Tag Archives: Appetizers

Ham and Cheese Hot Pockets (dessertnowdinnerlater)

1  2 pack box Puff Pastry Sheets
1  7 oz or larger pkg thinly sliced black forest ham
8 slices mild cheddar cheese
about 1 t per pocket Dijon/Yellow/Honey Mustard, or to taste
1 large egg, whisked

Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese. Add 3 slices of ham, 1 slice of cheese (folded in half) and a mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold over the top and seal the edges. Fold over the top half of the dough and pinch the edges or crimp them with a fork to seal the dough together. Place pockets on a parchment or silicone lined baking sheet. Cut a few slits on top of each pocket with a knife for ventilation, and then brush the tops with the whisked egg. Bake at 400 F for 15 – 25 min. Make sure you peek underneath the pockets to check that the puff pastry is brown and not doughy. The dough should rise and get flakey. The time will depend on how juicy the ham is and if it leaks out of the pocket while baking. Serve hot. Makes 8.


Mushroom Cheese Puff Bites

2 sheets of puff pastry
about 2 T oil for cooking
16 oz mushrooms, diced
1 medium yellow onion, diced
6 garlic cloves , minced
12 oz sharp white cheddar cheese

Thaw pastry sheets and lay on a large cutting board. Preheat oven to 400 F and grease a muffin pan. Preheat a large frying pan over medium-high heat. Add oil. Add onion and garlic and saute until onion is transparent. Add mushrooms to the pan. Season with some salt. Saute over medium-high heat until done. Drain off liquid and transfer mushrooms to the mixing bowl. Let mushrooms cool a little bit and then, mix in grated white cheddar cheese. Mix well. Roll puff pastry a little bit (just a little) and cut the sheets into 9 squares each. Place each square into the muffin cup, forming a little cup out of the pastry square. Fill each pastry square with about 1 1/2 T mushroom cheese mix. Bake for 15 – 17 min, until pastry is golden brown. Makes 18.

Beer Battered Chicken Wings (jennieskitchen)

4 lb chicken wings, cut in half at joints, tips removed
2 c beer
2 c flour
2 t sea salt
2 t smoked paprika
2 t coriander
1 t pepper
1/8 t cayenne pepper
vegetable oil
Chipotle ranch dressing for dipping

Fill a deep pot about 1/3 of the way up with vegetable oil. Heat the oil to 375° F. Pat the wings dry with paper towels. Whisk together the beer, flour, sea salt, paprika, coriander, pepper and cayenne pepper. Dredge the wings in extra flour, then dip into batter. Working in batches, add the wings to the hot oil, cooking until crisp and golden, about 12 min. Place wings in a bowl with paper towels in the bottom (to help soak up any grease that drains out of the wings). Serve hot with chipotle ranch dressing (or blue cheese, if you prefer).

Caribbean Style Hot Wings (justapinch)

4 lb chicken wings, cut in half and discard wing tip
2 T olive oil
2 t dried thyme leaves
1/2 c orange juice
1/4 c lime juice
1/4 c lemon juice
4 medium garlic cloves, minced
2 T tabasco

Toss wings with oil, thyme and a light sprinkling of salt and pepper in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray…you can also use parchment paper for easy clean up; arrange wings in a single layer. Adjust oven rack to lowest position. Set baking sheet on oven rack in cold oven and preheat to 450 F. Roast for 30 min. Remove wings from oven and use a spatula to turn; continue to roast until golden brown, about 10 min longer. Meanwhile, mix citrus juices, garlic and pepper sauce. Pour over wings; return to oven; roast to blend flavors, about 5 min longer. Scrape wings and sauce onto a platter. Garnish with very thinly cut scallion for added flavor and colour.

Crispy Honey Garlic Chicken Wings (rockrecipes)

2 T olive oil
4 cloves minced garlic
1 c honey
1/4 c soy sauce
1 T & 1 t black pepper, divided
2 c flour
3 T powdered ginger to taste
1 t cayenne pepper more or less to taste
1 1/2 T salt
3 lbs chicken wings
2 eggs
3 T cold water

In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown. Add honey, soy sauce and 1 t black pepper. Simmer together for 5 – 10 min, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily. Mix together the flour, ginger, cayenne pepper, salt and 1 T black pepper. Whisk together the eggs and water to make an egg wash. Wash the wings, pat dry. Dip wing pieces into the egg wash and then toss in the flour mix. Drop the coated wings into a preheated 350 F deep fryer, filled with canola, peanut or soy oil. Fry until golden brown, about 15 – 20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.

Slap Yo Momma Chicken Wings (recapo)

about 20 chicken wings


2 1/2 t chopped garlic
1 shredded Vidalia onion
1 c soy sauce
1 c Jack Daniels whiskey
3/4 c dark brown sugar
1/4 t red pepper flakes
2 T shredded ginger
2 chopped green onions
10 oz Lime Ponzu
1 c water
1/2 c honey
1/2 stick butter

Combine ingredients, except chicken, on medium heat in a pot. Stir to burn off alcohol; brown sugar, butter, and honey should blend. As sauce cools, arrange chicken wings on a deep baking pan in single layer. Pour sauce over wings. Cover the baking pan with foil and chill for 4 hours or overnight. Bake in the foil at 400 F. Remove foil after 1 hour and flip the wings before cooking 15 more min. Turn one final time and cook 15 min to finish. Remove wings from sauce. Return sauce to the stove and thicken using cornstarch and water until you reach your preferred consistency. Pour sauce over chicken to serve.


Fried Chicken Wings, Chinese Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temp again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce.

Pok Pok’s World Famous Vietnamese Chicken Wings (thelunacafe)


8 garlic cloves, peeled and chopped (makes 2 T fried garlic)
1 t kosher salt
1/4 c warm water
1/4 c water
1 – 2 t Korean fermented chile paste
oil for frying

Sprinkle chopped garlic with salt and mince. Scrape into a small mixing bowl, add warm water and let macerate for a few min. Strain liquid through a triple-mesh sieve set over a small mixing bowl and smash the garlic firmly against the sieve to extract as much juice as you can. Reserve smashed garlic. Add 1/2 c water and chile paste to the remainder of sauce. Cover and reserve in the fridge. Just before frying, transfer wings from fridge to a colander set over a bowl, and let drain for 15 min. Heat 3/4″ vegetable oil in a small saucepan over high heat and add reserved garlic. Reduce heat to medium-low, fry until garlic is light golden brown, about 5 min and transfer to paper towels to drain. Reserve. In a heavy wok, add enough oil to submerge the wings, about 2″. Bring oil to 325° F. Fry half the wings at one time, moving them around periodically with a long chopstick. When wings are golden brown and cooked through, about 10 – 12 min use long-handled tongs to transfer them to a paper towel-lined cookie sheet to drain. In a heavy, preferably nonstick, wok, whisk and add half the reserved sauce mix, bring to a full boil and reduce to thicken, about 45 seconds. Add half the wings and toss until a caramelized glaze coats the wings, about 1 min. Add 1 T fried garlic and toss well. Repeat with the next batch of wings. Serve wings on a platter with pickled vegetables, cucumber spears, and herb sprigs. Serves 2 – 4.


2 lbs chicken wings (about 12), split at the joint, rinsed well in cold water, and patted dry
1/2 c Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 c superfine sugar

Mix together fish sauce and sugar. Add chicken wings and toss, mixing well. Cover and refrigerate wings for 4 – 24 hours, tossing several times.


1 c white rice flour
1/4 c tempura batter mix (Ricker recommends Gogi brand, but I used Koto brand, available at Portland’s City Market))

In a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained wings in the flour mix to coat well. Just before frying, tap excess flour from each piece of chicken.


pickled vegetables
sliced cucumbers
baby spinach or other interesting baby greens



Chili’s Chicken Crispers Copycat (dinnerthendessert)

1 egg, beaten
1/4 c whole milk
3/4 c chicken broth
1 1/2 t salt
1/2 t black pepper
1 c self rising flour
1 c flour
1 1/2 lbs chicken tenderloins
canola oil for frying

Heat oil in a dutch oven to 350 F. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined. Add in the self rising flour. In a second bowl add 1 c flour. Dip each piece of chicken into the batter, then into the flour. Add the chicken to the oil in small batches and fry for 8 – 10 min or until golden brown and cooked through.

Bourekas Three Ways: Potato, Broccoli and Mushroom (chabad)


36 frozen puff pastry squares
1 large Spanish onion, diced
2 – 3 large Yukon Gold potatoes
20 oz mushrooms. diced
16 oz frozen broccoli florets
2 – 3 T olive oil
3 eggs
1 t Kosher salt & more to taste

Sauté onion in the olive oil and 1 t salt. Divide the sautéed onion into three equal portions. Leave 1/3 in the pan and set the rest aside. Add mushrooms to the pan with the onion. Sauté until soft and add salt to taste. Set aside. Peel and boil the potatoes. Drain and mash while still hot. Add in half of the sautéed onion (with the oil it was fried in) and salt to taste. Set aside. Boil the broccoli until tender. Puree until smooth. Salt to taste and mix in the remaining sautéed onion. Crack and gently beat the eggs. Pour a little into the potatoes and mix through. This will make the potato mix smooth and creamy. Pour a small amount of egg mix into the broccoli, and also into the mushrooms. (The broccoli and mushrooms will need much less than the potato—you don’t want them to be too liquidy.) Set the rest of the beaten egg aside for the egg wash later on. Lay out the puff pastry squares on a piece of parchment paper. Allow to defrost until pliable. Place a spoonful of mix in the center of each square. Gently fold over in a triangle shape and press down to seal edges. If the dough feels dry, dip your fingertip in cold water, and that will help seal the edges. Transfer the bourekas to a baking sheet lined with parchment paper and brush with egg. Optional: sprinkle seeds on top (sesame seeds for the potato and poppy seeds for the mushroom leave the broccoli ones plain). Can top with grated cheese if desired. Bake at 400° F for 30 min until tops are golden brown. Serve warm or at room temp. For best results, reheat in the oven.

Topping (Opt)

poppy and sesame seeds
grated Parmesan cheese

Grandma Julia’s Bourekas (forward)

Masa (Dough)

1 c oil
1 c water, saved from boiling the potatoes
1/2 t salt
5 c flour, sifted

Put oil, water and salt in a pot and bring to a boil. Allow to cool. When tepid, add flour all at once and blend thoroughly. Break off portions the size of a large walnut in diameter, and approx 1/8″ thick. Fill with 1 T filling and lap over like a turnover. Seal edges of overlapped dough all around so that filling will not run out while baking. Crimp edges with a fork. Brush tops of bourekas with a 2 beaten yolks; sprinkle with grated Parmesan. Bake in a well-greased pan in a 375 F oven for 45 min or until a light, golden brown. Best when served hot, though some love them straight from the fridge. Makes approx 24 bourekas.

Cheese Filling

1 1/2 lbs potatoes (approx 5 medium), boiled and mashed
1/2 lb feta cheese (we recommend sheep’s milk, Bulgarian or Greek)
4 eggs, beaten
1/8 t salt

Mix all ingredients together.


2 egg yolks
1/2 c grated Parmesan

Polish Potato Dumplings (Pyzy)(heavenlypalate)


2  1/2 lbs peeled potato
6 T flour
2 eggs
pinch salt

Cook half of the potatoes, cool and mash or grate potato with a grater/ food mill. Grate the rest of the raw potatoes finely. Drain grated raw potatoes and place them in a tea towel and twist and squeeze the tea towel to drain all the water out of the potatoes. (Grated raw potato turn pink quickly. But nothing to worry. Once the tea towel is squeezed, only creamy color will be back!) Mix with cooked potatoes. Add flour, eggs and a pinch of salt, and knead the dough. Dough is ready! Roll out a size of walnut dough to form a pancake. Lay a teaspoon of meat stuffing on the dough before puckering it and roll the dough into balls. Now these stuffed potato balls are ready to swim in the boiling water. Bring a large saucepan of salted water to a boil and drop in the dumplings. Cook a few min until dumplings float to the top. You can take out pyzy easily with a slotted spoon or a sieve. Put the cooked potato dumplings aside.


4 oz ground pork (or beef), cooked
1 onion, finely chopped
1 T butter
2 T bread crumbs
1 egg
salt and pepper

Fry chopped onions in butter and mix with meat. Add breadcrumbs and egg. Season to taste. Now stuffing is ready!


1 onion, chopped
4 oz bacon, chopped

In a skillet, fry chopped bacon with chopped onions until golden brown. Toss with cooked dumplings and serve. Serves 8.


Cheesy French Pinwheels (gonnawantseconds)

2 sheet puff pastry
1/2 c Country Dijon Whole Grain Mustard
1 T fresh rosemary, finely chopped
1/2 lb salami, very thinly sliced
3 c Jack Cheese, shredded
2 large eggs, beaten to blend

Preheat oven to 400 F. Line 2 large baking sheets with Silpats or parchment paper. Defrost puff pastry according to package instructions, about 30 – 40 min. Gently unfold 1 pastry sheet and place on a lightly floured surface. Use a lightly floured rolling pin to flatten out the creases. Spread 1/2 the mustard evenly over surface, leaving a 1/2″ border. Sprinkle 1/2 the rosemary evenly over mustard. Arrange 1/2 the salami slices over mustard, overlapping as needed. Sprinkle 1/2 the cheese over salami. Brush plain border with beaten egg. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat with remaining pastry, mustard, rosemary, salami and cheese. Cut logs crosswise into 1/2″ thick rounds. Arrange rounds on prepared sheets, spacing 1″ apart. Brush tops of rounds with egg. Bake in preheated oven for 18 – 20 min or until nicely brown. Serve warm.

Chicken Cordon Bleu Quesadillas (littledairyontheprairie)


1 8 – 10″ flour tortillas
1/4 c grilled chicken breast, sliced
2 – 3 slices deli ham
4 slices Swiss or Provolone cheese
2 T toasted breadcrumbs
2 T melted butter

Melt butter in a large skillet over medium heat. Add one tortilla shell to skillet. Add one layer of sliced cheese. Add a layer of ham. Sprinkle with breadcrumbs. Add another layer of cheese. Add a layer of sliced chicken. Drizzle with a couple spoonfuls of sauce. Sprinkle with more breadcrumbs. Add a layer of cheese. Top with another tortilla shell. Cook until the bottom tortilla is golden brown. Flip and continue cook until the other side is brown. Cut into slices and serve with remaining sauce. Note: Be sure to cook your quesadilla over medium heat. If your heat is too hot the quesadilla will be golden brown before the cheese is melted and the fillings are warmed through. Store bought breaded chicken may be used instead of adding breadcrumbs. Grated cheese may be used instead of sliced cheese. Exact amount of ingredients may vary depending on how much you add to your quesadilla! This recipe is enough sauce for several quesadillas.

Parmesan Dijon Sauce

2 T butter
1 T flour
1 c milk
1 chicken bouillon cube
1 T Dijon mustard
dash hot sauce (opt)
1/2 c freshly grated Parmesan cheese
salt and pepper to taste

Melt butter in a medium sized saucepan. Whisk in flour and add chicken bouillon and cook for 1 – 2 min. Slowly add milk while whisking. Add mustard and hot sauce. Continue cooking and whisking for about 5 min or until it’s thickened. Remove from heat and add parmesan cheese and stir. Keep warm over low heat.

Cheesy Bacon Holiday Crack (halfbakedharvest)

10 slices thick cut bacon, cooked and chopped
1 bag Kettle Brand Black Pepper or Sea Salt Potato Chips
1 c shredded cheddar cheese
1/4 c brown sugar
1/4 c maple syrup
1/2 – 1 t cayenne pepper
rosemary for garnish (opt)

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Arrange potato chips on the prepared baking sheet and sprinkle the brown sugar evenly over the chips. Now drizzle the maple evenly over the chips. Add the cheese and bacon. Sprinkle on the cayenne pepper. Transfer to the oven and bake for 10 – 15 min or until the bacon is crisp and the cheese is melted. Remove and break the chips into pieces. Serve warm or at room temp. Keep any leftovers stored in the fridge.

Cheese Ball Bites (delish)

12 oz cream cheese, softened
1 c shredded Cheddar
1 t garlic powder
1 t paprika
kosher salt to taste
freshly ground black pepper to taste
8 slices bacon, cooked and finely chopped
1/3 c finely chopped fresh chives
1/3 c finely chopped pecans
18 pretzels sticks

Mix together cream cheese, cheddar, garlic powder and paprika, and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour. In a shallow bowl or on a plate, stir together cooked bacon, chives and pecans. Roll balls in bacon-chive-pecan mix and insert a pretzel stick in each ball. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temp 15 min before serving.)

Easy Beer Battered Onion Rings (chocolatechocolateandmore)

1 c flour
2 T cornstarch
1/2 t salt
1/2 t pepper
1/4 t onion powder (opt but really good)
2 egg yolks, beaten
1 c beer
1 large Vidalia or other sweet onion
peanut oil for frying

Combine dry ingredients in a medium sized shallow bowl. Whisk in egg yolks and beer. Cover and chill for at least 1 hour. Peel and slice onion to desired width, separate layers. Place oil in a heavy bottomed pan, about 2″ deep. Heat temp to 350 F. Dip onion rings, one at a time in batter then carefully place in hot oil. Fry for about 1 min then flip over and fry for another min until golden on both sides. Remove from oil and let drain on paper towels before serving.

Cheddar Bacon Crackers (plainchicken)

2 c flour
1 t baking powder
1/2 t cayenne pepper
1 c butter, cold and cubed
2 c shredded cheddar cheese
1 c cooked, chopped bacon pieces
1/4 c milk

Preheat oven to 375º F. Line baking sheet with parchment paper. Set aside. In the bowl of a food processor, pulse together flour, baking powder, cayenne and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms. Using a small cookie scoop (1 T), scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork. Bake for 12 – 15 min.

Chinese Honey Chicken (dinnerthendessert)

4 egg whites
3/4 cc cornstarch (or Mochiko Sweet Rice Flour)
1/3 c water
1 lb chicken breast cut into 1″ thin chunks
oil for frying
1/2 c mayonnaise (can use light)
1/4 c honey
2 T canned sweetened condensed milk

In a large bowl add egg whites and whisk until foamy (1 – 2 min). Add cornstarch and water and whisk together. Add chicken and combine. Heat oil over medium-high heat and add chicken pieces in individually. Cook until golden brown, remove chicken to a sheet pan (no paper towels). Wash your large bowl, dry and put the chicken back into it. In a small cup mix mayonnaise, honey and sweetened condensed milk. Toss chicken with the sauce mix and serve immediately.

Best Sausage Balls Ever! (cowtailsandhaybales)

1 lb hot sausage
8 oz cream cheese, softened
1 1/4 c Bisquick
4 oz sharp shredded cheddar cheese

Combine all your ingredients in a bowl and mix until well blended. Roll them into 1″ balls and place them on an ungreased cookie sheet. Bake 20 min at 375 F until browned. Makes about 30 balls.