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Cheese Ball with Asiago Cheese and Roasted Garlic

Asiago Cheese Ball With Roasted Garlic

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Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Asiago Cheese Ball With Roasted Garlic

Ingredients:

2 heads of garlic, whole heads – check for softness or bruising

Olive Oil

8 oz. cream cheese, softened

1/2 cup sour cream

1  1/4 cup Asiago cheese

1/2 cup toasted pecans, chopped (2 oz.)

1/4 cup finely chopped parsley

1 teaspoon balsamic vinegar

 

Directions:

First begin by roasting garlic.

Preheat oven to 425 degrees and follow instructions HERE

Meanwhile toast the pecans in a dry fry pan over medium heat, stirring constantly so the nuts toast and do not burn. 

Continue cooking until the nuts are a light brown then take off the heat.

Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Once the garlic has cooled, squeeze the cloves in a food processor.

Add in the softened cream cheese, sour cream and grated Asiago cheese.

Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Mix until creamy and combined.

Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Remove the cheese mixture to a sheet of plastic wrap.

Cover it completely with plastic wrap.

Form a ball.

Chill for 2 hours or until firm enough to to hold a ball.

When ready, on a plate spread evenly the chopped parsley and completely cooled toasted nuts. 

Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Unwrap the chilled cheese mixture and place onto the parsley nut mixture.

Cheese Ball with Asiago Cheese and Roasted Garlic

Using your fingers, gently turn, or place the nut-parsley mixture all over the cheese ball to cover as much and evenly as possible.

Chill for one hour before serving.

Keep covered and in the fridge.

Serve with crackers.

Cheese Ball with Asiago Cheese and Roasted Garlic

An easy, but gourmet cheese ball in taste and flavor

Copyright Carrie Groneman, A Mother’s Shadow, 2017

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appetizers, easy treats,

Festive Appetizer RoundUp

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appetizer collageDo you need ideas for an appetizer, snack, party fare or just because it’s the holiday’s?  I have FOUR scrumptious and taste-bud tickling dishes for YOU!



Hot Artichoke & Spinach Dip – click HEREhttps://amothersshadow.com/2013/12/03/hot-artichoke-spinach-dip/Fresh Cranberry Salsa – click HEREDSC_2190 - cranberry salsaCocktail sauce & Shrimp – click HEREhttps://amothersshadow.com/2013/12/31/cocktail-shrimp-sauce/

Pork Filled Wontons & Dipping Sauce – click HERE https://amothersshadow.com/2014/12/02/14014/

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Delicious Pork Wontons step by step

Crispy Pork Filled Wontons & Dipping Sauce

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Delicious Pork Wontons step by step

Pork Wontons


Do you like a really good Chinese style wonton?  I do, but not the high price in a restaurant, nor a mystery filled frozen wontons.
 An AMS reader asked me for a recipe for wontons, and since I like a challenge, here is my interpretation. I do hope you enjoy it as much as my family does.




 
 Crispy Pork Won Tons & Dipping Sauce
The filling can be made up to 2 days ahead and kept in the refrigerator to use when ready to assemble in the won tons.  Important – warm the filling before assembling or there is not enough fry time to warm it through without burning the won tons.)

Ingredients: 
16 oz. sausage
3 oz. can water chestnuts, finely chopped
1 cup shredded carrot
8-12 green onion, thinly sliced
2 Tbl. grated garlic
1 Tbl. grated fresh ginger root  * see below in Dipping Sauce recipe for instructions on how to grate fresh ginger root
1 tsp. hoisin sauce
2 tsp. soy sauce
2 tsp. sesame oil
12-14 oz. package of won ton wrappers




Directions:
Finely chop water chestnuts in a mini chopper or by hand.
In a fry pan combine the sausage, chopped water chestnuts, carrot and cook until almost cooked through; breaking up sausage into very small pieces.Pork Wontons 1Add in the green onion, ginger root, hoisin sauce, soy sauce and sesame oil. Continue cooking until the pork is completely cooked through.Pork Wontons 2Cover a cookie sheet or jelly roll pan with waxed paper and sprinkle generously with corn starch.Pork Won Tons 3



Take a wonton wrapper and place a scant tablespoon of the mixture into the center of the won ton wrapper.Pork Won Tons 4
Pork Won Tons 5Moisten all four edges of the won ton with water.Pork Won Tons 5Fold the won ton over and press together to seal. Make sure all the edges are sealed completely.Pork Won Tons 6Place the filled won ton onto the corn starch which prevents sticking.Pork Won Tons 7Fill the electric fry pan about 2” high of oil, or use a deep fryer according to directions. Heat oil to 350 degrees.
Line a plate or cookie sheet with layers of paper towels.Pork Won Tons 8



Fry the filled wontons a few at a time, or until they are golden brown and float to the top, 2-4 minutes.Pork Won Tons 9
Pork Won Tons 10Remove fried won tons and drain on a paper towel-lined plate.Pork Won Tons 11Serve with Dipping Sauce – recipe follows:
Pork Wontons





Dipping Sauce
Ingredients:
1/4 tsp. chicken bouillon
2 Tbl. water
2 Tbl. soy sauce
1/2 – 1 tsp. sesame oil, to desired taste

2 Tbl. rice wine vinegar
1 tsp. minced ginger* (purchase 3-4 inch piece of fresh ginger root) OR 1/4 tsp. powdered ginger

1/4 tsp. chili oil
2 tsp. packed brown sugar
pinch – 1/8 tsp. garlic powder, to desired taste
1 Tbl. green onion, minced
Pork Wontons 13




Directions:
In a small sauce pan combine all the ingredients.

IF using fresh, grate the ginger root.  Pork Wontons 14
You can purchase any size you want.  It is ok to break off the section you want; you do have to purchase the whole root portion.
Peel the ginger root with a knife or a vegetable peeler.Pork Wontons 15
Grate on a fine grater.Pork Wontons 16Add the fresh ginger root to the rest of the ingredients (again, IF using fresh) Warm mixture through long enough to dissolve and combine ingredients.Pork Wontons 17
Pork Wontons 18
Store in a sealed container in the refrigerator until ready to use (use within 3-4 days). Warm before serving if it has been chilled.
Crispy Pork Filled Wontons and Dipping sauce are Carrie Groneman’s recipes, copyright Carrie Groneman, A Mother’s Shadow, 2013, 2014
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No guilt chips & dip

No Guilt Chips & Dip

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No guilt chips & dip

No guilt chips & dip


Sometimes ya just gotta have the crunch of a chip and the indulgence of a dip to party.  This recipe gives you the WOW factor with out the extra calories and fat.  Try different seasonings with the sour cream for a change of pace.
Yummy!!!
No Guilt Chips & Dip
Ingredients:
16 oz. of fat free sour cream
1 package of salad dressing/dip seasoning – ranch, dill, zesty ranch; your preference
Veggie Chips or Veggie Straws with Sea SaltNo guilt chips & dip 1
Directions:
In  bowl combine well the sour cream and seasoning packet of your choice.  Mix well and place in the refrigerator for at least one hour before serving for best results.
Serve chips with dip.
Copyright Carrie Groneman, 2014
Recognize a blessing and be a blessing today.
 


Toasted Edamame

Toasted Flavorful Edamame

Toasted Edamame

Toasted Edamame

These little gems are immature soy beans and usually associated with Asian foods.  They are packed full of good things for your body and lots of protein, to help keep you feeling full and satisfied.  I hope you like my recipe of seasonings, then toasted until glazed. A great appetizer or snack to ward off the cravings and extra pounds.




 Toasted and Flavorful Edamame

Ingredients:

12-14 oz. shelled Edamame (in the freezer section)

3 Tbl. Seasoned Rice Wine Vinegar

1 tsp. Emerills Original Seasoning

1/4 tsp. Smoked Paprika, or more to taste  




Directions: 

In a pan cook the Edamame in boiling water according to package instructions.Toasted Edamame 1Combine the cooked and drained Edamame with the rice wine vinegar, Emerill’s  and smoked paprika and stir well.Toasted Edamame 2In a large non-stick fry pan pour the Edamame mixture and fry/toast over medium to medium high heat.  Stir continually to avoid burning.Toasted Edamame 3Edamame are done when glazed with the vinegar mixture and the pan is dry and no longer wet from the vinegar.  Serve warm.

Toasted Edamame

Adapted slightly from Weight Watchers, Copyright Carrie Groneman, 2014

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Appetizers with Jalapeno Jelly

Appetizier Collage 1

 I have easy ideas to use the delish (can’t get enough of it) Jalapeno and Bell Pepper Jelly. 

Perfect for the holidays, parties, or a quick snack!

Read more

Petitte Puff Pastry

Petite Gourmet Pastry Puffs

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Petitte Puff Pastry

Petitte Puff Pastry

This elegant appetizer that could easily be served in a 5 star restaurant. I created this recipe to make anyone who serves it look like a rock star from this unique blend of flavors, that combine beautifully.  The crunchy puff pastry shell is filled with creamy and flavorful Alloutte cheese spread is really good.  However, add in the sweet and slightly warm pepper jelly it is amazing.  Now, top with caramelized onions which will transform this appetizer from ordinary to an extraordinary and delectable hors d’oeuvre To see the easy to follow tutorial on how to make this jelly, click HERE 

Join in the FUN and receive my FREE printable Kitchen Conversion Chart HERE

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Extraordinary Puff Pastry Appetizer

Ingredients:

1 box Pepperidge Farms Puff Pastry Shells

Jalapeno & Bell Pepper Jelly

Alouette Garlic & Herbs Spreadable CheeseCOOKBOOK - CFK Ad button


Directions:

Prepare Caramelized onions – recipe HERE   

Bake the puff pastry according to directions on the box. Petitte Puff Pastry 1

Petitte Puff Pastry 2 When the pastry shells are cooked, careful not to burn yourself, push in the center to create a hollow place for filling.Petitte Puff Pastry 3

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Cool the shells COMPLETELY before using.  This step, as the caramelized onions, can be prepared in advance.  Keep stored for up to 8 hours in a tightly sealed container. Then place about a teaspoon of the Alouette Garlic & Herbs Spreadable Cheese (if you have extra, it is sssooo good on sandwiches or crackers). Petitte Puff Pastry 4

Petitte Puff Pastry 5Next two teaspoons or so of the caramelized onion goes on; just kinda pile it up on top.Petitte Puff Pastry 6Adorning the top is the amazing Jalapeno & Bell Pepper Jelly, about a teaspoon or so. Petitte Puff Pastry 7Serve with an hour or so of preparation.Petitte Puff Pastery 9Carrie’s recipes, Copyright Carrie Groneman, 2014COOKBOOK - CFK Ad buttonDon’t miss out on additional yummy recipes!  Join for our newsletter by clicking HERE

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JALAPENO & BELL PEPPER JELLY

Best Jalapeno and Bell Pepper Jelly

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Jalapeno Pepper Jelly

Jalapeno Pepper Jelly

Over the past three decades of married life, I am positive I have bottled thousands of homegrown yumminess. I used all kinds of available veggies and fruit and bottled them as close to their natural state as possible, to exotic flavors of canned treats. If I had to pick one of my favorites, THIS Jalapeno and Bell Pepper Jelly would make the top 10 for sure. 

I love, love, LOVE this Jalapeno and Bell Pepper Jelly.  It can be made any time of year, and not expensively.  A wonderful gift for any holiday or to take as a thank you to a hostess of a party. Though made with jalapeno, it is NOT hot, it just has a tiny zing for flavor. I know it takes a little extra time, but I have had best results over the years if I do NOT double this recipe.  It sets up and is a fabulous consistency and taste.

Tip:  I used my Camp Chef with the canner and it works perfectly.  IF you have bad weather and move it all into the garage, do NOT shut the garage door!  Give plenty of ventilation to prevent any health risks.  Now, gather up the supplies, borrow from your mom or neighbor and get making this delectable condiment today. Please click through the pages for the recipe.

 

 

 

JALAPENO & BELL PEPPER JELLY

Ingredients:

1 large red bell pepper (about 1  1/2 cups)

1 large green bell pepper  (about 1  1/2 cups) 

6-8 jalapeno peppers  (about 3/4 – 1 cup)

1 ½ cups apple cider vinegar (I love the depth apple cider vinegar adds to the finished product over plain white vinegar)

½ tsp. butter (prevents foaming when jelly comes to a boil)

¼ tsp. salt

5 ½ cups granulated sugar

3 oz. package of liquid pectin (Certo)

Directions:

Gather supplies  and ingredients

You need jalapenos and 2 bell peppers. The peppers in my garden were a tad small, so it took a few to make the large one. 

JALAPENO & BELL PEPPER JELLYThe liquid pectin comes in a box with 2 envelopesJALAPENO & BELL PEPPER JELLYI keep a box of disposable gloves on hand to use whenever working with hot peppers. 

Do yourself a favor and use a hairnet.  You can get one at the bakery for a nominal cost, or have a supply on hand.  It is so unsavory and unappetizing, not to mention down-right embarrassing, if someone finds your hair in their food.

You will need 8 half-pint jars (to be safe), get these at the store, or watch for them at garage sales and thrift stores. 

Check carefully for any nicks, chips for irregularities- toss out if there are any.JALAPENO & BELL PEPPER JELLYALWAYS USE NEW LIDS!!! 

Never re-use lids!

Get narrow or wide depending on your bottles. 

Rings can be re-used if they do not have any damage, rust or dents.JALAPENO & BELL PEPPER JELLYYou need a canner with rack, wide mouth funnel, bottle lifter, towel(s) to set hot bottles on and hot pads to prevent burning yourself.JALAPENO & BELL PEPPER JELLY

 

Wash jars and lids in dishwasher or in very hot soapy water.JALAPENO & BELL PEPPER JELLYKeep in warm oven at 200 degrees. JALAPENO & BELL PEPPER JELLYPut lids in small saucepan with enough water to cover.

Bring to a boil.JALAPENO & BELL PEPPER JELLYTake off heat and let sit while preparing jelly. JALAPENO & BELL PEPPER JELLY




Stem and chunk red and green bell peppers, discard seeds.JALAPENO & BELL PEPPER JELLYWearing gloves, stem and halve jalapeno peppers; discard seeds. 

The oils from the hot peppers can stay in your skin for quite a while and it can hurt if it comes into contact with eyes or skin.JALAPENO & BELL PEPPER JELLYAdd hot peppers to the bell peppers in the food processor JALAPENO & BELL PEPPER JELLY

And chop all into small pieces.

JALAPENO & BELL PEPPER JELLY

 

Measure sugar into a separate bowl

This is an  important step, as it prevents a miscount or mistake when adding.JALAPENO & BELL PEPPER JELLYIn a large pan (6 – 8 quart sized sauce pan) add the peppers, apple cider vinegar, butter and salt; JALAPENO & BELL PEPPER JELLY

Then stir in sugar.

JALAPENO & BELL PEPPER JELLY

Bring the mixture to a boil,

JALAPENO & BELL PEPPER JELLYCook for 12 minutes, stirring constantly.JALAPENO & BELL PEPPER JELLYStir in the liquid pectin and boil for 1 ½ minutes exactly.JALAPENO & BELL PEPPER JELLY




Take the bottles out of the oven.

Place the funnel into a bottle.

Ladle quickly into prepared jars, filling to within 1/2” of top of jar.

Be sure to leave about 1/2″ head-space leaves room for expansion.JALAPENO & BELL PEPPER JELLYWith a CLEAN cloth that is wrung to be damp, JALAPENO & BELL PEPPER JELLY

Wipe the jar rims and threads well.

JALAPENO & BELL PEPPER JELLYCover with lid and ring. JALAPENO & BELL PEPPER JELLY

Screw rings (bands) on tight. 

JALAPENO & BELL PEPPER JELLY

Do NOT really wrenched on hard, just snug to keep the water out when processing and to contain the pressure to enable it to seal properly

JALAPENO & BELL PEPPER JELLY




Oftentimes the jars will seal on their own at this point. HOWEVER to prevent undetectable botulism, which cannot be seen, tasted nor emits an odor, process in the canner and use clean sanitized bottles. 

Process in water bath method recommended by USDA for 20 minutes.  

Place jars in the rack in the canner.

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

Fill the canner with water, make certain the water covers the top of the jars by at least 3 inches of water.Bring water to a boil, cover and boil for 15 minutes (this is called processing)

jalapeno and bell pepper jelly

jalapeno and bell pepper jelly

Carefully lift the rack from the canner.

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

 




With a bottle lifter take the bottles out, one at a time and place upright on a towel (it is best to layer a few towels to prevent any damage to table underneath from the heat of the jars). Do not place bottles in a place where a cool/cold breeze from the wind, fan or air conditioner can directly hit the bottles. There is a great risk of bottles cracking or shattering due to the hot contents being affected by the cold air.        

CORRECTION:  I am holding the lid lifter the opposite direction of what it should be – call it nervousness!  The RED end holds the bottles because it is curved and some have notches to help hold the bottle more securely.  Thank you reader Dawn for pointing my mistake out to me:)           

JALAPENO and BELL PEPPER JELLY

Jalapeno and bell pepper jelly

Carefully tighten the rings again to just snug.Do NOT move! Leave it alone! Resist touching those lids!

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

 

Allow the bottles to sit undisturbed for 1 day.  (if necessary to move inside, use as little motion as possible)

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Now, check the seals/lids by pressing the middle of the lid with finger. (See Below*)When the bottles have sat, are sealed, mark on the lid the year date so you can easily rotate bottles. 

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Use within 12 months.




Makes 6-7 half pint jars. 

JALAPENO and BELL PEPPER JELLY

JALAPENO and BELL PEPPER JELLY

Enjoy!*If the lid springs back it is not sealed. If this happens you have a couple of options:

1- Put in the refrigerator and use within 7 days.

2- Remake from instructions from USU Extension Service: To Remake with Liquid Pectin – For each quart of jelly, measure ¾ cup sugar, 2 tablespoons bottled lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil over high heat, while stirring. Remove from heat and quickly add the sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute. Quickly skim off foam and fill sterile jars, leaving ¼ inch head-space. Adjust new lids and process as recommended in water bath for correct altitude.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2018

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