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‘Appetizers & Party Food’ Category

  1. Sausage Balls Recipe

    January 3, 2012 by Jarrett

    It is a good thing these are fast and easy because you may have to re-load for halftime.

     

    SAUSAGE BALLS

    Serves: Makes 30 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 30 Min.

     

    INGREDIENTS:

    • 1 pound ground pork sausage (I use Jimmy Deans Sage)
    • 2 cups biscuit baking mix
    • 1 pound sharp Cheddar cheese, shredded

    PROCEDURE:

    • Preheat oven to 350 degrees F
    • In a large bowl, combine sausage, biscuit baking mix and cheese.
    • Form into walnut size balls and place on baking sheets.
    • Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.

     

    I serve mine with a bottled Honey Mustard dressing or a quick mix of mayonnaise and curry powder.

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Breakfast, Recipes | Tags: ,,, | No Comments

  2. Monkey Bread Recipe

    January 3, 2012 by Jarrett

    When planning the menu for the ever important Super Bowl party you need a good mix of sweet and savory fare. This gets my vote for sweet every year.

     

    MONKEY BREAD

    Serves: 12-15 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 1 Hour

     

    INGREDIENTS:

     

    • 3 (12 ounce) packages refrigerated biscuit dough
    • 1 cup white sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup margarine
    • 1 cup packed brown sugar
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisins

     

    PROCEDURE:

     

    • Preheat oven to 350 degrees F
    • Grease one 9 or 10 inch tube/Bundt pan.
    • Mix white sugar and cinnamon in a plastic bag.
    • Cut biscuits into quarters.
    • Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
    • Arrange pieces in the bottom of the prepared pan.
    • Continue until all biscuits are coated and placed in pan.
    • If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
    • In a small saucepan, melt the margarine with the brown sugar over medium heat.
    • Boil for 1 minute.
    • Pour over the biscuits.
    • Bake at 350 degrees F for 35 minutes.
    • Let bread cool in pan for 10 minutes, then turn out onto a plate.  Do not cut !

     

    If you ever wondered how it gets it’s name…..just stand back and watch the people eat it! For an added Superbowl flair try this recipe in our Stadium Shaped Bundt Pan.

    Enjoy,

    Chef Phil

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  3. Swiss Gruyère Fondue Recipe

    December 30, 2011 by Jarrett

    I remember when this was the “rage” in the late 60′s, everyone was getting Fondue pots for Christmas. I think it would make a nice come back as an appetizer for a New Years party! Goes well with champagne!

     

    CHEESE FONDUE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 20 Min. | Ready In: 20 Min.

     

    INGREDIENTS:

    • 16 ounces Gruyère cheese, rind cut off, cheese grated (6 cups packed)
    • 1 tablespoon cornstarch
    • 3/4 cup dry white wine
    • 1 tablespoon fresh lemon juice
    • 1 garlic clove, minced
    • 1 to 3 tablespoons kirsch ( cherry brandy)
    • Pinch of ground nutmeg
    • Assorted dippers (see list below)

    PROCEDURE:

    • Toss cheese with cornstarch in large bowl.
    • Bring wine, lemon juice and garlic to simmer in heavy large saucepan
    • Reduce heat to medium. Whisk 1 handful of cheese into wine until almost melted. Repeat with remaining cheese in about 5 more batches.
    • Continue whisking until completely melted and fondue begins to bubble
    • Whisk in Kirsch and nutmeg.
    • Transfer to fondue pot and keep warm over fondue burner.
    • Accompany with a platter of assorted dippers, fondue forks and plates.

     

    DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

     

    This traditional fondue recipe is pungent, tangy, and perfect for a holiday party hor d’oeuvre.

    Enjoy,

    Chef Phil

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  4. Beef Meatballs with Picante Glaze

    December 30, 2011 by Jarrett

    Any round of appetizers for a Superbowl party has to have tiny meatballs.

     

    BEEF MEATBALLS w/ PICANTE GLAZE

    Serves: Makes 40 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes

     

    INGREDIENTS:

    • 1 pound lean ground beef ( I use ground chuck)
    • 1/4 cup plain dry bread crumbs
    • 1 egg, beaten
    • 3 cloves garlic, minced
    • 1 jar (16 ounces) Picante Sauce
    • 1/3 cup grape jelly
    • 1 tablespoon fresh thyme leaves (optional)

     

    PROCEDURE:

    • Heat the oven to 375°F.
    • Line a rimmed baking sheet with aluminum foil.
    • Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.
    • Shape the mixture firmly into 40 (1-inch) meatballs.
    • Place the meatballs onto the baking sheet.
    • Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
    • Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.
    • Reduce the heat to low.
    • Cook for 15 minutes or until the mixture is reduced to 1 cup.
    • Stir in the thyme, (if using)
    • Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.
    • Serve the meatballs on toothpicks.

     

    I would serve these with some corn chips on the side to scoop up any sauce that drips !

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Recipes | Tags: ,,,, | No Comments

  5. Chicken Florentine Casserole Recipe

    December 8, 2011 by Jarrett

    Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

     

    CHICKEN FLORENTINE

    Serves: 12 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: 1 Hour

     

    INGREDIENTS:

    • 12 skinless, boneless chicken breast halves
    • 3/4 cup butter
    • 3 tablespoons minced garlic
    • 3 tablespoons lemon juice
    • 3 (10.75 ounce) cans condensed cream of mushroom soup
    • 3 tablespoons Italian seasoning
    • 1-1/2 cups half-and-half
    • 1-1/2 cups grated Parmesan cheese
    • 6 (13.5 ounce) cans spinach, drained
    • 3/4 pound fresh mushrooms, sliced
    • 2 cups bacon bits
    • 6 cups shredded mozzarella cheese

     

    PROCEDURE:

    • Preheat oven to 350 degrees F
    • Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear.
    • Remove from heat, and set aside.
    • Increase the oven temperature to 400 degrees F
    • Melt the butter in a medium saucepan over medium heat.
    • Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
    • Arrange the spinach over the bottom of a 9×9 inch baking dish.
    • Cover the spinach with the mushrooms.
    • Pour half the mixture from the saucepan over the mushrooms.
    • Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
    • Sprinkle with bacon bits, and top with mozzarella cheese.
    • Bake 20 to 25 minutes in the 400 degrees F oven, until bubbly and lightly browned.

    Very easy and elegant for a crowd, can be prepped the night before, covered and refrigerated and finish in the oven the next day.

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Chicken, Recipes | Tags: ,,, | No Comments

  6. Mini Greek Pizza Muffins

    December 7, 2011 by Jarrett

    All the flavors of a Greek pizza make these savory muffin bite-size treats.

     

    MINI GREEK PIZZA MUFFINS

    Serves: Makes 24 | Difficulty Level: 1 (of 5) | Prep Time: 30 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 2 tablespoons extra-virgin olive oil
    • 2/3 cup finely chopped onion
    • 2/3 cup finely chopped red bell pepper
    • 1/3 cup whole-wheat pastry flour
    • 1/3 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
    • 1 teaspoon sugar
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon salt
    • 1/3 cup low-fat milk
    • 1/3 cup crumbled feta cheese
    • 1 egg, well beaten
    • 2 tablespoons tomato paste
    • 2 tablespoons chopped kalamata olives

     

    PROCEDURE:

    • Heat oil in a large skillet over medium heat.
    • Add onion and bell pepper; cook, stirring often, until the onion is tender
    • Transfer to a large bowl and let cool for 10 minutes.
    • Meanwhile, preheat oven to 400°F.
    • Coat a mini-muffin pan with cooking spray.
    • Whisk whole-wheat pastry flour, all-purpose flour, baking powder, oregano, sugar, garlic powder and salt in a medium bowl.
    • Stir milk, feta, egg, tomato paste and olives into the onion mixture.
    • Make a well in the dry ingredients
    • Add the wet ingredients and stir until just combined.
    • Fill the prepared muffin cups two-thirds full.
    • Bake the muffins until lightly browned, 13 to 15 minutes.
    • Cool in the pan for 5 minutes before turning out onto a wire rack.
    • Serve warm or at room temperature.

     

    These should appeal to the adults and kids appetite.

    Enjoy,

    Chef Phil

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  7. Spinach & Brie-Topped Artichoke

    December 7, 2011 by Jarrett

    As we head into the serious holiday season, let’s look at some serious appetizers.

     

    SPINACH & BRIE TOPPED ARTICHOKE HEARTS

     

    Serves: 18  |  Difficulty Level: 1 (of 5)  |  Prep Time: 15 Minutes  |  Ready In: 15 Minutes

     

    INGREDIENTS:

    • 1 9-ounce box frozen artichoke hearts
    • 2/3 cup cooked chopped spinach
    • 1 teaspoon lemon pepper
    • 1/4 teaspoon salt
    • 18 thin slices brie

     

    PROCEDURE:

    • Preheat broiler.
    • Prepare artichoke hearts according to package directions.
    • Combine spinach, lemon pepper and salt in a small bowl.
    • Top each artichoke heart with the spinach mixture and brie.
    • Broil until cheese melts, (1 to 2 minutes)

     

    Might want to have more ready for the broiler, these tend to go fast.

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Recipes, Vegetable Dishes | Tags: ,,, | No Comments

  8. Roasted Cranberry Chutney Recipe

    November 9, 2011 by Jarrett


    A very unique way to work the traditional cranberries into the Thanksgiving dinner or any meal.

     

    ROASTED CRANBERRY CHUTNEY

    Serves: 1 1/2 cups | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 1 bag (12 ounces) fresh cranberries
    • 1 tablespoon olive oil
    • 1/2 Teaspoon kosher salt
    • 3/4 Cup sugar
    • 2 to 3 inch strip orange zest
    • 4 green cardomom pods
    • 4 whole cloves
    • 2 Sticks cinnamon
    • 2 Star anise flowers
    • 1/2 Teaspoon finely chopped jalapeno (Optional)
    • 2 Tablespoons Port wine or orange juice

    PROCEDURE:

    • Preheat oven to 450 F.
    • In a large bowl, drizzle cranberries with olive oil and sprinkle with salt.
    • Stir to combine.
    • Add sugar, zest, cardamom pods, cloves, cinnamon, star anise and jalapenos, if using.
    • Stir to combine and pour out onto a foil lined baking sheet.
    • Fold edges of foil up to keep juices from running onto pan.
    • Roast in preheated oven until cranberries burst and release their juices, 15 minutes.
    • Transfer roasted cranberry chutney to a bowl; stir in Port (or orange juice).
    • Let sit for at least one hour so that the flavors meld.
    • Remove and discard zest, cardamom, cloves, cinnamon and star anise before serving.

    Enjoy,
    Chef Phil

      Now, decsion time…………..how to serve it, choice is yours

    Serve as an Appetizer
    Serve chutney cool or room temperature alongside a wedge of Stilton Blue Cheese and crispy wafer crackers.

    Serve with a Main Course
    Chutney compliments a variety of meats and fishes; everything from smoked duck breast to salty hams and from roasted chicken to salmon and whitefish.

    Serve with Breakfast
    This beautiful chutney adds complexity and color to pancakes, waffles and French toast. Serve them with butter, maple syrup and a dollop of this warm chutney.


    Category Appetizers & Party Food, Recipes | Tags: ,,, | No Comments

  9. Barbecue Portobello Quesadillas

    November 8, 2011 by Jarrett


    This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.

     

    BARBECUE PORTOBELLO QUESADILLAS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 45 Minutes | Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1/2 cup prepared barbecue sauce
    • 1 tablespoon tomato paste
    • 1 tablespoon cider vinegar
    • 1/4 teaspoon ground chipotle pepper
    • 1 tablespoon plus 2 teaspoons canola oil, divided
    • 1 pound portobello mushroom caps (about 5 medium), gills removed, diced
    • 1 medium onion, finely diced
    • 4 8- to 10-inch whole-wheat tortillas
    • 3/4 cup shredded Monterey Jack cheese

    PROCEDURE:

    • Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
    • Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
    • Add mushrooms and cook, stirring occasionally, for 5 minutes.
    • Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes.
    • Transfer the vegetables to the bowl with the barbecue sauce; stir to combine.
    • Wipe out the pan.
    • Place tortillas on a work surface.
    • Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling.
    • Fold tortillas in half, pressing gently to flatten.
    • Heat 1 teaspoon oil in the pan over medium heat.
    • Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total.
    • Transfer to a cutting board and tent with foil to keep warm.
    • Repeat with the remaining 1 teaspoon oil and quesadillas.
    • Cut each quesadilla into wedges and serve.

    Enjoy,
    Chef Phil

      I would serve this with my Mexican Corn Slaw and some guacamole.


    Category Appetizers & Party Food, Recipes, Vegetable Dishes | Tags: ,,, | No Comments

  10. Rum and Raisin Bread Pudding with Rum Sauce

    November 4, 2011 by Jarrett


    A special request from a friend of a special friend.

     

    RUM & RAISIN BREAD PUDDING w/ RUM SAUCE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

     

    Bread Pudding:

    INGREDIENTS:

    • 1/4 cup raisins
    • 1/4 cup dark rum
    • 8 oz bread, cubed
    • 1 cup milk
    • 4 eggs
    • 1/2 cup sugar
    • 1/4 tsp nutmeg

    PROCEDURE:

    • Pour the rum over the raisins and allow to soak for 10 minutes.
    • Strain and reserve the liquid.
    • Whisk together the milk, eggs, sugar, reserved rum, and nutmeg.
    • Pour over the cubed bread and toss well.
    • Transfer to a greased 8” baking dish and sprinkle the rum-soaked raisins on top.
    • Cover with plastic wrap and refrigerate for 30 minutes.
    • Bake at 350 oF for 40 to 45 minutes.
    • Serve warm drizzled with Rum Sauce (see recipe below.)

    Rum Sauce:

    INGREDIENTS:

    • 2 tbsp butter
    • 1/2 cup brown sugar
    • 1 cup evaporated milk
    • 1/2 tsp cornstarch
    • 1/4 dark rum

    PROCEDURE:

    • Melt the butter and sugar over medium heat until smooth.
    • Whisk the cornstarch into the evaporated milk and pour into the sugar and butter mixture.
    • Mix well and cook for a further 15 to 20 minutes until thickened.
    • The sauce will continue to sticken slightly after cooking.

    Enjoy,
    Chef Phil

      Hope this is what you were looking for Becky!


    Category Appetizers & Party Food, Bread, Recipes, Sweets -N- Treats | Tags: ,,, | No Comments

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