6 Memorial day appetizers

6  Memorial day Appetizers

 

 

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Here are 6 tasty and easy Memorial day appetizers . I found these lovely appetizers that  I had to try. My fave is The Potato chip chicken strips . If you like a crunch, then  this is it ! If  you don’t want crunchy then try the Jerk chicken wings will be a hit for you’re Memorial day party. Add a little fresh summer salsa and Caprese salad kabobs to the mix and watch it dissapear. Then add these two appetizers grilled: corn, bacon and chile crostini, grilled potato skins, to the grill . Have a happy Memorial day !

 

 

So, sorry everyone , for the lack of posts . I’m moving from NYC  to the southern life so, I’ve been pretty busy. Everything will be back to normal in June. Stick with me. Please !

 

Grilled Corn, Bacon and Chile Crostini

Grilled Corn, Bacon and Chile Crostini




Total Time:48 MIN Prep: 30 MIN Cook: 18 MIN



Ingredients


2 ears corn, shucked

Extra-virgin olive oil, for brushing and drizzling

Kosher salt

4 strips bacon, julienned

2 Fresno chile peppers, cut into thin rounds

3 to 4 tablespoons red wine vinegar

4 scallions, thinly sliced on the bias

6 thick slices baguette

2 cloves garlic


Directions


1.Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

2.Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

3.Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. 

 

 

 

Fresh Summer Salsa Recipe



Fresh Summer Salsa

 

TOTAL TIME: Prep/Total Time: 25 min.

Ingredients

4 medium tomatoes, chopped

1 medium mango, peeled and chopped

1 medium ripe avocado, peeled and cubed

3/4 cup fresh or frozen corn, thawed

1/2 cup minced fresh cilantro

1/2 cup canned black beans, rinsed and drained

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

3 tablespoons of lime juice

1 tablespoon of olive oil

1/4 teaspoon of salt

Baked tortilla chip scoops

 

Directions

1.In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips. 

Grilled Potato Skins Recipe

Grilled Potato Skins Recipe

 

 TOTAL TIME: Prep/Total Time: 30 min.

 

 

Ingredients

2 large baking potatoes

2 tablespoons butter, melted

2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup (4 ounces) shredded cheddar cheese

3 bacon strips, cooked and crumbled

2 green onions chopped

sour cream

Directions

1.Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.

2.Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. 

Potato Chip Chicken Strips Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1 cup (8 ounces) sour cream

1/8 teaspoon garlic salt

1/8 teaspoon onion salt

1/8 teaspoon paprika

1 package (12 ounces) potato chips, crushed

2 pounds boneless skinless chicken breasts, cut into 1-inch strips

1/4 cup butter, melted

Salsa, barbecue sauce or sweet-and-sour sauce

Directions

1.In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips.

2.Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter.Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Yield: 6 main-dish or 10 appetizer servings.

Grilled Jerk Chicken Wings Recipe
TOTAL TIME: Prep/Total Time: 30 min.

Ingredients

1/2 cup Caribbean jerk seasoning

2-1/2 pounds chicken wingettes and drumettes

2 cups honey barbecue sauce

1/3 cup packed brown sugar

2 teaspoons prepared mustard

1 teaspoon ground ginger

Directions

1.Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.

2.Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.

3.Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.

Caprese Salad Kabobs Recipe
TOTAL TIME: Prep/Total Time: 10 min.

Ingredients

24 grape tomatoes

12 cherry-size fresh mozzarella cheese balls

2 tablespoons olive oil

2 teaspoons balsamic vinegar

24 fresh basil leaves

 

 

Directions

1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. 

 

 

 

Grilled Corn, Bacon and Chile Crostini : http://www.foodnetwork.com/recipes/anne-burrell/grilled-corn-bacon-and-chile-crostini-recipe.html

Fresh summer salsa : http://www.tasteofhome.com/recipes/fresh-summer-salsa

 Grilled Potato skins http://www.tasteofhome.com/recipes/grilled-potato-skins

Caprese salad kabobs http://www.tasteofhome.com/recipes/caprese-salad-kabobs

Potato chip chicken strips http://www.tasteofhome.com/recipes/potato-chip-chicken-strips

Grilled jerk chicken wings: http://www.tasteofhome.com/recipes/grilled-jerk-chicken-wings

 

 

 

 

 

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Capellini Tomato-Basil Chicken

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I have a delicious light pasta dish, that’s  only 350 cals per serving . Fresh chopped tomato, green onions , and basil. With saute chicken in Extra virgin olive oil. The smell of this beautiful dish will have your family bum-rushing the kitchen. Serve with a salad.

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 Capellini Tomato-Basil Chicken 

 

PREP TIME: 15-20 MIN

TOTAL TIME: 25 MIN

SERVING 4-6

Ingredients 

  • 3 cups of  boneless skinless chicken breasts, cut into strips

  • 2 cups of Chopped Green Onions

  • 2 cloves garlic, minced

  • 2 cups  chopped basil leaves

  • 2 1/2 cups of fresh peeled diced tomatoes Or 2 cans (14.5 ounces each) good quality diced 

  • 1/3 cup extra virgin olive oil

  • 1 box (16 Oz. Box) Capellini Or Angel Hair Pasta cooked and drained 

  • 1/4 cup grated Parmesan cheese

  • Salt & Pepper 

 

 Directions 

 

1.Cook pasta as directed on package. Drain; cover to keep warm

2.Heat 10-inch nonstick skillet over medium-high heat with olive oil. Add chicken and garlic; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.

3.Stir in tomatoes,basil and green onions: Heat to boiling. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.

4.Toss pasta gently with tomato mixture, and gently stir together. Sprinkle with cheese, a pinch of chives or green onions. Serve when ready.

 


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Rice krispie Easter treats

 

This is a fun Easter treat that I love to do every year. So easy and fun for the kids to play with.  Wilton Pearlized sprinkles , cookie icing and candy melts help make this a fab fun family treat !

 

 

 

Rice Krispie Easter treats

White cookie iciing. pink pearl sprinkles.

White cookie icicing. pink pearl sprinkles.

 

 

 

Pink cookie icing, with white pearl sprinkles

Pink cookie icicing, with white pearl sprinkles

 

 

 

 

Wilton Pearlized sprinkles

 

 

 

Hot pink, red

 

 

 

 

Rice Krispie Easter treats

 

Ingredients:

 

TOTAL TIME:15 mins

PREP TIME:5 mins

COOK TIME:10 mins

 

 

3 tablespoons butter or 3 tablespoons margarine

40 large marshmallows (or 4 cups mini-marshmallows)

6 cups Rice Krispies

White & pink  pearlized Sprinkles

½ cup Wilton Candy Melts white, bright pink,

Cookie Icings  pink & white

 

Directions:

1.In a large microwave safe bowl, heat butter and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.

2. Add Rice Krispies cereal. Stir until coated.

3. Press mixture into 13 x 9 inch pan coated with cooking spray. Cut with cookie cutter shapes  when cool.

4. Once cooled,melt white candy melts spread on top of the rice krispie treats, immediately sprinkle pearlized Sprinkles on top. Place in fridge for 10 minutes to set the candy melts, once set using bunny or egg cookie cutter cut into desired shape.

5. Using cookie Icings { any color pink, white, or  yellow} to outline the shape of the bunny. And to decorate egg. Let it dry before serving.

 

 

 

 

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Cookie Friday: Mini chocolate chip cookie sandwiches With Marshmallow Buttercream filling

 

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

Mini chocolate chip cookies sandwiches With marshmallow buttercream filling

 

Today’s recipes, is one of most requested treat. Bite into the soft, tasty and yummy chocolate chip cookie, follow by a light & fluffy marshmallow buttercream filling, you will be hooked. It’s a sweet treat of heaven in you’re mouth.

 

 

 

 

 

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Cookie Friday: Mini Chocolate chip cookie sandwiches with Marshmallow buttercream filling

 

 

Mini chocolate chip cookies

Overall Time: 1 hr. 45 Mins

Bake: 8 Mins

Prep Time: 1 hr. 20 Mins

Yield: Makes 3 dozen mini cookies

 

Ingredients

 

2 1/4 cups of cake flour
2 cups of brown sugar
2 cups of butter
1 Tablespoon of vanilla extract or butter extract
2 large eggs
1 teaspoon of salt
1 1/2 baking power
1 package of chocolate chips
1 tablespoon of milk

 

Directions

1.Preheat oven at 350. Cream together butter, brown sugar and vanilla extract. Mix together well until creamy.

2. Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time. Chill for an hour

3. Place 2 teaspoons of dough  on cookie sheet 2 inches apart. Bake for 8 mins.or until golden around the edges, but soft in the middle.{ It might look slightly under baked}

4. Take out and cool and set aside. { make marshmallow filling in bowl}

5.Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.Add in vanilla extract. Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.

6.Place one cookie flat side up, spoon a half a teaspoon of filling on cookie and place another cookie on top. Repeat until all the goodies are gone.

 

 

 

 Marshmallow Buttercream Filling

 
 
 
 
 

Ingredients

1 cup butter, softened

4 cups confectioners’ sugar

1/2 teaspoon clear vanilla extract

1 (13 ounce)  jars marshmallow creme or fluff

Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
Add in vanilla extract.
Gradually beat in confectioners’ sugar, about a 1/2 cup at a time.
Once fully combined, gently fold the marshmallow creme into the frosting.
 
 
 
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Spicy Popcorn shrimp with Buffalo Ranch Sauce

 

This simple spicy popcorn shrimp dish, has a extra appeal to it.  A  Delicious Buffalo Ranch sauce to go with it. I have to tell you this combo is sooooo  fabulicious !  The sauce is adapted from frank’s red hot recipes. This is a must try recipe. You will crave more of this Hot & Cool combo !

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Popcorn shrimp

TOTAL TIME: 26-30 MINS

PREP TIME: 15-20 MINS

Cook: 1o-12 MINS

Ingredients 

1/2 lb of fresh baby shrimp, peeled

1 cup flour, seasoned with salt and pepper

1 1/2 cups of Bread crumbs

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon onion powder

2 1/2 teaspoons paprika

1 egg, lightly beaten

oil for deep-frying


 Buffalo Ranch  Sauce 

1 (16 oz.) of sour cream

1 (1 oz.) package Ranch salad dressing mix

1/2 cup Red hot Buffalo Wing Sauce

1 teaspoon of red pepper flakes

In a bowl, mix all ingredients, cover and chill for an hour before serving with shrimp.

 

Directions

 

1.Set up a breading station with your shrimp, the flour, the lightly beaten egg, and bread crumbs.

2.Take a handful of shrimp and dip them in the flour, shake off the excess, dip them in the eggs, and then in the the bread crumbs.Make sure each shrimp is coated. Set the coated shrimp aside on a plate while you continue to coat all your shrimp.

3.While you’re coating your shrimp, heat up at least 2 inches of oil to 375˚F in a deep pot.
4.Fry the shrimp in batches to keep the oil a consistent heat. Using a strainer, gently lower some shrimp into the hot oil. Deep fry the shrimp until golden brown and crunchy, about 3-5 minutes.
5. While shrimp are frying, make sure that they don’t stick together.
6.When golden-brown, drain the shrimp on a cooling rack with paper towels underneath. Continue to fry in batches until all the shrimp are cooked.
Sauce adapted from:
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Spicy southern collard greens

Hot & spicy is how I like my collard greens. A classic “North Carolina” recipe that my grandma made all the time. With Ham hocks to add extra flavor . Add some paprika and red pepper flakes, while the Greens are simmering in chicken stock. This recipe is full of southern, soulful flavor. Serve with some  delicious cornbread.

 Spicy southern collard greens 

PREP: 10 MINS

MINS COOK: 3 HRS

TOTAL TIME: 3 HR 10 MINS

 

 

Ingredients 

4 pounds collard greens, rinsed and trimmed

1 1/2 pounds ham hocks

5 cups chicken stock

1/2 Teaspoon  crushed red pepper flakes

1/4 cup vegetable oil
3 Tablespoons of sugar
1 cup diced onions
1 Tablespoon of paprika
salt and pepper to taste

 

 
 

 Directions

1.You must wash and soak really good. Last last thing you want is dirty greens.

2.Place chicken stock and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.

3.Add the collards, paprika,salt, pepper, sugar, red pepper flakes, and onions to the pot. Simmer covered for about 2 hours, stirring occasionally.

 4.Add the vegetable oil and simmer covered for 30 minutes.

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Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

Oatmeal chocolate chip Gooey caramelites cookie pie, is on the menu today and tonight for the kids sleepover. I have to admit that I crave this gooey recipe often. Who doesn’t like gooey caramel ? This  is usually made as cookie bar recipe.  But, one day I was in  at a friends house, and she had all the cookie ingredients, only had pie pans.  It has the same layers as the cookie bar does. We LOVE the gooey caramel, blended with the oatmeal chocolate chip cookie. Soooo good ! I like to serve it a while it’s still warm with some hot chocolate.

 

 

Cookie Friday: Oatmeal chocolate chip carmelitas cookie pie

 

Total Time: 1 hr.- 20 mins

Prep Time: 6o mins

Bake:13-20 mins

 Ingredients 

oatmeal cookie mix

1 stick of butter softened

1 large egg

1 teaspoon of vanilla extract

1/4 cup of milk

1 cup Hershey’s semi-sweet baking chips

Filling

1  cup caramel  topping

Directions 

1.Preheat oven at 350. In large bowl, beat butter, oatmeal mix, and egg together until combined. Add in chocolate chips and vanilla to mixture and stir. Set aside 1/2 cup of cookie dough mixture.

2. Spray a 9 inch pie pan with oil, then press the larger amount of dough into the pan, spoon caramel on top, sprinkle remaining dough on top and chill for 45 mins.

3.Takeout and bake for 15-20 mins or until it’s nice and golden yet still very soft-looking in the middle.

4.Let cool for a few mins before serving .

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