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I bet you can’t eat just one! Never eat deep-fried jalapeño popper again!
Using breadcrumbs is totally optional. I’ve made them without and they were still delicious! The panko breadcrumbs just add a nice little crunch!
You’re welcome and I’m sorry all at the same time. These spicy bacon wrapped bites of perfection will put a serious wrench in your dieting plans! If you’re walking down the aisle this summer and are trying to fit into a wedding dress (like THIS girl) then close your laptop darling and read this post after the big day! I’m slightly kidding but for real, this recipe is très indulgent and a little bit of a treat.
TIP! Buy yourself some inexpensive kitchen gloves and wear them when working with the jalapeños. After several times of learning the hard way; I always wear gloves!
Bacon Wrapped Jalapeño Poppers will be the star of your party! Don’t forget to slice the piece of bacon in half before wrapping it around the jalapeño!
These Bacon Wrapped Jalapeño Poppers are pretty much EVERYTHING you guys! I kid you not.
The individual ingredients each bring something different to the table. Jalapeño lends spice, bacon brings the savory component and both ingredients are cradled by the mellowness of cream cheese. The trifecta! It just works beautifully.
First things first, consider wearing kitchen gloves when slicing and de-seeding the jalapeños. I’ve made these a few times without gloves and every time I was cursing myself well into the night. Why did I do this to myself?! Never again! It’s worth the few dollars to purchase gloves and skip the burning hands chapter of the evening.
I like to dip these Bacon Wrapped Jalapeño Poppers in classic Ranch or sprinkle with a few dashes of Valentina’s hot sauce.
This recipe can be made the day before, packed in an airtight container and stored in the fridge. It’s great to be able to make this ahead of time and have one less one less thing you’ll be rushing to do. I’m always looking for ways to make my life easier and simplify so I’m not stressed about having people over. Count this as one for the books!
Enjoy xx
- 12 Jalapeños, cut in half and seeded
- 12 pieces bacon, cut in half (I use applewood smoked bacon)
- 8 oz cream cheese, softened at room temperature
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- 2 splashes Lea & Perrins Worcestershire sauce
- ½ cup Queso de Oaxaca or Monterrey Jack cheese
- ¼ panko breadcrumbs
- 24 toothpicks to secure bacon in the oven
- ranch for dipping (optional)
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper for easy cleanup. Place a baking rack on top of the baking sheet. Set aside.
- Slice the jalapeños in half lengthwise; remove the seeds and membrane. Keep the membrane if you want more spice. Set aside.
- Beat the cream cheese, garlic, Worchestershire sauce, smoked paprika and Oaxaca or Monterrey Jack cheese together until smooth. I prefer to use a standing mixer or hand mixer but you can certainly do this by hand. Season to taste with a bit of salt.
- Fill jalapeño halves equally with cream cheese mixture.
- Cut slices of bacon in half and wrap a piece around each stuffed jalapeño. Use a toothpick to fasten the bacon around the jalapeño.
- Transfer jalapeño poppers over to the baking rack. Sprinkle with panko breadcrumbs and bake for 25-30 minutes depending on size and oven temperature.
- Serve immediately!
You can also use mini sweet peppers if you want a less spicy option.
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This Spicy Buffalo Chicken Dip is a MUST at any Super Bowl party!
I’m obsessed with Buffalo anything at the moment! It has just enough heat to keep me coming back for more but not enough that I know when to walk away. You feel me?
I couldn’t even get a quick photo op before Rez stole a taste! Unreal!
Let me break this down for you. Three words; simple, inexpensive and delicious.
With a small list of accessible ingredients (some you likely already have) this recipe is an absolute breeze to pull together! To really make your life easy, buy a roasted chicken from Whole Foods or your local grocery store and the dip will practically make itself!
Serve with veggies for a lighter approach to this indulgent dip!
This dip is what I like to refer to as ‘what’s up’. It’s one of those dips you take a nibble of (perhaps unsure) tilt your head back, reflect and say ‘yaaaa, that’s what’s up’! I can just picture my friends laughing as they read this post while simultaneously dialing my hotline to tease me.
Double dipping while taste testing at home is fair game right? Don’t judge! I dare you to dip just once!
Feel free to add some grated jack or cheddar cheese on top if that’s your jam! I decided the dip was indulgent enough and kiboshed the extra cheese I intended on using. I surprisingly didn’t miss it at all. HONESTLY! This dip is a little all-star without it!!
I hope you guys enjoy! xx
- 2 cups roasted chicken, shredded
- 1 8oz package of cream cheese, softened
- ½ cup buffalo sauce (I use Valentinas Extra Spicy)
- ½ ranch dressing
- 1 small can fire roasted diced green chilies
- 1 green onion, thinly sliced (white and light green parts only)
- celery sticks and tortilla chips for serving
- Beat cream cheese+buffalo sauce+ranch dressing+until smooth. I prefer to use an electric mixer but you can certainly do it by hand. It's really important that the cream cheese is softened to minimize lumps.
- Mix in the shredded chicken and diced green chilies
- Bake at 375 for 20 minutes (check halfway through because oven temperatures vary)
- Sprinkle with green onion
- Serve piping hot with celery sticks and tortilla chips
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Icelandic Smoked Trout Dip with Skyr
One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!
Between the smoked trout and skyr this dip is a protein powerhouse!
Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years. It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.
It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.
I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.
This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!
Enjoy! xx
- 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
- ¾ cup Skyr (a thick Icelandic style yogurt)
- ¼ cup crème fraîche
- 2 tsp Worcestershire sauce
- 2 tbsp prepared horseradish, drained
- a medium sized dill pickle, finely diced
- ¼ cup fresh dill, roughly chopped
- ¼ cup green onions, thinly sliced (white and light green parts only)
- 1 tbsp capers, strained
- freshly ground pepper
- flakey Icelandic sea salt
- Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
- Let dip chill in the fridge for 1 hour prior to serving.
- Serve with endive leaves, sliced cucumber, celery sticks or crackers.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.
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Stuffed Mushrooms with Chestnuts & Boursin are a welcomed vegetarian option at any party.
I had you at Boursin didn’t I? I can’t blame you because I’m with you! This soft creamy cheese comes in a variety of flavors and I use the Garlic & Fine Herbs (my go to) in this recipe. These stuffed mushrooms will be sought after at any event and your vegetarian friends will be happy you thought of them!
TIP! Choose your crimini mushrooms in bulk for this recipe. That way you can choose mushrooms of the same size, shape and free of bruises.
This recipe brings together a lot of my favorite things: mushrooms, chestnuts, Boursin, breadcrumbs and fresh herbs. Suddenly I am wished I decided to write this blog post at midnight. I’m now hungry and want to make these right now but that just seems slightly embarrassing. Ooops, I got a tad sidetracked. Back to these little bites of Heaven!
Be careful not to rip the mushroom caps when removing the stem. Bake for 20 minutes and remove the liquid from the mushroom caps prior to adding the Boursin mixture.
I clearly inherited my love of Boursin from my mum. I have memories of her sipping a glass of vino and snacking on crackers with Boursin spread ever-so-evenly across. Fast forward twenty years and I’m pretty much doing the same thing, but somehow it feels less glamorous. Time is really a funny thing. It seems like so much has changed and yet small details like this remain the same.
Sprinkle with fresh thyme before serving. It adds a nice pop of color and great flavor.
Stuffed Mushrooms with Chestnuts & Boursin have been a recipe staple in my kitchen for years. I’ve enjoyed them over wine with girlfriends, as a substitute for meat, arranged on a platter for rooftop cocktails; you name it. I’ve made these bombs of deliciousness at ungodly hours after returning home from working a late flight. Cooking at 1am isn’t unusual for a flight attendant. As you can see, we go way back!
I like serving these on a simple white serving plate with a drizzle of olive oil and sprinkle of time. They really pop!
Over the years I’ve tweaked the recipe here and there, often switching up the herbs I use depending on what I have at home.
This simple recipe gets taken up a notch when you use fresh breadcrumbs. It takes an extra 20 minutes of your time but it’s worth it. Fresh Breadcrumbs have copious amounts more flavor than store bought brands. At least all of the kinds I’ve tried. Depending on what you like, you can use thyme, rosemary, sage, garlic, oregano, ground fennel, pepper to name a few. The options really are endless!
I hope you guys love these as much as I do! xx
- 18 large crimini mushrooms, stems removed and cleaned
- 1 package herbed boursin cheese, room temperature
- 1 small can water chestnuts, finely diced
- ¼ cup minced chives
- ½ cup breadcrumbs, preferably homemade
- ¼ cup parmigiano reggiano, finely grated
- 2 tbsp olive oil
- fresh thyme for sprinkling
- Pre-heat oven to 400F and line a baking sheet with tin foil.
- Now let's clean the mushrooms. Using a damp paper towel, remove any dirt from the mushrooms. It's okay to give the mushrooms a quick shower to save time, just make sure to not let them soak. If you give the mushrooms a quick shower to clean them, make sure you dry them as best as you can.
- Space the mushrooms out evenly on the baking sheet. Drizzle 2 tbsp of olive oil over the mushrooms and sprinkle with salt.
- Bake mushrooms for 20 minutes.
- In a medium sized bowl mix together boursin cheese, minced chives and finely diced water chestnuts. Set aside.
- When you remove the mushrooms from the oven there will be a small amount of liquid in each mushroom cap. Discard this liquid by using a small spoon or with clean hands just tip the cap upside-down over a bowl.
- Spoon a tsp of the boursin cheese mixture into each mushroom cap.
- Top with breadcrumbs and finely grated parmigiano reggiano cheese.
- Put back in the oven and bake for an additional 10 minutes or until tops of mushrooms are golden brown.
- Let them cool, sprinkle with fresh thyme and serve
This recipe is significantly better with fresh bread crumbs. Store bought bread crumbs just won't have the same flavor. So if you have 15 extra minutes to spare, I strongly suggest you go all the way and make your own.
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]]>The post Grilled Peaches with Prosciutto appeared first on The Peony Life.
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Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!
Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.
This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.
This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up! Change is good!
Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!
This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.
Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.
I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.
Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.
I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!
- 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
- 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
- 12 piece of fresh mozzarella, cut into equal sizes.
- 6 pieces of prosciutto, cut in half lengthwise.
- balsamic glaze to drizzle
- Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
- Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
- Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
- Arrange on a plate or serving tray and drizzle with balsamic glaze.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.
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Pistachio Crusted Baked Brie with Honey is the epitome of comfort food.
Pistachio Crusted Baked Brie with Honey is better than you could ever imagine it would be. Have you ever taken a bite of something incredible and you involuntarily do something ridiculous to express how delicious it is? Dramatic hand gestures? A favorite catch phrase? Random inaudible sounds of pure joy? Well get ready, because this is one of those times. You’re welcome.
This recipe is so simple and oh so delicious. 15 minutes start to finish and virtually zero cooking. Pistachio Crusted Baked Brie with Honey is such a versatile dish. I picture serving this up for my girl friends over wine, a tapas style dinner at home or as an afternoon snack on a chilly day.
I’ve been busy studying for my annual re-qualification exam and drills. As flight attendants, we have to do this once a year and it’s always super stressful! Why? Because if you don’t pass, you no longer get to fly the friendly skies. That’s right; your job is on the line. This will be my 5th annual and you would think it gets easier, but it doesn’t.
Quickly pulse shelled pistachios in the food processor. Don’t pulse too much. You want pistachio pieces, not pistachio dust!
I woke up a couple of nights ago shouting my evacuation commands. In my dream, I was evacuating an aircraft with a fire in the cabin and my exit was blocked due to water. Just lovely! My fiancé was terrified but quickly realized what was going on. If you’re close with any flight attendant I’m sure you’re aware; we can go a little crazy when our annual training creeps up.
Anyhoo, the next day I was exhausted from lack of sleep and didn’t have the energy to cook. I wanted something low maintenance, quick and warm for dinner. I opened the cheese drawer (because cheese is always the answer) and found a piece of wild mushroom brie. Boom! That’s where this idea spiraled from.
Make sure to coat all sides of the brie with honey. This will make it easier for the the pistachios to stick to the brie.
It’s better to have an entire wheel of brie because it helps keep the ooey-gooey-goodness inside, but I wanted to use what I already had in the fridge. Remember, lazy and tired? No grocery store tripping for this lady. Just keep in mind, an entire wheel looks prettier and more put together. If you’re entertaining; I would suggest going that route.
Remember not to go overboard with pulsing the pistachios. A quick pulse is all you need. You still want the texture of the pistachios. Pistachio dust is not what you’re going for with this recipe.
I served this with fresh bread, prosciutto, apple slices and green grapes. It was such a great, casual dinner! You can’t go wrong with a 15 minute, easy peasy dinner that tastes like a million bucks!
I hope you love this comforting recipe as much as I do xx
Enjoy this slathered on fresh warm bread or with apple slices for a healthier approach.
- 1 wheel of brie, size can vary but I generally use a small one
- ½ cup good quality honey
- ⅓ cup shelled pistachios
- crusty bread or sliced apples for serving
- Preheat oven to 350 degrees
- Pulse pistachios in the food processor for a couple of seconds. You want to break down the pistachios but you still want texture. You do not want pistachio dust!
- Heat the honey in the microwave for 30 seconds. Pour over the brie cheese, making sure you cover all sides.
- Start sprinkling the honey covered cheese with pistachios. It's not a big deal if they don't all stick; just try the best you can.
- Top with pistachios and bake in the oven for 10 minutes
- Let it cool for a few minutes and then serve with bread or apple slices
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]]>The post Sautéed Shishito Peppers appeared first on The Peony Life.
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1 in every 10 Shishito Peppers carry some heat. Play this mild game of Russian Roulette over a few cocktails!
Sautéed Shishito Peppers are the easiest snack you will ever make! I started cooking with them recently and we’ve become fast friends, especially when paired with cocktails. Sautéed shishito peppers are so simple to prepare you’ll be questioning if you missed something.
4 ingredients : Shishito Peppers, Oil, Flaky salt and Lime. How simple is that?
4 ingredient wonder! Shishito Peppers+Oil+Flakey Salt+Lime
These mild, bite-sized peppers are to be eaten in their entirety, seeds and all. No need for utensils, just grab the stem and take a bite of this smoky, sweet & salty pepper. Drop the stem in a separate bowl as you would edamame shells.
Apparently 1 in 10 peppers are supposed to carry heat but it’s not enough heat that should scare you off; it’s just a little kick. This is a very tame version of Russian roulette but one I will gladly sign up for.
Sautéed Shishito Peppers are the new edamame! At least in my house they are!
Make sure you eat these bad boys immediately while hot, because they will go limp as they cool. Don’t fret if you have leftovers. Sautéed Shishito Peppers are equally delicious when added to an omelette. I made one for brunch today and the Shishito Peppers added such a sweet & smokey flavor. I’m in love.
If chips are your arch nemesis like me, try these addicting peppers instead!
It’s almost wrong not to enjoy these with a cold beer or cocktail. Just saying!
Shokuyoku Japanese
- 1 lb shishito peppers
- 2 tbsp grape seed oil
- flakey sea salt
- 1 lime, cut into wedges
- Heat oil in a large frying pan over medium heat, until oil is hot but not smoking
- Add shishito peppers and sauté, rotating them like ears of corn
- Continue sautéing until they start to blister and then remove from heat
- Pat peppers dry with clean kitchen towel then move into a large bowl
- Toss with flakey salt and squeeze lime juice over peppers
- Serve immediately while hot!
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Beat the heat with this healthy Chilled Cucumber Soup!
It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.
So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.
I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!
This Chilled Cucumber Soup is jam packed with flavor
When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content. I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.
Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!
This Chilled Cucumber Soup is totally a recipe you can feel great about eating! It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).
I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!
I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.
I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.
Stay Cool! xx
- 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
- 1 jalapeño, seeded and minced
- ⅓ cup fresh mint
- ¼ cup fresh dill, divided in two equal piles
- 1 large clove garlic, minced
- 1 shallot, minced
- 1 cup greek yogurt
- ¼ cold water
- ¼ olive oil, plus more for drizzling
- salt & freshly ground pepper to taste
- Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
- Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
- Add salt and freshly ground pepper, to taste
- Leave in the fridge for at least 3 hours to chill or overnight for best results.
- Garnish with a sprig of dill or finely chopped dill pickle for a zing!
- Drizzle with olive oil, optional
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Edamame & Arugula Spread is a great alternative to the popular Bruschetta
Crostini has always been one of my favorite go to appetizers. They’re easy & quick to make and are a heartier cocktail hour food. If you’re coming over to my house odds are there will be some cocktails or wine involved. I always want to have some appetizers on hand to soak up the alcohol. Don’t judge! I confess that normally I make my heirloom tomato bruschetta but I felt like switching things up. This Edamame & Arugula Spread was the perfect option!
Your edamame should look like this before adding to the food processor. Remember to remove the beans from the shells!
Arugula is in season right now and I love it’s peppery, bold taste. It’s part of the cabbage family and contains a HUGE amount of lutein, an antioxidant that helps maintain healthy eyes, skin and heart. Arugula doesn’t keep very well so try to buy it and use it up within 2 days, 3 max
I use arugula on its own in salads or in addition to another greens. I love it in soups, on homemade pizza or in my pasta. My absolute favorite is subbing it for basil to make a spicier pesto! When cooked, arugula wilts like spinach so keep that mind when experimenting in your kitchen.
Try this spread over baked parmesan crisps instead of baguette for a different approach.
Enjoy this for breakfast and switch up your routine!
- 1 cup shelled fresh or frozen edamame
- ¼ cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 cup packed baby arugula, divided in 2 piles
- ¼ cup Parmigiano-Reggiano
- 1 teaspoon grated lemon zest
- ½ teaspoon fresh lemon juice
- ½ tsp kosher salt
- ⅛ tsp pepper
- ¼ cup mint to garnish
- olive oil for drizzling
- sliced baguette
- Preheat oven to 375°F with rack in middle.
- If edamame is still in the pod make sure you take the beans out of the pods before using. Very important!!
- Cook edamame beans in salted boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking.
- Pulse edamame beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl.
- Add ¼ cup olive oil, ½ cup arugula, parmigiano reggiano, lemon zest & juice, ⅛ teaspoon salt, and ½ teaspoon pepper to edamame in processor and purée until smooth.
- Add smooth mixture into the bowl with chunky edamame..
- Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.
- Cut bread 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes.
- Spoon edamame mixture onto baguette toasts, then drizzle with oil and top with mint.
I buy the pre-shelled edamame from Trader Joes. You can find both fresh or frozen edamame beans and they are inexpensive.
Don't skip out on the mint as garnish!! This is not a garnish you want to miss out on. It really brings the recipe all together for me.
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Olive Tapenade with Rosemary & Basil. A simply addicting appetizer!
YUM! This olive tapenade makes me want to dance. It’s so freaking good! I just can’t deal. This is DELISH served on Baked Parmesan Crisps, alongside a cheese platter, slathered on crusty bread or on slices of cucumber for a healthier approach. I made this the other night to have with a cheese platter and it was just as good as I remembered.
It’s important to use mostly black pitted olives and only a small amount of kalamatas, because kalamata olives are high in sodium. Also, the regular black olives tend to be less expensive, so thats always a bonus!
The hot mustard and garlic give this tapenade a nice little kick, but the anchovy paste is truly my secret weapon. When used properly, anchovy paste really adds something extra special to a dish. It’s often that one ingredient you just can’t put your finger on. The biggest mistake people make, is of course using too much of it. This stuff is POTENT, so use a little bit at a time when cooking. It’s possible to cook with anchovy paste and not have fishy tasting food; just chill on the tube dude.
This is a great make ahead option for a party or appetizer and it is super easy to make. There is actually no real cooking involved in making this tapenade. All you have to do is add the ingredients together in a food processor and voila!
Hope you like it! xx
- 1 small can black olives, drained
- ½ cup kalamata olives
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 2 tbsp dry roasted pine nuts
- 2 tsp hot mustard, such as dijon
- ½ tsp anchovy paste
- 1 tsp rosemary, minced
- 2 tbsp basil, loosely chopped
- Pulse garlic, pine nuts and 1 tbsp olive oil for 30 seconds
- Add black olives, ½ of the kalamatas, hot mustard, anchovy paste, rosemary & basil and pulse until smooth, adding EVOO slowly.
- Add remaining half of kalamatas and quickly pulse
- Serve with crackers or bread
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