1 lb. round brie
1 tooth of fresh garlic, minced
1 stick of rosemary branch
Crackers for serving
Cut off the first layer of wax off of the cheese. Sprinkle with minced garlic and leaves of rosemary. Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.
This recipe was shared with us over dinner by my sister's friend (beau) from Alaska (and a pursuer of my sis). He he came to visit this summer and made dinner for the whole family one of the weekend days. He definetly impressed us and dinner was delicious and healthy. Here the rest of the dinner entry.
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. Clean mushrooms and remove stems. Chop enough stem to yield one cup.
3. Use a pastry brush to brush the caps with olive oil.
4. In a skillet, melt 2 tablespoons olive oil.
5. Add chopped stems and onions, minced garlic, bell peppers.
6. Saute the mixture for 4 minutes, remove it from the heat and let cool.
7. In a large mixing bowl, beat together cream cheese, egg, mayonnaise, sour cream, lemon juice, until even.
8. Add the mushroom-onion mixture, crabmeat, parsley, green onions, salt, and pepper.
9. Spoon the mixture into the mushroom caps.
10. Arrange the caps on the prepared cookie sheet.
11. Bake for 20 minutes.
12. Cool before serving.
Preheat oven to 400F/205C. Spray a baking sheet with non-stick spray. (If you have two or more baking sheets, and room in the oven, you can cook all the wrapped asparagus at once.)
Trim the woody ends of asparagus spears, making all pieces the same size. Roll a piece of ham around each piece of asparagus, securing with a toothpick inserted horizontally so the piece of asparagus will lay flat on the baking sheet. Lay asparagus on the sprayed baking sheet, staggering the pieces so you'll be able to turn them.
Roast asparagus for 8-10 minutes on the first side, or until the ham is lightly browned. Turn asparagus pieces over and roast 5-7 minutes more on the second side, until asparagus is barely tender-crisp and ham is lightly browned on both sides.
Repeat with more asparagus pieces if you're only using one baking sheet. Serve hot, with mustard dipping sauce on the side if desired.
Got this idea from this blog
This is my first time making deviled eggs. I loved it! So did my mother, she is going to do them for her patients at the nursing home next week at her shift.