Cant get anymore classic the this Italian appetizer. I like Gorgonzola for this tasty bit but any blue cheese will work or take this to another level buy using a smoked blue cheese.

Preheat oven to 350 degrees.

1/3 cup (about 1 1/2ounces) crumbled Gorgonzola

2 tablespoons butter, softened

1 tablespoon cognac

black pepper to taste

12 (1 ounces) slices French bread (about 1 inch thick)

6 garlic cloves, pealed

3 Granny Smith apples, each cut into 8 wedges 

 Combine first 4 ingredients in a small bowl, stir until blended.

Place bread slices on rack in your oven cook for approximately 5 minutes. Check for lightly browning all over. Remove from oven. Rub garlic clove over both sides of each bread slice. Spread 2 teaspoons of cheese mixture over each bread slice. Serve with apple. 

Creamy Asparagus Soup

My favorite apple for this recipe is a honey crisp. I think this offers a nice balance between tartness and sweetness, but you can use which ever variety you like.

2 tablespoons fresh orange juice

2 tablespoons lime or lemon juice

2 teaspoons Dijon mustard

2 teaspoon honey

salt and pepper to taste

1/2 cup thinly vertically sliced red onion

8 cups bagged pre-washed spinach

1 large, firm apple cored and thinly sliced

Combine first 6 ingredients, stirring well with a whisk.

Combine onion, spinach, and apple in a large bowl. Drizzle with dressing: toss gentle to coat. Sprinkle with cheese. Enjoy

This recipe is very tasty. Freezes well. Great for the night you don’t want to think about cooking.

Chicken and Black Bean Enchiladas

Preheat oven to 350 degrees.

1 pound boneless/skinless chicken breast, cut into short thin strips

1-3 slices of bacon, small bite size pieces ( omit if you don’t like or you are watching your weight)

2 cloves garlic, minced

24 ounces picante sauce

1 16 oz. can black beans

1 red bell pepper, large, diced

1 teaspoon cumin

1 handful fresh cilantro

1/4 cup green onion, sliced

1 14 oz. can fire roasted tomatoes

10 corn or flour tortillas

1 cup mixed Mexican shredded cheese

Cook bacon in large skillet until crispy. Drain on paper towel, let cool.

In same pan as bacon, cook chicken until it is no longer pink. In the last minute of cooking chicken, add garlic, cook 1 minute, do not brown. Stir in 1/2 cup of the picante sauce and half of the fire roasted tomatoes, black beans drained, red pepper and cumin. Simmer until thickened, stirring occasionally. Stir in green onions and reserved bacon.

In a small bowl add the rest of the picante sauce and fire roasted tomatoes with 2 tbsp chopped cilantro. Give it a quick stir. Set aside.

Spoon a heaping 1/4 cup bean mixture down cenrter of each tortilla; top with 2 tbsp cheese. Roll up; place seam side down in 2 8×8 square glass or aluminum pan. Spoon remaining tomato mixture over enchiladas.

Top with remaining cheese, cover with foil and bake in a 375 degree oven for approximately 40 - 45 minutes, or until heated throughout.

Here is what I am working on for myself. The delicate balance between dieting and exercise. I don’t have an exercise goal currently. What I am working on is loosing weight. I cycle a lot (90 miles this past weekend). The hill always slow me down. Too much weight to carry up the hills. I am trying to reduce my calorie intake, but eat enough to do  90 miles in 2 days. I have to make my cooking a priority, I have more control over my calories and fat intake at home verses eating out.

Hello folks

I am writing to tell you about my favorite rice blend I have found. It is by Lundberg Wild Blend and they have a variety of mixes. It has become my favorite because it holds up to reheating. I have used this for a dinner party of 20, as it not only tastes good, It looks very exotic on the plate. What I also like to do is add roasted hazelnut and dried cherries just before serving, takes it to a whole other level.

I am looking forward to adding useful information here. I will be adding restaurant, wine and product reviews. Recipe’s that my clients like and any food related question anyone might have. Polly