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Category Archives: Appetizers

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Party Dip Idea: Shrimp Dip

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A Quick & Easy Appetizer: How to Make Layered Shrimp Dip

Around the holidays, it is always nice to have a few favorite recipes on hand that you can easily whip up before a party or festive occasion. I tend to enjoy eating any sort of chip/dip combination, and this layered shrimp dip is one of my absolute favorites. Growing up, my mom would prepare this a few times each year to take to various events, and I would always look forward to when she would make an extra dip for us to munch on at home. Once I began to venture into the kitchen, and into the world of cooking, this was one of the first savory dishes that I made, and I continue to make it to this day. With New Yearʼs Eve approaching, and party planning underway, I thought that this could be a crowd-pleasing dish that you can easily add onto your menu!  

Corinneʼs Layered Shrimp Dip

Ingredients: 1/4 C. Cream Cheese 1/3 C. Mayo 1/2 C. Sour Cream 1 250 mL Jar of Seafood Sauce 1 Red Pepper 1 Green Pepper 3 Tomatoes 15-20 Medium Sized Shrimp (Peeled, Deveined, Tail off) 1/2 C. Grated Cheddar Cheese Green Onions (Optional) Directions: 1. In a bowl, mix together the cream cheese, mayo and sour cream until blended smoothly. shrimp dip 2. Line the bottom of a pie plate or round glass dish with this mixture. 3. Spread the seafood sauce on top. I love the tanginess of the sauce, and tend to use more than less. Add any amount that you desire, but cover the white mixture entirely and evenly. 4. Chop the peppers and tomatoes into small chunks, and sprinkle evenly over the seafood sauce. 5. Layer the shrimp evenly over the veggies. I used frozen shrimp that I defrosted, and removed the tails from. Shrimp dip 6. Grate cheddar and sprinkle on top of the shrimp. 7. If you like green onions, then chop up a few and top your dip with green onions. shrimp dip 8. Serve with tortilla chips (I prefer Organic Blue Corn). holiday shrimp dip You can easily prepare this dish the day before, and leave it in the fridge overnight before your party or event. If you are not keen on using seafood, then prepare your dip without any shrimp, but still use the seafood sauce, as it is an integral flavor element in this dip.   Have a safe and happy New Yearʼs!   And always remember, ‘In Work & Play, to Savor the everyday’! Corinne Johnson www.iheartmondays.blogspot.com Posted in Appetizers, Party Ideas | Leave a comment

Bacon Onion Swiss Stuffed Mushrooms

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Let’s face it, this is the time of year we all are rushing around and on occasion we have unexpected guests.  Stuffed mushrooms are quick and easy to put together and nothing says it’s a party like stuffed mushrooms.  They are one of my favorite appetizers. I was thinking about the great flavors on a mushroom and Swiss burger and decided that it would have to be a great combination for stuffed mushrooms. They turned out so delicious, that I seriously considered eating them all before my husband and boys came in from working.  Of course, I only ate a few, or maybe half of them.  It had been a long day of shopping.  I needed them, you understand, right? On a Christmas Eve we have a few appetizers and relax before the final wrapping and assembling of the gifts.  I am sure these mushrooms will be on the menu and they are good enough to make another appearance  on New Year’s Eve.  Give them a try, they are sure to please!

 Bacon-Onion Swiss Stuffed Mushrooms

  1. 8 oz white mushrooms, washed and stems removed
  2. 1 tablespoon butter
  3. 1/3 cup onion, chopped small
  4. 1 oz cream cheese, softened
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 3 slices bacon, cooked and crumble
  8. 1/4 cup shredded Swiss cheese
  9. 1 tablespoon Panko bread crumbs
Cooking Directions: Preheat oven to 375 degrees. Add mushrooms to a greased or lined8 x 11 inch baking dish.  Set aside. In a small skillet melt butter and add onion, cook over medium-high heat, stirring often.  Cook just until onions start to brown.  Remove from heat. In a small bowl, combine cream cheese with salt and pepper.  Stir in bacon, onion, and shredded cheese until well combined.  Spoon about a teaspoonful of filling into each mushroom cap.  Sprinkle each with a little of the Panko. Bake for 20 minutes.  Remove from oven and place on a serving platter. bacon swiss stuffed mushrooms Enjoy! ———————————————– Miss See more quick and delicious recipes from Miss at Miss in the Kitchen.    
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Cutting Bored? Easy Side Dishes With Pretty Presentation

Posted on by admin   We often get so caught up in adding exotic and complimentary ingredients that we forget the power the food in its natural state can pack. A multitude of flavors exist and can be enhanced with creative thinking outside of the mixing bowl. Simply utilize your trusty and often overlooked cutting board. You can slice, dice, cube, shred, chop, mince and julienne (think carrot sticks on a veggie platter) your ingredients for an entirely different texture and flavor capacity. Sweet potatoes for example are often either smashed or sliced for the circular appeal. Let’s revamp this approach for a cube effect. Trust me, the flavor pool created in those four walls will leave your guests wondering if it’s a side dish or dessert.

Roasted Spiced Sweet Potatoes

Buy 3 orange yams (will taste the same as sweet potatoes in the end) Dice into ½ inch cubes Cover in 5 tablespoons of brown sugar 2 tablespoons of sea salt Drizzle 1 cup of olive oil until mixture is saturated Place in a glass baking dish for extra moisture in the cooking process Top with 1 tsp of ground cinnamon, 1 cup of dried cranberries and 1 cup of pecans Bake at 400 degrees for 25-30 minutes

Tomato Bowls

tomato bowls Grab some tomatoes and instead of dicing away, carve them into hollow saucers for your favorite humus or veggie dipper. Final tip: break out the leftovers for a culinary renaissance. Cut deviled eggs into strips Shred leftover turkey Finely chop any salad or veggie platter remains Mix a tablespoon of your favorite BBQ sauce with a 1/8 cup of olive oil and drizzle Place in a tortilla And wa-la, you’ve got yourself a zesty turkey wrap (Or use left over yeast rolls for a sandwich presentation).     Sometimes presentation trumps actual ingredients, no matter how you cut it. ———————————— Kat Cowley http://lifeatthekidstable.blogspot.com/ Posted in Appetizers, Side Dishes | Tagged , | Leave a comment

Winter Squash Bisque

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  A hearty bisque makes a great dinner on a cold fall evening, and now is the perfect time of year to take advantage of that delicious winter squash that fills the produce aisle at the grocery store. Try this delicious butternut squash bisque the next time you need something easy for dinner. INGREDIENTS – 1 tablespoon olive oil – 1 tablespoon unsalted butter – ½ cup diced onion – ½ clove minced garlic – ¾ cup diced carrots – 4 cups peeled and cubed butternut squash – 2 ½ cups vegetable stock – ½ cup dry white wine – salt and ground black pepper to taste – ground nutmeg to taste – ½ cup heavy cream (optional) DIRECTIONS Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil until it starts to brown. browning onions Mix the garlic, carrots and squash into the pot. Pour in vegetable stock, wine, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 20-25 minutes. Using an immersion blender, puree the soup mixture until smooth. Stir in the heavy cream. Heat through, but make sure not to boil. Serve warm with a dash of nutmeg. squash bisque   Winter Squash Bisque   Enjoy!   ———————————————————————— Faith Design Fixation <http://designfixation.blogspot.com>     Posted in Appetizers, Main Dishes | Tagged , | Leave a comment

Easy Holiday Appetizers

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Easy Appetizers

I hope everyone is having a Happy Thanksgiving! Now that Thanksgiving is here it’s officially become the Season to be Jolly! Speaking of jolly, it is also the time of parties and entertainment. It’s tough to be jolly though if you are spending all your time in the kitchen making food and not enough time making jolly. I’ve assembled some of my most popular appetizers for you. They are seriously so good that people ask me “do you cater?” Easy, impressive and party tasted and approved!

Brie en Croȗte

Brie en Croute Don’t let the name scare you off, this appetizer is easier to make than say! 1 sheet puff pastry, thawed 1 wheel brie cheese ¼ cup whole berry cranberry sauce 2 tablespoons toasted almond slivers 1 egg whisked with 1 tablespoon of water (egg wash)   Preheat oven to 400°F. Cut brie in half, so it opens like a sandwich. Lay pastry sheet over a parchment lined baking sheet. Place one half of the brie on the sheet crust side down. Spread the cranberry sauce evenly over the brie then sprinkle the toasted almonds over that. Top with the other half of the brie, crust side up.

Fold pastry up over the cheese to cover and trim off excess. Flip the brie over so the folded side is down. You can cut the excess pastry into shapes and place on top if desired. Brush egg wash over the pastry. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes before serving.

Artichoke Fillo Cups

Artichoke Fillo Cups Store purchased fillo cups make quick work of this appetizer and a pretty presentation also.   3 boxes (15 cups each) fillo cups 14 ounces marinated artichoke hearts, drained and chopped 1 cup grated parmesan cheese 1 cup mayonnaise 2 tablespoons sundried tomatoes, chopped Salt and pepper to taste   Preheat oven to 350°F. Mix the chopped artichoke, parmesan, mayonnaise, and sun dried tomatoes in a medium bowl. Salt and pepper to taste. Fill each fillo cup with the artichoke mixture, place filled cups on a cookie sheet and bake for 8 minutes.

Crab Salad in Endive Boats

Crab Salad You can serve the crab salad on the side or prefill the endive leaves. If you can’t find Belgian endive, substitute another lettuce leaf or toasted baguette slices. 1 can (8 ounce) lump crab meat, picked over and shells removed 1 cup diced celery 3 scallions, chopped 3 tablespoons mayonnaise 1 tablespoon fresh lemon juice Salt and pepper to taste 2 heads Belgian endive, leaves separated, washed and dried   In a medium bowl gently mix crab meat, celery, scallions, mayonnaise and lemon juice. Salt and pepper to taste. Serve with Belgian endive.

Old Bay Cucumber and Shrimp Sliders

Shrimp Sliders Last party I went to these healthy sliders were the favorite of the night. No one could figure out what the mystery sauce was, it kept them coming back for more! Be sure to use the English cucumber, the skin is more delicate and it’s seedless, your guest will be grateful. 1 English cucumber, washed and sliced 22 Jumbo shrimp, cooked and peeled 1 cup sour cream 1 teaspoon lemon juice 2 teaspoons reduced sodium Old Bay Seasoning 1 teaspoon dried dill weed   In a small bowl mix the sour cream, lemon juice, Old Bay Seasoning and dill weed. Let rest 30 minutes in the refrigerator so the flavors can bloom. Put a dollop of the sauce on a cucumber slice and top with one shrimp. Serve immediately.

Caprese kebabs

Caprese Kebabs Caprese is an area in Italy famous for its insalata caprese. A simple salad of tomatoes, fresh mozzarella and basil. These kebabs are essentially the salad on a stick, and everyone loves food on a stick! 4 ounces prosciutto slices, cut in half lengthwise Grape or cherry tomatoes (grape are easier to eat) Marinated mozzarella balls Sandwich picks   Roll up each sliced half of prosciutto. Skewer one tomato, one mozzarella ball and one rolled up prosciutto slice. Repeat until ingredients are used up. Refrigerate until ready to serve.

Greek Chicken Kebabs

Greek Chicken Kebabs Speaking of food on a stick, we’re heading over to Greece for inspiration for these tasty bites. If you bought a large container of grape tomatoes they’ll fill the bill for both the Caprese and Greek kebabs. If you aren’t up to making the marinade you can substitute Italian dressing, just add some crushed rosemary to it to give it a Greek twist. 1 pound skinless boneless chicken breast cut into 1” cubes ¼ cup olive oil 1 clove garlic, crushed ½ teaspoon dried rosemary, crushed ½ teaspoon dried thyme ½ teaspoon dried oregano Juice of one lemon and rinds Salt and pepper to taste 8 ounce feta cheese, cubed Grape tomatoes Pitted kalamata olives Sandwich picks   In a small bowl, mix oil, garlic, rosemary, thyme, oregano and lemon juice. Add salt and pepper to taste. Place chicken cubes and lemon halves into a Ziploc bag, pour marinade over top and seal. Marinate at room temperature for 30 minutes. Heat a large non-stick pan over medium high heat. When the pan is not dump all the chicken and marinade into the pan. Cook until the chicken is done, stirring occasionally, about 15 minutes. Let cool. When chicken is cool enough to handle, skewer olives, chicken and finally a feta cheese cube. Serve immediately.   —————————————————– You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.       Posted in Appetizers, Party Ideas | Tagged , , , , | Leave a comment ← Older posts