Tag

One Of Our Favorite Meatball Recipes, Back By Popular Demand

These Cranberry Meatballs pack a lot of flavors and would be great as a party appetizer or as part of a full meal.  And since they stand out a bit from the crowd, they are sure to be remembered (and remembered well). I have done meatballs plenty of different ways, but I hadn’t tried them this way before. Normally, I only think of cranberry (and cranberry sauce in particular) as something for desserts or for certain holiday dishes, but I have to say that it works very well here for something that can be served most any time of year.

That nice sweet and sour combination works well with so many things! My husband had his doubts about these when he heard what’s in them… He’s like that, whenever I’m making something that he thinks is a bit too experimental!

Well, I got the last laugh when he ended up going for a third helping!

Recipe and photo courtesy of Recipe Girl

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick Tip: Try serving these with oven baked potatoes – so delicious!

Have a savory, Mexican-style sandwich with slow-cooked pork for your next party or tailgate!  This Pulled Pork Cemita recipe is a nice twist on traditional pulled pork; make them with full-sized buns as a full sandwich, or use smaller buns to make them into bite-sized sliders.

The wonderful tailgate group that I am a part of often has all sorts of elaborate things to serve all of the hungry eaters that pass through, but as a warm-up, they’ll often have some small sandwiches or “sliders” to go with the basic snack food.  This pulled pork cemita recipe is great for that–and hey, after having fried salami, turkey and mayo, or something very basic like that for a while, you have a hankering for something a little different.  This will give your next barbecue, tailgate, or football party a little Mexican flair, and thanks to the convenience of the Crock-Pot (or whatever slow cooker you prefer), it’s not all that difficult to put together.

Recipe and photo courtesy of Recipe.com

PLEASE GO TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick tip: Add an extra kick to this recipe by dumping in a few shots of Frank’s Red Hot Sauce.

Cheaper Than Most Takeout Options – And Much Better Than at a Buffet!

Make a classic Chinese appetizer in the comfort of your own home!  Thanks to pre-made egg roll wrappers (and a bit of a cornstarch mixture, to help the ends stay together), it’s not all that difficult or time-consuming to make these Homemade Chicken Egg Rolls on your own. I still usually wind up getting them, anyway, when I go, but the egg rolls that you get at the cheaper Chinese buffets are just a shadow of what they could be. The frozen ones from the grocery store cost an awful lot, compared to what you get out of them, and let’s face it: Not all of us can afford to go to a really fancy Chinese restaurant whenever we want.

Thankfully, it is not too difficult to make very delicious ones at home. This recipe makes enough for about a dozen people to eat two good-sized egg rolls each, so it is a nice idea for a party or tailgate.

So long as you have a means of keeping them warm, but I imagine that you could reduce the recipe to make it suitable for a small family pre-dinner snack, if you prefer.  Of course, if you are like me, once you have had one, you’ll want one or two more, easily.

Recipe and photo courtesy of 12 Tomatoes

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: You can leave the rice wine out if you’d prefer the recipe without it.

Fries are a very common side and appetizer, and for good reason.  These Buffalo Fries are a really nice twist on that classic, with a nice amount of heat to excite your palate, with just the right amount of blue cheese to cool you back down.  Since you can make them in under an hour, it’s a great idea for a party appetizer or a nice wake-you-up side for your next home-cooked meal!

Hey, I can’t knock simple.  I really love the simple sides and appetizers, sometimes.  I have certainly eaten plenty of good, old-fashioned French fries in my time, cooked the deep-fried way, and I have to admit that they go well with a lot of things.  But sometimes, you need to shake things up a bit, am I right?  I have to admit, I was a bit intrigued by the notion of fries that technically aren’t, well, fried.  And with that nice combination of heat and creamy coolness…well, let’s just say that my sense of curiosity was too piqued NOT to try these.  I’m glad that I did!

Recipe and photo courtesy of  A Sprinkle of This and That.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: If you want to cut down on calories, these fries will be delicious even without the cheese!

These Salmon Croquettes With Creamy Dill Sriracha Dip make for a great party appetizer that people of all ages and tastes will love, but a hearty serving of them also makes for a good main course for a full meal at home.  That unique salmon flavor is still distinct enough in this dish to let you know that it is there, but it is balanced and subdued enough by the other ingredients that even people who aren’t exactly wowed by salmon will find flavors to enjoy.

I have to admit, my relationship with salmon wasn’t exactly love at first bite; it was more something that I grew to appreciate over time.  Even in the early days, though, well before I enjoyed salmon as much as I do now, I always liked salmon croquettes when Mother made them.  Yes, the salmon taste is still there, but it’s rather subtle; the other ingredients combine to yield a treat that is well balanced and has depth of savory flavor without being too overpowering in any given direction.

Recipe and photo courtesy of  Pickled Plum.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: These are so tasty even without the dip!

All the delicious taste of good ribs, made easy!  These Slow Cooker Thai-Style Ribs will make for a great party appetizer or part of a full main meal.  And you have all of that delicious flavor, with some Asian flair, with no grilling or oven time required.  Just marinate them, put them in your slow cooker, and voila!

I do enjoy my ribs…in all forms, really.  Of course, a good marinade makes all the difference in the world, and all ribs do best if you cook them slowly.  Why not, then, let the Crock-Pot do the cooking, especially when you have the perfect marinade?  That’s what I did here, and I was happy with the results.

Recipe courtesy of  MyRecipes.com.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Serve with rice for a full meal.

If you need some finger food for your next big event (or just enjoy munching on nice appetizers with the family) and are in a bit of a rut, consider going Asian with this recipe. These Ginger-Shrimp Pot Stickers With Peanut Dipping Sauce are sure to be a big hit with even the pickiest of eaters!

After char siu ribs, pot stickers may well be my favorite Asian appetizer.  They are part crunchy, part chewy, and 100% delicious.  I love them at least as much as I do egg rolls (and I could eat plenty of those any day of the week, too). Serve up a big tray of these, and neither you nor your guests will go hungry or be bored with the food.

Recipe and photo courtesy of  MyRecipes.com.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

Quick tip: Adjust the amount of chili paste to make this dish milder or spicier.