Welcome to our Family Kitchen!

The most requested appetizer in our family's history!  My mom invented this one day when she was trying to re-create a delicious appetizer of fresh bread and a dipping sauce at an Italian restaurant.  The best part about this is that it freezes really well.  So, always make a double batch and freeze half.  It will help with all those special requests!

½ pound Parmesan

½ pound Asiago

2 teaspoons minced garlic

2 teaspoons dried oregano

1 teaspoon red pepper flakes

1 Tablespoon chopped green onion

1 ½ cup extra virgin olive oil

1 teaspoon ground pepper 

Serves 8

Cut cheeses into 1 inch chunks with rinds removed. Place them in the food processor with pepper, oregano and garlic and pulse until reduced to small pieces. Add green onion, olive oil and pulse again.  Garnish with parsley and serve with any type of tasty cracker or crostini.

For our family picnic celebrations, like Fourth of July, we make a big batch that people can spoon onto a salad or put into a grilled, buttery roll. There is usually plenty left over to make Lobster Scramble eggs the next day too – or, our other favorite – an amazing over-the-top garnish for a Bloody Mary. 

1 ¼ pounds of lobster meat, cut in chunks

½ cup light mayo

1 lemon, squeezed

½ teaspoon celery salt

¼ teaspoon freshly ground papper

¼ cup finely chopped celery

 Paprika

 Split top buns

  ¼ cup butter

¼ chopped sweet   onion

Put onion and celery in a food processor and process to get it really fine. In a bowl, combine the cut lobster meat and melted butter. Folding so each piece of lobster gets its fair share of goodness. Then, fold in mayonnaise, lemon juice, celery salt, and ground pepper until all combined.  Spoon into the warm, buttered bun and sprinkle with lots of paprika. If you want to be really authentic, serve with Ruffles and some sliced sweet pickles.