Appetizer for a Party

Last night I attended a Pokeno party with friends and needed to bring an appetizer.  My mom had just been telling me about Trisha Yearwood's TV show and an easy app to try.  So I gave the Cherry Tomato Mascarpone Tartlets a shot.  They turned out good served at room temperature but I think they would be even better warm from the oven.  *Also, I used a 3" biscuit cutter and was able to get 10 tartlets from one pie crust.  That was plenty for my small gathering so I saved the extra pie crust for another day.

Cherry Tomato Mascarpone Tartlets

Cherry Tomato Mascarpone Tartlets

1/2 cup mascarpone cheese (found in specialty cheese at Publix)
2 Tbs. grated parmesan (I used Kraft parmesan because sometimes it works better than fresh)
1 large egg yolk
salt and pepper
14 oz. pkg refrigerated rolled pie crusts*
1 1/2 cups cherry tomatoes, halved (I cut the stem end off then halved)
1/2 small shallot, very thinly sliced
1 Tbs. fresh thyme, chopped
4 tsp. olive oil

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a bowl, stir mascarpone, parmesan, yolk, salt and pepper to taste.  Have all other ingredients ready.

Unroll pie crust on a piece of wax paper and cut out 8 to 10 rounds with a biscuit cutter no larger than 4 1/2."    On a work surface, add no more than 1 Tbs. of cheese mixture to center of each pie crust and spread to within 1/4" of edge.  Arrange tomato slices on top of cheese, leaving the 1/4" border.  Fold and crimp the edges of crust just over the cheese but leaving tomatoes uncovered.  Top the tomatoes with shallot and thyme and then drizzle with olive oil and sprinkle with salt and pepper. 

Transfer tarts to prepared pan and bake 20-25 min.  Tomatoes should be wilted and crust should be browned.  Serve warm or at room temperature.

Comfort Food

I found another good recipe in my local newspaper, yes I still read the paper version - old school.  The recipe is actually from Sara Moulton who I remember was one of my favorite TV chefs back in the day.  This recipe is easy and not too expensive which is a great start.  It tasted great!  Winner, winner, chicken dinner.

Spicy Chicken and Sausage with
mashed potatoes and sautéed greens

Spicy Chicken and Sausage

2 Tbs olive oil
12 oz. sweet Italian sausage links
4-6 bone in, skin-on chicken thighs
salt
1 cup thinly sliced onion
2 tsp minced garlic
1/2 cup white wine
1/4 cup wine vinegar
1/2 cup chicken broth
12 oz. marinated artichoke hearts, drained
1 cup sliced, drained banana peppers
chopped basil or parsley for garnish

Preheat oven to 350 degrees.

Heat oil in large ovenproof skillet over medium high heat, add sausage links and cook for about 4 minutes, turning to brown all sides.  They will not be cooked through.  Transfer to a plate.

Arrange skin on chicken thighs to cover one side and trim any excess.  Salt the chicken thighs on both sides then place skin side down in the heated pan.  Cook about 6 minutes on skin side until lightly brown.  Transfer to a plate.

Discard all but 2 Tbs of fat from pan, stir in onions, and reduce heat to medium-low.  Cook about 8 minutes, stirring occasionally, until lightly golden.  Add garlic and cook 1 minute.  Add wine and cook a few minutes until reduced by half.  Add vinegar and broth then remove from heat.

Slice each sausage link into 1 inch lengths.  Return chicken to the pan skin side up.  Add sliced sausage around chicken.  Add artichokes and peppers.  Transfer to the oven and bake 30 minutes or just until chicken is cooked through (165 degrees internal temp)

Let the dish rest 5 minutes before serving.  Garnish with chopped basil or parsley, if desired.

Asian Night

As usual, I purchase ingredients at 10am then at 5pm I figure out what meal I'm going to make.  Well today's fresh fish purchase was ahi tuna.... why?  That is not my norm.  Well all I can think tonight is an Asian themed meal.  Teriyaki marinade it is.  But now I've got all these vegetables.  Spinach, mushrooms, broccoli, red bell pepper... the list goes on and on.  Why am I not good at Asian cooking?!!!  In the end this meal turned out pretty good and was definitely not the typical Monday.

Sesame crusted tuna with broccoli mushroom stir fry
and stir fried spinach

Sesame Crusted Tuna Steak

1 lb tuna steak (1" thick)
1/2 cup Teriyaki marinade
2 Tbs peanut oil
1 Tbs sesame seeds

In a bowl or ziploc bag, marinate tuna steak in Teriyaki marinade for 30 minutes to 2 hours.

Place sesame seeds on a plate, remove tuna from marinade and coat both sides of tuna with sesame seeds.

Heat oil in skillet over medium high heat.  Add sesame seed coated tuna steak and place lid on pan.  Cook 2 minutes then turn tuna.  Continue to cook with lid for 2 minutes more.  Remove tuna to cutting board and let sit 3 minutes.  Cut tuna into thin slices and serve.

Spinach stir fry

Spinach Stir Fry

1 Tbs peanut oil
1 garlic clove minced
1 (9 oz) bag fresh spinach
1 Tbs soy sauce
1 tsp rice vinegar
1/4 tsp sugar
1 tsp sesame seeds, toasted

Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minute or less. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.  Sprinkle with sesame seeds and serve.

Broccoli mushroom stir fry

Broccoli Mushroom Stir Fry

2 Tbs peanut oil
1 inch fresh ginger root thinly sliced
1 head broccoli cut into spears
8 oz. mushrooms, sliced
1 red bell pepper sliced into stips
3 green onions, sliced, green and white parts separated
1/4 tsp salt
1/4 tsp sugar
5 Tbs water

Heat wok until hot.  Add oil and swirl around.  Add ginger and stir quickly.  Add broccoli, mushrooms, bell pepper, and white onion slices.  Toss and turn for 1 minute.  Add salt and sugar.  Add water and bring to a boil.  Cover and cook for 4-5 minutes.  The broccoli should be crisp tender.  Top with sliced green onions and serve.