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Tag Archives: appetizers

Pizza Pockets, Fun Sized!

The boys just absolutely LOVE pizza!  Well, so do I.

Really, who doesn’t love pizza?

I found this recipe on the Give Me Some Oven site.  And it looked yummy!

Here’s what you need:

(this recipe doesn’t really have measurements)

2 tubes pizza dough (or you can make your own)

pizza toppings (I used pepperoni, olives and mozzarella)

melted butter

Italian seasoning & garlic powder

marinara  or pizza sauce

Here’s what to do:

Preheat oven to 350* F.

Roll out the pizza dough onto a floured surface.

Cut dough into squares, approx 24.

Layer toppings in center of square.  I layered the pepperoni first which made the wrapping easier.

Pull up the dough corners and pinch together.

Place bundles upside down in greased cupcake pan.

Baste with melted butter and sprinkle with seasonings.

Baked for 15-20 minutes or until golden.

Ma’s side note……

Super hit!!!  I think next time I will let the kids help make these and maybe use some other toppings.  I will definitely put more toppings in the pocket since it fluffed up quite a bit.  Of course, 24 of these bad boys didn’t last very long!

 
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Posted by on December 18, 2011 in Starting Line

 

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Mini Frittatas

I stumbled across this recipe in one of my All You magazines.

This recipe looked real good and I thought it would be very kid friendly.

Turns out, this was a hit!  Score one for mom!

Here’s what I used:

**measurements depend on quantity being made.

ham slices

shredded, frozen hash browns (thawed)

small onion, chopped (I use in the Ninja)

Gotta Have It Steak Rub

10 eggs

6-8 Tbsp milk

shredded cheddar cheese

Here’s what to do:

Preheat oven to 375* F

Spray muffin pan with non-stick spray

Press 1 slice of ham into muffin cup.

Fill muffin cup with approx 1 Tbsp shredded hash browns.

Combine onion, eggs, milk and steak rub in medium bowl and whisk together.

Pour egg mixture into muffin cups, just enough to cover hash browns.

Bake for about 8-10 minutes.  Sprinkle with cheese and continue baking 2-3 minutes or until cheese is melted.  Cool and serve.

Ma’s Side Note:

What a simple and fantastic way to cook eggs!!!  The kids just loved these frittatas.  They were simple to eat and really filled you up.  It’s like a serious breakfast plate micro-sized!  The onion was a bit crunchy, but I am just so picky about onions.  Totally yummy dish…..another one to keep on hand!

 
 

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Deli Sandwich Egg Rolls

This recipe is pretty much the exact same recipe as my Reuben Egg Roll dish.

I was looking for something simple, kid friendly and ‘no utensils required’ kind of potluck food.

Yes, the egg rolls tend to be a tad it oily, but hey – they tasted awesome!

And boy were they a hit at the Cub Scout picnic!

Ah, the finished product!

Alrighty folks, let’s get ‘rolling’!

Here’s what you need:

olive oil

Gotta Have It Steak Rub

egg roll wraps

provolone cheese

swiss cheese

pastrami

black forest ham

smoked turkey

egg white

And here we go:

Pre-heat your deep fryer or a pot of oil (to cook the egg rolls)

mix about 2 Tbsp olive oil and 1 Tbsp steak rub in a small bowl and set aside

dice all deli meat and set aside

brush a small section (closer to one end) of egg roll wrapper with a bit of the olive oil mixture

stack 1/2 slice of provolone and 1/2 slice of swiss cheese

place 1-2 Tbsp of meat mixture over cheese

fold and roll wrap, brush closing corner with egg white and seal egg roll

deep fry egg roll until golden brown

set cooked egg roll aside to drain and slice in half for a fun finger food!

Ma & Pa’s side note…..

This was definitely a potluck hit!  These egg rolls were the perfect size for little fingers.  Maybe a bit oily, but hey – it’s a potluck at a park!  The boys gobbled them down and frankly, so did Pa.  We had a family friend join us at the potluck and he kept going back for seconds and thirds…..well, you get the picture.  This egg rolls tasted just like a deli sandwich with out the bread!  The steak rub gave it a very tasty garlic/pepper taste.  Leftovers?  Nope, none survived the night!  I’d say that was a success.

 
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Posted by on October 4, 2011 in One Size Fits All, Starting Line

 

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Reuben Egg Rolls

Once upon a time I heard Pa say he liked Reuben sandwiches.

And then one day as I was flippin channels and found someone making Reuben egg rolls.

Wow, this would be fun to make.

I knew Pa would like then and it would be something new for me.

I am so NOT a fan of sauerkraut.

These were a REAL hit!  The boys loved them…and well, Pa totally enjoyed them.  Leftovers – what are those??  And remember, there is no actual recipe – I had to just figure this one out while I went.  Oh, and I used pastrami.

Here’s what you need:

2 packs egg roll wraps

provolone cheese

sauerkraut

roast beef

egg whites

Thousand Island dressing

And now on to the kitchen:

Heat a pot with vegetable oil or a deep fryer ( I used a pot).

I used a pack of round provolone cheese and sliced them in half.  I then took half a slice of cheese and centered it on the egg roll wrap.

Before I added the sauerkraut, I drained it.  After I drained the sauerkraut, I added maybe 1 Tbsp on top of the cheese.  I then layered a nice size heap of roast beef on top of the sauerkraut.

Fold and roll the egg roll like you would normally.  Use egg whites to seal the edge.  Deep fry egg rolls until golden brown and then move to a rack to drain.

Serve with Thousand Island dressing.

Ma & Pa’s side note:

These were quite tasty!  I enjoyed them very very much.  However, after I ate like 3 of them I wasn’t impressed with the aftertaste. I think if I try this again I might omit the sauerkraut and just have this a meat & cheese egg roll.  Pa was mitten with these…again, no leftovers!

 
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Posted by on September 17, 2011 in Beef-alicious, Starting Line

 

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Deli Ham and Artichoke Roll-ups

My family is pretty good at trying new things.

And I did say, try, not necessarily like.

As in any household, there may be one person who likes one particular food better than everyone else.

Well, I happen to be the one that like artichokes more than the guys.

I absolutely LOVED these roll-ups.  Pa and the boys were just ok with them.

Assembly is very simple.

The cream cheese with green onions were great!

The kiddos only got two slices of ham.

I chopped up the artichoke hearts in my Ninja!

And viola!!! 

Okay, let’s get this right out there.  This is similar to a sandwich and that means there are no exact measurements.  You can add more or less or even something completely different to this dish.

Here’s what I used:

Flour tortillas (cut in half)

cream cheese w/green onions

deli ham

artichoke hearts (chopped in my Ninja)

And the directions:

Spread cheese on tortilla.

Top with deli meat.

Spread with artichoke hearts.

Roll and serve.

Ma & Pa’s side note:

Well, I really liked these roll-ups.  Everyone else ate one roll-up and claimed to not be hungry.  Pa pretty much said that if there weren’t any artichoke hearts he’s eat more.  And once Pa made one with out the artichokes, the boys were hungry again.  Go figure…..

 
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Posted by on September 13, 2011 in One Size Fits All, Starting Line

 

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Mini Beef Pockets

Sometimes all I want is a simple dinner with hardly any mess.

Finger foods are a huge in my house.

Of course whenever the boys don’t have to use silverware they are stoked!

This recipe was adapted from one found in the July issue of Taste of Home.

I made 24 of these bad boys.

Viola – one kid pleasing meal.

Shall we gather are ingredients?

  • 1 lb ground beef
  • 2 tsp Gotta Have It Steak Rub
  • 1 can (4 oz) chopped green chilies
  • 1 package (8oz) cream cheese, cubed
  • 1/4 tsp ground cumin
  • 3 tubes (8 rolls each) refrigerated crescent rolls

And off we go…..

  • In a large skillet, cook ground beef, seasoning and chilies over medium-high heat until meat is no longer pink; drain.
  • Add the cream cheese and cumin; mix well.  Cool slightly.
  • Separate crescent dough into 24 triangles.
  • Place 1-2 tsp of beef mixture along the short end of the roll and carefully roll.
  • Place ungreased baking sheet; bake at 375* F for 11-14 minutes or until golden brown.
  • Serve warm.

Ma & Pa’s side note…..

Absolutely delicious.  There was a hint of spice with the cumin and chilies, but nothing overpowering.  This is just one of those finger foods that make you want to eat more than one!  The boys devoured them and wanted more.  Pa was quite pleased with them and packed the remaining pockets for his lunch the next day.  I think you could use this filling in many other dishes.  I think this is a winner and will be kept in the meal planning rotation!

 
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Posted by on August 2, 2011 in Beef-alicious, Starting Line

 

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Baked Creamy Chicken Taquitos

I’ve said it once and I’ll say it again, we LOVE Mexican food!

One thing that I have never really made are taquitos.

Not quite sure why, I just never had.  But I think I need to make them more often.

The boys just loved them.  The taquitos are a GREAT finger food for kiddos!

Time to gather the goods……

1/3 C (3 oz) cream cheese
1/4 C green salsa
1Tbls fresh lime juice
1/2 tsp cumin
1 tsp chili powder
small corn tortillas
1 C shredded cheese
2 C shredded cooked chicken

Let’s get cookin’….

Heat oven to 400* F. Lightly coat a baking sheet with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder. Stir to combine.  Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.

Place 2-3 Tbls of chicken mixture on the lower third of a tortilla.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.

Bake for 15-20 minutes or until crisp and golden brown.

Ma & Pa’s side note…..

These were GREAT!  The boys really enjoyed being able to eat dinner with their fingers.  This was one of those dishes that was really light on the stomach.  Super easy to make too and not greasy at all!

 
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Posted by on July 6, 2011 in Flavorful Fowl, Starting Line

 

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