Bites

To search for a specific recipe, refer to the Appetizers page and click the recipe link in the Appetizers Index section.

Crack Sausage Balls

So, you're not going to eat just one...these sausage balls are loaded with cream cheese, bacon, and ranch. Seriously the best sausage balls you'll ever eat. you can make these in advance and freeze un-baked for a quick snack later. These are also great for tailgating and parties.

Rating: 0 stars
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Ingredients

  • 1 lb Breakfast Sausage
  • 1 Package Ranch Dressing Mix
  • 1 lb Cooked and Chopped Bacon
  • 1 1/2 cup Grated Cheddar Cheese
  • 1 1/2 cup Bisquick
  • 8 oz Cream Cheese

Instructions

  1. Preheat oven to 400F.
  2. Mix all ingredients until well combined with an electric stand mixer fitted with the dough hook attachment. be sure to use grated cheddar cheese and not packaged shredded cheddar. The balls will not stick together well.
  3. Roll into 11-inch balls and bake on a baking sheet for 15-18 minutes.
  4. Can substitute turkey sausage and turkey bacon for a lighter option.

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Veggie Bars

Delicious way to eat your veggies! These are so good. Ranch and veggies but with cheese and buttery croissant crusts. Easy snack, appetizer, or side! Use any vegetables of your choice. I like to use broccoli, cauliflower, carrots, red onions, and green onions.

Rating: 0 stars
0 votes

Ingredients

  • 2 Croissant Roll Tubes
  • 2 (8 oz) Cream Cheese
  • 3/4 cup Miracle Whip
  • 1/2 cup Sour Cream
  • 1 pkt Hidden Valley Ranch Mix
  • 2 cup Grated or Shredded Cheddar Cheese
  • 3/4 cup  Diced Green Peppers optional
  • 3/4 cup Diced Green Onions optional
  • 3/4 cup Chopped Broccoli optional
  • 3/4  cup Chopped Cauliflower optional
  • 3/4 cup Diced Tomato optional
  • 3/4 cup Chopped Carrots optional
  • 3/4 cup Diced Red Onions

Instructions

  1. Flatten croissant rolls on cookie sheet to make a solid crust.
  2. Bake until golden according to package instructions. Let cool.
  3. Mix, cream cheese, miracle whip, sour cream, and ranch mix.
  4. Spread mixture on cold crust and top with chopped or grated vegetables of your choice.
  5. Sprinkle cheese on top of vegetables.
  6. Chill and cut into squares and serve.

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 BBQ Meatballs

Made from scratch, not frozen. These go fast at any party along with cocktail weenies! Great for tailgating or hungry kiddos. My son could eat the whole pot if I'd let him. The sauce is the secret.

Rating: 0 stars
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Ingredients

  • 1 Beaten Egg
  • 1/2 cup Shredded Colby-Monterrey Jack Cheese
  • 1/4 cup Seasoned Breadcrumbs
  • 1/4 cup Finely Chopped Onions
  • 2 lb. Ground Beef

Sauce

  • 2 cups Ketchup
  • 1 tbsp. Mustard
  • 1 tbsp. Brown Sugar
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Soy Sauce

Instructions

  1. In a large bowl, combine egg, cheese, breadcrumbs, and onion.
  2. Crumble the beef over the mixture and mix well.
  3. Shape into 1 1/2" balls. Transfer the balls to a slow cooker.
  4. In a small bowl, combine the sauce ingredients and pour over the meatballs.
  5. Cover the slow cooker with a lid and cook on low 7-8 hours.

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Comments

Geneva Savant
a year ago

Sounds so delicious 😋

Sweet T
a year ago

Thank you! Please let me know how they came out for you when you try them!

Bayou Bundles

Who doesn’t love food that is fun to say? These Bayou Bundles are fun to say, fun to make and even more fun to eat! Normally rangoons are made with either cream cheese by itself or crab along with the cream cheese. I personally found that adding chunks of shrimp gave the rangoons more texture and flavor. In the bayou, we use our fresh seafood as often as we can!

Ingredients

  • 1/2 lb Fresh Crab Meat, drained, picked and flaked
  • 1/2 lb Shrimp, cleaned, cooked and diced
  • 1/2 tsp A-1 Sauce
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Dash of Red Pepper
  • 1 (8oz) Cream Cheese, softened
  • 1 Egg Yolk, well beaten
  • Oil for Frying
  • 3 doz Wonton Wrappers
Rating: 0 stars
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Instructions

  1. Combine crab meat, diced shrimp, cream cheese and seasonings into a paste.
  2. Place heaping teaspoons of mixture in middle of a wonton wrapper.
  3. Brush edges of wrapper with egg yolk
  4. Gather 4 edges and pinch or twist together gently to seal.
  5. Heat oil in a heavy skillet to 375F.
  6. Fry until golden brown.
  7. Drain and serve with sweet and sour sauce or Chinese mustard sauce.

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Cajun Crab Balls

Of a similar texture to crab cakes, these delicious balls are deep-fried to golden perfection and go well with different dipping sauces like remoulade, tartar, or cocktail sauce. Serve with a salad for a light lunch or alongside a bowl of soup for a more filling meal. Use them in wraps or a crab sandwich between crusty slices of bread.

Rating: 0 stars
0 votes

Ingredients

  • 1 1/2 lb Crab Meat
  • 1 cup Onions chopped fine
  • 1/2 cup Bell Pepper chopped fine
  • 1/2 cup Celery chopped
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Lemon Juice
  • 2 tbsp Butter
  • 1/2 cup Milk
  • Creole Seasoning
  • 2 Eggs
  • 2 tbsp Flour
  • Dash of Tobasco
  • 2 medium boxes Plain Bread Crumbs

Instructions

  1. Mix first 5 ingredients in a bowl.
  2. Melt butter; remove from heat and blend in flour.
  3. Gradually blend in milk to flour, mixing very well to incorporate.
  4. Cook this on low. Heat, stirring constantly until thick and smooth. Allow to cool.
  5. Beat eggs and add this to crab mixture along with white sauce.
  6. Mix this well. Place in ungreased 9x8x2 pan.
  7. Chill in refrigerator about 2 hours.
  8. Using a teaspoon, scoop mixture and form in a ball using the bread crumbs.
  9. Fry in oil and serve while hot.
  10. Serves 24 depending on size of balls.

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Cajun Shrimp Deviled Eggs

Traditionally, deviled eggs are prepared with hard boiled eggs and a mashed yolk mixture prepared with mayonnaise, mustard, spices and relish. This recipe involved a slight twist and presents a rich Cajun flare. Deviled eggs with fresh herbs, lemon and pepper sauce topped with buttered Cajun-Creole shrimp. These deviled eggs with shrimp will replace traditional deviled eggs anytime!

Rating: 0 stars
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Ingredients

  • 1 doz Eggs
  • 2 doz Fresh Medium Sized Shrimp
  • 1 tsp Cooking Oil
  • 1/2 small Lemon
  • 2-3 tbsp Mayonnaise
  • 1/2-1 tbsp Tobasco
  • 1 tbsp Sweet Relish
  • 1-2 tsp Old Bay Seasoning + 2 tsp for Cajun Shrimp
  • 1/4 tsp Garlic Powder
  • 2 tbsp Fresh Chopped Dill 
  • 2 tbsp Fresh Chopped Green Onion
  • Salt and Pepper to taste

Ingredients

  1. Perfect Boiled Eggs: Gently place eggs in a shallow pot.
  2. Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.
  3. Cajun Egg Filling: Peel eggs, slice in half and in a medium sized bowl, add egg yolks.
  4. Place halved egg whites on paper towels to dry.
  5. In the bowl with egg yolks, add listed ingredients beginning with Mayonnaise.
  6. Taste after adding ingredients and adjust to your liking and spice level.
  7. Mix until creamy, cover, and set aside.
  8. Cajun Shrimp: In a medium-sized pan on medium-high heat, add olive oil.
  9. Pat shrimp dry with a paper towel.
  10. Add Old Bay Seasoning, stir until well coated.
  11. Saute shrimp until done (if raw) or until slightly charred.
  12. Half-way through cooking, add 1 tsp of lemon juice to shrimp.
  13. Plating Cajun Shrimp Deviled Eggs: Scoop egg mixture evenly into egg white cups and top with one Cajun Shrimp.
  14. Garnish with Paprika and green onions or dill weed.

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Chicken Poppers

Add bacon to anything and it will fly off the table. These simple bites require only four ingredients. Bacon takes care of the salt. Jalapenos eliminate the need for black pepper or cayenne pepper. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside. Drizzle them in delicious sauce after grilling.

Rating: 5 stars
2 votes

Ingredients

Poppers

  • 1 pack Boneless Skinless Chicken Breast
  • 1 (8 oz.) Pack of Cream Cheese
  • 1 package Thin Sliced Bacon
  • Jalapenos-Fresh or Jarred
  • BBQ Sauce of your choice
  • Toothpicks

Instructions

  1. Cut chicken breast into strips and season to taste.
  2. Spread cream cheese on one side of the chicken, add jalapenos (Halved and seeded)
  3. Fold the chicken breast in half with the cheese and peppers on the inside.
  4. Cut bacon strips in half or leave whole depending on how much bacon you like.
  5. Wrap the bacon around the chicken strip and hold together with a toothpick.
  6. Place in the oven at 400F or on the grill and baste with BBQ sauce until the bacon is crispy.
  7. For an extra kick, mix sour cream and lime juice together and drizzle on top of the poppers.

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Crunchy Chicken Salad Sandwiches

It’s perfect for a hearty lunch, parties, and special events. There’s a reason everyone loves chicken salad sandwiches – they’re packed with flavor, texture and color. This easy salad can be made with leftover grilled chicken, baked chicken, or rotisserie chicken. Serve it up on lettuce or a croissant roll for a fancy touch!

Rating: 5 stars
2 votes

Ingredients

  • 3 cup finely chopped and cooked chicken breast
  • 2 cup finely chopped Celery
  • 2 cups chopped Apple
  • 2 cups chopped Walnuts
  • (8 oz) Light Cream Cheese
  • 1 small carton Sour Cream
  • 1 1/2 cups Light Mayonnaise
  • 1/4-1/2 cup Lemon Juice
  • 2 tbsp Sugar
  • Red Pepper to taste

Instructions

  1. Mix softened cream cheese with mayonnaise in mixer.
  2. Sprinkle lemon juice over apples, so as to not turn dark.
  3. Add the rest of the ingredients in cream cheese and mayonnaise mixture.
  4. Mix well and sprinkle with red pepper flakes.
  5. Put in covered container and refrigerate until ready to make sandwiches.

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Ooey Gooey Sandwiches

This is another of my son's favorites. These little bite size sandwiches are hot with melted cheese on sweet Hawaiian Bread rolls with delicious savory and sweet sauce drizzled on top. These little appetizers are always a huge hit for showers and parties. They are sure to please every kind of palate attending!

Rating: 5 stars
2 votes

Ingredients

  • 12 Hawaiian Bread Rolls
  • 1 lb Sliced Deli Ham
  • 1 lb Sliced Swiss Cheese
  • 1 stick Butter
  • 1 tbsp Honey Mustard
  • 1 tbsp Sugar
  • Poppy Seeds
  • Onion Flakes
  • 1 tsp Garlic Powder

Instructions

  1. Half rolls and place ham and Swiss cheese in the middle of all rolls. (I fold the ham and Swiss into fourths and make a few layers of each.)
  2. Melt butter and mix well with honey mustard, sugar, and garlic power.
  3. Place sandwiches into a 9 x 13 pan.
  4. Pour sauce over all sandwiches to make sure every part of the tops are covered.
  5. Sprinkle tops with poppy seeds and onion flakes.
  6. Bake in oven at 350F for 15 minutes.

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Cocktail Meatballs in Beer Sauce

Beer Sauce Meatballs are the perfect game day, family gathering, or party appetizer. Although this recipe has many ingredients, it’s full of flavor and makes tender meatballs that can also make a versatile meal option for a busy weeknight.

Rating: 5 stars
1 vote

Ingredients

  • 2 slices Bread cubed
  • 1 (12 oz) can of Beer
  • 1 lb Lean Ground Beef
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/2 tsp Salt
  • Dash of Pepper
  • 3 tbsp Margarine
  • 1/2 cup Chopped Onion
  • 2 tbsp Brown Sugar
  • 2 tbsp Vinegar
  • 2 Beef Cubes
  • 1-2 tbsp Flour (optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. Soak bread cubes in 1/2 cup beer.
  3. Combine ground beef with cheese, salt, pepper, and beer soaked bread.
  4. Mix well and form into cocktail size meat balls.
  5. Arrange in a single layer on cookie sheet and bake 15 minutes.
  6. Meanwhile sauté onions in margarine until tender.
  7. Stir in sugar, vinegar, beef cube, and remaining beer.
  8. Thicken with flour if desired.
  9. Simmer over low heat 10 minutes.
  10. When meat balls are done, drain on paper towels.
  11. Then add to sauce and simmer 20 minutes.
  12. Serve warm in fondue pot.

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Jalapeno Cheese Roll

When it comes to anything cheese my family is on-board.  Growing up there was always a cheese ball or log for snacking while we were hanging out and talking. It's a delicious appetizer served with crackers that’s perfect for entertaining at home.

Rating: 0 stars
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Ingredients

  • 2 lbs Velveeta Cheese
  • 1 lb Jalapeno Cheese
  • 1 (12 oz) pkg Cream Cheese
  • 3/4 to 1 cup Bell Pepper chopped (use red and green peppers or pimentos for color)
  • 1 Jalapeno Pepper chopped fine
  • 1/4 cup Green Onions chopped fine
  • 3/4 cup Nuts of your choice chopped fine

Instructions

  1. Mix Velveeta and jalapeno cheese thoroughly.
  2. Mix cream cheese, bell pepper, jalapeno pepper, green onions, and nuts.
  3. Pat or roll out onto the first cheese roll, then roll up in log fashion. 
  4. Cut into small logs and roll each individually in saran wrap.
  5. Chill. Slice and serve.
  6. Will keep well refrigerated or frozen.

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Stuffed Shiitakes Parmigiana

In honor of my sister's birthday, I thought I'd post one of her favorite recipes that I make. She could eat the whole appetizer plate. The mushrooms are stuffed with Parmesan, pepperoni, peppers, crackers, and delectable spices that makes for an easy appetizer. They are absolutely delicious!

Rating: 4 stars
1 vote

Ingredients

  • 12 Large Shiitake Mushrooms
  • 3 tbsp Butter divided
  • 1 medium Onion diced
  • 1/2 (4 oz) pkg sliced Pepperoni chopped
  • 1/4 cup Green Bell Pepper diced
  • 1 Garlic Clove minced
  • 1/3 cup Chicken Broth
  • 12 Round Buttery Crackers crushed
  • 1/4 cup shredded Parmesan Cheese
  • 1 tbsp fresh chopped Parsley
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp dried Oregano
  • Dash of Pepper

Instructions

  1. Remove and discard stems from mushroom.
  2. Melt 1 tbsp butter in a large nonstick skillet over medium heat.
  3. Add mushrooms in 2 batches and cook 1 to 2 minutes.
  4. Place mushroom caps on a 15 x 10 inch jelly roll pan, set aside.
  5. Melt remaining 2 tbsp butter in skillet over medium high heat and add onion and next 3 ingredients.
  6. Saute until tender.
  7. Add broth and remaining 6 ingredients, stirring until liquid is absorbed.
  8. Spoon mixture onto mushroom caps .
  9. Broil 3 inches from heat for 2 minutes and serve immediately.

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Lasagna Cups

Lasagna Cups are a fun twist on lasagna and great for dinner or as a party appetizer. Layers of pasta, meat sauce, and cheese baked as cute little cups is a delicious way to enjoy your favorite Italian lasagna. I’ve seen many other recipes for lasagna cups and so many use wonton wrappers. Well, that’s not the Italian way so I use Lasagna noodles, you could also use fresh pasta which would be delicious.

Rating: 0 stars
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Ingredients

Sauce

  • 2 tbsp Olive Oil
  • 1/2 Large Onion
  • 1/2 lb Lean Ground Beef cooked and drained
  • 1/2 Red Bell Pepper
  • 1 Small Zucchini
  • 2 Cloves Garlic minced
  • 6 oz Tomato Paste
  • 8 oz Tomato Sauce + 1/2 can of water
  • 14.5 oz Diced Tomatoes
  • 1 tbsp Dried Oregano
  • 1 Bay Leaf
  • 1 tsp Sugar
  • Salt & Pepper to taste

Cheese Filling

  • 10 oz Philadelphia Cream Cheese Spread
  • 2 tbsp Whole Milk
  • 1 tbsp Italian Seasoning
  • 1/3 cup Parmesan Cheese grated
  • 3/4 lb Mozzarella Cheese grated and divided
  • 1/3 cup Ricotta Cheese
  • 1/2 tsp Pepper
  • 1 Egg
  • 21 Lasagna Pasta Strips

Instructions

  1. Sauce: Heat olive oil over medium heat and sauté onions, pepper, and zucchini and garlic until tender, 5 minutes.
  2. Stir in cooked ground beef and tomato paste until incorporated well.
  3. Stir in remaining ingredients and bring to simmer.
  4. Reduce heat to low and cook 30 minutes. The longer it cooks the better it tastes!
  5. Cheese Filling: Bring a large pot of salted water to boil.
  6. Cook pasta strips 2 minutes less than package directions and drain.
  7. Place pasta on greased baking sheet until you are ready for assembly.
  8. Assembly: Preheat oven to 350F, line 12 jumbo muffin tins with squares of parchment paper.
  9. If they don't stay in on their own, the pasta will help to keep them in place.
  10. Line the edges of the muffin tins with 1 pasta strip per cup. Pasta strip will overlap about 2 inches.
  11. Spoon about 1/2 tbsp of sauce into the bottom of each cup.
  12. Next cut 9 pasta strips into quarters and press one of these pieces of pasta into the bottom on top of the sauce.
  13. Top pasta strip with a generous tbsp of sauce then a generous tbsp of cheese filling.
  14. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. 
  15. Top the lasagna cups with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
  16. Bake for 25-30 minutes or until everything is hot and bubbly.

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Bacon and Ranch Cajun Baby Cheeseburgers

These little guys are so adorable! They pack a ton of flavor for such tiny bacon cheeseburgers. Plus, they are super fun to make and the whole family will enjoy them!

Rating: 0 stars
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Ingredients

Cajun Seasoning

  • 1 tsp Smoked Paprika or Regular Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried Oregano

Burgers

  • 1 lb Lean Ground Beef
  • 1 tsp Cajun Seasoning
  • 1 tsp Hot Sauce
  • 2 slices Pepperjack Cheese quartered
  • 1 tsp Minced Garlic
  • 2 tbsp Extra Virgin Olive Oil
  • 8 Mini Hamburger Buns split or Dinner Rolls
  • 1/4 cup Prepared Ranch Dressing
  • 16 Arugula Leaves or Lettuce of choice
  • 8 Roma Tomato slices
  • 4 cooked Bacon Slices crisp

Instructions

  1. Place all Cajun seasonings into a bowl, mix to combine.
  2. Place beef, seasoning, hot sauce, and garlic into a large bowl and mix until just combined and form into 8 equal size patties.
  3. Place oil into a large skillet over medium heat.
  4. In batches, place patties into hot skillet and cook until browned, about 3-4 minutes per side.
  5. Place a quarter of cheese on top of each burger to melt.
  6. Place rolls split side up into same skillet until toasted, about 1 minute.
  7. Spread dressing onto insides of warm toasted rolls.
  8. Layer bottom roll with arugula leaves, a burger, a tomato slice, and a bacon slice cut in half.
  9. Close with top roll and insert a toothpick inside each burger from the top to hold them together.

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Tex Mex Egg Rolls

These flavorful eggrolls are the perfect party appetizer or an easy meal, especially dipped in sour cream, salsa, or guacamole. They are extra crispy on the outside and bursting with an insane amount of flavor and texture on the inside. Not only are they delicious but they are EASY to make. Grilled, diced chicken breast can also be added for an extra punch!

Rating: 5 stars
1 vote

Ingredients

  • 1 bunch Green Onions chopped
  • 1/2 Red Bell Pepper finely chopped
  • 3 tbsp Olive Oil
  • 6 cup Fresh Baby Spinach
  • 1 (15oz) can Black Beans, rinsed and drained
  • 1 cup frozen Whole Kernel Corn
  • 1/2 cup chopped fresh Cilantro or Parsley
  • 1 1/2 tsp Ground Cumin
  • 2 tsp Chili Powder
  • 1 tsp Salt
  • 1 cup shredded Monterey Jack Cheese with Peppers
  • 14 Egg Roll Wrappers
  • Peanut Oil
  • 1 cup Salsa
  • 1 cup Guacamole

Instructions

  1. Sauté green onions and bell pepper in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender.
  2. Stir in spinach and cook 1 minute or until spinach wilts.
  3. Add black beans and next 5 ingredients, cook stirring occasionally, 4 minutes or until thoroughly heated.
  4. Remove from heat, let stand 15 minutes.
  5. Stir in cheese.
  6. Spoon 1/4 cup of mixture in center of each egg roll wrapper.
  7. Fold top corner over filling and fold left and right corners over filling.
  8. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
  9. Pour peanut oil to a depth of 1 1/2 inches in a medium saucepan, heat to 350F.
  10. Fry egg rolls in batches, 5 minutes or until golden brown and drain on paper towels. 
  11. Serve with salsa, guacamole, or sour cream.

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Pork Picadillo Empanadas

These baked, Carribean inspired, Pork Picadillo Empanadas have a ground pork filling stuffed into a refrigerated biscuit. This is the easiest empanada recipe ever. Serve with a side of salsa for an unbelievable appetizer, lunch, dinner, or gameday snack.

Rating: 0 stars
0 votes

Ingredients

  • 3/4 lb ground Pork
  • 1/2 Jalapeno Pepper seeded
  • 1 tsp Chili Powder
  • 1 tsp ground Cumin
  • 3/4 tsp ground Cinnamon
  • 1/4 tsp Salt
  • 1/4 cup Golden Rasins
  • 1 1/2 cup Chipotle Salsa divided
  • 2 tbsp fresh Lime Juice
  • 1/4 cup chopped Almonds toasted
  • 1/4 cup Sour Cream
  • 1 (16.3oz) can refrigerated Buttermilk biscuits
  • 1 large Egg lightly beaten

Instructions

  1. Cook pork in a large nonstick skillet over medium-high heat 8-10 minutes or until meat crumbles and is no longer pink, drain.
  2. Add jalapeno pepper and next 4 ingredients, cook stirring occasionally, 2 minutes.
  3. Stir in raisins. 1/2 cup salsa, and lime juice.
  4. Remove from heat and stir in almonds and sour cream. Cool.
  5. Separate dough into 8 biscuits.
  6. Separate each biscuit in half to make 16 rounds.
  7. Roll each round on a lightly floured surface to a 4-inch circle.
  8. Spoon 1 heaping tbsp pork mixture in center of each dough circle.
  9. Fold dough over filling, pressing edges with a fork to seal.
  10. Cover empanadas with plastic wrap, and chill 30 minutes.
  11. Place empanadas on lightly greased baking sheets.
  12. Brush evenly with beaten egg.
  13. Bake at 350F for 18 minutes or until golden.
  14. Cool 5 minutes on baking sheets.
  15. Serve with remaining 1 cup chipotle salsa.

 

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Gulf Crab Cakes with Lemon Butter

Whether it’s a special occasion dinner, or just another Sunday with family and friends, these crab cakes are sure to be a hit. They’re bursting with flavor, with a blend of lemon, Dijon mustard and garlic to add a kick to creamy crabmeat. A lemon and butter sauce completes the gourmet dish.

Rating: 0 stars
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Ingredients

  • 1/2 cup finely diced red bell pepper

  • 1/2 cup finely diced green bell pepper

  • 1/2 cup finely diced yellow onion

  • 2 tablespoons minced garlic

  • 8 tablespoons extra virgin olive oil, divided

  • 2 tablespoons Creole or Dijon mustard

  • 2 tablespoons Worcestershire sauce

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon ground red pepper

  • 3/4 cup fine, dry breadcrumbs

  • 2 large eggs, lightly beaten

  • 1 1/2 pounds fresh lump crabmeat, picked and drained

  • 1/2 cup minced green onions

  • 3 tablespoons butter

  • Lemon Butter

Instructions

  1. Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. 
  2.  Stir in mustard and next 4 ingredients.
  3. Add breadcrumbs, and sauté 1 minute.
  4. Transfer mixture to a large bowl. Cool 15 minutes.
  5. Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. 
  6. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.
  7. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat.
  8. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven.
  9. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.

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Mini Garlic Buffalo Chicken Tacos

These garlic buffalo chicken tacos are perfect for feeding a crowd or an easy weeknight dinner for the family. Filled with a garlic buffalo lime chicken filling, these mini tacos are loaded with flavor from the green onions and cilantro to the fresh garlic, melted butter and buffalo sauce.

Rating: 0 stars
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Ingredients

  • 2 cups shredded rotisserie chicken
  • 12 mini flour taco shells like Mission Street Taco Shells
  • 2 cups shredded Mexican cheese blend
  • 2 tablespoons oil for frying tacos
  • 2 tablespoons softened butter
  • 3 cloves garlic, minced
  • 1/3 cup buffalo sauce
  • 1 tablespoon fajita seasoning
  • 1/2 lime, juiced
  • 2 tablespoons cilantro, chopped
  • 3 green onions, sliced (green and white parts)
  • 1/2 teaspoon red pepper flakes
  • serve with guacamole, salsa or ranch dressing

Instructions

  1. In a large bowl, combine butter and garlic. Heat for 20 seconds or until butter is melted. Add in remaining filling ingredients: buffalo sauce, fajita seasoning, lime juice, cilantro, green onions and red pepper flakes.
  2. Mix the filling ingredients well, taste as adjust if needed to your liking. Add in the shredded chicken, tossing to coat on all sides so the chicken is coated.
  3. To each shell, add in a few pinches of cheese, about 2-3 tablespoons of filling, top that with a little more cheese, folding the taco to close.
  4. Heat a large skillet over medium-low and add oil. Add tacos into the pan and cook about 3 minutes on each side or until golden brown.

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Bacon Wrapped Dates with Cane Syrup Sauce

Pair this popular holiday appetizer with a spicy Cane Syrup Sauce for a more dynamic flavor.

Rating: 0 stars
0 votes

Ingredients

  • 4 ounces goat cheese, room temperature
  • 1½ teaspoons orange zest (about 1 medium orange)
  • 2 teaspoons fresh orange juice (about 1 medium orange)
  • 12 pitted Medjool dates
  • 4 slices bacon, cut into thirds
  • Cane Syrup Sauce (recipe follows), to serve

Cane Syrup Sauce

  • ½ cup chicken broth
  • ⅓ cup cane syrup
  • 1 tablespoon hot sauce
  • ¼ teaspoon Cajun seasoning
  • 1 tablespoon cold unsalted butter, cubed
  • 1 teaspoon sherry vinegar

Instructions

  1. Preheat oven to 425°.
  2. In a small bowl, stir together goat cheese and orange zest and juice. Stuff each date with about 1 teaspoon goat cheese mixture, and wrap with 1 piece of bacon. Secure with a wooden pick, and place on a rimmed baking sheet.
  3. Bake until bacon is evenly cooked, 13 to 15 minutes, turning dates halfway through baking. Serve warm with Cane Syrup Sauce

Cane Syrup Sauce

  1. In a small stockpot, bring broth to a boil over medium-high heat. Add cane syrup, hot sauce, and Cajun seasoning, and cook until slightly reduced, 7 to 9 minutes.
  2. Add butter and sherry to broth mixture, and cook, whisking constantly, for 1 to 2 minutes. Remove from heat, and let cool slightly. Refrigerate for up to 1 day.

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Cajun Brown Sugar Bacon Wrapped Chicken

Bacon + Chicken.  This sounds like a win already, but add on lots of savory spices and a chili powder- brown sugar mixture and let me tell ya, you have a triple threat. The perfect blend of sweet-smokey-spicy. Seasoning makes them like whoa!  You can really throw on any seasonings that you like but I’ve included a blend below that I like to use. It’s simple.

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Ingredients

Seasoning:

  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 2 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black Pepper

10 Bacon Strips

2-3 Chicken Breasts cut into strips

Rub:

  • 2/3 cup Light Brown Sugar
  • 2 tbsp Chili Powder

Instructions

  1. Prepare the grill or oven, then preheat to 350F.
  2. Add onion powder, garlic powder, Italian seasoning, paprika, salt and pepper into a mixing bowl and whisk until well combined.
  3. Press the chicken strips into the seasoning mix on all sides until chicken is coated. Don't skimp on the seasoning!
  4. Rub each chicken strip until well-coated and wrap each tender with a bacon slice, then seal the sides. (or secure with a toothpick)
  5. In a mixing bowl, add chili powder and brown sugar. Stir until well blended.
  6. Press the chicken strips into the seasoning mix on all sides until chicken is coated.
  7. Place them over the grill or inside the preheated oven, then cook for 30 minutes or until the bacon becomes crispy.
  8. Allow them to rest for a few minutes at room temperature.

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