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Entries in Appetizer (16)


Black Olive Tapenade

Last year at one of our sorority meetings, we did an appetizer recipe swap.  Everybody made an appetizer and brought along enough copies of the recipe to share with all of the members.  I walked away with a full belly and a folder full of new recipes to try.

Fast forward to present day.  We spent Thanksgiving dinner with my family, so to see Joel's family too, we invited his parents, aunt, uncle, and cousins over in the evening for drinks.  I wanted some food to nibble on, but given the feast that everybody had eaten earlier in the day, I kept it light and easy.  I bought some hummus, cut up some smoked Gouda, and made tapenade to serve with crackers.  I used a recipe that was in my appetizer folder from the sorority meeting over a year ago, submitted by a member named Rita.  She wrote that the recipe was inspired by Bobby Flay and Rachel Ray.  This was pretty good (except for the random pit that was still in one of the olives that almost broke Joel's tooth)!

1 1/2 cups Black Olives (I used pitted kalamata olives)
3 tablespoons Capers, drained (I omitted since we don't like the saltiness of them)
1-2 Garlic Cloves, minced
1/4 cup Fresh Parsley
1/4 cup Olive Oil

Place the olives, capers, garlic, and parsley into the bowl of a food processor.  Slowly add oil and pulse to a coarse texture.  Add salt and pepper, to taste.  Store, tightly covered, in the fridge, for up to 2 weeks.  Serve at room temperature with bread or crackers.  Another suggestion for use: use as a sandwich spread or mixed with hot pasta.


Baked Egg Rolls

Yay for our new camera! We just bought ourselves a Nikon D3000 DSLR and have really been enjoying taking pictures of everything and anything to learn how to use it.

Onto the food... Tonight, we decided on a stir fry of sorts. To go along with it, we picked up a package of egg roll wrappers and thought that it would be fun to make baked egg rolls. We adapted the recipe that was on the back of the package.

1 teaspoon Ginger, minced
1/2 cup Bean Sprouts
1/3 cup Shredded Carrots
3 Scallions, sliced
2 tablespoons Soy Sauce
8-10 Egg Roll Wrappers

In a bowl, combine the sprouts, carrots, scallions, and soy sauce. Place some filling into the middle of a wrapper, fold in the corners, and roll up the wrapper. Place the egg roll, seam side down, on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees for 15-20 minutes, or until the egg rolls are browned. Serve with sweet and sour sauce for dipping.


Deviled Eggs-2 ways

As embarrassing as this is to admit, I tried my very first deviled egg this past New Year's Eve at a friend's house! So, needless to say since I had only just tried them, I've never actually made them myself. I thought Easter would be a great chance to give them a shot. They were so easy and they tasted great! I made 2 different kinds: regular and curried. I found the curried egg recipe here. I based the traditional recipe off of the basic ingredients that I used in the curried recipe. Also, I only made 12 hard boiled eggs (24 deviled eggs) so I adjusted the recipe to suit my needs.

Curried Eggs

6 Hard Boiled Eggs, peeled
1/4 cup Mayonnaise
2 tablespoons Green Onions, finely chopped
1 teaspoon Curry Powder

Cut peeled eggs in half lengthwise and place the yolks in a bowl. Add the mayo, scallions, and curry powder and mix until well combined. Spoon or pipe the filling back into the egg white. Cover and refrigerate for at least 1 hour before serving. Garnish with a scallion.

Traditional Eggs

6 Hard Boiled Eggs, peeled
1/4 cup Mayonnaise
1 teaspoon Mustard Powder
1 tablespoon Chives, chopped

Cut peeled eggs in half lengthwise and place the yolks in a bowl. Add the mayo, chives, and mustard powder and mix until well combined. Spoon or pipe the filling back into the egg white. Cover and refrigerate for at least 1 hour before serving. Garnish with a chive and a dash of paprika.


Italian Appetizer Bites

Imagine this cut into 32 little squares. I didn't have time to cut it before taking the picture. I literally took it out of the oven and ran out the door!

Tonight, I have a pot-luck style dinner meeting and I signed up to bring an appetizer. I decided to make these crescent roll based appetizer bites since I made these for the same group of ladies last year at the same meeting and everybody loved them! I got the recipe from my dad. He has been making these for quite a few years whenever they have a pot-luck style luncheon at his work. They are so easy to make and they are delicious, warm or cold!

2 packages Crescent Rolls
1/2 pound Salami
1/2 pound Provolone Cheese
1/2 pound Ham
7 Eggs
1 cup Parmesan Cheese
2-12 ounce jars Roasted Red Peppers, drained

Preheat the oven to 350 degrees and spray a 13x9x2 inch baking pan with non-stick cooking spray. Unroll 1 package of crescent rolls and line the bottom of the pan with them. Layer the rolls with half of the salami, provolone, and ham. In a bowl, whisk together 6 eggs with the Parmesan cheese. Pour half of the egg mixture over the layer of meat and cheese. Layer 1 jar of the peppers over the top of the egg mixture. Repeat the layers of salami, provolone, and ham, followed by the eggs and peppers. Top with the other package of crescent rolls. Make an egg wash with the remaining egg and brush over the top of the rolls. Cover the pan with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes. Allow the bites to cool for an hour, then cut into 32 squares and serve.


BBQ Meatballs

As I mentioned in the 2 previous posts, I held a baby shower for my brother and his girlfriend today at my house. There were between 30-35 people here so we had to make easy dishes that would feed a lot! Our menu consisted of roast beef (which I heated with the au jus in the crock pot) and/or cold cuts with rolls, rigatoni, cheesy potato casserole, BBQ meatballs (I tripled this recipe), and salad. My mom broght everything over to my house on Friday night and gave me a timetable as to when I had to start putting everything together. I have to say, I had never made BBQ meatballs before, and even if I had, I would never have thought to make them the way that I did. After looking at the recipe, I couldn't imagine them actually tasting good, but much to my surprise, they were delicious and it seemed everbody else liked them too! I did manage to forget to take a picture, but I'm sure you can imagine what a bbq meatball looks like!

BBQ Meatballs from the side of a can of Ocean Spray Cranberry Sauce
14 ounce can Jellied Cranberry Sauce
12 ounce bottle Chili Sauce
2 lb bag Frozen Meatballs

Cobmine the cranberry sauce and the chili sauce and pour over meatballs in crock pot. Cook on high for4-6 hours. You can also cook these quicker on the stove. Combine the 2 sauces in a pan over medium heat. Add the meatballs and cook for 15 minutes.