Category: Appetizers

Dec 14

Roasted Brussels Sprouts with Pomegranate Seeds

Ingredients:Brussels

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 Tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 cup fresh pomegranate arils
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 2 cloves garlic, chopped
  • kosher salt and freshly cracked black pepper to taste

Preparation:

  1. Preheat oven to 425°F.
  2. Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  3. Remove from the oven and set aside.
  4. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
  5. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.

Yield: 6 servings as side dish, more as appetizer

From the Kitchen of: Lauren

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Posted in Appetizers, Side Dishes

Dec 14

Cranberry Brie Bites

Ingredients:

  • 1 sheet frozen puff pastry, from 1 (17 oz) box
  • Nonstick cooking spray
  • 7-8oz Brie cheese
  • 1/2 cup cranberry sauce, homemade or canned
  • 1/4 cup chopped pecans or pistachios
  • Optional garnishes: flakey sea salt, ground black pepper, sprigs of rosemary

Preparation:

  1. Thaw the puff pastry according to package directions.
  2. Preheat oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
  3. On a well floured surface, roll the sheet of puff pastry into a 10×15″ rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting excess stick up over the edges.
  4. Cut the firm Brie into 24 cubes/slices. Please a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pecans.

Bake 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, or a sprig of rosemary, if desired.

Yield: 24 “bites”

From the Kitchen of: Andrew Buckman

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Posted in Appetizers

Feb 07

Beer Cheese Dip

Ingredients:

  • 2 8-oz packages cream cheese
  • 2 jars Kraft Old English cheese spread
  • 1/4 to 1/2 can of beer
  • garlic powder

Preparation: Mix first three ingredients together, add garlic powder to taste.

Serve with rye or white bread, or any kind of cracker, pretzel, or breadstick. Or, serve inside a bread bowl.

From the kitchen of: Arrington

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Posted in Appetizers, Pot Luck

Dec 31

Soft Pretzels

Ingredients:

  • 1 1/4 cups water
  • 3 1/2 cups bread flour
  • 1 tsp salt
  • 1 egg yolk (keep the white for glaze)
  • 1 T oil
  • 1 tsp lemon juice
  • 2 T sugar
  • 1/8 tsp white pepper
  • 1 T active dry yeast
Glaze:
  • 1 egg white
  • 1 T water
Optional toppings:
  • Kosher salt
  • Sesame seeds

Preparation: Place ingredients in bread maker in order listed. Run the “dough” cycle.

Remove dough from bread maker. Punch down on a lightly-floured surface. Cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16″ long. Shape each rope into a pretzel. (cross the ends of the rope to make a loop; twist the crossed ends again and fold across the loop)

Place the pretzels on a greased baking sheet 1 1/2″ apart. Brush with glaze (combined egg white and water). Sprinkle with salt or sesame seeds.

Bake at 375 degrees for 15-20 minutes or until golden brown.

Makes: 16 pretzels

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Posted in Appetizers, Breads, Pot Luck, Snacks

Jun 10

Brown Sugar Smokies

Ingredients:

  • 1 pound bacon
  • 1 (16 ounce) package little smokie sausages
  • 1 cup brown sugar, or to taste

Preparation: Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. (Or use toothpicks.)Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.Bake until bacon is crisp and the brown sugar melted.

Yield: 12 servings

From the kitchen of: Sarah Jorgensen

 

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Posted in Appetizers, Pot Luck

Dec 21

Asparagus with Citrus-Ginger Dip

Ingredients:

  • fresh green beans, asparagus or other veggies steamed until crisp-tender
  • 3/4 cup mayonnaise (Light Miracle Whip)
  • 3/4 cup sour cream (fat free is good)
  • 1 Tbsp vinegar
  • 1 Tbsp orange juice
  • 1 tsp grated orange zest
  • 1 garlic clove, crushed
  • 1 1/2 Tbsp grated fresh ginger root
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • salt and pepper, to taste

Preparation: Clean veggies and cut into bite-sized pieces, leave green beans and asparagus whole. In large skillet, bring about 1-inch of water to boiling. Add a rack to hold veggies out of the water if you have one. Cover and simmer until veggies are barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.

Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.

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Posted in Appetizers, Pot Luck, Snacks, Vegetarian

Apr 20

Chicken Salad Deluxe

Ingredients:

  • 1 1/4 cup buttermilk ranch dressing
  • 1/2 cup mayo
  • 3 Tbsp half and half
  • 1 cup grapes, each cut in half
  • 1/2 cup slivered almonds
  • 4 chicken breasts (cooked and chopped)
  • 16 oz box bowtie pasta, cooked, drained, and rinsed
  • 1 cup chopped celery
  • salt/pepper

Preparation: Mix first three ingredients and let sit for one hour. Mix all other ingredients in large bowl, add dressing to noodles about 1/2 hour before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Salads, Side Dishes

Apr 20

Tomato Tart

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded provolone
  • 4 thinly-sliced plum tomatoes
  • 1/4 cup minced basil
  • 1/4 cup parmesan
  • salt/pepper

Preparation: Unfold pastry sheet on a lightly floured surface. Roll into a 12-inch square; transfer to a parchment paper-lined baking sheet. Prick with fork.

Combine mozzarella, provolone, and basil, and sprinkle over the pastry to within 1 inch of the edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with parmesan and minced basil.

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes.

Allow to cool. Break into pieces.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Side Dishes

Mar 23

Caesar Salad Dressing

Ingredients:

  • 2 Tbsp fresh lemon juice
  • 1/4 cup olive oil
  • 1 tsp worcestershire sauce
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/2 cup grated parmesan cheese

Preparation: Put all ingredients into covered pint jar and shake. Chill for several hours if possible (but not necessary). Pour over your favorite greens, especially romaine. Add croutons and anchovies if you prefer.

Servings: 6-8

From the kitchen of: Biebel’s Catering / Bonnie de Arteaga

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Posted in Appetizers, Salads

Mar 23

Buffalo Chicken Dip

Ingredients:

  • 8 oz cream cheese (one standard package)
  • 1 cup shredded cheddar cheese
  • 1 cup ranch or bleu cheese dressing (or blend)
  • 1 cup Frank’s HOT Sauce or Frank’s HOT Buffalo sauce (or blend)
  • 1 cup cooked and shredded chicken breast (or 1 can of prepared chicken)

Preparation: Put all ingredients together in small crock pot and allow to melt for around an hour. Serve with tortilla chips or crackers. Double for large crowd.

Approximate prep time: 1 hour

Servings: Varies, based on groups hunger level! 🙂

From the kitchen of: My friend Johnny

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Posted in Appetizers, Snacks