Recipes: Appetizers
Brushetta - Taco Dip - Pot Stickers - Asiago & Chicken Spindini - Bacon Water Chestnuts - Hot Crab Dip - Black Bean Dip - Asiago Cheese Dip - Tomato Tartlets
Brushetta
No measurements on this one because I don't measure it out. I just eye it.
Ingredients:
Slices of French or Italian bread
Margarine
Garlic
Olive oil
Diced Tomatoes
Basil
Parmesan cheese, optional
Mozzarella cheese, optional
Preheat oven to 350 degrees F. Spread out the slices of bread onto cookie sheet and coat with butter and rub with garlic. Bake at 350 degrees F. for 2-5 minutes or longer if desired. I try to get it so that they are crispy - like garlic toast.
Prepare the topping while that toasts - toss diced tomatoes, basil and parmesan cheese with olive oil. After the bread is toasted Spoon tomato mixture over garlic side of hot toast. Sprinkle with parmesan & mozzarella cheese and broil until cheese is melted and bubbly. If they are big pieces of french bread - use a pizza cutter to cut in half.
Taco Dip
2 - 8 oz. packages of Cream Cheese
2 cups Salsa
2 cups Cheddar Cheese
Optional: Browned hamburger with taco seasoning.
Spread cream cheese on the bottom of a 9x13 pan. Spread salsa on top of cream cheese and then top with cheddar cheese. Bake in the over until cheese is melted and bubbly. I have also added the taco seasoned hamburger. Spread cream cheese on the bottom of a 9 x 13 pan. Then add brown taco seasoned hamburger. Salsa and then cheese. It has been a hit both ways. Serve with tortilla chips.
Pot Stickers
These can be steamed, simmered or fried.
1/4 pound ground pork (I have used ground turkey before but ground pork is my preference)
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 to 1 teaspoon soy sauce (I usually add more soy as I like the flavor it adds)
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Chicken Broth
Olive Oil
12 wonton wrappers (3 x 3-inch size)
On the side
Hoisin sauce
In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later.
Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers. (I have skipped this step before and they turned out fine)
Spoon 1/2 tablespoon of the meat filling into the center of one wrapper. Brush a little beaten egg around the edges. Gather the wrapper up and seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.
You can simmer in chicken broth. You can steam if you have a steamer. Or you can fry. You should use enough oil to cover pot stickers. I usually start by simmering and then heat a little olive oil in a pan and fry the potstickers a little bit until a little brown and more crispy. Serve with hoisin sauce for dipping. If you want, add some crushed red pepper or cayenne pepper to the sauce to give even a little more kick.
Asiago and Chicken Spidini
3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes
1/2 cup olive oil 2 cups bread crumbs seasoned with Italian Seasoning
Preheat oven to 350 degrees F. Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.
Notes: I have also served this with some marinara sauce for dipping.
Bacon Water Chestnuts
1 pkg. bacon cut in half
1 can (8 oz.) whole water chestnuts, drained
1/2 cup miracle whip/salad dressing
1/2 cup firmly packed brown sugar
1/4 cup chili sauce
Preheat oven to 350°F. Wrap bacon around water chestnuts; secure with toothpicks. Place in shallow baking dish. Mix remaining ingredients; pour over water chestnuts. Bake 30 minutes or until heated through.
Hot Crab Dip
1 1/2 cups Shredded Mozzarella Cheese, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 tsp. garlic powder
1 tsp. Italian seasoning
1 medium red bell pepper, chopped
1 small onion, finely chopped
6 oz. crabmeat - canned drained or imitation chopped
Crackers
Preheat oven to 375°F. Mix all ingredients (except half the divided cheese and crackers) until well blended. Spread into 9-inch pie plate. Bake 20 minutes or until dip is heated through and top is lightly browned. Sprinkle with reserved 1/2 cup mozzarella cheese. Serve with crackers.
Black Bean Dip
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Italian Dressing
1/4 cup Grated Parmesan Cheese
1 jar (7 oz.) roasted red peppers (in brine), well drained, chopped
4 green onions, thinly sliced
Mix beans, dressing and cheese in medium bowl. Mash with fork until well blended. (Chunks of beans will remain.) Stir in peppers and onions. Serve with assorted Crackers and baby carrots.
Asiago Cheese Dip
1/2 cup of chopped tomatoes
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 cup green onions chopped
Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups. Serve with pita bread or crustinis.
Tomato Tarlets
Butter, for brushing pie tin
Cornmeal, for sprinkling (I have left this off when I have not had it and it worked fine)
Pie dough (store bought, 2 crusts)
1/4 cup Parmesan
2 tablespoons olive oil (light extra virgin is what I use)
2 medium-sized round vine ripened tomatoes, sliced
Salt & black pepper
1/2 pound fresh mozzarella, cut into 1/3-inch slices
Basil to taste
2 tartlet pans (with removable bottom works the best but can just use regular pie pans)
Preheat oven on to 375 degrees F. Take the tart pans -- brush with butter and sprinkle with cornmeal. Unroll out dough. Dough circles should be larger than the pan to fit properly. Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough. Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but still light in color.
Next sprinkle tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt, pepper and just a little basil. Bake tarts for 10 to 15 minutes so that the cheese is bubbling. Remove from the oven and let cool and then cut however you prefer. Serve warm or at room temperature.
