Bruschetta Phyllo Cups with Whipped Feta and Basil

I was looking for an easy no cook appetizer when I found this recipe on the Peas and Crayons food blog.  Check her out HERE.  She’s got some great recipes and fabulous ideas.  I always love using the mini phyllo cups for both appetizers and desserts.  They are so easy to use and provide a lovely presentation.  This recipe is much like miniature Caprese, except the mozzarella cheese is replaced with a delightful whipped feta.  They come together quickly, taste so fresh and summery and were a huge hit with everyone the night I served them. 

Ingredients

25 phyllo cups

30 cherry or grape tomatoes

2-3 tablespoons balsamic glaze

Fresh basil for garnish

Whipped Feta Ingredients:

4 oz. feta cheese (plus extra to garnish if desired)

2 oz. cream cheese

1/4 cup sour cream

1/4 cup quality mayonnaise

1/2 tsp fresh lemon zest

1/4 tsp Italian seasoning blend plus extra to taste

1/8 tsp salt and pepper or to taste

Directions:

For best results, allow feta and cream cheese to reach room temperature before you begin.

To make the whipped feta, crumble feta into the bowl of a food processor and pulse until very small crumbs remain.

Add remaining whipped feta ingredients and blend, scraping down the sides if needed.

Place filling in a small plastic bag (or piping bag) and use a baking spatula to press the mixture into one of the corners. Cut the corner of the bag and pipe filling into phyllo shells, filling each about 1/2 to 3/4 full.  

NOTE – you can make the whipped feta earlier in the day, or even the day before.  Place in fridge until ready to use.  You’ll want to take it out of the fridge and allow to come to room temperature before using.

For the bruschetta topping, chop tomatoes into quarters (or simply dice larger tomatoes) and add as much fresh chopped basil as you'd like.

Add tomato-basil mixture to each whipped feta filled cup and garnish with extra basil and/or crumbled feta cheese. Before serving, drizzle with balsamic glaze. Enjoy!

NOTE: you can assemble the cups an hour or two before serving.  But, much longer than that I would worry about the cups getting soggy.  If making ahead of time – wait to drizzle with the balsamic glaze until just before serving.

Homemade Balsamic Glaze Recipe

Feel free to pick up some balsamic glaze at the grocery store (you can find it near the balsamic vinegar and oils) or make your own at home!

For homemade balsamic glaze, mix 1 cup of your favorite balsamic vinegar with 1/4 cup brown sugar in a medium saucepan. Bring to a boil, then simmer until reduced by half, approx. 20 minutes. Sauce will thicken a bit more as it cools. Cool and store in the fridge for all your drizzling needs!  

If you don’t want to make that much glaze – remember it is 1-part brown sugar to 4 parts balsamic vinegar.  i.e., 1 tablespoon brown sugar to 4 tablespoons balsamic vinegar.

Click here for printable recipe.

Zucchini and Dill Frittata

Did you know that zucchini holds the honor of being one of the lowest-calorie foods in existence – at 14 calories per ½ cup serving?  Yeah, I didn’t know that either.  But, I found out when I joined NOOM recently and discovered this recipe on their site.  It is DE-LICIOUS!!  I use more dill than the recipe calls for – because I really LOVE dill!  It pairs perfectly with the eggs and zucchini.  This frittata is super fantastic, easy to make and tickles your taste buds.  PLUS, it’s healthy too!

Ingredients:

2 teaspoons butter

2 cups finely chopped zucchini (about 8 ounces)

2 large scallions, thinly sliced

4 whole eggs

6 egg whites

1 tablespoon water

2 tablespoons chopped fresh dill (I used 3 – 4 tablespoons)

¼ teaspoon black pepper

3 tablespoons grated Parmesan

Directions:

Preheat the broiler.  Heat a 10” skillet that can go from stove to oven.  (I actually use one of my cast iron skillets.  It is about 12”.)

Add butter to the skillet and the zucchini.  Cook for 5 minutes, stirring occasionally. Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper and 2 tablespoons of the cheese.  Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixtures to flow underneath.  (The eggs will be set on the bottom but will still be moist on the top.) Remove from the heat and sprinkle the remaining 1 tablespoon of cheese on top.

Wrap the skillet handle with a double thickness of foil.  Broil 4” from the heat for 1 – 2 minutes, or until the eggs are set on the top.  Cut into quarters and serve immediately.

143 calories per serving.  Serves 4.

Click here for printable recipe.

Chipotle Chili Pork Tenderloin with Corn Salsa

I found this recipe in my 2005 Cooking Light cookbook.  Love the recipes from the Cooking Light series.  Most are quite easy to make and everything I’ve tried has been delicious.  This is no exception.  The combination of spices on the pork are fantastic and served over the very quickly made corn salsa is a wonderful treat.  The corn salsa tastes so bright and fresh.  And the last minute garnish of fresh cilantro gives this dish just that little “extra” you didn’t know you were missing.  

Ingredients:

2 pork tenderloins

1 Tbls chipotle chili powder (I didn’t have chipotle chili powder, so I used regular chili powder)

2 tsp ground cumin

1 tsp garlic salt

Cooking spray

2 cups frozen whole-kernel corn

1 cup sliced green onions

1 cup picante sauce

4 Tbls fresh minced cilantro

Directions:

1. Cut the pork cross wise into approximately 2” pieces.  Press each piece to help it hold its shape.  Combine the chili powder, cumin and garlic salt.  Rub over the pork.

2. Heat a large skillet over medium-high heat.  Coat the pan with cooking spray.  (You could add a little olive oil at this point if you’d like.)  Add the pork to the pan and cook 4 minutes on each side. Remove pork from pan.

3. Add the corn, onions and picante sauce to the same pan; cook 2 – 3 minutes or until thoroughly heated, stirring frequently.

4. The recipe calls for serving the corn salsa over the pork, but I preferred the presentation of placing the pork on top of the salsa and garnishing with the cilantro.

Click here for printable recipe.

Peanut Butter & Jelly Cake

Well, actually – it’s peanut butter and JAM, but that didn’t sound as fun.  For this I used my normal cake recipe, layered jam in between the layers, and made a creamy peanut butter frosting.  I have to say – this turned out better than I imagined it would.  The cake is super moist - layered with the sweet jam (of your choice) – and then covered in the creamy sweet peanut butter frosting…. It’s the best peanut butter and jam sandwich EVER!   I used three 8” cake pans to make a three-layer cake.  But, you could use a larger pan and make two-layers, if you prefer.

Ingredients:

Cake:

1 package yellow cake mix

1 package vanilla instant pudding

4 eggs

¾ cup vegetable oil

¾ cup water

Filling:

1 jar jam of your choice (I used huckleberry, because that’s what I had.  But, Seedless Red Raspberry is one of my favorites and what I would use the next time.  Strawberry would be delicious too.  Really, anything you like would work here.)

Frosting:

½ cup butter, softened

1 cup creamy peanut butter

2 cups powdered sugar

3 Tbls. Milk, or as needed

Directions:

Preheat oven to 350°.  Prepare your cake pans with non-stick spray.

Combine the cake mix, pudding mix, eggs, oil and water in a bowl and mix until well blended.  I use a stand mixer.  Once combined, I beat for just under 2 minutes.  Divide the mix between the 3 cake pans.  Bake according to package directions for the pan size you use.

Test the cake for doneness.  Remove from oven.  Allow cake to cool before putting it together.

To make the frosting, place the butter and peanut butter into a medium bowl, and beat with an electric or stand mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Once the cake is cool and you’re ready to assemble, place a dollop of the frosting on your cake plate.  Place the first layer on the dollop.  Spread your jam on top of the cake.  I made the jam layer on the thicker side, because I knew some of it would soak into the cake.  Place the next layer of cake on top of the jam.  Spread jam on this layer, again on the thicker side.  Place the last layer of cake on top of the jam. 

Now, you’re ready to frost with the peanut butter frosting.  Enjoy!

Click here for printable recipe

Ham & Cheese Pinwheels

These pinwheel appetizers are easy to make and a delicious treat for a cocktail party or any time, really.  The combination of the ham and melty cheese, wrapped in flakey puff pastry is fantastic.  I made these for our dinner and a movie get together several months ago with our dear friends and neighbors.  During the pandemic they are about the only people we socialized with.  We’ve staying in each other’s “bubble”, if you will.  

Note: I found this recipe on the Cooking on the Front Burner blog.  Deb has a really nice blog that is laid out in a very appealing way and it’s quite easy to navigate.  Check her out sometime.  https://www.cookingonthefrontburners.com/

Ingredients:

1 puff pastry sheet, thawed

6 slices ham, thinly sliced (deli style)

9 slices Havarti cheese, thinly sliced (deli style)

3 tablespoons Dijon mustard

1/2 teaspoon dried dill

1 tablespoon honey

2 tablespoons Parmesan cheese, grated

3 tablespoons chives, chopped

Directions:

1. In a small bowl combine the mustard, dill and honey.

2. On a floured surface roll the puff pastry into a 12x12" square then brush the mustard mixture on top

3. Layer first the ham and then the cheese. Sprinkle the parmesan cheese and 2 tablespoons chives over the top

4. Roll into a log going as tightly as you can and wrap in plastic wrap

5. Freeze for 15 minutes

6. Preheat your oven to 375° and line a baking sheet with parchment paper or a Silpat mat

7. Slice the log into (12) 1" slices and place on sheet

8. Bake for 20-25 minutes until golden brown

9. Remove and sprinkle with the reserved chives.  Cool slightly on a rack then serve.

Click here for printable recipe.

Chicken Lasagna Soup

 This recipe is from the Pioneer Woman.  I saw her make it on her show one day and it looked wonderful.  I opted to add chicken to the soup for a heartier lunch. However, you could omit the chicken and substitute the chicken broth for vegetable broth to make this vegetarian.  The soup is creamy, without being too heavy, and it's super yummy! Serve with a salad and warm crusty garlic bread and you’ve got a meal that will warm you on these cold winter days. 

Ingredients:

1/4 cup olive oil

16 ounces sliced mixed mushrooms  

1 tablespoon fresh thyme leaves  

1 teaspoon kosher salt  

2 teaspoons Italian seasoning  

3 cloves garlic, minced

1/4 cup all-purpose flour  

6 cups chicken broth  (or vegetable broth, if preferred)

1 cup heavy cream  

8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces **

4 cups (one 5-ounce container) baby spinach  

1 lb. chicken tenders, cut into bite sized pieces

Ricotta cheese, for serving  

Pesto sauce, for serving

** I used regular lasagna noodles and cooked them in boiling water until al dente.  Then, I cut them into 2” pieces and added to the soup and continued cooking a few extra minutes.

Directions:

Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.

Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.

Add the heavy cream and chicken tenders; return to a simmer. Add the lasagna noodles and cook for 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.

Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.

Click here for printable recipe.