Getting By, Dreaming Big

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Foodie Wednesday: Lemon Spaghetti & Swordfish Milanese July 21, 2010

Filed under: Foodie Wednesday,Giada — readerbean @ 7:34 am
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Ah…Foodie Wednesday & the Giada Challenge - two of my favorite things!  One of my favorite recipes in Giada’s Everyday Italian cookbook is her Lemon Spaghetti.  I’ve been cooking this way before I started the Giada – Everyday Italian Challenge.  It’s a light and refreshing pasta dish.  On this particular evening I paired the lemon spaghetti with Giada’s Swordfish Milanese from her cookbook Giada’s Family Dinners.  Another really great light dish!  All in all this was a great dinner…so let’s get to the recipes!

Lemon Spaghetti

Ingredients

  • 1 pound spaghetti
  • 2/3 cup olive oil
  • 2/3 cup grated Parmesan
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Swordfish Milanese

Ingredients

  • 1 1/2 cups panko (Japanese bread crumbs)
  • 3 large eggs
  • 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick
  • Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons light olive oil
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • 3 cups lightly packed arugula
  • 1 bunch watercress, stemmed

Directions

Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere.

Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks.

Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.

*Note – I did not use the watercress just the arugula!

Final product = a nice light healthy delicious meal!  Lemon Spaghetti could really go with anything.  I used to always be a red sauce pasta eater (always!)  This recipe was definitely one of the first that made me realize that pasta tastes great without red sauce. 

Post in Comments:

What’s your favorite pasta shape?  Mine is probably orichette, bowties or fusili!

 

Foodie Wednesday: The Best Black Bean Salad (Seriously!) May 12, 2010

Filed under: Foodie Wednesday,Recipes — readerbean @ 6:46 pm
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I can’t believe I’m giving you all this recipe, this amazing black bean salad recipe.  I guess it’s only fair since someone shared it with me and I’m a good sharer, that’s what blogging is all about.  This recipe is the perfect summer bbq side recipe and a definite crowd pleaser and it is SOOO easy to make.  So where did I get it from?  My friend Christina!  Some of us were over to her house for dinner at least a year or so ago and she made this as one of the sides for dinner.  I’m not going to lie, I didn’t like black beans at the time (I know the horror), so I was less than thrilled to see it on the table, but I wasn’t going to be rude, so I put a little on my plate.  WOW, how shocked was I when I loved it and went back for more and more and seriously got the recipe in less than a week to replicate becuase I couldn’t stop thinking about it (yes, it’s that good!)?  Can’t you feel my excitement oozing from the computer at you?

What do you Need?

2 cans black beans

1 container of crumbled feta cheese

1/2 red onion diced (more if you love red onion)

2 lemons

olive oil

balsamic vinegar

cumin

kosher salt

and pepper

How do you make it?

I’m glad you asked, because that means you’re interested in making it!  Rinse and drain the two cans of black beans put them in a bowl.  Add 1/2 diced red onion, container of crumbled feta, the juice from two lemons, a dash of cumin (about 1 teaspoon), a couple of pours of balsamic vinegar (about 1-2 tablespoons) and olive oil (about 2-3 tablespoons), a dash of kosher salt and pepper.  Stir all together.  Taste.  See what’s missing, need more lemon, salt?  Add it.  Done.  That’s it.  It’s that simple.  I swear! 

Thank You to Christina for this recipe (feel free to leave a comment about where you found the recipe)!  This one has become a staple in our house and I know I’ll be making it for years to come.

Post in Comments:

What’s your favorite side dish salad?

 

Foodie Wednesday: Keste’s Pizza May 7, 2010

Filed under: Foodie Wednesday,NYC Experiences,Restaurant Reviews — readerbean @ 1:02 pm
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Back when Shion and I took Scott’s Pizza Tour in December I had asked Scott if he was a margherita pizza “snob” since that was the original pizza.  He quickly put me in my place!  First, he informed me that at some places, they are known for a specific pizza and maybe not for their margherita, so while it can be a good judge of a “base” pizza don’t only judge a pizzeria by it’s margherita pizza.  Before you visit, find out if it’s known for a specific type of pizza.  Second, margherita pizza’s were not the original pizza.  The original pizza was dough, lard and cheese!  He informed Shion and I that Keste’s, across the street from John’s Pizzeria on Bleeker, still sold the “original” pizza.

This past Sunday Shion and I made a lunch date to finally go to Keste’s and be brave and try the original pizza.  We also ordered a Margherita pizza, because, well I’m not going to lie, I was concerned we weren’t going to like it and wanted a back up plan!

The margherita was amazing!!!!  I mean look at it.  It was just melt in your mouth delicious.  I thought it was just as good as a Lombardi’s or maybe even John’s (em…maybe not, John’s is saltier and I love that about it!)  Amano’s in Ridgewood, NJ (my home town) another recommendation by Scott, is certainly just as good as Keste.  (Side note:  I’ve gotten my parents seriously addicted to Amano’s!)

YUM!!!!  So before I dove in to this mouthwatering delicacy (well, hey I’m in NYC, pizza is a delicacy here!) I tried a small sliver of the lard pizza, or rather the Mastunicola (that sounds nicer).

I have to say, I thought it was just OK!  I think for me it was a big mind over matter thing.  I couldn’t stop thinking about it and so that made it less enjoyable.  It was almost as if they had melted crisco and poured that on the dough, covered it in cheese and then put some fatty bacon on it.  It was nice and salty but I just couldn’t get over – well the lard!  I’m certainly glad I tried it, it’s always good to try new things, but I think Shion liked it more than me!  We split the margherita pizza and she enjoyed more of the Mastinucola. 

I will say though that I L.O.V.E.D. Keste Pizzeria & Vino.  We were greeted in Italian, the place was small and cozy but decorated very warmly.  The pizza oven was at the back of the restaurant and you could see them making your pizza.  I think this is the place that the Italians in NYC go!  Everyone around us knew the staff and they were all speaking in Italian.  I loved, loved, loved that!  I’m certainly looking forward to going back and trying some of their other pizzas.  It’s fun to find warm, personal, neighborhood places in NYC. 

This was another great recommendation from Scott…I think it’s time Shi and I took a bus tour!  Pizza here we come….  If you want to read Shion’s review, click here!

Post in Comments:

What is your favorite pizza topping?  I personally am a huge Margherita pizza fan but if I had to put a topping on it would definitely be red onions and crumbled sausage!

 

Foodie Wednesday: Fusilli with Sausage, Cabbage and Tomatoes April 28, 2010

Filed under: Family,Foodie Wednesday,Recipes,Uncategorized — readerbean @ 8:12 pm
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Back when I was a child my brother was a super adventurous eater and my sister and I were super picky!  The poor kid still do this day complains about eating grilled chicken marinated in italian dressing and skillet all the time.  When it was his birthday every year he would ask my mom to make him “Savoy and Cabbage” (at least that’s what we called it when we were little).  Of course my sister and I would only eat the sausage and pasta in Ragu sauce – hahaha!  Well recently I decided I wanted to re-create the meal and see if I liked it in all of it’s glory.  I couldn’t find savoy cabbage but it said you could use red cabbage in place of it.

Ingredients

6 tablespoons extra-virgin olive oil

1 tablespoon chopped onion

1 1/2lb of Red Cabbage or Savoy Cabbage

10 oz ripe plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped

salt and freshly ground pepper

10 oz sweet Italian suasage, skinned and crumbled

1 lb fusilli

I wish I could give credit to where my mom got this recipe, but as you can see I just have a photocopy of this recipe.  I am by no means claiming that my mom or I came up with it.  You can’t see it but my mom’s notes are all over the page.  They read, “JP, Tim & I loved this dish.  The girls ate plain pasta with sausage.  Tim thought this was an 11.”  I love recipes with mom notes on them, you know those are the good ones.

Directions

In a large frying pan, heat 3 tablespoons of olive oil over medium heat.  Add the onion and saute, stirring frequently, until lightly golden, about 5 minutes.  Add the cabbage and continue sauteing for 2 minutes.  Add the tomatoes and season to taste with salt and pepper.  Stir well, cover the pan with the lid slightly ajar, and simmer over low heat, stirring occasionally, until the liquid evaporates, about 40 minutes. 

In a small frying pan heat the remaining 3 tablespoons olive oil over medium heat.  Add the sausage and cook, stirring occasionally, until lightly browned, about 6 minutes.  Meanwhile, in a large pot bring 5 qt salted water to a boil.  Add the fusilli and cook until al dente.  Drain the pasta and arrange it on a warm platter.  Pour the cabbage sauce over the pasta and toss well.  Sprinkle with the sausage and serve piping hot.

Viola!  I have to say that as an adult I LOVED this dish (sorry Mom!)  It was savory and delicious.  I bought the fusilli at an Italian market at Chelsea Market.  This dish was incredibly filling so you don’t need much to have a satisfying meal and there was a lot leftover.  It heated up well.  I look forward to cooking this dish again and hopefully using Savoy cabbage next time.

Post in Comments:

Was there a dish your siblings loved that you hated growing up?

 

Foodie Wednesday: Arancini di Riso April 1, 2010

Filed under: Foodie Wednesday,Giada,Recipes — readerbean @ 11:16 am
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I’m still working my way through the Giada cookbook, Everyday Italian.  About a month ago I made Giada’s basic risotto (which unfortunately is not anywhere online so I can’t post it on the blog).  I added shrimp and peas to it and it was an absolutely decadent meal.  I have seriously become obsessed with risotto in general, I order it all the time when Jon and I go out to eat at nicer restaurants.  I love it.  I’m excited that I’ve now made two versions at home, basic risotto and her Mushroom and Peas risotto, which I just reliazed I didn’t blog about (it was DIVINE!) 

So before I added the shrimp and peas (final product seen above) I reserved two cups of the basic risotto for another Giada recipe I was planning on making the following night, Arancini di Riso.  These are essentially rice (or risotto) balls. 

Arancini di Riso

Ingredients

Vegetable Oil for deep frying

2 large eggs, beaten to blend

2 cups of Basic Risotto cooled

1/2 cup of grated parmesan

1 1/2 cups of dried Italian-style breadcrumbs

2 ounces of mozerella cut up into 1/2 inch cubes

Salt

Stir the eggs, risotto, Parmesan and 1/2 cup of the bread crumbs in a large bowl to combine.  Place the remaining breadcrumbs in a medium sized bowl.

Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into balls.  Insert one cube of mozerella into the center of each ball.  Here I split the risotto mixture in half, placed the mozerella between them and then rolled it into a ball shape, I found that easiest.  Then roll the balls into breadcrumbs to coat.

Pour enough oil into a heavy saucepan to reach the depth of 3 inches.  Heat the oil over medium heat till it reaches 350F.  Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning over as necessary, about 4 minutes.

Using a slotted spoon, transfer the rice balls to paper towels to drain.  Season with salt.  Let rest 2 minutes and serve hot.

These were great with a side salad to get your veggies!  I would recommend them if you were having a large group over becuase while they heated up OK the next couple of days, they were best hot the first day I made them.  I would eat about 2 per serving and the recipe made about 20 so you can imagine that we had a lot leftover.  Next time I would plan accordingly to invite people over to enjoy them while they’re at their freshest.  They were delicious though, probably not the most healthy meal, but delicious nonetheless.

Post in Comments:

What is your favorite ingredient in risotto?  I think mushrooms and risotto compliment themselves so well, it’s definitely my favorite ingredient in a risotto!

 

Foodie Wednesday: Salmon Baked in Foil & Broccoli and Green Beans February 3, 2010

Filed under: Foodie Wednesday,Giada,Recipes — readerbean @ 11:24 pm
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Hey Bloggies.  Well this week I have not one but two Giada recipes and these I can share with you because they are on line!  After all of the heavy holiday eating (and ahem…drinking), I was thinking I would whip up something really light.  (Sidenote:  I made this dish January 8th).  I obviously turned to Everyday Italian, the cookbook I am working my way through.  I decided to make Salmon Baked in Foil and as a side Broccoli and Green Beans.  This meal was seriously delicious!

Salmon Baked in Foil (from Giada’s Cookbook Everyday Italian)

Ingredients

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice, drained

2 shallots, chopped

2 tablespoons plus 2 teaspoons olive oil

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 1/2 teaspoons chopped fresh oregano or 3/4 teaspoon dried

1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

4 salmon fillets (about 5 ounces each)

I halved this recipe, making salmon for just 2 instead of 4.  In addition, I cheated all the way and used the can diced tomatoes and the dried herbs, just trying to be economical folks.

Preheat the oven to 400 degrees F.  In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil.  Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil.  Sprinkle the salmon fillets with the remaining 1 /2 teaspoon each of salt and pepper.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.  Place the foil packets on a large, heavy baking sheet.  (The salmon packets can be prepared up to this point 6 hours ahead.  Refrigerate until ready to bake.)

Bake until the salmon is just cooked through, about 25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap and plate the fish in the kitchen before serving.)

Broccoli and Green Beans (from Giada’s cookbook Everyday Italian)

Ingredients

Salt

8 cups of broccoli florets (about 2 pounds including the stems)

1/2 pound green beans, trimmed

1/2 cup extra-virgin olive oil

2 garlic cloves, thinly sliced

1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste (I left this out)

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

Bring a large pot of salted water to a boil.  Add the broccoli and cook just until the color brightens, about 2 minutes.  Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely.  Drain teh broccoli and set aside. 

Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 mintues.  Drain, then add the green beans to another large bowl of ice water to cool completely.  (The vegetables can be prepared up to this point 8 hours ahead.  Dry thoroughly and refrigerate in a resealable plastic bag.)

In a large saute pan, heat the oil over a medium-high flame.  When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and saute just until fragrant and the garlic is pale golden, about 45 seconds.  Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish).  Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and saute until the vegetables are heated through and crisp-tender, about 5 minutes.  Season with more red pepper flakes, sea salt, and black pepper to taste.  Transfer the mixture to a bowl and serve immediately.

My take on the meal

Overall this meal was delicious.  The salmon was especially A.M.A.Z.I.N.G.  Tender, flavorful, so tasty.  The vegetables were very good as well, but I felt it was a lot of work for broccoli and green beans.  I have a couple of other recipes that I use that are much simpler and I’ll probably stick to those!  They complimented the salmon well though.

Post in comments:

What’s your favorite salmon recipe?  Or flavor profile?

 

Foodie Wednesday: Crostini with Sun-Dried Tomatoes and Chickpeas January 29, 2010

Filed under: Foodie Wednesday,Giada — readerbean @ 11:18 am
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This post was meant for my double edition of Foodie Wednesday last week, but I ran out of time.  Back in December for the cookie swap I was looking for another appetizer recipe to cut through all the sugar everyone was going to be ingesting.  I decided after the success of the White Bean Dip that I would try another Giada recipe – Crostini with Sun-Dried Tomatoes and Chickpeas.

Adding the olive oil to smooth out the mixture.

Final product in the Food Processor.

Final product served on the toasted crostinis and garnished with lemon zest.  Unfortunately since I couldn’t find this recipe online, I can’t put it on the blog.  Copyright laws and all.  If you have the cookbook, Everyday Italian, though I would highly recommend this recipe.  It was easy to make, delicious to eat, and the perfect appetizer for any kind of gathering.  Everyone at the cookie swap loved it.  I might have gone a little crazy with the lemon zest. 

I know I’ll certainly be making it again.  It would also make a good hummus type spread.  It’s amazing what you can make with a can of chickpeas!

Now for something else you can enjoy!  Last week, my friend Shion, gave me a bag of these Stacy’s Everything Bagel Chips.  She had told me about them, and um…hello….Everything Bagels are seriously one of my Top 10 favorite foods.  I couldn’t find them, so she surprised me with my very own bag.  Jon and I loved these.  I might have to make a special trip to Whole Foods for them.  They’d be great with cheese, or dipped in hummus, or just to be eaten as chips.  Thanks Shion!

Post in Comments:

What is your favorite Stacy’s product?  I’d have to say the Everything Bagel Chips are up there tied probaby with the Cinnamon Pita Chips.

 

Foodie Wednesday: White Bean Dip with Pita Chips January 20, 2010

Filed under: Foodie Wednesday,Giada,Uncategorized — readerbean @ 6:37 pm
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A couple of months ago my friend Shion posted on her blog about a Giada recipe that she recently tried.  This was a recipe in the cookbook I’m cooking my way through so I knew I had to try it!  I made it that very weekend for a dinner we were having at our apartment with friend’s of ours.  It was good but I knew it could be better.

White Bean Dip with Pita Chips (adapted from Giada’s recipe)

Igredients

1 (15-ounce) can cannellini beans, drained and rinsed

2 cloves garlic

Lemon Juice from 1/2 to a whole lemon (depending on how much you like lemon!)

1/3 cup olive oil, plus 4 tablespoons

2 tablespoons of Italian parsley leaves

Salt

Freshly Ground Black Pepper

6 pitas

Dried Oregano

Directions:

Preheat the oven to 400 degrees F.

Place the beans garlic lemon juice, and parsley in your food processor.  Pulse until the mixture is coarsely chopped.  Season with salt and pepper, to taste.  While pulsing, slowly pour the olive oil in so that it smooths out the mixture.  Transfer to a small bowl. 

I usually have to add more lemon (I start with 1/2 a lemon and then add more depending on what it needs).  I also add quite a bit of salt.  Maybe those are just the flavors I like, but I always end up adding more.  The first time I made this I thought there was too much parsley flavor.  That’s why I cut it down to only about 2 tablespoons.  You can always add more if you feel it is needed.

Cut each pita into small wedges.  Arrange the wedges on a large baking sheet that has been coated with cooking spray.  Take a bakery brush and brush each pita with a small amount of olive oil until they are covered.  Sprinkle (liberally!!!) with the oregano, sea salt and pepper.  I go crazy with the oregano because that is really what adds all the flavor to these pita chips!

Viola, the final product!  I’ve made these for Thanksgiving, my cookie swap, Christmas Eve and I know this is a recipe I will make again, and again and again.  You know why, because it’s so easy, it’s simple, the ingredients are ingredients you would mostly have in your house already, and it is delicious.  These things do not stay on the table long.  You got to hustle if you want to enjoy them in my house!

Post in Comments:

When you make pita chips how do you make them?

 

Foodie Wednesday: 2009 A Year of Culinary Delights January 6, 2010

Filed under: Foodie Wednesday — readerbean @ 10:30 pm
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Well, it seems that my Tuesday Travels Year in Review was very popular (273 hits)!  Thanks guys for checking it out – I hope you got some great travel or day trip ideas for 2010.

Now it’s time to review my Culinary Delights of 2009.  Unfortunately of my Top 4 dinners out in 2009 I only blogged about two of them.  The Top 4 dinners were – Scalini Fedeli (where Jon took me for my 30th bday), Top of the Hub (where we went for our 5 year anniversary), Babbo (where I took Jon for his 30th bday) and the Mozart Dinner in Salzburg.  We definitely lived large (dining out wise) this year given all of the occasions we had reason to celebrate.  Here’s a recap of my favorite recipes of the year:

Nacho Spuds

Frittata with Potato and Prosciutto

Mushroom Risotto with Peas

Roasted Pork Loin with Fig Sauce

Chicken Parm

Another culinary first was my first visit to Arthur Avenue (a place I hope to visit again in 2010 for delish Italian food!)  I also took my first food tours, Scott’s Pizza Tour and a Chelsea Market Tour I have yet to blog about!

It was a good year, I definitely got back into the habit of cooking like I used to cook when we lived in Boston and I hope that continues in 2010.  Look for more delicious recipes comin’ your way!

Post in Comments:

What was your favorite meal of 2009???

 

Foodie Wednesday: Cookie Swap Recap December 17, 2009

Filed under: Chocolate,Foodie Wednesday,Uncategorized — readerbean @ 2:58 am
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Every year around the Holidays I host my Annual Cookie Swap!  I started this tradition in Boston (I can’t really remember what inspired me to do it) and when I moved to NYC I kept it up.  This year was the 3rd NYC Cookie Swap (hard to believe that I’ve been here for 3 years – gosh, time flies!)  This is one of my favorite days of the year, all of my girlfriends in one place, enjoying holiday music, holiday treats, wine and fun conversation.  This year we had about 11 people in attendance.  People really bring it to the Cookie Swap, all the goodies were so delicious.

Pictured above are:  Christine’s Chocolate Cookies with Peanut Butter Chips and Rachelle’s M&M Cookies.

Pictured above are:  Kate’s Oohey-Gooey Special K Bars, Christina’s Walnut Cups, and Alison’s Andes Mint Cookies.

Pictured above:  Shion’s Russian Tea Cakes and her Chocolate Bark and Christina’s Peanut Butter & Jelly Bars.

Pictured above:  Jen’s Pumpkin Cookies with Cinnamon Chips, My Assorted Bon Bons (Red Velvet with Dark Chocolate, Oreo with Milk Chocolate and Peanut Butter with Milk Chocolate) and Kate’s (my lil’ sis) Mint Brownies!

All of the cookies were so delicious and so different!  It was a great night and thank you to all who came and brought your yummy treats to share.  I thoroughly enjoyed them all and enjoyed the leftovers (as did Jon’s officemates).  I already can’t wait for Cookie Swap 2010!

I’ll be sharing my appetizer recipes & perhaps some bon bon recipes in future Foodie Wednesday posts! 

Post in Comments:

What is your favorite holiday treat?  I have too many:  Bon Bons (of course), Carrot Pineapple Bread, Jeanne’s Mint Brownies (Matty I’ll be battling you out for those on Xmas) and Chocolate Bark!