Search

Sass!

The Sweet and Savory Sisters!

Tag

appetizers

Honey, Lime and Cilantro Wings

Amy- It’s game day folks! I can honestly say that I don’t care one thing about the football game. I only care about all of the yummy appetizers at the Super Bowl Party. I feel like it is a must to have some good wings at a Super Bowl Party. I love me some wings of all kinds but I especially love these honey, lime and cilantro wings. These are some of the best wings that I have ever flopped my lips over and I have flopped a lip over a many of wings. All of these flavors are absolutely delicious together. You will surely score a touchdown with these wings at your Super Bowl party.
20130519-071608.jpg
Honey, Lime and Cilantro Wings
Round up-

4 lbs chicken wings, fresh not frozen
Marinade-
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)

Do this-
Make your marinade by dumping all of the things that you needed in a Ziploc bag. Mush it around making sure everything is mixed up really good. Add your clean wings to the bag and give it a shake or two. Pop in fridge for several hours and let the marinade do its magic. Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill. Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use. According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes. Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes. Don’t be lifting it to take you a look at the wings. Leave the grill closed; you want all of the heat to stay inside the grill. Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one. Use about ½ of the sauce to baste and put the rest to the side. Now, your 35 minutes are up and you can open the grill. Baste wings using a basting brush, flip the wings and baste the other side. Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill. The basting sauce will drip down on the fire and cause the charcoal to spark up. I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce (that you put to the side). Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.

Party Sausage Sandwiches

We love to have plenty of appetizer recipes. This one has been a favorite for years and years with our family and close friends. It is good for parties, get-togethers, or heavy appetizers for the family. This is a savory sausage surprise that is always a hit. It’s like there’s a party going on in your mouth. It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20 minutes time, you are set to go. We are well aware that Velveeta isn’t the healthiest choice out there and we know that it is pasteurized, but man, does it work well for this recipe!

Party Sausage Sandwiches

Get the ingredients together-
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes
2 loaves party rye or sourdough bread (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)

Let’s put these party sandwiches together-

Get you a big ol skillet out and brown both meats. Stir it good and make sure that both meats mix together. We like to use both sausage and ground beef for this one, extra flavor and goodness. Drain the excess grease off of the meat. The sister’s got to cut back somewhere. Return meat to pan and add the Worcestershire sauce, oregano flakes and garlic. Sauté for about a minute, you want to be able to smell the garlic cooking but you don’t want to burn it. Add the gourmet cheese cubes to the meat. Cook until cheese has melted and is gooey. Take your pan off of the heat and get ready to assemble. Line a sheet pan with foil, so you don’t have to scrub the cooked cheese off of it. Go on and put you a heaping dollop of the cheesy mixture onto the bread slices. Slide it on in a preheated 350 degree oven for about 10-15 minutes. Let it cool before serving, the hot cheese will tear the roof of your mouth up. Trust us, we know from experience.
To freeze: place on cookie sheet and put in freezer for 45 minutes. Then place into freezer bags.

Extra-Creamy Smoked Salmon Dip

Extra-Creamy Smoked Salmon Dip

Get these things together-

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon white pepper
4 ounces of smoked salmon
½ cup red bell pepper, diced fine
¼ cup dried chives
Salt to taste
Assorted crackers or bagel chips

Make it-
Get your hand mixer out and put the first five ingredients in a full-size bowl and beat the hell out of it. Go on and get that frustration out. Next, you are going to fold in the salmon, bell pepper and chives. Go easy on this; you don’t want to make minced meat out of the salmon. Now that you have that done you want to season that goodness with some salt. Taste it, does it need anything? We don’t think so. Pour the mixture into a 2 ½ -quart baking dish. If you don’t have that size, use what you got. Bake in a preheated 350 degree oven for about 15- 20 minutes, or until hot and bubbly. Use chips, bagel chips, toast points or some lite bread to dip into this creamy dip.

Shrimp Rangoons

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Water or egg
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic is fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 wonton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

Greek Burgers

I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

Shrimp Rangoons

Try these at your Super Bowl Party. They are definitely a crowd pleaser.

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 won ton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

New Years Party Food

Here are some great recipes for your New Years Party. Most of them are really simple to make. Happy New Years Friends!

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup sour cream

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until tender, about 3 minutes. Stir in cheese until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts.Add mixture to a casserole dish. Bake for 20 minutes until golden brown

Fried Green Tomatoes

Ingredients:

Vegetable oil for frying

¾ cup all purpose flour

2 tablespoons milk

2 eggs

3 tablespoons Slap Ya Mama (Cajun seasoning)

2 cups Japanese bread crumbs (panko)

¼ cup parmesan cheese

4 – 5 medium green tomatoes

Kosher salt

Directions:

In a large, deep, heavy pan, heat the oil to 350 degrees F. In a medium bowl, whisk the egg and the milk together, making an egg wash. Slice the tomatoes into ½ -inch slices and lay on paper towels to dry and sprinkle with kosher salt. Sprinkle tomatoes with ½ teaspoon of Cajun seasoning. Add parmesan cheese to panko crumbs. Dip the tomato slices into the flour, then egg wash and then panko parmesan cheese mixture on both sides. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve hot and with dill mayo.

Dill Mayonnaise

Ingredients:

¾ cup mayonnaise

1½ tablespoon dried dill

¼ teaspoon Slap Ya Mama (Cajun seasoning)

¼ teaspoon garlic powder

½ teaspoon lemon juice

Directions:

Combine all ingredients.

What you need!

1 lb Breakfast Sausage

12 oz grated Cheddar cheese

2 tablespoons Mayonaise

2 cups biscuit mix

2 teaspoons Slap Ya Mama Cajun Seasoning

3 drops of Louisiana Hot Sauce

What to do:

Mix all ingredients thoroughly. Roll in small balls, bake on ungreased cookie sheet for 20 minutes at 350F or until sausage is brown.

These can be cooked ahead of time. Refrigerate, then heat in microwave for a couple of minutes when ready to serve.

1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread

Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.

Dried Beef Dip or Creamy Smoked Salmon Dip
Posted on October 26, 2011 by amydupuymartin
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
¼ cup of mayo
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
2 (2-ounce) jars dried beef, chopped
½ cup red bell pepper, chopped
1/4 cup finely chopped green onion
1/2 cup chopped walnuts
1 tablespoon unsalted butter
Assorted crackers or bagel chips
Preparation

Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip. .
Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.
Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

Note- The dried beef is real salty. You can lightly rinse beef to reduce salt.

Blue Cheese Chips
Posted on October 15, 2011 by amydupuymartin
Blue Cheese Chips
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles
Place chips on a pizza stone or baking sheet
Layer tomatoes, onions and blue cheese
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully
Serve immediately

Blog at WordPress.com.

Up ↑

%d bloggers like this: