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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Steak Canape’s

Published by: Sarah

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  • Aug
  • 23

I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away! 1 pkt. Vegetable Soup Mix 1 […]

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I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away!

1 pkt. Vegetable Soup Mix
1 ½ c. Mayonnaise
1 c. Sour Cream
3 Scallion, sliced thin
One 10 oz. pkg. Frozen Spinach, thawed & squeezed dry
½ Sm. Red Onion, sliced thin
1 Beef Tenderloin Steak, about 6 ounces & 1” thick
25 Slices Dark Pumpernickel  Party Rye Bread

Combine spinach, sour cream, mayonnaise, scallion & soup mix.
Blend well & refrigerate.
Grill steak to medium rare over mesquite charcoal.
Cool 15 minutes.
Slice into thin strips.
Cut each strip to make a 1 ½” long X 1” wide rectangle.
Spread 1 Tbsp spinach mixture on each slice of bread.
Cut each slice in half.
Top with a little onion then a piece of steak.

Yield:  50 Canapé’s

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Corey’s Mexican Roll-Ups

Published by: Sarah

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  • Dec
  • 5

Every year I host a Cinco de Mayo dinner, where these yummy little snack bites are always a big hit. My best friend gave me this recipe. They go great with guacamole! (8 oz.) Cream Cheese, softened 1 c. Sour Cream 1 c. Grated Cheddar Cheese ½ c. Scallions, chopped ¼ c. Green Chili’s, chopped […]

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Every year I host a Cinco de Mayo dinner, where these yummy little snack bites are always a big hit. My best friend gave me this recipe. They go great with guacamole!

(8 oz.) Cream Cheese, softened
1 c. Sour Cream
1 c. Grated Cheddar Cheese
½ c. Scallions, chopped
¼ c. Green Chili’s, chopped
8 Large Flour Tortilla’s

Combine cream cheese, sour cream, cheddar, scallions & chili’s.
Spread onto tortilla’s.
Roll closed tightly, wrap in plastic wrap & chill 30 minutes.
Slice & serve.

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Ultimate Onion Dip

Published by: Sarah

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comments:
  • Dec
  • 1

I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!! 4 Onions, thinly sliced 4 T Butter 2 fresh Bay Leaves, “bruised” 1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth ** 16 […]

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I saw Rachael Ray make this dip & put on top of a grand burger! I make it for parties & everyone loves it! Thank you Rachael!!

4 Onions, thinly sliced
4 T Butter
2 fresh Bay Leaves, “bruised”
1 (10 3/4 oz.) can Beef Consume or 1 (14.5 oz.) can Beef Broth **
16 oz. Sour Cream
Chips of Choice

Melt the butter & caramelize the onions with the bay leaves over medium low heat.
Add the consume or stock ** & reduce by 3/4.
Stir in the sour cream.
Remove from heat, cool to room temperature & chill.
Serve with chips.

To bruise the bay leaves, fold in half & hit a few times with the back of a cooks knife.

**Consume has more intense flavor than broth. If you want a milder dip use the broth.

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