Tag Archives: appetizer

Christmas Appetizer -Honey Garlic glazed Meatballs 

18 Dec

BLOG-Mas DAY 18

Welcome to the 18th day if Blogmas where I bring you a simple recipe for a delectable appetizer great for your yuletide gathering (or any other time of year). 

This is a recipe my mother makes often.She got it from TasteofHome. She has altered it a bit and I have altered her version so this is a version of a version. Lol.

WHAT YOU NEED 

Meatballs 

1) Ground beef-you can substitute this with another ground meat : turkey, lamb, pork, chicken or for a vegetarian option you can use textured vegetable protein (minced soy chunks)

2) 1 large egg.

3) 1/2 cup(125mL) of milk

4) 1 cup breadcrumbs.

5) 1/4 cup of diced onion.

Meatball ingredients 


Sauce

6) 2 diced garlic cloves.

7) 3/4 cup(6oz/170g) of ketchup

8) 3/4 cup of honey

9) 3 tbsp(45mL) of soy sauce

10) 1  tbsp butter

Sauce ingredients 




WHAT TO DO 

Meatballs 

PREP

Season your ground meat-I use black pepper and Worcester sauce and let it sit for about 30 minutes. 

1) Mix egg and milk together.

Egg and milk 


2) Add breadcrumbs and onioin and mix well.

Breadcrumbs and onioin  added 




3) Add ground beef (turkey,  lamb, soy etc) and form a firm mixture.

Meat mixture 




4) Form balls, approximately 1 inch (2.5cm) in diameter. This recipe gives approximately 24 meatballs this size. Of course you can make them larger or smaller if you so desire.

Meatballs formed


5) Place on baking sheet and bake at 400 F (205 C) for 15 minutes or until cooked all the way through. 

Sauce

6) In a saucepan heat garlic and butter then add ketchup, soy sauce and honey. Allow to simmer on low heat for about 10 minutes.

Sauce


Serve Meatballs with sauce either on the side or coated.

Meatballs with sauce on the side 



Meatballs glazed with sauce 



The original recipe(linked above) makes more meatballs than stated. My mother also finds the amount of breadcrumbs recommend isn’t quite enough to make a firm meatball. She also recommends using more honey than listed. For me I halved the amount of ground beef but had to tweak it in a few other places. The take home message is be careful if you plan to use the original recipe.

These Meatballs are always a hit. The meatballs themselves are firm but moist and flavourful. The sauce is has complex flavours but is super easy and affordable to concoct. The salty soy sauce , the sweetness of the honey and the tang from the ketchup make give a unique taste combination sure to impress your guests.

Definitely try this one out guys and have an awesome day.

BLT SLIDERS

28 Aug

Open face BLT slider

Hello

Today I bring you a recipe concocted by my sister and named by me: Open faced, BLT sliders.:) My sister made them for an event and she said she got her inspiration the same place we all do…Pinterest.

Ode to the BLT

The BLT: Bacon, Lettuce and Tomato is a quintessential sandwich combo. No breakfast cafe or bar worth it’s salt doesn’t have this item or some modern variation of it on their menu. Something about bacon and tomato works beautifully together. The lettuce adds a fresh crunch and the bread a good solid background to the real flavours: the bacon’s salty, juicy fatty fatness and the tartness from the tomato.

This is another one of those appetizers that are so easy to make it almost seems wrong. My sister also made some open faced cucumber sandwiches and I will share that recipe as well.

BLT Open face sliders

WHAT YOU NEED

1) White sandwich loaf (you can easily use whole-wheat or multi grain)

2) Tomatoes- you will need 1 slice per slider so the number you need depends on the amount you plan to make.

3) Bacon – She only used a small piece (about 1/3 the length of a full strip) on each so again it depends on the number you plan to make.

4) Lettuce

5) Circular cookie cutter

6) Toothpicks or appetizer forks 
WHAT TO DO

1) Cut circles out of your bread slices and lettuce.

2) Slice tomato into medium thickness slices -you want it thick enough to be substantial but not so thick it overpowers the entire thing. 

3) Fry off your bacon and cut the slices into 1/3

Sidenote– I actually do NOT like bacon! :0! I can envision people coming after me with pitchforks for uttering those words. That being said as a self proclaimed foodie I can fully appreciate the value of bacon to many recipes, I will gladly eat bacon and maple flavored cupcake/ice cream. So there!

4) Assemble your slider: bread, lettuce, tomato then bacon.

5) Place toothpick or fork into the centre and serve!

Finished and ready to serve
Open faced Cucumber Sandwiches

Cucumber sandwiches are things I imagine eating at fancy teaparties. My mother used to rave on and on about them when I was younger even though she never actually made them for me…

I digress

Anyhow, my sister cleverly assembled these refreshing little appetizers to go along with the BLT sliders.

Open face cucumber sandwich
WHAT YOU NEED 

1) Loaf of bread

2) Cucumber- 1 slice per sandwich

3) Chive cream cheese dip

3) Lettuce

4) Parsley flakes

5) Circular cookie cutter 

6) Toothpicks or appetizer forks 
WHAT TO DO 

1) Cut the bread slices and lettuce into circles.

2) Remove the skin from the cucumber and slide a fork along the entire cucumber creating ridges.

3) Slice the cucumber 

4) Spread a bit of the chive dip over the bread.

5) Layer the lettuce and cucumber.

6) Add a small dollop of the chive dip on top and sprinkle on some parsley flakes.

7) Add the toothpicks or forks, plate and serve.

Plated sandwiches 
You’ll notice that the ingredients for both of these appetizers are very similar meaning you can create multiple items with the same raw materials  (a money saver) 

Both recipes are straight forward, use simple affordable ingredients and create positively moreishly delectable treats.

BLT and cucumber appetizers 

Thanks for reading and have an awesome day!

Mushroom and Tomato Crostini

24 Aug

Hello

This quick and easy recipe is a budget friendly DIY hostess’ (or host’s) dream. These are based off of the Italian appetizer,  Crostini which is grilled bread topped with anything from cheese to vegetables.  I also considered calling them crosata , not so much because they resemble the open faced shallow tarts that go by that name but rather because I thought the word sounded cooler than crostini.

I used pita bread in this recipe from the same batch I used to make the recipe in my previous post : banana peanut butter pita. I love pita bread because it is affordable,  healthy compared to many other breads and extremely versitile.

The toppings I selected were tomatoes and mushrooms because I had them in the fridge and they happen to be some of my favorite foods.  ( hence why I had them in the fridge) Of course you add whatever topping you like.

Let us begin. 

WHAT YOU NEED (makes 6)

1) Pita bread-I got six 7cm (2.6 inch) diameter circular pieces out of 2 of the pitas.

2) Circular cookie cutter- you can attempt to cut them fee hand or use the entire pita then slice it into quarters.

3) 1 med-large Ripe tomato 

4) 3 med sized button mushrooms -you can also use canned mushrooms as they tend to be cheaper. 

5) Extra virgin olive oil 

6) Black pepper, cilantro and any other seasonings you like.

The main ingredients 




WHAT TO DO 

1) Cut the circles out from the  pita .

Cutting out circles




2) Smear on the olive oil onto the circles- this will allow the pita to get crispy.

Pita circles




3) Slice the tomatoes and  mushrooms. 

Sliced tomatoes 



Sliced mushrooms 




4) Arrange the tomatoes and mushrooms onto the pita circles and sprinkle any seasonings over the top.

Cilantro over tomato and black pepper over mushrooms 



Arranged and ready 




5) Bake at a medium heat utility the edges are crispy.

These little morsels are delicious,  the crunch of the pita a great contrast to the succulent mushrooms and tomatoes. The entire process from start to finish takes well under 1 hour and this is a super easy pain free recipe youcan throw together as an appetizer for guests or do what I did and eat them as snacks for the next couple of days. 

Enjoy and have an awesome day!

Pumpernickel French Toast Bites

13 Apr

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Hello all, it certainly has been a while, 3 months to be exact. I hope the year has been going alright so far. I seem to be busy as a bee this year although I doubt I have much to show for it.

Anyhow, let’s dive right in.

These came to be one Saturday morning as I woke up and was desperate for something sweet. I considered making pancakes but felt as if that would take way too long. I looked at the pancake syrup and considered just pouring it onto my tongue but I figured that too barbaric and not filling enough. Then, I looked in the corner of the kitchen and it came to me.

Sitting there, tied up in an inconspicuous plastic bag and forgotten were some mini pumpernickel bread slices,originally meant I think to serve as a base for appetizers.

I had picked them up at the supermarket about a week before because they were mad cheap- I think the price had been marked down , and ever the poor party girl I saw this as an opportunity to try something I usually wouldn’t have. So I bought them and I forgot about them.

Not that fateful morning though, I decided that when pancakes were too much of a bother, the next best thing is french toast. In this case mini french toast. Made from pumpernickel bread. Dipped in some gooey pancake syrup.

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The characteristic deep brown colour of pumpernickel bread. Looks like chocolate but it doesn’t taste that way!

It also dawned upon me that these would be great little brunch appetizers. Never mind if you don’t have mini pumpernickel bread. This could easily be done with white bread, wholewheat or whatever your preference and regular sized slices could be cut into squares or lengthways to make french toast sticks.

WHAT I DID (This mixture gave me 6 pairs of mini french toast- each slice of bread is about 2″x 2″)

1) I mixed : 1 egg, 1/2 cup of low fat milk, 1/2 teaspoon of cinnamon in a bowl.

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At this point one could add a tablespoon of sugar to sweeten the mix, I didn’t because I knew I’d be having syrup all over it very soon.

2) Get my bread slices into pairs, then proceed to dip them into the mixture. I let them soak for a bit because pumpernickel bread is very dense and tending towards the dry side. For most run of the mill bread just a dip should be enough.

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3) Pile 2 pieces together to form a sandwich with a bit of mixture in the middle and place in pan with some butter.

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4) Place on a plate, pour some syrup and enjoy!

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Honestly this is super easy, so much so I barely had to write any instructions. It’s a great fun breakfast treat and easily translatable as a party food. Pankcake syrup, chocolate sauce and fruit coulis are great ideas for dips to serve with this.

Enjoy and have an awesome day!

 

 

 

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