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Appetizer Me……..

Who doesn’t love a football party, all the good food and memories you make with your family and friends.

I love making appetizers for this such occasion, my humble dip is always a smash hit, layers of great hardy food that will last you through the game.

The recipe is fun and easy to make ready for the Chow down session that will take place in front of your television.

Recipe of Humble Dip,

Using a decent casserole dish(clear for a fancy look).

  1. First layer you put a mixture of refried beans, tomatoes (diced), taco seasoning(1 tsp.), Cheese.
  2. Second layer is your hardy home made chili of choice(I love a good steak chili with this dip).
  3. Then your freshly made guacamole mixed with fresh tomatoes.
  4. Then creamy layer of Sour cream.
  5. Freshly grated Colby Jack cheese, guacamole topped off with fresh tomatoes.
  6. Lined the dip with and type chip and serve.

A wonderful appetizer for the masses.

Food, Beverages and a good group of friends, all the right ingredients for a fun Superbowl Party, and when it comes to the food there are two important things to keep in mind, 1) variety – make sure to have a variety of foods, nobody likes boring, and 2)  finger food – nobody wants to stand around with a plate and fork eating a full meal while also screaming and yelling at the big screen, food needs to be appetizer style for easy and quick bites. 

So to get you started on some ideas…..

Deep Fried Asparagus Spears:                      

1 Bunch Asparagus – stemmed and trimmed

           Beer Batter:

                     1 egg beaten

                     1 cup beer/ale

                     1 cup cake flour

                     ¼ tsp. Salt

                     ¼ tsp paprika

           Mix beer batter

           Heat oil to 350F in pan or deep fryer

           Dredge asparagus in batter mix, place in hot oil, deep fry until golden brown. 

           Remove from oil and place on rack to drain excess oil

Serve with favorite dipping sauce(s) – shown in picture is my Mayo Sriracha    

           Sauce:

                     1 garlic close, finely grated

                     1 cup mayonnaise

                     3 Tbsp. Sriracha

                     2 Tbsp. fresh lemon juice

                     Kosher salt to taste

Stir all garlic, mayonnaise, Sriracha and lemon juice together in small bowl, add salt to taste.

Pastry Wrapped Brie with Cranberry & Jalapeno Chutney

For Chutney:

                     3 cups fresh or frozen cranberries

                     ½ cup cane sugar

                     ¼ cup maple syrup

                     ¼ cup fresh orange juice

                     1-2 fresh jalapenos stemmed & seeded – diced

                     ¼ tsp. Sea salt

           In medium saucepan add cranberries, sugar, maple syrup, orange juice,

           jalapenos, pinch of salt.  Place over medium heat and bring to simmer.

           Reduce heat to low and cook for 20 minutes,stirring occasionally and mashing

           cranberries.  Remove from heat and pour into glass bowl, chutney mixture will

           thicken as it cools.  Cover and chill until ready to serve. 

           Baked Brie:

           1 small brie round

           1 8’ pie crust dough

           1 large egg – lightly beaten

Make a standard 8” pie crust dough or you can use a pre-made refrigerated pie crust dough.  Roll out dough, place brie round in center, top with chutney.  Fold dough up around brie and pinch together. Brush beaten egg over dough. 

Place on parchment paper lined sheet tray, bake in 375 F oven for 30-35 minutes.

 Slightly cool, transfer to plate and serve with favorite crackers or crostini.

Italian Meatballs with Marinara Sauce:

1-pound ground beef

           1-pound ground pork

           1 cup Italian breadcrumbs

           3 cloves garlic, minced

           2 Tbsp. onion, minced

           1 Tbsp. salt

           1 Tbsp. basil

           1 Tbsp. parsley

           ½ tsp. Oregano

           Pinch black pepper

           Pinch sage

           2 eggs

           Preheat oven to 400 F.

In large bowl mix together breadcrumbs, garlic, onion, salt, basil, parsley, oregano, black pepper and sage.  Add in ground beef, ground pork and egg and gently mix together.  Scoop out mixture and make ball, I use a 2 Tbsp. cookie scoop, but meatballs should be about golf ball sized.  Place on foil lined cookie sheet,  add 1 cup of hot water around meatballs on cookie sheet.  Cover with aluminum foil and bake in oven for 25 minutes.  Remove top foil, brush with olive oil and cook until browned. 

Place in bowl and top with shredded parmesan cheese.  Serve with side of marinara sauce for dipping. 

Garlic, Caper Butter Mozzarella Bread:

For Butter:

6-8 cloves garlic

15-20 capers

16 oz butter, soft

Use a good quality butter or make your own, make sure it is soft. 

Mince up garlic in food processor.  Add in soft butter and puree.  Add in capers and puree. 

For Bread:

1 loaf Toscana or Italian Bread

Fresh Mozzarella – sliced

Slice bread into 1” thick slices BUT do not cut all the way through, allow bread to be fanned out like an accordian. 

Using garlic caper butter, butter both sides of each slice of bread. 

Place fresh mozzarella slices between each slice of bread. 

Wrap bread up in foil leaving the top exposed.  Place on baking sheet.

Place in 375 F oven for 25-30 minutes or until cheese is melted into the bread.

Remove from oven, place on serving tray and serve. 

I serve the bread along with the meatballs and marinara, guests can then either dip the meatballs and the bread or make a kind of open-faced meatball sandwich.

These appetizers are a “good eat” for the super bowl and for something simple, different, tasty and not too much of a mess.

Cheeseburger Cup Procedure

  1. Half pound of ground beef
  2. Sharp shredded cheese
  3. Wonton wraps
  4. Shredded lettuce
  5. Diced tomatoes
  6. Bacon
  7. Crispy onion
  8. Carolina BBQ sauce
  9. Worchestire sauce

Cheeseburger Sauce Procedure

  1. ½ cup mayo
  2. ½ cup ketchup
  3. ½ cup mustard
  4. 2 tablespoon pickle juice
  5. 2 tablespoon worchestire sauce
  6. 1 tablespoon of paprika

*Combine all ingredients for the cheeseburger sauce until well blended and drizzle on top of the cheeseburger cups.

*Cook ground beef and drain fat, place two wontons wraps across from each other in a muffin pan, add cheese in the wonton, then place in the oven to let the cheese melt. While the cheese is melting place ground beef on the stove and add cheese, carolina BBQ sauce and worchestire sauce, stir until all ingredients are mixed into the ground beef. Remove the muffin pan from the stove and add the ground beef mixture inside of the wonton wraps and top with cheese. Put the muffin pan back in the stove until wonton are brown in color and the cheese is melted (about 10 mins on 350). Then top with lettuce, tomatoes, crispy onions, bacon and cheeseburger sauce.

Taco Cup Procedure

  1. ½ pound ground beef
  2. Shredded lettuce
  3. Pico de gallo
  4. Sour cream
  5. Chives
  6. Taco seasoning

*The procedure for the taco cups are the same as the procedure for the taco cups. The only difference is that, instead of using sharp cheddar cheese, I used mexican blend and I mixed the beef with taco seasoning. Once the cups are done in the oven, topped them with lettuce, pico de gallo, sour cream and chives. 

The Superbowl is that time where all of the die hard sport fans come together to watch the game, bet on their team, celebrate, tailgate, drink, and of course eat. This is an enjoyable event for any and everyone who loves football. So enjoy good eats and great memories.

This article is a collaboration of Paige Osborne, Mykeia Arthur, and David Scalabrini.

By goodeatsgreatmemories

Our company, Melinda's Heaven is opening up this informative blog to talk and learn about food, gardening and diy projects, all with a science twist. Our mission is about health and wellness for all in a all natural way, we love to learn and share common knowledge and conversate and experiment here. We hope you enjoy these good eats and hope you part take in making great memories by trying out some of these wonderful ideas our journalist have created.

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