Snowvember and Chicken Bites with Balsamic Dipping Sauce

Here in the Northeast we are having our first "snow" event of the season and as luck would have it, it is coming on the heels of a major hurricane. My thoughts and prayers go out to those still suffering from the effects of Sandy.
Mother Nature - knock it off.

These bites are packed full of flavor and would be perfect for a snowy afternoon or a football watching day.

Chicken Bites with Balsamic Dipping Sauce: (yield 36)

olive oil
2 pounds ground lean chicken
1/2 of a large sweet onion (such as vidalia)
salt and pepper
4 sheets puff pastry
16 ounces goat cheese
2 teaspoons dried basil
2 teaspoons dried thyme
2 cloves garlic, minced
2 eight ounce packages frozen spinach, thawed and squeezed dry (optional)
1 egg, beaten (set aside)

Balsamic Dipping Sauce:

2 cups brown sugar
3 tablespoons corn starch
2/3 cups balsamic vinegar
2 cups chicken broth
2 cloves garlic, minced

Directions:

Preheat oven to 400 degrees F.

Defrost the puff pastry for approximately 40 minutes on the kitchen counter or overnight in the refrigerator.
Combine the ground chicken, sweet onion, drained spinach (optional) and salt and pepper. Shape into 36 small balls (about the size of small golf balls) and brown in olive oil. No need to cook through as we are going to bake them in a bit. Remove from pan and set aside.

Combine the goat cheese with the basil, thyme and garlic. Set aside.

Unroll the puff pastry on a lightly floured board and cut each rectangle into 9 squares.
Place a tablespoon of the herbed goat cheese in the middle of each square and top with a chicken meatball. Wrap up the puff pastry around the meatball by pulling up each "triangle" end up and over the meatball. Place seam side down on a baking sheet lined with parchment paper. Brush each bite with the beaten egg (this will give the puffs a nice shiny, golden color)

Bake the chicken bites for 20 to 25 minutes until puffed and golden brown.

While the bites are baking, make the sauce.

Directions for sauce:

Whisk the brown sugar and cornstarch in a medium large pan. Add the chicken broth and balsamic vinegar and whisk. Add the minced garlic. Cook over medium high heat until boiling, stirring occasionally. The sauce will bubble and thicken. Season with salt and pepper.

Serve the warm bites with the warm sauce for dipping. If you want to make this a dinner instead of an appetizer add a light salad with warm vinaigrette dressing.

Stay warm, stay safe Northeast it can't be long till spring.

This recipe (including the sauce) can easily be halved. The sauce and the meatballs can easily be made in advance. Cover and refrigerate the meatballs. Warm the sauce before serving.

I Scream, You Scream, We All Scream For Ice Cream

We got back from the beach and everyone was ravenous so we made nachos and chicken wings as an appetizer to a dinner of hamburgers and hot dogs on the grill.

The littles came up with their own appetizer and asked me to post their recipe. (see below)

It takes a bit of time to get everyone showered and dressed when you have three moms, two teenagers and three littles.

Showers, hanging up wet bathing suits and towels, drying hair, and a bunch of appetizers later, we realized no one was hungry for burgers and dogs.

We mom's decided that a walk to the bay would stimulate everyone's appetite (and give us a little calorie burn) so off we went.

It worked. After an hour of walking the bay, searching for crabs and casting stones into the water, everyone was hungry once more.

So we walked to the Ice Cream Parlor.

What can I say, it's vacation and we have long given up on being awarded Mother Of The Year.

Little's Vacation Appetizer (makes 3)

3 slices Pepperidge Farm Cinnamon Swirl Bread
Butter (a lot)
M & M's chocolate candies (more than a lot)

Generously smear bread with soft butter (so as not to tear the bread - if you tear it you have to start over - this is a rule)
Sprinkle buttered bread with M & M's. When your mom is not looking, add more.

Eat.

Car Shopping and Parmesan Crusted Artichoke Hearts with Lemon Aioli

So... you may remember I turned in my Saab convertible. The lease was up. I had my fling.

Like all flings, it was bound to end badly. One of us had to go. Since he was young and hot, I figured there was a better chance of him getting picked up on the lot than me.

So goodbye Saab. It was real. It was fun. It was real fun.

On to car shopping.

After looking at 14 million cars at approximately 1,271 car dealers I was ready to make a decision. My decision? I decided I hated car shopping.

Really. Hate. It.

It took hours of my life that I will never get back.

Now, don't get me wrong. Every sales person in every dealership was friendly. Knowledgeable. Polite. Well trained. IT IS THE PROCESS THAT KILLS ME.

Car dealers in my area no longer put new cars on the lot. They park them inside or in back or behind or below the actual dealership. This forces the wanna be car buyer to go INSIDE the dealership to see an actual car.

Once inside you have to give your name, date of birth, official ID, marriage license, and any identifying marks such as tattoos or birth marks to the receptionist. This is so the car dealership owners can track you down if you don't buy a car that day.

Then you wait for an associate, or selling specialist, or salesperson (to the uninitiated).

If you are deemed sane and somewhat harmless (it helps if you have buckets of cash with you).. you are then allowed into the inner sanctum to look at an actual automobile.

I've learned my lesson with cars. You may love them, you may hate them - but never, never get rid of the one you have... you'll end up having to go car shopping.

Parmesan Crusted Artichoke Hearts with Lemon Aioli Dipping Sauce: (makes about 1 1/2 dozen)

1 can artichoke hearts, drained, patted dry and cut in half

1/4 cup grated parmesan cheese

1/4 cup unseasoned bread crumbs

2 tablespoons fresh parsley, minced

1 egg, beaten

oil for frying

Mix the parmesan cheese, bread crumbs and parsley together in a shallow pan. Season with salt and pepper.

Dredge artichoke halves in beaten egg, then coat with bread crumb / cheese mixture. Place on a rack and allow to "dry" for about 30 minutes or refrigerate until ready to use.

Heat about 1/2 inch of oil in a frying pan. When very hot, add artichoke hearts and fry for about 2 minutes. Turn and fry other side. Drain on paper towels.

Lemon Aioli:

1 lemon, zested and juiced

1/4 cup mayonnaise

1 clove garlic, minced

Whisk together lemon zest, juice, mayonnaise and garlic and refrigerate until ready to use.

To serve:

Serve artichoke hearts warm with aioli on the side for dipping.