Soups Round Up

As I have been complaining on here, on Facebook, to my family, texting my friends….etc…the weather here in Indiana is acting like a very cranky teenager, a moody mother nature of sort.  I speak from experience….not only do I live with two teenagers but I, myself, was a very very very very cranky teenager.  So there.  I can be honest.  My personality in my teenage years was less than stellar.  Sorry Mom.

In order to live through all of this… too much snow, ice storms and this week some sort of heat wave WITH tornado watch none the less… I make soups.  Lots and lots of soups!  Soups are cheap (usually), painless to make and can be easily stretched (double or triple the recipes) to feed a large group!

I thought it would be nice to have a soups round-up, maybe get the soup inspiration flow… (flow…hahaha get it?  Soup is liquid…liquids flow…..sorry….I need to zip it now!)

One of my childhood’s favorite soup: Garden Soup (Potage Crecy)

So easy to make and shouldn't require a trip to the store!

So easy to make and shouldn’t require a trip to the store!

One of my husband’s favorite: Black Bean Soup

If you are a fan of Panera Bread you are in luck!

If you are a fan of Panera Bread you are in luck!

The magnificent: New England Clam Chowder

This soup is mind blowing delicious!

This soup is mind blowing delicious!

A simple yet scrumptious soup: Beef Broth and Tortellini Soup

Simple can truly mean perfect!

Simple can truly mean perfect!

The fabulous and ever so popular: Pasta E Fagioli

This soup borderlines on a stew...so it's a Stoup? :)

This soup borderlines on a stew…so it’s a Stoup? :)

My Uncle Andre’s delicious: Red Pepper Soup

Pesto....ahhhh pesto such a 90's foodie food yet I can't help myself

Pesto….ahhhh pesto such a 90′s foodie food yet I can’t help myself

My little Bear’s favorite soup (who until recently didn’t eat beans!): Ham and Bean Soup

this is a great way to stretch a leftover baked ham!

this is a great way to stretch leftover baked ham!

Flavorful and Good-looking: Cream of Mushroom Soup

I personally think this is quite an elegant soup...but who am I to decide?!

I personally think this is quite an elegant soup…but who am I to decide?!

You know my love of everything roasted, therefore: Roasted Cauliflower Soup

It is as if roasting makes veggies come to like...or is it just me?

It is as if roasting makes veggies come to life…or is it just me?

Until recently I refused to eat this kind of soup…until I made it perfect for me with pesto and shrimp: Cream of Roasted Tomato Soup with Pesto Shrimp

pesto seems to make everything better in my mind!

pesto seems to make everything better in my mind!

I know 10 is a good and nicely perfect (if you are OCD like me) number BUT….just one more soup that I absolutely adore: Chicken and Corn Chowder

bacon, corn, roasted chicken....ALL of my faves!

bacon, corn, roasted chicken….ALL of my faves!

Hope this inspires you to get your soup on!

Peace and Flow,

Isabelle

Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus

Spicy Roasted Red Pepper Hummus

This was a lunch special I prepared for Matt and I.  I loved it and I felt it was a delicious filling lunch.  Matt thought it was a snack.  Hence the difference between men and women…well….in my house anyway.  Hummus is not considered a full meal for my husband.  Our daughters and I ,on the other hand, could eat it as a completely meal pretty much any day.

This topic is somewhat a touchy subject for me.  Matt keeps getting on me to cut down the “carbs” at meal time…because you know he read somewhere that carbs are killing us….OK….BUT the thing is: if I don’t give him a filling meal he then will devour a whole bag of Doritos and if by chance I was playing healthy that week and decided NOT to buy “crap” then he will act like an angry/hungry wolf and search our home for something (anything) to eat.

So….here I am.  I make this healthy delicious lunch and my husband thinks it a snack.  Welcome to my world.

Ingredients:

1 can chickpeas, drained

1 whole roasted red pepper (from jar or homemade)

4 tablespoons tahini

1 garlic clove, peeled and roughly chopped

1 teaspoon red pepper flakes

2 teaspoons lemon juice

Salt and Pepper to taste

1-2 tablespoons olive oil (for serving)

3 tablespoons chopped roasted red pepper (for serving, optional)

How to:

In your food processor, or blender or Ninja (in my case) put all your ingredients and press start!  Puree until you have a very smooth texture.  Taste and add your salt and pepper to taste.  Puree for 10-15 seconds more.  Voila!  Put into your serving bowl, drizzle with olive oil and top with your chopped roasted red pepper.  Serve with warm pita bread, carrots and celery sticks…or whatever your heart desires :)

doesn't that look lovely?

doesn’t that look lovely?

yummmmmmylicious!

yummmmmmylicious!

who needs carbs anyway...!

who needs carbs anyway?…!

Printer Friendly: Spicy Roasted Red Pepper Hummus

Peace and Carb Up,

Isabelle

Kale Salad

Kale Salad

Kale Salad

I know….Kale is the new black.  I mean we can’t go anywhere these days without kale being IT.  It’s fabulous, it’s good for you, it’s a super food, it’s healthy, it’s easy to grow…blah, blah, blah….

I don’t want to sound like a broken record here but I have been a super fan of this super food for many years now.  Last year my crop of kale was simply amazing.  We were able to blanch and freeze loads of kale for these winter months.  So why am I making a fresh kale salad?  Because I color outside the lines, I walk to the beat of my own drums, I like to complicate my life as best I can, and on and on!

Fact is: now and then in the middle of winter your body still craves fresh stuff even if your freezer is overflowing with delicious food from your very own garden!

Ingredients:

For the vinaigrette:

1/2 onion minced

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 teaspoon dijon mustard

1/3 cup olive oil

salt and pepper to taste

For the salad:

6 cups fresh kale, thinly sliced/chiffonade

1 whole red pepper thinly sliced (or about 6 small red peppers)

4 green onions, thinly sliced

3/4 cup fresh parsley, roughly chopped

1/2 cup toasted pine nuts

1/2 cup fresh mozzarella, cubed (optional)

How to:

For the vinaigrette:

In a large bowl combine your onion, vinegar, lemon juice and dijon mustard.  Whisk well.  Slowly add your olive oil and continue whisking until you get a smooth consistency.  Taste, add your salt and pepper to your liking.  Set aside.

this is a great salad dressing for many different salads you might like

this is a great vinaigrette for many different salads you might like

For the salad:

Prep all your salad ingredients.  *You must thinly slice or chiffonade your kale.

you must first remove the "tough" stem of your kale

you must first remove the “tough” stem of your kale

chiffonade (fancy cooking word for thinly sliced!)

chiffonade (fancy cooking term for thinly sliced!)

Add your kale, red pepper, green onion and parsley to your vinaigrette.  Toss everything well and let this sit/marinate for about 10 minutes.  The kale will absorb all the wonderful flavors of your vinaigrette and take some of the bitterness out.  Add your pine nuts and and mozzarella (if using) toss well and serve.

all in!  Time to "debitter"...I am aware that is not a cooking term ;)

all in! Time to “debitter”…I am aware that is not a cooking term ;)

so gorgeous, so delicious and so good for you! YAY Super Food!

so gorgeous, so delicious and so good for you! YAY Super Food!

Printer Friendly: Kale Salad

Peace and Be Fresh,

Isabelle

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake

Ingredients:

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. :(

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

Printer friendly: Pineapple Coconut Loaf Cake

Peace and Monster,

Isabelle

Napolitan Spaghetti

Napolitan Spaghetti

Napolitan Spaghetti

Intriguing is what I thought when I first read the short and sweet article in Saveur Magazine titled: Spaghetti Western .  I have to admit I was even more intrigued when I went online and read the recipe…ketchup….yup ketchup is part of the sauce.  Just recently I was watching Cutthroat Kitchen on Food Network (as they say: it’s Chopped for sociopaths and I LOVE BOTH SHOWS!) anywho….one of the tricks (or backstabbing) was to switch an opponent’s fresh tomatoes with ketchup in making chicken parmesan.  Essentially that implies that ketchup would be most devastating in a tomato sauce.  Yet here we have Saveur magazine publishing a recipe that pretty much zones in on ketchup as a key ingredient in a Spaghetti dish.  I had to try it.

Ingredients:

1 lb. spaghetti

2 tbsp. unsalted butter

¼ lb. white button mushrooms, trimmed and thinly sliced

1 medium yellow onion, thinly sliced

¼ lb. cooked ham, cut into ¼”-thick strips about 2″ long

¼ lb. long beans or regular green beans, trimmed and cut into 2″ pieces

¼ cup milk

¼ cup sake

5 tbsp. ketchup

1 tsp. paprika

Kosher salt and freshly ground black pepper, to taste

¼ cup grated Parmesan cheese

Tabasco, for serving (optional)

How to:

Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain and set aside.

Melt butter in a 6-qt. saucepan over medium-high heat. Add mushrooms and onion and cook, stirring occasionally, until vegetables are golden brown, 10–12 minutes. Add ham and cook until lightly browned, 6–8 minutes more. Stir in long beans, milk, sake, ketchup, paprika, salt, and pepper; bring to a boil. Cook, stirring occasionally, until beans are just tender, about 3 minutes. Add reserved spaghetti to saucepan and toss in sauce to coat. Cook until pasta is warmed through, 1–2 minutes.

the sauce (pardon the pics, but it was late and I had to make do with our lighting)

the sauce (pardon the pics, but it was late and I had to make do with our lighting)

yum! ready to dig in!

yum! ready to dig in!

Divide spaghetti and sauce between serving bowls. Sprinkle with parmesan and serve with Tabasco, if you like.

picture taken the following day for leftover lunch! Still yummy!

picture taken the following day for leftover lunch! Still yummy!

Note: this dish was very very delicious, a touch of sweetness and great flavors all around.  If you have leftovers (as we did) you may want to add a touch of water or chicken broth when reheating!  Overall quite surprised and pleased I didn’t mind the ketchup!

Printer Friendly:  Napolitan Spaghetti

Peace and Don’t be a sociopath,

Isabelle

Citrus Tea Cookies

Citrus Tea Cookies (and one of my favorite mug)

Citrus Tea Cookies (and one of my favorite mug)

We have been drinking tea, buying tea, talking about tea.  So much so that we have an overflowing and 100% dedicated Tea drawer….with an extra container of tea on the side.

We have tea for the masses: chai tea, sleepy time tea (for the old folks), green tea, coconut chai tea (my fave), ginger pear tea, chamomile tea, lemon ginger tea (great for upset stomach), passion fruit mango tea, red velvet chocolate tea (yuck!), British tea (makes you sound worldly), pomegranate tea….I will stop before you lose your mind.

see for yourself....it's a mad tea house

see for yourself….it’s a mad tea house

isn't this the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

aren’t these the cutest: Mr. Tea and ManaTea?!!!! HAHAHA clever!

What goes best with tea?  COOKIES….tell me you saw that coming!  Ha….predictable aren’t I?!

lovely, light, not overly sweet and oh so pretty!

lovely, light, not overly sweet and oh so pretty!

Ingredients:

1 3/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter at room temp

1/2 cup sugar

1 egg

1/2 teaspoon almond extract

Zest and juice 1 lemon

Zest and juice 1 orange

How to:

Preheat your oven to 350 degrees F.  Line your baking sheets with parchment paper or silicone mats.  Set aside.

In a medium bowl combine your flour, baking soda, baking powder and salt.  Set aside.

In your mixer cream your butter with your sugar.  Add your egg, combine well.  Add your almond extract, zests and juices.  (note: both my lemon and orange produced just shy of 1/2 cup of juices combined).  Add your dry ingredients.  Mix until just combined.  Using a medium size scoop or spoon drop your cookie dough onto your prepared pans.  Bake in your preheated oven for 10-11 minutes.

this dough smells like citrus heaven!

this dough smells like citrus heaven!

gorgeous dollops of cookie dough

gorgeous dollops of cookie dough

done! Time to relax and enjoy your hard work :)

done! Time to relax and enjoy your hard work :)

Let cool and enjoy with a delicious cup of tea :)

Note:  this doesn’t make a lot of cookies….but since it is January and we are all trying to be healthy and all that jazz I figure I should try to over do it.  Also the cookies are not super sweet, feel free to up the sugar if prefer but I feel that it is a tea cookie and therefore should blow your sweet tooth!   Finally, I used a blood orange hence the pink hue to my cookies, feel free to use what ever type of oranges your like or even orange juice if that is all you have.

one last look...even the inside of this cookie is perfect!

one last look…even the inside of this cookie is perfect!

Printer Friendly: Citrus Tea Cookies

Peace and Let’s Have Tea,

Isabelle

Apple Brittle Dip

Apple Brittle Dip

Apple Brittle Dip

This dip might change your life.  I am not kidding.  This dip is like crack…if crack was a delicious dip!  ;)

We went to our friends’ house for the annual Firefighter Christmas Lobster Party and Michelle brought this dip.  I thought my husband was going insane.  He talked and talked about the dip to everyone who would listen.  Finally he pretty much took the dip around with him so he could eat the whole thing.  Somewhat embarrassing but I get that food makes people do odd things now and then.

So Shawn and Chris came over to celebrate New Year’s Eve and Chris brought the actual recipe on a little card for me from Michelle.  Needless to say I made it for my peeps the very next day, my excuse was that it would make us eat more fruits….dipped in sweet magical dip but more fruits regardless….got to start the new year on a healthy note…right?

Sweet and Creamy this dip is a winner in my book!

Sweet and Creamy this dip is a winner in my book!

Ingredients:

8 ounces cream cheese at room temperature

1/2 cup brown sugar

1/4 cup sugar

1 teaspoon vanilla

1 8-ounce bag English toffee chips

How to:

Whip your cream cheese.  Add all your ingredients to your whipped cream cheese, combine well.

looking pretty good so far

looking pretty good so far

Serve with sliced apples and graham crackers.

Note: if preparing ahead of time, toss your apples in lemon juice (or pineapple juice or even 7-up) to prevent browning.  You could also serve with sliced pineapple, teddy grahams (or any type of graham crackers).

Printer Friendly: Apple Brittle Dip

this is what I used but feel free to use what you like.  Some bags are 10-ounces...no problem go with it!

this is what I used but feel free to use what you like. Some bags are 10-ounces…no problem go with it!

Peace and Crack Dip for all!

Isabelle

One year…and a delicious Breakfast Smoothie

Last year after the holidays, when all was calm and ritual again, my husband suggested we drink our breakfast.  NO NO not actual alcoholic drinks but juices/smoothies….drinks of that nature!

I have ALWAYS, for as long as I could remember, eaten bread (or some sort of) for breakfast.  I am french after all therefore toast with cheese or pate is part of my DNA.  That being said, I knew my fruit intake was minimal at best.  I love vegetables, I love eating well, I love working out…blah blah blah.  BUT I don’t really care to eat fruits.

So, in order to prove a point….which one I don’t remember.  I decided I could give up my usual breakfast fare for a delicious smoothie.  Believe me when I tell you that it wasn’t easy.  I love bread.  But I did it.  One year ago, I started making smoothies for breakfast.  I guess the old sayin’ that if you do something long or often enough it becomes a habit.  This time, it’s a good and healthy habit.  I love my smoothies!

My fave: Purple Smoothie

My fave: Purple Smoothie

SO for this first Fantastic Friday of 2014 I wanted to share with you my favorite smoothie.

Ingredients:

1 banana

1/2 cup pineapple (frozen or fresh)

1/2  cup fresh spinach

1 cup frozen blueberries

1 cup almond or coconut milk (not sweetened)

1 tablespoon peanut butter (preferably organic)

about 1/2 cup water (you could use coconut water)

How to:

Put in your blender and press start! :)

pretty from start....

pretty from start….

Voila!

to finish!

to finish!

Note: You could add some green powder, I always forget but Mr. Man loves it.  Also the amount of water is up to you.  You may prefer a thicker smoothie, your pineapple might be extra juicy….who knows.  It’s not brain surgery!

Wishing you all a Healthy 2014 and a fantastic Friday!

Peace and Love

Isabelle

Just in case….Printer friendly: Purple Smoothie

Chicken and Wild Rice Hotdish

Chicken and Wild Rice Hotdish

Chicken and Wild Rice Hotdish

I found this lovely cookbook at my library: The New Midwestern Table (yup….again) I had seen some reviews in different publications but I had to see it for myself and turn the pages in order to formulate my own little opinion.  Well folks, it’s gorgeous.  Simply gorgeous.

I have a confession to make….I am a bit jealous of Amy.

No.  It’s not the cookbook, the lovely website, the magnificent recipes, the lovely history she shares with us….

It’s who she is.  In fact it is who she knows she is.  A Midwesterner.  Through and through.  She knows her roots, where she’s been and who she is.

Don’t get me wrong.  I know who I am.  But it’s a melting pot and it is in a constant state of change.  I am always the outsider.  Regardless.  I was the outsider when I lived in Canada.  I really was.  When I moved to a small town (St.George de Beauce, near the Maine border in Quebec) I was the girl from Quebec City.  When I moved to Montreal, I was the girl from a small town.  When I moved to Ottawa, I was the French girl from Montreal.  When I moved to Florida, I was the Canadian.  Now in Indiana, I am the French Canadian girl from Florida…..

My reality is that it has always been like that.  So I guess that’s who I am, the outsider/the foreigner.  One would think that at 44 I would have made my peace with this, I guess I am still a work in progress because some days I wish I was just here and from here with roots so deep in my present that nothing could shake me from it.  Alas…it is what is it: I am who I am  :)

I decided to share with you one of Amy’s recipe that screams Midwest.  A casserole, known as a hotdish in Minnesota, it is simple, tasty and yet belly warming, perfect for this time of year and great after or during all the craziness of the holidays.

perfect winter meal

perfect winter meal

Ingredients:

1/2 cup natural wild rice

Fine sea salt and freshly ground pepper

1 bay leaf

6 tablespoons salted butter, plus more for the baking dish

2 leeks, white and light green parts, diced

3 stalks celery, diced

Freshly ground black pepper

3 tablespoons all-purpose flour

1 1/2 cups whole milk

2/3 cup heavy cream

3/4 cup low-sodium chicken stock

3/4 teaspoon dried thyme (or 1 1/2 teaspoons fresh)

1/4 teaspoon grated nutmeg

2 cups roughly chopped cooked chicken

4 ounces aged Gouda or aged cheddar cheese, grated (about 1 1/2 cups)

2 cups coarsely ground buttery crackers (such as Ritz or Club; about 2 sleeves)

2 tablespoons extra-virgin olive oil

How to:

Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover.  Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan.  Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer.  Cover the pan and reduce the heat to low.  Cook 25 minutes, or until the rice is tender and the water has evaporated.  (If liquid remains after the rice is done, drain it in a sieve.)

Meanwhile, preheat the oven to 375 degrees F.  Heat the butter in a large high-sided skillet over medium heat.  Add the leeks and celery and season with 1/4 teaspoon each salt and pepper.  Cook until tender, about 10 minutes.

I looooooooove leeks <3

I looooooooove leeks <3

Add the flour to the vegetables and stir until well combined.  Pour in the milk and bring to a simmer, whisking to prevent any lumps.  Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper.  Simmer over low heat until the floury taste dissipates, about 5 minutes.

Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.

Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil.  Shake to combine and set aside.

Rub a 9-by-13-inch baking dish with a thin layer of soft butter.  Pour the chicken mixture into the dish and top with the remaining cheese.  Bake 25 minutes.

all in!

all in!

cheese really is a marvelous thing!

cheese really is a marvelous thing!

already mouth-watering

already mouth-watering

Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes.  Serve immediately.

ritz crackers....childhood memories!

ritz crackers….so many childhood memories!

golden deliciousness!

golden deliciousness!

time to dive into this simple yet flavorful lovely meal

time to dive into this simple yet flavorful lovely meal

Printer Friendly: Chicken and Wild Rice Hotdish

Peace and Know your heart,

Isabelle

Pepperoni Appetizer

Pepperoni Appetizer

Pepperoni Appetizer

I am sharing this recipe with you because I recently found out that my friend Cheryl (who generously shared it with me in the first place) just celebrated her son’s 20th birthday….HOW ON EARTH CAN THIS BE?

I mean the kid was just a sweet smart (too smart for his own good) loving little boy….he is a kid for crying out loud!

How the heck did I get to the age where my friends have 20-year-old kids?

So anyway, that aside….(seriously considering BOTOX at this point) Mr Man actually asked me to make this recipe for a fun-filled firefighter annual Christmas party at our dear friends’ Shawn and Chris house (who also happen to have a 19-year-old kid….SERIOUSLY!)

This is ridiculously simple but trust me super delicious and a crowd-pleaser.  CAN’T GO WRONG!  Perfect for parties, gathering, football season, drinking because you have teenagers…oh wait…hmmmm never mind  :)

Cheryl said her mom (who happens to be french Canadian…trust me I am like a magnet for foreigners) said she got the recipe from George Martin.  Can’t find it anywhere on the internet super highway but give credit where credit is due…sort of!

Ingredients:

8-ounce package of pepperoni

2 packages crescent rolls

1 12-ounce package shredded cheese

1 egg, lightly beaten

3 tablespoons dry oregano

How to:

Preheat your oven to 350 degrees F.

Layer one of your crescent rolls at the bottom of a 9×13 baking pan.  Pressing it to fit and close any gaps.  Brush with beaten egg.  Layer half of your pepperoni, top with about half of your cheese, sprinkle with 1 tablespoon oregano, another layer of pepperoni, more cheese (leave about 1/4 cup for the top) and finally 1 tablespoon oregano.  Cover with your second crescent roll dough, brush with beaten egg, sprinkle with remaining oregano and cheese.

such hard hard work ;)

such hard hard work ;)

Put in your preheated oven for 30-35 minutes until golden brown.  Let cool for a few minutes and cut into squares.

hmmmm so that's the only pic I have of my appetizer. Honestly it was gone in a flash!

hmmmm so that’s the only pic I have of my appetizer. Honestly it was gone in a flash!

Simple and Delicious: A perfect appetizer dish.  I should have renamed this dish: Gone in 60 seconds!  I thought I  was going to have time to take pics at the party but my dish was empty before I knew it!  I guess that’s a good thing!

It's not a lobster party until the lobsters are running amock in the garage!

It’s not a lobster party until the lobsters are running amok in the garage!

Printer Friendly: Pepperoni Appetizer

Peace and I am THAT old,

Isabelle