Sunday's Appetizers

Fried Mozzarella Pepperoni Sticks

Fried Mozzarella-Pepperoni Sticks ~ Made EasyServes 6
12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top.  Fold corners over cheese.  Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375o F.  Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce

Sunday's Appetizers- June 9th 2013

Meatball Sliders

Ingredients: 

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 cup panko (Japanese breadcrumbs)*
• 1/2 cup water
• 8 tablespoons freshly grated Pecorino Romano cheese, divided
• 1 large egg
• 1 large egg yolk
• 1/4 cup plus 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1/4 cup vegetable oil
• 2 tablespoons olive oil
• 1 cup chopped onion
• 6 garlic cloves, chopped
• 1/4 cup (packed) fresh basil leaves
• 1 1/2 teaspoons fennel seeds
• 1 28-ounce can whole peeled tomatoes
• 1 14.5-ounce can whole peeled tomatoes

• Arugula leaves (optional)
• 18 small soft rolls, split horizontally

• Directions: 

Mix all meats, panko, 1/2 cup water, 6 tablespoons cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Form into eighteen 2-inch-meatballs.

Heat vegetable oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer. DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons. cheese. Cover with tops of rolls.

Sunday's Appetizers- May 19th 2013

Beef Brisket Nachos

Ingredients

• John Henry's Cilantro with Lime Seasoning Rub
• Stonewall Kitchen Roasted Apple Grille Sauce
• beef brisket
• cheddar cheese
• roasted Serrano chilies
• tortilla chips
• Vidalia onion

Instructions

1. Begin by preheating the grill to medium. Meanwhile spread a bed of tortilla chips into an oven proof baking dish, top with thinly sliced brisket, add some thinly sliced Vidalia onion, slices of roasted Serrano chilies, a dusting John Henry's Clangor with Lime Seasoning Rub  a drizzle of sauce (Stonewall Kitchen Roasted Apple Grille Sauce), and a heaping handful of grated sharp cheddar or Monterrey jack cheese.
2. Place on the grill for approximately 20 minutes until cheese has completely melted and meat has heated through then serve immediately.

Sunday’s Appetizers - May 12, 2013

Spinach and Artichoke Dip

Happy Mother's Day! Make an easy appetizer your mom will love.  This is one of the owner's favorite recipes (Heather).  Her children will definitely be making this tasty dish for her today.  

Ingredients
1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic
9 oz. artichoke hearts, defrosted, rinsed and dried
10 oz. chopped spinach, defrosted, excess liquid squeezed out.
1/2 cup reduced fat sour cream
2 tablespoons mayonnaise
1/2 cup Neufchatel cheese (reduced-fat cream cheese)
2 oz. shredded part-skim mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Pita wedges or crudites, for serving

Directions
Preheat oven to 375 degrees F.

Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool.

In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.

Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.

Sunday’s Appetizers - Mar 10, 2013

Crowd Pleasing Chutney Spread

Just Grillin carries bold ingredients for Crowd Pleasing Chutney Spread:
2-8 ounce packages cream cheese, softened
3 tablespoons curry powder
1 teaspoon salt
1 jar Stonewall Kitchen’s Old Farmhouse Chutney
1/4 cup scallions, sliced
10 strips bacon, cooked well, drained, and crumbled
1/4 cup finely chopped smoked almonds or sesame seed

Directions:
1. In a small bowl, combine the cream cheese, curry powder, and salt. Stir with a spoon until thoroughly mixed.
2. Spread the cheese mixture on the bottom of a 10-inch quiche dish.
3. Puree the chutney in a blender or food processor. Spread chutney on top of the cheese mixture.
4. Spread the scallions evenly over chutney layer. Sprinkle the bacon and almonds on top.
5. Serve with Melba toast or wheat crackers.

Note: May be prepared a day ahead and stored in the refrigerator.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/

Sunday’s Appetizers - Mar 17, 2013

Pumpkin Caramel Cream Cheese Spread- Makes ½ cup

Just Grillin carries bold ingredients for Pumpkin Caramel Cream Cheese Spread:
4 ounces cream cheese, softened
2 tablespoons Stonewall Kitchen Pumpkin Caramel Sauce
2 tablespoons golden raisins, coarsely chopped
1 tablespoon pecans, toasted and coarsely chopped
Pinch of ground cinnamon

Directions:
1. Combine all ingredients in a small bowl. Mix until uniform. Serve on bagels, toast, English muffins or as a dip for apples or pears.

http://www.justgrillinflorida.com/category/recipes/appetizers-5/

Sunday’s Appetizers - April 7, 2013

Just Grillin carries bold ingredients for Artichoke Spinach Stuffed Mushroom Caps:
1 .5-ounce packet Stonewall Kitchen’s Artichoke Spinach Dip Mix
4 ounces cream cheese, room temperature
1/4 cup sour cream
24-30 mushrooms, cleaned and stems removed
1/4 cup Panko bread crumbs
1 tablespoon butter, melted
1 tablespoon Parmesan Cheese, grated
1 teaspoon fresh parsley, chopped

Directions:
1. Preheat grill or oven to 350 degrees F.
2. Combine the Stonewall Kitchen Artichoke Spinach Dip Mix, cream cheese, and sour cream. Mix until uniform. Chill 20-30 minutes. Stuff each mushroom cap with mixture. Place on a greased baking sheet.
3. Make seasoned crumb topping by combining the breadcrumbs, melted butter, Parmesan cheese, and parsley. Toss until uniformly mixed. Top each mushroom cap with crumb topping. Bake for 15-30 minutes until filling has melted, the crumb topping is golden brown and the mushrooms are soft. If mushrooms are done before the crumbs are golden, place mushrooms under the broiler until crumbs brown. Serve immediately.

http://www.justgrillinflorida.com/category/recipes/appetizers-1/