Savory Salmon Spread

When choosing an appetizer or snack to have for small gatherings, I will often choose something that is served warm like spinach dip or meatballs.  Often I will need something a bit lighter before a full dinner though.  Sometimes I'll choose a seafood based appetizer when I need something lighter, like this crab salad.  But more often I want something even simpler.  One of my favorite snacks that is simple to pull together and is served chilled or at room temperature is Savory Salmon Spread.  It is perfect as an appetizer before a spring-time dinner, especially Easter or a Sunday brunch.

The flavor improves as the ingredients sit together, so I suggest making the spread the night before or at least two hours ahead of time.  Another tip~ use a stand mixer with the paddle attachment to blend the ingredients.  So easy.

I usually serve the spread with buttery crackers but it is just as scrumptious atop cucumber slices.  Low carb and gluten free!  I am partial to the canned tuna.  I know, lack of sophistication.  I think those who want to make this a bit more elegant can easily substitute about a cup of shredded smoked salmon.  I've even served this spread in mini fillo shells topped with some scallions for a bit more pizzazz.  This is a base recipe that can be adapted to your needs and tastes.  Enjoy!

Use mini cookie cutter to cut out cute spring~time shapes of cucumbers.

Pie shape cutters work too!

 Keep cut cucumber shapes in a glass jar filled with water in the refrigerator until serving.  Cucumber will be extra crispy!

Savory Salmon Spread
2 5 oz cans boneless and skinless salmon, drained with some liquid reserved
1 8 oz block of cream cheese, softened
1/2 tsp onion powder
1/4 tsp dried dill
pinch of salt
pinch of dried thyme

Blend all ingredients together well.  If too thick, add a bit of reserved liquid to thin.  Chill at least 2 hours.  Set out about 30 minutes before serving to soften.  Serve with buttery crackers or cucumber slices.

Reuben Dip~ Just Like the Sandwich But Easier!

Reuben sandwiches, loads of corned beef with Swiss cheese and cabbage, are the essence of a game night for me.  Have you ever tried to make Reuben sandwiches for a crowd, though?  It's not too easy.  Here's a great alternative and one of the best last minute dip recipes~ Reuben Dip.  Ingredients are readily available at your local deli, and the dip can be made quickly.  Either cook it in the oven or in the slow cooker, which is useful in keeping the dip hot throughout the game.

I will often grab the corned beef from the deli, but if you have leftover corned beef, it would be excellent in this dip.  Another way to fancy up this dip is by making your own thousand island dressing.  Simply combine mayonnaise and ketchup in a 2:1 ratio then add about some chopped up sweet pickles and pimentos.  Of course, to keep it last minute friendly, just use the dressing from the bottle.

Serve with traditional pumpernickel or dark rye bread.  Another easy option is using the pumpernickel or rye cocktail bread.  They are dip~serving~size already.  If you want this to be over the top scrumptious, serve it with everything bagels.  Just cut them into big bite size pieces.  The chewy bagel with all the onion flavor is sooooo good with Reuben dip.  And to satisfy those who want a crunch, use everything bagel chips.  Having some sweet gerkins and extra dressing on the side is a must, too.

Off to win the next bout of Twister.  Oh, did you think I was talking about a different kind of game?  Well, this dip is a winner for any kind of game.

Reuben Dip
16 oz sauerkraut, drained
8 oz cream cheese, cubed and softened
3/4 lb corned beef, {about 3 c} chopped or shredded
1/2 lb shredded Swiss cheese {about 2 c}
1/2 c Thousand Islands dressing

Combine all ingredients by hand or with paddle attachment of mixer.  Spread in 2 qt baking dish or two smaller dishes.  Cover and cook in 375F oven for 25~30 minutes, or til hot and bubbly.  In slow cooker, heat on high for an hour; reduce temperature to warm once melted and stir before serving.

Holiday Snack Food~ Mini Grilled Sandwiches

Making holiday menu plans isn't always easy.  As I was planning my Thanksgiving meal, I knew I would need some snacks to bridge family and guests from breakfast to dinner but not overwhelm them.  Sometimes veggies and fruit may not be enough.  Anything more and I am have an abundance of leftover turkey, potatoes and green beans.  And, I always want to do something a bit different.

My children really inspired this idea.  They like small food.  Small amounts of food at a time.  Small food because it's cute.  Small food helps them try things they may not otherwise try.  But mini food doesn't have to be for the children only.  These mini sandwiches are perfect for holiday snacking.  They are also perfect to have while watching the football game.

Need more inspiration for grilled sandwiches?  Check out the Grilled Cheese Academy for more grilled cheese sandwich ideas.  Cocktail bread can be found in rye, pumpernickel and sourdough.  Check back in a few days to see what I did with the sourdough cocktail bread {your kids will love it}.

Mini Grilled Sandwiches
Rye Cocktail Bread
Deli Roast Beef
Muenster Cheese
Coleslaw
Thousand Island Dressing
Butter

Preheat griddle to 325F {or a frying pan over medium~high heat}.
Assemble sandwiches by cutting a slice of Muenster cheese into four equal pieces.  Place one piece of cheese on a piece of rye cocktail bread.  Add some deli roast beef {just tear it into smaller pieces to fit on top of the cocktail bread}. Add a bit of coleslaw, then top with a second piece of Muenster cheese.

Melt a few tablespoons of butter on griddle. Grill the mini sandwiches for about 1 minute, or until bottom piece of cheese begins to melt. Top with second piece of cheese. Add a more butter to an empty spot on the grill and flip the sandwich to grill the other side. Remove from heat. Either serve with a small ramekin of Thousand Island dressing for dipping.

Tips and Tricks
*Make a mini Reuben with corned beef, Swiss cheese and sauerkraut on pumpernickel cocktail bread.
*Make a mini Rachel with pastrami, Swiss and coleslaw.
*Let the cheese and meat sit on the counter while you are assembling the other ingredients and heating the griddle.  The sandwich with heat through better and the cheese will melt easily if it isn't straight out of the fridge.
*Per two mini sandwiches I used one slice of Muenster and one slice of roast beef. Use this to calculate how much you will need to buy from the deli for the amount of sandwiches you plan to make.

My Favorite Spinach Dip

Necessity is the mother of invention. It's true in so many ways, and cooking is by far not the exception. There are many recipes for spinach dip out there, but I am positive you haven't used this one. This recipe was born from necessity.

A few summers ago on our beach vacation I needed to use up some groceries. Many of the items were bulk quantities~ fresh spinach, shredded cheese, and feta cheese. I was soooo happy we encountered this problem. I decided to make a spinach dip using the remainder of the feta cheese. Feta has since become the key ingredient to our spinach dip. It adds a salty tang and a richness to the dip that other ingredients just cannot match.

I've tried lots of recipes for spinach dip, too. I don't add mayonnaise; it separates and makes the dip too greasy. I do not like to use Alfredo sauce {which some recipes call for claiming it tastes like restaurant spinach dip; Not.}. The only thing I may add that is not listed in this recipe is artichokes or canned green chilies. Even though there are quantities for the ingredients, this recipe is quite forgiving. Just go with what you have. Don't have shredded mozzarella? Use shredded cheddar. Have more feta? Decrease the amount of cream cheese. You really cannot go wrong. Just don't leave out the feta. It is key.

My Favorite Spinach Dip
12 oz cream cheese {1 1/2 blocks}, softened
1 c feta cheese
1/2 c shredded Parmesan
1/2 c shredded mozzarella
1 lb fresh baby spinach, wilted and chopped

Blend cheeses together well. Stir in chopped spinach. Spread in a shallow baking dish {recommend size approximately 9"x9"}. Bake in 375F oven for 25~30 minutes until golden and bubbly. Serve with chips or toasted bread slices. OR especially for hot days of summer, place all ingredients in crockpot and heat on high, stirring occasionally. {This is actually my preferred cooking method~ it is easy and the texture is great.}

Some cooking tips for fresh spinach~

Use a deep frying pan and pile all the spinach inside. Cook over medium heat, using tongs to turn spinach over as it cooks.

Use a spatula to chop up the spinach as you cook it. No need to dirty other dishes such as a cutting board or food processor. Also, while you're cooking it, spread the spinach out to cover the entire surface of the frying pan so as much of the water evaporates as possible {no need to drain the spinach}.

Peppadew Stuffed with Goat Cheese

Something sweet and spicy~ peppadew.  I was introduced to these tiny packages of spice recently while out with a friend.  There is a great coffee shop I frequent.  Not only do they have the best coffee in the area, they serve wine and beer and some delectable nibbles.  They have expanded their menu to include some fresh appetizers.  My favorite is the goat cheese stuffed peppadew.

I was hooked instantly. When I got home, I did some searching to find out what these tiny red peppers were.  They are a recent discovery, it seems, found in South Africa in the mid 90s.  They are sold pickled, already processed with seeds removed to reduce the level of heat. When I looked for them in the local grocery, I found that they are available in mild to hot.  Also, when I opened my jar, I found some of the mild peppers still contained the seeds.  I just rinsed them out a bit to remove the seeds.  Some peppadew retained a few seeds and they do add some spice.

They have a sweet and spicy combination that pairs well with a creamy cheese.  I enjoy them slightly warmed so the cheese is rather soft and the warmth lets the flavors swim around your taste buds.  Enjoy them with small pieces of bread.

To prepare your peppadew appetizer, remove them from the jar, rinse and drain them.  Place soft cheese in a piping bag {I recommend a goat cheese that is soft and spreadable rather than crumbly}.  To heat, place a small skillet over a medium flame.  Add stuffed peppadew and heat for about 2~3 minutes, turning once or twice. You could stuff these ahead of time and serve at room temperature but the taste is so much better if slightly heated. {These stuffed peppadew are a bit messy because I was really craving them and used a small spoon to stuff them rather than piping.}

Pin It

Crab Cake Sliders

The first time I ever made crab cakes from scratch, I used this recipe from Ina Garten {who has fabulous recipes}.  It is the only crab cake recipe I have ever used. And, I can say it will probably be the only I will ever use.  It is scrumptious.  Flavored by veggies, without a lot of filler, these are ever so tasty and moist.

A few notes about making these.  I have doubled the crab meat but only slightly increased some of the other ingredients, specifically the bread crumbs.  Thus, the mixture is very moist and can fall apart easily when pan frying.  Just trust me.  Pat the moist ingredient into balls and flatten slightly.  Place in pan with the hot oil and butter, and let them fry for 4 minutes before flipping.  Leave room in your pan to slide a spatula underneath each crab cake and then gently flip it over.  You will be rewarded with delicious crab cakes.

These are excellent bites size for sliders, but they are also delicious made into a normal size crab cake.  Our family enjoys these as sliders, with fondue, or with pasta and a salad.  Well, our family minus my four year old.  He told me he only likes crab salad.  I encouraged him to just try them, but he had an excuse. "I've had crab cakes before at Baskin Robins in ice cream.  I didn't like them," he stated confidently.  I don't remember that, but I am certain if I had crab cakes in ice cream, I would not like them either.

Crab Cake Sliders
2 tbsp unsalted butter
2 tbsp olive oil
1 small onion, chopped
4 stalks celery, chopped
1 small orange or red bell pepper, chopped
1 small green bell pepper, chopped
1/2 tsp salt
1 tsp hot sauce {such as Tabasco}
1 tsp Worcestershire sauce
1 tsp pepper
1 1/2 tsp crab seasoning {such as Old Bay}
1 lb lump crab meat
3/4 c bread crumbs
1/2 c mayonnaise
2 tbsp Dijon mustard
1 lg egg, lightly beaten
additional 3 tbsp butter and 3 tbsp oil for pan frying
36 mini potato rolls {usually sold in packs of 24}

Melt 2 tbsp butter with 2 tbsp olive oil in large skillet over medium heat. Saute onion, celery, and bell peppers seasoned with hot sauce, Worcestershire sauce, crab seasoning, salt and pepper. Cook until vegetables are soft, about 15 minutes. Remove from heat and let cool to room temperature.

Place crab, bread crumbs, mayonnaise, mustard, egg and cooled cooked veggies in a large bowl. Mix well to combine. Refrigerate for 30 minutes to firm up slightly and make shaping crab cakes easier. After mixture is chilled, shape into bite size crab cakes.

Heat additional 3 tablespoons of butter and 3 tablespoons of olive oil in pan. Pan fry crab cakes over medium heat about 4 minutes each side. Move to plate lined with paper towel to remove excess grease.

Assemble sliders by placing a crab cake on a cut roll. Top with tartar or remoulade sauce {my personal preference}. Serve with coleslaw. To have these for a crowd ahead of time, make the crab cakes the day before. Reheat, covered with foil, in a 325F oven for about 15 minutes, then assemble.

Pin It

Layered Taco Dip

Seven layer dip, or taco dip, is an old favorite that has been made for years now and probably has even been forgotten by some. I actually forgot about it even though it was a staple appetizer from my kitchen for years. My sister recently asked if I would make 'Your Taco Dip' for a family get together. So I did.

One of the few things I do differently is omit the taco seasoning and use my own mix of herbs. It is healthier {less sodium} and you can adjust the heat and flavoring to your liking. In place of a taco seasoning packet I use ground cumin, onion powder, chili powder, salt and pepper. Garlic would be a great addition but my husband has issues with garlic so I don't use it. I also like to serve the dip in a glass bowl rather than a rectangular dish. I really like to heap on chopped lettuce and you cannot add much if this is served in a casserole dish.

Layered Taco Dip
1.5 lb ground beef
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 4 oz can green chilies
1 16 oz can refried beans
2 c chunky salsa
1 pt sour cream
1 heart of romaine lettuce, chopped
2 c shredded cheddar~jack cheese
chopped black olives and green onions for garnish

Season ground beef and brown it in a large frying pan. Do not drain; add water, green chilies and can of refried bean. Stir and heat over medium~low heat till well combined. Remove from heat. Place bean mixture in bottom of a large, clear, glass bowl. Let cool.

Top cooled bean mixture in this order: salsa, sour cream, lettuce, cheese and garnish. Refrigerate for at least an hour. Serve with chips.

Tips and Tricks~
Divide the bean mixture and other layers into clear cups or jars making it easy for guests to grab along with a bag of chips.
If you omit the lettuce and serve this in a casserole dish, it changes it completely by heating in a 350F oven for 25-30 minutes before serving.
Change the layers~ use corn or jalapeno peppers or your favorite taco topping.

Pin It

Southwest Veggie Won Tons

When preparing appetizers and finger foods for a party, I have learned from Robin Sue at Big Red Kitchen that it good to offer a group of three things or to offer something savory and something sweet. So now when I plan party food, I work with groups of three, with at least one sweet choice and one savory.

Something I have made frequently and is always enjoyed is fruit salsa. I wanted to include this since it has been a while since its last appearance. Second in this trio will be a layered dip {look for a post after Christmas}. With these two I have a sweet and a savory. The fruit salsa is fairly sweet since it is served with cinnamon~sugar chips. So for the third choice in this trio, I planned for another savory option.

I considered making southwest egg rolls. But for a party snack, something that was a bit smaller, almost poppable, would be more suitable. A compromise of sorts came to mind~ southwest won tons.



When working with won ton wrappers it is important to keep the wrappers moist. They dry out rather quickly. To do this keep them covered with a moist kitchen towel and work in small batches. I will lay out about 8~10 wrappers at a time, fill and fold them, then place them on the baking sheet. If you are baking them, brush them with melted butter before working on another batch. Place the folded dumplings fold side down to keep intact. If you plan to fry them, keep the filled and folded dumplings covered with a moist towel until frying.



Southwest Veggie Won Tons
5 handfuls, about 10 cups, fresh spinach leaves {could sub 1 10 oz pkg frozen spinach, thawed and drained}
1 4 oz can diced green chiles
2/3 c cooked or canned black beans
2/3 c frozen corn kernels
1 green onion, sliced
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp chili powder
1 c shredded cheddar~jack cheese
50 won ton wrappers
1/4 c butter, melted

Preheat oven to 450F. Line a cookie sheet with foil and place a cooling rack on top {see note in tips and tricks}.

Place fresh spinach in a large, deep skillet over medium heat. Cook, stirring frequently, til wilted. Add green chiles, black beans, corn, green onion, cumin, onion powder, salt and chili powder. Stir to combine and heat through. Add cheese and stir; remove from heat.

Lay out 8~10 won ton wrappers; fill each with 1-2 teaspoons filling. Fold and seal {to seal, add a dab of water to edges}. Place on prepared cooling rack. Brush with melted butter. Bake in 450 oven for 10~15 minutes; check closely last few minutes of baking.



Tips and Tricks~
*Do not over fill wrappers; just one teaspoon of filling is all that is needed.
*Baking won tons on a cooling rack placed on cookie sheet allows for cooking on both sides without flipping.
*Serve with this easy sauce~ 1 cup salsa mixed with 1 cup mayonnaise {this is a favorite dressing for McPeak Taco Salad}.
*Fresh chopped cilantro is a nice addition but if making for others, you may want to beware. Some people have a repulsion to cilantro.
*Want a traditional won ton? Here are my favorite won tons which can be enjoyed steamed, fried or in soup.



Pin It

Asian Nachos

Preparing for New Year's Eve parties, my mind quickly turns to appetizers and finger foods. Last year my daughter made some incredible Chinese dumplings {they since have been routinely made for gatherings of any kinds}; another favorite family finger food is spring rolls. With so many of our favorite foods of oriental decent, I was inspired to change yet another family favorite, nachos, into an Asian dish for a festive appetizer this New Year's Eve. The base of nachos are tortilla chips. For the base of the Asian nachos wonton wrappers are baked until crisp. They then are topped with what you might normally find within a spring roll, like an inside-out spring roll.



When working with wonton wrappers, you must keep them covered with a towel to avoid drying them out. They are not difficult to use unless they become dry; basically they are trash then. The Shanghai style wrappers which I find at the local Asian market in the freezer section have a great texture and are simple to work with. You can also look for wonton or Chinese dumpling wrappers in the produce section of your grocery where you might find bean sprouts.



It only takes a few steps to make the wonton chips. First cut the wonton wrappers in half. Next, dip each half in a mixture of sesame oil and soy sauce. Finally, place them on a baking sheet and bake for 8 minutes at 375F.



Once the chips are ready, place them on a serving plate.



Then top the chips with a few handfuls of finely shredded cabbage. A quick trick is to buy the angel hair coleslaw found in the prepackaged salad section in the grocery store.



Next, add stirfried chicken, top with a bit more cabbage and some sliced green onions. Finally drizzle with thinned plum sauce and enjoy!



Asian Nachos
an Alice Creation
3-4 boneless, skinless chicken thighs cut into thin strips
1/3 c soy sauce {recommend reduced sodium}
3 tbsp sesame oil
2 tbsp rice vinegar
1 tsp ground ginger
2-4 stalks fresh cilantro, rinsed and dried
2 c finely shredded cabbage
2 green onions, thinly sliced
plum sauce
2 tbsp water

For Wonton Chips
50 wonton wrappers {highly recommend Shanghai style}
1/4 c sesame oil
1/4 c soy sauce

Place chicken strips in a dish for marinating. Mix 1/3 cup soy sauce, 3 tablespoons of sesame oil, rice vinegar and ground ginger with a wire whisk; pour over chicken strips. Place stalks of cilantro on top of chicken and marinade. Cover and marinate in refrigerator for 1-4 hours.

Heat a large skillet over medium-high. Add marinated chicken and stir fry for about 10 minutes until chicken is completely cooked. Mix 1/4 cup plum sauce and 2 tablespoons of water to combine well. Set aside.

Preheat oven to 375 F. Mix 1/4 cup sesame oil and 1/4 cup soy sauce. Cut wonton wrappers in half. Drag each wonton piece through the sesame oil and soy sauce mixture. Scrape excess mixture off by dragging across the side of the bowl. Alternatively you could brush the mixture onto the wonton pieces. Place on a foil lined cookie sheet. Bake in preheated oven for 7-10 minutes until golden and crispy.

Cover serving platter with wonton chips. Top with half of the shredded cabbage. Add cooked chicken. Top with remaining cabbage and sliced green onions. Drizzle thinned plum sauce over nachos. Serve with additional plum sauce.

Asian Meatballs

I like to change the same old thing occasionally, so when preparing to make meatballs for an appetizer, I did not want to make the same sweet and sour or those with a cream base. Our family has been enjoying some wonderful homemade spring rolls lately {for the past year I would say}. This inspired the change to the appetizer~ why not an Asian meatball made with ground chicken and other things used to fill won-tons or spring rolls.

For this new favorite appetizer, I needed lots of fresh cilantro. So I headed to the Asian market where one can find the freshest and least expensive herbs around here. While there I picked up sauces that are usually our choices for spring rolls~ plum sauce and hoison sauce. The plum sauce is more like a duck or sweet and sour sauce. I highly recommend the Lee Kum Kee brand.


These were really easy to put together and even easier to cook, no browning involved. The ground chicken has a very soft and sticky consistency that would easily break apart in browning. Just prepare a cookie sheet with a thin layer of oil {sesame would be a great choice or just use a cooking spray}. Then let them cook in the oven. When done, garnish with scallions and sesame seeds if desired.



Asian Meatballs
2 lbs ground chicken
1 bunch cilantro, washed and dried
2/3 c bread crumbs
1/4 c soy sauce {recommend low sodium}
4 chives chopped {about 2 tbsp}
2 cloves garlic minced
2 tsp sesame oil
1/2 tsp ground ginger

Chop off the stems of the cilantro. Just cut off about where the leafy parts end. Discard. Place all ingredients in a bowl and mix. Shape into meatballs, about 30 tablespoons full of mixture.

Place meatballs on prepared cookie sheet. Cook in oven for 20 minutes on 375, turning once. Serve with dipping sauces. If you like to make a meal of these {and they are so good, you may want to}, serve with rice and orange slices.

Moroccan Cigars

This summer has been filled with various activities including making some international cuisine. This week I browsed through recipes from Africa and came across one for Moroccan meat cigars. It reminded me of a simple dish my older sister often made. She was married to a man from Morocco and had learned to make some authentic dishes. One of my favorites was little 'sausages' that had ground meat and lots of cumin. She would bake them in the oven till they were crisp and serve them with fresh crusty bread. The bread was used to sop up some of the juices from the meat. It was wonderful.

This dish seemed similar but it has its own special treat ~ phyllo dough. The meat is rolled in the dough and brushed with butter. The result is a flaky and savory treat you don't have everyday. After looking over a few different recipes, this is what I came up with.


Moroccan Cigars
1 small onion, diced
2 tbsp butter
1 lb ground beef or ground lamb
1/2 tbsp cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp paprika
1/4 tsp ginger
1/2 c olives, chopped
1/2 cup crumbled feta cheese
1 16 oz package phyllo dough
1/4 c butter, melted

Preheat oven to 350 F. Prepare a cookie sheet by oil it.
Cook onions in butter till lightly browned and soft. Add ground meat, cook until done {about 10-12 minutes}. Drain meat; I like to run a bit of hot water over to wash away excess grease.  Add spices, olives and cheese. Mix well. Roll out phyllo dough and cover with a damp cloth to keep soft and pliable.  Pick up one sheet and brush with melted butter. Fold in half lengthwise and brush with butter again.


Add a big spoonful of filling on narrow end of phyllo strip. Fold in sides as you roll the meat in the dough. Work carefully as the dough tears easily.  Place seem side down on prepared baking sheet. Brush again with butter. Bake at 350 F for 20-25 minutes.  Makes approximately 20 cigars. Unless you get frustrated and throw the phyllo dough across the room.

This was my first time working with phyllo dough. It wasn't a cake walk but not as difficult as I had expected it to be. I did get flustered a couple of times and ended up wadding up a few sheets of the dough and tossing it across the room {I was aiming for the trash}. They were not that difficult to make, honestly.

These would be quite tasty with a tzatziki sauce, but I served it with a corn salad I made earlier and was craving. I am not a lover of lamb meat but I used ground lamb and ground beef to appeal to my children; they can't get enough lamb it seems. The phyllo dough really makes this treat, so play around with the recipe. Use different herbs and meats. Have fun with it.

Buffalo Style Turkey Meatballs

Buffalo wings, an ever popular snack.  I've seen buffalo style cauliflower all over the web.  And there is all kinds of recipes for buffalo dip.  I just can't seem to get enough of the tangy buffalo flavor, myself.  My latest attempt at using the spicy~tangy flavors of this popular snack has been with meatballs, Buffalo Style Turkey Meatballs.

The first time I came up with the recipe the spices were off and it needed something to give it a crunch. After making them a second time, I decided that the chopped celery was key. It gives this snack a slight crunch and something to counteract the spice.

The easiest way to brown the meatballs is in the oven.  Since the ground turkey is almost completely fat free, you need to oil a foiled line baking pan really well.  Add the meatballs, not touching, and roast in a 425F oven for 15~20 minutes.  I don't turn them, just leave space between and they brown nicely.  Transfer the browned meatballs to serving dish and pour prepared buffalo sauce over; toss to coat and serve with blue cheese dip.  I've found serving them in little ramekins on top of a bit of shredded coleslaw mix {without dressing} gives a nice crunchy contrast and something to cut the spice of the sauce.

Buffalo Style Turkey Meatballs
Ingredients
1 lb ground turkey
2 stalks celery, chopped into small pieces
1 c shredded cheddar
1/2 c panko bread crumbs
2 tbsp buffalo wing sauce (Frank's is the best!)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
olive oil for browning meatballs

Sauce
1 c wing sauce
1/4 c butter

Directions
Mix first 8 ingredients. Form into meatballs {makes about 30 meatballs}. Brown in olive oil for about 15~20 minutes, turning occasionally to cook evenly and brown all sides. Alternately, place on well oiled foil lined baking sheet; roast in oven on 425F for 15-20 minutes {this is my preferred method}.

Transfer to a serving dish.  Melt butter and mix with wing sauce. Pour over meatballs. Serve with additional wing sauce and blue cheese dressing.

Jalapeno Popper Dip

Whenever I need to make something to take to a party or fellowship, I can always count on Robin Sue. Even if the recipes are not original with her, she makes the best dishes~ ALWAYS.

A few Sundays past I made this dip which I found on her site. What a hit it was! I made it with a few adjustments. There was none left to bring home. I made it again today, a snowy cold day with all the children home. It warmed them in no time.

I served this with corn chips before; it was a terrific match. Today we were all out and since we were staying put, I used what we had~ bread. To make extra special dippers, I cut out star shapes with a cookie cutter and toasted them in the oven for 5 minutes on 450 degrees {flipping once during toasting}.



I used to feel guilty about cutting out bread shapes because I never used them. I know many of you probably are extremely organized and frugal, so you make your own breadcrumbs or something like that. Not I. But I did decide that they were perfect for bread pudding.

Jalapeno Popper Dip
Ingredients
2~ 8oz. packages cream cheese
1/2 c. mayonnaise
1 c. shredded cheese, colby-jack mix
1/2 c. shredded Parmesan cheese
1~ 8oz. can chopped green chilies
1~ 4oz. can chopped jalapenos, drained

1 c. panko bread crumbs
1/2 c. shredded Parmesan cheese

Directions
1. Cut cream cheese into cubes and microwave in a microwave safe dish for 30 seconds to soften.



2. Place cream cheese, mayo, colby~jack cheese, 1/2 cup Parmesan, chilies and jalapenos in a large bowl. Using a fork, mix thoroughly. I decided to change this step to hand mixing for two reasons. First, I hate cleaning the food processor unless I will use it for tasks that I find fairly time consuming or difficult to do by hand. Second, you need to burn off some of the calories you will be eating once the dip is done!


 
This is where the heat comes from, the jalapeno seeds, not the jalapenos themselves.  No seeds, no heat.

3. Using a rubber spatula, spread mixture into a deep dish pie plate or a small casserole dish.

4. Mix the bread crumbs and 1/2 cup of Parmesan in a small bowl. Sprinkle over the cream cheese mixture. Again, I changed the recipe here. The original one called for half a stick of butter. The dip is already very rich with all of the cheese and the mayo {which I also cut back from 1 cup}. The butter does help the bread crumbs to turn a beautiful golden color, but I found the Parmesan does that nicely.

Panko bread crumbs are just a bit more coarse and unseasoned. Most stores carry them now, but I still like to get ours at the Asian markets.

5. Bake the dip in a 375 degree oven for 20-25 minutes. Enjoy!