Appetizers

Cajun Hot Crab Dip

You know when you want to make a dish for a get-together and you don’t really have much time to get something made?  That’s when I turn to dips.  Whether you want a cold dip or a hot dip, they generally take the same amount of time to make (since cold dips need time in the fridge for the flavors to meld).  What’s especially great about dips is all the ingredients can usually be mixed together in one bowl and while it’s either chilling or baking, you can take care of whatever else needs to be done before the event.  This Cajun Hot Crab Dip is a warm, comforting dip which is perfect for any shindig.

Crab, shallots, garlic, hot sauce, Cajun seasoning and water are blended before being added to more crab, mayonnaise, cream cheese and lemon.  A crunchy topping of panko and chives (which I added later so it isn’t in the pics) gives this low-calorie dip a crunchy final coating.  Before buying Cajun seasoning, take a look online for homemade recipes because you might have everything you already need without adding another spice bottle in your cabinet.  Try this dip on baguette slices or with pita or pretzel chips.  One of my friends said this dip tastes like a crab cake so if you like crab cakes, you’ll probably like this.

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The ingredients:

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Heat a small saucepan over medium heat and coat pan with cooking spray.  Add shallots and garlic to pan; cook for 2 minutes, stirring frequently.

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Place 1 cup crab in a food processor.  Add the shallot mixture, 1/4 cup water, pepper sauce, and Cajun seasoning to crab; process until smooth.

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Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, cream cheese, red pepper, salt and pepper.

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Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray.  Combine panko and chives in a small bowl; sprinkle over crab mixture.  Coat panko mixture with cooking spray. Bake at in a preheated 450°F oven for 30 minutes or until browned and bubbly.  Let stand 5 minutes before serving as this dip will be very hot.

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Additions:  None

Omissions:  None

Substitutions:

  • Light mayonnaise

Overall Rating:  Like It

Source:  Cooking Light Magazine

Chicken Sausage Puffs with Creamy Mustard Dipping Sauce

Have you ever used puff pastry? I haven’t and I’m left wondering how I can call myself a cook now. Not that puff pastry is something I made from scratch or anything. I simply pulled it out of the box and thawed it out. But why was I intimidated? It’s not like I have to puff it up by blowing into it or anything. These Chicken Sausage Puffs with Creamy Mustard Dipping Sauce were so, so simple. I’m now obsessed. I want to make everything with puff pastry. I may never eat regular bread again.

Frozen puff pastry is thawed until pliable and cut into squares before being cutely topped with a little button of chicken sausage. As the pastry cooks in the oven, it puffs up around the sausage and becomes light and buttery. What a perfect appetizer for the holidays or just as a tasty snack. Make this with pork sausage, turkey sausage or vegetarian sausage and I swear you won’t be disappointed.

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The ingredients:

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Preheat oven to 400°F. Place 1 pastry sheet on a lightly floured work surface; roll into 1 (8- x 12-inch) rectangle. Cut pastry into 24 (2-inch) squares.

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Place 1 sausage slice in center of each square, pressing down. Repeat with remaining pastry sheet and sausage.

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Arrange puffs on aluminum foil-lined baking sheets, and brush with egg. Bake 18 to 20 minutes or until pastry is puffed and golden.

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Meanwhile, stir together mustard and sour cream in a small bowl.

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Serve pastries warm, with dipping sauce.

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Additions: None

Omissions: None

Substitutions:

  • light sour cream

Overall Rating: Love It

Source: Coastal Living Magazine

Spicy Apple-Glazed Meatballs

I met up with some friends on Monday night to watch a preseason NFL game and I couldn’t help but get a warm and fuzzy feeling from the entire evening.  Friends sporting their team apparel, the sound of the whistle blowing after each play, the sound of helmets banging against each other, the fact that both our favorite MLB and NFL teams were playing at the same time on TVs next to each other – All of these things get me right in the mood for football season, fall, and tailgating.  Not to mention that only a day before I had made these Spicy Apple-Glazed Meatballs which I immediately concluded would be perfect for game day.

Ground meat is mixed with garlic, cayenne pepper, salt and black pepper before being rolled into balls and cooked in a thin layer of oil.  Once browned, the meatballs are tossed in a glaze of apple juice, soy sauce, brown sugar, ground ginger and cayenne pepper.  Torn pieces of bread soaked in a combination of milk and egg are incorporated with the meat mixture which keep the meatballs from being dry.  The meatballs themselves are moist and garlicky while the sauce is sweet, salty and very spicy.  The addition of the chopped scallions adds a light onion bite which tops off these appetizers nicely.  I used ground chicken because I had it on hand so I made sure to cook the meatballs thoroughly before removing them from the heat.  Next time I make these, I think I’ll use ground turkey (the chicken was sticky and hard to shape into balls) and bake them in the oven to keep them nice and round.  While these meatballs make a great appetizer or snack for a game-day get-together or a tailgate, they would also be good as a meal tossed with a little pasta or rice.

Ah, fall and football – how I can’t wait for you.

The ingredients:

To make the meatballs, whisk together egg and milk in a large bowl.  Add bread pieces.  Let stand 10 minutes, just until bread is softened.

Add ground meat, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly with hands or wooden spoon.  Shape meat mixture into meatballs.

Heat oil in skillet heat oil over medium heat.  Cook meatballs, half at a time, turning occasionally until brown and crusty on outside and no longer pink inside (for ground chicken or turkey, the internal temperature should be at least 165 degrees F).  Transfer meatballs to a dish and cover with a lid or foil to keep warm.

To make the glaze, combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl.

In same skillet as meatballs were cooked, cook and stir juice mixture until thickened and bubbly (at full boil).  Cook and stir 2 minutes more.

Return meatballs to skillet to heat through and coat with sauce.

Transfer glazed meatballs to a serving dish.  Top with green onions.

Additions:  None

Omissions:  None

Substitutions:

  • Ground chicken

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

 
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