Archive for the ‘Appetizer’ Category

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Hot and Cheesy Corn Dip

June 15, 2017

This is a fun twist on gooey, cheesy dips that reminds me of summer with all the sweet corn inside. It goes wonderfully with crispy tortilla chips (we had a mix of blue corn and sweet potato chips on hand). If you have fresh summer corn at home, feel free to cut the kernels off a cob or two and mix it in before baking for extra crunch and the deliciousness of long sunny days.

20170505 Corn Dip 01

You will need:

 

  • 16 oz (2 sticks) low fat cream cheese, softened
  • 1/2 c sour cream
  • 3 cloves garlic, minced
  • 3 T hot sauce
  • 2 limes, zested and juices
  • 2 1/2 c shredded cheddar cheese, divided
  • ~30 oz canned corn, drained and rinsed
  • 4 oz feta cheese, crumbled
  • 4.5 oz chopped green chiles (mild to spicy, depending on your taste)
  • 1 bunch scallions, trimmed and chopped
  • 3 T red onion, chopped
  • 1/3 c fresh cilantro, chopped

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a pie plate with nonstick cooking spray.
  2. Use a food processor to mix together the cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheddar.
  3. In a large mixing bowl, combine the cream cheese mixture with 1 cup of the cheddar, lime zest, corn, feta, green chiles with their liquid, red onion, scallion and cilantro.
  4. Pour mixture into a prepared pie plate.
  5. Sprinkle with the remaining cheddar.
  6. Bake for 20 minutes or until bubbly and delicious.
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Greek Yogurt Ranch

January 8, 2017

Not everyone likes ranch, but if you do, try out this recipe. It can be used as a dip or a sauce, and it tastes even better if you let it sit overnight.

20170103-greek-ranch

You will need:

  • 1 c plain Greek yogurt
  • 1 t dried parsley
  • 1/2 t dried dill
  • 1/2 t dried garlic powder
  • 3/4 t dried onion powder
  • 1/2 t dried chives
  • Salt and pepper, to taste

Then you will…

  1. Mix everything together in a small bowl, seasoning with salt and pepper to taste.
  2. Refrigerate overnight.

Note: if you want a thinner dip/sauce, slowly mix in milkĀ  until you reach the desired consistency.

 

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Parmesan Carrots

November 30, 2016

20161102 Parmesan Carrots.JPG

This is an incredibly simple side dish that is perfect for kids and grownups alike. The Parmesan coating makes it crispy and more like a french fry.

You will need:

  • 4 carrots, peeled
  • 2 eggs, lightly beaten
  • 2 T water
  • 1/2 t garlic powder
  • 1/2 t paprika
  • 1/4 t pepper
  • 1/2 c Parmesan cheese, grated

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Cut each carrot so it is half as long, and then cut each piece in half lengthwise so you have 16 pieces.
  3. Cut each piece into 3 long slices.
  4. Whisk together the egg, water, garlic, paprika and pepper on a plate.
  5. Put the Parmesan on a second plate.
  6. Dredge a carrot in the egg wash and allow the excess to drip off.
  7. Roll in the Parmesan and place on the lined baking sheet.
  8. Repeat with the other carrot pieces.
  9. Bake for 20 minutes.
  10. Remove from the oven and allow to cool at least 10 minutes before serving.
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Garlic Stuffed Mushrooms

November 23, 2016

I love mushrooms. They are an ingredient we almost always have in our vegetable drawer at home. This is a very simple side dish with everyday ingredients, perfect for last minute dinner parties.

You will need:

  • 1 lb crimini mushrooms, cleaned and de-stemmed
  • 1/4 c butter, melted
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 1/2 c breadcrumbs (I used panko)
  • 1/4 c Parmesan, grated
  • 1/2 t paprika

20161102-garlic-mushrooms

Then you will…

  1. Preheat your oven to 400 degrees.
  2. Place the mushrooms in a pie plate.
  3. In a small bowl, stir together the butter and garlic. Spoon over the mushrooms.
  4. Season lightly with salt and pepper.
  5. Bake for 15 minutes.
  6. In a small bowl, mix together the breadcrumbs, Parmesan and paprika.
  7. Remove the mushrooms from the oven and sprinkle with the breadcrumb mixture.
  8. Bake another 10-15 minutes, or until the topping starts to turn golden and crispy.
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Baked Ricotta Parmesan Dip

September 6, 2016

This is an easy to pull together appetizer or party snack. It is deliciously cheesy, and the lemon and herbs help lighten it as a dish. We served it with some grilled bread, but it would just as good with some crackers. Be creative!

You will need:

  • 16 oz ricotta
  • 3 cloves garlic, minced
  • 1 lemon, zested
  • 1/4 c olive oil
  • 1/3 c grated Parmesan
  • 2 T fresh thyme, roughly chopped
  • 2 t fresh rosemary, roughly chopped
  • Pinch of crushed red pepper flakes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 425 degrees.
  2. In a large mixing bowl, combine all of the ingredients.
  3. Spread into a small baking dish, ideally about 9-inches wide.
  4. Bake for 10 to 15 minutes, or until golden and bubbly.
  5. Allow to cool at least 5 minutes before serving.

20160817 Ricotta 01

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Pesto Palmiers

December 22, 2015

A palmier is a type of pastry that looks a bit like an elephant ear or palm tree. These ones are made with puff pastry and pesto and other tasty ingredients. Palmiers are relatively quick to pull together and make a festive party appetizer.

You will need:

  • 1 package (2 sheets) frozen puff pastry, thawed and ready to use
  • 8 oz pesto
  • 4 oz goat cheese
  • 8 oz sun-dried tomatoes in oil, drained and patted dry
  • 1/2 c pine nuts
  • 1/2 c Parmesan, shredded

Then you will…

  1. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, unfold the puff pastry sheets. Roll them out until roughly 10×12 inches.
  3. Spread half of the pesto on each sheet of puff pastry.
  4. In a food processor, add the goat cheese with the sun-dried tomatoes and pine nuts. Pulse until combined (mixture will not be a smooth puree).
  5. Spread half of the goat cheese mixture on each sheet of puff pastry.
  6. Sprinkle half of the Parmesan cheese on each sheet of puff pastry.
  7. Roll the long ends into the middle. The two sides should meet halfway along the short end.
  8. Brush a little water along the new middle seam and press to gently seal.
  9. Transfer the two long tubes to the prepared baking sheet.
  10. Cover with plastic wrap.
  11. Refrigerate for 45 minutes.
  12. Preheat your oven to 400 degrees.
  13. Remove the dough from the refrigerator and cut into 1/4-inch thick slices.
  14. Place, cut side up, on two baking sheets lined with parchment paper. Leave about 2 inches between palmiers.
  15. Bake 12-15 minutes, or until golden and flaky.

20151115 Italian Palmiers

 

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Italian Crescent Ring

December 18, 2015

20151115 Italian Crescent Ring

D loves Italian sandwiches. I love hot appetizers. This combines the best of both. Ever better: it can be prepared ahead of time. Once it is assembled, simply cover it in plastic wrap and refrigerate until you want to bake it.

You will need:

  • 2 cans (8 oz each) crescent roll dough
  • 3 oz prosciutto
  • 5 oz hard salami
  • 12 oz roasted red peppers, drained and patted dry and roughly chopped
  • 12 oz banana peppers, drained and patted dry and roughly chopped (choose mild or hot depending on your taste preference)
  • 6 oz provolone slices
  • Salt and pepper, to top

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Form a ring with the dough, overlapping the wide ends and allowing the points to stick out.
  3. Layer the prosciutto and salami along the wide ends around the ring.
  4. Top with the roasted red and banana pepper pieces.
  5. Top with the provolone.
  6. Pull the pointed ends over the top of the filling and tuck under the wide end.
  7. Sprinkle top of the dough with a little salt and pepper.
  8. Bake 15-20 minutes, or until the dough is golden and the cheese melted.
  9. Allow to cool at least 5 minutes before removing from the baking sheet.
  10. Serve as a ring or cut into slices.

 

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