Cheeseburger Bites

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appetizer recipes, appetizers using puff pastry, cheeseburger bites, easy appetizers, mini tart appetizers, puff pastry appetizers, quick appetizers, tartlets

I came up with this new appetizer for the super bowl party I went to, and everyone liked my little cheeseburger bites.

This recipe makes 30 mini cheeseburger bites.

Ingredients:

• 2 packages of puff pastry
• 1 package of bacon
• 1 package of ground beef or meat of your choice
• 30 small slices of cheddar cheese (about 1/2 block of cheese)
• 1 onion, sliced thinly into long stripes
• 1/2 cup of your favorite spicy BBQ sauce (I used my homemade stuff)
• 1 teaspoon garlic powder
• 1 teaspoon ancho chili powder
• 1 teaspoon Italian seasoning
• 1/3 to 1/2 cup of parmesan cheese
• Salt and pepper to taste

Directions:

1. Thaw the puff pastry – approximately 30 to 40 minutes.
2. Put 2 tablespoons of olive oil into a pan and cook the onions until caramelized on medium heat (approximately 15-20 minutes).  Set aside.
3. Cut bacon into small pieces and cook until done and set aside.
4. Lightly oil tartlet pans.
5. Cut each puff pastry piece into 9 squares.
6. Place all the puff pastry squares into the tarlet pan.
7. In a bowl combine ground beef, BBQ sauce, parmesan cheese, and spices.
8. Role the ground beef mixture into small balls and place in the puff pastry.
9. Baste the top of the ground beef with a small amount of BBQ sauce.
10. Add the caramelized onions on top of the beef, then add a slice of cheddar cheese and top with the bacon pieces.
11. Cook in over at 375 for 25-35 minutes.
12. Let cool, and then place on a platter to serve.

 

Stuffed Chicken With Tomato Relish

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chicken recipes, easy chicken recipes, healthy chicken recipes, stuffed chicken, tomato relish

Trying a new spin on stuffed chicken!

Ingredients:

4 thinly sliced chicken breasts
4 slices prosciutto
1 bundle of fresh basil
4 long slices of manchego cheese (or one of your favorite cheeses)
1 to 2 cups Italian bread crumbs
2 eggs
1 small carton of cherub tomatoes
1/2 yellow onion
1 roasted red bell pepper
1 cut white corn
2 to 3 tablespoons chopped Italian parsley
salt and pepper to taste

Directions:

1. Pound out the chicken breasts and pat dry.
2. Place the prosciutto on top of the chicken, then add the sliced cheese and 4 to 5 leaves of the fresh basil.
3. Roll the chicken tightly and hold with a toothpick and set aside.
4. Put beaten eggs in one bowl and the Italian bread crumbs in another bowl.
5. Coat chicken with the egg mixture and then the bread crumb mixture.
6. Place chicken in a pan and place in the oven for 20-30 minutes at 375.
7. While the chicken is cooking, make the tomato relish.
8. Either roast one red bell pepper yourself in oven before putting in the chicken, or buy already made from store.
9. Cut the cherub tomatoes in half and place in bowl.
10. Add chopped onion, chopped red bell pepper, chopped Italian parsley and corn.
11. Stir relish mixture together and add salt a pepper to taste.
12. Once chicken is done, take out from oven and let sit for a few minutes.
13. Plate the chicken and relish and top with a balsamic reduction sauce if you wish!

Mushroom Bruschetta

Tags

appetizers, appetizers with mushrooms, Bruschetta recipes, crustinis, easy appetizer recipes, easy appetizers, mushroom appetizers, mushroom Bruschetta recipe

If you like mushrooms, you will love this recipe!

Ingredients:

• 8 to 12 cups of your favorite mushrooms (I used crimini, baby shiitake & chanterelle)
• 1/4 cup butter
• approximately 4 tablespoons olive oil
• fresh Italian parsley
• fresh rosemary
• sea salt to taste
• 1 baguette of french bread
• 1 package herb goat cheese

Preparation:

To make the crustinis, cut the baguette into small slices; bast both sides with a small amount of olive oil (don’t use too much); use your indoor or outdoor grill to grill both sides (approximately 1 to 2 minutes on each side–you want the grill marks).

In a large frying pan melt the butter and olive oil on medium heat; add the mushrooms, rosemary and salt; don’t add the parsley until almost done; set aside and let cool.

Spread a small amount of herbed goat cheese onto the crustini and then top with the mushroom mixture.  Place on patter and serve.  As a garnish you can chop up more fresh parsley and sprinkle over bruschetta.

 

Turkey Meatloaf

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Christmas gift ideas, dinner recipes, easy recipes, healthy recipes, homemade BBQ sauce, low-carb recipes, lunch recipes, meatloaf, spicy BBQ sauce, turkey meatloaf recipes, turkey recipes

Here is an easy and healthy meatloaf recipe.  My husband doesn’t like meatloaf, but he liked this recipe.

Ingredients:

• 1/2 yellow onion, finely chopped
• 1 package ground turkey
• 1 teaspoon garlic powder
• 2 tablespoons Italian seasoning (you can also do fresh thyme, oregano, and/or Italian parsley)
• 1/2 to 1 cup of parmesan cheese
• 1/2 to 1 cups spicy BBQ sauce (see my recipe below)
• 1 egg white
• Other finely chopped veggies optional

Preparation:

Cook onions in a frying pan with a approximately 2 tablespoons of olive oil until the onions are traslucent.  Let cool and then mix with the rest of the ingredients until everything is evenly mixed together.

You can use a loaf pan, or a larger pan and just mold the turkey mixture into a rectangular shape.  Make sure you spray the pan with cooking spray beforehand.  Top the uncooked meatloaf with more BBQ sauce and cook at 375 for 30-38 minutes.

Sheri’s Kick Ass BBQ Sauce Recipe

• 50 oz. ketchup
• 4 to 6 tablespoons worcestershire sauce
• 3 tablespoons dried mustard
• 1/2 cup finely chopped fresh ginger
• 1/2 tablespoon cayanne peppeer
• 1/2 to 1 tablespoon chili flakes
• 2 to 3 tablespoons of your favorite hot sauce
• 1 tablespoon onion powder
• 2 to 4 tablespoons chili powder (I like ancho chili powder best)
• 1 tablespoon minced garlic
• 1 cup dark brown sugar
• 1 tablespoon white pepper
• kosher salt to taste

Combine ingredients into a large pot.  Bring to a boil then simmer for 50-60 minutes.  Let sit, and then put in glass containers to store in the refrigerator.

I made this recipe and gave as Christmas gifts this year.  I put them in cute jars with custom labels.  Everyone whose tried it so far really likes it.

Spicy Chicken & Eggplant Pasta

Tags

chicken pasta recipe, easy pasta recipes, eggplant pasta recipe, Italian recipes, pasta recipes, spicy chicken and eggplant pasta recipe, spicy pasta recipe

I just created this new recipe this week for my friends, and they enjoyed it.

Ingredients:

• 3 chicken breasts
• 1 large eggplant, cut into large pieces
• 2 cups sun-dried tomatoes, Julienne style
• 10-15 Roma tomatoes, chopped
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• fresh oregano to taste
• fresh thyme to taste
• fresh basil to taste
• salt & pepper to taste
• red pepper flakes to taste (optional)
• 1 large can of tomato puree
• 1 cup heavy cream

Directions:

1. Baste chicken breasts with olive oil, salt and pepper; bake chicken in the oven at 375 for 35 minutes (turn after 20 minutes); let cool and cut into bite size pieces; set aside.
2. Cut eggplant into large pieces; place in a roasting pan; drizzle with olive oil, salt and pepper; put in oven at 400 for 20-30 minutes; take out of oven and set aside.
3. Add approximately 2 to 3 tablespoons of oil into skillet and add chopped onions; cook at medium high heat until onions are translucent; add chopped tomatoes, and minced garlic; cook for approximately 10 minutes, and then add the eggplant, garlic and spices; cook for another 5 to 10 minutes, and then add tomato puree, heavy cream and the chicken; simmer for about 20 to 30 minutes and serve over your favorite pasta; top with fresh parmesan cheese!

Pumpkin Gnocchi

Tags

gnocchi recipe, gnocchi recipes, Italian recipes, pasta recipes, pumpkin gnocchi, pumpkin gnocchi with a butter sage sauce

Ingredients:

• 1 (15 oz.) Can Pumpkin Puree (drain excess water)
• Salt & Pepper
• Dash Of Nutmeg
• 2 3/4 Cups All-Purpose Flour
• 1/3 Cup Melted Butter
• 6-7 Finely Chopped Sage Leaves
• 1 Large Clove Garlic, Minced
• Freshly Grated Parmesan Cheese

Directions:

1. Mix together the flour, pumpkin and seasonings to make a soft dough.
2. Add additional flour if the dough is sticky or does not hold together.
3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.
4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.
5. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
6. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.
7. Bring a large pot of lightly salted wanter to a boil and cook the gnocchi until they rise to the surface (approximately 2 to 3 minutes).
8. Strain and set aside.

Butter Sage Sauce:

1. Melt the butter in a large skillet on medium heat and add chopped or whole sage leaves.
2. Add gnocchi to skillet and stir for a minute then take off the heat.
3. Serve gnocchi and add freshly grated parmesan cheese.

Mac & Cheese

Tags

gourmet mac & cheese, great side dishes, mac & cheese, mac and cheese, macaroni & cheese, macaroni and cheese, side dishes

Check out my Mac & Cheese recipe.  I made it as an appetizer and put it into little cups on Thanksgiving.  It was a big hit!  You can use whatever cheese you want.  I have experimented using many different types of cheeses, and I have found using Gruyère and Fontina cheese is the best!  I have also used smoked Gouda and Fontina which is pretty darn good as well.

Ingredients:

• 1 pound elbow macaroni
• 6 tablespoons butter
• 6 tablespoons flour
• 2 tablespoons powdered mustard
• 6 cups milk
• 1 yellow onion, finely chopped
• 1 bay leaf
• 2 large eggs
• 1/2 teaspoon paprika
• 1 package Gruyère cheese, grated (approximately 12 oz.)
• 1 package fontina cheese, grated (approximately 12 oz.)
• 1 teaspoon kosher salt
• black pepper to taste
• 1 teaspoon or more of cayenne pepper (optional)

Directions:

•  Preheat oven to 350.
• Cook macaroni in a pot and set aside.
• In a separate pot melt the butter and then whisk in four and mustard; continue to stir for about 5 minutes to get rid of all the lumps; stir in milk, onion, bay leaf, paprika, and cayenne pepper; simmer for ten minutes then remove the bay leaf.
• Temper the eggs and then stir in 3/4 of the grated cheese; add salt and pepper.
• Oil the casserole dish and add the pasta.
• Pour milk and cheese mixture over pasta evenly and top with the remaining cheese.
• Sprinkle Italian bread crumbs over the top and bake for 30 minutes.
• Let sit for at least 5 minutes before serving.

Caramelized Onions, Blue Cheese and Bacon Mini Tarts

Tags

appetizers, bacon and cheese appetizers, bacon appetizers, caramelized onions and bacon appetizers, cheese appetizers, easy appetizers, mini tart appetizers, mini tarts

I am always creating new recipes.  This mini tart has been a big hit with my friends.

Ingredients:
pie crust (either store-bought or homemade)
1 package bacon
2 to 3 garlic cloves minced
1 block of Cambazola cheese
1 block of blue cheese
1 red onion cut into long thin slices
olive oil
butter
sugar

Note:  You need a mini tart pan for this recipe!

Instructions:
Caramelize onions:  Put approximately 2 tablespoons olive oil and 1 tablespoon butter into a pan and wait for butter to melt at medium high heat.  Then put onions in pan and stir.  After about a minute or so add a small sprinkle of sugar and cook for approximately 20 minutes at a lower heat (medium to medium low).  The sugar will help the caramelization process.  When done set aside.

Cook the bacon in a frying pan and when almost done sprinkle sugar and minced garlic on top.  Cook until crispy, but not burnt.  Let cool, then chop into small pieces.

Roll pie crust out.  Cut small circles using a small round cookie cutter or a small glass.  You want the circle of pie crust to fit perfectly in the mini tart pan, so you may want to test with a piece of paper first.

Grease mini tart pan with cooking spray and place the pie crust circles using a tart press or your fingers.

Fill the mini tarts:  Add Cambazola cheese, caramelized onions, bacon and blue cheese crumbles on top.

Cook at 375 for approximately 20 minutes.  Let the mini tarts cool before trying to take them out of the pan.

Endive Delights

Tags

appetizer recipes, blue cheese appetizers, easy appetizers, endive appetizers, pecan appetizers, quick appetizers

If you are looking for an easy appetizer that is also really yummy, try this!

Ingredients:
20 endive leaves (about 3 heads)
20 pecans
2 oz. of your favorite blue cheese
10 fresh figs cut in half (use dried figs if you cannot find fresh ones)
1/4 cup balsamic vinegar
sugar (approximately 1/4 cup or less)

1) Put pecans in a skillet at medium high heat and sprinkle sugar on top; stir until sugar caramelizes and coats pecans; pour onto parchment paper and let cool.

2) Cut figs in half and grill face down until tender (approximately 2 to 5 minutes). If you are using dried figs, do not grill.

3) Separate endive leaves; clean and pat dry with a paper towel.

4) place fig in endive; then add one pecan and a chunk of blue cheese; drizzle a small amount of balsamic vinegar on top.

5) Place on platter and serve!

This appetizer goes great with full-bodied red wines that can stand up to the taste of the bold flavors of blue cheese and balsamic vinegar.

 

Gourmet Beef Stroganoff

Tags

beef recipes, beef stroganoff recipes, dinner recipes, easy recipes, gourmet recipes, tri-tip recipes

I recently made this recipe for a special event, and everyone loved it.

Ingredients:
1 tri-tip (You can use filet mignon too)
5 tablespoons butter
2 tablespoons extra virgin olive oil
4 cloves garlic; roasted and chopped
200g of sliced mushrooms
5-6 shallots; chopped
2 heaping tablespoons Dijon mustard
1/2 cup sour cream
1/2 cup white wine
zest of one lemon
lemon juice of one lemon
2 tablespoons flour
fresh thyme to taste
salt and pepper to taste
1 lb. egg noodles

Roast tri-tip in oven for approximately 35-40 minutes.  Cook until rare/medium rare.  Let meat sit approximately 10-15 minutes and then cut into cubes.  Set tri-tip aside.

In a small sauce pan mix flour and 2 tablespoons butter on medium heat to make roux.  Cook for 1 minute and set aside.

Put olive oil and 3 tablespoons butter into skillet with chopped shallots and mushrooms.  Cook until tender, and then add garlic, white wine, Dijon mustard, sour cream, lemon zest, lemon juice and spices.  Add flour mixture (roux).  Roux will thicken the sauce.  Add tri-tip cubes and simmer for 15-20 minutes.

Cook egg noodles separately and mix when ready to serve.  Top with fresh chopped Italian parsley as a garnish.