{fancy appetizers: strawberry pancake delights}

As I mentioned in my hello breakfast sandwich post, breakfast and brunch are my favorite meals to put together. I guess it’s the challenge of making traditionally simple meals fun and creative. This brings me to today’s appetizer; strawberry pancake delights.

 I enjoy pancakes but can usually only eat one and a half as they fill me up very quickly. I love to top them with some yummy maple syrup, fruits (usually strawberries), and finish them off with a squirt (a really long squirt) of whipped cream. Yea...I guess you can see why I can only eat so much. I ran across these on Pinterest a little while back and decided to make them for my Memorial Day brunch guests---(along with some other decadent foods and of course mimosas!). They were incredibly easy to put together and the perfect bite to satisfy that pancake craving. Plus, you still have enough room for other breakfast goodies.

 To make them all you need to do is:

1)Cut strawberries into thin slices.

2)Mix up some pancake batter.

3)Make your pancakes using about a tablespoon of batter for each pancake. I also find that a griddle makes this process super easy.

4)Take a toothpick and skewer your pancakes and strawberries (strawberry slice, pancake, strawberry slice, pancake).

5)Arrange nicely on your plate. Although next time I’m going to stick them in little martini glasses with maple syrup in the bottom and a dollop of whipped cream on top (I’ll make sure to post an update).

Easy peasy and super delish!

{fancy appetizers: caprese salad bites}

Hello again! As I mentioned in my earlier post from today, this weekend we had friends over for our first cookout of the season and I put out some delicious summery appetizers for everyone. I made sweet & salty appletizers and little caprese salad bites. I love caprese salad but didn’t feel like making a gigantic salad, so instead I put these little babies together. It took me no time at all, and my guests appreciated the cute presentation. Bonus---I got to use fresh basil from my herb garden!

To make them all you need to do is:

1) Take a big leaf of sweet basil and lay a cherry tomato and mozarella ball on top, preferrebly on the side that curls inward.

2) Spear a toothpick from the top of the leaf, through the tomato, mozarella ball, then out the bottom of the leaf.

3)Place your little caprese salad bite on a plate or in a tiny glass (I used teeny libbey dessert glasses---thank you Derek for the lovely christmas gift)

4) Drizzle some balsamic glaze on top.

Does it get any easier?

{yum}

{fancy appetizers: sweet & salty appletizers}

Hello everyone! This weekend we had some friends over for our first cookout of the season. We had good food, lots of laughs, and of course some competitve games of cornhole. It was really nice outside so I wanted to incorporate some fancy appetizers with summery flavors. I call these sweet and salty appletizers.

To make them all you need to do is:

1) Slice some green apples thinly.

2) Roll up half a piece of thinly sliced prosciutto and lay on your apple slice.

3)Scoop a little goat cheese on top of the prosciutto---you can pipe it onto the prosciutto with a nice tip if you want to make it extra fancy.

4) Drizzle some honey on top.

5) Arrange nicely on your plate.

Easy peasy and super delish!

{does it get any easier?}

{fancy appetizers: veggie dip cups}

{why didn’t i think of this before?}

As I was browsing on Pinterest one day, I came across this idea and repined it right away. I mean it’s so easy! How did I not think of this before? I brought it to Dad Ellis’ Christmas Eve dinner and it was a huge success; it disappeared really fast!

When you’re throwing a little get together and laying out your appetizer table, you might like to include some cold veggies, dip, and bread dippers. But then you have to include a dip for the veggies and a separate dip for your bread dippers, and on top of all that, you have to worry about those double dippers (you know who you are!). This idea solves all of those issues and saves your guests some space on their plates for some more of your yummy treats.

All you really need are skinny cuts of your favorite veggies, a couple baguettes, and your favorite dip. Slice the baguettes into two and a half inch diagonal rounds, hollow out the middle (leaving bread on the bottom), then stuff in some of your dip and place in a few veggies. Simple!

Now your guests have their own personal, edible, veggie cup, and can double dip to their heart’s content!

Until next time!

Mrs. E

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{recipe: double tomato bruschetta}

{yum}

This is my second time making this recipe and I’ve decided to officially add it to my fancy appetizer repertoire. I originally found it on Allrecipes.com, my favorite go-to site for new recipes. I especially love that most of the recipes on this site have been tried repeatedly by users and have modifications and advice that can take your dish to the next level. This recipe in particular is very popular and has high ratings. I did take some advice from users however and made a couple modifications of my own which really made this dish outstanding!

Double Tomato Bruschetta:

Servings: 12

Ingredients:

·         6 roma tomatoes (it doesn’t sound like a lot as the tomatoes look small, but trust me, it is the perfect amount. Also make sure you use this type of tomato as it is a little firmer than most)

·         ½ cup of sundried tomatoes packaged in oil (I prefer mine julienned so I don’t have to chop up oily tomatoes)

·         ¼ cup of fresh basil (you can use dried basil if you don’t have fresh on hand but you sacrifice flavor; fresh ingredients are always better!)

·         3 cloves minced garlic (I add an extra clove because I looove garlic)

·         ¼ cup of olive oil

·         2 tablespoons of balsamic vinegar (make sure you use a well aged balsamic as it completely enhances the overall flavor)

·         A few shakes of garlic salt

·         ¼ teaspoon of ground black pepper

·         Mozzarella cheese (you can use parmesan if you prefer or another blend)

·         Pesto sauce

·         1 french baguette

How To:

Step 1: Pour yourself a glass of wine. Cooking is always much more fun with a little vino!

Step 2: Chop the roma tomatoes; set aside.

Step 3: Soak off some of the oil from the sundried tomatoes with paper towels; otherwise your bruschetta may be a little too oily. Set aside.

Step 4: In a large bowl combine the:

o   Roma Tomatoes

o   Sundried Tomatoes

o   Basil

o   Garlic

o   Olive Oil

o   Balsamic Vinegar

o   Garlic Salt

o   Pepper

Step 5: Cover the mixture and let it sit in your fridge for a few hours. This will allow it to marinate and create the best possible flavor.

Then after a few hours…

Step 6: Slice up your baguette into 1” slices, then brush with a little pesto sauce.

Step 7: Place your baguette slices onto a baking sheet (covered in foil so as to not get your sheet dirty) and bake at 350 degrees for a few minutes until your bread is a little toasty—-not hard! By doing this step you will keep your bread from getting too soggy from the bruschetta mixture.

Step 8: Switch your oven to a broiler setting.

Step 9: Divide the mixture amongst the toasted baguette slices then finish the job by adding cheese to the tops; be as liberal as you want with the cheese!

Step 10: Broil your bruschetta for 5 minutes or until your cheese has melted.

Step 11: Serve and enjoy!

I hope you all like this recipe. Just make sure you save enough for your guests!