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

Monday, May 20, 2019

Ceviche Shrimp Cups / #BBQWeek



Welcome to #BBQWEEK! With grilling season upon us, a few blogging friends and I will be sharing some fun and tasty recipes this week. To kick things off, today, I am sharing my Ceviche Shrimp Cups. They are a great appetizer for your BBQ, and one your guests will love. Full of shrimp and some spicy veggies, they are easy to make and can be made ahead of time, to a point, which is always a plus in my book. With this recipe I used wonton wrappers to make little cups. They look cute, maybe a bit fancy, and they are fun! If you want to forego the cups, serve the ceviche in a big bowl, so everyone can share, or serve with little bowls, so everyone can have their own. I served these Ceviche Shrimp Cups with the mini tortilla chips! You can elevate this recipe by substituting lobster or crab for the shrimp. This recipe is the perfect appetizer for your next bbq!



Ceviche Shrimp Cups 
(makes 10-12 cups)
(printable recipe at end of page)

Wonton Wrappers
1 pound Shrimp, raw, large 
1 tablespoon Old Bay Seasoning
3 Fresh Lemons
4 fresh Limes
1 diced Celery Stalk
2 Roma Tomatoes, chopped
1/2 cup Chopped Red Onion
1 diced Jalapeno Pepper 
Hot Sauce, as much or as little as you want
Refried Beans
Sour Cream 
1 chopped Avocado


Make the wonton wrapper cups using a mini muffin pan or something similar in size. 
1. Spray mini muffin pan with cooking spray.
2. Fold the wrapper in half diagonally.
3. Bring the other two sides in to the point.
4. Place the wrapper in the muffin opening.
5. Fold the other sides in.
6. Place a piece of aluminum foil in the bottom of the wrapper. 

Bake wontons at 350 degrees for 8-10 minutes.
Let cool and remove from pan. Throw away foil. 


Clean and devein the shrimp.
Boil water and following directions on the old bay bottle for cooking the shrimp.
 Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.

After the 30 minutes, drain the juice and add the vegetables to mix.
  Add hot sauce to taste and mix all ingredients together. 
Place a small dab of refried beans in each cup.
Add shrimp mix to the top of beans. 
Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like! 

 Thank you for stopping to visit The Freshman Cook!
Scroll down for a printable recipe.
 Looking for more ideas for your next BBQ?
Check out the list below to find more yummy, tasty and fun ideas from other #BBQWeek bloggers!









Ceviche Shrimp Cups

Yield: 10-12 cups
Author:

ingredients:

Ceviche Shrimp Cups
  • Wonton Wrappers
  • 1 pound Shrimp, raw, large
  • 1 tablespoon Old Bay Seasoning
  • 3 Fresh Lemons
  • 4 fresh Limes
  • 1 diced Celery Stalk
  • 2 Roma Tomatoes, chopped
  • 1/2 cup Chopped Red Onion
  • 1 diced Jalapeno Pepper
  • Hot Sauce, as much or as little as you want
  • Refried Beans
  • Sour Cream
  • 1 chopped Avocado

instructions:

How to cook Ceviche Shrimp Cups

  1.  Make the wonton wrapper cups using a mini muffin pan or something similar in size. Spray mini muffin pan with cooking spray.  Fold the wrapper in half diagonally. Bring the other two sides in to the point. Place the wrapper in the muffin opening. Fold the other sides in. Place a piece of aluminum foil in the bottom of the wrapper. Bake wontons at 350 degrees for 8-10 minutes. Let cool and remove from pan. Throw away foil.
  2. Clean and devein the shrimp.
  3.  Boil water and following directions on the old bay bottle for cooking the shrimp.
  4.  Immediately ice the shrimp to stop them from cooking. Place shrimp in refrigerator to keep them chilled.
  5. While the shrimp are keeping chilled, chop the celery, tomatoes, pepper, and onion.
  6. Chop the shrimp into small pieces. Because they are going into the wonton cups, they need to be small to fit, along with the vegetables. Squeeze the juice from the lemons and limes into a large bowl. Add the shrimp to the bowl of juice and refrigerate for 30 minutes.
  7. After the 30 minutes, drain the juice and add the vegetables to mix.
  8. Add hot sauce to taste and mix all ingredients together.
  9. Place a small dab of refried beans in each cup.
  10. Add shrimp mix to the top of beans.
  11.  Add sour cream and chopped avocado pieces to the top of some of the ceviche cups. That will give your guests a choice. Or add it to them all if you like!
#BBQWeek, shrimp, ceviche hot sauce, appetizer, appetizers, the freshman cook
appetizers, grilling, cook outs, holidays, Memorial Day, Fourth of July
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Monday, May 21, 2018

Southwestern 7 Layer Dips / #BBQWEEK


It is finally here! Today is the first day of #BBQWEEK! Hurray! I have been looking forward to this week for a while now, and I am excited about the recipes I have to share with you, as I join more than 20 different bloggers, sharing recipes suitable for a BBQ! With Memorial Day right around the corner, the timing couldn't be better! This week I will be sharing an appetizer, 2 entrees, a side dish and a dessert, and I am pretty sure you are going to want them all at your next BBQ! At the bottom of this page you will find information on a #BBQWeek giveaway from our generous sponsors. Don't forget to enter!



Usually when I host a BBQ, I tend to make food that is made in large dishes, so anyone can dig in! But today I wanted to share these individual Southwestern 7 Layer Dips, that are made for one. They are fun to make, very cute, and made for just you! You can share if you want, but I wouldn't! Besides, I made plenty!


Southwestern 7 Layer Dips
(printable recipe at end of post)

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip


Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.


Add tortilla chips to each cup. Adjust placement of avocado if needed. The chips are all you need to enjoy the dip! Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.
Thanks for joining me today!



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Looking for more, tasty, #BBQWEEK recipes?
 Check out these recipes from participating bloggers!

#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek







#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n' Cooks
  Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
  Chicken and Asparagus Grilled Pizza by Jolene's Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor's Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin' For Taste
  Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
  Grilled Caesar Asparagus by 4 Sons 'R' Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
  Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
  Grilled London Broil by Hezzi-D's Books and Cooks
  Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen's Kitchen Stories
  Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
  Meat Lover’s Kebabs by Cindy’s Recipes and Writings
  Southwestern 7 Layered Dips by The Freshman Cook
  Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
  Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime





Scroll down to find the raffle, details about the giveaway, and a printable recipe!
Good Luck!

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers.
There is also the opportunity to win one of three great prizes from our sponsors. Thank you to
Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract
Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.


Michigan Asparagus


Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)


Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and
grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent
flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and
very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds
of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of
the fresh.


Not Ketchup


Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)


Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup
and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and
Whole30 friendly.


Flavors in the sampler pack:


Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from
authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey


Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper.
Favorite pairings: burgers, steak, salmon, ribs, meatballs


Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and
a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat
cheese


Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic
smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages


Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and
black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese


Adams Extracts and Flavors


Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract Flavors
(Value $30)



From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed
the same: a commitment and passion to provide only the highest quality and innovative products and
services. For over 125 years it’s really been that simple...make great food taste even better! Today,
Adams proudly manufactures and markets under several Adams Brand banners, including
Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™,
Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™,
and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream
lines.



a Rafflecopter giveaway


Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus,
and Not Ketchup for providing the prizes free of charge. These sponsors also provided
bloggers with samples and product to use for creating #BBQWeek recipes.
All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 and up.
There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek
posts or entry.




appetizer, southwestern, avocado, mini appetizer
Appetizer
Pin it

Southwestern 7 Layer Dip

ingredients:

Refried Beans
Chopped Onions
Salsa
Mini Tomatoes
Avocado
Sour Cream
Shredded 4 Cheese
Tortilla Strips
Small cups for dip

instructions:


  1. Place a tiny spoonful of refried beans into the bottom of the cup. Add chopped onions, chopped very small.
  2. Add salsa, avocado, and chopped mini tomatoes. Chop the avocado pieces into small, tiny bites. Slice tomatoes in half, and down the middle.
  3. Add sour cream and top with cheese. Place pieces of avocado in the back of each cup.
  4. Add tortilla chips to each cup. Adjust placement of avocado if needed. Any type of cup can be used. A clear cup where you can see all the layers would look great. Also, these can be made ahead of time, such as earlier in the day, but add the chips before serving. Otherwise they might become stale.

Sunday, December 17, 2017

Chocolate Strawberry Brie Bites / #SundaySupper

Chocolate Strawberry Brie Bites are definitely an appetizer you will want on your next party menu! Super simple to put together, and you can do it ahead of time, then add the drizzle right before serving. These little appetizers are bursting with flavor, from the chocolate cracker to the fresh strawberry to the balsamic drizzle. You are going to love these, and so will your guests! 
 Chocolate Strawberry Brie Bites
(printable recipe at end of page) 

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
 Clean and trim strawberries.
Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!


For more Make Ahead Dinner Party Recipe inspiration, check out these yummy ideas!



Ahead of Schedule Starters

Earlier the Better Entrees

Prepared Ahead Dessert

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.





Pin it

Chocolate Strawberry Brie Bites

ingredients:

Chocolate Crackers
Brie Wedge
Fresh Strawberries
8 ounces Balsamic Vinegar

instructions:


  1. Slice off pieces of brie and melt in microwave or oven. Spread the brie over each cracker. I used a chocolate cracker from a company called 34 Degrees.
  2.  Clean and trim strawberries.
  3. Slice each strawberry in half. Then cut the strawberries lengthwise, leaving a small area uncut at the very top. Three lengthwise cuts per half. Fan strawberry halves and place on top of brie. Place on a tray, and refrigerate until right before serving.
  4. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  5. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle. It drizzles best at room temperature.
  6. Take Brie Bites out of refrigerator approx. 20 minutes before serving. Drizzle with balsamic reduction, and serve!
Created using The Recipes Generator