Cooking with Katie


Category Archive

The following is a list of all entries from the Amazing Appetizers category.

Black Bean Salsa

Summer is finally here, and, if you live in Texas too, then you know how hot it already is! I wish the heat would just wait a little while, and not bombard us right at the beginning of June! Oh well, I guess I just have to sit around in the AC and pray for December to come, when it gets somewhat cooler! *sniffle*

At least I’ll have this salsa to suffer through the high temperatures with me! It’s so cool and refreshing and it’s stocked full of healthy summer veggies! Corn, tomatoes, and avocados make this salsa irresistible and it’s a great crowd pleaser at barbeques and cook-outs. I hope it helps you beat the heat!

Black Bean Salsa

  • 1 can black beans, drained and rinsed
  • 2 ears corn, shucked
  • 1 lb. grape tomatoes
  • 2 avocados
  • cilantro, chopped
  • 1 jalapeno, chopped
  • 2 limes, juiced
  • salt and pepper

Put the corn in a pot of boiling water and let it cook for about 3-5 minutes. Cut the kernels off the cob and put them in a bowl with the black beans. Cut the tomatoes into bite-size pieces and do the same with the avocados. Add them, the lime juice, salt and pepper, chopped jalapeno, and chopped cilantro to the bowl and stir it together. Put it in the fridge for at least a half hour to let it sit and develop flavor, and then serve it with corn chips.

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Salsa

Salsa salsa salsa! Salsa salsa salsa! I’m sorry, but for some reason, I just love that word!

I’m weird like that. ūüôā

Not only do I love the word salsa, though, I also love the actual salsa! Mine is sweet and spicy, tangy and refreshing, and crunchy and smooth. I love that you can get so much complexity from just one little appetizer!

Salsa (adapted from Paula Dean)

  • 2 red peppers
  • 2 yellow peppers
  • 1 onion
  • 1 jalapeno
  • 1 tomato
  • 1 lime, juiced
  • 1 can diced green chilies
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 avocado, diced

I know that the recipe says 2 red peppers and 2 yellow peppers, but I found these cute little sweet bell peppers and used them instead.

Just dice them up and throw them in a bowl.

Then grab an onion and cut it in half. Our Safeway has really good Vidalia onions right now, so that’s what I used, but you can use¬†whatever type of onion you like.

Dice it up and throw it in the bowl along with the diced jalapeno.

Then, add the diced tomatoes…

…and the lime juice. How cool is this old-fashioned juicer? It’s so fun to use! And look….

…total lime demolition! :0

Ok, back to the salsa. Throw in a can of green chilies…¬†

..the balsamic vinegar, the olive oil, and the salt and pepper.

Now this is a very important step, take a tortilla chip, scoop up some salsa, and taste it. For seasoning, of course! Adjust it as needed and set in the fridge for atleast an hour. The flavor will intensify as it sits, so don’t over-season it! When you’re ready to serve it, add the diced avocado and dig in!


Spinach Artichoke Dip

 

This may just be the easiest and most addictive dip of all time! We make it alot at my house, whether it’s for company or just for a mid-afternoon snack. I think we love it so much because it’s the¬† perfect balance between spicy, creamy, and crunchy. I think you’ll fall in love with this dip, too!

Spinach Artichoke Dip (Alton Brown)

  • 1 c thawed, chopped frozen spinach
  • 1 1/2 c artichoke hearts, chopped
  • 6 oz cream cheese
  • 1/4 c sour cream
  • 1/4 c mayonnaise
  • 1/3 c parmesan cheese
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder (optional)

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in the rest of ingredients and serve with ritz crackers hot or room temperature.


Game-day Feast

We are a football-loving family, so the Super Bowl was a big event in our house! We didn’t have a party or anything, but we did have some awesome food! Our Super Bowl spread included Italian Cheese Pizza, Bacon Wrapped Shrimp, Taco Dip, Deviled Eggs, and Brownies! My dish was the shrimp, but I’ll give the recipe for them all!

This is a recipe that my family makes for just about every party/special event that comes our way! It’s something that everyone will love (even the kids!) because it’s so simple. Believe me, you’ll be making this dip for every reason imaginable!

Taco Dip

  • 8 oz. cream cheese, softened
  • 1/4¬† salsa, more as needed
  • cheddar cheese
  • lettuce
  • grape tomatoes
  • black olives

Blend together the cream cheese and salsa, adding more salsa if needed. Place in a decorative dish and refrigerate for atleast 30 minutes. Top with the cheese, sliced lettuce, quartered tomatoes, and sliced olives. Serve with tortilla chips and dig in!


Deviled Eggs

Ok, so maybe I didn’t make these, but hey, I ate them! Deviled eggs are so simple to make and are a big hit with kids, too! My mom’s been making them since…since…well since before I can remember, and we all can’t get enough of¬† ’em!

Deviled Eggs

  • 8 hard-boiled eggs
  • 1/2 c mayonnaise
  • 2 tbsp. sweet pickle relish
  • salt and pepper
  • paprika

Cover the eggs in cold water and bring to a boil. Cover with a lid, turn off the heat, and let sit for 15 minutes. Peel them and cut them in half, then scoop out the yolk. Mash the yolks with a fork and add the relish, mayonnaise, and salt and pepper to taste. Add more mayonnaise if not creamy enough, and add more relish if not flavorful enough. Fill the egg halfs using my Pastry Bag tip and sprinkle with paprika. Chill in the fridge until ready to enjoy!


Bacon Wrapped Shrimp

So I mentioned earlier that my family loves football, well we also love seafood! This was the perfect snack to munch on during the game because come on, I mean shrimp…wrapped in bacon…dipped in warm cheese sauce! What’s not to love about it?

Bacon Wrapped Shrimp (Claire Robinson)

  • 8 jalapenos
  • olive oil
  • salt and pepper
  • 8 pieces of bacon
  • 16 peeled, de-veined shrimp
  • 1 1/2 c grated monterey or chihuahua cheese
  • 3/4 c half-n-half

Put the oven on broil. Slice the jalapenos¬†in half, removing the seeds and ribs. Place them on a cookie tray and drizzle with olive oil and salt and pepper. Roast them in the oven, flipping occasionally, until soft and the skin starts to bubble. Transfer them to¬†a bowl and cut the bacon¬†in half. Bake the half-pieces of bacon on a baking sheet and bake at 400 degrees. You don’t want to cook the bacon thoroughly, just until it’s pliable.

Now take the shrimp and wrap it in a jalapeno.

Now wrap a piece of bacon around the jalapeno.

Insert a toothpick into the center to hold them together and bake at 400 degrees for about 10 minutes. Now to make the cheese sauce, you’ll need to see my Double Boiler post to make one,¬†and melt the cheese and half-n-half together. Add a little salt and pepper and serve alongside the shrimp. Enjoy!


Spinach and Cheese Pinwheels

I made these pinwheels as an appetizer when we had another family come over for a small dinner party. I actually love spinach, and they were a big hit with everyone!

Here’s a little tip for you: Buy your puff pastry in the frozen section of your grocery store! It saves you so much time and it comes out so flaky and delicious that you won’t even think that it was pre-made! I am not a big fan of garlic, so I left the garlic powder out, but other than that, these tasty little bites are fabulous!

Spianch-Cheese Pinwheels (Pepperidge Farms)

  • 1 sheet of frozen puff pastry, thawed
  • 1 egg
  • 1 tbsp. water
  • 1/4 c shredded muenster cheese
  • 1/4 c shredded monterey jack cheese
  • 1/4 grated parmesan cheese
  • 1 green onion, minced
  • 1/8 tsp. garlic powder
  • 1 pkg (10 oz) of frozen spinach, thawed and drained

Heat the oven to 400 degrees and beat the egg and water together in a little bowl with a fork. Stir the cheeses, onion, and garlic powder together. Unfold the puff pastry and brush with the egg mixture. Top with the cheese mixture and the spinach.Starting with a short side, roll up like a jelly roll. Then cut 20 1/2 in slices and place them cut side down on greased cookie sheets. Brush the slices with the egg mixture and bake for 15 minutes or until the pastries are golden. Let cool on a wire rack for 10 minutes before serving.