BBQ Chicken Flatbread
Need an easy appetizer for a party? Try this one. It’s always a crowd-pleaser.
2 flatbreads (sold at specialty stores and some grocery stores)
1/4 cup shredded chicken breast
2-4 T. BBQ sauce (I like Trader Joe’s Bold and Smokey Kansas City Style)
5-8 sprigs of fresh cilantro
1/2 cup shredded mozzarella cheese
3-4 thin slices of a small red onion (peeled)
Place the flatbread on a cookie sheet and place in a 350 degree oven for 2-3 minutes.
Remove from oven and spread a thin layer of bbq sauce on the flatbread.
Add shredded chicken and red onion slices.
Add a thin layer of mozzarella cheese.
Bake for 10 minutes or until cheese is bubbly and edges of bread are lightly browned.
Remove from oven and add fresh cilantro leaves.
Slice and place on a serving dish and serve immediately. Enjoy!
PSST! Shred the chicken from a leftover piece of grilled chicken breast from the night before or cut from a roasted chicken from the deli section of most grocery stores. If you can’t find flatbread, you can use a lavosh bread instead.
Key Lime Pie
This creamy dreamy pie is a favorite in our family. We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness. The tartness from the key limes and the sweetness of the crust makes a perfect combination. It just might become a family favorite for you too!
Makes one 9-inch pie serving 6 to 8
1 ½ cups graham cracker crumbs
3 tablespoons sugar
¼ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1 14-ounce can sweetened condensed milk
2/3 cup fresh squeezed Key juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3 large egg yolks
1 ½ teaspoons grated lime zest (about 2 limes)
2 tablespoons sugar
¼ teaspoon salt
1 cup chilled whipping cream (in a small carton from Trader Joe’s)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 Key limes for garnish, sliced thinly (optional)
For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.
For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.
For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)
Creds to Cynthia Worth who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).
Fresh and light, this Goat Cheese with Lemon and Rosemary is an easy and tasty appetizer you can serve in both in the summer and winter. I first enjoyed this when my sister served this before a holiday meal. Bring it to a potluck or a party. Your guests will Ooo and Ahh!
The secret is fresh rosemary. I have it growing in my garden and I love the aroma as well as the flavor it brings to so many dishes.
Goat Cheese with Lemon, Garlic and Rosemary
1 5 oz. log of goat cheese
zest of one lemon
1/8- ¼ cup extra virgin olive oil
1 large clove of garlic, finely chopped
1 tsp fresh rosemary, finely chopped
salt to taste
Mix all ingredients but the goat cheese together. Place the goat cheese on a small dish with a lip and pour the mixture over the cheese. Marinate for 4 hours to allow the flavors to mingle. Sprinkle with a little more rosemary to taste and garnish with a sprig. Serve with water crackers. Enjoy!
Silk Pie Parfait Shots
This light and chocolatey treat is great for dinner parties. It has just 8 ingredients and takes just 5 steps. This can be made up to a day ahead which makes party planning easy.
- 1 1/4 cups Honey Maid graham cracker crumbs
- 1/4 cup sugar
- 5 T butter, melted
- MIX all ingredients until well blended.
- PRESS a heaping spoon full of crust mixture into 12 small liquor or dessert glasses.
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 large egg yolks
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- POUR or spoon into the glasses on top of the crust; refrigerate 3 hours or until firm.
- Whipped cream
- 1/4 cup chopped nuts
- TOP with whipped cream and sprinkle with nuts just before serving.
This was my first time making lobster tails and it DEFINITELY wont be my last. It is easy peasy and oh so yummy. You can make these for a special occasion or to make an ordinary occasion special.
BAKED LOBSTER TAILS WITH GARLIC BUTTER
4 lobster tails
5 cloves garlic, minced
¼ c. grated Parmesan, plus more for serving
Juice of 1 lemon
1 tsp. Italian seasoning
4 tbsp. Butter
1. Preheat oven to 350 degrees F. In a medium bowl, mix together garlic, Parmesan, Italian seasoning, and melted butter and season with salt.
2. Using kitchen scissors, cut the the clear skin off the lobster and brush the lobster tails with the garlic butter seasoning.
3. Place the lobster tails on a baking sheet lined with parchment and bake the lobster tails for 15 minutes. Enjoy!
This festive variation of Oprah’s Pomegranate Martini is sure to be a hit at your next holiday party.
SERVINGS- MAKES 12 DRINKS
4 cups (32 ounces) vodka
2 cups (16 ounces) orange liqueur such as Cointreau
2 cups (16 ounces) pomegranate juice
1/2 cup pomegranate seeds
Juice of 2 lemons
Lemon twists from lemon peel
1 large bottle of Sparling water (optional)
1/4 cup sugar
1. Combine the vodka, orange liqueur, pomegranate juice, and lemon juice in a pitcher and refrigerate until ready to use.
2. Dip rims of the martini glasses in a shallow bowl with ¼ inch of water then dip rims again into sugar ( I just put sugar on a small plate)
3. Fill martini glasses with pomegranate mixture, a tablespoon of pomegranate seeds, lemon twists and garnish with rosemary sprigs.
4. Serve over ice. You can add a splash if sparling water if desired.