Thursday, October 6, 2011
We recently had fun doing a blind wine tasting at our house. I made up a bunch of small appetizers to eath through the night. My friend is really good at making the plate look "pretty". This is one appetizer we did with the organic cucumbers I got at Chino Farms.
I really like these because they are healthy finger food. I have to have more of these things around for my daughter to grab and go with. She recently went out to eat at a sushi place and didn't think twice about putting eel sauce on her California Roll. Heads up to all of you. Eel sauce has gluten. My daughter woke up to rashes and major mood swings. Oh joy. It is going to be a long week.
Here is how we made the cucumber appetizer:
Slice Cucumbers into 1 1/2 inch disks.
With a melon baller, hollow out 3/4 of the flesh, be sure to leave about 1/4 on the bottom to prevent filling from leaking out.
8oz Cream Cheese
2 TBSP milk
1 tsp dill
2 TBSP Cilantro
1 tsp salt
1 tsp pepper
Whisk together in a kitchen aid until it is light and fluffy. Put into a piping bag and pip into centers of cucumber. Top with sliced olives and you have yourself a great Vegetarian Appetizer!
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