Filet Mignon Crostini

This is a little bit of an upscale appetizer.  Not overly fancy, but I guess people assume it’s fancy when they see the words Filet and Mignon!  This crostini is super simple to make.  You don’t have to use a filet, you can use any steak or any left over beef you have.  It’s better for a more tender piece of meat, but anything you have will do.

Think of this for your next party or even a fancy night in!

Filet Mignon Crostini

Ingredients:

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
1/2 cup extra virgin olive oil
2 t pepper
2 t salt

2 filet mignon steaks, (about 8 or 9 oz total)
2 t salt
2 t pepper
2 t steak seasoning (optional)
1 T olive oil
1/2 cup ricotta cheese
3 T horseradish
salt, sprinkling

Direction: Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

In a small bowl mix together the ricotta and horseradish.  Set aside.

Rub oil over the steaks on both sides.  Seasoning the steaks with salt, pepper and steak seasoning on both sides.  Cook steaks the way you prefer.  Grill for 4 minutes on each side depending on grill temperature and thickness of the filets.  Once finished cooking let rest. Once rested, thinly slice the filet.

To assemble the crostini, spread a layer of ricotta mixture on top of the crostini.  Add a slice of the filet on top and finish with a light sprinkle of coarse salt. (This step is optional, just helps bring out the flavors)  Serve immediately.
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https://www.yummly.com/js/widget.js?wordpress“>Shredded Beef Chimichanga

Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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Classic Tomato Bruschetta

I’m happy the weather is finally starting to feel like spring. As the weather gets warmer I do like to try and eat a little lighter.  Light snacks, or light meals.  Lots of salads and fresh fruits and vegetables.

This classic bruschetta is a perfect example of a light and bright snack or lunch.  You can mix it up with other ingredients but this one is just a classic tomato bruschetta!

Classic Tomato Bruschetta

Ingredients:
4 medium tomatoes, diced
4 cloves garlic, minced
6 fresh basil leaves, chiffonade (finely shopped)
3 T shaved parmesan
3-4 T extra virgin olive oil
2 t salt
1 t salt

Crostini:
1 baguette (about 10 oz) sliced 1/4 inch thick
3 T olive oil
2 t salt
2 t pepper

Directions: In a medium bowl add in diced tomatoes, garlic, basil and olive oil and mix well. Season with salt and pepper (more or less to taste)  Put in the refrigerator and let chill for about 1 hour.

Preheat oven to 350°. Arrange slices of bread on a large baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake until golden brown about 15-20 minutes. Once done, let cool.

Remove the tomato mixture and mix in the shaved parmesan cheese.  Next add a spoonful of the tomato mixture to the top of the crostini.  Serve immediately.

Note: You can add the cheese on top of the tomato mixture.  I chose to mix in so then it doesn’t fall off.  You can also add a splash of balsamic vinegar for an extra kick in flavor.

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos.  I absolutely love making chips with the wonton wrappers!  I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires.  I made these nachos when I had very little food in the house.  I actually used a can of chili and then topped with cheese, onion and sour cream.  The canned chili has a nice smokey flavor that adds to these nachos.  If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken!  Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400.  Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt.  Bake in the oven 7-8 minutes, flipping halfway through.  (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit.  They will crisp up as they cool.  Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave)  To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want.  Serve immediately!

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Potato Skin Bites

I love being able to take left overs and turn them into something else.  I’m not a huge fan of left overs unless it’s something DELICIOUS!  I made these potato skin bites from left over baked potato!

I think this is going to be my go- to way to make these potato skin bites now.  I will probably bake the potatoes a little less next time!

Next time you want a fun bar food, try these! Or if you have a left over baked potatoes they work wonderful!

Potato Skin Bites

Ingredients:

2 potatoes, partially or fully baked
1-2 cup shredded cheddar cheese (or any kind of cheese)
6 slices cooked bacon, chopped
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper
1 T olive oil

Optional Toppings:
Sour cream
Green onion
Hot sauce
Ranch dressing
Guacamole/Avocado

Directions: Preheat oven to 400. Drizzle olive oil to a baking sheet.   Slice the potatoes about 1/2 inch thick and add the baking sheet.  Sprinkle potatoes with garlic powder, onion powder, salt and pepper.  Place in the oven or 15 minutes.  Check the potatoes after 10 minutes.  (Cook times will vary depending on how par-cooked your potatoes are) If they are crispy enough for you, remove from the oven and complete the following steps. If you like them crispier let cook a bit longer.

Once potatoes are cooked to your liking, remove from the oven.  Add about a tablespoon of cheese (more or less if you want) and then top with a few pieces of bacon.  Place back in the oven another 10 minutes so the cheese melts and gets all gooey and delicious!

Remove from the oven and top with optional toppings above. And enjoy!

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Bacon & Swiss Cheese Dip

I love bacon. I love Swiss cheese! I got this inspiration for this dip because of the bacon and Swiss cheese quiche I make. This came out so cheesy and delicious. It definitely isn’t a healthy dish, but hey you gotta splurge sometimes right?

Bacon & Swiss Cheese Dip

Ingredients:
16 oz cream cheese, softened
1 lb bacon, cooked and sliced
1 small onion, diced
8 oz Swiss cheese, shredded
2 t garlic powder
2 t onion powder
1-2 T heavy cream, optional
cooking spray
Crackers or Chips for serving

Directions: Preheat oven 375°. In medium mixing bowl add in 16 oz of cream cheese and smash with a fork. Add in cooked bacon (Note: cook bacon till crispy as it will soften sightly inside the dip). Mix well, add in onion and Swiss cheese. Mix well till fully incorporated. Next season with garlic and onion powder. This is where you could add the heavy cream if you’d like. This will help thin the dip out slightly.

Spray an oven safe baking dish with cooking spray. Add in dip and bake in the oven 35-40 minutes. Remove from oven let sit a few minutes. Serve with chips or crackers.

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