Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Sunday, February 12, 2017

Southwestern Shrimp Spring Rolls / #SundaySupper

These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!

  Southwestern Shrimp Spring Rolls
(printable recipe at end of post) 
( makes 12-15)
1 pound Shrimp (20-25 ct)
1/4 cup White Rice
1/4 cup Salsa
1/4 cup Orange Peppers
1/4 cup Red Peppers
1/3 of a Serrano Pepper
1 Green Onion
1 cup cooked Pinto Beans
2 tablespoon Yellow Onion, chopped small
2-3 teaspoons Chipotle Seasoning
Egg Roll Wrappers
Monterey Jack Cheese 
Oil for frying
Avocado
2 tablespoons Salsa
1 tablespoon Sour Cream
1-2 teaspoon Garlic Salt
1 teaspoon Lemon Juice 

 Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in  the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

 To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling. 
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice.  Cut egg rolls diagonally and serve. Enjoy!

Thank you for stopping by and visiting today! 
Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today! 
Scroll down just a bit and you will find a list of all the tasty recipes created by Sunday Supper members!:

Finger Foods

Hors d'oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.   

print recipe

Southwestern Shrimp Spring Rolls

INGREDIENTS:

  • 1 pound Shrimp (20-25 ct)
  • 1/4 cup White Rice
  • 1/4 cup Salsa
  • 1/4 cup Orange Peppers
  • 1/4 cup Red Peppers
  • 1/3 of a Serrano Pepper
  • 1 Green Onion
  • 1 cup cooked Pinto Beans
  • 2 tablespoon Yellow Onion, chopped small
  • 2-3 teaspoons Chipotle Seasoning
  • Egg Roll Wrappers
  • Monterey Jack Cheese
  • Oil for frying
  • Avocado
  • 2 tablespoons Salsa
  • 1 tablespoon Sour Cream
  • 1-2 teaspoon Garlic Salt
  • 1 teaspoon Lemon Juice

INSTRUCTIONS:

  1. Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
  2. Cook the rice. Add salsa to the rice and mix together.
  3. Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
  4. To wrap the mix in a egg roll wrapper: 1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 2. Add shrimp mix to top of cheese. 3. Add more cheese to the top of the mix. 4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper. 5. Pull the left and right sides of the wrapper to the center of the wrapper. 6. Bring up the bottom of the wrapper and tuck it over the filling. 7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll. 8. Continue to fill all egg rolls. Refrigerate until ready to use.
  5. Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
  6. Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve.
Created using The Recipes Generator

Wednesday, February 1, 2017

Touchdown Dip

When it comes to the Super Bowl, I am not really that interested. But, when it comes to the food being served at a Super Bowl Party, I am 100% in the zone! I love all the cute, tasty theme foods, and that goes for this Touchdown Dip! It is very similar to my 7 layer Dip that I have been making for years, but there are a few differences. The ingredients in this dip are combined together, and spread into the bowl. So simple! Make it the day ahead of time and that makes it easy! So it is easy and simple! It also tastes fantastic served with tortilla chips! Dress it up to look like footballs with some sour cream!


Touchdown Dip
(printable recipe at end of post)
2 16 ounce cans Refried Beans
2 Roma Tomatoes, chopped small
3/4 cup Onion, chopped small
1/4 cup Sour Cream
1/2 cup Salsa
1 ripe Avocado
8 ounce Cream Cheese, softened 
1 cup Shredded 4 Cheese
1/4 cup Sour Cream
Pastry Bag 
Decorating Tips #3 and #10



In a large bowl, mix together the refried beans, tomatoes and onion.
Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.
Add the salsa and sour cream to the mix.
Chop the entire avocado in to small bite size pieces.
 Whip cream cheese with mixer.
Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.
Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!
 Enjoy the game and have fun!


Here are some other game eats that you may have missed:



I have one more Football Party "must have" coming your way on Friday!
Stop back to get the recipe for "Bacon Party Pops"!
Have a great day, and thank you for stopping by!


 

print recipe

Touchdown Dip

INGREDIENTS:

  • 2 16 ounce cans Refried Beans
  • 2 Roma Tomatoes, chopped small
  • 3/4 cup Onion, chopped small
  • 1/4 cup Sour Cream
  • 1/2 cup Salsa
  • 1 ripe Avocado
  • 8 ounce Cream Cheese, softened
  • 1 cup Shredded 4 Cheese
  • 1/4 cup Sour Cream
  • Pastry Bag
  • Decorating Tips #3 and #10 (Wilton)

INSTRUCTIONS:

  1. In a large bowl, mix together the refried beans, tomatoes and onion.
  2. Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.
  3. Add the salsa and sour cream to the mix.
  4. Chop the entire avocado into small bite size pieces.
  5. Whip cream cheese with mixer.
  6. Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.
  7. Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!
Created using The Recipes Generator











 

 

Wednesday, January 18, 2017

Spicy Party Nuts / #SuperBowlFood

No matter if you are a hosting your first party, or you have been the "hostess with the mostess" for years, you are going to want these Spicy Party Nuts at your next shindig! Especially your football parties! This recipe comes from a favorite grocery store of mine here in North Carolina~Lowes Foods! Every day they have activities in their store where they demonstrate how to make different recipes, and a copy of the recipe is available in the store. A lot of the recipes are made with local ingredients, which I love, and that is the case with this recipe. 
These nuts are warmed in the slow cooker, and while you are preparing for the party, the slow cooker does the rest. These nuts can be made ahead of time, and served a few days later too! 
Spicy Party Nuts
(printable recipe at end of post)
1 pound Pecan Halves
1/4 cup melted Butter
1 tablespoon Chili Powder
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper

Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.


Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
 Place nuts on a parchment or foil covered baking sheet to cool.
Enjoy your Spicy Party Nuts! Stop back next Monday, Jan.23 for the sweet version of these nuts!

Next Recipe Post
Friday, January 20th
Chocolate Cherry Bread Pudding~A Valentine's Day Dessert! 
Hope to see you then! 

Don't Forget about Celebrate It!
Blog Link Party!!!
Every Thursday at 9pm and ends the following Monday at midnight! Come link up and share with us!

Here are some other Football Party foods you might have missed:

Chocolate Football Cookies
Thanks for visiting!
print recipe

Spicy Party Nuts

INGREDIENTS:

  • 1 pound Pecan Halves
  • 1/4 cup melted Butter
  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Ground Cayenne Pepper

INSTRUCTIONS:

  1. Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
  2. Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.
  3. Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
  4. Place nuts on a parchment or foil covered baking sheet to cool. Serve and enjoy!
Created using The Recipes Generator

 







  

Thursday, December 29, 2016

Four Ingredient Cheese Ball

If you are looking for a quick and easy appetizer to enjoy as the clock strikes midnight, this 4 Ingredient Cheese Ball is for you! This cheese ball is so easy that the only thing that takes time is letting the cream cheese get soft! This recipe was one of my mother-in-laws favorite things to make for family gatherings, and I hope it will become one of yours! It would be wonderful for football parties too! The original recipe called for it to be rolled in chopped nuts, but the shredded cheese adds a different dimension that is really tasty!


Four Ingredient Cheese Ball 

( printable recipe at end of post)
(makes 1 cheese ball)
8 ounces Cream Cheese
6.5 ounces Spreadable Cheddar
2-3 ounces Chopped Onion
3-4 ounces Mexican Style Finely Shredded
                  Four Cheese Blend

Place softened Cream Cheese and Cheddar in to a bowl. Mix together with a fork. I used Kaukauna Spreadable Cheddar, which is found in the deli area of the grocery.
Add the onion and mix together.
Roll the mix together into a ball.
Spread the shredded cheese mix onto a cutting board or a bowl. Roll the cheese ball over the cheese, patting it onto the ball as you roll it around. Refrigerate until you are ready to serve.
Serve with your favorite crackers. Thanks for joining me today!
Scroll down for more party food recipes!






Have a Happy New Year! See you next year! 




Sunday, December 18, 2016

Caprese Dip / #SundaySupper

As the holidays get closer, things can get hectic and crazier than usual. It's always nice to be able to relax and enjoy an evening with family and friends, taking a break from the usual craziness to just unwind. For me, that often means throwing things together from the fridge and pantry and coming up with appetizers, dips, sandwiches, and whatever you feel like munching on. Nothing fancy, everything fun! That's how this Caprese Dip came about. Of course I love Caprese Salad, and I had seen Caprese Dips around the internet, but I wasn't sure how they were put together. I really didn't want to know. I thought it would be fun to come up with something myself. So, one night when some friends dropped by, I made Caprese Dip, and we ate the entire thing in one setting. It was so good, that the next day I wrote down as much as I could remember, made a few changes and made it again so I could share this recipe with you! I hope you like it!


Caprese Dip
 (feeds 6-8)
(printable recipe at end of post)

1/4 cup + 3 tablespoons fresh Basil, chopped 
1 1/4 cups fresh Roma Tomatoes, chopped
1 3/4 cup Sour Cream
8 ounce Cream Cheese, softened
1 teaspoon Garlic Powder
1/2 teaspoon Pepper
1/2 cup fresh Mozzarella Balls-Pearls
6" round spring form pan
oven safe jar

Preheat oven to 375°.

Chopped tomatoes into small bite sized pieces.
Chop basil into small pieces.
Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes.  Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.  
Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top. 
Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.

Thanks so much for stopping by today! 
Continue down the page to see more wonderful tasty Easy Party Recipes from my fellow Sunday Supper members! 
Thank you to our hostess for today's event, Caroline from Caroline's Cooking


Appetizers

Beverages

Desserts

Finger Foods

Mains



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.




print recipe

Caprese Dip

INGREDIENTS:

  • 1/4 cup + 3 tablespoons fresh Basil, chopped
  • 1 1/4 cups fresh Roma Tomatoes, chopped
  • 1 3/4 cup Sour Cream
  • 8 ounce Cream Cheese, softened
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Pepper
  • 1/2 cup fresh Mozzarella Balls-Pearls
  • 6" round spring form pan
  • oven safe jar

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. Chopped tomatoes into small bite sized pieces.
  3. Chop basil into small pieces.
  4. Mix together the sour cream and cream cheese in the mixer, then add in 1/4 cup of the chopped basil and 1 cup chopped tomatoes. Add garlic powder and pepper. Add the mozzarella balls, holding out 10-12 to garnish the top. Mix together with a spoon. Place an ovenproof circular dish or jar in the center of a spring form pan.
  5. Start filling the spring form pan with the dip mix. Garnish the top with some basil and tomatoes. Add a lot of color so it looks like a Christmas wreath. Add mozzarella balls that you held back, to the top.
  6. Bake for 30-45 minutes. Remove from oven and take knife around the edges of the dip. Let cool completely, then remove jar from the center and release dip from pan. Do not take the dip off the pan. Leave it on the bottom of the pan. You will have water from the tomatoes and the cheese, especially after you remove the jar. Use a crumbled paper towel to sop it up.
  7. Place dip on a large plate and place crackers and bread around the dip. Serve to guests hot or cold.
Created using The Recipes Generator


Sunday, December 11, 2016

Strawberry Hummus / #SundaySupper / #FLStrawberry

The holidays are here, which means all the parties and celebrations are about to begin! This is such a fun and exciting time of year! Whether you are hosting your own party, or you are bringing a dish to a get together with friends and family, this Strawberry Hummus is a "must" for your menu. Made with beautiful Florida Strawberries, which are available from November to April, this Strawberry Hummus appetizer brings a new dimension to the classic "party dip"! I know your guests will appreciate that you took the time to serve something that is as good for you as Florida Strawberries. Did you know that just eight medium strawberries contain more vitamin C than one orange, or that they are practically fat free and a good source of potassium? It's all true! The only thing your guests will know is that you are serving them a unique and amazing appetizer that tastes incredible, and they can't stop enjoying it!

Strawberry Hummus
(makes 5 cups)
(printable recipe at end of post)

16 ounces Chickpeas 
1 clove Garlic
1 tablespoon Tahini
1 tablespoon Olive Oil
1/4 cup Water
1 teaspoon Salt
1 1/2 pounds Florida Strawberries
1/2 teaspoon Lemon Juice
various Crackers, Veggie Straws, Naan


Cook the chickpeas according to the package directions.

Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.

Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.


Look at those beautiful strawberry pieces! They are so gorgeous!
Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together. 

Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces. 


Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is.
Place the diced strawberries on the top of the hummus.


Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.



I hope you enjoy this recipe! Thank you for stopping by!
Scroll down to find more blogger recipes using Florida Strawberries and check out the exciting giveaway at the end of this post!


Appetizers

Desserts

Main Dishes

Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Florida Strawberry Cap Contest  begins on 12/12/16 and ends on 2/12/17. Just for submitting a photo with Florida Strawberries, you will receive a free Florida Strawberry Cap and the chance to win a trip to Florida to stay at the Trade Winds Island Resort in St. Pete's Beach. The prize includes airfare, accommodations, and a tour of a strawberry farm in Plant City, Florida for up to 4 people. You can enter to win the grand prize as many times as you want and be creative! The judges are hand selecting their favorite imaged! Learn more at Florida Strawberry Sweepstakes! 




Find out more about tasty Florida Strawberries:
Facebook 
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Google+ 
Pinterest 
Twitter 
YouTube 

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
   


yield: 5 Cupsprint recipe

Strawberry Hummus

INGREDIENTS:

  • 16 ounces Chickpeas
  • 1 clove Garlic
  • 1 tablespoon Tahini
  • 1 tablespoon Olive Oil
  • 1/4 cup Water
  • 1 teaspoon Salt
  • 1 1/2 pounds Florida Strawberries
  • 1/2 teaspoon Lemon Juice
  • Crackers, Veggie Straws, Naan

INSTRUCTIONS:

  1. Cook the chickpeas according to the package directions.
  2. Rinse and trim the strawberries. Take out 3-4 strawberries to use later on top of the hummus. Don't add them to the food processor.
  3. Add all of your ingredients in to a food processor or a blender. Let the food processor do the work of breaking up the strawberries. Don't be worried about over processing the hummus. The more it is blended and mixed, the better it becomes.
  4. Look at those beautiful strawberry pieces! They are so gorgeous! Place your Strawberry Hummus in the fridge overnight. This gives time for all the flavors to meld together.
  5. Putting it all together~Using the 3-4 strawberries that you held back from adding to the hummus, dice them into small pieces.
  6. Place the strawberry hummus into a bowl. I like using the glass bowl so you can see how gorgeous it is. Place the diced strawberries on the top of the hummus.
  7. Serve with your choice of crackers, Naan bread, veggie sticks, whatever you like.
Created using The Recipes Generator