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Posts Tagged ‘appetizer’

Juicy Watermelon Salad

Directions
8 cups cubed seedless watermelon (about 1 medium)
1 small red onion, cut into rings
1 cup coarsely chopped macadamia nuts or slivered almonds, toasted
1 cup fresh arugula or baby spinach
1/3 cup balsamic vinaigrette
3 tablespoons canola oil
Watermelon slices, optional
1 cup (4 ounces) crumbled blue cheese

Ingredients
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving, add macadamia nuts and arugula to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. Serve over sliced watermelon, if desired. Sprinkle with cheese. Yield: 10 servings.

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally

Recipe found here: Juicy Watermelon Salad

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Loaded Potato Skins from TGI Fridays

Directions
4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Directions
Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.

Combine oil with next five ingredients; brush over both sides of skins.

Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Recipe found here: Loaded Potato Skins from TGI Fridays

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Avocado Salsa

Ingredients
1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Directions
Combine corn, olives, red pepper and onion. In another bowl, mix the next seven ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight.

Just before serving, chop avocados; stir into salsa. Serve with tortilla chips. Yield: about 7 cups.

Recipe found here: Avocado Salsa

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Curried Chicken Appetizer Bites

Ingredients
1 cup finely chopped cooked chicken
1/2 cup finely chopped red apples
1/4 cup raisins
1 stalk celery, finely chopped
1 green onion, thinly sliced
1/3 cup MIRACLE WHIP Dressing
1-1/2 tsp. curry powder
32 Belgian endive leaves (about 4 heads)
3 Tbsp. BREAKSTONE’S or KNUDSEN Sour Cream

Directions
Combine all ingredients except endive leaves and sour cream.

Spoon onto endive leaves.

Top with sour cream.

Recipe found here: Curried Chicken Appetizer Bites

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Johnsonville® Sausage Stuffed Mushrooms

Ingredients
1 package (16 ounces) Johnsonville® Ground Italian Sausage
48 large fresh mushrooms
1/2 cup dry bread crumbs
1 package (8 ounces) cream cheese, softened
3 cloves garlic, minced
2 tablespoons finely chopped fresh parsley
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese

Directions
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Remove and discard stems from mushrooms. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.

Bake, uncovered, at 400°F for 14-16 minutes of until mushrooms are tender and lightly browned. Serve hot. Yield: 48 servings.

Recipe found here: Johnsonville® Sausage Stuffed Mushrooms

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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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