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The Perfect Deviled Egg (Paleo)

18 Sep

The Perfect Deviled Egg

 

 

 

 

 

 

Ingredients:

6 Eggs
¾ Cup Mayonnaise (paleo style)
Less than ¼ tsp Seasoning salt (paprika, garlic powder, salt and pepper)
1 tsp prepared mustard (365 Organic Yellow Mustard)
Paprika

Procedure:

Boil eggs for 10 minutes.
Peel eggs.
Slice each egg in half.
Gently scoop out the egg yoke with a small spoon.
Mix together yokes, mayo, seasoning salt and mustard with a fork until mixed well.
Spoon into egg white halves.
Sprinkle with Paprika.

If you want to get fancy you can use a cake decorator to squeeze the mixture out in a nice design.

Green Olive Tree

31 Aug

Green Olive Tree

Ingredients:

5 jars (7 ounces each) pitted queen-size green olives, drained
3 cups olive or vegetable oil
½ cup shredded orange peel
½ cup orange juice
1 cup orange marmalade, melted
1 cone-shaped florists’ foam topiary with dowel and base, 8 inches tall
Flowerpot to fit topiary base, about 5 inches in diameter
Rocks to weight flowerpot
Toothpicks
Tissue paper
2 cups honey-roasted peanuts

Procedure:

Mix olives, oil, orange peel, orange juice and marmalade. Cover and refrigerate 3 to 4 hours to blend flavors.

2. Press topiary base securely in flowerpot (glue if necessary). Fill pot 2/3 full with rocks. Insert toothpicks into topiary cone; place olives on toothpicks.

3. Line top of pot with tissue paper; cover with peanuts.

Nutrition Information: 1 Serving: Calories 65 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 450 mg; Total Carbohydrate 2 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 %

Shrimp and Nori Rolls

31 Aug

Shrimp and Nori Rolls

Ingredients:

* 1 cup shrimp
* 1 Tbsp. mayonnaise
* 1 green onion, thinly sliced
* 2 sheets nori
* ¼ English cucumber, seeded and julienned
* 1 Tbsp. toasted sesame seeds

Procedure:

Make sure that the shrimp are well drained. Combine with the mayonnaise and green onion. Lay out one sheet of nori lengthwise on a flat surface. Place ½ of the shrimp mixture 1-inch from the edge. Lay half the cucumber evenly beside the shrimp. Sprinkle with half the sesame seeds. Roll up tightly. Repeat with the remaining ingredients. Cut each roll into 6 pieces.

Spicy Tuna Roll

31 Aug

Spicy Tuna Roll

Ingredients:

4 cups cooked sushi rice
4 sheets of nori (dried seaweed)
1 tbsp sesame seed
½ pound fresh raw tuna
1 tbsp mayonnaise
½ tsp togarashi (Japanese hot pepper)

Procedure:

Chop tuna and mix with mayonnaise and togarashi. Put a nori sheet on top of a bamboo mat (makisu). Spread sushi rice on top of the nori sheet. Sprinkle sesame seed on top of the sushi rice. Place the tuna mixture lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces.

Makes 4 rolls

Vietnamese Fresh Spring Rolls

31 Aug

Vietnamese Fresh Spring Rolls

Ingredients:

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
¼ c roasted peanuts, ground, for garnish .
½ c chicken broth
3 tbsps peanut butter (or more) .
½ c hoisin sauce .

Procedure:

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
Add the broth, peanut butter, sugar, & hoisin sauce, in a food processor. Process until smooth
Garnish with the ground peanuts.

Serve rolled spring rolls with the hoisin sauce mixture.

Cranberry Rum Brie

31 Aug

Cranberry Rum Brie

Ingredients

2 tablespoons packed brown sugar
1 teaspoon rum extract
½ cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

Procedure:
In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving ¼-inch edge by scoring or making a circle on the top ¼-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Corky’s Potato Dipper’s

31 Aug

Corky’s Potato Dipper’s

Ingredients:

3 russet Potatoes
4 cups oil
Johnny’s Seasoning Salt
ranch dip

Procedure:

scrub potatoes clean
slice them, season them, heat oil. deep fry slices until golden or crunchy!

Serve and dip in Ranch

My mother used to make these on cold days when we were kids. And now my kids LOVE them!!!

Corky’s Celery Sticks

31 Aug

Corky’s Celery Sticks

Ingredients:

1 bunch celery
16 oz cream cheese
1 lemon
1 can pitted olives
2 green onions
salt
pepper

Procedure:

mix together in a bowl:
cream cheese, squeezed fresh lemon, green onions and salt and pepper to taste.

wash and slice celery into sticks. Fill each stick with cream cheese mixture. top with whole olives.

A partially eaten tray… You can tell it’s been handled! LOL! But at least I got the pic! ;o)

Cheese Ball

31 Aug

Cheese Ball

Ingredients:

8 ounces Cream Cheese — At Room Temperature
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
1/8 tablespoon Garlic Powder
¼ tablespoon Salt
½ cup Pecans — Finely Chopped
2/3 cup Currants
¾ cup Parsley — Chopped

crackers assorted kinds

Procedure:

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Brie with Cranberry-Pecan Filling

31 Aug

Brie with Cranberry-Pecan Filling

Ingredients:

2 tablespoons chopped pecans, plus 3 pecan halves
2 tablespoons chopped dried sweetened cranberries
½ teaspoon finely shredded orange peel
1 wedge or round (8 oz.) firm-ripe brie cheese, chilled
1 baguette (8 oz.), thinly sliced

Procedure:

1. Place chopped pecans and pecan halves in a 9-inch pie pan. Bake in a 325° regular or convection oven, shaking pan once, until chopped nuts are golden under skin, 6 to 8 minutes.

2. In a small bowl, mix toasted chopped nuts, cranberries, and orange peel.

3. Split cheese in half horizontally to make two layers. Set one layer, cut side up, on a plate or, if baking it, in a shallow, ovenproof ramekin or on an ovenproof rimmed plate. Spread cranberry mixture evenly over cheese. Set other layer, cut side down, on filling and press down gently. Arrange nut halves on top. Serve at room temperature (see notes) or warm.

4. To serve warm, bake in a 325° regular or convection oven until cheese is warm and beginning to soften, 6 to 8 minutes. Serve baguette slices alongside.
Yield

Makes 8 servings
Nutritional Information

CALORIES 189(47% from fat); FAT 9.9g (sat 5.2g); PROTEIN 8.5g; CHOLESTEROL 28mg; SODIUM 351mg; FIBER 1g; CARBOHYDRATE 17g