November 22, 2011

Easy Apps

I am in charge of appetizers this year for Thanksgiving dinner. I have never been given such an important role and I am little stressed out because I have to work tuesday and wednesday night. This gives me limited time to prepare everything and get over there while also throwing in at least a three hour nap to ensure I make it through dinner. No fear. I have found my answer. 4 answers to be exact. delicious appetizers with quick easy prep and cook time that will be sure to impress...

Zippy Green Chile Dip

8 oz cream cheese at room temperature
1/2 cup salsa verde
1/4 cup of milk
4oz feta cheese
1/2 bunch cilantro, stemmed
3 cloves of garlic, coarsely chopped
1 jalapeno chie, seeded and coarsely chopped
chips for serving

use a blender, combine the cream cheese, salsa verde, milk, feta, cilantro, garlic and half of the jalapeno, season with salt

scrape and dip into a serving bowl and top with remaining jalapeno. serve with chips

Corn Crisps
1/2 cup flour
1 teaspoon of kosher salt
3/4 teaspoon of baking powder
1/2 teaspoon cumin
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 large egg
1/4 cup milk
1 tablespoon unsalted butter, melted
1 1/2 cups of frozen corn kernels (precook in microwave for 3min)
1/4 cup finely chopped scallions
canola or vegetable oil

in a large bowl, combine to flour, salt, baking powder, cumin, sugar and cayenne. In a a medium bowl whisk together the egg milk and butter. stir the wet ingredients into the dry until they are blended. fold in the corn and scallions

pour oil into a lark nonstick skillet (should come up to 1/4 height of pan) and heat it until the oil is simmering. for each crisp , drop a slightly rounded tablespoon of batter into the oil. flattening it slightly with the back of the spoon

fry them in batches over medium high heat until they are golden. about 2-3 minutes. turn them over and fry them until the other side is golden. about 2 minutes more. transfer the crisps to a paper towel line sheet pan, sprinkle them immediately with a bit of salt.

Hot Spinach Artichoke Dip

1 (10oz) package of frozen chopped spinach
2 (13 3/4 oz) cans artichoke hearts
1/2 cup of mayonnaise
1/2 cup of sour cream
1 cup of freshly grated parmesan
1 cup grated pepper jack cheese

preheat the oven to 350F. Grease a casserole dish with nonstick spray

heat the spinach in microwave oven on high for 5 minutes and squeeze dry. drain the artichoke hearts and coarsely chop in a food processor

combine all the ingredients except the jack cheese in a large bowl. stir well. scrape into the prepared casserole dish and sprinkle the jack cheese on top. bake for 30 minutes. serve with chips

Brie de Croute
1 sheet frozen puff pasty, pre packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 8oz wheel of Brie
1/4 cup of brown sugar
1 egg, beaten
crackers for serving

preheat oven to 375 F

defrost puff pastry for approximately 15-20 min and unfold

In a saucepan, melt the butter over medium heat. saute the walnuts in the butter until golden brown. approx 5 min. add the cinnamon and stir until walnuts are coated well. place walnut misture on top of the brie and sprikle the brown sugar over the mixture. lay the puff pastry out on a flat surface. place the brie in the center of the pastry. gather up the edges of the pastry, pressing around the brie and gather at the top. gently squeeze together the excess dough and tie together with piece of kitchen twine. brush the beaten egg over the top and side. place the brie on a cooking sheet and make for 20 min or until pastry golden brown. serve with crackers

Happy Turkey Day!

No comments:

Post a Comment