appetizers Archives - Page 4 of 4

Broccoli Cheddar Pinwheels

For a quick and tasty appetizer, roll up some Broccoli Cheddar Pinwheels

The store bought crescent rolls take the hard work out of this recipe and all that’s left is to chop broccoli and assemble

You’ll need one package of crescent dough sheets, 1/2 bar (4 ounces) of room temp cream cheese, 2 cups of finely chopped broccoli, one cup of shredded cheddar and 1/2 teaspoon each of kosher salt, black pepper, onion powder and garlic powder

Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula

Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders

Evenly cover with the shredded cheese, press down and now let’s roll!

Start from one end and evenly roll making sure the filling stays inside

Roll, roll, roll…

Pinch the ends and lightly score to measure out 8 even slices

Slice through with a sharp knife

Lay the slices on a sheet pan lined with parchment paper lightly sprayed with cooking oil

Sprinkle with poppy seeds & bake in a 350 degree F oven for about 18-20 minutes

Check to make sure the dough is cooked through and the bottoms are crisp

Serve warm or at room temperature and watch them disappear!

Enjoy!

Simply Sundays! ~ Broccoli Cheddar Pinwheels

Servings: 8 appetizers
Time: 10 minutes prep, 18-20 bake
Difficulty: Easy
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Ingredients

1 package of crescent dough sheets

1/2 bar (4 ounces) of room temp cream cheese

2 cups of finely chopped broccoli

1 cup of shredded cheddar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon poppy seeds

Directions

Preheat oven to 350 degrees F

Roll the crescent dough out retaining the rectangular shape and spread the softened cream cheese over it with an offset spatula

Cover the cream cheese with the broccoli, pressing down lightly. Sprinkle with the salt, pepper and onion/garlic powders

Evenly cover with the shredded cheese, press down and start from one end and evenly roll making sure the filling stays inside

Pinch the ends and lightly score to measure out 8 even slices; slice through with a sharp knife

Lay the slices on a sheet pan lined with parchment and lightly sprayed with cooking oil

Sprinkle with poppy seeds & bake for about 18-20 minutes; check to make sure the dough is cooked through and the bottoms are crisp

Serve warm or at room temperature

Tools used to make this recipe

Totally Bamboo Cutting Board

Wilton offset Spatula

January 30, 2017May 19, 2018

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Sweet & Sour Meatballs

Tender baked meatballs simmered in a tangy sweet and sour sauce

This is one of those recipes that have been bouncing around my in-laws family for years and years

I first tried these 27 years ago (yes, I’m getting old)

Whether these were made by Grandma Mary, Aunt Liz or my wife, they are always a New Year’s Eve, Super Bowl or cocktail party staple

In fact I’m sure this recipe is one that my niece Megan and my daughter Marin will make for their families one day

Best part?

They are pretty easy to make

Let’s start with the meat

Since this is a party appetizer we are using 3 pounds of ground turkey

You can certainly use whatever ground meat you choose or even a mix

Next we will need 1 cup of breadcrumbs, 2 eggs whisked, 1 small onion finely chopped (we used a chopper), 1 tablespoon of Gravy Master, about 1/2 cup of fresh chopped parsley and 1 teaspoon each of kosher salt and ground black pepper

Add all of these ingredients to the ground meat

Using your hands gently mix all the ingredients together

You can use more breadcrumbs if the mixture isn’t binding

Preheat your oven to 350 F

Line a sheet pan with parchment paper sprayed with cooking oil

Start scooping the meatballs out using a cookie scoop

Gently roll the meatballs between your palms to form them

This yielded 58 cocktail sized meatballs

Place the meatballs into the oven and cook for 20-25 minutes or until the meatballs are browned and firm to the touch

Remove and set aside

While the meatballs are cooking we can get the sweet and sour sauce ready

We will need need 18 ounces of chili sauce and 16-18 ounces of grape jelly depending on how sweet you want it

We will also need 3 tablespoons of Worcestershire Sauce

Add the ingredients to a saucepan

Whisk everything together

Bring the sauce to a light boil over medium low heat then reduce and simmer 10 minutes whisking occasionally until you form a rich smooth sauce

Now this next step can be done right in the sauce pan

Add the meatballs to the pot and bring to a low simmer and cook for 20-25 minutes

You can also do this in a slow cooker which is what I’m going to do

I’m using my Instant Pot because I can saute the meatballs and store them in the pot to bring with me to our get together

I like to add some sauce to the pot, then meatballs then sauce, etc. to get an even coating

Once they are all in gently fold them together

Turn on the saute function on low and bring the meatballs to a simmer

Cook for 20-25 minutes

At this point they are ready to serve or you can reheat them at a later time for serving

Serve and watch these sweet and sour party meatballs just disappear!

Enjoy!!!

Simply Sundays! ~ Sweet & Sour Meatballs

Servings: 58 Meatballs
Time: Prep 10 Min, Bake 20-25 Min, Cook in Sauce 20-25 Min
Difficulty: Easy
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Ingredients

For the meatballs

3 pounds of ground turkey

1 cup of breadcrumb (more as needed)

2 eggs whisked

1 small onion finely chopped

1/2 cup of fresh chopped parsley

1 tablespoon of Gravy Master

1 teaspoon each of kosher salt and ground black pepper

For the sauce

18 ounces of chili sauce

16-18 ounces of grape jelly

3 tablespoons of Worcestershire Sauce

Directions

For the meatballs

Place 3 pounds of ground turkey in a large bowl. Add in 1 cup of breadcrumbs, 2 eggs whisked, 1 small onion finely chopped( we used a chopper), 1 tablespoon of Gravy Master, about 1/2 cup of fresh chopped parsley and 1 teaspoon each of kosher salt and ground black pepper

Using your hands gently mix all the ingredients together. You can use more breadcrumbs if the mixture is binding. Preheat your oven to 350 F. Line a sheet pan with parchment paper sprayed with cooking oil

Start scooping the meatballs out using a cookie scoop. Gently roll the meatballs between your palms to form them. This yielded 58 cocktail sized meatballs. Place the meatballs into the oven and cook for 20-25 minutes or until the meatballs are browned and firm to the touch. Remove and set aside

For the sauce

In a saucepan combine 18 ounces of Chili Sauce, 16-18 ounces of grape jelly (depending on how much sweet you want) and 3 tablespoons of Worcestershire Sauce. Whisk the ingredients together. Bring the sauce to a light boil over medium low heat the reduce and simmer 10 minutes whisking occasionally until you form a rich smooth sauce

Now this next step can be done right in the saucepan. Add the meatballs to the pot and bring to a low simmer and cook for 20 minutes. You can also do this in a slow cooker which is what I’m going to do. I’m using my Instant Pot because I can saute the meatballs and store them in the pot to bring with me to our get together

I like to add some sauce to the pot, then meatballs then sauce, etc to get an even coating. Once they are all in gently fold them together. Turn on the saute function on low and bring the meatballs to a simmer. Cook for 20-25 minutes. At this point they are ready to serve or you can reheat them at a later time for serving

Tools used to make this recipe

Cookie Scoop

Architec Carving Board, Gripperwood

KitchenAid 3-Speed Hand Blender

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

January 16, 2017March 27, 2020

simplysundaysfoodblog1 Comment

Spicy Tomato Jam

A spicy jam made with fresh tomatoes that caramelize from the sugars, the freshness of lime and some welcome spice from jalapeno peppers

This is one of those recipes that you make and say “where have you been all my life??”

Once you cook down these few simple ingredients, you’ll understand what I mean

I found myself yet again at the farm market in awe of the abundance of fresh produce. Standing in front of the tomatoes a voice in my head said…

“Make tomato jam. Make a spicy tomato jam”. Who am I to argue with myself??

Let’s get started

Chop about 1 1/2 quarts of fresh tomatoes (leaving seeds and skins) into 1″ chunks

Zest and juice one fresh lime, chop 2 jalapenos into a small dice and measure out 1 1/2 cups sugar, 1 tablespoon each of fresh ginger, kosher salt and black pepper

Place all of ingredients into a saucepan over medium heat

Stir to combine and bring the tomato mixture to a boil

Meanwhile, let’s get our bouquet garni together

Fun fact… Bouquet garni means “garnished bouquet” in French. I’ll add that to the 6 other French words I know

In cooking, it’s simply a bundle of herbs & aromatics tied together with butcher string

Packaging the herbs in cheesecloth makes it super easy to remove when you’re done

In a square of cheesecloth, place a stick of cinnamon, star anise, 1/2 teaspoon of coriander seeds, 1/2 teaspoon of black peppercorns and 1 whole bay leaf

Tie up your little flavor present and gently press down into your bubbling tomato mixture

Lower the heat and simmer for about an hour until the tomato mixture thickens Remove the bouquet garni and re-season with kosher salt and pepper if necessary

If canning, place in your sterilized jars immediately and follow the canning procedure of your choice

Serve this Spicy Tomato Jam at room temperature spread on crackers, a baguette or whatever else floats your boat

However you choose to eat it, we’re sure you’re gonna love it!

Enjoy!

Simply Sundays! ~ Spicy Tomato Jam

Servings: Yields 1 quart
Time: 10 minutes prep, 1 hour cook
Difficulty: Easy
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Ingredients

1 1/2 quarts of fresh tomatoes

Zest and juice of one fresh lime

2 jalapenos

1 1/2 cups sugar

1 tablespoon freshly grated ginger

1 tablespoon kosher salt

1 tablespoon black pepper

Bouquet Garni:

Cheesecloth & butcher string

1 cinnamon stick

1 star anise

1/2 teaspoon of coriander seeds

1/2 teaspoon of black peppercorns

1 whole bay leaf

Directions

Cut 1 1/2 quarts of fresh tomatoes (leaving seeds and skins) into 1″ chunks

Zest and juice one fresh lime, chop 2 jalapenos into a small dice and measure out 2 cups sugar, 1 tablespoon each of freshly grated ginger, kosher salt and black pepper

Place all of ingredients into a saucepan over medium heat

Stir to combine and bring the tomato mixture to a boil

In a square of cheesecloth, place a stick of cinnamon, star anise, 1/2 teaspoon of coriander seeds, 1/2 teaspoon of black peppercorns and 1 whole bay leaf

Tie up and gently press down into your bubbling tomato mixture

Lower the heat and simmer for about an hour until the tomato mixture thickens; remove the bouquet garni and re-season with kosher salt and pepper if necessary

Tools used to make this recipe

Pure Acres Farm 100% Unbleached Cheese Cloth, 18 Sq Feet

Regency Natural Cooking Twine 1/2 Cone 100% Cotton 500ft

Spicy World Star Anise 3 Ounce

Simply Organic Cinnamon Sticks, 1.13 Ounce

Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container

Spicely Organic Coriander Seeds Whole – Glass Jar – Gluten Free – NON GMO – Vegan – Kosher

Anchor Hocking 2 Quart Glass Batter Bowl With Lid

Pyrex Prepware 2-Cup Glass Measuring Cup

February 16, 2016October 27, 2019

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