Martha Stewart I am not, but somehow I manage in the kitchen without charring the beef tenderloin to a crisp or lighting myself (or any innocent bystanders) on fire.
How do I manage such a feat, you ask?
It’s simple. I only prepare ridiculously easy dishes. Sorry Martha – you are my culinary hero, but I cannot for the life of me manage all 107 steps. (Well, not and build at work-at-home business and raise a busy 5-year-old, that is)!
So where to start our new series of Ridiculously EASY Dishes that Never Fail to Impress? At the beginning, of course! No fuss appetizers that will surely cause a fuss!
Baked Garlic and Goat Cheese
1 (or more) garlic bulbs
1 tsp butter per bulb
Cut the top off of the garlic and place on tin foil cut into 4 inch squares. Blob butter on the top and gather up the tin foil. Place on a cookie sheet and bake in the oven at 325 degrees F for about 25 minutes (until the garlic is tender).
Voila! Pop the individual cloves out and serve with bread and goat cheese.
Brown Sugar & Pecan Baked Brie
¼ cup of brown sugar
¼ cup pecans, chopped
1 tbsp brandy or whisky
1 round brie cheese
Mix together the brown sugar, pecans, and brandy. Score the top of the brie and place on an ovenproof platter. Bake at 400 degrees F for 4 to 5 minutes, until cheese is softened. Pour sugar nut mixture over top and bake an additional 2 to 3 minutes until sugar is melted. Serve warm with crackers.
Bacon Almond Date Wrap-ups
Insert roasted almond into the center of the date, wrap in bacon and stick under the broiler until the bacon is cooked and slightly crispy. Serve to the delight of your guests!
Grilled Tomatoes and Goat Cheese
Baby vine tomatoes
Goat Cheese, softened
Soak the vine tomatoes in olive oil, salt and pepper for one hour. Grill the tomatoes on the barbecue under close watch for about 5 minutes. Spread softened goat cheese on a serving platter, drizzle with olive oil, sprinkle with fresh basil and top with grilled tomatoes. Season with salt and pepper to taste.
Got a no-fail favorite that is beyond simple? Share it with MOMeo Magazine and get featured in an upcoming issue of MOMeo Kitchen!