Category Archives: Appetizers← Older posts December 31, 2011
A Quick & Easy Appetizer: How to Make Layered Shrimp DipAround 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 DipIngredients: 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. 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. 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. 8. Serve with tortilla chips (I prefer Organic Blue Corn). 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 December 11, 2011
Bacon-Onion Swiss Stuffed MushroomsIngredients:
- 8 oz white mushrooms, washed and stems removed
- 1 tablespoon butter
- 1/3 cup onion, chopped small
- 1 oz cream cheese, softened
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 slices bacon, cooked and crumble
- 1/4 cup shredded Swiss cheese
- 1 tablespoon Panko bread crumbs
Roasted Spiced Sweet PotatoesBuy 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 BowlsGrab 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 appetizers, side dishes | Leave a comment November 29, 2011
WINTER SQUASH BISQUEA 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. 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. Enjoy! ———————————————————————— Faith Design Fixation <http://designfixation.blogspot.com> Posted in Appetizers, Main Dishes | Tagged squah bisque, winter soups | Leave a comment November 28, 2011
Easy AppetizersI 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 CroȗteDon’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.