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Showing posts with label Appitizers. Show all posts
Showing posts with label Appitizers. Show all posts

Thursday, October 24, 2019

Holiday Steak Bruschetta

This was awesome and delicious. I omitted the bread and served over a fresh bed of Arugula. I added thinly sliced red onions to the sauce and used both red and yellow cherry tomatoes. I used more cayenne pepper to my liking. I did not have any grape-seed oil so I grilled the swordfish on a lightly oiled (canola) grill. Before grilling, I seasoned the steaks with lemon, salt and pepper. I served this with the Spicy Bacon-Wrapped Scallops from this site. Great recipe. Thanks for sharing.


I've been making steak for many years. This is my all-time favorite recipe. Outstanding flavor and very easy to make. I followed the recipe exactly except I didn't have cherry/grape tomatoes, just regular tomatoes. It turned out GREAT! The grilled bread adds a terrific flavor. My husband wants me to make it again and to try it with other meat.

This is fantastic. The grilled bread and at the vinaigrette are over the top with the fish. Made for company and they went crazy for it. Outstanding.


Holiday Steak Bruschetta

Prep time: 30 mins, Total time: 1 hour 30 mins

INGREDIENTS

Roast:
1.5 lb beef tenderloin roast
olive oil
salt & pepper

Bruschetta:
1 loaf baguette, sourdough, asiago loaf, or bread of choice, sliced
6 shallots, sliced not minced
½ cup butter + 4 tbsp for cooking shallots

Seasonal Thyme Mayo:
1 cup mayonnaise (Hellmann's)
¼ cup fig jam
1 tsp kosher salt
1 tsp pepper
1 tsp fresh thyme

INSTRUCTIONS

Shallots:
  • Heat 3 tbsp of butter (or use oil) on medium heat then add the shallots, stir until coated, add a pinch of salt (speeds up caramelizing process) and brown them until caramelized. Caramelizing onions brings out their amazing natural flavor. Make sure the pan doesn't get too hot or the butter will burn. Continue this process of cooking and deglazing until the onions have reached the color, flavor, and texture you desire.

Roast:
  • Preheat oven to 400 degrees.
  • Rub roast with olive oil and season with salt and pepper on all sides.
  • Melt ½ cup butter on medium/high heat in a skillet. Add roast once the pan is hot (it should sizzle upon adding or the pan is not hot enough and you will get tougher meat from the steaming).
  • Flip the roast to brown each side, including the ends. You want a nice brown "crust" on each side. Use tongs for this.
  • Add more butter as you go, if needed, as to not let the pan get dry.
  • Bake at 400 degrees for 25 minutes.
  • Take out of the oven and tent it with foil to keep warm. Let is rest on counter for 10 minutes.
  • Slice thin.

Mayo:
  • Mix all ingredients in a bowl until combined.

Bread:
  • Saute 2 tbsp butter in skillet. Add bread slices, in one layer. Pan fry on both sides until a nice golden brown color.
  • Spread thyme mayo on on bread slice. Place slices of beef (1 or 2 depending on size of bread slices) on top. Top with a spoonful of the caramelized shallots and a piece of fresh thyme (optional).



Bacon Wrapped Jalapeno Popper Appetizer Recipe

These were devine. I used November! garden Jalapenos and they were on the small side so I cut the bacon in thirds, just enough to go round and secure with toothpick and I also cooked them longer so the bacon was crisp but boy were they GOOD! This a great little snack to add to other little snacks that you can make ahead of time and serve for company. I NEVER write reviews butyou really have to try these. So much better than the fried poppers.

These are delicious! I did what many others reviewers suggested by wrapping half a slice of bacon around half a stuffed pepper. To help keep the filling from leaking out I rolled the stuffed pepper in Panko crumbs before wrapping it with the bacon. It helped create a bit of crunch and gave the gooey filling something to stick to. I only needed a few tablespoons of crumbs so it was still carb friendly. Enjoy!

Bacon Wrapped Jalapeno Popper Appetizer Recipe


INGREDIENTS

6 Jalapeno peppers
1 8oz block cream cheese
12 slices of bacon

INSTRUCTIONS
  • Preheat oven to 400 degrees F.
  • Slice the jalapenos in half lengthwise and scrape out the seeds and white rind.
  • Pat the jalapeno dry and spread cream cheese inside it, the amount is up to you….we tend to be generous with it.
  • Lay a piece of bacon down, place the stuffed jalapeno on it and gently wrap the bacon around it.
  • Secure the bacon with a toothpick or two.
  • Line up the wrapped jalapenos on a baking sheet and cook on 400 degrees Fahrenheit for approximately 20 minutes.
  • Cook until the bacon is done to your taste... some prefer it crispy, some don’t.


Holiday Cheese Wreath

SUPER! So good, so quick, so easy. It must be magic - it disappeared before my eyes. No one felt like a big dinner tonight so I decided to try your recipe and the family is so glad I did. Made it for 5 servings instead of 10 since there were only 3 of us eating. I used ingredients I had on hand. One can of refrigerated prepared pizza crust, Bavarian Honey Ham thinly sliced, Lorraine Swiss also thinly sliced and Honey Mustard.

I rolled it up jelly roll style and left it that way since half the recipe is not enough to form a wreath. Brushed it with the egg and baked for 30 minutes. I did not do the glazed holly leaves or berries - I'll do it that way for Christmas time. Leaving that part out made the prep time only about 10 minutes. Presto it was done and presto it was gone - with rave reviews. Wish I had made the 10 servings, everyone wanted more. This would be great done on a baking stone too.
Holiday Cheese Wreath



INGREDIENTS

8 ounces cheddar cubes
8 ounces Colby Jack cubes
8 ounces Monterrey Jack cubes
8 ounces Swiss cubes
Approximately 10 cherry tomatoes
1 red bell pepper
Sprigs of fresh rosemary

INSTRUCTIONS
  • On a 10- to 12-inch diameter plate, arrange cheese cubes into a wreath shape. Arrange tomatoes on top like ornaments. Use sprigs of rosemary to surround and accent wreath.
  • Cut pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on cutting board and use a small, pointy knife to cut out the head of a bow. Place pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to resemble ribbons hanging down.

SANTA VEGGIE TRAY

Amazingly good! The herbed-oil mixture is what sets this apart from every other tomato/mozz appy out there. I brought this to a BBQ with my husband yesterday and I've already been told not to show up for christmas without it. LOL I layered all the ingredients on thin slices of bread. I worried that the bread would get stale or soggy but it actually was great. It not only gave you something to pick it by to eat it, but it soaked up the tasty oil and vinegar and was like you'd dipped bread in infused oil.

I doubled the oil recipe because I was making two trays. I used fresh parsley and basil (I agree with everyone else that fresh herbs are a MUST for this) and followed another reviewers suggestion of subbing a little salt for the capers. With 4 large cloves of garlic, it was a little garlic-y for my liking but everyone else at the party said they loved the strong garlic taste. I would probably use 3 cloves next time. I also omitted the red pepper (just forgot about it honestly but we never missed it) and drizzled balsalmic vinegar over everything after drizzing the oil. Very impressive presentation and excellent results.


SANTA VEGGIE TRAY



INGREDIENTS

Red Bell Peppers
Cherry Tomatoes
Cauliflower
Cucumbers
Black Olives
Marzetti Veggie Dips (I used Ranch)
Knife
Cutting Board
Serving Tray
Small Round Condiment Container (preferably white)

INSTRUCTIONS
  • Start by washing all of your fresh vegetables and lay onto paper towels to dry.
  • Peel the skin off your cucumbers and then cut them into round slices.
  • Arrange your cucumbers by placing them on the middle of the tray. This will resemble Santa’s face.
  • Cut your red bell peppers into thin strips and the arrange them into a triangle on top of the line of cauliflower. The idea is to make it look like a hat.
  • Cut the cauliflower into bite size pieces. You want to make enough to create Santa’s beard and lining of his hat.
  • Place the cauliflower pieces below the cucumbers forming a beard-like shape. On the opposite side, place cauliflower around the cucumbers to form the white lining of Santa’s hat.
  • Add cherry tomatoes around the bottom of Santa’s beard. You want this to resemble his red suit.
  • Fill your small round condiment container with some of the Marzetti ranch dressing and place it onto the end of the hat. This will serve at the ball on Santa’s hat.

Spicy Cranberry Barbecue Meatballs

This was a good recipe, although I modified it slightly. I halved the recipe as 7 portions was too much food. In the meatball portion of the recipe, I didn't have soy sauce, so I used worcestershire sauce instead. The meatballs came out perfectly, nice and soft, and I cooked them in the oven as explained, but before I covered the meatballs with the sauce, I flipped them over, so they could be cooked evenly on both sides.

Next time I would lower the temperature 25 degrees, as I used a pyrex pan. For the sauce, instead of cranberries, I used 3/4 cup of lingonberries and 1/4 cup of blueberry preserves. I used garlic BBQ sauce and prange juice instead of lemon juice. Once the sauce simmered and then cooked on the actual meatballs, the flavours blended perfectly. I would definitely make again and perhaps attempt a version in the crockpot.

Spicy Cranberry Barbecue Meatballs




INGREDIENTS

2 14-ounce packages frozen meatballs
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce


INSTRUCTIONS
  • Combine sauces over medium heat in a large deep skillet and cook until bubbly.
  • Add meatballs in a single layer and stir to coat completely. Reduce heat to medium-low, cover and cook until meatballs are heated through; about 15 minutes for frozen.
  • Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
  • Serve on their own as an appetizer, or as a main dish over rice.
  • For slow cooker method, place meatballs in the slow cooker and pour sauces over. Stir ingredients together and cook on low for a few hours or until ready to serve. Stir again just before serving.


Wednesday, October 23, 2019

Eggnog Pie

I'd used half the amount of sugar that was used, add 1tsp of salt, added 1/4 tsp of nutmeg, used vanilla bean paste instead of the vanilla extract and instead of 3 whole eggs, I used 1 egg and two egg yolks for more of a custard texture. Plus, I place it in the oven for 50 mins to an hour. It came out delicious and I and my friend enjoyed it a lot.

EXCELLANT, use a 10 inch pie pan, check time, little longer cook time is normal, very much like Magnolia (buttermilk) pie but with eggnog. I used our favorite eggnog Southern Comfort Spiced Vanilla and I used the amount of vanilla the recipe called for. I didn't make any other changes. Currently trying in a hot water bath with no crust since the 5 year old doesn't care for crust. Family fav, one to print for the recipe box.

I made this pie for the first time for the Thanksgiving holiday. The recipe was simple and easy to follow. I used a 9 inch deep dish pie crust and baked it on a baking sheet. It took approximately an hour and not the time stated in the recipe. We really enjoyed it! The texture and the flavor were spot on.






Eggnog Pie

INGREDIENTS

makes two pies
2 small boxes instant vanilla pudding mix (4-serving size)
1 teaspoon nutmeg
1 quart (4 cups) eggnog
1 12-oz. tub cool whip, thawed and divided
2 9-inch graham cracker crusts

INSTRUCTIONS

Add pudding mix and nutmeg to a large mixing bowl or stand mixer. Pour in eggnog and mix on low speed of an electric mixer for 2 minutes. Fold in half of the cool whip until well combined. Pour mixture evenly into graham cracker crusts. Cover and refrigerate 6 hours or until set. Serve with remaining cool whip. Garnish with a dusting of nutmeg if desired.

THREE CHEESE SCONES

I made these scones for a friend who loves cheese and garlic. As many reviewers suggested, I upped the butter to 6T, used 1/3C cheese instead of 1/4C and used 2/3C of milk. I had no idea what a 3/4 pinch of salt was, so I used 1/8 tsp. I also used 1 garlic clove. I've made other scones and the baking temp was 350, so I used that. It was too low - it took forever to bake them, so I would suggest a 375 or even 400 degree oven. (Maybe it makes a difference that I have a gas stove??) I also used my Bosch bread maker to mix it - that way I wouldn't be handling it much and warming up the dough too much. Worked great. Now, I asked my friend to rate these. She said that she gives it a 5 out of 5. Her suggestions were to use 2 cloves instead of 1 (she couldn't pick up the garlic flavor, she thought it was onion) and maybe use a heaping 1/8 tsp of salt. Other than that, she thought it was great and definitely wants to make more of these. She does not over indulge in food, but even she had a hard time staying out of them. Thanks for this keeper recipe.

The reason why I chose to make this recipe is because it's lower in fat (butter) than the other scone recipes. THe dough is sticky, which I think gave the scones a light consistency after they're baked. I baked mine in a round pan and had no problem shaping the dough.. very delicious and not greasy at all..yum.


THREE CHEESE SCONES


INGREDIENTS

2 cups of flour
1 tbs baking powder
¼ tsp baking soda
2 tsp salt
½ cup of cold butter
2 cold eggs (whisked)
½ cup of buttermilk
½ cup freshly grated Gouda cheese
¼ cup of shredded sharp cheddar cheese
½ cup of freshly grated Monterrey Jack Cheese (or Asiago)
1 egg white + 2 tsp of water for eggwash
2 tbs minced fresh dill weed for topping

INSTRUCTIONS
  • Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
  • Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs.
  • In a small bowl, whisk the eggs and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Add the cheeses and keep mixing until just combined.
  • Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
  • Pat the dough into a circle that is about ½ inch thick.
  • Preheat the oven to 400 and line a cookie sheet with parchment paper.
  • Using a round cookie cutter shape (about 2 inch size), cut out the scone circles. (Don't waste the remaining dough, reshape and cut out more scones.)
  • Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some dill weed.
  • Bake for 12-14 minutes.


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