Rice Balls

Since we got a deep fryer, we've been trying various recipes (and making up some of our own). Nathan kept seeing rice ball recipes online so he printed out one to try. They turned out rather blah to us so we tossed the recipe. In case you are curious about what they contain: rice, egg, tomato paste and onion into a ball, rolled in bread crumbs and spices. Then fried.

Lil Smokie Bacon Appetizer

Vegetarians look away! The recipies around here have been looking a bit too healthy so I figured it was time to post something totally naughty. Our friend, Ryan, brings this appetizer to parties and it is always a hit.

16oz lil smokies
12oz thick sliced bacon
1 cup brown sugar
toothpicks

Preheat oven to 400. Cut each bacon slice into 4 pieces. Wrap each smokie with bacon, secure with toothpick. Place in 13x9x2 pan. Sprinkle with brown sugar. Bake 30-35 min. Transfer to a crock pot to keep warm.

Bruschetta with Tomato and Basil

I am growing my own herbs this year and the basil finally reached the point where I could harvest some to use in my cooking. I decided to try my own Bruschetta. I searched around and this recipe seemed simple enough and I had all the ingredients. It turned out delicious and relatively quick and easy to make. Will definitely make again. Apologies I forgot to take pictures of my own food.

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Ingredients:

* 6 or 7 Ripe Plum Tomatoes (about 1 1/2 lbs)

* 2 Cloves Garlic, minced

* 1 TBS Extra Virgin Olive Oil

* 1 tsp Balsamic Vinegar

* 6-8 (Med-Large) Basil Leaves, chopped

* Salt and freshly ground Black Pepper to taste

* 1 Baguette French Bread or similar Italian Bread

* 1/4 cup Olive Oil

Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube or under cold water between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the steam area. (Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and thus easier to peel and there are fewer seeds and less juice.)

2. Make sure there is a top rack in place in your oven. Turn on the oven to 450 to preheat.

3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1TBS extra virgin olive oil, and balsamic vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat ONE side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Place tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, or until the bread just begins to turn golden brown.

(Alternative Method/Traditional Method: You can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute per side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle 1/2 tsp of Olive Oil on each slice.)

5. Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomato mixture, do it right before serving or the bread may get soggy.

- Makes 24 small slices. Serves 6-10 as an appetizer or 3-4 for lunch.

** Recipe adapted from SmiplyRecipes.com. Picture courtesy of SimplyRecipes.com

The Big Dipper

Lately I've begun serving a plate of raw vegetables and dip along with meals, in yet another attempt to get us to eat our veggies. I've come up with two or three different dips, but would love more suggestions -- especially ones lower in fat. I know, I know, we should be eating the vegetables without dip, or at most a light drizzle of low-fat vinagrette, blah blah blah. Any progress is good, in my opinion.

-- SJ

The Best Caramel Corn

I tried this at a Christmas party and just now got the recipe. There was another batch of caramel corn there and this one beat it all hollow.

1 cup hot air popcorn kernels
2 cups butter
4 cups brown sugar
1 cup sugar
2 teaspoons salt
2 teaspoons vanilla
1 teaspoon baking soda
Pop the corn. Mix butter, sugars, and salt. Boil for five minutes. Then stir in vanilla and soda. Drizzle over popcorn. Place in a large roasting pan and bake at 250 degrees for 45 minutes. Stir frequently. Cool before serving.

Help!

We just got back home from Oklahoma at 2am this morning so my brain is still a bit foggy. Please help! :-)

We're going to a friend's house for a Christmas get together tomorrow night right after work and I'm supposed to bring some kind of finger food. Any ideas for quick and easy snack food that doesn't take long to fix?

On Sunday our couples class is having a pot luck after church and Sunday school. I'm completely drawing a blank as to what to bring for a main dish and/or side dish that can be cooked before church and still taste good sitting around until lunch time. I'm not for sure if there is a place to plug in crock pots or any way to heat things up before eating. . . .

Crispy Butternut Wontons with Spicy Tomato Sauce

Looking for an unique appetizer to take to the Christmas party this year? These are very tasty and reheat well--just pop them in the microwave for 45 seconds to a minute. They were a real hit this weekend with everyone.

Sauce:

1&1/2 t olive oil
1&1/2 C thinly sliced leek (about 1 large leek or 2 small)
1 garlic clove, minced
1/4 t crushed red pepper
1/8 t sea salt
1 (14.5 oz) can whole tomatoes (undrained and chopped)
1 (3-inch) orange rind strip (or 1/2 t grated orange peel)
1 bay leaf (or 1/4 t dried crushed bay leaves)
1 fresh tarragon sprig (I left this out)

Heat oil in a large non-stick skillet over medium heat. Add leek and garlic; cook 8 minutes, stirring frequently. Increase heat to medium high. Add the rest of the ingredients and bring to a boil. Reduce heat to low; simmer 15 minutes or until thick. Discard rind, bay leave, and tarragon (if you used them).

Wontons:

1 small butternut squash (about 1 1/2 lbs)
1/2 C water
1/2 C Ricotta cheese
3 T grated fresh Parmesan
2 T dry breadcrumbs
1/4 t sea salt
1/4 t ground black pepper
1/8 t nutmeg
1 t water
1 large egg, lightly beaten
24 wonton wrappers
Cooking spray

Cut the squash in half lengthwise; discard seeds and membrane. Place the squash halves, cut sides down, in a 2-qt baking dish; add 1/2 C water. Bake at 375 for 45 minutes. Scoop out pulp to measure 1 C; (use any extra to make baby food). Combine 1 C pulp, ricotta, and ingredients through nutmeg, stirring until well-combined.
Combine 1 t water and egg, stirring with a whisk. Fill each wonton (cover unused wonton wrappers with wet towel to prevent drying) with 1-2 t squash mixture. Brush edges of dough with egg mixture; bring 2 opposite corners together. Press edges together in a seal forming a triangle. Place the wontons on a large baking sheet coated with cooking spray, and brush lightly with remaining egg mixture. Bake at 375 for 17 minutes or until golden and crisp. Serve with the sauce.

Restaurant Recreation: Guacamole

DOB and his partner sometimes have meetings at a small but intensely popular Mexican restaurant near their office; he loved their (very expensive) guacamole, so I tried to create my own recipe of it to go with today's enchiladas. Now I'll see if I can remember what I put in it.

1 avocado, peeled, pitted, and mashed
1/8 t. Vit. C powder (to keep it from browning without changing the flavor)
1/4 c. finely chopped red onion
1/3 c. finely chopped tomatoes
1/2 t. salt
1 T. plain yogurt (I almost always substitute yogurt for sour cream.)
1/2 t. cumin
a couple sprigs of chopped cilantro (I actually had to use dried, but it would have been a whole lot better with fresh.)

Very good. Wish I'd had enough avocado to make more--there's none left over.