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1. Spiced Fried Chickpeas: Drain and rinse 1 can chickpeas; pat dry.

Deep-fry in batches in 375

degrees F vegetable oil until crisp and golden, about 4 minutes. Drain on paper towels, then
toss with 1/2 teaspoon each ground coriander, cumin, smoked paprika and salt.

2. Shrimp-Bacon Sliders: Spread mayonnaise on mini potato buns. Fill each with 1 sliced
cooked shrimp, 1/2 slice crisp cooked bacon and some chopped chives.

3. Creamy Stuffed Mushrooms: Remove the stems from small cremini or white mushrooms.
Sprinkle the caps with salt and pepper and fill each with 1 teaspoon cream cheese. Broil until
the cheese is melted and browned in spots, about 8 minutes. Top with chopped chives.

4. Cheddar-Bacon-Pecan Pizza: Roll out 1/2 pound pizza dough until thin; place on a baking
sheet. Brush with olive oil and sprinkle with 3/4 cup shredded cheddar and 1/3 cup crumbled
cooked bacon. Bake at 450 degrees F until crisp, 8 to 10 minutes. Sprinkle with chopped

candied pecans and chopped chives. Cut into squares.

5. Shrimp Flautas: Warm 1/4 inch vegetable oil in a skillet. Dip corn tortillas in the oil one at a
time until softened, then brush with mayonnaise and sprinkle with chipotle chile powder. Halve
cooked shrimp and sticks of string cheese lengthwise; arrange 2 pieces shrimp and 1 piece
cheese in the center of each tortilla. Roll up and secure with a toothpick. Increase the oil heat
to medium high; fry the rolls, turning, until golden. Remove the toothpicks and cut in half.
Sprinkle with salt and lime juice.

6. Savory Party Bread


1 unsliced round loaf sourdough bread (1 pound)

1 pound Monterey Jack cheese

1/2 cup butter, melted

1/2 cup chopped green onions

2 to 3 teaspoons poppy seeds


Preheat oven to 350. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of
loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small
pieces. Place cheese in cuts.


In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in
foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until
cheese is melted. Yield: 8 servings.

yield: 6 to 12 rolls

prep time: 30 minutes

cook time: 30 to 45 minutes

total time: 1 hour 30 minutes

A staple here in western Pennsylvania, pepperoni bread (or pepperoni rolls) use frozen bread
dough, sliced pepperoni and shredded mozzarella.

1 (3-pound) package Rhodes frozen bread dough
12 to 14 ounces sliced pepperoni
24 ounces shredded mozzarella

1. Follow package instructions for thawing/rising frozen bread dough.

2. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a
silicone baking mat; set aside.
3. Cut each loaf of dough in half and work with one piece at a time, keeping the
remaining pieces covered under plastic wrap that has been coated with non-stick cooking
spray. Roll the dough into a thin rectangle about 7 inches by 12 inches. Cover the surface
with sliced pepperoni, then sprinkle shredded mozzarella over top. Starting with a long
side, roll the dough up tightly and pinch the seams and ends to seal. Place on the
prepared baking sheet and repeat with remaining pieces of dough.
4. Bake until golden brown, 35 to 45 minutes. Remove from the oven and allow to cool a
bit before serving. The pepperoni rolls can be served warm or at room temperature. Store
leftover pepperoni rolls in resealable plastic bags at room temperature or in the
refrigerator for up to 5 days. The rolls can also be frozen, wrapped in plastic wrap and
aluminum foil, for up to 1 month.

Barbecued Buffalo Wings Recipe


Prep time: 5 minutes

Cook time: 1 hour, 30 minutes

Yield: Serves 1-12, depending on your appetite

We like to make our own wing sauce, but you could use a store-bought one if you
are pressed for time.
In this recipe we are using a grill to mimic the low and slow cooking of a barbecue. If
the temp is too high, the wings will cook more quickly than indicated here. We are
trying to achieve a low cooking temperature so that the wings cook slowly.

3 pounds chicken wings
2 Tbsp vegetable oil

1/2 cup (8 Tbsp or 1 stick) unsalted butter

12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)

2 teaspoons Worcestershire sauce

1 teaspoon salt

1 teaspoon sugar
1 teaspoon garlic powder

1 teaspoon black pepper

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1 To make the sauce, mix all of the ingredients together in a small pot set over low
heat and stir constantly until the butter melts. Once the butter melts, whisk the
sauce vigorously off the heat and set aside. It should remain liquid throughout the
cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all
the time. You don't want this sauce to boil.

2 Using a sturdy chef's knife or poultry shears, cut off the wing tips and either
discard or reserve (we usually freeze) for making chicken stock. Use the knife or
shears to separate the drumettes from the flats (the mid-joint wings).
3 Toss the wings with the vegetable oil and the salt, and arrange in one layer on the
grill set over indirect low heat. If you are using charcoal or wood, it will be very
difficult to do this, so set your fire on one side of the grill and arrange the wings on
the other side, away from the direct heat. You want them to cook slowly, with little or
no sizzle. Cover the grill and cook like this for 30 minutes.
4 Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for
another 30 minutes. Repeat the process, until the wings are done to your liking, this
time painting the wings every 15 minutes or so. Make sure you have a little leftover
sauce to toss the wings with at the end.


Best Ever Turkey Meatballs Recipe


Prep time: 15 minutes

Cook time: 40 minutes

Yield: Makes 16 to 24 meatballs, depending on size.

This turkey meatball recipe is wonderfully flexible. Form small meatballs for
appetizer bites, larger ones for a main course meal. Flatten them to make turkey
burgers. Serve them with or without a tomato marinara sauce.
If you want a more pronounced mushroom flavor, add a few more minced shiitake
mushrooms to the mix.

1 Tbsp butter
1 large shallot, minced (about 1 Tbsp)

1 clove garlic, minced (about 1 teaspoon)

6 ounces of mushrooms (a mix of shiitake and cremini), finely chopped

1 teaspoon herbes de Provence

1 pound ground turkey meat (we prefer thigh meat)

1 Tbsp chopped fresh parsley (plus more to sprinkle over when you serve)

1 teaspoon Dijon mustard

1/2 teaspoon balsamic vinegar

1/4 teaspoon lemon zest (optional, if you have it use it)

1 Tbsp mayonnaise

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 Tbsp olive oil

Optional Marinara Sauce

1 Tbsp olive oil

1/4 cup minced onion

2 cloves garlic minced (2 teaspoons)

1-28 ounce can whole peeled tomatoes

Salt and pepper to taste

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1 Saut shallots in butter, add garlic, mushrooms, herbs: Melt the butter in a
small frying pan on medium heat. Add the minced shallots and cook gently for 3 to 4
minutes until softened.

Stir in the minced garlic and the mushrooms. Continue to cook on medium heat until
the mushrooms are cooked through and have given up some, but not all, of their
Stir in the herbes de Provence. Remove from heat. Place in a bowl and quickly chill to
2 Mix ground turkey with parsley, mustard, vinegar, zest, mayonnaise, salt,
pepper, cooled mushroom mixture: In a large mixing bowl, place the ground
turkey, parsley, Dijon mustard, balsamic vinegar, lemon zest if using, mayonnaise,
salt, black pepper, and the cooled mushroom shallot mixture. Using your clean hands

gently mix the turkey and other ingredients together until well combined. Don't over

3 Form meatballs: Form meatballs, 1 to 1 1/2 inches wide, depending on your

preference. Smaller meatballs with be easier to serve as a one-bite appetizer, larger
meatballs for a main dish. Place meatballs on a tray.
4 Brown the meatballs: Heat olive oil in a large saut pan on medium low to
medium heat. Once the oil is hot, place the meatballs in the pan, allowing for space
around each meatball.

Do not crowd the pan; if your pan isn't big enough, cook the meatballs in batches.
Gently cook the meatballs, turning them frequently so that they get lightly browned
on all sides. If meatballs are not browning, increase the burner heat a little.
5 Optional sauce. Heat a tablespoon of olive oil in a saut pan on medium heat. Add
the minced onions and cook until translucent, about 4 to 5 minutes. Add the garlic
and cook for one minute more.

Pulse the canned tomatoes in their juices in a blender or food processor until
chopped, but not completely smooth. Add the tomatoes to the onion garlic mixture.

Cook for ten minutes. Add salt and pepper to taste. Add meatballs to the sauce.
Sprinkle with a little chopped parsley to serve.
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Broccoli Cheddar Bites Recipe


Prep time: 15 minutes

Cook time: 30 minutes

Yield: Makes 24 broccoli bites

1 large bunch of broccoli florets

2 eggs, lightly beaten

1/2 cup, packed, torn fresh bread (no crust)

1/4 cup grated onion

1/4 cup mayonnaise

1 cup (4 ounces, 114 g), packed, grated sharp cheddar cheese

1 1/2 teaspoons lemon zest

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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1 Place 1 inch of water in a pot with a steamer basket. Bring to a boil. Add
the broccoli florets. Steam the broccoli florets for 5 minutes, until just tender. Rinse
with cold water to stop the cooking. Finely chop the steamed broccoli florets. You
should have 2 to 2 1/2 cups.

2 Place the beaten eggs and the torn bread in a large bowl. Mix until the bread is
completely moistened. Add the grated onion, mayonnaise, cheese, lemon
zest, salt and pepper. Stir in the minced broccoli.

3 Preheat oven to 350F. Coat the wells of 2 mini muffin pans (1 dozen wells) with
olive oil (so the bites don't stick). Distribute the broccoli mixture in the muffin wells.
Bake for 25 minutes until cooked through and lightly browned on top.

If you don't have mini muffin pans, you can cook the bites freeform. Just grease a
baking sheet and spoon large dollops of the mixture onto the pan. Baking time is the

Hello! All photos and content are copyright protected. Please do not use our photos without prior written
permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and
link back to Broccoli Cheddar Bites on Simply Recipes. Thank you!



Cheesy Bread Recipe


Prep time: 15 minutes

Cook time: 5 minutes

Yield: Makes 20 slices

This recipe can easily be doubled or scaled up to make even more.

4 oz shredded Mozzarella cheese (1 cup)
8 oz shredded sharp cheddar cheese (about 2 cups)

1/4 to 1/2 cup chopped green onion (to taste)

1/4 cup mayonnaise

1 Tbsp sour cream (optional)

1-2 cloves garlic, minced

1/2 stick unsalted butter (1/4 cup, 2 ounces), softened to the point of being

slightly melted
1 loaf of French or Italian bread (I used Ciabatta)
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1 In a large bowl, mix together the cheeses and the green onion. Stir in the
mayonnaise and sour cream. In a separate small bowl blend the butter and garlic
until smooth. Add the butter mixture to the cheese mixture.

2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down on a foillined baking sheet. Spread cheese mixture over the bread.

3 Place under the broiler until nicely browned, about 3 to 5 minutes.

4 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the
bread with a bread knife. Serve.

Try mixing in other ingredients with the topping mixture, such as chopped black
olives, chopped canned artichoke hearts, minced shrimp, or crab meat.

Read more:

Garlic Bread Recipe

Prep time: 5 minutes

Cook time: 13 minutes

1 16-ounce loaf of Italian bread or French bread

1/2 cup (1 stick) unsalted butter, softened

2 large cloves of garlic, smashed and minced

1 heaping tablespoon of freshly chopped parsley

1/4 cup freshly grated Parmesan cheese (optional)
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Method 1 - Toasted
1 Preheat oven to 350F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a
small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy
baking pan (one that can handle high temperatures, not a cookie sheet) and heat in
the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return
to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the
bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very
carefully while broiling. The bread can easily go from un-toasted to burnt.
4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick
slices. Serve immediately.
Method 2 - Soft

Preheat oven to 350F. Make the butter, garlic, parsley mixture as above. Make 1inch thick slices into the bread, but do not go all the way through, just to the bottom
crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the
bread in aluminum foil and heat for 15 minutes in the oven.

Read more:

Mexican Street Corn Nachos Recipe


Prep time: 15 minutes

Cook time: 15 minutes

Assembly time: 5 minutes

Yield: Serves 8

This recipe uses frozen corn kernels. You can of course use corn from grilled corn on
the cob. Usually I don't have any leftover corn when I grill corn, and if I do grill it, I
want to eat it right then and there, on the cob.
Mexican crema is a lot like runny sour cream. I don't usually have it around, so I
usually use diluted sour cream when a recipe like this one calls for crema. But if you
have crema, use it!

2 Tbsp canola oil (or other high smoke point oil)

1 pound frozen corn (about 3 cups), still frozen

2 Tbsp mayonnaise

14 ounce bag low salt tortilla chips

1 pound monterey jack cheese, grated (do not buy pre-grated, it won't melt

1 Tbsp cornstarch

1/2 cup cream

1/2 cup milk

1 clove garlic, minced

1/4 cup crumbled Cotija cheese (can sub crumbled feta)

1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked

2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly

diluted with water

1/2 lime, sliced into wedges
2 Tbsp chopped cilantro

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1 Sear the corn, then mix with mayo: Heat oil on high heat in a large, cast
iron pan. When the oil is almost smoking hot, add half of the frozen corn (not
defrosted) to the pan. Spread it out in the pan and let sear. Stir occasionally, until
most of the corn kernels have browned a little on at least one side. You'll know the
corn is ready when some of the kernels start "popping".
Remove the corn from the pan to a bowl, and repeat with the remaining frozen corn
Mix the corn with the mayonnaise and set aside.

2 Toast tortilla chips: Preheat oven to 350F. Spread the tortilla chips out on a
large sheet pan and place in the oven for 10 minutes, until lightly browned.
3 Make cheese sauce: While the tortilla chips are toasting, make the cheese
sauce. Set up a double boiler with an inch of water in the lower pan. If you don't

have a double boiler, place an inch of water in a small saucepan and place a metal
bowl over it so that steam from the boiling water below heats the bottom of the
bowl. Do not let the bowl touch the water.
Place the grated monterey jack cheese in the top pan or bowl of the double boiler.
Mix with the cornstarch. Pour in the cream and milk (can use half and half if you
want). Add the minced garlic.

Heat the water in the double boiler to a boil. Let the cheese gently melt, stirring
occasionally, until the sauce is smooth.
4 Assemble nachos: Once the tortilla chips are lightly browned, remove them from
the oven. Transfer to a large serving platter. Pour the cheese sauce over the chips.

Sprinkle the top with the toasted corn. Sprinkle with cotija cheese crumbles. Sprinkle
with chipotle chili powder. Drizzle with the crema or diluted sour cream. Sprinkle with

Sprinkle with a little lime juice and serve immediately with lime wedges.


Sesame Chicken Fingers with Spicy Orange Dipping Sauce Recipe


Prep time: 30 minutes

Cook time: 15 minutes

Yield: Serves 4

1 1/4 to 1 1/2 pounds chicken tenders
1/2 cup buttermilk (can sub a scant half cup of milk that has been mixed with

1 1/2 teaspoons of vinegar or lemon juice)

1 Tbsp orange marmalade

1 teaspoon soy sauce


1 1/4 cups panko breadcrumbs

1/4 cup raw sesame seeds

1 Tbsp olive oil

1/2 teaspoon kosher salt
Dipping sauce:

1/2 cup sweet orange marmalade

1 Tbsp soy sauce

1 teaspoon sriracha hot sauce

1 teaspoon seasoned rice vinegar

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1 Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl.

Add the chicken tenders to the marinade and stir to coat completely with the
marinade. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an
hour (or longer).

2 While the chicken is marinating, prepare the breading. Heat a medium sized thickbottomed skillet on medium high heat. Add the panko breadcrumbs to the dry hot
pan and spread the breadcrumbs so they are in an even layer in the pan. Lower the
heat to medium and stir frequently until the breadcrumbs begin to brown. Once you
can see visible browning, stir in the raw sesame seeds. Continue to cook in the pan,
stirring frequently until the mixture is a deep golden color. Remove from heat. Stir in
the olive oil and the salt and stir until all of the breadcrumbs and sesame seeds are
lightly coated with the oil.

3 Pre-heat oven to 400F. Line a roasting with aluminum foil and place a baking rack
on top. Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb
mixture in a shallow bowl for dredging. Remove the chicken tenders one at a time
from the marinade (do not wipe off the marinade) and dredge them in the bread
crumb mixture. Place them on the prepared rack on the roasting pan.
4 Bake chicken tenders at 400F for 15 minutes. Remove from oven and let cool for 5
minutes before serving.
5 While the chicken tenders are baking, prepare the dipping sauce. In a small bowl
stir together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned
rice vinegar.
Serve sesame chicken fingers with the spicy orange dipping sauce.


24wonton wrappers

cup old cheddar cheese, shredded

cup monterey jack cheese, shredded

cup pepperoni, coarsely chopped

cup sweet onion, coarsely chopped

cup black olives or cup green olives, coarsely chopped

cup orange bell pepper, coarsely chopped

cup red bell pepper, coarsely chopped

cup buttermilk ranch dressing, Renee's

Pam cooking spray

1. Preheat oven to 350 degrees.
2. Spray 24 muffin cups with cooking spray.
3. In each cup, gently place a wonton wrapper.

4. The edges of the won ton wrapper should extend up the sides of the
5. Bake the wrappers 5 - 7 minutes or until they are golden brown. For
best results do not over bake.
6. Remove the wrappers from oven and cool until needed.
7. Mix the cheeses, pepperoni, onion, olives, peppers and salad
dressing together.
8. Evenly fill all the won ton cups with the cheese mixture.
9. Bake the filled won tons for 6 - 8 minutes or until the cheese is melted

Swiss Cheese Appetizer

8ounces cream cheese, softened
8ounces swiss cheese, shredded
2tablespoons chopped green onions

cup mayonnaise

lb bacon, cooked & crumbled

1. Preheat oven to 350 degrees.
2. Mix first 4 ingredients.
3. pour into pie plate or similar small baking dish.
4. bake for 30 minutes.
5. sprinkle the bacon on top.
6. bake for additional 5 minutes.
7. serve with crackers or crusty bread.

Japanese Chicken Wings

1 h6 servings675 cals

3 pounds chicken wings

1 egg, lightly beaten

1 cup all-purpose flour for coating

1 cup butter


3 tablespoons soy sauce

3 tablespoons water

1 cup white sugar

1/2 cup white vinegar

1/2 teaspoon garlic powder, or to taste

1 teaspoon salt

Add all ingredients to list

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cut wings in half, dip in egg and coat with flour.
3. Heat butter in a large, deep skillet over medium-high heat. Fry wings until
deep brown. Place in a shallow roasting pan.
4. In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder
and salt. Pour over wings.
5. Bake in preheated oven for 30 to 45 minutes, basting wings with sauce