Posts from — January 2017
This is one of the recipes I made for the 2016 Holiday Appetizer Pot-Luck and it is a winner any time of year. It only has four ingredients and can be made well in advance, then thrown in the oven at the last-minute.
I’d love to be able to tell you that these are just as good reheated the next day, but I’ve never had even one left any time I’ve made them to test that theory.
Of course, in my opinion, anything wrapped in bacon is the perfect appetizer for any occasion!
Bacon Wrapped Maple Brussels Sprouts
- 15 Brussels sprouts, ends trimmed
- 15 pieces bacon (regular cut, not thick cut)
- 5 tablespoons maple syrup, divided
- Freshly ground black pepper
Bring a small pot of water to a simmer. Add the sprouts and cook for 8 minutes. Drain and set aside. Cut in half through then stem end when they are cool enough to handle.
Fry bacon, in batches, in a large skillet until it is just beginning to brown but still pliable. Drain on paper towels.
What you’re looking for here is the exact opposite of what you ever what to have served at breakfast – you’re looking for limp bacon.
Place the Brussels sprouts to the same skillet, in the bacon drippings, that you cooked the bacon in, add 2 tablespoons of the maple syrup and sauté for 3 minutes. Remove with a slotted spoon and place on paper towels.
Cut each slice of bacon in half crosswise and then wrap each sprout half with a half piece of bacon. Secure with a toothpick. At this point the wrapped sprouts may be either cooked or covered and refrigerated for up to 12 hours.
Preheat oven to 400 degrees. Place sprouts on a foil-lined baking sheet and bake for 10-15 minutes or until bacon is crisp.
January 13, 2017 No Comments
This fun spin on quesadillas is what Peggy chose to make for the Holiday Appetizer Pot-Luck. They were a big hit!
Greek Quesadillas with Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 English cucumber, finely diced
- 2 cloves garlic, pressed
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon chopped fresh mint
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 8 flour tortillas (8-inch)
- 10-ounce package frozen chopped spinach, thawed and drained
- 1/2 cup julienned sun dried tomatoes in olive oil, drained
- 1/2 cup chopped pitted kalamata olives
- 1 cup shredded mozzarella cheese
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill, plus more for garnish
Tzatziki Sauce: Combine Greek yogurt, cucumber, garlic, dill, lemon juice, lemon zest and mint in a small bowl; season with salt and pepper, to taste. Drizzle with olive oil. Refrigerate for at least 10 minutes, allowing the flavors to meld.
Quesadillas: Preheat oven to 400 degrees. Line a baking sheet with foil.
Top a tortilla with spinach, sun dried tomatoes, olives and cheeses, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
January 11, 2017 1 Comment
The first appetizer from the 2016 Holiday Appetizer Pot-Luck was made by my cousin (and friend!) Michelle. They are super easy and colorful little skewers.
As you know, most of the recipes from the party are ones I found online and sent out to the guest to choose from. If you would like to see the original post for this recipe, with many more photos, go HERE.
- Bamboo skewers
- 24 mini fresh mozzarella balls
- 24 small basil leaves
- 12 slices of salami, cut in half
- 1/2 pound fresh tortellini, cooked
- 1 jar roasted red peppers, sliced
- 1 jar artichoke hearts
- 24 olives
Using bamboo skewers layer your ingredients in the order shown, starting with the mozzarella balls and ending with the olives.
January 9, 2017 2 Comments
On Christmas Eve eve, December 23rd, I hosted my annual Holiday Appetizer Pot-Luck party. It’s a great format for a fun stress-free holiday party. To find out exactly how it works, go to This Post from the 2015 party and get all the “How To” details.
In the days to follow, I’ll post the recipe for each. As an added bonus – at the end of today’s post you’ll find my signature cocktail for the evening.
Here is a rundown of the dishes made and brought by the guests … with a few contributed by me.
I’m calling my signature cocktail “winter berry” but in all honesty, these are summer berries. Oh well, summer or winter, it’s a keeper!
Winter Berry-Rosemary Cocktail
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 1 cup fresh small rosemary sprigs
- 6 limes, cut into wedges
- 3 cups simple syrup *
- 4 cup vodka
- Juice of 8 more large limes
- Ginger ale, chilled
- 16 small fresh rosemary sprigs
- 8 lime slices, cut in half
- Reserved berries
January 6, 2017 2 Comments