Pear and Gorgonzola Crostata

According to my good friend Yvonne, a  glass of wine, and a small 

salad, that is all you need to compliment 

this satisfying appetizer. 

In fact, she says, " that could be my whole meal."

Before going in the oven( as this picture shows) it is easier to see

all the layering of the crostata.

This is one of my favorite appetizers to serve, 

because it can be prepared ahead, the cut slices
are so beautiful to serve, everyone seems to love it, so there
is no need to have any other appetizer when serving this!

The combination of the flavors, covers all the bases,

from a sweetness to a saltiness, to the 

rich buttery crust!  YUM!

As Always, 

ENJOY!


1 recipe all  purpose pie crust made without the sugar, or at least with reduced sugar
2 med. red onions or 1 large red onion thinly sliced
2 Tbs. butter or olive oil
1 tsp. kosher salt
3 D' Anjou pears
1 1/2 -2 cups gorgonzola cheese(crumbled)
1/2 cup chopped walnuts
2 Tbsp. butter

Roll out the pie crust pastry to a 14 inch circle or an 11x16 rectangle and place on a parchment lined pan.

Saute the onions in butter or oil with salt for at least 10 minutes on low heat until soft and just beginning to caramelize. Cool to room temperature.

Cut the pears in half, core,  and cut vertically into 1/8 inch slices.

Spread the onions on the pastry evenly, leaving a 1 inch border all around the pastry.  Top the onions with the pear slices, just barely overlapping the pieces, with the skin side up. Sprinkle on crumbled cheese, then nuts, and dot with bits of butter.

Fold up the border over the filling so there is a band of crust around the outer edge.  Bake in a preheated oven at 425 degrees, on the middle shelf for 20-25 minutes until golden brown.

Remove from the oven and cool before serving.  It can be served warm, but not hot.

Paleo Candy

Rolled in coconut

Some dipped in chocolate, and boxed up

with those rolled in coconut. 

For those on a Paleo diet or any other restrictive diet, 

these are a real treat.

Of course, you don't have to be on a diet to enjoy these!

They are beautiful to make and give as a gift in a pretty 

box, tied up with a ribbon, which I did do for my
sister-in-law at Christmas time.

Make these ahead for your next party and wow your guests!

As Always, 

ENJOY!

Recipe source: healyeatsreal.com,  coconut date rolls

Ingredients

• 12 pitted dates
• 3 Tbsp hot water
• ⅓- 1/2 cup unsweetened shredded coconut
• Optional - chocolate and coconut oil for dipping

Instructions

1. Boil water and add 3 tbsp to shallow dish with pitted dates inside. The dates shouldn't be totally submerged in water, just enough to soak up some water.
2. Let dates soak for about 10-15 minutes.
3. Empty dates into a food processor and run until dates are chopped.
4. Form chopped dates into a ball and roll them in shredded coconut.
5. Place in the fridge and let harden for about an hour.

             If you choose to, they are also delicious 

             dipped in chocolate

Macaroni and Cheese

Ready to go into the oven for some baking

and serious cheese bubbling!

Up your mac n' cheese with a few simple additions.

Once your bechamel sauce is made, don't just stick with cheddar cheese,
add mozzarella, asiago, provolone and parmigiano or romano cheese.

Top it off with some garlic toasted bread crumbs.

Then bake!

Now this is serious Italian lover Mac n' Cheese

As Always,

ENJOY!

Crab Salad Sandwich

Tuna fish and Fritos as a kid?
Make your own decadent adult version, with crab.

In the refrigerator section
at most grocery stores and at Trader Joe's.


As kids we all ate tuna fish sandwiches, and if we were lucky we got
it with a side of Fritos chips.

Now change out the tuna for some delicious crab, and
add some Mediterranean flavors, like kalamata olives,
or preserved lemons, or a bit of hot harissa sauce.  Top it off
with some arugula or other greens, even add in a tomato or two.
But most of all, use some great french bread or rolls.

Now you're talking about a mouth watering sandwich!

Be creative and add your favorite toppings as well!

As Always,

ENJOY! 

Pecan Butter Tart

So dense with pecans and raisins, 

all baked in a irresistible filling.

I have previous posted this recipe, but it did not 

show the inside of the tart, only the whole tart. 

So just to tempt you even more, because this is absolutely a 

dessert worth making, I am now showing how wonderful

the inside filling looks!

As Always,

ENJOY!

previously featured on March 16, 2016

Tomato Crostini with Whipped Feta

Addictively crowd pleasing!

Prepare a double batch they will go quick.

I love serving crostini, the baguette can be toasted 

a day ahead, and the toppings can usually also 

be prepared a day ahead. 

Before guests arrive, all you need to do is assemble!

As Always,

ENJOY!

Recipe Source: Barefoot Contessa Foolproof by Ina Garten

Ingredients

• 6 ounces good feta, crumbled
• 2 ounces cream cheese, at room temperature
• 2/3 cup good olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper 
• 2 tablespoons minced shallots (2 shallots)
• 2 teaspoons minced garlic (2 cloves)
• 2 tablespoons good red wine vinegar
• 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
• 3 tablespoons julienned fresh basil leaves, plus extra for serving
• 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
• 2 tablespoons toasted pine nuts

Directions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.

Couscous with Peas and Mint

What a versatile dish!

Great with chicken, pork or lamb, 

and of course, Mediterranean food.

Couscous cooks up so quickly, this dish is ready to go in

no time at all. 

As Always,

ENJOY!

Recipe source: Barefoot Contessa Foolproof by Ina Garten

Ingredients

• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter 
• 1/2 cup chopped shallots
• 3 1/2 cups chicken stock, preferably homemade 
• 2 cups couscous 
• Kosher salt and freshly ground black pepper 
• 1/2 cup julienned fresh mint leaves, loosely packed 
• 1/3 cup pine nuts, toasted
• 12 oz. frozen peas, defrosted

Directions

Heat the oil and butter in a large saucepan over medium heat. Add the shallots and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the peas, mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.