Showing posts with label party food. Show all posts
Showing posts with label party food. Show all posts

Tuesday, August 4, 2020

Mushroom Ceviche / #FarmersMarketWeek


I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!


Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado



Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.


Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!





Wednesday’s Farmers Market Week Recipes













Mushroom Ceviche
Print

Mushroom Ceviche

Yield: 10-12
Author: The Freshman Cook

Ingredients:

  • 1/2 pound White Whole Mushrooms
  • 1 tablespoon Butter
  • 1 pound cooked Shrimp
  • 1 diced Celery Stalk
  • 1/2 cup Red Onion
  • 1 Jalapeno Pepper
  • 2 Roma Tomatoes
  • 3 fresh lemons
  • 4 limes
  • Hot Sauce
  • 1/2 Avocado

Instructions:

  1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
  2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
  3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
  4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
  5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
  6. Serve with pita chips or your favorite!
ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes
appetizers, starter, seafood
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
Created using The Recipes Generator









 

Thursday, September 12, 2019

Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!
Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.
Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.
Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
While the mushrooms are cooking, chop the onions, and.....
the corned beef.
Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
Flip the mushrooms over and add onions to each of the mushrooms.
Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
Pile on a medium amount of the sauerkraut.
Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:







Reuben Stuffed Mushroom Appetizers

Yield: 4
Author:

ingredients:

  • 1/4 cup Butter
  • 4 large Button Mushrooms
  • 4 teaspoons chopped yellow Onions
  • Yellow Mustard
  • 1/4 pound deli Corned Beef
  • 1/4 cup Sauerkraut
  • 1-2 pieces Swiss Cheese
  • 1/4 cup Mayonnaise
  • 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

  1. Wash and dry 4 large Button Mushrooms.
  2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
  3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
  4. While the mushrooms are cooking, chop the onions, and the corned beef.
  5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
  6. Flip the mushrooms over and add onions to each of the mushrooms.
  7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
  8. Pile on a medium amount of the sauerkraut.
  9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
  10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!
appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese
appetizers, party food, fall food, fun food, foodtball food, Oktoberfest
Created using The Recipes Generator











Sunday, July 28, 2019

Smoked BBQ Wings

Did you know that today is National Chicken Wing Day? It is, and I am celebrating with some fellow bloggers by, what else but, enjoying some fun and fabulous Smoked BBQ Chicken Wings! There are so many different ways to enjoy chicken wings, that it is difficult to decide how to make them. They can be fried, of course. But also baked, slow cooked, air fried, grilled and smoked! Then there is the skin of the wing. It can be seasoned, rubbed, dipped, brushed, breaded, sprinkled, and rolled.  Then the flavors. They are endless! Do you want teriyaki, garlic herb, lemon pepper, cajun bbq, honey garlic, a dry rub, a mild mustard bbq, a hot sauce? I can truly continue for a page or two on the flavors, and I wouldn't have named them all. So, have I helped you decide how you want your wings, or have I just brought up more questions! I know, right! Too many decisions! So I decided to go with a Smoked BBQ Wing with a Spicy Rub, and I am so glad I did. This is the first time I have smoked wings, and they were fantastic! They take about 2 hours, and they are worth the wait!

 Smoked BBQ Wings 
(makes 1 dozen wings)
(printable recipe at end of page)


1 dozen raw Chicken Wings
3 tablespoons Chipotle Seasoning
1 1/2 teaspoons Garlic Salt
1 teaspoon Onion Powder
1/2 teaspoon Black Pepper
1/2 teaspoon Paprika
1/2 teaspoon Cinnamon
1/2 teaspoon Dark Brown Sugar


Mix all of the dry rub ingredients together in a bowl.
Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
Enjoy with your favorite dipping sauce!

Thank you for joining me today! I hope you have the opportunity to try my Smoked BBQ Wings! My family and I loved them!


Thank you to Christie, who blogs at A Kitchen Hoor's Adventures 
for hosting this fun and very tasty event!
Check out all the wing recipes from my blogging friends listed below!



Ain’t nothing but a chicken wing! 
Chicken Wing Day recipes:



Smoked BBQ Wings

Yield: 12
Author:

ingredients:

  • 1 dozen raw Chicken Wings
  • 3 tablespoons Chipotle Seasoning
  • 1 1/2 teaspoons Garlic Salt
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Dark Brown Sugar

instructions:

How to cook Smoked BBQ Wings

  1. Mix all of the dry rub ingredients together in a bowl.
  2. Roll each raw chicken wing in the rub, and place on a baking sheet. I rolled them sparingly, as I knew it would be a bit hot, and I didn't want to overdo it! It ended up being the right way to dry rub them, as they had the perfect amount of heat!
  3. I used applewood chips for the smoke. This picture is about 1 hour into the process. They are coming along great, and this is a good time to check the internal temperature of the wings.
  4. Another 40-60 minutes, and the wings are temping at 165 degrees, so they are done!
  5. Enjoy with your favorite dipping sauce!
BBQ Wings, dry rub, smoked wings,
appetizers, lunch, meal, wings,
Created using The Recipes Generator

Saturday, February 24, 2018

Stuffed Cheese Puffs / #SundaySupper

Today for Sunday Supper we are celebrating foods that you will want to serve at an Award Show Party! So we all brought out our fancy foods because living fancy is fun and tasty!
These Stuffed Cheese Puffs are full of wonderful flavor and are easy to make. You can make the cheese puffs a couple days ahead of time, and the filling can be made the day before you plan to serve them. Put everything together the day of the party!



Stuffed Cheese Puffs
(makes 25-30 puffs)
(recipe at end of page)

Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice



Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
Stir in cheese.
Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time. 
Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
Mix together the brie, cream cheese, pecans and onion. 
Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
Mix together the cream cheese, lemon juice and orange juice.
Drizzle sauce over each cheese puff, and enjoy!



Scroll down a bit to find more tasty recipes that are perfect for viewing the upcoming award shows or any event!


Thank you for joining me today!

Fancy Finger Foods for Awards Show Parties

Best Meat Finger Food

Visual Effects in a Veggie Finger Food

Supporting Role Sweet Finger Food

Sunday Supper MovementThe 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.



Follow The Freshman Cook :

Here are some other recipes for party fun:
















Pin it

Stuffed Cheese Puffs

ingredients:


Cheese Puffs
1 cup Water
1/2 cup Butter
3/4 teaspoon Dried Basil, crushed
1/4 teaspoon Garlic Salt
1/8 teaspoon Ground Red Pepper
1 cup Flour
4 Eggs
1/2 cup shredded Gruyere Cheese

Filling
8 ounces Brie Cheese, cut rind off
8 ounces Cream Cheese, softened
1 1/2 ounces Pecans, chopped
2 ounces Yellow Onion, diced
1 raw large Shrimp per cheese puff

Shrimp
1-2 teaspoons Butter
1 teaspoon Minced Garlic
Black Pepper

Sauce
2 ounce Cream Cheese
4 teaspoons Lemon Juice
4 teaspoons Orange Juice

instructions:


  1. Use a medium saucepan and combine the water and butter. Using high heat, add the basil, garlic salt and red pepper. 
  2. Bring to a boil. Add flour all at once and stir until the flour comes together in a ball. The ball needs to be firm, so it won't fall apart. Remove from heat and cool for 5 minutes. 
  3. Add eggs, one at a time, beating egg until it is completely incorporated and smooth. 
  4. Stir in cheese.
  5. Using a 1 teaspoon scoop, scoop the dough onto a greased baking sheet. Bake at 400 degrees for 30 minutes or until they have a golden color. Let puffs sit in oven for 10 minutes after turning it off. Remove from oven and cool completely. These can be made  a day or two ahead of time.
  6. Clean, peel and devein shrimp. Saute shrimp in butter, minced garlic and black pepper. Cook for 2-3 minutes.
  7. Drain butter from pan and turn the heat up. Flip the shrimp over as they cook and get crisp on both sides.
  8. Mix together the brie, cream cheese, pecans and onion. 
  9. Take each shrimp and cut off the top part. The top will go on the Stuffed Cheese Puffs. You will need 1 top of shrimp for each cheese puff. Chop up the rest of the piece into small pieces and set aside. Add the small cut pieces to the cheese, pecan and onion mix and stir together.
  10. Cut off the very top of each cheese puff. Remove bread inside of puff and discard. Place filling in cream puff. Add top part of shrimp to each puff.
  11. Mix together the cream cheese, lemon juice and orange juice.
  12. Drizzle sauce over each cheese puff
Created using The Recipes Generator