Archives for posts with tag: #Appetizer

Mini Spinach, Pancetta and Cheese Frittatas

March 28, 2021 //
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Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.

I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.

Mini Spinach, Pancetta and Cheese Frittatas

Ingredients:

1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head

1/2 large onion, diced

1 TBSP olive oil

12 medium to large size eggs, room temperature

1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne

2 to 3 cups spinach, fresh or frozen

Leaves from 2 to 3 sprigs of fresh thyme

1/2 tsp ground pepper

1/2 tsp crushed red pepper flakes

1/3 cup parmesan cheese, grated or shredded

Directions:

  1. Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
  2. In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
  3. In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
  4. Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
  5. Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
  6. Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
  7. Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
  8. Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.

Enjoy! XOXO Jill

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Categories #Easy Appetizer, #Entertaining, Appetizer, Easter Recipes, Frittata, Hors-d'oeuvres, Mini Frittata, Recipe for a Crowd, Simple Appetizer

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

March 3, 2021 //
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These mini stuffed peppers are an easy yet flavor-packed appetizer for any party! My spouse and I went to a bocce ball (outdoor, socially-distanced) get-together and I wanted to bring something we could actually eat since we are watching our carbohydrates. These colorful, fiesta peppers filled with cream cheese, seasonings and herbs were perfect.

The good news for some is that these peppers are not spicy since they are a hybrid of sweet peppers. They are small in size and range in color with a crisp skin. They are loaded with vitamin A, C and lots of fiber. They can be stuffed with many other options such as sausage, rice or cut-up and added to any dish for texture and color. You can use these in Vegan, Vegetarian or Low Carb recipes.

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

Ingredients:

12-18 Sweet Mini Peppers, halved and seeded

8 ounces cream cheese, softened (you can substitute this with Vegan cream cheese)

8 ounces shredded sharp cheddar cheese such as Tillamook (you can substitute this with Vegan cheddar)

1 TBSP fresh lime juice

1 TBSP fresh cilantro or stir-in cilantro paste such as Gourmet Garden

1/2 tsp garlic pepper and 1/2 salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Wash and slice the mini peppers in half, lengthwise. Use a spoon to scoop out the seeds and membranes (I use a grapefruit spoon)
  3. 3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, garlic salt and pepper. Mix thoroughly.
  4. Spoon or use a piping bag to fill each pepper.
  5. Grease or spray a baking sheet or pan. Place each pepper in the dish and bake for 20 minutes until the cheese melts and turns slightly brown on top.
  6. Serve warm.

Note: Cilantro is one of those herbs that some people do not like. If you prefer, you can substitute the cilantro with fresh Italian parsley, rosemary or any other herb you want. Trust me, it’ll still be good!

Enjoy! XOXO Jill

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Categories #Entertaining, Appetizer, Cheese, Easy Appetizer Recipe, Hors-d'oeuvres, Keto, Low Carbohydrate, Vegan, Vegetarian

Baked Brie with Blackberry Compote, Pomegranates and Candied Pecans

November 15, 2020 //
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This is one of my easy, go-to appetizer recipes that is perfect for any occasion. Recently, I made it for a bridal shower in August and friend’s birthday gathering in November. It is definitely festive for the upcoming holidays with its pomegranate and thyme garnishing. I will definitely be serving this again!

There are several steps but don’t be intimidated. You can do it!

Ingredients:

For the Candied Pecans

1 cup pecan halves

1/2 TBSP unsalted butter melted and cooled

1 1/2 TBSP brown sugar

2 tsp pure maple syrup

1/4 tsp cinnamon

3/4 tsp kosher salt

For the Blackberry Compote

2 cups blackberries, save a few for garnish

1 TBSP lemon juice

1 TBSP honey

1 tsp vanilla

For the Brie

2 8 ounce wheels of Brie or 1 16 ounce, room temperature

pomegranate seeds for garnish

thyme leaves for garnish

hardy crackers that do not break easily such as Mary’s Gone Crackers or Homemade Crostini (recipe below)

Instructions:

  1. Pre-heat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. Place the pecans on the sheet and toast for 8-10 minutes (do not burn)
  4. Mix together the butter, brown sugar, maple syrup, cinnamon and salt in a bowl
  5. Carefully, pace the hot pecans into the mixture and evenly coat. Spread them on the baking sheet in a single layer. Bake for 10 minutes, stirring every 3-4 minutes. Remove from the oven and let cool completely.
  6. In a medium saucepan, heat the blackberries, lemon juice, honey and vanilla on medium heat, stirring occassionally. Turn up the heat to medium and continue to stir until the mixture is reduced to syrup consistency. Remove from heat and let cool.
  7. Slice off the top of the brie rinds and discard. Leave the sides intact. Bake the wheels of Brie for 15 minutes at 350 degrees until melted through
  8. Add Brie to a serving platter and top each with blackberry compote and the candied pecans.
  9. Garnish with the remaining blackberries, pomegranate seeds and fresh thyme leaves.
  10. Serve immediately with crackers or crostini.

Homemade Crostini

Baguette of choice, sliced into 1/8″ round toasts

5 TBSP olive oil, more as needed

Coarse Salt

  1. Heat oven to 375 degrees.
  2. Line a baking sheet with parchment paper and add the crostini in a single layer to fill the pan
  3. Using a pastry brush rub each round with olive oil
  4. Season each with coarse salt
  5. Bake for 4-5 minutes depending on your oven until they are slightly browned and crisp (do not burn)

Enjoy! XOXO Jill

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Categories #Elegant Cocktail Party, #Entertaining, #Recipe, Appetizer, Cooking, Easy Appetizer Recipe, Food, Hors-d'oeuvres, Recipe for a Crowd, Simple Appetizer, Uncategorized

Mini Beef Wellington Appetizer

November 14, 2020 //
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It’s that time of year for holiday parties with family and friends. Many of us will be asked to bring an appetizer or two for a festive dinner party. Or, perhaps we’ll be hosting a cocktail party of our own.

Appetizers or hors-d’oeuvre as my spouse likes me to call them do not need to be boring or predictable. They can be elegant but simple to wow your crowd into thinking you spent all day in the kitchen.

The following is one appetizer packed with flavor to get your party started!

Mini Beef Wellington (24 pieces)

Ingredients:

2 TBSP olive oil

2 lbs beef tenderloin, cut into 24 (1″) cubes — be consistent with the size so they look alike

Kosher salt and freshly ground black pepper

10 ounces cremini mushrooms, stemmed and finely chopped

1 large shallot, finely chopped

2 sheets puff pastry (you can purchase Pepperidge Farms or Dufour frozen puff pastry and thaw before using or buy my new favorite Wewalka that is in the dairy isle next to the butter)

Directions:

  1. Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry with a paper towel and season all sides with salt and pepper. Quickly sear the beef on 2 sides until deep golden brown, about 4 minutes total. Do not overcook. Transfer to a plate to cool.
  2. Add the mushrooms and cook until beginning to brown and release liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture dries out, is golden brown and shallots are soft, about 10 minutes. Remove from heat and let cool.
  3. Preheat the over to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  4. On a work surface, roll 1 sheet of puff pastry to a 10 by 14 inch rectangle. You can use a small amount of flour if needed. Cut the puff pastry in three lengthwise. Then, cut the long pieces into 4 even squares.
  5. Put a teaspoon-size mound of the mushroom mixture on a puff pastry square. Top the mushroom mound with a piece of the beef. Fold the ends of the puff pastry over the meat to make a round packet, covering the mixture completely.
  6. Invert and arrange the packet seam side down on the prepared baking sheet a few inches apart. Press them slightly to seal the pastry. Repeat with the remaining beef, mushrooms and pastry.
  7. Bake the Wellington packets until golden brown, about 20 to 25 minutes (depending on your oven). Once baked, remove to a serving platter and let cool about 10 minutes before serving.

I like to serve with Stonewall Kitchen’s Horseradish Cream Sauce or you can add your favorite horseradish mixture or aioli.

Enjoy! XOXO Jill

I’ll provide plenty more appetizer recipes in the weeks to come to get you through the holidays!

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Categories #Elegant Cocktail Party, #Entertaining, Appetizer, Beef, Easy Appetizer Recipe, Food, Hors-d'oeuvres, Mini Beef Wellington, Mushroom, Recipe for a Crowd, Simple Appetizer