Game Day Appetizers

February 1, 2018 Rachel Sherwood

Ham and Olive Pinwheels have been a go-to appetizer for me for quite some time now. I love them because it is easy to make a lot of them at one time.

The problem with many fun appetizers is that they are too time-consuming and involve too many steps that need to be finished right before guests eat them, making it really difficult to feed a lot of people. With these wonderful morsels you will have plenty of elegant bites for guests to enjoy, with no last-minute preparations. These can be made weeks in advance and frozen, then just thaw, slice and serve; no last-minute garnishing required. They are perfect for small or large gatherings, causal game day appetizers or side dish to a fancy brunch. Best part, they freeze well for up to six months, so if you make too many, just leave them wrapped well in the freezer for the next gathering.

Ham and Olive Pinwheels

4 ounces softened cream cheese
1 4-ounce can diced green chiles
1 2.5-ounce can black olives, finely diced
1 small garlic clove minced
¼ teaspoon onion powder
3-4 dashes hot sauce, like tobacco
8 ounces deli-sliced ham
6, 9-inch flour tortillas

In a medium bowl, combine the softened cream cheese, diced chiles, diced olives, garlic, onion powder and hot sauce to make a consistent spread.

Using one tortilla at a time, spread a thin layer of the cream cheese mixture over the tortilla leaving a 1” edge clean on one side.

Place 1 to 1½ pieces of ham, depending on how big your slices are, over the cream cheese mixture. Then tightly roll the tortilla toward the end that you left open from sauce.

Wrap tightly in plastic wrap until ready to serve.

When ready to serve, remove plastic wrap by trimming off both ends to easily open.

Continue to cut ½” slices at an angle along the roll.

Note: The end pieces usually do not have a good amount of filling, so these are great snack for the chefs in the kitchen.

Makes approx. 60 bite-size pinwheels. To freeze, wrap in foil for best freshness.

What are some of your favorite easy appetizers?

Perfect Crispy Breading

September 17, 2014September 17, 2014 Rachel Sherwood

Getting that perfect crispy breading to coat items is easier than you think. It is all about following the basic breading procedure. The Breading Process can be achieved with great success in just three easy steps. Once you know the basic breading process you can experiment and begin creating you own custom coating for your favorite proteins and vegetables.

Here is how it works:

The basic breading process using three stations, Seasoned Flour, Egg Wash and your Breading. Each station has its specific purpose. You will want to put each of these in shallow bowls or containers for easy dipping.

Step #1 Flour: You are going to “dredge” or coat the item evening with flour shaking off the excess. The flour helps the egg stick to the item and create a protective barrier between the breading and the item. Regular all-purpose flour works best, any flour, even gluten-free flour, will do. The flour can be seasoned with salt, pepper, herbs and spices, or left unseasoned.

Step #2 Egg Wash: Dip the flour coated item into the egg wash being sure to coat all sides and allowing the excess to drop off. The egg sticks to the flour giving you an even sticking surface for adhering the coating. You can use well-beaten eggs by themselves, or an egg wash: a mixture of eggs and milk, eggs and cream, or eggs and water; use about one tablespoon of liquid per egg.

Step #3 Breading: Press the egg and flour coated item into the breadcrumbs gently shaking off excess. You can use regular breadcrumbs, panko, corn meal, cracker crumbs, chips, corn flakes, seasoned crushed croutons, even stuffing mix The breading gives the crispy texture and if seasoned well adds flavor.

Discard any unused flour, egg wash and bread crumbs to avoid cross contamination and Cook or Freeze for later use.

Here I am making my easy version of Eggplant Parmesan so I lightly spray them with olive oil and broil them till lightly golden.

When all slices are breaded and broiled just layer them between sauce, and cheese.

Then cover and bake or freeze for later, I always like to label items with the item and cooking directions right on it for easy cooking later. Read further for full Eggplant Parmesan recipe.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Easy Appetizers in an Instant

September 3, 2014December 8, 2014 Rachel Sherwood

This snack is a prefect easy appetizer especially for last minute entertaining. All you need is a block of cream cheese, your spice cabinet and a few crackers to make easy appetizers in an instant that will have your guests wondering how you do it all so gracefully. Using the Pretty Plate Principles of Color, Shape and Texture you can turn everyday cream cheese into a gourmet treat.

Cream Cheese Trio is a perfect inexpensive, easy, delicious and impressive appetizer. You can have it ready in a moment’s notice.

Great things about cream cheese:

It is relatively inexpensive. Look for it on sale and pick up as few to have on hand.
As long as the package is kept sealed it will stay fresh for almost 2 months.
It goes well with so many different flavors and most people already love cream cheese.

Here is how to do it:

Cream Cheese Trio

Turn a regular block of cream cheese into an Easy Appetizers in an Instant

Take an ordinary block of cream cheese cut it in half to have to squares. Cut one square in half at an angle to create two triangles and cut the other square cut in half lengthwise to get two smaller rectangles. We cut 4 pieces but only need 3 for this application. Wrap one of the triangles and save it for other spreads or breakfast. I add toppings to the other three to make them interesting and unique.
Take one of the rectangles, lightly dust it with your favorite herb seasoning, Italian and garlic, lemon pepper, Cajun, whatever your family and friends like best.
Take the next piece and press it into some chopped toasted nuts, sesame seeds or even some cut up crumbs from crunchy-flavored crackers.
For the remaining piece – top it with your favorite jam: raspberry, orange marmalade, strawberry, almost anything will work.
Place all three pieces on a serving plate, add crackers, fresh veggies if desired and serving utensils.

You just made cream cheese a festive quick and delightful appetizer!

Remember cream cheese is white and pretty basic like a blank canvas. The goal is to add color, shape and texture to it, making it a stunning treat.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Sausage Stuffed Zucchini

August 28, 2014September 5, 2014 Rachel Sherwood

4 medium zucchini, halved lengthwise (about 2 pounds)
1 pound bulk spicy Italian sausage
2 cloves garlic, minced
1 teaspoon onion powder
1 cup breadcrumbs
1 cup grated Parmesan, divided
1 large egg, lightly beaten
2 tablespoons balsamic vinegar
4 tablespoons olive oil or melted butter if desired
2 cups marinara sauce if desired
salt and pepper to taste

Serves 4-6; the recipe can easily be doubled or halved.

DIRECTIONS

STEP 1

Preheat oven to 375 degrees. Trim stems from zucchini and slice lengthwise. Scrape seeds and a small portion of the soft flesh from the zucchini being sure not to make a hole in the zucchini “boat”, reserve 1/2 cup of the flesh and chop. Place zucchini; cut sides up, in a baking dish.

STEP 2

In a medium bowl combine the reserved chopped zucchini raw sausage, garlic, onion powder, breadcrumbs, ½ cup Parmesan, egg and salt and pepper and mix well. Divide mixture among zucchini. Spread marinara sauce on the bottom of the pan if using and place stuffed zucchini on top, or place zucchini in pan with no sauce.

STEP 3

Bake until filling is firm and each zucchini is tender, 30 to 35 minutes. Garnish with remaining Parmesan and enjoy.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.

Green Smoothies

June 20, 2014October 5, 2014 Rachel Sherwood

How to make a delicious green smoothie in 4 steps:

Choose your Liquid 1-1 ½ cups
Pick your Greens about 1-2 cups
Pick 2-3 Flavor Additions about 1-1 ½ cups total
Blend thoroughly till smooth and adjust with optional items if necessary.

Liquid
Water
Milk
Soy/Nut Milks
Yogurt
Fruit Juice

Greens
Spinach
Romaine
Kale*
Swiss Chard*
Bibb Lettuce

Flavor Additions
Grapes
Pineapple
Banana
Melon
Berries
Cucumber
Kiwi
Peaches
Mango
Pears

Optional Items: Vanilla/Almond Extract, Honey, Protein Power, Flax Seed

*Note Kale and Swiss Chard have woody spines that can be bitter; remove these before blending if desired.

To get you off to a good start, try this recipe that I love and make all the time. I enjoy the creaminess of the banana and the acid of the pineapple to offset the greens. The vanilla protein powder gives a little addition in sweetness that I like and protein to keep me full and get my day off to a good start.

Rachel’s Rocking Green Smoothie
Makes 2 servings

½ cup milk
½ cup water
1 cup packed spinach or kale
1 cup pineapple (fresh or frozen)
½ cup banana (fresh or frozen)
2 tablespoons vanilla protein powder

*Kale can have bitter taste. If you are new to green smoothies try starting with a mild green like spinach or romaine

Tips:
*I like to keep my frozen fruit at hand so I can easily make smoothies without having to keep so much fresh produce all the time. This also chills the smoothie without adding ice. If using all fresh fruits you may want to add a few ice cubes to chill it down. To learn how to store bananas best check out #8 on 20 creative ways plastic bags make life easier.

*Berries tend to turn a green smoothie into a dark brownish color, be aware of this as the color of foods changes our appetite and approach to them. Remember, color is one of the elements of The Pretty Plate.

the pretty plate

Cream Cheese Trio

DIRECTIONS

STEP 1

STEP 2

STEP 3