Caprese Salad Skewers

 There's not much to a Caprese salad, but I wasn't in the mood for finding forks.  Luckily, I found this idea at Terri's Table!

All you need is fresh mozzarella, grape (or cherry) tomatoes, and fresh basil leaves for the skewers.

If your basil leaves are large enough, you can skewers them on either side of your tomato and mozzarella cube.  If not, make due the best you can.  If you've grown your own basil, it's easy to pick the right size, but when shopping at the market, you need to just go with the flow.  No biggie.  Make it the best you can.

When you're done, just lightly drizzle the skewers with olive oil and then balsamic vinegar.  Instant hit and easy to eat.

Cucumber Cups

 I can't believe I haven't tried these before.  So painfully simple, and yet they are elegant in their own way.

Cucumber cups start with some great cucumbers.  I worked with English "burpless" cucumbers since I could get them at Costco in bulk, for cheap.

Then, I chose not to peel the entire cucumber, since that would make them too slippery.  I left little grips around the edges.

I then cut each cucumber into 12 pieces.  Some could have been smaller, but I was more interested in the number 12. Ideally, you should aim for a size that could easily fit in your whole mouth at once, but I just wanted a number I could tabulate quickly.

Whatever, we already know how odd I am.

No apologies.

Next, use that handy dandy melon baller and scoop out the middle of the cucumber, creating the cup.  I used the smaller end of my baller, but you can use whatever size you think makes the best scoop.

For fillings, I found several different recipes.  Spinach dip, crab dip, cheese dip, etc., etc.  A quick Google search will give you a ton of ideas.  However, I was making enough other appetizers that I didn't want to overlap any of my other flavors presented.

So, as I was perusing the aisles of the Costco, I discovered some Mango Pico de Gallo, and some Roasted Red Pepper Hummus.  I picked up a tub of each.

The mango pico was great to just scoop in by the teaspoonful.  However, for the hummus, I piped it through a broad frosting tip to give it a little swirl.

 I think the hummus was my favorite.  Not because I eat it, but because it was fun to pipe on.

To top it off, I was going to sprinkle some paprika for color, but I didn't have any.  Instead, I used some Chipotle red pepper sprinkled over it instead. Same color, still spicy, but not so much to be over powering.

(And no, Mom, I didn't serve it on a red paper plate.  This was just my plate to refill from.)

Bacon Pineapple Shrimp

If you're looking for an easy, EASY appetizer to make, I think I've found it.

{Full disclosure: I hate shrimp.}

It's Bacon Pineapple Shrimp!  It's originally from Rachel Ray, so you know it has to be easy.

 I tried the recipe two different ways.  The first was like my Bacon Wrapped Smokies.  That was easy enough, just dump some brown sugar on it and bake it.

However, that ended up looking like the shrimp on the RR Recipe.

Blah.

So then I took them and threw them into a frying pan, as originally suggested.

I chose pre-cooked shrimp, so I was just cooking it to cook the bacon.  I waited until they were nice and dark, and then served them up.  They looked almost burnt to me, but everyone loved them.

It was the first appetizer of the night I ran out of.  Since I had to serve them as soon as they were done, I didn't get a chance for a final photo, but I know you understand.  You all have amazing imaginations if you've been following me thus far!!

{White Girl} Turkey Enchiladas

  Okay, so remember that one time when I made white girl tamales, and people made fun of me for not using any Masa?  Whatever, I can't be so easily persuaded.  My BFFL, Heidi, found this recipe, complete with Weight Watchers points yesterday, and I had to try it IMMEDIATELY. Yesterday was one of those days where my hubs was away on business, so I knew I could try anything in the kitchen, and amazingly, this was perfect!  Plus, it had the added bonus of being only five ingredients, which I knew to be kismet.  Anything that doesn't need a lot of money or effort is always a bonus in my book!

So, as you can see, your five ingredients are
1 lb ground turkey
1, 10oz enchilada sauce
1, 8 oz tomato sauce (I love the new Rotel sauce with chili flavor)
1 pkg of Mexican cheese shreds
1 pkg of Pilsbury biscuits

Now, you can get low fat/light in almost all of these ingredients.

However, I went to Target where that wasn't an option.  Oh well, I guess I'll take one for the team!!  But, if you could get all low fat (and not use as much cheese) you can get it down to 5 WW points per serving, at least according to the old points scale.  Now it could be 500, for all I know.

Steps: 1. Brown the turkey (drain as necessary).
2. Cut your biscuits into quarters.  Like our new over the burner cutting board?  Makes life in the limited counter space kitchen super simple.

 3. Add enchilada sauce and tomato sauce to your turkey meat.  (I also added some taco seasoning and onion flakes, but that would make this 7 ingredients, so pretend I didn't, if that suits you.)
4. Stir in your quartered biscuits then dump into a casserole dish.  (I'm using my DCB, because we know I love it!) I also put about half the bag of cheese in at this point to spread the love.
5. Next, bake at 350 for 25 minutes.
6. Add rest of cheese on top and bake for an additional 5 minutes.
7. Let set for 5 minutes, then dig in before anyone else can!

Gooey, bread-y, cheesy, and delicious-y!!

French Toast Strata

The yolk's on you!!  (I doubled the recipe...)

Today’s feature: the dream breakfast or brunch entrée.  It’s hard to believe that there could be an item (or two) that people request over and over again for breakfast, but this is one of my mama’s recipes, which always ensures that it is spectacular (SPECTACULAR!), and that it’s reliable even for an okay baker like me.  I’ve talked about this before (because it is brunch-tastic), but here’s the secret family recipe…

French Toast Strata

Ingredients:

1 lb loaf of unsliced French bread

8 eggs

6 T butter, melted

8 oz. of cream cheese, cubed

2 and ½  C milk or half and half

¼ C maple syrup (plus more to serve)

Easy ingredients, right?  Even easier directions…

Cut the French bread into 1” cubes (makes about 12 cups).  Then, grease a 3 quart baking dish.  I like to coat it with butter (of course), but you could use a spray.  Place half of your bread cubes into the dish, then top with your cream cheese cubes.  Top off with your remaining bread cubes. 

Next, combine your eggs, milk, melted butter, and maple syrup in a bowl and mix well with a hand mixer or blender.  I like to fluff it up on high, but just make sure that it’s well combined.  Pour the mixture over your cubes. 

Use a spatula to slightly press down all the layers to make sure everything is well moistened.  (Ew.  I hate that word.  Do it just the same.)  

Cover with plastic wrap and refrigerate for at least two hours, but you can go up to 24 if you’re really well prepared.

That morning, removed the plastic wrap and bake at 325 for 35-40 minutes.  I like to broil for the last minute or so to crisp up the top, but that’s a personal preference.   Just bake until the center sets and your edges are lightly golden.  Let stand for about 10 minutes, then serve it up with warm maple syrup.

I promise that this is a winner every time.  It’s the perfect combination of French toast with cream cheese, and it is so easy that you won’t mind making it every time someone requests it (because you really love eating it, too!).

Seconds, please!