Mini Blue Cheese Wedge Salads

Recipe by Amy Grossi. See my blog post about this event here.

Mini Blue Cheese Wedge Salads

  • 1 head iceburg lettuce
  • 1/2 cup crumbled cooked bacon
  • 1/3 cup crumbled blue cheese
  • 2 green onions, chopped
  • 1 medium tomato, diced small
  • blue cheese dressing (Amy favorite is Bolthouse Yogurt Blue Cheese dressing)

Core the end of the iceberg, then chop in half lengthwise.  Cut each half into 4 wedges.

Arrange on a platter and drizzle with dressing.

Sprinkle remaining toppings over lettuce wedges and serve. Enjoy!


Bacon Wrapped Dates

Recipe by Amy Grossi. See my blog post about this event here.

Are you kidding? No, I’m not. The title says it all…read on!

Bacon Wrapped Dates

  • pitted Medjool dates
  • sliced bacon

Preheat the oven to 350°F. Line a baking dish with aluminum foil.

Wrap each date in 1 slice of bacon, overlapping until entire slice is rolled up.

Arrange wrapped dates on the baking dish, making sure they aren’t touching.

Bake 30-45 minutes or until bacon is browned and crispy. Enjoy!


Featured Post: In the Kitchen with Amy

Last night I had the pleasure of watching my longtime friend Amy Grossi work her magic in the kitchen as she prepared tapas for her mom’s birthday.

Amy and I have been friends since we were 9. We’ve been through a lot together and I’m so glad she likes to cook and eat as much as I do!

I don’t know how much Amy enjoyed my being there, shoving a camera lens into all her food! But hey, we’re friends. She put up with me.

This is the first in what I hope to be many featured posts of Amy cooking and sharing her recipes with me, so I can share them with you!

If I have to resort to threats to make it happen, so be it.

Just kidding. Maybe.

Links to the recipes can be found below. Click “Amy’s Recipes” to the right to see all related posts in a continuous roll.

The lamb kebabs with pomegranate glaze (shown above) is from Food Network online, you can find it here.

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A guest makes a plate at Amy’s party

Bacon Wrapped Dates

Mini Blue Cheese Wedge Salads

Greek Layered Dip

Mini Shrimp Tacos

Peach & Blue Brie Crostini


Greek Layered Dip

Recipe by Amy Grossi. See my blog post about this event here.

Add your own personal touch to this recipe by making your own hummus, or try using a flavored variety instead of plain!

Greek Layered Dip

  • 4 cups hummus
  • 1 english cucumber, diced
  • 1 large tomato, diced
  • 1 red bell pepper, diced
  • 1/2 cup pitted greek olives, chopped
  • 2/3 cup feta cheese
  • handful of fresh dill, finely chopped

Spread hummus evenly on the bottom of a shallow, wide glass dish.

Top with chopped cucumber, tomato, bell pepper, olives and crumbled feta.

Top with fresh dill.  Serve with pita chips or corn chips. Enjoy!


Mini Shrimp Tacos

Recipe by Amy Grossi. See my blog post about this event here.

The chile cream sauce and cilantro combo here is to die for.  Use Tostitos Scoops tortilla chips for best results!

Mini Shrimp Tacos

  • 1 pound small peeled and deveined shrimp (50-60ct per pound)
  • bowl-shaped corn tortilla chips, such as Tostitos Scoops
  • 2 avocadoes, diced
  • cumin
  • chili powder
  • olive oil
  • salt & pepper to taste
  • 1 handful of fresh cilantro, coarsely chopped

for the sauce:

  • 1/2 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 2 or 3 chiles in adobo (choose your heat level)
  • juice and zest of 1 lime
  • salt & pepper to taste

In a bowl, sprinkle shrimp with chili powder, cumin, lime zest. Salt and pepper to taste. Drizzle with olive oil and toss to coat.  Cover and set aside.

Add yogurt, adobo chiles and lime juice to a food processor or blender.  Pulse until smooth. Stir in sour cream. Add salt and pepper to taste.

Heat skillet over medium-high heat.  Add shrimp, cooking 2-3 minutes or until shrimp are opaque.

Arrange corn chips on a large serving plate.  Top each chip with a shrimp and one slice of avocado. Using a spoon or a zip top bag with a very small hole cut in it, drizzle chili cream sauce over each mini taco.  Sprinkle with cilantro and serve immediately. Enjoy!


Peach & Blue Brie Crostini

Recipe by Amy Grossi. See my blog post about this event here.

Sweet and savory, any soft ripened cheese will work.  Choose your favorite!

Peach & Blue Brie Crostini

  • French baguette
  • 2 larges peaches (or try pears!)
  • Blue Brie, Brie, or any soft ripened cheese
  • 1 or 2 large garlic cloves
  • olive oil for drizzing
  • honey

Preheat oven to 400°F.

Slice baguette on the diagonal and arrange on a cookie sheet. Drizzle with a small amount of olive oil.

Bake for about 5 minutes. Remove from oven and rub each piece with a raw garlic clove while bread is still hot.

Top each piece with a slice of peach and a slice of Brie. Return the crostini to the oven for another 5 minutes.

Remove from oven and drizzle with honey. Serve immediately. Enjoy!