The Super Bowl is right around the corner. Wow your guests with these simple appetizers.
2 sweet onions, each sliced into 8 wedges
8 slices bacon, cut in half
48 inches wooden skewers, soaked in water
2 tablespoons brown sugar, packed
2 tablespoons balsamic vinegar
1 tablespoon molasses
-Wrap each onion wedge in a bacon slice. Arrange 2 wedges on each skewer; place in a shallow glass or plastic dish.
-Combine remaining ingredients; drizzle over skewers.
-Cover and refrigerate for one hour.
-Remove skewers from marinade, reserving marinade.
-Grill or broil, covered over medium-high heat for 20 minutes or until onions are tender, occasionally turning and basting with reserved marinade.
18 mushroom caps
1 (6 1/2 ounce) package alouette garlic & herbs or alouette spinach & artichokes
3 tablespoons seasoned bread crumbs
-Preheat oven to 375º F.
-Place mushroom caps hollow side up on baking sheet. Fill each cap with 1 teaspoons Alouette Garlic & Herbs Spreadable Cheese and sprinkle with seasoned bread crumbs.
-Bake 12-15 minutes. Garnish and serve.
Spicy Meatball Bites:
2 lbs lean ground beef
1 small onion, grated
2 garlic cloves, minced
1 egg, beaten
3 ounces fresh breadcrumbs
2 tablespoons tomato paste
2 tablespoons paprika
2 tablespoons cilantro, chopped
salt and pepper
3 tablespoons olive oil
For the dip
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine or sherry wine
1 scallion, thinly sliced
1 tablespoon sesame seed
-Make the dip: whisk together all the ingredients and set aside.
-Combine the meatball ingredients in a bowl. Using your hands, roll the mixture into little balls.
-Heat the oil in a frying pan and cook the meatballs, in batches, over a medium heat for 5 mins or until browned, firm and cooked through.
-Serve warm with the dip.
4 cups shredded cooked turkey or cooked chicken
45 corn tortillas, room temp
1/2 cup canola oil, for frying
2 cups sour cream
1 cup mayonnaise
1 tablespoon parsley
1 tablespoon dried onion flakes
1 tablespoon dried chives
1 tablespoon cumin
1 teaspoon salt
1/2 tablespoon cayenne pepper
1/2 teaspoon smoked paprika
-Make the Dip and refrigerate ahead of time.
-Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.
-Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
-Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.
-Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
-Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!