English Tea Sandwiches |
Ingredients |
Directions |
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English cucumber sliced with cheese slicer cream cheese whipped with finely minced onion and herbs |
2 slices of bread spread with herb cream cheese on each side 3 Long slices of English cucumber Place cucumber on bread and cheese overlapping until complete. Use 3 Long pieces evenly placed Place 2nd slice on top Trim off crust Cut in triangle or 3 sliced with very sharp knife Layer sandwiches on platter |
Portobello Mushroom Sliders |
Ingredients |
Directions |
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Qty depends on how many sliders you wish to make 1 Large Portobello Mushroom makes 3 slides cut into equal size triangles 24 sliders menu 24 dinner rolls (I like potato rolls best) or slider buns (Dinner rolls are less expensive and we are going to add an easy sauce to make them pop) 8 Large portobello mushrooms 2 Large red bell peppers roasted and sliced thin 12-16 oz Small jar of marinated artichokes diced or you buy whole and diced yourself 3 Cups Broccoli slaw (shredded broccoli, carrots and red cabbage) 4 oz Apple cider vinaigrette |
Bake portobello mushrooms with olive oil salt and pepper on 375 for about 20-25 min. Assemble, Open Roll, Lay down Mushroom, Red pepper, Artichoke, Broccoli slaw Drizzle vinaigrette Close and brush a bit of vinaigrette on top of the roll Eat hot or cold. However you wish If you heat just place in the oven at 375 for 5-8 min Options Lettuce Cabbage (Napa would be best) Tomato Onion Cheese would make it vegetarian Whatever you can think of that you would like |
Shrimp Tacos |
Ingredients |
Directions |
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Shrimp 26-32 Large Green Shrimp peeled and deveined 1/2 Cup Chopped Red Onion 4 Cloves Garlic Minced 2 Tbsp Olive Oil 2 Tbsp Ancho Chili powder 1/2 Cup Dry White Wine Salt/Pepper Tacos 1 C Greek Yogurt 2 Tbsp Ancho chili 2 Cups Purple Cabbage sliced thin Cilantro Queso Fresco Corn Tortilla |
Sauté in large hot skillet or wok olive oil, Salt/Pepper, onion and garlic for 2 minutes Turn down to medium heat - add shrimp and ancho chili Once the shrimp turn pink add the white wine and sauté until liquid evaporates Taste and see if you would like spicier - if so add some more ancho chili 1/2 Tbsp at a time. Grill tortillas on open low flame flipping until some brown spots Mix ancho chili into the Greek Yogurt To assemble Spread thin coat of Greek Yogurt on tortilla Add shrimp 2-3 Cabbage pinch Queso Fresco 2 pinches Cilantro 1 pinch or as much as you wish Serve and Eat Options Chives or red onion Chopped Tomatoes chopped Jalapenos Chopped Add to taco and eat as you wish . |
Stacked Caprese Salad with Asparagus |
Ingredients |
Directions |
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Per person 3 slices of heirloom tomato 2 slices of buffalo mozzarella 3 thin asparagus stalk heads (approx 4" long) - blanched Olive oil Balsamic Vinegar Salt/pepper Sprig of Basil |
Stack tomato and mozzarella Before you put on last tomato add the 3 asparagus stalk heads Garnish with balsamic, olive oil, salt and pepper and top with basil Of course you can stack as high as you like or use different tomatoes. Like Roma or Beefsteak event use cherry tomatoes and mozzarella balls layering basil, tomato, asparagus and mozzarella then drizzling with olive oil, balsamic, salt and pepper It's your appetizer. Do it the way you want! Have Fun!! It could even be a full meal with some Pasta Fagioli Soup or a Warm Sandwich of your choice |