Archive for the Category ◊ Appetizers ◊

14 Jun 2011 Chocolate-Peanut Butter Popcorn
Author:  |  Category: Appetizers, Sweets  | Tags: , , , , , , , , , , , ,  | 3 Comments

My friends tell me I have more than my share of cooking gadgets.  I don’t disagree with them.  But I don’t have everything.  For example, I don’t have one of those quick freeze Popsicle makers, and until today I didn’t have a popcorn machine. The Popsicle maker is on my “Wish List”, but the popcorn machine has been on my kitchen counter churning out popcorn for the last few hours.

I needed a popcorn machine today.  My daughter Abby is manager of our neighborhood pool this Summer and tonight is the first Kid Movie Night.  The pool’s popcorn machine is broken, and she can’t have her first movie night without popcorn, now can she?  So we went out and got a popcorn machine.  It wasn’t expensive.  It was on super-duper clearance at Target.  I KNEW that lucky penny I found on the driveway this morning was going to mean something!

My daughter, being sensible and well organized (like her mother), thought she should practice with the popcorn machine before taking it down to the pool and expecting it to perform perfectly.  So she practiced, and managed to churn out a lot of popcorn.  The machine worked like a charm!  But there was about twenty-four cups of practice popcorn on our counter.  I ate a cup.  My grandson ate about four pieces, and then spilled a cup.  My son refused a cup. Only twenty-two cups to go!

I thought about making Caramel Corn with the popcorn.  I have a terrific Caramel Corn recipe posted, and while my Caramel Corn is one of my favorite foods on the planet, it is a bit of a bother to make.  Time was running out, so I turned to foodgawker, searched on Popcorn, and found this recipe for Chocolate Peanut Butter Popcorn.  On closer inspection I found the recipe had been posted by one of my favorite bloggers, Brown Eyed Baker.  The recipe had to be good!  I just knew it!  It was my lucky day.  That was one powerful penny.

This recipe is the same recipe as for Muddy Buddies, but using popcorn instead of Rice Chex.  It’s a cinch to pull together, and it’s good for you:  popcorn, whole grain; peanut butter, plant based protein; chocolate, dairy!  And it’s melt-in-your mouth delicious.  Seriously addictive. I am pretty sure you have all the ingredients in your cabinet, too.

And it’s Summer.  Don’t we all need a movie night?  How about movie night with one of the best popcorn snacks EVAH?!

Umm….there’s just one more thing.  This popcorn doesn’t keep well; it starts to get soft after a few hours.  So eat fast!

Chocolate Peanut Butter Popcorn

9 cups plain popped popcorn (top of stove, air popped, popcorn machine, microwaved…)
1 cup semisweet chocolate chips (or milk chocolate, or half bittersweet and half milk, or whatever chopped chocolate you have on hand)
½ cup creamy peanut butter
¼ cup butter
1 teaspoon vanilla
1½ cups powdered sugar

  1. Place the popped popcorn in a very large bowl.
  2. In a microwave  melt the chocolate chips, peanut butter and butter for about 1 minute.  Stir well. Chocolate and peanut butter should be melted and very smooth. Stir in the vanilla.
  3. Pour the chocolate mixture over the popcorn. Using a large spoon or spatula, stir until all of the popcorn is evenly coated with the chocolate/peanut butter mixture.
  4. Sprinkle the powdered sugar over the chocolate-covered popcorn and stir until evenly coated.
  5. Spread the mixture onto a baking sheet and place in the refrigerator for about 30 minutes or until the chocolate is set.
  6. Serve! Leftovers don’t keep well.  Eat everything as soon as it’s made!

Thank you for stopping by my kitchen today.  If you like what you see, please consider subscribing to my blog.  If you subscribe you will get a quick e-mail to alert you each time I post a new recipe (which I try to do a few times a week).  Great seeing you!

Polly

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09 Jun 2011 Marinated and Grilled Portobello Mushrooms
Author:  |  Category: Appetizers, Grilling, Side Dishes, Veggies  | Tags: , , , , , ,  | 12 Comments

The best Marinated and Grilled Portobello Mushrooms I’ve ever had were served at my 30th high school reunion. (Yes, I am that old. Dang it.)  The mushrooms were served at room temperature, they were “meaty” (as Portobellos are known to be), tangy, smokey, and a bit salty.  Of all the things to remember about a high school reunion, I remember the mushrooms?  There’s something seriously wrong with me…

Most unfortunately,  I don’t have that particular Helix High School 30th Reunion recipe for mushrooms, but I have finally found a recipe and method  that seems to come pretty darn close.  For this I have to thank Cook’s Illustrated, which was a starting point for this recipe.   I adjusted their method just a bit to ensure some nice grill marks on the Portobello slices, and to make it a bit more convenient to prep ahead of time.  The original recipe is from the 2010 “Summer Grilling” publication (page 61).

These Portobellos are marinated, grilled, sliced, grilled a second time, marinated a second time, and served.  Yes, another recipe that is a bit of a bother, but the steps are easy, and can be done ahead of time, and the final step can be done while the guests stand around ohhh-ing and ahh-ing and wishing they knew how to make such marvelous mushrooms.  You’ll feel so accomplished. Trust me on this.

Marinated and Grilled Portobello Mushrooms

4 large Portobello mushrooms (between 5 and 6 inches in diameter, about 6 oz., each, in weight)

Pre-grilling Marinade

  • 1/2 cup olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons minced garlic
  • 1/2 teaspoon table salt

Post -grilling Marinade

  • 2 teaspoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
  • 1/4 teaspoon table salt
  1. Combine all ingredients for first marinade in a large Ziploc bag.  Add cleaned mushrooms, seal bag, and toss gently. Let mushrooms stand at room temperature for about one hour in this marinade.
  2. Cut four 12-inch pieces of foil.  Remove mushrooms from marinade.  Place one mushroom, gill side up, on each square of foil.  Fold foil edges over mushroom and seal securely.
  3. Grill mushrooms in foil packed, gill side/sealed foil side UP, until mushroom is tender and juicy, about 10 to 12 minutes.  Set aside to cool.
  4. Carefully open foil packets.  Remove mushrooms and slice, on the diagonal, into long thick slices.
  5. Combine all the ingredients for the second marinade in a large bowl and set aside.
  6. 20 minutes before dinner, return sliced mushrooms to grill.  Grill each slice until nicely grill marked.  Depending on the heat of your grill this could take anywhere from 1-3 minutes on each side.
  7. Place grilled mushroom slices in bowl with marinade and toss to coat.  Cover bowl with plastic wrap and let mushrooms marinate for 15 minutes (and up to 30 minutes).
  8. Remove mushrooms from marinade and place on serving platter. Enjoy!

Thanks for stopping by my kitchen today.  If you would like to receive a quick 2-line email when I post my next recipe, please enter your email address in the “subscribe” box in the right-hand column 🙂

Happy Grilling!

P.S. This grilled recipe is being added to the summer grilling link party at Family Fresh Cooking! Let’s get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, ManPans and Rouxbe!

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05 Feb 2011 Top Ten Superbowl Snacks
Author:  |  Category: Appetizers, Holidays & Events, Sauces, Dips & Spreads, Side Dishes  | Tags: , , , , , , , ,  | Leave a Comment

Here is my Top Ten List of  Superbowl Snacks…  Enjoy!

Crockpot Bean Dip: A must!  Serve with tortilla chips (my kids prefer “Scoops” ). Mix up the dip the night before.  Put in crockpot two or three hours before the party starts and leave it on low/warm for the entire length of the party.

Meatballs on Toast: Men and teenage boys can’t get enough of these.  Mix up the meat mixture in advance (the night before is fine), then broil as needed.  The recipe is delicious “as is”, but you can certainly put your signature on it. A friend of mine adds some curry powder and ground lamb to make Curried Meatballs on Toast.  Add some cilantro and cumin and red pepper, Mexican Meatballs on Toast. Oregano, basil, garlic, lemon pepper, Greek meatballs on Toast?

Bacon Asparagus Rolls: All veggies can be forgiven when rolled in bacon.  Delicious, “two more-ish” as my English Aunties say (as in, “I’d like two more of those, please)  and different.  These will make you a legend in your own time.

Baked Chicken Taquitos: A bit more substantial, but can be cut in half for finger food. Don’t forget to sprinkle with salt before baking.  Serve with a salsa for dipping.

Mozzarella Sticks:   Fried Cheese. Fabulous. My 2011 addition to my Superbowl snack line up, I know it will be invited back every year.  Make the night ahead and freeze, then fry as needed.  Can be reheated in the oven as needed.

Baked Spinach-Artichoke Dip: Might be a bit girlie for a Superbowl spread.  But let’s get with the times.  Girls like football, too.  Some men eat quiche, but even more men will eat Spinach Artichoke Dip.  This one is really for the girls though.

Blue Cheese Dip with Veggies: Come on, you have to have some raw veggies set out.  What better to dip them in than a strong, assertive blue cheese dip?  Dip must be make two hours ahead, but making it the night before is fine. Veggies can also be made ahead and stored overnight in refrigerator in  air-tight bags.  You just need three veggies, really, in order of importance: celery sticks, carrot sticks, and cucumber slices.

Gringo Grandma’s Chili: One always needs a pot of chili for Superbowl Sunday, especially if the game is in Texas! Set up a chili bar. Small bowls with spoons, chili in the crockpot, mini corn muffins or cornbread, hot dogs, buns, fries, grated cheese, onion, Tabasco…  This recipe makes a lot of chili, leftovers will freeze well, but also make a fine dinner for Monday.

Oven Baked Chicken Nuggets: Make ahead and freeze.  Use any boneless chicken.  Most like cubed chicken bread.  I prefer chicken tenders.  Make ahead, and just pull out of the freezer and bake.  Set chicken nuggets out next to a bottle of ketchup and a bottle of Ranch dressing.

Oven Baked Fries: You can’t get a more economical Superbowl snack. Make two pans of these. These should be a staple.

Thanks for stopping by my kitchen today.  Have a great Superbowl Sunday (even if you don’t like football)!!  I always enjoy myself and I know next-to-nothing about the game 🙂

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04 Feb 2011 Mozzarella Sticks
Author:  |  Category: Appetizers  | Tags: , , , , , ,  | 3 Comments

I had no idea it was so easy to fry cheese.  I also had no idea fried cheese was so delicious.  Dang it. There’s no looking back now, unfortunately. Fried Mozzarella sticks are here to stay and they are my 2011 contribution to my Superbowl Snacks Line up (do they have line ups in football?).

This recipe is so yummy that it is all over the Internet.  I found the source recipe at Pass the Sushi and the blogger that adapted it was Michelle from Une-Deux Senses.

I changed the recipe a bit. The quantities didn’t quite work for me, and I simplified the ingredient list.  I also added on reheating instructions.  The cheese can be prepared/coated in advance (up to two weeks or more), frozen, and then fried at the last minute (without defrosting).

Mozzarella Sticks

  • 1 lb. string cheese, 16 sticks (This recipe can be adapted to make any quantity.  Directions below are based on using the entire 1 lb. package.  Adjust quantities accordingly if you are making more or less)
  • ½ cup flour
  • 1 egg
  • 1 – 2 tablespoons milk
  • 1 ½ cups Italian-style Panko bread crumbs
  • 1 tbs dried parsley (optional)
  • Canola oil, for frying

Prepa­ra­tion:

  1. Remove wrappers from the string cheese and slice cheese into thirds (slice across, NOT lengthwise).
  2. Place the flour in a Ziploc bag. Toss the cheese in the flour, shake off any excess flour and set aside.
  3. In a shallow bowl or tray whisk the egg with the milk to combine.  Pour the Italian-style Panko into another shallow bowl or tray. Set the flour covered cheese in position 1, set the egg in position 2, and set the panko in position 3, set a baking sheet that will fit into your freezer in position (4).  You should have nice line on your kitchen counter like this:  (1) (2) (3) (4).
  4. Dip the flour covered cheese into the egg mix­ture, cov­er­ing com­pletely, then roll in the Panko-press slightly to make sure the Panko adheres-then place the coated cheese on the bak­ing sheet.
  5. Place the coated cheese in the freezer for at least  30 min­utes (overnight is fine, two weeks is fine, longer is fine as long as you remove the frozen sticks from the cookie sheet and place in an air tight, freezer safe container).
  6. Just before serving, fill a small/medium saucepan with the canola oil until it reaches a height of about 2 inches. Heat the oil over medium-high heat until hot, about 360-375 degrees. (I have a dedicated small saucepan that I use just for frying.  I always use a thermometer to maintain the correct oil temperature, too.)
  7. When the oil is hot, carefully place the moz­zarella sticks, 4 pieces at a time in a small saucepan or 8 pieces at a time in a medium saucepan, into the hot oil. Watch the cheese closely and turn or stir to evenly brown.  It will take less than  2 min­utes to cook the cheese. Do not allow the cheese to bub­ble and leak.
  8. Carefully remove the fried cheese from the hot oil and drain on a paper towel.
  9. Serve.
  10. If you need to reheat the mozzarella sticks, place in a preheated 350 oven for 5-8 minutes.  Again, do not allow the cheese to bubble and leak.  Drain on paper towel again, and serve.

I hope  you enjoy your Superbowl Sunday!  If you stop by tomorrow, I’ll suggest some other recipes. I am not much into football, but I sure do enjoy setting out good Superbowl snacks for those ardent, noisy fans.  Superbowl Sunday is a great American holiday in my book!

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