Buffalo Cauliflower Bites

I made these on Friday for the first time for a friend's "girls night out" happy hour.  I am always hesitant to bring something to share when I haven't had it yet, but thankfully, they turned out "okay".  I made them again tonight with some minor changes and they are getting better.  The first night, based on the original cooking instructions, they weren't as crispy as I'd like.  Tonight, I added corn starch and cooked them on a broiler pan (to allow for air to get through) versus just a cookie sheet.  They were definitely better and more the texture I would like.  They may be perfect with a quick broil at the end to add that last minute crisp.

Ingredients:
1/2 of cauliflower head, cut into florets & rinsed
1 cup water
1/2 cup flour
1/2 cup corn starch
2 tsp garlic powder
1/2 c Franks hot sauce
1/4 c Rockfish Johnnies Hot Sauce (if you don't have it, use hot sauce...but ask me where to get it!!)
1 tbsp melted unsalted butter
Light Blue Cheese Dressing

Directions:
Preheat oven to 450 degrees
Combine water, flower & corn starch in a bowl.  Mix well.
Add florets and combine well
Place mixture on broiler pan (note - line bottom of pan with aluminum foil for easy clean up & spray top with Pam cooking spray)
Cook in preheated oven for 20 minutes
While cauliflower is cooking, melt butter (with maybe 2 min left on cauliflower).  Then add hot sauce and Rockfish Johnnies Hot Sauce.  Mix well.
After 20 minutes, drizzle hot sauce mixture over cauliflower.  Place back in oven and cook for another 5 minutes.
Serve with a side of blue cheese dressing

Enjoy!

Spinach Mushroom Chorizo Bites

I found this recipe and tried a few Friday's ago (for the regular neighbor Friday appetizer happy hour).  We all agreed it was good but needed a bit more - think bacon; sausage; spicy things.  I made it again tonight with some chorizo pieces.  It's better but I still think it could use a kick - maybe red pepper flakes?  Anyway, the recipe is a great base recipe for an appetizer and you can definitely spin it to be your own.

Ingredients: 
¾ all-purpose flour
¾ tsp baking powder
¾ tsp kosher or sea salt
1 tsp dried oregano
1 tsp dried parsley
1 cup mushrooms, finely chopped
2 links of chorizo sausage, chopped into small pieces and cooked through
Pinch of salt
1 handful baby spinach, chopped
1 clove garlic, minced
1 egg, lightly beaten
¾ cup milk
1 cup shredded mozzarella cheese
Marinara sauce for dipping

Directions: 
Preheat oven to 375 F. Lightly grease a 24-cup mini muffin tin and set aside.
Break chorizo into bite sized pieces and saute in a medium size skillet.  When they are done, set aside on a plate covered with paper towels.  Reserve any oil left.  
Add mushrooms to the skillet and a pinch of salt and saute until mushrooms begin to release liquid, 2-3 minutes. Add spinach and garlic and saute for another 2 minutes, until spinach is wilted and garlic is fragrant. Remove from heat.
In a large bowl, combine flour, baking powder, salt, oregano, and parsley. Set aside.
In a separate bowl, whisk egg, milk and cheese then add to the flour mixture and stir gently just to combine. Stir in mushroom/spinach mixture then the chorizo. Let stand for 10 minutes.
Spray mini muffin tin with cooking spray.  
Gently stir the batter. Divide evenly between the cups of the muffin tin. Bake for 20-22 minutes, until set and browned on top.
Serve warm with warm marinara.

Enjoy!!

Sweet Potato Tots with Dill Dust

I saw this on the Food Network while I was working out one day (why do I torture myself and watch food shows while working out?!).  I really like dill so I thought I'd try it for our Super Bowl gathering.  I cut the amount of Kosher salt that was called for in the dill dust and it was still WAY too much.  Other than that, this is a good recipe.  Next time, I would put maybe a couple teaspoons of Kosher salt and more dill.

Ingredients - Dill Dust:

1 bunch dill, roughly chopped

1-2 tsp Kosher Salt 

Ingredients - Sweet Potato

1 large sweet potato

Kosher Salt

1/3 cup flour

1/4 tsp freshly ground black pepper

2 cups Safflower Oil

Directions:

For the Dill Dust - Heat oven to 250 degrees.  In a small food processor, blend dill and salt until it's finely ground.  Place mixture on sheet pan and bake until dried, about 30 minutes.

For the Potato - Fill pot with cold water and a little Kosher salt.  Place potato in water and let it come to a boil.  Boil for approximately 5 minutes, until you can insert a knife into the exterior of the potato but the inside is still firm.  

Remove potato from pot and place on cutting board to cool.  Once it's cool, peel the potato.  Cut into small / rough chunks and put in a large food processor.  Pulse the potato 10-15 times to make smaller chunks.  

In a small bowl, combine flour & pepper.  Slowly add that to food processor and pulse a couple of times to mix.  

Heat oil to 350 degrees.  Form potatoes into small balls and gently place a few at a time in the oil.  Fry the potatoes, turning a couple of times, until they are crispy & browned - about 2 minutes per side.  Remove from oil & place on paper towels.  Sprinkle a little of the dill dust over the potatoes as they come out of the oil & are still warm.  Continue frying in small batches until the potatoes are done.  

Enjoy!

Cajun Chicken Puffs

We had some people over for Super Bowl and I wanted to try some new appetizers.  I found this one on Pinterest and thought it looked easy enough but good.  It takes some time if you bake the chicken yourself (you could buy already cooked chicken to speed up the process).  I baked mine with some Cajun seasoning.  The original recipe is for a Garlic chicken but I wanted a little more kick.  I thought these were just "ok" when I had them for Super Bowl.
I made a 2nd batch today and kicked it up a little by adding very little cream cheese, a bit of light Mayo, maybe 3-4 tbsp of Mexican shredded cheese and a few dashes of Rockfish Johnnies Hot Sauce.  I also cut the triangles in half to make the dough smaller.  I think these were perfect!
If you haven't tried Rockfish Johnnies, you're missing out on some really great hot sauce!  You can purchase it from their website or learn where to buy it in certain stores.

Here's what they looked like on Super Bowl.

Here's what they looked like today:

Recipe (for the spicier version):

2 oz cream cheese (I used 1/3 less fat)

1/2 c cooked shredded chicken (I seasoned mine with Cajun spice)

2 (8 oz) cans refrigerator crescent rolls (I used low fat)

1-1/2 tbsp light mayo

3-4 tbsp shredded Mexican spiced cheese

A few dashes of Rockfish Johnnies Hot Sauce

Instructions:

Heat oven to 375 degrees

Mix cream cheese, chicken, mayo, shredded cheese and hot sauce until well blended

Unroll crescent rolls.  They are already pre-cut into triangles.  Using a sharp knife, cut each triangle in half to form 2 triangles.  

Place a small amount of chicken mixture in each small triangle and roll up.  

Place on a cookie sheet lined with aluminum foil & sprayed with non-stick cooking spray.  Bake at 375 for 11-14 minutes, until the rolls are a golden brown.  

Enjoy!

Baked Couscous Poppers

I made some couscous during the week to go with dinner.  We had a ton of left over and I was looking for a creative way to use it (instead of just serving it as a side again).  I found this recipe and decided to give it a try.  I loved them and thought they'd be a fun / different appetizer or a nice side to a meal.  B didn't like them as much as I thought she would...but maybe it was just a mood she was in.
I eye-balled the recipe and only added 1 egg based on the amount of couscous I was using.  You'll be able to tell the consistency you need to get the ingredients to form a ball.  

Ingredients:
2 cups left over (cooled) couscous
1 egg
3/4 - 1 cup breadcrumbs (I used a mix of Panko and Whole Wheat Italian breadcrumbs)
Spices of your choice (I used Old Bay - my "go to" spice)
Shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F
In a medium bowl, mix together couscous, egg, spices , 1/2 of the breadcrumbs and cheese
Put the remaining breadcrumbs in a separate bowl
Form balls with the couscous mixture then roll in the extra breadcrumbs.  They won't be firm but they will hold together when they bake
Place on a baking sheet that has been lightly sprayed with Pam
Put in oven and bake for about 30 minutes or until the balls are golden

Enjoy!

Wild Mushroom Crostini

I served this a few weekends ago when my Aunt & Sister came to visit.  The only alterations I made were to use lower fat items.  I think it still tasted amazing (I'm sure the original recipe would be awesome too!)  I saw the recipe here.

Ingredients:
1 baguette loaf, cut into rounds
2 tbsp olive oil
1/3 c chopped shallots
2-1/4 c each of chopped oyster mushrooms & shiitake mushrooms
1-1/4 c chopped chanterelle mushrooms
1 clove garlic, minced
1/4 c light cream
1 tsp minced fresh rosemary
1/2 tsp grated lemon peel
1 c grated Fontina cheese
1/2 c freshly grated Parmesan cheese

Directions:

Preheat oven to 375°F. Arrange baguette slices on rimmed baking sheet. Toast in oven until golden, about 9 minutes. Cool. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Heat oil in large skillet over medium-high heat. Add shallots; sauté 1 minute. Add all mushrooms; sauté until beginning to brown, about 6 minutes. Stir in garlic; sauté 1 minute. Remove from heat. Stir in cream, rosemary, and lemon peel. Season with salt and pepper. Cool. Mix in both cheeses. (Can be made 2 days ahead. Cover and refrigerate.)

Preheat broiler. Top each toast with about 1 tablespoon mushroom topping. Place on 2 rimmed baking sheets. Working in batches, broil until cheese is melted and begins to brown, watching closely to prevent burning, about 3 minutes. Transfer to serving platter. Serve warm.

Crab & Shrimp Stuffed Mushrooms

We hadn't done one of our "appetizer for dinner" get together's in a while so the neighbors decided it was time to have another.  I found this recipe and made some tweaks to it.  I have always loved M's crab and shrimp recipes so I added shrimp to mine.  I don't like green onions so I left them out and put a little onion powder in the mix.  I eye-balled the measurements because I had more crab and shrimp than the original recipe called for.  I also added Old Bay (any good Marylander would do so!).  These were delish and the mixture would be good on bruschetta too!

Ready for the oven

The finished product

Ingredients:
1 lb fresh mushrooms, washed & stems removed (I saved the stems for use in omelettes the next day)
7 oz crab meat
1 lb shrimp, peeled & de-veined (I bought mine already steamed however if yours isn't, make sure to steam them first)
1/4 tsp dried thyme
1/4 tsp oregano
1/4 tsp onion powder
Few dashes of Old Bay Seasoning
1/4 c freshly grated Parmesan cheese
1/3 c mayo (I used low fat)
3 tbsp freshly grated Parmesan cheese (for topping)
1/4 tsp paprika

Directions:
Preheat oven to 350 degrees
Pick crabmeat thoroughly and chop shrimp into small pieces
In a medium bowl, combine crab, shrimp, spices (not paprika), mayo & cheese.  You can refrigerate until needed.
Fill mushroom caps with mixture and place on cookie tray.  Sprinkle tops with a little extra cheese & paprika
Place in oven and bake 15 minutes.  Serve immediately.

Enjoy!

Cauliflower Pizza Bites

I brought these to the same 4th of July party mentioned in the Berry Flag Appetizer post.  They were devoured in a matter of minutes!  I really liked them and thought they were pretty easy to make!  I found the original recipe here but after reading their site, I wanted to post where to find the original recipe (here).  (As requested by the original recipe poster, I will not re-post the instructions on how to make these.  Rather, if you want to see the instructions, please click the link for the original recipe and you can obtain it there.)
One thing to note, on the blog I read about these, they tried several methods to try to improve the crispiness and curtail the amount of scrubbing a muffin tin afterward.  I read their recommendations and made mine on parchment paper.  I "dropped" them on using a tablespoon measuring spoon and it worked perfectly.  I topped mine with 1 turkey sausage round.

Enjoy!

Berry "Flag" Appetizer

I saw this on Pinterest (many times) and thought it'd be a fun item to bring to a friend's 4th of July party.  The "white" was supposed to be bananas but B doesn't like them.  So, we subbed marshmallows and it was a big hit!  These are easy to make & a crowd pleaser!

Ingredients:
Wooden skewers
Strawberries, washed, trimmed and cut in half
Blueberries, washed
Large marshmallows, cut in half

Directions:
Begin with the blueberries and "string" several at the top of a skewer (we did 6 or 7)
Next, gently push 1 marshmallow to the bottom of the blueberries; then add a strawberry.  Continue with the marshmallows & strawberries until the skewer is full.
Make 5 total skewers with the blueberries; marshmallows and strawberries.
Then make skewers with just marshmallows and strawberries until your serving dish is full
Chill & serve when ready

Jalapeno Mozzarella Sticks

I saw this recipe and wanted to try it since it seemed pretty easy.  We all agreed it was "okay" but needed some more kick.  I tried a 2nd batch and left a few more jalapeno seeds in the peppers and instead of mozzarella sticks, I put a jalapeno cheddar dip (found at Costco) in them.  The 2nd batch was much tastier than just using mozzarella sticks.  

Ingredients:

1 cup Panko bread crumbs

1/4 tsp Kosher salt

1/4 tsp Garlic powder

8 sticks of Mozzarella string cheese, cut in half 

8 small jalapenos, cut in half and seeds removed (leave some in if you like a little kick)

16 wonton wrappers

Bowl of water

1 egg, beaten

Oil for frying

Directions:

In a shallow bowl, combine Panko, salt & garlic powder

Place in piece of mozzarella inside one jalapeno half & place in wonton wrapper.  (You may need 2 wrappers per jalapeno depending how large your peppers are.)  Dip your finger in the water bowl and run along the edges of the wrapper.  Press wonton together to seal.  Dip in egg and then in Panko to cover completely.  Repeat with remaining ingredients.

In a large skillet, heat oil.  Fry jalapenos, turning them a couple of times, for about 2-3 minutes each until golden / crispy.  Set on paper towels to allow oil to drain off.  

Enjoy!

Sausage Bites with Pine Nuts

It's been quite some time since I updated the blog but that doesn't mean I haven't been experimenting with new recipes.  This recipe is for a fun / pretty easy appetizer.  Most of the bites were good - some were a little soggy but I think that can be attributed to my oven cooking a tad uneven.  I didn't use pine nuts because we had friends over that have a nut allergy (although I think pine nuts would have been okay, I didn't want to risk it).  I found the recipe here.

Ready to go in the oven

The finished product

Ingredients: 

• 2 tbsp butter or margarine
• 1 medium onion or 3 medium shallots, minced
• 2 garlic cloves, minced
• 1 package (14 oz) mild or hot Italian Sausage
• 1 tsp dry thyme
• 1 tsp dry basil
• 2-3 tbsp fresh chopped dill
• 1/4 cup pine nuts
• 1/2 tsp salt
• 1 sheet of frozen puff pastry, thawed according to instructions
• 1/3 cup grated parmesan (optional)
• 1 egg for glazing, whisked with a small pinch of salt and 1 tbsp water until smooth
• Sesame, Caraway, dill or fennel seeds for decorating

Directions: 

1. In a skillet, melt margarine over medium heat
2. Add minced garlic and onion, and saute for 5-6 minutes, until fragrant and translucent. Let cool until manageable
3. Mix sausage, onion+garlic, thyme, basil, fresh dill, salt and pine nuts in a bowl, until uniform and smooth.
4. Roll out the puff pastry out on a lightly floured surface into 4 strips 3 inches wide and about 12 inches long.
5. Arrange sausage stuffing into a 1″ inch roll in the middle of the strip, taking care to reach all the way to the edge on short end of the strip.
6. Sprinkle a portion of parmesan on top of the sausage stuffing
7. Spread some egg wash along one of the long edges of the dough.
8. Carefully fold the dough over the sausage stuffing, closing the seem.
9. Roll the sausage filled dough pipe on the board a little bit to ensure uniform thickness and to seal the seam.
10. Proceed with the remaining dough and stuffing.
11. When all pipes are ready, spread the egg wash all over them, and sprinkle the seeds of your choosing on top.
12. Preheat the oven to 425F.
13. Cut each pipe into 12 1″ bites.
14. Arrange the bites on a baking sheet 1″ apart.
15. Bake for 20 minutes, or until golden and crisp.  Serve warm

Oven Fried Pickles

I was in Annapolis a couple weekends ago and had fried pickles as an appetizer.  I was craving them ever since and decided to try a recipe I found here.  Oh.My.Goodness...these are ridiculously good!!  Unfortunately, they take a bit of time to make with all the dipping, but, soooo worth it!!  I had to improvise on the batter because I didn't have all of the needed ingredients.  My recipe below is what I used.
I also didn't have the ingredients for the dip that is also on that site but I made something with some sour cream, mayo, dash of milk and some spices.  I won't put that dip on here since it was all thrown together but I think the one on the original site would be really good too!

Ready for the oven

All done...and delicious!

Ingredients:
2 whole dill pickles, sliced into 1/4" rounds
1/4 c corn starch
1/4 c all purpose flour
1 egg
1 tsp dijon mustard
1/2 c whole wheat Italian bread crumbs
1/4 tsp cumin
1/2 tsp onion powder
3 tbsp olive oil, divided

Directions:
Preheat oven to 425 degrees
Get 3 small shallow bowls out.  In the first, put the corn starch and flour.  In the 2nd, put the egg & dijon.  In the 3rd, put the bread crumbs, cumin and onion powder (mix together).
Dip the pickles in corn starch / flour; then the egg / dijon then the bread crumbs.  Place on a baking sheet that has been sprayed with a little Pam.
Once you have all the pickles on the baking sheet, put a dab of olive oil on top of each pickle.
Bake for 8 minutes.  Remove pickles from oven, flip them over, put another dab of olive oil on each top and bake for another 8 minutes.

Enjoy!

Southwest Turkey Meatballs with Dipping Sauce

I made these for a get together with the neighbors.  I know I've mentioned that I don't like cilantro but I realize other do.  The recipe calls for adding cilantro to the meatballs and the sauce but I omitted it from the meatballs.  I also made 2 dipping sauces...one with cilantro and one with pesto.  These were a hit and would be a nice app to bring to any event.  I would recommend adding more jalapeno if you like a little pep to your food.  I couldn't taste it in mine and I kept a few seeds to hopefully add a little heat.  I found the recipe here.

Ingredients:
1-1/4 lb ground turkey (99% lean)
1 jalapeno, seeds removed if you don't like too much heat
2 cloves garlic
1/4 c chopped cilantro (I omitted this) but subbed parsley
3 scallions, chopped
1/4 c seasoned bread crumbs
1 egg
1 tsp cumin
pinch Oregano
Salt & Pepper
Cooking spray

Directions:
Lightly spray cookie sheet & preheat oven to 400 degrees
Place jalapeno, garlic, cilantro & scallions in a food processor and pulse until minced
In a large bowl, combine turkey, chopped herbs, bread crumbs, egg, cumin, salt & pepper. Use your hands to blend thoroughly
Make into small meatballs and place on cookie sheet
Bake for 15 minutes (mine were a bit big so they cooked for about 20 minutes)
Makes 24 meatballs

Dipping Sauce:
1/2 c lowfat buttermilk
1/4 c lite mayo
1/4 c Fat Free Greek yogurt
1 small jalapeno, seeds removed if you don't like it too spicy
1/4 c fresh cilantro
1 tomatillo, husks removed.  Chop the tomatillo
1 clove garlic
1 scallion
juice of 1/2 lime
1/2 tsp dried parsley flakes
1/8 tsp cumin
Salt & Pepper

Mix all ingredients in a blender and serve.

For a pesto dipping sauce, I followed the instructions above but instead of cilantro, I used almost 1 small jar of pesto sauce.

2 points plus for 2 meatballs; add 1 point for dipping sauce

Asian Flank Steak

I've made this as an appetizer and as a main dish.  The trick is to marinade the meat for at least 8 hours but it's well worth it!  The original recipe calls for this to be an appetizer on skewers but I've served it without them.  I "grill" them on our stove top with a grill top and it works out perfectly!

Ingredients:
1 1/2 lbs flank steak, sliced thin1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)2 cloves minced garlic1 tsp fresh ginger1 tsp sesame oil1 lime, juice of


Directions:
Soak wooden skewers in water about 30 minutes to prevent burning. Marinate the steak in all the ingredients for about 1 hour or more. 
Heat your grill pan or grill a few minutes on each side until browned and cooked though.
Makes about 24 skewers.

Discard marinade and thread the sliced steak onto the skewers.

4 Points Plus points per serving (4 skewers per serving)

Mushroom & Jalapeno "Poppers"

I was in the mood for mushrooms on Sunday so I decided to create a little appetizer.  They turned out pretty good but could use more "kick" next time.  I only used 1 jalapeno & I stripped the seeds from it.  I may include some seeds next time to give it a little more flavor. 

The measurements are estimates because I just eye-balled everything. 

Mushroom & Jalapeno "Poppers"

Ingredients
1-1/2 c diced mushrooms (I used baby bella & button mushrooms)
1 jalapeno (seeds & membranes removed), diced
1-2 tbsp butter (or margarine)
1/4 c shredded pepper jack cheese
1/4 c shredded Parmesan cheese
8 wonton wrappers
Canola Oil for frying

Directions
In a medium pan, melt butter and add mushrooms & jalapeno.  Saute over medium heat for about 4-5 minutes (until water is out of mushrooms)

Add shredded cheese to pan but don't allow it to melt too much.  Stir to mix together.

I lightly moisten my wonton edges with a little water to help them "stick" together.  Assmble wontons with a little filling in each, fold into a triangle & press edges together to "seal".

Heat canola oil in larger pan over medium high heat.  Place wontons into oil and allow to brown on each side, approx 1 minute per side.

Place on a paper towel to allow oil to drain off & serve. 

Broccoli & Cheese Potato Skins

Another Friday night in Trolley = another fun night with the neighbors!  I made these potato skins this past Friday and I think they were really good!  They take a little bit of time between cooking the potatoes; scooping out most of the potatoes and re-stuffing but it's worth it!  I added some bacon to these and decided to saute the broccoli, garlic and red onion before stuffing the potatoes.  The end flavor was really tasty!

(Not a great picture but by the time I remembered to take 1 - they were already half gone!)

Ingredients:
6 whole Russet potatoes
4 tbsp butter
2 cloves of garlic, minced
1/4 red onion, minced
2 cups broccoli florets
2 cups shredded cheddar jack cheese
5-6 bacon slices
Salt & Pepper to taste

Directions:
Pre heat oven to 375 degrees.  Pierce potatoes a few times with a fork & cook in oven for about 1 hour.  Remove from oven and place on cutting board to cool for about 15 mintues
Meanwhile, cook bacon and place on paper towels to drain excess grease.
Leave about 2-3 tbsp bacon grease in pan and saute red onion.  Add in broccoli and garlic and saute for about 4 - 5 minutes
Once potatoes are cool, use a serrated knife and cut in half.  Scoop out about 80% of the potatoes - leaving a little in the potato skin
Melt butter then brush insides and outsides of potatoes.  Place potatoes on cookie tray and broil them for about 8-10 minutes until the insides of the potatoes get a little brown
Add some of the scooped out potato to the broccoli; onion mixture.  Chop bacon into smaller pieces and add into broccoli mixture.  Stir to combine everything.
Scoop broccoli mixture into potato skin.  Top with shredded cheese & bake for another 10 minutes or until cheese is bubbly.

Soppressata & Cheese Pastry Bake

If you've read the blog, you know that my neighbors and I have "Friday Appetizers for Dinner" most Friday nights.  This past Friday was no exception, so we held it again!  I made a puff pastry dish that I found here.  While I think it was good, it could use a little more "kick" next time.  I'm thinking of adding a sauce that we found at a restaurant on the Sassafras River (Rockfish Johnnie's Spice Sauce) and I think that will do the trick!  I wish I had a good picture of the appetizer but that will have to be posted next time I make it!

The one thing I'll mention is to be sure you thaw the puff pastry sheets in advance of when you actually want to start cooking!  :-)  (I obviously failed to notice that part of the instructions the first time!)


Ingredients:

• 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
• 2 tablespoons Dijon mustard
• 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
• 6 ounces Gruyere cheese, grated
• 1 egg beaten with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.

Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.

Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.

When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm

Spiced Apple Swedish Meatballs

This recipe sounded so "Fall like" and since our temps have been lower lately, I thought I'd try this one.  We had our block's 3rd "Appetizers for Dinner Friday Night" and I made these for that event.  I think they turned out really good and moist.  They'd be great for a fun appetizer to share or a football game snack!  

The Spiced Meatballs

The Block's Appetizers

Ingredients:

1/2 cup grated red onion

1 Tb. butter

1 lb. pork sausage

1 lb. ground beef

2 cups panko bread crumbs

1 cup Musselman’s Apple Butter, divided

1/4 cup sour cream

2 eggs

2 tsp. salt

1 tsp. allspice

1 tsp. black pepper

1/2 cup beef broth

2 Tb. honey

Cayenne pepper

Directions

Preheat the oven to 400 degree F and line a large rimmed baking sheet with foil.

Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.

In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.

Measure out the meatballs into one ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.

Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.

After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.

Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

  

Buffalo Chicken Bites

I have really great neighbors (those of you on FB know that we get together often!).  A few weeks ago we started doing "Appetizers for Dinner Fridays".  Everyone brings something and we just un-wind after a long week.  It's been so much fun!!
Last Friday I made these little apps and found the recipe here.  The only thing I did different was add a little Blue Cheese on top of the finished product and served them along with celery and blue cheese dip.  These are easy to throw together and would be a fun app for sporting events!

Ingredients:
2 cups shredded or pulled deli rotisserie chicken
1 pkg (8 oz) cream cheese, softened (I used the 1/3 less fat)
1-1/2 c shredded Mexican Blend cheese
2 tbsp Buffalo Wing Sauce
24 wonton skins
Blue Cheese Dressing

Directions:
Heat oven to 375 degrees and spray mini muffin tins with Pam
In a medium bowl, combine chicken; cream cheese, 1 cup cheese and wing sauce
Plan 1 wonton skin in each muffin tin & fill each with the chicken mixture
Bake 6 minutes; then place the remaining cheese evenly on each muffin tin top
Bake another 2 minutes, until wontons are golden and cheese has melted
Remove & serve warm along with blue cheese for spooning on top of wonton

Sausage Stuffed Zucchini Boats

I saw these on this site and was waiting for an opportunity to try them. I had a few neighbors over on Sunday evening and thought I'd give these a try.  These have a ton of potential but need a few changes.  They were very soft (mushy) but the flavor was really good.  These would also be good as a meal all on their own (although I served them as an appetizer).

The next time I try them, I won't put them in the boiling water and I would probably add a little Italian bread crumbs to the mixture to avoid the mushy consistency. 

Sausage Stuffed Zucchini Boats (original recipe below...not including my proposed changes)

Ingredients:
1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper (I replaced this with baby bella mushrooms)
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute.Remove from water. (I would omit this step next time)

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake35 minutes until cheese is melted and zucchini is cooked through.