Tag Archives: appetizer

Buffalo Cauliflower

Love the taste of buffalo wings but looking for a healthier alternative! These are a must try! They are still bite size, spicy, crunchy but packed with more vitamins and nutrients than a chicken wing! Enjoy with no guilt 🙂

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What you need:

1 cup water
1 cup all purpose flour
2 tsp garlic powder
22 oz (6 1/2 cups) cauliflower florets
3/4 cup Franks Hot Sauce or any type of hot sauce of your choice
1 tbsp melted unsalted butter

Directions:

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1. In a bowl combine water , flour and garlic powder. Whisk together. If there are clumps that’s okay

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2. Dip and coat the cauliflower in the mixture.  Evenly place the cauliflower on a greased baking sheet at 450 for about 20 minutes. After cooking let cool for five minutes.

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3.  In a bowl. mix together melted butter and hot sauce.

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4. Mixture together cauliflower, hot sauce. Add a little ranch dressing if you are not a fan of spicy items.

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Turkey Burger Sliders with Chiptole Mayo

Sliders are fun and perfect for someone looking for a meal that is geared towards portion control. I paired my cheddar turkey burger with a spicy mayo that only involved two ingredients!

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What you need:

1 package of ground turkey

1/2 teaspoon of onion powder

1/2 teaspoon of garlic powder

handful of diced onions for extra flavor

1/2 cup shredded cheddar cheese

2 teaspoon of Worcestershire sauce

1 package of multi gran potato roll sliders

1/4 teaspoon of Tabasco chiptole sauce.

Directions:

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1. In a bowl, mix together ground turkey, onion powder, garlic, onions and Worcestershire sauce.

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2. Throw in cheese! Time to have some fun and mix with your hands! Form into mini patties. Make sure when you form patties, that you make a thumb print in the center of the patty to let the patty breath. As turkey and ground beef spread and rise as they cook.

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3. In a saucepan or a griddle, place a little bit of olive or canola oil in the pan. Brown each side about 3-5 minutes. Turning once.

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4. To make the chiptole mayo, mix the Tabasco sauce with the mayo. Whisk until fully mixed. Spread onto toasted buns on both sides.

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Four Cheese Margherita Flatbread

Incredibly easy and Incredibly Delicious! Perfect for the summer time! Just simple Cheesy goodness 🙂

Cant find fontina at your local food store, simply just substitute it for a mild like cheese such a provolone or Gouda.

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What you need:

1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
Pilsbury Pizza Crust
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

Directions:

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1. Spread out pizza crust, mix together olive oil, salt, and minced garlic. Preheat oven to 400 degrees

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2. First sprinkle on mozz. cheese, then fontina cheese, feta then lastly parm. cheese.

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3. Layer on sliced tomatoes and sprinkle with basil. Cook for 12 minutes or until cheese is bubbling and crust is golden brown.

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Parmesan Spinach Stuffed Mushrooms

A vegetarian appetizer or side dish favorite! These little mushrooms are packed with a lot of flavors! And guess what compared to other stuffed mushrooms these are cutting the calories by baking them!

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What you need:

 1 1/2 cups hot water
 6 ounce package of stuffing mix for chicken
 2 pounds fresh mushrooms (around 35)
 2 Tablespoons butter
 2 cloves garlic, minced
 1 cup fresh spinach, chopped (could also use frozen spinach that has been thawed)
 1 cup mozzarella cheese, shredded, lowfat
 1 cup grated parmesan cheese
Directions:
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1. Add hot water and stuffing mix together. Stir until moistened. Set aside.
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2. Remove stems from mushrooms and chop stems.
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3. Melt the butter in a skillet on medium heat. Add chopped stems and garlic. Cook and stir for 5 minutes or until tender
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4.  Then add to the stuffing mixture along with the spinach and cheeses. Mix well.
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4. Spoon into the mushroom caps. Place them filled side up on a cookie sheet or shallow baking dish. Bake at 400 degrees for 20 minutes or until mushrooms are tender and filling is heated through.
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Carmelized Onion and Prosciutto Flatbread

Looking for a delicious flatbread that’s sweet and salty!? Try this recipe that’s packed with fresh sliced mozzarella cheese and sweet onions and salty italian meat! This was my first time ever making caramelized onions- they were simple and filled with a wonderful sweet flavor but not too sweet. Definitely worth incorporating in other meals.

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What you need:

1 whole Pizza Crust
Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
1/4 cup Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
slices of  Prosciutto

Directions :

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1. In a large skillet, add onions and brown sugar and toss for several minutes until onion are brown and cooked. Set Aside.

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2. Roll out pizza crust. Drizzle olive oil and sprinkle a little sea salt followed by a little Parmesan cheese. Lay slices of mozzarella evenly over the crust. Sprinkle caramelized onions over the cheese.

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3. Randomly lay slices of prosciutto over the onions then sprinkle with more parmesan cheese. Bake 12-15 minutes. Remove from oven and let cool for 5 minutes.

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Baked Buffalo Chicken Taquitos

I am hooked on buffalo chicken dip and I had left over flour tortillas in my fridge, so why not combine the two! These are great for all ages! Simple to make and a perfect way to use leftover shredded chicken! Packed with three cheeses these are a true finger food hit!

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What you need:

4 ounces cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey jack cheese
1/8 cup blue cheese crumbles
1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast in Water, drained
8 8-inch flour tortillas
coarse Kosher salt

TIP: instead of hot sauce I used Kens Buffalo Wing Marinade. I think it gave it a more creamy taste but still giving a little kick! Not too overwhelming!

Directions:

1. Preheat the oven to 350°F.

2. In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

3. Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet.

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4. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.

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Baked Crab Rangoons

WARNING! Takeout Makeover! Save money and the calories by making these fun tasty appetizers! My boyfriend made these for 4th of July! Easy to make, kid friendly, and a healthier alternative than buying at a Chinese restaurant! You buy all the ingredients for under 10 bucks! Just an FYI- you can find the won ton wrappers at any food store located in the frozen food international section!

What you need:

Won Ton Wrappers

Olive Oil cooking Spray

1 can of lump crab meat

1 tsp. of Worcestershire Sauce

2 tsp. of curry powder

1 tsp of ground ginger

1/2 cup fat free cream cheese

1/3 cup thinly sliced scallions

Directions :

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1. Spray muffin tins with olive oil spray. Place defrosted won ton wrappers in muffin tins

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2. Mix together crab, cream cheese, curry powder, ginger, Worcestershire Sauce and scallions.  Then place dollops in won ton wrappers. Fold over ends of the won ton wrappers over the mixture. Bake ten minutes until won ton wrappers are lightly brown.

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3. Serve hot with garnished scallions. Can dip in sweet and sour sauce or duck sauce if you want.

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Baked Onion Rings with Chiptole Ranch Dressing

Cut the calories with these non fried favorite!

Use panko crumbs instead of bread crumbs! Still the same crunchy taste just with fewer calories! My secret…mix in Parmesan cheese for cheesy taste!   Pair with the spicy ranch dip sauce for a extra kick!

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What you need:

1 1/2 cups of panko crumbs

1/2 cup olive oil

salt

pepper

grated Parmesan cheese

1/4 cup all purpose flour

2 eggs, lightly beaten

1 sweet onion , sliced

3/4 cup buttermilk

1/3 cup light mayo

1 teaspoon chopped chiptoles in adobo sauce

2 teaspoons of finely chopped parsley

Directions:

1. Heat oven to 450° F. Toss the bread crumbs with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Bake on a rimmed baking sheet, tossing once, until golden brown, 3 to 5 minutes. Transfer to a shallow bowl. Place the flour and eggs each in separate shallow bowls.

2. Rub the remaining oil on 2 rimmed baking sheets. Dip the onion rings in the flour and eggs (letting any excess drip off), then coat with the bread crumbs, pressing gently to help them adhere. Bake on the prepared baking sheets, turning once, until tender, 12 to 14 minutes.

3. Whisk together the buttermilk, mayonnaise, chipotles, parsley, and ¼ teaspoon salt in a small bowl. Serve with the onion rings for dipping.

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