Chicken Florentina

Did you ever go to your local pizza place and look at their menu? Many places serve a lot more than just pizza. They have so many wonderful sounding chicken, veal, pasta and seafood (if you like that kind of thing!) dishes, yet I rarely try anything else on the menu. If I want pizza, I get pizza.

Recipe ReRun: Ciliegine Caprese Salad

Welcome to another edition of Recipe ReRun, where I give new life to some of my favorite recipes for all of you new to Carrie's Experimental Kitchen.

Today I'm sharing this gorgeous Ciliegine Caprese Salad. I first made this recipe last August and it has to be one of my all time favorite summer salads. There is nothing like fresh tomatoes, basil and mozzarella to perk up your day. And just look at the color when you combine the red and yellow cherry tomatoes!

What is your favorite Summertime Salad? 

Enjoy!

Mediterranean Tomato, Mozzarella and Celery Salad

Today is National Picnic Day. I can't tell you the last time I went on a picnic. We used to go often earlier on in our marriage and when the kids were small, but as they got older, it became harder and harder to do impromptu things like that on the weekends. Now our picnics consist more of backyard/deck barbecues with family and friends, but no matter what the occasion, salads are always on the menu. They add such a nice variety to whatever it is your serving and many offer a healthier dining option to your guests as well. 

This Mediterranean Tomato, Mozzarella and Celery Salad is a twist on one of my favorites and I just love the "crunch" the crisp celery adds; not to mention the gorgeous color! 

 Mediterranean Tomato, Mozzarella and Celery Salad
8oz. Ciliegine Mozzarella
1 c. Sunburst Golden Tomatoes, halved
1 c. Cherub Tomatoes, halved
3 Stalks celery, washed and sliced
1 Lemon, juice only
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Directions:
1. Mix all ingredients together until well blended. Makes 8-1/2 cup servings. 

*Nutritional Information per Serving: Calories 56, Carbs 2.7g, Fat 5.4g, Protein .4g, Fiber .7g, Sugar .4g 

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!

Ham and Cheese Calzones

When I was in high school, we were permitted to leave the school grounds for lunch and I don't know how many times my friends and I would walk to Steve's Pizza (where I also used to work) for their calzones. Funny how that was over  25 years ago and I haven't had these since, let alone make them. We had so much ham left over from Easter that I decided to give these a try since when I mentioned the idea of these, my kids had no idea what they even were...I know right, what kind of mother am I? I did opt for making them on the healthier side using part skim cheeses and baking them instead of deep frying (which is how they used to make them years ago) and they devoured them! I guess I will have to make these again because you can stuff them with just about anything you'd like. :)

Ham and Cheese Calzones
2 lb. Pizza Dough
15oz. Part Skim Ricotta Cheese
1 c. Part Skim Shredded Mozzarella Cheese
1 c. Ham, chopped 
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Parsley
1 tbsp. Fresh Basil, chopped
Extra Virgin Olive Oil


Cut the dough into four equal parts and place on a flat working surface. Drizzle a small amount of oil onto the dough so that it doesn't stick to the working surface or your hands and stretch out into 8" circles. In a separate bowl, mix together the remaining ingredients. Top each dough with the mixture only filling half of the circle. Fold over the other half of the dough onto the topping and seal by pinching together. Place calzones on a baking sheet and brush on some oil so that it browns nicely. Bake at 425 degrees for 20-25 minutes or until crust is golden brown. Serve by itself or with Marinara Sauce.  Serves 4. 


Enjoy!

Spicy Mozzarella Stuffed Meatballs

Looking for a new appetizer with a lot of heat to try at your next party? Then these Spicy Mozzarella Stuffed Meatballs made with Garlic Head BBQ Sauce are for you! 

If you remember, the kind folks at Garlic Head had sent me their regular sauce a few months ago along with this spicy version. I'm not a huge fan of spicy so I was waiting until I could experiment on a larger crowd than my immediate family. 

My girlfriend, who just turned the big 4-0, was having a big birthday bash and I offered to bring something. Fast forward to the day of the party and I was unexpectedly out most of the day so my wheels were churning as to what I had at home that I could bring...Yes, it is sad that I have a mental picture in my head of all currently stocked food items in my house. I'm telling you, I have a photographic memory when it comes to that stuff, but ask me what I did yesterday and I'm at a loss! :)

Anyway, I knew I had some string cheese and ground beef and thought bite-sized meatballs would be a quick, easy appetizer idea and I was right. It took no time to prepare at all. In fact, I made the meatballs and placed them on the tray, then refrigerated them until right before I left so that they were hot when I arrived. I actually made two batches of this recipe (approx. 80 meatballs) and the last time I looked there were 3 left, so I'm guessing they were a hit! They were especially favored amongst the male guests and everyone loved how the cheese was stuffed inside like a unexpected surprise. 

Spicy Mozzarella Stuffed Meatballs
1 lb. Ground Beef
1/2 c. Garlic Head Spicy BBQ Sauce
1/4 c. Italian Seasoned Breadcrumbs
3 - 2% Mozzarella String Cheese, cut into 14 slices
Parchment Paper

In a bowl, mix the beef, bbq sauce and breadcrumbs until well blended. Form a small, bite-sized meatball and place one slice of cheese into the center, forming the meat around the cheese. Place on a baking sheet lined with parchment paper and bake at 425 for 10-12 minutes. Makes approximately 42 meatballs. 

Enjoy!

Cherry Tomato Bites

Here another simple appetizer I made for Easter, but they would also be wonderful any time of year.(Hmmm...I bet Mom would love these on Mother's Day!) I just love the classic flavors of tomato, basil and mozzarella cheese don't you?

Cherry Tomato Bites

Recipe by Cook Like James

12 Cherry Tomatoes
6 Cigliene Fresh Mozzarella (the small mozzarella balls)
6 Fresh Basil Leaves
Balsamic Vinegar
Extra Virgin Olive Oil
Kosher Salt
Fresh Ground Black Pepper

Cut the tops off of each tomato and hollow out the inside using a small, sharp knife. Cut each mozzarella cheese ball in half and place a half inside each tomato. Chop the fresh basil and add a little to each tomato and place on a serving dish. When ready to serve, sprinkle the top with salt and pepper, then drizzle on the vinegar and olive oil.
Makes 12.

Enjoy!

Whole Grain Margherita Linguine with Grilled Chicken

Here is a simple, quick dinner idea that tastes sensational! Ciliegine mozzarella simply means it's a small, cherry sized ball of fresh mozzarella; similar to how pasta's have different nomenclature. I really liked this dish using the whole grain linguine as my kids refuse to eat whole wheat pasta because it's brown, so I figured this was the next best thing. I threw in some grilled chicken tenders, but if you don't eat meat, you can substitute shrimp or any other type of shellfish, or simply leave it out altogether. 

Whole Grain Margherita Linguine with Grilled Chicken
1 lb. Whole Grain Linguine (I used Barilla®)
4 Chicken Tenders
1 pt. Grape Tomatoes, halved
2 Cloves Garlic, minced
7 oz. Ciliegine Fresh Mozzarella, halved (approximately 18)
1/4 c. Fresh Basil, chopped
1 tbsp. Extra Virgin Olive Oil
1/4 c. Pecorino Romano Cheese, grated
Kosher Salt, to taste
Fresh Ground Pepper, to taste


Prepare pasta according to package directions, drain and reserve 1/2 cup of the water. While pasta is cooking, grill your chicken approximately 3-5 minutes until it is cooked through, then slice into 1/4" slices. Heat oil in a large saute pan and add the tomatoes, garlic and basil and saute for 2-3 minutes. Add in the sliced chicken, pasta, mozzarella, grated cheese, and pasta water and mix well. Season with salt and pepper. Serves 4. 


Enjoy!

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Three Cheese Zucchini Stuffed Portobello Mushrooms

I used to only treat myself to these when I would go out for dinner as an appetizer but 

I just love portobello mushrooms! I started making them on my own and you can fill them with just about anything. They also make a perfect lunch or midday snack. Especially when they're stuffed with zucchini and cheesy goodness like these were! 

Three Cheese Zucchini Stuffed Portobello Mushrooms
4 Portobello Mushrooms, rinsed and stems removed
1/2 c. Fennel, finely chopped
2 tbsp. Shallots, finely chopped
1 Small Zucchini, skin on and finely diced
1 Clove Garlic, minced
1 tbsp. Fresh Thyme
1 tsp. Extra Virgin Olive Oil
1/2 c. Asiago Cheese, shredded
3 oz. Fresh Mozzarella, chopped
2 tbsp. Pecorino Romano Cheese, grated
1/4 c. Italian Flavored Breadcrumbs


In a small saute pan, heat the oil and add the fennel, shallots, zucchini, garlic and thyme. Saute for approximately 5 minutes until the zucchini and shallots start to soften. Remove from heat, add to a bowl and mix in the three cheeses. Top each mushroom with the zucchini mixture, sprinkle some breadcrumbs on top of each and place on a baking sheet. Bake at 425 degrees for 10 minutes or until the cheese has melted and the tops are lightly browned.  Serves 4.

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Points+=5pts per mushroom



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Enjoy!


Shared on Chef in Training  Tuesday Talent Show 2/7/12

Tomato, Basil & Fresh Mozzarella Frittata

I'm not a big fan of breakfast, I'd rather wait the few hours after I get up to have an early lunch instead. But every now and then I like to have a frittata, which is nothing more than an omelette you bake in the oven (it just sounds so much better doesn't it...fri-ta-ta!). The eggs are so fluffy and I just love all of the flavor combinations you can make. By baking it in the oven, it also gives you those 10 extra minutes to prepare anything else you may want to serve along with it. I've made this many different ways, but this is my all time favorite. It even makes a great, quick dinner idea since it takes no time at all to make. If you're making it for a larger crowd, I like to cut back on the whole eggs and use mostly egg whites with a few whole eggs thrown in for color. 

Tomato, Basil & Fresh Mozzarella Frittata
4 Eggs
1/4 c. 2% Milk
1 tbsp. Fresh Basil, chopped
1 Roma Tomato, chopped
2 oz. Fresh Mozzarella, chopped
Cooking Spray
  
In a bowl, whisk together all of the ingredients. Heat a stainless steel saute pan over medium and spray generously with cooking spray (I use Olive Oil or Canola), making sure you get the sides. Add the egg mixture to the pan and push the eggs towards the center, allowing them to cook evenly. When most of the liquid has been cooked, place the entire pan in the oven and bake at 350 degrees for approximately 10 minutes or until the eggs have set and are firm. CAREFULLY remove the pan from the oven with an oven mitt (YES, the handle will be hot!). Serves 2. 


Enjoy!


Points+=7pts
 
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Homemade Manicotti

Homemade Manicotti..I LOVE IT! By looking at these steps you're probably already thinking that it's too complicated and you're not even going to try it...big mistake! It REALLY is very easy to make and wouldn't your family love fresh, homemade pasta for dinner? I know mine did. These are so light and fluffy and by using the part skim cheeses, I certainly cut down on the caloric intake as well (though if you're not worried about that sort of thing, by all means use the whole milk products!). 

So here are the steps in stages. Try not to get intimated. The first one or two shells, might need to be tossed until you get the hang of it. The thinner you can get the crepe, the better. Just swirl it around the pan until it forms a nice, round circle. Depending on how high you have your burner, they can take anywhere from 30-60 seconds per crepe so you have to stand there and watch them carefully. 

Step 1: Make the shells
Manicotti Shells
1 c. All Purpose Flour
1 c. Water
4 Eggs
Pinch of Salt

Mix all ingredients together until well blended. Spray a small saute pan (about 8") with cooking spray and heat over medium heat. One at a time, pour just enough batter to coat the bottom of the pan (less than a ladle full) and swirl it around to coat the bottom of the pan in a thin layer. When the edges start to "dry" and pull away from the pan, gently flip it over to cook the other side for another 15-30 seconds. Remove from pan and set aside. Makes 14-16 shells

Step 2: Make the Filling
Manicotti Filling
2-15oz. Containers Part Skim Ricotta Cheese
2 Eggs
1 1/2 c. + 1/2 c. Part Skim Shredded Mozzarella Cheese
1/4 c. Pecorino Romano Cheese, grated
2 tbsp. Fresh Basil, chopped
2 tbsp. Parsley (dried or fresh)
1 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Mix all ingredients together using 1 1/2 c. of the mozzarella cheese, leaving the remaining 1/2 c. to top the manicotti before baking. Makes enough to fill 18 shells(you will probably have some left over). 

Step 3: Heat the sauce
2 c. Marinara Sauce: You can use your favorite, homemade or jar. I prefer the homemade version and you can click on the name for the recipe. 

Step 4: Assemble

This is how it should look prior to topping
with sauce and cheese. 

How to Assemble:
Place 1-2 ladle fulls of sauce in the bottom of a large baking dish in order to coat the bottom of the pan. Lay out one shell then take 2 tbsp. of the cheese mixture and place it in the center of the shell in a 'line'. Fold over one half of the shell, then continue rolling to form a log looking shell. Place the manicotti in the baking dish. Repeat for all shells. Next, top with remaining sauce and sprinkle with the remaining mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the cheese has melted. Makes 14 Manicotti Shells.

Approx. Points+=5pts per Completed Manicotti Shell

Enjoy!

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Grilled Chicken & Pesto Panini

I love my Cuisinart Griddler/Panini maker! Not only does it make a great sandwich, but I use it to grill meats and vegetables during the colder months as well. The other night was one of those nights where I had about 30 minutes to cook dinner after I got home from carting the kids where they needed to be. So I prepared these sandwiches ahead of time so that all I had to do was grill them. They were DELICIOUS! There is nothing like fresh pesto on a sandwich and it's so easy to make too. 

Grilled Chicken & Pesto Panini
8 Thinly Sliced Chicken Breasts
1 Medium Panella Bread, sliced (or any other loaf of round bread), you won't use the entire loaf
8 Slices Fresh Mozzarella
2-3 Roma Tomatoes, sliced
Prepared Classic Pesto
Olive Oil Cooking Spray

Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes (depending on thickness). Remove and let cool. Assemble your sandwiches by spreading some pesto on each side of the bread. Next, add your grilled chicken, tomato and mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches. Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it's golden brown and the cheese is melted. Makes 4 sandwiches. 

Classic Pesto
2 c. Fresh Basil, firmly packed
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Pine Nuts
3 Cloves Garlic
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients to a food processor and blend until well mixed and the basil is a paste-like consistency. Makes 1/3 cup. 

Enjoy!

Baked Rigatoni with Meat Sauce

Well, this is not the healthiest thing to eat, but it's what Gabrielle wanted for her birthday dinner last week. I do try to lighten it up a bit by using part skim ricotta and mozzarella, but if you don't care about the extra calories, by all means, use whole milk products! This is such an easy dish to make, especially if you have some sauce in the freezer or if you prefer jar sauce, that will work too. She loved it and it made enough to have lunch the next few days too. This meal also freezes well (prior to baking it in the oven), if you want to make it ahead of time or make extra so that you can just pull it out of the freezer in the morning and bake it on one of those hectic nights.

Baked Rigatoni with Meat Sauce
1lb. 90/10 Ground Beef
4 c. Prepared Marinara Sauce
1lb. Rigatoni Pasta (or you could use ziti)
1-15oz. Part Skim Ricotta Cheese
1 Egg
1 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 tbsp. Parsley
1 1/2 c. Shredded Part Skim Mozzarella


Boil water in a large pot and prepare the pasta according to package directions, removing while the pasta is still somewhat firm. Drain and add back into the pot (You don't want to cook it all the way because the sauce and cheese mixture will cook the pasta even further). In a large non-stick frying pan, brown the ground beef and remove excess oil. Add the marinara sauce and let simmer 10 minutes. In a separate bowl, mix together the ricotta cheese, egg, garlic powder, salt, pepper, parsley and 1 cup of the mozzarella cheese. Add this mixture along with the meat sauce to the pasta and mix well. Place in an oven safe baking dish, sprinkle with remaining 1/2 cup of mozzarella cheese and bake at 425 degrees for 20-30 minutes until the cheese has melted and it is heated through. Serves 10.


Points+=11pts. 


Enjoy!

Chicken Parmesan

As much as my kids enjoy trying all of my daily experiments, my oldest daughter hasn't been feeling well and wanted what she calls "normal" food for dinner the other night. To her, that means breaded chicken cutlets with bruschetta on top. I didn't have enough tomatoes on hand, so I asked them if Chicken Parmesan would be ok and they agreed.n Believe it or not, I can honestly say this was only about the third time I've made it in the last 15 years. I don't know why, it is very good, but when I'm in the mood for anything parmesan, it's going to be my eggplant! 

Chicken Parmesan
1 1/2 lb. Boneless Chicken Breasts, sliced horizontally and pounded into 3oz. portions
1 c. All-Purpose Flour
Egg Wash=2 Eggs + 1 tbsp. 2% Milk
1 c. Italian Flavored Breadcrumbs
1/2-3/4 c. Canola Oil, for frying
3 c. Prepared Marinara Sauce
1 1/2 c. Part Skim Shredded Mozzarella Cheese


After slicing the chicken, you should have approximately 9 pieces. Prepare three separate bowls. One for the flour. One for the egg wash. One for the breadcrumbs. Heat a large frying pan over medium heat and add the oil. Next, dip the chicken into the flour, then the egg wash then into the breadcrumbs. Repeat until all pieces are coated. Add the breaded chicken to the pan and cook on both sides until well browned. Drain on paper towels or paper bags to remove excess oil; repeat for all pieces. Add a ladle full of sauce to the bottom of an oven safe dish (approx. 9x13) and add the chicken. Top each piece with sauce, then the cheese. Bake in a 350 degree oven for 30 minutes or until cheese has melted. Serves 9. 


Points+=9
(Oil based on 1/2 c. though you might need more to fry, there will be some leftover)


Enjoy!

Copycat Recipe Week: Day 5-Chicken Vegetable Alfredo Lasagna

Wow, I can't believe it's Day 6 already! I've been cooking up a storm this week so I'll have plenty of my own new recipes to share with you next week but today's featured recipe comes from Lisa at Lisa's Dinnertime Dish. Now Lisa had already adapted this from Pampered Chef's Celebrate cookbook and I also changed it slightly by removing the peppers (we're not fond of them) and I added in some plum tomatoes instead for the red color. What I found is, you could add just about any vegetable to this dish and it will come out perfectly, so just choose your favorites. The Alfredo sauce was so quick to prepare and extremely tasty. I didn't have any leftover chicken so I had to cook up some chicken breasts ahead of time but Lisa was right, a nice Rotisserie chicken or even leftover chicken or turkey from a roast would make this dish even easier to prepare. The family LOVED it and will definitely be one I'll make again. 

On another note, I recently joined the Weight Watchers® PointsPlus program. It's been something I've been putting off for quite some time and finally decided to just go out and do it (there's no time like the present right?!). So going forward, I will be posting the points values at the end of each recipe. Part of the reason I started with this recipe is because when my husband first heard I was making this, he thought it was going to be extremely high in calories (and points...he's doing this with me also). But after plugging in all of the ingredients, it didn't turn out as bad as we thought (Yippee!!). This was plenty for me as it was very filling but you can also serve this with a tossed salad or an extra side of vegetables if you're looking for something more. Thanks for a great recipe Lisa! 

Chicken Vegetable Alfredo Lasagna

6 No Boil Lasagna Sheets (I used Barilla)

3 c. Cooked Chicken, chopped

1 c. Zucchini, chopped

2 Plum Tomatoes, chopped

1/4 c. Red Onion, finely chopped

2 Cloves Garlic, minced

2 c. Part Skim Shredded Mozzarella

3 oz. Crumbled Low Fat Feta Cheese

3 c. Fresh Spinach, washed/stems removed

3 c. Prepared Alfredo Sauce (use recipe below or your own version)

1 oz. Shredded 3 Cheese Italian Mix (I used DiGiorno Parmesan, Asiago & Romano)

Add the chicken, zucchini, tomatoes, onion, garlic, mozzarella and feta cheese to a bowl and mix well. Line a 9x9 oven safe baking dish with some of the Alfredo sauce, then place 3 lasagna sheets on the bottom and add more sauce. Add a layer of spinach leaves, then half of the chicken and cheese mixture. Repeat for the second layer. Sprinkle with the shredded cheese, cover with aluminum foil and bake at 375 degrees for 45 minutes. (I recommend putting this on a sheet pan so that it doesn't drip on the bottom of your oven). Remove foil and bake for an additional 15 minutes. Remove from oven and let stand for 15 minutes before slicing. Serves 9. 

Alfredo Sauce

2 tbsp. Butter

2 tbsp. All Purpose Flour

3 c. 2% Milk

Pinch of Nutmeg

1tsp. Dried Oregano

3 oz. Shredded 3 Cheese Italian Mix (I used DiGiorno Parmesan, Asiago & Romano)

Fresh Ground Pepper, to taste

Kosher Salt, to taste

In a large non stick frying pan, melt the butter over medium heat. Add in the flour to form a roux. SLOWLY add in the milk until the sauce thickens. Remove from heat. Add in the cheese, nutmeg and oregano and mix well. Season with salt and pepper and set aside. Makes 3 cups.

Weight Watchers PointsPlus Value Per Serving = 7

Enjoy!

Bunco Apple Theme Party: Sausage, Apple & Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon & Pecans and a Red Apple Sangria

First, let me start off by saying I thought I would never in a MILLION years ever belong to a Bunco group, let alone love it. I knew people over the years that played and they would occasionally ask me to fill in but I never managed to actually attend one of these games. Earlier this year, a bunch of my friends decided to start our own group. I originally only committed to being a substitute player for when someone couldn't make it but was moved to a regular player a couple of months ago after someone dropped out. I figured what the hay since it was only once per month and we all take turns hosting the game at our house. What is Bunco you ask? Officially speaking and the way we interpret the game is #2 below:

bun·co also bun·ko (bung' ko)

n. pl. bun·cos, also bun·kos
1. A swindle in which an unsuspecting person is cheated; a confidence game.
2. A parlor game played in teams with three dice.
3. A winning throw in the above game; three of a kind of a specified number.

[Probably alteration of Spanish banca, card game, from Italian banca, bank, of Germanic origin.].

In simple terms, it's a night where 12 women get together, leaving their significant others, children and troubles behind, and have a fun night out with food, drink and TONS of laughter and oh yeah, roll some dice. (What happens at Bunco, stays at Bunco is our favorite motto!). Click here if you would like the complete rules of the game..though there are variations depending on your specific group. So what does all of this have to do with a food blog you ask? It was my turn to host this past Friday night. Yes, I get September. What the heck do you do in September as a theme? I couldn't get April like my friend Jenn where we all wore bunny ears or Donna where we had a Mardi Gras theme. I started thinking and all I came up with was Football and Back to School themes. Though I do love football, I'm not an avid watcher (except for the teams my daughters cheer for that is) nor did I feel like hosting a tailgating party with chili and beer. So, I opted for an Apple theme (get it, back to school, apples for the teacher, apple picking..whatever, it worked for me...lol). Anyway, I started thinking of different food and drinks that I could make using apples and came up with Sausage, Apple and Sage Stuffed Bread, Brie en Croute with Apples, Cinnamon and Pecans and a Red Apple Sangria. Luckily for me, they were a hit and we all had a great night!

This bread was so easy to put together, in fact, I par cooked it the morning of, then just wrapped it in foil to finish it off right before my guests arrived. The sweetness of the apples mixed with the sausage was a unique and tasty twist on an old favorite. 

Sausage, Apple and Sage Stuffed Bread

1 lb. Pizza Dough

4 Links Cheese and Parsley Sausage, casings removed

2 Paula Red or Macintosh Apples, peeled and cored

6 Fresh Sage Leaves, finely chopped

1 Cup Shredded Part Skim Mozzarella Cheese

1 Tbsp. Canola Oil

In a large frying pan, add the sausage. Break it down to small pieces while browning until it is completely cooked; approximately 8-10  minutes. While the sausage is browning, slice the apples into 8 wedges, then slice into 1/4" small pieces. Add the apples and sage to the sausage and simmer 2-3 minutes until the apples start to get soft. Roll out the dough into a rectangle about ¼” thick. Add the sausage mixture to cover entire dough area leaving ¼” border around all sides. Top with shredded cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with the oil and bake at 425°F for 15-20 minutes or until golden brown. Slice and serve hot. Serves 12. 

For the next appetizer, I used the same theory as my Baked Brie with Dried Cherries but this time I topped the cheese with apples, cinnamon and pecans. I even threw in some Agave syrup to help bind it together to make a paste. This was incredible if I don't say so myself but how can you go wrong with apples and cinnamon?! Unfortunately, I don't have a picture of this one. I wasn't paying attention(my guests started to arrive and I was busy greeting them at the front door) and the cheese cooked a little longer than I had wanted and it started oozing out of the side. One minute fine, the next a slight mess. Didn't matter though and no one seemed to care. My husband was just glad there was some left for him to try after he got home (did I mention when hosting you also kick your family out of the house to fend for themselves for the night? =) ).

Brie en Croute with Apples, Cinnamon & Pecans

1- 19oz. Brie

1 Macintosh Apple, cored, peeled and sliced into 1/4" thick slices

1/3 Cup Pecans

1 tsp. Butter

2 Tbsp. Agave Syrup

1/4 tsp. Ground Cinnamon

1 Pkg. Refrigerated Crescent Roll Dough

Preheat oven to 425°F. Place whole pecans on a baking sheet and bake approximately 5 minutes until lightly toasted. Remove from the oven, cool and finely chop. While pecans are in the oven, heat a small sauté pan over low heat and melt the butter. Add apples and cinnamon and cook approximately 3-5 minutes until apples start to soften. Add the pecans and Agave syrup and mix well; forming a paste. Using a small knife, scrape off the white coating on all sides of the Brie. Add the apple mixture to the top of the Brie. Open the crescent roll dough and using a rolling pin, roll it out so that it will cover the entire Brie. (It's ok if you have to piece it together). Cover Brie with the dough and place on a baking sheet Cover Brie with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven and let cool 5-10 minutes before serving. Serve with crackers. Serves 10-12. 

Now, last but certainly not least, was the Red Apple Sangria. Since most of my friends are red wine drinkers, this was a no brainer. Sangria has become our favorite summertime drink and now with the cooler weather approaching, it will be back to regular wine (no other reason for me other than Sangria makes the perfect cool drink on a hot summer day). The regular Sangria I make is citrus based so this time, I altered the juices, added a little fizz at the end and it was also a hit. Now remember, I was making this for 12 people so feel free to cut this recipe in half. 

Red Apple Sangria

2 Bottles Dry Red Wine (I used Ocasa Malbec)

2 Cups Red Apple Schnapps

2 Cups Apple Juice

2 Cups Pineapple Juice

1 Cup Cranberry Juice

7 Up or Sprite

1 Apple

1 Peach

1 Pear

In a large pitcher, add the first 5 ingredients and mix well. Peel, core and slice the fruit into 1/4" thick slices and add to the wine mixture. Refrigerate overnight or for at least 2 hours for better flavor. Pour Sangria into a glass filled with ice about 3/4 of the way full. Add a splash of soda right before drinking to each glass. Serves 10-12. 

Enjoy!