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Hor d’oeuvres Blanket Squash Covered with Bacon
posted in appetizers [more from this topic] by Hj on Thursday, November 25th 2010 at 11:40 AM.
2 ½ squash or 16 oz. squash peel seeded large diced
1 tsp. Kosher
Fresh ground coarse black pepper
1 tsp. garlic granular or UR taste
1 tsp. Accent (optional
2 tsp. olive oil
4) bacon slices cut in half lengthwise *
8 to 12 servings as hors d’oeuvre in about
Pre heat oven 450 ° F.
Place rack in upper third level of oven.
Large bowl- squash - kosher salt- x-virgin olive oil- freshly ground black pepper -garlic-ñ Accent to taste until evenly mixed.
Slice *bacon in half lengthwise (Use regular or smoked. Place bacon on a surface ñ roll a piece of *squash in each strip until bacon is wrapped around squash –want it to overlap slightly. Cut bacon- place the squash bite- seam side down- on a baking sheet- repeat wrapping all the squash - about 40 hor d’oeuvres.
Place on baking sheet lined with foil for easy clean up . Roast until squash is fork tender ñ bacon is crisped about 15 to 20 minutes
Squash can be wrapped in bacon- covered- stored in refrigerator up to 2 hours ahead ñ just reheat.
Hj’s Notes~ Sometimes I *sprinkle brown sugar all over the squash before wrapping with bacon. YUM ñ when serving I add toothpicks into each ñ serve on a platter with a great dip either of ranch dressing or a mustard (sweet/tart dip or use a ground spicy mustard or hot mustard dip even my mayo wasabi sauce is good or just plain. Guest go crazy for these. Get creative with the dip or make several different types of dip. Sometimes I add a strip of jalapeño under the bacon or roasted green chili already roasted. Makes 8 to 12
Make more they go fast!
tagged: Brunch, Holidays, hj, party food
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7 comments
Monday, December 6th, 2010, 11:21 am
Hj says:
Tamale Cornbread Tidbits Meatballs
2 c. crumbled corn bread
1/2 c. favorite enchilada sauce
1½ lbs. ground sirloin
3 to 4 garlic cloves crushed
2 T. ground cumin Or to taste
2 T. chili powder OR to taste
1 tsp. salt or to taste
1/2 tsp. dried Mexican oregano
3 T. Cilantro leaves chopped fine or UR taste
Combine all ingredients - mix well. Shape into 90 ) 1" balls. Bake uncovered 350° F. 20 to 30 minutes until brown.
While meatballs are baking prepare Sauce. Place meatballs in a
chafing dish. Pour sauce over meatballs.
Serve with toothpicks.
Sauce~
1 to 2 c. enchilada sauce favorite or homemade
1 c. Mexican Blend –Asiago or Monterey Jack cheese shredded
Combine all together. Heat until cheese melts ñ sauce is
hot.
Notes~ Add chopped -seeded- diced fine -jalapeño’s for some extra flavor ñ heat
To make these go further add some cooked brown rice about 1/2 cup ñ might have to add little butter to hold all ñ make a richer meatball.
Saturday, November 27th, 2010, 11:19 am
Hj says:
Jalapeño Tiny Bites Hj’s
1) 26 oz. can Jalapeño sliced (NOT pickled; one’s used for nachos
2 2/3 c. cracker crumbs crushed well or use Panko Breadcrumbs
2 c. flour
1 tsp. salt
2 eggs
1/2 cup water
canola oil or peanut oil for deep frying
Drain jalapeño peppers - set aside. Mix cracker crumbs or panko - flour together- blend well.
Separate bowl beat salt- eggs ñ add water- blend well.
Heat oil in fry pan- deep-fryer until temperature is 360° F. or 365 ° F.
Dip slices of peppers in egg wash - then flour cracker crumb or Panko mixture- ñ carefully place in hot oil.
Don’t over crowd the peppers in the oil or they don’t cook well. Careful peppers like to pop a little. Fry until golden brown.
Remove peppers ñ dry on a paper towel. Heat up fryer again before adding more jalapenos.
Peppers are served with your favorite Con Queso Dip on side.
Notes~ sometimes I add garlic granular with the salt.
~~~~~~~~~~
Yummy Southwestern Cheese Ball Hj’s
8 ozs. Pepper Jack cheese shredded
4 ozs. Sharp Cheddar cheese shredded
2) 3 oz. pkgs. cream cheese softened or use whipped
1 T. lime juice
1/2 tsp. onion powder
garlic granular to taste
salt to taste
dash of cumin powder (optional
1/4 c. ripe olives sliced
1/4 c. cilantro leaves fresh chopped fresh
3/4 c. nacho flavored tortilla chips crushed
Assorted crackers or tortilla chips
Place cheeses- lime juice ñ onion powder-garlic –salt if needed-little cumin powder (optional in blender. Cover -well mixed. Spoon into medium bowl. Stir in olives with cilantro-mix well.
Place crushed tortilla chips on waxed paper- Scoop out cheese mixture onto chips. Roll n coat cheese ball with chips. Serve with tortillas -veggies-crackers.
Saturday, November 27th, 2010, 11:09 am
Hj says:
Hot Queso Dip Spicy
1 c. milk or use some cream
8 ozs. queso cheese that melts ñ U like shredded
8 ozs. white cheddar cheese slices break up
2 T. butter or x-virgin olive oil
1 c. onion diced finely chopped
2 garlic cloves minced
1 drop or more habañero sauce to taste
1 c. tomato finely chopped seeded
4 ozs. can diced jalapeño peppers drained or use fresh diced seeded
salt to taste if needed
cilantro leaves diced as much as U want
Tortilla chips
Mix 1st threes ingredients in a micro bowl at High 5 minutes, or until creamy- stirring every minute.
Melt butter in large skillet over medium high heat. Add onion - garlic- sauté till tender. Stir in tomato- sauté 2 minutes or until tender. Stir in jalapeño peppers.(if using fresh dice really fine or throw these in at beginning to cook tender.
Stir mixture into cheese mixture until blended. Add all other seasoning. Taste adjust flavor -add salt if needed. Remove dip to a 2 quart slow cooker. Heat on LOW or warm setting up to 2 hours stirring occasionally. Serve with tortilla chips. 4 cups.
~~~~~~
Great Smoky Guacamole
3 ripe avocados cold n peeled
1 T. cilantro chopped fresh
3 T. lime juice fresh
3/4 tsp. garlic granular
1/4 to 3/4 cumin powder
1 T. chipotle chile hot sauce or to taste
½ tsp. salt or to taste
Garnish: 1 small canned chipotle chile pepper in adobo sauce drained and sliced
Cut avocados in half. Scoop out pulp into bowl- place in blender or mash with a fork until almost smooth. Fold in cilantro ñ rest of ingredients. Garnish with romo or plum diced tomatoes . Make 2 cups.
Thursday, November 25th, 2010, 1:44 pm
Hj says:
Chorizo or Sausage ñ Veggie Rolls
12 flour tortillas or make Crepes
thin
3 mild or hot Chorizo or Italian
Sausage
3 zucchini medium chop into small
bites
2 garlic cloves peeled crushed
1- 2 tsp. squeezed Lime Juice fresh
Salt to taste
Cut chorizo or Italian sausage crosswise into 1/4 to 1/2 inch thick slices. Rinse zucchini- pat dry - cut crosswise into 1/4 inch thick slices.
Sauté chorizo or sausage in large skillet -medium to high heat about 5 minutes or until browned.
Add zucchini ñ garlic - stir fry about 5 minutes or until zucchini is barely tender.
Stir in lime juice ñ salt to taste. Spoon into flour tortillas -roll open ended.
Note~ heat up in micro floured tortilla about 15 to 20 seconds for easier rolling. Can add some summer squash or any veggie U like
~~~~~~~~~~~~~
Fried Artichoke Balls Hj’s
1)14 oz. can artichoke hearts
drain well
1/2 avocado peeled- mashed
1 c. seasoned breadcrumbs
1 to 2 eggs whites only
2 T. lemon juice
2 T. olive oil
2 cloves garlic minced
little cayenne pepper- sprinkle or UR liking**
black olives slice fine or use pimento olives
1/2 c. parmesan or romano cheese freshly grated
Panko bread crumbs -roll balls in
Oil for frying
Drain - mash artichokes thoroughly. Add remaining ingredients -mix thoroughly. Roll in Panko Bread crumbs
Roll mix into balls about 3/4 inch in diameter.
Freeze 30 minutes before frying.
Have hot oil 350°F. ready when ready to fry. Fry in batches
Notes~in place*cayenne chop fine jalapeno -no seeds
These never last long at gatherings.
Use capers in there also. Get creative
~~~~~~~~~~~~~~~~~~
Mini Tacos Baked
24 wonton wrappers
1 lb. hamburger lean or use chicken or turkey ground
1 pkg. taco seasoning
1 tsp. cumin powder
1/2 c. salsa or picante sauce
3 T. salsa
1 c. cheddar shredded cheese
(Mexican blend or Asiago
olives chopped (optional black or green
sour cream on the side
guacamole on the side
Cook hamburger until browned.
Drain fat -stir in taco mix with ñ cumin powder 1/2 cup salsa ñ picante sauce.
Simmer 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups - top with 3 Tbls. salsa ñ cheese evenly divided.
Bake in preheated 425° F oven 8 minutes- or until wontons are nicely browned.
Serve with extra salsa- sour cream-ñ guacamole.
Notes~add some roasted green chilies seeded ñ peeled to these
~~~~~~~
Pistachio Grapes
about 24
4 ozs. cream cheese room temperature
2 ozs. goat cheese room temperature
Salt ñ pepper to taste
24-36 seedless red or green grapes
½ cup pistachios shelled finely chopped
Medium bowl combine softened cream cheese or goat cheese. Season to taste with salt ñ pepper. Scoop about a teaspoon of mixture on to a sheet of plastic wrap-place grape on cheese - use plastic wrap to encase the grape in cheese mixture. Roll coated grape in chopped pistachios- press into nuts gently to fully coat each grape. Repeat with remaining grapes- cheese ñ nuts. Chill until ready to serve.
Notes~make grapes one day ahead. Cover ñ chill until ready to serve.
Make sure cheeses are at room temperature before proceeding. Substitute pecans or walnuts for pistachios as a sub. Using plastic wrap to form cheese around the grape makes things easier ñ neater!
Roll in powdered sugar than nuts- Yum
~~~~~~~~~~~~~~
Ravioli Fried Hj’s Delicious
Cook spinach cheese ravioli’s in water -drain well
Add to skillet with heated butter ñ little olive oil- season ravioli’s with garlic whole or granular –onion or onion powder- salt pepper ñ touch of red crushed pepper Stir ñ fry little –turning
Add sweet basil ñ grated cheese.
Notes~sometimes I just add to skillet without cooking ravioli in water first. These are always asked for me make –can add with toothpicks
I also make these just adding to a skillet with oil ñ butter enough to cook them ñ just add presto sauce to the top also. Use any ravioli’s U
Like or mix ñ match for gatherings or just an afternoon snack.’s or serve just fried with cocktail sauce .
Thursday, November 25th, 2010, 12:22 pm
Hj says:
Crab or Shrimp Appetizers
Using frozen or canned crabmeat too. Always have a batch of these on hand in freezer for anytime entertaining.
6 slices firm white sandwich bread
1 lb. frozen uncooked shrimp deveined shelled
2 cloves garlic minced fine
2 T. butter
1 T. ex virgin olive oil
1½ c. Gruyere or Havarti cheese grated
1 tsp. lemon zest
1 tsp. dried chives or fresh is always better
dash pepper
3/4 c. mayonnaise
Preheat oven 300 ° F. degrees.
Using small cookie cutter- cut out 4 rounds from each slice of bread. Place on cookie sheet - bake in oven 300 ° F.10-15 minutes or until bread is crisp -dry turning bread rounds over once halfway through baking time. Cool on wire rack.
Heat butter with oil in heavy skillet - cook garlic with shrimp just until shrimp turn pink. Remove from heat - set aside for 10-15 minutes to cool slightly.
Large bowl- combine cheese- lemon zest- chive-mayonnaise- - pepper. Finely chop shrimp - add to cheese mixture.
Top bread rounds with shrimp mixture- mounding - smoothing shrimp. Freeze in single layer on baking sheet- store in freezer container in single layer.
When ready to eat- bake puffs- frozen- in preheated 400° F. oven 10-13 minutes until golden brown ñ bubbly. Serve immediately.
Can bake puffs without freezing them- in 400° F oven 8-9 minutes. Makes 24 appetizers
Thursday, November 25th, 2010, 12:09 pm
Hj says:
Caviar Olives Great
1) 2¼ oz. can sliced black olives drain n finely chopped
1 T. basil leaves minced fresh
2 tsp. balsamic vinegar
2 tsp. x-virgin olive oil
1 garlic clove minced
1/8 tsp. red pepper flakes or taste
1/8 tsp. freshly ground pepper or taste
1 hard cooked egg
Salt n freshly ground pepper to taste
1/2 c.. crème fraîche- sour cream-or fresh white goat cheese
Little pieces of toast or crackers
Caviar, stir together all the ingredients in a small bowl. Taste - adjust seasonings. Season egg after using a fork-finely crumble egg in small bowl. Season to taste.
Assemble each serving- starting at the handle end of teaspoon- arrange rows of about 1/2 tsp. crème fraiche- sour cream- or goat cheese- about 1/2 tsp. egg- about 1/2 tsp. caviar. Pass assembled spoons on a tray or platter. Provide a glass or other container where your guests can place spoons once they have taken their bite. Have little pieces of toast to place all on.
Advance preparation~ caviar will keep for up to 2 days in a covered container in refrigerator. Assemble spoons up to 1 hour before serving- cover -refrigerate.
1/2 C. caviar (enough for 48 spoon-size bites
~~~~~~~~~
~Cheeses-Basil Presto Mix Layer Spread
11 ozs. Philly cream cheese soft
1¾ c. butter-soft
Beat with electric mixer together until well blended -set aside
Add all the below into blender-make presto sauce
1 2/3 c. basil fresh lightly packed
2/3 c. Romano cheese
2 T. olive oil
2½ T. pinion nuts or almonds
2 garlic cloves
salt n pepper to taste
little lemon juice fresh
Taste-adjust flavors
Lined a small narrow but deep dish or (salsa or container type with saran wrap.
Start to layer mixture into dish or container.
Start with cheese -butter mix-than layer of basil presto-making about 5 layers ending up with cheese mixture. Cover-chill
Serve-unmold on to plate-remove-wrap-garnish-with chopped chives.
~~~~~~~~~~~
Chipotle Ranch Dip In 5 Minutes
1½ c. Ranch Dressing
2 chipotle chiles in adobo sauce from 7 oz. can drained
Assorted fresh vegetables or fried foods
Use blender -place dressing with chiles. Cover -blend until smooth.
Serve dip immediately or cover n chill up to 1 week.
~~~~~~~~~~
Shrimp or fried chicken tenders to go with any party or tempra fried veggies are so delicious with any great dip or just eat plain.
What are UR party pleasers or appetizers?
I have more but would love to see everyone share their favorites. Thanks.
Thursday, November 25th, 2010, 12:00 pm
Hj says:
Kalamata Olives with Hot Sauce
2 c. kalamata black olives drained
1/4 c. olive oil
3 T. wine vinegar
1 T. rosemary fresh
1/2 tsp hot sauce (or UR taste
3 garlic cloves diced thin
2 tsp. lemon zest
Prick each olive several times with point of a knife. Mix olives with all other ingredients in a bowl -mix well. Cover ñ chill 4 hours - 2 cups
Note~ Goes well with a nice cocktail or some cracker ñ cheese
~
Asparagus Rolls
About 20 appetizers
20 slices bread
1 pkg. frozen asparagus
1) 5 oz. jar processed pimiento cheese spread
Trim crusts from bread slices- spread each with cheese. Cook asparagus until just tender. Chill.
Lay one piece asparagus diagonally across slice of bread. Turn opposite corners over asparagus- overlapping. Press firmly to seal. Wrap several sandwiches together in wax paper. Place in covered container and chill for several hours
~~~~~~~~
Capers n Roasted Red Pepper Bruschetta
4 slices Italian or French bread hard-crusted 1/2 " thick
7 ozs. roasted red bell peppers- drained cut 1/2" strips
2 T. parsley chop fresh 1 tsp. parsley flakes
2 T. Romano cheese freshly shredded
1 T. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 garlic clove finely chopped
1 T. capers drained
Heat oven to 450ºF. Place bread on ungreased cookie sheet.
Mix remaining ingredients EXCEPT capers. Spoon onto bread.
Bake 6 to 8 minutes or until edges of bread are golden brown. Cut each bread slice lengthwise into thirds. Sprinkle with capers.
Notes~ Use basil or chives in place of parsley
~~~~~~~~~~~
Bites of Cheesecake
3) 8 ozs. packages Philly Cream Cheese
5 eggs
1 c. sugar
1 tsp. vanilla
Topping
2) 8 oz. sour cream containers
1/3 c. sugar
11/2 tsp. vanilla
Large bowl- beat in with mixer cream cheese- sugar- eggs vanilla until smooth
Spoon or pour into paper lined tiny tiny mini-muffin tins
Bake 300 F. 40 minutes
Topping
Medium bowl- mix sour cream- sugar-vanilla
Spread on bites after baking 40 minutes
Return to oven 5 minutes
Note~ May top bites with a mini-dab of cherry- strawberry-
apricot jam or use fresh pieces blueberries-strawberries
~~~~~~~~~
Caliente Stuffed Mushrooms ñ Party Mini Meatball’s Hj’s
This is my own recipe n they never last ñ moist made with Chicken or Turkey
Basic recipe
2 lbs. ground extra lean chicken
½) of each of a red ñ green bell pepper chop -1/2 Yellow bell pepper
2-3 Fresno red peppers de-seeded chop
1-2 jalapeño’s de-seeded or more diced fine
1 yellow Fresno peppers de-seed chop
1 small yellow or red onion chop
1 tsp. garlic granular
cilantros 1/4 to 1/2 palm full no stems chopped
salt to your liking
Panko Breadcrumbs**
Chop all peppers ñ onions small mix with all in a bowl well.
Panko breadcrumbs -mix in as much as you like or to hold together Use Panko for the stuffed mushrooms ñ party mini meatballs
Form Balls Bake on cookie sheet lined with foiled- spray foil with Buttered Pam Spray in oven at 375°F - about 40 minutes on both or until done. Caliente Mini Meatballs ñ Caliente Stuffed Mushrooms . I make some of each ñ bake at the same time.
Notes~ depending on your oven some is longer. Serve plain or with a hot sauce or dipping sauce like sour cream - use my white remouladé or stone ground mustard for dipping.
Note~ Make larger meatballs without the mushrooms
Hotter ones I add Lots of chili powder n paprika with little cayenne pepper mixed with either beef n pork -all beef or beef with chorizo n other ingredients.
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