Sweet and Sour Meatballs

Source: Tasty Kitchen

I love appetizers. Sometimes I'll order a few appetizers in lieu of an entree. A few years ago, my favorite meal was the 3 For All at Friday's, with the potstickers, mozzarella sticks, and potato skins. Yum. I will take any excuse to make an appetizer, and being that I was hosting a gathering yesterday, these fit the bill!

I cannot think of an easier recipe to make. I bought frozen turkey meatballs. In the future, I'll look for smaller meatballs so there are more servings (plus smaller food is cuter!!!), but in any case, this will take you all of 5 minutes to put together. Once the meatballs had been cooked through, I put them in my crockpot on low to keep them warm. Delicious!

Sweet and Sour Meatballs

Ingredients

1 pound Frozen, Pre-made Meatballs
½ cups Onion, Chopped
¾ jars Heinz Chili Sauce
⅓ cups Brown Sugar
1 Tablespoon Cornstarch, Whisked Into 1/2 Cup Water
Ground Black Pepper
2-½ Tablespoons Rice Vinegar Or Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce

1. Mix all ingredients and let simmer over medium-low heat until onions are soft and meatballs are cooked through.

(If these are too zingy and not sweet enough for you, try adding a little pineapple juice or ketchup to the sauce.)

Brie Stuffed Mushrooms

Source: The Pioneer Woman

I used to HAAAAATE mushrooms. That may be because my exposure to them was either raw, or on top of pizza. Ew. I have come to love mushrooms now. I think of them as little flavor sponges, soaking up the flavor of any recipe they're in. Yum!

Stuffed mushrooms are even more fun! These were a snap to prepare. I made these in a glass baking dish, and some of the juices from the mushrooms collected on the bottom while in the oven - I may try baking on a cookie pan or something similar next time to see if the juices cook off. Additionally, I broiled for a few minutes to crisp up the tops. These were delicious, and I'll be making them again!

Brie Stuffed Mushrooms

1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

1. Preheat oven to 350 degrees.

2. Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

3. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

4. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

5. Top mushrooms with parsley/garlic mixture.

6. Place into the oven for 15 minutes, or until brie is melted. Broil for a few minutes if desired. Mushrooms are best when allowed to cool slightly.

Annie's Fruit Salsa and Cinnamon Chips

Adapted from: All Recipes

This is a very tasty appetizer, and one of my favorite dishes to bring to a party! I love the variation from chips and salsa. I always use a food processor, which makes the process that much quicker. I also skip making my own cinnamon chips and just buy a few bags from Trader Joe's. I've made the chips before, and it is SO worth it to just buy them! Another step that makes this recipe simple and delicious!

Annie's Fruit Salsa and Cinnamon Chips

INGREDIENTS:

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored
and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons apricot fruit preserves

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees F (175 degrees C).

3.Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Bacon-wrapped Jalapenos

Source: The Pioneer Woman

Hmmm. The jury is kind of out on these. Now, I like a little bit of spiciness in my food, but too much, and I feel it kills the taste of the rest of the dish (or appetizer, if you will). I felt that was the case with these, and you're thinking, Hey. The word "jalapeno" is in the title of the recipe. How stupid are you? Well, pretty stupid, I suppose. In reading PW's instruction, she said to clean out the jalapenos pretty good so they weren't too spicy. I cleaned those suckers out, and STILL they were pretty hot. However, I've seen nothing but raves for this recipe, so if you like it hot, go for it!

The recipe is fairly simple, all you need is package of bacon, a bunch of jalapenos, and a block of cream cheese. And toothpicks. And latex gloves. Make SURE to get the latex gloves! The process of cutting and scooping out 45 odd jalapenos, I have heard, will leave your hands tingling in pain. My hands were tingle-free!

Bacon-wrapped Jalapenos

1 package of bacon, cut into thirds (15 pieces of bacon = 45 pieces)
1 block of cream cheese
About 20-30 jalapenos

1. Cut jalapenos in half. Using a spoon, scoop out the innards.

2. Smear cream cheese on the inside of each jalapeno.

3. Wrap bacon piece around jalapeno, and secure with toothpick. Place on a pan with a rack and bake at 375 degrees for 20-25 minutes. Enjoy!

Hummus

Source: Cook's Illustrated

Mmmmm, this was very tasty! This was also a snap to prepare. When I first tasted it right out of the food processor, I was a little disappointed, but surprisingly, the instructions to let it stand to allow the flavors to blend were right on. This makes about 2 cups, and can be refrigerated for up to 5 days after making.

Hummus

Ingredients

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves

Instructions

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.

2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Pita Chips

Source: All Recipes

I needed some pita chips, but couldn't find any in my grocery store. Then I remembered...pita chips come from PITA BREAD! Sometimes I surprise myself with how smart I am.

I cut the pita bread in half so it was still like a pita pocket, and then cut those halves into 4 pieces, so my chips ended up being double-layered. Next time, I will cut the entire pita in half lengthwise and then cut into 8 pieces so the chips are thinner. I had to cook them for double the amount of time to get them crispy.

I LOVED this particular blend of spices, but next time I think I'll get an oil sprayer. Brushing the olive oil mixture on the pitas meant more oil got on the pitas, which made them a little less crispy and makes them go soft within a couple of days if you have leftovers. Lastly, a reviewer on All Recipes had also said she sprinkled Parmesan on top of these, which I think would be divine! I served these with hummus, but these are also delicious all on their own.

Pita Chips

INGREDIENTS:

12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, combine the oil, pepper, salt, and basil.

3. Cut pita in half lengthwise, and brush with oil mixture, or spray with oil and sprinkle with herbs. Using a pizza cutter, cut each pita into 8 pieces.

4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Wilted Spinach Salad with Warm Bacon Dressing

Source: Cook's Illustrated

How this amazing recipe escaped my radar for so long is a CRIME. A TRAVESTY. Because. It. Is. Heaven. On. A. Plate. Divinely inspired. I don't even think the English language has a WORD for how incredible this is.

I'm a "Would you like some salad with your dressing?" type of person, so I would have liked the salad to be a little more coated with dressing, but that's just me. I'll probably hold back a couple ounces of spinach next time. Everything else is wonderful. All the ingredients work so well together. 

I made this with the pan-seared salmon I also posted today. If you'd like to make them together (and I highly recommend it!), start cooking the salmon after the bacon has been cooking for about 5 minutes. I savored every bite of the meal!

Wilted Spinach Salad with Warm Bacon Dressing

3 large eggs

6 ounces baby spinach

3 tablespoons cider vinegar

1/2 teaspoon white sugar

1/4 teaspoon ground black pepper

Table salt

8 slices thick-cut bacon, cut into 1/2 inch pieces

1/2 medium red onion, chopped medium (about 1/2 cup)

1 small garlic clove, pressed through a garlic press

Instructions

1. Place eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise, and set aside.

2. Place spinach in a large bowl. Stir vinegar, sugar, pepper, and salt together in small bowl until sugar dissolves; set aside.

3. Fry bacon in medium skillet over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to paper-towel lined plate. Pour bacon fat into heatproof bowl, then return 3 tablespoons bacon fat to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes. Stir in garlic until fragrant, about 15 seconds. Add vinegar to mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slightly wilted. Divide among individual plates, arrange egg quarters over each, and serve.

Seven Layer Taco Dip

Source: All Recipes

This recipe is a no brainer any time I have to bring a dish to a gathering. I never have any left! The only thing I changed from the original recipe was to omit black olives, since I don't like those. It leaves a bit of a mess in your kitchen between all the chopping and bowls, but is so yummy! Perfect for any Superbowl parties you may have coming up!

Seven Layer Taco Dip

Prep time: 30 minutes
Servings: 56

Ingredients:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese,
softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa

1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Fresh Guacamole

Source: All Recipes

There are two things that will happen to you if you move to California: you will grow to love sushi and avocados. I had lukewarm feelings about both when I moved here, to the point of I was constantly saying at restaurants, "WHY DO THEY PUT AVOCADO ON FREAKING EVERYTHING?" I now realize it is a brilliant campaign by the California Avacado Commission to transform everyone into avocado lovers! Damn you, all powerful commission!

In any case, I have no idea when/if avocados are in season elsewhere, but fresh guacamole dip is TO DIE FOR! This recipe is a winner. I forgot to buy roma tomatoes so I ended up using half a can of canned, which I wouldn't suggest. Fresh tomatoes make all the difference! I would add half the lime juice and then taste--I don't like too much lime juice. And if you some queso cheese, sprinkle a bit on top before serving! Yum!

Guacamole

Prep time: 10 minutes
Ready in: 10 minutes
Serves: 4

Ingredients:

3 avocados--peeled, pitted, and mashed
(Slice the top of the avocado lengthwise until you reach the pit, then twist. You'll have 2 halves. Remove the pit, and scoop out the innards.)
1 lime, juiced
1 teaspoon of salt
1/2 cup diced onion
3 tablespoons of fresh chopped cilantro
2 roma tomatoes, diced
1 teaspoon of minced garlic
1 pinch ground cayenne pepper (optional)

Directions:

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper, if desired. Refrigerate one hour for best flavor.

Hot Artichoke and Spinach Dip II

Source: All Recipes

This recipe is divine! It's as good as the restaurant versions! I use sour cream instead of mayonnaise and mix the mozzarella right in with all the ingredients. I didn't have any Romano this time, so I just doubled the Parmesan and it turned out great. I like to serve it with blue corn tortilla chips.

Prep time: 15 minutes
Cook time: 25 minutes
Ready in: 40 minutes
Yields: 12 servings

Ingredients:

1 8 ounce package of cream cheese, softened
1/4 cup of mayonnaise (I use sour cream)
1/4 cup of grated Parmesan cheese
1/4 cupo of grated Romano cheese
1 clove of garlic, minced
1/2 teaspoon of dried basil
1/4 teaspoon of garlic salt
1 14 ounce can of artichoke hearts, drained and chopped
1/2 cup of frozen chopped spinach, thawed and drained
4 tablespoons of shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees. Lightly grease a small baking dish.

2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, basil, and garlic salt. Gently stir in artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese (or mix it in with everything else). Bake in the preheated oven for 25 minutes, until bubbly and lightly browned.