Happy Monday, everyone!! It's that time again for 'Make My Monday' with yours truly, and the ever so amazing, Kelly! Do you have your recipes ready? I hope so, because I'm always looking for new goodies to cook.
This week, the question is what is your favorite recipe to make when entertaining? Anything from appetizers to dessert. Can't wait to see what ya got!
*Don't forget to link up and follow both blogs*
This is one of my all time favorite, and super easy, appetizers!!
Baked Caprese Salad
8 to 12 appetizer servings
Baked Caprese Salad 1 loaf baguette, cut into ½-inch thick slices (about 30 to 36 slices)¼ cup extra-virgin olive oilsalt and freshly ground black pepper5 Roma tomatoes, sliced1 ¼ pounds fresh mozzarella, sliced1 bunch fresh basil leaves, stemmed
Preheat the oven to 450 degrees F.
Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.
12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.
Have a great week, everyone...and don't forget to come back next week!