Goat Cheese and Ham Wrapped Asparagus

These Goat Cheese and Ham Wrapped Asparagus were a huge hit at Matilda's "Tea for 2" party.  And surprisingly it was the men who really gobbled these up!  They are a great finger food because they don't require a fork and are easy to pick up and eat while you socialize.

Serves 15-20
Ingredients:
2 lbs. fresh asparagus
1/2 lb. honey ham
8 oz. herb goat cheese
1/3 brick cream cheese, softened
30+ fresh chives 

Cut off the tough ends of the asparagus (approximately 1"- 2"). Cook asparagus.  Only cook for a few minutes in boiling water and then shock them in a large bowl of ice water.  You do not want to over-cook the asparagus because they will lose their beautiful green color.  You also still want them to have a good bite and not be flimsy.  I'd say, in this case, better to under-cook than over-cook.

Clean your fresh chives.  We picked these from our herb garden so they are super long.  You will need one chive per asparagus spear.

Combine your herb goat cheese and the 1/3 block cream cheese.  The cream cheese will help the goat cheese be easier to work with when spreading it on the pieces of ham.

Cut ham in half or thirds (we did thirds because our ham slices were very large).  Spread a very thin layer of goat cheese on each piece of ham.  Roll up asparagus in ham/goat cheese.  Tie with a chive to secure.  Place in a container to keep cool in the refrigerator.  Can be made a day in advance.

Remove from refrigerator just prior to serving.  Place on a serving tray.  I love using white because I think it makes the colors pop, but you can use whatever you'd like.

I would suggest discarding any un-eaten asparagus after the party if it has been sitting out for several hours.  These asparagus were eaten up SO quickly. I would recommend making more than you need and maybe bringing them out in two rounds so they don't spoil. 

Give this recipe a try - you're going to love it!

Baked Breaded Zucchini

I have had a taste for fried zucchini over the last several days, so today I tried my hand a making a baked version of this popular appetizer and I must say it was mighty good!  To be honest, I could not tell the difference between this baked version and the fried version that you would purchase in a restaurant.  I breaded these zucchini chips with panko bread crumbs which I think really added to the crunchy texture.

If you have a taste for fried zucchini, give this healthier version a try.  This is great as an appetizer or a side-dish.  Your kiddos will love these too because, who doesn't love dipping things into ranch dressing or marinara sauce? YUM!

Baked Breaded Zucchini

Serves 4

Ingredients:

1 (1 lb.) bag frozen zucchini chips (or 1 fresh zucchini)

2 cups Japanese panko bread crumbs

1/2 cup Parmesan cheese

2 eggs, beaten

1 tsp. Italian seasoning

Olive oil cooking spray

Directions:

Preheat oven to 450 degrees.

For this recipe, I opted to use frozen zucchini since fresh zucchini is not in season.  The fresh was not on sale and can be kind of expensive this time of year.  Plus, the frozen version was already cut into circles!

Thaw frozen zucchini and allow the excess water to drain out.  If you are using fresh zucchini, you can omit this and the next step, just slice your zucchini into rounds.

You really want to make sure you get all of the excess water out of your zucchini so it becomes nice a crispy in the oven.  Place the rounds on a paper towel and place a second towel on top.  Press lightly to remove excess moisture.

Now it's time for the breading.  I love to use panko bread crumbs - I think they add a crunchy texture that can't be beat.  I use Trader Joe's brand, but you can pretty much find them in all your major grocery stores these days.  They are sold in the same section as regular bread crumbs.

In one bowl, mix your panko, Parmesan and Italian seasoning.  In another bowl, beat your two eggs.  I decided not to add any additional salt because I find the Parmesan adds enough, but if you like things a little saltier, then you might add a 1/4-1/2 teaspoon.

Next, coat your zucchini chips in the egg mixture and then dip in the panko mixture.  Coat thoroughly and add to a baking sheet that has been sprayed with olive oil spray or cooking spray.  If you run out of bread crumb mixture, that's ok, just make up a little more.

I love this olive oil spray from Trader Joe's.  If you can't find this, then a regular cooking spray will do the trick.

Once all of your zucchini chips are breaded, spray the tops with olive oil spray.  Place in oven for 6 minutes, then flip zucchini and bake for another 10 minutes.

Serve with ranch dressing (my personal favorite) or marinara sauce.  Enjoy!

Cottage Mama's Note:  This same technique can be used to make eggplant Parmesan. 

Baked Artichoke Bread

Every year my husband and I host a big fall party.  This was our sixth year hosting and we love being able to get all of our friends together and celebrate our favorite season.  We call the party "The Feast" and it is definitely just that.  We provide a large piece of meat for everyone - we've done barbecued turkey, pulled pork, tri-tip roast and this year we did a beef brisket.  My husband did a fabulous job with the brisket - maybe I can get him to "guest post" about it (wink, wink, hubby if you're reading this). 

Everyone else brings a dish to share and we have some pretty incredible cooks in our circle of friends.  There was jambalaya, white chicken chili, sweet and sour meatballs, homemade salsa and guacamole and tons of desserts - gorgeous fall leaf cookies, pumpkin pie, apple pie, sweet potato pie, chocolate dipped cheesecake and the list goes on and on. 

Even though we are in charge of the meat, I wanted to add a little something to the feast.  I had really been in the mood for some artichoke dip, so I thought that would be a good appetizer that everyone would enjoy.  I had planned to bake the dip in the oven and serve it with cut up pieces of Italian bread.  But as we were running a little short on time, I thought "why not bake the dip ON the bread?".  So that's how this recipe was born.........

Baked Artichoke Bread

Ingredients:

2 cans artichoke hearts in water

1 cup good mayonnaise

1 cup sour cream

1/2 cup Parmesan cheese (plus more for sprinkling)

4 green onions (sliced)

Salt and pepper, to taste

1-2 large loaves of Italian bread

Directions:

Preheat oven to 425 degrees.

Drain both cans of artichoke hearts and chopped them.  Mix chopped artichoke hearts, mayo, sour cream, Parmesan cheese, green onions, salt and pepper in a large mixing bowl.

Slice bread length-wise down the middle.  Place on a baking sheet.  Spread artichoke mixture all over the top of the bread.  Depending on your bread size, the mixture will cover 1-2 entire loaves.  Once mixture is spread on top of bread, sprinkle Parmesan cheese all over the top and a little freshly ground black pepper.

Place in oven and bake for 15-20 minutes or until the top is golden brown.  To serve, slice 1-2 inch thick slices.

Cottage Mama's Note:  This dish would be wonderful for holiday entertaining.  Serve it as an appetizer or as a hearty side-dish with your favorite soup.

Change Up Bag Lunches with Tortilla Roll-ups

My Mom always did a great job packing our lunches while we were in school.  And yes, I was one of those kids whose Mom packed their lunch up until their very last day of high school - thanks Mom!

As most kids do, I went through phases of liking certain things more than others.  Only wanting turkey sandwiches with nothing but turkey and bread (how boring!) and loving peanut butter and jelly (minus the jelly).  But I always got excited when my Mom would change it up a bit with something new and Tortilla Roll-ups were definitely a pleasant surprise.

Now while I don't have school aged children yet, we had a playdate this week with a good friend and her little ones, so I decided to whip up some of these roll-ups for the occasion.

This is my grown up version of Tortilla Roll-ups (with lots of yummy things inside), but my girls love them, so your kiddos probably will too!

Tortilla Roll-ups

Serves 3 (big kids) - 6 (little kids)

Ingredients:
1 block cream cheese
1 can diced green chiles
1 small can sliced black olives
1 tablespoon fresh chives (or one green onion, sliced)
6 slices of ham
6 flour tortillas

Directions:
Set cream cheese out on kitchen counter for 30 mins. or so to allow it to soften.  Meanwhile, drain black olives and give them a rough chop.  Slice green onions or chop chives (both are tasty so use what you like best).  Place green onions (or chives), roughly chopped black olives, and canned green chiles into a large mixing bowl.  Stir to combine.

Add your cream cheese to the green onion, olive and green chile mixture.  Work the cream cheese into the mixture with a wooden spoon.  Mix until the cream cheese is completely combined.

Now for the roll-ups.  Using a spatula, spread 1/6th of the mixture evenly on top of a flour tortilla and place a piece of ham on top.  Roll up your tortilla.

Pack two tortilla roll-ups (or one for an elementary age student) for lunch by wrapping them in plastic wrap.

If your little ones (or bigger teen ones) prefer little finger foods, slice tortillas and pack in a small tupperware container. 

The sliced version make a wonderful appetizer or a finger food dish to bring to a party.

And hey, grown-ups love these things to, so even if you don't have kids, make some of these for yourself for lunch - you will love them - deeeelish!

Cottage Mama's Note:  If your children prefer are more simplistic recipe, just make these with plain cream cheese and ham.  It will still be something different than their regular sandwich.

Easiest Appetizer EVER - Cream Cheese & Olive Crescents

This recipe is so easy, it's almost embarrassing........I don't even know if I should call it a recipe.

Yesterday I wanted to make something super yummy for my daughter and I for lunch (my 2-year old loves olives).  I was kind of in a comfort food sort of mood (what's new, right?) and this is what I came up with and boy was it good!!

Cream Cheese & Olive Crescents

Ingredients:

1/2 brick cream cheese

Marinated olives, chopped - I used an olive muffaleta spread, but olive tapenade would work well

1 package crescent rolls

Directions:

Cottage Mama's Note:  What do you think of my little tutorial?  Like the text on the pictures?