Cool appetizer for these hot summer days.
I always thought of Fall starting when school starts back. I remember when we (twin and I and I’m always saying WE instead of me or I) couldn’t wait to get a package from our local JC Penney’s, Sears, or Montgomery Wards catalog department with a new dress. Yes, we actually wore dresses back then and seems like the ones I remember that came in those little brown packages were plaids and then maybe madras and then paisley prints.
Well, fall doesn’t officially start until September 22 so I still have time to get another summery appetizer in before I start thinking of heartier things to make and serve with my cocktails.
Who doesn’t like a good Frico! (Cheese crisp)
Cheese, bacon, jalapeño — who could not like any appetizer with those ingredients and how could you make an easier appetizer than this recipe for a very thin and crisp bite to go with your favorite cocktail or glass of wine.
I don’t want to talk about the pandemic ( or the fact I have had my first shot) or the freezing temperatures or anything else that I don’t have any control. When things don’t go the way I would like them to I cook and I cook and I cook then I may make a cocktail or two.
Ya say “what’s a frico” ? Well it is a dish from Italy the consist mainly of heated cheese that melts and turns into a lacy crisp. There is a version that is thicker made with potatoes, onions and other vegetables but the one I’m making is another version that I think most Americans probably make and it is simply a thin layer of shredded cheese added on a hot frying pan and cooked until the cheese becomes slightly crispy. While warm, the frico can be molded into a bowl or little cup where you could add toppings etc. I’m going to have to try the other version sometimes because it looks like a thick potatoey pizza.
Talk about pretty legs!
Pretty bird legs! No not those thin, little legs you might see on someone so skinny that if you were to put them on a flagpole they would wave in the wind. That certainly doesn’t describe me and probably never will. Although my sister (twin) and I did have little bird legs when we were young. I don’t think we ate much other than Campbell’s Chicken Noodle Soup. That changed, hence the current results.
So these pretty little legs were from a few quail that gave their lives for us to enjoy them as an appetizer on New Year’s Eve. (That sounds pretty sad – but they were delicious.) They were so good I have to say thank you little quails. Normally I’m not that great frying things and my husband does all that outside on the grill with his huge 13″ cast iron skillet. This particular New Year’s Eve it was rainy and cold, just us, and me not wanting to go all out making fancy appetizers for just two people, I decided to boil some shrimp and make a good cocktail sauce and then decided I’d better fry these little legs inside.
Wow, it has been a long time since I posted a recipe!
What’s new with us that has kept me from cooking (almost) or posting. Well, we moved from The Woodlands about three months ago; first into a short term temporary apartment (we loved the Dipples place and really miss their cows). and then (about 3 weeks ago) into our long term temporary until we build a house.
EASY RECIPES FOR YOU TO TRY WHILE YOU ARE HOME SAFE!
What’s a person to do these days? COOK? – YES
We can’t go to the movies, can’t go to the beach, can’t get together with friends, can’t play bunco, or go out to eat etc., etc., etc. I don’t like being told what I can’t do BUT it is helping us all to stay healthy and safe and will hopefully we’ll get through this sooner than later.
When I have spare time, and that’s all I have these days, I cook. I’d rather be in the kitchen cooking that just about anything else I do.
Most of my recipes aren’t easy; not hard either. Or, at least I don’t think they’re hard. I’ve never met a recipe that I didn’t want to try. Well, maybe, I’ve never made a real petit four with the marzipan and the cute toppings. Maybe I will put that on my list of things to make while held up in my house. But, then whose going to eat those cute little things; I sure don’t want to be the one tempted. Those may have to wait until we are all back doing our normal things.
Who would have thought coming into this new year that we would be going through anything like the pandemic we are now living through. The government all seems to be working together, finally, to do what our country needs. People and business have sacrificed so much to try and stop this virus. Closing restaurants, bars, now even parks are closed in our area quickly makes you realize how serious this is.
As easy as it gets.
(Note: Hope you like my new layout for the blog. There is a “search” box over on the right hand side which allows you to search for an ingredient or category or recipe. What I’m excited about the most is the index of recipes now show pictures so you do not have to click on every link to see what something looks like. Thanks to my son, Scott, for all his help.)
Giardiniera is an Italian relish of vegetables that is pickled in vinegar or oil that you can either make or it is sold in jars. For this recipe I used the latter.
This simple appetizer I tasted about ten years ago and thought how simple it would be to make for a last minute bite when company comes over.
Some other uses for this pickled vegetable mix would be on hot dogs, brats, other sandwiches just about anything that would taste good with a good pickle.
Great for a bunco snack or even dinner.
I love food on a stick. Who doesn’t love a good corndog, ice cream on a stick or even a salad on a stick.
Looking around online I actually found some other “stick” foods I would like to try. Cheesecake pops, caramel apple slices, tater tot skewers and even a pesto shrimp skewer with cauliflower mash (now that sounds good and I better save that before I lose it.) I got distracted on that last recipe and decided to take a look at it; low carb if you use the cauliflower mash but I was thinking how delicious it would be with some good stone ground grits. I will try both ways soon for sure.
The perfect antipasto platter.
Antipasto — served before the pasta course in Italy and always works great for a party when you don’t know what anyone else is bringing.
This type of platter always seems to go over well. What’s not to like about some cheeses, olives, meats etc. I threw in some tortellini just because I’ve never put it on a platter before and it added a different taste and texture to the other marinated veggies.
Appetizer or main dish? Your choice.
Another tasty appetizer (or entree) I recreated after having it on vacation. And, will Fall just ahead of us this risotto and pork belly dish would make a great appetizer, small plate, or meal.
When were were on our first anniversary trip of the summer at Beaches in Turks and Caicos I had this dish at Sky Restaurant (rooftop) which had such a breathtaking view I could have eaten a bologna sandwich and thought it was the best thing in the world at the moment.
We had dinner there twice; once just the two of us when we first arrived and then after the kids arrived we ate there another night (minus the grand boys). The first night I had to try the crab and avocado appetizer which was delicious and then appetizer for pork belly and butternut squash caught my eye. I could have ordered a second appetizer but I knew the salmon dish was coming and I didn’t want to be so stuffed that I wouldn’t enjoy it.
Who doesn’t like cheese balls?
I’ve been thinking about cheese balls lately and how they have evolved from the 60’s when we use to make them. Seems like most recipes had grated cheddar cheese, green cheese and maybe some garlic. Remember that commercial for Ritz Crackers “everything sits better on a Ritz”. Well certain spreads, for me, still sit better on a Ritz.
Almost all cheese balls then and now were/are rolled in some chopped nuts or herbs and most recipes probably had some Worcestershire sauce in the recipe some could have even had (hold your breath) Cheese Whiz.
Great little flatbread from not so good restaurant.
Normally I don’t complain about food I get in a restaurant. Well, maybe I do if it isn’t good; but I haven’t emailed this hotel yet and probably won’t because even though the service was kind of good and chef couldn’t really manage to get more than one order out at a time out, I came away this this idea for a flatbread pizza.
The night before we left for our Turks and Caicos vacation we decided to spend the night down in Houston since our flight was at 6:30 am. If we didn’t go down early that would have meant getting up like at 3:00 a.m. to get down there for our flight. We stayed at a hotel that didn’t have a restaurant and since we had Ubered down there we didn’t have a car and we ended up walking down the street to the Hilton Garden Inn for dinner. GA’s tuna bowl was well done instead of medium rare and arrived about 10 minutes before my Asian salad that tasted nothing like an Asian salad BUT we ordered a flatbread to share for an appetizer and it was the best thing I have tasted in a long time.