Apple Nachos

   Our small group from church gets together every 2nd and 4th Wednesday of the month and last night was our scheduled meeting. We were supposed to take finger foods for a snack. I had just gotten a bunch of apples and wanted to make something with them. Had seen this idea before, but had forgotten about it. So while searching through recipes trying to decide what to make I came across these again. Decided to give them a shot and I am so glad that I did. They're delicious and not to mention a breeze to put together!! They are also quite easily adapted to your taste or to what you ingredients you happen to have on hand.

Apple Nachos

4 apples, sliced thin

 lemon juice

toppings I used:

 {you can use whatever you like or have on hand}

peanut butter

caramel syrup

flake coconut

chocolate chips

pecans, coarsely chopped

sprinkle of cinnamon

Core and slice the apples thinly. Toss in a small amount of lemon juice to keep from becoming brown.  Arrange on a platter. Melt the peanut butter until it can be drizzled. Drizzle it and the caramel syrup over the apples. Sprinkle with coconut, chocolate chips, pecans and a little cinnamon. Serve.

    Not only are these easy and yummy, they are pretty and healthy too! {well, at least healthier than regular nachos}
 

   ....................................................................

See! The winter is past;

the rains are over and gone. 

Flowers appear on the earth;

the season of singing has come,

the cooing of doves

is heard in our land.

~Song of Solomon 2:11+12 

Blessings to you this lovely day! =)

♥ Sheila

Scallops x 2

   Since this is what we had for dinner Valentine's night this post is a bit belated.....but better late then never they say. 
   Hubby and I decided instead of going out, waiting forever and then paying way too much, we were just going to stay home and cook dinner together. I must say it was a brilliant idea....was wonderful just spending time with each other in the kitchen, trying new recipes and making old favorites.

  - Our menu for the evening - 

 Appetizers:

• Deep Fried Green Olives 
• Pan Seared Scallops
• Caramelized Scallops

Entree:

• Broiled Salmon
• Fettuccine Alfredo

Side dish:

•  Spinach & Strawberry Salad with Balsamic Dressing

   Was going to make cheesecake, but we were quite stuffed when we finished up with this, so just skipped dessert. Topped the evening off by watching a classic lovie-dovie movie, You've Got Mail. 'Twas perfect.... 

Pan Seared Scallops

 3 large sea scallops

salt

pepper

1 -2 tbsp olive oil

1 1/2 tbsp butter

1/2 cup white wine

parsley to garnish

Pat scallops dry with paper towels. Sprinkle both sides with salt and pepper. Heat olive oil in a frying pan (don't use non-stick) over high heat. When oil is hot; place scallops into pan with 1-2 inches between them. After about 2 minutes the base should be browned nicely. Flip and cook for another minute until base is browned. Remove from heat and place on serving dish. While still on high heat add butter to the pan. Move around until completely melted. Add wine and use a whisk or spoon to scrape the pan and stir it into the liquid. Leave heat on high and boil until it reaches desired consistency. Immediately remove from heat and pour over scallops. Garnish with parsley.

Caramelized Scallops

 2 large sea scallops

salt 

pepper

1 tbsp butter

1/8 cup sugar

1/8 cup dry white wine

juice of 1/2 a lemon

parsley, chives and lemon zest to garnish

Pat the scallops dry with paper towels. Sprinkle both sides with salt and pepper. Heat skillet on med-high for 2 minutes. Add butter and swirl to coat the pan. When the butter begins to foam, quickly take the scallops; grasping the sides and using a gentle twisting motion, dip into sugar. Place the scallop sugar side down into the pan and saute for 21/2 minutes. If sugar begins to brown to quickly reduce heat. Flip the scallops and cook for 1 minute. Add the white wine and lemon juice to the pan and reduce by half, about 11/2 minutes. Transfer scallops to a serving dish and pour the sauce over top. Garnish with parsley, chives and lemon zest.

   I can't honestly say that I love scallops, but I did enjoy these, especially the caramelized ones. Daren preferred the pan seared because the scallop flavor was more pronounced. {That's why I liked the caramelized ones better....more than just scallop flavor going on with them.}

Have a blessed day! =)

♥ Sheila

 

 

    

Ceviche

  Well I tried to get the hubs to write this post, but he refused.....{not that I was at all surprised ;)} I thought since he did all the preparing and cooking this time, it would be fun if he blogged about it too, but this obviously is not his idea of fun. =) So I will be a good little wifey and write for him. =)
  Daren has been wanting to try and make this ever since about two summers[ish] ago.....Our Hispanic neighbor had made some and gave him a taste of it and he thought it was delicious. {Me? I wasn't all that impressed} He had said something about trying to make it again the other day and while I was shopping at the oriental market I picked up the Serrano chili peppers that he needed and then he stopped at the grocery store on the way home from work Tuesday morning and got the rest of the ingredients.
  He had searched  different ceviche recipes and came up with several that sounded similar to what he had eaten, so he combined parts from each one and came up with this.  And for those of you who don't know what ceviche is.....(I didn't when Daren brought it here the first time)....It's a Spanish dish, kind of like a fresh salsa but made with  fresh, raw shrimp, fish and/or other seafood that has marinated/cooked in the fridge in lime juice. It  would be more of a refreshing, summer time, cook-out type food, but it still tastes the same in winter, I guess. =)  

Ceviche 

yield: around 8-10 cups (too much for one person or even two)

 3/4 lb fresh Tilapia fillets (or any other firm white fish)

3/4 lb fresh shrimp (or scallops or a seafood mix)

7 limes, juiced

1 bunch cilantro, chopped

1 small cucumber, seeded and chopped

1/2 red onion, diced

1 firm, ripe avocado, chopped

1 small tomato, chopped

2 Serrano chili peppers, sodded and chopped

2 cups Clamato (clam and tomato juice cocktail)

2 tsp red chili salt

hot sauce to taste

Corn Tostadas (he got them at a Hispanic market)

proof that Daren actually did make this ;)

Chop the tilapia into bite sized pieces. place it and the shrimp in a shallow baking dish. Squeeze the lime juice over until it is covered. Cover and put into fridge to marinate/cook all day or overnight. Remove from the fridge and drain the lime juice off. 

getting the vegetables all chopped... 

Add all the chopped vegetables, seasonings and Clamato. Stir it all together. Cover and refrigerate for at least another hour. Serve chilled with corn tostadas.

     

   I did try it again and it was ok, but I'm just not a huge fan, although I think he did an excellent job of making it =). Daren thought it was pretty good for his first attempt. It did make me start craving Mexican food though, so I ended up making spanish rice which turned out great and really hit the spot! That post will be coming soon.... 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

God made Him who had no sin to be

sin for us, so that in Him we

might become the righteousness

of God.

2 Corinthians 5:21 

Until next time, =)

♥ Sheila  

Baked Crab and Artichoke Dip

  Happy New Year to you all!! Yes,  this post may be a little late and yes, it has been awhile since I have posted; but with all the festivities of the past couple of weeks I just decided to take a short break. So now that most all the Christmas/New Year gatherings and celebrating is over I hope to be back to blogging more frequently. 
  So yes, this post is about what I made for the party we went to on New Years eve......I have a cast iron skillet that I use fairly often, but always just use it on the stove top. The first thing I noticed with this recipe was that it was baked in a cast iron skillet. I was pretty much hooked right there....it just seemed like such a cool idea {why have I never thought of that anyway?} and I loved the presentation then when you serve it. And the dip sounded pretty ok too! ;) There was sooo much food that the dip didn't all get eaten, but it seemed to  be a hit with everyone who tried it. Daren thought it was great....but then again anything that has the word crab in it, he is going to love. =) 

Baked Crab & Artichoke Dip

 8 oz cream cheese, softened

1/2 cup mayo

1/2 cup plain Greek yogurt

1 tbsp lemon juice

1 bunch green onions, chopped

1 1/2 cups grated Asiago cheese, divided

14 oz can quartered artichoke hearts, drained

8 oz jumbo lump crab meat (I used claw meat because it was cheaper)

salt

pepper

Pico de Gallo

2 roma tomatoes, seeded & chopped

1 jalapeno, seeded & chopped

1 handful cilantro, chopped

1/4-1/2 cup green onion tops, chopped

squeeze of lime juice (I used most of one lime)

salt

Beat cream cheese, mayo, and yogurt together until smooth.  Add the white and light parts of the green onion (the dark green will be used for the pico), lemon juice and 1 1/4 cup grated cheese. Fold in crab and artichokes. Season to taste with salt and pepper.

Transfer into the skillet (or if you don't have a cast iron skillet you can just use a baking dish) and spread out evenly. Sprinkle the top with the rest of the grated cheese. Bake @ 425* for 20 minutes or until bubbly and golden brown.

To make the pico toss all the ingredients together and  set aside until ready to serve.

Remove the dip from oven and top with pico de gallo. Serve with crostini and crackers.

Best served hot or very warm....can be made ahead of time and baked at the last minute. {which is what I did}

.....................................................................................................

My verse for the New Year ~

Forgetting what is behind and straining

toward what is ahead,

I press on toward the goal to win the prize

for which God has called me heavenward

in Christ Jesus.

~Philippians 3:13+14 

May your year be abundantly blessed! =)

♥ Sheila 

Bruschetta

  Daren had a baseball game here last evening & we had eaten a really late lunch so I didn't fix dinner, but he did want a little something to eat after the game. And it had to be something easy & quick. He suggested Bruschetta which I thought was a great idea; so that is what we made.
  With lots of fresh tomatoes & basil it was really simple to put together & it was delicious....the perfect dish for late in the evening.

Bruschetta

1 medium tomato, chopped (I also used a few grape tomatoes)

8 fresh basil leaves coarsely chopped

1 clove garlic, minced (or garlic powder)

1/2 - 1 tbsp balsamic vinegar

1-2 tsp extra virgin olive oil

fresh cracked pepper to suit your taste

1/2-1 tsp salt

6 slices french bread

extra virgin olive oil

garlic (or garlic powder)

fresh Parmesan cheese

Rub garlic clove on one side of bread, then sprinkle with olive oil. Place oil side down & bake at 475* on the top rack in your oven until toasted. (I then flipped the oil side up to toast for just a bit). Meanwhile mix together tomatoes, basil, garlic,vinegar, oil, salt & pepper. When the bread is toasted remove from oven & top with the tomato mixture & fresh gated Parmesan cheese. Return to oven just long enough to melt the cheese. Remove & garnish with a little basil & cracked pepper.

  I just used ingredients that I had on hand to make this & I didn't have fresh garlic so I just used garlic powder instead. It worked fine, but I think that I would definitely like it better using fresh garlic. Also I think this is usually made using a french baguette instead of french bread....the french bread was great though; since it meant that we got to have larger portions ;)

  Well, I hope everyone has a terrific Tuesday....I get to spend part of mine at the dentist, so I'm not sure how terrific that will be :/ Oh well, it's got to be done sometime...might as well get it over with today!

Blessings to you,

~Sheila 

Cool as a Cucumber

  This is the time of year that you begin to have an abundance of fresh garden veggies, especially cucumbers, zucchini & squash etc. =) And while I love having an almost endless supply at my fingertips for cooking & such; after awhile I do start to wish they would not produce quite so abundantly & quite as often!
  So if you have extra cucumbers & your wondering what  to do with them, give this recipe a shot....To be honest I don't just love cucumbers, but I think this dip is lip-smacking good!

Cucumber Dill Dip

8 oz. cream cheese, softened

1 med cucumber, finely chopped *

1 small onion, finely chopped

2 drops hot sauce **

dash of salt

pepper to suit your taste

dried dill weed to suit you taste

Mix together well & chill. Serve with crackers.

*I used about 2 cukes & grated them instead of chopping.

**I'll use more hot sauce the next time, wasn't hot at all.

 

We had this for lunch yesterday witthhh.....guess what?!..... Zucchini & squash! =) Was just perfect for a light meal after we had been working outside in the heat. It would be wonderful for any get-together you have planned for the weekend also!

Everyone have a safe & happy 4th of July! =)

~Sheila  

{Hors d'oeuvres}

  Since creative and attractive appetizers are one of my favorite things to make/cook/bake; when we got invited to a house concert where everyone was supposed to bring an appetizer you can guess that I was super excited! =) I thought it would be fun to make fresh fruit and cheese kabobs, but I also really wanted to try a new recipe, soooo....I did both and what fun it was!             

::Fruit & Cheese Kabobs::





  Select the fruit and cheese combination to suit your taste; we used strawberries, pineapple and grapes for the fruit and a sharp cheddar, Swiss and Colby Jack for the cheese. I cut up the fruit and cheese and then my hubby put them together. Just a tip for you though if you would ever make these, the less sharp the cheese the better it will work. Daren was getting a little frustrated when the cheddar would crumble as he tried to put it on the skewer... They turned so pretty though and didn't last long at the party. 

                   

  So while they were being put together I was busy chopping, mixing, rolling and baking; trying out the new recipe that I had found for..........................

:: Greek Pinwheels::

  I know they look like they could be time consuming, but really they are not. I wanted them to be served warm so I didn't start making them until about 45 minutes before we needed to be at the party. So yes, it's a fairly speedy recipe :)

Greek Pinwheels

1 sheet frozen puff pastry, thawed

1 tbls beaten egg

3/4 tsp water

1/2 cup cream cheese, softened

1/3 cup marinated artichoke hearts, drained & finely chopped

1/4 cup crumbled feta cheese

1 tbls oil-packed sun-dried tomatoes, drained & finely chopped

3 Greek olives, finely chopped

1 tsp Greek seasoning

Unfold puff pastry. Whisk egg & water; brush over pastry. Combine the remaining ingredients.

Spread over pastry to within 1/2" of the edges. Roll up jelly roll style. Cut into 20 slices. Place  on a greased baking sheet. Bake at 425* for 9-11 minutes or until puffed and golden brown. Serve warm.

Blessings to you!

~Sheila