Appetizers, Dinners

Recipe—Big Ol’ BBQ Meatballs

Looking for a family friendly recipe that both you and the kids will enjoy? Then search no more! Don’t have kids, no worries. Everyone loves these regardless of age! My 4 year old  loves helping to crush all the saltine crackers. I just put them in a zip loc bag and he goes to town with his toy hammer. (Cooking is a family affair in our house.) These big ol’ bbq meatballs are huge on flavor and so easy to put together. The brown sugar in the sauce helps to glaze the balls giving them a nice even coating of the sweet and tangy sauce. Yummy! These are the perfect comfort food as the weather cools off. I served these as a main dish but I could totally see making these smaller and serving them up as a party appetizer. Hope you enjoy these sticky saucy balls as much as I do!

Note: The sauce for these balls ends up being super sticky so I HIGHLY recommend lining your cooking sheets with parchment paper to help with cleanup. Otherwise you are going to have a super sticky glaze all over your baking sheets, which will not be very easy to clean up. If you do not have parchment paper then I recommend spraying your cookie sheets with a nice coating of cooking spray.

INGREDIENTS
2 lb ground beef
small yellow onion, finely chopped
1 1/2 sleeves saltine crackers, crushed
3 eggs
salt
pepper
3 tbsp honey mustard
3/4 c ketchup, divided
1 tsp Worcestershire sauce
3/4 c bbq sauce
3/4 c brown sugar

STEPS

  • Preheat your oven to 400º.
  • In a large bowl combine the ground beef, onions, crushed crackers, eggs, salt, pepper, honey mustard, 1/2 cup of the ketchup, and the Worcestershire sauce.
  • Using your hands combine all the ingredients until well blended.
  • Grab a handful of the meat mixture and roll into 2″ balls.
  • Place the balls on a parchment paper lined baking sheet (see above note) and repeat until you are out of the meat mixture.
  • Bake in the oven for 20 minutes.
  • While the meatballs are baking mix together the remaining 1/4 cup of ketchup, bbq sauce, and the brown sugar.
  • Remove the baking sheet from the oven after 20 minutes and top each ball with a spoonful of the sauce.
  • Place the meatballs back in the oven for another 10 minutes to allow the sauce to melt and coat the balls.
  • Remove from oven and serve.
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Appetizers, Snacks

Recipe—Off the Chain Cheddar Crackers

INGREDIENTS
3/4 c sharp cheddar cheese, shredded
1/2 c butter, softened
1 c flour
1/2 tsp salt
dash of paprika

STEPS

  • Combine all ingredients in a bowl and mix thoroughly.
  • Cover and refrigerate dough for 45 minutes.
  • Preheat oven to 375º.
  • Shape the dough into 1″ balls and place a couple of inches apart on a parchment paper lined baking sheet.
  • Press down with a fork leaving hatch marks on top.
  • Bake for 12–14 minutes or until the edges just start to turn a nice golden color.
  • Leave on baking sheet to cool for 10 minutes.
  • Serve and enjoy!

Note: These crackers will stay fresh in an airtight container for several days.

Recipe adapted from Chef in Training.

Appetizers, Side Dishes, Snacks

Recipe—Roasted Carrot Fries

A couple of weeks back we got these GORGEOUS rainbow carrots in our box of organic produce and when my son saw them he honestly didn’t believe me that they were carrots.  They ranged from a deep purple to red and even white. They were just too pretty to get tossed into a salad or cooked any ordinary way. I wanted these to stand on their own. I know I have mentioned in many previous posts that I am always looking for fun and healthy after school snacks for my little man so we decided to make roasted carrot fries. They were awesome! I just sliced, baked, and served them with a little side of ranch (because every 3 year old loves to dip their food in sauce).  These were super quick and a wonderful way to enjoy these rainbow carrots.

INGREDIENTS
4–5 large carrots (I used rainbow carrots)
olive oil for drizzling
salt
ranch for dipping (optional)

STEPS

  • Preheat oven to 425º.
  • Carefully cut the carrots into “fry sized” pieces.
  • Place the carrots on a parchment paper lined baking sheet and drizzle with olive oil.
  • Toss the carrots to coat and season with salt.
  • Bake the carrots for 15–18 minutes or until crisp tender, flipping once halfway through cooking.
  • Remove from oven and transfer to a serving dish or plate.
  • Serve with a side of your favorite dressing or enjoy all on their own.
Appetizers

Recipe—Southwest Turkey Meatballs with Creamy Cilantro Lime Sauce

Every couple of months I get together with a fabulous group of ladies for a book club meeting. I don’t know why we really call it a book club meeting because about 20% of the time is spent discussing the book we read and the other 80% is spent drinking fabulous wines, eating delicious foods, and catching up with some good old fashioned girl talk. Maybe wine and food club meeting would be more appropriate? Either way, we always end with an awesome variety of the most wonderful treats. Our last meeting was on a Friday night right around dinnertime so I wanted to bring something filling and yet low carb (I try and cut out carbs from the food when I know I will be consuming plenty in the wine.) These were absolutely wonderful! They were light yet completely filling. The meatballs were packed full of wonderful Mexican flavors and they really complemented the turkey nicely. The refreshing creamy cilantro lime sauce is actually from a recipe I shared a couple months back for shrimp taco cups. I LOVED that sauce and wanted to make it again. I could put that sauce on everything. So tasty!

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

MEATBALL INGREDIENTS
1.25 lbs lean ground turkey
1 jalapeño, deseeded, deveined, and chopped
1 tsp garlic, minced
2 green onions, chopped
1/4 c cilantro, chopped
1/4 c panko or breadcrumbs
1 egg
1 tsp cumin
1/4 tsp oregano
salt and pepper

SAUCE STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.

MEATBALL STEPS

  • Preheat oven to 400º.
  • In a large bowl combine all meatball ingredients.
  • Using your hands mix well.
  • Using a large spoon, scoop a spoonful of the meat mixture and shape into 1”–1 1/4” round meatballs.
  • Place the formed meatballs into a greased baking dish making sure they don’t touch.
  • Bake for 16–20 minutes.
  • Serve hot with the cool cilantro lime dipping sauce.
  • Enjoy!
Appetizers

Recipe—Bacon Jalapeño Poppers Wrapped in Puff Pastry

Bacon Jalapeño Poppers Wrapped in Puff Pastry

Any recipe that has bacon, cheese, and jalapeños is a home run in my book. Wrap that up in a flaky delicate layer of puff pastry and it is a grand slam baby! These look like they would be heavy because they are good sized but the puff pastry is actually really light. These are the perfect appetizers for any occasion. The puff pastry takes what is an average appetizer and glamorizes them. Delicate enough for girl’s night in or macho enough for a guy’s night of watching sports. Either way, everyone will love them!

Bacon Jalapeño Poppers Wrapped in Puff Pastry

INGREDIENTS
9 jalapeños, halved lengthwise, deseeded, and deveined
1 package puff pastry (2 sheets), thawed
8 oz cream cheese softened
1/2 c bacon, cooked and chopped
1 c cheddar cheese, shredded
2 tsp garlic, minced
salt and pepper
1 egg
1 tbsp water

STEPS

  • Preheat oven to 400º.
  • In a medium-mixing bowl combine the cream cheese, bacon, cheddar cheese, garlic, and some salt and pepper.
  • Stuff each pepper half with a heaping mound of the cheese filling and set aside.
  • Unfold the thawed puff pastry and cut each sheet into 9 squares.
  • Wrap each stuffed pepper in one of the pastry squares and place on a parchment paper lined baking sheet as you finish them, making sure they are about an inch apart.
  • Whisk together the egg and water and brush the egg wash over the top of each popper.
  • Bake for 20 minutes or until the poppers are golden brown on top.
  • Allow to cool for 5 minutes before serving.

Recipe adapted from Reclaiming Your Castle.

Appetizers

Recipe—Creamy Chicken Enchilada Roll Ups

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

  • Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
  • Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
  • Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
  • Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
  • Roll up the tortilla and as you finish each place on a cutting board or plate.
  • Continue until the filling is gone.
  • Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
  • Slice the rolls into 1 inch thick pieces and arrange on a plate.
  • Refrigerate until ready to serve.
Appetizers, Dinners

Recipe—Fig, Goat Cheese, Prosciutto, and Arugula Flatbread

I have this coworker that lives on a real genuine farm. (In the Sacramento Area that’s not very common.) Throughout the year we are the very lucky recipients of various homegrown goodies. A couple weeks back he brought in the most gorgeous figs. I will admit, I look forward to his figs every year. Figs always inspire me to make fun and creative recipes. Well we were having some friends and their kids over the other day for a bbq and some slip n’ slide fun. I knew we would be sitting out on the patio and wanted to come up with a fun appetizer we would all enjoy with a nice bottle of white wine. This flatbread was amazing and so perfect! This took 15 minutes total and was super easy to whip up. The figs are mildly sweet and go great with the richness of the goat cheese and saltiness of the prosciutto. The finishing touch of fresh arugula gives it a nice peppery flavor and the sweet honey just pulls it all together. This rustic flatbread is just layer after layer of fabulous flavors.

Note: I used the Pillsbury whole grain pizza dough and thought it turned out great!

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
olive oil
4 figs, thinly sliced
3–4 oz sliced prosciutto
4 oz goat cheese
salt and pepper
2 tbsp honey
2 c arugula

STEPS

  • Heat oven to 400°F.
  • Grease large nonstick cookie sheet with cooking spray.
  • Unroll and press out the dough onto the prepared baking sheet to make a 10” x 15” rectangle.
  • Drizzle the crust with olive oil.
  • Place the fig slices on the crust in a single layer.
  • Tear off pieces on the prosciutto and scatter it over the top of the figs.
  • Crumble the goat cheese and sprinkle it over the flatbread.
  • Season the flatbread with salt and pepper.
  • Bake for 12–14 minutes or until the crust is a nice golden color.
  • Remove from oven and allow to cool.
  • Drizzle the honey over the flatbread.
  • Scatter the arugula over the flatbread.
  • Slice the flatbread into squares and serve.