Appetizers
With just a few simple ingredients you have a delicious party bite! So simple to put together and can be made ahead. I have made these a few times when I have had guests over and never have enough of them as the plate is cleaned in no time. This will be a great snack to take with us in our motorhome.
INGREDIENTS
- Pepperoncini’s
- cream cheese- I used the whipped cream cheese
- dry hard salami circles
DIRECTIONS
Cut the tops off and slice through one side of the pepperoncini without slicing all the way through. Fill the pepperoncini’s with cream cheese, about 1 Teaspoon each. Fold the salami in half then wrap around the outside of the stuffed pepperoncini. Secure with a toothpick. Do this for as many bites as you would like.
Enjoy!
If you are looking for something different to serve your guests, these sliders might just be it. The sausage is sweet with the maple, then you get the tang from the slaw. I used a Granny Smith apple in the slaw but you can use any apple you like. I also added 1 Tablespoon of pure maple syrup to the pork sausage mixture just to add a little more of that maple flavor. This recipe makes 1 1/2 dozen sliders.
INGREDIENTS
- 2 cups coleslaw mix
- 1 cup shredded peeled apple-I used Granny Smith
- 1 cup crumbled blue cheese
- 1/4 cup finely chopped red onion
- 3 Tablespoons olive oil
- 2 Tablespoons cider vinegar
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
FOR THE SLIDER
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped red onion
- 2 Tablespoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds maple pork sausage
- 18 slider buns, split and lightly toasted if desired
- 1 Tablespoon pure maple syrup, optional
DIRECTIONS
In a large bowl combine the coleslaw mix, apple, blue cheese, and red onion. In a small bowl whisk the oil, vinegar, maple syrup, mustard, salt, and pepper. Pour over the coleslaw mix, toss to coat. Chill until serving.
In a large bowl combine the walnuts, onion, thyme, salt, and pepper. Crumble sausage over the mixture and mix well. Add the maple syrup if desired. Shape into 18 patties.
In a large skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until internal temperature reads 160 degrees.
Top each bottom roll with a sausage patty add two tablespoons of the coleslaw on top and add the top bun.
Enjoy!
I’m not sure how this recipe has not been on the blog as I have been making it for over 25 years. I think I got this recipe from my brother John way back when. You could make this on any pizza dough, but I came across some little round Naan Bread and thought that would make for a fun afternoon snack. You can add sliced tomatoes as I did here but I have also made it without them. Either way, these get eaten right up. I have never measured anything with this pizza. This can also be done in the oven.
INGREDIENTS
- Pizza crust (cooked) or Naan Bread
- prepared pesto
- parmesan cheese, grated
- tomatoes, sliced
DIRECTIONS
Turn your grill onto a medium heat. Place the pizza crust or Naan bread on the grate of the grill. Grill just a couple minutes, enough to warm the bread. Then flip the bread over to the other side. Add the pesto just as you would add a red sauce and top with Parmesan cheese and sliced tomatoes. Grill just until the cheese is melted and serve warm.
Enjoy!
We love grilling and seafood has been a favorite for the past couple of summers. I went to 2 stores looking for oysters but everyplace was out of them so I decided to pick up some cherrystone clams instead. Although we enjoyed these we do prefer oysters. I made these with a white wine butter sauce that you see in the picture.
INGREDIENTS
- 2 garlic cloves, minced
- 4 Tablespoons unsalted butter
- 1/4 cup white wine
- 28 cherrystone clams, scrubbed
- salt to taste
DIRECTIONS
Preheat grill to medium-high heat, 350-400 degrees. Place garlic and 4 tablespoons of butter in a small heatproof saucepan on the grill. Cook 3 minutes or until butter foams. Add wine to pan cook until mixture is reduced by half. Remove pan from heat and set aside.
Place clams directly on the grill grates, grill covered with the grill lid down. Grill for ten minutes or until clams begins to open checking every 2-3 minutes. Discard any unopened clams. When the clams are open, using a butter knife scrape the bottom of the clams releasing them from the shells, add the butter to the clam while still in the shell. Serve warm.
Enjoy!
I’m always looking for new dishes that I can take on the road with us in the Motorhome. This Taste of Home recipe is a hearty snack after a busy day. I made this on the grill but the oven directions are just as easy. I have made this a couple of times. The second time I made it I added diced onions and tomatoes but left off the french fried onions. Both ways were very good, no complaints and the plate was cleaned. This can also be made with either BBQ beef or BBQ pork. I made it with pork as that’s what my grocery store had, so use whatever you can find.
INGREDIENTS
- 1 8oz. Package of cream cheese, softened (I used whipped cream cheese)
- 1 15 Oz. Package of refrigerated fully cooked barbecue shredded beef or pork
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 3/4 cup French fried onions
- 1/2 cup diced tomatoes
- tortilla chips
DIRECTIONS
Spread cream cheese onto the bottom of a greased 9-inch pie plate (I used a tin pie plate for the grill). Spread the cooked beef or pork over the cream cheese layer. Sprinkle with the cheddar cheese, diced red onion, and tomatoes.
OVEN DIRECTIONS
Preheat oven to 350 degrees. Bake until heated through, about 15 minutes. Sprinkle with French fried onions and bake an additional 5 minutes. Serve with tortilla chips.
GRILL DIRECTIONS
Turn your grill onto the lowest heat setting. For my grill, it is about 300 degrees. All grills will be slightly different so do check often as to not burn the bottom. Place the pie tin on the grill, close the grill lid and let heat through about 10-15 minutes. Add the French fried onions and continue to cook about 5 more minutes with the grill lid down. Serve with tortilla chips.
Enjoy!
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