Category: Party Appetizer

Sun Dried Tomato with Pesto and Goat Cheese Pizza

Ingredients

  • 5 Thin Crust 6-inch Pizza Crust
  • 8 oz Jar Classico Traditional Basil Pesto
  • 7.5 oz Jar Sun Dried Tomatoes
  • 8 oz Creamy Goat Cheese

Directions

  1. Pre-heat your oven to 425 degrees F.
  2. Slice the sun dried tomatoes into strips, about 2 to 3 tomatoes per pizza.
  3. Spread 2 Tbs of pesto from edge to edge, covering the pizza crust.
  4. Top the pizza with the sun dried tomato and place pieces of the goat cheese around the pizza, about 1.5 oz per pizza.
  5. Either on the rack, a pizza stone, or pizza pan, cook the pizzas in the oven for 8 to 10 minutes.
  6. Remove the pizzas and place on a rack if possible to keep the crust crispy for 3 to 4 minutes.
  7. Slice the pizza and serve.

Kicked Up Pimento Cheese

Ingredients

  • 8 Oz Sharp Cheddar Cheese – block
  • 8 Oz Monterey Jack Cheese – block
  • 1/2 Cup Mayo
  • 4 Oz Jar Pimentos
  • 2 Tbs Pickled Jalapenos – diced
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Paprika

Directions

  1. Shred the cheese blocks and set aside.
  2. Combine the rest of the ingredients in a bowl and mix well.
  3. Add the cheese to the bowl and fold everything together to combine.
  4. Place in a container and refrigerate for at least 1 hour.
  5. Serve with your favorite chips, crackers, or vegetables. Enjoy!

NOTE: You can also use this in a grilled or on top of a burger.

Aussie Chicken Potato Skins

Ingredients

  • 1 Large Chicken Breast – butterflied
  • 3 Russet Potatoes
  • 8 Oz Sliced White Mushrooms
  • 6 Bacon Strips
  • 1 1/2 Cups Shredded Cheese
  • Honey Mustard Sauce (Your favorite brand)
  • Salt and Black Pepper

Directions

  1. Pre-heat your oven to 350 degrees. Wash your potatoes and using a fork, poke holes around the potato.
  2. Bake your potatoes for 60 minutes on a sheet pan. Butterfly your chicken breast and place in a bag with 1/3 Cup of your favorite honey mustard sauce to marinate in the refrigerator.
  3. Remove your potatoes and allow them to cool until you can handle them.
  4. While your potatoes cool. Cook the bacon strips by your preferred method. Sauté the mushrooms on the stove over medium heat in a sauce pan, about 10 minutes.
  5. Grill the two pieces of chicken until cooked through. About 12-17 minutes depending on size.
  6. Chop the chicken into small pieces and place them in a bowl with the sautéed mushrooms. Add 1/3 Cup of honey mustard, a pinch of salt and ground black pepper, and mix thoroughly to coat the filling.
  7. Once your potatoes are cool, halve the potatoes, and scoop out the insides. Season the potatoes with a pinch of salt and ground black pepper.
  8. Pre-heat your oven to broil.
  9. Fill the remnants of the potato halves with the chicken/mushroom mixture and drizzle honey mustard on top.
  10. Place the potato halves on a lined sheet pan. Add pieces of bacon on the mixture and top with cheese.
  11. Broil the halves until the cheese melts.
  12. Place on your desired serving vessel and serve with a side of honey mustard. Loosen your belt and enjoy the game!

Reheating Directions

  1. Pre-heat your oven to 350 degrees.
  2. Place your remaining potato skins on a sheet pan lined with aluminum foil.
  3. Heat your potato skins between 16-18 minutes.
  4. Serve with a side of honey mustard.

Simple Honey Old Bay Wings, Bring a Taste of Maryland to The Party

Ingredients

  • 1 Dozen Chicken Wings
  • 1 Tbs Honey
  • 2 Tbs Old Bay Seasoning (Adjustable based on love of Old Bay)

Directions

  1. Remove the wings from their package and pat them dry. Allow them to sit in the refrigerator for 30 minutes to an hour to dry out more if possible.
  2. Pre-heat your air fryer to 400 degrees.
  3. Spray cooking spray on your basket and place the wings in the basket. Spray the top of the wings with cooking spray. Add a sprinkle/pinch of Old Bay over top of the wings.
  4. Cook the wings at 380 degrees for 25-28 minutes, depending on how crispy you want your wings. Shake the basket halfway through the cooking process.
  5. Place the cooked wings in a large bowl and drizzle with honey. Toss/Mix the wings and the honey in the bowl.
  6. Add the Old Bay, you can always add more than suggested if you are an Old Bay addict. Toss/Mix the wings again in the same bowl. Place them in the serving vessel of your choice. Although these wings are just fine by themselves, feel free to serve with a sauce of your choice.

Delicious Alabama White Sauce Air Fryer Wings

Ingredients

  • 1 Dozen Chicken Wings
  • 1/2 Cup Mayo
  • 3 Tbs Apple Cider Vinegar
  • 1 Tbs Lemon Juice
  • 1 Tbs Horseradish
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Salt, Garlic Powder, Ground Mustard, Sugar
  • 1/8 Tsp Cayenne, Paprika

Directions

Alabama White Sauce

  1. Combine all of the ingredients (not the chicken) well in a container. Place the sauce in the refrigerator while you cook the wings. For the best results, allow the sauce to set for at least 1 hour.

Wings

  1. Remove the wings from their package and pat them dry. Allow them to sit in the refrigerator for 30 minutes to an hour to dry out more if possible.
  2. Pre-heat your air fryer to 400 degrees.
  3. Spray cooking spray on your basket and place the wings in the basket. Spray the top of the wings with cooking spray.
  4. Cook the wings at 380 degrees for 25-28 minutes, depending on how crispy you want your wings. Shake the basket halfway through the cooking process.
  5. Place the cooked wings in a large bowl and top with a few tablespoons (or to your liking) of the Alabama White Sauce.
  6. Toss/Mix the wings and the sauce. Place them in the serving vessel of your choice. Serve with a side of Alabama White Sauce for the option to dip the wings with more sauce.

Mexican-Style Street Corn Dip (Elote Dip), You Can’t Just Have One Chip

Ingredients

  • 11 Oz Can Mexican Style Corn
  • 1/2 Cup Red Onion – diced
  • 2 Jalapenos – seeded, diced
  • 1 1/2 Cup Sour Cream
  • 1/4 Cup Mayo
  • 1 Lime – Zest
  • 2 Limes – Juice
  • 1/3 Cup Water
  • 1 Cup Shredded Monterey Jack – fresh is better than prepackaged
  • 1/4 Cup Cotija Cheese – crumbled
  • 1/2 Cup Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Cayenne
  • 1 Tsp Paprika
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Salt

Directions

  1. Drain the can of corn and sauté in a pan on med-high heat for 3 to 5 minutes with the diced red onion, diced jalapenos, 1/4 Tsp cumin, and a pinch of salt and ground black pepper.
  2. Set aside the sautéed corn mixture to cool and place it in the refrigerator to chill (about 1 hour).
  3. Combine the chilled corn mixture with the remaining ingredients and mix well (save a little cilantro to top before serving).
  4. Chill in the refrigerator before serving (2 hours to overnight), the longer the better.
  5. Adjust seasonings to your taste after it sets.
  6. Place in your choice of container, top with remaining cilantro, serve with your favorite chips and enjoy!

Pao de Queijo, Brazilian Cheese Bread (Found at Fogo de Chao)

Ingredients

  • 1.5 Cups Tapioca Flour
  • 2/3 Cup Milk
  • 1/3 Cup Olive Oil
  • 1/3 Cup Cheddar Cheese – shredded
  • 1/3 Cup Mozzarella – shredded
  • 1 Egg
  • 1 Tsp Salt

Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Grease a mini muffin pan.
  3. Combine all of the ingredients into a food processor and pulse until smooth.
  4. Pour the batter into the mini muffin tins up to about 3/4 of the way to the top.
  5. Bake for 16 to 18 minutes and cool them on a rack, but not too long they are best served warm. Enjoy!

Simple Salsa, Great For Chips

Ingredients

  • 28 Oz Whole Peeled Plum Tomatoes (1 Large Can)
  • 20 Oz Mild Rotel (2 – 10 Oz Cans)
  • 2 Jalapenos (Adjust Number And/Or Pepper Type For Heat)
  • 2 Tbs Lime Juice (1 Lime)
  • 1 Garlic Clove
  • 1 Cup Chopped Cilantro
  • 1/2 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/4 Tsp Sugar

Directions

  1. Combine all ingredients in a blender.
  2. Blend for 1 to 2 minutes, until smooth.
  3. Poor the salsa into a serving bowl or other container.
  4. Refrigerate for at least 4 hours before serving.

Avocado Lime Salsa Verde, Great Summer Salsa For Chips

Ingredients

  • 10 Tomatillos
  • 2 Serrano Peppers (Adjust Number And/Or Pepper Type For Heat)
  • 1 Avocado
  • 1 Cup Cilantro
  • 3 Limes: Juice and Zest of 1
  • 1.5 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Tsp Cumin

Directions

  1. Peel the tomatillos and place them in a small pot.
  2. Remove the stems from the serrano peppers and add them to the pot.
  3. Cover the tomatillos and serrano peppers with water and bring to a boil.
  4. Boil for 5-7 minutes. Be careful not to burst the tomatillos.
  5. Drain the pot and add cool water to cool the tomatillos and serrano peppers.
  6. Once the tomatillos and serrano peppers are cool to the touch, drain them and add them to a blender.
  7. Add the inside of the avocado.
  8. Add the remaining ingredients except for the lime zest.
  9. Blend together until smooth.
  10. Poor the mixture into a serving bowl or other container and mix in the lime zest.
  11. If the mixture is too thick for your liking, mix in a tablespoon of water at a time until it reaches your desired consistency.