Posts filed under ‘appetizer’
One of our favorite restaurants to dine out at is Cantina Laredo. They make guacamole fresh at your table, and it is the best we have ever tasted. They have a secret combination of spices they use and I have been trying to replicate it for quite some time. I think this version came pretty close. I made a very large quantity for the superbowl, but this can definitely be scaled down to suit your needs.
Juice of 3 limes
1/4-1/2 red onion, diced
2-3 small tomatoes, seeded and diced
2-3 jalepenos, diced
1/4 cup fresh cilantro, chopped
In a medium bowl, mash avacados. Add onion, jalepeno, and lime juice and mix gently. Add spices, salt, and pepper to taste. Gently mix in cilantro. Serve immediately or refrigerate for a couple hours.
Source: Just2Good Original.
Ok everyone, these wings are life-changing for me. These wings taught me that I do in fact like hot wings. That’s a big deal in our house. My husband is a hot wing lover and me not so much – until now. I don’t fry foods often, but I made an exception for the super bowl. I must say I am so glad that I did. These wings are to-die-for. My husband even said they were the best wings he’s ever had – really!? They were really good. The breading was perfect and the sauce with the basil infused butter really brought this up a notch. If you’re looking for a hot wing recipe these will be sure to please.
Hot Wings With Spicy Butter Sauce
Vegetable oil, for frying
3 lbs chicken wingettes
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
For the spicy butter sauce:
1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
In a small saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the spicy butter sauce. Serve Immediately.
Source: Sunny Anderson via the Food network
Do you have a food you could eat over and over again and never get tired of it? For me, one of those would be mushrooms. I haven’t always loved mushrooms, but they are one of my favorites now. I love them in all forms, but I especially love stuffed mushrooms. I didn’t follow a particular recipe here. Instead, I just looked in the fridge to see what I had left over and mixed up a delicious combination. These aren’t unique or different, but they were very good and will definitely be my preferred method for stuffed mushrooms.
Sausage Stuffed Mushrooms
14-15 mushroom caps
1/2 lb bulk sausage
1/2 c. yellow onion, chopped
1/2 c. fresh flat leaf italian parsley
1/2 c. grated parmesan cheese
3-4 ozs cream cheese, softened
1/4 c. panko bread crumbs, plus extra for sprinkling
1 clove garlic
Preheat the oven to 350 degrees F. Wipe off the mushroom caps with a clean towel; set aside.
Heat oil over medium heat in a skillet. Brown sausage until cooked through, add onion and saute until transparent; about 3-5 minutes. Add garlic and saute until fragrant. Remove from heat and set aside.
In a separate bowl combine cream cheese, parmesan, panko, and parsley. Add in the sausage mixture and stir to combine. Spoon mixture into mushroom caps and place cap side down into a baking dish. Sprinkle with remaining panko Bake for 15-18 minutes until mushrooms are tender and filling is bubbling and panko is golden brown.
Source: Just2Good Original
Before Alana was born my friend Jenn gave me a wonderful baby shower. Several people that attended brought dishes to share and Adrian brought this bean salad. While I was pregnant I couldn’t eat beans due to the horrible heart burn that I sufferred so I initially passed right by this salad. After several people told me I had to try it I finally did and it was delicious! I was really sad I couldn’t eat more of it, but you better believe that it is now a staple in our house. We eat it as a snack, served over fish, in taco salads, and just by itself. You name it we’ve probably tried it. This recipe makes a lot, but it keeps well in the fridge. My 13 month old is even crazy about this salad!
1 can white shoepeg corn
1 can red kidney beans
1 can garbanzo beans
1 can black beans
1 can black eyed peas
6 green onions, chopped
2 bell peppers (any color)
3 large tomatoes, diced
1 medium red onion, diced
broccoli florets, cut into bite-sized pieces
2 packages Good Seasons italian salad dressing
vegetable or canola oil
red wine vinegar or apple cider vinegar
1 package of taco seasoning or 3-4 Tbps homemade
tobasco or other hot sauce, to taste
Rinse and drain the beans and corn. Place into a large bowl. Add green onions, bell peppers, tomatoes, red onion, and broccoli florets to the bean mixture.
In a 2 cup measuring cup mix up the Good Seasons Italian dressing per directions (using oil, vinegar, and water) add 1 pkg taco seasoning, and tobasco to taste. Mix dressing well and pour over veggie mix. Refrigerate for several hours or overnight. Serve with tortilla chips, over fish, in a salad, etc.
Source: my friend Adrian T.
My husband and I are American Idol fans and this week he asked me to make snacks to eat during the show. Since, I normally don’t eat too much after dinner this really mean snacks for him! That’s ok though, it gave me a reason to try a new recipe I have saved. Earlier in the week, when I asked Joe if he had any dinner requests he asked for BLTs so I thought this would be a perfect way to give them to him! I snuck one since I like to try everything I write about and I would definitely make these again. They are simple, delicious, and would be a definite crowd pleaser.
3 8 or 9 inch flour tortillas
3 oz. cream cheese, softened
1-2 tbsp. Ranch dressing
6 pieces bacon, cooked and crumbled (I used turkey bacon)
1/2 cup shredded lettuce
1 large tomato, diced
Ranch dressing for dipping, if desired
Lay all three tortillas out on a work surface. Combine the cream cheese and range dressing in a small bowl and mix until smooth. Spread a thin layer over each tortilla. Sprinkle lettuce, tomato, and one-third of the bacon over each tortilla. Starting at one edge, roll each tortilla in a tight spiral log. Slice into 1-inch sections. Serve with ranch dressing, if desired.
Source: Annie’s Eats
We love onion rings in this household. Unfortunately, they are terrible for you and I rarely eat them. That is until now. I must say, I was pretty skeptical that these would be just that good, but I stand corrected. My onion loving husband even proclaimed these better then deep-fried onion rings — really!? Wow. I will be making these over and over again.
Baked Onion Rings
3 Tbsp flour
1 Tbsp sugar
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground allspice
1/4-1/3 Cup milk (enough so the mixture stays thick enough to coat onions)
2 Large Vidalia onions, cut into 1/4 in. thick slices. Use the outer rings and save the inner for another meal
1 1/2 Cups dry bread crumbs
Preheat oven to 450 degrees F. Combine everything except the breadcrumbs and onions in a large bowl. Dredge the onion rings in flour/milk mixture. Then coat with breadcrumbs in a separate bowl.
Source: Delicious Melicious
This is my favorite dip – no contest. I have made several variations and they are always good, but none have been as good as this recipe. I have heard raves about it for quite some time and I’m not sure what took me so long. I should’ve known Alton wouldn’t fail me. I had a small altercation when making this recipe — I was out of sour cream! I threw in some cottage cheese instead and it was great. In fact, I might continue to make it that way. This dip is warmed in the microwave which is great when you have other things occupying your oven. If you haven’t tried this recipe yet give it a try. You will not be disappointed!
Alton Brown’s Spinach Artichoke Dip
1 Cup chopped frozen spinach, thawed
1 1/2 Cups chopped canned artichoke hearts
6 oz cream cheese, softened
1/4 Cup mayonnaise
1/4 Cup sour cream (I used cottage cheese)
1/3 Cup grated parmesan
1/2 tsp red pepper flakes
1/4 tsp garlic powder
1/4 tsp salt
Thaw spinach and squeeze all of the water out, set aside. Heat cream cheese in a microwave safe bowl for 1 minute, or until hot. Stir in rest of the ingredients, serve warm.
This can also be made ahead of time and reheated when ready to serve.
Source: Food Network