Tag Archives: appetizer recipe

Happy Birthday, America!

It’s a long holiday weekend for Independence Day 2017, and hopefully you’ll be heading to some celebrations – whether you host dinner at your house, take a picnic to a park or enjoy snacks at a lake or pool. There will be food involved. It’s what we Americans do when we celebrate, am I right?!

Well, here’s an idea to wake up your holiday celebration with a bang! These appetizers are an explosion of flavor with turkey and crisp cabbage and carrots, ignited by the zest of chili paste. We borrow flavors of the Orient in this tasty recipe. Enjoy!

fireworksChinese Firecrackers

  • 1 teaspoon vegetable oil
  • 1/2 pound ground turkey breast
  • 1 cup chopped cabbage
  • 1/2 cup shredded carrots
  • 2 green onion, finely chopped
  • 1 tablespoon chile paste
  • 1 tablespoon white wine
  • 1 teaspoon cornstarch
  • 14 sheets phyllo dough
  • 4 teaspoons vegetable oil
  • 3/4 cup sweet and sour sauce

Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook turkey, cabbage, carrot and onions in oil about 5 minutes, stirring frequently, until turkey is no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture. Cook uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375 degrees. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo.

Place about 2 tablespoons turkey mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and turkey mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture.   

Brush firecrackers with remaining oil. Bake about 20 minutes or until phyllo is crisp and golden brown. Serve with sweet-and-sour sauce.  (recipe below)

Sweet and Sour Sauce

  • 2 T. cornstarch
  • ½ c. sugar
  • ¼ c. white vinegar
  • ¼ c. pineapple juice
  • 2 t. soy sauce
  • ¼ c. water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, then remove from heat.  Store in refrigerator and serve cold.

 

 

 

Enjoy Your Crab Rangoon ‘Inside Out’

You love Crab Rangoon right?  Try this dip that is based on that creamy crab filling that’s on the inside of those tasty Asian treats.    A real crowd pleaser at our Chinese New Year Celebration at Tuesday Lunch. Enjoy!

‘Inside Out’ Crab Rangoon Dip with Wonton Chips

DIP

  • 1 pound cream cheese
  • 4 ounces crab meat, fresh, shredded (or imitation crab meat)
  • ¼ teaspoon Chinese 5-spice
  • ½ teaspoon garlic powder
  • ½ bunch green onions, washed, peeled, thinly sliced, for garnish 

CHIPS

  • Vegetable oil, for frying
  • 1 package wonton skins, thawed

Inside Out Rangoon DipFor the dip, preheat oven to 350 degrees.  In an electric mixer bowl add cream cheese whip on high for 3 minutes or until fluffy.  Add crab and both spices.  Mix on medium until well combined. Transfer to an oven-safe baking dish.  Cover tightly with aluminum foil and place in oven and bake for 30 minutes.  Remove cover and bake a bit longer until top is browned and bubbly.  Remove from oven. Set aside to cool slightly.  Top with green onions, for garnish.  

For the chips, preheat a deep fryer (or large pot of oil) until an instant-read thermometer reads 350 degrees.   Place wonton skins on a clean cutting board.  Using a sharp knife, cut from corner to corner to form triangle shapes.  Carefully drop the wonton skins in hot oil, in small batches.  Fry for 10 to 15 seconds.  With a large slotted spoon, skim chips out of oil and transfer to a plate lined with paper towels to drain.  Repeat process until all chips are cooked.  Serve warm with warm crab dip.  

Makes 6 to 8 servings

ETC: Wonton wrappers are usually found in square packages in the product section of the grocery store.  They also make quick work of homemade ravioli.  Just dollop your favorite filling, brush the edges with egg white to seal, then boil as you would pasta.  Tip: When they float, they are done.  

Find this and other CCKC favorite recipes in our cookbook –|
“The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION.” ™
Available for purchase online at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™

 

Not Yo Momma’s Edamame Hummus Dip!

One final Tailgate Recipe in honor of our Boys in Blue…
Switch up your ‘regular’ hummus appetizer with this awesome one made with edamame! Zig when they think you’ll zag. Keep ’em on their proverbial toes.  Your guests will enjoy it with pita or veggies… #TookTheCrown

Edamame HummusEdamame Hummus

  • 8 ounces edamame, frozen, shelled
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon ginger, fresh, peeled, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon tahini paste
  • 1 clove garlic
  • 1/8 teaspoon kosher salt
  • Sriracha hot sauce to taste

CCKC Loves BaseballCook edamame according to package directions and drain through a colander. In a food processor, add the cooke4d edamame, water, soy sauce, ginger, vinegar, tahini, garlic, salt, and sriracha sauce. Puree until smooth. Transfer to a bowl and cover with a sheet of plastic wrap. Place in the refrigerator to chill for 1 hour before serving.

Makes 6 (1/4 cup) servings.

Devilishly Good Tailgate Fare!

Eggs and truffle oil.  A perfect match.  Done.  Enjoy them at your next dinner party or tailgate… Go Royals!

Deviled EggsDevilishly Good Deviled Eggs

  • 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
  • ¼ cup mayonnaise
  • 1-1/2 tablespoons sweet pickle relish
  • ½ teaspoon white truffle oil
  • 2 tablespoons whole grain mustard
  • Salt and freshly ground black pepper to taste
  • Paprika, for garnish
  • Pimentos, for garnish

Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl.  Using a fork, mash the yolks.  Add mayonnaise, relish, oil, mustard, salt, and pepper.  Stir to combine well.  Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly.  Sprinkle paprika and pimentos over the tops, for garnish.  Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve.  Serve cold.

Makes 14 servinCCKC Loves Baseballgs.

ETC:
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets. 

Find this and other CCKC favorite recipes in our cookbook “The Culinary Center of Kansas City’s BEST RECIPES –SECOND EDITION.” ™
Available for purchase on-line at www.kcculinary.com and in our retail store – “The Kitchen Shop.”™

Spread Some Royals Love At Your Party

This warm and wonderful dip would be a great starter to serve at your World Series party – just sayin’.  Enjoy and… Go Royals!

ArticCCKC Loves Baseballhoke and Asiago Dip

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • ¼ cup garlic, chopped
  • 1 pound cream cheese
  • 2 cups sour cream
  • 3 cups artichoke hearts, canned, drained, chopped
  • ¼ cup lemon juice, freshly squeezed
  • ½ pound asiago cheese, shredded
  • 1 tablespoon whole grain mustard
  • 3 tablespoons hot pepper sauce
  • Salt and pepper to taste

Preheat a dry skillet over medium. Add oil and heat.  Add onion and garlic and cook until soft, stirring occasionally. Set aside.

Preheat oven to 350 degrees.  In an electric mixing bowl add cream cheese and mix on medium speed for 2 minutes.  Add sour cream, artichokes, juice, cheese, mustard, pepper sauce, salt, and pepper.  Continue to mix on medium speed until mixed thoroughly, scraping sides of bowl often.  Transfer mixture into a baking dish and cover with aluminum foil.  Bake for 15 minutes or until top is brown and bubbly.  Remove from oven, uncover, and transfer dip to a serving bowl.  Serve warm with crostini or crackers on the side.

Makes about 6 cups.

Artichoke & Asiago Dip

 

 

Scary to Pronounce, Delish to Eat

Yes, we know it’s hard to say it without sounding silly.  But this great dip will make you look far from silly when you serve it at your game watch party. Great with  pita bread or cucumber slices for maximum impact.  Enjoy it at your World Series tailgate and… Go Royals!

BCCKC Loves Baseballeet Tzatziki

  • 4 cups Greek yogurt, plain, non-fat (preferably Chobani)
  • 12 medium red beets, washed, trimmed
  • ½ cup extra virgin olive oil, divided
  • Kosher salt and freshly ground black pepper to taste, divided
  • 12 sprigs thyme, fresh
  • 6 tablespoons dill, freshly chopped
  • ½ cup mint, freshly chopped
  • ¾ cup chives, freshly chopped
  • Pita bread, for serving (or cucumber slices)

Set a fine-mesh sieve over a bowl. Add yogurt. Cover with a sheet of plastic wrap and place in refrigerator overnight.

Preheat oven to 350 degrees. In a bowl add beets, 1 tablespoon oil, salt, and pepper. Toss to coat beets well. Wrap 1 beet and 1 sprig of thyme in a sheet of aluminum foil and place on a baking sheet. Repeat process with remaining beets and thyme. Place in oven and roast for 30 minutes to 1 hour or until tender, depending on size. Remove from oven and set aside to cool in the foil.   Remove the foil and trim the stems and skin off of the beets and mince.

Remove yogurt from refrigerator and discard the liquid. In a bowl add strained yogurt, remaining oil, dill, mint, and chives. Mix well to combine and season with salt and pepper. Serve with pita bread (or cucumber slices).

Makes 24 servings.

p.s. According to Wikipedia, tzatziki is pronounced  tstˈski.

Beet Tzatziki

Zucchini Like You’ve Never Seen…

Delight in the flavors this zucchini salad will lend to your next party. Wow. Enjoy and… Go Royals!

Grilled Zucchini Salad with Cilantro Vinaigrette

VINAIGRETTE

  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 8 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 5 tablespoons Spanish extra virgin olive oil, divided
  • 2 tablespoons white wine vinegar
  • Salt and freshly ground black pepper to tasteZucchini Salad - slices

 

  • 1 pound 2 ounces small zucchini, thinly sliced lengthwise
  • 1 teaspoon salt
  • 1 tablespoon Spanish olive oil
  • 1 garlic clove, crushed
  • 1/3 cup pine nuts

For the vinaigrette, add the garlic, cumin, cilantro, and parsley in a food processor and process, using a pulsing action, until well mixed.

With the motor running, add 1 tablespoon of the oil, drop by drop. Using a spatula, scrape down the sides of the bowl. With the motor running again, very slowly add the remaining 5 tablespoons oil in a thin, steady stream and process until it has all been incorporated and the dressing has slightly thickened. Add the vinegar and process for 1 minute or until blended. Season with saCCKC Loves Baseballlt and pepper and set aside until ready for service.

Layer the zucchini slices in a colander and sprinkle with the salt. Set over a large plate and allow the zucchini to drain for about 1 hour. When the zucchini have drained, quickly rinse the slices under cold running water, then dry well with paper towels or a clean kitchen towel. Transfer to a large bowl and add the oil and garlic, then toss together lightly.

Heat a ridged grill pan. Add the zucchini slices, in batches in a single layer, and cook for 5 minutes or until tender, turning once. Transfer to a large serving bowl. Set aside and let cool slightly.

To serve, sprinkle the pine nuts over the zucchini. If the vinaigrette has separated, whisk it together, then drizzle some over the zucchini and gently toss to combine. Serve with the remaining vinaigrette in a small serving bowl on the side.

Makes 6 servings.