Appetizers
These little sliders are full of flavor that you are really going to enjoy. I love the peppery arugula along with the combination of sweet chili sauce and crushed pineapple. Not to even mention the Applewood thick cut smoked bacon! YUP! It’s delicious and a perfect party food! No sooner did I have one or two put together when someone was reaching for them!
INGREDIENTS
12 Slider Rolls (Hawaiian butter rolls would be great)
12 strips of bacon cooked through (I used Applewood smoked thick cut bacon)
1 (20 ounce) can of crushed pineapple, drained
1 rounded Tablespoon of sweet chili sauce
12 thin slices of deli ham
12 thin slices oven roasted chicken
12 slices Monterey jack cheese
1/2 cup arugula
DIRECTIONS
Slice each roll in half and set aside. Drain the crushed pinapple and put into a small saucepan and add the sweet chili sauce and mix. Turn this on low to warm through. Turn your broiler on with the oven door slightly open.
On a baking sheet start by folding one piece of ham so it will fit on the slider bun and place on the baking sheet. Do the same with the roasted chicken, add the chicken on top of the ham and do the same with a piece of cheese making a meat and cheese stack! When you have twelve stacks put the baking sheet under the broiler just for a few minutes until the cheese is melted and the meat is warmed through. Remove from the oven and start to put the sliders together starting with the bottom roll then add the meat and cheese stack, bacon and argula and finally add the sweet chili sauce, pineapple mixture and top with the remaining bun. Do this for each slider and serve immediately.
Enjoy,
This recipe is slightly adapted from www.ingoodflavor.com
I have been making these chicken bites for a number of years now. I usually make these tasty bites using my brother’s home made BBQ sauce but because that recipe is under lock and key, I am going to give you one that you might make with your favorite seasonings and your favorite BBQ sauce! I like to use a hearty sprinkle of Cajun seasoning but you can use any of your favorite spices I like to use spicy seasoning, then a sweet BBQ sauce.
INGREDIENTS
3 chicken breasts, cut into bite size pieces
1 package center cut bacon, cut in half
1 Tablespoon of Cajun spice
1 cup honey BBQ sauce
Toothpicks
DIRECTIONS
Preheat oven to 300 degrees. Line a baking sheet with tin foil and set aside. Sprinkle the bite size chicken pieces with the seasoning and wrap once piece of bacon around each piece of chicken securing with a toothpick. Place each chicken piece on the baking sheet. When all of the chicken has been wrapped bake in the oven for 30 minutes. Turn the chicken pieces and bake an additional 15 minutes. Take the pan out of the oven and drain the liquid from the baking sheet and move your oven rack to the upper portion of the oven. Turn the oven to broil leaving the oven door slightly ajar. At this point brush each chicken piece with BBQ sauce and place back in the oven to broil (leaving the door slightly ajar) for about 2-3 minutes until the sauce starts to caramelize. Turn the chicken pieces over and brush the second side with the BBQ sauce and broil the second side for 2-3 minutes (leaving the oven door ajar). When the BBQ sauce has caramelized and the bacon has crisped up, remove from oven and serve warm OR place in a crockpot on the WARM setting to enjoy through the afternoon or evening!
Enjoy,
We have all seen the smokies wrapped in crescent dough. Well if you like those you are going to LOVE these. These little bite size treats are so good. I used a sweet pineapple sausage with uncured bacon so I had the sweet flavor from the sausage and a crispy texture from the pastry. I did not serve this with a dipping sauce but if you use a spicy sausage you could certainly add a dipping sauce. Maybe a honey mustard sauce or a sweet and sour sauce. This recipe is so versatile, you can make some sweet and some spicy any way you want it ! You are going to love this recipe!
INGREDIENTS
One sheet of puff Pastry
three sausages (your choice sweet or hot)
1 egg yolk
1 Tablespoon of water
DIRECTIONS
Preheat oven to 375 degrees. Open up the thawed puff pastry and slice into three pieces following the fold marks on the pastry. Taking one section at a time, roll the dough out on a clean work surface dusted with a slight bit of flour. Roll the dough out so it is long enough to wrap completely around the sausage. Before rolling the sausage in the pastry, mix the egg and water together and brush this along the edge of the pastry all the way around. Now wrap the sausage completely in the pastry and put in the freezer for about ten minutes and continue with the following two pieces of pastry placing them in the freezer when they are wrapped. After ten minutes take the sausages out and slice them into about 1 inch slice and place each piece in a mini muffin tin with the cut side up. Bake for 25 minutes or until the pastry is puffed and golden. Serve warm.
Enjoy,
This appetizer was so pretty and full of flavor. I am looking forward to making this again! This recipe uses a puff party and if you have ever bought a box of puff pastry you get two sheets in the box so stay tuned tomorrow for another simple recipe to use up that pastry!
INGREDIENTS
3 Tablespoons of olive oil
1 large onion thinly sliced
1 sheet of puff pastry thawed
flour for dusting
1 bunch of asparagus
2 small handfuls of cherry tomatoes, cut in half
1/4 cup or so of goat cheese
one pinch of sea salt
1/2 Tablespoon balsamic vinegar
DIRECTIONS
Preheat the oven to 450 degrees. Heat the oil in a large frying pan over medium high heat, add the onion and cook stirring occasionally for 5 minutes, reduce the heat to low and continue to cook the onions for ten more minutes and remove from the heat.
Dust a clean work surface with some flour and open your thawed puff pastry and roll the dough out to 9 x 11. Place the dough on a foil lined baking sheet sprayed with non-stick spray. Top the dough with the onions, tomatoes and crumbled goat cheese. Sprinkle the entire tart with a pinch of sea salt. Place the tart in the preheated oven and bake for 25 minutes watching the last few minutes as to not burn the pastry. Just before the tart is done drizzle with the balsamic vinegar. Let cool for a few minutes before cutting.
Enjoy,
This recipe was inspired by a recipe from www.theendlessmeal.com
Ahhhhhh..We made it through the holidays! Is anyone else as exhausted as I am? What a crazy whirlwind of activity at my house this year! I don’t know about you, but a couple of simple and delicious appetizer recipes for New Year’s Eve sounds perfect to me! Today’s recipe is super simple and LOVED by everyone who tried it. BUT don’t start your diet with this appetizer, this is not figure friendly, but it is really yummy! This also has a fantastic presentation, very festive!
INGREDIENTS
2 cups shredded sharp cheddar cheese
2 cups real mayo
2 cups chopped pecans
2 bundles of scallions, diced
1 jar strawberry preserves
DIRECTIONS
Spray a bunt pan with non-stick spray and set aside. Combine the first four ingredients mixing well and pour into your well greased pan. Cover and refrigerate over night. When ready to serve let sit out at room temperature and run a spatula around all of the edges of the pan. Invert on to a serving platter. Mine took a little time to loosen but it did come out pretty easy. Don’t worry if it doesn’t this is forgiving! Mix the preserves up a little to “loosen” it and then pour on top of the ring letting the preserves fall down the side of the ring. Serve with crackers.
Enjoy!
I came across this recipe over a year ago and am not sure of the source. I will update with a source as soon as I can !!
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