Category: APPETIZERS

TEXAS CAVIAR

While researching black eyed peas (not an easy thing to do with a band by the same name) I ran across a reference to Texas Caviar. I read and read all those recipes and found the 2 consistent ingredients are black eyed peas and Italian dressing. So I started with those ingredients and from there added the ingredients I like most. We loved the results. We ate it for New Year’s day with fresh tortilla chips, prime rib and twice baked potatoes. Eating black-eyed peas on New Year’s Day is thought to bring prosperity. See what you think. I also found it ironic, at least in my case that since my family is from and for the majority in Texas that I had never heard of this before.
TEXAS CAVIAR
1 pound black eyed peas
2 cups Italian salad dressing
1 cup grape tomatoes, quartered
1 large shallot, chopped
1 bunch finely chopped green onions (tops too)
finely chopped jalapeno peppers to taste
3 cloves finely chopped garlic
Salt & hot pepper sauce to taste (I used Frank’s red pepper sauce)
Tortilla chips
  • Soak peas in enough water to cover overnight.
  • Drain well. Pick out bad beans.
  • Transfer peas to saucepan. Add enough fresh water to cover.
  • Over high heat bring to boil.
  • Let slow boil until tender, about an hour or so, but do not overcook.
  • While peas are cooking chop remaining ingredients and mix well with dressing.
  • Drain peas well.
  • Blend into dressing mixture and let cool.
  • Chill several hours.
  • Serve with tortilla chips.
Originally native to India, but widely grown in many countries in Asia, the black-eyed pea was introduced into the West Indies and from there to the Southern United States as early as the 1600s in Virginia. Most of the black-eye pea cultivation in the region, however, took firmer hold in Florida and the Carolinas during the 1700s, reaching Virginia in full force following the American Revolution. The crop would also eventually prove popular in Texas. Throughout the South, the black-eyed pea is still a widely used ingredient in soul food and various types of Southern U.S. cuisine. The planting of crops of black-eyed peas was promoted by George Washington Carver because, as a legume, it adds nitrogen to the soil and has high nutritional value. Black-eyed peas are an excellent source of calcium. Isn’t Wikipedia wonderful? I learn something every day!

THE PERFECT APPETIZER

THE PERFECT APPETIZER
1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.

HOT WINGS & BLEU CHEESE

It doesn’t matter who you were rooting for, you CAN’T, I repeat CAN’T watch the SUPER BOWL unless you have hot wings and BLEU cheese dip!


HOT WINGS
  • 2-3 dozen+ chicken wings ~ We prefer drumettes (with a little meat on them) to actual wings, but it’s your choice. Today I used what was in the freezer for picture sake, but next week it’ll be drumettes for sure!
  • 2 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • hidden valley ranch dressing mix (DRY) OR Good Seasons Italian dressing mix (DRY)
  • 2 sticks butter+
  • Frank’s Hot Sauce
  • PURE
I also prefer to use an old cast iron frying pan (our is at least 3rd generation, dating back to hubby’s grandfather that we know for sure). I still believe this gives you the most even browning.
  • Preheat oven to 350 degrees
  • Wash and dry the chicken pieces.
  • Mix together the flour and seasonings in a plastic ziploc bag. Using a ziploc bag makes it easy to throw away the whole mess after dredging all the chicken pieces and it helps you coat every possible spot of the chicken pieces.
  • Add chicken a few pieces at a time and coat them well. Set chicken pieces aside.
  • While you’re doing this, have the butter melting in the pan. Start with 1 stick and add as necessary, but make sure you don’t run out dry.
  • Once all the chicken has been dredged start frying. After you have the pan full pepper the pieces again. Don’t turn the chicken until you can see blood. You only need to turn the chicken one time. Brown evenly and then set aside on paper towels until all pieces have been fried.
  • As the last batch is frying melt the other stick of butter in a 4 cup measure cup. To that add 1 cup of Frank’s hot sauce per stick of butter. Whisk them together well.
  • Spray a cookie sheet with PURE.
  • Dip each piece of chicken into the hot sauce mixture and put on cookie sheet.
  • After you’re all done and if you have hot sauce & butter mixture left, pour a little over the top of each wing.
  • Bake for 30 minutes.
  • Serve hot with my homemade Bleu cheese dressing and celery sticks if you’d like.

Home made “BLEU” CHEESE DRESSING

  • 1/2 cup sour cream
  • 1/2 cup large curd cottage cheese
  • 1 cup mayonnaise
  • 4 ounces bleu cheese crumbles (sometimes I use Gorgonzola for a bit of change or when I accidentally pick up the wrong container at the grocery store and we like it just as well)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • I put it all in my food processor and pulse until it’s well mixed. Chill for 24-48 hours before serving.

BACON CHEDDAR CHEESE BALLS

photo credit to Claudia
I have no idea where this recipe came from, but it has become a family favorite. This picture shows that these or ANY cheese ball can be made what you want by just changing what you decorate the outside in and/or making them bite size by just adjusting how much you roll into each ball.  We prefer them “bite” sized.

BACON CHEDDAR CHEESE BALLS
1 pound extra sharp cheddar cheese, finely shredded
8 ounce package Philadelphia cream cheese
1/4 cup apricot pineapple preserves
2 ounce jar pimentos, drained, rinsed and dried (optional)
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon Franks Red Hot Pepper Sauce*
8 slices bacon, cooked crisp & crumbled
Additional toppings as desired – crushed nuts, chives, carrot pieces, pickle pieces, etc…

  • In a very large bowl combine the cheddar cheese and cream cheese.  Cover and let sit at room temperature for 1 hour.
  • Add the preserves, milk, Worcestershire sauce, hot sauce and half the bacon.  
  • Beat with a mixer until smooth.
  • Cover and refrigerate 2-4 hours.
  • Roll mixture into desired number of balls.
  • Roll each ball in desir4ed topping.
  • Chill for at least an hour.
  • Serve with crackers, celery sticks, toast points, etc…

*Frank’s Red chile pepper sauce makes an awesome substitution

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t.  I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty. 

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

As an added bonus they are really good as a “club” adding turkey as well to the ham.

*Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well.

SEA SALT & CARAMEL RICE KRISPY TREATS

SEA SALT & CARAMEL RICE KRISPY TREATS
8 cups Rice Krispies
50 Kraft caramels
1 can sweetened condensed milk
1/4 cup + 1/4 cup unsalted butter
1 bag mini marshmallows
1 1/2 teaspoon vanilla extract
3 teaspoons sea salt flakes

  • In a medium sauce pan over  a low-medium heat stir together the sweetened condensed milk, the caramels and 1/4 cup unsalted butter until smooth.
  • Remove from heat.

  • Line a 9×13 baking dish with foil, extending over the edge.  
  • Spray with non-stick PURE or PAM.
  • Melt butter in large sauce pan.
  • Add marshmallows and stir  until just melted.
  • Add vanilla, 1 teaspoon of salt and 1 cup of caramel sauce and stir until smooth.
  • Remove from heat.
  • Stir in rice krispies until evenly coated.
  • Press into pan**.
  • Cool completely.

  • Pour remaining caramel over rice kripy treats and spread even with a spatula.
  • Sprinkle remaining sea salt over top.
  • Enjoy!
  • Store in an airtight container.

**I use a stainless steel spatula that has been sprayed with PURE to keep it from sticking.  It helps to press down firmly to get an even level.

HOBO FOIL STEWS with BUTTER BBQ SAUCE

HOBO FOIL STEWS with BUTTER BBQ SAUCE
2 thick ground beef patties, I used Stater Brother’s bacon cheddar patties
1 Yukon potato, chunked
1 carrot, sliced
1 Mexican onion sliced thin
salt and pepper to taste
1 tablespoon butter per patty

  • Layer 2 pieces of heavy duty foil on top of each other.
  • Place the hamburger patty in the center.
  • Top with 1 tablespoon butter.
  • Spread BBQ sauce around the butter.
  • Top with sliced onions.  
  • Spread onions and carrots evenly around the meat.
  • Fold the foil pieces up around the meat tightly.
  • Turn it over seam side down and then seal the 2nd piece of foil.
  • Turn them back over so they are meat side down.
  • Bring grill to a medium heat, around 225°.
  • Place foil packs on grill with lid shut for 10 minutes.
  • Turn packets over for 10 more minutes.
  • Serve in foil or slide out onto a plate.

HOMEMADE BBQ SAUCE
1 cup packed brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup Worcestershire sauce
2 tablespoons dark rum
1 tablespoon liquid smoke
1 teaspoon white pepper
2 teaspoons garlic powder
2 1/2 cups Portland Ketchup

  • In a large saucepan combine all the ingredients except the ketchup. 
  • Cook uncovered until sugar is dissolved and all ingredient are well blended. 
  • Add ketchup and bring to a slow boil, stirring constantly. 
  • Reduce heat and simmer uncovered, stirring often (about 30 minutes) until dark and thick.

MOZZARELLA STICKS

MOZZARELLA STICKS

12 egg roll wrappers

12 string cheese

sunflower oil

Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

GARDEN TOMATO SALSA

GARDEN TOMATO SALSA

6 cups chopped tomatoes

i bunch cilantro, chopped fine

1 medium Vidalia onion, chopped fine

Juice of 1 lime*

4 cloves minced garlic

1 tablespoon kosher salt

2 tablespoons red wine vinegar

2 teaspoons olive oil

jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

CHEX PARTY MIX

CHEX PARTY MIX

3 cups corn CHEX cereal

3 cups wheat CHEX cereal

3 cups rice CHEX cereal

1 cup salted, roasted peanuts

1 cup pretzel sticks

1 stick butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

  • Preheat oven to 250 degrees.
  • In a large mixing bowl toss cereals and nuts together.
  • In a small saucepan melt butter.
  • Whisk in Worcestershire sauce and seasonings until well blended.
  • Pour over cereal and nuts and toss until evenly coated.
  • Spread on a large cookie sheet.
  • Bake for 30 minutes, stirring often until crisp.

BEER AND CHEDDAR FONDUE

I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

BEER AND CHEDDAR FONDUE 

from fine cooking Appetizers 2009

 

1 tablespoon unsalted butter

1/3 cup minced yellow onion

1 large clove garlic, minced

fresh ground pepper to taste

3 cups grated Swiss cheese

2 cups grated extra sharp white cheddar cheese

1 cup grated Gruyere

2 tablespoons cornstarch

1 teaspoon dry mustard (I omitted as I’m deathly allergic)

1 teaspoon caraway seeds, ground

1 12 ounce beer, preferably Budweiser (I used Dos Equis)

3 tablespoons Amontillado sherry 

Sea Salt

Dipping items – crusty bread, apples, sausages, etc…

  • Melt the butter in a fondue pot or heavy sauce pan.
  • Add onion and garlic, stirring until it carmelizes.
  • Add the caraway seeds and stir to brown them.  
  • Add the beer, increase the heat and bring to a boil.
  • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
  • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
  • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
  • Stir in sherry and adjust seasonings as necessary.
  • Keep warm over a low flame. 
Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

PICKLED EGGS

 I used to make these for our VFW and they were a favorite!

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

  • Hard boil the eggs.
  • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
  • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
  • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
  • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.