Archive for the ‘Appetizers’ Category

Grilled Shrimp

February 18, 2017

For the life of me I can’t figure out where I got this recipe, I just wrote the ingredients down and the directions are just coming from memory.  So here it is! 🙂  It’s easy to make and so incredibly good.  I didn’t get a good picture of the shrimp on the grill so I will update this picture when I make them again, which will be very soon.

img_8129

 

Ingredients:
About 16 large deveined shrimp
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
4 garlic cloves
2 tbsp melted butter
Dash of Worcestershire Sauce
Skewers

Directions:
I used wood skewers but you can use metal.  If you use wood you need to soak them for an hour or so.  I also used my indoor grill but any grill is sufficient.

If you are using frozen shrimp, which I did, let them thaw out first.

Melt the butter and mix all of the ingredients, mix well and let marinate for about 30 minutes.  I put them in a zip lock bag and put them in a bowl of hot water so that the butter didn’t thicken up.  Then, put the shrimp on the skewers and get your grill really hot.  Grill each side for 3 minutes.  Don’t cook them any longer than that or they will turn out rubbery.  You need to make sure you watch them closely also, it doesn’t take long to over cook shrimp and ruin them.  Depending on the size of shrimp you get, will depend on the cooking time.  I used frozen jumbo colossal shrimp and the cooking time was perfect.

Note:
When properly cooked, the exterior should be pink with red tails and the flesh is slightly opaque and a little “white” in color.

It’s that easy!!

 

 

Grilled Mushroom Skewers

February 14, 2017

I can’t tell you how I stumbled across this recipe, but these mushrooms were so delicious and very simple to make.  I used my indoor grill, but you can easily use a gas or charcoal grill.  This recipe is fantastic!

 

img_8127img_8128img_8129

Ingredients

  • 16 oz (1 lb) Baby Portabello Mushrooms (crimini or button work too)

For the marinade:

  • ¼ cup olive oil
  • ¼ cup lemon juice
  • small handful of parsley
  • 1 tsp sugar
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • 1-2 garlic cloves
  • 1 Tbsp balsamic vinegar

What you will need:

  • 10 (10-inch) bamboo/wood skewers

(more…)

Mexican Buffalo Chicken Skillet Dip

November 14, 2016

Mark found this recipe and for the life of me I can’t find what website he found it on.  This is another really good appetizer.  We served it with our Creamy Spinach Stuffed Mushrooms.

1

Ingredients
1 package (8 oz) cream cheese, cut into cubes
1/3 cup Frank’s™ Red Hot™ Original cayenne pepper sauce
1 ablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
2 cups chopped deli rotisserie chicken
1 container (8 oz) sour cream (1 cup)
Tortilla chips and celery sticks, as desired

Directions
In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
Serve with tortilla chips and celery sticks.

Notes:
It’s also good served with diced jalapenos and Roma tomatoes

Creamy Spinach-Stuffed Mushrooms

November 14, 2016

This is another recipe that I found on FB.  It’s very easy to make and they are so delicious.  Perfect for a party appetizer for any time.  We had them watching Sunday Night Football along with our Mexican Buffalo Chicken Skillet Dip.  Very good combination.

2

Ingredients:
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan

Preparation:

  • Preheat oven to 375˚F/190˚C.
  • Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown

Bacon, Egg & Cheese Crescent Roll-Ups

August 19, 2016

Mark found this recipe. These things are SO delicious and so easy to make!  We had them for dinner rather than breakfast. They re-heat very nicely, so you could easily make up enough for the whole week. 

See my notes at the bottom.

14089074_1199564766767676_3536573693488203521_n

Notes:
We normally like our bacon crispy, but keep in mind that after you fry it, the bacon will get baked making it even more crispy.  So I didn’t fry it as crispy as I normally would.  You could also substitute sausage links for the bacon .

Homemade Tater Tots

August 18, 2016

I am not too sure where I came up with this recipe, probably a FB post.  The site is called Damn Delicious and these are the best tasting tater tots that I have ever had. 

FullSizeRender (20)

Ingredients:
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves

Directions:
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat.  Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired.*

Note:
Don’t let your oil get too hot.  They will get brown too fast and the insides won’t get done.  I heated mine up too hot and then had to cool it back down after I did my “tester tater tot”

Paleo Baked Eggs in Avocado

July 16, 2016

This recipe comes from Joy in Texas.  You could have this dish for any kind of meal that you wanted. The great thing about it, is it’s easy to make and easy on the pocket book if you are on a budget.  She has added some notes at the bottom.

13680924_10153660155378038_3511945697583218486_n

Ingredients

2 small eggs
1 avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste

Directions

Preheat oven to 425 degrees F (220 degrees C).
Crack the eggs into a bowl, being careful to keep the yolks intact.
Arrange avocado halves in a baking dish, resting them along the edge so avocado won’t tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper.
Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Notes:
Joy added cheese and salsa to the recipe.  Also, please note that the putting the egg in the bowl and spooning the egg white into the avocado is important because there will be too much egg white.

Garlicky Shrimp

June 27, 2016

Once again, another recipe that Mark found.  This recipe originally had a filet mignon steak with the recipe, but we just used our own steak and used the recipe for the shrimp. We prefer ribeye. Plus, the filet mignon is a little expensive for our blood. The shrimp tasted great and Mark cooked it to perfection.  There are a some notes at the bottom for suggestions.

The original recipe is Filet Mignon Steaks with Garlicky Shrimp

FullSizeRender
Ingredients:

  • Extra-virgin olive oil
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ cup (1 stick) unsalted butter
  • 2 large garlic cloves, coarsely chopped
  • 12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
  • Finely grated zest of 1 lemon
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh Italian parsley leaves.

(more…)

Stuffed Poblanos

May 14, 2016

This recipe comes from Joy in Texas.

Joy is new to our recipe blog and we look forward to many more recipes.  From what I have heard from my mother-in-law, she is an excellent chef.

image1

Ingredients:
4-6 poblanos (blistered, peeled, seeded and stemmed)
Stuffing (I used shredded pepper jack, queso fresco and chorizo. You can use shredded chicken, cheese, whatever.)
6 eggs, beaten
1/2 Cup milk
1/2 Cup flour

Directions:
Add 1/2 each milk and flour and whisk into eggs and 1-1 1/2 cup shredded Monterrey jack cheese (or pepper jack)
Spray 13×9 baking dish. Stuff the peppers and place them seam side down.
Sprinkle cheese around them and then pour the egg mixture over the cheese. Bake in preheated 375 degree oven for 25-30 min.

Deep Fried Deviled Eggs

February 28, 2016

I was cruising through the FB posts today and found this recipe.  It is so delicious, and no, it’s not very healthy.  I made some modifications though, please see the notes below.

 

 

Notes:
I made my egg filling like I would a normally deviled egg.  I did not use their recipe.  I just use mayo, mustard and salt and pepper.  Although the bacon, jalapeno recipe would be good with these.  I did not have panko on hand so I used regular bread crumbs and it was still awesome.