Indulge In {Prosciutto Crostinis}

Happy Thursday y'all! It's my favorite day of the week, food day! I love coming up with new and fun appetizers to serve at parties or on a lazy Sunday afternoon. I came up with this crostini idea in the middle of a relaxing mani/pedi. It seems much fancier than it actually is but is incredibly easy to make! This crostini is perfect as a starter or filling enough to be a whole meal. Here's the recipe.

:: Ingredients ::
1 Baguette, sliced
Blue Cheese Crumbles
Thin Sliced Prosciutto
Arugula
Olive Oil

:: Directions ::
1. Preheat oven to 300.
2. Drizzle each slice of baguette with olive oil.  Top with crumbled blue cheese and place in the oven for 12 minutes or until the cheese begins to melt.
3. Place half a slice of prosciutto and a bit of arugula on top of each. Serve and enjoy!

Indulge In {Risotto Cakes}

I am in complete amazement every time I'm out to eat and spot risotto balls on the menu. How they managed to roll the creamy, decadent dish into a ball, coat in panko, and fry is completely beyond me. But, thanks to this month's issue of Everyday with Rachael Ray, I have learned the tricks of the trade. The secret you may ask? It is not a matter of freezing and flash frying as I would have suspected. The trick is to use day or two old risotto. So, after planning ahead and whipping up a double batch two days in advance, I was all ready to attempt the ever amazing risotto balls. However, after careful consideration and a distaste and the thought of dirtying up my kitchen with a big pot of oil, I landed on risotto cakes. They are just as crunchy on the outside and creamy on the inside as their round counterparts but much easier to manage without a fryer and a maid. All I did was simply pan fry them in a small amount of hot oil to get the same effect. Once they were done, I served them up with a side of marinara sauce for dipping and a fresh arugula salad with a balsamic glaze. These treats will leave guests amazed at your culinary skills and make a great appetizer for any kind of event. Here's the recipe...

:: Ingredients ::
Day Old Risotto
Panko Bread Crumbs
Manchego Cheese
Vegetable Oil for Pan Frying

:: Directions ::
1. Turn stove on medium-high heat and pour in enough oil to coat the bottom of the pan.
2. Place panko in a small bowl. Remove the risotto from the refrigerator and form into patties.
3. Cube the Manchego into enough pieces to put two cubes in the center of the patty. Place the Manchego in the center of the cake and press down to ensure it is fully covered by the risotto.
4. Cover all sides of the cake with panko and place in hot oil. Note: the oil must be hot when you place the cake in otherwise the panko will absorb the oil and not crisp on the outside.
5. Cook on each side about 2 1/2 minutes. Set on a paper towel to absorb excess oil.
6. Serve with a side of marinara for dipping.

Enjoy!

Dining Uncorked {Chicken Meatballs}

So, I don't know about you, but I have this obsession with Rachael Ray! I think she is adorable and I'm kind of obsessed with all of her recipes. They're great for someone like me who is incredibly busy and likes to make things in the kitchen that sound really complicated but aren't. So a couple of days ago, I tried a couple of her tapas style recipes because I like noshing more than eating a big meal. One of the ones I tried was these chicken meatballs with a sweet peanut sauce. I must say they were rather delicious! And, incredibly easy. They're a perfect quick appetizer to make for your next bash. The one think I did different was that I didn't toss them in the sauce first. I left it on the side for people to decide how much they wanted. I did make some other delish dishes that I will be sure to share in the coming weeks. Here's the dets on the chicken meatballs...

INGREDIENTS

• 1 lb. ground chicken
• 1/2 cup chopped cilantro
• 1/4 cup dried breadcrumbs
• 1/4 cup grated onion
• 2 cloves garlic, grated
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. vegetable oil
• 1/4 cup peanut butter
• 2 tbsp. soy sauce
• 3 tbsp. sugar
• 3 tbsp. sesame oil
• Chopped peanuts, for garnish

DIRECTIONS:

1. Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper; roll into 1-tbsp. balls. In medium skillet, heat oil over medium heat. Add meatballs and cook through, 6 to 8 minutes. Meanwhile, mix remaining ingredients (except peanuts) and warm in microwave. Toss meatballs with half of sauce and sprinkle with peanuts. Serve on toothpicks with remaining sauce for dipping

Enjoy! 

Indulge In {Hand Helds}

You've been there. Answering the same question thousands of times. It's typical at any graduation party.  "So, what's next?" "Are you going to miss school?" "If I were you, I would stay in school as long as possible." Talking and answering questions makes eating a little tough, especially eating anything that requires you to sit and use utensils. That's why finger foods are a fantastic option for parties.  While there are so many options, I like to serve favorite foods in mini versions.  Beef brisket sliders, mini french fry baskets, bite sized cheesecakes, mini lettuce cups, bacon wrapped asparagus and french macaroons, for example, are some of my favorite delicious options!  

*From top left: Brisket Sliders, French Fries, Mini Cheesecake, Lettuce Cups, Bacon Wrapped Asparagus, French Macaroons