Olive Crostini

This is our middle sister, Jeanette's, "famous" Olive Crostini recipe. We've been enjoying this tasty, easy appetizer for years - at every holiday, party and even just casual gatherings. Trust me, once you make it for the first time, it will be a reliable stand-by for you in years to come.

Ingredients:

1/3 c. black olives (pitted)
1/2 c. green olives with pimento
2 garlic cloves
1/2 c. grated Parmesan cheese
4 T. butter
2 T. olive oil
1/2 c. grated Monterey Jack cheese
1/4 c. fresh chopped parsley
1 fresh baguette

Directions:

In a food processor, chop both types of olives coarsely. Put into a medium bowl and set aside. With the food processor running, drop the garlic through the feed tube and mince. Add Parmesan cheese, butter and olive oil. Process the ingredients into a paste.

Add paste to olives, then fold in Monterey Jack cheese and parsley. Stir together.

Preheat oven to broil.

Cut baguette into 1/4 inch thick slices. Spread with olive mixture. Broil until bubbly and browned (about 3-5 minutes - watch very carefully so you don't burn them!)

Serve warm. Oh my goodness - who doesn't love olives? This is such an easy, delicious appetizer recipe. Enjoy and please do share in the comments below if you try it!

Tomato Tapenade

Great for an appetizer, or use as an extra special relish for a sandwich (my favorite - panini), this Tomato Tapenade is a family favorite recipe. I've been making it for almost 10 years now. Everyone loves it - guests, family and even my kids!

Ingredients:

1 c. sundried tomatoes
3 T. pine nuts
1 T. olive oil, plus 3 T. olive oil (divided)
3 T. Parmesan cheese
2 T. chopped fresh basil
1 clove garlic
salt and pepper to taste

(if serving as an appetizer, you'll also need a loaf of french bread or tasty crackers)

Directions:

In a small bowl cover the sundried tomatoes with about 1/4-1/2 cups boiling water. Let stand about 15 minutes. Then drain.

Meanwhile, stir fry 3 T. pine nuts in about 1 T. olive oil, stirring frequently, for 5 minutes.

In a food processor or blender, whirl together all ingredients except remaining 3 T. olive oil. Stir in olive oil.



Your tomato tapenade is ready! For an extra tasty appetizer, spread on 1/4 inch thick french bread slices and sprinkle 1 T. mozzarella cheese on top. Broil for 3-5 minutes until bubbly.

As noted above, tomato tapenade is delicious on sandwiches as a special relish. Let your imagination (and your stomach) be your guide!

Homemade Hot Wings

In less than 1/2 hour (the time it would take you to drive to KFC and return), you can enjoy Homemade Hot Wings that you make yourself. Adjust the heat and frying time to your own taste. No more mystery spices, either!

Ready to give the Colonel a run for his money (actually, its your money)?

Let's get cooking.

Ingredients:

5 pounds chicken wings
1/2 c. butter (1 stick)
1/2 c. hot sauce (you pick your favorite)
1/4 c. soy sauce
1/4 c. balsamic vinegar
3 T. brown sugar or molasses
3 T. honey
2 T. lemon juice
2 T. celery salt
2/3 c. all purpose flour
1 t. salt
1 t. paprika
1 t. cayenne pepper (optional)
1/2 t. garlic powder
Vegetable oil for frying

Directions:

Cut the wings into three sections and discard wing tips.

In a saucepan over medium heat, stir together butter, hot sauce, vinegar, soy sauce, honey, celery seed and brown sugar (or molasses) and slowly bring to a boil. Reduce heat and simmer for about 15-20 minutes, until reduced in half.

In a large resealable bag, combine flour and spices. Shake to combine. Add wings to mixture and shake to coat.

In a deep fat fryer or electric skillet, heat oil to 375 degrees. Fry wings for about 7 minutes, turning once. Drain on paper towels.

In a large bowl, add wings and then pour sauce over the top. Stir to coat.



This Homemade Hot Wings recipe makes about 4 dozen wings.

Perfect for your next sports gathering or party. Get lots of napkins!

Quick Mexi-Dip

I love 7-layered dip as an appetizer for parties and gatherings, but it can be labor intensive and expensive to make. So, I use a short-cut that is tasty and versatile. This Quick Mexi-Dip can be served with tortilla chips, crackers or fresh vegetables.

You can whip this up on an evening when you don't feel like making dinner, or include it at your next party. Kids love it too!

With Cinco de Mayo coming up soon and the long summer months ahead, this can be your go-to recipe.

Ingredients:

1 8 oz. package of cream cheese - softened
1 12 oz. can black beans - drained
1 cup prepared salsa
1/2 cup shredded cheddar cheese (or use a Mexican cheese blend)

Directions:

Cream the cream cheese with a hand mixer until soft.
Spread the cream cheese about 1/2 inch thick in a serving bowl
Layer beans, salsa and cheese on top

Enjoy!

For a fresh salsa option - try chopping 2 medium tomatoes, 1 yellow onion and adding 1/4 cup fresh cilantro, 1/4 cup green onions, 1 chopped garlic clove and a squirt of lime juice, plus salt and pepper to taste.

You can also add sliced avocado or guacamole between the cream cheese and beans, if you desire. Try black olives on top, too! So many options. Ole!

Herb-Marinated Feta and Olives

I came across this old recipe in my recipe box and it brought back many memories. My husband made this when we were first married. It was our first Thanksgiving together and my parents were coming to visit us in Lake Mills, Wisconsin. It was -17 below, we lived in a tiny apartment and just learned we were expecting our first son in June.

This was also a time where I was still fighting all things domestic, which in my mind, included cooking. I had not learned that I didn't need to follow the recipes -- that they were merely "suggestions," and that I could let my artistic side flow through my recipes.

On this particular day, my husband took it upon himself to plan the menu for the entire weekend. He did an outstanding job. As any good Wisconsinite knows...evenings are complete with appetizers, preferably of the cheese variety, drinks and a meal. My husband, hearkening his Greek roots, decided on the following appetizer for the night before Thanksgiving.

As the recipe states, you should prepare the herb-marinated feta and olives in advance. This truly makes it the perfect appetizer for those hectic family gatherings, holidays or impromptu cocktail parties.

Hope you enjoy!

Shopping List:

• 1 T whole cumin seeds


• 2 t whole coriander seeds


• 1 t dried crushed red pepper


• 2 garlic cloves, minced


• 2 t grated/zested orange peel


• 1 1/2 cups extra-virgin olive oil *(Drain a bit of excess before serving).


• 10 ounces assorted brine-cured green and black olives.


• 3 T minced fresh basil


• 2 T minced fresh cilantro


• 8 ounces feta cheese, cut into 1/2 inch squares


• 1 French-bread baguette, sliced on the diagonal.

Directions:

Combine cumin, coriander and crushed red pepper in a heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant -- about a minute. Transfer to a bowl. Add in garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gentry stir in Feta. Cover and refrigerate at least one day (this can be made a week in advance--just keep refrigerated). Bring olive an cheese mixture to room temp. before serving.

Transfer mixture to a serving bowl and place on platter. Surround with baguette slices. Makes 6 appetizer servings.

Hope you make some of your own special family memories with herb-marinated feta and olives!

Groovy Meatballs

This recipe is circa 1960's and it is oh so groovy. Put on your most comfortable polyester pants and tuck in a scarf. Even Austin Powers loves these balls. (grrrrrrllll!!!!!)

While I won't be borrowing mom's white patent leather belt, I have permanently adopted her Groovy Meatballs recipe. I often bring them along to potluck parties. Just keep an eye on these balls... they have a tendency to disappear quickly. Oh, and men especially love this dish -- it's perfect for Super Bowl parties or tailgate parties. Yeah baby!

Go ahead! Put on some disco music and start whipping up your own groovy meatballs!



Sauce:

2 jars Taco Sauce

1 tsp. Lemon juice (add a bit of zest of lemon too!)

1 10 oz jar grape jelly

Meatballs:

• 2 lbs. ground beef


• 1/2 cup bread crumbs (plain)


• 2 eggs


• 1 pkg. onion soup mix (a pantry staple!)


• 1/2 tsp. oregano


• 1/2 tsp. parsley


• 1/2 tsp. Johnny's seasoning salt


• 1/2 tsp. paprika
  
• 1/2 tsp. basil
  
  *I use fresh herbs in the summer. I think fresh herbs always add more flavor and color, and are - hands down - the best to use for most authentic tasting recipes. You can grow your own herbs in the winter with an indoor herb kit. Now, isn't that groovy?

Directions:

Mix and simmer sauce ingredients in saucepan

Mix meatball ingredients and form into bite-size balls

Place meatballs into sauce and let simmer for 30 minutes or until cooked thoroughly (turning to coat)

• Serve in Chafing dish or slow cooker to keep meatballs warm.

Now, GET IN MY BELLY!!!

Stuffed Cherry Tomatoes

My friend, Jackie, made this appetizer at a baby shower and everyone raved about it. This is a perfect summertime recipe -- especially if you grow your own tomatoes. It is very easy, but does take some assembly.

However, if you don't have the patience to drain the tomatoes and "stuff" them, see the end of this recipe for a speedy alternative version with the same flavor.



Shopping List:
24 cherry tomatoes
1 pound bacon, fried crisp
1 bunch scallion, thinly sliced
3/4 cup mayonnaise
1 teaspoon dried basil
1 teaspoon pepper, freshly ground

Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.

Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.

A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley. Serves 12.


*Leftover filling? Serve on pumpernickle bread and slice crosswise for cute little tea sandwiches. I also made the filling and chopped up tomatoes and put in the filling and skipped the entire tomato draining process.

Delicious!