Sunday, May 24, 2015

Red Pepper Poppers

Another crazy snack from me! I happened to have sweet red peppers that I need to use up before they go bad. And yes, it’s cold again out there so no grilling. Just roasting in the oven. So, slice and seed your sweet peppers. Mix softened cream cheese with garlic powder, salt and pepper. You could mix in some cheddar or top the peppers with it. Your choice. Stuff the peppers with cream cheese mixture and roast in 400° F hot oven for about 15 minutes or until the peppers are just soft. Top with either bacon or crushed tortilla chips and enjoy!

Saturday, May 16, 2015

Baked Feta

I again happened to have blocks of feta cheese. I wanted to do something different with it this time. and I came up with this. I wasn’t sure if Feta will stand the heat of the oven but it nicely did. I guess a few more minutes in the hot oven and I would have had feta sauce! Thankfully, it didn’t happen. The cheese was just a tad soft, perfect to spread on crackers or use as a dip on a crudite platter.
Here’s how I made it.
Baked Feta
8 oz. feta cheese block
¼ cup olive oil
¼ cup chopped garlic
Salt and pepper as required
1 small roma tomato, diced
How To:
Heat oven to 425° F.
Heat oil in a sauce pan, saute garlic.
Place feta cube on aluminum foil.
Cover with garlic, tomato, salt and pepper
Wrap the foil around the cheese block.
Bake for about 5 minutes or until the package feels soft to touch.
Take it out of the oven, garnish with parsley if you wish.
Serve with crackers, or sliced French or Italian bread.

Sunday, May 10, 2015


Montana's Antojitos
We were at Montana’s restaurant and we had this appetizer over last month. The menu reads: Antojitos means Amazingly Delicious! A spicy blend of cheese, jalapeno, onion and red pepper, rolled up in a flour tortilla and oven baked till it all melts together. Served with pesto sour cream.  I was like, wow! You guys gave away the entire recipe to me! I knew that time that I have to make this very soon! And yes, I’ve got all the ingredients listed on the menu on my hand. I mean in my pantry and my refrigerator. So, here’s my version of this classic. And to tell you the truth, much better because I used MORE cheese!
Here’s how I made it.
2 large flour tortillas
3-4 tbsp cream cheese, softened
2 green onions, sliced
1 small red pepper, chopped
1 jalapeno pepper, seeded and chopped
1 cup shredded cheddar cheese
Sour cream as required
How to:
Preheat the oven to 400° F.
Spread cream cheese on tortillas.
Scattered all the ingredients except sour cream.
Roll up, score slightly so that it will be easier to cut once baked.
Bake for about 10 minutes or until tortillas are nice golden brown.
Slice them diagonally and serve with sour cream.
If you have pesto available, stir a tbsp of it in a cup of sour cream.

Friday, May 1, 2015

Growing Celery in a Pot!

Just an experiment I did over this past winter. It did take a long time to grow the celery but it worked. I don't have the pictures of the final product but I did get the thin,delicate stalks of celery which were just so delicious!