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Category Archives: Appetizer/Snack

Frito Pie

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After the healthy vegetable panini and feta cheese spread posts that I’ve done lately, it’s time to post something indulgent: a classic Frito pie. I guess the difference between a Frito pie and boat is that boats are in the small bags of Fritos? I don’t know. Anyway, this is a simple chili with some Dubliner cheese (cheddar is fine, or pepper jack) over Fritos.

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Posted by on April 5, 2013 in Appetizer/Snack

 

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Feta Cheese Spread

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This is going to be a short post… first, I’m not entirely awake yet, and second, this is a pretty simple recipe. It’s also kind of a pre-post for a roasted vegetable panini that I’ll post in a few days, but I wanted separate recipes since this is a really tasty spread.

Anyway, start with feta cheese, sour cream, fresh dill, kosher salt (I’m using a roasted tomato salt, hence the red, but kosher is fine), a diced garlic clove, and a bit of lemon juice.
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Pulled pork on fried polenta squares

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Last night I went to an appetizer party, and thought I’d create a new dish to take along. I wanted to feature my bbq sauce (recipe coming on Tuesday), but thought ribs would be a bit messy, so decided on pulled pork. I don’t cook with polenta much, and want to, so I decided to search up a good recipe. The one I settled on was from food blog Running to the Kitchen, and it’s a fantastic one. People raved about it. Sadly, I can’t claim credit, though I did add extra butter and cheese. Mmmm butter and cheese. I did a double batch of the polenta recipe I’m putting here, because the party was for 50, and the pulled pork makes so much. Feel free to save the pork for other uses (pulled pork panini with smoked cheddar, anyone?), or make a double batch of the polenta like I did. Anyway, let’s get started cooking!

Start by taking a pork butt (boston butt, pork shoulder), preferably large (6 lb) and bone in, and season it with your favorite bbq rub. Let sit an hour to form a crust, then cook for 10 hours in a crock pot on low.

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Drain off all the fat, shred pork in a bowl (discarding any remaining fatty bits and the bone), and mix with 1 quart bbq sauce (or less, if you have a smaller piece of meat, or like less sauce).

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Posted by on March 24, 2013 in Appetizer/Snack, Entree

 

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Gluten-Free Granola

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Eating healthy is difficult when you travel, and especially so if you’re on a restricted diet. A friend of mine who has to avoid gluten was going out of town, so I made her a batch of gluten free granola. As is typical for my house, I did a double batch, which is why the quantities you’ll see here are so much larger than what you might see from this recipe.

Start by mixing together gluten free rolled oats, chopped almonds (or substitute other mixed nuts), pumpkin seeds, and sesame seeds in a roasting pan. I used to use a baking sheet, but this works much better for stirring and not spilling any into your oven or on the floor.

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Next add in ground cinnamon, ground ginger, and kosher salt.

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Posted by on March 21, 2013 in Appetizer/Snack, Healthy

 

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Orange Mascarpone Filled Dates

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The Superbowl is over, but apparently the Superbowl appetizer posts aren’t. I’ve made these twice now, once for New Years, once for the Superbowl, and they’re great. Actually, I must admit: I came up with the idea, but my friend’s 15 year old daughter Mary made them. And did a great job!

First you start by making the filling. Take a small container of mascarpone and scoop it into a bowl. Mix in the zest of an orange, half of the juice of the orange, and a teaspoon of ground cardamom.

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Split open a date, and spoon a little of the filling into it.

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Posted by on February 6, 2013 in Appetizer/Snack

 

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BBQ Chicken Pizza

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The Superbowl fast approaches, and with it, one of my favorite culinary events of the year. Last weekend I tested a new recipe that I plan to cook on Sunday, and here it is: Oven baked bbq chicken mini-pizzas with ancho chile bbq sauce.

You start by cooking and shredding a package of boneless chicken breasts. I skipped photos of this step, because I figure you all know how to do something that simple. I cooked mine on a george foreman, but you can grill them on the bbq, on the stovetop, even *shudder* boil them. I’m not a fan of boiling much, because it takes a lot of the flavor out of the chicken, but go ahead if you want to. As for shredding, the trusty website Lifehacker has a great article¬†on shredding chicken in a stand mixer.

Once you have your shredded chicken, dice up half of a red onion, chop up a few slices of bacon (it’s the Superbowl, everything needs more bacon), and a cup of your favorite bbq sauce (I recommend this ancho chile sauce), and mix them together in a large bowl.

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You can tell I mixed the sauce with just the chicken first, but either way is fine. Next, roll out some puff pastry dough, and cut into small circles. I used an old (aka bent to a weird oval shape) souffle ring, but anything about two inches circular will work. Heck, the top of a pint glass will do in a pinch. Place the dough on a baking sheet, spread some extra bbq sauce over them, hen top each mini pizza with the chicken mixture, and sprinkle grated cheese (I used pepperjack, but cheddar or parmesean would also work well).

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Posted by on February 1, 2013 in Appetizer/Snack, Entree

 

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Lemon Chili Shrimp

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Today we’re starting the ramp up to Superbowl with a great grilled shrimp appetizer. I think I’ll definitely be making these, and suggest you do too.

First, you need to get a bunch of uncooked shrimp. I tend to get them unpeeled, and then peel, devein, and remove the tail myself, so they’re simpler to eat, but what you remove is up to you.

Marinate them for two hours (preferably, but a minimum of 30 minutes) in a mixture of lemon juice, soy sauce, chili sauce, ginger root, cilantro, garlic, and honey.

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Thread them on skewers, reserving the sauce.

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Posted by on January 25, 2013 in Appetizer/Snack, Healthy

 

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