Stacey's Savory & Sweet Home Cooking

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Caramelized Pears & Honey Goat Cheese w/ Prosciutto Pizza

Posted by Stacey @ Savory & Sweet on June 26, 2015 at 11:45 AM Comments comments (0)

Sweet caramelized pears mixed with tangy honey goat cheese and salty prosciutto proves to be an excellent mix for the taste buds and hits all the right notes.



Recipe Makes for 2 Individual Pizzas:

2 Pieces Naan Bread

3oz Honey Goat Cheese

2 Tablespoons Light Brown Sugar

4 Tablespoons Butter

1/2 of a Pear, sliced thin. (I used Anjou, but use any that are handy)

2 thin slices of Prosciutto


  Preheat oven to 375.

 

  In a small sauce pan, melt butter and brown sugar. Meanwhile, slice pears as thin as you can.


  Once butter is melted, add in sliced pears and let mixture come to boil then simmer until pears are soft.

 

   Using a knife, spread the honey goat cheese (about 1.5 oz or more to each piece), to cover the Naan bread. Once the pears are done, spread on top and drizzle some of the butter/sugar syrup all over.


  Tear small pieces of the prosciutto length-wise and lay on top of the pears.


  Bake for about 10 mins until the prosciutto gets crispy and everything gets warmed through.

 

  Enjoy!



The Perfect Bite. YUM!


Antipasto Skewers

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 10:50 AM Comments comments (1)

I was introduced to this idea while being served some hors d'oeuvres at a friends wedding, and I was in love. This takes the classic flavors of an antipasto and turns the ingredients into an easy and practical appetizer. You can even add some rolled up slices of capicola and prosciutto for a more heartier skewer.


Ingredients

1 Pint Cherry tomatoes, cut in half (sundried tomatoes would be a great subsitute as well!)

1 Cup Marinated Kalamata Olives, cut in half

4 Medium Size Balls of Fresh Mozzarella, cut into 12 pieces each

1 Small Jar of Marinated Artichoke Hearts, each piece chopped in half

1 Cup Balsamic Vinaigrette Dressing

25-30 8" Wood Skewers

Directions

Cut tomatoes, olives and artichokes in half and the fresh mozzarella into 12 pieces (per ball).

Skewer one piece of each ingredient so there are about three pieces of each on one skewer. (My order went tomato, mozzarella, olive, artichoke and ended with a tomato on top)

Place skewers in a container long enough for them to lay down. Pour the balsamaic vinaigrette over all the skewers, and let them marinate for 30 mins to an hour before serving.

*(Optional - you can sprinkle some finely chopped basil before serving.)

Mediterranean Pasta Salad

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 9:10 AM Comments comments (1)

It's easy to make, the flavors are fresh and it looks colorful and inviting! You will need to make this for your next cook-out!


Ingredients

1 box Penne Rigate Pasta

1 Roasted Red Pepper, finely chopped

1 Green Bell Pepper, finely chopped

1 Small Can of Sliced Black Olives, drained

1 Cup Feta Cheese, crumbled

1 16oz bottle Kraft Tuscan House Italian Dressing

Directions

Boil water and cook pasta for 10-12 minutes.

While pasta is cooking, finely chop and combine both peppers, olives and feta cheese into a large bowl.

When pasta is done, drain water and add to bowl. Pour in dressing and stir well to combine.

Refrigerate before serving.

Mom's Deviled Eggs

Posted by Stacey @ Savory & Sweet on April 29, 2012 at 10:15 AM Comments comments (0)

I know it's a popular thing to use the title "Not your Momma's _____", but this recipe is good enough, actually, the best I've still ever had, to keep the name "Mom" in the title. Self deserved since she's been making these since I was little and they always come out just as delicious each time. I may have added the dash of tabasco and the sprinkle of paprika, but that's just my spicy-ness coming out. You can do without those two ingredients and these old time favorites will come out just as scrumptious. 


Ingredients

12 eggs, hard boiled and cut in half length wise

1/2 Cup Mayo

1 Tablespoon White Vinegar

1/2 Teaspoon Worcestershire Sauce

1/2 Teaspoon Dried Mustard

1/4 Teaspoon Salt

1/4 Teaspoon Onion Powder

1/4 Teaspoon Pepper

2 Dashes of Tabasco

6 Whole Green Olives Stuffed w/ Pimento, cut in half

1 Teaspoon Paprika


Directions

Place eggs in large pot with water. Bring water to a boil, cover and shut off heat. Leave for 10 minutes. Take eggs out of water with slotted spoon. Slightly crack the egg to open, then run under cold water to peel off the rest of the shell. Once all are peeled, cut in half length-wise. In a bowl, combine mayo, vinegar, worcestershire sauce, dry mustard, tabasco, salt, onion powder and pepper. Scoop out the yolk part of each egg in to mayo mixture in bowl and squish with fork to make a slightly smooth consistency. I like tiny bumps of yolk in it, but you can make it as smooth as you like. Spoon the mixture into each half of egg to fill the hollowed part. To garnish, cut green olives in half and press one into each egg. Sprinkle w/ paprika and or parsley.

Portobello & Spinach Chicken Quesadilla

Posted by Stacey @ Savory & Sweet on April 12, 2012 at 10:00 AM Comments comments (1)

This was a stumble-upon recipe. I had some left-over tortillas, spinach, and cheese and this was the tasty result! Recipe makes 4 whole quesadillas.


Ingredients

8 Flour Tortillas

6-8 Chicken Strips or 2 Whole Chicken Breasts

1 Portobello Mushroom Cap, thinly sliced

3 Cloves of Garlic, chopped

2 Cups Fresh Spinach, chopped

1 Small Onion, thinly sliced

2 Cups Shredded Mozzarella Cheese

1 Tablespoon + Salt

1 Tablespoon + Fresh Ground Pepper

2 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Butter

1 Tablespoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

Instructions

Preheat oven to 350 degrees. Heat skillet w/ 1 tblsp of olive oil on med-low heat. Season chicken with 1/2 tblsp salt, pepper, and all the oregano, garlic & onion powder. Cook chicken about 5 mins on each side. In another skillet, heat 1 tblsp olive oil & 2 tblsp butter on med-low heat. Add sliced mushrooms and saute for a few minutes, until soft. Add onions and garlic with salt and pepper. Let saute for about another 2 minutes. Stir in chopped spinach and 1 tablespoon of butter. Spinkle the rest of the salt & pepper plus more if needed. Spinach will cook down in a few minutes. On a sheet pan, with aluminum foil, place the bottom piece of tortilla, add a layer of cheese to cover it. Chop the chicken and sprinkle about 1/3 cup on top of each. Spread spinach & mushroom mixture on top. Layer some more cheese on top, and place the top piece of tortilla and slightly press down. Place in oven for about 10 minutes, until cheese is melty. Once done, cut into four pieces and enjoy! Tip: I used greek dressing as a dipping sauce and it was de-lish!

Buffalo Blasts

Posted by Stacey @ Savory & Sweet on March 28, 2012 at 8:45 AM Comments comments (0)

This is a copy-cat recipe of my favorite tasty bites from The Cheesecake Factory! This came out just as perfect as the originals! (Recipe makes about 10-12)


 

1 Pkg Large Wonton Wrappers

2-3 Chicken Breast or 6-7 Tenders

1 Cup Frank's Red Hot Buffalo Sauce

1 Cup Shredded Cheddar Cheese

2 Cups Flour

4 Eggs, beaten

2-1/2 Tablespoons Fresh Ground Pepper

1-1/2 Tablespoons Salt

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

First, season both sides of chicken w/ 1/2 Tablespoon of salt, pepper, onion & garlic powder. Cook in skillet untill cooked through, try not to brown the outside too much. (You can also bake in the oven or boil chicken). Once cooked, put on plate and shred chicken with a fork. Leave aside. Preheat large pot w/ vegetable oil to about 350 degrees. To set-up breading station: in one container, mix together flour and 2 Tablespoons of pepper & 1 Tablespoon of salt. In another containter beat 4 eggs and sprinkle a little bit of salt and pepper as well. To assemble, take one wrapper, sprinkle a little bit of cheese in the middle, place shredded chicken on top (leaving enough room to still fold over), and drizzle some Frank's Buffalo Sauce over the chicken. Take a pastry brush, and brush some egg along two sides of the wonton. Fold over, corner to corner (like a triangle) and press together to close. Once all are made, start breading by dipping first in egg, then cover well in flour. When all are breaded, place in oil and fry a few minutes on each side, untill lightly browned. Serve w/ blue cheese dressing and enjoy!


Wildberry Turnovers

Posted by Stacey @ Savory & Sweet on March 20, 2012 at 11:55 AM Comments comments (0)

So flakey and sweet, this one is sure to be a hit with everyones tummy!

1 Bag Frozen Wild Berries (or fresh)

2 Sheets Puff Pastry

3-4 Tablespoons Butter

1 Cup Sugar

1/3 Cup Water

1 Tsp Vanilla Extract

1/2 Lemon Juice

In a saucepan on medium heat, stir together berries, sugar, water, lemon juice and vanilla extract. Bring to boil and reduce to a simmer until sauce is a thick consistency. Melt 4 tablespoons of butter and keep aside. Preheat oven to temperature required on pastry box. Take one sheet of puff pastry, lay it out, cut into even squares and then cut on an angle into triangles. Spoon a spoonful of berries in to the center of the triangle. Take a brush and put some of the melted butter along one side of the pastry, enough so the other side will stick, and fold over. Brush the top with more butter and sprinkle sugar on top. Bake per instructions on pastry box.

Spinach & Artichoke Dip

Posted by Stacey @ Savory & Sweet on March 16, 2012 at 11:00 AM Comments comments (0)

Heavenly, cheesey, gooey, garlicy goodness. It doesn't get much yummier than this.


1 10oz Box frozen organic spinach, drained & de-thawed

1 14oz Can artichoke hearts, chopped

2 Cups grated parmesan cheese

2/3 Cup sour cream

1 Block cream cheese, softened

1/3 Cup mayo

1/2 Tablespoon minced garlic

1/2 Cup finely shredded italian cheese mix

2-3 Splashes of milk

Preheat oven to 350 degrees. In a bowl, combine sour cream, cream cheese, mayo, garlic, italian cheeses, and milk. Mix well. In a seperate bowl, combine spinach and artichokes, then add to cheese mixture and mix. Bake in a 8x8 pan until cheese is melted and slightly browned on top. Serve in bread bowl (pictured) or in pan w/ toast, crackers, chips or veggies for dipping!


 

7 Layer Mexican Dip

Posted by Stacey @ Savory & Sweet on March 15, 2012 at 2:35 PM Comments comments (0)

Perfect to bring to a party or for your own entertainment. Not to mention, all the ingredients typically only come to a total of $10 or under!

1 8oz Block Cream Cheese

1 Can of Refried Beans

1 Can of Hormel Chili (w/ no beans)

1 Jar of Chunky Salsa

1 4oz Container of Sour Cream

1 Bag of Shredded Mexican Blend Cheese

1 Small Can of Sliced Black Olives

1 Small Can of Sliced Jalapenos or Chopped Green Chiles

Preheat oven to 350 degrees. Any baking dish will work, but I find a 2” deep square dish works best. Evenly spread the ingredients above, in order. Sprinkle all the cheese on top to cover. Scatter drained olives and jalapenos (or chiles). Put in oven for about 25-30 minutes until cheese is completely melted and slightly browned on the edges.

Spinach Stuffed Mushrooms

Posted by Stacey @ Savory & Sweet on March 13, 2012 at 8:30 PM Comments comments (0)

Super tasty one bite morsels.

24oz White Mushrooms

1Tablespoon Olive Oil

1Tablespoon Butter

1Medium Onion diced small

½Cup Bread Crumbs

8 ozCream Cheese softened

1/3Cup Sour Cream

½Cup Sharp Cheddar Cheese (white)

½Cup Monterey Jack Cheese

1Pkg Organic Frozen Spinach

8Dashes Hot Sauce

1tsp Salt

1tsp Fresh Ground Pepper

 

 

        Preheat oven to 375 degrees. Wash & dry mushrooms. Remove stems and chop finely. In a large skillet, heat olive oil and butter on med-heat. Add mushroom stems and diced onions salt & pepper and sauté until golden. Add bread crumbs and let cook for 2 minutes. Remove from heat and let cool. In a large bowl, combine cream cheese, sour cream, both shredded cheeses and hot sauce. Mix together well. Add de-thawed and drained spinach and mix. Stir in bread crumb mixture when cooled.Take mushroom caps and add a heaping spoonful into each cap. Place on aluminumfoil covered baking sheet and bake for 20-25 minutes.