Wednesday, June 29, 2011

A 4th of July Re-Post

So 4th of July is right around the corner!  What are your plans?  More important... What's on your menu?  We are going to Tahoe for the weekend with a group of friends.  I will do my very best to remember to take pictures of any blog worthy dishes.  In case you are looking for a special treat to serve for your star spangled weekend,  I thought I'd pull out a post from last year and send it your way.  I LOVE this dessert!  It's so pretty, it tastes great & it's really easy to make!  Maybe you remember it from last year, maybe you don't... either way a little Re-Post never hurts!  Have a safe, fun and full holiday!  Enjoy!

Berry Delicious Mascarpone Cups

Won Ton Wrappers
Melted Butter
Cinnamon-Sugar Mixture
1 Package Mascarpone Cheese
Orange Juice
Fresh Berries (I used Strawberries & Blueberries)
Optional Topping*

1. Preheat oven to 350 F

2. Brush the individual wonton wrappers with melted butter on each side, sprinkle with cinnamon-sugar mixture & place in mini muffin pan.

3. Bake for approx 10 min or until edges are golden brown. Set aside to cool.

4. Meanwhile, mix mascarpone with honey & OJ to desired taste. (careful not to make it too thin) You can even add a little orange zest if desired.

5. Once wonton shells are cooled, add a spoonful of cheese mixture. Top with fresh berries and Topping of your choice. *The first time I had it with whipped cream, even Cool Whip would be great. In this photo I made it with a white chocolate drizzle for the patriotic theme. You could even do a dusting of powdered sugar if you so desired. The possibilities are almost endless...

Note: Find wonton wrappers in the refrigerated produce section of most supermarkets.

Tuesday, June 28, 2011

BBQ Chicken Polenta Pizza Cakes

I saw this recipe on the Picky-Palate and thought it looked delish!  It was insanely simple to make, seeing as I went the shortcut route and used premade items.  You can go a step further and make your own BBQ sauce and shred a rotisserie chicken, but I happened to see some good quality breast meat BBQ chicken at Costco and figured I'd give it a try.  I made this for dinner with a side salad and rather enjoyed it.  I think it would even be a great appetizer.  Give it a try and let me know what you think.  Enjoy!


BBQ Chicken Polenta Pizza Cakes

1 pound/tube of polenta

2 tablespoons extra virgin olive oil

2 cups cooked/shredded BBQ chicken

12 1-inch slices fresh mozzarella ( I did just a little mozzarella & added some smoked gouda)

12 individual cilantro leaves

Preheat oven’s broiler with rack places 5 to 6 inches below heat.

Slice polenta into 1/2 inch slices. Place oil into a grill pan over medium heat. Place polenta slices into hot grill pan and grill for 4 to 5 minutes, until slightly browned. Flip and top with a spoonful of BBQ chicken then a slice of mozzarella cheese.  Grill for 4 minutes then place under broiler until cheese is melted. Top with a cilantro leaf and serve.

Thursday, June 9, 2011

For the kid in us all...

This post is about outside the norm for me, however, my dearest gave this dish RAVE reviews.  I saw a recipe for Corn Pup Muffins knew they would be an instant hit at home.  When I told him what I was planning on making, the response was, "What's the occasion??"  During and after many praises were made about the best dinner ever.  I find it kind of funny, cause all too often I get so caught up in the, "things have to be fancy/gourmet/sophisticated to be worth my time" mode that I forget how something so simple and fun can bring out the big kid in us all.  These little Corny Pups took no time at all and if you are a fan of corn dogs than you can't go wrong here.  If you have kids I'm sure these would be a hit.  I also think they'd make a fun appetizer to game night or almost any party.  Give 'em a try and let me know what you think.  Are we ever too old to eat like kids?  Enjoy!

3/4 cup yellow cornmeal

1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 cup milk
1 egg, beaten
2 tablespoons canola oil
1/3 cup shredded Monterey Jack cheese
4 hot dogs, cut into 1 inch pieces

Fiesta Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons dry taco seasoning mix

1. Preheat the oven to 400 degrees F.  Coat two 12 cup muffin tins (I did mini & standard) with nonstick cooking spray or line with paper liners.

2. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a small spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.

3. Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce and/or mustard.

4. To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.