Tag: Appetizers

Recipe

Cheesy Ground Beef Empanadas

Suzanne Strength1 Comment
My brother-in-law is from Argentina and makes these fabulous empanadas for holidays when we are together.  His are from his mother’s recipe, passed down for generations and take hours to make.  Days!
These aren’t those.
These are actually pretty simple.  They use refrigerated pie crusts and the meat only simmers for 15 minutes.  Still doggone delicious!  I found this recipe at Great Grub Delicious Treats.

Cheesy Ground Beef Empanadas

Ingredients

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp garlic salt
  • 1 tsp Slap Ya Mama® seasoning
  • 1 tsp pepper
  • 1 tsp oregano
  • 1/2 tsp crushed red peppers
  • 1/4 tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury™ Refrigerated Pie Crust
  • 1 egg

Instructions

  1. Preheat oven to 425°.

  2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.

  3. Sprinkle with seasonings, stir.

  4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

  5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.

  6. Add a little water to the edges of the dough before filling to help seal.

  7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.

  8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

  9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada.

  10. Bake for 15 minutes or until empanada crust is golden brown.

  11. Carefully remove from oven and enjoy.

Recipe

Tex Mex Dip

Suzanne Strength1 Comment

When we lived in Osceola, Arkansas we attended the First Presbyterian Church and each Wednesday night we had a fellowship supper.  Each family brought a dish to share and we enjoyed each others company and broke bread together.  Sue Moody brought this one night and I just loved it.  She graciously shared her recipe with me over 20 years ago and I still make it often!

TEX-MEX DIP

INGREDIENTS

  • 2 tablespoons lemon juice
  • 1⁄2 teaspoon salt
  • 3 medium avocados
  • 1⁄4 teaspoon pepper
  • 1 cup sour cream
  • 1⁄2 cup mayonnaise
  • 1 (1 1/4 ounce) packet taco seasoning mix
  • 21 ounces commercially prepared bean dip (plain or jalapeno)
  • 1 cup green onion, chopped
  • 3 tomatoes, seeded and chopped
  • 7 ounces olives, chopped
  • 8 ounces sharp cheddar cheese, grated
  • tortilla chips

DIRECTIONS

Peel, pit and mash avocadoes in medium bowl.

Add lemon juice, salt and pepper.

In separate bowl, combine sour cream, mayonnaise, and taco seasoning.

To assemble, spread bean dip on a large, shallow platter.

Top with avocado mixture.

Put on sour cream and taco mixture.

Sprinkle wit chopped onions, tomatoes, and olives.

Cover with shredded cheese.

Recipe

Recipe: Mexican Roll Ups

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Midnight snacks.  My weakness.  I like to have a little snack before I head off to bed, so I make a batch of these to keep in my fridge and grab two or three to nosh on while I wrap up my computer time.  They are pretty light so don’t make you feel all bloated if you indulge a little later in the evening.

MEXICAN ROLL UPS

INGREDIENTS

  • 1 (8 ounce) carton cream cheese (softened)
  • 1 (3 1/2 ounce) can chopped black olives
  • 1 (3 1/2 ounce) can chopped green chilies
  • 1 teaspoon garlic salt
  • 1 tablespoon chopped green onion
  • 1 (8 ounce) package flour tortillas

Mix all except tortillas and spread on tortillas. Cut and serve with salsa.

Recipe

Party Menu: Bruschetta Bar

Suzanne Strength2 Comments

With so many people going with the trend of tapas or “small plates”, what could be easier for entertaining than a Bruschetta Bar?  I resolve in 2018 to entertain more because I love it!  And this simple menu allows guests to informally relax and make their own bruschetta, or choose from the few baked varieties I include.

This idea came to me from What’s Gaby Cooking.  She’s got the goods on what you should put on your board, what is essential for the party and even recipes for some delicious toppings.  Just click the link to check her out.  This is her picture, doesn’t it look scrumptious?

In addition to Gaby’s bountiful spread, I’m sharing some of my favorite bruschetta recipes.  I love anything artichoke, and this first one is yummy.

ARTICHOKE BRUSCHETTA

INGREDIENTS

    • 1 (6 ounce) jars marinated artichoke hearts, drained
    • 1/2 cup parmesan cheese, freshly grated
    • 1/3 cup minced onion
    • 1/4 teaspoon garlic powder
    • mayonnaise
    • 16 -18 slices of a small baguette ( 1/3″ thick)

DIRECTIONS

  1. Chop artichokes well.
  2. Mix artichokes, onion, and Parmesan cheese.
  3. Add just enough mayonnaise to make spreadable.
  4. Add garlic powder, mix well.
  5. Spread baguette slices with artichoke spread and place on a cookie sheet.
  6. Bake at 350 degrees for 15-20 minutes, or until topping starts to bubble and brown.

 

Here’s another favorite of mine.  Originally it was from the Olive Garden website.  Really delicious and simple to make and keep in fridge ’til party time!

BRUSCHETTA CANNELLINI

INGREDIENTS

    • 0.5 (15 ounce) cans white cannellini beans, drained
    • 2 tablespoons fresh lemon juice
    • 1/2 tablespoon Dijon mustard
    • 1/2 tablespoon balsamic vinegar
    • 2 tablespoons sour cream
    • salt & pepper
    • 1 tablespoon extra virgin olive oil
    • 1/2 loaf Italian bread
    • extra virgin olive oil ( to drizzle)
    • 1 garlic clove, cut in half
    • 1 small plum tomato, diced
    • 2 tablespoons chopped flat leaf parsley ( to garnish)

DIRECTIONS

  1. MIX drained beans, lemon juice, mustard, vinegar and sour cream in blender or food processor until smooth. Add olive oil slowly with blender or processor on. Add salt and pepper to taste. Refrigerate approximately one hour.
  2. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
  3. RUB grilled bread with cut half of garlic to infuse with garlic flavor.
  4. PLACE bowl of chilled cannellini mixture in center of large platter. Stagger grilled bread slices around bowl. Garnish with tomatoes and parsley.

Now for the most traditional version.  I love this, and I’m not even a tomato lover.  That’s how yummy it is.  Another prepare-ahead marvel!

TOMATO AND BASIL BRUSCHETTA

INGREDIENTS

    • 6 Roma tomatoes, diced
    • 2 cloves garlic, chopped
    • 2 cloves garlic, peeled
    • 3 tablespoons olive oil
    • 2 1/4 teaspoons balsamic vinegar
    • 2 tablespoons chopped fresh basil
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh cracked pepper
    • 8 slices Italian bread, cut about 1 inch thick
    • 2 tablespoons grated parmigiano-reggiano cheese

DIRECTIONS

  1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.
  2. When combined slowly drizzle in oil.
  3. Add tomatoes and let sit for 20 minutes at room temp.
  4. Meanwhile back at the bat cave, toast the bread.
  5. This can be done either in the toaster (if it’s got really wide slots) or under the broiler (if using this method watch closely so it doesn’t become a briquette).
  6. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.
  7. Place the bread on a cookie sheet and top with tomato mixture.
  8. Sprinkle on a little cheese and broil till the cheese melts (you can skip that last broiling bit and it’s equally as wonderful).
  9. Serve immediately.
  10. The tomato mixture also makes a wonderful vinaigrette for an antipasto salad.
  11. Enjoy!

 

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Best of Restaurants: Appetizers

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Appetizers are my very favorite part of the meal.  Not a big commitment, you can be adventurous and not break the bank.  Here is a list of my favorites:

Spinach and Artichoke Crostini from Crafted Southern Speakeasy in Lincolnton, NC

Caramelized Gnocchi from Aria Tuscan Grill

Fried Green Tomatoes at Huey’s Southern Eats in Isle of Palms

Mert’s Soul Rolls at Mert’s Heart and Soul in Charlotte

Homemade Lime Tortilla Chips served with Pineapple Mango Salsa from Caterer extraordinaire Food Junkie

Spinach and Artichoke Dip from Food Junkie

Filipino-style Pork Eggrolls with Spicy Apricot Dipping Sauce from Food Junkie

Funghi Repieni at Caruso’s in Mooresville

Pierogies from Twisted Oak Bar and Grill in Statesville, NC

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Manchego Skillet at Tybee Island Social Club in Tybee Island, GA

Warm Pimento Cheese & Jumbo Lump Crab Cake  from Tupelo Honey in Charlotte, NC

&

Oysters Rockefeller at the Oak Steakhouse in Charleston, SC

Shrimp Flatbread from 5 Church in Charlotte, NC

Stuffed Portabello Mushroom at Chillfire Grill in Denver, NC

Beggar’s Purse with Cream Cheese and Salmon, Rock Shrimp & Fried Calamari with Vegetables from Wasabi in Asheville

Smoked Tuna Dip from Louisiana Lagniappe

Prime Rib Stuffed Mushrooms from Alton’s Kitchen and Cocktails in Cornelius, NC

Escargot with Lemon and Sweet Pea Risotto from Flatiron Kitchen and Taphouse in Davidson

Crispy Pork Rinds with Pimiento Cheese and Valentina Hot Sauce from Root +Vine in Morganton

Shrimp Cocktail at the Pump House in Rock Hill, SC

Escargot at Gamekeeper in Boone, NC

Deviled Eggs and Millionaire’s Bacon from Bricktop’s in Charlotte

Crab Dip from Circa 1922 in Wilmington, NC

Butter Bean Spread, Devilish Toast and Marinated Shrimp from Goodyear House in Charlotte

 

egg salad

marinate

Compressed Spiced Melon with Bluebird Farms Cured meats and shaved cheese from 158 on Main in Mooresville

Baked Brie Bites and Sausage Gravy Croquettes from Supperland in Charlotte

Deviled Eggs with Pickles, Aleppo, herb bacon salad from Stoke in Charlotte

SESAME-CHILI CAULIFLOWER FLORETS from Copper Modern Indian Cuisine in Charlotte

Chicken Empanadas from Havana 33 in Mooresville, NC

Fried Deviled Eggs from Zhay’s in Lincolnton

Mariposa Mezze Board from Mariposa in Charlotte

Spinach and Artichoke Dip from Mi Amiche in Mooresville

Firecracker Shrimp and Sriracha Fries from 73 & Main in Mt. Pleasant

Yuca Frita from Miami Fusion in Denver, NC

Charcuterie from Dot Dot Dot in Charlotte

Recipe

Carrabba’s Bread Dipping Spice

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I usually refuse to go to chain restaurants.  There are so many choices out there, why waste your dining dollars on a chain where you know exactly what is on the menu and the masses will follow you there?  Well, one reason is because sometimes you just crave a dish.  And familiarity can be a comfort.  For me, those times are few and far between, but that is one reason you might see me dining at Carrabba’s.

They bring you a basket of piping hot fresh bread to your table with a scoop of herb mixture which is then mixed with olive oil.  Perfect for dipping.  I made mine for a dinner the other night and had some left over.  I mixed it with olive oil, marinated some chicken breasts with it and grilled them.  Wow!  Yum!

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Carrabba’s Bread Dipping Spice

  • 1 tablespoon minced basil
  • 1 tablespoon chopped parsley (Italian is best)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt or 1/2 teaspoon ground sea salt
  • 1/2 teaspoon chopped rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon olive oil
  • 1/8 teaspoon fresh lemon juice

directions

1. Combine all of the ingredients, EXCEPT oil and lemon.

2. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same.

3. Stir in oil and lemon juice.

4. TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small Dish.

5. Dip sliced bread in mixture.

Source:Todd Wilbur

Recipe

Cool Treats for Summer

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I am so punished behind how hot it is outside.  We have been having temps in the high 80’s lately and it’s just a little too much for this former Florida girl to handle.  I choose to cool off with some refreshing treats, of course.

I whipped up a batch of Cherry Limeade I found from Pioneer Woman.  It was good, but add more cherry juice and don’t let your limes just sit in the pitcher of limeade.  It makes it very bitter.  Can you guess how I discovered this?  *pucker*

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Bottoms up Cherry Limeade

From Ree Drummond, Pioneer Woman

INGREDIENTS

  • 3/4 cup lime juice
  • 1 cup sugar
  • 2 liters lime-flavored soda water, chilled
  • 1/2 cup maraschino cherry juice
  • 8 maraschino cherries, with stems
  • 8 lime slices

DIRECTIONS

In a bowl, combine lime juice and sugar. Cover and refrigerate. Just before serving, stir carbonated water into lime juice mixture. For each serving, place 1 tablespoon cherry juice in a glass. Add crushed ice and about 1 cup of lime juice mixture. Garnish with a maraschino cherry and a lime slice.

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Is there any snack that says summer more than Guacamole?  I think not.  Fresh and fast, this is an awesome one:

 

Easy Guacamole photo EasyGuac_zps8dd5d1e5.jpg

Guacamole

Ingredients

  • 3 ripe Avocados, medium sized
  • 1 -2 jalapeno, seeded, stemmed and finely chopped
  • 1/2 medium white onion, diced
  • 4 tablespoons chopped cilantro
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 medium tomato, cored, seeded and diced

directions

Cut avocado in quarters, discard pit and peel. Place in mixing bowl and mash minimally with a potato masher. Add remaining ingredients. Mix just until combined. Serve immediately, or store in fridge with pit in bowl to prevent browning.

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Another treat that I equate with summer is Cream Cheese Olive Spread.  Make ahead and pull out with crackers for a cool creamy treat while you are sitting by the lake watching then sunset with a glass of wine.

Cream Cheese Olive for blog

Cream Cheese-Olive Spread

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 1/2 cup finely chopped pimiento-stuffed Spanish olives
  • 1 tablespoon mayonnaise
  • 1/2 cup chopped pecans
  • 1/4 cup chopped fresh chives

directions

Stir together cream cheese, Spanish olives, and 1 Tbsp. mayonnaise. Shape cream cheese mixture into 2 (6-inch) logs; wrap in plastic wrap, and chill at least 30 minutes, or store in the refrigerator in an airtight container up to 2 days.

Place pecans in a single layer in a shallow pan.  Bake pecans at 350° for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

Roll cream cheese log in chopped chives and toasted pecans just before serving.

 

 

Recipe

Bubblin’ Brown Artichoke Dip from Paula Deen, ya’ll

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original

When I was in school at the University of Alabama, my husband and I lived down the street from the Capstone Inn restaurant that we’d walk to for lunch every now and then.  They had the most amazing artichoke dip I’ve ever had in my life, and served it with fresh-from-the-oven bread.  Since then, I’ve spent many years trying to recreate that awesome dip and this one comes as close as I’ve ever gotten.  Thanks, Paula!

BubblinrsquoBrownArtichokeandCreamCheeseDip_zps65373dd8

Bubblin’ Brown Artichoke and Cream Cheese Dip

Ingredients

  • 8 ounces cream cheese, at room temperature
  • 1 cup mayonnaise
  • 1 3/4 cups grated parmesan cheese (about 7 ounces)
  • 1 (14 ounce) cans artichoke hearts, drained and coarsely chopped
  • 3 scallions, finely chopped
  • 1 garlic clove, finely chopped
  • 3/4 teaspoon hot sauce
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • crackers, tortilla chips or crusty bread, for dipping

directions

1. Preheat the oven to 350°F.

2. Using an electric mixer, beat the cream cheese until it is smooth. Beat in the mayonnaise until combined. Add 1 1/2 cups of the Parmesan, the artichoke hearts, scallions, garlic, hot sauce, black pepper, and salt and mix with a spatula until combined.

3. Scrape the mixture into a wide, shallow gratin or baking dish that’s pretty enough for serving and top with the remaining 1/4 cup Parmesan. Bake until the dip is bubbling and the top is golden, 30 to 40 minutes. Serve hot, with crackers, tortilla chips, or crusty bread for dipping.

Recipe

Snappy Strawberry Jalapeno Sauce

Suzanne Strength1 Comment

I have this weird obsession with collecting jars.  Like the Classico pasta jars?  They are so pretty, I hate to recycle them right away.  I also love the fancy smaller jars that olives or spreads come in…anything really, but if it has a different shape I’m in!  Unfortunately, the glass cupboard (that’s where I keep them) gets so full that I’ve had them come tumbling out.  So, when this happens, I set my mind to using a few of them up.  This snappy sauce was perfect!  Easy and when I needed a quick appetizer to take to Game Night at a friends, I grabbed my jar and headed out the door.  It was delicious!

photo snappystrawberryjalapenosauce_zps443d1c72.jpg

Snappy Strawberry Jalapeno Sauce

Ingredients

  • 2 (18 ounce) jars strawberry preserves
  • 1 (12 ounce) jars pickled jalapeno peppers, drained

For Dip

  • 8 ounces softened cream cheese
  • 8 ounces finely shredded sharp cheddar cheese

directions

  1. In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.

  2. For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).

    thdoggie

Recipe

Recipe: Buttermilk Ranch Cheese Ball

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Cheese balls show up on every Christmas sideboard, don’t they?  And no wonder.  They can be made ahead, kept in the fridge and just set out with absolutely no fuss…and they are delicious.  Truly one of the world’s perfect foods.  I enjoy them as a midnight snack with a few crackers, as well.  This one is so simple it is crazy, but yummy!

photo RanchCheeseball_zpsa6a30d67.jpg

Buttermilk Ranch Cheeseball

Ingredients

  • 1 tablespoon sour cream
  • 1 (1 ounce) package Ranch dressing mix
  • 1 (8 ounce) package cream cheese
  • 1/2 lb cheddar cheese, shredded
  • 1/4 cup finely chopped pecans

directions

  1. Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
  2. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.