Tapenade - I used two garlic stuffed green olives and 4 pitted calamatas, chopped fine and mixed thoroughly.
One dried cherry tomato for each bite
One Ritz cracker or Pita chip for each bite
Softened cream cheese
Fresh Rosemary Sprigs
Spread cream cheese on crackers or pita chips.
Top with tapenade, cherry tomato & rosemary.
Makes about 8 bites.
Serve and enjoy!
Monday, March 14, 2016
Irish Nachos (Based on a recipe by Guy Fieri)
Cook one package frozen waffle fries according to package directions. Sprinkle over them: shredded corned beef, finely chopped onion, shredded Swiss cheese, sauerkraut (well drained) and chopped chives. Top with dollops of sauce made with ½ cup sour cream, 2 T grainy mustard, and 2 T horseradish.
Dublin Coddle (based on a recipe from The Complete Irish Pub Cookbook, published by Love Food)
Cook one pound bacon until crisp. Cut strips in half, set aside and reserve drippings.
Cut four brats or sausages in half and brown in the reserved drippings. Set aside.
Cook one large, sliced onion in the same skillet until limp, but not browned.
In an oven safe casserole, layer the onions, sausages, and bacon. Add 6 peeled potatoes, cut into chunks. Sprinkle with black pepper. Pour in 4 cups chicken or turkey stock. Add minced garlic (2-4 cloves), 2 tsp thyme and one large bay leaf. Cover tightly, bring to a boil on the stove and transfer casserole to 300 degree oven and simmer until potatoes are tender, 1 hour or more.