|Posted by Stacey @ Savory & Sweet on June 26, 2015 at 11:45 AM||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.
The Perfect Bite. YUM!
|Posted by Stacey @ Savory & Sweet on June 14, 2012 at 9:35 AM||comments (0)|
What's a better thing to do with your veggies, than to wrap them in bacon? My thoughts exactly. This recipe came from my sisters' lack of ideas for cooking grean beans, and my brother-in-laws' confidence in talking to strangers. While in the grocery store, with green beans in hand, my brother-in-law decided to ask an innocent by-stander how she cooks her green beans. To both their surprise, she had this delectable recipe at her fingertips, stored in her phone and eager to share! My sister made them that night and immediately informed me to spread this word on this tasty and easy side dish. So, here we are. Make these and enjoy!
Recipe courtesy of Monique Seney (and one innocent, informative grocery shopper.)
3/4 pound of fresh grean beans
4 bacon strips
3 tablespoons melted butter
1/4 cup packed brown sugar
1/4 teaspoon minced garlic
1/8 teaspoon soy sauce
Place grean beans in large sauce pan and cover with water. Bring to a boil. Cook uncovered for 8 minutes or until crisp tender. Once cooked, drain beans and set aside.
Meanwhile, in a skillet cook bacon over medium heat until cooked but not crisped, about 3 minutes. Transfer to paper towel.
Place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on ungreased baking sheet.
In small bowl combine the butter, brown sugar, garlic, and soy sauce. Brush over bundles.
Bake at 400 degrees for 10-15 minutes or until bacon is crisp.
|Posted by Stacey @ Savory & Sweet on May 29, 2012 at 10:50 AM||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.
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
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.)
|Posted by Stacey @ Savory & Sweet on May 15, 2012 at 9:35 AM||comments (0)|
This is the BEST version of guacamole that I've ever had. Who knew that it would have come from a detox recipe book...ssshhhh! It's pretty much like a party in your mouth, hence the name, Fiesta Guacamole!!
1/2 Jalapeno, seeded & finely chopped
2 Tomatoes, seeded (gutted) & finely chopped
3 Cloves of Galic, minced
1/2 Red Onion, finely chopped
1 Lime, juiced
1 Tablespoon Cilantro, chopped
2 Teaspoons Salt, more or less to taste
2 Teapsoons Pepper, more or less to taste
Have a medium size bowl ready to put all ingredients in.
Slice avocado length wise, pull halves apart, and scoop out the seed with a spoon. Run the spoon along the edge of the avocado to remove the skin. Chop the avocado into small, bite size pieces.
Chop jalapeno, garlic, tomatoes, cilantro and onion and add to bowl.
Squeeze the juice from one lime into the mixture and sprinkle salt & pepper to taste.
Use a potato masher and mash avacado mixture untill desired consistency. I like mine with some chunks of avocado, and the potato masher seemed to be the best tool to use for this!
|Posted by Stacey @ Savory & Sweet on April 25, 2012 at 6:30 PM||comments (0)|
Herbed goat cheese just happened to become one of my new favorite yummy "it" things. I used it in a pasta dish, spread some on crackers, and it's possible that I may have eaten a few spoonfuls just as is. Don't judge. This dish was just done in natural succession. I became obsessed with an item and I needed to spruce-up a boring side dish. Turns out that the goat cheese made the mashed potatoes super creamy without having to use a ton of butter or milk.
Servings: 2 heaping portions
1lb White potatoes (about 6-8 small size), cut into fours
3 Tablespoons Chavrie Herbed Goat Cheese (about 1/2 the package)
2 Tablespoons Butter
1/4 Cup milk
1 Tsp Salt
1 Tsp Fresh Ground Pepper
Boil un-peeled, cut potatoes until fork tender, about 20-25 minutes. Drain and return into pot. Off heat, add cheese, butter, milk, salt and pepper. Using a potato masher, press, stir and mash ingredients untill well combined.
|Posted by Stacey @ Savory & Sweet on March 20, 2012 at 11:45 AM||comments (0)|
The perfect side dish to my Garlic & Lemon Whole Roasted Chicken recipe.
6-8 Medium Size Red Potatoes
1-1/2 Tablespoons Chopped Rosemary
¼ Cup Olive Oil (or enough to coat)
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
½ Tablespoon Salt
½ Tablespoon Fresh Ground Pepper
Preheat oven to 375 degrees. Chop potatoes into bite size pieces. Place on aluminum foil covered sheet pan. Coat with olive oil, mix in with hands. Sprinkle rosemary, salt, pepper, garlic & onion powder and mix with hand to make sure seasoning coats all potatoes. Roast in oven for 45-50 minutes.
|Posted by Stacey @ Savory & Sweet on March 18, 2012 at 2:10 PM||comments (0)|
If have become recently obsessed with this sauce. I made it for corned beef & cabbage (pictured), and ended up using on some grilled hot italian sausage sandwiches today. So goooood!
1/2 Cup sour cream
1/3 Cup mayo
2 Tablespoons yellow mustard
2 Tablespoons dijon mustard
2 Tablespoons prepared horseradish (more or less depending on desired heat.)
Combine all ingredients in a bowl and served chilled.