Everything Bagel Pigs in Blankets

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It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning! 

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.

The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Cranberry-Goat Cheese Spread

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Well, hello there fellow foodies! I hope you are all doing well. It certainly has been more than a minute since you heard from me, but here I am. I could bore you with details of my absence, but I'd rather jump right back in and share some good eats for the holiday season.

How many of you still have a bit of cranberry sauce from Thanksgiving? My hand is raised!  Since I am satiated with my share of leftover turkey, mayonnaise and cranberry sauce sandwiches, I wanted to share an easy spread that utilizes some of that sauce that is probably still lurking in your refrigerator. It can be served as an appetizer, on a buffet or even on a cheese board.  It is ridiculously easy to put together and if you make it ahead, it is nice to have on hand for last minute house guests.

I use a mild goat cheese that doesn't have too much tang, but you can certainly use what your tastebuds prefer. For a very festive flavor combination, I like to serve it with  Carr's Rosemary Crackers, but is equally delicious with assorted crackers or crostini. Happy cooking!

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again.  I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation.  Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma.  Since then,  I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow.  Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging.  Ok, that was a couple of details😉.

On to the food...pasta salad.  It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going.  I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible.  For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor.  I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor.  But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette.  They become tender and deeply marinated in those antipasto flavors.  Having said that, "Make it for you, make it your own."  Happy cooking!

Bagel, Lox, and Egg Strata

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We are big fans of lox and bagels, so I figured this recipe would be enjoyed.  Layers of bagels, cheese, salmon, and chives--it's like getting all the stuff you put on your bagel in one dish.  And what makes it even better is that you can make it the night before. So all you have to do is pop it in the oven the next morning.  Serve with some fresh fruit and/or a simple green salad for a nice brunch or early luncheon.  It's the perfect dish to have on hand when hosting large gatherings of family and friends during the hustle and bustle of the holiday season

Since this recipe is all about the bagels and lox, do seek out some quality products.  Or you could really out do yourself and make your own plain bagels and gravlax☺.

Make-Ahead Fluffy Dinner Rolls

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When dinner is at your house this year and you have ten different dishes to time right and prepare for, a make ahead recipe is much appreciated.  These rolls are a family favorite and simply cannot be replaced with a store bought substitute.  Mutiny (led by my 12 year old daughter, Emma) would ensue.  My mother normally makes them, but she is hundreds of miles away this Thanksgiving☹, so the duty falls on me.  That is where the make ahead part comes in and makes everything both easy and good.

These rolls are the perfect compliment to Thanksgiving dinner.  They are sturdy enough to sop up gravy, but tender enough to be a pat of butter's dream date.  They are also just the right size for late night and all weekend turkey sandwiches.

Turkey and Sweet Potato Croquettes with Cranberry Apple Salsa

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This dish may look fussy and fancy, but really it is some plain good eating.  I wanted a unique way to use up some leftover turkey and an extra sweet potato that I had lying around. After the first bite with a good dash of cayenne, I knew that I would not be waiting for turkey leftovers to make this again.

I like to use a red-skinned sweet potato.  Once roasted, the extra sweetness of this variety comes out even more.  I put it through the ricer to get rid of any fibrous strands and then measure out one cup for the recipe.  If there are any leftovers, use it to make a bigger batch. The croquettes can be made just before frying and frozen for up to one month in advance-- perfect for the upcoming holidays. The original recipe made small  croquettes, but I made these for dinner, so I wanted something a bit more substantial.  I doubled the recipe to yield 24 golf ball-size croquettes.

The salsa makes a nice use out of the seasonal cranberry.  I like mine processed to a fine consistency, but make yours as chunky or as puréed as you like.  Garnished with a few chopped chives for an extra savory flavor and a good dash of cayenne per each crispy fried ball of goodness-- these have made our holiday rotation for sure!