Zucchini Pizza Bites

Posted in Appetizers, Recipes

Ingredients:

  • 2 large zucchini, cut into 1/4-inch rounds
  • Nonstick cooking spray
  • Kosher salt and freshly cracked pepper
  • 1/4 cup marinara sauce
  • 1/2 cup shredded mozzarella
  • 1/4 cup mini pepperoni pieces, optional
  • Italian seasoning, for sprinkling

Spray both sides of zucchini rounds with nonstick cooking spray. Sprinkle with salt and pepper. Broil or grill the zucchini rounds for 2 minutes on each side. Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired. Broil for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning.

Caramelized Onion Steak Bites

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This incredible (and easy!) recipe comes from our Barons Kitchen star, Alicia in our Temecula Market.

What you’ll need:

  • 1 package of Tri-Tip
  • 4 ounces of Cream Cheese, softened
  • 3 Yellow Onions, thinly sliced
  • 4 ounces of crumbled Blue Cheese
  • Canola oil
  • 1 French Baguette, thinly sliced
  • 1/8 tsp of Salt
  • 1/8 tsp of Black Pepper

Cook the tri-tip according to the package directions. In a skillet, add the canola oil, the thinly sliced onions, salt and pepper and cook over medium heat until the onions are caramelized. Place the bread slices on an ungreased baking sheet and bake at 400° for about 2 minutes. In a bowl, blend together the cream cheese, blue cheese, salt and pepper until smooth. Spread each toasted bread slice with the cheese mixture, top with a slice of the tri-tip and the onions. So easy and so delish!

Ro’s Perfect Deviled Eggs

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We finally wrangled this recipe from our friend Ro. She’s the type of cook who says “just throw a bit of this and a touch of that”, which is totally annoying for us not-so-savvy cooks. We love the tangy twist of Balsamic Vinegar on this classic favorite.

What you’ll need:

  • 12 Hard Boiled Eggs, sliced in half
  • 1 tbsp Yellow Mustard
  • 1 tbsp Balsamic Vinegar
  • ½ cup of Mayonnaise
  • Salt & Pepper to taste (you know, just a bit)
  • Paprika (just a touch)

Okay, so drop the fresh room temperature eggs for about 2 minutes in a rapid boil. Turn off the heat and let them sit in the water for about 5 minutes. Rinse the eggs under cold running water, peel and slice lengthwise in half. Scoop the yolks out into a mixing bowl. Add the mustard, balsamic vinegar, mayo, salt and pepper and blend until smooth. Spoon a heaping teaspoon of the mixture into each of the empty egg whites and sprinkle with paprika. So easy and so delish. And here’s another tip, the longer they sit in the fridge, the better they taste!

Crispy Sausage Cups

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Talk about an easy crowd-pleasing appetizer! Wonton wrappers make for a super crispy basket for the delicious savory filling. Serve with your favorite Red Table wine and devour accordingly.

What you’ll need:

  • 1 pound of Mulay’s ground sausage
  • ½ cup chopped red pepper
  • ½ medium yellow onion, finely chopped
  • 1 cloves of garlic
  • 12 oz shredded Cheddar/Monterey Jack cheese blend
  • 1 cup of plain non-fat Greek yogurt
  • 1 can (2.25 ounces) sliced black olives
  • Vegetable oil spray
  • 1 package of wonton wrappers

Preheat the oven to 450°. In a skillet, sauté the sausage, red pepper, onion and garlic, stirring often, until the sausage is completely cooked through. Drain and let the sausage mixture cool to room temperature. Meanwhile, spray a non- stick mini muffin pan with vegetable oil. Place two wonton wrappers in each mini muffin slot and spray with vegetable oil. Bake for 5 minutes or until golden brown. Combine the cooled sausage mixture with the cheese, yogurt and olives and mix well. Fill each wonton cup with sausage mixture. Bake filled wontons an additional 5 minutes until melted and bubble. Serve warm.

Debi’s  7 Layer Dip

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This is always a hit whenever we bring this super easy and super delicious dip to a party. We’re certain this is the reason why we get invited back.

What you’ll need:

  • 1 can of Amy’s Traditional Refried Beans
  • 1 can of Hatch Farms Chopped Green Chilis
  • 1 pouch of Calavo Guacamole
  • 2½ packet of Simply Organic Taco Seasoning
  • 8 ounces Sour Cream
  • 1 bunch of Green Onions, Chopped
  • ½ can Roland Sliced Black Olives
  • 3 Roma Tomatoes, Chopped
  • 2 cups of Pepper Jack Cheese, Shredded
  • 1 Bag of Tacupeto Tortilla Chips

Mix together the refried beans and chopped green chilis and spread mixture on the bottom of a 13 x 9 glass dish. In a small bowl, mix together the sour cream and the taco seasoning and set aside. Spread the guacamole on top of the bean mixture and then top with the sour cream mixture. Sprinkle the chopped green onions in an even layer on top of the sour cream mixture, then sprinkle the sliced black olives over top. Sprinkle the chopped tomatoes and shredded Pepper Jack Cheese and serve with tortilla chips. Best dip EVER!

Buffalo Pierogie Dippers

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If this excellent and easy appetizer doesn’t scream, “touchdown”, then we don’t know what will (okay BESIDES the referee).

What you’ll need:

  • 3 tbsp of Melted Butter
  • ¼ tsp of Hot Pepper Sauce
  • ½ tsp of Paprika
  • 1 package Mrs. T’s Potato & Cheddar Pierogies
  • 1 cup of Lite House Blue Cheese or Ranch Dressing
  • Carrot & Celery sticks

Preheat your oven to 425°. In a small bowl, combine the melted butter and hot pepper sauce. Arrange the pierogies on to a baking sheet and brush both sides of each pierogie with the melted butter mixture. Bake until puffed and golden, about 15 minutes. Sprinkle with paprika and serve with the Blue Cheese or Ranch dressing, carrot and celery sticks.

Spinach White Bean Dip

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This is a lighter take on the traditional artichoke dip but it still has a TON of flavor. The white beans make it creamy and the spinach makes it fresh!

  • ¼ cup of grated Romano Cheese ¼ cup of Mayo
  • 1 tsp fresh Lemon Juice
  • ½ tsp Salt
  • ¼ tsp of fresh ground Black Pepper
  • 1/8 tsp ground Red Pepper
  • 2 Garlic cloves, minced Cooking Spray
  • 1 (15oz) can of White Beans, rinsed & drained
  • ½ cup of shredded Part-Skim Mozzarella
  • 1 (14oz) jar of Marinated Artichoke Hearts, drained & quartered
  • 1 (9oz) box of frozen chopped Spinach, thawed & drained

First off, preheat your oven to 350°. In a food processor (or blender), add the Romano cheese, mayo, lemon juice, salt, black pepper, red pepper, minced garlic, and white beans and process until smooth. Spoon into a medium bowl and stir in the artichokes and spinach. Spoon the mixture into a 1 quart glass dish coated with cooking spray. Sprinkle with the mozzarella cheese and bake at 350° for 20 minutes. Serve with Crostini crackers or pita chips!

Spicy Buffalo Potato Wedges

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What you’ll need:

  • 4 lbs of russet potatoes, scrubbed clean and cut into wedges.
  • ¼ cup of vegetable oil
  • 2 tsp of salt
  • 2 tsp of black pepper
  • 2 ounces of butter
  • ½ cup of hot sauce
  • 2 tsp of Garlic Powder

In a large bowl, toss together the potato wedges, oil, salt and pepper and spread evenly onto a sheet pan. Roast in a 400° oven for 30 minutes, turning occasionally with a spatula, until potatoes are golden brown and tender. Then, melt the butter and whisk in the hot sauce and garlic powder. Drizzle the butter mixture over the hot potatoes and coat evenly. Roast for 10 minutes more. Pull out of the oven and let cool for about 5 minutes and serve with blue cheese or ranch dressing!

Tasty Bite Lentil & Bean Dip

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This super easy, zesty dip is a crowd-pleasing appetizer. The Madras Lentils give it a twist that will have your guests guessing, “What is that flavor??”

What you’ll need:

  • 2 packages of Madras Lentils
  • 1 cup of shredded Cheddar
  • 1 pouch of Calavo Guacamole
  • ½ cup of sour cream
  • A few dashes of hot sauce to taste

Heat the Madras Lentils in a skillet over medium heat. Add the shredded cheese and stir until melted. Stir in the sour cream until smooth and creamy and add the hot sauce. Serve warm with tortilla chips, pita bread or veggies.

Date, Walnut, & Blue Cheese Ball

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This one is so easy, and so good. You’ll have to refrigerate overnight so you’ll have to exercise a bit of patience, but trust us, it’s totally worth the wait.

What you’ll need:

  • 1 cup of crumbled blue cheese
  • 1 tbsp of low fat buttermilk
  • 8 ounces of low fat cream cheese, softened
  • 2 -3 Medjool dates, minced and pitted
  • 1 tablespoon of minced shallots
  • ½ teaspoon of grated lemon rind
  • ¼ teaspoon of kosher salt
  • ¼ teaspoon of black pepper
  • ¼ cup of minced fresh flat leaf parsley
  • 2 ½ tablespoons of finely chopped toasted walnuts

Place the first 3 ingredients in a large bowl and beat with a mixer at medium speed for about 2 minutes, until smooth and creamy. Add the dates, shallots, lemon rind, salt and pepper and beat at medium speed until blended. Then, spoon the glorious cheese mixture onto a large sheet of plastic wrap and form into a ball using a rubber spatula. Wrap the cheese ball in the plastic wrap and chill over night. Mix together the parsley and walnuts in a shallow dish. Unwrap the cheese ball and gently roll in the nut mixture, coating well all over. Let it sit out a bit and serve with flatbread crackers or baguette slices. If you want, you can actually share it with people, but we prefer to serve to ourselves.