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

Friday, January 25, 2013

Super Bowl Party~Southwestern Egg Rolls!

This recipe for Southwestern Egg Rolls (just like Chili's) is the perfect appetizer for your Super Bowl Party! I rolled some of the spicy goodness in flour tortillas and some in egg rolls wrappers. Then I baked them instead of putting them in the fryer. They are better for you, taste great, and they don't require you to stand by the fryer while everyone else is watching the game! Just pop them in the oven as you need them, and 7 minutes later, they are done!! Simple and scrumptious!

Southwestern Egg Rolls
(adapted from Most Wanted Recipes)

1 tablespoon Vegetable Oil
1 boneless, skinless Chicken Breast
2 tablespoons Green Onion, minced
2 tablespoons Red Bell Pepper, minced
1/3 cup frozen Corn Kernels
1/4 cup Black Beans, cooked
2 tablespoons Lettuce, chopped
Pinch of Cayenne Pepper
1 1/2 teaspoons Fresh Parsley, minced
1/2 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
Pinch of Salt
3/4 cup Monterey Jack Cheese, shredded
5-8" Low Carb Flour Tortillas
Egg Roll Wrappers

Preheat oven to 350 degrees.
Cook your chicken in a pan sprayed with cooking oil.
Remove from heat and let it cool.
Once cool, dice the chicken, and set aside.
Heat your pan with the veggie oil over medium heat.
Stir in your green onion and peppers.
I just love those colors!!!
Cook for 5 minutes or until tender.
I had to switch pans here. :) Sorry, but my small
pan just wouldn't hold all of these ingredients.
I placed the cooked peppers and onion in to this pan,
then added the diced chicken.
Then add in the corn, black beans, lettuce,parsley,
cumin, chili powder, and cayenne pepper.
Cook, stirring for 5 minutes or until tender.
Remove from the hear, and stir in the Monterey Jack cheese
so that it melts.
When wrapping your mix in the tortillas, place the mix in the middle
of the tortilla.....
fold in the sides.....
and roll the tortilla tightly.
When wrapping your mix in egg roll wrappers, place the mix
diagonal between 2 opposite sides of the wrap.
Brush the edges with water.
Fold the 2 opposite sides in and roll the egg roll tight.
Using a pastry brush, spread a small amount of melted butter
over the egg rolls rolled in the egg roll wrappers.
It will help them brown a bit. It is not necessary for the
tortillas. Place the egg rolls on a baking sheet
and bake in the oven for 10-15 minutes.

Enjoy!

I took these egg rolls to a party, and they were a hit!
They were served with duck sauce and avocado ranch dip.

Thanks for joining me today!






Monday, January 21, 2013

Mini Cheeseball Bites!

Today is the Secret Recipe Club reveal! This month I was given the blog, The Avid Appetite, written by Rachel. This blog is amazing and wonderful! Rachel's blog is full of incredible recipes. She has them all neatly indexed, and they are so easy to find. She has everything from appetizers to breakfast to meats to desserts, and more. Even her desserts are categorized! Thank you Rachel, for making it so easy to browse your blog. The problem is, you made it hard for me to decide what to make! Everything looked great! I finally decided on Cheeseball Bites, and I am so glad I did! They were perfect for a football party we were invited to, and everyone loved them!!
Mini Cheeseball Bites!
There were 2 kinds of cheeseballs in Rachel's recipe.
They were both so easy to make, which make them perfect for
a party, and they both had just a few ingredients, which made them 
fantastic for entertaining!
Feta Cheeseball Bites
4 oz Cream Cheese, softened
3 oz Feta Cheese Crumbles
1/2 teaspoon Oregano
1/2 teaspoon Garlic Cloves, minced
Black Pepper, to taste
1/2 cup Mixed Nuts, finely diced

Cheddar Cheeseball Bites
4 oz Cream Cheese, softened
1/4 cup Cheddar Cheese, fine shred
1/2 teaspoon Paprika
Black Pepper, to taste
1/2 cup Mixed Nuts, finely diced

For either recipe, beat the cream cheese until soft.
Add the second cheese and mix together. 
Add in the spices and beat until mixed well.
Place each cheese mix in plastic wrap
and refrigerate for at least 30 minutes.
Roll the cheese into 1 tablespoon sized balls
and roll them in walnuts.
Serve with crackers!
Enjoy!

I made some minor changes in Rachel's recipe because
I wanted to use what I already had in my kitchen. 
Stop by and see her original recipe for a lower fat version!

Best wishes to Rachel! She and her husband Shaun are 
expecting their first baby any day now!
How exciting!

Thanks for joining me today!
 




 

Tuesday, January 15, 2013

The Perfect Appetizer - Triple Berry Brie

This time of year, I am all about party food, particularly appetizers. I am getting ready for a large and loud  Super Bowl party, and a really nice dinner for Valentine's Day. Throw in Mardi Gras, Easter, a couple birthdays, and an upcoming college graduation, and I really need to get busy with some party planning! One of the foods I love to serve, no matter what the occasion, is warm brie with fruit and bread chunks on the side. It is simple, quick, and always so, so good! This time, I wanted to dress it up a little! So, I set the brie on a bed of triple berry jam, and wrapped it in a coat of puff pastry. I popped it in the oven, and what emerged was warm, creamy, sweet goodness. Heavenly!
Triple Berry Brie
(recipe courtesy of Smuckers)
1 sheet frozen Puff Pastry
1/3 cup Smucker's Northwest Triple Berry Preserves
8 ounce wheel Brie
1 Egg
1 tablespoon Water
Crackers, Apples Slices, Bread Chunks  

Preheat oven to 400 degrees.
If you have ever used frozen puff pastry, you know 
that it is easy to use. Unless, of course, you ignore the
directions-like I did. I let the dough sit out on the 
counter top for so long that it was impossible to unfold it.
So I had to roll it out with a rolling pin-like pie crust!
It worked fine, but I recommend following 
the package directions. :)
Spoon the preserves into the middle of the dough.
Place the wheel of brie on top of the preserves.
Fold the pastry over the brie making sure to cover it.
Trim off any extra pastry, and put aside. Don't throw
them away. Press together any open seams. Make an egg
wash by whisking together the egg and the water. 
Brush the seams of the pastry with the egg wash. 
This will help them seal together.
Place the brie seam side down on a baking dish.
 Roll out your pastry scraps, and cut out 
a decorative design for the top. Because it has been
so cold here, I thought snowflakes would be appropriate!
Brush the snowflakes with egg wash.
Bake for 20-25 minutes. 
Let your baked brie sit for 20 minutes before cutting.
Serve with crackers, fruit or bread.
Enjoy!

Thank you for joining me today!   
 

  

Sunday, October 28, 2012

Halloween Pumpkin Salsa!

Only 3 more days until Halloween!!! I can feel the excitement mounting, can't you?!! Tonight I made a simple, festive pumpkin salsa with Halloween in mind, and I paired it with some orange and black store bought chips!
Halloween Pumpkin Salsa!
1/2 of a Orange Pepper
1/2 cup Black Beans
2 teaspoon Pumpkin Seeds
4 leaves Cilantro
1 clove Garlic
1/4 White Onion
1 cob Roasted Corn
1/3 cup canned Pumpkin
2 teaspoon Sugar
Tortilla Chips
I started by going through my beans and making sure 
there were no foreign items from the bag.
This is a necessity when making beans.
Soak your beans according to the directions on the bag.
I soaked mine overnight.
The next morning I rinsed the beans, and then placed 
them in clean water to cook.
I let them simmer with a lid on for 1 1/2 hours.
Set the lid a little to the side so the steam can escape.
Rinse when they are done and refrigerate.
Roast your orange pepper on your stove, if it is gas.
Just keep turning the pepper with tongs until most
of your pepper is roasted.
When you are done roasting, place the pepper in a 
small bowl and cover with plastic. The heat trapped in 
the plastic helps you get the roasted skin off of the pepper.
After 20-30 minutes, pull the skin off of the pepper.
Leave a little on, like above.
Cut the pepper in half and take the seeds out.
Then chop the pepper into small bite size pieces.
For the roasted corn, I used an ear I purchased at 
a grocery store. The store grills out every weekend,
and they roast corn, grill ribs and tri tip. It is 
all so incredibly good! You can also roast your corn in
a pan on your stove.
Cut the corn off of the cob.
Chop your white onion.
Chop your clove of garlic.
Put everything we chopped in the bowl, which includes,
onion, orange pepper, corn and garlic. Add your beans.
Mix together.
Add pumpkin seeds, chopped  cilantro, pumpkin and sugar.
Mix well again.
Refrigerate until ready to serve.
Enjoy!

Thanks for joining me today!









 

Monday, September 17, 2012

Roasted Garlic and Red Pepper Hummus

I am a hummus lover, to say the least. I love to sample all different types of hummus, and although I have tried several varieties, roasted garlic and red pepper hummus is my favorite! Hands down! So when I was assigned Lynne's blog, 365 Days of Baking  as part of Secret Recipe Club, I started looking around and I knew what I was going to make. I found the hummus recipe, and I was done. I am sure you will love it too!

Roasted Garlic and Red Pepper Hummus

1-15 oz can of garbanzo beans, drained and rinsed
5 cloves roasted garlic
1/3 cup diced roasted red pepper
2 1/2 tablespoons olive oil
2 tablespoons tahini
juice of half a lemon
1/2 teaspoon salt
1/4 freshly ground black pepper
1/8 teaspoon cumin
1-2 tablespoons water
The first thing I did was roast the five cloves of garlic in the oven.
Roasting your garlic cloves is easy and fun to do. It also smells great!
Chop off the top of 5 cloves of garlic. Place the garlic in a
piece of aluminum foil and sprinkle the garlic with
a drizzle of olive oil. Crumble the foil around the garlic,
and bake at 400 degrees for 30-35 minutes, or until the 
garlic is soft. Let cool and use in recipe.
You can roast a pepper right on your gas stove top.
Otherwise, use a gas grill. Allow the pepper to sit on the 
grates while it is roasting. Keep an eye on the pepper
because it can catch fire. 
Turn the pepper with tongs until all of the
pepper is roasted. Pull the pepper off the flame
and place on a cutting board. 
Slice the pepper down the middle until it lays flat.
Discard the insides.
With a paring knife, scrape the majority , 
but not all of the black off of the pepper.
Place all of the ingredients in your blender or food processor.
I started with my blender, but it just wouldn't do the job,
so I transferred everything to my food processor.
Blend until well combined. You may need to add extra water.
This hummus is spectacular. My husband took it to a 
football party, and he said it was a hit. I would have
served this with pita chips, I think, but he thought they would 
like the scoops better, and I guess they did.
There wasn't one drop left.
Sounds like a winner to me!

Be sure to check out Lynne's blog, 365 Days of Baking.
It is a wonderful blog full of creative recipes!
Thanks Lynne, for making this fantastic recipe that I will
make over and over again!