Bourbon Pecan Brie Bites

October 19, 2023Leave a comment

¼ cup brown sugar packed

2 tablespoons unsalted butter, melted

1 tablespoon bourbon

¼ cup roasted chopped pecans

8 ounces round of brie

1.9 ounces pkg frozen mini fully baked phyllo shells 15 shells

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Add all ingredients but the brie and phyllo shells to a small bowl and stir to combine.

Remove the rind from the brie and discard the rind. Then, cut the brie into cubes about ¼ inch square.

Place a cube of brie into each phyllo shell and top with ½ teaspoon of the bourbon pecan mixture.

Place the full shells on a small baking sheet and bake for 10 minutes or until the brie has melted and is bubbly.

Remove from the oven and serve warm or at room temperature.

Cranberry Brie Filled Biscuits

August 1, 2023Leave a comment

This one makes a great fall, winter holiday starter

SERVES: 8

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

INGREDIENTS

1 can refrigerated store bought biscuit dough

½ cup cranberry sauce

8 cubes brie cheese

BUTTER MIXTURE FOR TOPPING

2 T butter

1 t fresh chopped garlic

1 T fresh chopped parsley

INSTRUCTIONS

Preheat oven to 350 degrees. Cover baking sheet with foil and spray with nonstick spray.

Open canned biscuit dough. Flatten each piece into about a 4 inch round.

Add 1 tablespoon of cranberry sauce along with a 1 inch by 1 inch piece of brie. Fold biscuit on top of itself and pinch at seam to seal.

Mix melted butter, garlic and parsley in a small dish. Brush top of each biscuit with mixture.

Bake for 15-20 minutes, or until golden brown.

Serve and enjoy- filling will be hot, be careful!

Jennifer Ellen Watermelon and Feta Salad

July 14, 2020Leave a comment

From the kitchen of Geri Sutter

1 mini watermelon (approximately 4 cups), rind removed and cubed

2 Persian cucumbers (approximately 1 cup), sliced

3 ounces feta cheese, cut into cubes

1 tablespoon chopped mint

1 tablespoon chopped basil

1 lime, juiced

Kosher salt and fresh ground black pepper to taste

Olive oil to taste

Directions

In a large serving bowl add the watermelon, cucumber, feta, basil and mint. Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh ground black pepper. Stir to combine. Taste for seasoning and serve.

Bow Tie Pasta with Broccoli and Lemon

July 27, 2015Leave a comment

This dish from the kitchen of Dawn DeBaby can be served as a side or as the main course, of course.

Ingredients

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.