Category Archives: Appetizers

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.

Mu shu Shrimp Lettuce Wraps

Appetizers, Chicken, Dinner Ideas, Fish, Fun Stuff, Salads, Side, Vegetables, Weight Watcher Friendly May 20, 2014 Leave a comment
Mu shu Shrimp Lettuce Wraps

Mu shu Shrimp Lettuce Wraps

Mu shu is is a dish of northern Chinese origin, possibly originally from Shandong. It is believed to have first appeared on the menus of Chinese restaurants in the United States in the late 1960s.  In its traditional Chinese version, mu shu consists of sliced or shredded pork, thinly sliced wood ear mushrooms and day lily buds.

My original recipe called for a rotisserie chicken, shredded, which can be used in this recipe, but I used shrimp. Instead of a Chinese pancake or tortillas, I used lettuce leaves to wrap the filling in.  The end result was a very satisfying and filling veggie, shrimp wrap. I used bagged coleslaw, and used my peeler to shred a small zucchini into strips.  The incredible taste comes from the other ingredients, the hoisin sauce, soy sauce, and sesame oil. Experiment with other vegetables like snow peas, mushrooms, bamboo shoots (canned), the resulting dish is exotic and satisfying, enjoy.

Mu shu Shrimp Lettuce Wraps

Ingredients:

  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry sherry (I didn’t have any and used apple cider vinegar)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar

1.   Mix those ingredients in a small bowl with a whisk – set aside

  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled ginger

2.   Set those two ingredients aside

  • 1 (14 oz) bag of coleslaw
  • 1/2 cup sliced scallions
  • 1 small peeled zucchini, sliced very thin with a vegetable peeler
  • any other vegetable you want to add

3.   Add those ingredients together in a bowl and set aside.

  • About 12 Bibb lettuce  leaves rinsed, and dried.  if you don’t have Bibb lettuce, any long lettuce leave will work.
  • 1/4 cup chopped cashews (I used walnuts)

4.   Set the last two ingredients aside.

Directions:

  1. Heat a large wok or frying pan on medium-high heat, add the 1 tablespoon of sesame oil and swirl oil to coat pan or use a pastry brush.
  2. Add garlic and ginger to oil and cook for about 30 seconds, stirring to prevent burning.
  3. Add soy sauce mixture, coleslaw, and vegetables. Cook for 1 minute stirring.
  4. Add shrimp and stir fry until shrimp is pink and cooked through. Coleslaw and veggies should be crisp tender at this point.
  5. Divide mixture among lettuce leaves, sprinkle with cashews and enjoy.

 

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.

Nacho Dip

Appetizers December 8, 2013 Leave a comment

nacho dipI used to serve this dip at all our family parties, it was very popular in the 1980’s and delicious, I have been called on occasion by various family members for the recipe. It is easy to make, and can be made the day before and kept refrigerated. It goes a long way and makes a great contribution to your appetizer collection.

Layered Nacho Dip

Ingredients

  • 1 jar of chunky salsa sauce
  • 1 8oz Philadelphia Cream Cheese
  • 1 can mild medium diced Chile peppers (drained)
  • Shredded iceberg lettuce
  • Chopped tomatoes
  • Sliced black olives
  • Shredded mozzarella or Mexican styled cheese

Directions

  1. Mix the first 3 ingredients until pink – can be a little chunky – spread in a pie plate
  2. Top with the shredded lettuce, chopped tomatoes, black olives and mozzarella cheese
  3. Serve with tortilla chips

Caprese Skewers

Appetizers December 8, 2013 Leave a comment
Caprese-Skewers

Caprese-Skewers

I tasted these appetizers at a party recently and they were amazing, they taste just like a tomato, basil salad. Use skewers and layer on a spinach covered plate, sprinkle with fresh cranberry’s and you have a beautiful festive presentation.
They are very easy to make, and make a wonderful appetizer. Store in the refrigerator until ready to use. Enjoy these little morsels at your next party.

Caprese Skewers

Ingredients

  • wooden skewers
  • grape tomatoes
  • fresh mozzarella cheese
  • Fresh basil leaves
  • Extra virgin olive oil
  • Balsamic Vinegar
  • salt and pepper

Directions

  1. Cut the basil and cheese into small pieces (or use mozzarella pearls)
  2. Arrange on wooden skewers alternating between tomato, cheese and basil leaf
  3. Drizzle with Balsamic Vinegar and olive oil
  4. Salt and Pepper to taste

Shrimp-Bacon-Pineapple Appetizers

Appetizers, Dinner Ideas December 8, 2013 Leave a comment
Shrimp-Bacon-Pineapple

Shrimp-Bacon-Pineapple

Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your skewers before grilling or roasting to avoid charring them. Shrimp is one of my favorite seafood. It makes a wonderful appetizer on it’s own surrounded by ice and lemon wedges with a container of cocktail sauce nearby or sautéed in butter and fresh garlic, chopped onion and button mushrooms or roasted with pineapple and bacon. Be sure to soak your wooden skewers before grilling or roasting to avoid charring them.

To serve these skewers as an appetizer, just place one shrimp between two pieces of pineapple wrapped in bacon on each skewer.  Or serve as a meal. Enjoy

Enjoy

Shrimp-Bacon-Pineapple Skewers

Yield:
30 skewers

Ingredients

  • 1/2 cup thick teriyaki sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 dash kosher salt
  • 3 cloves garlic, minced
  • 2 green onions, sliced
  • Juice of 1/2 lemon
  • 1 fresh pineapple (recommended) or canned pineapple chunks
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1 pound bacon, package sliced in half


Directions

  1. Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)
  2. Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
  3. To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
  4. Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
  5. Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
  6. Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked (pink), about 15 minutes.Serve them hot or at room temperature. Divine!