Tag Archive: appetizer

Super Bowl Star Appetizers

We have spicy, rich, succulent so now we have a savory appetizer for my Super Bowl party.  This came about because a friend at work, Sue, gave me some cute little tubes to bake bread in – a star, a heart and a flower.  I had to try them out.  But what was I doing to do with a loaf of bread?

The star looked most appealing and if a certain Texas team had made it to the Super Bowl, they would have been perfect –  not to be this year, at least.

Savory Bread Stars

These are pretty simple and any good crusty bread would work. You could even use baguette rolls or a long loaf of crusty French bread.  Just don’t make them too far ahead.

This is the perfect appetizer for any party.

A Tasty Asparagus Snack

I continue to be surprised by my friend Kathy. She claimed not to cook when I first met her. (16 years ago)  Since then she has remodeled her kitchen and has a grandson who eats a lot, so she claims to have reformed.  We had a little gathering of the coven at her house last week. (I’ll tell you about this little group at a later time. We are entirely harmless.)  She produced a very tasty appetizer that I have told everybody I meet about.  I can’t get it out of my mind, so it will now become an addition to holiday menus because I can’t eat the entire batch by myself, or at least I shouldn’t try.  She tells me they are excellent warmed up too.

Asparagus Roll Ups

  • 1 package 8” flour tortillas
  • 1 package bacon crumbles
  • 1 can asparagus, drained or fresh spears trimmed of the woody pulp
  • 1 small tub spreadable cream cheese
  • Parkay spray margarine
  • Parmesan cheese

 

Spread a generous layer of cream cheese on the tortillas.  Place asparagus and bacon bits down the middle of the tortilla.  Roll up like a log, and place seam-side-down in a baking dish sprayed with non-stick spray.  Spray with Parkay (or brush with butter) and sprinkle with parmesan.  Bake at 350° for 25-30 minutes (till lightly browned)….yum!

Cut them in half and serve warm or at room temperature.  These are great with a good glass of wine. What isn’t?  Right?

 

Another Football Must Have

This is not my original recipe.  This comes from one of may favorite Food Network ladies, Ellie Krieger. For a low-fat alternative at your Super Bowl Party give this a try.  I think the flavor is what we are going for, and it should be here in these wings.  I like Ellie Krieger’s recipes.  I think this one is a going to become a favorite.

I think an oriental  bar-b-que flavor would be a good alternative to ribs, if getting that sauce all over your fingers is what you are into.

Broiled Buffalo Wings

  • 2 pounds chicken wings, split at the joints, tips removed
  • ¼ cup cayenne pepper sauce (Frank’s Red Hot, plus more for dipping)
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons low-sodium chicken broth
  • 3 large ribs celery, cut into sticks
  • 1 recipe Blue Cheese Dip (recipe follows)

Place the wings in a large pot and fill with enough water to cover the wings by about 2 inches.  Bring to a boil, then continue to boil for 10 minutes.  Drain well.

In a small bowl, combine the cayenne pepper sauce, lemon juice and broth.  Reserve

Transfer the wings to a foil-lined baking sheet or broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 or 6 minutes.  Turn the wings over and broil 4 to 5 minutes more.

Transfer the wings to a large bowl and drizzle with the reserved sauce and toss well.  Place the wings in a single layer on a foil-lined baking sheet.  Place under the broiler for 1 minute to heat the wings and sauce together.

Blue cheese Dip

  •  ¼ cup plain Greek-style non-fat yogurt
  • 2 tablespoons mayonnaise (low fat))
  • 1 teaspoon white wine vinegar
  • 1/3 cup crumbled blue cheese (1.5 ounces)

In a small bowl, stir together the yogurt, mayonnaise, vinegar and blue cheese.  Mash any very large chunks of the cheese with the back of a spoon to integrate the cheese into the dip.

Make this up to 3 days ahead of your party serving date and store in the refrigerator in an airtight container.  Allow to come to room temperature to serve with your wings and celery sticks.

Cheeseball, Sausage Balls and Black Eyed Peas-Happy New Year!

The best New Year’s Eve party I have ever been to was not planned.  Some neighbors (4 or 5 other couples) in Austin decided one afternoon to get together. I had a cheese ball I had made and I put together some sausage balls.  Everybody brought an appetizer and we bought pizza.  We took our children along in their pj’s.  I had a 4 year old and a baby.  We put the babies to sleep in playpens or their car seats and the other children piled up on a quilt on the floor in a large play room with their pillows to watch a movie.  One at a time they all drifted off to sleep.  We had to walk across the street to go home.  It was so easy and so much fun.  No planning or much prep work went into it.

The cheese ball recipe is from my neighbor, Ann, again.  It has become a traditional Christmas snack.  Krista doesn’t have Christmas or New Year’s without it.  I wouldn’t think about a Christmas season without one.  It is served best with Wheat Thins.  The sausage balls were my husband Hank’s favorites.  He liked anything with pork.  Those are best dipped in spicy mustard or bar-b-que sauce.

Think about an impromptu New Year’s Eve party for your friends. Don’t think about it too long.  Just do it!

On New Year’s Day you have to have black eyed peas for good luck in the new year.  If you are planning to celebrate the New Year in the South, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year’s Day. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year’s Day for luck and prosperity throughout the year ahead.

Black-eyed peas are also a key component of “Hoppin’-John”.  Comprised of black-eyed peas, rice, and pork (ham-hocks, bacon, or neckbone), “Hoppin’ John” dates back to at least the 1840’s in Charleston where a freed but partially crippled black man named John was said to hop through the streets selling bowls of this dish made by his wife.  As he passed through the streets it’s said that people would remark “here comes hoppin’ John!”.

This salad is great with anything from a sandwich to grilled pork tenderloin or seafood.  It’s great for a cookout, tailgate party, or picnic and is even better if made a day in advance so the flavors can marry.  Even if it’s snowy outside the vegetables are available year-round and usually have good flavor…hence my alternate name for it:  “Summer in a Bowl”!

Happy New Year!  We wish you a bright and tasty 2012!