Emily’s Food and Recipe Blog

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Archive for the ‘Appetizers’ Category

Hummus

Posted by moderndaygourmet on November 7, 2009

Finally I find a hummus recipe that is tasty and lower fat (It replaces the olive oil and most of the tahini with nonfat yogurt).

1 can chickpeas, drained
1-2 cloves garlic
1 tablespoon lemon juice
1 tablespoon tahini
1/2 cup nonfat plain yogurt
1/2 teaspoon salt
1/2 teaspoon cumin

Blend all ingredients in food processor. Adjust seasonings to taste.

You could vary this by adding roasted red pepper or caramelized onions.

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Posted in Appetizers | 2 Comments »

Smoky Red Pepper and White Bean Dip

Posted by moderndaygourmet on March 7, 2009

This is a great high protein snack with no fat.

2 cans white beans, rinsed and drained
2 cloves garlic, minced
1 jar roasted red peppers, drained
3 tablespoons red wine vinegar
1 tablespoon chipotle puree
1 tablespoon honey
Salt and pepper

Combine peppers, vinegar, and chipotle puree in a food processor and process till smooth. Add the beans and garlic and process until smooth. Add the honey and season to taste with salt and pepper. Serve with tortilla chips.

* Can use 1 pound dried beans, soaked and cooked, in place of canned beans.
* Can used fresh red peppers that you have roasted. I find that to be a huge pain and jarred peppers cost pretty much the same, so I’ve sworn off roasting my own red peppers.
* For chipotle puree, take 1 can chipotles in adobo sauce and process till smooth. It keeps quite a while in the refrigerator. You can adjust the amount of puree if you want more or less heat.
* Would also be good with pita chips or grilled pitas (if you’re grilling meat or veggies, just throw the pitas on there too).

Posted in Appetizers | 1 Comment »

Sausage potato puffs

Posted by moderndaygourmet on October 23, 2007

My friend Laura made these for a party. They look amazing and I can’t wait to try this. I might make it for snacks for church; seems like sausage/cheese/potato would be a good breakfast snack. Of course, some of these cheeses are expensive!

3/4 pound Yukon Gold potatoes
1 pound Italian sausages, casings removed
3/4 cup water
6 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
3/4 cup all-purpose flour
4 large eggs
1/2 cup shredded Gruyère cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon finely chopped thyme
1/2 teaspoon finely chopped rosemary
Freshly ground pepper
1 large egg yolk mixed with 2 tablespoons water

directions
Preheat the oven to 425°. Coat four 12-cup mini-muffin pans with vegetable oil cooking spray. In a saucepan, simmer the potatoes in water over moderate heat until tender, 20 minutes. Let cool slightly, then peel and coarsely mash the potatoes.

Meanwhile, in a medium skillet, cook the sausage over high heat until browned, 8 minutes; coarsely crumble.

In a medium saucepan, bring the water, butter and salt to a boil. Remove from the heat and add the flour, stirring vigorously with a wooden spoon, until combined. Set the pan over moderately high heat and cook the dough, stirring, until it comes away from the sides of the pan, 2 to 3 minutes; remove from the heat.

Using a handheld electric mixer, beat the dough at low speed for 1 minute. Beat in the eggs one at a time at medium speed; beat in the Gruyère, Parmesan, thyme, rosemary and a pinch of pepper. Stir in the mashed potatoes and sausage.

Fill the muffin cups with the dough. Brush the tops with the egg wash and bake for 20 minutes, or until puffed and golden. Let the puffs cool slightly, then serve hot.

MAKE AHEAD The puffs can be refrigerated overnight; rewarm in a hot oven.

Posted in Appetizers, Breakfast | 1 Comment »

Sausage Balls

Posted by moderndaygourmet on September 2, 2007

2 cups Bisquick
1 pound sausage
1 pound shredded Cheddar cheese

Mix all ingredients together and roll into balls. Bake at 350 for 10 minutes or until browned.

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Cheese Ball

Posted by moderndaygourmet on September 2, 2007

There are a million cheese ball recipes out there, I’m sure – this is the one I tend to use.

2 packages cream cheese (8 ounces)
8 ounces grated Cheddar cheese
1 tablespoon pimento
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
Dash of garlic salt
1/4 cup chopped toasted pecans

Mix cheeses in mixer; add other ingredients except pecans. Roll in pecans, wrap and chill.

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Marilyn’s Cheese Balls

Posted by moderndaygourmet on September 2, 2007

My parent’s next door neighbor gave this to us at some point. Very easy and tasty, with a little kick!

1 stick butter, softened
1 cup plus 2 tablespoons flour
1/2 pound grated sharp Cheddar cheese
3/4 teaspoon cayenne pepper

Mix all ingredients with hands and form into balls. Bake at 450 for 15 minutes.

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Quiche Antipasto

Posted by moderndaygourmet on September 1, 2007

This is also from Confessions of a Kitchen Diva. I’ve made it a lot at the holidays.

2 packages refrigerated crescent rolls
1/4 pound provolone cheese slices (6-8 slices)
1/4 pound Swiss cheese slices (6-8 slices)
1/4 pound baked ham slices (6-8 slices)
1/4 pound hard salami slices (12-14 slices)
1 jar (24 ounces) roasted red peppers, drained well
3 large eggs
1/4 cup Parmesan cheese
1/8 teaspoon black pepper

Unroll 1 package of rolls and cover the bottom of a lightly greased ovenproof dish (13×9), pressing the perforations to seal and stretching as necessary to cover. Layer cheeses, ham and salami over the dough. Pat peppers dry with a paper towel and lay flat over the salami.

Mix eggs, Parmesan cheese and pepper together. Pour 3/4 of mixture over the peppers.

Unroll the remaining can of rolls over the top of the peppers and egg mixture, pressing perforations to seal. Brush the top of dough with the remaining egg mixture. Cover the pan with foil and bake 30 minutes. Remove foil and bake an additional 10-15 minutes or until top is golden brown. Remove from oven and let cool slightly before cutting.

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Kahlua Pecan Brie

Posted by moderndaygourmet on September 1, 2007

I’m going to post a few recipes from a cookbook I’ve really enjoyed, that I picked up after taking a cooking class by the author. The book is called Confessions of a Kitchen Diva by Claudine Destino. You can find it at Amazon here

Cookbook

Anyway, on to the recipe:

1/4 cup Kahlua (I substituted apricot liqueur one time; that worked OK)
3/4 cup pecans
3 tablespoons brown sugar
1 (14-16 oz) round brie
crackers or melba toasts

Mix Kahlua, pecans and brown sugar in a small bowl. Lightly scrape the white coating off the Brie. Place in an oven safe dish and spoon the topping over the top. Bake in a 350 oven for 10-15 minutes just until soft and the Brie begins to ooze. Serve with crackers or toasts.

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Hot Bean Dip

Posted by moderndaygourmet on August 31, 2007

My cousin Karen gave me this recipe quite a while back. Can’t recall where she got it, another relative I think. I am not really a fan of refried beans but this dip is really good.

2 cans refried beans
6 ounces cream cheese
1 small container sour cream (Can use lowfat or fat free in all the above)
1 small can chopped green chiles
shredded cheddar cheese

Combine all ingredients but cheese. Pour into an oven proof dish and top with cheese. Bake at 350 for 20 minutes or until bubbly.

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Deep Fried Dill Pickles

Posted by moderndaygourmet on August 31, 2007

I love fried pickles.  Must be the Southerner in me.  One time I had people over and planned my whole menu just so I could serve these.

2 eggs
1 cup buttermilk
1 tablespoon Worcestershire sauce
1/2 teaspoon vinegar-based hot pepper sauce
3/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
1/4 teaspoon garlic powder
1 cup cornmeal
2 1/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground black pepper
1 (32 ounce) jar dill pickle slices
1 cup vegetable oil for deep frying
salt and pepper to taste

In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder.

In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.

Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).

Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels.

Salt and pepper to taste

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