Appetizers

Appetizers

Ingredients:
2 pounds ground chicken
1-1/2 cups Panko breadcrumbs
2 large eggs
1/2 tsp garlic powder
1/2 tsp onion powder
4 green onions thinly sliced
Franks Red Hot Sauce

Directions:
Preheat oven to 420 degrees F. Line a baking sheets with parchment paper. In a large bowl, combine ground chicken, Panko, egg, garlic & onion powder, and green onions. Stir until well combined. Roll mixture into 1-1/4 inch meatballs, forming about 48 meatballs. Place meatballs on the prepared baking sheets and bake for 7-8 minutes, or until sides are browned. Brush buffalo sauce on the meatballs. Bake for another 7-8 minutes. Place meatballs in slow cooker. Add a bit more buffalo sauce. Gently toss to combine. Cover and cook on low heat for and hour. Drizzle with blue cheese dressing if desired.

Appetizers

Ingredients:

4 avocados, diced
1/2 cup red onion, chopped
1/2 cucumber , chopped
1 small tomato chopped
1 Tbsp red wine vinegar
Juice of 1/2 small lime
1 small garlic clove, chopped
1/2 cup feta cheese
Salt and pepper to taste

Mix together. Chill. Serve with pita chips or tortilla chips.

Appetizers, Entertaining

Ingredients:

2 packages 8 oz cream cheese
2 crescent rolls
2 Tbsp dill weed
3/4 cup mayo
2 Tbsp milk
1/2 tsp sugar
1/2 tsp. garlic salt

about 1 cup of each:
Chopped broccoli florets
Chopped carrots
Chopped califlower
Chopped red, orange and yellow peppers

1/2 cup chopped green onion
1 cup shredded cheddar cheese
1 small can sliced black olives

Directions: roll out crescent rolls onto a flat sheet pan lined with parchment paper. Bake as directed.

Combine cream cheese, dill, mayo, milk, sugar and garlic salt. Spread over cooled crescent roll crust.

Layer vegetables over the cream cheese layer, top with shredded cheese and black olives. Keep well chilled.

Appetizers

Ingredients:
3 roma tomatos, diced
2 ripe avocados, diced
1/3 cup red onion, diced
1 15 oz can black beans, rinsed and drained
1 15 oz can black eyed peas, rinsed and drained
1-1/2 cups fresh sweet corn, cob removed
1 red bell pepper
1 jalapeno pepper, seeds and membrane removed, chopped
1/3 cup Cilantro

Dressing:
1/3 cup olive oil
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

Tortilla chips for serving

Directions:

Combine top 9 ingredients (not dressing) in a large bowl. In a separate bowl, whisk together dressing ingredients.

Pour dressing over other ingredients and stir well.

Refrigerate well before serving with tortilla chips.

Appetizers, Entertaining, Seafood and Fish

Ingredients:

1 can refrigerator buttermilk biscuits
1 cup shredded Monterey Jack cheese
2 green onions chopped
1/2 cup mayonnaise
1/2 pound baby shrimp (1-1/2 cups or so)
1 tsp dill

Directions:

Preheat oven to 350 degrees. Coat mini muffin tin with cooking spray.
Split biscuits in thirds, pressing each third in to the the muffin cups.

Mix cheese, green onion, mayo, shrimp and dill in a bowl.  Place about a tablespoon of shrimp mixture in each biscuit-filled muffin cup. Bake for 20 minutes or until the puffs are golden and bubbling.

Appetizers, Breakfast, Entertaining

Charcuterie list of ingredients:
Hard Salami
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Water Crackers
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Figs
Mini Bananas
Kumquats
Cara Cara Orange Slices (peel orange before slicing)
Rosemary Sprigs
Blackberries
Blueberries
Raspberries
Strawberries
Pitted Olives
Marmalade

Other items to add:
Mini grapes
Carrots
Cauliflower
Broccoli
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Mini Muffins
Mini Scones
Mini Popovers
Whipped Cream
Fruit or Vegetable dip

Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee

Appetizers

Ingredients:
1 pound ground chicken
3/4 cup Panko breadcrumbs
1 large egg
1/2 tsp garlic salt
1/2 tsp minced onion
2 green onions, thinly sliced
Franks Red Hot Sauce (original flavor)

Directions:
Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, Panko breadcrumbs, egg, garlic salt, minced onion and green onions. Roll mixture into 1 to 1-1/4″ balls forming about 24 meatballs. Place meatballs onto baking sheet. Bake for 7 to 8 minutes. Turn meatballs over, brush with Hot Sauce. Bake for another 7 to 8 minutes. Place meatballs in a slow cooker. Add more hot sauce. Cook on low heat for 2 hours. Serve with ranch or blue cheese dressing. Very hot and spicy!

Appetizers

Ingredients:

3 pounds chicken wings (I prefer boneless or drummies)
1/3 cup soy sauce
3 tablespoons vinegar
3 tablespoons sugar
3 tablespoons brown sugar
1 tsp ground ginger
2 cloves garlic, crushed

Directions:

Stir ingredients for marinade together. Put wings in heavy plastic bag. Pour marinade over chicken. Marinate 2 hours or overnight. Bake in 13″ x 9″ pan, uncovered, for 1 hour at 350 degrees.

Appetizers, Dinner, Uncategorized

Marinate 1/2 package extra-firm light tofu (may also use pre-cooked rice sticks or rice noodles) in:

2 Tbsp lemon juice
2 Tbsp soy sauce
1 Tbsp minced ginger root
1 Tbsp sugar
1/2 tsp pepper

Dice the marinated tofu or cut the rice noodles/sticks to small pieces. Prepare remaining ingredients and put them all on a plate:

1 cup finely julienned carrot
3 scallions slivered
1 cup or more shredded lettuce or spring greens
1/2 cup chopped cilantro
1 diced avocado
1 cup diced, cooked shrimp (if desired)

You will need about 8 8-1/2” rice wrappers

Soak each wrapper in water for a few minutes until soft but not too mushy. Fill each wrapper with the chopped veggies and other fillings, wrap as tightly as possible. Keep the spring rolls damp by covering them with a damp paper towel  as you are preparing them. Store in a covered glass container in the refrigerator with damp paper towels and waxed paper between them. Do not allow them to get too soggy. The spring rolls should firm up in the refrigerator over a few hours time.

Sweet chile dipping sauce

1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp grated carrot
2 Tbsp grated cucumber
1/2 tsp dried red chile flakes

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I have not tried the other recipes below:

Mango Tofu Summer Rolls

3 ounces rice sticks
3 Tbsp rice vinegar
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper
7-8 ounces firm tofu
1 cup julienned cucumber
1 cup julienned mango
3 scallions slivered
1 cup chopped cilantro
16 or more large mint leaves

16 rice wrappers

Burnt Chille Sauce

1/4 cup sugar
2 tsp salt
1/2 cup peanut or canola oil
1/2 cup thinly sliced shallots
5 tbsp thinly sliced garlic
3 tbsp dried red chille flakes
2-3 tbsp water

cook onions and garlic in oil, add chille flakes and other ingredients, run through food processor after cooled.

Vietnamese Salad Rolls

8 leaves red lettuce
2 oz. baby spinach
1 cup Aisain Basil leaves
2 oz. bean sprouts
1/4 cup chopped roasted peanuts
1 tbsp soy sauce
2 tsp sugar
1 tsp sesame oil

Serve with Lime-soy dipping sauce:

1/2 cup soy
2 large limes zest and juice
2 Tbsp sugar
pinch dried red chille flakes

Appetizers, Uncategorized

Ingredients

2-3 lb Italian meatballs- Simeks brand is good
2 packages of smoked sausage smokeys
4 chicken breasts
3/4 cup BBQ sauce

Directions:

Bake chicken in advance:
Line a pan (with sides) with foil, spray foil with oil. Place the chicken in the pan and spray cooking oil over top of chicken.
Sprinkle some salt and pepper over the chicken
Bake 350 degrees for about 25-30 minutes until no longer pink inside.
Let stand out of oven for about 15-20 minutes.
Cut chicken into bite-sized pieces.

Thaw meatballs in microwave check every few minutes if on defrost setting. Place meatballs and Smokeys in a large Crock-pot.
Drizzle 3/4 cups of sauce over and stir with wooden spoon
Turn on to high for about half an hour.
Turn to low for about 2 hours – add chicken in after 1 hour
Add more sauce if needed. Turn back to high for last 15-20 minutes.