Chutney and Cheese Stuffed Dates | Friday Night Bites

Happy Thanksgiving Day Everyone!  What a special day in our country’s history.  It is a day where we gather together with our family and friends to reflect on what we are thankful for along with enjoying great food, laughs and restful moments.  Hubby and I head to my parents house for a day of food, fun, and laughs with my family.  As you can imagine there is an abundance of food. 

It is a day to see my sister, brother in law, brother, sister in law and my four adorable nephews and my lovely parents.  My parents just remodeled their kitchen and it should be fun to cook the turkey and sides in the newly updated kitchen. It just got finalized last week and I had a sneak peak last weekend. It is simply stunning and makes me want to remodel my own kitchen, yet it really doesn’t need it – perhaps in a few years. Smile. Believe it or not, I have never cooked a turkey.  I know – “shut the front door”!  It is probably time for me to take the plunge.  I look at the turkey roasting task as being simply a roasted chicken on steroids.  Smile.

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I am in charge of bringing the appetizers and a couple side dishes. This year I am bringing this appetizer, this salad and this sidedish.  Oh and a beautiful cheese platter for all to enjoy.  My sister is in charge of desserts and my sister in law is bringing a sweet potato side dish.  I am confident that all will be delicious.  For me, it is just spending the day with family and enjoying the time together – that is what is special and what I am thankful for.

I thought I would extend the Thanksgiving holiday spirit into this week’s Friday Night Bites with my Chutney and Cheese Stuffed Dates.  They are simple to make and easy to eat.  You can choose different cheeses and chutney flavors to put inside – the choices are endless.  I went with a cave aged gruyere and my handmade Cranberry Orange Ginger Chutney with Madjool Dates.  There are many types of chutney available at your local grocery store or online, if you are not able to make it from scratch. A bit of rough chopped flat leaf parsley adorns the top to add a punch of color and herbaceous flavor. The recipe below is rough and not exact, since this appetizer is quick and simple.

Chutney and Cheese Stuffed Dates

Madjool Dates (remove pit)

Gruyere Cheese

Cranberry, Orange and Ginger Chutney (or your favorite chutney or savory jam)

Flat leaf parsley

Remove the pit by slicing the lengthwise the top of Madjool date.  Take the opposite ends and push together to open up the date to stuff.  Add a small cube of the gruyere cheese and bake for 10 minutes at 350 degrees the desired number of dates.  Remove and top with a small drop of the chutney and sprinkle with the flat leaf parsley.  Enjoy.

Mushroom Pizzettas with Reduced Balsamic | Friday Night Bites

Over the last couple days we FINALLY had our first real rain storm of the season.  The Bay Area has been extremely starved for rain and now we hopefully have the start of a good rainy season to prevent a drought come summer.  It is a funny thing, once it rains people forgot all the things they have learned about driving.  It is like they have driving amnesia. There are more accidents along with more bad drivers – it just amazes me while I commute to work each day.  Perhaps after this first rain, folks will adjust.  Smile.

With rain, the air is crisp and fresh smelling along with the hills begin to blossom with green foliage versus the dry brown landscape – that is a welcomed sight.  It is time to pull out the various boots for winter and put away my beloved sandals, unless the weather becomes mild enough, which we do have even in the winter months.  The nights have been quite chilly as of late and our fire place, albeit gas, has been on every night.  I am beginning to settle into the fact that fall and soon winter is here.  Oh and not too mention the holidays are quickly approaching. Are you enjoying the fall season?

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My official taste tester is my hubby and he is not afraid to tell me if something is not his favorite or on the other hand, if he absolutely loves it.  Lucky for me, I am batting about a 99% with him.  This week, I set out to create this appetizer that I have created in my head months ago and finally got around to making.  The end result was a simply, satisfying and quite tasty mini pizza of sorts along with a gourmet flair.  If you have a Trader Joe’s near you, then you can literally purchase every ingredient in one stop.  If you are not fortunate to have a Trader Joes’ nearby, don’t worry, your local market should have everything.

I adore a thin crust pizza over deep dish or thick crust pizza any day.  Many may disagree and that is perfectly okay.  My quick solution to creating a thin crust pizza at home is to use Lavash bread or flat bread.  It crisps up nicely and is easy to use.  I decided to use a round cookie cutter and make pizzettas. You can certainly create endless possibilities with your flavor profiles and your guests will think you spend hours creating them.

Mushroom Pizzettas with Reduced Balsamic

Makes 16

2 to 3 pieces of Lavash Bread

3.5 oz. Shiitake Mushrooms

8 oz. Crimini Mushrooms

1 Tablespoons Olive Oil + additional for brushing the Lavash Bread

2 Tablespoons Butter

1 Large Garlic Clove, minced

1 Large Shallot, minced

¼ teaspoon Salt

½ teaspoon Pepper

1 Cup Grated Cheese Blend***

½ Cup Balsamic Vinegar

¼ Cup Flat Leaf Parsley, rough chop

Pre-heat oven to 400 degrees

Clean and de-stem mushrooms and cut into small dices.  In a large skillet, melt the butter and olive oil together over medium heat.  Add the shallots and let cook for 2 minutes then add the mushrooms and cook on high heat until they begin to turn golden brown.  Quick toss in the salt and pepper along with the minced garlic and toss for one minute.  Turn off the heat and remove from the stove.

Use a 3 or 3.5 inch round cookie cutter and cut 16 rounds out of the lavash bread.  Brush each one with olive oil and place onto a cookie sheet.  Top each one with a tablespoon of the mushroom topping.  Put a tablespoon of the cheese blend on each one and bake for 5 to 7 minutes or until crispy around the edges and golden brown with bubbly cheese.

***I use the “Quattro Formaggio" shredded cheese blend from Trader Joe’s.  It that is not available, simply mix a combination of parmesan, asiago, fontina and provolone cheeses together or make a combination of just a few of those. Completely up to you.

To make the reduced balsamic, simply add the balsamic to a sauce pan and heat on medium until it reduces to a syrup consistency.  Watch carefully so it doesn’t burn.  As it cools, it will begin to thicken.

After you remove from the oven, simply drizzle a bit of the reduced balsamic over each pizzetta and sprinkle with the chopped parsley.  Enjoy!

Chocolate Chip, Pecan and Coconut Brittle Cookie | Secret Recipe Club

This is my last Secret Recipe Club post for 2013.  How did the year whirl by so quickly?  It is almost unfathomable, huh?  In any event, the group I am in will reconvene in January and I am excited to see who I will be assigned to.  This month I was matched with Denise from Creative Kitchen Adventures.  If you feel out of the loop and want to learn more about Secret Recipe Club and how to join in on the fun, simply click here to learn more.

In the meantime, I enjoyed browsing through Denise’s food blog and learning more about her.  She met her hubby while they were both in the Navy and is now a Mom to three wonderful daughters.  She lives in suburbia but enjoys the outdoors and the beauty of nature.  She enjoys cooking, baking, travel, bike riding, blogging and reading along with spending time with her family and friends. She began her food blog a few years ago after discovering the joy of browsing and commenting on the vast beautiful food blogs in the blogosphere.

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After taking many trips through Denise’s many posts of great recipes, one in particular caught my eye -Tollhouse Brittle.  It jumped out at me and just looked mouthwatering.  Being authentic to who I am, I knew I had to put my own spin on this cookie.  I substituted the white sugar for brown, then added coconut and pecans versus walnuts.  A quick sprinkle of demerara sugar on top was the icing on the cake, or should I say cookie.  Smile.  The end result was a crunchy almost candy like cookie.  I just know my office will enjoy these.  In the meantime, I need to set aside a few for hubby to feast on – he will be one happy man.

Chocolate Chip, Pecan and Coconut Brittle Cookie

1 Cup Butter, Softened

2 teaspoons Vanilla

1 teaspoon Salt

1 Cup Brown Sugar

2 Cups Flour

1 Cup Sweetened Shredded Coconut

½ Cup Chopped Toasted Pecans

6 oz. Mini Semi-sweet Chocolate Chips

¼ Cup Demerara Sugar

In a stand mixer, cream together the butter and brown sugar then add the vanilla and salt.  Add the flour and incorporate until well blended.  Mix in the coconut, mini chocolate chips and pecans.

Preheat oven to 350 degrees

Spray non-stick cooking spray onto a 10 x 15 baking sheet with sides.  Pour the cookie dough on top and spread evenly by gently pressing down with your fingers.  Sprinkle the demerara sugar on top.  Cook for 15 to 20 minutes or until lightly golden brown.  Let cool for 10 minutes then cut into small squares or strips.

Spicy Goldfish Crackers | Friday Night Bites

Don’t you just love the “easy breezy” appetizers?  I certainly do.  Lately I have been snacking on those little golden nuggets that we have all grown to love – the iconic “gold fish” crackers.  They are portable, tasty and extremely satisfying.  On the way home from work one evening, I was contemplating my next Friday Night Bite and then it came to me.  I love those gold fish, so why not elevate them to the next level. 

I had the general concept in my head, just needed to put together the right combination of flavors.  Digging through my pantry, I stumbled upon a packet of Good Seasonings Zesty Italian Salad Dressing mix and that would become the base for this quick snack.  The result was a delicious and straightforward treat.  The recipe makes quite a generous amount, so I brought some to my office and saved the rest for hubby and me to snack on.

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With the holiday season right around the corner, hubby and I are getting into the spirit this year.  We absolutely love movies on the Hallmark Channel.  I am so lucky that hubby enjoys the feel good movies as much as me.  One of us will look over at the other and ask – “do you have a tear in your eye?” Often the response is – “Yes, do you?” and then we both acknowledge that we are both suckers for a sappy movie.

If you love happy, feel good movies with a great message woven throughout, then you probably already watch Hallmark.  If you have not indulged in the world of Hallmark movies, then I urge you to check it out.  Currently we are enjoying the “Countdown to Christmas” with 12 original new movies for 2013.  I believe we have one new movie in our cue to watch and it sounds like a perfect start to the weekend along with enjoying our Friday Night Bites.

Spicy Goldfish Crackers

10 Cups Goldfish Crackers

¾ Cup Olive Oil or Canola Oil

1 Package Good Seasonings Zesty Italian Salad Dressing Mix

1 teaspoon Garlic Powder

1 teaspoon Lemon Pepper

1 teaspoon Dill Weed

1 teaspoon Crushed Red Pepper (use half if less spicy is desired)

Mix the oil and spices together in a large bowl.  Add the goldfish and mix well.  Spread over two large sheet pans with sides.  Bake at 325 degrees for 15 minutes.  Remove from oven and toss gently.  Let cool.  Store in an airtight container or plastic freezer bags.

Roasted Red Pepper & Manchego Pinwheels | Friday Night Bites

It has been quite chilly in the Bay Area the last week.  Our fire place is running each night and the warm fuzzy blankets are out in full force when hubby and I watch our favorite shows.  I have eased into the fall season, now I would love to experience a stormy evening.  I am sure it is coming soon enough.

In the meantime, we need to take the patio furniture cushions to the garage for storage during the winter, especially since I believe rain may be on its way soon.  It is just too chilly to sit outside – not too mention it is dark at 5:30pm.  I just have to remind myself that as quickly as the fall season arrived, that spring and summer will be here before you know it. How quickly time passes us by.

One of the small joys in life for me is entertaining.  The planning, the preparation and the actual dinner party just make me smile from ear to ear.  Luckily for me, I have a dinner party on the calendar for this Saturday.  My menu is set – yeah.  Everything is else will be done on Friday and Saturday.  If you follow me on Instagram, I’ll be sure to post some pics to share with all of you. 

In the meantime, it is time for Friday Night Bites.  I have a roll of these Roasted Red Pepper and Manchego Pinwheels in the freezer all ready to heat up this Friday.  I previewed a few with hubby on Sunday and he LOVED them.  Projecting to Friday, we will open a nice bottle of Cabernet Sauvignon and devour these little delights.  I can’t wait ….. big smile!

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Roasted Red Pepper & Manchego Pinwheels

Makes 36

2 Sheets Puff Pastry, thawed

1 (12 oz) Jar Roasted Red Peppers, drained well and towel dried

2 Garlic Cloves, smashed

¼ teaspoon Salt

¼ Cup Almonds, Dry Roasted

2 Tablespoons Parmesan Cheese, Grated

2 Cups Manchego Cheese, Grated

Red Pepper Sauce

In a food processor add the almonds, garlic and salt and pulse until fine.  Add the parmesan cheese and pulse.  Next add the roasted red peppers and pulse until well combined.  Mixture should be the consistency of tomato sauce.  If watery, simply run through a fine strainer.

Assembly

On a large board, use one sheet of puff pastry and spread half the red pepper sauce over the puff pastry and sprinkle one cup of the grated manchego cheese.  Roll the puff pastry as tight as possible.  Wrap in plastic wrap and chill for one hour.  Repeat same process with the second sheet of puff pastry.

Pre-heat oven to 400 degrees

Use a cookie sheet and cut ½ inch slices for each pinwheel.  Leave an inch in between to cook.  Bake for 12 to 15 minutes.  The manchego is a bit oily so simply lay each cooked pinwheel on a paper towel to remove excess oil.  Serve immediately.

Note:  You can place the plastic wrapped roll in a large freezer bay and keep for a month, so you have appetizers ready at your fingertips when guests arrive.  Let thaw before slicing then bake as normal.

Cinnamon Coconut Bread

Okay if you are like me, you love bread.  Say it – I LOVE BREAD!  Did you actually say it – if you did, I am giving you a virtual high five. How many bread lovers are out there?  Probably millions, right?  If you love bread, stand up and be counted.  Hands down, give me bread over a cookie any day and I am so happy.

I have to admit that I am not one of those artisan bread bakers.  In fact, it is on my bucket list to make that perfect loaf of bread that one might think I purchased from the bakery versus me actually making it.  Perhaps even mastering the art of bread making to where a master baker would have a hard time identifying in a “bread line up” behind a that one way mirror.  I can dream at this point, but will accomplish this goal of mastering the art of bread making.

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In the meantime, I have mastered the art of the quick bread.  It is simple.  It requires accurate measuring techniques, a large bowl, a spoon for stirring and the perfect sized loaf pan and watching the timer so the bread is not over baked.  One of my favorites is beer bread by simply adding five ingredients - flour, beer, sugar, salt and butter. The result is one addictive loaf of bread – trust me. Check out my fool proof recipe here.

We welcomed a new CEO to our organization in September and she went on a whirl wind road show to meet the various branches.  One of my four branches was the first on her tour and thought it would be great welcoming to bring and share some of my baked quick breads to kick off the morning and her meeting with all of us.  I brought my Chocolate Banana Bread, Pumpkin Streusel Bread and this delicious Cinnamon Coconut Bread.  I will be sharing the pumpkin bread soon.  Personally I absolutely could not get enough of this cinnamon coconut bread and is right in my wheel house. 

Cinnamon Coconut Bread

2 large eggs

1 ¼ Cup Milk

2 teaspoon Vanilla

2 ½ Cup Flour

2 teaspoon Baking Powder

2 teaspoon Cinnamon

1/2 teaspoon Salt

1 Cup Sugar

1 ½ Cup flaked Coconut + ½ Cup for the top of the loaf

6 Tablespoon Melted Butter

Non-stick cooking spray

Heat oven to 350 degrees.  In a bowl mix together the eggs, milk and vanilla.

In a large bowl sift the flour, baking powder, salt and cinnamon.  Add the sugar and 1 ½ Cup coconut.  Mix well together then add the wet ingredients from the other bowl and mix well.  Add the melted butter and stir until smooth.

Spray a 9 x 5 or 8 ½ x 4 inch loaf pan with non-stick spray with flour added.  Pour batter into the pan. Sprinkle ½ cup of the coconut on top and lightly press. Bake until a knife inserted in the center comes out clean – about 1 hour to 75 minutes.  Cool in pan for five minutes and let cool on a wire rack.