Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts

Sunday, September 10, 2017

Apple Kielbasa Stack / #SundaySupper

I admit that I am not much for football, but I am very much for the food served at football games and parties! I am a finger food lover for pretty much any event. What is it about finger food? I think I love it because it is cute and small, and you can eat a lot of different types and not feel like you are eating too much! That is definitely the case with these Apple Kielbasa Stacks! Tons of great flavor, stacked to enjoy, and drizzled with Balsamic Glaze! 
 Apple Kielbasa Stack 
(printable recipe at end of page)

 Balsamic Vinaigrette (find recipe here)
1 tablespoons Butter
1 Granny Smith Apple
2 tablespoons dark brown Sugar
1 ounce Water (if needed)
1/2 teaspoon Roasted Cinnamon
Kielbasa
Dark Bread




Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time.  Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
 Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. You can find the recipe here.
Thank you for joining me today! I am so glad you stopped by!

Scroll down and find more recipes from #SundaySupper members to round out your game day party plans!!

Football Party Finger Food #SundaySupper

Finger-licking Football Party Finger Food

Flavorful Football Party Finger Food

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.   Football Party Finger Food #SundaySupper

Apple Kielbasa Stack

INGREDIENTS:


  • Balsamic Vinaigrette (find recipe here- http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html
  • 1 tablespoons Butter
  • 1 Granny Smith Apple
  • 2 tablespoons dark brown Sugar
  • 1 ounce Water (if needed)
  • 1/2 teaspoon Roasted Cinnamon
  • Kielbasa
  • Dark Bread

INSTRUCTIONS:


  1. Make Balsamic Vinaigrette. Set aside. Cut apple in to small pieces. Add butter to a frying pan set on medium high. Let butter melt and add apples, dark brown sugar, and roasted cinnamon. If sauce becomes too thick, add a bit of water, a little at a time. Drop heat to low and simmer until apples become soft, but still have a little crispness. The best way to check them is to poke a couple of the larger pieces with a toothpick.
  2. Slice kielbasa into thin slices. Cook in butter until brown like above, on both sides.
  3. Use a cookie cutter to cut out the pieces of bread. The cutter I used was 1 3/4" circle. You could use a 1 1/2" cutter also.
  4. Stack a slice of kielbasa on top of each piece of bread. Top the kielbasa with a piece of sauteed apple. Use a wooden hors d'oeuvres fork or any type of appetizer fork to serve with the stack.
  5. Drizzle each Apple Kielbasa Stack with Balsamic Vinaigrette. Enjoy!
Created using The Recipes Generator

Friday, February 3, 2017

Bacon Cheese Pops

It's time for the "Big Game" and that means lots of food, drinks, and fun. Oh yeah....and some football! To help you celebrate I made these Bacon Cheese Pops! They are so good! They are kind of like your own little cheese ball, all to yourself. Plus they are cute! I used straws, that I cut in half, for my sticks. That way you can make them with team colors to show your spirit! I used an Herb and Spices Cream Cheese Spread, but if you have a favorite, use it!
These Bacon Cheese Pops are based on a recipe from my favorite grocery, Lowes Foods, with some small changes. Make these a day ahead of the game and be sure to refrigerate them!

Bacon Cheese Pops
(printable recipe at end of page)
1 tub Herbs and Spices Cream Cheese Spread
2 ounces chopped Bacon 
2 1/4 ounces chopped Pecans
Various Crackers
Sticks to place in pops

Cook and chop bacon. To get the necessary 2 ounces you will need to cook  pieces of raw bacon. You could also use bacon bits.
Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.
Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.
I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.
Serve on a platter with crackers. 
Thanks for stopping by today! Enjoy the Big Game! 


yield: 18-20 pops print recipe

Bacon Cheese Pops

INGREDIENTS:

  • 1 tub Herbs and Spices Cream Cheese Spread
  • 2 ounces chopped Bacon
  • 2 1/4 ounces chopped Pecans
  • Various Crackers
  • Sticks to place in pops

INSTRUCTIONS:

  1. Cook and chop bacon. To get the necessary 2 ounces you will need to cook pieces of raw bacon. You could also use bacon bits.
  2. Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.
  3. Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.
  4. I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.
  5. Serve on a platter with crackers.
Created using The Recipes Generator

 


 

Monday, January 30, 2017

Sweet Party Nuts/#SuperBowlFood

Last week, I shared these Spicy Party Nuts which are the perfect addition to your Super Bowl festivities. Today I want to share another party specialty, the spicy nuts counterpart, Sweet Party Nuts! They are very easy to make, and can even be made ahead of time.
 Sweet Party Nuts 
(printable recipe at end of post)

1 pound Pecan Halves
1/2 cup Butter
1/2 cup Powdered Sugar
2 teaspoon ground Cinnamon 
1 teaspoon ground Nutmeg

Set slow cooker to high and allow it to heat for approx. 10 minutes. Place nuts in the slow cooker, and drizzle the melted butter over them. Mix so that all of the nuts are coated.
Add the sugar and spices, and stir, so all pecans are coated evenly.
Put lid on slow cooker and cook on high for 15 minutes. During those 15 minutes, stir nuts several times. Turn the slow cooker to low and remove lid. Allow nuts to cook until they are enveloped in a crisp glaze. This will take anywhere from 1 1/2 to 2 hours.
Move nuts to a parchment covered baking sheet. Let cool.
Serve to guests, or enjoy yourself!

Looking for more Super Bowl ideas? Here are few you may have not seen:

Stop by on Wednesday, just in time for the big game, 
the recipe for:
Touchdown Dip!
Thanks for joining me today!
                 
               








Thursday, March 31, 2016

Pastrami on Rye Final Four Appetizer Stack

 If you are a Final Four game watcher, like me, you don't want to spend much time in the kitchen during the game.  This Pastrami on Rye Final Four Appetizer Stack makes sure you catch all of the excitement of the game, and you are serving your family and friends an appetizer they will enjoy! Plus, it's filling! This app is quick to put together. You can make the sauce ahead of time and refrigerate it, cut the cheese slices and portion the pastrami, and even saute the onions. Put it all together and broil it right before game time! Have fun!

pastrami rye, mustard, swiss
Pastrami on Rye Appetizer Stacks

Sunday, March 13, 2016

Stuffed Meatballs / #SundaySupper

This Stuffed Meatballs Appetizer comes together easily and is fun to eat with friends and family. We are talking about eating, sharing and enjoying the heck out of meatballs today for #SundaySupper!  The meatballs can be put together ahead of time by letting them simmer in a crock pot, and then just place the meatballs in the bread cups when it is party time!

 Stuffed Meatballs Appetizer

Thursday, December 31, 2015

Last Minute New Years Eve Appetizers

Happy New Years to you! I don't know what your plans are for tonight. Maybe you are staying home with family or maybe you are hosting a party, or going to one. No matter what your plans, these Last Minute Appetizers might be able to help you out! They are quick to make and your family and guests will love them!

tortellini caprese bite, chicken fajita bites, cowboy pockets, festive shrimp bites, mini cheeseball bites, chicken fajita pockets, mini meatball appetizers, buffalo wings flatbread

Monday, March 30, 2015

Final Four ~ Wolfpack Wings

It's Final Four time! Which also means it's Wolfpack Wing time too! Is the NCAA basket tournament exciting or what?!  We are all about the North Carolina State Wolfpack here at The Freshman Cook house, and we were so sad when they were eliminated. But now, we have transferred our excitement to Duke. Of course we are also all about the game food and what could be better than hot wings!!  These wings have one distinct difference to a lot of chicken wings~they are baked! And they are yummy tasty and crispy!



Tuesday, January 20, 2015

Super Bowl Eats and Treats!


It is getting close to the day of the big game,
 so I put together some appetizers and treats
to help in your search for the perfect fun party food.
Football and party foods

Wednesday, December 31, 2014

Blue Cheese Dip

Happy New Year!
If you are looking for a simple, no fuss, yummy good dip to serve for New Years Eve, or anytime, this Blue Cheese Dip is your answer. The ingredients are so basic that you might just have most, if not all of them in your kitchen right now.  So make it this morning, stick it in the fridge to chill, let the flavors meld together, and you are done!

Thursday, August 28, 2014

Southwest Deviled Eggs

As you are making plans to celebrate Labor Day weekend, I thought I would share these easy Southwest Deviled Eggs! These deviled eggs are more than just an add-on or an after thought side dish. They are more of a mini meal. They are stuffed full of diced chicken and piled high with avocado and salsa. Serve these to your family and friends for a unique take on an old favorite!
Southwest Deviled Eggs 

Monday, April 8, 2013

Final Four Buffalo Chicken Meatballs!

One of my favorite times of the year is March Madness! I love the excitement and fun of the Final Four tournament, and watching the players play for the love of the game! There is nothing better than a Final Four Party, and this year I am serving one of my favorite dishes: Final Four Buffalo Chicken Meatballs! These are cooked in the crock pot; so easy, and so tasty. The blue cheese sauce is the perfect addition. You're gonna love 'em!
Buffalo Chicken Meatballs
with Tangy Blue Cheese Sauce

1 Egg
4 teaspoons Hot Sauce, divided
1 pound Ground Chicken Breast
2 tablespoons plain dry Bread Crumbs
1/4 cup diced Onion
1-2 teaspoons vegetable Oil

Blue Cheese Sauce
1/2 cup plain nonfat Greek Yogurt
1/4 cup crumbled Blue Cheese
2 tablespoons finely chopped Celery
1 tablespoon mayo
Whisk your egg and 2 teaspoons of the hot sauce in a
medium bowl until smooth and blended well.
Add chicken, bread crumbs, and onions.
Mix the ingredients together well.
Cover the bowl and refrigerate for 10 minutes.
Form the mix into round meatballs, and place in
frying pan with 1-2 teaspoons of vegetable oil.
Brush the meatballs with the remaining 2 teaspoons
of hot sauce. Brown the outsides of the meatballs.
Once the meatballs are browned,
 place them in your crock pot.
Add the sauce from your bowl to the crockpot.
Add more hot sauce if you would like to turn up the heat.
Let the meatballs and sauce cook for 2 hours on high
or 4 hours on low.
Stir together the yogurt, cheese, celery, and mayonnaise
in a small bowl. Blend together and refrigerate for at least 30 minutes.
Serve your meatballs with a side of the sauce
and enjoy the game!


Thanks so much for joining me today!
I am so happy to be back blogging, and I appreciate
you reading this!

Wednesday, January 9, 2013

Homemade Egg Roll Party!

We love egg rolls at The Freshman Cook! No doubt about it. Actually, I guess I should say that we love homemade egg rolls, where we pick and choose what we want in our egg rolls. My college senior son was home over the holidays, so we made these homemade egg rolls, one of his favorites.
Homemade Egg Rolls
I cut up the following ingredients, and then everyone that was
eating picked what they wanted to fill their egg rolls. Here is
what we offered:
  • Chicken Chunks
  • Corn
  • Scrambled Egg
  • Diced Onion
  • Chopped Green Onion
  • Rice 
  • Shrimp
  • White Cheese
  • Soy Sauce 
  • Teriyaki Sauce
 You will also need egg roll wrappers, water, and oil.
I cooked the chicken in a frying pan with pan spray. I sprinkled it with 
garlic powder. I bought the shrimp raw, deveined both sides, and 
boiled it with Zatarans seasoning.
Here is my husbands egg roll, filled to the top
with corn, rice, egg, onion, shrimp, and cheese.
He also sprinkled some Teriyaki sauce on top.
I did the wrapping. I used a pastry brush dipped in water
to go round the perimeter of the wrapper. Then fold in the sides,
and roll up, making sure to not leave anything loose or open.
I used very little oil, and just kept turning the egg roll
to brown it on all sides.
We didn't get very fancy on plating these egg rolls.
Actually, we just stood round the kitchen and munched.
They were very good and tasty!
This is the shrimp egg roll. Yum! We served
cocktail sauce, sweet and sour, and duck sauce on the side.
All the variations were delicious. We were talking about all the
different items we could put in the next egg rolls as we were eating these.
Enjoy!

Thanks for joining me today!

We are partying here:
Wicked Good Wednesday
Cast Party Wednesday
Foodie Friends Friday