Hot Crab Appetizers

One of my most popular appetizers that I have in my recipe box is Crab Appetizers.  They are simple to put together, and you can even double the recipe and freeze some for a later date.  And they are so tasty that they never last long at a party.  I've had this recipe for so very long that I can't remember where it originally came from.  I've tweaked it over the years to make it what it is today.

Crab Appetizers
2 x 6 oz. Cans Crab Meat (drained
1 stick Butter, softened
1 Jar Old English Cheese
1 tsp. Worcestershire Sauce
1/2 tsp. Garlic Powder
1/2 tsp. Seasoning Salt
English Muffins split into fourths (wheat or white)

Mix all ingredients except the muffins.  Spread the mixture onto the top of the English Muffin fourths.  Bake at 350 for about 10 minutes, then broil for 3-5 minutes, until the appetizers are golden brown.  Serve warm.

Tomato Bread

I have this tradition of putting together a set of family recipe cards for the brides in my family.  And every time I collect recipes from my family members I find a few that I simply must try.  My Auntie Annie shared this recipe, and I've held on to the card for a few months now waiting to try it.  Yesterday was Friday, and it's lent, so I was looking for something for lunch that was yummy but easy and didn't involve peanut butter OR jelly.  I found this recipe card stuck in the back of my recipe binder and simply had to try it!  It really was a perfect light lunch!

Here's Aunt Anne's recipe (from Penzey's Spice Catalog)

Tomato Bread

Preheat oven to 500 degrees.

Slice one loaf of French or Italian bread (not the baguette size) lengthwise.  Spread the two slices of bread with real butter.  Sprinkle with about granulated garlic power.  Thinly slice about 3-4 fresh tomatoes and place on the bread.  (If the tomatoes are juicy, dab them with paper towels prior to placing on the bread.) Sprinkle the bread with salt, drizzle with olive oil, and a final sprinkle of oregano. Top the bread with slices of mozzarella cheese (about 2- 8 oz. packages). 
 
Bake until the cheese melts.  If you want to lightly brown the cheese, then do a quick one minute broil.  Serve hot.  

****I had to improvise a bit with what I had on hand.  I used Trader Joe's Garlic & Herb butter (oh my!), and I used shredded mozzarella instead of sliced and I also used slices of bread instead of slicing the loaf lengthwise.  This is what mine looked like before I stuck them in the oven:

  

 





Here's a few more of my favorite Tomato Recipes ::
Mini Open-Face Tomato Appetizers
Bruschetta
Tomato Basil Bagel Sandwich
Tomato + Basil + Mozz Appetizer
Texas Caviar

What's your favorite Tomato Recipe?  I'm on a kick...

Korean Beef Wonton Appetizer

I have a delicious appetizer recipe to share with you, but before you can make this appetizer, you need to make dinner.  That's right, dinner.  Right around thanksgiving I had made Korean Beef & Rice from the Lizzy Writes blog for dinner (see picture to the right ).  It's a family favorite, and soooo very easy to make.  I had made a double batch, so there were leftovers.  We had several parties over Thanksgiving weekend, and appetizers are my thing, and I always love to try new recipes, so I decided to do something with our Korean Beef leftovers.  The appetizer was oh so simple to make, and was definitely a crowd-pleaser!

Korean Beef Wonton Appetizers
(Thank you to Lizzy Writes for inspiring this recipe!)

Ingredients:
Wonton wrappers (at my local grocery store they are in the organic section in the fridge.  I used round ones, but you could use square)
Korean Beef (from Lizzy Writes)
Green onions

Directions:

Preheat oven to: 350degrees.  Put one wonton wrapper into each section of a mini-muffin pan (see picture).  Then spoon the Korean Beef mixture into each wonton wrapper.  Bake at 350 for about ten minutes, until edges of wonton wrapper are golden.  Keep a close watch on these, as they will burn easily!  Chop green onions and sprinkle on top of wontons after they are out of oven.  Serve warm. 

Delicious Black Bean Recipes

 

I am completely smitten with the Black Bean & Rice Burrito recipe from the Skinny Mom's Kitchen blog (see photo above).  The meet the most important of my criteria for a perfect meal:  easy to make and delicious.  We eat them quite often around these parts.  I like to double the black bean portion of this recipe and use the leftovers to make other cool dinners....

 

....like pizza

 

....or a quesadilla

 

....or tasty appetizers

Do you love black beans?  Try these recipes out and let me know what you think!

Here's how to make the black bean mixture that I use for the above dinners:

SMK's Black Beans

1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 15.5 ounce can black beans, drained
1 14.5 ounce can diced chili-style tomatoes, slightly drained
1 cup chicken stock

Directions:
Step 1: Saute in large pan onion in the olive oil for about 3 minutes or until it starts to get soft then add garlic and saute for another 2-3 minutes. Then stir in cumin and cayenne pepper and saute for 1 more minute.
Ste 2: Add black beans, tomatoes, and chicken stock. Bring to a boil then reduce to a simmer  for 15 – 20 minutes.

Then you can eat these beans in so many ways!  I usually double this recipe.


Black Bean & Rice Burritos ::  See the Skinny Mom's Kitchen Blog for the rest of the directions for how to make your burrito.

Black Bean Pizza :: I buy a store-bought crust and then top the crust with the black bean mixture, from edge to edge.  Then I cover the beans with shredded mozzerella and jalapeno slices.  Bake at 450 until cheese is melted and golden.  You can top with sour cream, salsa and/or chopped green onions.

Black Bean Quesadilla ::  You can find the recipe for the Black Bean Quesadilla here on my blog.

Black Bean Appetizers ::  For these I simply used refrigerated Crescent rolls.  I unrolled each crescent, put a spoonful of the bean mixture inside and then rolled up the Crescent Roll as directed on package.  I baked according to package directions as well.  Next time I make these I intend to add a little shredded pepper jack cheese to the inside of the crescent with the beans.    

tomato + mozz + basil

This is truly one of the easiest appetizers I've ever made...take some fresh mozzarella cut into small pieces, fresh basil leaves & cherry or grape tomatoes and put the combo on a toothpick.  Then I put the toothpicked goodness on a plate and drizzle balsamic vinegar lightly over the appetizers just before serving.  Perfect.  And always a crowd pleaser!  Thanks to my cousin Star for this great appetizer idea!

Menu Plan Monday ~ In Reverse ~ August 6

Last week was a super busy week with summer adventures and wedding festitivites.  Ella and I were in my sweet cousin Veronica's wedding this past weekend, and it was such a fabulous event!  We were on the go for much of the week, so my dinner menu links are lacking, but check out all of the great appetizer & party food links!  I made lots of delicious party foods (and drinks!). 

Dinners ::
Spaghetti & Meatballs

Baked Rigatoni with Italian Sausage and Fennel (We LOVED this meal!  I made extra and froze some, and used alot of my fresh produce.  I substituted a few things in this recipe using what I had at home instead of buying more groceries, I used Andouille sausage, green pepper instead of roasted red and a different kind of pasta.  I think this is a forgiving/flexible recipe that you can make changes to and it's still yummy.)

And we also had dinner out twice last week, which was a treat!  We went to Szechuan Gardens with my mother in law one evening, and we had the rehearsal dinner for the wedding at the Oriental Wok (click on those links to read more about these two restaurants that I love in posts I wrote for Family Friendly Cincinnati).

The Party Foods ::

Bruschetta

Basil Pesto Rounds

Bourbon Slush (always a hit!  we drank them out of Waterford wine glasses this week)

Pudding Shots

Naughty cookies from Vivian Sweets

Beach-themed Cookies, Cake Pops & Mini Eclairs from Desserts by Micaela & Vivian Sweets (see picture -- for my dad's birthday)

For more menu-planning inspiration check out Org Junkie's Menu Plan Monday roundup!

Bruschetta

Aunt Kim's Bruschetta

(easy to make, delicious to eat -- and it has a bit of a kick!)

Slice one baguette

Top each slice with:

a bit of Pesto (for a homemade pesto recipe click here)

a small spoonful of Rotel tomatoes

a sprinkle of an Italian Mix shredded cheese

Bake for 10 minutes at 375.  Serve warm.  Make plenty of these, because they go fast!

For more tasty appetizer recipes that I have made & love just CLICK HERE

vacation cooking

this post should have been titled "a whole bunch of tasty recipes".  i can't do a menu planning monday post this week, because i was on vaca last week in pawleys island, south carolina.  instead i want to share a few delicious recipes (and some yummy pictures) with you.  we feasted like kings all week long.  we had so many people contributing so many epicurean delights.  and we even had a dessert contest exhibition. 

enjoy the photos, try not to drool on your keyboard and be sure to try the recipes!

the first night we had taylor's pizzas...they were all so damn good.  this pizza was shrimptastic.  i'm not sure how he made it, but i fell in love with it.

aunt sandra's famous summer fruit pie:

Summer Fruit Pie

1 Baked Pie Crust - Pillsbury Best

3/4 cup sugar

3 tablespoons corn starch

1-1/2 cups of water

1 small package of red Jello-O (raspberry best)

1-cup raspberries

1-cup strawberries, sliced

1-cup blueberries

Put water, sugar and cornstarch together in a saucepan and bring to a boil over medium heat stirring so cornstarch does not get lumpy.  When it comes to a boil, boil together for one minute, stirring constantly, add jello and remove from heat and stir completely to dissolve.  Allow to cool to room temperature.  Add fruit to mixture (I don a surgical glove to mix gently adding raspberries last and maybe save some of the best to roll into mix on top). 

Note: blackberries can be substituted for raspberries if unavailable. Other fruits may be used seasonally.
Pillsbury piecrust in box, not in pie shape, can be found in the dairy case.

veronica's better than sex cake...it was worth every single calorie.  sinfully delicious.

mama's fudge.  which is usually only a holiday dessert, but we were gifted with a rare mid-year treat.  it's always a favorite.  and the recipe is a closely guarded family secret, so you'll just have to dream about it's deliciousness.

aunt mary's eclair cake.  it looks so simple in this picture, but really it was a delicious, layered masterpiece that took her hours to create.

i asked laura to bring fruit for dinner one night, and she came up with this awesome twist...not your typical fruit salad, not even close.  this winter wheat berry salad was unlike anything i've had before and i loved it.  (and for the record, there was fruit in there!) 

Tomato Pie

Source: Cook's Country

Serves 8

2-9 inch pie dough rounds (I use Pillsbury roll outs)

2 lbs beefsteak tomatoes (abt. 4 large) cored and cut into 3/4 inch slices

1/2 teas. salt

1/3 cup mayo

4 teas. cornstarch

1-1/2 shredded sharp cheddar cheese

4 scallions, sliced thin

Roll dough and transfer to pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. Roll 2nd round into 12 inch circle and refrigerate for 30 minutes. I put it into towel and roll.

Arrange tomatoes on several paper towels-lined baking sheet and sprinkle with salt. Let drain 30 mins, then press tomatoes with additional paper towels until very dry.

Adjust over rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 450 degrees. Mix mayo, cornstarch and 1 cup cheese in bowl till combined. Sprinkle remaining cheese over bottom of dough-lined pie plate.

Arrange third of tomatoes over cheese. Spread half of mayo mixture over tomatoes and sprinkle with half of scallions. Layer with another third of tomatoes, remaining mayo, mixture and remaining scallions, then top with remaining tomatoes.

Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges.

Cut four 2 by 1 inch oval vent holes in top. Place pie on heated baking sheet, bake for 10 minutes, then lover oven temp to 325 degrees and bake until crust is golden brown, abt. 40 mins. Cool on wire rack at least 3 hours. Serve at room temp.

and then there were the snacks.  i mentioned a few that i made in my post last monday, but there were so many more fun snacks all week long.  laura made the salsa with corn, black beans, tomatoes, cilantro, lime juice, garlic and red onion.  aunt sandra made this fantastic guacamole:

Guacamole

Ingredients:

3 Haas Avocados, halved, seeded, I like to cut in half, squeeze and the use large spoon to clean out

1 lime, juiced

1/2 teas. kosher salt

2 Roma or regular tomatoes, seeded and diced

1/2 med. onion, diced fine

1 serrano pepper, sliced, seeded carefully w/spoon. Wash hands right away. This is a hot pepper. Chop very fine.

1 Tbs. cilantro (optional)

Directions:

In large bowel place scoop avocado pulp. I mash avocado with a fork b/c I like to keep some chunks. Save a seed to put in your dip to keep from turning dark.  Cut each tomato in quarters and seed with your fingers by running along the inside.  Add finely chopped onion and serrano pepper. Again, make sure you wash hands.  Toss in lime juice to taste; salt.  If you want add cilantro. Let sit at room temperature for 1 hour then serve.

and despite all of the mouthwatering good food, some of us just sat on the counter and ate potato chips

oh, and we weren't just eating well...

radish dip

Last week we received our first shipment from Rains & Son Backyard Farm's CSA, which was started by my sweet cousin and her husband (and son).  I was so excited, and most of the food was gobbled up immediately (especially the sugar snap peas, my favorite!).  But there were a few veggies in there that I hadn't really used for cooking before.  One of them was radishes.  I've had radishes in salads here and there, but I've never cooked with them.  Anna gave me a recipe for radish dip with the veggies, and I tweaked it based on the ingredients I had on hand.  You should try this dip, it's so tasty! 

Radish Dip

8 oz. Cream Cheese, softened
2 Tbs. Mayonnaise
1 tsp. Worcestershire sauce
1 cup radishes (chopped finely)
¼ cup chopped green onions
2 heaping tablespoons minced garlic
½ tsp. Kosher salt

Mix all ingredients well, chill for a few hours, then enjoy with chips & pretzels, or veggies.

french onion dip

I wanted to share this french onion dip recipe with you.  I'm in love with it.  And of course, like most of the recipes I pass along...it's easy to make!  I think it is best served with "everything" bagels cut up in large chunks, the flavor combo is delicious!

gather your ingredients:

one onion (dice it up baby)

olive oil

kosher salt

1 cup sour cream

1 cup mayo

1/2 tsp. garlic powder

1/4 tsp. pepper

saute the diced onion in olive oil, with just a smidge of kosher salt.

did i say saute?  i meant carmelize...they should look like this

meanwhile, stir together the sour cream, mayo, pepper and 1/2 tsp. kosher salt

cool the onions then mix with the sour cream/mayo mixture.  chill for a few hours before serving.

 

tada!  like i said...best served with everything bagels!

texas caviar

for years i have avoided "texas caviar" salsa.  it was the corn.  i like corn, but for some reason corn in salsa turned me off.  until a few months ago, when i went to a bridal shower and decided to give it a try.  oh my.  why did i wait so long?!?  it was delicious! 

michael's aunt shared the recipe that she used with me, she had received it from a friend, and looking online i see that there are countless varieties.  i am sharing geralyn's recipe, with a few changes i've made along the way.  what i love about this recipe is that it makes a boatload of salsa!  it's perfect for busy weekends where you have to show up at numerous parties with a dish in hand.  i made some last night, and i think it's enough for the three parties i am making appetizers for this holiday weekend.

what is your favorite appetizer to take to a party?

texas caviar:

2 cans diced tomatoes (drained)

1 bunch green onions (diced)

1 bunch cilantro (chopped)

1 green pepper (diced)

1 orange pepper (diced)

1 small can diced jalapeno peppers (drained)
2 cans black beans (drained)
2 cans corn (drained)
dressing - italian or lime (i use the lime!)

1/2 tsp. kosher salt

mix well an serve with chips!

mexican tarts

i have found a new crowd-pleasing recipe to share with you! i call them mexican tarts, but the athens website, where i found the recipe calls them mexican chorizo shells. either way, they are a tasty treat and easy to prepare. i actually made the filling a while back for a party and then froze half of the filling for a baby shower i was throwing this past weekend. when i made the filling i doubled the recipe. then on the day of the party i defrosted, filled the shells, topped with cheese and baked. i love making appetizers ahead of time, to decrease the stress levels on party days. i give this recipe two thumbs up...it's tiny but hearty, and it has quite a kick! i remembered to take a picture of my ingredients (above), but forgot to take pictures as i prepared the shells, and when i was finished, so below you will see some of the snacks we had at the shower this past weekend. notice the mini open face tomato appetizers are there as well.

Mini Open Face Tomato Appetizers

It's been a while since I've posted a recipe, so here is a very special (and tasty) recipe, handed down to me from my Nana & my Aunt Patti. It's a family favorite, always a hit at the parties. You all know how much I love my appetizers...

Mini Open Face Tomato Appetizers

Ingredients:

French Bread
Butter
1 box Cream Cheese
¼ cup Mayonnaise
Pepper
Basil
Roma Tomatoes
Olive Oil

Step one:
Slice french bread, spread melted butter on slices & broil until slightly brown. cool and then keep in an air-tight container until needed.

Step two: Mix one package cream cheese with ¼ cup mayonnaise and an oversized teaspoon of pepper & an oversized teaspoon of basil.

Step three: Slice the tomatoes thinly and place in a container with olive oil and lots of pepper & basil.

All of these steps can be done a day or two ahead of time. When you are ready to serve: spread cream cheese on bread and top with one tomato slice.

Delicious!

baguette + pesto + garlic = yum!

here is another one of my favorite appetizer recipes. i found it on allrecipes.com, and it is always a hit at parties.

Basil Pesto Rounds

Ingredients
1 (1 pound) loaf French baguette
2/3 cup mayonnaise
1/3 cup basil pesto
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
salt to taste

Directions
1.Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
2.Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices. 3.Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

star puffs

i am addicted to appetizers...i could eat appetizers for dinner every night of the week. i love making appetizers, and i love looking for new recipes to try. i found a new appetizer recipe this week that i thought i would share. it's a very simple appetizer, and as my husband** said after trying it: "it's good, but there's not much to it". and he's right, but sometimes you need an appetizer that is just simple, not alot of bells and whistles. this was one of my first forays into cooking with puff pastry (i've used the shells a million times, but haven't made much with the dough). and after making these puff stars i am eager to try more recipes with puff pastry...because i love easy appetizers! so if you have a favorite puff pastry appetizer recipe...please share!

here is how i made the star puffs (as found on http://www.foodnetwork.com/)

first, gather your ingredients: puff pastry, parmesan cheese, olive oil & pepper

cut shapes out of the puff pastry, place them on a cookie sheet lined with parchment paper, brush with olive oil, and then sprinkle with pepper and parmesan.

bake puffs for 15 minutes at 400 degrees. cool & enjoy!

**disclaimer: my husband enjoys appetizers, but he does not share my obsession with them, he prefers a heartier meal...so his opinion is somewhat biased.