Appetizers
If you have followed me only for a short time you know how much I love the show “The Chew” with Clinton Kelly, Daphne Oz and celebrity chefs Michael Symon, Mario Batali and Carla Hall. I have this show on my DVR so I don’t miss it!! Over the holiday I made three recipes that I saw on the show and I have to say, I loved all of them! This particular recipe comes from chef Michael Symon and we just loved these meatballs! I served them over egg noodles, but you could also serve them as is, with mashed potatoes. If you are entertaining after you cook them and make the sauce, place in a slow cooker and serve as an appetizer. This became a family favorite after just one bite!
INGREDIENTS
2 Tablespoons butter
1 small yellow onion, peeled and minced
2 cloves of garlic, peeled and minced
2 cups white bread, finely diced
1/2 cup of milk
1 pound ground beef
1 pound ground pork
1/2 cup Panko bread crumbs
1 teaspoon fresh grated nutmeg
2 large eggs, slightly beaten
1 1/2 Tablespoons kosher salt
Pepper
SAUCE INGREDIENTS
1 Tablespoon olive oil
2 cups mixed mushrooms, cleaned and stems removed (shiitake and cremini, thinly sliced)
1/3 cup all purpose flour
3 cups low sodium beef broth
1 Tablespoon Worcestershire sauce
1/4 cup sour cream
Salt to taste
Pepper to taste
DIRECTIONS
Preheat oven to 400 degrees. Preheat a sauté pan over medium heat and add the butter, onions and garlic. Cook stirring occasionally until the onions have softened and start to brown slightly. Season with salt. Pour into a large mixing bowl and allow to cool. In another bowl add the bread and pour the milk over the bread, soaking the bread. When the bread has soaked up the milk strain the liquid out of the bread and set aside. When onions are cooled, add the ground beef, ground pork, soaked bread, bread crumbs, nutmeg, eggs and salt. Stir to combine and season with pepper. Roll about 2 Tablespoons of the meat mixture into round balls and place on a foil lined baking sheet. When you have rolled all of the meat mixture, place in the oven and bake until almost cooked through about 20 minutes.
For the sauce-
Preheat a large sauté pan over medium high heat, add the olive oil and 1 Tablespoon of butter. Add the mushrooms and cook until golden and crisp. Add the remaining butter and once that has melted add the flour and stir to combine. Slowly whisk in the beef stock trying not to break up the mushrooms too much. Bring the mushroom mixture to a gentle boil, reduce heat to a simmer, stirring occasionally and cook for about 20 minutes. Season with salt and pepper add the Worcestershire sauce and whisk in the sour cream. When the meatballs are done baking add them to the gravy to finish cooking, just a few minutes.
Serve warm.
Enjoy!
Super Bowl Sunday is fast approaching and I know exactly what I will be making! These ham and cheese rolls are delicious and a perfect game day food. I made these a couple weeks ago and the entire dish was gone in a matter of minutes. Simple to make and great for any game day or gathering!
INGREDIENTS
1 stick of butter
1 Tablespoon brown sugar
1 Tablespoon worcestershire sauce
2 Tablespoons dijon mustard
1/2 Tablespoon poppy seeds
1 roll crescent sheet or rolls
(if you buy the rolls just seal the seams making it a sheet.)
12 slices Swiss cheese
1/4 to 1/2 pound of thinly sliced ham (I used a honey ham)
DIRECTIONS
In a microwave safe dish melt butter, brown sugar, worcestershire sauce, mustard and poppy seeds. After butter is melted, stir to combine and set aside. Unroll the crescent sheet and layer the ham covering the crescent dough. Top the ham layer with the cheese forming another layer. Roll the entire crescent dough with the ham and cheese into a log and cut into 12 sections. Place the rounds in a baking sheet and pour the butter mixture over all of the rolls. Bake in a 350 degree oven until golden brown. Serve warm.
Enjoy!
I made this super simple appetizer for Thanksgiving. It’s a nice twist on your usual cheese ball. Three ingredients, how easy is that?! This is super festive with the Craisins and pistachios. I did not have much left over by the time dinner was ready, so I would say it was pretty good!
INGREDIENTS
1 small roll of goat cheese at room temperature
1/4 cup of chopped pistachios
1/4 cup chopped Craisins
Your favorite crackers for serving
DIRECTIONS
Mix your chopped pistachios and Craisins on a plate and simply roll the goat cheese in the mixture coating all of the cheese roll. Keep refrigerated until ready to serve. Serve with your favorite crackers.
Enjoy!
That title! I made these a couple weeks ago and my mouth is watering thinking back to just how tasty these little deviled eggs were! We have all had deviled eggs and we all know there are a million ways to make them but I have to say this version is really good! They are sweet and savory all in one bite! The bacon adds huge flavor, sweet with the addition of brown sugar, salty and a warm maple bourbon flavor all in the same bite! This bacon is crazy good on it’s own and would also make a fantastic twist to a Bloody Mary! But not today! It’s about those creamy deviled eggs!
NOTE – You can make the bacon a day ahead of time. (If you can resist from eating it!)
SERVINGS – I hard boiled 6 eggs making 12 bites, but can easily be doubled!
INGREDIENTS
6 eggs, hard boiled
1/4 cup to 1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt to taste
Pepper to taste
4 slices of bacon
2 Tablespoons brown sugar
1/4 cup (approximately) bourbon maple syrup from *Wiggly Bridge Distillery
DIRECTIONS
FOR THE BACON – Preheat the oven to 300 degrees. Cover a baking sheet with foil. Top the baking sheet with a cooling rack that is sprayed with non stick spray. Lay the bacon on a single layer on the cooling rack. Place in the oven and bake for 8-10 minutes, flip the bacon and bake another 8-10 minutes. At this point your bacon should be over half way cooked. Sprinkle half of the brown sugar evenly over the bacon and continue baking for a few more minutes or until the brown sugar has melted onto the bacon. Flip the bacon and do the same for the second side. Drizzle the maple bourbon syrup over the brown sugar bacon and continue cooking for just a couple minutes. Flip the bacon and add the syrup to the second side and continue to cook a couple of minutes. At this point the bacon should be crisp and cooked through. Remove from the oven and let cool.
FOR THE FILLING – Slice the hard boiled eggs in half the long way. Remove the yolk and place in a small bowl. Add the mayo (enough to make it smooth and creamy), Dijon mustard, pinch of salt and pepper along with 1 teaspoon of the bourbon maple syrup. Mix well. Crumble three pieces of your prepared bacon and add to the egg mixture and mix through to combine. Put the mixture into a Ziploc bag and cut the tip off the bag off. Arrange the whites of the eggs and begin to fill the egg whites by squeezing the bag filled with the yolk mixture, do this for each egg. Garnish the tops with small pieces of the remaining bacon and sprinkle with another pinch of pepper!
* You can check out the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
This is one of my most requested recipes of all time. I love the new twist I put on it by using maple syrup infused with bourbon from Wiggly Bridge Distillery! This is such an easy recipe and disappears just as fast as it is to make! These are salty from the bacon, sweet from the brown sugar and now a warm flavor from the hint of bourbon in the syrup! It does not get any better than this.
NOTE – This is the one and only recipe that I recommend using the microwave bacon. I know, I’m hiding my head in shame with this! But, with the bacon already partially cooked and easily wrapped around the sausage it really cuts down prep time and no one ever knows it as “THAT” bacon! I promise this will be a hit at your next gathering!
INGREDIENTS
1 package is of little smokies
1 package of microwave bacon
1/2 cup brown sugar
1/2 cup maple syrup infused with bourbon (from *Wiggly Bridge Distillery)
DIRECTIONS
Preheat oven to 325 degrees. Cut the bacon in half and wrap each half around one of the smokies securing with a toothpick and place on a tin foil covered baking sheet. Do this until all of the bacon has been used. I usually have a few smokies left but that’s ok, add them to the pan! When all of the smokies are wrapped and on the sheet pan sprinkle with the brown sugar covering them evenly. Bake for 10-12 minutes or until bacon has finished cooking. Stir part way through the cooking process. Remove from oven and transfer to a serving dish or into a slow cooker set on warm. Drizzle with bourbon maple syrup and stir. Serve warm!
*You can check the Wiggly Bridge Distillery website for further information at: http://wigglybridgedistillery.com/
Enjoy!
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