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caprese salad

Butterscotch Sage
Hors d’Oeuvres to Ring in the New Year
December 31, 2015 at 9:00 am 0
Hors d’Oeuvres to Ring in the New Year When entertaining, I love having a variety of hors d’oeuvres that are simple to prepare in advance. Here’s a round up of 4 of my favorite hors d’oeuvres to help you ring in the New Year! photo Sausage Stuffed Mushrooms  Ingredients: 2 packages of Baby Bella Mushrooms 1 lb. sweet sausage 1 shallot diced 1/4 cup of olive oil 1 cup breadcrumbs or panko bread crumbs 1 cup spinach 1 egg 1/4 cup shredded cheddar cheese Salt and pepper Directions:
  1. Preheat oven to 350 degrees.
  2. Wash mushrooms, taking off the stems and set aside. Place the mushroom caps in a small baking pan.
  3. Next, dice up the mushroom stems and set aside. I never like throwing away perfectly good ingredients, plus it helps with the stuffing mixture.
  4. Next, coat a large skillet with olive oil and add in the diced shallots.
  5. After shallots are golden, add in the sausage, diced mushroom stems, spinach and a dash of salt and pepper and cook until golden brown.
  6. Once sausage mixture is cooked transfer to a bowl, folding in the egg and breadcrumbs. I prefer using Panko, Japanese breadcrumbs. But use whatever you have on hand or prefer.
  7. Next, using a small spoon, stuff each mushroom cap with the sausage mixture.
  8. Bake at 350 degrees for 25 -30 minutes.
  9. For the last few minutes, you'll want to remove the mushrooms from the oven to sprinkle with shredded cheddar cheese until it melts.
Transfer to a serving platter and enjoy! photo copy Easy Caprese Salad  Ingredients: 3 large heirloom tomatoes 1 lb. Mozzarella 1 bunch fresh basil 3 tbsp. olive oil (or more depending on taste) A dash of salt and pepper Directions:
  1. Slice tomatoes and mozzarella and arrange on a large plate, alternating slices of tomatoes, mozzarella and basil.
  2. Drizzle with olive oil and sprinkle with a bit of salt and pepper.
  3. Place in the refrigerator and chill for approximately 10-15 minutes before serving.
IMG_1184   Deviled Avocado Eggs Ingredients: 12 hard-boiled eggs 1 avocado ¼ cup of mayonnaise 2 tsp. mustard 1 lemon Dash of salt, pepper and paprika Dash of cayenne pepper optional Directions:
  1. After peeling the hard-boiled eggs, cut in half and gently scoop out the yolks. Place the yolks in a small bowl and place the egg whites on a serving tray.
  2. Next, add avocado, mayonnaise, mustard and mix together with the yolks and the juice of one lemon, salt and pepper to taste. If you want a little extra spice add a pinch of cayenne pepper.
  3. Using a small spoon, take the avocado and yolk mixture and carefully stuff the egg whites.
  4. Sprinkle with paprika and serve.
photo Endive Stuffed with Feta Ingredients: 2 endive heads 2 cups feta ½ red onion diced Salt and cracked black pepper to taste Directions:
  1. In a small bowl combine feta, red onion, salt and pepper.
  2. Next, separate the endive spears and arrange on your serving tray.
  3. Stuff the feta mixture on the endive spears. And it’s ready to serve!
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Butterscotch Sage
Easy Caprese Salad
October 4, 2015 at 10:11 pm 0
If you're like me and love the fall, but find yourself hanging onto the last bit of summer, this dish is for you. It literally takes seconds to make and it will transport you back to summertime cookouts! This is great as a salad, appetizer or a main course. I like using large heirloom tomatoes for this salad. Not only do the the heirloom tomatoes provide a beautiful color contrast on the plate, but the taste is much more intense than regular tomatoes. Another tip in making the flavors of this salad so delicious is choosing the right type of olive oil. Here I chose Château d'Estoublon, it's an extra virgin olive oil from the Provence region of France. The flavors from this olive oil are intense and really bring out the flavors of the heirloom tomatoes. IMG_8629 Ingredients: Serves 4 3 large heirloom tomatoes 1 lb. Mozzarella 1 bunch fresh basil 3 tbsp olive oil (or more depending on taste) A dash of salt and pepper Directions: 1. Slice tomatoes and mozzarella and arrange on a large plate, alternating slices of tomatoes, mozzarella and basil. 2. Drizzle with olive oil and sprinkle with a bit of salt and pepper. 3. Place in the refrigerator and chill for approximately 10-15 minutes before serving. IMG_8612-1
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