Easy Appetizers...Everyone's a winner

Ok you're having a party or you're invited to a party, but you're pressed for time.  Here are a few of my favorite crowd pleasing appetizers.  Some of them sound a little weird, but they are tasty.

Edamame Puree in Cherry Tomatoes
This first one is my new favorite.   It is from  the cookbook "Gourmet Game Night " by Cynthia Nims.  I've made it at least 3 times already.  Bonus, it is looks cool.  Plus, I always have extra puree after which means extra yumminess at home.  Make sure you grab cherry tomatoes, not grape tomatoes and they will stand up better.  I buy in shelled edamame in the freezer section.


1 c shelled edamame beans
2 T chopped fresh cilantro (I don't use this)
2 T. freshly squeezed lemon juice
1 T Asian sesame oil
1 tsp soy sauce
1 clove garlic, minced
1-3 tsp water as needed
approx. 24 cherry tomatoes
1 T toasted sesame seeds (I usually don't do use these)

Bring a small pan of salted water to a boil.  Add the edamame and boil for 1 min.  Drain and let cool.

Combine the edamame, cilantro (if using), lemon juice, sesame oil, soy sauce and garlic in a food processor.  Puree until smooth, scraping down the sides as needed.  It should be think enough to hold its shape, but not too stiff.  If needed, add a couple of tsp of water.  Refrigerate until needed.

Cut off the top 1/4 of a cherry tomato and scoop out insides.  I just use a small paring knife and do it in one step.  Turn them over onto a piece of paper towel and let drain for 30 min.

I put the puree in a sandwich bag, cut the corner and then stuff each tomato.  Sprinkle with sesame seeds and then arrange on a platter (they look exceptionally well on white).

Leftover puree is a great dip for anything  :)

Blue Cheese-Bean Dip
I haven't made this one for awhile, but its is yummy and super easy.  Serve it with fresh pita triangles, or pita chips.  It is from one on my favorite cookbooks for beginner cooks...  "Cooking Light 15-Minute" cookbook 2003

1/2 c. evaporated fat free milk
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp ground sage
1/4 salt
2 (16 oz) cans cannellini beans, rinsed and drained
2 garlic cloves, minced
1/2 c crumbled blue cheese
1 T grated Parmesan cheese
Cooking spray
1/2 c dry breadcrumbs
2 T chopped fresh parsley

In a food processor, puree the first 7 ingredients.  Spray a 1 qt baking dish with cooking spray, fill with bean mixture.  Cover with heavy duty plastic wrap and vent.  Microwave on high, 6 min., stirring every 2 minutes.

Combine bread crumbs and parsley.  Sprinkle over warmed bean mixture.

Dorothy's Mushrooms


This is the easiest ever.  Everyone loves it!  I got the recipe from a co-worker, Dorothy, and I don't have a better name for it.  The previous two have been pretty healthy, this one is not.  You'll need only toothpicks and plates to serve.

1 lb of butter
2 pkgs of dry Hidden Valley Ranch dressing
8 pkgs of whole button mushrooms, cleaned

Put everything in a crockpot (all of the mushrooms won't fit, you can add the rest throughout the night).  Turn on high for 1 hour (stir a couple of times after butter has melted to combine) and then turn down to low.  This should be good to last throughout your party.

Baked Swiss Dip
Ok this ones sounds a bit weird, but it is oh so good.  It is very garlicky, so beware.  That, and it is not very low calorie as you can see from the ingredients.  It is super easy, but has to been warmed right before serving.  The bacon garlic mixture can be prepared ahead of time.  The dip is best when warm, but once the word of it's yummy goodness is out, it won't last long.  Serve with sturdy chips that will hold up to dipping.

1 c. shredded swiss cheese
7 slices of bacon, cooked and crumbled
3 cloves of garlic, minced
8 oz. cream cheese, softened
1/3 c whipping cream
1 c cooked wild rice (canned may work here, but I would rinse to remove extra salt)
2 T chives

Fry bacon, add garlic and cook 1 min.
Combine bacon mixture, cheese, cream and rice.
Bake 30 min. at 350 degrees.

Blue Cheese and Bacon Yummies


Let's stick with the bacon theme.  I saw this recipe one of those quick ads designed as recipes.  It is very attractive, but I haven't mastered the bacon yet.  I included it because even at my poor attempts at the bacon, it is still good.  I have to admit the title is lame, but who listens after the word bacon anyway.

1 box crackers or lightly toasted French bread rounds
4 oz cream cheese (I like the 1/3 less fat version, less guilt???)
4 oz blue cheese crumbles
1 lb bacon
brown sugar
cayenne pepper
2 green apples
lemon juice

Mix brown sugar and cayenne pepper, set aside.  Cook bacon and keep flat.  The next step is where I falter.  The recipe calls to remove the bacon and immediately sprinkle with brown sugar cayenne mixture.  I find that it doesn't melt and adhere.  I tried adding while cooking and the sugar burned.  I think the best way would be to turn off heat, then sprinkle the brown sugar mixture over the bacon while it is still in the pan.  Remove the bacon and cool.  After it has cooled, cut each slice into 1-2 inch pieces.

While the bacon is cooking, slice the apple perpendicular to the equator into thin slices.  Place in a bowl of lemon juice to prevent browning.  Before you assemble, pat them dry.

Mix cream cheese and blue cheese.

Assemble as follows: cracker (or toasted bread), a small scoop of cheese mixture (leave as a mound, don't spread) and then insert standing on edge with room in between as follows: bacon, apple, bacon. Do not assemble too far in advance because the crackers will become soft.

Enjoy!  Maybe I will see some of these at your parties.  :)

Cooking Class-Risi e Bisi and Strawberry Shortcakes

Our "Spring Into Spring" cooking class last night at Whole Foods was delicious.  If you have been thinking about taking a cooking class, check out the schedule at Whole Foods in Minneapolis (by Lake Calhoun).  I've taken 4 classes there and have enjoyed everyone.  The classes are small and intimate, Ani Loizzo, the Culinary Director, does a great job.  While you can't participate in everything, everyone is sitting at the counter and can watch.  Each step is explained with added tips here and there.  This is so much more hands on than the class I took at Kitchen Window last Fall.  That class consisted of about 30 people that were split into groups and then half the group made one thing while the other half made the something else at the same time.  You weren't able to gain anything from the part you didn't participate in. Also, the classes at Whole Foods are about half the cost of the classes at Kitchen Window.  The rest of the summer schedule should be posted soon.  See if there is something that you like.  I know we plan on signing up for another.  http://wholefoodsmarket.com/stores/minneapolis/store-calendar/

I wanted to pass on two of my favorite recipes from last night's class.  One of them is called Risi e Bisi, which translates to rice and peas.  This version is a risotto dish with fresh peas.  You could substitute the peas with asparagus or any springtime vegetable you like.  Ani recommends a medium grain rice called carnaroli.  It is a little bigger than arborio.  It tends to hold up better and won't get mushy like arborio can sometimes.  Do not be intimidated by risotto, it isn't that difficult.  It isn't something you can put on and walk away from, but you don't have to constantly monitor it either.  Actually, it is better if you don't constantly sitr it.  That cools it down and increases the cooking time.  The trick is to cook over nothing more than medium heat.  You add the liquid a little bit at a time and let it absorb gradually.  this allows the starches to leak out and make a creamy "sauce".  Parmesan cheese is classic for risotto, but you could add whatever cheese you like.  Just remember to add it after you turn the burner off.

My other favorite was the strawberry shortcakes.  These were super easy and the best I've had.  I think the addition of sugar on the top created a yummy sweet "crust".  The trick is to work with everything at cold to cool temperatures.  Take out the butter, cubed it and put it back in the refrigerator.  Leave the half and half in the refrigerator until you are ready to use it.  When you get to the step of cutting in the butter, use your fingertips, they are cooler than your palm.  Also, if it is a hot day, cool your bowl in the refrigerator.  We used strawberries with lemon zest and juice.  Very light and refreshing.  Another substitute could be peaches with lime or peaches with balsamic vinegar.  I think I'll be making a lot of shortcakes in the future.

Risi e Bisi

2 Tbls extra virgin olive oil
1 onion finely chopped
2 cloves garlic, chopped
1 c medium grain rice such as carnaroli
1 cup fresh garden peas (or could use frozen)
1/2 c white wine
4-5 c. HOT vegetable stock or chicken stock (keep warmed in a pot on your stove)
1/2 c. Parmesan cheese

Heat olive oil in a large nonstick skillet and add garlic and onion.  Saute for 5 minutes or until soft.  Add rice and saute for 3 minutes.  Add wine and simmer until the pan is almost dry.  Stir occasionally, until completely absorbed.  Add hot stock one cup at a time, stirring occasionally, until completely absorbed.  When risotto is almost done, add peas to the remaining broth and blanch for 2-3 minutes before adding the broth and peas to the rice.  Remove from heat and stir in Parmesan cheese.  Season with salt and pepper to taste.

This is a good main vegetarian course for 4 or a side dish for 8.

Strawberry Shortcakes

2 1/4 c flour
4 Tbls butter, cold, cubed
1 c. half and half
1 c. sugar, divided
4 tsp baking powder
1/4 tsp salt
1 lb strawberries, sliced
Juice and zest of one lemon
2 Tbls butter, melted for brushing on top
whipping cream (optional)

Preheat oven to 350 degrees.  combine flour, baking powder, salt and 1 Tbls of the sugar  in a bowl and combine.  Cut in butter with your fingertips until mixture is crumbly.  Add half and half, mix just until combined (first with a spoon, then with your hands).  Divide into 8 large or 12 small shortcakes and drop onto a parchment lined cookie sheet.  Brush with butter and sprinkle with a total of 2 Tbls sugar.  Bake 15 min. or until golden brown. 

While they are baking, combine strawberries, remaining sugar and lemon zest.  Set aside.

Whip the shipping cream.  Add some sugar if you want, but not necessary.

Remove the cake from the oven and let cool.  top with strawberry mixture and cream. 

Delicious dinner for guests and super easy-Beef Tenderloin

Beef tenderloin can be expensive.  so, you want to make sure it is done right.  If you use this recipe, it will be.  I bought an entire beef tenderloin (um yep it was about $80) and split it in two.  I made two separate recipes and this was the best!  This is a meal that is little fuss, but delicious.  You season and put it in the oven.  You are then free to make any of the side dishes you wish to have.  Philly was not thrilled with my quinoa cranberry orange dish.  So, I won't include that one.  The meat was delicious and tender.  The in-laws will be getting this the next time they come to MN for sure.

Apparently a beef tenderloin is difficult to trim.  So, buy it already trimmed.  Chat with the butcher to decide how much meat you'll need for how many people you plan to serve.  This recipe is for a 5 lb filet.  Adjust your cooking time for your taste and size of the filet.  We both like our steaks more on the well side, so I kept it in the oven a bit longer (15 min. longer).

Beef Tenderloin


Remove meat from refrigerator 30 min. before roasting.
Season with lawry's, garlic powder and pepper (or what ever you like)

Preheat oven to 500 degrees.
Fold over the thin end of the filet to make it even in size.  Place it on a greased rack in a roasting pan.  Place in the preheated oven.  Immediately reduce the oven heat to 400 degrees.  Roast for 30 minutes.

Roast is rare when the internal temperature reaches 130 degrees.  Remove from oven, cover with foil and let rest 5-10 min.  Slice and serve.