Mushroom, Onion and Garlic Baked Brie

Saute 1/2 onion and 1 1/2 Cup sliced mushroom in olive oil, salt and pepper. Add 2 cloves of garlic. I prefer to cut the rind off the brie so its not tough when youre digging in. Place cheese in center of puff pastry. Top with mushroom mixture. Wrap pastry around to make bundle cutting off excess. Bake at 400 for 20 mins. Broil to brown. Quite the crowd pleaser.

Stuffed Miniature Potatoes

Can't say enough about these adorable little buggers. Creamy on the inside and crispy on the outside. Bite sized and incredibly delicious. Serve with steak as a side dish or can also be an easy to prepare appetizer. Maybe try a bacon version next time.




Boil Yukon Gold potatoes. However many you like. Boil until fork tender. Cut in half. Scoop out one side to stuff. Collect insides in a bowl with cut off tops. Add a tablespoon or so of cream cheese and fresh garlic (butter is optional but recommended). Mash. Mix in green onion and cheddar, salt and pepper to taste. Fill potatoes. Top with more cheese. Bake at 350 for 20-30 minutes or until desired crispiness.

Photos:Shawn Campbell

White Bean Asparagus Tart

I woke up this morning craving my Ashparagus N' Leek Phyllo Pizza Pie. I didn't have phyllo or leeks but I had puff pastry. And so the following was created.




Puff Pastry
White bean dip
Asparagus
Sundried tomato
Cheese(I used parmesan but any pecorino would work-or feta or goat)
Olive oil
Salt an pepper

Slice asparagus spears in half length wise. Roll out puff pastry. Spread with dip like pizza sauce. Top with sun dried tomato and asparagus. Then salt and pepper. Then drizzle olive oil and top with cheese. Bake at 400 for 25 minutes.

Photos:Shawn Campbell

White Bean Dip

First time making this dip and I think I like it better than Hummous. Which is super strange cuz I love hummous.


1 can cannellini beans
3 cloves of garlic
2 T. dried basil(Fresh might be better, but I didnt have any)
3-4 T. olive oil(Or to taste)
Lemon juice
Lemon zest
Salt and pepper

Mix all in a food processor. Delicious!!


Photos:Shawn Campbell

Baked Cheese Sticks

So lastnight we were going to this crazy olympic party downtown. Everybody was all like "Oh Ashleigh, you HAVE to bring some of your totally delicious appetizers!! Have to. The party just won't be the same without your AMAZING food talent!!". I knew right away I had to make my signature appy dish....

Alright, I wasn't actually invited to any party... And this was the first time I've made these.
And I was at home.
Alone.

These particular cheese sticks would have been good on top of some mixed greens with a balsamic vinegar dressing. But next time I would use actual bread crumbs. I thought Panko would be so light, but it wasn't.
And sharing is caring.
I wouldn't eat the whole pan to myself.
Or spray aerosol whipped cream straight into my mouth for dessert.
Over and over again.

BEFORE BAKING AFTER BAKING

Mozza Cheese
Flour
Egg
Parsley
Panko Bread Crumbs
Garlic
Salt

-Prepare a bowl of flour. Mix egg with parsley. Mix bread crumbs with garlic powder and salt.
-Dip mozza in flour, then egg, then bread. Let rest to help bread coating adhere.
-Then coat again-flour, egg, bread. Lay on baking sheet. Chill in freezer for a few minutes before baking at 350 for 10 minutes.
-Broil for a few if you have browning issues like I did.

It's OK tho. Today after work I'll make some barley tea.