Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.

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All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.

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 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.

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It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia

 INGREDIENTS:

3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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DIRECTIONS:

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.

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 Buon appetite!!

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Baby Tomato Antipasto Salad

Kiddos …

This recipe isn’t deep-fried.

It isn’t drenched in barbecue sauce.

There isn’t gooey cheese … and it doesn’t involve using beer to complete the recipe (although, who says you can’t enjoy a nice cold beer with a meal ?!?! :))

It’s not even finger food to be honest.

But it’s delicious. And it’s fresh. It’s loaded with veggies. And the word Antipasto makes me feel a little Italian (pretty much my lifelong dream)

It’s delicious and if you want, you can make this along with all your yummy goodies for Superbowl sunday.

Orrr …. I have a wicked-good idea!!

How about you make this salad today – – load up on it until Sunday and then go carb-cheese-anything&everything deep fried  crazy come Game Day 🙂

Genius huh? – – I’m all for balance 😉

I’ll be honest – – that’s my plan annd I caaannn’ttt waaaaiiiiittt!!

I have to be honest though … I don’t know a single thing about football. I don’t know who’s playing this weekend ( I over heard someone say something about the patriots … mmmyea… okay, that sounds good – – don’t yell at me if im wrong). I don’t know what end zone means … nor where any of the players are supposed to run.

On the other hand …

I know it’s good to get a touch down and I know there will be amazing food on sunday. But until then, I shall chow down on this deliciousness until it’s wing day

– care to join me ?

Baby Tomato Antipasto Salad

4 Containers of Baby Tomatoes ( approximately 6 cups)

1 Cup Black Kalamata Olives

1 Cup Pimento Stuffed Manzanilla Olives

1 Cup Marinated Artichokes

1 Cup Roasted Red Peppers – chopped

2 Cups Small Pearl Bocchini cheese

5 Cloves of garlic – minced

1/3 Cup Fresh Parsley

1/3 Cup Fresh Thyme

1/3 Cup Fresh Rosemary

1/4 Cup Extra Virgin Olive Oil

3 Tbsp Sea Salt

3 Tbsp Black Pepper

Directions:

In a large bowl, add all of the the ingredients.

Mix well and ….

Eat’em up or refrigerate until you’re ready to mangia!!

Buon appetito Sweet Hearts!!

xoxox

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

Kung Hei Fat Choi (wishing you prosperity) Sweet Hearts!!

It’s Chinese new year – it’s the year of the dragon and we should celebrate!!

*yahooo*

It’s the first day of a fifteen day long celebration filled with family – friends – huge feasts, parades, gorgeous lanterns and bright colours.

And though I’m not Chinese, nor versed to any extent in Chinese culture – any day I get to wear a cute dress, sit around the table to eat tons of Asian inspired food,  and be joined by  those I care about most – – that’s a pretty snazzy day.

Growing up, Chinese new year was a huge deal while attending school.

We were all responsible to wear red for good luck, we would receive little red envelopes with a coin inside, paper lanterns were made, the older students would wear a traditional dragon costume and run though the halls and at the end of the day, without fail there would be fireworks.

I was pretty lucky, I attended a really cool elementary school that  tried extremely hard to foster educating students on different cultures and customs. At that age, it was GREAT!! A day with not much school work – tons of fun games and fireworks!! – – how can you go wrong when you’re ending your school day with fireworks?!?!

It

was

AWESOME!!

So good looking kiddies, Let’s celebrate!!

And to start this party off….

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps.

They’re light – fresh – bright – easy peasy and most importantly they are yuuummmmyyy!!

Add this little number to your day, and you’ll be sure to have your friends and family popping over to see how your celebrating the year of the dragon.

Fire Breathing Shrimp Mango-Tango Rice Paper Wraps

yields 10 wraps

10 Rice Paper Sheets

10 Leaves of  Romain Lettuce

1/2 Red Onion, thinly sliced

1 Medium Carrot, shredded

1/2 Mango thinly sliced into strips (julienned)

3/4 Cup Shell-less Medium Sized Shrimp ~ approximately 20 pieces.

2 Tbsp Fresh Thyme, finely chopped

1/2 Tbsp Dried Savoy spice

1/2 Tbsp Salt

1/2 Tbsp Sriracha Hot Sauce

1/4 Tbsp Dried Parsley

1/2 Tbsp Onion Powder

1/2 Tbsp Black Pepper

1 Tbsp Fresh Ginger

Shallow dish, or deep bottomed plate filled with warm water

Directions:

In a medium sized bowl mix together shrimp, thyme, savoury, salt, sriracha hot sauce ( feel free to use more or less, it all depends on how dragon-like, you’re willing to go ;)), dried parsley, onion powder, black pepper and fresh minced ginger. Allow to marinate while all other ingredients are being prepared.

Look at that shrimp getting all hot and heavy!

Time to build these wraps!!

Have all of your ingredients arranged in an assembly line.

Assembly Order: Rice Sheets, water bath, lettuce leaves, mango strips, red onion slices, carrots, marinated shrimp.

Let’s get this parrr-taaayy started!!

Working with one rice paper sheet at a time, soak in water bath until translucent and pliable. This should take approximately 20 seconds on each side.

Next, layer 1 lettuce leaf on top of the wrap.

Now, add 4 or 5 strips of mango along the seam of the lettuce.

Layer a couple (3 or 4) sliced on onion on top of the mango.

And now, layer 2 tbsp of grated carrot atop of the onion.

Last but not least, add 2 pieces of the fire-breathing shrimp on top of your entire mound of yummy-ness.

Now, Let. It. ROOOLLL

Roll half of the rice paper wrap along the lettuce seam. Fold both sides of the wrap in, creating a rice paper wrap envelope.

Next, continue rolling in the direction of the seam of the lettuce until your wrap is well sealed.

Anndd

there

you

have

it.

Have a fantastic Monday & a wonderful Chinese New Year

Stay Sweet Cuties

xox