Got Guests? Hors d'oeuvre Medley

This is great for when you're having guests over or you want a less traditional meal with a lot of variety.

Recipes are from top left cuonter clock-wise

Over-stuffed Develish Eggs
Ingredients:
6 Eggs
1/4 Cup Mayonnaise
1/4 teaspoon Chili Powder
1/2 teaspoon Salmbal Oelek mixedwith 1/2 teaspoon melted Butter
1/2 teaspoon fresh Chives, diched
1/2 Cup Bacon chuncks and drippings

Directions:
Hard boil the 6 eggs to desired doneness (I boil mine for 15 minutes). When eggs are done, remove from heat and cool in cold water until they are cool enough to handle. Carefully peel the shell off of the Eggs and place in a safe location. When you are done peeling the Eggs cut each one in half length-wise so that you end up with 2 "bowls" made of Egg White. Scoop out the Egg yolk into another bowl. Place the Egg White bowls on a plate face-up.

Mash the Egg Yolks until there are only fine little crumbles, then add the Mayonnaise and mix well. Add the Chili Powder, Salt, Sambal Oelek and Butter mixture, and half of the Chives and mix well together. In a skillet cook the chuncks of Bacon until they are completely cooked and a little crunchy. Add the Bacon chuncks and the fat their drippings to the bowl with the Egg Yolk mixture. Mix well.

Spoon the mixture into each Egg White bowl. Sprinkle the remaining Chives on the Eggs. Enjoy!


Caveman Pizza
Ingredients:
1 medium-large Tomato
1 ball of fresh mozarella (125 g or 4.4 oz.)
6 fresh Basil leaves
Olive Oil
Red-wine Vinegar
Salt
Pepper

Directions:
Slice the tomato into 6 slices (6 rounds); slice the Mozarella ball into 6 slices and place one slice on each tomato. Place one Basil leaf on each piece of Mozarella. Make sure that the Caveman Pizzas are on the plate you wish to serve them on. Drizzle some Olive Oil over the Cavemen Pizzas,then drizzle some Vinegar over them. Sprinkle with Salt and Pepper to taste.

Goes well with Ciabatta (a type of Italian bread) or a Baguette (French bread) sliced. Use the bread to soak up the Vinegar and Oil from the plate once the Caveman Pizzas are eaten.

Chicken Wings
Ingredients:
8 Chicken Wings

Honey-Mustard Marinade: (for 4 Chicken Wings)
1 Tablespoon Yellow Mustard (from the jar)
1 teaspoon Honey
1/4 teaspoon Pepper
1/4 teasppon Salt
1/4 teaspoon ground Mustard Seed

Directions:
In a small bowl combine all ingredients and stir wel together. Coat Chicken Wings in marinade and place on a baking sheet in the middle of the oven. Broil/Grill at 275°C (552.6°F) for 10 minutes on the bottom side of the Chicken wings, then flip over and brush the marinade on again and then continue to broil for another 7 minutes or until the Wings are done.

Sambal Oelek Marinade: (for 4 Chicken Wings)
2 Tablespoons Salbal Oelek
1 Tablespoon Butter

Directions:
In a small sauce pan melt butter and Salmbal Oelek together, do not boil. Remove from heat. Brush on Chicken wings and place on a baking sheet in the middle of the oven. Broil/Grill at 275°C (552.6°F) for 10 minutes on the bottom side of the Chicken wings, then flip over and brush the marinade on again and then continue to broil for another 7 minutes or until the Wings are done.

All three recipes makes 1 meal for 2 people. But, I beleive it would make enough Hors d'oeuvres for 6 guests.

Quick & Easy Salad

Ingredients:
Salad:
4 large leaves of your favorite type of lettuce, torn into smaller pieces (here I have used "Red Bowl" Lettuce)
1/2 a Yellow Bell Pepper, seeded and chopped
4 Grape Tomatoes, quartered
2 small Yellow Tomatoes, chopped
1 Tablespoon of chopped Green Onion (green part only)

Dressing:
1 Tablespoon of your favorit vinegar (I used Ginger Vinegar in this recipe)
1 Tablespoon of your favorit Salad Oil (I used Hazlenut Oil in this recipe)
Salt to taste
Pepper to taste

Directions:
Place all salad ingredients in a large bowl (larger than the salad seems to need). Sprinkle with Salt to taste and toss the salad. Then, sprinkle with Pepper to taste and toss the salad. This may seem repetative, but it helps the salad soak-in the dressing flavors. Then drizzle the Vinegar over the salad and toss to coat. Drizzle the Oil over the salad and toss to coat. Taste the salad, adjust levels off Salt, Pepper, Vinegar, and/or Oil as you see fit. If the dressing flavors are too strong, add 1 teaspoon of water and toss to coat.

This recipes goes well with Lasagna!

Creamy Meat Lasagna

Ingredients:
Sauce:
1/4 Onion, chopped
2 Tablespoons Vegetable Oil
200g Tomato Paste (7 oz.)
1 teaspoon Salt
1 teaspoon Basil
1 teaspoon Oregano
1/2 teaspoon Marjoram
1/4 teaspoon Garlic Powder
1/4 teaspoon Pepper
1/2 teaspoon Sugar

Meat:
500 g (1 Lb.) ground Beef
1 Tablespoon Vegetable Oil
2/3 Cup Water
7 Lasagna Noodles

Topping:
3 Tablespoons Milk
125 g (4.4 oz) Creme Fraiche
150 g (5.29 oz) shredded Mozzarella Cheese

Directions:
Preheat oven to 200°C (417°F).
In a small sauce pan heat 2 Tablespoons of Vegetable Oil. Satue onions in oil until tender. Add all other sauce ingredients and stir together on medium heat. Then, lower temperature to lowest stove top setting and cover to keep warm until the meat is prepared.

In a large skillet heat 1 Tablespoon of oil. Brown the meat until it's completely cooked. Add the sauce to the meat and stir together. Add 2/3 Cup of Water and stir until completely combined.

In a small rectangular or square casserole dish, layer the meat sauce then the noodles (starting with meat sauce onthe very bottom and ending with meat sauce on top).

In a small sauce pan on low-heat combine Milk and Creme Fraiche until completely mixed. Do not wait for it to simmer or to boil! Then, pour evenly over the top of the lasagna. Top with shredded Mozzarella Cheese.

Bake on the middle wrack of the oven for 20 minutes. If you would like the cheese to be crispy, let it bake a little longer, if not, remove imediatly and serve! If you want both crispy and not-crispy cheese, then cover half of the casserole with aluminum foil.

Serve with Salad! Enjoy!