It’s all about the food!

Hi and welcome to my first post. Here is where I hope to inspire you with my ideas and love for food. Friday nights are a great night in our house because it is the official kickoff to the weekend. It also means that it is a time to experiment in the kitchen creating wonderful food experiences.

Tonight’s menu is all about easy appies and wonderful beverage parings with my girlfriend Wendy. Paul is playing hockey tonight with her husband (who also happens to be named Paul) and Miss Em is busy with her friends. So this is a great opportunity for Wendy and I to relax, enjoy some yummy food and sip on a beverage or two until the boys are home from their game. Given that I have a full-time job, all the more reason that the food I serve on Friday nights has to be easy to put together, delicious and doesn’t make me a slave to the kitchen. Don’t get me wrong, I don’t mind going all out when I’m entertaining but that is not what these Friday night get together’s with Wendy are about. So, here we go!

First up pasta chips!
These are a great snack and such a crowd pleaser. I first came across this recipe a few years ago, in the Food Network magazine for Super Bowl Sunday. So simple and a great alternative to potato chips. For me, this snack always pairs nicely with beer. I am partial to wheat beer or pale lagers but whatever your preference is, I am sure it will pair nicely.

 

Pasta chips

Here is what you will need:

  • a package of bow tie pasta
  • chili powder
  • salt

How to make the pasta chips:

  • Cook 1 cup of bow tie pasta in boiling water for half the cooking time listed on the package; drain and then pan fry the pasta in 2 tablespoons of vegetable oil in a large skillet over media high heat, turning until golden brown and crisp. Drain on a paper towels. Sprinkle with salt, chili powder and serve.

 

 

Veggie rolls
A bit more on the healthy side. I am sure everyone has made a version of these little guys at one time or another.

veggie rolls

Here is what you will need:

  • Variety of sweet bell peppers (red, yellow orange – whatever colours you like)
  • Carrots (cut julienne style)
  • Cucumber (cut julienne style)
  • Hummus
  • Tortilla wraps.

How to make the veggie rolls:

  • First make the hummus: In a food processor add chick peas, salt pepper, cumin and olive oil and puree until smooth. Spread hummus on a tortilla and add sliced veggies. Wrap up the tortilla and cut into pinwheels. Slice and serve.

 

 

Bruschetta pizzette
I love making pizzettes. They are so taste and you can do so many different varieties, the combinations are endless (strawberries and basil drizzled in balsamic glaze, caramelized onions and brie – you name it). I love pairing this version of bruschetta with a melbec like Kaiken. Very smooth, light and easy drinking.

brischetta pizzette

Here is what you will need:

  • Naan breads
  • Mini bocconcini cut,
  • Olive oil,
  • Tomatoes cored and chopped
  • Garlic minced
  • Fresh basil chopped
  • Salt and pepper to taste
  • Balsamic glaze.

How to make the bruschetta pizzette:

  • Preheat the oven to 425. In a bowl combine bocconcini, olive oil, tomatoes, garlic, basil, salt and pepper. Place Naan bread on a pizza pan or baking sheet. Spread bruschetta mixture over the Naan bread. Bake in the oven for 10 minutes. Take out of the oven and drizzle with balsamic glaze. Cut into quarters and serve.

 

 

Last but not least Mexican cups

I love these little cups, they are everything I like about Mexician dip recipes in an individual serving. I think the first time I came across a recipe like this was on Tasty. Everyone loves this and it pairs well with beer, wine, margaritas, even mojitos.

mexician bites

Here is what you will need:

  • Tortilla wraps
  • Refried beans
  • Grated cheddar cheese
  • Guacamole
  • Salsa
  • Sour cream
  • Chopped green onions (optional).

How to make Mexican cups:

  • Preheat the oven to 350. Layer a package of large tortillas on top of each other. Cut the outer edges so that the tortillas are large squares. Then cut the tortillas in half lengthwise and crosswise so that you have 4 piles of smaller square. Spray a muffin tin with cooking spray. Place a small tortilla square in each of the muffin cups. Place a layer of refried beans and sprinkling with cheddar cheese. Place another small tortilla square on top and bake for 15 minutes or until the tortilla starts to turn golden brown. Let cool until you can handle them with your fingers and take them out of the muffin cups. Add a layer of guacamole, salsa and a dollop sour cream. Garnish with chopped onions if using. Enjoy!

 

Hope these recipes inspire you to be creative in the kitchen – enjoy!

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