Simple Tzatziki

The other day, Steve was flipping channels on TV and we naturally stopped when we saw my big fat Greek wedding on. It's such a great movie with super low budget and is loved by so many people. As we were watching that movie, I randomly saw someone's facebook post that they're making a sequel. WHAT?! That is awesome!

Steve has some Greek friends and they confirmed that a lot of the stereotypes of Greeks are true including windex. Haha. That's pretty funny. Maybe I am wrong but I find them very similar to Italians. Big families, like to have fun, lots of yummy food and so on. They're both mediterranean, so it's probably natural just like different asian countries share somewhat similar culture. 

Mediterranean food is so refreshing, Steve and I used to be obsessed. Now that the movie has brought us back to the memories, we should make more of Greek food. Steve used to make Greek salad for dinner every single day and not get tired of it, plus he lost a lot of weight. We have a new neighbor who are Greeks, we brought some cookies the day they moved in and met them. Maybe I should bake some more and knock on their door and learn to cook some real Greek food!

Tzatziki is not only great for gyro and simply grilled chicken, it makes a fabulous dip for crudites, baked pita, potato chips, you name it. Creamy, garlicky yet, refreshing with a whole lot of cucumber. When I want something simple for entertaining without making multiple dips for veggies and chips, I always go with this. Because it develops such yummy flavor as it sits in the fridge, you can make ahead the night before entertaining. Make ahead dishes are always the best when you entertain, aren't they? =) Here's how you bring your guests to Greece at a bite!
  

Simple Tzatziki

Printable recipe 

Ingredients :

1 1/2 cup Greek yogurt(fat free works just fine)

1 Tbsp lemon juice

2 cloves garlic, minced

1/2 English cucumber, peeled

1 Tbsp olive oil plus to drizzle on top

3/4 tsp salt

2 tsp dill, chopped

Directions :

1. Scrape the seeds from English cucumber and grate it through large holes of cheese grater. Squeeze grated cucumber to remove liquid and let it sit on a sieve.

2. Mix rest of the ingredients in a bowl and stir in cucumber. Drizzle a little olive oil on top before serving. 

*It's a perfect make ahead dip as the flavor develops as it sits in the fridge. Serve it with crudité of your choice or toasted pita.

Slow cooker spinach artichoke dip

With my tot's camp and busy schedule, this week has gone by so fast. It's been almost a week since we celebrated Steve's 4th father's day. How was everybody's father's day? It was supposed to be a wash-out where we live. So the whole exciting BBQ idea was out the door. We had to go a different way and made Italian father's day. Steve's family's Italian, so it suits anyway. Since there was a huge chance everything would be inside, we changed the appetizer menu entirely too. We ended up getting lucky and had a few hours of beautiful sun, which means kids stayed in the pool, no craziness in the house! Yay!

So, we served homemade Italian plus costco lasagna. I know it's cheating but their lasagna is just so darn good! But their spinach artichoke dip, I didn't find very good. So I decided to make yummy and super easy spinach artichoke dip. You just need to dump everything in the slow cooker and "fugetaboutit"! How easy is that. Even though it's very cheesy, it's got vegetables, and I made it with Greek yogurt and low fat cream cheese to lower the calories. Our au pair Lari doesn't like vegetables but even she said it's delicious! Since she's not familiar with this dip, I didn't tell her what it was in detail. =P 

Thinking we were totally lucked out with the weather, after a huge meal, we put out all sorts of desserts outdoor. Half way through dessert, it started to pour like the end of the world. Lucky everything was served in the covered patio but it was so crazy that everything was still getting wet. CHAOS. We managed to save all of our delicious desserts though. Phew! In that chaos, our mini slept through. Actually she pretty much slept through all afternoon. Everyone wanted a chance to hold her, moving from one person to another, it didn't even wake her. She totally gets spoiled when the family's over. =) 

Hope your father's day was a dry and fun one. 

Slow cooker spinach artichoke dip

Printable recipe

Ingredients :

1 (14oz) can artichoke hearts, drained and chopped

1 (10oz) pack frozen spinach, thawed

1/2 cup crumbled feta

3/4 cup grated Parmesan cheese

1/2 cup Greek yogurt

1 small onion, chopped

2 tsp garlic, minced

1 Tbsp red wine vinegar

1/4 fresh ground black pepper

1 (8oz) block reduced fat cream cheese

Directions :

1. Squeeze the thawed spinach and drain most of the liquid. In a slow cooker insert, add all the ingredients except cream cheese.

2. Cube the cream cheese and place on top of everything else. Cover and cook on low for 2 hours.

3. Stir to mix everything. Serve warm. 

*Adapted from some the wiser.

Balsamic skirt steak & polenta bites

Wasn't last weekend just perfect? Oh we needed it so badly. It was so nice I was in such a great mood even though I was so busy and exhausted. And what comes naturally with this great weather? BBQ! YES! BBQ season is back! We scrubbed the bbq inside and out and was ready to go! Well..Okay, I have to be honest, Steve scrubbed the bbq. I supervised. =P

Nutty yet crispy grilled polenta with slightly spicy baby arugula and tender steak with sticky balsamic glaze. OMG, so yummy. I just LOVE polenta. It's so simple to make polenta at home but yet, it's even easier to buy a cooked polenta log so I always go the lazy way. I always have to grill extra polenta as my tot devours these.

With skirt steak, I am sure you all know it but you have to be really careful not to overcook it, otherwise it's not edible. Once time I was talking to Steve while cooking it, got distracted and I completely overcooked it and ruined his dinner. =( 

If you prepare it in advance, like marinating ahead, this is a great, quick appetizer(takes just less than 10 minutes to cook) to please guests or a fabulous small portion lunch. 

 

Balsamic skirt steak & polenta bites

printable recipe 

*Makes about 2 appetizer portions

Ingredients :

steak marinade

1/4 cup balsamic vinegar

1 Tbsp worcestershire sauce

2 tsp dark or light brown sugar

1 garlic clove, minced

salt and pepper to taste

 

1 lb skirt steak(or flank steak)

1/2 log ready to grill polenta, sliced

1 Tbsp olive oil

2 cups baby arugula, washed

1 cup balsamic vinegar

 

Directions :

1. Mix all marinade ingredients in a bowl and marinate skirt steak for at least 30 minutes.

2. In a sauce pan,add balsamic vinegar and bring to a boil. As soon as it start boiling, turn the heat to simmer and simmer for 10 minutes or until it reaches syrupy consistency to make balsamic glaze.

 

3. Heat oil in a grill pan and grill polenta until golden brown on both sides. I grill about 3 minutes each side.

4. Grill the steak about 3 minutes each side and remove from the grill pan or grill. Tent it with a foil and let it rest for 8-10 minutes. Slice thinly.

5. Arrange grilled polenta on a plate and top with baby arugula and skirt steak and drizzle balsamic glaze.

 

* Marinade recipe by Pointless meals.

Coconut chicken strips with honey mango sauce

We made our monthly trip to Costco last weekend and bought beautiful peaches and mangoes. Oh my gosh, those peaches were just so delicious and juicy, I finished all 8 of them in a box in just a couple of days without knowing. And Mangoes took a little longer to ripe so I finally cut them open a few days ago. Those were so yummy too! But unlike peaches, even though we love mangoes, I just can't eat many of them at one seating. Does a mango have more calories than a peach? I don't know..so we needed to use it up in different ways too. I mean I can always freeze it but they were too good to go in the freezer. 

So I started to look for mango recipes. When I found this honey mango sauce recipe, I knew it's right up our alley. My tot loves dipping like any kids. When we make chicken dish, we usually use Thai chili sauce but chicken and mango goes so nicely together, I couldn't resist. And it's super easy. Dump everything and blend, and there, you have a beautiful creamy mango-y sauce. My tot actually made the sauce. While saying, "I am cooking like a chef!". Then he's so proud of himself when he eats whatever he made. =)

I thought about baking them but I wanted to guarantee the crispiness, so I went somewhere in the middle. Pan frying. We cleaned the plate so quickly. With some blenched veggies since the dip is so yummy. One thing that makes me wonder is, why is the dip not bright yellow? Original recipe seems to have a beautiful bright yellow. Maybe frozen mangoes have better color? I don't know. It surely had a lot of mango in it and fragrant, it was just the color. This time I used unsweetened coconut but maybe next time, I'll try sweetened shredded coconut and see if it makes a big difference. It would have been even more perfect, if I could have a sip of mango-tini to go with it. Mmm...just a couple more months.. =)

Coconut chicken strips with honey mango sauce

Printable recipe 

Ingredients :

2 chicken breasts, cut into strips(about 12-15 strips total)

pinch of curry powder

1/2 tsp smoked paprika

salt and pepper to taste

1/2 cup flour

2 eggs, beaten

2 cups shredded coconut(sweetened or unsweetened)

1 Tbsp chopped parsley

Vegetable oil to fry

honey mango sauce

1/2 cup mayo

1/2 cup mango(fresh or if frozen, thawed)

2 Tbsp fresh flat leave parsley

1 Tbsp honey

1/8 tsp curry powder

1 tsp sririacha(optional - or more if you want more kick)

1/2 tsp lemon juice

Directions :

1. Season the chicken with salt, pepper, curry powder and paprika.

2. Coat the chicken strips with flour, then egg then shredded coconut pressing it down. Heat up the oil and either deep fry or pan fry. Cook the chicken for 2-3 minutes or until done and golden brown.

3. As soon as you take the chicken out of the oil, sprinkle chopped parsley, salt and pepper. 

4. Make honey mango sauce - In a food processor, add all the ingredients together and blend. 

5. Serve immediately. If heating up, toasting using a toaster oven works very well. 

*Adapted from the cozy apron.

Mini corn dogs

Last couple of weeks, I have been craving fried food. Churros, fried chicken, tempura, you name it. Of course I didn't get to have any of those because I don't like frying at home. And my cravings tend to turn to different directions if I'm at a restaurant. Then for some reason, I remembered wanting to try homemade corn dogs recipe I found from one of my favorite bloggers, damn delicious. When I first saw this recipe, it immediately brought me back my childhood memory. If you remember from one of my previous posts, my mom rarely let me eat street food. Corn dogs were always very tempting at fairs and when I ask her, majority of the times, she would redirect me but sometimes(but very rarely)she gave in and let me have one corn dog. To this day, I still remember enjoying every bite of the slightly sweet, fluffy, corn bready goodness hugging the savory hot dog. Mmm.

As I was frying these, my tot woke up from his nap and was looking for me. Before he got grumpy, I went to attend him and I asked Steve to watch the stove for a second. And Tada~ we slightly burnt a couple of them. Haha. Oh well..We had some good ones too. I actually made them smaller. Instead of halving the hot dog, I cut them into three pieces each so it's the right size for my tot. Surprisingly, it tasted exactly like how I remembered. I have tried mini corn dog muffin trying to make healthier version but it had obviously different taste. It was good but not for my cravings. A lot of times I like baked version of originally fried dishes but unfortunately some things just have to be fried. It was such a quick process with not too much oil, thankfully it didn't make my whole house smell like frying. Phew! If you ever have cravings for corn dogs, you can simply make it at home with very little effort!

Mini corn dogs

Printable recipe 

*Makes 8 mini hot dogs

Ingredients:

4 hog dogs, halved(I use uncured organic hot dogs)

1/2 cup all purpose flour

1/2 cup corn meal

1/2 cup milk

1 egg

2 Tbsp sugar

2 tsp baking powder

salt and pepper to taste

1 cup vegetable oil for frying

Directions :

1. Heat the oil in a skillet over medium heat.

2. Put lollipop sticks in the cut hot dogs. 

3. Combine flour, corn meal, sugar, baking powder, salt and pepper. Whisk together milk and egg, add the egg mixture to dry ingredients. Whisk until combined. It's easy to dip the hot dogs if you make the batter in a tall narrow vessel. 

4. When the oil is ready dredge hot dogs in the batter to cover completely and fry each one until golden grown, about 2-3 minutes. 

5. Place them on a paper towel lined plate. Serve immediately. 

*Recipe from Damn delicious.

Bang bang shrimp taco cups

Have you been to Bonefish grill? Last year, I've been to one near me for the first time and I completely fell in love with their bang bang shrimp. Love the crunch from lightly battered fried shrimp and the sauce is so yummy, it can actually go with anything. And recently I discovered they have bang bang shrimp taco now with crispy wonton wrappers. Man..those are good, every time! A little messy to eat as any tacos but that never stops me. 

Since Steve and I entertain a lot, we thought, why not try that combo in a bite size form so it's easy to serve and eat. But who wants to fry stuff right before guests arrive? We'll go the easy way. 

I've made bang bang shrimp before and it is very easy to just make everything from scratch. Just toss in salt, pepper and starch and fry 'em up. But the time, cleaning up and the smell keeps me from doing that when I'm entertaining. Frozen popcorn shrimp works perfectly in this case. They're surprisingly very crispy. And baked wonton wrappers will make this appetizer look so cute yet so easy to eat. 

I find it interesting how most of the times, guys would just pop the whole thing in as one bite snack but girls, two bites. Either way, they're always popular whenever I serve them. You can make the wonton cups ahead of time. I've made them a day ahead and kept them in an air tight container and it was perfectly fine.

Bang bang shrimp taco cups

Printable recipe 

Ingredients :

1/2 cup mayo

1/4 cup Thai sweet chili sauce

2 Tbsp sriracha (less or more to taste)

3/4 cup iceberg lettuce, shredded

12 oz frozen popcorn shrimp  - or fry the shrimp at home

24 wonton wrappers - preferably round  

Spray oil

2 Tbsp chopped scallion or chives for garnish

Directions :

1. Preheat the oven to 350F. Lay wonton wrappers on a cutting board and grease one side of wonton wrappers lightly using spray oil. Place the wrappers in a mini muffin tin greased side down and press gently so they fit nicely. If using square wrappers, fold the sharp edges.

2. Bake in the oven for 10-12 minutes. Let it cool in the tin for a minute or two and transfer to a cooling rack.

3. Heat frozen pop corn shrimp according to package direction. Usually 425F for 10-12 minutes.

4. Meanwhile, make the sauce. Mix mayo, Thai chili sauce and sriracha in a bowl. 

5. Toss the shrimp in the sauce. Place shredded lettuce evenly to all wonton cups and top with shrimp. Sprinkle spring onion or chives and serve immediately.

Homemade Mozzarella sticks

When my tot was a little younger, like any babies, cheese sticks were staple in hour house. If I gave him one stick, he would be quiet for a long time. But after some time, he grew out of these cheese sticks. Instead, he started to go for a little more flavorful cheese. If I give him Asiago pieces and string cheese together, he would only pick on Asiago. BUT! He still absolutely loves mozzarella sticks. The other day we baked a few of the last mozzarella sticks for a quick snack and he was not happy that there's no more. I promised him he could have more next time and he moved on. Then I was on it. 

It's so easy to make and everybody loves mozzarella sticks, so it's good to have them in the freezer for last minute guests or a quick but filling snack. I have to admit, anything breaded and baked or fried is generally pretty fantastic. Since I'm making a little mess while breading anyway, I usually make a bigger batch and keep them in the freezer. 

Homemade Mozzarella sticks

Printable recipe 

* Makes 24 sticks

Ingredients :

12 sticks of string cheese

2 eggs, beaten

3 Tbsp flour

1 1/2 cup Italian breadcrumbs 

2 Tbsp finely grated Parmesan cheese

Directions :

1. Cut the string cheese in half and freeze. Mix breadcrumbs with grated Parmesan cheese and set aside.

2. Coat the frozen cheese sticks with flour then egg, then breadcrumbs. You can fry them or bake them at 375F for 7 minutes. When baking, spray oil lightly on the bottom and top.

*If not using right away, put them in the sheet pan in a single layer and freeze. When frozen, transfer all of them to a ziplock bag.

Potato leek soup

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As it's getting chilly. Naturally, we cook stew and soup more often these days. This potato and leek soup has been my family's favorite for a long time. Especially my mom LOVES it with some broccoli florets on top as it makes her feel like she's eating healthier. Haha Leek gives such nice flavor to the dish, yet it's mild. And I like the texture of sauted leek with the smooth soup, that's why I save some for garnish. 

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It makes good 3 portions for adults, so I had a little leftover in the fridge. The next day, I was looking for some snack as I was suddenly starving and little bit of chilled potato leek soup just hit the spot. People serve chilled potato leek soup shooter as appetizer anyway. My tot is a huge fan of variety of soups, I served this creamy soup without heavy cream and chicken wings for lunch and it was a huge hit. I cooked the wings with our newest addition to the kitchen, electric pressure cooker and I am absolutely loving it. Whatever I used to do with slow cooker for 6hours can be done in 30 minutes with the same result! Maybe next time I have a chance to post stew or something, I'll write more about it. By that time, I'll probably experiment more recipes with it. 

Potato leek soup

Printable recipe 

*Makes about 3 bowls
 
Ingredients :

2 leeks - white and light green part, chopped

3 medium sized potatoes, sliced

1 Tbsp olive oil

salt & pepper to taste

3 cups chicken or veggie stock or water

1 cup low fat milk

Shredded cheddar for garnish(optional)

Directions :

1. In a pot, heat up the olive oil and saute chopped leek. When softened a little, set aside 2-3 Tbsp of leek for garnish.

2. Add potato, salt, pepper and stock/water and bring it to boil. Cook on medium heat with the lid open, until potato's fork tender. Using immersion blender(or regular blender) puree until smooth. 

3. Stir in milk and simmer for a few minutes. Scoop in the bowl and garnish with sauted leek and cheese if desired.

Parmesan wonton crisps

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My tot goes nuts over anything crispy. When I make him toast, he loves the crust. When he eats pizza, he loves the crust. Roasted chicken, he likes the crispy skin. So this snack is definitely right up his alley. Super quick to make and so tasty. We almost always have wonton wrapper at home as I like to make homemade wonton and pot stickers. And of course a block of Parmesan is a staple in a half Italian household. I actually used Asiago one time and it was so good. 

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I usually end up eating more than I intend to every time I make these. I make a batch and snack on a few, place them in a container but it's basically pointless to even put them in the container, as my tot's little hands would go for it, Steve would walk by it for a "taste test" and of course I join him. By that time it's usually all gone. When you want a quick snack that is not fried, yet so tasty you can even serve as part of your appetizers for your guests, this will be a great fit.

Parmesan wonton crisp

Printable recipe 

Ingredients :

1/2 pack wonton wrapper

1/2 cup olive oil

1 cup Parmesan cheese, shredded

1/4 cup fresh parsley, chopped - or 2 Tbsp dried parsley

salt and pepper to taste

Directions :

1. Preheat the oven to 375F.

2. Cut the wonton wrappers(triangles or rectangles) and spread on a baking sheet in a single layer.

3. Brush the olive oil on each wonton wrappers and sprinkle salt, pepper, cheese and parsley. (Go easy on the salt as cheese is salty. I didn't use any salt and it was fine.)

4. Bake for 8-10 minutes. Let it cool for a few minutes and enjoy. 

*Recipe from Life as a strawberry

Bacon wrapped figs

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Recently, we had some guys working on something in the house and the work continued till when I had to prepare dinner. I initially had a grand plan of trying new recipes but with my tot being curious and looking for a chance to go over to the guys to be nosy and the dog barking endlessly at the guys, my head started to spin. I had to change my plan. 

Bacon! While it's cooking, dog will stay in the kitchen being all hopeful and that will quiet her down and I can keep my eyes on my tot far enough from poor guys. Seriously, this dog doesn't stop barking until the moment strangers leave the house no matter how hard I try to explain to her that them in the house is OK but her endless barking is not. Lol (But really, I am not laughing, argh!)

I usually make this for a snack or appetizer but that day, I just threw them on top of some pasta with pesto. A few drops of balsamic with these bites and pesto together was totally delicious. And barking did stop as I gave her a tiniest piece of bacon to give her hopes to stay near us until the guys were gone. 

Bacon wrapped figs

Ingredients :

1 package fresh figs(8oz, about 8 figs)

6-8 strips bacon(depending on how many figs you have)

cheese to sprinkle(optional)

fresh ground pepper

Directions :

1. Preheat the oven to 425F. 

2. Cut the figs in half. Cut each bacon strips into three pieces. 

3. Wrap each cut fig with a piece of bacon. Place where two bacon ends meet as the bottom and bake for 12-15 minutes. - This way, you won't need a toothpick to secure.

4. Cool for a few minutes and sprinkle pepper and cheese if desired. Serve.

Herbed cream cheese cucumber bites with smoked salmon

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I love the freshness of dill. It's really growing like weed in our herb garden right now. I love it! Besides my planted herbs, there are a lot of other things also residing in the garden that I try to pull out regularly. At our 4th of July party, my friend Ava ,  author of this beautifully written book, Eating wildly came. She looked at our garden and pointed out a few of edible weeds. I tried one of them right there and I loved the texture. I don't know what I will come up with but I would definitely like to cook something with them next time.

Anyway, I got a bunch of dill from the garden and started working on this appetizer. Within 10 minutes, I was done! Love it. Such cute little bites with a bit of sophistication. Quick to make appetizers are the best, especially for a large party. I doubled the cream cheese recipe and used half for the appetizer and half for bagel the next day. Oh yum!

Herbed cream cheese cucumber bites with smoked salmon

Printable recipe
 

Ingredients :

1 English cucumber, sliced

4 oz cream cheese, softend

1 scallion, chopped finely

1 Tbsp fresh dill, chopped plus a little for garnish

4 oz smoked salmon, cut into little pieces

Directions :

1. In a stand mixer add cream cheese, scallion and dill and beat until light and fluffy.

2. Put a dollop of cream cheese on each arranged cucumber and top with a piece of smoked salmon and garnish with dill. Chill until serve.

I didn't need to put toothpick or anything and they were very stable without it. 

*Recipe adapted from bakerbynature

Brazilian cheese bread(Pão de Queijo)

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When I visited São Paulo for work years ago, I fell in love with this cheese bread at a corner cafe. Until that discovery, I've never even heard of this. My co-worker's mother recommended me trying this and I was like, why hasn't anyone told me about this chewy, cheesy goodness? It's savory yet goes perfectly with a nice cup of coffee. It immediately became my go to breakfast in Brazil after that day. 

I've tried many different recipes to recreate this bread, they were OK but not a good match to my memory. I was about to give up when my Brazilian friend told me even she buys it frozen as she couldn't recreate it. Then I found this recipe. With just a few ingredients, I could bring back the memory.

You can just tell how chewy it is from the picture. I love it! As much as I love it though, I'm warning you. If you haven't tried this and you don't usually like chewy stuff, you might not like this. And I don't know what the secret is to keep those little balls so yummy for long at those cafes but in my case, they were the best right out of the oven. So I definitely recommend making small batches as I did.

Brazilian cheese bread(Pão de Queijo) 

Printable recipe 

Makes 12 little bites

Ingredients :

1/2 cup whole milk(I used 2% and was fine)

1/4 cup vegetable oil

1/2 tsp salt

1 cup tapioca flour

1 egg, room temperature

3/4 cup Parmesan cheese

Directions :

1. Preheat the oven to 450F. Combine milk, oil and salt in a saucepan and bring it to a gentle boil. Remove from the heat.

2. Add tapioca flour to the pan and stir well. Dough will be grainy and gelatinous at this point.

3. Transfer the dough to a bowl to a stand mixer with a paddle attachment. At medium speed, beat the dough for a few minutes until it becomes smooth and cools off a little.

4. Scrape the bottom of the bowl, mix the egg in until well incorporated.

5. Mix in the cheese. Batter will be sticky and stretchy. Scoop the batter with a medium cookie scoop, place them on a parchment lined baking sheet, it made 12 balls with my scoop. 

6. Turn down the heat to 350F and bake the balls for 25-30 minutes.

*Recipe from The kitchn.                                                                                                     

 

Apple pancetta crisps with goat cheese & honey

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Did everyone have a fun Memorial day weekend?

We had a great one with friends and family, lots of fun and lots of food. This week will be a leftover food week. 

In order to enjoy the party ourselves too, we decided to smoke the meat so we don't have to work in front of the grill. Gigantic smoked brisket and ribs. Mmm..yum. While they're getting smoked in the smoker, we were able to sit down with our guests the whole time and enjoyed delicious appetizers and a nice conversation.

I made this appetizer for last Christmas for the family and it was a huge hit. I somehow never tried goat cheese with honey but man, this opened up a whole new world! I've always loved sweet and savory together and this really hit the spot! Original recipe from homeiswheretheboatis soaked the apple in pineapple juice and drizzled honey instead of mixing it in but I found this easier and less messy to eat. Fresh, crunchy apples with crispy and savory pancetta topped with goat cheese with a hint of honey. Enjoy! 

 

Apple pancetta crisps 

with goat cheese & honey

Printable recipe

Ingredients :

2apples

1/2 lemon

10-12 thinly sliced pancetta

1 log goat cheese (4oz package)

2 Tbsp honey

fresh cracked black pepper

Direction :

1. In 450F oven, place a foil-lined pan with pancetta and bake for 8-10 minutes or until golden. Transfer the pancetta to a paper towel-lined plate and cool until crisp.

2. Slice the apples into 10-12 slices. and using a small cookie cutter, core the slices.

3. Squeeze lemon juice on the apple slices and coat to keep them from oxidizing.

4. in a small bowl, mix goat cheese and honey.

5. Arrange apples on a serving platter, top each apple slice with pancetta and a dollop of goat cheese and honey mixture and sprinkle with pepper.