Two Quick Appetizers

Need an appetizer without a fuss?  I've got a couple ideas that come together quickly.

I recently made this cheese ball when some girlfriends were over.  Let's just say there was none left and when asking for the recipe, one friend said, "Or, just put it on your blog."  

When compared to the balls of cheese found in the store around the holiday, the prominent difference is freshness. Citrus zest and fresh herbs - 'nuf said. 

basil citrus cheese ball

Basil Cheese Ball
2 8 oz pkgs cream cheese, room temperature (I use neufchatel)
1 c shredded sharp cheddar cheese
1/4 c butter, softened
1 clove garlic, minced
2 T fresh lime, orange or lemon zest (I use 2 of the 3)
2 T basil or other fresh herb, finely chopped

1. Mix the cheeses and garlic together.
2. Using clean hands, form the mixture into a ball.  Place in wax paper or plastic wrap and place in fridge for at least two hours, or up to one day.
3. Just before serving, mix the zest and basil together.  Roll the ball in mixture, so it sticks on all sides.

Serve with crackers, toasts or veggies.  You may also add finely chopped pecans, walnuts, almonds, etc to the rolling mixture.


Another party favorite I've served over the years is Longhorn Caviar, which is really a black eyed pea salsa.  Make it right before your guests arrive or a day in advance to let the flavors marry.  Don't let the long list of ingredients scare you off as this comes together easily.  You can easily double to feed a crowd. 

longhorn caviar

Longhorn Caviar
1 can black eyed peas, drained
1 1/2 c chopped tomatoes (or 1 can petite diced, drained)
1/3 c thinly sliced green onions
2 T chopped green chilis
2 T white wine vinegar
1 T minced, seeded jalapeno (substitute serrano for more heat)
1 T fresh cilanto (optional if you have a husband who doesn't like it - no name inserted here)
1 t olive oil
1/4 t salt
1/4 t cumin
1/8 t pepper
1 garlic clove, minced

1. Mix together and serve with tortilla chips.  Garnish with cilantro and fresh jalapeno slices. if desired. 
  

Chilaquillas - Quick & Fresh

I was recently talking to friends and mentioned that I was making chiliquillas that night.  By their looks, I could tell they weren't weren't talking about the same dish I was making.  I asked if they had ever made chiliquillas.  One friend said, "You mean that soupy tortilla casserole stuff they have on buffets?"

Oh no, this isn't that.  I did some research and still not sure what is authentic, but whatever you want to call this, it's good enough to share.  My version is lightly fried, crispy tortilla strips with scrambled eggs and ground beef and a homemade green sauce (the X factor, IMHO) and then topped with black olives, cheese, sour cream, pico de gallo and avocado.

chiliquillas

It is hard to make enough to have leftovers.

We usually have this for dinner, but would be a great breakfast if you're one of those families with extra morning time.  Get your largest skillet out and get started.  This comes together quickly, especially if you make the sauce ahead of time. 

Chiliquillas

8 oz ground beef, turkey, chicken or pork, browned
4 T butter
4 12" tortillas, flour or corn, your preference
6 eggs, beaten
3/4 c green sauce, recipe following (use canned green enchilada sauce as substitute)
1/2 c sliced black olives
1/4 c chopped green onions
1/2 c sour cream
1/2 c shredded cheese, any kind (I love sharp cheddar)

Cut the tortillas into strips about 1/2" wide and about 2" long.  Melt 2 T butter in large skillet over med high heat.  Add tortilla strips, flipping and turning regularly, until lightly browned.  Push strips to the outside of the pan, forming a ring.

Melt remaining 2 T butter in middle of pan.  Add eggs and scramble until soft.  Push eggs to the outside, in a ring just inside the strips. 

Add ground meat and green sauce.  Mix lightly.  Sprinkle the olives and green onions over the meat.  Turn heat down to low and simmer for 10 minutes. 

Spoon several dollups of sour cream and sprinkle cheese over the whole skillet.  Simmer about 5 more minutes, or until cheese is melted.  

Garnish with avocado and fresh pico de gallo or salsa. Server with cut up fresh fruit.

* I would consider the olives, onion, sour cream and cheese to be optional.  Use more or less depending on your preference. 

Green Sauce

4 tomatillos, peeled and quartered
1/2 c onion, loosely chopped
1 4 oz can green chilis
2 garlic cloves
1 t salt
1/2 t sugar
1/2 c fresh cilantro or parsley

Mix together in food processor or blender until smooth.  

* If you have extra sauce, get out the tortilla chips and enjoy.  
* I usually quadruple the recipe and freeze in 3/4 c portions.  Saves a step next time.

Pad Thai of the Chicken Kind

Now this will please your hungry ones...
  

Chicken Pad Thai

Don't let the long list of ingredients frighten you; this comes together quickly. I'm quite sure there's some authenticity lacking.  My first clue?  Um, ketchup is an ingredient.  I'm a bright one, I am. 

This dish will still rival what you get for takeout.  It's full of flavor.  And great for leftovers, too.

It's best with the rice noodles, but in a pinch, I've used spaghetti without any complaints. 

Serve with edamame or a green salad with an Asian dressing.

Pad Thai
adapted from here

12 oz wide rice noodles (pad thai) or spaghetti
4 T soy sauce
3 T molasses
2 T rice vinegar
2 T ketchup
2 T fresh ginger, minced (or 1 t dried)
1 T kosher or sea salt
1/4 t cayenne pepper
4 T canola oil
2 garlic cloves, minced
3 c bean sprouts
1 c cooked chicken, shredded
2 eggs
4 green onions, diced
1/4 c peanuts, coarsely chopped
1/4 c cilantro, chopped (optional)
1 lime, cut into wedges for serving

1. Follow directions on package for either noodles or spaghetti.
2. In bowl, mix together soy sauce, molasses, vinegar, ketchup, ginger, salt and pepper. 
3. Heat 2 T oil in pan until very hot.  Add the garlic.  Stir once and add the sauce.  
4. Add the chicken and toss to coat. 
5. Add noodles and toss to coat.
6. Push mixture to edges and crack both eggs in middle of pan.  Scramble and stir until cooked.  
7. Add peanuts, onions and cilantro and toss to coat.
8. Serve immediately.  Squeeze lime juice on top if desired.