Chipotle and Rosemary Spiced Nuts

Merry Christmas and Happy New Year friends!  Are you enjoying the holidays so far?  I hope so!  I am sorry we have not posted as much as usual....we have all been so busy this last month.  You know how it is, I am sure!  Busy or not, I just couldn't wait another minute to share these nuts with you!  You really need to try them before the holidays are over.  They are very easy to make and would be a perfect treat to add to your table for New Years!  My sweet friend Wendy introduced me to these amazing roasted nuts and I am hooked!  They have such incredible flavors that are quite intriguing!  The first time I had them, I kept going back for more, trying to figure out all the wonderful flavors I was tasting!  Sweet and spicy, these unique nuts are  the perfect holiday treat to share!  And gluten free!  YUM!

Chipotle and Rosemary Spiced Nuts

Author: Melanie

Recipe Source: I got this recipe from my friend Wendy--after a little research, it looks like it is originally an Ina Garten Recipe.

Ingredients

• 3 c whole roasted unsalted cashews


• 2 c whole walnut halves


• 2 c whole pecan halves


• 1/2 c whole almonds


• 1/3 c pure maple syrup


• 1/4 c light brown sugar, lightly packed


• 3 T freshly squeezed orange juice


• 2 t ground chipotle powder


• 4T minced fresh rosemary leaves, divided


• vegetable oil


• Kosher salt

Instructions

1. Preheat oven to 350


2. Brush sheet pan generously with vegetable oil.


3. In a large bowl combine all nuts, 2 T vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder.


4. Toss nuts so they are evenly coated.


5. Add 2 tablespoons rosemary and some salt and continue to toss.


6. Spread nuts on an 11x17 cookie sheet.


7. Roast for 25 minutes, stirring 2 or 3 times with a metal spatula.


8. Remove and add 2 T rosemary, 2 tsp salt and toss again.


9. Stir occasionally until cooled.

3.2.1311

Baked Mozzarella Bites

This is a quick and easy snack that we make at our house.  Much healthier than the mozzarella log version, which in my experience is deep fried and super greasy.  I use only a light coating of panko bread crumbs, which produces a light, crispy, melted, cheesy bite.  I love these for a quick snack, and "quick" is definitely the right word to use.  These babies go very QUICK at my house!

PS Don't forget to enter the giveaway for Jamie Oliver's newest cookbook!  The winner will be chosen tomorrow.  (PS Check back next week for another giveaway you won't want to miss.  We are hooking you up this month!)

Baked Mozzarella Bites
Submitted by Mindy ~ The Sisters Cafe

Mozzarella Cheese Sticks, cut up into 1 inch pieces
Milk
Bread Crumbs (Panko is best)

Dip cheese in milk and toss in bread crumbs.  Place on baking sheet and bake at 425 degrees for approximately 8 minutes or until lightly browned.  Serve with marina sauce.

Rosemary Roasted Cashews

These sweet and salty  cashews are down right addicting.  The rosemary blends wonderfully with the roasted flavor of the nuts and the cayenne pepper gives it a subtle kick.  This recipe is simply fantastic! My friend served them at a party while her guests mingled before dinner.  Ever since that first bite, I have been craving them!

Rosemary Roasted Cashews
submitted by Brittany ~ The Sisters Cafe

1 1/4 lb cashews (unsalted)
2 Tb coarsely chopped fresh rosemary
1/2 tsp cayenne pepper
2 tsp brown sugar
2 tsp kosher salt
1 Tb melted unsalted butter

Spread  cashews on ungreased baking sheet and roast in 375 degree F preheated oven for 10 minutes.  Combine remaining ingredients in large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.  Serve warm.

*if your cashews are salted, cut back on the kosher salt to about 1 teaspoon then add more to taste.

Recipe source:  Ina Garten

Hot Ham & Swiss Poppyseed Sliders

oh my goodness--these sliders were FANTASTIC! I originally saw them on pinterest and couldn't wait to make them for my family. I had a feeling they would love them and boy, was I ever right!   They gobbled them up and my husband said the recipe was a keeper! That is big since I do a lot of recipe testing around here and trust me they are not always "a keeper":)  I plan on putting these sliders on the menu next week.  I think it will be the perfect way to use up our leftover ham from Easter dinner.  These sliders are a step above a regular sandwich and would be perfect for a special luncheon or party.  Although they taste amazing they are oh-so-easy to create, making this recipe a GREAT one in my opinion!

Hot Ham & Swiss Poppyseed Sliders
submitted by Melanie~The Sisters Cafe

24 good white rolls

24 pieces good honey ham

24 small slices Swiss cheese

1/3 mayo

1/3 cup miracle whip

Poppy seed sauce 

1 1/2 TBSP poppy seeds

1 1/2 TBSP yellow mustard

1 stick butter, melted

1 TBSP minced onion

1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayo & miracle whip.  Although, I used all Best Foods Mayo and it was great!  Spread onto both sides of the center of each roll.  Place a slice of ham & a slice of swiss inside of each roll.  Close rolls & place into a large baking dish or heavy cookie sheet, very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients and  pour evenly over all of the sandwiches.  Let sit 10 minutes, or until butter sets slightly.  Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted.  Uncover & cook for 2 additional minutes and serve warm.

** sandwiches can me assembled a day ahead & kept in the fridge ready to bake.  Perfect for a party!

**I had a hard time finding good soft rolls here in TN (I may have to make some of my Buttermilk rolls next time)--but if you live in Utah try Judy's or Rhodes Rolls.

Recipe Source:  The Recipe Club

Rosemary Goat Cheese with Honey

Sometimes I get bored with all the regular old appetizers.  You know, the ones that everyone likes but still... a fun and different change can be exciting!  Try these these little goat cheese bites to spruce things up a bit at your next party.  They are deliciously creamy with a subtle herb and cinnamon flavor. The pecans add a nutty crunch and with drizzled honey on top it brings a sweetness that complements it all!  I love it!  Goat cheese is fantastic served with crisp apples (or any fruit really), multi-grain crackers, and/or toasted baguette slices.  The presentation is lovely and the taste is unusual and delicious.  Hope you enjoy!

Rosemary Goat Cheese with Honey
submitted by Brittany ~ The Sisters Cafe

6 ounces fresh goat cheese
4 ounces cream cheese, at room temperature
2 tsp fresh rosemary, minced (plus more for garnish)
1/2 cup finely chopped pecans
1/2 tsp cinnamon
honey

Stir together goat cheese, cream cheese and rosemary until smooth and creamy.  Refrigerate for an hour or until cheese has firmed up.  Stir together chopped pecans and cinnamon, set aside.  Taking small spoonfuls, roll the goat cheese mixture into nickel-size balls.  Place in pecans and roll around to cover the outside of the ball completely.  Flatten each ball slightly and place on a serving platter.  Sprinkle additional minced fresh rosemary over the top of all the balls and garnish with a rosemary sprig on the platter.  Drizzle with honey, about 2-3 Tb total.  (Taste a goat cheese bite and add more honey if you like!)  Serve with toothpicks and multi-grain crackers, toasted baguette slices, and/or fresh apple slices.

recipe source: adapted from Allrecipes

Spooky Spider Eggs

This is one of my new favorite Halloween treats because they are soooooooo adorably creepy!! Personally I don't like the foods to be too gruesome looking...I lose my appetite, haha!  But these cute little spider eggs are perfect.  Just spooky enough to make the kids giggle and the adults ooh and aah at how clever they look.  I made these for Mom's famous annual Halloween party and they were a hit all around!  You will be hearing more about the big party soon... we have to share all of her wonderful ideas to create the best Halloween party ever!

Spooky Spider Eggs
submitted by Brittany ~ The Sisters Cafe

6 extra large hard boiled eggs
1/4 cup mayonnaise
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground mustard
1/2 tsp white vinegar
medium black olives

Shell eggs and cut lengthwise into halves.  Gently remove egg yolks and place in a medium bowl.  Mash with fork then add the mayonnaise, salt, pepper, ground mustard, and vinegar to the egg yolks.  Stir together until well blended. Scoop yolk mixture into egg white halves, heaping slightly.

Cut 6 black olives lengthwise into halves and set aside (these will be the spider bodies).  Cut more black olives lengthwise into halves.  Cut each half cross-wise into 4 or 5 thin spider legs.  (You will want to use a very sharp knife for this.)  Working with one finished devil egg at a time, arrange 4 thin slices on each side of the mound of egg yolk mixture.  After the 8 legs are in place, gently place an olive half, cut-side down, in the middle.  Arrange on a platter and refrigerate until serving.

*If you're having trouble making the spider bodies stick, place a tiny scoop of egg yolk mixture into the underside of the olive half before placing it.  This helped with mine!

Fried Tomato Sandwiches and a Giveaway!

This week we would like to highlight a recipe from The Gathering of Friends volume 1 and offer one of you a copy of your own. I received this beautiful book as a Christmas gift from a dear friend several years ago. I spent the holidays going thru it page by page and dreaming of all the gatherings I would host that coming year. It even inspired one of my New Years Resolutions that year:)

I LOVE how this book includes 16 different gathering ideas, complete with a unique theme, coordinating recipes, table setting ideas, shopping list, and even a page for notes. This book is full of inspiration and directions to make entertaining easy and fun! I have since gifted this volume many times for birthdays, Mothers Day and Weddings and it has always been recieved with rave reviews!

To enter this weeks giveaway answer this question...

What gathering would you love to plan and why?  

For additional entries you can become a Sisters Cafe follower or blog about this giveaway on your own site. Just leave a link to your post in the comments section. Don't forget that buy 3 get one free special is going on now at the Gathering of Friends Website here. Perfect for gifts!

The recipe I am sharing with you today is from Chapter 14 'A Garden Brunch'. These little sandwiches are divine! Your guests will be asking for the recipe for sure!

PS My weekly menu is now at the top of Melandboys in the tabs!

Fried Tomato Sandwiches

1/4 cup butter

3 ripe tomatoes, sliced

5 oz cream cheese, softened

1/3 cup sugar

salt and pepper

1 baguette cut in 1/4 " slices (20 slices)

Melt butter in frying pan. Place sliced tomatoes in pan and sprinkle with 1/2 of the sugar, salt and pepper. Fry for 4-5 minutes, flip and sprinkle with remaining sugar, salt and pepper.

Put baguette slices on cookie sheet and broil till golden. Spread with softened cream cheese and return to oven till cream cheese bubbles. Spread toamotes over open faced toast. Enjoy!

Creamy Chicken Taquitos

These baked chicken taquitos are wonderful! My family loved them...and I loved how they were relatively guilt-free (being baked vs. deep fried and all), especially if you roll them in whole wheat tortillas, which I just may do next time. Because there definitely will be a next time! They are perfect served with fresh guacamole. My sisters have posted several amazing guac recipes (Erin's Guacamole or Mel's Favorite Guacamole) which only take a few minutes to prepare. However, if you're slightly unorganized (like me) and you find yourself rushing to put dinner on the table one night and the thought of chopping up one more vegetable is going to put you over the edge... I have a secret to share. All you need to do is mash up an avocado, pour in some good salsa, and add a little salt and pepper. Done. Yummy guacamole in 30 seconds flat. I'll admit it's not as tasty as the aforementioned recipes but it gets the job done in a pinch. :) I got this recipe from Our Best Bites - a site full of delicious recipes, in case you didn't know!

Baked Creamy Chicken Taquitos
submitted by Brittany ~ The Sisters Cafe
from Our Best Bites

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with Silpat (or tin foil, lightly sprayed with cooking oil).

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it's a good idea to place a damp paper towel draped over a small stack of them in the microwave. If I have more than 5, I will place a damp paper towel in the middle of the stack as well.  (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them - very frustrating! When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top.  Put them in the microwave for 40 seconds and they are perfect to work with.

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly.  Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Zucchini Red Onion Flatbread

While I was in Utah I made this delicious pizza type bread for a movie night with friends. It was WONDERFUL! So next time you have zucchini on hand and you don't feel like making this, may I suggest this flat bread? :) It is seriously tasty, I promise!
**I am happy to be home now, and I am back on with planning my weekly menu here**

Zucchini Red Onion Flatbread
submitted by Melanie

Printable recipe here

1 batch of your favorite pizza dough--(I used Rhodes frozen bread dough)
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs -(I used Rosemary-yum!)
olive oil

Directions:
1. chop veggies. prepare dough. preheat oven to 400 degrees.
2. combine cream cheese with dill, garlic salt, and other desired seasonings.
3. brush a large baking sheet with olive oil, and stretch dough out in the pan.
4. spread the cream cheese mixture over the dough, sprinkle with parmesan.
5. arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
6. bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

Recipe Source: adapted from Bon Apetit via Summer Harms

Fried Green Tomatoes

I was leaving for a month long trip to Utah and couldn't wait for my tomatoes to ripen, so I made some Fried Green Tomatoes and they were DE-LICIOUS! You know they are a very popular dish in the South, and since I am a southern girl now I thought I better give them a try. The recipe I decided to use came from my sweet friend Starlie. All her recipes are wonderful and they always come with a story. I sure love this girl, she makes everything beautiful and special. This was the email I got from her regarding this recipe:

I would love for you to post the fried green tomatoes...brings back sooo many memories! My Dad loves to cook and that was one of his recipes from humble beginnings. He always makes do with little and when there are green tomatoes in September/October he never wasted them. I want you to have his Farmer's Market Salsa recipe too so I will attach that one also. At the end of the Market day he always traded his wares with the other farmers and one day we came home with all the goodies for this salsa so we made a big batch and sat with warm tortilla chips on the back patio enjoying this before the grilled steaks were done...I love those memories!

Thank you Starlie for sharing your family recipes and sweet memories! I can't wait to make a big batch of that Farmers Market Salsa up next! I will share it with you all soon.

Fried Green Tomatoes
Submitted by Melanie--Recipe from Starlie
Printable Recipe here

1 cup flour (*I used half the flour and buttermilk and had plenty for 3)
2 cups buttermilk
Kosher salt
Fresh ground black pepper
Pinch of paprika
Pinch of cayenne pepper
3-4 medium green tomatoes
2 cups panko bread crumbs, or plain bread crumbs
6 cups of canola oil (*I used about 2 cups)

In a large, deep, heavy pan, heat the oil to 350 degrees. In a medium bowl; whisk the flour and the milk together. Mix in the salt, black pepper, paprika and cayenne pepper.

Slice the tomatoes into 1/3 inch slices. Dip into the batter coating thoroughly. Cover both sides with crumbs. Carefully add to the hot oil and fry until golden brown. Serve immediately with Ranch Salsa.

For Ranch Salsa, mix 1 Tablespoon of mild Picante sauce with ½ cup ranch dressing. Mix well and serve with fried green tomatoes.

Roasted Garlic Brie Bread

I had the opportunity to review a wheel of Brie from Ile De France. I was delighted, because as you all know I am a lover of cheese...especially Brie! I was very impressed with the Ile De France brand. It was very creamy and flavorful. To be honest my husband and I enjoyed it straight from the package. We kept slicing it off with apples and crackers for a wonderful little snack. It was GREAT! On Sunday it was rainy and overcast and I decided to make some homemade tomato basil soup (recipe on post below this) and then made some amazing cheese toast with the remainder of the Brie and some roasted garlic. It was the perfect accompaniment to the soup. Yum! It felt like we were eating lunch at a fancy little bistro instead of our own kitchen table! I would highly recommend this Brie cheese bread dunked in the homemade Tomato Basil soup below. Heavenly!


Roasted Garlic Brie Bread
submitted by Melanie

Printable recipe here

1 head garlic
1 teaspoon extra virgin olive oil
Baguette or french bread
Brie cheese

First for the Roasted Garlic:

Preheat the oven to 425F.

Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil for easy cleanup, or select the smallest baking dish you have. Drizzle the oil over the cloves. Fold the foil over the head to completely enclose it, or cover the baking dish with foil.

Roast for about 45 minutes, until the garlic is completely soft and lightly browned.

Remove from oven and when cool, unwrap garlic and squeeze out the roasted cloves onto a plate and mash. Spread on your roasted garlic mash onto your bread.

Then cover with slices of Brie and broil until bread is toasted and cheese is melted. Enjoy!

Bacon-Wrapped Jalapenos

My oh my these jalapenos are naughty! And slightly addicting, unfortunately. Yes, these are very, very good. I made these for my sons blessing and they got snatched right up. A word to wise though, seed jalapenos with a spoon or even latex gloves if possible. I got lazy and just used my fingers. It wasn't completely unbearable but I didn't really enjoy the burning sensation under my fingernails for the next few hours:) If you are a supporter of spice, leave a little of the membrane and a few seeds, since that is the source of the spice. However, if you prefer the milder side of life, clean those babies out all the way.

Bacon-Wrapped Jalapenos

Submitted by Amy ~ The Sisters Cafe
Recipe Source: The Pioneer Woman
Printable Recipe

10 whole Fresh Jalapenos, 2-3 Inches In Size Are Best
1.5 cubes Cream Cheese, softened
1 pound Thin (regular) Bacon, Sliced Into Halves
20 toothpicks

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/2 slice). Secure by sticking toothpick through the middle (horizontally). At this point, you can freeze them, uncooked, in a Ziploc bag for later use. Or bake on a rack in a 375 degree oven for 20-25 minutes. You don't want the bacon to shrink so much it starts to squeeze the jalapeno. If after 20 min, the bacon doesn't look brown enough, just turn on the broiler for a couple of minutes to finish it off. I think these are best when served warm but are also very good at room temperature.

'Julie and Julia' Bruschetta

So have you seen the 'Julie and Julia 'movie yet? It is a must see movie for anyone who loves to cook and blog! I went with my new friend (as you know I just moved) Judy, my darling next door neighbor. She and I both loved it and that is saying a lot because there is probably about a 30 year age difference between us. The movie is really fun, but may leave you with certain cravings! It inspired me to be a better wife (Julia Child's relationship with her spouse was so endearing), get the Julia Child cookbook to experiment with French cooking and make bruschetta!

There was a scene in the movie where Julie was making bruschetta for dinner for herself and her hubby. She toasted the bread in a pan of butter until it was crispy and then loaded on the tomato mixture. Her husband devoured it and kept oohing and aughing over it. I have to say...my mouth was watering! I could hardly wait to get home and whip it up! So the next day I picked up some beautiful red and orange garden tomatoes at a local farmers stand, and made this for myself for lunch. I did not use as much butter as the movie, (Julie's bread was seriously swimming in it), but I did butter both sides of the slice. The buttery crispiness was TOTALLY worth the extra calories! It was soooo good--really just heavenly. I ended up making another batch that night for my husband Brad and I had to bring a plate over to Judy (my partner at the movie). They loved it too! Simply delicious!
Julie and Julia Bruschetta
submitted by Melanie

For the tomato topping:

Red and orange juicy fresh garden tomatoes, chopped
Fresh basil, chopped (a couple leaves)
Fresh garlic, minced (a couple)
kosher salt to taste
Extra Virgin Olive oil (1-2 tsp)

let this sit while you prepare the toast

Heat a skillet on the stove top on medium high. Butter both sides of a slice of french bread and toast in the hot skillet. When the toast is done, top with the tomato topping and ENJOY!!

Stuffed Mushrooms

These were a Super Bowl party hit this year! I've always loved stuffed mushrooms, and I think this is my favorite recipe. Thanks to my sister, Melanie, for introducing me to these delicious little mushrooms.

Stuffed Mushrooms

Submitted by Mindy

1-2 packages mushrooms

1 tube regular pork sausage

1 box cream cheese

green onions

garlic salt

butter

Clean mushrooms and remove stems. Saute stems in butter. Saute sausage, season with garlic salt. Add cream cheese, a handful of chopped green onions, and cooked stems. Spoon into mushrooms. Place in a buttered casserole dish, and bake at 350 for 20-30 minutes.

Saucy Meatball Appetizer

This is such an easy, tasty appetizer! My friend Rachel gave me this recipe and I love it. It's nice to have meatballs that aren't BBQ for once! This sauce is different and so yummy...hope you enjoy! (The meatballs are pre-prepared frozen ones from Costco (they are delicious) but I'm sure you could make your own instead if you feel very ambitious!)Saucy Meatballs

submitted by Brittany

1/2 bag Italian Style Meatballs from Costco (or 3 lbs~approx. 70 meatballs)

12 oz of cocktail sauce

1 can whole cranberry sauce

1 c brown sugar

1 c water

Combine ingredients (minus meatballs) in a pan and bring to a boil. Pour sauce over meatballs in a crockpot or large pot. Heat to boiling and simmer for 1-2 hours. Simmer longer if meatballs are frozen. Serve with toothpicks and enjoy!