Food By Franz

These are a great cheesy crust less appetizer, or a tasty add to a brunch buffet!
Use a “mini muffin” pan for the appetizer size, a regular muffin pan for the brunch size.

2 C shredded cheese
1/2 C half and half
1/2 C reduced fat mayo
2 eggs
2 Tbsp all purpose flour
1/2 tsp season salt
1/8 tsp pepper
1 C diced cooked ham, shrimp, bacon (your choice of meat)
1/4 C baby spinach leaves – chopped
1/4 C onion, fine chop

Preheat oven to 350. Coat your choice of muffin pan lightly with cooking spray
Combine cheese, half and half, mayo, eggs, flour, salt and pepper in a food processor until well blended -
Fill each cup with about 1.5 Tbsp meat, 1 tsp each spinach and onion. Pour equal amounts of
egg mixture over each cup – cups will be about half full. Bake 20 minutes until golden and will pass the knife test

Quiches are quite puffy when they come out of the oven – they will deflate some.

See a selection of muffin pans below:

Simple to make, a great finger food for a party or anytime appetizer!

Happy SuperBowl

1 lb shrimp – the 16-24 count work best
1/2 pkg thin bacon
long wooden toothpicks
3 Tbsp cajun or blackening seasoning mix
1 Tbsp brown sugar

Soak/submerge about 20/25 toothpicks in water for about 30 minutes prior if you have time – it keeps the pic’s from burning! De-vein shrimp, lay feet down and lay a single strip of bacon (cut to just cover the shrimp – one small piece of bacon per shrimp) tuck in the ends around the small part of the shrimp – start your toothpick there and spear up through the top part of the bacon. Lay bacon side up on a tin foil lined baking sheet. Mix together the brown sugar and cajun or blacking mix – sprinkle this over all the bacon backed shrimp. Broil on low (lower shelf if you need to) until the bacon is crispy about 6-10 minutes.
These are a wonderful appetizer plain, or serve them with a light mustard sauce or a sweet chili sauce for a buffet type service.

My Bruschetta – Think of it as “Italian Tomato Dip”

Ingredients:
6 large, firm tomatoes – deseeded and diced
2-3 large cloves of garlic, minced
1/2 C fresh, sweet or piccolo basil, chopped
1/4 C italian parsley, chopped
1 tsp fresh oregano, minced
big dash of crush red pepper flakes
1 tbsp fresh lemon juice
1 tbsp EVOO

To assemble – Couldn’t be easier – mix the ingredients in a bowl and allow to rest for at least 30 minutes at room temperature before serving. Stir occasionally while resting. This is marvelous served on crostini (Baguette slices, toasted) or any fresh crusty loaf.
The bruschetta makes a wonderful center piece for a appetizer tray – put the bowl in the middle full of the dip, stack the bread slices around. Nice additions to this are fresh mozzarella, olives. Remember to taste the bruschetta after sitting – adjust to taste

For a marvelous and colorful appetizer plate – place the bowl of bruschetta in the middle of a platter. Slice fresh mozzarella in one area of the platter with some good olives next and surround the rest of the bowl with the bread slices. Garnish with additional parsley or basil.

According to Googles calorie counter:
Oil, Olive, Salad Or Cooking – 1 tbsp, 123 Cal
Tomatoes, Red, Raw – 2 unit, 35 Cal
garlic, parsley, lemon juice, red pepper flakes are not rated.
Total 158 Calories

I made this recently for a family reunion and got great comments (Sweet!). Not too much overhead and the rich, authentic italian taste was perfect for the deck in the early evening.

Ingredients:
1 medium eggplant
EVOO
1 C pitted olives – klamatas or a nice mix of italian olives
1/4 C fresh parsley, rough chop
Anchovy fillets (at least 2 large)
1 tsp capers
3 cloves fresh garlic, minced (more if your family likes garlic)
4 turns fresh ground pepper

To assemble:

Oven to hot/425. Halve the eggplant and coat it lightly with some EVOO. Place it on foil, on a cookie sheet – roast for 20-25 minutes (soft but not mush). Turn off the oven and remove the eggplant – cool until you can remove the pulp from the skins – place the eggplant pulp in a food processor along with the rest (sans EVOO) of the ingredients and pulse lightly – add the EVOO (about 1/4 C total) slowly and pulse until mixed. Allow this to rest at room temperature (30 minutes) before serving. Great on crostini, pita, crackers. Serves as a great addition to a antipasto platter.

My sis added that the Pinot Grigio paired nicely with this tapenade.

1 can lump crab, drained
1/2 block cream cheese (no fat, 1/3 fat or regular)
1/8 tsp Old Bay seasoning
1 Tbsp green onion – fine chop
1 Tbsp corn starch
12-15 potsticker wraps
shredded cabbage for garnish

Mix the crab, cream cheese, Old Bay and green onions together. In a very small bowl mix 1 Tbsp of corn starch w/a bit of water to form a thin paste – set side. Place a piece of wax paper down – sprinkle an additional amount of corn starch on the wax paper. This is to place the stuffed wraps on before you cook them. Take one wonton/potsticker wrapper trace the edges with the cornstarch mix – place a Tbsp on the crab mix in the center of the wrap and fold in half. Should be a triangle – pinch the edges together (make sure its sealed) and place on the wax paper. Proceed with the rest until all the mix and wraps are used.

To cook: In a 10″ or 12″ no stick skillet, spray a oil or coat w/a small amount of oil. Heat oil until hot, place each wrap in the pan on its side – make sure they don’t touch, after they turn golden brown on that side (approx a minute) then turn to the other side. Place the cooked ones on a plate lined with shredded cabbage – repeat until all the crab pots are done, serve with a Sweet Chili Sauce (like the one pictured) for a treat.

Commonly known as “gyoza” – This japanese meat/veggie wonton’s are easy to make, there is a bit of a trick to cooking them – Read On!

Ingredients:
1/2 lb ground pork
1/3 C cabbage – very fine chop/slice
2 Tbsp green onion, fine chop
1 clove garlic, minced
1 tsp fresh ginger, minced
2 tsp soy sauce
1 tsp sesame oil
1/2 tsp pepper
1 Tbsp+ cornstarch mixed w/enough water to make a thin paste
Wonton wrappers (either round or square)

Take a piece of wax paper, lay it out on your counter – sprinkle with cornstarch – this is to set the assembled potstickers on before they cook. In a bowl mix the meat, cabbage, green onion, garlic, ginger, soy, sesame oil & pepper thoroughly. To make each potsticker, take a wrap – lay it out and line the edges with the cornstarch paste. Take approximately a tbsp of the meat mix and place it in the center. Bring the sides together to create a sealed triangle. Set the triangle on its bottom and squish a bit until it sits upright (see illustration) Continue this process until all the meat mix is used. Meanwhille, get a cup and fill with water or chicken bullion. Heat a large skillet with a tight fitting lid, put 1 Tbsp of oil and 1 tsp of sesame oil in. Place the potstickers in the skillet, let them brown on one side and turn them on another – let that side get light brown (approximately 1 minute). Then take about 1/4 C of the broth and flood the potstickers – cover immediately. This will complete the cooking by steaming – let them cook until the liquid is almost gone (maybe another 2 minutes). Slide potstickers onto a plate lined with additonal sliced cabbage

Domathes is the Greek reference, Dolmas is the Middle Eastern reference

Ingredients:
1 lb ground meat (lamb, beef, pork or turkey)
1 med onion – chopped finely
1/2 C uncooked raw rice(not instant)
3 Tbsp butter/margarine
1/2 C chop parsley
1/4 C chop fresh mint (packed)
1/4 C chop fresh dill (packed)
1 tsp each salt/pepper
3-4 doz grape leaves (1 jar) *sometimes these are in the gourmet section, sometimes in the pickles section

To assemble
Pull the grape leaves out of the jar & soak grape leaves in bowl of water-(this lets the salty brine taste out)
In another bowl combine meat, onion ,rice, butter & spices, set aside. Drain grape leaves & take 1, lay flat, stem side towards you – put approx 1 Tbsp of filling near stem end and roll once, tuck side ends in and finish rolling. Fill each leaf until all the meat mix all used. Do not roll too tightly as rice will expand.

To cook
Choose a large pan with lid for steaming. Put 2-3 inches of water in a large pot. Place a steamer rack in pot and place a few grape leaves on top to line the steamer. (water level should be just underneath the steamer rack). Place rolls on the steamer lined with grape leaves – (do layers and do not pack too tightly) and cover with any remaining grape leaves. Place a lid tightly to cover pan – steam for 40 minutes – Pull extra leaves off the top carefully – arrange domathes on platter – sprinkle with lemon juice – garnish with lemon wedges. Can be served warm or at room temperature.

Note – please don’t skimp on the fresh herbs (dried will not substitute)

Makes 25-30 rolls

A wonderful side dish for a Mediterranean themed meal or a good buffet finger food.

2 cans (15oz) artichoke hearts, drained
1 tbsp extra virgin olive oil
Lemon (for juice)
1 tbsp butter
3 cloves garlic, minced
6 anchovy fillets
1 C Italian style bread crumbs
¼ C chopped fresh parsley
¼ C grated Parmegiano cheese
Fresh ground black pepper

Oven to 400. Open the artichoke cans, drain completely. Cut the artichokes in half lengthwise (the object is to get them a fairly equal in size). Coat a small casserole dish with the olive oil. Arrange the halved artichoke hearts with tops up, in a layered pattern in the dish. Squeeze the juice of ¼ lemon over them (just to coat – keeps discoloration to a minimum also). In a nonstick skillet add the oil, butter, garlic and anchovies – using a wooden spoon to break up fillets, saute 2-3 minutes. Add breadcrumbs and lightly toast mixture, 2-3 minutes. Add parsley, cheese and black pepper, stir to combine, remove from heat. Top artichokes with an even layer of bread topping and set in the oven – bake 10 minutes until warmed through and topping is a deep golden brown.

This is an excellent “group appetizer” or a wonderful warm addition to an antipasto platter.

Note* This recipe does not half equally – if you want this as a side dish for two or three, use one can, a bit less lemon juice and only 2/3 C of bread crumbs (if you are not a anchovy lover you can reduce that too). The rest of the ingredients are pretty well as stated.