Appetizers

Marinated Peppers and Mozzarella

Sorry if I’ve been a little obsessed with appetizers lately. They are just so easy to make and most of the time they are much easier to keep portion controlled than a bigger meal. But when I first used mini bell peppers for this appetizer a while ago, I’ve kind of been looking for another recipe for them. And when I saw them on sale at my grocery store this weekend, I grabbed them without a second thought. I’m not really sure how I came across this recipe for Marinated Peppers and Mozzarella (on page 6 of the booklet) but I’m sure glad I did.

Mini bell peppers are broiled until blackened and soft and then mixed with olive oil, garlic, lemon rind and red pepper flakes. After marinating in the refrigerator overnight, lemon juice and fresh basil are added, livening up these low-carb peppers which are RIDICULOUS. The peppers are perfectly soft, sweet, and mellow, the mozzarella is creamy and rich, the red pepper flakes are mildly spicy, the lemon is bright and the basil is perfectly aromatic. I used half the amount of olive oil indicated in the recipe and still think I could have used less so use your judgment. These are fantastic just the way they are but would also be great served on some baguette slices or even with the peppers cut up in some pasta. Mini bell peppers, I’m officially in love with you.

Preheat broiler to high. Arrange sweet peppers in a single layer on a foil-lined jelly-roll pan; broil peppers 4 minutes on each side or until blackened and tender. Cool.

Combine peppers, olive oil, garlic, lemon rind, crushed red pepper, salt, and mozzarella balls; toss. Cover and refrigerate overnight, tossing occasionally.

Let stand at room temperature for 30 minutes. Stir in basil leaves and lemon juice before serving.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: cookinglight.com

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs

February 3, 2014
Shannon
0 comments
appetizer, barbecue, blackberry, crock-pot, turkey

Did you watch the Superbowl last night? I did even though neither one of the teams were my team (I’m talking about you, Philadelphia Eagles). I always used to find myself quietly routing for Denver in games I didn’t have a personal investment in because I lived there when I was 24-years old. But this time I found myself routing for Seattle and, even though I’m kind of a Peyton Manning fan and don’t know anything about anyone on Seattle other than what has been highlighted in recent interviews and sports news, I tend want to see the underdog win.

Regardless, did you know that the Pacific Northwest is a big producer of blackberries? I didn’t know this until I read Blackberry Winter, a book by one of my favorite authors, Sarah Jio. I didn’t intentionally make these Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs with the Seattle Seahawks in mind but they are what I made for Superbowl Sunday and I was plenty happy with them.

Blackberry jam and hickory smoked barbecue sauce are mixed together and tossed with frozen turkey meatballs before hot tubbin’ it in a slow-cooker for a few hours. I came up with this recipe after my sister and I made meatballs over Christmas using the typical chili sauce and grape jelly. One of my sister’s friends mentioned how she used barbecue sauce instead of chili sauce so it got me thinking about using blackberry jam instead of grape jelly. So this appetizer was born. Any of your favorite bottled or homemade barbecue sauces would work here but I particularly love how the smokiness pairs nicely with the sweetness of the jam.

Serve this as an appetizer or throw a few on a bun for a fun and different meatball sandwich.

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs (makes 8 servings)

10 oz. seedless blackberry jam
12 oz. hickory smoke barbecue sauce
24 oz. frozen turkey meatballs

Place jam and barbecue sauce in the bowl of a slow-cooker and mix together. Add in frozen meatballs and toss until meatballs are coated. Turn slow-cooker on high and cook for 3 hours, stirring occasionally. Top with chives, basil, or scallions before serving.

Cheddar-Beer Fondue

Yesterday, the recipe I brought you had beer. Today, this recipe has beer. Honestly, it was a coincidence. I do love beer but I’m not at the point where I have to have it in my food. At least not yet. There is a restaurant near me called Redstone American Grill who has the best jerk chicken fondue I have ever had. When I came across this recipe for Cheddar-Beer Fondue, I really wanted to see how easy (or hard) it was to make fondue at home. Especially when you don’t own a fondue pot.

Light beer, Dijon mustard, garlic, and hot sauce are whisked together in a saucepan before cheddar cheese is added and melted until ooey and gooey. A little cornstarch tossed with the cheese before it goes in helps to thicken this fondue up a little and the Dijon mustard and hot sauce add perfect complementary flavors. I used reduced-fat cheddar cheese and, I have to admit, I thought this was going to be a disaster. The cheese, which first seized and stuck in clumps to my whisk, eventually softened up and melted smoothly. Obviously regular cheddar cheese will react, and probably taste, better but I was pleasantly surprised by this fondue. I served mine with apple slices, baby carrots and coins of smoked turkey sausage but broccoli florets, grape tomatoes, bread cubes, brussels sprouts, grapes, clementine wedges, baby potatoes and even chocolate would be other great dippers. Additionally, any other of your favorite melting cheeses like mozzarella, smoked Gouda, Fontina, or Gruyere could be used instead of cheddar. This may be a little messier than you want for a party but just keep napkins nearby because who doesn’t love cheese?

Want some other appetizer ideas for the big game? Try Buffalo Chicken Cheese Bites, Chipotle-Garlic Edamame, Layered Bean Dip, Lemon-Horseradish Dip, Roasted Red Pepper Dip, Sausage-and-Feta Cheese-Stuffed Peppers, and Tortellini Caprese Bites.