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Tag Archives: Thanksgiving appetizers

75 Holiday Appetizers – Photo Gallery | SAVEUR

75 Holiday Appetizers – Photo Gallery | SAVEUR.

The holiday season is upon us and that means family meals, parties and more that you will be hosting or attending. If you want some unique and different appetizer ideas for things to do in your own home or to bring to a party, Saveur has put together 75 great holiday appetizers that will dazzle and delight a crowd. Check it out!

I’ve been having some computer issues with crashes and what not on my laptop and I am in the process of setting up a new computer to use for work and leisure, so as soon as I have everything up and running and am caught up with work I can get back to blogging again. I’ll be back shortly!

 
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Posted by on December 4, 2014 in Appetizers, Cooking, Cooking Websites, Holidays, Snacks

 

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Best Thanksgiving Appetizer Recipes : Cooking Channel

Best Thanksgiving Appetizer Recipes : Cooking Channel.

When planning your Thanksgiving dinner, you don’t want to forget about having some great appetizers to keep everyone ready for the big meal. Cooking Channel has put together 60 Thanksgiving appetizer recipes that you can try to keep the crowd happy. Check it out!

 
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Posted by on November 8, 2014 in Appetizers, Cooking, Cooking Websites, Holidays, Snacks

 

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Best Thanksgiving Appetizer Recipes : Recipes and Cooking : Food Network

Best Thanksgiving Appetizer Recipes : Recipes and Cooking : Food Network.

Appetizers are something that can get easily overlooked when you are planning your Thanksgiving Day meal. Food Network gives you some of the best and easiest appetizers, most of which you can put together without working up a big sweat so you can be sure you are covered. Check it out!

 
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Posted by on November 18, 2013 in Appetizers, Cooking, Cooking Websites, Holidays

 

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Another Great Holiday Appetizer – Meatball Sliders

There are some things you may not think of as a great holiday appetizer unless you just happen to have everything fall into place as far as ingredients and what you have on hand. This was one of those recipes for me. I had some meatballs on hand already that I had made and frozen, so it really just became a matter of putting them together with the rolls and some cheese and we were all set. Now, if you wanted to make this recipe ahead of time and use it for a holiday appetizer, it is certainly easy to do. This is the meatball recipe that I use most often, but you could easily use any meatball recipe you prefer or even use some frozen meatballs you may have on hand to make things even easier.

Meatball Sliders

2 stalks celery, chopped

1 medium carrot, roughly chopped

1 medium onion, roughly chopped

6 cloves garlic

1 cup fresh parsley leaves

1 pound ground beef

1 pound ground pork

2 large eggs

1 cup Italian-style breadcrumbs

1 cup plus 3 tablespoons grated Parmesan cheese

2 28-ounce cans tomato puree

2 large sprigs basil

1 teaspoon dried oregano

1 cup shredded mozzarella cheese

Slider rolls

Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup of the Parmesan cheese and 1 teaspoon of salt and mix with your hands until it is just combined. Form the mixture into about 24 two-inch meatballs; transfer the meatballs to the prepared baking sheet. Bake the meatballs until they are firm but not cooked all the way through, about 10 minutes.

To make the sauce, heat 3 tablespoons of the olive in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup of water and add it to the pot. Stir in the basil, oregano and 1 1/2 teaspoons of salt. Bring the sauce to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, about 15 to 20 minutes. Remove the basil.

Place 1 or 2 meatballs and sauce inside each of the slider rolls and top each with mozzarella cheese. Serve.

It is a very simple recipe to put together and the sliders were devoured when I made them in no time at all. You could easily do the same thing with sausage and peppers if you had some on hand or wanted to make some ahead of time and then simply re-heat the sausage and peppers and put them into slider rolls. For me, it was just a matter of warming he meatballs and sauce on the stove top for about 5 to 10 minutes just to heat them through and then assemble the sliders.

That’s all I have for today. Keep checking back as there is plenty more along the way leading up to Thanksgiving. I have lots of side dishes to share, some desserts, breads and even things to do with leftovers. Keep checking back to see what is next. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 15, 2013 in Appetizers, Beef, Cooking, Dinner, Holidays, Sandwiches

 

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An Easy Holiday Appetizer – Broccoli Dip in a Bread Bowl

You want to try to remember to have some appetizers on hand for your holiday or Thanksgiving meal to keep everyone happy before the big meal comes out. There are lots of things that you can do that are easy, like making a simple antipasto platter, some shrimp cocktail, crackers and cheese or even just some onion dip and chips. One thing that can be a little different and look fancy is this recipe I got from Cook’s Country for broccoli dip in a bread bowl. It is really easy to make and you can make the dip a day or two in advance and then just put it all together right before you serve it.

Broccoli Dip in a Bread Bowl

12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/2-inch pieces

2/3 cup mayonnaise

1/4 cup grated Parmesan cheese

2 tablespoons minced shallot

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

2/3 cup whole Greek yogurt

1 (8-inch) round bread (whatever type you like)

Combine the broccoli stalks and 1 tablespoon of water in a bowl. Cover the bowl and microwave it until the stalks are tender, about 5 minutes. Transfer the stalks to a colander, rinse under cold water, and drain thoroughly. Transfer the stalks to a clean dish towel and pat dry. Combine the broccoli florets and 1 tablespoon of water in the same now-empty bowl. Cover the florets and microwave until just tender, about 3 minutes.Transfer the florets to a colander, rinse them under cold water and allow them to drain thoroughly. Transfer the florets to a clean dish towel and pat them dry. Keep the stalks and the florets separate.

Combine the stalks, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne pepper in a food processor and process until the mixture is finely ground, about 30 seconds., scraping down the sides of the bowl as needed. Add the florets and pulse until the florets are finely chopped, about 4 pulses. Transfer the mixture to a bowl, stir in the Greek yogurt, and refrigerate the dip for at least 30 minutes or up to 24 hours.

Using a paring knife, cut into the top of the loaf of bread at a 45-degree angle, about 1 1/2 inches from the edge. Continue to slice around the bread at a 45-degree angle in approximately a 5-inch circle. Remove the cut top of the bread and cut it into bite size pieces. Make vertical slices through the perimeter of the bread bowl at 1 1/2-inch intervals, stopping just shy of the bottom crust. Transfer the broccoli dip to the bread bowl. Serve, using bread pieces and crudites to dip.

I did make one slight change to the recipe itself. Instead of using mayonnaise I used some sour cream and I think it came out just fine. The slices into the bread bowl allow people to pull out pieces of the bread to dip into the dip itself. The goal is that you won’t actually have anything leftover from the whole set up, though I did have some extra broccoli dip left that did not fit into the bread bowl, so we have been able to have that with some cut-up vegetables like carrots, celery, peppers and the like. I think you could also easily substitute spinach for the broccoli in this if you prefer to have a spinach dip to serve. In either case, I really liked the texture thanks to the yogurt and the flavor of the broccoli and shallots was great. You really do need to blanch the broccoli for this to work out well. Raw broccoli would be too woody and I think frozen broccoli is just too mushy to use.

That’s all I have for today. Check back next time for some more recipes. There’s still lots to come that you can use to help plan your Thanksgiving. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 14, 2013 in Appetizers, Cooking, Holidays, Snacks, Vegetables, Vegetarian

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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