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

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

Wednesday, December 26, 2012

Southwest Crab Rangoon Appetizer

It's almost New Year's Eve! Can you believe it will be 2013?!! One of my favorite foods to serve at New Years Eve parties are appetizers! They are such fun to eat, and I love to get a little creative and design new and unique ones. I always try to serve at least one new one mixed in with some old favorites. One of the new ones I will be serving this year is a Southwest Crab Rangoon. They are baked, not fried, and they have a little bit of a kick. Of course, if you are big on "kick", you can always add more!

Southwest Crab Rangoon
4 imitation ounces Crab
2 ounces Cream Cheese
1/4 cup Red Pepper
1 Green Onion
1 teaspoon Hot Sauce
4-5 leaves Cilantro
Flour Tortillas
1 egg
Water
Cut some squares out of the tortilla with a cookie cutter.
I used a 2 1/2" scalloped edge cookie cutter.
I got 3 squares per tortilla, but if you use a larger one, 
of course you will get more. I used medium Mission
Carb Balance Flour Tortillas, approx.7" in diameter.
Rinse and drain the crab.
Mix the crab and the cream cheese. 
A fork works great for getting the 2 mixed together well.
Add the green onion and ......
the red pepper.
Chop your cilantro and toss it in. Add the hot sauce.
Mix together.
Lay out all your pieces of tortilla.
Place a teaspoon on rangoon mix in the center of
each square.
Create an egg wash by mixing 1 egg and 1 teaspoon water.
The egg wash will help the tortilla stay together.
Brush the edges with the egg wash.
Bring 2 opposite points of the square together.
Bring the 2 open ends to the middle.
Press to keep closed.
Place the appetizer on a baking sheet.
Bake for 10-15 minutes.
Serve with homemade ranch, soy sauce, or tempura.

Enjoy and Happy New Year!

Here's the parties we are attending this week:
Thursday's Treasures
Freedom Friday's

Thursday, August 16, 2012

Chicken Fajita Pocket Appetizers

Today is reveal day for the Improv Cooking Challenge, and this months ingredients are tomatoes and peppers! I love those two ingredients, don't you? They just say summer and freshness and yum! This month I made Chicken Fajita Pocket Appetizers. I know, a mouthful, right?  But, what a taste sensation, and the perfect, perfect  party food. I used these little whole wheat pita pockets, and stuffed them so full with chicken, tomatoes, peppers, onions, sour cream and guacamole. They are tasty and wonderful,  and you can just savor that summer freshness! What a treat!!
Chicken Fajitas Pocket Appetizers
1 Chicken Breast
Garlic Powder
1 Roma Tomato
1 small Onion
1 each Mini Red, Yellow, and Orange Peppers
Lettuce
Avocado
Sour Cream
Kangaroo Itsy Bitsy Whole Wheat Pockets
Pan fry, or grill if you prefer, the chicken breast, 
sprinkled with garlic powder.
While your chicken is cooking, cut your peppers,
and take the seeds out. 
Cut the peppers into small, thin strips. The peppers
have to fit in the mini pockets, so they should be small in length,
but they will shrink some while cooking.
Cut your onions the same way as the peppers.
Chop your tomatoes.
Make your guacamole, by smashing your avocado....
add a 1-2 tablespoons of sour cream, 
and a few of your chopped tomatoes.
Add some garlic powder. Mix well.
Finish cooking your chicken.
Sautee your peppers and onions in a pan.
Shred lettuce, and place in the bottom of the mini pocket.
Top with a couple pieces of chicken.
Add peppers, onions,
tomatoes,
sour cream,
and avocado.
Serve to all your friends! They will love them!

Check out what everyone else made:

The Freshman Cook is partying at the following fun spots:
Church Supper
Nifty Thrifty Sunday