Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

VEGGIE QUINOA BABY BITES

October 10, 2019
Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are also very versatile, customizable and portable, making them excellent choice for ready-made breakfasts, lunches or dinners.

VEGGIE QUINOA BABY BITES

My Veggie Quinoa Baby Bites start with quinoa, a nutritional powerhouse providing protein, fiber and 8 essential amino acids! Add to that shredded veggies (you could mix it up here and try some different veggies), cheese and eggs.

Spoon into mini muffin pansand pop in the oven. The silicone pans eliminate the need to spray your pans before baking. The Veggie Quinoa Baby Bites will just pop right out after they are cooked Then 20-25 minutes later (depending on your oven and pans).

VEGGIE QUINOA BABY BITES

INGREDIENTS :

  • 4 eggs
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 cup quinoa (I used tri-colored quinoa)
  • ¼ cup chopped parsley
  • 1 cup shredded cheddar cheese

INSTRUCTIONS :

  1. Cook quinoa according to package instructions. Remove from heat and let cool.
  2. Preheat oven to 350 F.
  3. Spray 2 mini muffin pans (24 count) with nonstick cooking spray or use silicone mini muffin pans and set aside
  4. In a large mixing bowl combine cooked quinoa, zucchini, carrots, parsley, cheese and eggs.
  5. Spoon mixture into mini muffin pans.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.
  8. Store in an airtight container in the refrigerator.
  9. These also freeze beautifully.

HOMEMADE PUMPKIN CREPES

October 06, 2019
When you 1st consider the word “crepe” you may instantly consider breakfast. However the wonder of pumpkin crepes is that will|they will|they'll} be enjoyed any time of the day which suggests breakfast can currently become dinner!

To make the pumpkin filling whip the softened cheese in a very massive bowl. Set aside. Whip the cold a pair of Cups of serious light whipping cream with the ½ Cup granulated sugar till stiff peaks type.

HOMEMADE PUMPKIN CREPES

Add topping into cheese bowl and mix till mixed. At this time I prefer to order a number of this mixture for piping some on high of the crepes, then sprinkling with the cinnamon. But, you'll simply use the rest when you place the canned pumpkin in. I a bit like the planning of the white.

Add filling to the crepe by lining the center of the crepe so roll it up. Pipe some filling on high so sprinkle with some pumpkin spice.

HOMEMADE PUMPKIN CREPES

INGREDIENTS :
For the Crepes:

  • 1 Cup Flour
  • 1 Cup Milk
  • 2 Eggs
  • ½ Cup Water
  • 2 Tablespoons Melted butter

For the Pumpkin Filling:

  • 4 Tablespoons Canned Pumpkin (or more if desired)
  • ½ Cup Powdered Sugar
  • Pumpkin Spice (sprinkle on top of crepes-optional)
  • 8 oz Softened cream cheese
  • 2 Cups Heavy Whipping Cream

INSTRUCTIONS :

  1. In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
  2. Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
  3. Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
  4. Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
  5. Cook remainder of the crepe batter and then set aside.
  6. To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
  7. Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
  8. Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
  9. Fold in the pumpkin (as much as you desire…taste as you go!)
  10. Add filling to the crepe by lining the middle of the crepe and then roll it up.
  11. Pipe some filling on top and then sprinkle with some pumpkin spice.
  12. Serve and Enjoy!

FRIED BUFFALO GOAT CHEESE BALLS

October 02, 2019
Fried Buffalo chevre Balls, merely the most effective and then addicting. Soft, creamy chevre, rolled in Panko bread crumbs, and gently pan-fried. Golden and crisp on the skin and additional soft and melty within the center.

Roll soft chevre into balls, coat them in Panko bread crumbs, pan fry the cheese during a very little oil and drizzle with home-baked buffalo sauce. 

FRIED BUFFALO GOAT CHEESE BALLS

The key's to roll the chevre into smaller balls, coat them, then chill the cheese till firm. You'll be able to definitely fry the chevre promptly and skip the chilling method. However I found the balls to cook a touch a lot of equally once they’ve chilled for a bit within the icebox.

While the chevre is chilling, build the sauce. Currently the sauce is actually everything. It’s the star, and you need to build it right.

FRIED BUFFALO GOAT CHEESE BALLS

INGREDIENTS :

  • 1 1/2 cups Panko breadcrumbs
  • 1 large egg, beaten
  • 1 log (10 ounce) goat cheese
  • oil, for frying
  • 1/3 cup all-purpose flour
  • 1 pinch black pepper
  • chopped green onions or chives, for serving

BUFFALO SAUCE:

  • ½ cup Franks Red Hot Sauce
  • 3/4 teaspoon seasoned salt
  • 1 pinch black pepper
  • 4 tablespoons salted butter, melted
  • 1/4 cup extra virgin olive oil

INSTRUCTIONS :

  1. Add the flour and a pinch of pepper to a medium bowl. Add the egg and 2 tablespoons water to a separate shallow bowl or pie plate. Add the Panko to another medium sized bowl.
  2. Roll the goat cheese into 20-24 balls (about 1 tablespoon each). Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. Place each ball on the prepared baking sheet as you work. Freeze 20 minutes or until firm.
  3. Meanwhile, make the buffalo sauce. Mix all ingredients together in a small bowl. If the butter firms up, warm the sauce in the microwave. 
  4. Heat 1-2 inch of oil in a large skillet over medium-high heat. Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. Remove and drain on a paper towel lined baking sheet.
  5. Arrange the balls on a serving plate and drizzle with buffalo sauce. Sprinkle with chives or green onions. Serve and enjoy! 

MEATBALL SLIDERS

September 27, 2019
These dish Sliders area unit the proper simple appetiser to form For Your Next Party! Created With Hawaiian Rolls, Meatballs, Marinara, cheese And lidded With A Delicious Butter And Parmesan Seasoning.

The Parmesan topping on the dish sliders is basically what makes them. It’s buttery, tinny and jam-packed with Italian flavors. And you can’t beat the icky molten cheese cheese I mean verify it! 

MEATBALL SLIDERS

The ingredients for these dish sliders area unit thus simple! You'll be able to use any reasonably roll, but I like Hawaiian rolls as a result of they're super soft. I additionally prefer to use home-cured meatballs. After I create the meatballs, I continuously double the batch and freeze 0.5 (specifically for this dish slider recipe). Then I will simply thaw them nightlong and that they area unit able to use successive day!

MEATBALL SLIDERS

INGREDIENTS :

  • 1 to 1 1/2 cups mariana sauce
  • 12 Hawaiian rolls
  • 12 meatballs , cooked
  • 1/4 cup butter , melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 to 2 cups mozzarella cheese , shredded
  • 2 Tablespoons grated parmesan cheese

INSTRUCTIONS :

  1. Preheat oven to 350° F. Stir together the butter, Italian seasoning, garlic powder and parmesan cheese in a small bowl. Set aside.
  2. Butter a 9×13 dish and then place the bottom half of the rolls into the pan. Place a meatball on top of each roll and then top with marinara. Sprinkle mozzarella on top. Then place top of the rolls on. Pour butter mixture over the top.
  3. Cover with foil and bake for 12 minutes. Uncover and bake and additional 5 to 7 minutes, or until the tops are golden brown and the cheese is melted.

RICOTTA AND SPINACH PUFF PASTRY BITES

September 23, 2019
A cute twist on ancient cheese and spinach pockets! the sweetness of those cheese and Spinach Puff Pastry Bites is that you just get such a lot additional out of only one sheet of puff pastry as a result of there’s the next filling to pastry ratio!

RICOTTA AND SPINACH PUFF PASTRY BITES

I like these as a result of they're formed otherwise to the standard cheese and spinach triangles you ordinarily see. And not solely that, you get additional out of 1 sheet of pastry as a result of there’s the next “filling to pastry” quantitative relation. You get nine of those puffs out of every sheet of puff pastry, whereas i buy four if I create triangles for round the same quantity of filling.

RICOTTA AND SPINACH PUFF PASTRY BITES

INGREDIENTS :
FILLING:

  • 7 oz / 200g ricotta (preferably full fat but low fat also works) (Note 1)
  • 8 oz / 250g frozen chopped spinach , thawed and squeezed of excess water
  • 1 egg
  • 3/4 cup grated cheddar cheese (or tasty or gruyere or any other melting cheese with flavour)
  • 3/4 tsp salt
  • Black pepper

PASTRY:

  • 2 sheets puff pastry (25cm/10" square), defrosted
  • 1 egg , lightly beaten (egg wash)

INSTRUCTIONS :

  1. Preheat oven to 180C/350F.
  2. Spray 2 standard muffin / cupcake tins with oil.

FILLING

  1. Place egg in a bowl and lightly whisk. Add remaining Filling ingredients and mix to combine. Taste and adjust salt to taste.

PASTRY

  1. Cut each pastry into 9 equal pieces (18 in total). You probably won't use 3 pieces.
  2. Mould 15 pieces of pastry into the muffin tins.
  3. Divide the Filling between each, then bring the four corners into the centre and press down to stick together. Don't overfill otherwise you won't be able to seal the pastries or they will burst open when baking (which regularly happens with mine).
  4. Brush with egg wash, then bake for 15 to 20 minutes or until deep golden brown.
  5. Allow to rest for 5 minutes before removing.
  6. Serve warm or cool.

CARAMELIZED ONION TARTS WITH BLUE CHEESE

September 20, 2019
These tarts square measure as elegant as they're delicious. Caramelized onions mix with sour cheese and sweet fig jam to deliver a palete pleasing flavor your friends and family can love!

You’ll generally realize puff pastry within the deep freezer section of your foodstuff close to the sweet things. Tupelo Farm is my favorite reasonable complete which will be found at the most grocery stores.

CARAMELIZED ONION TARTS WITH BLUE CHEESE

You could use bleu or Roquefort instead as they each have an upscale, sour flavor like cheese. However fortunately, cheese is extremely common and super straightforward to search out thus you shouldn’t have to be compelled to pay an excessive amount of time searching it down!

These super straightforward caramelized onion tarts square measure loaded with sweet fig jam, sour cheese and flaky puff pastry crust baked just right, then drizzled with honey!

CARAMELIZED ONION TARTS WITH BLUE CHEESE

INGREDIENTS :

  • 1 teaspoon granulated sugar
  • 1 tablespoon dry white wine
  • Kosher salt
  • 1 egg, beaten
  • 9 oz. fig jam
  • 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight
  • 2.5 pounds white or yellow onions, halved, then sliced 1/8″ thick
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 oz. crumbled blue cheese
  • 2 teaspoons fresh thyme leaves
  • honey for drizzling

INSTRUCTIONS :

  1. Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so.
  2. After they’ve cooked for 10 minutes add a pinch of salt.
  3. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring!
  4. After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly.
  5. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze the pan (scrape all the bits off the bottom) and set aside.
  6. When the onions are nearing the end of the caramelizing process, preheat oven to 400 degrees.
  7. Unroll both sheets of puff pastry and cut along the seams of each sheet, creating 6 rectangles total.
  8. Cut each rectangle into 3 squares. Use a knife to score a half inch crust around the outside of each tart.
  9. Transfer tarts to (2) parchment lined baking sheets. Arrange tarts on the two baking sheets about an inch apart. 
  10. Brush the crust portion of the tart with the egg wash.
  11. Spread a teaspoon of fig jam in the center of each tart.
  12. Top that with a teaspoon of caramelized onions.
  13. Top that with a teaspoon of blue cheese. 
  14. Bake tarts for 18-20 minutes or until the crust is dark golden brown.
  15. Remove tarts from the oven, sprinkle each with a few leaves of thyme and drizzle with honey.
  16. Serve warm or at room temp and enjoy!

PUFF PASTRY CAPRESE CUPS

September 16, 2019
Puff Pastry Caprese Cups! All  flavors packed into a simple Puff Pastry cup. Puff pastry screw-topped with cheese, basil, tomatoes, and a sweet oleoresin reduction. 

PUFF PASTRY CAPRESE CUPS

To American state straightforward caprese flavors area unit the simplest flavors within the world. Tomatoes, mozzarella, recent basil, prosciutto, and oleoresin reduction. It simply doesn’t get any higher. These caprese cups area unit delish hot or cold and also the excellent party appetizer!

PUFF PASTRY CAPRESE CUPS

INGREDIENTS :

  • 1 cup cherry tomatoes chopped in half
  • 1 cup whole milk mozzarella chopped into cubes
  • 4 large leafs fresh basil chopped
  • 4 slices prosciutto sliced and crisped optional
  • 1 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 puff pastry dough two sheets each cut into 6 pieces. 12 pieces total., thawed according to package instructions

INSTRUCTIONS :

  1. Preheat oven to 400F.
  2. Combine chopped tomatoes, cheese, basil, and prosciutto in a large bowl. Stir to combine.
  3. Once dough is thawed, place each piece into a greased muffin tin. Push down so that all sides are fully in tin, creating a cup with each piece of dough.
  4. Fill each cup with the tomato mixture.
  5. Cook for approximately 15 minutes, or until dough is slightly browned and mixture is bubbling.
  6. While cups are cooking, heat vinegar and sugar in a small saucepan. Bring to a boil and then reduce to a simmer for the duration of the cook time.
  7. Once cups are done, pour a teaspoon of balsamic reduction over each cup.
  8. Serve warm.

Featured Post

VEGGIE QUINOA BABY BITES

Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are als...