The dreaded summer is here. Yes, I said dreaded...even though I have been living in Miami for 20+ yrs I still cannot get used to the heat combined with humidity that our summer showers bring. This ironically is what every single Miami-an loves about this city. Some of the good things I do enjoy about the next few months though is the changes in local foods, the NBA finals, fresh mangoes, avocados and school is out- which means no traffic- and that is sweet music to my ears. What else is good for summer? entertaining! .. So here are some simple quick yummy recipes to make that I guarantee will be a hit. The best part is that they will not take forever to be ready.
Get creative, change ingredients- this is the best way to learn your way around the kitchen and make it yours.
Brie en Croute
What you need:
1 Round shape brie cheese
Apricot jam or preserves
Sliced almonds
Dried cranberries and/or pomegranates
Pillsbury biscuits
1 Egg- beat, and add a couple teaspoons of water to make an egg wash.
How to make:
Open one container of Pillsbury dough biscuits and lay flat on a clean surface. You can put it directly on the sheet tray you will use for the oven- it will be easier as opposed to having to pick it up and transfer it. Spread apricot jam or preserves generously on top of the brie, sprinkle almonds, cranberries and pomegranates- you put as much or as little as you want. Fold the dough on top of the cheese gently, like if you are wrapping a gift. You can use a separate piece of dough to decorate as you wish. Brush egg wash on top of the whole cheese, cover all the dough. This will make it golden and crispy.
Bake for 15 minutes or so at 350 degrees. Keep a close eye for all ovens are different. When you see the color turn golden and some cheese begins to ooze through then it is ready. You can serve this with crackers, better right out of the oven. IF the biscuit dough is falling apart, gently press the edges together with your fingertips. Do not get frustrated if it is not perfect. It looks better that way.
Bean dip with a twist
What you need:
1 Can black beans, drained
1 Can chickpeas, drained
1 15oz tostitos medium chunky salsa (or any salsa of your choice)
1 C Mexican blend shredded cheese (or more if you want)
1 Can corn, drained
1/2 C Whipped cheese
1/2 C Sour cream
1/3 C bacon bits (optional)
How to make:
You can assemble this in layers starting with the beans, chickpeas, corn, salsa, bacon, cream cheese, sour cream and end with shredded cheese. I like to mix everything up to the bacon first. Then mix the cream cheese with the sour cream and layer it on top of the bean mix, ending with the shredded cheese. Place in oven and bake for about 10 minutes at 35 degrees. Then switch to broil to finish melting the cheese. Serve this with chips, my preference is with tostitos lime chips. It pairs very well with this dip.
Tips for entertaining:
Keep it simple. Use recipes that do not require a lot of cooking.
Think about outside temperatures. If you are hosting outside, be careful with mayo based sauces that can go bad- same with food.
Use quirky decorations- it does not have to match, use natural things like old jars, flowers etc..
Do not make things that will be bigger than mouth bites or too saucy. Minimize the potential mess and make it easy to eat.
Above all... have fun.
~Enjoy!
