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.

Is Company Coming? Quick, Fancy, Petite Lasagnas

How cute are these petite lasagnas?   

Yep, the first time I made these, one of my offspring innocently asked who we were having over for dinner.  Apparently, these were a dead giveaway. 

No, no one was coming over.  I felt a bit like Frankie Heck on The Middle.

I invite you to impress your family, too. 

Quick enough for a weekday meal?  I think so.  Serve with a green salad and some garlic bread and you're all set.

Petite Lasagnas

Petite Lasagnas
adapted from here

12 oz raw ground turkey or beef, browned with onion
1 jar of your your fave pasta sauce
1 1/2 c skim ricotta cheese or cottage cheese or a mixture
1 t basil
1 t oregano
24 small square wonton papers (found near the tofu in most stores)
1 1/2 c mozzarella cheese (or an Italian mixture of cheeses)

Mix the meat and the pasta sauce together.  Then, in a separate bowl, mix the ricotta cheese with the spices in a bowl. 

Coat a 12 cup muffin tin with cooking spray.  Place a wonton paper in each muffin cup, making sure to press into the edges. 

Use half of the meat sauce mixture and distribute evenly among the 12 cups.  Then use half of the ricotta cheese mixture and place on top of the meat mixture.  Put a large spoonful of mozzarella cheese on top of each.

Place another wonton paper in each cup, making sure to press down lightly into the edges.

Repeat layers of meat sauce and both cheeses, ending with mozzarella cheese.

Bake for 10 minutes at 350 degrees, or until cheese has melted.  

* If you have one of those larger muffin pans, this will make six quasi-petite lasagnas.  Use larger wonton paper or an extra small one in the bottom of each and position to form the base.
* Brown your meat ahead of time and save a prep step.

Holiday Wine Picks

All of a sudden, the holiday season is here.  Why does it sneak up every year?  Kind of like I wanted to write this post a week ago - ugh.

Family gatherings, parties, dinners.  What to serve.  What to bring to share.  What to bring for a host/hostess gift. 

If wine is an option, I've got a couple of suggestions.  We're primarily red wine drinkers, so that's what is recommended here.  This list is budget friendly (all under $10), but provides choices with outstanding value.

Yellowtail  Shiraz
Australia
The "go-to" at our house.  Fruity and simple and goes with everything.

Alice White Shiraz
Australia
Described as sweet & bold with a hint of cherry and plum.  Has a smooth finish.

El Prado
Spain  
70% Tempranillo and 30% Cabernet
Simple, light bodied with a hint of raspberry and blackberry.





 

Yellowtail Sangria
Australia  
Taste the citrus.  Float some fruit in it and serve with tacos or burritos.

               
Mallee Point Shiraz
Australia
Holds its own with spicy foods or strong cheese.  Full bodied.






All of these were purchased at Total Wine and available at other retailers.

Chicken Squash Quinoa Soup

The desert has officially cooled off and it's soup season at our house.  Like 1-2x a week.  

Advantages?  
- one pot to clean
- easy to add servings of veggies
- preparation is quick
- sides are easy, if even needed - green salad, rolls, garlic bread, etc.

Besides, 5/5 Elliotts like soup.  

Chicken Squash Quinoa Soup

I found this recipe recently and decided to try as I had some diced butternut squash to use.  It was a stove top recipe, but I adapted it crock pot to suit the day I was planning for.  Everyone liked it and it's now in the "rotation."

Have you tried quinoa yet?  It's gluten free, wheat free and full of protein and fiber.  If you haven't, this is a great opportunity.

Chicken Squash Quinoa Soup
adapted from here
 
1 lb squash, cubed in chunks (any kind - I've used butternut and acorn)
1 c grated zucchini (optional)
1-2 chicken breasts, fresh or frozen, trimmed
3 1/2 c chicken broth
1 med onion, loosely chopped
4 gloves garlic, minced
1/2 t salt
1 1/2 t oregano
1 T parsley
fresh black pepper to taste
2/3 c quinoa, uncooked
14 oz can petite diced tomatoes, undrained

1. Place all ingredients in crock pot.  
2. Cook on LO for 7-8 hours or LO for 4 hours.
3. Take chicken out and shred on plate with two forks.  
4. Use immersion blender until chunks of veggies are gone.  
5. Place chicken back in pot and stir.
6. Serve and enjoy.


* If you prefer a chunky soup, dice the squash and the onion in smaller pieces and omit the blender step.
* you could substitute rice for the quinoa

Lettuce Wraps at Home

I have always liked the lettuce wraps at P.F. Chang's.  My family & I like these just as well and I hope you will too.   

I made them as a main dish with a side of edamame.  You could also serve as an appetizer or paired with another entree. 

Make them a day or two ahead.  Double for more guests.  

Don't let the longer list of ingredients overwhelm you; these come together quickly.  

Have fun with sauces and experiment to see which you like best.  Suggestions include soy, sweet chili, hoisin, sriacha & plum sauce. 

Lettuce Wraps

Lettuce Wraps
adapted from here

20 oz ground turkey chicken

1/2 med onion, finely diced

2-3 cloves garlic, minced

1” knob fresh ginger, peeled & minced (or 2 t dried)

1 T sesame oil

3 T soy sauce

1 T water

2 T peanut butter

1 T honey

1 T + 1 t rice vinegar

2 T sweet chili sauce

3 green onions, chopped

1/2 c peanuts, chopped

10-12 large outer lettuce leaves, rinsed and patted dry

1. Heat a large, non-stick skillet on med high. Add chicken, onion, salt & pepper to taste, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking no longer pink.

2. Meanwhile, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and dash of black pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir.

3. Add green onion into the skillet then cook for 1-2 min.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

*I omit water chestnuts, but if you like them, add half of an 8 oz can (drained & chopped) at step 3.