Tomato bruschetta is one of the most well known appetizer that is made with simple, wholesome ingredients. It is packed with bold flavors from the garlic and basil and balanced it out with the fresh tomatoes. Check out the recipe below.
As we are in the holiday season, deserts are a big part of the season. Poach pear tarts are quite simple to make and is a real wow factor with the colors of the red wine leaching into the light color of the pears and the whole how would be filled with a great smell from the cinnamon and orange. The Light and flaky tart with the rich and creamy mascarpone cheese topped with the soft, tender poached pears do make a great tasting tart that will please any group.
Fra Diavolo (Brothers Devil in Italian) is a sauce that is normally a tomato-based sauce with chili peppers for spice normally with seafood. Scampi Fra Diavolo has everything that makes a great meal, butter, garlic and a bit of a spicy (but not to much) that leaves your mouth looking for more. The tender shrimp covered in the crunchy panko breadcrumbs make it perfect over pasta, polenta over even as an appetizer on top of toasted bread.
Chicken wings are one of the most popular appetizers we have around. there is so many different ways to prepare them. These Honey-Soy Chicken Wings are a perfect balance of sweet and the little bit of heat from the chili sauce makes it so you cant just have one. The preparation is only a few minutes and the oven baking keeps them healthier by not frying but still packed with flavor.
In a bowl, combine all of the ingredients besides the chicken, mix until well combined.
Place the chicken into a gallon size re-sealable bag and pour the marinate into the bag. Seal the bag with as much air removed as possible and shake to cover the chicken.
Refrigerate for 1 hour. Preheat the oven to 475F, place the chicken on a foil lined sheet pan, pour remaining marinate on top of the chicken. Bake for 25minutes and fully cooked, turning the chicken 2-3 times throughout the cooking.
-Making homemade soft pretzels are very simple and will have them done in no time so you don't miss any of your favorite game or spending time with your family. These simple pretzel twists only need a bowl, rubber spatula or spoon and a couple baking sheet pans to make, so preparing and clean up is simple. And the beer cheese dipping sauce is just a perfect combo with the soft pillow like pretzels that come out perfectly from your oven.
Making the dough is very easy, start by combine yeast with warm water and sugar in a bowl. Once mixture becomes foamy to top, the yeast is ready. Stir in salt and 1tablespoon of melted butter. Add flour 1 cup at a time until a dough forms and is no longer sticky. Knead the dough for 5 more minutes until smooth on a floured counter top. Form dough into a ball and place it back into the bowl to rest for 20 minutes.
Shape dough into ribbon shape and place in baking soda bath for 2 minutes, flipping over half way through. Carefully pick pretzel up either by your hand and place on prepared baking sheet. Reshape it if needed. Repeat these steps until all pretzels are prepared and on the baking sheets
Bake pretzels for 8-9 minutes or until golden brown. Immediately from the oven, brush with remaining melted butter and top with course salt.
Beer Cheese Sauce:
1 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
½ teaspoon Dijon mustard
1/4 cup milk
1/2 cup beer or hard apple cider
2 cups cheddar cheese, grated
Add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts
Add garlic powder and salt, cook roux for 1-2 minutes until very light brown.
Add the beer/cider and milk to the mixture slowly to the roux mixture and stir until thickened to a gravy consistency. Add the cheese and Dijon mustard. Keep stirring until cheese is completely melted. Serve warm with pretzels.
Homemade pot stickers are extremely easy to make and can be fun for the whole family to make, and with this recipe makes about 4 dozen which you will need the extra help. The flavor of these Korean style beef pot stickers will make you stay away from the easy store bought ones you kind in you local. Plus all of the ingredients are easy to find in any grocery store.
The first thing you want to do is combine the ground beef, onion, shredded carrots, garlic, soy sauce, sesame oil, honey and chili paste. Mix until you a mixture that is well combined.
Place about a teaspoon of filling into the center the wrapper. Dab your finger in the egg and drag it across two edges of the wrapper. fold over and press to seal. The wrappers should be full but not leaking out.
Place a large skillet over medium-high heat and or vegetable oil. When the oil is hot add the prepared pot stickers and fry both sides until brown. Once they're cooked on both sides, add 1/4 cup of water and cover over and reduce heat to medium-low. Steam for about 3-5 minutes.
For the dipping sauce, add the rice wine vinegar, soy sauce and chili paste in a bowl and mix until combine.
Check out a video for a wanton roll up that uses a similar recipe for an additional appetizer.
Since the summer us upon us and barbecue season gets kicked into full speed these BBQ Dr Pepper Pineapple wings come in with a simple and easy recipe that will satisfy everyone at your your backyard barbecue. These wings big a great mixture of sweet, tart, and spice with the pepper. The marinate cooked down turns into a great sticky and sweet glaze that coats the chicken and your fingers in goodness. These also make great tailgating snack for the fall football season
The first thing you need to do is pop open a can of Dr. Pepper and start making the marinate for the chicken. you can use other caramel colored soda in replacement if you choose to. Add the Brown Sugar, Pineapple Juice, Garlic, Soy Sauce, Onion Powder and Red Pepper Flakes. Mix until sugar is well mixed into the liquid.
Once you got the marinate ready, rinse the chicken and add it to the marinate. Make sure all of the chicken is covered.
Cover and let the chicken marinate for about two hours, but you can let them marinate overnight. I like to uncover and mix everything about half way through so everything is equally covered and recover. Once you get to the two hour, Heat the Grill to Medium-high or oven to 400 degrees.
Cook the chicken until fully cooked (165 degrees) flipping them over half way through. Sound be about 10-15mins on the grill and 30 mins in an oven.
Once the chicken is on the grill, In a sauce pan, add the leftover marinate and heat over medium high and reduce down to 1/3-1/2 liquid is left. You want a consistence of cough syrup and corn syrup.
Once the sauce is finish, toss the chicken in a bowl with the sauce and serve.
This is a great change to the same old crab fish cake that is out there. With this recipe there is no issues with the cake falling apart in the pan like most recipes out there, but are still very tender and the fish is flakey with the addition of the potato. Try this out, the recipe is below.
The first thing you want to do is peel and dice the potato. I cut the potato into quarters long ways and slice into 1" pieces. Just make sure to cut into uniform pieces so everything cooks evenly.
Once you have the potato cut up you want to add the pieces to a small pot and fill with salted water until the water is early coving all of the potato pieces. and bring the potatoes to a boil, then let simmer for about 10mins until the potato pieces are fork tender.
Once fork tender use a spoon to mash the potato pieces, let cool and work on the Cod. For the cod, use a paper towel to past dry the fillets and salt and pepper both sides and brush with the olive oil. Cook in a 350 degree oven for about 15mins, or until fully cooked dependent on size and thickness of the fillets. Once cooked, let the fillets cool as you work on the egg mixture.
In a large bowl, add the eggs, green onions, minced garlic and parsley. Beat until the egg is well beaten. add the panko breadcrumbs and mix together. Add the cod and mash potatoes.
Fold the Cod and mashed potatoes, being careful keeping the cod in larger pieces. Mix to just combine. Cover and let rest in the refrigerator for 10mins.
Keeping your hands damp, form about 1/3 cup of the mixture into a 2-3in by 1 inch cake. Add the cakes to a lined sheet pan and keep repeating until you have all 12 cakes done.
In a large skillet, Heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot add the cakes and cook in batches of 3-4 making sure not to overcrowd your pan. Cook on each side for around 3-4 minutes. Serve with Remoulade sauce, my sauce is 1/2cup of mayonnaise, 2 tablespoons diced dill pickles, 1 tablespoon of join mustard, 2 teaspoon of lemon juice and a dash of cayenne pepper.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!