Tag Archives: appetizer

Roasted Red Pepper Dip

29 Jul

I am often looking for good and healthy dips. I feel like I might have played out some of my white bean dips – I was looking for something new for Sunday Family Poolday 2 weekends ago. I stumbled onto this keeper. It was so good, I made it this past weekend AGAIN for Family Birthday Extravaganza Part Deux (with frozen ryes included)!!

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It was from a Good Housekeeping magazine. I saw it on a random beauty page (7 years to stay younger). But it was FOUR ingredients. How could I resist? Plus it sounded really good! Annnnnnd all the ingredients are heart-healthy – BONUS!

Boy was I right. I think my sister-in-law and I single-handedly took down this bowl of dip in about 30 minutes or less. It was amazing.

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I doubled the recipe – and I tasted it when adding the vinegar and cumin. I added a smidge more of both – but that was just to my liking. This dip is a GREAT fun appetizer to bring to a get-together because it travels well (doesn’t need refrigeration) and tastes great! AND most importantly, you can make this dip in literally 3 minutes. Time yourself and let me know how long it takes you!

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Roasted Red Pepper Dip

Ingredients:

  • 1 10-ounce jar roasted red peppers, drained
  • ¼ cup walnuts
  • ½ tsp cumin
  • 1 Tblsp balsamic vinegar

Directions:

In a food processor or blender, combine all ingredients. Serve with veggies or pita chips!

Peppadew Goat Cheese Appetizers

17 Jul

These are painfully simple and yet completely delicious. Are you ready for this? There are TWO ingredients…..TWO! It doesn’t get much simpler than that, folks.   IMG_1474

My mom has been serving these for years as part of her appetizer spread. My dad used to stuff the peppadews with cheese to help her out in the kitchen. All you need to do is take a little bit of fresh goat cheese (or any type of fresh soft cheese of your liking) and shove it in the cavity of the pepper. That’s it!!!

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You can easily find peppadews in your local supermarket’s olive bar. If you have never tried one, peppadews are a little tangy/spicy in flavor – which is why stuffing them with a smooth soft cheese tones down the tang!

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These colorful gems look great mixed into a spread of olives and random meats as part of an appetizer smorgasbord.

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Doesn’t that look nice? Next time you are stumped for some finger-foods to put out for company, give these babies a try! 20130622_190837

Peppadew Goat Cheese Appetizers

Ingredients:

  • Peppadews (as many as you want to make)
  • 1 Goat Cheese log (or any other fresh soft cheese)

Directions:

Drain any water out of peppadews. With small teaspoon, shove some goat cheese inside the cavity of the pepper.

Place on a plate and serve!

Sweet Ham and Swiss Sliders

28 Apr

I have seen this recipe on a COUPLE blogs and cooking sites that I follow. It always sounded intriguing. I noticed I had 3 versions of it bookmarked to try and was just waiting for the perfect time to try it.

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When is a better time to try something like this than for the SUPERBOWL!!!! My brother Marty decided to have a family Superbowl party where everyone brought heavy apps and desserts. This was the perfect thing to bring in order to see if it was a keeper or not.

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Let me just tell you. This thing could NOT be easier to make. You buy ham and cheese, put it on little sliders or dinner rolls, pour the sauce over top, and bake! I mean, come on!!!!

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And look at how amazing the finished product looks – golden and juicy and delicious. My brother even pretends to salivate over a plate of them….while my other brothers and mom look on in the background.

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Sweet Ham and Swiss Sliders

Ingredients

  • 16 White Dinner Style Rolls, cut in half
  • 24 slices Honey Ham
  • 16 slices Swiss Cheese
  • 1/4 C Mayonnaise
  • 1 1/2 Tbsp Dijon Mustard
  • 8 Tbsp butter, melted
  • 1 tsp onion powder
  • 1/2 tsp Worcestershire Sauce
  • 1 Tbsp poppy seeds
  • 1/4 C brown sugar

Directions:

  1. Preheat oven to 400°
  2. On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit (hee hee) so the sauce can soak up into all of the nooks and crannies.
  3. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
  4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.

BLT Bites

3 Mar

If I had seen this recipe on my own, I would have cruised on past because it looks a bit intricate and timely. That assessment is true; however, the taste is FABULOUS.

My friend Mel was having her Halloween party and had asked me to make a couple items. I offered a few ideas of my own and then she requested that I make this one and proceeded to send me the recipe.

When I read that I would have to stuff cherry tomatoes, I thought they were nuts. And it definitely took a little bit of time, but it was SO worth it. The bacon/mayo mixture couldn’t be simpler to make. And yes, I cheated this time by buying pre-made bacon because I was making 4 things in 5 hours and didnt have time to fry a pound of bacon. But it’s good to know that this is a possibility!!

And I figured a way to stuff them a bit easier – use the 1/8 teaspoon of my measuring spoon set. Made it so much better!

The taste is just amazing. And they were one of the FIRST things to disappear at the party! They are tiny and people love to pop them in their mouths…And the bacon-flavor just hits you!

I highly recommend this recipe – although I think it’s best for a small party/get-together so that you don’t kill yourself in assembly. Or you could make this and stuff larger tomatoes as a lunch!

BLT Bites

Ingredients:

  • 16 to 20 cherry tomatoes
  • 1 pound sliced bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Directions:

  • Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
  • In a small bowl, combine the remaining ingredients. Spoon into tomatoes.
  • Refrigerate for several hours.

Yield: 16-20 appetizer servings.

Healthy Southwest Egg Rolls

10 Feb

I found this recipe online and immediately grabbed it to try. When my friend, Mel, announced she would need some appetizer assistance for her upcoming Halloween Party, it seemed like the perfect opportunity to put it to the test.

These babies are EASY and AWESOME – two words you want to see when hearing about an appetizer.

The stuffing mixture is simple to whip together! And then all you have to do is roll it up in egg roll wrappers.

What also clued me in that this would be a great recipe, is the “healthy” part of the title. These egg rolls BAKE instead of FRY. They don’t taste “healthy” either – they taste indulgent and delicious. They have a smidge of spice in them from the green chiles and cayenne, too!

They were a huge hit when I made them – although I caution you to make them a tad smaller than I made them. I think they were huge and definitely a double-triple dipper! Hahaha and no one wants a double-dipper at a party.

Also – make sure to oil up your baking pans before placing egg rolls on and baking. I forgot on my first batch and they all stuck and broke open. No worries – we used them as our testers…..and THAT’S when we realized they were out of this world 🙂

I also made these babies for the Superbowl Party this year and they were delicious…..I’ll be sharing more about my other Superbowl dishes soon!

Healthy Southwest Egg Rolls

Ingredients:

  • 2 cups frozen corn, thawed
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 cups reduced fat shredded Mexican cheese blend (I used Weight Watchers brand)
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 4 scallions (green onions), chopped
  • 1 (4 oz) can of green chiles, drained
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 24 egg roll wrappers (1 package)

 

Directions:
1. Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.

2. In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.

3. Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared  and OILED baking sheet. Repeat with remaining ingredients.

4. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.

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