Tag Archives: cheese

Delicios Salami Chips, with Manchego Cheese & Apricot Jam

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Annabel’s & Co. Catering, 2016

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Delicious Baked Brie

Annabel’s & Co. Catering, 2016

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Delicious Ham and Cheese Hashbrown Waffles

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Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1 (20-ounce) package refrigerated hash brown potatoes
  • 8 ounces black forest ham, diced
  • 1 1/2 cups shredded cheddar cheese
  • 3 large eggs, beaten
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with melted butter.
  • In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
  • Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
  • Serve immediately.

 

(Source: damndelicious.net)

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Delicious Apple Cheese Wraps

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YIELD: 4 Servings
ACTIVE TIME: 2 minutes
TOTAL TIME: 2 minutes
INGREDIENTS

1 granny smith apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
PREPARATION

1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.

2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple).

3. Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

(Source: epicurious.com)

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Delicious Clams Casino

© Annabel's & Co. Catering, 2015

© Annabel’s & Co. Catering, 2015

A new twist on an old classic! Gluten free by nature and OMG delicious and beautiful!

2 tablespoons olive oil

2 ounces sliced pancetta or bacon, finely chopped

1 cup finely diced red bell pepper

1/3 cup chopped shallots 2 large gaarlic cloves, minced

1/4 teaspoon dried oregano

1/3 cup dry white wine

4 tablespoons freshly grated Parmesan

Salt and freshly ground black pepper

18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Directions

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transferthe pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.

Preheat the oven to 500 degrees F.

Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.

Arrange the clams on the platter and serve.

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Delicious Bratwurst, Sauerkraut, and Muenster Grilled Cheese on Soft Pretzel

tastespotting.com

tastespotting.com

Ingredients
1 tablespoon softened butter
1 tablespoon olive oil
1 large, “fat” soft pretzel sliced in half
1-2 tablespoons mustard (I used Dijon, but use whatever you have)
4 slices Muenster cheese
1 bratwurst, grilled and sliced
about ¼ cup sauerkraut
salt and pepper to taste

Directions
Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Spread the cut side of each pretzel half with mustard. Place the halves of the soft pretzel in the pan, “crust” side down, then carefully arrange slices of muenster cheese to cover both halves. Cook the pretzels until the cheese is almost melted, but not completely. If the cheese melts all the way while in the pan, it will “drip” through the pretzel openings too much.

Remove the grilled pretzel with cheese from the pan. Place sliced bratwurst on the cheese, then pile on sauerkraut. You probably won’t need any salt because of the bratwurst and the kraut, but add some fresh cracked pepper. Close/cover the sandwich with the other half of the pretzel.

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