This is a Peruvian recipe I just love. The finger potatoes make this dish ideal to serve as an appetizer. Its rich creamy texture melts in your mouth and just as you think you’ve tasted all the flavors a hint of spice reveals itself. Exotic, festive and perfect with cocktails. Enjoy
Prep. Time: 20 minutes
Cook time: 10 minutes
Total Time: 30 minutes
1 lb finger potatoes
Heat a large pot of salted water to boiling and add the potatoes. Boil potatoes until tender when pierced with a fork about 7-10 minutes. Drain water from potatoes and let cool.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
2 tablespoons organic extra virgin olive oil
2 hard boil eggs (yolks only) optional
1/2 cup chopped organic onion
2 Habanero pepper seeded and chopped
2 cloves garlic, minced
2 cups feta cheese
1 cup organic 2% milk
Organic black pepper to taste
Sauté onion, garlic, and habanero pepper in the olive oil until onions are transparent, about 5 minutes. Remove from heat and let cool. Place onion mixture and milk and blend. Add cheese and egg yolks (cooked) and blend until smooth. Sauce should be fairly thick. Add more milk if necessary. Season with pepper to taste. Cut potatoes on half and cut a little sliver of the bottom so that they lay level on the plate. Add a teaspoon of sauce, which should be fairly thick. Garnish with cilantro leaf and slice of sweet red pepper. Arrange on plate and serve at room temperature or chilled.
These mini Chile Rellenos are delightful. Although these chilies come in packages of yellow and red, I only use the red peppers when I serve them during the holidays. The chilies are very tasty but not at all spicy. Colorful, yummy and fun. Enjoy!
Cooking Time: 15 Minutes
Total Time: 50 Minutes
24 (2 to 3-inch long) sweet baby peppers (red)
1/2 cup finely chopped cilantro
2 tablespoons Olive oil
Using a paring knife cut 1/2-inch of the peppers lengthwise; remove the seeds and veins. Fill each pepper with a slice Mozerella cheese. Place the filled peppers on a greased baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes. Arrange the peppers on a platter, garnish with chopped cilantro and serve warm.
Holiday Beet Bites
Delicious, healthy and different, these beets bites are easy to make and fun to serve or bring to any party or gathering. The cranberry, basil adds a flavorful touch to the soft texture of the goat cheese and the earthy flavor of the beets. It’s been a favorite each time I’ve served it.
Preparation Time: 30 Minutes
Coking Time: 25 Minutes
Total Time: 60 Minutes approximately.
6 Medium Beets
Soft Goat Cheese
Small Basil leafs
Trim beets and place in a large pot then cover with cold water. Turn heat on high until water begins to boil then reduce heat to medium to keep water at a simmer. Cook 25 minutes to an hour or until done (for medium, fresh beets). Once beets are cooked, remove from heat, drain water and then plunge beets quickly into cold water. Remove beets from cold water, cut off root tips & stems and you should be able to rub the skins off easily with a damp towel. Slice beets and cut slices into halves, arrange on a flat plate. Add one slice of goat cheese. Add a Basil leaf. Top with a Cranberry and hold together with toothpick. Enjoy.