Category Archives: Appetizers

Smoked Sausage in BBQ Sauce

Appetizers December 8, 2013 Leave a comment
Smoked Sausage in BBQ Sauce

Smoked Sausage in BBQ Sauce

Sausage is a great appetizer, sliced in rounds and served with horseradish, cheese or crackers. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. For this recipe I suggest a good smoked sausage and if you want to knock down the heat use canned chilies instead of jalapenos. Serve in a chaffing dish with toothpicks.

Smoked Sausage in BBQ Sauce

Yield:
24 servings

Ingredients

3 pounds large smoked sausage, cut into diagonal slices
1 bottle of your favorite barbecue sauce (I suggest Baby Rays)
1/4 cup jarred sliced jalapenos, plus 2 tablespoons liquid
Dash of hot sauce

Directions

Combine the sausage, barbecue sauce, jalapenos and their liquid and the hot sauce in a pot and warm with the lid on until bubbly. Transfer to a chafing dish for serving. Serve with toothpicks.

Tortellini Skewers

Appetizers, Salads, Side, Vegetables, Weight Watcher Friendly December 8, 2013 Leave a comment
Tortellini Skewers

Tortellini Skewers

The holidays are upon us that means parties and food. Appetizers are a great way to feed your guests as they mingle and make new friends. I have a collection of appetizers that are not hard to make and will make a great impression at your next get together. So deck the halls, trim the tree, put up the lights and add some festive music. Enjoy the season

Tortellini Skewers

Yield:
18 skewers

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons jarred pesto
  • 2 teaspoons red wine vinegar
  • 2 packages spinach tortellini, cooked and cooled
  • 2 pints cherry tomatoes
  • 12 ounces fresh mozzarella, cubed
  • 1/4 cup minced fresh parsley

Directions

  1. Mix together the olive oil, pesto and vinegar in a bowl.
  2. On small skewers, thread 1 tortellini, 1 cherry tomato and 1 mozzarella cube per skewer.
  3. Lay the skewers on a platter and lightly drizzle the dressing over them with a spoon.Serve immediately or refrigerate. Sprinkle on the minced parsley just before serving.

Oven Roasted Tomatoes

Appetizers, Dinner Ideas, Fun Stuff, Lite and Weight Watcher Recipes, Soup, Vegetables, Weight Watcher Friendly September 20, 2013 Leave a comment
Roasted Tomatoes

Roasted Tomatoes

It is that time of year where tomatoes are in abundance especially on the East coast where I am from.  Here is a wonderful recipe for roasting your tomatoes, you can then use them in sauces, soups, gravies, appetizers or freeze them.  Try roasting cherry tomatoes for bruschetta. Roasting tomatoes brings out the sweetness in the tomato and just gives it a rustic, hearty flavor.

OVEN ROASTED TOMATOES

This recipe can easily be increased. The important thing is to use a baking dish or pan big enough so that you do not crowd the tomatoes. You want room between them for the moisture to escape, which will concentrate the tomato flavor.

If you use a metal pan, make sure it’s not aluminum or made of another material that might react with the acidic fruits.

 Ingredients

  • 2 tablespoons olive oil
  • ½ tsp of sea salt or kosher salt
  • ¼ tsp of ground pepper
  • 2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after the roasting and add to your favorite dish)
  • Fresh herbs; basil, oregano, thyme, rosemary – mix or add your favorite herb
  • 1 pound (450g) tomatoes, (8 small or 4 medium-sized)

 Directions

  1. Preheat the oven to 325ºF
  2. Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper
  3. Cut the tomatoes in half horizontally, then use a sharp knife to remove the stems. (note: stems will come out easy after roasting)
  4. Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
  5. Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.

    Storage: The tomatoes will keep for about five days in the refrigerator. They can also be frozen for up to six months.

Cheese Crisps

Appetizers, Cheese Crisps, Dinner Ideas, Fun Stuff, Salads, Side, Soup August 27, 2013 Leave a comment

Cheese crisps are so versatile and fun served with a salad, as a snack, served as an appetizer or use as

Cheese Crisps

Cheese Crisps

a scoop with your favorite dip. They are very easy to make, and the main ingredient is cheese. You can add fresh herbs or spices to the mixture to suit your theme or just leave plain. They are entertaining little treats full of protein and make great conversational foods at the dinner table, try adding cheese crunches with your next meal.

CHEESE CRISPS

Ingredients:

  • 3/4 cup grated Gruyere cheese or (you can use packaged grated cheese, any flavor you prefer)
  • 1 tablespoon all-purpose flour
  • You can add whatever seasoning you like: A teaspoon of powdered Ranch dressing mix, chili powder, garlic powder, Parmesan cheese, dry or fresh chopped basil, diced fresh parsley, fresh chopped herbs, whatever feels good to you or nothing at all.
  • Do NOT add salt, the crisps will be salty by default because of the cheese.
  • Parchment Paper to line your cookie tray with (nothing else will work)

Directions:

Preheat the oven to 350 degrees F

  1. Toss the cheese with the flour and pepper and any herbs or seasoning to taste in a bowl.
  2. Arrange a teaspoon of the cheese mixture on the parchment paper lined baking sheet and flatten slightly.
  3. Bake until golden, about 7 minutes. Cool slightly, then remove with a spatula to a rack and let cool.

Candy Corn Shots

Appetizers, Dessert, Fun Stuff July 30, 2013 Leave a comment

candy corn shotsWhat another great idea for an adult Halloween party or just a Fall cookout!  They are so pretty and can be paired up with the Caramel Apple Shots posted earlier.  If you know you saw a recipe and cannot find it – email me and I will send it to you.

Ingredients:

Directions:

  1. Cut the oranges in half and hollow them out.

For the orange layer:

  1. Boil one cup of water and stir in the orange jello.
  2. Once dissolved, remove from heat and add 1 cup of Cointreau.
  3. Pour the mixture into the orange peels, filling halfway.
  4. Refrigerate for 2-3 hours, until firm.

For the white layer:

  1. Add 1/2 cup of water, 1/2 cup coconut milk, Knox gelatin, and sugar to a saucepan.
  2. Over medium heat, stir until gelatin and sugar are dissolved.
  3.   Remove from heat and add 1/2 cup Cointreau.
  4. Pour mixture on top of orange jello layer and refrigerate overnight.
  5. With a sharp knife, cut the orange halves in eighths.

Serve.

Caramel Apple Shots

Appetizers, Dessert, Fun Stuff July 30, 2013 Leave a comment

apple shotsFall is around the corner at least in this part of the country where mornings are now in the 50’s and the day time temp reaches 80.  I saw this awesome recipe on Facebook and followed the link to a blog called “That’s Michelle.”  http://www.thatssomichelle.com  How much fun for an adult picnic or Halloween party?

Ingredients:

  • 10 small Granny Smith apples
  • 1 envelope knox gelatin (unflavored)
  • ½ cup water
  • ½ cup coconut milk
  • 2 drops yellow food coloring
  • 1 envelope of Land o Lakes Caramel Hot Chocolate
  • ¼ cup sugar
  • ½ cup butterscotch schnapps
  • Lemon juice

 Directions:

1.      Halve your apples and hollow them out cutting from the stem down.  Use a spoon to hollow the applies. 

2.      After hollowing out your apples halves – spritz lemon juice on the halves, covering completely – or dip into lemon juice to prevent browning.

3.      Mix ½ cup water with the envelope of caramel hot chocolate in a medium sized sauce pan, whisk to be sure all ingredients are combined.

4.      Add ½ cup of coconut milk, whisk again

5.      Add ¼ cup sugar and simmer slightly until sugar is dissolved and combined with mixture

6.      Add food coloring until you get the caramel color you desire (2 drops)

7.      Let mixture cool to warm, pour in ½ cup of butterscotch schnapps.

8.      Place apple halves on a rimmed cookie sheet and pour the caramel jello mixture into the apples. Refrigerate overnight

9.      Cut halves into quarters and those quarters in half again and serve immediately. 

Kitchen Moxy’s Onion Jam

Appetizers, Dinner Ideas, Fun Stuff July 27, 2013 Leave a comment

So you are asking, what is Onion Jam and what do I use it on? Onion jam is a fun,onion jam tasty spread that can be used on burgers, Portobello mushrooms, pizza, sandwiches, anything you want to add a layer of sweet piquancy. Make a batch and store in the refrigerator for weeks, it keeps well. Use a sweet onion such as a Walla Walla, Georgia Vidalia onion, a Texas Valencia, or a sweet California Imperial Sweet, Oso Sweet onion from South America, Osos are available from January through March, Maui Sweets come to us from Hawaii. In case you haven’t noticed, I love onions as much as I love garlic. I have some wow onion recipes and will share a few later.

Ingredients:

  • 2 tablespoons of olive oil
  • About 2 pounds of sweet onion (about 3 large)
  • 2 sprigs of fresh thyme
  • Kosher salt and ground pepper
  • 1 cup of red wine
  • ¼ cup of honey
  • ¼ cup of red wine vinegar

Directions:

  1. Slice onions thin
  2. Preheat a heavy skillet over medium heat with 2 tablespoons of olive oil
  3. Add onions, thyme, salt and pepper to taste (about ¼ teaspoon of each) – cook covered
  4. Cook over medium heat until onions have wilted – about 10 – 15 minutes, be sure to stir occasionally with a wooden spoon to prevent sticking. You do NOT want to brown the onions, just sweat them
  5. Remove lid, you do not use lid anymore
  6. Add red wine, cook over HIGH heat until the wine is absorbed into the onions – lower heat
  7. Add the honey and red wine vinegar and simmer gently until onions become jam like, about 15 minutes
  8. Remove from heat, cool and use or store in refrigerator

Citrus Salmon

Appetizers, Dinner Ideas April 29, 2013 Leave a comment
Citrus Salmon

Citrus Salmon

Delicious and simple, the tangy marinade in this recipe offers a perfect balance for salmon’s oily flesh.

Ingredients

  • Zest and juice of 2 oranges
  • ½ cup fresh chopped parsley
  • 2 tablespoons chopped garlic
  • Juice of 1 lime
  • 1 cup extra virgin olive oil
  • 6 (6-ounce) boneless salmon steaks

Directions

Preheat oven to 400 degrees

  1. Grease a roasting pan or baking dish (9 x 13 inches) with cooking spray
  2. In a bowl, combine orange zest, parsley, garlic, lime juice and olive oil
  3. Arrange salmon in the prepared pan
  4. Liberally brush on citrus-parsley mixture
  5. Let stand for 10 minutes
  6. Pour orange juice over the top of fish and bake for 10 minutes

Salmon should be tender and flaky when finished.

Mascarpone Cheese Whipped Cream Filling

Appetizers, Dessert, Fun Stuff, Salads, Side April 1, 2013 Leave a comment

strawberry filled3I have had several requests for my recipe for Mascarpone Cheese Whipped Cream filling.  I stuffed big strawberries with this filling the other day for a pot-luck and they were a hit.  You don’t have to hollow-out your strawberries, just cut a cross into the tip of the strawberry about 2/3’s the way down towards the stem.  I used a pastry bag to fill the strawberry and then sprinkled with edible glitter. Of course you are the master of your design, sprinkle with crushed almonds or drizzle with bittersweet chocolate.  This is a wonderful filling or icing for cakes and cupcakes too. Keep refrigerated until ready to serve.

MASCARPONE CHEESE WHIPPED CREAM FILLING

• 2/3 cup mascarpone cheese
• 3/4 cup heavy whip cream
• 1/4 cup powder sugar
• 1 teaspoon vanilla

1. In a chilled bowl beat the Mascarpone cheese and vanilla until creamy about 30 seconds
2. Add the powdered sugar and whipping cream
3. Beat on high speed until thick and fluffy – will not take long, about 1 minute – the cheese stiffens the whip cream rather quickly – don’t over beat this mixture or it will turn to butter.

Ramen Noodle Salad

Appetizers, Dinner Ideas, Fun Stuff, Salads, Side March 28, 2013 Leave a comment

Another potluck “keeper”.  This salad is so light and refreshing and yummy.  Great for any barbeque or summer dinner.

Ramen Noodle Salad

Ramen Noodle Salad

 

Ramen Noodle Cabbage Salad

Ingredients:

1/2 chopped cabbage (red or green)

  • 4 green onions, sliced or 1/8 cup chopped red onion
  • 1/2 c. slivered almonds (optional)
  • 3 tbsp. sesame seeds (optional)
  • 1 pkg. Ramen Noodles (chicken or pork flavor) (keep flavor packet)
  • 3 tbsp. vinegar
  • 2 tbsp. sugar
  •  1/4 c. oil
  •  Pepper, salt to taste
  • 1 pkg. of seasoning packet in Ramen noodles

 Directions:

  1. Combine chopped cabbage and sliced onions
  2. Toast almonds and sesame seeds in 350 degree oven, watch carefully so they don’t burn (about 4 minutes)
  3. Crumble oriental noodles into a bowl
  4. Add almonds, sesame seeds (if using), cabbage and onion
  5.  Mix vinegar, sugar, oil, salt, pepper and Ramen Noodle seasoning packet.
  6. Combine everything just before serving.