Honey Mustard Pretzel Coated Chicken Fingers

I mostly made this recipe because I knew P.J. would like it, but I ended up really liking it too. I already had most of the ingredients so it was an inexpensive dinner, and pretty good for you too. Roasted broccoli roasts in the oven for about the same amount of time it takes for the chicken to cook (about 20 minutes). I happened to buy gluten free pretzels and they were really good, so this could be a gluten free meal.

Sweet and Saucy Meatballs

These meatballs are delicious as a main course served over rice (as pictured) or speared with a toothpick and served as appetizers. They are made with 94% lean turkey meat and are deceivingly low in calories and fat. After the first bite, PJ made the face he only makes when he really likes something. Success!

Roasted Red Peppers with Cumin

This delicious and colorful salad is great served warm or at room temperature.  Put it out with warm pita and serve as an appetizer, or use it as a topping on toasted baguette slices and serve with a bowl of white bean soup.

If you have a gas range, try roasting the peppers over the open flame instead of broiling them in the oven.  It will save you the time of preheating your oven, and you can more easily tend to them by turning them often with a pair of tongs.  Just be sure to keep a close eye on them and watch out for sparks!

Onion Custard Tartlets

I think that everyone loves puff pastry.  In fact, I have a theory that butter and salt are the magical ingredients that make all food taste wonderful.  Puff pastry is really just many thin layers of dough with loads of butter in between the layers.  Ever tried working with puff pastry on a hot day?  It will completely melt into mushy, buttery mess.

That said, I don't recommend eating it all the time, but if you're looking for a crowd-pleasing appetizer, puff pastry is always a good way to go.  People won't be able to resist second helpings and they will say, "Wow, this is really good - what do you do to make it taste like this?"  And you will think to yourself, "Butter and Salt."  But if you'd rather not admit to your guests that in fact the great flavor comes from the loads of butter you're serving them, you could just say instead, "It's probably from the beautiful scallions I used. I found them fresh at the farmer's market today."  That could be true, too.  Your call.

Onion Tart with Mixed Greens

This recipe is a combination of two great French foods: pissaladierres and gallettes.  It is topped with caramelized onions like a pisaladierre, a type of pizza popular in southern France that is topped with caramelized onions, anchovies, and olives.   However this is not made with pizza dough like a pisaladierre but instead rests on a flaky pastry crust  like a galette, which is a flat, free-form, rustic tart.

Party H'ors D'oeuvres: Golden Beet Bites with Smoked Trout

My sister and soon-to-be brother-in-law are engaged! I threw a small party last month in their honor and made all the food bite-sized and passable. This was one of the most popular bites, and it was so easy to make! All the prep was done the day before and then I assembled them just before the party. Use golden beets so that the color won't bleed onto the crackers while they are sitting, or if you can't find them just use red beets and try not to let them sit for too long.

The Best Thing I Ever Ate: Potato and Bacon Tartlets with Reblochon Cheese (With a budget-friendly alternative recipe, too!)

Everyone needs a little bit of bacon sometimes! Okay, well maybe not my husband's ulcer, or my kosher parents. But for everyone else, this recipe is truly one of the best things I've ever eaten and you must indulge at least once to try it. Just the memory of the salty sweet goodness of this tart is enough to get my taste buds watering! I've made this both as mini tartlets, which work great as appetizers or if you want to make sure you control your portion, and as a whole tart to serve family style. Either way, you'll need a good metal tart pan with a removable bottom. If you don't have, it is well worth the small investment to be able to make professional looking savory and sweet tarts and tartlets to impress yourself and all your friends! Here is the recipe: