8 Plum Tomatoes, diced
1/3 Cup Fresh Basil, chopped
1/2 Red Onion, diced
2 Garlic cloves, minced
1 TBSP Balsamic Vinegar
2 TBSP Olive Oil
¼ tsp Kosher Salt
¼ tsp Freshly ground black pepper
I recently made a bruschetta bar for an appetizer and this was the star of the show. The flavors in this dip are amazing. The Parmesan cheese gives it a salty sharp flavor, while the artichoke hearts are delicate and delicious.
2 (14 oz) cans of Artichoke Hearts, drained (water packed, not oil)
1 1/2 Cups Parmesan cheese, grated
1 Cup Mayonnaise
1 Clove Garlic, minced
1 TSPB Dill
Salt & Pepper
Coarsely chop the drained artichokes.
In an oven or microwave-proof baking or serving dish, mix together the chopped, drained artichokes, the grated Parmesan cheese, garlic, dill and the mayonnaise.
Microwave on high heat for 5 minutes or bake in a 350º oven for 15 minutes. If microwaving, pause occasionally to stir so that the dip gets evenly heated.
Add salt and freshly ground black pepper to taste.
Serve with thinly sliced bread or baguette.
1 Pizza Dough
2 Lbs Broccoli Florets
1/4 Cup Olive Oil
3 Cloves Garlic
Drop the broccoli florets in salted boiling water for 3 minutes. Immediately plunge in ice bath. In the same pot, add the olive oil and the garlic. Cook the garlic in the oil for 3-5 minutes on medium heat. Add the broccoli to the oil and stir, completely coating every piece of broccoli. Add salt to taste.
Roll out the pizza dough until it is rectangular in shape. You can do this with a rolling pin, or with your hands. If you are using your hands, stretch it in the direction that you want. Working with the dough is very forgiving, if it breaks, just pinch it back together. Put the cooked broccoli on the dough, leaving about 1/2 inch to 1 inch on all sides.
Roll the dough from the long side, pushing the broccoli in place as you go. If you have an extra amount of dough at the end, you can cut it off and discard it, or you can roll it thin and place it on top so you have a little more dough on the Stromboli.
Bake the Stromboli in a 400º oven for 45-50 minutes, or until the crust is golden brown.
Pizza Dough – you can get this from your local pizza place or from the grocery store. Mine sells it in the dairy case.
1/2 lb each Cheese – I used sliced mozzarella and sliced provolone.
1/2 lb each Meat – On this one, there is sliced pepperoni, ham and salami.
The first thing you need to do is roll out the dough until it is rectangular in shape. You can use a rolling pin or just stretch it with your hands. I did this one by hand. Its easy and fast that way.
Then you start adding the meat and cheese. I started with the Salami, then added everything else.
Now I have everything piled on and it’s time to roll it up. Unfortunately, I didn’t take a picture after I rolled it. Sorry. I’ll try to remember to take it next time. You know there’ll be a next time, because I love these. Anyway, roll it long ways. It’s easy to roll, everything stays together. At the end, put the seam side down on a baking sheet sprayed with cooking spray.
Make an egg wash of 1 egg and a tablespoon of water and brush on the entire Stromboli roll.
Bake it in a 400º oven for 45-50 minutes or until it is golden brown.
Roll out your pizza dough until it is rectangular in shape. Add the meat and cheese layering each one. Roll the dough from the long side of the rectangle. Place seam side down on a cooking sheet sprayed with cooking spray. Brush an egg wash on the entire Stromboli. Bake in a 400º oven for 45-50 minutes, or until the crust is golden brown.
These are the best appetizer. They are easy and delicious. Everyone loves them.
If you’re looking for a great game-day snack, this is it.
2 Medium Potatoes
1/2 lb Cheddar Cheese
4 Green Onions
1 lb Bacon
Salt & Pepper
Cut the potatoes in rounds approximately 1/4 inch thick and lay single file on a baking sheet sprayed with cooking spray. Sprinkle with salt and pepper.
Cook the potatoes in a 350º oven for 30 minutes or until they are soft.
Fry the bacon and remove to a paper towel lined plate. Let cool, then crumble. Set aside
Chop the green onions in small pieces. Set aside.
Remove the potatoes from the oven and add the cheese. Put the potatoes back into the oven just until the cheese melts, then remove. Sprinkle the bacon and green onions evenly over the potatoes. Top with a small dolop of sour cream on each one.