Caramelized Onion Guinness Dip

Beertiful.
Cook time: 20 minutes            |           Total time: 40 minutes           |             Yield: 2 cups

Ingredients
. 1 tablespoon Olive oil
. 2 onions
. 2 cloves garlic
. 8 ounces cream cheese, softened
. 2 1/2 cups shredded sharp cheddar cheese
. 1 tablespoon Dijon mustard
. sprinkle of kosher salt and pepper
. 1 cup cold Guinness draft beer
. 2 tablespoons chopped fresh parsley (plus, more for garnish)
. dash of hot sauce (sriracha, or tabasco), or to taste
. Crackers, chips or bread, to serve

Directions
1. In a large skillet over medium, heat the olive oil. Add the onions & cook, stirring occasionally, until browned and caramelized, about 15 minutes. Add garlic and sautee for 5 minutes.

2. Once the onions and garlic have cooled, combine them, cream cheese, shredded cheddar, & mustard in food processor. Sprinkle in a pinch of salt and pepper & pulse until combined. 
3. Pour in the beer & blend until smooth. Add in the parsley & hot sauce; pulse a few more times. Taste for seasoning & add in a bit more salt, if desired.
4. Transfer the mixture to a bowl & chill for at least an hour, or overnight. Before serving, soften slightly, by letting the dip warm at room temperature. Garnish with another pinch of chopped fresh parsley. Serve with crudités, and/or crackers.

Source: Adapted from The Parsley Thief. 

Mozzarella Sticks

Celebrate the oozy gooey. 
Prep time: 20 minutes                  |             Total time: 2.5 hours             |             Yield: 12

Ingredients

· 12 stick s of string cheese

· 1 1/2 cups panko-style breadcrumbs 

· 4 teaspoons Italian seasoning

· 1/2 teaspoon table salt
· Freshly ground pepper to taste

· 4 eggs
· 1 cup of all-purpose flour

· Canola oil for frying

Directions

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.

Source: Food People Want

Pumpkin Fondue

Creamy pumpkin perfection. Great for holiday parties.
Prep time: 30 minutes             |             Total time: 2 hours            |            Yield: Serves 8

Ingredients
· 1 (15-inch) piece of baguette, 

cut into 1/2-inch slices 

· 1 (7-pound) orange pumpkin
· 1 1/2 cups heavy cream
· 1 cup reduced-sodium chicken broth
· 1/2 teaspoon grated nutmeg
· 2 1/2 cups grated Gruyère (6 ounces)
· 2 1/2 cups grated Emmental (6 ounces)
· 1 tablespoon olive oil

· 4 apples

· 8 cups veggies (carrots, broccoli, bell peppers, zucchini)

Directions
1. Preheat oven to 450°F with rack in lower third.
2. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.
3. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 teaspoon salt.
4. Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.
5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)
6. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. With a large spoon, stir cheese with desired amount of pumpkin.

8. Dip with bread, apples, and veggies.

Source: Epicurious. Thanks MP!

Apple, Goat Cheese, and Walnut Stuffed Chicken Breast

Bow chicken wow wow. Great for autumn nights.
Prep time: 10 minutes              |            Total time: 1 hour            |            Yield: 4 servings

Ingredients
· 4 boneless chicken breasts
· 3-4 ounces goat cheese
· 1-2 apples, diced
· 1/4 cup walnuts
· 1 tablespoon of fresh lemon juice

· 2 teaspoons of thyme 

· 1 teaspoon pepper
· 1/2 teaspoon salt
· 1/3 teaspoon pepper flakes

Directions
1. Preheat the oven to 375.
2. Place chicken breast on a large 

sheet of waxed paper; cover with another sheet; 

pound chicken breast to 1/4 inch thickness. 

Season both sides with half of the thyme, salt and pepper.

3. Sautee apple cubes in olive oil.
4. Heat goat cheese in the microwave for 30 seconds or until soft.
5. Combine the goat cheese, apple, lemon juice, walnuts, thyme, and pepper.
6. Cut a slit down the center of each chicken breast. Fill each pocket evenly with mixture.
7. Bake chicken for about 30 minutes.

Source: Chef Lassig and Chef Hannan.

Baked Goat Cheese Salad with Red Onion Confit

You had me at confit. Great for a cheese lovers.

Prep time: 2 hours              |              Total time: 3 hours              |            Yield: 4 servings

Ingredients
Goat cheese saucers:
· 4 ounces of goat cheese, 
sliced into 1 inch rounds
· 1 cup breadcrumbs 
· 1 tablespoon of fresh herb medley (basil, oregano, chives) 

· 1 tablespoon garlic, finely chopped
· 1 teaspoon salt
· 1 teaspoon ground pepper

Onion confit:
· 2 onions, very finely chopped
· 2 tablespoons butter
· 1/4 cup of red wine
· 1/2 tablespoon of honey
· Salt and pepper to taste

Salad:
· 8 cups of arugula or mixed greens
· Olive oil and balsamic vinaigrette

Directions
Goat cheese saucers:
1. Marinate goat cheese rounds in olive oil, herbs, garlic, salt, and pepper for an hour to 3 hours in the refrigerator.
2. Line cookie sheet with parchment paper and preheat oven to 375º.
3. In a large bowl, toss breadcrumbs with olive oil, fresh herbs, salt and pepper.
4. Press goat cheese rounds into seasoned breadcrumbs and coat well on all sides.
5. Bake on cookie sheet for 5 minutes until the center is soft to the touch.

Onion confit:
1. In a medium heavy skillet over medium heat, melt butter.
2. Add onions and allow to soften without disturbing for the first 10 minutes, do not stir often but be careful not to brown too quickly.
3. Caramelize onions for about 30-40 minutes stirring gently every 5-10 minutes.
4. Whisk together wine and honey, and add to skillet stirring to incorporate, lower heat and watch carefully until all liquid is absorbed and mixture resembles a thick jam.
5. Season with salt and pepper and remove from heat.

Source: Adapted from Tree Hugger.

Grilled-Peach and Prosciutto Pizza

Salty and sweet - and everything in between! Great for lazy Sundays and dinner parties.
Prep time: 30 minutes | Total time: 4 hours | Yield: Three 9-inch pizzas

Ingredients
Pizza dough:
· 1 cup warm water (about 110 degrees)
· 1 1/8 teaspoons (1/8 ounce envelope) 

active dry yeast
· 2 1/2 to 3 cups all-purpose flour, plus more for surface and hands

· 1 teaspoon coarse salt
· Extra-virgin olive oil, for bowl

Pizza toppings:
· 1 peach, cut into 1/2-inch wedges
· 4-6 ounces fresh goat cheese
· 12 thin slices prosciutto, cut in half
· 1/2 cup arugula
· 2 cloves of garlic
· Extra-virgin olive oil, for drizzling

Directions
1. Pour water into a large bowl. Sprinkle with yeast. Let stand until dissolved, about 5 minutes. Add 1.5 cups flour and 1 teaspoons salt, and stir until smooth. Add another 1 cup flour, and stir until smooth. Continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring, until dough comes away from sides of bowl but is still sticky.
2. Turn dough out onto a lightly floured surface. Knead dough with floured hands: Throw it down on surface, pulling it toward you with 1 hand and pushing it away from you with the other. Fold dough back over itself (use a dough scraper or a wide knife to scrape dough from surface), and knead until smooth, elastic, and soft but still a little tacky, about 10 minutes.
3. Shape dough into a ball, and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 3 hours.
4. Heat grill to high. Scrape dough out of bowl onto a lightly floured surface, and cut into 6 equal pieces. Shape each piece into a ball. Dust with flour, and cover with plastic wrap. Let stand until dough is almost doubled in volume, 20 to 30 minutes.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Lightly jerk peel; if dough sticks, lift, and dust more flour underneath.
6. Heat grill to high. Grill pizza dough, flipping occasionally, until charred and cooked through, about 4 minutes.
7. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
8. Preheat oven to 400 degrees (or heat grill to medium). Drizzle pizza crust with olive oil and chopped garlic. Add cheese, prosciutto, and peaches. Bake or grill until cheese melts and is bubbling, about 8 minutes (time may vary slightly if grilling).
9. Remove from oven or grill. Top with arugula.

Source: Adapted from Martha Stewart.