Quick Bites - Two Cooks Catering

Quick Bites
By
Heather B. Thomas
About the Author:
Heather B. Thomas
Heather B. Thomas is a wife and mother - writer, musician, cook, gardener... She graduated from
the University of Redlands with a degree in Creative Writing & Philosophy, and continued her education at FIDM in Los Angeles with a post graduate degree in Marketing.
She grew up cooking under the watchful eyes of her parents and has been cooking ever since. In
2008 she decided to blend her passion for writing with her daily life as a caterer and started her
food blog - sloCooking (slocooking.blogspot.com).
She and her husband own Two Cooks Catering in San Luis Obispo, CA. She runs the business, and
he is the executive chef.
She spends her free time writing and testing out new recipes for the blog.
Table of Contents
Easy - Travel Well Appetizers ...………………………………………………
Bacon Wrapped Dates …………………………………….………………….
Fingerling Potatoes with Rosemary Aioli ……………………………………
Goat Cheese Spread …………………………………………………………..
Heather’s Turkey Pot Pie …………………………………………………..…
Bistro Chicken Salad ……………………………………………………….…
Taco Casserole …………………………………………………………………
Celery Graitin …………………………………………………………………
Brown Rice-Black Bean Salad ………………………………………………..
Edamame & Corn Salad ………………………………………………………
Sicilian Orange Salad ………………………………………………………….
Heather’s Kick Ass New England Slaw ………………………………………
Summer Bean Salad ……………………………………………………………
Microwave Brittle ………………………………………………………………
Heather’s Strawberry Peach Sauce ……………………………………………
Italian Lemon Bars ……………………………………………………………..
Coconut Tapioca Pudding ……………………………………………………..
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Easy - Travel Well Appetizers
Not all of these are my ideas and I haven't tried them all out, but a friend asked me what appetizers
I would recommend for Turkey Day that didn't require a lot of cooking AND would travel well.
These are what I've found that peaked my interest.
Mini Quiche
Choose your favorite flavor and make it bite size (or two bite size as we do for work)
Small Fruit & Cheese Kabobs
I recommend using red grapes
Cantaloupe Wrapped in Prosciutto
Can we say EASY, just slice and wrap, slice and wrap
Goat Cheese Logs
I like to roll mine in fresh herbs (rosemary, thyme, chives)
Sweet Fig Crostini
Slice a baguette, brush pieces with melted butter, and place them under the broiler until golden.
Spread ricotta over the toasted bread, drizzle with wildflower or orange-blossom honey, top with a
slice of ripe fig or fresh peach, nectarine, or plum. Serve.
Cranberry Spread
16 oz cream cheese/softened, 1 c dried cranberries, 1/4 c orange juice
Mix all of the ingredients together and mold into a ball or leave loose as a spread. Wrap in plastic
wrap, then wrap in foil, and store in a freezer bag.
Let the spread thaw in the refrigerator 1-2 days before you're going to use it. Place dip in a bowl (or
on a platter if it has been molded into a ball) and serve with crackers.
Bacon & Ranch Cheese Ball
2 (8 ounce) packages of low-fat cream cheese/ softened, 1 package of Ranch dressing mix (I use
the organic brand as it has no MSG), 1 c cheddar cheese, 5-7 strips of bacon cooked and crumbled
(or buy prepackaged crumbled bacon)
Mix all of the ingredients together with a mixer until they are incorporated. Mold into a ball and
wrap in plastic wrap, then wrap in foil, and store in a freezer bag.
Let the cheese ball thaw in the refrigerator 1-2 days before you're going to use. Roll in a plate of
shredded cheese. Serve with assorted crackers.
Bacon Wrapped Dates
35 dry dates, pitted (plan on a minimum of 5 pieces/person)
18 slices bacon - slice each piece in 1/2 (1/2 slice per date)
White peach balsamic vinegar (we purchase this at WeOlive - you can shop online if you don't have
a store near you)
Wrap each date in 1/2 piece of bacon. Secure with toothpick. Sautee in frying pan until bacon is
crisp on both sides. Drizzle with balsamic. Serve hot.
Great Potatoes
This one goes out to Tony & Abe (miss you!). I tried this recipe a while back when the guys came
down to visit and it was SO GOOD that it is now in my normal rotation - too bad the husband hates
aioli.
Fingerling Potatoes with Rosemary Aioli
2 1/2 lbs fingerling potatoes, un-peeled
Kosher salt
1/4 c olive oil (we like California Olive Ranch brand at home)
3 or 4 cloves garlic
1-2 sprigs fresh rosemary
1 tbsp balsamic vinegar
2 c mayo
grated zest of 1 lemon
juice of 1 lemon
zest & juice of 1/2 of an orange
black pepper to taste
Rinse potatoes and put them in a large saucepan. Cover them with cold water, add 1 tbsp of salt,
and bring to a boil. Simmer uncovered 15-20 minutes or until the potatoes are tender. Drain in a
colander, place a kitchen towel on top and let them steam 5-10 more minutes.
Combine oil, garlic, rosemary & vinegar in a food processor (about 30 seconds). Let stand 5
minutes. Strain into a large bowl - press solids with a spoon to get out liquid. Discard solids. Add
mayo, orange/lemon zest, orange/lemon juice and pepper - mix well.
Slice potatoes in half and place them on a serving plate. Sprinkle with a little salt & pepper,
decorate with chopped chives if desired. Serve with the aioli.
Left over aioli stores for about a week in the fridge (is also great as a dip for veggies).
I gotta give a shout out for Costco and the enormous log of goat cheese you can score there for under $6.00! Oh the uses.... Not to mention how handy this recipe is for big sports weekend.
Goat Cheese Spread
8 oz goat cheese
2 tsp honey
2 tsp fresh thyme
Pre-heat oven 375'. Spread cheese in the bottom of a small baking dish. Drizzle with honey, then
sprinkle with thyme.
Bake until cheese is warm and soft - approx. 10 minutes.
Serve with chunks of your favorite bread, water crackers, or tortilla chips.
A few years ago we were having a new member of the family over for lunch the day after Thanksgiving. We weren't sure what to serve so I suggested to my mom that we make a turkey pot pie. Of
course we couldn't find a recipe we liked - so I made one up, and it has been a family favorite ever
since.
Heather’s Turkey Pot Pie
Filling
1 large onion, diced
1 medium red bell pepper, diced
6 small or 3 large stalk of celery, diced
1 - 1 1/2 c chopped carrots
3 - 4 cloves garlic, minced (or use a garlic press)
1/4 c chopped fennel bulb (optional)
3/4 - 1 c chopped green beans (fresh, but you could
use
frozen in a pinch, do NOT use canned)
2 c chopped left over cooked turkey/chicken
2 - 3 tbsp flour
2 tbsp butter (unsalted)
3 - 3 1/2 c chicken stock
1 - 1 1/2 tsp each: dried basil, oregano, thyme,
rosemary
Sauté vegetables in olive oil - start with onion & garlic, then add other vegetables and sauté until
tender. Add turkey, mix thoroughly. Add butter & 2 tbsp flour, mix.
Slowly start adding in stock until you get a juicy blend (add more stock for a soupier inside, less for
a chunkier one). Add dried herbs and mix. Spoon mixture into a greased baking dish (I used 2 pie
plates for this amount). Cover with crust (see recipe below) and bake at 400'F, 20-35 minutes or until crust is brown & flaky.
NOTE:: all pot pies bubble over when cooking, to prevent burning goo on the bottom of your oven,
put an empty baking sheet on the rack below the pies as they cook, this should catch any overflow
during the cooking process.
Crust
2 c flour 1 tsp Kosher salt 2/3 c + 2 tbsp butter, unsalted 4 tbsp COLD water
Blend thoroughly, makes enough for 2 pot pie tops (not bottoms)
These freeze great - this year, I made one large pot pie, and four individual sizes that are now sitting in my freezer for a no-stress winter meal.
This recipe came from my mother, she's made it a few times and every time someone asks her for
the recipe. Yes, it's THAT good.
Bistro Chicken Salad
2 c cooked penne pasta
1 c quartered cherry or grape tomatoes
4 oz (1 package) crumbled Feta cheese
1/2 c fat free Italian dressing (we prefer Newman's)
1/3 c lightly packed basil leaves (fresh), chopped in strips
1/4 c red onion, chopped
1/4 c sun-dried tomatoes, chopped
2 boneless skinless chicken breasts, grilled or broiled, cut into 1/4" pieces
Mix all ingredients except chicken in a bowl. Spoon onto plates. Top with chicken and serve.
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Here's my take on a popular recipe. My favorite part of this whole thing is that I used my own taco
seasoning mix! Visit slocooking.blogspot.com for the recipe.
Taco Casserole
1 package ground turkey meat
1 c water
1 packet taco seasoning mix
1 red onion, chopped
1-2 c frozen white corn
2 cans refried beans
2 c shredded cheese
1/2 c diced tomato (ok to use a drained can of stewed tomatoes if you don't have fresh)
1 small can sliced olives
extra thick tortilla chips
sour cream
Pre-heat oven to 350'. Sauté ground turkey, add onion, continue cooking until all is cooked
through. Add taco seasoning and water to meat mixture. Stir until completely mixed. Add corn and
cook for a few more minutes.
Spread refried beans on the bottom of a casserole dish. Top with a layer of ground cheese. Then
top with ground meat mixture. Cover with foil and cook in oven 30-40 minutes. It should be bubble when done.
Remove foil, top with remaining cheese, olives, and tomato. Tuck some tortilla chips in down the
sides - they will be sticking up. Return to oven for another 10 minutes, or until the cheese is all
melted.
Let set for a minute, then scoop out and top with sour cream.
I stumbled onto this recipe one summer when my weekly CSA (community supported agriculture
box) gave me celery a few weeks in a row. I had an overflow and needed to do something with it.
Celery Graitin
3 lbs celery
2 1/2 tbsp butter (unsalted), divided
3 tbsp bread crumbs
3/4 c milk
1 tbsp flour
1 c shredded mozzarella cheese
1 tbsp Parmesan cheese
Pre-heat oven to 350'. Melt half the butter and cook bread crumbs until all the melted butter is
absorbed. Remove from pan and set aside.
Chop celery into bite sized pieces. Put other half of butter in pan and sauté celery until just tender
(about 4 minutes). Add flour and stir until absorbed. Add milk and mozzarella cheese. Stir until
melted.
Pour into a greased casserole dish. Top with Parmesan cheese and bread crumbs.
Cook 20-25 minutes or until bubbly.
Brown Rice-Black Bean Salad
1 c cooked brown rice – rinsed in cold water & drained completely
15 oz can black beans –drained & rinsed
3/4 c bell pepper, diced
1/4 c carrot, peeled & diced
1/4 c red onion, diced
1/8 c green onion, diced - for garnish
1/3 c olive oil or you could do equal parts olive oil & canola oil if you don't want to wait for the oil
to liquefy after refrigerating
1/2 c sugar
1/2 c red wine vinegar
Combine olive oil, sugar & red wine vinegar in a small pot, bring contents to a slow boil until
sugar has dissolved, remove from heat
Cook rice using package directions as a guideline, try to keep rice a bit al dente so it has texture
when added to the salad
Make sure rice is cooled all the way before mixing into the salad
Drain & rinse black beans
Cut bell pepper, red onion, carrot in to bite sized pieces
Mix all ingredients together
Garnish with green onion and enjoy
If you refrigerate, bring back to room temperature before eating to allow olive oil to liquefy again
NOTE:: if you're feeling adventurous, try making your own red wine vinegar – just open a bottle of
your favorite red wine and keep it open to the air until it has turned into vinegar
Edamame & Corn Salad
3 ears corn - corn cut from cob (I prefer to use white corn)
2 tbsp olive oil
1 1/2 c shelled edamame beans, cooked/drained
1 tomato, seeded & chopped
1 sweet yellow bell pepper, chopped
2 tbsp red wine vinegar
1 clove garlic, minced
salt & pepper to taste
Mix all ingredients together - stirring in dressing last. Let sit to allow flavors to develop. Serve
at room temperature. You can also serve it cold - it will keep up to 3 days in the fridge.
Sicilian Orange Salad
4 oranges
1 clove garlic
2 tbsp olive oil
3 - 4 tbsp dry red wine
2 tbsp toasted pine nuts (optional)
½ tsp balsamic or red wine vinegar
1 tsp fresh oregano
¼ tsp crushed red pepper flakes
Salt & pepper
Baby mixed greens
Peel & skin oranges, cut segments away from membrane, catch juices in a bowl
Cut garlic in half, rub half inside a glass/ceramic bowl
Place orange segments & juice with remaining ingredients into the bowl – adding additional oil,
wine or vinegar to taste.
Let marinate 5 - 10 minutes before serving (can make up to 1 hour ahead).
Note:: if you're using Naval oranges eat this salad soon after making as Navals turn bitter if left exposed to air for extended periods of time
Heather’s Kick Ass New England Slaw
1 small head green cabbage, shredded, about 7 c (ok to use a combo of green & red to equal 7 c, a
Cuisinart works great for this)
1-2 carrots, peeled & grated
1/4 c minced sweet yellow onion (Vidalia or Texas)
1/2 c + 3 tbsp mayonnaise
1/2 c sugar
1 tsp dry mustard (yes, dry - do not use prepared!)
1/2 c rice wine vinegar (ok to use white in a pinch, but it doesn't taste the same)
1/2 tsp kosher salt
1/4 tsp fresh ground black pepper, or to taste
1 1/2 c raisins (I prefer gold)
Combine cabbage, carrot, raisins & onion in a large bowl.
Whisk together mayonnaise, sugar & mustard in a small bowl. Whisk in vinegar, salt & pepper.
Pour over cabbage and stir gently.
Refrigerate at least 1 hour, and up to 6 hours.
Before serving, stir slaw to redistribute dressing, and spoon off excess watery liquid.
Summer Bean Salad
½ c sugar
½ c rice wine vinegar
1/3 c vegetable oil
1 can each: garbanzo, yellow wax, kidney, green, and lima beans (or a few beans of your
choice)
1 red onion, sliced
1 green bell pepper, sliced
Heat sugar, oil, and vinegar until sugar is dissolved. Drain all beans and rinse with fresh water.
Pour heated sauce over beans, gently stir in onion and bell pepper. Refrigerate over
night, stirring occasionally. This tastes better as it ages.
This is one of my favorite recipes. I can't even remember where I got it - but I've used it many
times to make gifts at Christmas time.
Microwave Brittle
1c sugar
1/2c light corn syrup
1c roasted/salted nuts (your choice, if you have nut allergies sub in shelled pumpkin seeds)
1 tsp butter (unsalted)
1 tsp vanilla
1 tsp baking soda
Grease a baking sheet. In a 1 1/2 qt microwave safe dish (I use a Pyrex) combine sugar & corn
syrup. Cook on HIGH 4 minutes. Stir in nuts/seeds, cook on HIGH 3-5 minutes or until nuts
are light brown. Stir in butter & vanilla, blend well. Cook on HIGH 1-2 minutes. Add baking
soda and stir gently until light and foamy. Pour onto greased baking sheet. Let cool 30 minutes
then break into pieces. Makes about 1 pound.
This is amazing and so yummy on top of vanilla ice cream or mixed into plain yogurt for breakfast!
Heather’s Strawberry-Peach Sauce
1 lb strawberries - cut into small pieces
6 peaches, peeled & cut into small pieces
1 1/2 c + 3 tbsp sugar
2 tbsp lemon juice
1/4 c water
Mix everything together in a large stock pot and bring to a boil. Boil gently until peaches are
soft. Transfer to a blender and mix thoroughly, or use a stick blender and blend in the stock pot.
Place back into the stock pot and continue to boil for another 3-4 minutes stirring constantly (it
will just start to thicken on the sides of the pot).
Let cool and put into jars. Use now or freeze for later use.
This recipe came from Heather's aunt and is a constant hit.
Italian Lemon Bars
Crust:
1/4 lb butter, unsalted
1 c flour
1/4 c sugar
Melt butter, add sugar & flour.
Press into an 8x8" pan. Cook 15 minutes at 350'.
Filling:
1 c sugar
2 tbsp flour
1/2 tsp baking powder
2 tbsp lemon juice (fresh)
Grated rind of 1 lemon
2 eggs (beaten)
Pour this over crust. Bake 25 minutes at 350'. Sprinkle with powdered sugar while hot.
I found heaven! I found in a magazine a recipe for tapioca pudding - Coconut Tapioca! Two of my
most favorite flavors - together, in the same dish! One serving just isn't enough, so I highly recommend doubling this recipe. You'll want to eat that much.
Coconut Tapioca Pudding
1/3 c small tapioca pearls
1 can (13.5 oz) coconut milk
1 c milk or soy milk
1/4 c sugar
1-2 tsp vanilla extract
1/2 c unsweetened large-flake coconut
In a medium saucepan, cook tapioca in 1 1/2 qts boiling water until slightly chewy (about 5-8
minutes). Pour through a fine strainer.
In another saucepan over medium heat, warm the coconut milk, milk, sugar, and vanilla extract until
steaming (about 6-8 minutes).
Stir drained tapioca into vanilla mixture. Cook, stirring often, until tapioca is clear and just tender (3
-6 minutes). Then stir in coconut.
Let pudding cool, then chill, stirring occasionally, at least 1 1/4 hours. Stir in more milk if pudding
seems too thick. Spoon into tall glasses and serve.
Two Cooks To-Go
**OPENING SOON **
Hours: W, Th, F (9am-2pm)
Address: 3563 Sueldo St, Unit H, San Luis Obispo, CA
Web: www.twocookscateringonline.com
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Copyright 2016
Heather B. Thomas
San Luis Obispo, CA