I love making appetizers and I love crab cakes! These are a mini version of a full size crab cake and rolled into balls! Great party food for football games or holidays! I served this with a store bought remoulade sauce. I am not sure I would serve it the same way the next time as the sauce was slightly over powering the crab flavor! You could easily serve these with crackers too!
INGREDIENTS
1 pound crab meat, cleaned and picked free of any shells
1 egg, beaten
1 cup Ritz crackers, crushed
1 teaspoon yellow mustard
2 Tablespoons fresh lemon juice
2 Tablespoons diced parsley
1 teaspoon Old Bay seasoning
1 Tablespoon Worcestershire sauce
3 Tablespoons melted butter
DIRECTIONS
Preheat oven to 350 degrees. Place crab meat in a mixing bowl and add crushed crackers, Old Bay, and parsley. In a separate bowl combine egg, mustard, lemon juice, and Worcestershire sauce. Whisk until well combined. Pour egg mixture into the crab mixture and gently mix to combine trying not to break up the large pieces of crab. Mold into golf ball size balls and place on a baking sheet. When you have done this for all of the mixture bake for 30 minutes. The bites will be slightly browned. Remove from oven and drizzle the bites with melted butter and serve warm.
Enjoy!
I found this recipe at www.justapinvh.com
It’s Fall, the weather is cooling down and football is here!! Ya know what that means at my house? Game day snacks and appetizers! My favorite thing to make is appetizers and we really enjoyed this pizza! We enjoyed it so much I made it the next day too!! This pizza is sweet from the sun dried tomatoes and the salt from the capers, but the best thing about this snack is that it only takes about ten minutes to make!!
Note – The ingredient amounts are per pizza. You can use as many or as little as you would like.
INGREDIENTS
1 flour tortilla
1/3 cup Parmesan cheese
1 Tablespoon tomato sauce
1/2 Tablespoon olive oil
1 Tablespoon sun dried tomatoes
1/2 teaspoon capers
1 clove of garlic, finely minced
1 Tablepoon finely sliced red onion
Salt
Pepper
DIRECTIONS
Preheat oven to 375 degrees. Spread olive oil over tortilla using the back of a spoon. Spread a thin layer of tomato sauce over the olive oil layer and sprinkle with salt and pepper. Add the Parmesan cheese over the sauce followed by the sun dried tomatoes, capers, garlic and onions. Place tortilla directly on the oven rack and bake for 6-8 minutes or until the edges of the tortilla are browned but not burnt. Mine took 6 minutes! Remove from ove, slice and serve warm!
Enjoy!
This recipe can be found at www.daydreamkitchen.com
I came across this recipe a few weeks ago and for the chicken it used a rotisserie chicken, but sadly when I went to the store they did not have any. So I changed things up a bit and used frozen crunchy chicken tenders! We liked the crunch that it brought to the sliders! This recipe comes together quick and would be a great game day item for sure!!
INGREDIENTS
1/2 bag of Tyson crispy chicken tenders
1 stick of unsalted butter, melted
2/3 cup wing sauce, I used Frank’s
A splash of Worcestershire sauce
1 Tablespoon of cornstarch
8 slider rolls
GORGANZOLA SLAW
1/2 bag of shredded coleslaw mix
1 jar of Marie’s Coleslaw Dressing or your favorite slaw dressing
1 green apple, chopped
3/4 cup crumbled Gorgonzola
Pepper to taste
DIRECTIONS
Bake the chicken according to package directions. Melt the stick of butter in a saucepan over medium heat. When the butter is melted, add the hot sauce, Worcestershire sauce and the cornstarch whisking until smooth and the sauce has thickened. When the chicken is cooked, remove it from the oven and dice the chicken into bite size pieces. Add the chicken pieces into the sauce and coat all of the chicken with the buffalo sauce. For the slaw,add all of the ingredients into a bowl mixing until well combined. To put the sliders together simply place some of your chicken on the bottom slider bun, top with slaw and add the top bun and serve!
Enjoy!
This recipe was super easy and comes together in no time. Great for a weeknight dinner. Add a salad and you are done! Robby really enjoyed this dish. He had two servings and later that same evening another portion of leftovers! The next day when Jim went to have more it was all gone! I used medium spiced enchilada sauce, but you can use mild or hot!
INGREDIENTS
1 box of cornbread mix (I used Krusteaz Honey Cornbread Mix) or your favorite cornbread mix that bakes in an 8 x 8 pan.
1 pound ground beef
1 package of low sodium taco seasoning
1 cup red enchilada sauce
1 cup of sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
Pickled jalapeños
OPTIONAL TOPPINGS
Salsa
Sour cream
Guacamole
DIRECTIONS
Preheat your oven according to box directions. Make the cornbread according to package directions in a 8 x 8 pan. While the cornbread is baking, add the ground beef into a skillet and cook over medium heat until cooked through. Drain the fat if needed and add the taco seasoning. Stir until well combined. You can add a slight bit of water if needed. Remove from heat. When the cornbread is done take it out of the oven and turn the oven down to 350 degrees.
Using a fork, poke holes throughout the cornbread, not going all the way to the bottom of the bread. Pour the enchilada sauce over the cornbread letting it seep into the holes of the cornbread. Top with ground beef covering the cornbread. Add both of the cheeses covering the ground beef. Add picked jalapeños . Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until cheese is melted. Remove from oven, add any optional ingredients and serve warm.
Enjoy!
If you like spice, you are going to love this! I made these as an appetizer, but you could certainly make them a little bigger for a main course. There is a lot of spice in the meatball as well as the dipping sauce. I will caution you if you don’t like spice this recipe is not for you! This would be a great game day appetizer for your spice loving friends!
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
2 teaspoons chili powder
Salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
3 Tablespoons of honey
1 teaspoon cider vinegar
Cooking spray
DIPPING SAUCE
1/4 cup ranch dressing
1 Tablespoon buffalo wing sauce (I used Frank’s)
2 Tablespoons honey
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with heavy duty foil and spray lightly with cooking spray. In a large bowl combine the ground chicken, garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper flakes. Mix well until all of the spices are combined throughout the ground chicken. Form the chicken into uniform balls and place on a single layer on your prepared baking sheet. Continue making the meatballs until you have used all of the chicken mixture. Bake the meatballs in your preheated oven for 15 minutes. While the meatballs are cooking combine the honey and cider vinegar, mixing well. After the first 15 minutes of cooking brush the honey mixture onto each of the meatballs coating them generously until all of the honey mixture is gone. Continue baking for another 10-15 minutes until the meatballs are cooked all the way through.
For the sauce, simply combine the ranch dressing, buffalo sauce and the honey mixing well. Refrigerate sauce until ready to serve. Remove meatballs from oven, serve warm along with the dipping sauce.
Enjoy!
This recipe can be found at www.realhousemoms.com
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