Tag: appetizers

Crispy Totchos with Cheese Sauce
February 22, 2021

Crispy Totchos with Cheese Sauce

Crispy Totchos with Cheese Sauce is one of my family’s favorite appetizers. I begin this dish by making homemade tater tots. They are so much better than the frozen tater tots sold at the supermarket. On top of the tater tots, I drizzle on my …

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by Sharon
Queso Fundido with Fresh Tortilla Chips
February 18, 2021

Queso Fundido with Fresh Tortilla Chips

Queso Fundido with Fresh Tortilla Chips is the perfect hot winter appetizer. I start this appetizer by frying corn tortillas into fresh and crispy homemade corn tortillas. Then, I cook fresh Mexican chorizo along with garlic, onions, jalapenos, and red pepper. Next, I make a …

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by Sharon
Beef Birria Egg Rolls with Adobo Sauce
January 25, 2021

Beef Birria Egg Rolls with Adobo Sauce

Beef Birria Egg Rolls with Adobo Sauce is a delicious appetizer. For this recipe, I use slow cooked beef birria. I made Birria Tacos with Cucumber Salad a few weeks ago, so I had leftover meat in the freezer. Otherwise, I would have started this recipe by making the birria meat. Either way, once you have the meat done, the egg rolls come together very quickly. Besides meat, I fill my egg rolls with broccoli, carrots, and red peppers. Finally, I make a dipping sauce for the egg rolls.

The Equipment I Used for the Egg Rolls

  • Blender- I use a blender to mix together the adobo sauce that the beef cooks in.
  • A Deep Fry Thermometer- Use this to maintain a constant temperature for frying the egg rolls.
  • Dutch Ovens- I used enameled cast iron Dutch ovens to braise the beef and to fry the egg rolls.

The Ingredients Needed for Beef Birria Egg Rolls with Adobo Sauce

  • Ancho and Guajillo Chilies- These are dried chilies which you can find at a good market.
  • Beef Short Ribs- After simmering in the adobo sauce, the beef will be super tender.
  • Chicken Stock- I always use homemade stock. The recipe is attached.
  • Egg Roll Wrappers- I like the Nasoya brand.
  • Oil- Be sure and fry your egg rolls in vegetable oil. I like the Crisco brand.

How I Made my Egg Rolls

  • First, I defrosted my birria meat. But, if you don’t already have this in your freezer, you’ll have to make it.
  • Next, I filled my egg roll wrappers with the beef and vegetables.
  • Then, I heated my oil.
  • Next, I fried the egg rolls, making sure my oil temperature stayed at 370 degrees at all times.
  • Finally, I mixed together some adobo sauce (from the birria meat) and chicken stock and honey, and this became my dipping sauce.

These Beef Birria Egg Rolls with Adobo Sauce are really tasty. Please don’t be daunted by the long preparation time. Most of the time here, is just the beef baking in the oven!

Beef Birria Egg Rolls with Adobo Sauce
Beef Birria E

Beef Birria Egg Rolls with Adobo Sauce

Egg rolls stuffed with Birria beef and vegetables, with an adobo dipping sauce.
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Prep Time 45 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 30 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 15 egg rolls

Ingredients
  

  • 4 dried ancho chilies
  • 6 dried guajillo chilies
  • 1 tbsp. honey
  • 1 tbsp. white vinegar
  • 1 tsp. oregano
  • ½ tsp. ground cumin
  • ¼ tsp. each cinnamon and ground cloves
  • 2 cups water
  • 1 tbsp. olive oil
  • 3½ lbs. beef short ribs
  • ½ tsp. each garlic powder, kosher salt, and black pepper
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1¼ cup chicken stock
  • 1 tbsp. honey
  • 1 cup broccoli stems, peeled and julienned
  • 1 cup carrots, peeled and julienned
  • 1 cup red peppers, peeled and julienned
  • 15 egg roll wrappers
  • 2 cups vegetable oil

Instructions
 

  • Begin by preparing the Adobo Sauce: Remove the seeds and stems from the peppers and then toast them in a cast iron skillet on high heat for a few minutes, until you can smell their aroma.
  • In a three quart saucepan, boil the peppers along with two cups of water, for five minutes. Drain the peppers, and put the in the blender along with two cups of fresh water, the vinegar, oregano, cumin, cinnamon, and cloves. Blend until the mixture is smooth.
  • Preheat the oven to 300 degrees.
  • For the Birria meat: Dry off the short ribs and sprinkle them with the salt, pepper, and garlic powder. Heat the olive oil in a Dutch oven on medium heat. Sear the ribs, a few at a time, on all sides. When they're all browned add them all back to the pot along with half the adobo sauce. Reserve another cup for the egg roll dipping sauce. If there's any left it can be kept in the freezer for another use. Also add one cup of the chicken stock, bay leaves and thyme. Cover the pot and bake for three hours, or until the ribs are very tender.
  • Remove the meat from the pot and shred it. You will need two cups for the egg rolls. The rest can be frozen for another use.
  • Next, prepare the dipping sauce: Mix together the cup of reserved adobo sauce with a quarter cup of chicken stock, and the honey. Refrigerate it and then heat it up before serving.
  • Fill a Dutch oven, fitted with a deep fry thermometer, with an inch of oil. Heat the oil to 370 degrees.
  • Lay an egg roll wrapper out, in a diamond shape. Put two tablespoons of beef and two slices of each vegetable on the bottom of the wrapper. Moisten all four corners of the wrapper with water. Pull the bottom corner of the wrapper over the filling, and roll up to the middle of the wrapper. And, then turn in the sides, pressing down to seal. Then, continue rolling up the wrapper, pressing down to seal the top point. All these directions come with the egg roll wrappers. Repeat with the rest of the egg rolls.
  • Fry the egg rolls three at a time, for about four minutes each, until they're golden brown and crispy. Drain the rolls on a wire rack. Do not add a new batch of egg rolls until the oil is exactly 370 degrees.
  • Serve with the Adobo Dipping Sauce.
Keyword beef, egg rolls
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
beef
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by Sharon
Pulled Pork Egg Rolls with Cilantro Dipping Sauce
December 28, 2020

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce are one of our new favorite appetizers. I fill my egg rolls with slow cooked pulled pork. Luckily, I had some pulled pork in my freezer. So, I was able to cook this entire dish in under …

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by Sharon
Avocado Egg Rolls with Chipotle Sauce
December 24, 2020

Avocado Egg Rolls with Chipotle Sauce

Avocado Egg Rolls with Chipotle Sauce are one of my family’s favorite appetizers. They are full of so much great, fresh flavor. And, the entire recipe can be made in less than a hour. I had some errands to run this afternoon, and wasn’t sure …

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by Sharon
Baked Brie with Cranberries and Pistachios
December 18, 2020

Baked Brie with Cranberries and Pistachios

Baked Brie with Cranberries and Pistachios is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And, the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer feels like snuggling up under a warm blanket. This baked brie is topped with homemade cranberry sauce. I saved time by using leftover cranberry sauce that I had tucked away in my freezer. But, even if you’re making the cranberry sauce fresh for this dish, the actual hands on time for preparing this dish is quite short. Most of the time is spent waiting for the cranberry sauce to chill up.

The Equipment Needed

  • A Pie Plate- Use this, or any small baking dish, for baking the bries.
  • A Sheet Pan- This is for baking the bread slices.
  • A Saucepan- I used a three quart saucepan to simmer my cranberry sauce.

The Ingredients Needed for Baked Brie with Cranberries and Pistachios

  • Cranberries- Fresh or frozen work equally well in this recipe.
  • Pistachios- We like salted pistachios.
  • Honey- Use any honey you like. I like the orange blossom scented honey.
  • Thyme- Fresh thyme gives this dish great flavor.
  • Orange Zest- This also gives great flavor to the dish.
  • Bread- Use a nice crispy French or Italian bread.

How I Made My Baked Brie

  • First, I made my cranberry sauce. This is as simple as can be. You just want to make sure your cranberries don’t boil over.
  • Next, I put my brie in a pie dish and topped it with the cranberry sauce, pistachios, honey, and thyme.
  • Then, I baked it for 16 minutes. I also put my bread in the oven.
  • Next, I decided to add some more cranberries and some more honey.
  • Finally, I served the toasts with the cheese, and put out some additional cranberries and honey.

My Baked Brie with Cranberries and Pistachios is a simple and delicious appetizer that is perfect to serve at a holiday party. I hope you’ll try it soon!

Baked Brie with Cranberries and Pistachios
Baked Brie with Cranberries and Pistachios
Baked Brie with Cranberries and Pistachios

Baked Brie with Cranberries and Pistachios

A baked brie topped with homemade cranberry sauce and pistachios, served with toasted bread slices.
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Prep Time 15 minutes
Cook Time 26 minutes
Setting Time 1 hour
Total Time 1 hour 41 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 6 ounces fresh or frozen cranberries
  • ½ cup granulated sugar (100g)
  • zest of one orange
  • 1 six inch round brie
  • ¼ cup coarsely chopped pistachios
  • 3 tbsp. honey
  • 1 tbsp. thyme leaves
  • 1 baugette, sliced in half inch pieces

Instructions
 

  • Make the Cranberry Sauce: In a three quart saucepan, combine the cranberries, sugar, orange zest, and a half cup of water. Bring to a boil and then simmer for ten minutes.
  • Remove from the heat and let set up for one hour.
  • Preheat the oven to 350 degrees.
  • Put the brie on a parchment lined pie plate. Top with a half cup of the cranberry sauce, the pistachios, honey, and thyme. Bake for 16 minutes, or until the cheese is soft.
  • Also, lay your bread slices out on a sheet pan and toast for six minutes.
  • Serve the brie with additional cranberries and toasts.

Nutrition

Calories: 150kcal
Keyword brie, cranberries
Tried this recipe?Let us know how it was!

cranberries
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by Sharon
Buffalo Chicken Wonton Cups with Blue Cheese
December 14, 2020

Buffalo Chicken Wonton Cups with Blue Cheese

Buffalo Chicken Wonton Cups with Blue Cheese are a really fun and easy appetizer. I make the wonton cups by baking wonton wrappers in mini muffin cups in the oven. Then, I fill the wonton cups with spicy Buffalo chicken and a smooth cheddar cheese …

wonton cups
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by Sharon
Mini Appetizer Lobster Rolls with Tarragon and Chives
December 7, 2020

Mini Appetizer Lobster Rolls with Tarragon and Chives

Mini Appetizer Lobster Rolls with Tarragon and Chives are the perfect size to serve at holiday parties. After all, everyone loves lobster rolls, so they’re perfect for entertaining. These rolls are filled with creamy lobster salad, that’s dotted with tarragon and chives. Of course, you …

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by Sharon
Pumpkin and Pulled Pork Nachos
October 13, 2020

Pumpkin and Pulled Pork Nachos

Pumpkin and Pulled Pork Nachos is an appetizer filled with pumpkin, tender pulled pork, and pinto beans. It’s topped with homemade barbecue sauce and homemade cheese sauce, as well as, scallions, jalapenos, and cilantro,

The Equipment You’ll Need

  • A Dutch Oven- This is the best vessel for oven braising your pork.
  • Two 3 Quart Saucepans- You’ll need these for cooking the sauces.
  • A Large Skillet- I use this to cook my pumpkin.

The Ingredients You’ll Need for Pumpkin and Pulled Pork Nachos

  • Fresh Pumpkin- You need to purchase a sugar pumpkin for this recipe. If you can’t find one, you can substitute a butternut squash.
  • Pinto Beans- I really like to buy dry pinto beans, and cook them myself. But, you can also use canned beans.
  • Chicken Stock- Again, I use homemade stock. You can find my recipe on my post for Matzo Ball Soup.
  • Barbecue Sauce- I have supplied my recipe for barbecue sauce, but feel free to purchase some instead.
  • The Pork- My recipe makes far more pork than you’ll need for this recipe, but this pork freezes great and can be used for sandwiches, tacos, and quesadillas.
  • Evaporated Milk- This comes in a can and can be found in the baking aisle of your market.

How I Made my Nachos

  • I made my pork the evening before I wanted to serve my nachos.
  • The next day, I cooked the pumpkin. I made sure to cook it until it was tender, but not mushy. I was also careful not to burn it.
  • Next, I cooked the barbecue sauce. Again, you won’t need all the sauce, but it freezes great.
  • Then, I made the cheese sauce, whisking until it thickened up.
  • Finally, I heated up the chips and added all the toppings.

My family really loves these Pumpkin and Pulled Pork Nachos. I know there are a lot of components, but it is truly a restaurant quality appetizer. And, the pumpkin adds the wonderful fall flavor that we all crave this time of year.

Pumpkin and Pulled Pork Nachos
Pumpkin and Pulled Pork Nachos
Pumpkin and Pulled Pork Nachos

Pumpkin and Pulled Pork Nachos

Tortilla chips topped with tender pulled pork, pinto beans, barbecue sauce, and cheddar cheese sauce.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

For the Pulled Pork and the Pumpkin:

  • 2 onions, cut in one inch pieces
  • 3 lbs. boneless pork butt
  • ½ tsp. each kosher salt and cayenne pepper
  • 1 tsp. each black pepper and garlic powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves peeled garlic
  • 1 cup chicken stock
  • ¼ cup brown sugar
  • 2 cups peeled pumpkin, cut in half inch pieces

For the Barbecue Sauce:

  • 2 tbsp. butter
  • 1 cup minced onions
  • 2 tbsp. minced garlic
  • 2 tbsp. honey
  • 2 tbsp. Worcestershire Sauce
  • ¾ cup ketchup
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • ½ tsp. black pepper

For the Cheddar Cheese Sauce:

  • 6 ounces shredded extra sharp cheddar
  • 2 tsp. cornstarch
  • 8 ounces evaporated milk

To assemble the Nachos:

  • 4 cups corn tortilla chips
  • 1 cup cooked pinto beans
  • ½ cup each sliced jalapenos and sliced scallions
  • ¼ cup cilantro leaves
  • 1 cup sour cream

Instructions
 

  • For the Pulled Pork and Pumpkin:
  • Preheat the oven to 300 degrees.
  • Place the sliced onions and garlic in the bottom of a Dutch oven, and then add the pork with the fatty side facing up. Mix together all the spices ( but not the sugar) and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and bake for four hours. You will only need a couple of cups of the pork, but the rest freezes great.
  • While the pork is cooking, cook the pumpkin with a tablespoon of olive oil, in a large skillet on medium heat, until the pumpkin is tender. Season it with salt and pepper.
  • When the pork is done, shred it with a fork and add in the sugar.

For the Barbecue Sauce:

  • Melt the butter in a three quart saucepan, and cook the onion and garlic, on low heat until they're soft.
  • Add the rest of the ingredients and simmer uncovered for twenty minutes.
  • FOR THE CHEESE SAUCE:
  • In a small bowl, mix together the cheese and cornstarch.
  • In a three quart saucepan, heat the milk and bring it to a simmer. Turn the heat to low and stir in the cheese. Whisk until the sauce thickens.

To assemble the Nachos:

  • Preheat the oven to 350 degrees.
  • Place the tortilla chips on a sheet pan and heat them up for about five minutes. Also, warm up the pumpkin, two cups of the pork, beans, and both sauces.
  • Arrange the chips on a serving platter and top with the pork, beans, and pumpkin. Drizzle on about a cup each of the barbecue and cheese sauces. Then, sprinkle with the jalapenos, cilantro, and scallions.
Keyword nachos, pulled pork, pumpkin
Tried this recipe?Let us know how it was!
pulled pork
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by Sharon
Saffron Arancini with Saffron Sauce
July 31, 2020

Saffron Arancini with Saffron Sauce

Saffron Arancini with Saffron Sauce are on the regular rotation on our dinner menus. While arancini are usually served as an appetizer, I like to serve them as a main course accompanied by a salad. And, while I’ve always thought of saffron as an exotic …

risotto
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by Sharon