Appetizers, Anyone?!

There's nothing like a good appetizer.  Except that we usually tend to fill up on the pre-food and forget to save room for the main event.  Oh, well. That's what holidays and family gatherings are all about!  This is a favorite of mine, and once the ingredients are mixed they can hang in the fridge for a few days or even the freezer, and the cooked won tons will keep.  I do recommend using a good quality ranch dressing, though - I used a store brand once, and they just didn't taste the same.

Sausage & Cheese Won ton Stars

1 lb. bulk sausage, crumbled, cooked and drained
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1/2 teas. crushed red pepper, broken up in a mortar and pestle
1 can (2.25 oz) sliced black olives
1/2 red pepper, seeded and chopped
2 green onions, sliced thin
1 package fresh or frozen won ton wrappers
Spray oil

Preheat oven to 350F.  While sausage is cooking, spray a muffin tin with spray oil, push a won ton into each hole, then spritz with oil again.  Bake in oven for about 10 minutes, or until the corners just begin to turn a light brown.  Let them sit in the muffin tin for a couple minutes, then finish cooling on a wire rack.  Repeat until all won ton wrappers have been cooked.  They can be stored in an airtight container for a week or so.

When sausage is done, let it drain to remove any grease and to cool.  Combine with cheeses, dressing, olives, red pepper and onion.  Place won ton wrappers on a lightly greased baking sheet. Fill with about a tablespoon of sausage mixture.  Bake 5-8 minutes until warmed through and bubbly. Be careful, they're hot! 

I've been gone awhile

Had a lot going on in my life lately, and any creativity to cook just wasn't happening.  But I'm back!  It's interesting how different things in our lives give us solace, or energy, or comfort at different times.  Throughout the last two months, cooking was not a comfort, which actually surprised me.  So in order to catch up I'll probably post frequently for a bit. 

This is for my sister, Linda.  Great tasting dressing - what beans and veggies you put with it is completely up to you.  I'll indicate what I did that last time I made it, but I doubt I'll make that way twice. I think it's the substitution of lime juice for any vinegar that makes this special. 


Bean Salad

1 can black beans, drained and rinced
1 can garbanzo beans, drained and rinced
1 stalk celery, chopped
1 red pepper, seeded and chopped
1/3 cup extra-virgin olive oil
1/3 cup lime juice
1 teas. ground cumin
1 teas. chili powder (I use Penzey's hot)
1/2 red onion, minced
handfull fresh cilantro, chopped
Kosher salt and pepper

Whisk together the olive oil, lime juice, cumin, and chili powder in a medium bowl.  Add red onion, cilantro, beans, celery and pepper and mix well.  Season with salt and pepper to taste.