Endive and Apple Appetizer

I'm pretty sure it's Martha Stewart who pronounces "endive" "ahn-deeve". She also pronounces the "h" in "herbs". I love that lady.

As for me, I say "endive", just like it's spelled. And my favorite way to prepare it is as follows...

Endive and Apple Appetizer

assorted endive leaves

cream cheese, room temp

strawberry jam

crisp apples, like Fugi or Gala

Combine two parts cream cheese to one part jam. Spread a little strawberry cream cheese on each endive leaf. Top with a thin slice of apple (brush with lemon juice to prevent browning). This is a quick, refreshing appetizer or snack. My kids loved it! Thanks to friend Laurel for recipe.

Corn Cakes

Came across this fun appetizer on Prudence Pennywise a few weeks back. Very tasty- kids and adults gobbled them up. I think they would be outstanding with some of Shawna Ellsworth's salsa... must get that recipe.

Corn Cakes

1 and 1/2 cups corn kernels, divided use
1/4 cup vegetable broth or chicken broth or water
1/4 cup butter, softened
3 tablespoons sugar
1 pinch salt
heaping 1/2 cup masa harina
1/4 cup flour

In a blender, combine 3/4 cup corn kernels and butter. Process until almost smooth. Pour into bowl and add remaining ingredients, including remaining 3/4 cup corn kernels. Shape into 12 small patties. Preheat griddle over medium high heat and lightly coat with butter. Cook patties like pancakes, until golden brown on each side. Serve with avocado, sour cream, and fresh salsa.

Coconut Fruit Dip

Friend Chelsea brought this to a pool party Friday night- it was loved by everyone. I should be a little embarrassed that I have already made it TWICE since. Saturday and Sunday nights. It's that awesome.

Coconut Fruit Dip

1/2 C. softened cream cheese (4 oz., or half a block)
1/2 C. sour cream
1/2 C. sugar
1/2 C. sweetened shredded coconut

Combine all ingredients well. Great with berries, pineapple, grapes, whatever suits your fancy.

Mini Chicken Meatballs

These were quite delicious. I made a batch today, ate some for dinner, and froze the rest for later use. The meatballs were flavorful and tender and a delightful addition to some plain old pasta and marinara. I could also eat them by themselves - maybe as a little appetizer...mmm, ya, that would be good.

Mini Chicken Meatballs

From Redbook; recipe courtesy of Giada De Laurentiis

Ingredients:

1/4 c. plain breadcrumbs

1/4 cup chopped flat-leaf parsley

2 large eggs (lightly beaten)

1 T. whole milk

1 T. ketchup

3/4 cup freshly grated Romano cheese

3/4 tsp. salt

3/4 tsp freshly ground black pepper

1 lb. ground chicken

1/4 c. olive oil

1 1/2 cups low sodium chicken broth

1/2 cup chopped fresh basil (for garnish)

1/2 cup freshly grated Parmesan cheese (for garnish)

Directions:

1) In a medium bowl, stir together breadcrumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper. Add the chicken and combine well. Use a melon baller (or a teaspoon measure) to scoop the mixture; roll the seasoned chicken into 3/4 inch mini meatballs.

2) Heat oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add chicken broth and bring to a boil. Reduce heat to low and simmer until the meatballs are cooked through, about 5 minutes. Garnish with chopped fresh basil and Parmesan cheese.

Fruit Salsa and Cinnamon-sugar Chips

Last week I gave a bridal shower for a cute girl in my ward, Kelli. On the menu: rolled tacos, fresh chips and two salsas (all from Tia Rosa's Taqueria), Amanda's guacamole, corn on the cob with lime butter (just zest a couple limes into the softened butter and roll the cobs in it- SO good), homemade chocolates from friend Jen, and fruit salsa with cinnamon-sugar chips. The only thing missing was sweetened whipped cream. MUST have this to serve with the fruit salsa. Also make sure whatever else you're making can be prepped ahead of time, because the salsa has to be prepared just an hour or two before eating. The chips can be made the night before. D-lish!

Fruit Salsa and Cinnamon-sugar Chips

4 kiwis, peeled and diced
2 Gala apples - peeled, cored and diced
1 fresh pineapple, peeled, cored and diced
2 lbs strawberries
4 T. white sugar
4 T. strawberry jam

juice of one lime

24 flour tortillas
1 stick butter
1 C. sugar and 2 T. cinnamon

In a large bowl, mix kiwis, apples, pineapple, strawberries, lime juice, sugar and jam. Cover and chill in the refrigerator for an hour.
Preheat oven to 350. Coat one side of each flour tortilla with butter. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with fruit salsa and sweetened whipped cream.

Strawberry and Pomegranate Chilled Soup

Warning: If you make this, you'll want to drink the whole blender full. Perfect for an appetizer or dessert.

Strawberry and Pomegranate Chilled Soup

1 c. pomegranate juice
2 c. half and half
1/4 c. orange juice
1 1/2 c. fresh strawberries, plus more for garnish
1/2 c. sour cream
2 T. sugar

Put all ingredients into blender and process until well blended. Pour into bowls and sprinkle with finely diced strawberries.

Caprese Bites

Over the last couple/few years I have come to loooooove the combination of tomato, mozzarella, and basil. This is the appetizer version of my favorite starter or salad at a restaurant. The shells can be found at the happiest place on earth, IKEA.

To assemble, you'll need:

one pack of Hors D'oeuvres shells
one pkg. grape tomatoes
basil leaves
one package mini mozzarella balls (bocconcini- mine from Fresh and Easy)

Halve the tomatoes and mozzarella balls. Remove the basil leaves from their stems and halve if neccesary. Fill shells with a little of each ingredient. Yummy, pretty, bite-sized. Perfection.

Bowl-ti-ful Chicken Ole

So, maybe it doesn't look like the most appetizing thing in the world, but don't let that fool you. In my experience, sometimes things that don't look that good turn out to taste delicious. And sometimes they taste exactly the way they look. In this case, it's the former. Delicious, easy, and I like it because it's a little bit more of a unique appetizer than your typical bean dip. If I'm not mistaken, I believe this recipe comes from Candice's mother-in-law; so thanks to Sis. Drew (unless I'm completely off base and I really have no clue where this recipe came from)!

Bowl-ti-ful Chicken Ole

Prep time: 15 minutes

Makes: 10 servings

Ingredients:

3 cans (5 oz.) chunked chicken, drained (I used 1 (15 oz.) can. See the math I did there? Sweet.)

2 cups shredded Monterey Jack cheese

2 cans (15 oz.) kidney beans, rinsed and drained

1 can (4 oz.) diced green chilies, drained

1 can (2.5 oz.) chopped black olives, drained

1/2 cup plain nonfat yogurt

1/2 cup mayonnaise

1 envelope (1.25 oz.) taco seasoning

Directions:

Mix chicken and cheese in a large mixing bowl. Add beans, chilies and olives. Combine yogurt, mayonnaise and taco seasoning and add to chicken mixture.

The original recipe says to serve it cold and in a bread bowl with fresh cut broccoli, cauliflower, carrots and bread for dipping. I like to serve it hot with chips for dipping. Tortilla chips work great, however Frito's are also very delicious with this dip. I'm sure veggies and bread would be great too if you are trying to be a little healthier.

[PS - I really hate when blogger won't let me control the flippin spacing between paragraphs]

Hot Spinach Dip

Forgot to take a picture of the spinach dip we made for Maren and Derek's New Years Eve party... but Martha's is prettier anyway. It is SO very good- it didn't last long. Fresh n Easy has mini-baguettes that are perfect for slicing and serving with this dip.

Hot Spinach Dip

Makes 3 cups

2 tsp olive oil, plus more for baking dish
2 garlic cloves, minced
2 pounds spinach, cleaned, trimmed, and coarsely chopped
1/2 C. milk
6 oz. cream cheese
3 dashes Worcestershire sauce
3 dashes hot sauce, such as Tabasco
3/4 cup shredded mozzarella
Coarse salt and ground pepper
Baguette slices, breadsticks, or crackers, for serving

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium.
Add spinach in two additions, letting the first batch wilt before adding the next; add garlic; cook until spinach is completely wilted, about 5 minutes. Transfer to a colander; drain, pressing to release all excess liquid.
In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.
Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with bread and crackers.

Lettuce Wraps

One time I tried a restaurant copy-cat recipe I found online for P.F. Changs lettuce wraps. I had to buy a bunch of odd ingredients like fish sauce, oyster sauce, and sesame oil. They were so nasty- tasted nothing like the ones from the restaurant. I found this Rachael Ray recipe and although it doesn't claim to taste like P.F. Chang's, it is yummy all on it's own accord. I love the orange in it.
*instead of the Hoisin sauce (which I have used before and it is good too) I used Trader Joe's Mandarin Orange Chef's Sauce. Yum-O.

Lettuce Wraps

2 C. fresh shiitake mushrooms
1 1/2 pounds thin cut chicken breast
2 T. vegetable oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely grated
1 orange, zested
1 red bell pepper, diced small
3 scallions, chopped
3 T. hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin sauce and toss to coat the mixture evenly. Transfer to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

*I like to cook a little rice and spoon some into the lettuce cup before adding chicken mixture. Chow Mein noodles are also a nice crunchy addition.

Cheddar and Cranberry Cheese Ball

Up until a couple years ago, cheese balls repulsed me. That was, until I learned that they could be made from the three best ingredients: cream cheese, cheddar cheese, and butter. Then I realized cheese balls were my favorite food. I sent a couple of these with Chris to the office- they didn't last long. This recipe is from Martha, and she also has a couple other variations I want to try. Here is the link for Cheese Balls, 3 Ways.

And here is the Cheddar and Cranberry version:

1/3 stick of butter, softened
1 pkg. cream cheese, softened
2 tsp. lemon juice
a couple dashes salt
1 dash pepper
8 oz. finely grated cheddar cheese
1 C. dried cranberries (craisins)

With an electric mixer, mix butter, cream cheese, lemon juice, salt and pepper until well combined. With big spoon or spatula, stir in cheddar cheese. Form into a ball with your hands, and roll in cranberries to coat. Serve with crackers.