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Archive for the ‘appetizer’ Category

Artichoke & Mushroom Toasts

Ingredients
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.

In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.

Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.

Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Recipe found here: Artichoke & Mushroom Toasts

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Florentine Chicken Soup

Ingredients
1 cup uncooked penne pasta
1 package (6 ounces) ready-to-use chicken breast cuts
4 cups chopped fresh spinach
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
3 fresh rosemary sprigs, chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 tablespoon butter
1-1/2 cups reduced-sodium chicken broth
3/4 cup Alfredo sauce
3 tablespoons prepared pesto
2 tablespoons pine nuts, toasted
1 tablespoon shredded Parmesan cheese

Directions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through.

Drain pasta and add to the soup. Sprinkle with pine nuts and cheese. Yield: 5 cups.

Recipe found here: Florentine Chicken Soup

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Chunky Chicken Noodle Soup

Ingredients
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 teaspoon butter
6 cups chicken broth
1-1/2 cups cubed cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1-1/4 cups uncooked medium egg noodles
1 tablespoon minced fresh parsley

Directions
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil.

Reduce heat. Add noodles; cook for 10 minutes or until noodles are tender. Sprinkle with parsley. Yield: 6 servings.

Recipe found here: Chunky Chicken Noodle Soup

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Seasoned Crab Cakes

Ingredients
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 cup cubed bread
2 eggs
3 tablespoons mayonnaise
3 tablespoons half-and-half cream
1 tablespoon lemon juice
1 tablespoon butter, melted
1-1/2 teaspoons seafood seasoning
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 cup dry bread crumbs
1/2 cup canola oil

Directions
In a large bowl, combine crab and bread cubes. In another bowl, whisk the eggs, mayonnaise, cream, lemon juice, butter, seafood seasoning, Worcestershire sauce and salt. Add to crab mixture and mix gently (mixture will be moist).

Place bread crumbs in a shallow dish. Drop crab mixture by 1/3 cupfuls into crumbs; shape each into a 3/4-in.-thick patty. Carefully turn to coat. Cover and refrigerate for at least 2 hours.

In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until golden brown and crispy. Yield: 8 crab cakes.

Recipe found here: Seasoned Crab Cakes

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tuscan-sausage-bean-dip

Tuscan Sausage & Bean Dip

Ingredients
1 pound bulk hot Italian sausage
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup dry white wine or chicken broth
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried thyme
1 package (8 ounces) cream cheese, softened
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Assorted crackers or toasted French bread baguette slices

Directions
Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain. Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.

Add cream cheese; stir until melted. Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish. Sprinkle with cheeses.

Bake until bubbly, 20-25 minutes. Serve with crackers. Yield: 16 servings (1/4 cup each).

Recipe found here: Tuscan Sausage & Bean Dip

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basil-tomato-soup-with-orzo

Basil Tomato Soup with Orzo

Ingredients
1 large onion, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese

Directions
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese. Yield: 16 servings (4-1/2 quarts).

Recipe found here: Basil Tomato Soup with Orzo

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easy-cheesy-breadsticks

Easy Cheesy Breadsticks

Ingredients
(10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1⁄2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1⁄4 teaspoon garlic salt

Ingredients
Preheat oven to 425.

Unroll pizza dough onto a greased cookie sheet and brush with butter.

Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.

Bake for 10-12 minutes or until light golden brown.

Recut along each strip and remove from cooking sheet.

Serve sticks warm with marinara sauce.

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