Food on the Hill: Appetizers, Part Two

This week’s Recipe: Stuffed Peppers with Caviar

 

Photo by Sue York/ladailypost.com
 
Ingredients:
 
Bottle of Perradew peppers (Albertsons or Whole Foods)
Herb goat Cheese, room temperature
Romanoff black Lumpfish Caviar (Albertsons)

Directions:

Drain the peppers well.

Photo by Sue York/ladailypost.com

Place the goat cheese in a strong Ziploc bag and snip off the point of the bag. Fill the peppers with the cheese.

 

Photo by Sue York/ladailypost.com

Place a small amount of caviar on each pepper top.

 

Photo by Sue York/ladailypost.com

Chicken Cordon Blu Bites

 

Photo by Sue York/ladailypost.com
 
Ingredients:
 
Puff Pastry, thawed
Cooked chicken, small cubes
Ham, small cubes
Swiss cheese, grated
1 egg, mixed well

Directions:

Cut pastry into small squares

Photo by Sue York/ladailypost.com

Place some chicken, ham and Swiss cheese in the middle of each square.

Photo by Sue York/ladailypost.com.

Fold the tips of the corners together in the center of the pile and pinch them until they hold well.

Photo by Sue York/ladailypost.com

Brush egg wash over the tops of each bite. Cook at 400 degrees for 25-30 minutes until golden.

Photo by Sue York/ladailypost.com

 

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