sesame lime edamame

This is one of my favorite appetizers from Scotty Brown's so I tried to recreate it at home!

1 package of frozen edamame in shell (we buy them at Costco)
1/2 tbsp sesame oil (I like chili sesame oil for spiciness)
juice of 1/2 lime
sesame seeds
kosher salt
Heat frozen edamame in microwave according to package instructions.
Place heated edamame in bowl toss with sesame oil, lime juice, sprinkle with sesame seeds and kosher salt. Yum. This makes enough for 2 people increase as needed.

blt cups

yummy with soup or as an appetizer!

8 strips of bacon, cooked and crumbled (I used real bacon bits)
1 tomato diced
3 oz grated cheese (jack or cheddar)
1 sm onion chopped
1/2 cup mayo
1 tsp basil
1 tube Grands Biscuits
Combine all ingredients except biscuits. Divide biscuits into 3 layers and divide each layer into 3 pieces. Put pieces into ungreased mini muffin tins, pushing up sides to form a tart. Add BLT mixture. Bake at 375 for 10 minutes. Makes about 4 dozen tasty appetizers.
recipe from Dale's Aunt Kaaren

roasted eggplant spread

this is from the Barefoot Contessa cookbook. I've changed it slightly to protect myself from copyright infringement, hee!hee! It's yummy and healthy. Nice this time of year as I am feeling close to maximum caloric consumption!
1 medium eggplant, peeled
2 red bell peppers, seeded (I've used combo of red,green,yellow whatever I have on hand and it turns out well, too)
1/2 red onion, peeled
2 garlic cloves, minced
3 tbsp olive oil
1 1/2 tsps kosher salt
1/2 tsp fresh ground black pepper
2 tbsps tomato paste
preheat oven to 400 degrees.
Cut the eggplant, bell peppers and onion into 1 inch cubes. Toss in large bowl with garlic, olive oil, salt and pepper. Spread on baking sheet. Roast for 45 minutes, until vegetables are lightly browned and soft, tossing once through cooking. Cool slightly
Place the vegetables in food processor or blender, add tomato paste and pulse a few times to blend.(will be chunky) Add salt or pepper if needed.