Thursday, November 25, 2010

Holiday's are here!!!

Holiday's are here. Just wanted to post some helpful hints to make them a little easier on you.

Gobble, Gobble

If you have ever wondered how many mouthfuls a guest will eat from the appetizer tray, wonder no more, The average party-goer at a cocktail party (no meal included) will gobble-up 10-12 mouthfuls. If a meal is included you only have to figure 4-5 mouthfuls. If you are having a wine and cheese gathering, figure 4 ounces of cheese per person. If you are having a dip and crackers or chips you need to figure one cup will serve 8 people if you are serving other small goodies. One quart of dip will provide you with 150-170 cracker-size servings. 3 beers, wine, or soft drinks per person is standard. BUT depending on the guests, music and fun!! Maybe more drinks will be poured.

Happy Thanksgiving to you all. Your Saucy Chef, Cindy

Monday, November 22, 2010


Use a good quality bread such as artisan, Italian, Sour Dough, or Baguette. Slice on a diagonal, place on a baking sheet and brush with olive oil. Place in a 425 degree oven and lightly toast. Approximately 5-6 minutes. You want it to be slightly chewy. Remove from oven and rub each slice with a clove of garlic and sprinkle with kosher salt. Yum! Eat plain of top with some favorite dips.

Brushetta Topping Ideas

Marinated artichokes hearts
Sauteed Mushrooms
Olive Tapenade
Thin slivers of Parmigiano Romano
White Bean Dip
Mascarpone, figs or dates topped with prosciutto
Goat cheese and roasted red peppers
Cream cheese with a jalapeno jelly
Chopped tomatoes, fresh mozzarella, basil tossed with balsamic vinegar and olive oil.
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Sunday, November 7, 2010

Artichoke-Spinach Dip

This is a creamy, delicious, hot dip made from artichokes, spinach and Parmesan, with a little red peppers for color.

Artichoke-Spinach Dip

1 cup artichoke hearts, chopped (canned)
1/2 cup frozen chopped spinach, thawed and squeezed
8 ounces cream cheese
1/2 cup mayo,
1/2 cup sour cream
1/2 cup Parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/4 cup sweet red pepper, diced
Fresh ground pepper to taste

Thaw and squeeze spinach. Heat cream cheese in a small bowl in the microwave for about 1 minute on high. Add spinach and artichoke hearts and stir well. Add remaining ingredients to the cream cheese mixture. Bake in a ramekin or oven safe casserole. 350 degree oven for 30 minutes or until bubbly. Serve with Bruschetta, tortilla chips or sour dough bread chunks.
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Thursday, November 4, 2010

Chicken Hot Dish

When the temps start falling and wind is blowing a good comfort Hot Dish is in order. This is a classic and can be tweaked with just about anything. This is a recipe that will please anyone.

Chicken Hot Dish

4 cups roasted skinless chicken breasts, chopped ( you can use a pre-roasted chicken to save time)
1/4 cup green onion, sliced
1/4 cup red bell pepper, chopped
3/4 cup celery, diced
1 (8 oz) can sliced water chestnuts, drained and chopped
1 small can of mushrooms , drained or substitute fresh
1 can cream of mushroom soup
3/4 cup sour cream
1 tablespoon Dijon mustard
salt and pepper to taste
3/4 cup Swiss cheese, shredded
1 cup potato chips, crushed
1 cup cashews

In a large bowl: Combine chicken, green onions, red bell pepper, celery, water chestnuts, mushrooms. In a small bowl combine cream of mushroom soup, sour cream, Dijon mustard, salt and pepper. Mix into the chicken mixture and fold to moisten. Spray a 9x9 baking dish. Add mixture to baking dish and sprinkle the cashews on top. Add shredded cheese. Cover with foil. Bake in 350 oven for 20 minutes or until bubbly. Take out and add crushed potato chips and bake 5-7 minutes longer uncovered.
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