CookLisaCook was my assigned blog this month, and even though they have a restrictive diet due to allergies and food sensitivities, I managed to bookmark quite a few recipes, and then there were the couple I made as well. I have friends who eat gluten free so I am always on the lookout for recipes that I can make for them. And there were a lot on here. And lots more for me to explore.
I was all set to make the Tandoori Wings for Tapas this past month,but when I went to the store to buy wings, the price of the wings was as much as the chicken breasts.
What's up with that? So I decided against it.
Next time those wings go on sale I'm stocking up. I want to make the Tandoori version as well as all the other ideas I have for wings.
I also bookmarked her Zucchini Hummus recipe, I made it for a gathering I go to, but time got in my way and I ended up not going. But since I'd made it, I just had it for lunch.
Well, I needed to eat lunch anyway...
And those Plantain Wraps, well, let me just say I'm making them as soon as I can get some Plantains. I tried to find some last week when I went to the 'big' city but none of the places I went to had any. sigh
I'd also bookmarked this recipe Tapenade Tarts, cause, gee, I love Puff Pastry and usually have some in my freezer. You can do so much with it, and I do a lot with it.
So I made the Tarts and they did go over well. Although I had adventures in the kitchen that day. All day long.
And I did switch it up, just a little. I added a drizzle of finely chopped basil to them and that really made the tart yummier.
To start with...
2 sheets Puff Pastry, thawed and unfolded.
1 package Feta Cheese (4 oz.) cut into cubes or use crumbles
Grape Tomatoes, cut into halves or quarters, depending on size
Tapenade or Pesto, about a half cup
Basil, chiffonaded or chopped
Unfold the pastry and roll out a little. Cut each sheet into thirds along the fold lines, and then each of those sheets into thirds. You'll end up with nine pieces for each sheet.
Place a teaspoonful of Tapenade or Pesto into the bottom of each tart shell, then top with a few pieces of tomato and feta cheese. Bake at 400 degrees for about 15-18 minutes or until the tarts are browned.
Take out of oven and let cool a little, then serve either warm or at room temp. Just before serving sprinkle with a little chopped fresh Basil.
And because I forgot to spray the pan first, I had fun removing the tarts, but with the aid of a very sharp paring knife, I managed.
Lots more recipes to look at here.