Appetizer Recipes, Snacks, Canapes, Hors d'Oeuvres
Bacon and Cream Cheese Stuffed Mushrooms
Without a doubt, these are the most requested appetizer by family, friends and clients. It’s hard to go wrong with bacon and cream cheese!
Ingredients:
8 oz bacon
1/2 cup finely minced sweet onion
1 clove garlic, minced
16 oz white button mushrooms
4 oz cream cheese
1/4 cup grated parmesan cheese
salt and pepper
Instructions:
Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored, covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling is nice and hot. Recipe courtesy of:
Baked Corn Dogs
Use a pack of Jiffy, added 4-5 sliced up hot dogs & bake according to package directions. Healthier option to fried. CORN DOGSSSSS!
Recipe courtesy of:
Baked Crab Rangoon
Yield: 12 servings
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonnaise
½ teaspoon Sciracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers
Directions:
Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
In a medium bowl, combine crab meat, cream cheese, mayonnaise, Sciracha, chives, and pepper. Mix until well combined.
Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.
Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
Notes:
adapted from Kraft
Baked Zucchini Sticks and Sweet Onion Dip
Here's a guilt-free way to enjoy the crunchy outside (and juicy inside) of a restaurant-style zucchini stick.
Dip:
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste
Zucchini Sticks:
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
Directions:
1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2) Once the onions are a medium brown, remove from the heat and add the vinegar.
3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
6) Combine the Panko, Parmesan, and pizza seasoning; set aside.
7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
10) Serve immediately, with sweet onion dip.
Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip Recipe courtesy of:
Breaded Mushroom Recipe
Delicious Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown makes a great appetizer to start that tasty meal. This is a really easy breaded mushroom recipe to make in only 20 minutes.
Breaded mushrooms have a delicious taste and they are really simple to make. The best way, I think to make this breaded mushroom recipe is to choose a mushroom you like and go from there. Once you have selected your preferred mushroom simply follow this easy recipe below.
8oz mushrooms (stalks removed)
3 tablespoons Parmesan cheese (freshly grated)
4 tablespoons white breadcrumbs (dried)
pinch of garlic salt
pinch of ground black pepper
1 tablespoon flat leaf parsley (freshly chopped)
Start by preheating the oven to 475°F. Then lightly grease a nonstick baking tray. Gently wipe the mushrooms with damp kitchen paper and set aside for later. Next combine the cheese with the breadcrumbs.
Then add the garlic salt and black pepper. Now roll the mushrooms in the cheese mixture, and set on the greased baking tray. Finish by baking in the oven for about 8–10 minutes or until golden browned and then serve.
published by Tattoo3658we on May 12, 2010. Recipe courtesy of:
Cheddar Cornbread Stuffed Jalapeños Recipe
2 lbs large jalapeño peppers
1/2 recipe cornbread (enough for an 8-inch skillet)
1 green onion, minced
2 cloves garlic, minced
3 tb minced fresh cilantro
1 cup grated cheddar cheese
a splash of milk
Make 1/2 of a recipe of your favorite cornbread (I left out the canned corn from the recipe this time around). You can undercook it a little if you want since it’ll be baked again as stuffing.
Carefully slice all the peppers in half and remove the seeds and ribs (or leave them in, depending on your preference for heat). It might be a good idea to wear gloves during this process, or to wash your hands frequently. Don’t touch your eyes, you’ll want to die.
Mince your vegetables, crumble your cornbread, and mix them together.
Add the cheddar, some salt and pepper, and a little milk to moisten the mixture and make it easier to work with.
Stuff each pepper half with a generous amount of stuffing. Set aside on a baking sheet
Bake at 400-425°F until the peppers are toasted and the stuffing is golden brown.
Remove, cool, and serve! Recipe courtesy of:
Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce
Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.
Pot stickers:
1/2 cup dry sherry
1/2 cup water
1/2 ounce dried shiitake mushrooms
3/4 cup finely chopped bok choy (about 1/2 pound)
1/3 cup chopped green onions
1/4 cup finely chopped water chestnuts
1 tablespoon low-sodium soy sauce
1 teaspoon salt
2 teaspoons minced peeled fresh ginger
2 teaspoons grated lemon rind
1 teaspoon dark sesame oil
Dash of hot sauce
1/2 pound ground chicken or turkey
24 wonton wrappers
2 tablespoons cornstarch
1/4 cup vegetable oil, divided
1 cup water, divided
Sauce:
5 tablespoons mirin (sweet rice wine)
1/4 cup low-sodium soy sauce
1/4 cup seasoned rice vinegar
3 tablespoons chopped green onions
1 teaspoon chile paste with garlic
To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.
Cooking Light DECEMBER 2003 Recipe courtesy of:
Chicken or Pork Satay Sticks
Here's a quick and easy marinade for chicken or pork (or fish) that lifts the flavour of the complete dish, rather than the sauce trying to do that on its own. For the meat to really take on the taste it's best to make it at least 8 hours in advance, and for a really rich flavour, marinate for 24 hours. This recipe will give you about 16 half-filled 6-inch/15cm bamboo skewers. (You need 3-4 sticks for a starter portion). If you use pork, it is recommended that you use loin or pork fillet; both are tender when cooked. Serves 2-4
4 chicken breasts, or 450-675g/1-1½ lb. pork loin or fillet
oil or butter for cooking
For the Marinade:
6 Tbsp. soy sauce
6 Tbsp. teriyaki sauce/marinade
1 large garlic clove, crushed
1 tsp. finely chopped fresh root ginger
1 tsp. chopped fresh coriander
For the Peanut Sauce
8 oz. (225g) crunchy peanut butter
3 garlic cloves, crushed
15 fresh coriander leaves
2 fl. oz. (50 ml) soy sauce
2 Tbsp. Japanese sake
¼ = ½ tsp. chili oil
¼ fl. oz. (120 ml) coconut milk
Cut the meat into small dice; no bigger than 1 cm. Thread the cubes on to16 soaked 15 cm bamboo skewers, just covering half of each one with meat.
In a large shallow dish , mix all the marinade ingredients together. Place the kebabs in the mixture (the quantity of marinade should be enough tocover all the meat. If it is not covered, then simply turn every 2 hours); cover with plastic film and chill for a minimum of 8 hours.. If you have time, leave them for 24 hours for the maximum taste.
Make the sauce: blend the peanut butter with the garlic and coriander in a food processor or blender. In a separate jug, blend the soy sauce, chili oil and coconut milk. With the motor running, pour the mixture slowly into the processor until all the liquid has blended in. The sauce should be thick but not set like peanut butter. If the sauce is too thick, loosen it by adding a tablespoon of water at a time.
When it comes to cooking the kebabs, the method is really up to you. They can be brushed with oil or butter, then fried, grilled or barbecued for 6-8 minutes. Meanwhile, warm the peanut sauce in a pan, or serve it cold (either tastes good).
Recipe courtesy of UK's BBC Good Food Magazine
Crab-Stuffed Mushrooms
25 fresh mushrooms
1 8 oz. pkg. cream cheese
1 Tb. milk
1-6½ oz. can crab meat
Dash Worcestershire sauce
2 Tbs. minced onion
½ tsp. horseradish
Salt to taste
Blend all ingredients, except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs.
Bake at 350°F for 10 minutes in a shallow buttered dish until hot and bubbly
Crab-Stuffed Mushrooms
Recipe courtesy of Ronnie Lozano of the former Sutter Street Cafe, Stockton, California (as prepared by his mother, Ramona Lozano, Stockton, California). Ronnie is now owner of Lozano's Sports Bar & Grill on Pacific Avenue in Stockton.
INGREDIENTS:
24 Medium-Sized Mushrooms (about 1-¼ pounds)
5 Tablespoons butter or margarine
2 Tablespoons green onions, minced (use part of tops)
1 teaspoon lemon juice
1 cup (about 8 oz.) fresh or canned crab meat
½ cup soft bread crumbs
1 egg, beaten
½ teaspoon dill weed
¾ cup shredded jack or cheddar cheese
¼ cup dry white wine
Lemon Wedges
INSTRUCTIONS:
Remove stems from mushrooms and finely chop stems.
Melt 2 Tablespoons of the butter or margarine in a frying pan over medium heat. Add mushroom stems and onions and cook, stirring, until onion is limp.
Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill weed, and ¼ cup of the cheese until well blended.
Melt remaining 3 Tablespoons of the butter or margarine in a 9X13-inch baking pan.
Turn mushroom caps in butter or margarine to coat evenly around filling in each mushroom cap, pressing it in firmly.
Cover and refrigerate until next day.
To bake, sprinkle mushrooms with remaining cheese and pour wine into pan.
Bake, uncovered, in a 400°F oven for 15-20 minutes, or until hot throughout.
Serve hot with lemon wedges.
Crab Wonton Cups
"These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're real crowd pleasers." —Connie McDowell, Greenwood, Delaware
32 Servings
32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
1 cup lump crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.
Meanwhile, in a small bowl, beat the cream cheese, cream, egg,
mustard, Worcestershire sauce and pepper sauce until smooth. Stir in
the crab, green onions and red pepper; spoon into wonton cups.
Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until filling is heated through. Serve
warm. Refrigerate leftovers. Yield: 32 appetizers.
Nutrition Facts: 1 appetizer equals 77 calories, 5 g fat (3 g saturated fat), 26 mg cholesterol, 153 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
© Taste of Home 2012 Recipe courtesy of:
Deviled Eggs with Candied Bacon
Recipe Courtesy of Kelsey Nixon - Kelsey's Essentials - Cooking Channel TV
1- ½ tablespoons light brown sugar
Cayenne pepper
Pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
¼ to ½ cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
½ teaspoon kosher salt
Paprika, for garnish
Preheat the oven to 350 degrees F.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
Garlic-Marinated Roasted Red Peppers
Sylvia Lovegren of Hoboken, New Jersey provided this recipes to Bon Appetit "Too Busy to Cook?" Article. Bon Appetit Magazine, July 1988
3-4 large red bell peppers
2 Tbs. olive oil
1 large garlic clove, thinly sliced
Salt and freshly ground pepper
Char pepers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into ½-inch pieces. Place in medium bowl. Stir in olive oil and garlic. Season generously with salt and pepper. Cover and let stand 1 hour before serving. (Can be prepared 3 days ahead. Refrigerate.) Serve with crackers or bread for a colorful appetizer. Makes about 1-½ cups.
Halloween Quesadillas
Your kids will love these fun quesadillas that look like real Jack 'O Lanterns. And the fresh, warm tortillas are a perfect match for melted cheese that oozes out the sides of this delicious snack. You can make the tortillas from scratch, or use pre-made ones. This recipe for quesadillas makes 3.
For HomeMade Tortillas:***
1 3/4 cups flour
3 tablespoons shortening or lard
1/2 teaspoon salt
1/2 teaspoon baking powder
½ cup warm water
***Or you can use 6 pre-made tortillas and 1/8 cup water and a medium paint brush for the food coloring
Orange food coloring (or red and yellow mixed to make orange)
2 cups white or yellow cheese, shredded
If
making your own tortillas by hand, add orange color to the water until
the color is very dark. In a separate bowl blend the flour, baking
power, salt and shortening, with a pastry blender or back of fork, until
it resembles coarse meal. When well combined, slowly add colored water
until soft dough forms. Knead for 5 minutes. Separate into 6 portions
and roll each one out approx. 1/8 inch thick. Place on a hot comal or a
preheated skillet over medium heat for 1-2 minutes until they begin to
brown on each side.
For pre-made tortillas: Add quite a
bit of orange food coloring to the water until it is a vibrant color.
Use a paint brush to brush the water onto 3 of the tortillas. It should
be just enough to get the color on, NOT MAKE IT SOGGY. Let the damp
tortillas sit until dry and then continue with the directions below.
For 3 of the tortillas, use a sharp knife to cut out your Jack 'O Lantern face. This usually consists of a triangle nose and eyes and a mouth.
Place
a whole uncolored tortilla on a comal or a skillet preheated over
medium heat. Cover with cheese. Place a Jack 'O Lantern tortilla on the
top and cook over low heat until cheese is melted.
Serve immediately.
Ham & Cheese Pretzel Bites
Yield: 8 servings
1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese of choice (I used cheddar)
6 cups water
4 teaspoons baking soda
4 Tablespoons unsalted butter, melted
1-2 Tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400F.
Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
Source: Adapted from Pink Parsley.
Healthy Deviled Eggs
6 Hard Boiled Eggs
6 teaspoons of plain yogurt
2 teaspoons Dijon Mustard
2 teaspoons finely chopped onion
2 tablespoons honey
2 tablespoons paprika
Chile Powder
Take the eggs out of their shell. By the way eggs play an important role in well balanced healthy diet for numerous health benefits. The egg whites are also an amazing source of protein and one egg contains only 70 calories.
Take the yolks out and put them into a bowl. Remember that most of the key nutrients including half of the eggs protein are found in egg yolk so if you don’t eat the egg yolks you are basically missing out on many of the egg’s nutritional benefits. Crumble the yolks with a fork. Add the yogurt and mustard to the yolk.
Notice that there is no mayo in this recipe. I am using plain yogurt instead.
Add the onion as well and move it around a little to mix the ingredients. Did you know that onions can improve your lung function and therefore are good for asthmatics? Onions in your diet will also protect you from certain infections, cancers and cardiovascular diseases.
Squeeze about 2 tablespoons of honey out of the honey bear right onto the mixture. Honey is an energy booster because it's a natural source of carbs and it's known for preventing fatigue during exercise.
Add the paprika and move the egg yolks carefully around. Paprika is also a part of overall healthy diet because it's high in Vitamin C and may help in digestion, improve blood circulation and regulate blood pressure.
Sprinkle some Chile Powder over the top - it's up to you as to how spicy you want it to be. Chile Powder has all kinds of health benefits and may help you to boost your immunity and improve your cardiovascular system. Eating chile can also be beneficial in weight loss because the heat you feel after eating chile takes energy and calories.
Take a teaspoon and fill the hard boiled egg whites with the mixture. Sprinkle the top of each egg with Paprika and serve.
From Zuzka.
Homemade Potstickers
Northern Chinese guotie, (literally “pot stick”) are said to date back over four millennia, and were known by the ancient Chinese as being exceptionally good for the human soul. They are typically filled with ground pork, ginger, scallions and finely chopped cabbage, seasoned with soy sauce and sesame oil, but you can adapt the filling ingredients to suit your taste. Finely chopped cooked shrimp are delicious, or substitute ground turkey for the pork. Vegetables such as cooked asparagus or broccoli fit right in as if they were meant to be there. Measurements are approximate; let each be dictated by your taste.
1 cup finely shredded bok choy or napa cabbage (optional)
1/4 tsp. salt
1 lb. lean ground pork
2 green onions, finely chopped
1 Tbsp. soy sauce (or to taste)
1-2 cloves garlic, crushed
1 tsp. grated fresh ginger
1/2 tsp. sugar
1 tsp. sesame oil
1 pkg. wonton or gyoza wrappers, thawed if frozen
canola oil
chicken or veggie stock, or water
If you’re using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much.
Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through.
Makes 2 – 3 dozen potstickers.
Each: 45 calories, 1 g total fat (0.2 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 3 g protein, 5.9 g carbohydrate, 5.2 mg cholesterol, 0.4 g fiber. 20% calories from fat.
When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water. If they are destined to be traditional potstickers, make sure your skillet is heavy-bottomed and hot, and let your dumplings crisp well on the bottom without moving them. The goal isn’t to have them actually stick to the pan, but to brown well and then steam to cook through once you pour liquid over top and then cover with a lid to trap the heat and steam.
Serve them up quickly, soon after you make them, with fried rice, noodles or straight-up; they’re perfect finger food for a party. Make a quick dipping sauce out of soy sauce spiked with chili sauce and a sprinkle of brown sugar.
Italian Fried Mozzarella
Recipe borrowed from Ana Maria da Costa Vasconcellos All About Italian Food website. Ana says: "This recipe of Italian fried mozzarella is called, in Rome area, mozzarella in carrozza (that means mozzarella in coach... don't ask me why!), and it's considered typical from that area."
You'll need (4 people):
8 slices of stale bread
a big firm mozzarella
wheat flour
2 eggs
some spoons of milk
salt
abundant oil to fry
How to do it: Put a slice of mozzarella between two slices of bread of the same size and shape. Pass these sandwiches on the flour, press to keep them compact and then merge the sandwiches into the whipped-up eggs with salt and a little bit of milk. Turn them often to absorb all the liquid, also from the sides.
Fry them in boiling oil (not smoking oil), 2 or 3 pieces per time, making them colour in both sides. Strain them and serve immediately. If you like it, you can add an anchovy fillet on each slice of mozzarella. Snip with kitchen scissors into sticks for serving.
Jalapeño Cornbread Poppers
12 Med/Large fresh Jalapeños
1 Box of Cornbread Mix (I used the Honey variety for the sweetness)
1-1/2 Cup Shredded Cheddar (1 cup for the batter..1/2 cup for sprinkiling)
1 Cup Corn..fresh OR canned is just fine
Slice each jalapeño down the center and carefully remove all the seeds and veins..set aside.
In a medium bowl, mix up the Cornbread batter according to the box instructions, add in the Corn and 1 cup of the Cheddar.
Fill each Jalapeño half with some batter! Eh-hem, don’t over fill them!
Sprinkle them all with the remaining 1/2 cup of Cheddar.
Place them on a baking rack & sheet pan, bake them at 350 for about 15-20 minutes, or until the Cornbread is firm and cooked through. They will be puffed and cheesy too!
Recipe courtesy of:
Jalapeño Poppers in Puff Pastry Blanket
12 medium size jalapeños (choose straight ones with stem on)
8 oz. light cream cheese, softened at room temperature
3/4 cup finely shredded sharp chedder and monterrey jack
4 cloves of roasted garlic (use more or less according to taste)
3 strips of bacon, cut into small pieces, fried and drained
24 puff pastry squares roughly 2.5 x 2.5 inches
Preheat oven to 400 degrees. Fry up the bacon bits until crispy–discard oil and drain on paper towel.
Split the jalapeño pepper lengthwise and core the seeds and membrane (be careful not to touch the seeds and membrane too much–use gloves or a spoon; you can leave in a bit of membrane/seeds for an extra kick).
In mixing bowl, combine the cream cheese, shredded cheese, roasted garlic, and bacon bits. Mix well–the roasted garlic should be soft and easy to work into the mixture.
Stuff each half of the jalapeños with the mixture. Place the jalapeño diagonally on the puff pastry and wrap the puff pastry around the jalapeno. Pinch the edges together tightly and top with additional shredded cheese.
Leave enough space between each popper for it to puff :) Bake in a baking sheet lined with foil for about 12 minutes or until golden brown.
*Cooks notes: To roast a whole garlic bulb, cut off 1/4 to 1/2 inch off the top of the bulb, drizzle with olive oil, wrap in aluminum foil and roast in 400 degree oven about 30 minutes or until browned and caramelized. This can be made in advance.
Go ahead, grab one. Or two or four. The light and flaky puff pastry embracing the cheesy, bacon-y, garlic-y roasted jalapeño popper was a delight! Definitely a great and easy twist on a traditional appetizer. No messy egg and breadcrumbs. No deep frying. Try this at the next Superbowl party. Dare we say better than the original? Yes!!
Lamb Samosas with Minty Yogurt and Feta Dipping Sauce
Minty Yogurt 'n Feta Dipping Sauce:
¾ cup cup Greek Yogurt
¼ cup crumbled feta cheese with peppercorns
2 tablespoons real mint jelly
2 tablespoons fresh minced mint leaves
1 teaspoon lemon zest
½ teaspoon dried Greek Seasoning
Samosas:
½ tablespoon olive oil
8 ounces ground lamb
¼ cup finely minced green onion (include some green top)
1 large clove garlic, peeled and minced
1 teaspoon dried Greek Seasoning
¼ teaspoon salt
12 sheets Athens Fillo (Phyllo) Dough (9 x 14)
Butter flavored cooking spray
To prepare sauce, in a medium bowl whisk yogurt, feta and mint jelly together. Stir in mint leaves, lemon zest and Greek seasoning. Cover and refrigerate until needed.
Preheat oven to 350 degrees F. Lightly spray a large baking sheet with cooking spray.
In a heavy skillet, heat oil to hot over medium-high heat. Add lamb and onion; cook stirring often until lamb has browned-about 5 minutes. Add garlic, Greek seasoning and salt; cook 1 minute, stirring. Remove skillet from heat. Transfer lamb mixture to a bowl.
Place 12 sheets of fillo dough flat on a working surface and cut in half lengthwise. Cover dough with plastic wrap then a damp towel. Working with 2 sheets at a time and keeping remaining dough covered, spray one halved dough sheet with cooking spray. Lay another halved dough sheet over the top and spray with cooking spray. Place a tablespoonful of lamb mixture in the corner of the dough sheet and fold over to form a triangle at one end. Keep folding over in the same way to form a triangular package. Spray top with cooking spray and place seam down on baking sheet. Repeat procedure with remaining fillo dough. Bake 22 to 25 minutes until golden. Remove sauce from refrigerator, whisk and serve with samosas for dipping.
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Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)
Makes about 50 lumpia/spring rolls
1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.
Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).
Note:
You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.
Mini Shepherd's Pies
Prep: 30 min. Bake: 20 min.
Yield: 5 Servings
1 pound ground beef
3 tablespoons chopped onion
1/2 teaspoon minced garlic
1/3 cup chili sauce or ketchup
1 tablespoon cider vinegar
1/2 teaspoon salt
1-1/4 cups water
3 tablespoons butter
1-1/4 cups mashed potato flakes
1 package (3 ounces) cream cheese, cubed
1 tube (12 ounces) refrigerated buttermilk biscuits
1/2 cup crushed potato chips
Paprika, optional
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.
Nutritional Facts 1 serving (2 each) equals 535 calories, 24 g fat (13 g saturated fat), 82 mg cholesterol, 1,310 mg sodium, 54 g carbohydrate, 1 g fiber, 25 g protein.
Originally published as Mini Shepherd's Pies in Simple & Delicious July/August 2007, p17
Mini Tacos
1. Cook 1 lb. ground beef and season with taco seasoning.
2. Use non-stick spray on muffin tin and place wonton wrappers in muffin tin.
3. Fill uncooked wontons with beef and top with shredded cheese.
4. Bake at 350° for 8 minutes.
photo rights of ginnerobot
Miniature Tex-Mex Egg Rolls
Recipe via Meal-Master (tm) v8.02
Yield: 48 pieces
1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat frying
Taco sauce
FILLING: In a large skillet cook ground beef, onion, and green pepper
till meat is brown and vegetables are tender. Drain off fat. Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.
Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over.
Moisten point; press to seal. Repeat with remaining filling and skins.
Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls. Drain on paper towels, Serve warm with taco sauce. Makes 48.
May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to 12 minutes or till heated through.
Source: Better Homes & Gardens Recipes from Prizewinning Cooks
From the recipe files of suzy@gannett.infi.net
Mozzarella Sticks
12 Servings
Ingredients
12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce
Directions
Place a piece of string cheese near the bottom corner of one egg roll
wrapper (keep remaining wrappers covered with a damp paper towel
until ready to use). Fold bottom corner over cheese. Roll up
halfway; fold sides toward center over cheese. Moisten remaining
corner with water; roll up tightly to seal. Repeat with remaining
wrappers and cheese.
In an electric skillet, heat 1/2 in. of oil to 375°. fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.
Yield: 1 dozen.
Nutrition Facts: 1 mozzarella stick (calculated without marinara sauce) equals 241 calories, 14 g fat (5 g saturated fat), 23 mg cholesterol, 423 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.
© Taste of Home 2012
Nachos
Yield: 4 servings
From Mickey's Gourmet Cookbook
8 oz Bag tortilla chips
1/2 c Refried beans
1/2 c Cheese sauce (like Velveeta)
1/4 c Jalapeno peppers, sliced
1/2 c Sliced black olives
1/2 c Onion, diced
1/2 c Tomatoes, diced
2 c Cheddar cheese, shredded
2 c Jack cheese, shredded
1/2 c Scallions, chopped
1/2 c Sour cream
1/2 c GUACAMOLE, favorite recipe
1/2 c SALSA, favorite recipe
Sgt. Preston’s Yukon Saloon and Dance Hall, Disneyland Hotel
Preheat oven 400 F.
In 9″ baking dish, spread an even layer of chips. Pour cheese sauce and beans evenly over chips. Sprinkle with jalapenos, olives, onions, and tomatoes. Top with shredded cheese; bake 5 mins or until cheese melts. Garnis with scallions. Serve with sour cream, guacamole and salsa.
Pork Dumplings
Recipe courtesy Kelsey Nixon - Cooking Channel TV
Yield: 32 to 36 dumplings
Dipping Sauce:
1 cup low-sodium soy sauce
2 1/2 tablespoons Sriracha sauce
Juice of 3 lemons
Pork Dumplings:
1 tablespoon minced garlic
2 teaspoons minced ginger
2 teaspoons sesame oil
1 small bunch scallions, white and green parts, chopped
12 ounces ground pork
3 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1 teaspoon Chinese five-spice powder
1 egg
1 package round dumpling wrappers
1 tablespoon vegetable or peanut oil, for frying
For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.
For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.
Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.
Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.
Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!
© 2012 Cooking Channel, LLC, All Rights Reserved.
Ranch Bread Hors d'Oeuvres
Recipe Contributed by Laurie Dendler. This recipe was printed in the "Very Special Cooks" cookbook published by the Volunteer Services Council of St. Louis, Missouri.
1 loaf French bread
8 oz. cream cheese
1 pkg. dry Ranch dip mix
8 oz. cheddar cheese, grated
Scallions, to taste
Slice
the bread the long way, separate, then cut into 1-inch fingers. Mix
cream cheese; dip mix. Spread on bread fingers. Top with cheese and
scallions and broil until bubbly and brown
Rotel Cups
adapted via kendallboggs.com
3 pkgs. mini fillo shells {in the frozen aisle}
1 can Rotel, drained almost all the way {I used Mild}
1 bag real bacon bits
1 1/2 cups shredded colby & monterrey jack cheese
1 cup mayonnaise
In a large bowl, mix together almost fully drained Rotel, bacon bits, and mayo until blended.
Add in the cheese and stir until mixed.
Now go ahead and fill your shells. Don’t be too generous with the filling or you’ll end up with lots of unused shells at the end. And you DON’T want any of them to go to waste! I filled each with a partially filled tablespoon and then went back and added more to some of the cups that didn’t get their fair share of tastiness.
Are you worried about the combo of mayo/bacon/cheese/& Rotel? DON’T!!!!!!!!!! Just keep goin’. Pop these in the oven and cook at 350 for about 15-20ish minutes. They’ll be all golden and bubbly when they’re ready to come out.
Salami Crisps
Recipe Contributed by Michele Barry, Chesterfield, Missouri. This recipe was printed in "Very Special Cooks" cookbook from the Volunteer Service Council in St. Louis, Missouri.
24 paper-thin slices (4-inch rounds) Genoa salami (1/2 lb.)
Put oven racks in upper and lower thirds of oven and preheat oven to 325F. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)
Samosa Recipe
Makes 14-16 samosas
For the pastry:
1 ½ cups of all-purpose flour (if you are familiar with Indian wheat flour or durum aata you can use that as well)
2 tbsp semolina (cream of wheat)
2 tbsp oil
1 tsp salt
½ ajwain seeds (optional)
A little over 2/3 cups of water
For the filling:
2 medium sized potatoes (I use Yukon gold)
½ cup sweet green peas
1 cup thinly sliced onions
1 tsp cumin seeds
1 tsp minced green chili
1 ½ tsp coriander powder (optional)
Method: (for the pastry)
Trick to kneading perfect dough – always add water in small portions. Dough for samosa pastry should be a little tougher. As a test, when you press your finger into it, you must have to apply a little pressure.
Mix all the dry ingredients together.
Add oil into the flour and mix it all very well together. To mix the oil well into the flour, take flour in small portions in your hand and rub it between your palms. To make sure that the oil is mixed well, hold the flour in your fist, press tightly and open the fist, the flour should still hold itself.
Now add water in small portions and try to make dough out of it. I easily used 2/3 cup of water and then a little extra to wet my hands for kneading.
Once the dough comes together, work it for another 5 minutes. Then wrap with a plastic wrap and let it rest for 30 minutes.
For the filling:
Boil potatoes. Cool and then mash them. Set aside.
Heat oil in a pan. Add cumin seeds. Once they start to pop add chili and onion. Cook until onion becomes translucent. Then add peas and turmeric. Once the peas are cooked, add coriander powder, salt and mashed potatoes. Mix everything well together and set it aside for the mixture to cool before using them for filling.
Making Samosas:
The trick all samosa shop vendors use to make crisp samosas is that they use warm oil to fry their samosas. They drop them in oil which is a little over room temperature and slowly increase the temperature of oil. This cooks the outer pastry slowly, making them crisp. Frying them in hot oil makes the pastry soft and you don’t want that.
Start by rolling a lemon size ball of dough into a circle using a rolling pin. The flat circle should be around 11-12 cm in diameter.
Cut the big circle into two semicircles. Take about two spoons of potato mixture, make a ball off of it and place it in the center of the semicircle. Now dip your finger in water and rub it at the straight edge of the semicircle to make it wet so that it can stick.
Pick it from one side and place it over the potato ball covering it half way. Then pick the other side and place it over to the previous one, covering the potato to make a triangle shape. The two flaps should stick to each other right at the center of the samosa. The third side of the triangle should be still open. Use a little water, make it wet and stick the two flaps together with your finger. Repeat the process with the rest of the dough.
Use a wok or deep fryer to fry the samosas till they turn golden brown in color. Serve with your choice of sauce or chutney. Shop vendors in India sell them with green cilantro and tomato chutney along with some yogurt and tamarind chutney.
Sauced Dogs
2 lbs. cocktail franks
1 small onion, diced
1 Tbs. butter
½ cup water
2 Tbs. cider vinegar
1 Tbs. Worcestershire Sauce
2 Tbs. brown sugar
½ tsp. salt
¼ tsp. pepper
Saute franks and onions in butter. Add remaining ingredients and heat for 15 minutes. Serve with toothpicks, hot, in a chafing dish.
Variation: If you don't have any cocktail franks, use 1-inch chunks of standard dogs.
Skinny Baked Mozzarella Sticks
Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love.
Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! I mean, what's not to like? Baking them as opposed to frying and using part skim cheese doesn't affect how good these are. The cheese still melts, see for yourself!
Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden.
It actually took me several attempts to get these perfect. I played around with different brands of light string cheese to see which yielded the best results. The winner was Sargento part-skim, low sodium.
Although it's not the cheese with the least amount of fat compared to some other brands, it had the best flavor and wasn't as salty as I found some brands to be.
These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! The good news is you can bread them all ahead of time then place them on tray with wax paper and freeze them until you are ready to bake. Make the marinara
sauce a day ahead as well. Happy Superbowl Sunday!!
Servings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*
Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2 Sodium: 168.6
Ingredients:
12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
1 large egg, beaten
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley
olive oil cooking spray (I used my misto)
Directions:
Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.
In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.
Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.
Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.
Makes 24 pieces.
* There will be extra crumbs and flour after breading, I've deducted them from the nutritional info.
Southwestern Egg Rolls with Avocado Ranch
(makes 48 mini rolls, or 24 regular rolls)
These little rolls make great appetizers if you’re watching a sporting event. The original recipe called for egg roll wrappers, but the grocery store was completely out. I had to make a game time decision to either use wonton wrappers or go to a different store. Since I’m lazy, I went with the wonton wrappers. It worked fine, but it would probably be a lot faster and easier with egg roll wrappers. James and I had to individually fill all the wonton wrappers and carefully roll them up. I think the package had 48 wrappers, and I still had extra filling left at the end. The avocado ranch made a great dip, but salsa would also be good as well if ranch isn’t your thing.
For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.
For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.
Adapted From Annies Eats and Confections of a Foodie Bride
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Spanakopita Bites
Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. They were a hit with no leftovers, which is no surprise. I firmly believe that anything paired with butter and phyllo dough would be hard to resist...right?
These spanakopita bites are a twist on the classic spanakopita recipe I tend to make. A month or so ago, I made spanakopita in the shape of little cigars, making it a portable dish. This time, I decided to use my mini muffin pan to create phyllo cups, which I filled with a standard spanakopita filling. I encourage you to play with phyllo dough and create various shapes in which you could fill and bake. Whether it be cups, such as these that I made, rolls, triangles or whatever tickles your fancy, have fun! Besides, as delicate as phyllo dough is, I find it pretty forgiving too. Once you douse it with butter and bake, there won't be any complaints... I promise.
1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil
Preheat oven to 375 degrees
Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.
Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.
Combine the remaining butter and oil and set aside until ready to use.
Remove the phyllo dough from the package and stack up. Carefully cut the phyllo dough into 2 inch by 2 inch squares; set aside.
Prepare your mini muffin pan by brushing butter in each well. Place 1-2 squares of phyllo dough into each well, pushing down to create a cup or crust. Brush the top phyllo filled wells with more melted butter and repeat by placing 1-2 squares of phyllo dough into each well and pushing down to create a cup or crust again. Repeat with another layer of 1-2 squares of phyllo dough and brush with more melted butter.
Place a heaping teaspoon into each well, filling the phyllo cup. Bake in the preheated oven for 15-20 minutes or until golden brown.
recipe adapted from CBS
Spicy Chicken Tortilla Roll-Ups
Adapted from Sing For Your Supper
When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. You can assemble these a few hours ahead of time and keep them refrigerated. You could even make the filling the night before. Because it only takes a few minutes to assemble, these come together really easy, so you can make them even if you only have a few minutes of prep time to spare.
And best of all, they are always a big hit. Experiment with the tortilla variations for variety or just use your favorite. For these, I used a mix of spinach, sun-dried tomato and cheddar jalapeno. If you are going to use plain flour tortillas, I would change the cheese to pepper jack just to add a little bit more spice. One note is that you want to make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry's)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
Steamed Pork-Filled Won-Tons
Easy, steamed and delicious.....Makes about 50
For Filling:
1 pound ground pork
1 egg, beaten to blend
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1 teaspoon oriental sesame oil
1 10-ounce package gyoza wrappers**
For Dipping Sauce:
1/2 cup chicken broth
1/3 cup soy sauce
2 tablespoons distilled white vinegar
Combine first 6 ingredients in medium bowl. Place about 1 teaspoon filling in center of 1 wrapper. Bring edges of wrapper up and press into filling at 4 evenly spaced points, leaving some filling exposed at top. Press corners of wrapper into filling. Repeat with remaining filling and wrappers.
Bring water to boil in base of steamer. Oil steamer rack. Arrange won tons on rack, spacing 1 inch apart. Set steamer rack in place, cover and steam until pork is cooked and wrappers are soft, about 20 minutes. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Resteam for 5 minutes.)
Meanwhile, combine remaining ingredients. Serve won tons immediately, passing dipping sauce separately.
**Japanese won ton wrappers available at oriental markets.
Serve the dumplings on the steamer plate set directly on a platter; or, with chopsticks, tongs or a slotted spoon, transfer the finished dumplings to a heated platter.
Taco "Cupcakes"
1 lb ground beef
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
Your favorite taco toppings - salsa, cheese, sour cream, lettuce, tomatoes, etc
cooking spray
Preheat oven to 375.
Brown the meat in a skillet and drain off fat (I use a collander). Return the meat to the skillet; add the taco seasoning, water and black beans. Mix and simmer for 5-10 minutes, until water is absorbed.
Spray 18 regular muffin pan cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the taco meat between muffin cups. Sprinkle half of the cheese over the cupcakes. Repeat layers - wonton, taco meat and cheese. Bake at 375 for 20 minutes, or until cheese is bubbly. Top with your favorite taco toppings.
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Caramel Almond Pretzel Popcorn
(adapted from Shutterbean)
I’ve
made this again recently (Oct 2012) & the recipe turned out
wonderfully. I was able to get the caramel golden brown with high heat
& patience. Once it’s golden, add in the cream and stir well before
adding in the marshmallows. Pour the caramel quickly over the mixture
and work very quickly as the caramel is super sticky. Press firmly into a
buttered dish & voila, I was able to get squares! Good luck :)
12 – 14 c plain popped popcorn
3 c coarsely chopped small salted pretzels
1.5 c toasted almonds, roughly chopped
2 c sugar
kosher salt
2/3 c heavy cream
2 c miniature marshmallows
Butter
a 9×13″ pan and set aside. In your largest bowl possible, dump in the
popcorn, pretzels and almonds and toss so that everything is evenly
mixed.
In a large
saucepan, melt the sugar, 1/2 teaspoon salt and a half cup of water and
bring to a boil. Boil until the mixture turns into a golden caramel
shade – about 8-12 minutes. Remove from heat and pour in the heavy cream
– watch out, mixture will splurt! Add marshmallows and stir until
melted.
Pour caramel
over popcorn and use a wooden spoon to mix everything together – work
quickly because the caramel firms up quick and then you’ll have to use
all your arm strength to pry all the tasty bits away from the bowl.
Maybe next time I’ll try buttering down the bowl. If you try it, let me
know if it works out. Dump the mixture into the prepared pan and press
down on using slightly damp hands (helps to prevent stickiness), so that
popcorn mixture is completely pressed into pan. Sprinkle with flakey
kosher salt and let cool. Cut into bars or break mixture into delicious
clumps.
Chipotle and Rosemary Roasted Nuts
2010, Barefoot Contessa - How Easy is That?, All Rights Reserved
Vegetable oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt
Preheat the oven to 350 degrees.
Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.
Copyright 2012 Television Food Network G.P. All Rights Reserved
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"Crack-tastic" Crackers (Ranch Saltines)
1 to 1- 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies. My husband has his bag ready to take to work.
That’s it! So very easy and a great snack for a game or party.
Crock Pot Sugared Pecans
You will need:
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter.
Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.
Homemade Cracker Jack
Recipe adapted from DamGoodSweet and Southern Living
Serves 10 - 12
16 cups freshly-popped popcorn*
2 cups roasted, lightly salted peanuts (Spanish or regular)
1/2 cup (1 stick) unsalted butter
3/4 cup packed brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/2 teaspoon table salt
1 teaspoon pure vanilla
1/2 teaspoon baking soda
Sea salt, to taste
Preheat oven to 250°. Toss the popcorn and peanuts together in a large mixing bowl (or divide into 2 bowls).
Melt butter in a heavy saucepan over medium heat. Whisk in brown sugar, corn syrup, molasses, and salt. Increase heat to medium-high and bring to a gentle boil, stirring occasionally, until the temperature reads 250°F on a candy thermometer, about 6 minutes. Remove from heat and stir in the vanilla and baking soda. Working quickly, pour hot caramel over the popcorn and gently toss until all the pieces are evenly coated. (I found it was easiest to toss with my hands once the caramel cooled a little bit.)
Divide the popcorn mixture in half between 2 greased baking sheets, spreading into a thin, even layer. Bake, stirring every 15 minutes, for 50 minutes. Sprinkle Cracker Jack with a little sea salt and allow to cool in pans for 20 minutes. Separate the popcorn into individual pieces with your hands before serving. This is best eaten the day it's made but can be stored in an airtight container for up to 3 days.
*I used 3 (3.5 ounce) bags natural, lightly salted microwave popcorn.
Homemade Wheat Thins
I am completely obsessed with wheat thins and somehow stumbled across a fantastic recipe to make your own. Thought I would share with everyone who likes to get crafty in the kitchen. Even though the crunchy little pieces of heaven are not expensive, this recipe is easy and cheaper than the norm, plus they taste just like the original. So cut up some cheese, dice some fruit, and enjoy!
Crispy but chewy, wholesome, and the perfect vehicle for your favorite dip or spread. These homemade wheat thins exceeded my expectations. They taste better than the real thing.
60 crackers
1 1/4 cups (5 oz) 100% whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling on
1/4 teaspoon paprika
4 tablespoons Earth Balance (I used soy-free) or butter
1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dense
1/4 teaspoon vanilla
Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.
In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).
With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don't want it sticky.
Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a spatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.
Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.
Note: This recipe made enough crackers for two baking sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.
Lindy's Mom's Spiced Nuts
Recipe Contributed by Debra Beauregard, Buchanan, Virginia
¾ cup sugar
1 egg white
2-½ tablespoons water
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
8 cups pecan halves (approx. 2 lbs.
Combine 1st 8 ingredients in a large bowl; mix well. Add pecans, stir until evenly coated. Spread pecans in a greased 15x10x1-inch jellyroll pan. (Mom says the new Reynold's Release foil with cooking spray on it in the pan works well.) (THIS MOM AGREES!) Bake at 275°F for 50 to 55 minutes. Remove to waxed paper (must be dumped immediately onto waxed paper or sticks to pan foil). Cool. Store in airtight container. Yield: 9 cups.
Taylor's friend, Lindy's Mom's recipe. We love them and give as gifts. Real easy.
Maple-Soy Snack Mix
Contributed by Grace Parisi
Savory snack mixes are typically flavored with soy sauce, Worcestershire and butter. Grace Parisi prepares her crunchy mix with a little maple syrup for sweetness and Thai curry paste for heat.
1/3 cup soy sauce
2 sticks unsalted butter
3 cups Asian rice cracker mix (7 ounces)
3 cups pretzel nuggets or mini pretzels (8 ounces)
1/2 cup grade B pure maple syrup
1 1/2 pounds roasted mixed salted nuts, such as almonds, cashews, pistachios and peanuts (6 cups)
Kosher salt and freshly ground pepper
3 cups sesame sticks (8 ounces)
12 cups Rice Chex cereal (12 ounces)
1 tablespoon Thai red curry paste or sambal oelek
Preheat the oven to 275°. In a large bowl, combine the cereal with the nuts, rice cracker mix, sesame sticks and pretzels.
In a medium saucepan, combine the butter, maple syrup, soy sauce and curry paste and bring to a simmer, whisking to dissolve the curry paste. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets. Bake for 35 minutes, stirring 2 or 3 times and shifting the sheets, until nearly dry and toasted. Let cool completely, stirring occasionally. Serve in bowls.
Make Ahead The snack mix can be stored in airtight containers at room temperature for up to 2 weeks. Recrisp if necessary.
From Easy Party Snacks for 20
Published December 2009
Photo: © Kana Okada
Food & Wine Magazine
Mustard Cheddar Crackers
Recipe Contributed by Debra Beauregard, Buchanan, Virginia
2 sticks (1 cup) butter
1 lb. sharp Cheddar Cheese, coarsely grated (preferably in a good processor) - 5 cups
1 large egg yolk
¼ teaspoon Dijon mustard
2 tablespoons dry mustard
¼ cup brown or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour plus additional for dusting
Special equipment: parchment paper
Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil; then chill until firm, at least 4 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 350°. Line 2 large baking sheets with parchment paper.
Unwrap logs and cut into 1/8-inch thick slices with a sharp thin knife, then arrange slices about 1-inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment paper between batches.
Dough, once formed into logs, can be chilled up to 1 week or frozen 2 months.
Crackers, cooled completely, keep in an airtight container at room temperature 1 week. Makes 10 to 12 dozen.
VERY GOOD TO GIVE OR TAKE TO A PARTY!
When we first made these, they weren't crisp enough; were too light. Watch them, you may want to cook them 20 minutes, as ovens vary.
Pumpkin Pie Popcorn Mix with Raisins
9 cups air popped popcorn
¼ cup sugar
1 tablespoon pumpkin pie spice
1 cup California Raisins
1 package (5 oz.) glazed pecans
Place popcorn in a large bowl and remove all unpopped kernels. Stir sugar and pumpkin pie spice together in a small bowl. Spray popcorn liberally with non-stick cooking spray, tossing to coat evenly. Add raisins and pecans. Sprinkle with sugar mixture and toss until popcorn is well coated, adding more spray as needed. Yields: 12 cups.
This healthy and delicious treat reprinted from California Raisins ad in Family Circle Magazine. Oct. 2009. For more delicious California Raisins recipes, visit:
Spiced Pumpkin Seeds
Whole Living, October 2010
Yield Makes about 1 cup
Pumpkin seeds
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
1 pinch cinnamon
1 pinch cumin
1 pinch cayenne
1 tablespoon honey
Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.
Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.
Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking. Recipe courtesy of:
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