Summer Appetizers & Sweet Days

This is my new favorite appetizer &

it's on the menu:

www.muskegonriverlodge.com/

What is it? 

Endive filled with Honeyed Walnuts, Goat Cheese & Orange segments.

Drizzled with a Balsamic Reduction & sprinkled with Chives.

This week we celebrated a milestone anniversary.

I won't tell you how many years, but let's just say I have now spent half my life loving my fisherman.

And although he offered a vacation, I asked if we could stay home.
So we took a mini vacay right here.

My own pillow to sleep on @ night, fishing right out the door & an easy no-stress menu that worked on the boat or the back porch. 

So I took my new-found appreciation for Endive style wrappers & applied it to Iceberg. 

Iceberg wrapped around Chicken Salad was our lunch one day. I used chicken that had been baked with lemon & goat cheese
stuffed between the chicken breast & skin.
The flavor was fabulous!

Surprisingly easy to eat as finger food & a great choice for warm summer days.

Enjoy!

The perfect Dip.....Hot Artichokes & Spinach

I think I have confessed before...I like dips & sauces and always have. When we first started dating, my hubby introduced me to his Sunday night food routine, peanut butter toast which he dipped in hot cocoa...I think that settled the compatibility question.

Anyhow I recently discovered how much more I like an Artichoke Spinach Dip that is cream cheese based rather than mayo based. I though it tasted better & it does not form the huge grease ring that a heavily mayo-ed dip does. 

Here is the recipe I used:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon fresh dried basil
• 1/4 teaspoon garlic salt
• sea salt and fresh cracked pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F . Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

15 minute prep time 25 minute bake time = 40 min total

Tomato Tart

Crust:
1-1/2 C. Flour
7 T. Cold Butter
1/2 C. Cold Heavy Cream

Blend butter & flour in food processor or mixer until the mixture looks like coarse meal. Add cream and mix til dough comes together. Turn onto flour counter & knead a few times. Cover & refrigerate for 1/2 hour.

Preheat oven to 325. Roll out dough to 14" round. Press into tart pan (pie pan will work) trim excess. Fill shell with your favorite grape tomatoes, cherry tomatoes, or a combo.

Bake 1 hr.  15 min. or until tomatoes are roasted Let Cool. Season with Salt & Pepper. Sprinkle with Feta and Shredded Basil.
This can be made ahead and served at room temperature or re-heated. It is fantastic for brunch!