
  5. Pop under the broiler for 2 minutes and serve, garnish with a little more dill or chopped chives if you like. Completely yummy!
Notes
Some crispy bacon or proscuitto would be a delcious addition to these sandwiches!

 

Grilled Chicken Satay

Posted By Ruth Guerri On In Appetizers,Chicken and Other Poultry | 2 Comments

A favorite at Chinese restaurants is very easy to make at home. Marinate the chicken for as long as you can in this incredible marinade, the chicken is so flavorful and tender and the peanut sauce is spectacular!

Ingredients:
Serves 4
Marinade:

Peanut Sauce:

Directions:

Mix all marinade ingredients in a bowl. Place the chicken strips in a baking dish, pour on the marinade and coat all of the chicken using your hands. Let marinate for at least 1 hour.DSC03443 DSC03445 Make the peanut sauce: Mix all ingredients (except for the hot water) together in a medium bowl. Stir until well combined, add in the hot water, 1 Tbs at a time, until the sauce is smooth and creamy.DSC03446Soak the bamboo skewers in water for 30 minutes. Skewer the chicken, weaving the skewer in and out, you can fit 2 strips on 1 skewer.DSC03451Grill the chicken over hot coals for 3 – 4 minutes on each side.
Serve with lime wedges and the peanut sauce on the side.

 

Baked Fontina

Posted By Ruth Guerri On In Appetizers | No Comments

 

A warm, creamy, garlicky, herbaceous conconction! Pure decadence! Quick and easy for entertaining!
This is Ina Gartin’s recipe

Ingredients:

1 1/2 lbs Fontina, cut into small cubes
1/4 cup olive oil
6 cloves garlic, minced
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp salt
1 tsp ground black pepper

Directions:

Combine garlic, thyme and rosemary in a small bowl. Cut the Fontina in small cubes and place in a gratin dish.

Drizzle with olive oil.

Sprinkle with herbs, salt and pepper, broil for 6-8 minutes until bubbly and melted.

Serve with warm crusty bread!

 

Baked Brie with Chutney

Posted By Ruth Guerri On In Appetizers | No Comments

If you need a quick, elegant, delicious appetizer, this is the one! Two ingredients, Major Grey’s Chutney and Brie, how could it be any easier!

Ingredients:

• 1 wheel of Brie Cheese
• 1 jar of Major Grey’s Chutney (you’ll find it in the condiment aisle of the grocery store)

Directions:

Place the brie on an ovenproof baking dish.
Cut out the center of the covering on the top of the brie within 1/4 inch of the edge.
Spoon on the chutney.
Bake at 350° for about 7-8 minutes. That’s it!
Serve right away with crackers or crusty bread. Scrumptious!

Beef Tenderloin Crostini with Blue Cheese, Mushroom Sauce

Posted By Ruth Guerri On In Appetizers,Beef | No Comments

Beef Tenderloin Crostini with Blue Cheese, Mushroom Sauce
 
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These crostini are absurdly delicious! Melt in your mouth tenderloin is accompanied by fresh spinach and blue cheese mushroom sauce on a warm crostini! Decadent!
Author:
Recipe type: Appetizer
Serves: 10
Ingredients
  • 1½ lbs of beef tenderloin (ask your butcher to cut the exact weight)
  • 2 tsp of kosher salt
  • 2 tsp of black pepper
  • 1 Tbs of canola oil or vegetable oil
  • 3 Tbs of butter
  • 5 cloves of garlic, minced
  • fresh rosemary sprigs (optional)
  • 1 Tbs of olive oil
  • ½ lb of assorted mushrooms, chopped
  • ½ cup of heavy cream
  • ¼ cup of plain cream cheese
  • 4 oz of blue cheese
  • salt & pepper to taste
  • 1 french baguette, sliced ¼ ” thick
  • fresh spinach leaves
Instructions
  1. Preheat oven to 475°
  2. Bring the beef tenderloin to room temperature, then sprinkle on the salt and pepper. In a large skillet, cast iron if you have one, over high heat, heat the oil almost to the smoking point, add in the beef and 2 tbs of butter and sear for 4-5 minutes per side.Top the beef with the garlic, 1 more Tbs of butter and rosemary sprigs if using. (If you didn’t use a cast iron skillet, transfer the beef to a roasting pan)Place in the oven with a meat thermometer and bake for 10 minutes, the temperature should be 120° for rare.
  3. Remove from the oven, let rest and keep warm while you make the sauce. In a medium skillet, saute the mushrooms in 1 Tbs of olive oil until softened and lightly browned, 4 – 5 minutes.
  4. In a medium saucepan, over medium heat, add in the cream and bring to a light boil, stir in the cream cheese and crumbled blue cheese. Whisk until the cheese is melted. Stir the sauteed mushrooms into the cream mixture. Cook on low heat for 5 minutes and stir in salt & pepper to taste. Place your baguettes slices on a sheet pan, drizzle with a little olive oil and bake in a 350 ° oven for 6- 8 minutes.
  5. To assemble the crostini: Slice the beef about ½ inch thick, place a few spinach leaves on each baguette slice, then spoon on some sauce and then a piece of tenderloin, serve warm or at room temperature. Enjoy!