Faith, Food, Uncategorized

Olive Crostini

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This easy scrumptious recipe was given to me many years ago by a coworker. Her sister was a caterer and used this crostini often. I too have used it often over the years, but took a break from it until recently. It was fun to make it again. Olive Crostini has always been a big hit when I’ve made it for gatherings. Throw in a salad, and make a light meal out of it.

I have one funny story involving this appetizer. For quite a few years I hosted a Christmas party and olive crostini became a staple. My husband was mixing this olive spread using the blender. It gets pretty thick, so he stuck a large plastic spoon in the blender to unstick everything and accidentally hit one of the buttons. Well, a large chunk of the spoon was taken off by the blade from the blender. As he was fishing out plastic from the olive spread the doorbell rang. The show must go on, so the olive crostini went in the oven with God only knows how many bits of plastic. 

Now that I’ve confessed, you may never want to eat anything I share with you. Please forgive me. And also know, cooking mishaps are unavoidable. Whether we’ve eaten trace amounts of plastic, or burned food, or over salted, or used expired ingredients.  What doesn’t kill us makes us stronger, right? My conscience is clear. Confession really is good for the soul. 

On with the recipe. The flavor combos are delectable. I love the contrast of the slightly bitter green olives with the creamy jack cheese. You can easily make the spread several days before your event. It keeps in the fridge for at least a week or two. You can even freeze the olive spread, but you won’t have to because it will get eaten up.

 

Happy Eating!

 

Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.

John 6:35

 

Olive Crostini 

  • 6 oz. can black olives, drained
  • 6 oz. jar green olives with pimentos, drained 
  • 4 to 5 garlic cloves
  • ⅓ cup olive oil
  • ½ cup butter, softened
  • 1½ cups Monterey jack cheese
  • 1 cup fresh parmesan cheese 
  • 1or 2 Baguettes 

 

  • In a food processor:
  • Add 6 oz. black olives and chop 
  • Add the garlic cloves and chop
  • Add olive oil and blend
  • Add 6 oz jar green olives and chop
  • Add butter and blend

 

  • In a mixing bowl:
  • Place the olive mixture from the food processor.
  • Stir in the jack and parmesan cheeses.

 

  • Thinly slice a baguette.
  • Spread about a tablespoon of the olive spread on each baguette slice.
  • Cook under the broiler for 2 to 4 minutes until lightly browned and bubbly.

     

  •  Notes 
  • This spread makes enough for at least 2 baguettes.
  • You can experiment with different olives.
  • Store leftover spread in the refrigerator.
  • You can use a blender if you don’t have a food processor, or just chop by hand.
  • The consistency you want is a coarse paste.

 

You can read my latest article here:

https://www.mustardseedsentinel.com/post/meghan-s-corner-olive-crostini

Check out https://www.mustardseedsentinel.com/  for plenty of great content from book reviews to parenting advice, all from a Christian perspective.

Food, Uncategorized

Charcuterie Board

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Charcuterie (pronounced shar-koo-tuh-ree) is the French word for pork-butcher shop. Now say charcuterie ten times. It’s the art of preparing cured meats. In fifteenth-century France, charcutiers shop windows were filled with all sorts of cooked and cured pork since they were not allowed to sell uncooked pork. French charcuterie involves pates, mousse, and things like rillettes. 

 

Today, charcuterie has taken on a whole new meaning. It’s no longer just meat. You can find charcuterie everywhere from Instagram to restaurants. It’s made a comeback and I am thrilled. This is my kind of eating. Unpretentious, grab what you like, kind of eating. The sky’s the limit with what foods you place on your charcuterie board.

 

There are no rules or complicated recipes to follow. You can use cutting boards, plates, or a large serving tray like I did. Add cured meats, cheeses, bread, fruit, nuts, or whatever suits your fancy. And, there is no cooking involved! Charcuterie can be a creative appetizer or a meal. I had so much fun making this charcuterie board and I hope you will make one too.

 

Wow your guests during the holidays with charcuterie.  They will think you are the coolest host in the world. No more spray cheese and stale crackers for you. Not that cheese from a can is all that bad on occasion, but this time you’re going big. You’re going grand. It’s time to change things up when it comes to appetizers. If you’re not ready to take the leap, then by all means stay safe. But, I really hope you at least try and make your own charcuterie board. You won’t be disappointed. 

 

Happy eating!

 

The Lord bless you

    and keep you;

the Lord make his face shine on you

   and be gracious to you;

the Lord turn his face toward you

    and give you peace.

Numbers 6:24-26

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Charcuterie Board

Here is the list of food I used for my board:

 

  • red grapes
  • strawberries
  • dried cranberries
  • blackberry preserves
  • pistachios
  • roasted almonds
  • chocolate covered pecans
  • colby jack cheese
  • sharp cheddar
  • provolone
  • blue cheese
  • brie
  • pepperoni
  • prosciutto
  • salami
  • marinated artichoke hearts
  • Kalamata olives
  • Spanish olives
  • assorted crackers

 

How to assemble your charcuterie board:

  • Start with placing any bowls of olives, sauces, or spreads on the board.
  • Next, place all meats.
  • Now add your cheeses.
  • Then add crackers or sliced bread.
  • Fill in with fresh and dried fruit.

 

My tips:

  • Lay parchment paper down first when using a tray.
  • Have both soft and hard cheeses.
  • Use both fresh and dried fruit.
  • Add variety with different colored and textured food.
  • Keep it simple if you’d like, with just meat, cheese, and bread. 

 

Have fun with your charcuterie board! Be creative and enjoy!

 

 

You can read my latest article in the link below. Check out Mustard Seed Sentinel for fantastic content.

https://www.mustardseedsentinel.com/post/meghan-s-corner-charcuterie-board

Food, Uncategorized

Pumpkin Bars

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It’s that time of year. Pumpkin time. Pumpkin everything is everywhere. It wasn’t that long ago that the only big thing happening pumpkin-wise this time of year was the now infamous pumpkin spice latte. If you got your hands on one of those, then you felt pretty special. Now, pumpkin has taken over all aspects of food from yogurt to cereal, and even candy. We are pumpkin obsessed for some reason. For the non-pumpkin eaters, I’m sorry. For the rest of us, yay!!

In honor of all things pumpkin, I give you pumpkin bars. You’re welcome.

The bars are really more like a moist delicious cake. The pumpkin flavor is there, but it’s subtle, not overpowering. And, the piece de resistance, cream cheese frosting. The combo of the scrumptious cake and sweet icing make this dessert irresistible. It’s hard to stop at one. Pumpkin bars are addictive. You’ve been warned. 

For the full article and recipe, click on the link.

https://www.mustardseedsentinel.com/post/meghan-s-corner-pumpkin-bars

 

Love you all,

Meghan

Food, Uncategorized

Quick Pickles

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Have you ever experienced a pickle emergency? You needed pickles right then and there, but there were none to be found in the refrigerator or the pantry. Have no fear! You can now make your very own homemade pickles in ten minutes. That’s right folks, ten minutes! No boiling jars and prepping canning equipment. No waiting for days or weeks to eat that first delicious pickle. Just mix up the brine, slice a cucumber, and voila! Pickles. 

This super easy recipe is not your typical dill pickle. They are a bit sweet, a bit spicy, and a bit savory. So they won’t taste like regular ordinary dills, but still yummy. Pickling spice mix has mustard seed, cinnamon, ginger, bay leaves, red pepper, caraway, allspice, black pepper, coriander, and clove. The result of this delightful combination of spices is a much more flavorful pickle than just a boring canned cucumber.

Give this recipe a try. You won’t regret it.

Read the full article by clicking the link below. Enjoy!

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-quick-pickles

 

Love you all,

Meghan

Family, Food, Uncategorized

I Scream, You Scream

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We all scream for ice cream! It’s still officially summer and still quite hot in most of the U.S. You need ice cream. I need ice cream. We all need ice cream, except for the lactose intolerant. But hey, there are really great alternatives now so all can partake. There’s something about an ice cream sandwich that brings joy. You’ve got cookies and ice cream together. That’s a win-win. I have so many memories involving ice cream.

Certain foods can be such an important part of our childhood. I can still hear the ice cream truck music. We’d quickly empty our piggy banks and run to that truck. Another ice cream memory is my birthday party at Farrell’s Ice Cream Parlor. When the Zoo Party was brought out with singing and music, the restaurant paused for a moment to take notice. Exciting childhood memories all involving ice cream.

It’s good to be a kid now and then. For some fun, make these scrumptious, super duper easy ice cream sandwiches.

To get more of my ice cream memories and the directions for the sandwiches, click on the link below.

https://www.mustardseedsentinel.com/post/meghan-s-corner-ice-scream-you-scream

 

Love you all,

Meghan

Food, Uncategorized

Mexican Street Corn

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It’s corn season and this recipe is so delicious. If you are looking for a fun side dish at your next barbecue give this one a try. Mexican street corn, or elote, is a common street food south of the border. It’s coated in a flavorful creamy sauce and topped with cotija cheese. You may have had this at local fairs or markets in the U.S. I love corn on the cob in the summer. Fresh, local, and so good with butter and a little salt and pepper. After trying this recipe I may never go back to plain butter.

You can do all of the prep the night before your cookout. Mix up the creamy sauce and have the corn husked and ready to go. I tied off the husks with some twine to create a pretty Pinterest-worthy handle. That’s not necessary though. If you don’t want to go through the trouble, just remove all the husks and grill. I cooked my corn on a grill plate on my stove top. It worked great if you’ve got one.

I highly recommend elote for corn lovers out there. It’s yummy, messy, and fun. Go ahead, mix things up at your next summer gathering. Your guests will thank you for it. The link to my column is below. Thanks for stopping by. Enjoy!

Love you all,

Meghan

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-mexican-street-corn

 

 

Faith, Family, Food, Uncategorized

It’s Only a Pound

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I am very happy to share with you my latest article on Mustard Seed Sentinel. I love to bake, and this pound cake is easy and delicious. I came across this fantastic recipe several years ago in Southern LivingInstead of a bundt pan, I prefer loaf pans. I use three regular size pans, and freeze at least two of them. They thaw quickly, and it’s nice to have a dessert on hand.

This new column has been so much fun for me. Baking and cooking are a passion of mine. Pound cake came to mind right away for June. It made me think of summer when topped with fresh berries and homemade whipped cream. Give this simple, yummy dessert a try. You’ll get a lot of smiles from this one. Make your life sweeter with some cake now and then.

Thanks for stopping by! I appreciate your support.

Love you all,

Meghan

 

 

 

https://www.mustardseedsentinel.com/post/meghan-s-corner-it-s-only-a-pound