Tag Archives: appetizer

Cheesy Pigs in Blankets

I’ve been oddly hungry for hot dogs lately which, if you’ve been following me for a hot minute, means turkey dogs in my world.  It’s rare that I buy turkey dogs but there was just something that came over me which made me, no required me, to purchase those weird meat stick things.  I came home from the grocery store and pulled out the hot dogs and whole-wheat buns with the plan to have one right away.  But those precious, soft, and seemingly fresh buns turned out to have a pocket of mold right in the middle of the pack.  So into the trash they went.  I ended up having a hot dog on its own with nothing but yellow mustard which was okay but I didn’t want to eat a whole pack of dogs that way.  I remembered this recipe for Cheesy Pigs in Blankets and went back to the store the next day specifically for pizza dough to make these little piggies.

Turkey dogs are halved and rolled up with mozzarella cheese into triangles of pizza dough and baked until plump and golden brown.  A mixture of ketchup, barbecue sauce and yellow mustard makes for a perfect dipping sauce for these little bites which can be made for either a light dinner or impressive appetizers.  I loved pigs in a blanket as a kid and I’m now reminded of how much I love them as an adult.  I may never eat a hot dog with a bun again.

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The ingredients:

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Let dough stand, covered, for 20 minutes.  On a lightly floured surface, roll the dough into a 12 x 4–inch rectangle.  Cut rectangle into 4 (4 x 3–inch) rectangles; cut each rectangle in half diagonally to form 8 triangles.

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Divide cheese evenly among triangles; place in the center of wide ends.

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Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal.  Arrange rolls on a baking sheet coated with cooking spray.

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Bake at in a preheated 425°F oven for 12 minutes.  Combine ketchup and remaining ingredients.  Serve with rolls.

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Additions:  None

Omissions:  None

Substitutions:

  • Finely shredded mozzarella cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

Barbecue Turkey Meatballs

I’m sickened by the recent tornadoes lately.  A tornado hit the town in Texas my sweet sister lives in over the weekend and I don’t think I’ve gripped my phone any tighter than I did in those moments when she was texting me.  And now I’m tortured by the coverage of the Moore, Oklahoma tornado.  I grew up in Central Illinois where tornado drills in school were as common as fire drills and a tornado warning still instills paralyizing fear within me.  I even remember a storm hitting our town when I was around 7 or 8 and the tornado alarm went off, resulting in us lining up in the elementary school hallway, crouching down on the floor with arms wrapped around our heads as the older kids crouched over us.  I remember looking down the long hallway out the door and seeing the outside sky such a disturbing color of black that I was certain the school would collapse on top of us.  Even now as an adult and no longer living in a tornado zone, I’m still scared to death of tornadoes and my heart breaks for the people of Oklahoma.

On a much, much lighter note, I made these Barbecue Turkey Meatballs this past weekend.  Luckily, they made enough that I have been heating them up and eating them for a quick dinner each night while I watch TV.  I eat them plain, but obviously they would be perfect with some pasta.  Slightly sweet, slightly smoky and totally tasty, these are perfect for when you need a quick bite.

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The ingredients:

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Place brown sugar, vinegar, spices and tomatoes in a blender; blend until smooth.

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Combine turkey, breadcrumbs, and chili powder in a large bowl; using wet hands, shape into 16 meatballs.

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Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook 2 minutes, turning to brown on all sides. Add tomato mixture to pan; bring to a simmer. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light magazine

Lemon-Horseradish Dip

I keep forgetting how much I like horseradish.  It’s one of those things that I eat and think Why haven’t I been eating this on my turkey sandwiches my whole life?  But then I’ll go and have another turkey sandwich and still forget to pull out the horseradish.  So when I had a friend coming over and nothing in the way of appetizers to prepare quickly, I was reminded of this good old standby.  And since I usually have Greek yogurt and lemons in my refrigerator, this Lemon-Horseradish Dip pretty much could have made itself.

Plain non-fat Greek yogurt is mixed with horseradish and lemon zest.  Can’t get much easier than that.  This is a light unassuming dip that will perfect for those moments when you need something really quick.  It’s great for dipping whatever you have on hand also – vegetables, crackers, or chips.  This recipe was on a page from Real Simple magazine about uses for Greek yogurt and I’ve now made each one.  Check out the other recipes for quick and easy dips here:

Sweet Raspberry Dip

Spinach-Pesto Dip

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The ingredients:

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In a small bowl, mix together the yogurt, horseradish, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper.

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Serve with chips and vegetables if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Real Simple magazine

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