STYLETHREAD -- LET'S TALK SHOP!

I have a recipe for a rueben sandwich dip it is like a rueben sandwich but all mixed up and you dip the little rye bread in it or spread it on. Let me know if you are interested it is pretty fatty.

One thing that I've made which is always a big hit is flatbread pizzas. You can probably keep them fairly low fat by using part-skim cheese and not spreading the bread with olive oil like I usually do. And you could even make some non-cheese variations if you like. Plus they are really simple. All you have to do is buy lavash bread, which is the white flatbreads that are used for wraps (it's slightly thicker than a tortilla but looks similar). I usually brush them with olive oil and toast them slightly in the oven before covering them with thin slices of tomato and shredded mozzarella. You can slice the bread into squares before or afterwards - I usually do it afterwards because it makes them quicker to assemble but you can make them look neater and prettier if you slicec the bread into squares first and then put 1 slice of tomato on each and cover with cheese.


Another thing that is always popular is these mini twice baked potatoes that I make. You get a bunch of tiny red potatoes, cut them in half and slice a tiny bit off the bottom so that they can stand upright, then sprinkle them with olive oil, salt and pepper and bake them until they are almost done. Then make mashed potatoes with either more red potatoes or with regular potatoes - you can make them garlic mashed or use sour cream or season them however you want - and scoop or pipe (so it looks pretty) the mashed potatoes onto the tops of the halved red potatoes and stick them back in the oven until the mashed potatoes get a tiny bit browned on top.

Also skewers and bruschetta are always popular. I like to make mozzarella and cherry tomato skewers with a fresh basil leaf wrapped around either the cheese or the tomato. And you can make the usual tomato/basil/garlic bruschetta topping and then a variation like sauteed mushrooms or red onions.

HTH!

Couple of other ideas. I'm into your post because my husband and i are throwing a small "end of summer" gathering in about two weeks so i've been working on my menu. Here are two possibilities.

I have not tried this salad but thought it might be refreshing. I'm going to replace the watermelon with canteloupe. I'm going to make it this week, i'll let you know how it turns out.

Shrimp Salad

3 cups seeded watermelon balls
2 cups cooked small shrimp
2 Tbs. fresh squeezed lime juice
3 Tbs. chopped green onions
1 small seeded and diced yellow bell pepper
1/3 cup toasted pecan pieces
1/4 cup chopped fresh parsley
Leaf lettuce
Tarragon Dressing (recipe follows)

Combine watermelon and shrimp. Sprinkle with lime juice. Add onions, bell pepper, pecans and parsley. Toss to combine. Line a bowl or individual serving plates with lettuce and mound salad in center. Mix dressing ingredients and spoon over salad.

TARRAGON DRESSING

1/2 cup plain low-fat yogurt
1/4 cup light mayonnaise
2 Tbs. prepared mustard
1 Tbs. lime juice
1 clove crushed garlic
1/2 tsp. dried tarragon or 4 Tbs. fresh
1/4 tsp. salt

 

For a light Dessert item (if you are planning on it), I would suggest these. I made them this past weekend and they were fantastic and really easy. They make for a nice presentation as well. I got the recipe off of foodnetwork.com. under the show, Everyday Italian. If you decide to make them, read the reviews because they are really helpful when baking the profiteroles.

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Profiteroles with Ricotta Mascarpone
















Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 4 servings
User Rating: 

1/2 cup water
1/4 cup unsalted butter, cut into pieces
1 1/2 teaspoons plus 3 tablespoons sugar
Pinch of salt
1/2 cup all purpose flour
3 large eggs
1 (unce) container mascarpone cheese
3/4 cup ricotta cheese
1 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (such as Nutella)
1/4 cup whipping cream
1/4 cup hazelnuts, toasted, husked, chopped

Preheat the oven to 375 degrees F.

Line a heavy large baking sheet with a silpat or parchment paper. Combine the water, butter, 1 1/2 teaspoons of sugar, and salt in a heavy medium saucepan. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool 5 minutes.

Crack 2 eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Spoon 10 or 12 (1 1/2-inch) mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Beat the remaining egg in a small bowl to blend. Gently brush the egg over the dough mounds (do not drip the egg onto the baking sheet).

Bake the pastries until they are amber brown, about 50 minutes. Allow the pastries to cool completely.

Mix the mascarpone, ricotta, vanilla, and remaining 3 tablespoons of sugar in a medium bowl. Refrigerate until cold. Using a serrated knife, cut the tops off the pastry and set aside. Spoon the mascarpone mixture into the pastries and top with its lid.

Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave for about 30 seconds until warm. Stir the mixture. Spoon the chocolate-hazelnut sauce atop the pastries. Sprinkle with the hazelnuts and serve.