There are two things that I love about this recipe:
1. It’s a bite size nibble
2. It’s EASY!!!
It has all the makings of a gardenofeatin approved appetizer. Simple and tiny. Yay! Before I go on, let me briefly tell you about my issue with fresh garlic. I know what most of you are thinking …….how in the world can a person not LOVE GARLIC? This is the thing… I do but IT doesn’t love ME. I have tried eating it in many different forms and for some reason I end up tasting it and smelling like a garlic bulb for two solid days. Yuckalocious. In fact, when I wake up after eating it I look around the room to see who stinks and it’s usually ME. The same thing happens when I eat onions but that’s a whole other blogpost. I have managed to skirt around the option of using fresh garlic in my salad dressings but you don’t have to.
The recipe below has been a family favorite for years and because I use the “squeezy” garlic in the tube it doesn’t seem to bother me at all. Strange but true. You can adjust this recipe to suit your own tastes but a word of caution….you will become addicted to this dressing….so much so that you will be tempted to drink it. For a nice twist, I served the salad in baked wonton cups, which in my opinion are the best type of vessel for just about anything. I could stuff the world into a wonton cup and be happy. They are crisp, crunchy and are super stunning to serve as an easy starter or side dish.
1 package wonton wrappers – use 24
5 tablespoons garlic butter ( make your own or use a stick) – to make your own: ½ stick melted butter, a dash of parsley and ½ tsp garlic salt
1 head romaine lettuce, chopped finely (place in large bowl)
1 cup croutons (I make my own using dead bread…if you have any lying around in your freezer just cube it up, toss with a little olive oil, season it with salt and pepper or parmesan cheese and bake a 300F until crisp. (low and slow is the key here)
1/4 cup parmesan cheese, freshly grated
Grana Padano Cheese
*The Garden of Eatin’s dreamy creamy & skinny Caesar salad dressing (*recipe below)
nonstick cooking spray
Preheat oven to 375 F. Spray mini muffin tins with olive oil (I have a spray pump that I keep on the counter filled with extra virgin olive oil)
Melt the butter in microwavable safe dish and stir in garlic salt and parsley if you are making your own. Set aside.
Place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Brush insides with the garlic butter and bake for 8 to 10 minutes, until browned and crisp. (time may vary according to your oven, so keep a close eye on them) Remove from the tin and allow to cool while preparing salad)
The Garden of Eatin’s dreamy creamy & skinny Caesar dressing:
1/3 cup plain fat-free yogurt
2 tbls fresh lemon juice
1 tbls olive oil
2 tsp red wine vinegar
1 tbls honey – yes…honey…trust me.
2 tsp Worcestershire sauce (*note I can’t say this word….no matter how hard I try it comes out like “whatsthatheresauce” )
1 tsp anchovy paste (optional)
1 tsp Dijon mustard
½ tsp cracked black pepper
1 fresh clove garlic minced OR if you are like me and can’t deal with the fresh just use 1 tsp of the one that comes in a tube
Place all ingredients in a blender or food processor and give it a good whirl.
Drizzle Caesar salad dressing onto your romaine lettuce & croutons and toss until all pieces are coated.
Spoon salad mixture into cooled wonton cups and sprinkle with freshly grated parmesan cheese & slice grana padano cheese.
Are these not the cutest things ever?
See ya next week!
Hi guys, Mandy here.
I am going to let you in on a brunch classic that I have perfected over the past year.
Yes, it’s by Queen Martha Stewart herself, and it is divine.
Using delicious leeks and bright green asparagus, this recipe is pure comfort food.
This is actually a quiche recipe that I turned into mini frittatas to “lighten” the pastry load.
Did I mention I normally hate eggs?? I am a transformed woman.
If you are going to make a quiche simply use any tart (frozen or homemade) and proceed with the rest of the directions.
1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
2 cups shredded Gruyere cheese
For quiche: 1 frozen pie tart
1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg.
3. If you are making a quiche: Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
4. For the mini frittatas: assemble asparagus mixture into each ramekin, should fill about 12, top with cheese. Pour eggs almost to rim
5. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving. (For the individual frittatas you only need about 30-40, watch them for browning)
I don’t often give intros to my Aunt Debi’s blog posts which have become a weekly and regular column for us….but I need to just say today…WOW.
This week I made a mini “peachy pink” ombré cake. Why? Because ever since Little Miss Party introduced me to Pinterest I’ve been obsessing over pretty little cakes with multi colors. It’s not normal and yes I know I need to check into an “Over Pinners Anonymous” rehab facility. I also decided to do a gluten and dairy free version because my stomach has been bothering me this week. You needed to know this information right? Now listen to me… I’m not a pastry chef…I just like to bake a lot. Sometimes when I’m in a rush I slap things together without even blinking an eyelash. This was one of those times. The frosting on this cake is far from perfect but then again so am I.
Here’s a quick test for you. Name this cookie:
d. All of the above.
If you answered all of the above you are correct. Here’s some ways to distinguish between a biscotti and a mandelbread or brot.
“Biscotti” is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked/baked.” It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time.
To be honest, I have a love/hate relationship with the FALL season because I’m a true SUMMER girl BUT there are a few positives for this time of year.