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Cheesy Potato Fries

16 Oct

I found this recipe on Pinterest, and I couldn’t wait to try it. How can you go wrong with potatoes drenched in ranch, and covered in bacon/cheese? We both loved it! The original recipe call for bacon bits, but I cooked bacon and sprinkled that on it instead. Next time I think I would put a small amount of the ranch sauce on the bottom of the pan, and save the rest to serve with the fries. This recipe does take some time to prepare/bake, so plan ahead. I think this would be great for football food while watching a game! I have edited the directions to show how I would prepare them next time.

Cheesy Potato Fries
Source: slightly adapted from: oh so Delicioso

4-6 potatoes
1/4 cup olive oil
salt, pepper, seasoning salt, garlic powder, onion powder

sour cream/ranch sauce:

1 cup sour cream
1 cup ranch dressing
1/4 cup milk

toppings:

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup bacon, fried until crisp and diced

Cut potatoes into steak fries. Place on a foiled baking sheet. Toss with olive oil. Sprinkle to taste the salt, pepper, seasoning salt, garlic powder, and onion powder. Bake at 400 degrees for 40 minutes, or until fork tender. Meanwhile, combine the sour cream/ranch sauce ingredients.

On a separate platter (that is oven safe), spread a small amount of the sauce. Place hot potatoes on the sauce. Sprinkle with toppings, and place under a oven broiler. Broil until cheese melts. Serve with extra sauce on side.

cheesy potato fries

Veggie Pizza

16 Aug

I have had this recipe a few times at parties and absolutely loved it. I think it is a great appetizer for summer parties. We had my parents over for dinner awhile back and I made this for the first time. Everyone liked it, I will keep this recipe for sure ūüôā Next time I am going to try to lighten it up using low-fat cream cheese and shredded cheese.

Veggie Pizza
Source: cdkitchen

2 rolls of refrigerated crescent roll dough (I used low-fat)
2 (8 oz) packages of cream cheese, softened
3/4 cup real mayo
1 package of dry ranch dressing
6 cups of assorted veggies chopped into little pieces (I used broccoli, shredded carrots, cauliflower, tomatoes, and green onions)
2 cups shredded cheddar cheese

Press the crescent rolls into a greased jelly roll pan; sealing all perforations. Bake as directed, about 10 minutes. Let cool. Combine cream cheese, mayo, and ranch. Spread over cooled crescent rolls. Sprinkle mixed veggies over crust. Top with shredded cheddar. Cut into squares and enjoy.

VEGGIE PIZZA

Crispy Baked Egg Rolls

27 Jan

I made this recipe for the latest recipe swap hosted by A Taste of Home Cooking. This time the theme was healthy recipes, and I submitted a recipe for turkey cutlets with parmesan crust that I love.

We thought the baked egg rolls were pretty good! I was surprised at how crispy they became in the oven. My husband thought they were missing a little something, but I told him I forgot to buy sweet and sour sauce for dipping. He thought that would have made the difference. I loved just buying the bag of coleslaw mix, I thought that was genius. In the past, when I have helped my mom make her egg rolls we had to shred the cabbage and carrots ourselves. This is a great time-saver that I will be sure and pass on to her.

 

Crispy Baked Egg Rolls

Source: Prevention RD, originally from Branny Boils Over

 

1 lb. coleslaw mix with cabbage and carrots

1 tablespoon olive oil

2 garlic cloves, minced

pinch of ground ginger

1 tablespoon low sodium soy sauce

12 egg roll wrappers

1 tablespoon flour + 1 1/2 tablespoons water

cooking spray

sweet and sour sauce for dipping

 

Preheat oven to 425 degrees F. Spray baking sheet with cooking spray and set aside.

In a large skillet or wok, heat olive oil over medium heat. Add coleslaw mix and garlic. Saute 4-5 minutes until cabbage is soft, but not soggy. Add the ginger and soy sauce, stir.

In a small dish, combine flour and water to make a thin paste.

Spoon 3 tablespoons of cabbage mixture into the middle of each of the 12 egg roll wrappers. Working at a diagonal, use a finger to smear some of the paste on each of the 3 corners of the wrapper. Roll from the side not smeared, tucking in the sides, and seal each wrapper into a log. (If you need to, look at the photo directions on Prevention RD’s site, or on the back of the egg roll package). Place each egg roll on the baking sheet.

Bake egg rolls for 12-14 minutes or until beginning to brown. For added crispness, put the egg rolls under the broiler for 1-2 minutes, checking every 20-30 seconds. Remove and let cool for several moments. Serve with sweet and sour sauce.

Nutritional info per serving (2 egg rolls): 160 calories, 2.3 grams fat, 7 mg cholesterol, 390 mg sodium, 28.5 grams carbs, 2.3 grams fiber, 5.8 grams protein.

Brat Bruschetta

21 Sep

It’s recipe swap time again, and this time around the theme is appetizers/tailgating recipes. I submitted a recipe for white pizza dip, and in turn received this one. A Taste of Home Cooking organizes the recipe swap each time. To see all the recipe’s, click here.

I have to admit, I was a little scared when I received this recipe. Brats + bruschetta? To me the two just don’t go together. I changed this recipe¬†up a little from the original and was pleasantly surprised¬†with the results. It won’t replace true bruschetta in my heart, but it wasn’t too bad. If you are a fan of brats, this recipe would be appealing to you.

Brat Bruschetta

Source: Adapted from Cheese Curd In Paradise

 

2 beer brats, casing removed and crumbled

1/4 cup yellow onion, diced

1/2 cup low fat onion and chive cream cheese, softened

1/4 cup shredded cheddar

1 1/4 teaspoon spicy brown mustard

2/3 cup petite diced tomatoes, drained

1/2 teaspoon black pepper

sliced crusty bread

Saute brats and onion together over medium heat, breaking brats up into small pieces as they cook. When brats are browning and fully cooked, add diced tomatoes, and simmer for about 2-3 minutes.

In a small bowl, combine cream cheese, cheddar cheese, mustard, and black pepper. Warm bread in oven, and slice into small pieces.  Top bread with about 1 tablespoon of cream cheese mixture. Top this with small amount of brat mixture. Serve immediately.

Dill Veggie Dip

22 Aug

We had lunch recently at my brothers house, and my sister-in-law made some home made tartar sauce. I thought it was really good, it tasted like it had a hint of dill added to it. I got to thinking that dill veggie dip sounded delicious. I googled and after a little searching came up with this recipe. We have lots of veggies in our garden right now, perfect for this dill veggie dip. I was nervous about adding one tablespoon of horseradish to the dip, but it really balances the whole thing out.

Dill Veggie Dip

Source: Adapted slightly from annie bakes

 

1 cup fat free sour cream

1 cup real mayonnaise

1 tablespoon dill weed

1 tablespoon minced onion

1 tablespoon parsley

1 tablespoon horseradish

1 teaspoon Lawry’s Seasoning Salt

Mix all ingredients together and chill overnight.

Texas Caviar

17 Jul

My mother-in-law made this fabulous dip for all of us the weekend of the 4th of July. I loved it, and couldn’t wait to make it at home. I visited them yesterday, and my mother-in-law already had a recipe card waiting for me. This is a great dip for summertime. It would be a good recipe to take to¬†a bbq¬†or on a picnic. She served it with Scoops tortilla chips, and I did too. I just love the taste of the veggies with a hint of Italian dressing.

Texas Caviar

Source: My mother-in-law, original source unknown

 

2 (14 oz) cans black-eyed peas, drained

1 (15.5 oz) can white hominy, drained

1 (10 oz) can Rotel

4 green onions chopped

1 medium green pepper chopped

2 cloves garlic, minced

1/2 cup chopped onion

8 oz bottle Italian salad dressing

Combine all ingredients except for the salad dressing. Pour salad dressing over the mixture and stir well. Cover and let marinate at least 2 hours. Drain and serve with tortilla chips.

Smoked Chicken Dip

14 Jun

The Red Onion Cafe is one of my all time favorite local restaurants. Every time I go, I always order the smoked chicken dip. I would rather eat this dip than most of my dinner, if that tells you how good it is!

Several months ago, I mentioned to my aunt how much I loved the smoked chicken dip. She said she had a copy cat recipe of the dip that she would share with me. I couldn’t wait to get my hands on it. I finally got around to making it tonight……I don’t know what took me so long!

Another aunt is visiting from Florida, and she helped me whip this dip up before dinner tonight. Everyone thought it was delicious. I was the only one tonight that has had the original, but¬†I must say that it comes really close to the restaurant’s dip. I served this with tortilla chips and celery sticks on the side.

 

 

Smoked Chicken Dip

Source: Aunt Connie, inspired by Red Onion Cafe

 

2 (8oz) packages of cream cheese, softened (I used 1/3 less fat)

3/4 cup sour cream

1 tablespoon chili powder

liquid smoke to taste

1 small can chopped green chilies

2 rotisserie chicken breasts, chopped

salt and pepper

tortilla chips

garnish: red onion, diced tomatoes, and diced jalapenos

 

In a large bowl, combine the softened cream cheese, sour cream, chili powder, 1 teaspoon liquid smoke (adjust to your preference), green chilies, and chopped rotisserie chicken. Mix well, and season with salt and pepper to taste. Place in refrigerator for at least 1-2 hours for flavors to mingle. Garnish with diced tomatoes, red onion, and jalapenos. Serve with tortilla chips.

 

Chicken Lettuce Wraps

4 Apr

I don’t know if you have ever been to P.F. Chang’s¬†or not, but one of my favorite appetizers that they offer are the chicken lettuce wraps! I have only been there about 3 times, but we always order this appetizer. When I spotted this copy cat recipe, I had to try it! I thought this recipe tasted great. While it’s not a perfect copy, it’s good in its own right. I will be making this again, especially when a craving hits for P.F. Chang’s!

Chicken Lettuce Wraps

Source: Southern Plate, Inspired by P.F. Chang’s

  

3 boneless skinless chicken breasts

3 green onions

1 small can water chestnuts

1 cup mushrooms

2 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon olive oil

rice sticks (can be found with the asian supplies at the grocery store)

oil to cook rice sticks in

head of iceberg lettuce

In a large skillet, heat one tablespoon of olive oil over medium heat. Add chicken breasts, and cook through. Remove from heat and let cool. After the chicken breasts cool, dice into small bite sized pieces.

Meanwhile, finely dice the mushrooms, water chestnuts, and green onions. Combine the brown sugar and soy sauce, and stir well. Add the sauce, chicken, and veggies back into the skillet. Cook and stir over medium heat until heated through.

Place one to two inches of vegetable oil in a small sauce pan, and heat over medium high heat. Break off a handful of rice sticks and drop into pot. If oil is hot enough, rice sticks with immediately puff up. You may need to turn them over quickly so the other side will puff up as well. Remove from heat quickly and drain on paper towels.

To assemble lettuce wraps: Take the head of lettuce and smack, stem side down on counter top, and discard stem. Peel off the first 1 or 2 layers of lettuce that are not crisp and discard. Carefully peel off the rest of the layers of lettuce and set aside. Place desired amount of chicken/veggie mixture in each lettuce wrap. Sprinkle with cooked rice sticks, and roll up.

**Weight Watcher points plus is 4 total servings at 5 points a piece without rice sticks. If you omit the olive oil, and just use cooking spray (which I will do next time) when cooking the chicken, they would only be 4 points for 4 servings. I was unsure how to add points for the rice sticks, since they are essentially fried.

 

BLT Wraps

3 Mar

I don’t know why I didn’t blog about these the first time I made them. They are so good, and so easy. Perfect for a weeknight meal! We really enjoy these, in fact I have added them to my permanent recipe folder. When a recipe makes it there, it’s a keeper! The original¬†recipe was for¬†BLT roll-ups, not wraps. So, if you are looking for a quick appetizer you can cut these up into 1 inch sections.

BLT Roll-Ups Wraps

Source: slightly adapted from Annie’s Eats, originally from Chomping the Big Apple

 

1 package of flour tortillas (burrito size), If you are making roll-ups use 3

3 oz low fat cream cheese, softened

2 tablespoons ranch dressing

1/2 package of bacon, cooked and crumbled (I have used turkey bacon)

1/2 cup shredded leaf lettuce

1 large tomato, diced

ranch dressing for dipping if desired

Lay all three tortillas out flat on a work surface.  Combine the cream cheese and 1-2 tablespoons Ranch dressing in a small bowl and mix until smooth.  Divide between the tortillas and spread in a thin, even layer over each.  Sprinkle a third of the bacon, lettuce and tomato over each tortilla.  Starting at one edge, roll each tortilla up tightly into a spiral shaped log.  Slice each log into 1-inch sections, and serve with Ranch dressing for dipping, if desired.

**If you are making wraps, just roll up like a burrito instead of rolling up and cutting as the directions show above.

Baked Buffalo Chicken Wings

25 Feb

I really love hot wings, even though it is considered¬†“man food”. My husband loves hot wings as well, we like to go to Buffalo Wild Wings on occasion. Let me tell you, make this recipe and you may never feel the need to go out for hot wings again! I was surprised at how crispy the skin became after baking the chicken wings in the oven. I love anything with Frank’s Red Hot Sauce, so I was jumping at the chance to make these. We both really loved these, and I will be making them again in the near future!

Baked Buffalo Chicken Wings

Adapted From: Food Wishes, via Prevention RD

 

5 pounds chicken wings, cut into wings and drumettes (I left them intact)

salt and fresh ground black pepper, to taste

3 tablespoons Frank’s hot sauce

2 tablespoons canola oil

1 cup flour

Sauce:

2/3 cup Frank’s hot sauce

1 stick butter

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco or other hot sauce (I omitted)

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

Preheat oven to 400 degrees. Season wings with salt and pepper. Drizzle with Frank’s hot sauce, and toss to distribute. Drizzle with olive oil and re-toss. Toss with 1 cup flour and dredge to cover.

Line two baking sheets with foil and coat with non-stick spray. Arrange chicken wings on the baking sheets and spray with non-stick spray to coat lightly. Bake for 60 minutes, turning after 30.

Bring sauce ingredients to a boil over medium-high heat. Adjust flavor if needed. Remove from heat, toss wings with sauce and allow to cool for five minutes before serving.