Archive for the ‘Appetizers’ Category

Beer Batter Onion Rings

May 18, 2018

I think these homemade onion rings are the best ones I have ever made.  I got this recipe from Genius Kitchen. They have some really good looking recipes on their site.

Ingredients:

1 cup flour
1 cup beer
2 large onions
Vegetable oil

Directions:

Put the flour into a bowl and make a well in the center.
Pour the beer into the well and whisk until combined.
Let rest, covered for 1 hour.
Peel onions and cut crosswise 1/3 inch thick and separate into rings.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Note:
We serve our onion rings with Bloomin Onion Sauce and here are the ingredients:

      • 1/2 cup mayonnaise
      • 2 tablespoons ketchup
      • 2 tablespoons horseradish sauce
      • 1/4 teaspoon paprika
      • 1/4 teaspoon salt
      • 1/8 teaspoon oregano
      • 1 dash ground black pepper
      • 1 dash ground cayenne pepper

Mix all of the ingredients then chill and serve

 

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Adam’s 6 Layer Dip

January 27, 2018

This is a recipe from my brother in law Adam in Texas.  Another fantastic looking one!

 

 

Ingredients:
1 lb ground beef
Taco seasoning
1 can refried beans
8 oz brick of Colby jack, shredded
½ small onion, diced
¼ cup sliced, pickled jalapenos, chopped
1 can (15oz) Rico’s Cheddar Cheese sauce
½ cup sour cream
¼ cup chopped fresh tomato
1 T chopped cilantro

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Stuffed Mushrooms

January 27, 2018

This recipe comes from my sister in law Joy in Texas.  These look fantastic!  I’m going to have to try this recipe

 

Ingredients:
About 10 good-sized mushrooms, I used Baby Bella’s.  Stems removed diced to use for stuffing.
Olive Oil
1/3 lb. bulk Italian sausage, browned and ran through a chopper to get it small, I used the mild.
½ cup diced onion
2-3 garlic cloves, minced
¼ tsp dried basil (or Italian seasoning)
½ brick of Philadelphia Neufchatel cheese, softened (you can use regular cream cheese but you really need it to be soft.)
½ – 1 tbsp parmesan, grated or shredded
Salt and pepper to taste

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Restaurant Style Buffalo Chicken Wings

October 27, 2017

This recipe is the best hot wing recipe I think I have ever had.  It is fantastic!!!  I got this one from allrecipes, we use them a lot for our new recipes.  I will definitely recommend this one!

 

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings
  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder

Directions

  1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Homemade Jo Jo’s

October 27, 2017

I’m not sure where I got this recipe from, it was a Google search and I can’t find it again.  These are definitely restaurant quality Jo Jo’s.

INGREDIENTS:

  • 6-7 whole Medium-Small Sized Russet Potatoes
  • 1 cup All-Purpose Flour
  • 1/3 cup Cornstarch
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Black Pepper, Fresh Ground
  • 1 teaspoon Granulated Garlic
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Dried Thyme
  • 1/2 teaspoon Smoked Paprika
  • 1/2 teaspoon Chili Powder
  • High Heat Cooking Oil (I used Coconut Oil)
  • For Serving: Ranch, Fry Sauce, Ketchup

INSTRUCTIONS:

  1. Scrub potatoes well and cut out any bad parts but leave skin intact.
  2. Slice each potato in half. Slice each half in half and then half again.
  3. Place in a large bowl and cover potatoes with cold water. Soak sliced potatoes for 20 minutes.
  4. In a large bowl or Ziploc bag add flour, cornstarch, salt, pepper, garlic, rosemary, thyme, paprika and chili powder. Mix until well combined.

Drain potatoes but do not dry and add to flour mixture. Toss until well coated. Allow potatoes to rest 15-20 minutes in flour mixture before frying. If any of the potatoes stick together sprinkle with a little more flour.

  • While potatoes rest heat 3-4 inches of cooking oil in a heavy duty deep frying pan until 350-375 degrees.
  • Carefully add potatoes in a single layer and cook for 5-7 minutes until golden brown. Carefully turn potatoes over and cook until other side is golden brown.
  • Place Jo Jo’s on a baking sheet covered with paper towels and keep warm in a 200 degree oven.
  • Repeat with remaining potatoes until all Jo Jo’s have been cooked.
  • Serve with Ranch, Fry Sauce, Ketchup or your favorite dipping sauce.

 

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.

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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!

 

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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

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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.

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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.

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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.

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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 .