SIMPLE SLIDERS

These simple sliders are a fun way to serve burgers as snack or appetizer anytime.  

Ingredients:

• 2 pounds ground beef (80/20 works well for these)
• Steak seasoning
• 6 slices of your favorite cheese (I used cheddar); cut into quarters
• 24 soft dinner rolls (I used whole wheat)
• Condiments of choice (ketchup, mustard, mayo, pickles)

Directions:

Using approximately 2 ounces per burger form your patties.  Season both sides with steak seasoning and grill.  Top with cheese and allow the cheese to melt.  Assemble and serve.

Click here for a printable version of this recipe from Culinary Collage.

SUPER BOWL SUNDAY APPETIZERS & MY FIRST GIVEAWAY - CLOSED

Here are a few of my favorite appetizers that I thought you might enjoy for your Super Bowl Sunday celebrations. 

CRAB & ARTICHOKE DIP WITH CROSTINI

 

PORTOBELLO MUSHROOM CAP APPETIZER

HARDY MEXICAN DIP

 SUSHI ROLLS WITH CRAB & BROWN RICE

 CHICKEN SATAY WITH PEANUT SAUCE

Have a safe and happy Super Bowl celebration!

Terry

Now for my very first giveaway.

The winner is Lyndsey from Tiny Skillet!

Food Network Star:  The Official Insider's Guide to America's hottest food show

I'm a big fan of the Food Network and especially of Bobby Flay.  I love the types of foods that he prepares.  They are usually grilled, spicy, full of flavor and generally quick and easy to prepare.

I've become a big fan of the Next Food Network Star and have watched as some new faces have been added to the network, so it was exciting when the folks at HarperCollins Publishers offered this Food Network Star book for me to giveaway on my site.

This book is full of great recipes, photos and behind-the-scene stories from the show.

Rules for participation:

1 - Giveaway is open to US residents only.

2 - To enter you simply need to leave a comment on this post mentioning one of your favorite appetizers no later than Super Bowl Sunday, February 5, 2012 at 6:30 pm EST (kickoff time).

3 - A winner will be selected by using Random.org a random number generator.

4 - The winner must respond within 7 days of drawing or another winner will be randomly selected at that time.

Good Luck to All!

CRAB & ARTICHOKE DIP WITH CROSTINI

This is a really quick and easy appetizer that was a big hit for New Year's Eve this past year.  I wanted to make something that could be prepared earlier that day and heated just before we left the house that evening.  I prepared the dip and the crostini in advance and then cooked the dip prior to leaving the house.  This worked out great and I didn't have to worry about trying to get ready for the evening and cooking all at the same time.  

This can also be prepared in smaller dishes as shown here above.  I actually made a double batch of this and kept a little for us to snack on at home for New Year's Day....yum!

Ingredients for dip:

• 8 oz cream cheese, room temperature
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 2 cups Trader Joe’s Quattro Formaggio cheese, divided
• 1/4 cup diced green onion, whites only
• 14 oz can of quartered artichoke hearts, drained
• 8 oz jumbo lump crab meat
• 1/4 teaspoon paprika
• Salt and pepper to taste

Ingredients for crostini:

• 1 baguette sliced on a bias, white or whole wheat
• 1/4 cup olive oil
• 1/4 cup butter
• 2 cloves garlic, crushed
• Salt and pepper to taste

Directions for dip:

Preheat oven to 425 degrees.

Beat the cream cheese, mayo, and yogurt together until smooth. Add the diced green onions, lemon juice, and 1 1/2 cup grated cheese. Add the paprika, salt and pepper. Fold in artichokes and crab.

Spread mixture evenly into a casserole dish and top with the remaining cheese. Bake for 20 minutes, until bubbly and golden brown.

Directions for crostini:

While your dip is in the oven prepare the crostini.

In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble and season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Broil on the middle rack of the 425 degree preheated oven for about 8 minutes, or until golden brown.

Your dip will stay warm while these are cooking or you can prepare the crostini in advance and just warm in the oven when you bake your dip.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

HARDY MEXICAN DIP

 I was craving Mexican, but wanted to make something different so started with what I had on hand.  I had some ground beef and decided to use that as the base for this recipe and just kept adding from there.  I have to say that this one's a keeper.  This dip would also double as a delicious filling for burritos. 

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, chopped
• 3 cloves of garlic, crushed
• 1 - 10 ounce can Rotel diced tomatoes with green chilies
• 1 - 15 ounce can diced tomatoes
• 2 tablespoons of tomato paste
• 2 cups of brown rice, precooked and frozen
• 1 teaspoon taco seasoning mix
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon ground coriander
• ½ teaspoon oregano
• Salt to taste
• ½ cup of cream cheese
• 1 - 15 ounce can black beans, rinsed and drained
• 1 cup of Mexican blend cheese
• 1 bag of restaurant style tortilla chips

Directions:

Preheat oven to 325 degrees.

Brown ground beef, onion and garlic until cooked thoroughly.  Drain grease.  Add both cans of tomatoes and rice; simmer until incorporated.  Once most of the liquid has absorbed into the mixture, add tomato paste, taco seasoning, chili powder, cumin, coriander, oregano, salt and stir together.  Add cream cheese, stirring until mixture melds together.  Stir in black beans.

Scoop into a 2 quart casserole dish and top with cheese.  Bake 15 minutes or until cheese melts on top.

Serve with tortilla chips.

Click here for a printable version of this recipe from Culinary Collage.

SUSHI ROLLS WITH CRAB & BROWN RICE

This recipe has become a favorite in my house!

Ingredients:

• 1-1/2 cups short-grain brown rice
• 3 cups of water
• 1 tablespoon of butter
• 2 tablespoons of naturally brewed soy sauce, plus extra for serving
• 1/4 cup seasoned rice vinegar
• 5 sheets roasted nori
• 1 carrot peeled and julienne cut
• 1 mini cucumber julienne cut
• 2 red radishes julienne cut
• 8 sticks of imitation crab (firm)
• 1 avocado cut into thin slices
• Sliced gari for serving
• Wasabi for serving

For the rice:

Put rice, water, butter and 1 tablespoon of the soy sauce into a pot with a tight-fitting lid. Bring to a boil, reduce heat, cover and simmer 50 minutes. Do not remove lid. Remove from heat and allow to sit, covered, for 10 minutes. Fluff with a fork.  Stir together remaining tablespoon of soy sauce and the seasoned rice vinegar, fold mixture into rice.  A rice cooker may be used with the same water-to-rice ratio.

Rolling the sushi:

Place 1 sheet nori, shiny side down, on a sushi mat.  Using damp fingers, press about 3/4 cup of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.  Arrange 1-1/2 sticks of imitation crab along with the vegetables starting 1 inch from side nearest you.  Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with the outer edge of your other hand, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten.  Open mat and roll log forward to seal with the nori. (Moisture from rice will seal roll.) Transfer sushi roll, seam side down, to a cutting board. Roll additional rolls, then cut each roll into 6 pieces with a wet sharp knife (rice vinegar works great to wet the knife).

Garnish plate with soy sauce, wasabi and gari.

Click here for a printable version of this recipe from Culinary Collage.

PORTOBELLO MUSHROOM CAP APPETIZER

This is really one of my favorite appetizers and it's so quick and easy to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, cut into strips
• 4 cloves garlic, chopped
• 1 pinch sugar
• 2 beef bouillon cubes, crushed
• 2 tablespoons dry red wine
• 2 medium portobello mushrooms

Directions:

Bring medium-sized saute pan up to medium heat and add oil, onions, garlic and sugar. Saute until onions are soft, about 5 min. Add beef bouillon and wine; stir until bouillon dissolved. Saute until wine mostly absorbed,
about 4-5 min. Add mushroom caps and saute until soft, about 5 min total, turning to cook each side. Place caps on plate, topping with sauce from the saute pan.

Click here for a printable version of this recipe from Culinary Collage.

CHICKEN SATAY WITH PEANUT SAUCE

This makes a great appetizer and can be made ahead.

Ingredients:

24 (6-inch) bamboo or wooden skewers, soaked in water
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed garlic
small container of plain greek yogurt

Peanut sauce (see recipe on this blog)

Directions:

With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

In small mixing bowl, mix spices into yogurt.  Using a basting brush; coat each chicken strip.  Cover and let marinate for 60 minutes.

Preheat outdoor grill or broiler.  Grill until chicken is done.  Baste with peanut sauce on both sides and grill for 1-2 minutes more.

Serve with additional peanut sauce on the side and enjoy!

Click here for a printable version of this recipe from Culinary Collage.

ROASTED RED PEPPER HUMMUS

I have to warn you that this hummus is addicting! 

Ingredients:

• 1-15 ounce can of chickpeas
• 1 cup of roasted red peppers
• 1/4 cup of tahini (sesame paste)
• 2 tablespoons of fresh lemon juice
• 3 cloves of garlic crushed
• 1 tablespoon of ground cumin
• salt and pepper to taste

Directions:

Rinse and drain the chickpeas.  Place drained chickpeas in a blender and add the roasted red peppers, tahini, lemon juice, garlic, and cumin.  Process until smooth. Season to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.  Serve with pita bread wedges.

Click here for a printable version of this recipe from Culinary Collage.

COCONUT CHICKEN STRIPS

This idea came from a Coconut Shrimp recipe that I love!

Ingredients:

• 12 chicken strips
• 1 cup coconut
• 1 cup bread crumbs
• Salt & Pepper
• 1 cup flour
• 3 eggs
• Oil for frying (I like to use canola and peanut combined)

In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the chicken strips in flour and shake off excess. Next, dip the chicken strips thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the chicken so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the chicken in batches until golden brown and cooked through, about 5 to 7 minutes per batch.  Drain on paper towels.  Serve with your favorite dipping sauce.

Click here for a printable version of this recipe from Culinary Collage.