Category: Appetizer

SPINACH AND CHEDDAR QUINOA CAKES

2/10/2015

SPINACH AND CHEDDAR QUINOA CAKES

INGREDIENTS:

·         ¼ cup quinoa

·         ¼ cup barley

·         1 cup water

·         1 TBSP olive oil

·         1 onion, chopped finely

·         1 large clove garlic, minced

·         3 cups baby spinach, roughly chopped

·         2 eggs

·         2 tablespoons milk

·         ¼ cup breadcrumbs

·         2 tablespoons panko breadcrumbs

·         ½ cup grated cheddar cheese

·         salt & pepper

·         oil for pan frying

Directions:

1.       Combine the quinoa and barley and water in a small sauce pan and bring to a boil.

2.       Reduce to a low heat, cover and simmer for about 20 minutes until water is fully absorbed.

3.       Transfer quinoa and barley to a large bowl.

4.       Heat the olive oil in a large skillet over medium heat.

5.       Saute the onions for about a minute

6.       Add the garlic, cook for until fragrant, about 30 seconds.

7.       Add the spinach and cook for until wilted about 1 to 2 minutes.

8.       Combine the spinach and onions with the quinoa and barley in the bowl.

9.       Beat the eggs and milk together in a small bowl

10.   Add beaten eggs to the other ingredients.

11.   Add the breadcrumbs, cheddar and salt and pepper.

12.   Stir everything together until well incorporated.

13.   Shape the mixture into patties

14.   Cover with panko

15.   Add about 1 TBSP of cooking oil to skillet heat over medium-high.

16.   Fry patties for about 3 minutes on each side until golden brown.

17.   Transfer to a paper towel lined rack to drain.

Serve warm. Try them with Hot Cool and Creamy Dip

Hot Cool and Creamy Dip

2/10/2015

This dip is great with wings, shrimp, chips, pitas or any thing that can be dipped. It is not overly spicy and the recipe can be adjusted heat-wise for taste.

Hot Cool & Creamy Dip

Ingredients:

1-2 Jalapeño peppers, seeds removed (leave the seeds in for more heat)
3 oz. Cream cheese, softened
¼ cup Sour cream
2 tsp Hot sauce of your choice (optional)

Directions:

1.       Preheat Oven to Broil

2.       Place jalapeños on a baking sheet lined with aluminum foil

3.       Broil for 3-4 minutes until skin is blistered

4.       Remove from oven and immediately place the peppers in a covered bowl for about 15 minutes allowing them to steam

5.       Once steamed, don gloves and remove the skins from the peppers

6.       Combine the cream cheese and sour cream in a small bowl and stir until blended and smooth.

7.       Dice the roasted peppers.
8. Stir in hot sauce, and peppers

Matzo Pizza

2/7/2015

Matzo Pizza

INGREDIENTS:

·         1 matzo

·         2 tbsp. tomato sauce

·         Dash oregano

·         ¼ mozzarella cheese, shredded

·         ¼ tbsp. garlic, minced

·         2 tbsp. onion, chopped

·         ¼ cup mushrooms, sliced

·         2 tbsp. green pepper, diced

DIRECTIONS:

1.    Preheat oven to 425ºF

2.   Place matzo on aluminum foil

3.   Spread tomato sauce on matzo

4.   Sprinkle with oregano

5.   Put cheese over sauce

6.   Then put the rest of the ingredients on the pizza

7.   Bake for 8-10 minutes

Baked Garlic Parmesan Squash Chips

1/10/2015

This recipe for a healthy snack or perfect party appetizer is sure to please.

GARLIC PARMESAN SQUASH CHIPS

INGREDIENTS:

·         4 yellow squash sliced to ¼-inch to ½-inch thickness

·         3 tablespoons olive oil

·         salt and fresh ground pepper, to taste

·         1 cup panko crumbs

·         1 cup grated Parmesan cheese

·         1 teaspoon dried oregano

·         1 teaspoon garlic powder

·         cooking spray (optional)

Directions:

1.      Preheat oven to 450º

2.      Combine olive oil, salt and pepper

3.      Pour mixture over squash

4.      In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.

5.      Dip squash slices in cheese/panko mixture and coat on both sides, pressing on the coating to stick.

6.      Place the squash in a single layer on the baking sheets lined with parchment paper

7.      Lightly spray each slice with cooking spray. (optional for crispiness)

8.      Bake for 20 minutes, turning halfway through

Potato Latkes

12/9/2014

My latkes aren't round and pretty but they taste great.

Hanukkah is coming and so I thought I'd share the recipe for this traditional holiday fare.

Potato Latkes

INGREDIENTS:

·         2 cups peeled and shredded potatoes

·         1 tablespoon grated onion

·         3 eggs, beaten

·         2 tbsp. all-purpose flour

·         1 ½ tsp. salt

·         ½ cup olive oil for frying

DIRECTIONS:

1.    Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible

2.   In a medium bowl stir the potatoes, onion, eggs, flour and salt together

3.   In a large heavy-bottomed skillet over medium heat, heat the oil until hot

4.   Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼ to ½ inch thick patties

5.   Brown on one side, turn and brown on the other

6.   Let drain on paper towels. Serve hot!

Serving suggestion: Serve with Applesauce or Sour Cream

Curry Wings

11/20/2014

Curry Chicken Wings

INGREDIENTS:

·         3 lbs. chicken wings

·         1 tbsp. olive oil

·         1 large onion chopped

·         1 large green pepper chopped

·         2 tbsp. curry powder (adjust to taste a little goes a long way)

DIRECTIONS:

1.    In large skillet or cooking pot sauté onions and green peppers

2.   Turn heat to medium

3.   Add wings

4.   Add curry powder and stir together

5.   Cook over medium heat, stirring often for 10 minutes

6.   Cover, turn to simmer and cook for 1-2 hours stirring occasionally

Mediterranean Couscous

11/18/2014

I have made this recipe for several dinner parties and it has always been a hit. Couscous is so easy to make and healthy to boot.

Mediterranean Couscous
Ingredients:

·         2 cups water

·         1 tablespoon olive oil

·         1/2 teaspoon salt

·         1 (10 ounce) box couscous

·         1 (13.75 ounce) can artichoke hearts, drained, finely chopped

·         1 large tomato, cut into small dice

·         1/3 cup chopped fresh parsley

·         1/3 cup crumbled feta cheese

·         1 tablespoon fresh lemon juice

·         ground black pepper to taste

Directions:

1.       Bring the water, olive oil, and salt to a boil in a saucepan.

2.       Pour in the couscous, cover, and immediately remove from heat. Let sit covered 5 minutes. Fluff with a fork.

3.       Stir in the, artichoke hearts, tomato, parsley, feta cheese, and lemon juice.

4.       Season with black pepper.

Spinach Toasties

11/13/2014

This delectable treat can be served as an appetizer, on a party tray, or bread.
Spinach Toasties

Ingredients

·         4 cups spinach leaves, stemmed

·         4 cloves garlic, cracked from skins

·         1 stick softened butter

·         1 cup grated parmesan cheese

·         1 loaf good quality Italian bread

Directions
1. Preheat broiler or set oven to 400º F

2. Place the spinach in a food processor with garlic, butter, salt and pepper and cheese and process, scraping the mixture down if necessary.

3. Halve bread lengthwise and slather it with spinach butter. Broil or bake to crisp, 3 minutes under broiler, or 6 to 7 minutes in hot oven.

4. Slice to desired serving size

Debbie's Super Simple Sausage Appetizers

11/8/2014

My Cousin Debbie's 3 ingredient appetizer is very popular at parties.

Debbie’s Sausage Appetizers

INGREDIENTS:

·         3 cups Bisquick

·         1 lb. ground sausage

·         16 oz. sharp cheddar cheese

DIRECTIONS:

1.    Preheat oven to 350ºF

2.   Mix Bisquick, sausage, and cheese together

3.   Form walnut size balls

4.   Place on cookie sheet

5.   Bake for 20 minutes

Savory Pull-Apart Bread

11/7/2014

We had this savory take on monkey bread last Thanksgiving and it was a hit! I think this year I'll need to make two pans. This recipe uses canned biscuit dough, but you can easily own and just form them into small balls. This is a time saver for a busy holiday cooking day.

Savory Pull Apart Bread

Ingredients
·         4 cans of ready to bake biscuits

·         Butter

·         Garlic

·         Parmesan Cheese, divided

·         Italian seasonings

·         Shredded cheese, divided (various kinds or just one)

Directions
1.       Heat oven to 350°F.

2.       Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.

3.       In large food-storage plastic bags, mix grated Parmesan, salt and pepper. Mix shredded cheese and seasonings (separate bag for each kind of cheese)

4.       Separate each can of dough into 8 biscuits; cut each into quarters.

5.       Place biscuit pieces in cheese mixtures; shake well.

6.       Layer biscuit pieces and shredded cheese in pan.

7.       In small bowl, mix melted butter and garlic with whisk. Drizzle over biscuits and cheese in pan.

8.       Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.