Cocktail Meatballs

https://mustardmuseum.com/recipes/appetizers/cocktail-meatballs/

Ingredients:

• 1/2 lb Pork, ground
• 1/2 lb Beef, ground
• 2 Eggs
• 3 tablespoon Shallot, minced
• 1 tablespoon Red pepper flakes
• Salt and pepper
• 1 cup Breadcrumbs
• 1/2 cup Beef stock
• 1/2 cup Robert Rothschild Anna Mae’s Smoky Sweet BBQ Grill & Finishing Sauce

Directions:

In a large mixing bowl, combine the beef, prok, eggs, shallots, red pepper, salt and pepper. Add breadcrumbs until mixture can be formed into small balls. Roll mixture into small cocktail sized meatballs. Heat oil in frying pan. Brown and cook meatballs in frying pan until cooked. Remove from pan and drain on paper towel. Deglaze pan with beef stock. Whisk in Robert Rothschild Anna Mae’s Smoky Sweet BBQ Grill & Finishing Sauce and thicken mixture. Add cornstarch slurry if needed. Once sauce has thickened, add meatballs and roll to coat. Transfer meatballs to dish and serve.

Smoked Mozzarella Dip

From http://lovegrowswild.com/2015/01/smoked-mozzarella-dip/
Author: Liz Fourez

Adapted from Center Cut Cook:
http://www.centercutcook.com/smoked-mozzarella-fonduta-olive-garden-copycat/

Prep time - 10 mins
Cook time - 15 mins
Total time - 25 mins

Serves: 8-10

Ingredients

• 8 ounces smoked mozzarella cheese, shredded
• 8 ounces provolone cheese, shredded
• ½ cup finely grated Parmesan cheese
• 1 - 8 ounce package cream cheese, softened
• 1 teaspoon Italian seasoning
• ⅛ teaspoon crushed red pepper flakes
• 1 loaf Italian bread, cut into ¼" slices

Optional garnish:

1 Roma tomato, diced,

1 tablespoon fresh parsley, chopped

Instructions

Preheat oven to 450ºF. In a large bowl, combine the first 6 ingredients (all the cheese and seasonings). Spray a 1.5 quart baking dish or pie pan with nonstick cooking spray and pour the cheese mixture into the dish. Bake 15 minutes until all the cheese is melted, bubbling, and slightly browned on top.

Meanwhile, put the sliced Italian bread in a single layer on baking sheets and toast them in the oven during the last 5 minutes of baking.

Garnish the dip with diced tomato and parsley, if desired, and serve immediately with the toasted bread for dipping.

Notes: You can mix the dip ingredients by hand with a sturdy spoon, but I like to use my stand mixer to get the job done quickly.

Pan-Crisped Deviled Eggs on French Lettuces

Image from Splendid Table News Letter.

From The Splendid Table's How to Eat Supper

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Yield: Serves 4 as a main dish; 6 as a first course

Who would imagine browning deviled eggs to caramelize their edges and crisp their fillings? What a sensual turn with a hard-cooked egg.

We owe the idea to Jacques Pépin and his memoir, The Apprentice: My Life in the Kitchen. The inspiration comes from war-torn France and a recipe born of scarcity that Jacques' mother created during World War II, though you'd never know it when you pick up your fork.

Note: The eggs could be stuffed a day ahead and refrigerated until you are ready to sauté them.

Ingredients

Eggs

• 8 large eggs, hard-cooked and peeled
• 1 scant teaspoon Dijon mustard
• 2 medium garlic cloves, minced
• 2-1/2 teaspoons minced onion
• 2-1/2 tight-packed tablespoons fresh flat-leaf parsley leaves, coarse chopped
• 2 to 3 tablespoons milk
• 2-1/2 teaspoons mayonnaise
• 1-1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper
• 2 to 3 tablespoons good-tasting extra-virgin olive oil

Dressing

• The leftover egg stuffing
• 3 tablespoons good-tasting extra-virgin olive oil
• 1 generous teaspoon Dijon mustard
• 2-1/2 tablespoons milk
• 2-1/2 teaspoons white wine vinegar
• Salt and fresh-ground black pepper

Salad

4 generous handfuls mixed greens, such as Bibb lettuce, mâche, and dandelion greens or frisée, washed and dried

Directions

Cut the hard-cooked eggs in half lengthwise. Gently remove the yolks (fingers work best), and place them in a medium bowl. Reserve the whites.

Add the mustard, garlic, onion, parsley, milk, mayonnaise, and vinegar to the yolks. With a fork, crush everything together into a thick paste. Add salt and pepper to taste.

Pack the mixture back into the hollows of the egg whites, so the filling is even with the surface of the egg, not mounded. You will have leftover stuffing (this becomes the salad dressing).

In a large nonstick skillet, heat the oil over medium heat. Gently place the eggs in the pan, stuffed side down. Cook until the eggs are beautifully browned, 3 to 5 minutes. Sprinkle them with salt and pepper as they cook.

As the eggs sauté, combine in a large bowl the leftover egg stuffing with all the dressing ingredients. Add the salad greens to the bowl, and toss. Heap them on a serving platter.

Gently lift the eggs from the pan, turn them filling side up, set them on the greens, and serve.

Jalapeno Popper Dip

From:  Recipe by Jeanette's Healthy Living at:

http://jeanetteshealthyliving.com/light-jalapeno-popper-dip/

Ingredients

• 2 cups (16 ounces) low-fat cottage cheese, pureed in a food processor(I used 16oz of cream cheese)
• 2 cups shredded light (reduced fat) sharp cheddar cheese
• ¼ cup shredded Parmesan cheese
• ¼ cup pickled jalapeño peppers, chopped
• ¼ cup roasted red bell peppers, chopped
• ¼ cup scallions, chopped
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper, to taste 

Breadcrumb Topping(Next time I'll double this)

• ¼ cup panko crumbs (for gluten-free version, process a few slices of gluten-free bread in food 
• processor until crumbly)
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ⅛ teaspoon paprika
• ⅛ teaspoon pepper
• 1 teaspoon olive oil 

DIRECTIONS

1. Preheat oven to 375 degrees.

2. In a large bowl, stir together cottage cheese, cheddar cheese, Parmesan cheese, jalapeño peppers, roasted red bell peppers and scallions. Season with garlic powder, onion powder, salt and pepper. Transfer to a baking dish.(I used a 7in round dish. The depth of the dip was 2-3 inches.  I think a shallower dish would be better for serving.)

3. In a small bowl, mix together panko crumbs, garlic powder, onion powder, paprika, salt, pepper and olive oil. Sprinkle on top of dip. Bake for 20 minutes until bubbly and hot.

4. Serve with assorted bell pepper strips or tortilla chips.

Cheese Fondue

From: http://www.foodnetwork.com/recipes/tyler-florence/cheese-fondue-recipe.html

Ingredients

• 1/2 pound imported Swiss cheese, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, peeled
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cherry brandy, such as kirsch
• 1/2 teaspoon dry mustard
• Pinch nutmeg
• Assorted dippers

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Bar Abilene's Guacamole Recipe

Ingredients

Guacamole:
3 each ripe Avocados
½ cup pico de gallo
1 oz. roasted garlic (6-8 cloves)
1 Tbsp chopped Cilantro
juice of 1 lime
1 tsp kosher salt
½ Tbsp Worcestershire sauce
15 dashes of green Tabasco

Mash avocados, and roasted garlic, add all remaining ingredients adjust seasoning to taste.

Pico de Gallo:
5 each tomatoes, seeded and diced
¼ each yellow or white onion, diced
2 2/3 Tbsp Serrano Chile, minced
2 Tbsp Cilantro, Chopped
2 Tbsp Lime Juice
¼ tsp black pepper
½ Kosher Salt
combine all ingredients, set aside


Courtesy of: Bar Abilene

Bacon wrapped Jalapeno Poppers

Bacon wrapped Jalapeno Poppers
Active Time: 30 min
Total Time: 1 hour
14-16 servings

Ingredients

14-16 Jalapeno peppers
1 (8 ounce) package cream cheese, softened
1 cup fancy shredded Mexican style four cheese blend (the finely grated kind)
1 TSP ground cumin
1.2 TSP chili powder
1 pound bacon slices cut in half.( thin bacon not thick)

Directions

Place a baking rack on a large baking sheet.
Cut peppers in half lengthwise, remove seeds and center membrane. Set aside

In medium bowl, combine cream cheese, Mexican style cheese, , cumin and chili powder; salt to taste. Divide among jalapeno halves.

Wrap each stuffed jalapeno with a half slice of bacon and place on a baking rack. Bake in a preheated 425 degree oven for 25-30 minutes or until bacon is crisp

Tip: poppers may be assembled and refrigerated for up to 1 day ahead.

Melissa's Buffalo Chicken Dip

Buffalo Chicken Dip

1 - 8oz package of cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup hot sauce (I use Frank's Hot, but any type of hot/buffalo sauce would work)
1/2 cup shredded/crumbled blue cheese or mozzarella (I use shredded mozzarella)
2 cups cooked and shredded/cubed chicken breasts (canned chicken works well)

Mix the cheeses & sauces together.  Add the chicken and mix together.  Bake in a casserole dish at 350 for 20-30 minutes, until cheese appears fully cooked on top.  (Note:  I usually just put the dip in a crock pot and let it cook that way.)