Bocconcini Tomato Skewers

I normally make this as more of a stacked salad but decided to change it up to make an appetizer while we waited for the rest of Joey's birthday dinner to cook.

Pepper Added by Joey - he didn't even look for the pepper




Ingredients
Wooden skewers
Cherry tomatoes
Bocconcini
Red onion - sliced
Balsamic dressing
Olive oil
Basil
Salt and pepper

1. Cut the bocconcini into 3rds and slice red onion.
2. Place bocconcini, tomato and red onion onto skewers (I did 2 of each on each skewer).
3. Once you have as many assembled as you are making place them in a dish.
4. In a small box mix olive oil, balsamic (equal parts), basil, salt and pepper.
5. Pour over skewers. Refrigerate.

Bruschetta Bread

I think this could be the recipe that made Joey fall in love with me. I remember the first time I made it for him....he thought I was some sort of cooking genius. Which is weird because it seems like the easiest thing to make. This recipe is a standard feature any time we have appetizers. I change it up every now and then and add a cream cheese or goat cheese "base". Delish.

Pepper added by Joey - None.....see that is how much he loves me/this dish

Ingredients
2 large tomatoes, diced
1/4 cup onion, diced
2 cloves garlic, smashed
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
Few dashes worcestershire sauce
Salt and pepper
Margarine
Bread (french or italian)
Parmesan cheese

1. Mix together all ingredients in a bowl and then place into the fridge for at least an hour.
2. Cut an italian or french loaf of bread into medium thickness slices.
3. Spread the top with margarine and place onto a baking sheet.
4. Bake at 350 degrees for 5 minutes.
5. Remove from the oven and top each slice with the tomato mix.
6. Place back into the oven for 10 minutes.
7. Top with a sprinkle of parmesan cheese and serve.

Hot Corn Dip

Today is Appetizer Sunday at our place. So nothing but appetizers for dinner. I saw this recipe in Kevin's blog (Closet Cooking) and thought it sounded very interesting. We had some corn on the cob to use up and decided to give this dip a try. I have to tell you it is absolutely amazing. This will be in our regular rotation now. The recipe makes enough for 2 people so if you are having people over I would recommend doubling it.

Pepper Added by Joey - None, come to think of it I have never seen him add any to dip.

Ingredients
1 tablespoon butter
2 cups corn kernels (used 3 cobs - not cooked)
2 tablespoons butter
1/2 cup white onion, diced
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
1 jalapeno, seeded and diced
2 cloves of garlic, diced
1/4 cup mayonnaise
1/4 teaspoon cayenne
2 cups cheddar cheese, grated
Salt and pepper

1. Preheat the oven to 350F and grease a baking dish.
2. Remove the corn kernels from the cob using a knife. If you don't have corn on the cob just use frozen corn.
3. Melt the butter in a pan.
4. Add the corn to the pan and season with salt and pepper.
5. Cook until the corn is fully cooked and starts to brown (5-10 minutes). Set aside in a bowl.
6. Melt the butter in a pan.
7. Add the onion and pepper and cook for 2 minutes.
8. Add the green onions, jalapeno and garlic and cook for 2 minutes.
9. Add the contents of the pan to the corn and mix in mayonnaise, 1 cup of cheese and cayenne.
10. Pour the mixture into an baking dish and top with the remaining cheddar cheese.
11. Bake for 20 minutes until bubbling and golden brown on top.