Ingredients:
1 pint cherry tomatoes
1 container marinated fresh mozzarella balls (found by deli)
1 jar marinated kalamata olives
Sliced pepperoni or salami (or both)
Baby spinach
Balsamic Vinaigrette
Party skewers
Place a layer of baby spinach on platter. Skewer tomatoes, meats, mozzarella balls, and olives (I placed the olives on the platter since some of my family doesn't like them). Place on platter and drizzle with balsamic vinaigrette. Refrigerate until ready to serve. Enjoy!
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Taco Salad~2 Ways
Taco Beef Ingredients:
1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water
In a large skillet over medium high heat, brown ground beef. Add onions and garlic and cook until translucent. Stir in the taco seasoning and water. Cover and bring to a boil. Lower heat and simmer for 8 minutes.
Toppings:
shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos
To make corn tortilla strips, preheat oven to 400 degrees. Cut corn tortillas into strips. Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy, about 8 minutes.
To make taco bowls, preheat oven to 400 degrees. Wrap corn tortillas in moist paper towels and microwave for 30 seconds. Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy.
Assemble your taco salads the way your prefer, and enjoy!
1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water
In a large skillet over medium high heat, brown ground beef. Add onions and garlic and cook until translucent. Stir in the taco seasoning and water. Cover and bring to a boil. Lower heat and simmer for 8 minutes.
Toppings:
shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos
To make corn tortilla strips, preheat oven to 400 degrees. Cut corn tortillas into strips. Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy, about 8 minutes.
To make taco bowls, preheat oven to 400 degrees. Wrap corn tortillas in moist paper towels and microwave for 30 seconds. Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy.
Assemble your taco salads the way your prefer, and enjoy!
Pepperoni Pizza Crescents
Ingredients:
1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
Unroll all the Crescents and separate the triangles. Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle. Beginning at the base of the triangle, roll up to the small tip. Place on baking sheet and sprinkle with Italian seasoning and garlic powder.
Bake for 12-15 minutes, or until golden brown. Serve with a side of marinara or ranch for dipping. Enjoy!
1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
Unroll all the Crescents and separate the triangles. Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle. Beginning at the base of the triangle, roll up to the small tip. Place on baking sheet and sprinkle with Italian seasoning and garlic powder.
Bake for 12-15 minutes, or until golden brown. Serve with a side of marinara or ranch for dipping. Enjoy!
Creole Shrimp Vol-Au-Vent
Ingredients:
2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
Kosher Salt
Pepper
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.
Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.
Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.
Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.
2 sheets frozen puff pastry, thawed to room temperature
1 egg, beaten
1 lb. medium size raw shrimp (40-50 count), peeled and deveined
2 T olive oil
1 T creole seasoning
2 T unsalted butter
2 T all purpose flour
1/2 cup yellow onion, diced
2 garlic cloves, minced
2 cups chicken broth
1 T Worcestershire sauce
2 T Louisiana hot sauce
Kosher Salt
Pepper
1/2 cup heavy cream
1/4 cup sliced green onions, green tops only
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unroll one sheet of pastry dough on floured work surface. Lay a large coffee cup upside down on one corner edge of the pastry sheet and trace around rim using a sharp paring knife. Do this in all 4 corners. Throw away scrap dough. With the tip of your knife, make a smaller circle scoring only the top layer of the pastry dough, leaving a 1/4 inch border. Repeat this on all pastry rounds. This will allow you to cut out the top after baked so the stuffing can fit inside. Repeat this process on the other sheet of pastry dough, for a total of 8 rounds. Put them on the prepared baking sheet and brush with beaten egg. Bake until golden brown, about 12-14 minutes.
Remove from oven and let cool for a few minutes. Using a sharp knife, run it around the scored circle and remove the top. Save the lid to place back on top after stuffing mixture inside.
Rinse and season shrimp with creole seasoning. Add olive oil to a large skillet over medium high heat and cook shrimp through, about 4 minutes. Remove the shrimp to a bowl and set aside. In the same skillet, add butter and flour. Whisk and cook 3 minutes to make a blonde roux. Add the onion and garlic and cook for 2 minutes. Slowly whisk in the chicken broth, dash of salt and pepper, and Worcestershire sauce. Whisk occasionally and cook until sauce thickens and reduces, about 25 minutes. Add the heavy cream and hot sauce. Add the shrimp and green onions. Stir to combine and taste for seasoning, and adjust if needed. Add more hot sauce if you like it spicy.
Spoon equal amounts of the shrimp mixture into each puff pastry and top with the lids.
Pineapple Smoothie
Ingredients:
1 1/4 cups fresh pineapple
1 cup vanilla yogurt
1 cup ice cubes
1/4 tsp pure vanilla extract
Add all ingredients to a blender and process until smooth. Enjoy!
Tex-Mex Salsa
Ingredients:
1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed
In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry. Serve with chips, tortillas, or with your favorite Tex-Mex meals. Enjoy!
1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed
In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry. Serve with chips, tortillas, or with your favorite Tex-Mex meals. Enjoy!
Pineapple Smoothie
Ingredients:
1 1/4 cups fresh pineapple
1 cup vanilla yogurt
1 cup ice cubes
1/4 tsp pure vanilla extract
Add all ingredients to a blender and process until smooth. Enjoy!
Chicken Gyros with Tzatziki
Chicken Gyros:
1 lb marinated, grilled chicken breast strips (see below)
1 batch tzatziki (see below)
6 pitas or flatbread
shredded romaine lettuce
2 tomatoes, sliced
1/2 red onion, sliced
Chicken Marinade:
1 lb boneless, skinless chicken breast
1 T Greek yogurt
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, zest and juice
2 sprigs fresh oregano, removed from stem
1 sprig fresh rosemary, chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Place rinsed chicken in a large zip lock bag. In a medium bowl, whisk together all marinade ingredients. Pour marinade over chicken, zip up bag, and shake bag to coat all chicken. Place in the refrigerator for 1 hour.
Tzatziki:
1 large cucumber, peeled, seeded, grated over colander
1 cup Greek yogurt (2 - 6 oz. serving cups)
2 T fresh lemon juice
2 T olive oil
2-3 T fresh dill, chopped
3 cloves garlic, minced or grated
kosher salt and pepper, to taste
1/4 tsp cayenne pepper (optional)
Peel and remove seeds from cucumber, then grate over colander and let water drain. Place grated cucumber in paper towels to squeeze out excess water. Add to a medium bowl with remaining ingredients and whisk together. Cover with plastic wrap and refrigerate for at least an hour to let flavors combine.
Grill chicken on indoor or outdoor grill until cooked through. Slice into strips. Assemble gyros by layering tzatziki, chicken, lettuce, tomato, red onion, and more tzatziki on top. Enjoy!
Tomato, Grilled Corn, Avacado and Black Bean Salsa
Salsa Ingredients:
1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped
Dressing Ingredients:
3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper
In a large bowl, add all the dressing ingredients and whisk well. Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat. Add the diced avocado and toss gently being careful not to mash them. Taste and adjust seasonings. Refrigerate for 30 minutes. Serve cold with tortilla chips or fresh tortillas. Enjoy!
1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped
Dressing Ingredients:
3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper
In a large bowl, add all the dressing ingredients and whisk well. Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat. Add the diced avocado and toss gently being careful not to mash them. Taste and adjust seasonings. Refrigerate for 30 minutes. Serve cold with tortilla chips or fresh tortillas. Enjoy!
Mexican Shrimp Cocktail Delights
Ingredients:
1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced
In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro. Taste and season with salt, pepper, garlic powder, and Tabasco until perfect. Refrigerate for 4 hours.
When ready to serve, stir in the diced avocado. Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro. Enjoy!
1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced
In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro. Taste and season with salt, pepper, garlic powder, and Tabasco until perfect. Refrigerate for 4 hours.
When ready to serve, stir in the diced avocado. Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro. Enjoy!
Oven Baked Wings~Spicy and BBQ
Ingredients:
30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping
Line a baking sheet with foil and spray generously with non-stick cooking spray. Place the flour, corn starch, and spices in a gallon size resealable bag. Add the wings into the bag in two batches. Seal and shake well to coat, then place on prepared baking sheet. Refrigerate uncovered for at least 1 hour.
When ready to bake the wings, preheat oven to 400 degrees. Pour the Buffalo sauce into a bowl. Dip the HOT wings into the sauce and place back on to the baking sheet. Pour 1/2 cup of the BBQ sauce into a bowl. Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.
Bake wings for 30 minutes. Remove from the oven and use the same sauces from earlier to brush onto the wings. Flip them over and brush the other side. Bake another 15 minutes, or until cripsy and cooked through. Discard remaining sauce since it was used on raw chicken. Use some fresh sauce to dip wings one final time after removing from the oven. This will make them perfectly saucy and messy!
Serve with a side of cole slaw and Blue Cheese or Ranch dressing. Enjoy!
30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping
Line a baking sheet with foil and spray generously with non-stick cooking spray. Place the flour, corn starch, and spices in a gallon size resealable bag. Add the wings into the bag in two batches. Seal and shake well to coat, then place on prepared baking sheet. Refrigerate uncovered for at least 1 hour.
When ready to bake the wings, preheat oven to 400 degrees. Pour the Buffalo sauce into a bowl. Dip the HOT wings into the sauce and place back on to the baking sheet. Pour 1/2 cup of the BBQ sauce into a bowl. Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.
Bake wings for 30 minutes. Remove from the oven and use the same sauces from earlier to brush onto the wings. Flip them over and brush the other side. Bake another 15 minutes, or until cripsy and cooked through. Discard remaining sauce since it was used on raw chicken. Use some fresh sauce to dip wings one final time after removing from the oven. This will make them perfectly saucy and messy!
Serve with a side of cole slaw and Blue Cheese or Ranch dressing. Enjoy!
Calzones Your Way
Pizza Dough:
1 1/2 cups warm water
1 tsp active dry yeast
1 tsp sugar
4 cups all purpose flour (can also substitute 1/4 cup whole wheat for white flour)
1 tsp kosher salt
1 tsp Italian seasoning
1/4 tsp garlic powder
1/3 cup olive oil, plus more for oiling bowl
In a small glass bowl, add the warm water and sprinkle in the yeast. Let sit for 5 minutes. Add the sugar and stir.
In a large stand mixer with the dough hook attachment, add flour, salt, Italian seasoning, and garlic powder. Turn on low to mix in spices. Slowly drizzle in the olive oil. Add the water/yeast mixture and mix on medium speed. Let the mixer kneed the dough until it becomes smooth and elastic, about 5 minutes.
Drizzle some olive oil into large glass or metal bowl and use your hand to rub all around bottom and sides. Form the dough into a ball, add it to the oiled bowl, and turn to oil on all sides. Cover with a damp kitchen towel or tightly with plastic wrap and place in a warm area until doubled in size, about 1-2 hours.
Preheat oven to 450 degrees. Sprinkle some corn meal onto a large pizza pan or baking sheet.
To make calzones, pinch off a piece of pizza dough and roll into a ball. Spread flour on a work surface and roll dough out into a large circle, being careful not to roll too thin.
Set out all your toppings, and let your family pile them up on their individual calzone. Place toppings on 1/2 of the dough, leaving a 1/2 inch border.
The toppings we used this time were:
mozzarella cheese
ricotta cheese
pepperoni
canadian bacon
cooked Italian sausage
green peppers
red onions
jalapenos
Fold the empty side of pizza dough over the toppings. Roll the edges up and pinch together to seal, using your fingers like you would for a pie crust. Sprinkle top with Italian seasoning and garlic powder, if desired.
Use a spatula to transfer to prepared baking sheet. You can even use a paring knife to carve your initials into the top so they don't get mixed up.
Bake for 12 minutes, or until crust is lightly browned. Serve with a side of marinara for dipping. Enjoy!
Queso Blanco Dip
Ingredients:
1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped
Heat the oil over medium heat. Add the onion and saute for 5 minutes. Add the Rotel tomatoes and jalapenos. Cook another 2 minutes. Reduce the heat to low and add the cheese with 1/4 cup of the milk. Stir until melted. Add more milk as needed to get sauce to the right consistency. Note: The cheese dip will thicken quickly as it cools, so start off a bit thinner. Turn off the heat and stir in the cilantro. Serve immediately with tortilla chips and flour tortillas. This can be reheated in the microwave as needed. Enjoy!
1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped
Heat the oil over medium heat. Add the onion and saute for 5 minutes. Add the Rotel tomatoes and jalapenos. Cook another 2 minutes. Reduce the heat to low and add the cheese with 1/4 cup of the milk. Stir until melted. Add more milk as needed to get sauce to the right consistency. Note: The cheese dip will thicken quickly as it cools, so start off a bit thinner. Turn off the heat and stir in the cilantro. Serve immediately with tortilla chips and flour tortillas. This can be reheated in the microwave as needed. Enjoy!
Jalapeno Popper Egg Rolls
Ingredients:
1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper
Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese. See photo tutorial below.
Bake for 12-14 minutes, or until light golden brown and crispy. Be careful as you don't want your cheese to burn. Serve these up with some Ranch or Ranch/Wing Sauce dip. Enjoy!
1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper
Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese. See photo tutorial below.
Bake for 12-14 minutes, or until light golden brown and crispy. Be careful as you don't want your cheese to burn. Serve these up with some Ranch or Ranch/Wing Sauce dip. Enjoy!
French Dip Egg Rolls with Au Jus
Ingredients:
1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash
Au Jus:
1 can beef consomme
2 T Worcestershire
black pepper
garlic powder
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a skillet over medium heat, melt butter and olive oil. Add onions and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add the roast beef, Worcestershire, Tabasco, and black pepper. Simmer for 5 minutes.
Meanwhile, prepare the au jus. In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder. When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool. Simmer the au jus for about 10 minutes. Transfer to a serving bowl and garnish with sliced green onions, if desired.
In a mixing bowl, stir together the cheeses and cooled roast beef mixture. Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and black pepper.
Bake for 12 minutes, or until lightly golden brown and crispy. Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce. You might also like these Philly Cheese Steak Egg Rolls I recently posted. Enjoy!
1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash
Au Jus:
1 can beef consomme
2 T Worcestershire
black pepper
garlic powder
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a skillet over medium heat, melt butter and olive oil. Add onions and cook until tender, about 5 minutes. Add the garlic and cook another minute. Add the roast beef, Worcestershire, Tabasco, and black pepper. Simmer for 5 minutes.
Meanwhile, prepare the au jus. In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder. When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool. Simmer the au jus for about 10 minutes. Transfer to a serving bowl and garnish with sliced green onions, if desired.
In a mixing bowl, stir together the cheeses and cooled roast beef mixture. Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and black pepper.
Bake for 12 minutes, or until lightly golden brown and crispy. Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce. You might also like these Philly Cheese Steak Egg Rolls I recently posted. Enjoy!
Reuben Phyllo Cups
Ingredients:
1 - 15 count mini phyllo cups (found in frozen section of grocery store by desserts)
1/4 lb sliced pastrami deli meat, diced
Spicy deli mustard
1/4 cup prepared sauerkraut, chopped
4 slices swiss cheese, diced
Thousand Island dressing
Preheat the oven to 350 degrees. Place the mini phyllo cups in a mini muffin pan or line up on a baking sheet. Place some pastrami in each phyllo cup, squirt in some deli mustard, add some sauerkraut, and top with swiss cheese. Bake for 5-7 minutes, or until cheese is melted. Serve with some Thousand Island dressing. I told you they were easy to make. Enjoy!
1 - 15 count mini phyllo cups (found in frozen section of grocery store by desserts)
1/4 lb sliced pastrami deli meat, diced
Spicy deli mustard
1/4 cup prepared sauerkraut, chopped
4 slices swiss cheese, diced
Thousand Island dressing
Preheat the oven to 350 degrees. Place the mini phyllo cups in a mini muffin pan or line up on a baking sheet. Place some pastrami in each phyllo cup, squirt in some deli mustard, add some sauerkraut, and top with swiss cheese. Bake for 5-7 minutes, or until cheese is melted. Serve with some Thousand Island dressing. I told you they were easy to make. Enjoy!
Philly Cheesesteak Egg Rolls
Ingredients:
1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, cut into strips
6 slices provolone, diced
egg and water (for egg wash)
garlic powder
Mayonnaise Dipping Sauce:
1/4 cup mayonnaise
hot pepper sauce, to taste
1 T milk
pinch paprika
kosher salt
black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a large skillet, melt the butter and add the onions and mushrooms, salt, and pepper. Cook until mushrooms and tender and onions are slightly browned. Add the garlic and cook another minute. Add the roast beef and cook for 3 minutes. Turn off the heat and allow to cool. After it has cooled to room temperature, add in the provolone cheese and stir.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder.
Bake for 15-18 minutes, or until lightly golden brown. Place on a paper towel to drain excess grease.
In a small bowl, whisk together all mayonnaise dipping sauce ingredients. Serve with warm Philly Cheesesteak Egg Rolls. Enjoy!
1 package egg roll wrappers (refrigerated section in produce area)
1 T butter
1 large white onion, cut into thin strips
4 oz. mushrooms, sliced
kosher salt
black pepper
2 cloves garlic, minced
6 thick slices deli roast beef, cut into strips
6 slices provolone, diced
egg and water (for egg wash)
garlic powder
Mayonnaise Dipping Sauce:
1/4 cup mayonnaise
hot pepper sauce, to taste
1 T milk
pinch paprika
kosher salt
black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil.
In a large skillet, melt the butter and add the onions and mushrooms, salt, and pepper. Cook until mushrooms and tender and onions are slightly browned. Add the garlic and cook another minute. Add the roast beef and cook for 3 minutes. Turn off the heat and allow to cool. After it has cooled to room temperature, add in the provolone cheese and stir.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder.
Bake for 15-18 minutes, or until lightly golden brown. Place on a paper towel to drain excess grease.
In a small bowl, whisk together all mayonnaise dipping sauce ingredients. Serve with warm Philly Cheesesteak Egg Rolls. Enjoy!
Shrimp Salad Phyllo Cups
Shrimp Salad Ingredients:
1 lb shrimp, cooked and diced into 1/4 inch chunks
1 stalk celery, finely diced
1 green onion, finely diced
1 cup lite mayonnaise
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
hot pepper sauce, to taste
1 lemon, juiced
2 T chopped parsley
Phyllo Cups:
1 T butter, melted
garlic powder
pepper
grated parmesan cheese
Preheat oven to 350 degrees. Arrange phyllo cups on a baking sheet. Brush insides with melted butter. Sprinkle with garlic powder, pepper, and grated cheese. Bake for 4 minutes. Remove and let cool.
In a large bowl, add all shrimp salad ingredients and stir well to combine. Taste and adjust seasonings. When ready to serve, spoon shrimp salad into phyllo cups and sprinkle with grated parmesan cheese. Garnish with parsley leaves. Enjoy!
1 lb shrimp, cooked and diced into 1/4 inch chunks
1 stalk celery, finely diced
1 green onion, finely diced
1 cup lite mayonnaise
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
hot pepper sauce, to taste
1 lemon, juiced
2 T chopped parsley
Phyllo Cups:
1 T butter, melted
garlic powder
pepper
grated parmesan cheese
Preheat oven to 350 degrees. Arrange phyllo cups on a baking sheet. Brush insides with melted butter. Sprinkle with garlic powder, pepper, and grated cheese. Bake for 4 minutes. Remove and let cool.
In a large bowl, add all shrimp salad ingredients and stir well to combine. Taste and adjust seasonings. When ready to serve, spoon shrimp salad into phyllo cups and sprinkle with grated parmesan cheese. Garnish with parsley leaves. Enjoy!
Jalapeno Poppers In A Blanket
Ingredients:
1 sheet puff pastry, thawed
1/2 block cream cheese (4 oz)
1/2 cup finely shredded cheddar jack cheese
1/2 tsp cumin
salt
pepper
3 cloves roasted garlic, mashed
4 strips bacon, cooked and crumbled
6 jalapeno peppers, cut in half lengthwise, membrane and seeds removed
Preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out the puff pastry to a 9x12 rectangle. Cut into 12 equal squares. Prepare the filling by mixing all ingredients together in a bowl. Stuff each jalapeno half with filling and place filling side down diagonally across puff pastry square. Roll pastry around jalapeno and pinch the seams together. Place the jalapenos seam side down on baking sheet. Spray with cooking spray and bake for 20 minutes, or until golden brown.
Serve with your favorite jalapeno popper dipping sauces. Sour cream and wing sauce mixed together is really good with these. Ranch is another great dip for these. Enjoy!
1 sheet puff pastry, thawed
1/2 block cream cheese (4 oz)
1/2 cup finely shredded cheddar jack cheese
1/2 tsp cumin
salt
pepper
3 cloves roasted garlic, mashed
4 strips bacon, cooked and crumbled
6 jalapeno peppers, cut in half lengthwise, membrane and seeds removed
Preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out the puff pastry to a 9x12 rectangle. Cut into 12 equal squares. Prepare the filling by mixing all ingredients together in a bowl. Stuff each jalapeno half with filling and place filling side down diagonally across puff pastry square. Roll pastry around jalapeno and pinch the seams together. Place the jalapenos seam side down on baking sheet. Spray with cooking spray and bake for 20 minutes, or until golden brown.
Serve with your favorite jalapeno popper dipping sauces. Sour cream and wing sauce mixed together is really good with these. Ranch is another great dip for these. Enjoy!
Oven Baked Onion Rings 2 Ways
Sweet Corn Flake Onion Rings Ingredients:
1 sweet yellow onion, cut into rings
1/2 cup flour
1 cup low-fat buttermilk (I used 2% milk and made my own)
1 egg white
1/4 tsp kosher salt
3 cups crushed Corn Flakes
cooking spray
Ritz Salty and Spicy Onion Rings Ingredients:
1 sweet yellow onion, cut into large rings
1/2 cup flour
1 cup low-fat buttermilk
1 egg white
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 cups Ritz crackers, crushed
cooking spray
Preheat oven to 400 degrees.
In a large bowl, add the flour. In another large bowl, add the buttermilk, egg white, and seasonings and whisk to combine. Add the crushed coating to a gallon size zip lock bag.
Dip each onion ring into the flour, then into the buttermilk, and add to the zip lock bag. Work in small batches (I put about 5 onion rings in the bag at a time), then seal it and shake well to coat. Place the coated onion rings on a non-stick baking sheet in a single layer. Repeat for the rest of the onion rings.
Spray the coated onion rings with cooking spray. Bake for 20 minutes, or until crispy. Enjoy!
1 sweet yellow onion, cut into rings
1/2 cup flour
1 cup low-fat buttermilk (I used 2% milk and made my own)
1 egg white
1/4 tsp kosher salt
3 cups crushed Corn Flakes
cooking spray
Ritz Salty and Spicy Onion Rings Ingredients:
1 sweet yellow onion, cut into large rings
1/2 cup flour
1 cup low-fat buttermilk
1 egg white
1/2 tsp cayenne pepper
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
3 cups Ritz crackers, crushed
cooking spray
Preheat oven to 400 degrees.
In a large bowl, add the flour. In another large bowl, add the buttermilk, egg white, and seasonings and whisk to combine. Add the crushed coating to a gallon size zip lock bag.
Dip each onion ring into the flour, then into the buttermilk, and add to the zip lock bag. Work in small batches (I put about 5 onion rings in the bag at a time), then seal it and shake well to coat. Place the coated onion rings on a non-stick baking sheet in a single layer. Repeat for the rest of the onion rings.
Spray the coated onion rings with cooking spray. Bake for 20 minutes, or until crispy. Enjoy!
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