Tag: Appetizer

Chipotle Pulled Pork Masa Cakes
June 3, 2020

Chipotle Pulled Pork Masa Cakes

INGREDIENTS: * 1 1/2lb Pork Butt (Shoulder) * 1/2 Onion, big diced * 4 Garlic Cloves, peeled * 2 Chipotle Peppers in Adobo Sauce * 1 (8oz) Can Tomato Sauce * 2 Tbsp Honey * 2 Tbsp White Wine Vinegar * 1 Lime, Juice * …

Appetizers
-
by CookDiaries
Herbed Goat Cheese Stuffed Mushrooms
May 29, 2020

Herbed Goat Cheese Stuffed Mushrooms

Ingredients: 12 oz cremini or button mushrooms 4 oz goat cheese 2-3 oz whipped cream cheese 1/2 TBSP fresh parsley 1 TBSP fresh chopped scallions or chives 1/4 cup Italian-seasoned panko optional extra virgin olive oil for drizzling (optional) sweet balsamic glaze for drizzling Instructions: First up, do you have a hand mixer? FAB! Use it to whip your goat cheese …

Appetizers
-
by CookDiaries
Bacon and Cream Cheese Crescent Appetizer Recipe
May 28, 2020

Bacon and Cream Cheese Crescent Appetizer Recipe

Ingredients:

  • x8 oz cream cheese, at room temperature
  • 8 slices bacon, crisply cooked and crumbled
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon milk
  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 1 tablespoon butter, melted
  • 2 teaspoons poppy seeds

Instructions:

  1. Preheat the oven to 375ºF.
  2. In a small bowl, mix together the cream cheese, bacon, parmesan cheese, onion, parsley and milk.
  3. Open one can of dough and separate the dough into four rectangles. Firmly press the perforations together to seal.
  4. Spread each rectangle with 2 rounded tablespoons of the cream cheese mixture. Cut each rectangle into 6 triangles. (I think this is easiest to do with a pizza cutter.) Roll up the triangles, starting with the short end then tucking the two long ends in.
  5. Place the appetizers on a lined baking sheet. Continue with the second can of crescent rolls.
  6. Brush the tops of each appetizer with the butter then sprinkle the poppy seeds on top.
  7. Bake in the preheated oven until golden brown, 10-12 minutes.
  8. Serve warm.

.

Image Source:*tasteandtellblog.com

Source:tasteandtellblog.com

Appetizers
-
by CookDiaries
Garlic Tomato Bruschetta
May 25, 2020

Garlic Tomato Bruschetta

Ingredients: 1/4 cup olive oil3 tablespoons chopped fresh basil3 to 4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper4 medium tomatoes, diced2 tablespoons grated Parmesan cheese1 loaf (1 pound) unsliced French bread Directions: In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes …

Appetizers
-
by CookDiaries
Parmesan Black Pepper Zucchini Chips Recipe
May 19, 2020

Parmesan Black Pepper Zucchini Chips Recipe

Ingredients: 3 medium fresh zucchini sliced into 1/4-inch rounds cooking spray 3 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley freshly cracked black pepper to taste pinch of Kosher salt Instructions: Preheat oven to 425º F and line a rimmed baking sheet with parchment paper. Arrange zucchini slices on the parchment paper …

Appetizers
-
by CookDiaries
Mini Chicken Pies
May 14, 2020

Mini Chicken Pies

Ingredients :

  • 8 oz Monterey Jack cheese, shredded
  • 3 tbsp butter
  • ½ onion chopped
  • 3 tbsp flour
  • 1 lb chicken breast, cut into ½ inch pieces
  • 4 oz sour cream
  • ¼ cup half and half
  • Salt and pepper to taste
  • ½ tsp paprika
  • 3 tbsp chopped chives

Instructions:

  1. In a saucepan, melt the butter over medium heat until hot, add the chopped onions and saute until they become translucent.
  2. Sprinkle in the flour and mix well till you have a smooth paste. Cook the flour for a couple of minutes.
  3. Add ½ tsp salt, chicken, sour cream and half n half. Mix well and cook until the chicken is cooked through (about 20 minutes on my stove).
  4. Taste and add salt and pepper to your taste, along with paprika, chives, and shredded cheese. Mix and simmer on low heat for a further 10-15 minutes. Turn off the heat and let it cool.

Assemble the Pies:

  1. Preheat oven to 375°F/200°C. Line baking sheets with parchment paper.
  2. Lightly dust your working surface with some flour. Roll out the puff pastry to about 2/8 of an inch thickness. If you are using puff pastry sheets, roll out the sheet as evenly as possible to about the same thickness.
  3. Using a 3- or 3.5-inch circle cutter, cut as many circles as you can (about 40-45).
  4. I use many things to cut the puff pastry like a peanut butter top, jelly tops but the only I like the most are the small bali jar tops, and they cut nice and neat, too! Skipping a step won’t hurt like sealing with fingers and then going back to put the fork marks on. Just seal the edges with a fork and skip a step.
  5. Brush the edge of one of the pastry circles with egg wash and place some cooled filling in the middle. Place the second pastry circle on top and press down along the edge with your fingers to seal. Next, crimp the edge using a fork.
  6. Place the pie on the baking sheet. Repeat with the rest of the pastry circles. Leave about 1 inch of space between the pies on the baking sheet.
  7. Brush the top liberally with egg wash, and make two slits on the top to allow air to escape.
  8. Bake in preheated oven for about 20 minutes, or till the top is golden brown and puffed up.
  9. Serve warm.

.

Image Source:*delishably.com

Source:delishably.com

Appetizers
-
by CookDiaries
Bacon Cheddar Deviled Eggs
May 13, 2020

Bacon Cheddar Deviled Eggs

Ingredients: 12 eggs ½ cup mayonnaise 4 slices bacon 2 tablespoons finely shredded Cheddar cheese 1 tablespoon mustard Directions: Step 1Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand …

Appetizers
-
by CookDiaries
Easy Spinach Dip
May 8, 2020

Easy Spinach Dip

Ingredients: 10 ounces fresh spinach (frozen, thawed and drained is okay too) 2 cups sour cream 1/2 cup mayonnaise 1/2 cup cream cheese 8 ounces water chestnuts , drained and chopped 1/4 cup scallions , thinly sliced 1.4 ounces Knorr Vegetable Recipe Mix Instructions: Rinse the spinach in a large microwave safe bowl and microwave it (covered with a wet paper towel) …

Appetizers
-
by CookDiaries
Sausage and Cheddar Stuffed Pretzel Balls
May 4, 2020

Sausage and Cheddar Stuffed Pretzel Balls

Ingredients:

  • for the pretzel dough:
  • warm water – 1 cup
  • sugar – 1 tbsp
  • salt – 2 tsp
  • active dry yeast – 1 package
  • beer – 1/2 cup
  • all purpose flour – 4 1/2 cups
  • butter – 4 tbsp, melted
  • for the filling:
  • Italian sausage – 1 pound, browned
  • cheddar cheese – 1 pound, shredded
  • for the water bath:
  • water – 10 cups
  • baking soda – 2/3 cup
  • for the wash:
  • egg yolk – 1
  • water – 1 tbsp
  • pretzel salt

INSTRUCTIONS:

  • In a small bowl combine the water, sugar, salt, and yeast, then set aside until the yeast foams. Stir in the beer.
  • Put the flour in a larger bowl, then add the yeast mixture and butter and use an electric mixer with a dough hook attached. Mix on low speed until combined.
  • Increase the speed to medium, and mix until the dough comes together and pulls away from the sides of the bowl – about 5 minutes. (If you don’t have a dough mixer attachment, you can put the dough on a floured surface, and knead it for about 10 minutes, until it comes together and becomes elastic.)
  • Form the dough into a ball and put it back in the bowl – drizzle a little oil over it and roll it around well, oiling the ball of dough and the inside of the bowl.
  • Cover with a damp kitchen towel, and leave in a warm place to rise for about 1 hour, or until doubled in size.

fill pretzel balls:

  • Punch the dough down and roll it out into a large rectangle. Use a biscuit cutter to cut 3″ circles out of the dough.
  • Take a circle in your hand, spoon some cheese on it, then some cooked sausage.
  • Pull up all sides of the circle to make a pouch, then twist and pinch off the end, making sure it’s a tight seal.
  • Repeat until all the dough has been used.

cook pretzel balls:

  • Bring the 10 cups of water and the baking soda to a boil in a large pot.
  • Pre heat the oven to 450°F.
  • Line two baking sheets with baking paper, and grease the paper.
  • Gently place each pretzel ball into the boiling water, three or four at a time, and boil for about 30 seconds, then remove carefully with a slotted spoon. Place on the prepared baking sheets.
  • Use a fork to mix the egg yolk and tablespoon of water together in a small bowl, then brush each ball well with the mix.
  • Sprinkle the balls with pretzel salt (I couldn’t find any pretzel salt, so I used fleur de sel, and it worked great) and bake in the oven for about 12-15 minutes, or until golden brown.
  • Serve warm with spicy deli or German mustard on the side.

.

Image Source:*comfortablefood.com

Source:comfortablefood.com

Appetizers
-
by CookDiaries
Steak and Cheese Flatbread
April 27, 2020

Steak and Cheese Flatbread

Ingredients: 2 8-inch flatbreads 1 cup Gardein’s Homestyle Plant Based Beefless Tips 3/4 cup fresh spinach leaves 1/2 cup grape tomatoes 1/4 cup sliced red onion 1/4 cup grated Parmesan Cheese 1 cup grated or sliced Mozzarella Cheese 3 TBSP olive oil 1 tsp minced garlic 1/2 tsp dried Rosemary 1/4 tsp coarse salt pepper to taste Instructions: Preheat oven to 400° F. Combine ingredients for seasoned …

Appetizers
-
by CookDiaries