>> Friday, January 6, 2012
Happy New Year!!! Whew....(insert big sigh of relief). Even though I LOVE the holidays it's nice to see a few days open up on our calendar now that they're over.
This is a picture of yours truly with my awards. That's right!!! I won best appetizer at one of our family Christmas'. Do you like my "King/Queen of the Kitchen Crown"? It doesn't get any more regal than a Santa hat labeled with puffy paint. So fun!!!
Anyhow....I won with this masterpiece of an appetizer. It's like lasagna on cracker. Just fabulous!!!
This recipe came from Paula Deen, but I discovered it at a holiday wine tasting party that we were at. My hubby pulled me over and told me to taste it. I was hooked! I had to get the recipe. So Ryan and I listened to how our friend's Mom made it. Then...I had to get the recipe again the next day, because even though Ryan has an excellent memory....after a few glasses of wine we didn't want to rely on just that to make it correctly.
We even had a discussion on how it couldn't possibly be Paula Deen's recipe. Why were we skeptical? No stick of butter anywhere in the ingredients.
You know...come to think of it, I never did give a speech when I won....
First of all I would like to thank the Ross' for inviting us over to their wonderful wine tasting party where I was able to discover this dish. It was soooo much fun, and we hope to be invited back next year. (At least invite me even if you don't want to invite Ryan...just kidding honey...sort of. )
Next I would like to thank the McGuire's for hosting the family Christmas party where I was honored to win this prestigious award. That was another fabulous party, and what a brilliant way to get people to bring unique and fun appetizers for people to graze at. Man was I stuffed, but I totally could have kept eating it was so good.
Last but most definitely not least.....I'd like to thank my husband Ryan for taking time out to arm wrestle me while I was in the middle of making this delectable treat so that he could use his sense of smell to realize that I wasn't paying attention and I chopped cilantro instead of parsley before I added it to the dip.
Now....I just have to be on the lookout for next Christmas' contest entry!!!
Enjoy everybody. Wishing you a healthy and happy 2012 from Fisch Foods!!!
Recipe from Paula Deen
- 1 -8oz pkg sliced provolone
- 2 -8oz pkg cream cheese (room temperature)
- 20 pistachios, shelled
- 2 cloves garlic
- 1/2 c fresh basil
- 1/2 c fresh parsley
- 1/2 c pine nuts
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- 3 oz oil packed sundried tomatoes
Line medium bowl with plastic wrap. Reserve 3 slices of provolone. Line bowl with provolone. Process cream cheese, pistachio and one clove of garlic in food processor and clean. Next process basil, parsley, pine nuts and remaining clove of garlic in food processor. Dissolve pepper and salt in olive oil and add to running machine. Drain tomatoes and puree. Spread some cream cheese mixture over provolone. Spread pesto, then 1/2 c remaining cream cheese mixture, then sundried tomato puree then remaining cream cheese then last three pieces of provolone. Freeze until firm (keeps up to 3 months in freezer).