These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.
- ¼ cup olive oil
- 1 onion, chopped
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 28-oz. cans crushed tomatoes
- 1 tablespoon light brown sugar
- 1 tablespoon red wine vinegar
- 1 bay leaf
- Vegetable oil spray
- 2 slices country bread, crusts removed, torn into small pieces
- ½ cup milk
- 1 pound ground chicken
- 2 ounces finely grated Parmesan, plus more
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 garlic cloves, finely chopped
- 2 eggs, beaten
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 12 slider rolls, preferably potato
- Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
- Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.
NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.
SOURCE: Bon Appetit
What can I say, I love wings. I was a wing kid before Buffalo wings were “in”.
And since I have to subdue my sweet tooth these days, wings are a perfect snack for me.
And so I make up a batch quite often for munching during the week.
And they are just good.
And the technique is the point here, the actual marinade you prefer is secondary.
- 1 dozen or so wings (cut off tips if you wish, and divide into pieces if you wish)
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder (or used a tbsp of grated fresh onion
- 1/3 c soy sauce
- 1 tsp red pepper flakes
- 1 tbsp Worcestershire sauce
- 1/4 c honey (more or less depending on the barbecue sauce you are using)
- 2 tsp chile pepper
- 1/2 c your favorite barbecue sauce
- 1 tsp dry mustard
- 1 tsp salt
- 1 tsp pepper
- Wipe dry the wings. Place into a plastic bag and tap the baking powder over them and then close and shake to distribute over all the wings. Lay out on a cookie sheet with a cooling rack. Place UNCOVERED in the fridge for 8 hours and better like 12 hours. (Do in the evening and you will be fine for a noon the next day.
- Place the rest of the ingredients together the next day in a bowl. Whisk together. Taste and adjust seasonings if needed. Place in saucepan and bring to a low boil and simmer until it thickens a bit. Set aside.
- When ready to continue with wings, set up a deep fryer and heat the oil to 350°. Add two wings at a time to a small deep fryer, or more if you are using a large one. Fry until just barely turning golden. You are not trying to cook them completely.
- Remove and drain on towelling.
- Coat the wings by pouring the marinade over them and toss in a large bowl.
- Crows the wings together in a baking dish and bake at 425° for another 30 minutes, making sure to brush the wings at least once with the remaining marinade from the bowl.
- Cool and eat ’em up.
NOTES: You can use any marinade you wish.
SOURCE: Sherry Peyton
These are always great appetizers and easy to put together. Just add tortilla chips, crackers, or veggie speaks and you got it done.
This one was really good.
Almost everything other than the bacon and green chiles are optional and can be traded out for other things. Add stuff to your hearts delight. Be inventive with the cheeses.
- 6 slices bacon
- 1 poblano chile, roasted, peeled, halved lengthwise, seeded and chopped
- 2 garlic cloves, minced
- 4 oz cream cheese, softened
- 8 oz shredded sharp Cheddar cheese
- Heat oven to 350ºF.
- Cook bacon in skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Add chiles and garlic to skillet; cook and stir 3 minutes or until tender.
- Crumble the bacon. Spread cream cheese on bottom of 9-inch pie plate; cover with half each of the bacon and chiles. Top with shredded cheese and remaining bacon and chiles.
- Bake 10 to 12 min. or until hot and bubbly.
NOTES: Alter the cheese as you wish, and certainly consider adding other chiles if you wish.
SOURCE: Hispanic Kitchen
This is some good stuff! It’s crab Rangoon without all the fuss. No wrappers to individually fill, yet the same great taste.
So make up a batch and enjoy.
- 8 ounces cream cheese, at room temperature
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 12 ounces lump crab meat
- 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
- 1/4 cup freshly grated Parmesan cheese
- 3 green onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon Sriracha, optional
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 350 degrees F.
- Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
- Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with won ton wrappers that you have deep-fried until crisp or other crackers.
NOTES: You can make this up ahead and then cover and refrigerate for later heating. Just add a bit more time.
SOURCE: Damn Delicious
To me it’s not a proper Asian meal with egg rolls. I adore them, and in all their machinations.
This turned out to be a great little recipe.
Made with pork, my favorite, they turned out wonderfully and freeze up nicely for many more meals.
- 1 pound ground pork
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon onion powder
- ¼ teaspoon Chinese 5 spice (optional)
- 1 tablespoon soy sauce
- 2½ cups packaged fresh coleslaw (or 2½ cups finely chopped cabbage & shredded carrots)
- 12 (6 inch square) egg roll wrappers
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 quart canola oil for frying
- Over medium heat, cook pork, ginger, garlic, onion powder and chinese 5 spice (if using) until no pink remains. Set aside.
- Preheat oil to 375 degrees F.
- Combine flour and water in a small bowl.
- Lay out one egg roll wrapper with a corner pointed toward you. Place 2 tablespoons of the meat and 2 tablespoons of the coleslaw mixture in the center. Use your finger to spread a little bit of the flour mixture along the edge.
- Fold two of the corners together to make a triangle, fold the sides in and then roll tightly. (Seal the edges with the flour mixture).
- Drop carefully into the oil and fry until a golden brown. Remove and drain.
- Serve with any sauce you prefer.
NOTES: I prefer to use fresh cabbage and carrots but I would press them with paper towels to absorb any juices. Don’t over fill the wrappers which are quite delicate and will tear if you do. Place extras in a freezer bag and place in freezer to reheat at about 400° for about 15 minutes or so. Watch carefully because they will break open if heated too much. I think it works okay to defrost and then just heat slowly in like a 300° as well.
SOURCE: Spend with Pennies
Oh these are so good. They have to be, because I literally hate messing with cooking that involves a lot of finesse. I’m a cake person, not a cupcake person. Too much fuss. Too much work.
So it has to be really good to get me to go to all this bother.
Actually it’s not so bad, and it’s so worth it. It makes plenty and you can freeze the rest.
Perfect as an accompaniment or as a partner in an appetizer array.
There are several ways of cooking, but I’ve picked the one that works best for me.
- ½ pound ground pork
- 2 teaspoons garlic, finely minced
- 2 green onions, green part only, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoons rice vinegar
- 1 tablespoons soy sauce
- 1 teaspoon chili garlic sauce/paste
- 1 teaspoons sesame oil
- 20-25(ish) round wonton wrappers
- 1 teaspoon cornstarch
- a small dish of water
- Place all the ingredients through the sesame oil into a bowl and mix gently with your hands. It will be sticky and gooey but don’t over mix. Just even out the ingredients so they are equally dispersed.
- Take a wonton wrapper and place a scant tsp full of the meat mixture just off-center.
- Mix the cornstarch in the water.
- With your finger, dip in the water and trace around the bottom 2/3 of the wonton edge.
- Fold over carefully and press firmly to seal. (it’s helpful if you stick to the scant tsp so they aren’t over-filled)
- Place on a parchment until all are done, or at least enough for one batch to cook.
- Using a chinese bamboo steamer, wet the interior of the basket, and then single layer the wontons around. It’s better if they don’t touch or at least just barely.
- Place over simmering water and cover. Steam for about 3 minutes or until the wontons seem firm.
- Remove to a plate.
- Heat a bit of oil in a saute pan until hot. Add again, in a single layer, and fry gently just until the bottoms are browned. You can turn over and do the top, but this is not necessary. Make sure that there is sufficient oil in the pain so that the wontons are oiled on the bottom, otherwise they will stick and tear apart when you remove. Brown gently.
SERVES: 20-25 wontons
NOTES: You can also drop them in boiling water and boil for about 3 minutes as well. Use a nice dipping sauce, such as Sesame Seed Sauce. Make sure they are dry if you wish to freeze them, and the best way would be to lay them out on a parchment sheet on a cookie sheet, and freeze and then bag them.
SOURCE: Recipe ingredients from Or Whatever You Do, method is mine.
Sometimes simple is best.
This is so easy to make, and provides a perfect base for a variety of toppings. I had it recently with cranberry chutney and it was wonderful. You could also go savory with perhaps something like sun-dried tomatoes and olives, or smoked salmon. The possibilities are endless.
This is another base recipe upon which you can let your creativity bloom.
So get busy.
- 1 8 oz package of cream cheese
- 1/2 stick of butter
- 2-3 green onions, chopped fine
- Bring both the cheese and butter to room temperature and then blend together, until well mixed.
- Press into a bowl or mold and chill. Easiest to do if you line the bowl or mold with plastic wrap first. You can smooth out the lines after you unmold.
- Invert on a plate and press in the onions and scatter around the edges.
NOTES: You can of course add other things such as olives, bacon, salami, and an endless list, but then of course you would defeat the entire purpose of using it as a base for a variety of toppings. At a party, using this as is, with the choice of toppings would make it a very versatile appetizer.
SOURCE: Jacqueline Bryant