Tomato and Goat Cheese Tart

This was really good. I love sauteed onions and I am a big fan of goat cheese so this really hit the spot. We had it as a light dinner and it was perfect.


1 package (17.3 ounces/2 sheets) puff pastry, defrosted
olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

Roasted Eggplant Spread

A healthy alternative to sour cream and mayo based dips. This has lots of flavor and my kids, minus Scott, really liked it. Barefoot Contessa.

1 medium eggplant, peeled
2 red peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbsp. olive oil
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 Tbsp. Tomato paste

preheat oven to 400. cut veggies into 1 inch cubes and toss with garlic, olive oil, salt and pepper. Spread on a baking sheet. Roast 45 minutes, tossing once during cooking. Cool slightly. place in a food processor, add tomato paste and pulse to blend. Serve with pita chips or crackers.

Jennie Patrick's Spinach Dip

I first had this at my old neighbor's house and that is why I named it after her. I love this dip at Thanksgiving and Christmas.

1 pkg. Knorr vegetable soup mix
1 carton (16 oz.) sour cream
1 c. mayo
1 can (8 oz.) water chestnuts, chopped
1 pkg. frozen chopped spinach, thawed and drained

Mix all together and chill.

Samantha's Toasted Onion Cheese Log

I found this on the internet one year for Samantha to make for Thanksgiving. Now it's become tradition for her. It's quite tasty.
1 Tbsp. butter
¾ c. finely chopped onion
1 pkg. cream cheese, softened
6 oz. cheddar cheese, shredded
2 Tbsp. chopped fresh parsley
1/8 tsp. pepper

Melt butter and onion. Cook over medium heat, stirring occasionally, until onion is golden brown. Cool completely. Stir cream cheese until smooth. Add onion and all remaining ingredients except 1/3 c. parsley. Mix well. Spoon onto waxed paper and cover with plastic wrap. Refrigerate 1 hour. Roll in parsley, cover and refrigerate at least 2 hours.

Cheddar Bruschetta

This got a thumbs up from Amy who would live off garlic bread if she could. She did pick off the tomatoes though.
24 slices french bread
2 medium tomatoes, seeded and chopped
2/3 c. shredded cheddar cheese
1/3 c. mayo
1/4 c. grated parmesan
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. pepper
toast bread slices in a 350 degree oven for 5 minutes on each side. Combine remaining ingredients and spread over toasted bread. bake 8-10 minutes longer.

Fresh Salsa

We've been eating a lot of this lately. It's very simple to make with only a few ingredients, but I like it better than any other I've had. I can't stand to eat the stuff from the store now.

3 medium tomatoes, seeded and chopped
½ onion, finely chopped
1 jalapeno pepper, seeded and finely chopped (usually I only use 1/2)
2 Tbsp. cilantro, chopped
Salt
Combine in a small bowl.

Guacamole

ONe of my favorite things to eat. Yes, I know it's fattening, but so good.

3 avocadoes, halved, seeded and peeled
1 lime, juiced
½ tsp. kosher salt
½ tsp. ground cumin
½ tsp. cayenne
½ medium onion, diced
2 roma tomatoes, seeded and diced
1 Tbsp. chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice. Toss to coat. Drain. Reserve the lime juice after all the avocadoes have been coated. Using a potato masher, add salt, cumin and cayenne and mash. Fold in the onions, tomatoes, cilantro and garlic. Add 1 Tbsp. of reserved lime juice. Let sit at room temperature for 1 hour.