Hot Giardiniera Hummus

Nothing screams Chicago more than hot giardiniera.  It is the ultimate Windy City condiment as I wrote about a few months ago.  I love this stuff.  Hot peppers, celery, olives, carrots and garlic... how can you go wrong?  So you can imagine how much I squealed when I saw a tub of Hot Giardiniera Hummus for sale at my local Whole Food.  Good golly... I knew I had to try and recreate this at home.

While hummus is pretty much available at every grocery store and comes in a variety of flavors... I really encourage you to make your own at home.  It is so easy!  You have few ingredients.  You don't have to worry about additives.  PLUS you can make it exactly to your tastes.  For me and Joe that means SPICY!

I do have one hummus making tip you should try!!  REMOVE THE SHELLS!  Okay, so I know this is tedious but it is so worth it if you want super creamy hummus!  It takes a few extra minutes but the shells pop right off. 

Break out your food processor and get blending.... let me know what you think!!

HOT GIARDINIERA HUMMUS

Adapted from Chef Earl's

Ingredients

• 1 16-ounce can garbanzo/chick peas
• 1/2 cup hot giardiniera, packed in oil
• 3 tablespoons tahini
• 2 large garlic cloves, minced
• 4 tablespoons (or more) water
• Salt & pepper
  

Directions

1. Drain and rinse the chick peas then remove the peas from their shells.  This is a bit tedious but worth it!  Simply press the individual peas in between your fingers and the outer shell will pop off.  Discard the shells and place the peas in a food processor.
2. Add in giardiniera, tahini and garlic cloves along with one tablespoon of water and puree.  Add in additional water until you reach your desired creaminess (for me it was 4 tablespoons.)  Salt & pepper to taste.  Top hummus with additional giardiniera and drizzle with oil from giardiniera jar.  Enjoy!

BLT Cups

We are getting our bacon fix today at Wendy See Wendy Do!!  Some days you just need some salty, briny, crispy bacon!  This recipe calls for one of my favorite types of bacon:  PANCETTA!

Pancetta, also know as Italian bacon, is unsmoked pork belly cured in salt and spices (like nutmeg, fennel and pepper) and then aged for months.  It usually comes rolled up which makes it perfect for bacon cups.  

These BLT Cups are the perfect party bite in a pinch.  Seriously... they take 15 minutes to make! 

BLT CUPS

Adapted from Not Martha
Makes 10

Ingredients

• 10 slices pancetta
• 1 cup of baby spinach, julienned
• 1 tablespoon mayo
• 1 teaspoon lemon juice
• 5 cherry tomatoes, quartered 
• salt & pepper

Directions

1. Preheat oven to 450ºF.
2. Place a mini muffin pan upside down on a rimmed baking sheet.  Spray ten of the upside down muffin molds with non-stick spray, alternating between molds.  (This will ensure the cups don't stick to each other.)  Gently fold each pancetta slice around the sprayed muffin mold.  Bake for 8-10 minutes, until the pancetta is crisp.  Allow to cool for five minutes until removing to a plate lined with a paper towel.  Set aside.
3. To make the dressing, combine mayo and lemon juice in a small bowl.  Season with salt and pepper to taste.  In another bowl, toss the julienned spinach with the mayo dressing.  
4. To assemble, divide the spinach salad into the pancetta cups.  Top each cup with two of the cherry tomato quarters.  Enjoy!

Buffalo-Style Deviled Eggs

Here is the scenario:  you were invited to a picnic or party months ago and the day of you remember you were supposed to bring an appetizer.  Crap!  You have two choices: take a shower or go to the store to pick up something.  Shower wins (I am sure the party guests will appreciate it!) and you raid your fridge.  

I don't know about you but there are a few items that always gather in my fridge and pantry.  Mayo and eggs because they are essential.  Hot sauce because my fiance is a hot sauce hoarder.  Crumbled blue cheese because you never use the whole tub.  AND lastly, celery seed because I bought it for a dish that only called for 1/8th teaspoon leaving me almost an entire bottle.  Combine all those and you have Buffalo-style Deviled Eggs!!  Is that not the perfect party or picnic appetizer?  

Now while this scenario has never happened to me personally... yet... I now have my go-to deviled egg dish just in case!!

BUFFALO-STYLE DEVILED EGGS

Ingredients

• 6 hard boiled eggs
• 4 tablespoons mayonnaise
• 2 teaspoons hot sauce (I used Frank's)
• 2 tablespoons crumbled blue cheese
• About a teaspoon and half of celery seed
• Salt & pepper

Directions 

Cut eggs in half, place egg yolks in a mixing bowl and set egg whites aside.  Using a fork, mash the yolks.  Stir in mayonnaise and hot sauce.  Fold in blue cheese.  Salt and pepper to taste.  Spoon yolk mixture back into egg whites or pipe yolk mixture in using a pastry bag.  Top with a sprinkling of celery seed.  Enjoy!!

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Zucchini Tart with Herbed Lemon Ricotta

Happy Valentine's Day!  I hope everyone is having a happy and loving day!  For me, today is a day to embrace all things romantic!!

I am always shocked when I see so-called "romantic" Valentine's Day recipes that are chalked full of heavy creams, dense sweets and huge portions.  I don't know about you but when I am stuffed the LAST thing I feel is romantic (or sexy for that matter!)  So I decided to keep my Valentine's Day recipe simple, light and delicious.

I love zucchini.  I love how you can eat it raw or baked or grated or fried.  It is one of the ultimate versatile veggies AND it works perfectly in this tart.  Store-bought puff pastry brings a buttery airiness to this dish without all of the hard work.  AND last but not least, herbed-lemony ricotta bring a nice creaminess that sends this recipe over the top.  It looks fancy.  It tastes fabulous.  What more do you need from a romantic meal?  Pair it with some roasted chicken or a simple grilled steak and you will be set!

ZUCCHINI TART

WITH HERBED LEMON RICOTTA

Adapted from Forty Chestnuts

Ingredients

• 1 large zucchini, thinly sliced using a mandolin or knife
• 1 sheet of frozen puff pastry, thawed in the refrigerator 
• 1 cup part-skim ricotta cheese
• 1/4 teaspoon fresh lemon zest
• juice from half a lemon
• 1 tablespoon fresh chives, finely chopped
• 1/2 teaspoon fresh thyme leave, chopped
• olive oil
• salt & pepper

Directions

1. Preheat oven to 425ºF.
2. In a small bowl, combine ricotta, herbs, lemon zest and juice.  Salt and pepper to taste.  Set aside.
3. On a floured surface roll out puff pastry sheet into 10 by 9 inch rectangle.  Using a fork score the pastry every 1/2 inches to avoid bubbles in the pastry while baking.  Spread ricotta mixture onto the pastry using a spatula, making sure to leave a half inch border.
4. Arrange zucchini slices on top of the ricotta.  (I arranged mine in a lattice pattern but you could also just layer the slices slightly overlapping them.)  Brush zucchini slices with olive oil and sprinkle with salt and pepper. Bake for 14-15 minutes until puff pastry is golden around the edges.
5. Allow tart to cool in the pan for about five minutes and then carefully transfer to a cutting board or serving platter.  Serve warm or at room temperature.  Enjoy!

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Baked Bean & Corn Muffin Bites

Sweet corn bread.  Spicy baked beans.  Gooey cheese.  Baked Bean & Corn Muffin Bites!!

As you read yesterday, I am obsessed with small bites!  How can you not be?  They are the perfect party food:  easy to eat AND if you are trying to watch your waistline they are great for portion control! (That is -- if you can have just one!)

However prepping a bunch of miniature snacks for a crowd can be time consuming and the recipes can be involved.  So I decided to keep this one simple and semi-homemade!!  All you need is corn muffin mix, your favorite can of baked beans and shredded cheese.  That's it!!   

You end up with these cute little bites that would fit in at a swanky cocktail party as well as a Super Bowl spread!  

BAKED BEAN & CORN MUFFIN BITES

Makes 24 bites

Ingredients

• Box of Jiffy Corn Muffin Mix
• 1 egg
• 1/3 cup milk
• Can of favorite baked beans
• Shredded Cheese

Directions

1. Preheat oven to 400ºF.
2. Using egg and milk, prepare Jiffy Corn Muffin Mix batter according to instructions on the box.  Let batter sit out for 10 minutes on the counter. (Tip: setting batter out makes sure the muffins get a nice crown.)
3. Grease 24-mini muffin pan with non-stick cooking spray.  Divide the batter evenly between the muffin cups.  Bake for 12-14 minutes until tops are golden brown.  Set aside to cool in pan.
4. In small saucepan, heat baked beans.
5. Once muffins are cooled, using a melon baller or small spoon, scoop out the top of the muffin being careful not to break the sides.  Fill the hollowed muffin with 1 to 2 teaspoons of baked beans and then top with shredded cheese.  Serve warm or at room temperature.  Enjoy!

Mini Pizza Bites

Happy Sunday!!  I don't know about you but I am in full-on Super Bowl preparation mode.  Joe and I are having a BUNCH of friends over to watch the game and I am already pumped!  I know, I know, the game is still a week away!  I just LOVE the Super Bowl!!  Not for the football game (I could care less about that)... for all of the bite-size food!  There is something about munching on things that are mini.  I can't quite explain it!  Whether it is mini-cupcakes, mini-burgers, mini-hot dogs... mini to me means YUMMY!!  Which would explain my recent obsession with Mini Pizza Bites!

SMALL bites are making a BIG emergence on party and wedding menus these days.  Peter Callahan, owner of Callahan Catering, says  miniaturized versions of our favorite comfort foods can be stylish and delicious.  Check out this slideshow of classic American dishes shrunk down into one-bite delights!  Don't you just want to pop them in your mouth right now??  I DO!!

Pizza is one of my favorite comfort foods.  BUT all of that gooey cheese, tangy sauce and chewy crust can be a mess to eat for party-goers.  So why not make a pizza snack that won't explode all over your shirt (AND my couch)!!  

These cheesy bites pack the same spicy punch of pepperoni pizza without the sauce stains.  AND another plus is you could sub in any of your favorite pizza toppings.  Instead of pepperoni and olives.... how about sausage and mushrooms?  Or go veggie with broccoli and peppers!  The pizza possibilities are endless!

MINI PIZZA BITES

 - Adapted from Plain Chicken -

 - Makes 24 bites - 

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 3/4 cup skim milk
• 1 large egg
• 1 cup shredded mozzarella cheese (I used low-fat, part skim)
• 1/2 cup regular or turkey pepperoni slices, cut into quarters
• 1/2 cup pitted kalamata olives, sliced
• marinara sauce for dipping

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, whisk together flour, baking powder, garlic powder and Italian seasoning.  In a small bowl, combine milk and egg then slowly whisk into flour mixture.  Stir in mozzarella, pepperoni and olives.  Let mixture rest for 10 minutes out on the counter.
3. Meanwhile, spray a 24-mini muffin pan with non-stick cooking spray. Once mixture has rested, divide between the muffin cups and bake for 20 to 25 minutes, until bites are puffed and golden brown.
4. Remove pizza bites from oven and allow to cool in the pan for 5 minutes.  Place some marinara sauce in a small bowl and heat in the microwave.  Serve with cooled pizza bites.  Enjoy!

Chorizo Stuffed Mushrooms

Are you a fan of fungus?  I am!!  The edible kind I mean.  I could eat mushrooms on or with pretty much everything.... omelets, pizza, chicken, steak, stir-try... you name it!

Chorizo Stuffed Mushrooms ((Recipe below!!))

My affinity for fungi started when I moved to mushroom country when I was a kid! (My parents still live there!)  Where is the land of mushrooms, you ask?  Why.... Kennett Square, PA!  Yes I grew up in the Mushroom Capital of the World!  So move aside Candy Capital of the World (Chicago, IL) and Slurpee Capital of the World (Winnepeg, MB)! 

Kennett Square, PA via shelpucix

Kennett Square is an historic town in Southeastern Pennsylvania.  This place has roots!!  Soldiers marched through the area towards the Battle of the Brandywine during the American Revolution and its residents played a vital role in the Underground Railroad.  So where do mushrooms fit in?  

via nj.com

According to mushroom scholar Samuel E. Flammini, back in the 1890's two Quaker farmers imported the "schrooms" from Europe as a way to make extra cash in their carnation growing business.  Carnations are grown in elevated beds which left a bunch of space underneath to grow mushrooms.  

Kennett Square Mushroom Festival via Philly Homegrown

What started as a sideline business has now spawned into a multimillion dollar industry for Kennett Square and the surrounding towns.  It also gives the area a certain aroma ((if you will))... since mushrooms are grown in "you-know-what!"  You guys know what I am talking about! And NO... you don't get used to the smell!

Mushrooms from Kennett - Thank you Lincoln Park Whole Foods!

Last week, I found some Kennett Square mushrooms at the Lincoln Park Whole Foods and knew they were destined for my belly!!  Since I was already planning to make delish Chicken Mole Tacos I decided to stuff the cute little buttons with Chorizo and Manchego cheese.  YUMM!!!  To kick the recipe up even further... I brushed some tasty tequila on the mushrooms before filling them.  It gave the schrooms a slightly sweet undertone which pairs nicely with the spicy sausage and nutty cheese. DELICIOSO!!!

Melt in your mouth yummy!!

CHORIZO STUFFED MUSHROOMS

slightly adapted from Daisy Martinez/Food Network

Ingredients

• 1 4-ounce Chorizo sausage, raw with casing removed
• 16 large white mushrooms
• 4-ounces tequila
• 3 green onions, both green and white parts thinly sliced
• 1/2 cup plus 2 tablespoons bread crumbs
• 1/4 cup reduced-sodium chicken stock
• 2 tablespoons cilantro
• 1/3 cup plus 2 tablespoons coarsely grated Manchego cheese

Directions

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms.  Mince half of the stems and set aside.  Place mushroom caps into a shallow baking dish and brush with tequila.
• Heat large skillet over medium-high heat and add chorizo.  Using a wooden spoon break up sausage into crumbles while it cooks through about 5 minutes.  Remove chorizo to a plate lined with a paper towel and discard all but 1 teaspoon of sausage fat from pan.
• Reheat skillet and add in mushroom stems.  Cook until soft about 2 to 3 minutes.  Add in 1/2 cup breadcrumbs and stir until toasted.  Remove pan from heat.  Stir in chorizo, 1/3 cup cheese, cilantro and green onions.  Add in chicken stock until mixture is moist but not runny.  
• Spoon mixture into mushroom caps.  Top with remaining bread crumbs and cheese.  Bake until stuffing is lightly browned, about 20 to 25 minutes.  Enjoy!