Crunchy Oven-Fried Cheese Ravioli. Oh Monday… you look good. I’ve made no bones about it: growing up, pasta was just not my thing. Combined with my utter distaste for all tomato sauce, noodles never ever did it for me. My mom religiously made pasta every Thursday night (it’s still happening) and you could often find me up in my room hungry and throwing the tantrum of the century… every single week. Wish I grew out of that, but… I threw a massive tantrum last Sunday night when my husband refused to watch the Golden Globes with me and gossip about celebrities. Some things never change? Occasionally my mom would toss some gnocchi or ravioli into the mix to appease me, but I would still choose to pout and be generally bratty in that… adorable 13-year old way. While I’ve made a habit of baking some of my previously favorite fried foods (think chicken fingers, fish sticks and mashed potatoes), ravioli has never made the cut.
Say what? Ideal for a night time snack attack. Ooooh I like this part. Like, really like this part. Baked or Fried Pizza Balls. Pickle roll-ups. It seemed fitting that I make this quick and scrumptious appetizer when Ebby came to visit last month. I introduced her to The Pickle Roll-Up in college and we often found ourselves feasting on them in our dorm room after a trip to Hy-Vee to get supplies.
We never shared them with anyone! If you have never tried these, I can honestly say you are missing out. The salty-sweet combination is so simple yet so very tasty. They are easy, guest-pleasing appetizers that are great for parties or football games or any type of gathering. Lay four stacks of two corned beef slices on a cutting board or cutting mat. Roll the corned beef slices around the pickles. Cut each pickle roll into four equal slices and serve on a plate.
Click here for a printable recipe! New Years Eve Party Food -- Make Bacon Pops!! (recipe tutorial) <div class="greet_block wpgb_cornered wpgb_shadowed"><div class="greet_text"><div class="greet_image"><img class="enable-pib-img-under" src=" alt="WP Greet Box icon" data-recalc-dims="1"/></div>Thanks for coming by! I try to feature a new creative tutorial every day -- and I'd love to have you follow along: <a href=" rel="nofollow"><strong>subscribe to my email updates</strong></a> or <a href=" rel="nofollow">come follow along on Facebook</a>. <div style="clear:both"></div></div></div> Portable bacon….I mean genius right?!?! What could be better? Oh I know, portable bacon with cheese. I spotted this recipe a while back on Pinterest….and I thought this time of year might be a good time to give it a try.
I failed to have any lollipop holders on hand….but you can use them…or long picks. Cook six pieces of bacon until very crispy. Xoxo. Friday Night Bites | Bourbon Cocktail Meatballs. Hubby LOVES a great cocktail meatball! If he could enjoy these little nuggets of joy everyday, I am sure he would. Recently on Pinterest, one of my social media addictions (smile), I came across this recipe and immediately pinned to make and share on my weekly series – Friday Night Bites.
I essentially doubled the sauce recipe, altered a few measurements and added a bit of garlic powder. We had plans last weekend to get together with one of our neighbors for wine and appetizers. We enjoyed a mini progressive wine and appetizer get together. The Bourbon Cocktail Meatballs were the hands down favorite.
Bourbon Cocktail Meatballs 1 Pound Frozen Meatballs (I used the party meatballs from Trader Joe’s) 1 Cup Ketchup 1 Cup Brown Sugar ½ Cup Bourbon Whiskey 2 Teaspoon Fresh Lemon Juice 2 Teaspoon Worcestershire Sauce ¼ Teaspoon Garlic Powder In a medium sauce pan, combine all of the ingredients except the meatballs. Place the frozen meatballs into the sauce and combine. Buffalo Chicken Bites. One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing.
There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum! These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 2 1/4 teaspoons rapid rise dry yeast 2 tablespoons brown sugar 1 cup warm milk ( I used 2%) 2 1/2 cups of flour Preheat oven to 400°F with rack in the middle of the oven.
Recipe for Cheesy Bacon Bombs. I was sitting around one day just thinking about how nice it would be to pop a hot, gooey, cheesy, bacon wrapped little dough puff into my mouth, yep, that’s what I was doing…sadly it’s true. Once that thought invaded my head, I knew that my life wouldn’t move forward until I got busy and made them a reality. So here we are! These succulent and decadent little one-biters are so good, so addictive and so downright dangerous that you will need a chaperone if you plan on being left alone with them. And then that chaperone will probably need a chaperone too! These little bites can cause bad, bad things to happen. About the Author Amy Erickson is the voice behind Oh, Bite It. Amy is one of our food bloggers for The Opener, an exclusive, invite-only contributor network that will bring the best food, culture, and innovation writing to the pages of Journey. Recipe. Bacon Wrapped Cream Cheese Jalapeno Bites | She's Becoming DoughMessTic. It isn’t often that my husband, Jon, is influenced by a food in such a way that he feels the need to recreate it.
These Jalapeno Bites are an exception. He came home one day from work, raving about an appetizer his friend Adam brought in. Cream cheese filled jalapenos. I’ll be honest – I’m not a fan of spicy foods, and hot peppers have never really been my thing. That is, until I got a bite of one of these bad boys. The overall experience isn’t all that hot.
I think he really hit the mark. Give it a try at your next gathering or tailgate party – you’ll have some impressed eaters! Makes 24 8 ounces cream cheese, softened2 teaspoons onion powder2 teaspoons garlic powder1/2 teaspoon black pepper1 teaspoon Old BayPinch of Salt12 Jalapenos, halved & seeded24 – six inch pieces of bacon, uncooked Preheat oven to 350F. Combine cream cheese and spices in small bowl. Until next time, have a great day! Bacon Pops! Goat Cheese Pops with Herbs, Pecans, & Bacon. Previous image Next image Oh yes. All the cuteness of a cake pop, all the fun of an easy appetizer, and it's all wrapped up in bacon. These little bacon and goat cheese pops were inspired by these very popular cake pops, Elizabeth's wonderful bacon-wrapped potato bites, and these goat cheese balls from Neiman-Marcus.
(We love the apple-serving idea; we incorporated it into this recipe, in fact.) These are not for the dieting or those of a non-bacon-loving persuasion. Try serving these at your next spring soirée; they're pretty enough for a nice party, but they have that magic ingredient even the most fussy eater will love: BACON! Goat Cheese Balls with Herbs, Pecans, & Baconmakes 16-20 6 slices bacon4 ounces goat cheese4 ounces cream cheese (not whipped)2 tablespoons chopped thyme or basil, dividedCracked black pepper1/4 cup pecansApple slices, to serve Cut each piece of bacon in half.
Clean out the food processor. Place the balls in a container on their sides and refrigerate until serving. Stuffed Pizza Rolls | Our Best BitesOur Best Bites. We sometimes call this “Inside-Out” pizza too. They’re garlicky, cheesy little pizza dough balls filled with all of the yummy toppings you’d put on a pizza. To eat, just pop one off and dunk it in marinara sauce.
Don’t you love finger food? And don’t you love dunking things? I suppose regular pizza is finger food as well, but for some reason this is way more fun. Must be the dunking factor. You can pick your own fillings. Hmm…looks like I forgot garlic in this picture. Stuffed Pizza Rolls (I don’t really measure, so you get what you get here!) 1 roll refrigerated pizza dough* (or make your own) marinara/pizza sauce (click here to make your own) 2 T grated Parmesan cheese (sorry, I don’t know how to make that) 1 T olive oil or melted butter 1/2 t garlic powder 1 t dried Italian seasoning mozzerella cheese Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc. *You can use regular pizza dough, or thin crust. Place cheese and desired toppings on each square. Spinach Crepe Spirals with Cream Cheese, Pine Nuts, Sun-Dried Tomatoes, Garlic and Lemon Zest.
Recently I was invited to an early Thanksgiving event and I needed to bring a dish for the buffet. I wanted to make something that could be put together the night before, because I am barely coherent in the morning and I needed to leave my house at 10AM. These Spinach Crepe Spirals are perfect, because I could make the crepes the day before, spread with filling, roll them up, wrap in plastic wrap and refrigerate over night. The next morning just slice and place on a serving tray, and you’re good to go. Plus you get to eat the trimmed ends while you work. I have been making these appetizers since the 1980s and they were served on the side of an asparagus salad at one of my UCLA Culinary School banquets in 1995. I haven’t made these lately, so as I was making the crepes I decided to taste test one just spread with some butter and rolled up.
Print Recipe Makes 4 dozen appetizers 1. 2. 3. 4. Note: The recipe can be made ahead to this point. 5. 6. 7. 8. 9. 10. 11. Beer-Battered Fried Pickles. I’m fairly certain there is nothing more satisfying to eat than a fried pickle. The sad part is that it took me 29 years to discover this. Last year I tasted my first fried pickle in an Irish pub in California and I was forever transformed. I crossed the threshold into a new phase of life—pre-fried pickle to post-fried pickle. And I’m never looking back. Thank you to TK member Kelly from Live Love Pasta (who in turn sourced the recipe from Elizabeth’s Edible Experience) for reminding me of this glorious food and inspiring me to share it with you today!
The best part? This is all you need: flour, pickle slices (you could also do pickle spears), vegetable oil, 2 eggs, salt, beer, and ranch dressing for dipping. Get out your trusty skillet and pour in a thick layer of oil. Next, combine the eggs and the beer in a bowl. Whisk them up well and get them nice and frothy. Sprinkle in the salt… And then little by little add the flour to the liquid ingredients. They should be nicely coated. Falafels/Chickpea fritters « of spices and pisces. A thought has been bugging me for a while, are we losing the balance? Losing balance to live a healthy yet happy life? Probably yes. As I write about food, I’ll keep it food related. After I came to this country (USA), it took me a while to adjust to the abundance and wastage and also the culture of fried chicken and humongous portions at restaurants.
I wasn’t used to it. Now things are rapidly changing. Although I am nowhere close to my “ideal weight” (read model like), I do try to maintain a middle path. Recipe: As I didn’t grow up eating falafel, I have no secret family recipe. Ingredients: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Note: if the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. Like this: Like Loading...