Chicken Dorito appetizer

Here’s a great appetizer!

This appetizer is great anytime of year.

How about making it for Super Bowl Sunday this year!

DELISH!

 

Ingredients:

I lb. Shredded rotisserie chicken seasoned with taco seasoning 

1/2 jar salsa con queso

1/2 of a head of iceberg lettuce cut in smaller pieces

Oil, vinegar, salt pepper, parsley, onion and garlic powder

Salsa

Hot sauce 

Sour cream

Clean and rinse lettuce thoroughly 

Season warmed shredded chicken with taco seasoning and a little chicken broth.

Assemble scoop Doritos on bottom of platter

Add seasoned shredded chicken.

Heat salsa con quesco.  Drizzle over chicken, add regular salsa if you like too then salad and a drizzle of hot sauce and a dollop of sour cream . Yummy!.

Pasta and cherry tomatoes in a Boursin cream sauce

Recipe;

I halved the below Boursin cheese recipe .

Cook about 3/4 lb. Pasta until au dente. Drain making sure to reserve 1/2 cup of pasta water. Set aside.

In a deep saucepan place about 2 tablespoons olive oil and 2 tablespoons butter.  Add minced garlic.  Sauté slowly until you smell the aroma of the garlic.  Add cherry tomatoes and toss to coat.

Add cheese mixture and cooked pasta.  (Reserve some pasta water to thin cheese mixture if necessary). Add a few dashes of red pepper to top pasta.

Boursin cheese copycat recipe.

• 2 8-ounce bricks of cream cheese, at room temperature so it's softened 
• 2 sticks (8 ounces) salted (or unsalted) butter, at room temperature so it's softened 
• 1/4 cup grated Parmesan cheese
• 3 cloves (1 tablespoon) garlic, minced or pressed 
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning

1. Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
2. Once done, you can either serve immediately with crackers or in a recipe or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin).
3. 
   
4.  Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!

Enjoy!

Adapted from Pressure Luck

Artichoke and Bacon Crescent Squares

First layer, spread cream cheese mixture on top of baked crescent crust.

Hi everyone:

I just came across this recipe from Pillsbury Kitchen that I had saved from 2012 and I made it today for our village social.  You’ll probably need small  plates for these as they are filled with good stuff.

Enjoy!

Suggestion:  I added some sliced Greek olives to this.  I felt it needed a bit of salt to compliment this appetizer.

This is a recipes from Pillsbury kitchen 2012.

2 cans Pillsbury crescent rolls

1 package softened cream cheese

1/4 Shredded Parmeasan cheese

1 tablespoon chopped fresh parsley(I used dried parsley)

1 tablespoon mayonnaise or salad dressing

1 cup fresh spinach

2 jars artichoke hearts, drained coarsely and chopped

6 slices crisp bacon

1 cup seeded diced plum tomatoes

1/2 cup diced red pepper

Heat oven to 375 degrees. Unroll both cans of dough and place in ungreased cookie sheet (15x10x1) Long sides overlapping to fit pan.  Press in bottom and up sides to form crust.

Bake 10 to 15 minutes or until golden brown.  Cool completely approximately 30 minutes.

In a small bowl, beat softened cream cheese, Parm, parsley and mayo with mixer until smooth. Spread over cooled crust.  Top with remaining ingredients.  Serve immediately or refrigerate up to 2 hours.  Cut in rows (8 rows by 4 rows.

Add various toppings as in chopped olives or fresh basil.  Enjoy!

Air Fryer Wonton Ravioli

If you want a great appetizer with an Italian flair you must try these.

1 pkg.  Wonton wraps

1/2 lb.  Italian meat ravioli filling

Jar marinara sauce

Pecorino Romano or Parmigiana cheese grated 

This idea came on me by chance.  I was going to make a package of wonton wrap filled ravioli and about 12 did not seal well so I knew I didn’t want to waste them but also knew I couldn’t boil either.

Bingo!  I got out my air fryer and spray the bottom of it with cooking spray and placed them in my air fryer that I warmed to 380°.  I placed all of them not touching each other and watched them every 3 minutes to see if they browned.  Note( make sure to check frequently but once they are browned slightly remove them from air fryer),

Top with marinara and a little Pecorino and omg they are delicious.

this recipe is for about 50 ravioli or stuffed shells.  Cut the recipe in 1/3 for this appetizer.

Note:  you can make the whole recipe and it will freeze nicely for appetizers another time or stuffed meat shells.

Ingredients:

Note:  Great filling for stuff ing large shells as well.

1 1/2 lb ground beef, pork and veal(meatloaf mix) or any other combination
1 tsp. salt
pinch of pepper
1 small onion grated
 1 clove garlic minced optional
2 tablespoons canola or olive oil 
1 egg beaten
1 pkg. 10 oz. chopped spinach(drained well)
1/2 c. breadcrumbs
2/3 c. grated cheese(Romano, Pecorino Romano)

Cook meat mixture with finely chopped or grated onion, salt and pepper and minced garlic in oil until lightly browned. Breaking up with spoon while it cooks into small pieces. 

While meat is cooking in a separate pot bring 1 pkg. chopped spinach to a boil separating while cooking..  

Take off burner and drain thoroughly squeezing all water out.

After draining spinach add to meat mixture and stir until spinach is blended thorough..

Take off heat and add beaten egg, breadcrumbs and grated cheese(don't skimp on cheese) making sure to coat all of meat.

Place in bowl and let cool.  After cooling cover tightly and refrigerate until ready to use.  

You can make mixture several days in advance.  Cook shells according to package directions fill and cover with red sauce and bake covered at 350 degrees for approximately 30 to 40 minutes depending on your oven. 

 Remove covering and bake an additional 10 minutes or until cheese is melted and sauce is bubbling.

Picture below is of appetizer.

Veggie/cheese Stromboli

Update:  still loving this meatless meal.  A side salad would work well to complement this delicious meal.

This is the new format to my blogger posts.  I hope you like the larger pictures, new colors and different font!  I like to change my cover now and again to brighten things a bit.

This all veggie and cheese easy Stromboli should especially please the non meat lovers.  I made this using  refrigerated pizza dough.  Delicious! You can substitute other veggies if you like but the spinach really helped make this meal wonderful.  Serve with marinara sauce on the side..

Yummy! I/29/14

Take pizza dough out of package and layout on greased cookie sheet.  Place cheese and then add spinach and roasted red peppers..Roll like you would a nutroll.  Pulling toward you gently after each 1/4 inch or so roll.

Add some warm marinara on the side to dip.

1 pkg. pizza dough spread out
1/2 pkg. cooked spinach saute' with oil and garlic and cooled
1/2 bottle drained roasted red peppers cut in pieces(pat to remove oil)
8 oz. brick or mozzarella cheese shredded
4 oz. American cheese shredded

Set oven to 400 degrees.  Spread out pizza dough on greased cookie sheet..Place cheese first, then spinach and red peppers on top..

Roll from widest end to look similar to a nut roll shape. Rub a little olive oil on top and then sprinkle with crushed rosemary and a bit of pepper. Bake 12 to 15 minutes until dough is slightly browned..

Cool approx. 10 minutes and slice.





7/12/12
4/2/13

11/8/19

Mini appetizer crescent pepperoni bites

Easy peasy appetizer 

2 packages crescent rolls separated and cut in half ( cut triangle piece in half lengthwise)

I - 6 oz. package small pepperoni slices

I package should easily n enough for recipe.  *** I put two pieces per roll.

Follow instructions on back of crescent rolls in regards to baking.

Ranch or desired dipping sauce ( optional)

Enjoy!

 

Mini stuffed peppers

This recipe can be appetizer friendly.  A knife and fork is needed.

8 to 12 small mini variegated peppers( cut tops off, remove seeds and wash and dry)

1/2 lb, ground beef or Turkey 

1/2 tsp. Salt and 1/4 tsp. Pepper

I egg

1/4 tsp. Onion powder

1/8 tsp. Garlic powder 

1/4 cup breadcrumbs 

1 quart Marinara sauce

1/4 tsp. Cayenne pepper to add to sauce( optional)

Mix above ingredients and stuff mini peppers

In a large skillet on medium heat place a slight amount of vegetable oil.  Place stuffed peppers and brown slightly.

In a medium size crockpot place 1 qt. tomato sauce( jar sauce is fine)

Add stuffed peppers.  Cook on low approximately 2 hours.  Peppers should be slightly firm.  Remove.  Allow to set slightly.  Serve on a small sturdy appetizer plate with some of the sauce.  Enjoy!

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Marinated Mozzarella Olive oil seasoning

Antipasto skewers.  Mozzarella is marinated in the below seasonings.

Antipasto skewers.  Easy to make!

Cubed cheese, salami or pepperoni, ham, olives and small whole salad tomatoes.

1/3 cup olive oil

1 tablespoon minced fresh parsley

1 teaspoon crushed red pepper flakes

1 teaspoon dried basil

1 teaspoon minced chives

1/4 teaspoon garlic powder

1/2 tsp. Salt 

1/2 tsp. Black pepper

1 pound cubed part-skim mozzarella cheese

In a large bowl, combine ingredients, except cheese; whisk, add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

It was gone so fast not a chance for pictures but I’m making antipasto skewers for a social so this is what the mozzarella looks like coated.

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Bacon, chives and cheese appetizers

Quick and easy to make appetizer.


Our monthly social was last night and these appetizers were a big hit!

Enjoy!

▢ 12 ounces cream cheese( softened)

▢ 1 cup Shredded Four Cheese Mexican Blend

▢ 1 tablespoon chopped fresh chives

▢ 1 clove garlic, minced( I used garlic powder)

▢ 1 teaspoon chili powder 

▢ 1 teaspoon onion powder

▢ salt and pepper, to taste

1/3 cup chives chopped fine

▢ 6 slices bacon, cooked to a crisp and finely chopped ( you can use Turkey bacon)

Pretzel sticks

Note:( I used precooked bacon)

Makes about 12 to 18 balls depending on size of ball.

Chop bacon in chopper until finely chopped

Chop chives in chopper until finely chopped

Mix together with spoon.  Set aside.

In a medium bowl mix softened cream cheese with above ingredients until mixed thorough.

Coat your hands with cooking spray. Using a tsp. Make tsp. Or smaller size balls .  Place pretzel in center.

Coat ball with bacon and chives.  Refrigerate until ready to serve.

The center appetizer is basically using a toothpick poke a grape and a piece of cheese.

You can use other fruit as well, raspberries work well too and strawberry half’s.

Enjoy!