Artichoke & Sun-Dried Tomato Phyllo Bites
Servings: 45 Phyllo Cups
Calories: 42kcal
Cost: 14.00
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 2 14 oz. cans Artichoke Hearts drained & chopped
- 1 cup Shredded Parmesan & Asiago Cheese
- 1 cup Mayonnaise
- ¼ cup Oil Packed Sun-dried Tomatoes drained & finely chopped
- ½ tsp Worcestershire Sauce
- ¼ tsp Garlic Powder
- ¼ tsp hot sauce
- 3 1.9 oz pkg. Frozen Mini Phyllo Cups thawed
- ½ cup chopped fresh chives
Instructions
- Preheat Oven 350°°
- Line Baking sheet with Parchment Paper
- Mix together first 7 ingredients
- Spoon mixture into phyllo cups
- Place filled cups on prepared baking sheet
- Bake approx. 15 minutes or until filling is hot
- Garnish with Chives°
Notes
Shredded Parmesan Cheese can be substituted for the Parmesan & Asiago Mixture if desired. This recipe is perfect to make ahead and freeze BEFORE cooking. Removed desired number of cups directly from Freezer, place on prepared baking sheet and cook approx. 20 minutes at 350 or until filling is hot.
Oven Oyster Roast
Easy, delicious way to have an oyster roast year round.
Servings: 2 People
Calories: 330kcal
Cost: 10.00
Equipment
- Cast Iron Skillet or Dutch Oven
- Oyster Trays (if not using oyster shells)
Ingredients
- 6 Oysters Raw
- 1 ½ tbsp Butter
- 2 tbsp Shallots Chopped fine
- ½ tsp Rice Vinegar
- ½ tsp Red Pepper Flakes
- Dash Salt
- Dash Pepper
- 1 Lemon Juiced
- 2 tbsp Fresh Parsley
- 1 tbsp Butter
- 2 tbsp Shredded Parmesan Cheese
- 3 tbsp Panko
- 1 cup rock salt
Instructions
- Preheat Oven 400°
- Place 1½ TBSP Butter, Shallots, Rice vinegar, Red Pepper Flakes, Salt, Pepper, & Lemon Juice in small sauce pan over med. heat until butter is melted.
- Remove from heat and add Parsley stirring.
- Cover bottom of skillet or dutch oven with rock salt
- Place oyster shells or oyster trays flat on the rock salt
- Place an oyster in each shell or tray
- Spoon above mixture evenly over oysters
- Melt remaining 1 TBSP of butter in microwave safe bowl
- Add Parmesan Cheese and Panko. Stir until a paste forms.
- Spoon above mixture evenly over top of oysters.
- Bake for 20 minutes or until tops are golden brown
Notes
This recipe can be cooked on a grill for an oyster roast. It’s easy to double or triple the ingredients for a larger gathering.
Air Fried Green Tomatoes with Remoulade Sauce
Delicious and Healthy Using an Air Fryer
Servings: 6 people
Calories: 215kcal
Cost: $10.00
Equipment
- Air Fryer
Ingredients
- 3 medium Green Tomatoes
- 2 cups Bread Crumbs
- ¼ tbsp Salt or to taste
- ¼ tbsp Pepper or to taste
- 1 Egg Whisked
- 3 tbsp Mayonnaise
- 1 tbsp Ketchup
- 1 tsp prepared Horseradish
- ¼ tsp Paprika
- ½ tsp Barb-b-Que Rub or Spice Rudy's Rub
Instructions
- Wash and Slice Green Tomatoes approx. 1/8 – 1/4 inch thick
- Mix Bread Crumbs, Salt and Pepper together
- Dip Tomato Slice into whisked egg
- Coat Egg Covered Tomato Slice with Bread Crumb Mixture
- Place Coated Tomato Slices on greased Air Flyer tray
- Cook in Air Fryer at 400° for 5 minutes
- Turn each Tomato over on the tray and cook for another 5 minutes at 400°
- Either prior to or while the Tomatoes are cooking mix together remaining ingredients and refrigerate until serving.
- Serve immediately
Notes
Tomatoes can be fried in frying pan with cooking oil. Egg White can be used to reduce calories If using a small Air Fryer, all tomatoes may not fit into oven at the same time, therefore the cooking time may double.
Avocado & Corn Salsa
Quick & Easy Appetizer that's great for large gatherings
Servings: 10 People
Calories: 125kcal
Cost: 12.00
Ingredients
- 1 can white corn
- 1 can diced tomatoes
- 2 ripe avocado's diced
- 1 can black beans drained
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp garlic minced
- ½ tsp hot sauce
- 1 tbsp ground cumin
- ½ tsp chili powder
- ½ cup lime juice
Instructions
- Drain corn & black beans
- Dice avocado's
- Mix all ingredients together
- Chill in Refrigerator 30 minutes before serving
- Serve with tortilla chips
Notes
The canned tomatoes and corn can be substituted for fresh if desired Minced Garlic can be substituted for Garlic Powder
Easy Corn Dip
Delicious and Easy – Great to have on hand for last minute entertaining.
Servings: 6
Calories: 133kcal
Cost: 6
Equipment
- Mixing Bowl
Ingredients
- 1 8 oz Cream Cheese Softened
- 1 7.5 oz Chive & Onion Cream Cheese Spread
- 1 can Sweet White Corn Drained
- 1 pkg Ranch Seasoning Dry Mix
- 1 Red Bell Pepper Finely Chopped
- 3 tbsp Jalepeno Peppers Finely Chopped
Instructions
- Soften Cream Cheese
- Chop peppers finely
- Drain Corn
- Add all ingredients and mix until smooth
- Refrigerate until ready to serve
- Serve with Pita chips
Notes
Joan’s Easy Onion Dip
The Easiest Appetizer Recipe Ever
Servings: 6 people
Calories: 221kcal
Cost: 3
Equipment
- Square Baking Dish
Ingredients
- 2 cups coarsely chopped Onion
- 2 cups shredded sharp cheddar cheese
- 3-4 tbsp Hellman's Mayonnaise
Instructions
- Preheat Oven 350°
- Chop onions coarsely
- Mix with cheese & mayonnaise
- Pour into grease baking dish
- Bake for 20 minutes or until bubbly
- Serve hot with crackers, wheat thins, pita chips or crusty bread
Notes
Recipe is easy to double or triple. Be cautious about adding more mayonnaise than is recommended. If dip appears to have grease on top after baking, blot with paper towel.
Avocado Salsa
Easy and Fresh Salsa
Servings: 4
Calories: 80kcal
Cost: $5.00
Ingredients
- 1 Avocado
- 1 med. Tomato
- 2 tbsp Fresh Cilantro
- 1 Lemon
- ½ tbsp olive oil
- ½ tsp Celery Salt
- ½ tsp Black Pepper
- dash Salt
Instructions
- Chop Avocado and Tomato. Place in serving bowlAdd Fresh Cilantro Squeeze the juice of one lemon over mixtureAdd Olive Oil and Seasonings Mix Cover and Refrigerate until ready to serve
Notes
Optional Ingredients Chopped Onion Chives Garlic