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Pesto Deviled Eggs

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If you were a child who grew up in the 1970s, you might remember these luscious little devils adorning platters and potlucks on tables during holidays and gatherings. The term deviled egg has been floating around since the 1700s and actual concept is said to have come from Rome. Those Italians and their food right?!

My husband absolutely adores deviled eggs. So much so when we were choosing appetizers for our wedding cocktail hour he choose deviled eggs as they were on the list of choices. I admittedly do not make them that often, maybe a couple times a year, and he always insists on topping them with paprika, they way his mom and Aunt make them. I’m totally OK with that as long as the paprika doesn’t touch my eggs! I think it’s a tradition from the 1970s carried forward that he refuses to give up.

Pesto Deviled Eggs
Pesto Deviled Eggs

Try to use fresh made pesto when making these eggs, it really does taste different and better than the jarred stuff. Freshly grated parmesan cheese and a sprinkle of hot pepper flakes is the perfect finish. Or use paprika if that’s what you grew up with because really anything goes.

Here’s how we do it.

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Pesto Deviled Eggs
Author: 
Recipe type: snacks, appetizers
Serves: 6
 
Ingredients
  • 6 large eggs, hard boiled and cooled
  • 2 tbsp mayonnaise
  • 1 tbsp pesto
  • Sea Salt
  • Cracked Black Pepper
  • Plastic food storage bag
  • 2 tbsp grated parmesan
  • ½ tsp hot pepper flakes
  • fresh basil
Instructions
  1. Halve the eggs lengthwise and place on platter or plate. Gently remove the yolks and transfer them to a food processor or bowl/container. Add the mayonnaise and pesto and process until smooth. Season with salt and pepper.
  2. Transfer to the plastic storage bag and trim a corner. Pipe filling into egg white halves and garnish with additional salt, pepper, parmesan cheese, hot pepper flakes and fresh basil. Chill until ready to serve.

 

Mini Salad in Toast Cups

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This is a recipe I’ve had on the radar for quite some time as I came across it several years back. Seemed easy enough to make so I made a mental note. With Grey Cup less than a week away, I figured it was a good time to get my butt in gear and get testing some recipes. The toast cup replaces the buttery, crunchy crouton(s) in the caesar salad. You will love how quick, easy and delicious these are to make. Took me less than an hour to have these mini salad bites on the table, ready to be consumed. The out come was fabulous.

This recipes make 12, enough for a family of 4, but double and triple if you are expecting a crowd. And remember recipes with mayo can not be left out of the refrigerator for long periods of time.

Good use for leftover rotisserie chicken and to change things up a bit, replace the bacon with crisped pancetta for an equally delicious bite.

BLT Salad in a Toast Cup
BLT Salad in a Toast Cup
Cesar Salad in Toast Cups
Cesar Salad in Toast Cups

 

Buffalo Chicken & Bacon Salad in Toasted Cups
Buffalo Chicken & Bacon Salad in Toasted Cups

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Mini Salad in Toast Cups
Author: 
Recipe type: Appetizer, entree, entertaining,
Serves: 4
 
Ingredients
  • 3 pieces of bread, all four sides/crusts removed
  • 1 cup romaine lettuce, inner leaf rib removed and remaining leaf sliced into thin shreds
  • 1 tbsp caesar salad dressing, your favourite store bought or homemade
  • 1 tbsp grated parmesan cheese
  • salt and pepper
  • 2 pieces bacon cooked and chopped into small pieces
  • mini muffin tin
  • cooking spray or melted butter
Instructions
  1. Preheat oven to 350.
  2. Cut each piece of bread into four equal squares.
  3. Spray mini muffin tins with cooking spray or brush with melted butter.
  4. Flatten each piece of bread a little and gently press each bread square into a muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled 12 muffin cups.
  5. Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove and set aside to cool.
  6. In a bowl combine lettuce, salad dressing, cheese and a pinch of salt and pepper.
  7. Place a small amount of the salad in each bowl and top with a few pieces of bacon and a little sprinkle extra parmesan cheese.
  8. Serve.
Notes
To make BLT Salad in Toast Cups: Mix one cup of shredded lettuce with 1 tbsp mayo, and a pinch of salt and pepper. Cut up one tomato into small dice. Place a little lettuce in each toast cup, top with a little tomato and a few pieces of cooked, chopped bacon.
To make Buffalo Chicken Salad in Toast Cups: Mix 1 tbsp melted butter with ¼ cup hot sauce. Toss with 1 cup diced roasted chicken. Set aside. Toss 1 cup shredded lettuce with 1 tbsp mayo and a pinch of salt and pepper. Place a little lettuce in each toasted cup and top with a small spoonful of buffalo chicken, few pieces of cooked bacon and if you have it a few crumbles of blue cheese. I added a small piece of cheddar to each one since I had no blue cheese.

 

Fall Canapes

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A couple years ago I started a Mom’s Wine Group. We try to meet monthly, and at each gathering we have pre-selected a theme for the wine and the bits & bites. It’s been a lot of fun and I’ve not only enjoyed the nights out and hanging with the ladies, but also trying different wines and some good eats.

Testing out recipes today, I decided this would be one of those bites I will make for one of our wine evenings. I’ve made canapes before, but these ones have Fall elements in them and with Fall in the air it’s the perfect bite for a celebration, like Thanksgiving. I love roasted squash so I decided to roast some grapes and cranberries as well as squash. I caramelized an onion & shallot and went to the market to buy some prosciutto, cheese and fig jam. All of a sudden too many ideas started to flow so I scaled it down to six varieties all shown in the photo. For the record, roasted grapes are absolutely delicious.

A canape can essentially be anything you want it to be as long as it’s small, finger type food. Toppings can be as versatile as the canape. During this experiment I had to stop the insanity at six varieties, I was having too much fun! Below I have included the ingredients for all six canapes so if you are looking to only make one or two of them, look at the Variation list to see what you will need for the ones you would like to make.

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Wine Party Canapes
Author: 
Recipe type: Appetizers, bites, canapes,
Serves: 6
 
Ingredients
  • 1 baguette
  • 1 cup red grapes
  • ½ cup frozen or fresh cranberries
  • 1 tsp sugar
  • salt and pepper
  • olive oil
  • fresh mint, rough tear or slice
  • prosciutto sliced thin
  • 1 onion, sliced thin
  • 1 large french shallot, sliced thin
  • blue cheese, sliced
  • black pepper goat cheese
  • brie cheese, sliced
  • fig jam
  • 1 cup butternut squash, small dice
  • olive oil
  • butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice baguette to ¼ – ½ inch thickness. Put on parchment lined baking sheet and lightly drizzle with olive oil.
  3. Place in oven for a few minutes watching carefully. Once they start to brown turn them over, drizzle oil on the top side, and give them another minute. Pull them out and let cool.
  4. Variations - Roasted Grape & Mint: Mix cranberries with sugar, a tbsp of olive oil and a sprinkle of salt. Place in ovenware and 350 degree preheated oven. Cut any large grapes in half and mix with a tbsp of olive oil and a sprinkle of salt. Place in separate small roasting dish. Roast each approximately 30 minutes. Remove, toss with fresh mint, place on toasted baguette pieces and finish with a drizzle of olive oil.
  5. Variations - Grape & Prosciutto: Spread a little black pepper goat cheese onto a baguette piece. If you need to cut and add a small slice of prosciutto. Sprinkle on some roasted grapes (from above).
  6. Variations - Blue Cheese with Caramelized Onions/Shallots: In a saucepan over medium heat melt about t tbsp each of butter and olive oil. Add shallots and onions and cook for about 5 minutes to sweat the onions a bit. This is a slow process and time/care must be given to the onions. Turn your heat down and stir. Keep checking and stirring as you want the onions to slow cook. After about 15 minutes sprinkle on a pinch of sugar and salt. Keep stirring. If they get to dry add a drop of water. If they are not slowly browning turn your heat up slightly. This process should take 30-60 minutes. Do not rush it. At about 30 minutes taste for seasoning and sprinkle on a little more salt if needed. The end result is well worth the time and effort. Once onions are brown, take off heat and set aside to cool. Take a piece of baguette, add a slice of brie or blue cheese and top with a spoonful of cooled caramelized onions and a mint leaf.
  7. Variations - Fig & Squash: To roast squash put in cooking vessel and mix with a splash of olive oil and salt & pepper. Place in 350 degree oven and roast for about 20 minutes stirring occasionally. This may take a little longer depending how large your dice is. Once roasted, take out and set aside to cool. Take a piece of baguette, spread on some fig jam, maybe a tbsp of roasted squash and top with small piece of brie.
  8. Variations - Prosciutto & Squash: Take a piece of brie or blue cheese and place it on baguette, add a small piece of prosciutto and top with roasted squash.
  9. Variations - Fig & Prosciutto: Spread some fig jam onto baguette piece, add a piece of brie and top with a small piece of prosciutto.

 

 

Cheddar Chutney Tarts

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If you are like me you have a million things on your list when it comes to hosting a gathering. With all my recipes, and cookbooks I still struggle with what to make or bring to an event. So many things to consider. Do I make a tried and true recipe..do I try something new hoping it turns out, what kind of event is it, what are others bringing? How much is too much? With all that being said I love trying or creating new recipes and honestly I love hosting a party.

I stumbled across these tarts a couple years ago while preparing my menu for a Christmas gathering. We went a little crazy for a couple years putting on 4-5 pre-Christmas gatherings for family all in the two weeks leading up to Christmas. It was under appreciated, and ended up exhausting us by the time Christmas came around. Plus it was never reciprocated so we stopped and put energy and time into Christmas dinners and gatherings with friends, traditions that continue to this day. You learn as you go right?

With a few tweaks this recipe is one of our all time favourite bites. The combination of sweet and savory from the mango chutney, cheese and garlic make these tarts irresistible. In fact doubling the recipe is something we now do and keep extras in the freezer to pull out and reheat when people are coming over. Or when a light snack is needed!

You will need mini muffin pans to make these tarts.


5.0 from 1 reviews
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Cheddar Chutney Tarts
Author: 
Recipe type: appetizer, bite, holiday,
Serves: 48
 
Ingredients
  • 8oz pkg cream cheese, softened
  • 1½ cup grated cheddar cheese, (old/sharp)
  • 2 garlic cloves, minced
  • 1 tsp curry powder
  • ⅓ cup mango chutney
  • 4 green onions, minced finely
  • dash Worcestershire sauce
  • 14oz pkg frozen puff pastry, thawed
  • Tools Needed: mini muffin pans
Instructions
  1. Preheat your oven to 350F.
  2. In a large bowl mix together cream cheese until smooth. Add cheddar, garlic and curry. Mix well. If your chutney has chunks, chop them, adding all chutney to the cheese mixture along with onions and Worcestershire sauce. Stir until combined.
  3. On a lightly floured surface, roll half the pastry at a time into a 12" square. Cut into 2" squares. Press into small muffin tins and prick dough with a fork. Spoon 1 tsp filling into each tin. Bake in center of oven for about 10 minutes or until pastry is golden.
  4. You can make the filling ahead. Seal into a container and refrigerate for a couple days. You can freeze cooked pastries in an airtight container. Just reheat in a 350F oven for 5-7 minutes and serve hot!