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Archive for the ‘Appetizers’ Category

I’ll admit it, I’m not a fan of mussels, but my husband is.  I originally bought the  Mussels for my husband as an appetizer. As I started to prepare them I thought he might like them over some pasta as a meal instead. So this ended up being his meal for dinner.  After all, I haven’t been feeling like eating lately, and that’s because(just in case you missed it), Kiley is going to be a big sister!

Back to the recipes, I just threw this together as I went a long and it came out really well.

When purchasing mussels, make sure you purchase them from a store you trust to make sure the ones you get are alive and well. Don’t eat any that refuse to open after cooking. When you get come from the store, scrub the mussel and then place the mussels into a bowl of cool water with some ice cubes until you are ready to cook them.

Ingredients:

2 pounds of Mussels, I used

2 tablespoons of butter

1 good size tomato, diced into small pieces

3 tablespoons of minced garlic

Parsley to taste

1 cup dry white wine

1 cup whole milk, you could use cream

Salt and Pepper to taste

Pasta of your choice, cooked

Directions:

  1. Melt butter in a large skillet, add garlic till browned. Add half of the mussels, parsley, tomatoes, wine and milk to the skillet. Cover with a lid, I have a glass lid which is nice, because you see when the mussels are opening up. They take about 4-6 minutes to open up, remove open ones with tongs and place a bowl covered with foil. Repeat until all mussels are opened. Remember if some don’t open just throw them out.
  2. At some point, start your pasta and cook to al dente. Meanwhile, after all mussels are opened, simmer leftover sauce for about 10 minutes. Grab a plate and place some pasta and then some mussles on top, drizzle some leftover sauce on top of all of that!
Enjoy!

A Jessica Original

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I can’t believe I’ve never posted this dip before! This dip has been a family recipe for years! We love it during football games, it’s so easy to prepare and pop in the oven before the game starts! You can serve this recipe warm or cold, but its much better served fresh out of the oven!

CIMG3096

Ingredients:

1 can(14 ounces) of artichoke hearts, drained

1 package (8 ounces) of cream cheese, softened

1 cup mayonnaise

3/4 cup finely shredded parmesan cheese

1 package (8 ounces) of crab meat, finely chopped

Bread or Crackers, to dip

Directions:

  1. Chop artichoke hearts. Set aside.
  2. In a medium bowl, stir together cream cheese and mayonnaise, artichoke hearts, parmesan cheese and onions. Fold in crabmeat.
  3. Spoon into 9 inch pie plate. Bake uncovered, at 375 degrees about 25 minutes or until heated through. Serve with bread or crackers.

Enjoy!

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Deviled Eggs

There’s nothing better at Easter time and dying Easter eggs.  We love to make egg salad with our eggs and also deviled eggs. This recpie is so simple and I’ve seen so many varations on it. The one I use though is from my family and it’s pretty basic.

img_0299Ingredients:

6 eggs

2 tablespoons mayo

1 tablespoon mustard

Pinch of salt

Pinch of pepper

1/2 teaspoon of parpika

Directions:

  1. If eggs aren’t already hard boiled then you need to do that first!
  2. Take shell off the eggs and cut eggs in half, so that you have 12.
  3. Scoop out the yolk and place in a bowl
  4. Add all above ingredients in a bowl and  mix together.
  5. Re-fill the eggs with the new yolk mixture.
  6. Sprinkle some paprika on top of the eggs.

Enjoy!

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Crab Rangoon


We had some leftover won ton wrappers from when I made won ton soup the other day, so I decided for football Sunday to make a batch of crab rangoons since we had all the ingredients sitting in the fridge. Ideally, it’s best to make these in a deep fryer but if you don’t have it’s just as easy to cook them on the stove top in a deep pan with hot oil. This recipe made 12 servings. The only thing that changes if you want to make more servings is the number of won ton wrappers. I have left over of the mixture to make at a later point this week.

Ingredients:
12 won ton wrappers
1 8 ounce package of Philadelphia Cream Cheese
1 tablespoon of Worcester Sauce
1/2 teaspoon of garlic powder
1 package of lump crab meat
Flour paste-water and flour mixed together

Directions:
1) Heat a pan with oil, enough oil to just about cover the rangoon.
2) Combine all ingredients into food processor or blender, mix until fine.
3) Drop about a tablespoon of mixture into won ton wrapper.
4) Bring edges of won ton wrappers together and rub flour paste onto the edges,
so the won ton sticks together.
5) Place in hot oil until browned on all sides.

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Wonton Soup

Last night we had an “Asian inspired” dinner. I wanted to make a dish with soba noodles but I couldn’t find them at the store. I could of made them my self but besides buckwheat and without a recipe at the store I wasn’t sure what else I need to make them. So I decided to change the main course recipe to another noodle dish. I wanted something to go along with it, so I decided to make homemade won ton soup. It turned out really well and actually tasted like a won ton soup you would get at a Chinese restaurant. I adapted & modified this recipe from:

Steamykitchen.com

Ingredients:
1/2 pound of won ton wrappers
2 chicken breast(cooked and diced)
1 tablespoon of soy sauce
1 teaspoon of corn starch
1/4 teaspoon of sugar
1 teaspoon of rice vinegar
1/2 teaspoon of sesame oil

For Cornstarch mixture:
1 tablespoon cornstarch + 1/4 cup cool water

For broth:
2 quarts of chicken broth

Directions:

To Make Won ton:
1) In a large bowl, combine the chicken, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well.
2) Put a two pieces of the diced chicken in each of the middle of a won ton wrapper, brush cornstarch mixture on all edges.
3) Fold over to form a triangle, press to secure edges, encasing the filling.
4) Brush cornstarch mixture on one tip of the triangle. Bring two corners together and press to secure.
5) Place on clean, dry plate in one layer and cover loosely with damp paper towel to prevent drying.
6) Repeat with remaining.

To Make Soup:
1) In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled.
2) Turn the heat to medium-high and add the won tons. Bring pot back to a gentle boil.
3) When it reaches a boil, add 1 cup of the reserved broth.
4) Bring back to a boil and again, add the remaining 1 cup of reserved broth.
5) Let it simmer for about 5 minutes and then serve.

Enjoy!

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Bloomin Onion


Who doesn’t love to order a bloomin’ onion when they go out to Texas Roadhouse or Outback. But come on, those have over 1,000 calories in them, and that’s not even including the dipping sauce. But guess what, the amazing Liza over at hungrygirl.com, has a recipe that has only 192 calories that includes the sauce.

Ingredients:
1 jumbo sweet onion, not peeled
1 cup fiber one bran cereal(original), ground to a breadcrumb like mixture in a blender or food processor
1/2 cup fat free liquid egg substitute
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper

For sauce:
3 tablespoons of fat free mayo
2 teaspoons of ketchup
1/8 teaspoon of seasoned salt
A dash of chili powder

Directions:
1) Pre-heat oven to 400 degrees.
2) Combine the cereal with the garlic powder and pepper, mix well.
3) Cut the top half inch of the onion off(from the pointy side, not the flat one)
leaving the root(bottom) intact, carefully peel the outside layer off. Next
starting from the top, carefully cut the onion down and across the middle,
stopping about a half inch from the root. Repeat to make a criss-cross cutting
the onion down the middle again stopping a half inch from the bottom. You
should now have 4 sections still attached at the bottom. Cut each of those
sections down the middle(from the top), again stopping before you get to the
root.
4) Place the onion, cut side up, in a large bowl and cover completely with ice water.
Allow the onion to sit for 15 minutes or until the petals open up. You probably
will have to use your hands to gently pry them open. Once all open remove the
onion and dry off as well as the bowl.
5) Once both are dry, place the onion back in the bowl, with the petals up. Pour the
egg substitute evenly over it, making sure to get in between all the petals, again,
use your hands to separate them. I used a bbq brush to put the egg on. After you
are done, flip the onion over to drain off the excess egg. The entire onion
should now be covered in the egg. Transfer the onion to a dry bowl.
6) Slowly sprinkle the cereal mixture evenly over the onion, making sure to coat
each petal, again I used my hands to make sure of this.
7) Spray a baking dish with nonstick spray and place the onion in it, petals up.
8) Bake for about 40 minutes, outside should be crispy and inside soft. While that
baking make the sauce ingredients.

This makes 2 servings!
Enjoy!

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Dilly Crab Dip

I bought this HUGE bag of crab legs at the grocery store last week, we were only able to eat about half of them. So I decided to make crab dip. Seriously, this was the worst idea ever because peeling and cracking about 50 crab legs your self is painful, nail breaking, time consuming and a hot mess. For sure, but the crab meat in the store. Anyways here’s the recipe.

Ingredients:
2 (8 ounces of imitation crab meat)
1 1/2 cups of sour cream
1 1/2 cups of mayo
1 tablespoon of dill weed

Directions:
1) Combine all ingredients in a large bowl, stir well. Chill for until ready to be eaten.
2) Serve with some tortilla chips or whole wheat pita bread.

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