What are your favorite appetizers this season?
Subscribe to:
Post Comments (Atom)
We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
One of my favorites is Marilyn’s Delta Shrimp -- they look great on a beautiful Christmas platter.
ReplyDeleteDelta Shrimp
½ large lemon, sliced
2½ pounds unpeeled large fresh shrimp
1 cup vegetable oil
2 tablespoons hot sauce
1½ teaspoons olive oil
1½ teaspoons minced garlic
1 teaspoon minced fresh parsley
¾ teaspoon salt
¾ teaspoon Old Bay® seasoning
¾ teaspoon dried basil
¾ teaspoon dried oregano
¾ teaspoon dried thyme
Bring water and lemon to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold
water. Peel and devein shrimp, leaving tails intact. Place shrimp in a large bowl.
Combine oil and next 9 ingredients; stir with a wire whisk. Pour over shrimp. Toss to coat shrimp.
To store: Refrigerate in a tightly covered container up to 8 hours.
Serve with cocktail sauce.
I also like these Sausage Phyllo Cups -- they look very festive with the red & green peppers. My sister makes them in wonton wrappers placed in mini-muffin tins, but I don't like that texture.
Sausage Phyllo Cups
2-3 packages of frozen phyllo cups
Jimmy Dean sausage
1 green/red peppers
1 small can olives
About ½ bottle ranch salad dressing
Shredded Monterey Jack cheese
Saute the sausage. Cut up as small as possible. Transfer to large bowl and set aside.
Cut up green or red (or both) peppers and olives very small.
Add peppers and olives to sausage in bowl. Add ranch dressing and cheese.
Fill phyllo cups with sausage mixtures and bake at 350 for 6-8inutes.
Hot Brie and Chutney is always a hit!
ReplyDelete(365 Quick and Easy Microwave Recipes)
9 ounces chutney, homemade or jarred
8 ounce round Brie Cheese
1/2 cup coarsely chopped salted roasted almonds
2 Tablespoons sliced scallions
Cover chutney (in jar, without lid) with a paper towel. Cook on MED 1 1/2 - 2 minutes, until hot. Remove with potholder.
Place Brie in center of a 9" microwave safe serving dish with rim or pie plate. Cook on LOW 4 - 4 1/2 minutes, turning plate if it appears to be heating unevenly, until cheese is very warm and just beginning to melt.
Stie chutney and pour over Brie. Sprinkle with almonds and scallion. Serve warm with crackers or French bread.
My favorite EASY is hummus and caponata with pita bread or chips
ReplyDeleteI also love Kate's asparagus with boursin & prosuitto -- I can never make enough. They fly off the plate.
Thanks for connecting me to this, Katie. I'm w/ Bridget. Brie is so easy and everyone loves it. My variation is as follows...
ReplyDelete1 8 oz. Brie round, sliced lengthwise
1/2 c slivered almonds
1/2 c currants
1/2 c chopped dates
1/2 c apple juice
Mix almonds, currants, dates, and apple juice.
Place bottom half of brie in pie plate.
Top brie w/ half of nut mixture.
Place top of brie on.
Top w/ other half of nut mixture.
Cover loosely w/ foil.
Bake for about 15 minutes @ 350.
Remove foil.
Bake until nuts are toasted.
Serve w/ sliced baguette or crackers.
I've been making cowboy caviar a lot. It's so easy and you can make ahead of time and just add the avocado before you serve it.
ReplyDeleteCowboy Caviar
1/4 cup red wine vinegar
1 1/2 teaspoons hot pepper sauce
4 teaspoons olive oil
1 clove garlic, minced
Freshly ground black pepper to taste
1 firm, ripe avocado
1 (15-ounce) can black-eyed peas, drained
1 (15 - ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels, drained
2/3 cup sliced green onion
2/3 cup chopped fresh cilantro
1/2 pound Roma (plum) tomatoes, coarsely chopped
Salt to taste
Tortilla chips for accompaniment
In a large bowl, mix vinegar, hot sauce, oil, garlic and pepper. Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and toss lightly.
Drain and rinse peas and corn. Add peas, corn, onion, cilantro and tomatoes. Mix gently to coat. Add salt to taste. Refrigerate, well sealed.
Also my friend Denise gave me a recipe for Buffalo Chicken Dip that is very good:
5 pieces of chicken breast (chicken breast halves)
1 jar of Franks red hot sauce (buffalo sauce)
2 8 oz. blocks of cream cheese
2 jars of Marie’s blue cheese dressing (use about 1 ½)
1 ½ cups of shredded mozz cheese
Cook and shred chicken. Pour hot sauce on chicken and let marinate ½
hr. Spread cream cheese in bottom of a 9 x 13 pan. Put chicken on top
and cover with blue cheese. Top with mozz. Cheese and bake 30 minutes
at 350.