A friend of mine gave me a recipe she found on the internet that had Boursin cheese, pistachios and hot honey. It was excellent!!

I've made this several times now and include almonds and craisins.

Serves 6

Ingredients
 
One 5.4 oz wheel of Boursin cheese (I like the garlic herb flavor)
1/4  c. shelled, unsalted pistachios, chopped or crushed
A handful of sliced almonds
A handful of craisins
Hot honey to drizzle
Crackers or crostini
 
Directions
 
Let the Boursin come to room temperature for at least 20 minutes. Sometimes I’ll put it in the microwave for 10 seconds.
 
Spread the cheese on a plate using the back of a spoon creating an even layer.
 
Top with the pistachios, craisins, and almonds.  Finish by drizzling the honey over the entire area.
 
Notes: 
 
Toppings don’t have to be exact measurements.
 
You can change up the ingredients. I’ve seen recipes using other types of nuts, as well as fig jam. At a holiday party, someone included crispy crumbled bacon!
 
If you don’t like spicy foods, use regular honey. However, with the combination of the ingredients, it doesn’t have a super hot taste.
 
I buy the cheese at Costco, which comes in a package of 3. It’s a better deal than buying just one at other stores.
 
Double the recipe for a large group.

Smoked Salmon Appetizer

 

Tony and I enjoy smoked salmon and bagels for our Christmas breakfast.  I bought a package from Costco, which is always too much; but the price is right.

I made this simple appetizer to take to a friend's house for dinner. 

Slice some cucumber about 1/2 inch thick.

Top with some cream cheese, then the salmon. The salmon slices were large, so I cut them in half and folded each one.

Top with a small dollop of plain yogurt and then a caper. 

Top with a splash of lemon juice. 

Sausage and Boursin Stuffed Mushrooms

                         (I meant to take a photo after I plated these stuffed mushroom)

There are many recipes for stuffed mushrooms. This is mine.

Serves 8

 
Ingredients
 
Large mushrooms, 24 oz (from Costco). The package I bought had 21 mushrooms
1/2 lb sweet Italian sausage (or hot or a combination of the two), casings removed
Fresh chopped parsley
1 t. dried sage
4 T dry sherry, divided
2 T olive oil
1 clove garlic, minced
3 T onion, minced
Pepper to taste
4 T panko breadcrumbs
1 5.3 oz package Boursin cheese, room temperature (I like the garlic and fine herbs flavor)
5 T grated parmesan cheese, divided.
 
Directions
 
Clean the mushrooms with a paper towel, or mushroom brush. Remove and finely chop the stems. I like to scoop some of the inside of the caps to make more room for the stuffing.  Note that I only used about 12 stems.
 
In a large bowl, toss the mushroom caps with 2 T dry sherry and olive oil. Set aside to marinade.
 
In a large non-stick skillet, add the sausage, parsley, sage, pepper, and brown until cooked through. Use a wooden spoon to break up into small pieces. Remove from the skillet and set aside on a plate. If the sausage pieces are not small, chop them on a cutting board.
 
In the same skillet, add the garlic, onion, salt, pepper, and the remaining 2 T dry sherry. Cook until everything is softened. Add the breadcrumbs. Return the sausage to the skillet and add the Boursin cheese and 2 tablespoons parmesan cheese. Stir to combine. By this time, turn off the heat. Let cool a bit.
 
Preheat oven to 350°F.
 
Place the mushroom caps in a large baking pan that has been lightly coated with olive oil. You can also add parchment paper to the pan. 
 
Spoon heaping tablespoons of the sausage mixture into each mushroom cap. Place the remaining parmesan cheese on a plate, dip the mushroom cap top into the cheese to coat the top.
 
Bake the mushrooms for 20 to 25 minutes, or until golden brown on the top.
 
Serve while warm.
 
I made this for a small dinner party for a group of 8 people and these stuffed mushrooms were a hit.

My Greek Meatballs

My Greek Meatballs

I was looking for a recipe for Greek meatballs for a dinner party. We have a quarterly movie night and the movie that was selected was My Big Fat Greek Wedding.

 
Many recipes call for lamb. As I was not sure if people like lamb, I made up this recipe using beef and pork. Many recipes call for mint and oregano, but I decided not to include them, as my husband is not a fan of these herbs. These are so delicious and flavorful!
 
Ingredients
 
1 lb ground beef
1 lb ground pork
1/2 C red onion, diced
4 cloves garlic, minced
2 eggs
1//2 C crumbled feta cheese
3 t flat-leaf parsley, minced
2 T lemon juice
2 t kosher salt
6 T panko breadcrumbs
1/2 t black pepper
1/4 t ground cayenne
1 t ground cumin + a pinch more
 
Directions
 
In a large bowl, add all of the ingredients and gently mix by hand until everything is combined.
 
Preheat the oven to 425°F
 
Line a baking pan with parchment paper.
 
Form into meatballs in 2 ounce portions. I use a scale lined with saran wrap. Roll each meatball by hand to make a nice round shape.

Bake for 15 to 20 minutes, until the meatballs are nicely browned. Internal temperature should be 160°F.

 
Serve with a tzatziki dip. Click HERE for my recipe.
 
My Notes
 
I ended up with a total of 21 meatballs. Next time, I’ll make them smaller, 1.5 ounces.

For the ground beef, I used 85/15. Next time I'll use 80/20.
 
Store any leftovers in an airtight container for up to 2-3 days.

Homemade Hummus

Hummus Recipe Using Dried Chickpeas

My recipe, adapted from a few other recipes found online over the last few years.

8 oz dried Chickpeas, rinsed and sorted through to pick out any bad ones
2 Garlic cloves, minced
1/4 cup Tahini (I use the Trader Joe’s brand)
3 T Extra virgin olive oil
1 Lemon
Salt and Pepper to taste
1/2 t. Cumin
1/4 t. Cayenne Pepper to taste
3 Ice cubes (crushed to small chunks)

 
Warm pita bread, cut into wedges and/or fresh vegetables (sliced cucumbers, red bell peppers, carrots, celery, broccoli, etc.)
 

Garnishes: Cooked reserved Chickpeas, drizzle of olive oil, sprinkle of Paprika or Sumac.

Directions:
 
1. Soak the chickpeas overnight in a pot that’s filled about 2” above the chickpeas (at least 12 hours).
 
2. The next day, strain the chickpeas in a colander; rinse well. Add fresh water to the pot, covering 2” above the chickpeas. Bring to a boil, and then turn down the heat and let simmer for about 2 hours, until tender. (The last time I made this, I had to simmer for 2.5 hours – it just depends on the age of the dried chickpeas).
 
3. Rinse and cool the chickpeas (reserve about a cup of the simmered liquid).  Set aside a handful of the chickpeas to use as a garnish.
 
4. Remove the outer skin. This takes about 10-15 minutes but this is what makes the hummus super creamy. If you leave the skin on, you’ll end up with a grainy texture. When the chickpeas are simmering, some of the skins will float to the top, so you can take them out with a strainer.  
 
5. Place the chickpeas in a food processor along with the garlic, ice cubes, tahini, olive oil, lemon juice, salt, pepper, cumin, and cayenne pepper, and process until smooth. You may need to use a spoon to scrape down the sides. Adjust the seasonings to your taste. If it’s too thick for your liking add some of the reserved liquid.

6. Place in a bowl and either serve right away; or refrigerate (covered with plastic wrap) until ready to serve.
 
7. When serving, top the hummus with the reserved chickpeas, a drizzle of olive oil, sprinkle of Paprika or Sumac, and the pita bread and/or vegetables.
 

Note:

 
Even easier, you can use canned chickpeas (15.5 oz can). I place the chickpeas (drained) in hot water for a few minutes before removing the skins. Continue to step 5.

Mykonos Cheese Dip

This is one of my favorite recipes. I've been making this since 1987. I don't remember where I got the recipe. 

Serves 8-10 people.

Ingredients

1 large clove of garlic
2 teaspoons dried oregano
1/3 cup of olive oil
1/2 lb. Feta cheese, crumbled (include the liquid)
1 cup sour cream
1 small bunch fresh chives, chopped
1 Tablespoon of drained capers
Pepper to taste
A few dashes of hot pepper sauce (optional)

Pita bread or crackers to serve
 
Directions

Blend the first 3 ingredients in a food processor until smooth.

Transfer to a serving bowl. Mix in remaining ingredients. Chill.

My Notes:

It's better if prepared the night before so that the flavor of the garlic comes out.

Drizzle a little olive oil on top once finished.

Cranberry Brie Bites

I made these delicious cranberry brie bites for my bookclub: https://www.delish.com/cooking/recipe-ideas/a56610/cranberry-brie-bites-recipe/

I used a cranberry-apricot relish that I make for Thanksgiving. Since it freezes well, I put half into the freezer for the next year. (Recipe below).

Ingredients

1 (8-oz.) tube crescent dough
Cooking spray
All-purpose flour, for surface
1 (8-oz.) wheel of brie [chilled in the refrigerator for easy cutting]
1/2 c. whole berry cranberry sauce
1/4 c.  chopped roasted unsalted pecans
6  sprigs fresh rosemary, cut into 1" pieces.
 

Directions

 
Preheat oven to 375°. Grease a mini (24-cup) muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams. Cut into 24 squares [using a pizza cutter makes it easy to cut]. Place squares into prepared cups.
 
Cut brie into small pieces and place inside dough. Top with a spoonful of cranberry sauce, pecans, and one piece of rosemary.
 
Bake bites until pastry is golden brown, about 15 minutes. Check at 8 minutes.
 

My Notes: 

I put about a half teaspoon into the cups. 

I didn't need to pinch the seams together when I rolled out the dough. 

I cut the pecans into smaller pieces. 

Recipe for the relish: https://monicacooks.blogspot.com/2008/05/cranberry-apricot-relish.html

 

Crostini

This is an easy to use for various appetizers.

This makes about 20-22 slices.

Ingredients
1 French-bread baguette, sliced 1/4" thick
1/4 cup (or more)  extra virgin olive oil for brushing
1 Garlic clove, whole
Salt

Directions

Preheat oven to 375F
Lightly brush both sides of each side with olive oil using a pastry brush – just a thin layer of olive oil.

Place the slices in a single layer on two baking sheets. You can line with parchment paper for easy cleanup.

Bake on middle rack for about 8 to 10 minutes until golden; then turn them over and bake the second side, about the same time.  Alternatively, you can broil them for 1-2 minutes on each side. Keep an eye on them so they don’t burn.

Once out of the oven, rub the garlic clove on each slice and lightly sprinkle with salt on top. 

Serve at room temperature with cheese spreads, charcuterie board, pates, hummus, preserves, etc.

Notes:

The crostini can be made up to two days ahead of time as long as you keep them in an airtight container at room temperature. I prefer to make them the same day that I serve my appetizers.

I salt just one side of the crostini.

Authentic German Beer Cheese Dip Obatzda

Click on the photos for a full view.

I made this yesterday for a Sound of Music! dinner party. There was a wonderful spread of foods to include fresh-made pretzels, brats, sauerkraut, Wiener Schnitzel, Stuffed Cabbage, German potato salad, spaetzle, apple strudel, German beer, a beautiful meat and cheese board, etc.; and this dip that I made.  

This recipe is from https://ourgabledhome.com/german-beer-cheese-dip-obatzda/
 
Prep Time 10min
Total Time10min
 
Servings: 8 servings
 
Ingredients
 
8 oz brie or camembert cheese, very ripe
4 oz butter
4 oz cream cheese
1 small onion or 1 shallot
2 tsp paprika powder
1-2 T beer
Salt and pepper to taste
1 T chives, chopped
 
Instructions
 
Make sure to have all your ingredients at room temperature. That means taking the cheese, cream cheese, and butter out of the refrigerator at least one hour before you want to make this cheese spread.
 
Cut the cheese, the butter, and the cream cheese into chunks and add them to a medium bowl.
 
Begin mixing them with a fork or pastry blender.
 
Add the paprika and some salt and pepper.
 
Now add a splash of beer and mix all the ingredients well. I personally like it a bit on the chunkier, stiffer side but you can also add a bit more beer and blend everything into more of a uniform cream.
 
Transfer it to a nice serving bowl and sprinkle it with some diced chives.
 
My Notes:
 
I cut the amount of butter to just two dabs. For me, with all the cheese, I didn’t think all that butter was needed.  
 
I used a shallot, minced.

I added a t of ground caraway seeds and sweet Hungarian paprika.
 
For the beer, I used Negra Modelo Especial, which is a Munich Dunkel Lager. I used 3-4 T of beer.
 
I was a little heavy on the salt, so I added a more cream cheese.
 
I served it with pumpernickel bread at a dinner party. 
 
This was a hit.

Click on the photos for a full view.

Chicken Liver Mousse

 
Chicken Liver Mousse
 
Makes 1.5 cups
 
Ingredients:
 
12 oz chicken livers, rinsed, patted dry, trimmed, and halved if large
1/4 t table salt
1/4 t pepper
2 T unsalted butter, plus 4 T cut into 4 pieces and chilled
2 sprigs fresh thyme, plus 1/4 t minced
1 shallot, minced
3 T brandy
1/4 c heavy cream

Crostini or crackers 

 
Directions:
 
Pat chicken livers dry with paper towels and sprinkle with salt and pepper. Melt 2 T butter in 12-inch nonstick skillet over medium-high heat. Add livers and thyme sprigs to skillet and cook, without stirring, until livers are lightly browned, about 2 minutes. Flip livers, and shallot, and cook until livers are lightly browned on second side and shallot is just beginning to soften, about 2 minutes. Off heat, add brandy and allow residual heat in skillet to reduce brandy to 1 T, about 1 minute. Discard thyme sprigs.
 
Process live in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add remaining 4 T chilled butter, 1 piece at a time, until incorporated, about 1 minute. Strain liver mixture through fine-mesh strainer into large bowl, pressing on solids to extract as much liver mixture as possible; discard solids.
 
Whip heavy cream in separate large bowl until still peaks form. Fold whipped cream and minced thyme into strained liver mixture until fully incorporated. Season with salt and pepper to taste.
 
Spoon mousse into two 6-ounce ramekins and smooth tops. Press plastic wrap against surface of mousse and refrigerate until completely chilled and set, at least 1 hour or u to 3 days. Bring to room temperature before serving.

Serve with crostini or crackers.

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html
 
My Notes:
 

I made this for a cookbook club in my community. This recipe (adapted) is from the America's Test Kitchen, Boards: Stylish Spreads for Casual Gatherings.

I did not strain the mixture. I made 1 day ahead.

I used Kentucky straight bourbon whiskey, as I did not have brandy on hand.

This could use a clove of minced garlic.
 
Everyone loved this!

Artichoke Dip

There are many recipes for artichoke dip. This is mine. This makes a large batch and is perfect for parties. 

Ingredients 

1 14 oz. can artichoke hearts (not in oil), drained well, and chopped

1 clove garlic, minced 
3 T. chopped onion 
1 cup grated mozzarella cheese + a little for the topping
3/4 cup mayonnaise
1 4.5 oz. canned green chilies, drained
3 oz. cream cheese (not low fat!), room temperature
Dash or two of hot sauce (optional)
Pepper to taste 
Dash Worcestershire sauce
Crostini for serving with the dip

Directions 

Preheat oven to 350 degrees F.
 
Combine the dip ingredients in a bowl and stir to combine.

Place in an 8x8 baking dish and top with additional mozzarella cheese. Bake for 30 minutes. It should come out nice and golden on the top. Serve with crostini.

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html

Olive Tapenade

This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives, pitted
1/2 C. Mezzetta Green Spanish olives
1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley (optional, use if you have on hand)
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste

Crostini

Combine the ingredients and process in a food processor, coarsely chopped. Taste and adjust to your liking, and then process until finely chopped, but not pureed. You can keep it chunky if you like.  
 
Note that you can mix up the measurement of the olives. I sometimes have more green Spanish olives than the other olives. 

Here's my recipe for crostini:  https://monicacooks.blogspot.com/2024/06/crostini.html

Tzatziki Dip

Ingredients:

2 C. Plain whole yogurt 

1 Medium cucumber, peeled, seeds removed, coarsely grated (or chopped into small pieces)

2-3 Cloves Garlic, finely minced 

2 T. Olive Oil, or a little more 

1 T Dried dillweed 

1 to 2 t. Fresh lemon juice

1/2 t. Salt 

1/4 t. Pepper

 

Additional Olive oil for garnish 

Directions:

1. Place a piece of cheesecloth in a colander and pour in the yogurt. Place the grated cucumber in another colander and allow both to drain for 3-4 hours. Pat dry the cucumber with a paper towel. 

2. Mix all ingredients, except the oil for garnish, and chill. When ready to serve, pour a little olive oil on top. 

3. Serve with pita bread, crackers, sliced vegetables, or Greek meatballs. 

Serves 10-12

Note: 

- I now use Fage yogurt which is already strained, so you can skip the part for the yogurt, but you will still need to drain the cucumber.

- This makes a large batch, so you may want to cut the recipe in half. 

Guacamole

For a recent Cookbook Club dinner, 17 May 2023, one participant made this creamy guacamole. He tripled this recipe. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.

Makes 1 cup dip 

Ingredients

2 medium very ripe avocados, halved, seeded, peeled, and cut up

1/2 of a small onion, cut up

1/2 of a 4-ounce can (1/4 cup) diced green chile peppers, drained; 2 fresh jalapeno chile peppers, seeded and chopped; or several drops bottled hot pepper sauce

1 T. snipped fresh cilantro or parsley

1 T. lemon juice or lime juice

1 clove garlic, minced

2/3 cup finely chopped, peeled, seeded tomato (1 medium) (optional)

Tortilla chips

Directions

In a food processor bowl or blender container combine avocados, onion, chile peppers, cilantro, lemon juice, garlic and 1/4 t. salt. Cover and process or blend until mixture is smooth, scraping sides as necessary. If desired, stir in tomato. 

Serve with chips.

Make-ahead directions

Prepare as above, except do not stir in tomato, if using. Cover and chill for up to 24 hours. if desired, stir in tomato just before serving.

Hot Shrimp Dip

I made this for a Mardi Gras Party (19 Feb 2023). This was so delicious!!
 
This is the recipe I followed: https://www.smalltownwoman.com/hot-shrimp-dip/

Hot Shrimp Dip

Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12 servings
 
Ingredients
 
8 ounces cream cheese softened
1/3 cup mayonnaise
1/4 cup sour cream
1 1/4 cup shredded cheddar cheese [some will be used for the topping]
1 1/4 cup shredded Pepper Jack cheese [some will be used for the topping
1/2 tablespoon Old Bay Seasoning [overall, I used less than 1/2 tablespoon]
1 teaspoon Worcestershire Sauce
3 - 4 dashes hot sauce
16 ounces shrimp cooked and coarsely chopped
2 cloves garlic minced
3 green onions thinly sliced
 
Instructions
 
Preheat oven to 375 degrees.
 
Using a hand held mixer beat cream cheese, mayonnaise, sour cream, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, Old Bay Seasoning, Worcestershire Sauce and hot sauce until smooth.  Stir in shrimp, garlic and green onions.
 
Spoon into a baking dish and top with remaining cheddar and Pepper Jack.  Bake for 20-25 minutes or until the cheese is melted and the dish is bubbly and heated through.
 
Serve with crackers or toasted baguette slices.
 
This can be prepped a day in advance. Store in the refrigerator covered with saran wrap. Remove from refrigerator 30 minutes before baking.

My Notes:

I didn’t read the ingredients correctly and bought raw shrimp instead of cooked. So I heated a large skillet on medium heat and added a teaspoon of olive oil and 1/2 T butter. I added 1/8th finely chopped red onion (my idea to add onions), the minced garlic and sautéed until translucent. I moved the onion/garlic to the sides of the pan and added the raw shrimp in the middle, and sprinkled with Old Bay Seasoning and some black pepper. I cooked the shrimp until just done. I let the shrimp cool a bit and then coarsely chopped them. I think cooking it this way adds more flavor to the shrimp. 

Sorry, I forgot to take a photo when I took it out of the oven.

Salmon Ball

My friend Candy made this for a holiday party (December 2022). This is the recipe she followed: https://www.allrecipes.com/recipe/24633/salmon-ball/

Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
¼ teaspoon salt
1 tablespoon lemon juice
1 (16 ounce) can salmon, drained and flaked
1 bunch chopped parsley
 
Directions
 
In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

Garlic Parmesan-Stuffed Mushrooms

I made this tasty appetizer for a holiday party, December 2022.

Adapted from https://tasty.co/recipe/garlic-parmesan-stuffed-mushrooms

Ingredients
 
15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
1/2 tablespoon kosher salt
1/2 tablespoon black pepper, freshly ground
8 oz cream cheese, softened
1/4 cup Italian breadcrumbs
1/2 cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Fresh parsley, chopped, to garnish
Some chopped fresh spinach
1.5 T minced onion
1-2 slices cheddar cheese, grated

Directions
 
Preheat oven to 350°.
 
Cut the stems off of each of the mushrooms and finely chop them.
Bake the mushrooms stem side down for about 15 -20 minutes on a baking pan to release some of the water from the mushrooms.
 
Meanwhile, heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
 
In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, spinach, minced onion and cheddar cheese; mixing until evenly combined. The mixture should be extremely thick.
 
Spoon a generous amount of the cream cheese mixture on top of each mushroom.
 
Place the parmesan cheese in a plate and pressed the stuffed mushrooms into the cheese for the topping.
 
Bake for 20 minutes.
 
Garnish with a sprinkle of parsley, and then serve!
    
My Notes:
 
The last four ingredients are my additions.

For the mushrooms, I bought the 24 oz. size container from Costco. This recipe makes a large batch of stuffing, so having the large mushrooms was perfect (19 total). I removed the entire stem of each mushroom. 
 
I used closer to 6 oz of cream cheese. Adjust as needed. This recipe makes a big batch of stuffing, so buy more mushrooms!
 

  

Festive Olive and Cheese Appetizer

I made this appetizer last night for Christmas Eve. It's very easy and fast to make.

 

Recipe from https://www.allrecipes.com/recipe/273496/festive-olive-and-cheese-appetizer/

Servings: 6
 

Ingredients

24 sprigs fresh rosemary
12 ounces marinated mozzarella balls, drained
½ cup pitted Castelvetrano olives, rinsed and dried
¼ cup pitted Kalamata olives, rinsed and drained
¼ cup sugar plum tomatoes

Directions

 
Arrange rosemary sprigs in a 10-inch-diameter circle to resemble a wreath. Start by placing one sprig at a 45-degree angle with the leafy tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
 

Arrange clusters of mozzarella balls, olives, and tomatoes over rosemary sprigs.

Notes: 

The quantities for my dish was a little different. You can place any amount of cheese, olives, and tomatoes, depending on the size of the dish. 

I purchased the mozzarella balls from Costco. They were not marinated, so I placed the cheese, olives, and tomatoes in a bowl and tossed them with olive oil, a little bit of crushed red pepper, salt and pepper, and Italian seasoning. Then I placed everything on top of the rosemary wreath.

You can also mix the cheese, olives, and tomatoes with olive oil, salt, black pepper, and balsamic vinegar.