Appetizers
I found this recipe at the Food and Wine website and thought it was a great way to change up your typical hot wings! It has your typical ingredients but the one ingredient that caught my eye was adding melted hot pepper jelly! I know right…why didn’t I think of that!! The original recipe calls for the wings to be baked at 500 degrees. Well my oven does not take to cooking that hot so I baked mine at 450 degrees and they were just fine!
INGREDIENTS
2 Tablespoon all purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1 teaspoon paprika or smoked paprika
2 pounds chicken wingettes and drumettes
2 1/2 Tablespoons hot sauce, I used Frank’s
2 Tablespoons unsalted melted butter
2 Tablespoons hot pepper jelly, melted
DIRECTIONS
Preheat oven to 450 degrees. Line a large baking sheet with foil and spray with vegetable oil. In a bowl mix the flour, salt, dried garlic and paprika. Add the chicken to the flour mixture and toss to coat all of the chicken pieces.
Spread the chicken out on your baking sheet on a single layer and spray the chicken with vegetable oil. Roast the chicken for 45 minutes turning the chicken two or three times until browned and crispy.
In a bowl whisk the hot sauce , butter and hot pepper jelly. When the chicken is cooked through remove from oven, toss with the sauce and serve warm.
Enjoy!
I made these for the first time for a football gathering at a friend’s house with guests I did not know. I always get a little nervous making a new recipe, but then to make it for a party for people I don’t know very well…what was I thinking? But, no worries, everyone loved them!! These have a little bit of heat from the Ro-Tel tomatoes and a sweet drizzle over the top. The combination is excellent!! I made these a second time for Robby and a couple of his friends and the entire pan was GONE! Loved by both teenagers and adults!
INGREDIENTS
1 pound lean ground beef
Salt to taste
Pepper to taste
1 teaspoon cumin
1 teaspoon mustard powder
1 small onion, diced
3 garlic cloves, minced
1 (10 ounce can ) Ro-Tel diced tomatoes, drained
12 slices cheddar cheese
12 slider rolls
FOR THE GLAZE
1/2 cup of butter
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon mustard
DIRECTIONS
+NOTE– the bottom buns can get slightly mushy, so I like to put the bottom buns under the broiler for just a couple minutes to brown them slightly to prevent the mushy bottom!!!
Preheat oven to 350. Coat a 9 x 13 pan with non-stick spray. Heat a large skillet on the stove top to medium high heat. Add the beef, salt, pepper, cumin, and mustard powder. Stir, breaking up the beef as you cook. Add the onion and garlic stirring occasionally until beef is browned and cooked through. Stir in drained tomatoes and combine well. Place the bottom half of the buns in the baking dish and broil for just a minute or two to slightly brown (you can skip this step, see above note). Top the buns with the beef mixture, add sliced cheese and top with the top bun.
Mix all of the glaze ingredients in a small saucepan over medium heat until smooth and combined. Pour glaze over the top of your buns and bake covered with foil for 20 minutes, remove foil and bake another 5 minutes.
Serve warm.
Enjoy!
This recipe was found on Pinterest
Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
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
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