Fun Finger Foods for the Holidays!! Miniature Monte Cristo w. Raspberry-Chipotle Dipping Sauce & Spiced-Beef Empanadas w. Lime Sour Cream

The holidays are here!! That means let the holiday parties begin! What better way to celebrate than with fun finger foods for you and your guests?  These recipes are easy to prepare & really wow a crowd. Include a variety of different appetizers for your guests & you will be the toast of the party!!

Miniature Monte Cristo w/ Raspberry-Chipotle Dipping Sauce

Serves 12 - 3 or 4/pc each


Ingredients for the sandwich

1 loaf of Pepperidge Farm extra THIN bread (you can use regular white bread if the thin kind cannot be purchased, I suggest as thin as you can find)
3/4 lb deli sliced ham or turkey (or both if you want to be extra fancy!)
1-2 eggs beaten (add a splash of milk if desired)
3/4 lb slices of American, cheddar or Swiss cheese (your choice, I like Swiss or American)
1-2 tbsp butter for frying
Powdered sugar for dusting

Ingredients for the Raspberry-Chipotle Sauce
*This dipping sauce can either be purchased pre-made or made at home. We like the brand Fisher & Wieser Razzpotle Roasted Raspberry Chipotle Sauce which can be purchased at most fine grocers or Costco/Sam's Club.


Raspberry-Chipotle Sauce from Scratch
1/3 cup raspberry fruit jam
2 tsp minced canned chipotle chilis in adobo sauce
1-3 tsp lemon juice
*In a sauce pan stir together the chipotle, fruit spread & 2 tbsp of water. Simmer on low heat for about 2 minutes until hot and saucy. Stir in 1 tsp lemon juice. Add more water if the sauce is too thick, add more lemon juice to taste.

Directions for Sandwiches

1. Slice crusts off of the bread using a long bread knife to make a square. Discard heels. I find stacking them and slicing many at once works just fine. Discard crusts of which a good use is bird feeding.
2. Add once slice of cheese--you may need to crop to fit inside the bread depending on how your deli slices them.
3. Top with meat, folding so meat fits inside the bread as well. Repeat until all sandwiches are prepped.
4. Beat egg and milk in a square tupperware, or other type container that the sandwiches can be dipped into.
5. Heat skillet on medium heat, add butter until melted and hot. Meanwhile dip your sandwiches in egg on all sides and fry in the skillet until golden brown (only a few minutes on each side). You can use a lid to ensure cheese melts if desired.
6. Remove and cut cross-wise into small triangles, getting 4 tiny sandwiches out of each. Sprinkle with powdered sugar. Place on your serving plate and serve immediately. Sometimes we cook them as the party is going on, or you could pre-make them and place them in a very low temp oven (150 degrees) to keep them warmed slightly--you don't want the cheese getting too hot and runny.

*To serve: garnish serving platter with sliced high quality dill pickles, lettuce (not for eating!) & a bowl of raspberry sauce to dip.

**The raspberry chipotle sauce is particularly good on scrambled eggs-FYI if you make extra

Spiced-Beef Empanadas w/ Lime Sour Cream
Makes 22-24/pc

Ingredients
1 tbsp olive oil
1 small onion diced
1/2 lb ground beef or bison (80-85% lean)
1/3 cup golden raisins
2 tbsp ketchup
1/4 tsp ground cinnamon
salt & pepper
2 store bought refrigerated rolled-pie crusts
1 large egg beaten
1/2 cup sour cream
1/2-1 tbsp lime zest, and a little more for garnish


Directions
1. Heat oven to 375 degrees. Heat the oil in a large skillet, over medium heat. Add the onions and cook until soft, stirring occasionally 5-6 minutes. Add beef and cook, breaking it up into small crumbles with a wooden spoon, until no longer pink 4-5 minutes.
2. Stir in the raisins, cinnamon, 1/2 tsp salt & 1/4 tsp pepper.
3. Using a 2 1/2in. biscuit or cookie cutter cut out circles from the pie crusts. Divide the beef among the circles. Brush the edges with water and fold in half. Then press a fork to seal.
4. Transfer to a parchment lined baking sheet and brush with egg. Bake until golden about 20-25 minutes.
5. Put sour cream in a small bowl and sprinkle with lime zest, adding a little water to thin and mix. Transfer to serving dip bowl. Sprinkle a bit of zest on top to garnish.


Make-ahead: You can assemble and freeze the empanadas up to one month in advance. Freeze them unbaked on a parchment lined baking sheet until firm and transfer to a freezer proof Ziplock type bag.  To cook, bake frozen at 375 degrees for 30-45 minutes. Keep warm at 250 degrees. You can make the sour cream mixture 1/2 before serving.

Still Tasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help the Environment

Ever wonder if that bottle of ketchup in the fridge, or those spices that have been sitting on your shelves for forever are still good for culinary? Hmm, when were these capers and olives purchased? Or those jars of salsa in the pantry? In case you have wondered these things (I do often), there is a fabulous website dedicated to this plight entirely at http://www.stilltasty.com/

At stilltasty.com you are able to type in the exact food product in question whether it is a can on the shelf, a bottle in the fridge or dry goods bought in bulk to find out its opened and unopened shelf life. How great is that? Check it out!!

French Onion Soup

There is something to be said for the simplicity of this recipe, and it's ability to stand the test of time. I made this classic soup for the first time, just a few weeks ago. I was amazed at how simple it was, not just the preparation of it, but also the richness of the flavor, and with so few ingredients! If you have never caramelized onions before, be prepared to wait (especially for this many onions)....but I promise you, it's worth it.


French Onion Soup
Ingredients:
6 large Yellow Onions, preferably a "sweet" variety, such as Walla Walla or Vidalia
5-6 c. Beef Stock
3 tbsp. Butter
2 Bay Leaves
2-4 sprigs fresh Thyme and/or fresh Parsley (tied into a little bundle with string, etc.)
Salt
Black Pepper, fresh-ground
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8 oz. shredded Gruyere Cheese
Sm. Baguette (or other crusty bread) sliced 1/2" thick

Optional Ingredients: try any combination of these...remember to taste as you add....
- Dry Red or White Wine
- Apple Cider (for a sweeter soup)
- Dry Sherry
- Cognac/Brandy


Directions:
1. Cut Onions in half (root to tip) and slice into 1/4" thick crescents by cutting across the rings.

2. Caramelize the Onions: melt Butter over medium-low heat in large soup pot (big enough to hold the whole batch of soup). Add Onions in 3-4 layers, sprinkling each layer with Salt (this will help draw the water out of the onions). Stirring the Onions every minute or two let them cook for at least 40 (and up to 60) minutes. Towards the end they will start to brown quite quickly, so keep them moving and reduce the heat a bit if you need to so they won't burn...brown is good, black is bad (my best advise is: use your nose).

3. When the Onions are caramelized to your liking, add the Beef Stock and bring to a boil. If you wish to add Herbs (Bay, Thyme, Parsley) put them in now, trying to keep them whole so they can be removed easily once their flavors have cooked into the soup.

4. After bringing to a boil, reduce heat to low and simmer for 20-30 minutes, stirring occasionally. If you want a thinner consistency, add some Water (1/2 c. at a time). After you've adjusted the thickness, use this time to flavor your soup if you are planning to add any of the optional ingredients (Wine, Cider, Liquors, etc.). Also, Salt and Pepper can be added to your liking. **Be sure to taste as you add...you can't get these ones back out!**

5. Remove Bay Leaves and/or Herb Bundle before serving.


To Serve:
Traditionally, French Onion Soup is presented in individual ramekins or other small bake-able bowls. After ladling soup into the bowls, the sliced Baguette is floated on top and smothered with Gruyere. These are then Broiled in the oven until the cheese is browned and bubbling (1-2 minutes).

If you do not have Broil-friendly bowls, here is an equally delicious solution: Simply place the sliced bread on a baking sheet, smother with cheese and Broil for 1-2 minutes. Then float the already-broiled bread on the soup. Sprinkle a little more cheese over the top. (It's also WAY easier to clean up...no baked-on mess!)

Colorful, Easy, Roasted Autumn Vegetables

My mother and I made this recipe the other day and it was simply beautiful, not to mention tasty--& did I mention easy? I'll say that the colors involved in this dish exemplify 'fall' to a tee. We chose mostly root vegetables, rosemary and fresh sage to really bring out the autumn season in these veggies.

These vegetables are perfect paired with a roasted chicken (try roasting the chicken parts on the same pan with the veggies), or pork chops. Pair with brown rice, rice pilaf/wild rice or quinoa grain as a solid accompaniment!

Colorful Roasted Autumn Vegetables
Serves 8-10



Ingredients
1 large turnip
1 small or medium sized butternut squash
3-4 parnips
5 large carrots
15 (or so) brussel sprouts
2 medium sized red onions
1 lemon
1 large red bell pepper
fresh sage
fresh rosemary (optional)
Herbs de Provence (for coating)
Olive oil

Directions
1. Pre-heat the oven to 450 degrees.
2. Prep your veggies -- Peel carrots, parsnips, turnip & butternut squash. Cut in half and de-seed the squash. Cut the parsnips and carrots into 2-2 1/2in. size sticks, making sure they are about 1/2in. or less thick. Chop butternut squash and turnip into the same size cube shapes. Cut onions into quarters, chopping from root to stem. Add all veggies to a large bowl.
3. De-seed and de-rib the red pepper, and chop into 1in. size pieces. Add to the vegetable mixture.
4. Cut the lemon into 6 wedges. Add to the vegetable mixture.
5. Cut an 'X' onto the bottom stem of your brussel sprouts, reserve these for later & do not add to the vegetable mixture.
6. Drizzle olive oil on a large jelly roll pan (or two if necessary). Add a little oil to the vegetables in the bowl. Add a generous amount of herbs de provence, until each piece is coated with a noticeable amount. Season with salt and pepper, and add fresh whole sage leaves, and rosemary sprigs. Lay out on the pans, making sure they are mostly single layer. Bake for 25 minutes, stirring every so often until browned and soft.
7. After the veggies are done, you will need to roast the brussel sprouts. I find that brussel sprouts are a little over powering in dishes such as this if added during the roasting process--you don't want everything tasting like cabbage! To keep the flavors separate, roast these by themselves and add later. Combine the sprouts with oil, salt/pepper, sage/rosemary/herb de provence and roast for 20 minutes or until browned. Remove from oven and add to roasted vegetable mixture.
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I like to garnish this dish with a little fresh sage and rosemary sprigs! Keep in mind that you can really use any vegetables that you like or have on hand from your fall garden. The key is to be creative ;)

Creamy, Saucy, Smoked Mozzarella & Thyme Tortellini Bake

This family-style Italian dish is something I like to make on a cooler fall or winter evening shared with friends. It always reminds me that I don't use enough thyme in my cooking!! Easy to prepare, this dish really wows with the smokey flavors of mozzarella, creamy mascarpone cheese and fresh chopped thyme & parsley leaves. Serve this dish as a main course with a fresh tossed ceaser or chopped salad, and a nice bottle of red wine!


Creamy, Smoked Mozzarella & Thyme Tortellini Bake
Serves 4-6



Ingredients
oilive oil
2 cups Marinara
1/3 cup mascarpone cheese (a sweeter Italian style cream cheese, can be found at most grocers)
1/4 cup chopped fresh Italian parsley leaves
1 tbsp fresh chopped thyme leaves (more to taste)
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 cup fresh grated Parmesan cheese


Directions
1. Pre-heat the oven to 350 degrees. Lightly oil and 8x8 baking dish
2. Whisk the sauce, mascarpone cheese, parsley & thyme in a bowl to blend.
3. Cook the tortellini according to the package, in a large pot of boiling salty water. Cook until tender, about 2 minutes.
4. Drain. Add the tortellini to the sauce and toss to coat. Transfer the mixture to the prepared baking dish.
5. Top with smoked mozzarella & Parmesan, cover and bake about 30 minutes until the cheese melts and the sauce bubbles.

**Serve with fresh cracked pepper and grated Parmesan on top!

Ruth Reichl's Cheesy Bread Whole Baked Pumpkin

I was listening to the Oct 14, 2009 NPR interview featuring Ruth Reichl, editor of the late great Gourmet Magazine. During the segment she mentioned one of her favorite fall dishes is a whole baked pumpkin with bread and cheese. I was intrigued & had to find out more about this delicious dish. The way Ruth describes the flavors of the melted creamy cheeses and bread, topped with golden roasted pumpkin & a touch of nutmeg just makes my mouth water!

This recipe and many great new recipes are featured in her new book Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen. The recipe is simple & easy with only a few ingredients!

Roast Pumpkin with Cheese "Fondue"
Serves 8 (as main dish) 12 (as a side dish)


Ingredients
1 (15-in) baguette cut into 1/2-in slices
1 (7-lb) orange pumpkin, sweet or pie pumpkin works best
1 1/2 cups heavy cream (sub half & half for lower fat)
1 cup reduced sodium chicken or vegetable broth
1/2 tsp ground nutmeg
2 1/2 cups coarsely grated Gruyere cheese
2 1/2 cups coarsely grated Emmental cheese
1 tbsp olive oil

Directions
1. Preheat the oven to 450 degrees with the rack in lower third of the oven.
2. Toast baguettes on a single layer sheet in the oven until tops are crisp (bread will still be pale) about 7 minutes. Transfer to a wire rack to cool.
3. Remove the top of the pumpkin by cutting a circle 3-in in diameter around the stem with a small sharp knife. Scrape out seeds & any other loose fibers with a spoon from the inside of the pumpkin, as well as from the top. (Save seeds for another purpose if desired). Season inside of pumpkin with 1/2 tsp of salt.
4. Whisk together cream, broth, 1 tsp salt, nutmeg, 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted baguette on the bottom of the pumpkin & layer with 1 cup of cheese and about 1/2 cup of cream/broth mixture. Continue layering the bread, cheese and broth mixture until the pumpkin is filled  about 1/2-in from the top using all the cream/broth mixture up. You may have leftover bread or cheese.
6.  Cover pumpkin with top and place in an oiled roasting pan. Brush the outside of the pumpkin with oil. Bake until the pumpkin is tender and the filling is puffed about 1 1/4 to 1 1/2 hours.

**Pumpkin can be assembled and chilled prior to baking up to 2 hours.

Fancy Grilled Cheese - Brick Smashed Panini Sandwiches!!

What could be more delicious than a warm & gooey, crusty breaded, smashed & grilled panini sandwich? Well, I can't think of much. I was looking on the Le Creuset website and I was admiring the panini press and skillet combo! However not all of us have several hundred dollars to buy this gem of a kitchen tool -- a girl can dream! Instead, funny as it is, my friend Jordan mentioned to me recently that she uses bricks to press her sandwiches, and I thought what a great idea! You will have to forsake the 'attractive grill marks,' that a panini press leaves, but the results are just as tasty. I am sure my Italian immigrant great-grandparents would agree.

Ready your Bricks for Culinary
I recommend that you find & have on hand as many bricks as you have sandwiches to press. You can get your bricks from a hardware store, or you can find them around town! Be sure to wash them well in the sink or dishwasher--for safety sake. Wrap each brick completely in aluminum foil before using.

Oven or Skillet?
There are a few ways you can utilize your 'home-made panini press.' Oven baked, or skillet pressed. Either way you will need to place your bricks in the oven to heat before the press. Preheat the oven to 375-400 degrees and let the bricks heat up for 15 minutes or until the bricks are very hot. If you are going oven baked - place your sandwiches on a lightly greased/oiled pan, and press a brick onto each then place into the oven until the bread is browned and your cheese is melted. If you are using a skillet, add a slight bit of oil, heating over medium heat. Add a sandwich to the pan and place a hot brick over the top. Remember you may need to flip these sandwiches during cooking one time for both oven baking and skillet.

Proper Panini Construction!
1. Spread your mayo/pesto/mustard or other condiment on both sides of the bread.
2. Season with salt/pepper/herbs (optional) over your condiment.
3. Layer meat/tofu/tempeh on the bottom slice of bread.
4. Layer cheese over the meat.
5. Add any vegetables, make sure that you put put a cheese or meat barrier between slippery vegetables (ie, portabellos & roasted red peppers). This will help the sandwich stay together when eating and not fall out the backside with each bite. Even layering some lettuce after the press will help keep your sandwich together.
6. Add vegetables that can get soggy like cucumbers, carrots, sprouts & lettuce after you remove the panini from the skillet or oven - they are much better crisp.

Favorite panini combinations - of course you can make anything your little heart desires!

Race Street: Smoked Gouda, caramelized onions on lavash bread

Nutty Cheese: Brie cheese, honey & dried apricots or cranberries, light amount honey mustard, on a walnut or other nut bread

The Colorado Club: Roasted turkey or chicken breast, bacon, Monteray jack cheese, thin sliced red onion, lettuce & tomato with a chipotle mayonnaise spread (add a few tsp of canned chipotle's to mayo and mix) on rustic sourdough (try Udi's!)

The Rueben: Pastrami, or roasted eggplant slices, Swiss cheese, organic sauerkraut & home-made 1000 island dressing (mix mayo or vegenaise, ketchup and sweet relish), on marble rye or light rye bread


The Rabbit: Roasted red pepper hummus or pesto, cucumbers, carrots, green peppers, tomatoes, lettuce, red onion on super seedy, Italian rustic, or rosemary focaccia bread

My Own Adaptation of a Watercourse Foods Dinner! Blackened Tofu Cutlet with Spicy Peanut Sauce

I had a delicious meal at Denver's premier vegetarian & vegan restaurant Watercourse Foods, which consisted of a crispy blackened tofu cutlet topped with a dreamy coconut cream sauce, and served over a bed of brown rice and steamed vegetables. Dang was it good. I got to thinking when I arrived home that I could prepare this dish myself and so I did a little experimenting. I came up with a very similar entree, and used the extra vegetables I had in the house to steam. The peanut sauce is so good and versatile. You could really use it on any vegetable or tofu to jazz it up.  It turned out great!

Blackened Tofu Cutlet (Baked, Grilled or Fried You Decide)

Serves 4


Ingredients
2 blocks of extra firm organic tofu, sliced lengthwise to make 4 cutlets
bottle of creole blackened seasoning
2 tbsp Bragg's Liquid Aminos, or low-sodium soy sauce
salt/pepper to season
1-2 tbsp oil for frying or baking in a baking dish

Directions
1. Take tofu cutlets and season w/ salt and pepper, and coat in soy sauce.
2. Preheat oven to 400 degrees (if baking) or add oil to a fying pan and place on med-high heat (if frying).
3. Drench the cutlets w/ blackened seasoning. You want this on THICK.
4. Place cutlets in a baking dish w/ oil & remaining soy sauce drippings (if baking), or in the hot frying pan (if frying). Bake for 20-30 minutes uncovered, flipping once during cooking. Fry until browned on both sides and remove from oil. **Or you can grill for a few moments on each side if a grilling is an option.

*Serve the cutlets over rice, steamed vegetables and garnish w/ fresh cucumber sticks, julienne carrot & avocado!
** You can also cut tofu into crouton size, or leave as a cutlet and serve over a salad or in a sandwich like a po' boy! The sky is the limit really.


Spicy Peanut Sauce (and Other Variations!)
Yields 3/4 Cup


Ingredients
1/3 cup organic peanut butter (crunchy or smooth-you decide!)
1/3 cup warm water or applejuice
2 tbsp soy sauce
1 1/2 tbsp cider vinegar
1/2 tsp Chinese chili paste or other hot pepper sauce (optional)
1 tbsp dark sesame oil (optional)

Directions
In a small bowl whisk all ingredients together until smooth. Super easy.

Variations
1. Pineapple Peanut Sauce: In a saucepan, bring to simmer a cup of canned fresh pineapple and stir in the spicy peanut sauce ingredients, omitting the water. (Yields about 1 1/2 cups).
2. African Peanut Sauce: In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the spicy peanut sauce ingredients, omitting the water and sesame oil. (Yields about 1 1/2 cups).
3. Southeast Asian Peanut Sauce: Use coconut milk instead of water.

**This sauce is so good, I would recommend that you make triple and use it on leftovers.

Save a Little Green! Eat What's in Season: November

Eating produce in season will help you save money, and it is by far the freshest time of year to purchase! Yum!

In November:
cranberries, oranges, tangerines, pears, pomegranates, persimmons, pumpkins, winter squash, sweet potatoes, broccoli, mushrooms, spinach

Always a good deal:
Potatoes, celery, bananas

Saddle Up Lil' Cyclers! Artist Kara Ginther Carves a Whole New Seat

I saw Kara Ginther's lovely carved leather Brooks Saddles on my favorite website DesignSponge today and I was in awe! I just had to share them on my blog in the spirit of biking, art and for the love of all things beautiful! You can see Kara's work on her site, purchase carved leather goods & saddles through a link to her Esty shop & read her blog, (which I was enjoying very much).