Category Archives: Appetizers

Vegetable Wonton Dumplings

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers November 6, 2025 Leave a comment

Serves: 6

Kick off Wonton Week with our baked version of vegetable dumplings – they’re packed with cabbage and carrots. Your guests will never know they’re light! These make great appetizers!

Ingredients

  • 2 spray(s) cooking spray
  • 2 tsp olive oil
  • 1 1/2 cup(s) (finely shredded) green cabbage
  • 1/2 cup(s) carrot(s), shredded
  • 2 cloves garlic, grated or pressed
  • 2 medium scallion(s), minced (separate into 2 piles)
  • 1/4 cup plus 2 tsp low sodium soy sauce
  • 24 item(s) wonton wrapper(s), half of a 12 oz package
  • 1 tsp sesame oil

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. Heat oil in a large skillet over medium-high heat. Add cabbage, carrots, garlic and 1 minced scallion: sauté until cabbage wilts, about 2 minutes.
  2. Remove from heat and stir in 2 teaspoons of soy sauce.
  3. Place wonton wrappers on a flat surface. Drop vegetable mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
  4. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

To make Sauce:  In a small bowl, combine remaining 1/4 cup of soy sauce, remaining minced scallion and sesame oil. Mix well and serve with wontons.

Yields 4 wontons and 1 tablespoon of dipping sauce per serving.

Glazed Smokey Links – Appetizer

Appetizers, Fun Stuff December 28, 2014 Leave a comment

Glazed Smoky LinksWhen my children were small we would host our annual New Year’s Eve party with close friends and their children.  The kids decorated the playroom downstairs with streamers, balloons and New Year decorations.  The grown-ups would eat shrimp and fondue upstairs. At midnight the grownups would join the kids in the playroom, open champagne for us and sparkling cider for the kids and bring in the New Year complete with confetti and plastic champagne flutes.  We would pass around fortune cookies and the kids would eat the gingerbread house I made for the holidays.  The New Year always started off on the right note with smiles and friends.  The most popular appetizer among kids were the little smokey links wrapped in crescent rolls. Here is another smoky link recipe.  Pass these around at your party, they are sure to be a hit!  Happy 2015 I hope it is prosperous, healthy and safe for all of us!

Ingredients

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Smoky Links (small)
  • 1 stick Butter
  • 1 cup Brown Sugar

Directions

Preheat oven to 375F.

  1. Cut the bacon into thirds and wrap each link.
  2. Place all the wrapped links in a single layer in a baking dish.
  3. Melt the stick of butter, add 1 cup of brown sugar and stir until mixed well.
  4. Pour the butter and brown sugar mixture on the links and bacon.
  5. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy. Watch them carefully because they will burn quick because of the glaze.
  6. Remove from oven, remove from baking dish and place on a plate for serving.

Oven Cooked Potato Skins

Appetizers, Dinner Ideas July 18, 2014 Leave a comment

 

Oven Cooked Crispy Potato Skins

Oven Cooked Crispy Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions.

  • Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:

Preheat oven to 400°F

  1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
  2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
  3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
  4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
  5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Three Cheese Wonton Ravioli

Appetizers, Dinner Ideas, Wonton Wrappers July 11, 2014 Leave a comment

 

Three Cheese Wonton Ravioli

Makes 4 servings

Ingredients

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach
  • ½ cup coarsely grated mozzarella
  • ½ cup ricotta (whole milk or low fat)
  • ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 32 square wonton wrappers
  • shredded basil for garnish.

Directions

  1. In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.
  2. Working with a few wonton won tons at a time, keeping the others covered, moisten the edges with water.
  3. Put a level teaspoon of the filling in the center of each wrapper, and put another wonton on top.
  4. Press out the air and crimp the edges tightly to seal. As they are filled, transfer the ravioli to a flour dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce. To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.

Butternut Squash Ravioli Won Tons

Appetizers, Dinner Ideas, Vegetables, Wonton Wrappers July 11, 2014 Leave a comment

Butternut Squash Ravioli with Spinach Pesto uses supermarket wonton wrappers to create a shortcut weeknight ravioli treat.

Yield: Serves 6

Ingredients

  • 1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons unsalted butter, melted
  • 2.5 ounces Parmesan cheese, grated and divided
  • 3/8 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 36 wonton wrappers
  • 1 large egg, lightly beaten

6 quarts water

Directions

Preheat oven to 400°.

  1. Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray.
  2. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp.
  3. Combine oregano, squash pulp, and butter in a large bowl.
  4. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  5. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper.
  6. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
  7. Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked.
  8. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli.
  9. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Pesto

  • 2 garlic cloves
  • 1 1/2 cups fresh baby spinach
  • 1/2 cup fresh basil
  • 1/4 cup walnuts, toasted, chopped, and divided
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons organic vegetable broth
  • 1 teaspoon fresh lemon juice

 

  1. Place garlic in a food processor, and pulse until finely chopped.
  2. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts.
  3. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.

Baked Potato Skins

Appetizers, Dinner Ideas, Side May 26, 2014 Leave a comment
Loaded Potato Skins

Loaded Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions. Don’t stop there, consider topping with sliced jalapenos, chopped chilies, black or green olives, diced tomatoes, shredded chicken, use your imagination! As an appetizer in restaurants, potato skins have been around since approximately the 1970s with T.G.I. Friday’s having documented making them as early as 1974. These skins are not deep fried as original recipes call for, they are twice baked at high temperatures; leaving the skins crispy and the meat tender.  I eat pot stickers as a dinner why not loaded potato skins?  Served as an appetizer or a main entree, make enough because they will go fast!

• Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:
Preheat oven to 400°F

    1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
    2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
    3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
    4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt.
    5. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes.
    6. Remove from oven and let cool enough to handle.
    7. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Cooking Endive

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Salads, Side, Vegetables May 7, 2014 Leave a comment

EndiveI received two little endives in my bountiful basket and wanted to do something special with them rather than just cut them up and add to my salad. I decided to cook them. Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. I am talking about the little bullet shaped endives, not the curly leaf or chicory. Endive is rich in many vitamins and minerals, especially in foliate and vitamins A and K, and is high in fiber. Endive has a bitter-sweet taste, actually I thought it was very savory, almost nutty. I served it up with my baby potatoes and flounder; it made a very filling side dish. Let your kids eat these little “boats” with their fingers. Make it fun.
endive2Here are a few suggestions on how to enjoy your endive:
1. Slice endive in half lengthwise; I kept the root end intact as it will hold the leaves together after sliced. I brushed both halves with olive oil, and sliced a fresh garlic clove into very thin slices and put the slices in between the endive leaves. I sprinkled with kosher salt and pepper, and a little garlic powder. I put my endive in my small oven with my potatoes at 375 degrees for about 20 minutes. When I removed them from the oven I sprinkled some balsamic vinegar over them.

2. Slice your endives in half. Sprinkle cut side with kosher salt and pepper, and any other seasoning you might like. Melt 1 tablespoon of butter in a heavy pan along with 1 tablespoon coconut oil. Place the endive halves cut side down in the pan, cook on medium-high heat until they are brown. Add ½ cup chicken broth and simmer until almost all liquid is gone. Remove from pan sprinkle with Kosher salt, and drizzle with balsamic vinegar
3. Brush sliced endive with olive oil, sprinkle with kosher salt and pepper, a little Parmesan cheese and grill on the BBQ until lightly brown on both sides.

Maple Bacon

Appetizers, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 24, 2014 Leave a comment

maple baconMaple glazed bacon, who doesn’t love the smell and taste of bacon, dress it up with a coating of pure maple glaze and you have a gourmet dish or appetizer. Glazed maple bacon can add a savory note to desserts, just crumble the bacon into maple flavored frosting for cupcakes.  Or consider sweet and savory appetizers; wrap maple bacon around sweet potato slices, or asparagus before baking. Wrap around prawns or cream cheese stuffed jalapeno peppers, or small smokey links before baking. Maple syrup adds a sweet note to thick-cut bacon slices, which are obviously delicious served right  alongside pancakes, eggs or waffles.

Ingredients

  • 1/4 cup maple syrup (use the real stuff)
  • 12 slices good-quality thick-cut bacon
  • coarse ground pepper (optional)

Directions

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

  1. Pour the maple syrup into a shallow bowl and give each bacon slice (both sides) a generous dip in the syrup.
  2. Lay the bacon on the prepared baking sheet. Sprinkle with pepper if desired.
  3. Bake for 20 minutes. Flip the bacon over and bake until it is crisp at the edges and caramelized on the bottom, another 10 to 15 minutes.*Note: this cooking time is depending on the thickness of your bacon, keep an eye on it while baking so it does not burn, especially if using a thinner bacon.
  4. Remove the baking sheet from the oven.
  5. Lift the slices from the liner so they don’t stick after cooling. Cool for about a minute, transfer to a long platter to serve.

Chipotle Aioli

Appetizers, Dinner Ideas, Fun Stuff, Side March 29, 2014 Leave a comment

Chipotle Aioli:
1 clove garlic
1 canned chipotle chile in adobo sauce, drained
1 cup mayonnaise
Squeeze of fresh lime juice
Kosher salt and freshly ground black pepper

Chipotle Aioli:

Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.

Spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges


 

Toasted Almond Party Spread

Appetizers December 8, 2013 Leave a comment
Toasted Almond Party Spread

Toasted Almond Party Spread

Here is another favorite throwback to the 80’s a perfect standby for a special hot appetizer. Toasting the almonds intensifies their flavor. Serve this one up with crackers or toasted French bread slices.

Ingredients

  • 1 8oz package cream cheese
  • 1-1/2 cup shredded Swiss cheese
  • 1/3 cup Miracle Whip salad dressing
  • 2 tablespoons chopped scallions
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon pepper
  • 1/3 cup sliced almonds, toasted (see how to toast below)

Directions

  1. Combine all ingredients and mix well
  2. Spread mixture in a pie plate
  3. Bake for 15 minutes stirring after 8 minutes, garnish with additional toasted almonds
  4. Serve with crackers or bread slices

How to Toast Almonds

Saucepan method:

  1. Place almonds in a heavy, ungreased skillet.
  2. Stir often over medium heat until golden brown.

Oven method:

  1. Preheat oven to 350 degrees F.
  2. Spread nuts in one layer on ungreased shallow baking pan.
  3. Bake for 10 to 15 minutes, stirring occasionally, until golden.

Microwave method:

  1. Place 1/2 cup slivered almonds and 1 tablespoon margarine or butter in a 9-inch microwave-proof pie plate.
  2. Microwave on high, stirring every minute until brown, 4 to 5 minutes.