Category: appetizer

Brie En Croute

By , December 7, 2013 13:02



I went out on a date a while ago to this very trendy small plate restaurant. Although the date ended up yielding a friendship (which I’m ok with, too.  making friends is always good!), the food was unforgettable. This dish left me with a foodgasm that was hard to quell.  I NEEDED TO RECREATE THIS!! So I did! I made this for our Thanksgiving Eve get-together, and my brother-in-law (who is a very discerning food critic, to say the least!), LOVED it!! The kids even liked it, but that is definitely not saying much.  They’ll pretty much eat a warm truck tire if you put bacon, sugar, or chocolate on it 😉  This is a simple, yet delicious and easy way to woo your dinner and party guests away from those gross ass chips and dip!!



  • 1 Frozen Puff Pastry Sheet, thawed
  • 1-7oz wheel of Brie
  • 1/4C bacon, cooked and crumbled
  • 1/8C chopped pecans
  • 2-3Tbsp light brown sugar
  • 1 egg, beaten
  • 4 large grannysmith apples, cored, halved, and slivered (keep these in cold water with 2T of lemon juice until service)


  • Preheat oven to 375*


  • Unfold puff pastry sheet onto lightly floured surface.  Gently press bottom of brie container into pastry just enough to indent and mark where the brie will sit.  This will act as a guide to lay the rest of the ingredients down.


  • Spread the brown sugar evenly around the inside of the circle guide. Then add the nuts and bacon.  Lay the brie on top and gather the puff pastry up around the whole package.  Make sure each gap is pinched together to prevent oozing during the baking process.
  • Flip the brie over so that the folded part is on the bottom and brush the beaten eggwash over the pastry. Bake in the oven for 20-25 minutes, or until pastry is golden brown all over.  Drain apples, lay out on a dry paper towel to remove excess water and arrange in a circle around a medium serving platter.  Remove brie from oven, place in the center of apple slices and serve warm.




By , October 15, 2012 21:24

I usually make these bad boys to go with some spaghetti or penne and my crockpot merlot marinara sauce(baked with whole milk mozzarella over the top), but they are really good to use as party appetizers as well! Quick and easy. Just how I like it. Well, for culinary adventures, that is 😉 This is what you’ll need:

•1lb ground meat (I usually use ground beef, but I have been known to use a mix of beef, veal, and pork, sometimes turkey, for the pseudo vegetarians)
•2 large eggs
•1 cup unseasoned breadcrumbs
•1 1/2 tsp Garlic powder
•1tsp each of the following spices:
• Italian seasoning
• Onion Salt
•1/2 tsp Nutmeg

1. In a food processor, add breadcrumbs and seasonings and pulse a few times to combine (or you could just whisk them in a bowl together.)

2. In a large bowl, knead the ground meat (I go bare handed on this. It’s the only way to ensure that everything is incorporated nicely) with the eggs until well combined.

3. Add breadcrumb mixture and knead until evenly distributed throughout the meat.

4. Using an ice cream scoop (I use the #50 Crate and Barrel scoop), scoop a ball of mixture and hand roll into little balls and place on wax paper.

5. Sear those suckers all around in a pan on medium high heat!! The #50 scoop makes mini meatballs, so they will cook faster. If you want larger meatballs, I would sear them and then bake in a sauce (or use a crockpot) to ensure thorough cooking and thus, less possibility of contracting a food borne illness. I, however, like my meatballs medium, which probably goes against standard procedure, but hey!! I’m eating them!!

6. Eat those little meat nuggets like its your job!! Or you could freeze them for a later date, for a quick weeknight dinner.