We went to my Dad’s for a family dinner last night, and the appetizers were out of this world!
I don’t have photos to share, but I have links to the recipes they used.
This Avocado Mango Salsa was just amazing. I could have taken the bowl and eaten it with a spoon!
Here’s the recipe for it:
Also, they had this fantastic Chorizo Fundido dip as well. So Good!
Here’s that recipe:
I highly recommend trying either (or both) of these recipes as soon as you can.
I have a confession to make.
I’m one of those weirdos that doesn’t care for seafood of any kind.
Here’s the kicker: I love crab rangoon… and it would be even better if there were something other than crab in it.
I picked up some wonton wrappers, a package of cream cheese, and came home and started grabbing random things to mix with the cream cheese. I was determined to make some sort of rangoon that didn’t have a crustacean as a prerequisite.
I used small portion cups, and put about 1/5 of the package of cream cheese in each cup. I added diced jalapeno and adobo seasoning to one cup, diced pepperoni and onion with garlic powder to another, diced broccoli, carrot and fresh ground pepper to another, fresh red chili paste to yet another, diced onion, garlic powder and celery salt in still another.
I added a small-ish teaspoon of filling to the wonton wrapper, moistened two adjoining sides of the wonton wrapper with my finger dipped in water and pressed the corners together to seal it up. I repeated the process until I filled a baking sheet (lightly sprayed with cooking spray). I then baked them at 425 degrees for 10-12 minutes.
Success! I liked every filling mixture that I tried!
I’ll be doing this much more often, and hopefully I will remember to take photos this next time!
1 can black beans, drained with liquid reserved
1/4 cup olive oil
1/4 cup tahini
1 Tablespoon lemon juice
1 teaspoon cayenne pepper
1 teaspoon chili powder
2 teaspoons cumin
Place all ingredients except bean liquid in food processor and blend thoroughly. If it is too thick, gradually add bean liquid until desired consistency is reached. Serve with chips, pita or pretzels.
You will need:
1 roma tomato, finely chopped
1/2 of a small red onion, finely diced
cilantro, to taste
sea salt, to taste
freshly ground black pepper, to taste
Lime or lemon juice
1 small bell pepper, finely diced
1 jalapeno, finely diced, with seeds (if you want a little kick)
What to do:
Chop your veggies, and place in a medium bowl. Save the lemon or lime juice aside, for now.
Half the avocado, remove the pit, and scoop the avocado into the bowl.
Mash the avocado up as smooth or as chunky as you like, making sure to mix all the other ingredients in together.
Drizzle the lemon or lime juice over the mixture, not only to enhance the flavor, but also to keep the guacamole from turning color.
Additionally, you can place the avocado pit in the bowl and mound the guacamole around it in order to keep it from turning color.
Garnish with cilantro leaves, if desired.
Give the guacamole about 15 minutes for the flavors to blend, if desired. Serve with tortilla chips as soon as possible.
You will need:
6 Roma tomatoes, finely chopped
1 small red onion, finely diced
cilantro to taste(i used the cubes by Knorr because I have trouble finding/growing the fresh stuff)
sea salt to taste
1 green bell pepper, diced
1 Sweet Heat pepper, diced
2 jalapeno peppers, diced, with seeds
1 banana pepper, diced
Freshly ground black pepper to taste
Lemon or lime juice to taste.
Combine ingredients in a bowl. Cover and refrigerate at least 30 minutes to let the flavors mingle. Serve with tortilla chips.
My friend Heather passed this recipe on to me via email.
She makes a double the batch using the following:
2 bunches of green onions
1 jar of jalapeno mild or hot (add to suit your tolerance for spicy-ness, I
use ¾ of the jar usually)
2 – 8 oz cream cheese
1 bag of cheddar cheese (add to suit your taste)
12-16 ounces thinly sliced or shaved ham (any brand)
2 packs of fajita size flour tortillas (you may or may not use them all
depending on how thin/thick you spread the mixture)
Bring cream cheese and tortillas to room temperature to make them softer and
more pliable. Chop green onions, jalapenos and ham finely. Mix the chopped
ingredients along with the cheddar cheese with the cream cheese. Spread the
cream cheese on the tortilla, roll tightly and refrigerate a minimum of 4 to
8 hrs the longer they are in fridge the better they cut.
You will need:
10 Banana Peppers
1 – 8oz. package of cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 small onion, finely chopped
1/2 cup finely chopped pepperoni
2 tablespoons olive oil
What to do:
Cut peppers in half lengthwise, open and lay flat; remove seeds.
Beat cream cheese and egg together in small bowl, then mix in both cheeses, onion and pepperoni.
Spoon mixture into pepper halves.
Place into two 10 x 15 inch baking pans, and drizzle with oil.
Bake at 350 degrees for 25-30 minutes or until lightly browned.
Makes 20 appetizers.
You will need:
1 jar pickle slices or spears (whichever you prefer)
1/3 cup flour
1 1/2 Tbsp. Worcestershire sauce (more or less to suit your taste)
1 tsp hot sauce (your favorite, you can use more to suit your taste)
1 1/2 tsp garlic powder
1 1/2 tsp cajun seasoning
1 tsp black pepper
Panko bread crumbs
Turn oven broiler on high.
In a bowl, whisk together eggs, flour, Worcestershire sauce hot sauce, garlic powder, cajun seasoning and pepper. Mix well.
In a pie tin or other shallow dish, place Panko bread crumbs. Dip each pickle slice or spear in egg mixture, and then coat each pickle piece with the bread crumbs.
Place coated pickle pieces on a rack above a baking sheet, or onto a nonstick baking sheet if you don’t have a rack.
Place pan in, and broil for about 3 minutes, or until you see the bread crumbs starting to turn golden. Flip the pickles, and broil for another 3 – 4 minutes.
Dip in chipotle, ranch, or your favorite dipping sauce.
Serves about 6.
You will need:
2# roll sausage, uncooked
1 1/2 cup bisquick or other baking mix
16 ounces sharp cheddar cheese, shredded (4 cups of pre-shredded)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder
Preheat oven to 375 degrees.
Shred cheese if it isn’t already, and combine all ingredients thoroughly.
Form mixture into one inch balls.
Place on cookie sheet, spaced so balls do not touch each other.
Bake 15-20 minutes or until golden brown.
*If you prefer a firmer texture, add an extra 3 cups baking mix and 2 cups cheese.
Party Pleasers for the Little Ones
-Graham Cracker Sandwiches – spread creamy peanut butter or frosting on graham crackers, creating a “sandwich”.
-Ants on a Log – Clean, trim and dry celery stalks. Cut into 2 inch pieces. Fill “valleys” with peanut butter and top with 2 raisins.
– Cheese cubes stabbed with pretzel sticks
– Waffle Ice Cream Sandwiches – Toast frozen waffles and place a scoop of ice cream in between two waffles. Press together and enjoy.
– Spice up the Applesauce: sprinkle cinnamon imperials on it. (Not for extremely young children)
– Bagel chips dipped in flavored cream cheese
– Pretzel Rods to dip in whipped cream cheese
– Pretzel Rods to dip in cheese dip