Category Archives: Appetizers

Pesto Toast with Brie

Posted on November 19, 2009 by Sandy

Sour dough or Artesyn Style Bread Spread with pesto and top with thinly sliced Brie Grill on both sides or for open face under the broiler. Perfect served next to Ceasar Salad or Soup

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Roasted Beets with Walnuts Gorganzola Dressing

Posted on April 3, 2009 by Sandy

1 1/2 to 1 3/4 pounds beets, trimmed and halved 2 tablespoons olive oil 1/2 teaspoon coarse salt 1/4 teaspoon black pepper 1 bunch arugula, well washed and torn apart For the Walnut Gorgonzola Dressing: 2 tablespoons extra-virgin olive oil … Continue reading →

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Hummus – Garbonzo Bean Dip

Posted on November 29, 2008 by Sandy

1 can garbanzo beans 2 T olive oil 1 T sesame oil 1/2 tsp Worchestershire Sauce 1 tsp salt Mix all ingredients with your stick blender. Serve with cut up veggies and homemade corn and flour tortilla chips

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Yaki Mandu – Pot Stickers

Posted on October 3, 2008 by Sandy

I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed. Fried. These are killer good. Made with pork, but I think … Continue reading →

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Cantelope and Watermelon Skewers

Posted on August 29, 2008 by Sandy

Cantelope cubes Watermelon cubes Stick on a skewer and serve as appetizer.

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Broiled Duck Breast Appetizer

Posted on April 13, 2008 by Sandy

Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull. Ingredients Duck Breast seasoned and cooked medium rare. Hollendaise Sauce White raisins Preparation Cut … Continue reading →

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Salmon Confit with Arugula and Balsalmic Reduction

Posted on October 29, 2007 by Sandy

Salmon Confit with Arugula and Balsalmic Reduction If there is one fish I love, it is salmon.  My husband just doesn’t like it.  So, instead of a main course, I can get away with a Salmon salad or make it … Continue reading →

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Crispy Roasted Potato Cubes or Fries

Posted on October 4, 2007 by Sandy

Heat oven 450 degrees. Potatoes (any kind, red, sweet, idaho) chop into 1 inch cubes or into 1/2 inch fries Arrange on sheet pan, single layer only or they will not brown.: These potatoes are very versatile. You can use any … Continue reading →

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