Category: APPETIZERS

LASAGNA STUFFED GARLIC BREAD ~BLOG 365.360

LASAGNA STUFFED GARLIC BREAD
2 tablespoons avocado oil
1 yellow onion, chopped small
2 garlic cloves, FINELY minced
½ cup mushrooms, cleaned and sliced
½ pound ground beef
1 cup marinara sauce
FRESH ground sea salt and pepper to taste
1 teaspoon dried oregano
½teaspoon dried basil
8 ounces cream cheese, softened
½ c. shredded mozzarella cheese (reserve a bit for garnishing)
½ c. shredded sharp cheddar cheese
2 French baguettes
FRESH parsley, chopped for garnish
4 tablespoons butter
1 garlic clove, crushed to paste

  • Preheat oven to 400°.
  • Spray baking dish with non-stick cooking spray.
  • In a large skillet, heat oil over medium heat, add the onion and cook for 3 minutes.
  • Add minced garlic and mushrooms and cook until tender.
  • Add your beef and season it with salt, pepper, oregano and basil. Cook until the meat is browned.
  • Drain off excess grease.
  • Add marinara sauce and cook for 3 minutes.
  • Spread the cream cheese on the bottom of your dish.
  • Spread the meat/tomato sauce mixture over the cream cheese.
  • Top with the mozzarella cheese and cheddar cheese. 
  • Bake for 15 to 20 minutes, or until hot and bubbly.
  • Cut the ends off the baguettes, cut it in half and then hollow out the middle.
  • Spoon in the lasagna mixture into the baguette.
  • Melt 4 tablespoons of butter, mix with the crushed garlic and most of the parsley.
  • Brush the mixture all over the baguette.
  • Sprinkle some of the grated mozzarella over all of it for the final touch.
  • Bake for about 5 to 8 minutes. KEEP A CLOSE EYE THAT IT DOESN’T BURN.
  • Remove from oven and sprinkle the remaining chopped parsley over it.

CHOCOLATE COVERED CHEESE ~ RUBY CHOCOLATE ~ BLOG 365.325B

I’m sure you’ve heard of it on your favorite cooking show, even if you have no idea what it really is. I know I had and even though it was explained, it just wouldn’t register and stay in my brain.

I’m entering a charcuterie board contest on New Year’s Even and chose the desert category. I’ve been looking for not only tried and true recipe ideas, but some new and unusual ones too. I ran across a recipe for chocolate covered cheese. YEP, you read that right, chocolate covered cheese!

I decided to try it three ways, milk, dark and ruby covered with a flake salt. I skipped white as I’m just not a fan – worst discovery of 1930 in my book! I also decided to try it with multiple flavored cheeses. I’m using Jack, sharp white cheddar and a champagnes Havarti. These are the pre-event taste tests> 😀

I figured I should do the research to really understand what Ruby chocolate it. I didn’t believe the cotton colored hue of the chocolate could be natural, but for the most part I was seriously wrong!

Ruby chocolate magically appeared in 2017 after a 13 year development process in Switzerland by the Barry Callebaut company. I say magically because the details of how it is produced are kept closely guarded, but they have noted that the color and unique flavor are products of the bean’s fermentation process.

Nestle released a limited edition KitKat overseas and another version again in 2019 in the UK leaving many companies scrambling to develop their own version.

Ruby chocolate is made from Ruby Cacao Beans which are found in South America; Ecuador and Brazil as well as the Ivory Coast (West African coast). Like specific grapes grown for specific wines, the ruby cacao beans are directly influenced by their growing environment so are cultivated in very specific climates.

So far in my taste testing I’m finding that far more women appreciate the flavor than men do. MEH seems to be the overwhelming consensus of the men I know and even many women can take it or leave it. BUT, it will still be a stunning addition to my charcuterie board 😀

There are NO added berries, flavor or dyes, yet ruby chocolate tastes berry like. The fruity flavor has hints of strawberry and raspberry and is quite smooth in texture, but not milky. While it’s NOT bitter, it does have a slightly tart after effect taste. I did find this image on the company’s website that may explain it better.

 

CHOCOLATE COVERED CHEESE

8 ounces aged cheddar or Monterey Jack cheese
6 ounces bittersweet chocolate, chopped
Flake sea salt

  • Cut cheese into 1/2-in. cubes.
  • In a microwave, melt chocolate in 30 second increments; stirring until smooth.
  • Dip cheese cubes in chocolate, allowing excess to drip off.
  • Place on waxed paper.
  • Sprinkle with a few grains of salt.
  • Let stand until set.

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

WING DINGS ~ BLOG 365.145

WING DINGS
1/4 cup FINELY chopped celery
1/4 cup FINELY chopped onion
1/4 cup FINELY chopped carrot
2 tablespoons ranch salad dressing mix
1 LARGE egg, lightly beaten
1 pound ground chicken
2 cups CRUSHED potato chips, divided
2 tablespoons avocado oil
1 tablespoon butter
1/2 cup Frank’s buffalo wing sauce

  • In a large bowl combine celery, onion, carrots, dressing mix and egg until well blended.
  • Add chicken and half the potato chips, mixing well.
  • Roll into 18 or so meatballs.
  • Heat butter and avocado in large skillet over medium heat.
  • Roll meatballs in remaining potato chips.
  • Cook in small batches, not crowding the pan, until browned and cooked through.
  • Drain well on paper toweling.

8 ounces spreadable cream cheese, room temperature
1/2 cup Gorgonzola cheese crumbles
2 tablespoons WHOLE milk
2-3 garlic cloves, MINCED
2 tablespoons Frank’s buffalo wing sauce

  • Combine ingredients until well blended.
  • Use as a base or dipping sauce.

BLOOMING QUESADILLA

BLOOMING QUESADILLA adapted from SPACE SHIPS & LASER BEAMS

A Blooming Quesadilla Ring is PERFECT for the upcoming holidays, a tailgate or Super Bowl party or even a church potluck.

20 taco sized soft flour tortillas
4 cups FINELY shredded taco blend Colby jack cheese
3 cups shredded rotisserie chicken pieces (OR PROTEIN OF CHOICE)
1 SMALL red bell pepper, seeded and FINELY diced
1/2 cup FINELY diced red onion
1/2 cup salsa your favorite brand
1 cup Taco Bell mild taco sauce
2 cups cheddar cheese finely shredded
2 tablespoons FRESH chopped cilantro

GARNISHES
FRESH chopped cilantro
Lime wedges
Sour cream
Chopped green onions
Salsa

  • Preheat oven to 375°.
  • Line a baking sheet with parchment paper.
  • Place a large, wide mouth glass jar in the center of the baking sheet.

  • Cut the tortilla’s in half.
  • Cover the halved tortilla’s with a clean dry cloth and set aside so they don’t dry out.

  • In a large mixing bowl combine the shredded cooked chicken, red pepper, 2 tablespoons of the cilantro, red onion, salsa and taco sauce.
  • Stir well until all of the ingredients are well mixed. 

  • Sprinkle each tortilla with 1 ½ to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.
  • Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.

  • Once you have made a complete bottom layer of about 12 to 13 “cones,” sprinkle ¾ cup of the shredded cheddar cheese on top of the ring.

  • Repeat the ring of cones for a second layer.
  • Then top with 1 cup of the colby and monterey jack cheese.

  • Repeat for the 3rd and final ring.
  • Remove the glass jar from the center of the cones.

  • Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
  • Using the edges of the parchment paper, carefully transfer the quesadilla ring to a platter.
  • Serve the quesadilla ring with your favorite salsa or dipping sauce AND garnishes.

NOTES: If trimming off the excess parchment paper, BE VERY CAREFUL not to touch the hot cheese.


CANDIED JALAPENOS aka COWBOY CANDY

CANDIED JALAPENOS aka COWBOY CANDY Adapted from Foodie with Family yields 4-6 half pints

3 pounds FRESH FIRM, jalapeno peppers, washed
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 teaspoon celery seed
6 cloves garlic, minced
1 teaspoon ground cayenne pepper

  • Wearing gloves, remove the stems from all of the jalapeno peppers and discard the stems.
  • Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  • In a large pot, bring vinegar, sugar, celery seed and cayenne pepper to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Raise the heat to boiling again, add the pepper slices and garlic, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
  • Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  • Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
  • Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
  • Adjust the level of the syrup if necessary.
    Wipe the rims of the jars with a clean, damp paper towel.
  • Add new lids and rings until finger tightness.
  • Place jars in a pan full of boiling water. Be sure jars are covered with at least 2 inches of water.
  • Boil for 10 minutes for half-pints or 15 minutes for pints.
  • When fully cooled, wipe them with a clean, damp washcloth then label.
  • Allow to mellow for at least two weeks, but preferably a month before eating.

NOTE: These make great gifts! Add any leftover syrup into half-pint jars and process the same as the jalapenos. Save it for brushing on meat for the grill or add it to potato salad or whatever your heart desires??

COON BALLS aka SAUSAGE BALLS – Raccoon NOT INCLUDED

This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.

NOTES:

  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.

BUFFALO CHICKEN DIP ENCHILADAS

BUFFALO CHICKEN DIP ENCHILADAS adapted from TALKING MEALS

This ooey gooey, creamy, cheesy, spicy, and utterly delicious appetizer dip makes an exceptional ooey, gooey, yet crunch dip, but is even better as a taco or enchilada filler or even to top a salad for an entree.

CHICKEN
2 cups shredded rotisserie chicken
4 tablespoons Frank’s original buffalo hot sauce
2 teaspoons avocado oil

  • Toss all together and set aside.

DIP BASE
2 celery stalks, diced
1 bunch green onions, sliced thin
8 ounces Mexican sour cream
8 ounces Cream Cheese, softened
½ cup Frank’s original Buffalo hot sauce
¼ cup Blue cheese crumbles or shredded cheddar or pepper jack
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
½ cup Shredded Cheddar Cheese

  • Mix the cream cheese, sour cream, seasonings and hot sauce together.
  • Stir in the celery, green onion and cheeses.
  • Adjust seasoning.

DIP VEHICLES
Celery sticks
Carrot Sticks
Crackers
Tortilla Chips

  • Transfer the dip to an 8×8 or 9×9 baking dish.
  • Top with the shredded cheddar cheese.
  • Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted.
  • Serve and enjoy!!

CHEESY SNACKS

The perfect chewy and cheesy snack, appetizer or soup crouton dippers!

CHEESY SNACKS
2 cups (8 ounce bag) shredded Parmesan cheese
2 cups (8 ounce bag) shredded Mozzarella cheese
1 LARGE egg
1 teaspoon onion powder
1 teaspoon garlic powder

  • Preheat oven to 350°.
  • In a large mixing bowl whisk together the egg, garlic powder and onion powder until mixed well.
  • Fold in shredded cheeses until well blended.
  • Spread in an even layer on parchment paper.
  • Bake 15-20 minutes. Edges will start to crisp and
  • Cool slightly and cut into pieces.

NOTES:

  • I used a Mozzarella and provolone mix instead of plain Mozzarella and a Parmesan Roman Asiago mix instead of plain Parmesan and it adds just a little extra flavor.
  • Add some minced red onion and minced pepperoni chunks to call it CHEESY PIZZA SNACKS!

JALAPENO POPPER WONTON CUPS

Wonton Cups full of yummy bacon, jalapeños (or green chiles if you’re a wimp), cream cheese, cheddar cheese, and sour cream make the perfect party or game day appetizer!

JALAPENO POPPER WONTON CUPS Yield: 12

12 wonton wrappers, (you’ll find them in the produce section for some weird reason)
4 ounces softened cream cheese
1/2 cup sour cream, plus more for serving
3/4 pound bacon, cooked & crumbled, reserve 2 tablespoons
1 cup shredded cheddar cheese, reserve 2 tablespoons
3-4 jalapeños, seeded and chopped (for more spice, do not remove all the seeds and for wimps substitute green chiles – I used HOT green chiles for a middle of the road)
diced green onion for serving

  • Preheat oven to 350°.
  • Spray muffin pan with non-stick cooking spray.
  • Place one wonton wrapper in each muffin cup; bake 10 minutes or until lightly browned.
  • Remove from oven and cool slightly.
  • In a medium-sized mixing bowl, stir together the cream cheese and sour cream until smooth.
  • Stir in bacon pieces, cheddar cheese, and chopped jalapeños or green chiles.
  • Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
  • Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and the cheese is melted.
  • Serve with a dollop of sour cream and sprinkle of diced green onion.

VARIATIONS ON THIS RECIPE:

  • Bacon can be replaced with ground beef, crumbled sausage or small diced ham
  • Add crumbled blue cheese, Gorgonzola or flavor of choice
  • Substitute a flavored cream cheese for the plain cream cheese
  • Use a Mexican Sour Cream instead of plain
  • Add chopped red peppers
  • Add chopped onions

SMOKEY WHISKEY WINGS

SMOKEY WHISKEY WINGS Serves 4

Sweet, savory AND a bit of a kick.

WINGS
2 pounds chicken wing sections
3 tablespoons salt
3 tablespoons sugar
2 quarts cold water
2 tablespoons canola oil
FRESH ground salt and black pepper
2-4 tablespoons cornstarch

  • Combine the 3 tablespoons salt, sugar, and water in a large bowl.
  • Add the wings and set in the fridge for 30 minutes.
  • Remove wings from brine and pat dry.
  • Toss wings in a bowl with the FRESH ground salt and black pepper and cornstarch until coated evenly.
  • Preheat oven to 350°.
  • Arrange wings in a single layer on a foil lined baking sheet.
  • Bake 30-45 minutes until cooked through and crispy.

SAUCE
3 tablespoons butter
1 garlic clove, FINELY minced
½ cup light brown sugar
2 tablespoons water
1/4 cup whiskey
¼ teaspoon ground ginger
1/4 cup Tabasco OR Frank’s Original hot sauce (optional)
FRESH ground sea salt & black pepper
1 teaspoon liquid smoke (flavor of choice)

  • Melt butter in a saucepan.
  • Whisk in the brown sugar, whiskey, hot sauce, liquid smoke, garlic, ginger, salt and pepper.
  • Stir occasionally 10-15 minutes.
  • In a large heatproof bowl, toss together the wings and sauce, coating them well.
  • Serve with celery sticks and blue cheese or ranch dressing.

PASTEL DEVILED EGGS

PASTEL DEVILED EGGS

This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

EGGS
12 LARGE eggs

  • Place eggs in a large saucepan and cover with cold water.
  • Set pan over medium-high heat and bring water to a boil.
  • Turn off heat, cover pan with a lid and let sit for 12 minutes.
  • Drain and rinse eggs under cold water.

FILLING
1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

  • Peel shells off of the eggs.
  • Cut eggs in half lengthwise and scoop out yolks into a bowl.
  • Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
  • Stir in minced pickles and then season with salt and pepper.
  • Place the mixture in a large ziplock bag.
  • Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

DYE
6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

  • Stir desired color of food coloring into cups of water.
  • Add the vinegar to the colored water.
  • Gently place boiled and peeled eggs into the cups.
  • Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
  • While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
  • Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
  • Pat dry with additional paper towels.
  • Fill with prepared egg mixture.