Flatbread pizza recipes have consumed me lately and as a consequence, I’ve consumed a lot of flatbread pizzas. I recently discovered lavash (I mean, I didn’t personally discover it. I found out about it is what I should’ve said) and I’ve been using it like crazy when it comes to entertaining and/or feeding friends. I’ve made about five different versions of these nifty little pizzas in the past few weeks and they’ve all gone over so well, I thought I’d share one of my favorites with you today.
One more holiday to go, everyone. Here’s a terrific little recipe to serve at your New Year’s soiree. These cheeky little tartlets are frugal yet elegant, but most importantly, they’re really super yummy. Sweet yellow onions are slow-cooked to a deep golden brown, blended with fragrant and earthy fresh sage, and spooned into crisp phyllo pastry cups. Place them on a pretty platter and watch them disappear. And a bonus: the filling freezes beautifully, so make it when you have some time and stash it away – you’ll have little bites ready to go faster than you can say “auld lang syne”.
Okay everyone, here it is: by popular demand from the various people I’ve served these to over the past two weeks, here is The Appetizer Recipe of the Year (or, the Holiday Season at the very least). I’ve made these little bites FOUR TIMES in the past two weeks, most recently for a paddle tennis party I attended last night where the ladies pronounced them to absolutely be blogworthy. Manly man and girlie girl friendly, they are simple to make, easy on your wallet, and just really, really good. : )
I’ll be honest – I think calling these little appetizers “pizzas” is weird. But I wasn’t feeling clever enough to rename them, so we’re going with them named as is. Whatever you decide to label them, give them a shot. I served them to a small crowd of recipe testing guinea pigs (aka, hungry friends) on Saturday night and they all pronounced them ‘blogworthy’, so that’s all that really matters. (You might think that hungry people would put their stamp on just about any old dish, but that would be wrong. They took their taste testing seriously, were brutally honest and even sent one “un-blogworthy” appetizer back to the drawing board for re-working.)
Because I think like a food blogger and not a normal person, I was having a little spazz attack over which recipe to discuss here today. But with the holiday weekend and opening day coming up, I thought everyone might appreciate a recipe that would be a lighter contrast to all the ham and chocolate bunnies, marshmallow peeps, burgers, brats and beers we’ll all potentially consume.
I had a good mind to share Grandma Damron’s recipe for The Naughtiest Cheesy Potatoes on God’s Green Earth (which I’ve been threatening to do here for like, almost three years), and I came pretty close. But since no one actually strives to sport a jelly belly on Spring Break, the lighter option won out. This is one of my go-to appetizer recipes; I whip it up when I want to serve something gorgeous, semi-healthy and in a pinch. You should try it, too.
Just when you thought the holidays were over, Hot & Spicy Food Day comes along on January 16th. Because apparently when it comes to food, there’s always something to celebrate.
I took these incredible wings to a paddle tennis party last Saturday night. Normally, I would test a recipe before serving it to a bunch of people I barely know, but I went out on a limb (I should have known it would be great – Michael Symon’s like, a total genius). Suffice it to say, the one problem I encountered was that I only made about 50 pieces and that wasn’t nearly enough.
Vermeer is a full-flavored cheese with a delicate and fruity taste and a great compromise to our New Year’s resolutions. Unlike other classic Goudas, Vermeer contains less fat and less salt, making it a delightful topping to any salad and a cheese board essential.
I almost feel guilty that I’ve never shared this recipe here before. Like I’ve been holding out on you or something, and it’s been giving me a bad case of food blogger guilt for the past two days. This is one of the best appetizer recipes in my entertaining arsenal (that sounds weird, like my arsenal is entertaining) — I meant to say, it’s one of the best recipes in my arsenal of entertaining favorites.
I was just outside hitting tennis balls to the DamDog, trying to exhaust her before the Great Blizzard of 2011 strikes later on this afternoon. As I lobbed ball after ball, I was going back in forth over what to make for this week’s Fan Mail. Caught between the snow-pocalypse and the Super Bowl, it was a trying decision. But by the time the big game is played on Sunday night, snowmageddon will be a happy memory, so football food won out.
To make up for that yummy but less-than-cost-conscious post I wrote for last week’s ad (tenderloin crostini if you didn’t catch it), I figured I owed you a recipe for something you could probably make from ingredients you already have in your fridge. And no, I’m not talking about scrambled eggs, grilled cheese or boloney on white, either. I’m talking about a recipe that will make you look like a 4-star, fancy pants gourmet chef – for pennies. Hard to fathom, I know. But it can be done! Let’s make gougeres!
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