Category: APPETIZERS

Spicy Shrimp – Monday Munchies

I think everyone knows The Pioneer Woman. This recipe is the basics from one of her recipes and boy is it ever good!

Ingredients

  • 2 pounds of shrimp in shells
  • About 1/2 cup olive oil
  • 2 -3 lemons
  • Tabasco
  • Worcestershire
  • Kosher salt
  • Fresh ground pepper
  • 1-2 sticks of butter
Directions – Spread shrimp in single layer on a large, deep cookie sheet. Drizzle oil over shrimp, squeeze fresh lemons over shrimp, add generous splashes of Tabasco and Worcestershire all over the top along with a sprinkle of kosher salt and fresh ground pepper, dot top with pats of butter. Broil until done, about 10-15 minutes.

This is a great one for the game day buffet or add a loaf of fresh french bread for dipping and a salad and you’ve got a great meal – YUM!

Share your favorite game day munchies with us!

Artichoke, Feta Cheese and Garlic Puffs – Martha’s Monday Munchies


Here ya go, artichoke, feta cheese and garlic puffs! I’ve been on a puff pastry kick lately and decided to experiment a bit. These turned out delectable and they were super easy!

Just thaw puff pastry and cut into small squares. Mix a jar of artichoke hearts, a package of feta cheese, a heaping spoon of minced garlic, a little Parmesan cheese, and some fresh ground pepper – lightly mix. Spoon a small amount of mixture onto one corner of the pastry, fold over to form triangle, seal edges and bake at 350 for 20 minutes – YUMMY!

Originally posted at Menagerie

Sweet and Spicy Bacon Wrapped Chicken – Monday Munchies


I found the recipe for this yummy bacon wrapped sweet and spicy chicken over at Full Bellies, Happy Kids. These make a terrific main dish, but they are also terrific for the appetizer buffet!


Here’s the recipe …

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
Salt and pepper to taste
garlic powder
Chili powder
Brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish. Bake at 400 degrees for about 30 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

The only thing I did any different from the recipe was to turn them upside down right at the end and did a quick broil to get the bacon on the bottom nice and crisp too!


These are so yummy – definitely a family favorite here!

*Recipe previously posted at Menagerie

Appetizer Pizzas – Martha’s Monday Munchies

These little appetizer pizzas are so easy and they are a great addition to the party buffet.

Just cut French bread into slices, brush both sides of each slice with olive oil, place a thin slice of tomato on each, top with fresh mozzarella cheese, sprinkle with oregano, basil and minced garlic (optional), bake at 350 for about 15 minutes or until cheese is bubbly and just starting to brown.

I can’t wait to see what you have on your party buffet!

Please join me today over at The Motivation Station for some menu planning ideas and suggestions.

Cocktail Meatballs – Martha’s Monday Munchies

There are so many different ways to make these yummy little meatball appetizers. This time we went with homemade since I was cooking regular meatballs to freeze for pasta dinners at the same time, and because I had a helper too. Don’t worry, I’m all about easy and will give you several really easy alternatives at the end of this entry if you don’t want to start from scratch 🙂


Meatballs

  • 2 lb ground beef
  • 1 cup Italian seasoned breadcrumbs
  • 2 eggs
  • 1 tsp of fresh minced garlic
  • 1/4 cup Parmesan cheese

Sauce

  • 16 oz can jellied cranberry sauce
  • 12 oz chili sauce
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice
These are so sweet, tart and tangy all at the same time – really yummy! Just mix all ingredients for meatballs, make up small meatballs and pan fry or bake for about 30 minutes at 350 (I’m Italian so all meatballs get pan fried here).

Mix and heat all ingredients for the sauce, bring to a slight bubbling boil stirring often until all well blended. Put cooked meatballs into a crock pot, pour sauce over the top. Keep on low until serving time.

I like to make them the day before so the meatballs have time to marinate in the sauce (they can be frozen too so make extras!). Then just put in the slow cooker to heat.

The Super Easy Versions – Buy small frozen meatballs and just add the sauce. Even easier versions of the sauce is simply a jar of chili sauce or BBQ sauce with a can of cranberry sauce or grape jelly – mix and match, it doesn’t matter which you choose. Some people use a bottle of BBQ sauce and a bottle of beer! Or you can always just use a brown gravy too. I’ve tried them all and they’ve been a hit each and every time!

Another Tip – I like to freeze some plain to serve over egg noodles with brown gravy for a quick main dish meal for another time.

Healthy Alternative – I’ve never tried it but I’m sure turkey, chicken or vegetarian meatballs would work great too.


*This entry previously posted at Menagerie

Stuffed Jalapeno Peppers – Monday Munchies

Welcome to Martha’s Monday Munchies!
~Stuffed Jalapeno Peppers~

These are so simple and so good! Just cut jalapeno peppers in half, clean them out, stuff with cream cheese, and wrap with bacon. Secure the bacon with toothpicks and bake at 350 until the bacon is done and the cream cheese just slightly browned – DELICIOUS!

These make a terrific game day treat. Now that football season is underway Sundays always include a game day buffet at my house. Each week I will be featuring something from my buffet and occasionally feature some of the great recipes that Monday Munchies participants have recently posted. A big thank you to Joy for this great idea!

This week featuring dips!

Hope you’ll play along with us this week!

Quick Italian Chicken Strips with Fire Roasted Marinara Sauce ~ Simple Saturdays with girlichef

Hello everybody and thanks so much for joining me for my first Simple Saturday here at the KrAzY KiTcHeN! I’m taking over for Martha who has moved to Mondays. I decided to drop the word ‘supper’ from the Saturday theme just to leave the day a little more open to interpretation. Of course you are more than welcome to submit a simple supper…but you can also submit a simple breakfast, lunch, snack, drink…whatever!

Please forgive me as I get acquainted with my new home away from home and learn all of the little nooks & crannies…ummmm, Mr. Linky…of cooking with you on Saturdays! I think that I will be featuring a recipe and a picture or two weekly, with a link back to a longer post at my own place (if you click on recipe title). Feel free to pepper me with comments and suggestions… I thought I’d start this Saturday with a simple favorite around my house.

Quick Italian Chicken Strips w/ Fire-roasted Marinara Sauce
by girlichef (here)

For the Chicken Strips:
Chicken Breast Tenders (aka rib meat)- ~1 1/2 lbs
Bread Crumbs seasoned with Italian Seasoning & Parmesan
Eggs- 2
Water- splash
Flour- seasoned with salt & pepper

For the (quick) Fire-Roasted Marinara Sauce:
Fire-Roasted Tomatoes, 2- 14.5 oz cans (Hunt’s Brand…my fave canned tomaters)
Italian Seasoning
Garlic Powder
Dried, minced onion
Crushed Red Chiles (optional)
Sea Salt
Black Pepper

Start your quickie marinara first by pouring the cans of fire-roasted tomatoes into a pot and bringing gently to a simmer. Add the other ingredients to taste (as you like). Let simmer gently while you make your chicken strips.

Get out three bowls/plates and set up a breading station. Fill the first bowl with flour and season it with salt and pepper. Crack your eggs into the second bowl and whip them up with a splash or two of water. Fill the last bowl with your bread crumbs seasoned with Italian seasoning & Parmesan cheese.

Pat your (chicken) tenders dry. Dip them in flour & shake off excess. Dip in egg wash. Dip in breading. Place on a large, hot skillet with a light coating of oil (~1/8″ deep). Flip once golden on the first side. Remember, they’re small…they will cook all the way through by the time both sides are golden. Saute in batches and set aside on a warm plate to hold until they are all finished.

Stir up your quickie marinara and serve the chicken strips with your marinara…and some shaved Parmesan.

Simple Saturday meal that adults and kiddos alike love in our house. Please add a link to Mr. Linky to one of your favorite simple things to make on Saturdays (or any day for that matter) and then leave a comment to let us know you’re there!

Martha’s Monday Munchies – Beef Wellington Appetizers!

Welcome to the all new Monday Munchies hosted by me – Martha! This week featuring Beef Wellington appetizers …

Ingredients: Leftover beef (I used eye-round roast) cut into bite sized cubes, fresh mushrooms (minced), white wine, cream, puff pastry (thawed)

Sauté mushrooms for 3-5 minutes in a splash of white wine, reduce until almost dry. Add a splash of cream and reduce until consistency is like a spread. Season the mushroom mixture with salt and pepper to taste, set aside to cool.

Place puff pastry sheets on a floured work surface, cut into small squares. Place a beef cube on each. Top each beef cube with a small amount of the mushroom mixture. Wrap edges up to seal around each. Twist ends at the top. Place on a parchment lined pan and bake at 350 until crisp – about 15 minutes.

Alternatives: You could use just about any kind of beef in these appetizers. I’ve used leftover steak, London broil, meatloaf and once even used little store bought cocktail meatballs when making for a large crowd. They have been a big hit every single time!

It’s also a great way to turn small amounts of leftovers into an elegant light meal by serving on the side with a nice salad.

I can’t wait to see your recipes!

2 types of Egg Rolls & 2 dipping sauces~ Simply Delicious Sunday

EGG ROLLS
4 tablespoons vegetable oil
2 cloves minced garlic, jar
1 stalk celery, thinly sliced
1 small bunch green onions, sliced thinly
1/2 cup grated carrot
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
wonton wrappers
1 cup shredded pork or

  • In a wok or skillet, stir-fry the garlic in 2 tablespoons of the oil until fragrant, about 30 seconds. Add the scallions, celery, carrots, and stir-fry over high heat for 2 minutes.
  • In a bowl, combine the chicken broth, soy sauce, and sugar. Add the cabbage to the broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the meat pieces.
  • Fill and roll the egg roll wrappers. Brush the edge with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and complete the rest until all ingredients have been used up.
  • In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa’s)

  • Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute’ until tender.
  • Drain, retaining oil.
  • In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
  • Cool 5-10 minutes.
  • Fill center of each wrapper with 2 tablespoons of filling.
  • Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  • Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
  • Cook egg rolls on all 4 sides until golden.



BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

DIPPING SAUCE
* 1/3 cup lite soy sauce
* 1/3 cup rice vinegar
* 1 tablespoon honey
* 1 to 2 teaspoons sesame oil
* Pinch of red pepper flakes

  • Combine all ingredients in a bowl.