Seven Layer Dip

My husband loves this dip, which we make at least once a year for the Super Bowl. But, it is so easy and so good, I think I will start making it more often.

Bacon Wrapped Shrimp with Balsamic Reduction

My super awesome friend, Missy, invited us to dinner at her house a few weekends ago and we really enjoyed her bacon wrapped shrimp appetizer.

Party Appetizers

Whether you're having a big party, inviting over a few friends, or simply spending time by yourself or with your family, it's always fun to have a few appetizers around. The following recipes are great - nutritious and delicious and generally pretty easy to make. Enjoy!

Click on the names below.

Brie with Carmelized Onions & Raspberries

Lettuce Wraps

We love the lettuce wraps at PF Chang's and make a version at home that is really good. They are also pretty fast to make. It's a great change to the menu rotation that the little one and husband really love. I hope you'll give them a try.

Mushroom and Walnut Pate

This post is evidence I am a chicken... You see, I've been trying to find a way to incorporate organ meats into my diet, but I have a lingering fear of all things subconsciously labeled "innards".

Okay, I know it's silly--I mean, I used to eat McDonalds for goodness sake... pink slime anyone? But that doesn't change anything now... So, after someone recommended a chicken liver pate as a good start on my journey to this interior realm, I chickened out, and made this instead......

 

Pico de Gallo

This recipe makes use of garden vegetables and is a great side dish, appetizer, or snack. It's also really easy to make, although takes a bit of time due to all the chopping and dicing. Also, quantities are approximate as I know the size of your summer vegetables varies, so keep that in mind when you are making your own. Also, you could use any type of tomato or pepper or onion, so feel free to substitute with whatever you have in your own garden.

Smoked Salmon on Rye Crackers

This is a quick and easy appetizer that makes a truly lovely presentation.

Ingredients:
4-6 ounces lox, sliced in 1x1 inch squares (approximately)
4 ounces softened mascarpone cheese
2-3 tsp chopped fresh dill
2 tsp lime juice
About 16-20 rye crackers, or your favorite crackers
Finely diced red onion and/or bell pepper and/or jalepeno and/or cucumber, or capers, olives, pimento, etc. for optional garnish (about 2-4 tbsp)

How To:
Blend cheese, dill, and lime juice. Spread cheese mixture on crackers and top with smoked salmon as well as any garnishes used.

Comments:
This recipe is from the Vital Choice website. Really delicious snack that we all enjoyed. Ok, well, to be perfectly honest the six-year old only liked the lox and cream cheese and said the crackers were "disgusting". I thought the crackers were great though! You'll have to try for yourself.

 

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Potato Cheese Dumpling Buttons

This is not really a quick recipe at all, but these little dumplings are so tasty, I think it's worth the effort from time to time. In addition, if you like pierogi or are looking for a cute appetizer or really like mashed potatoes, or just have plenty of time to kill, you will really enjoy this recipe. I find myself craving these little dumplings a few times a year and I plan a little time on the weekend to make them, and the whole family is very, very happy when I do.

So anyway, that's my disclosure statement on the time involved and now on to the recipe.....

 

Ingredients:

1 medium onion, chopped (or some onion combo- I used half a medium and several green onion stalks)

2 - 3 tbsp olive oil or ghee plus more as needed to cook the dumplings

3-4 medium to small potatoes, chopped in one inch small pieces - I use Russett because they are high in antioxidants

3/4 cup grated cheese, like Muenster, Gouda, Jarlsburg, Cheddar

One package dumpling wrappers (I used Nasoya Round Wraps)

Sea salt to taste

How To:

1. Make Your Filling: Peel, chop, and add potatoes to a medium saucepan. Boil in salted water until tender, about ten minutes. In the meantime, cook onions in butter over medium heat until golden brown, about 15 minutes. When potatoes are done, drain and mash (just use a potato masher). Then add onions and grated cheese, mix well.

2. Make Your Buttons: Put a rounded tablespoon in the center of a wrapper and cover with another wrapper. Press and curl up the edges to seal. Form remaining dumplings in the same way. Make sure your fingers are a little damp to help with the sealing process.

3. Cook, and Cook, and Cook: Cook dumplings, seam side up, in oil/ ghee (covering bottom of a medium sized to large saute pan) over medium to medium low heat for about 2-3 minutes each, until golden brown. Then flip and press down gently with a spoon and cook another 5 minutes (approximately) until golden brown. Unless you have the largest saute pan I've ever seen, you will need to cook in batches. I did about four or five at a time and then allowed the finished ones to rest on a plate covered with a paper towel. You will probably need to add a little more oil or ghee here and there.

 

Comments:

I believe this makes about 27-28 dumpling buttons. They taste like crispy pierogi so I cooked up a quick batch of carmelized onions and served mine with the onions on top. Very tasty. I also dipped a few in chili my husband was cooking and that was also good! I can hear my husband in the kitchen right now sneaking more of these.....

 

 

As a really good variation, I made a super quick marinara sauce (sauteed three cloves of chopped garlic in about 1/4 cup olive oil, maybe a little less, until just starting to brown - add a 14 ounce can of diced tomatoes, or chop two or three fresh tomatoes, and about 1-2 tsp Italian seasonings and simmer five minutes). I had sauteed onions from the night before, so I threw them in as well. Sprinkled with grated parmesan. Delish.

These little pain-in-the-butt dumplings ended up going a long way and being a really nice treat. The six-year old only tried the leftovers but he loved them--said they were better than pasta.

 

 

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Brie with Caramelized Onions and Raspberries



This is a delicious appetizer that is very quick to throw together. I try to keep brie in the house for just this recipe.



Ingredients:
Ghee or butter
Approximately 1/2 lb brie, sliced to 1/4 inch
1 small onion, thinly sliced
About 15 raspberries
1/4 tsp ground rosemary
2 tbsp basil, chopped
Pepper to taste

Sans raspberries (it is good this way too)

How To:
1. Saute onions in ghee (or butter) over medium heat until caramelized. Stir in rosemary, basil, and pepper.

2. In the meantime, clean raspberries and pat dry. Slice brie and arrange both halves on plate.

3. Cover brie with caramelized onions, when done, and arrange raspberries on top. Serve with whole grain or flax crackers.


Comments: Quick, easy, and pretty appetizer. Very tasty treat. My dad liked this a lot (huge surprise since he's so picky)! It is really good without the raspberries too. Enjoy!

 

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Stuffed Zucchini Bites

1 zucchini, halved lengthwise - remove seeds and pulp, dice about half finely and discard the rest
2 cloves garlic, finely diced
1/2 small onion, red or yellow or white, diced finely
4 ounces mushrooms (half a package), diced
3 T panko bread crumbs
2 T grated parmesan cheese
About 3 T olive oil, divided as below
About 2T parsley, divided

Preheat oven to 350 degrees and grease (with olive oil) an oven safe baking dish. Cut the zucchini "shells" in fourths or thirds - bite sizes. On the stove top, saute the onions, zucchini, and mushrooms over medium heat in the olive oil (2 T) about ten minutes. Add parsley (1T) and the garlic near the end and cook until very fragrant.

Turn off heat and add the vinegar, about 1 T olive oil, bread crumbs, and parmesan cheese. Stuff into the zucchini shells and bake for about 10 minutes. Garnish with parsley.

Comments: Easy prep, makes 6 to 8 "bites" depending on the size of your zucchini.