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Happy Hour Mushrooms

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Happy Hour Mushrooms

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Happy Hour Mushrooms

Recipe by: Lynne Eshe Pollock
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 36 med. mushrooms
  • 3 T. unsalted butter melted
  • 1/2 c. unsalted butter softened
  • 1 clove garlic minced
  • 2/3 c. Monterey Jack cheese grated
  • 2 T. red wine
  • 2 T. soy sauce
  • 1 pkg. dry onion soup mix
  • 1/3 c. corn chips crushed

Instructions

  • Remove stems from mushrooms. Wash and dry caps. Brush with the melted butter and place on a baking sheet.
  • In a bowl, combine softened butter, garlic and Monterey jack cheese, mix well. Add wine, soy sauce, soup mix and crushed corn chips to make a paste.
  • Fill mushroom caps with mixture. Place back on baking sheet and broil for three minutes or until bubbly and light brown.
  • Cook's Note: Finely chop stems and add to the mixture before stuffing, if desired.

Guacamolé

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Guacamolé

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Guacamolé

The BEST Guacamolé EVER ~ Serve our delicious dip with warm tortilla chips, salads, soups, tacos, fajitas and more!

Course: Appetizers
Cuisine: Mexican
Servings: 3 cups

Ingredients

  • 3 ripe avocados
  • 1 lime juiced
  • 1/2 c. red onion diced
  • 3 T. fresh cilantro leaves chopped
  • 2 roma or plum tomatoes diced
  • 1 tsp. garlic minced
  • Salt and freshly ground black pepper to taste

Instructions

  • Slice each avocado in half lengthwise, pop out seed and slip off the skin.
  • Smash the avocado in a bowl, add lime juice, onion, cilantro, tomatoes and garlic, mix well. Season with salt and pepper.
  • Cover and refrigerate 1 hour to allow the flavors to combine. Serve with tortilla chips.

Grilled Sweet Pepper Poppers

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Grilled Sweet Pepper Poppers

Recipe by Kathy Heaverlo
Course: Appetizers
Cuisine: American

Ingredients

  • Mini sweet peppers seeds and membranes removed
  • Shredded Pepper Jack cheese
  • Mexican or plain sour cream
  • Franks Hot Sauce optional

Instructions

  • Preheat grill to medium-high.
  • Slice peppers in half and remove seeds and membranes with a spoon. Stuff peppers with shredded Pepper Jack cheese.
  • Place on hot grill, cheese side up ( I use a grill pan for ease, but it's not necessary). Cook until cheese is melted and peppers are blistered and slightly charred on the bottom, approximately 3-5 minutes.
  • Top with plain sour cream or kick it up a notch, by adding a little Franks Hot Sauce to the sour cream. Devour immediately!
  • Cook's Notes: The mini sweet peppers are sold by the bag at Costco, but I also see them at most grocery stores.

Grilled Asparagus Wrapped with Prosciutto

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Grilled Asparagus Wrapped with Prosciutto

Recipe by Deena Sindler ~ Served as an appetizer or a side dish, this recipe always receives rave reviews!!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Appetizers
Cuisine: American

Ingredients

  • Asparagus cut and dried
  • Prosciutto thinly sliced, cut into strips
  • Extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Cut prosciutto in half lengthwise Wrap the prosciutto around the asparagus leaving the ends exposed. Place on a cookie sheet lined with foil. Drizzle with olive oil and sprinkle with salt and pepper.
  • Broil in the oven until prosciutto begins to crisp on each side, turning only once, being careful not to burn or cook on your outdoor grill over medium heat.

Fried Zucchini

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Fried Zucchini

A fried food you can feel good about eating! Great as an appetizer or side dish. Serve with our Sriracha mayonnaise, Marinara, or Ranch dressing for dipping!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • peanut oil for frying
  • 1/3 c. mayonnaise
  • 1 T. Sriracha sauce
  • 2 med. zucchini sliced 1/4-inch thick
  • 2 lg. eggs
  • 1 c. milk
  • 1/2 c. all-purpose flour
  • 1/4 c. yellow cornmeal
  • 2 tsp. Cajun seasoning
  • 3/4 tsp. Italian seasoning
  • 1/2 tsp. cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Fill a large Dutch oven 1/3 full with peanut oil. Heat over medium-high heat until it reaches 350 degrees on a deep-fryer thermometer.
  • In a small bowl, combine mayonnaise and Sriracha sauce. Cover and place in refrigerator until chilled.
  • In a medium bowl, whisk together eggs and milk until well combined; set aside.
  • In a separate bowl, mix together flour, cornmeal, Cajun seasoning, Italian seasoning, cayenne, salt and pepper. Taste to adjust seasoning; set aside.
  • Place zucchini slices in egg mixture, then dredge thoroughly in seasoned flour mixture. Shake off excess.
  • Working in batches, fry the zucchini slices in the hot oil, turning once with tongs, until golden brown, about 3-5 minutes. With a slotted spoon, transfer the fried zucchini to a paper towel-lined plate to drain, and sprinkle with salt.
  • Repeat with remaining zucchini slices. Serve immediately with our Sriracha mayonnaise, marinara or ranch dressing for dipping.

Fried Green Tomatoes

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Fried Green Tomatoes

Nobody grows tomatoes like Papa Gordon Gillihan! Here's his recipe for FRIED GREEN TOMATOES with my chipotle dipping sauce, Enjoy!
Prep Time10 mins
Cook Time4 mins
Total Time14 mins
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 3 lg. green tomatoes sliced ½ inch thick
  • 1 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 2 eggs
  • 1/2 c. milk
  • 1 1/2 c. Italian bread crumbs
  • Shortening for frying
  • CHIPOTLE DIPPING SAUCE :
  • 1 c. mayonnaise
  • 1 tsp. chipotle chile pepper
  • 2 tsp. lime juice

Instructions

  • Slice green tomatoes 1/2-inch thick.
  • In a shallow dish, mix flour, salt, pepper and cayenne pepper together.
  • In separate shallow dish, beat eggs and milk together.
  • Pour bread crumbs into a third shallow dish.
  • Dredge tomato slices in flour mixture, then egg wash, and finally in bread crumbs.
  • Heat about 1-inch shortening in a skillet, over medium heat. Fry in batches, turning once, to brown on both sides (about 1 1/2 minutes on each side). Drain on a plate lined with paper towels. Serve immediately with chipotle dipping sauce.
  • CHIPOTLE DIPPING SAUCE: In a small bowl whisk together mayonnaise, chipotle pepper and lime juice, until well combined. Cover and refrigerate until ready to serve.

Fresh Tomatillo Salsa

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Salsa Verde

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Fresh Tomatillo Salsa

"Salsa Verde"
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 12 tomatillos papery skins removed
  • 1 sm. yellow onion peeled and coarsely chopped
  • 2 jalapeños or 4 Serrano chiles seeded & coarsely chopped
  • 1/4 c. coarsely chopped cilantro
  • 1 tsp. fresh oregano
  • salt to taste

Instructions

  • Place the tomatillos in boiling water and cook until they are khaki colored and quite soft. Drain them and transfer to a food processor or blender.
  • Add the remaining ingredients and purée until fairly smooth.

Fresh Pineapple Salsa

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Fresh Pineapple Salsa

One bite of this Pineapple Salsa will make you feel like summer has arrived! Serve with warm tortilla chips or spoon over tacos, pork, steak and fish, Enjoy!
Prep Time30 mins
Total Time30 mins
Course: Appetizers
Cuisine: Mexican
Servings: 8

Ingredients

  • 2 c. diced fresh pineapple
  • 1/2 c. chopped cilantro
  • 1/4 c. finely chopped red onion
  • 1 Serrano pepper seeded and finely chopped
  • 1 lime zest and juice
  • 1/8 tsp. sea salt

Instructions

  • Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
  • For the best flavor, make at least 30 minutes ahead of time to allow the flavors to mingle.
  • Cook's Note: Use gloves when handling the Serrano pepper.

Fire and Ice Watermelon Salsa

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Fire & Ice Watermelon Salsa

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Fire and Ice Watermelon Salsa

Serve with warm tortilla chips. Great topping for chicken or fish too!
Prep Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Appetizers
Cuisine: American
Servings: 10

Ingredients

  • 3 c. cold watermelon seeded and chopped
  • 1/2 c. green bell pepper chopped
  • 2 T. lime juice
  • 1 T. fresh cilantro chopped
  • 2 T. green onions chopped
  • 1-2 T. jalapeño pepper seeded and finely diced
  • 1/2 tsp. garlic salt

Instructions

  • In a large bowl, gently toss together watermelon, green pepper, lime juice, cilantro, green onions, jalapeño peppers and garlic salt.
  • Transfer to a serving bowl or hollowed-out watermelon half. Refrigerate for 1 hour. Serve with warm tortilla chips.
  • Cook's Note: When seeding and chopping jalapeño peppers, it's a good idea to use gloves to prevent hands from burning.

Dungeness Crab Dip

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Dungeness Crab Dip

Our dip can easily be prepared ahead of time and baked just before serving.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 1 loaf French baguette
  • melted butter for brushing bread
  • coarsely ground black pepper to taste
  • 3 oz. cream cheese softened
  • 2 T. sour cream
  • 1 clove garlic minced
  • 1 T. finely grated Parmesan cheese
  • 1/8 tsp. cayenne pepper
  • kosher salt to taste
  • 5 oz. fresh Dungeness crab meat picked through

Instructions

  • Slice the French bread into 1/4-inch slices. Place on a baking sheet and brush each slice with melted butter. Lightly sprinkle with cracked pepper pressing to adhere.
  • Place the bread slices under the broiler for approximately 2-3 minutes until lightly toasted. Turn each slice over and toast the other side for 1-2 minutes until lightly toasted. Remove from oven and place on a rack to cool.
  • In a small bowl, combine the cream cheese, sour cream, garlic, Parmesan cheese, cayenne pepper and salt; mix well. Gently stir in crab.
  • Lightly butter a small baking dish. Fill with the crab mixture.
  • Preheat oven to 350 degrees. Bake for approximately 20 minutes until the top is bubbly and starting to turn brown.
  • Serve warm with toasted French bread, crackers, and/or celery for dipping!
  • Cook's Note: Steps 3 and 4 can be done ahead of time, covered and refrigerated until ready to bake.

Dungeness Crab Cake Sandwiches

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Dungeness Crab Cake Sandwiches

Serve crab cakes on toasted buns with lettuce, tomato, and spicy mayo OR as an appetizer with lemon wedges and Sriracha mayonnaise dipping sauce!
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 1 lb. fresh Dungeness crab meat
  • 1 lg. egg beaten
  • 1/4 c. mayonnaise
  • 1 1/2 tsp. Dijon mustard
  • 1 tsp. Old Bay seasoning
  • 1 tsp. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. kosher salt
  • 1 c. fresh bread crumbs
  • 1 T. fresh flat leaf parsley chopped
  • 2 T. unsalted butter
  • 1 T. olive oil
  • toasted buns for serving
  • lettuce leaves for serving
  • Sliced tomatoes for serving
  • Lemon wedges for serving
  • SRIRACHA MAYONNAISE: for serving
  • 1 c. mayonnaise
  • 1 T. Sriracha sauce

Instructions

  • Pick through the lump crab meat, remove all shells. Place the crab meat in a medium mixing bowl, set aside.
  • In a small bowl beat egg slightly, whisk in 1/4 cup mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour sauce over crab meat, sprinkle with bread crumbs and parsley, mix thoroughly, but gently trying not to break up the meat too much. Cover with plastic and refrigerate 1 to 2 hours.
  • Shape the crab mixture into 8 cakes about 1-inch thick for appetizers or 4-6 cakes for sandwiches.
  • In a nonstick skillet, heat butter with olive oil over medium heat. Cook crab cakes until dark golden brown, about 4 minutes. Gently flip the cakes, reduce heat to medium-low and cook until the other side is well browned 4-5 minutes.
  • Serve on toasted buns with lettuce and tomato and Sriracha mayonnaise OR serve smaller crab cakes as appetizers with lemon wedges and Sriracha mayonnaise or your favorite dipping sauce.
  • SRIRACHA MAYONNAISE: In a small bowl, stir together 1/2 cup mayonnaise and Sriracha sauce. Refrigerate until ready to use.

Nonnie’s Deviled Eggs

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Nonnie's Deviled Eggs

Recipe by Bev Gillihan - It's not the Holidays without Nonnie's Deviled Eggs! Perfect for Potlucks and picnics too!
Cook Time15 mins
Total Time15 mins
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 1 doz. eggs
  • 2 tsp. Dijon mustard
  • 1/3 C. mayonnaise
  • 1 T. onion minced
  • 1/4 tsp. Tabasco
  • Salt and pepper
  • paprika for garnish

Instructions

  • Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar and a pinch of salt to the water. Bring the water to a boil. Cover and remove from heat. Let sit covered for 12-15 minutes.
  • Drain hot water from pan and run cold water over the eggs. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl.
  • Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, Tabasco and salt and pepper to taste. Spoon or pipe egg yolk mixture into egg white halves. Sprinkle with paprika. Chill until ready to serve.

Cranberry Cocktail Meatballs

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Cranberry Cocktail Meatballs

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Cranberry Cocktail Meatballs

Serve these wonderful meatballs with toothpicks and watch them disappear!
Course: Appetizers
Cuisine: American

Ingredients

  • 2 lbs. ground beef
  • 1 c. cornflake crumbs
  • 1/4 c. Fresh Parsley chopped
  • 2 eggs
  • 1/3 c. ketchup
  • 1/4 c. onions minced
  • 2 T. soy sauce
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 3 T. olive oil
  • 1 (16 oz.) can jellied cranberry sauce
  • 1 (12 oz.) bottle chili sauce
  • 1 T. brown sugar packed
  • 2 tsp. lemon juice
  • 1/2 c. fresh cranberries

Instructions

  • Preheat oven to 325 degrees. In a large bowl, combine the ground beef, cornflake crumbs, parsley, eggs, ketchup, onions, soy sauce, garlic powder, and pepper. Mix well and form into small balls, about 3/4-inch diameter.
  • Add the olive oil to an oven-proof skillet over medium-high heat. Working in batches, brown the meatballs on all sides and set aside. Drain the excess grease.
  • In the same pan, combine the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add cranberries. Cook the sauce over medium heat, stirring occasionally, until well incorporated. Add the meatballs back into the pan with the sauce.
  • Place in the oven and bake for 30-35 minutes. Remove from oven and serve with tooth picks.

Crab Stuffed Jumbo Shells

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Crab Stuffed Jumbo Shells

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Crab Stuffed Jumbo Shells

Jumbo pasta shells filled with Dungeness crab salad. A wonderful hors d'oeuvre for any occasion!!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 16 jumbo shell pasta (about 1/2 lb. dry pasta)
  • 1 T. vegetable oil
  • 1 c. finely chopped broccoli florets
  • 1 clove garlic minced
  • 1/4 c. plain yogurt
  • 1/4 c. mayonnaise
  • 1/2 tsp. dried dill weed
  • 1/4 tsp. salt
  • 1/4 c. shredded carrot
  • 1/4 c. finely chopped seeded cucumber
  • 12 oz. fresh Dungeness crab meat or two 6 oz. cans drained & flaked

Instructions

  • Cook pasta to desired doneness as directed on package. Drain, rinse with cold water. Place shells upside down on paper towels to drain thoroughly, cool slightly.
  • Meanwhile, heat oil in small skillet over medium heat. Add broccoli and garlic, cook and stir until broccoli is crisp-tender. Remove from heat.
  • In medium bowl, combine yogurt, mayonnaise, dill and salt, blend well. Add carrot, cucumber, crab meat and cooled broccoli mixture, mix well.
  • Spoon 2 tablespoons mixture into each shell. Place in 13x9-inch baking dish. Cover, refrigerate until cold. Serve on a platter of leafy lettuce.

Crab Filled Cheese Puffs

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Crab Filled Cheese Puffs

My dad Randy Hutchins was a commercial fisherman in Alaska for many years. His friend Betty would make these crab filled puffs for the fisherman in exchange for free King crab. I was lucky enough to get a handwritten recipe from her. What a delicious treat!!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Appetizers
Cuisine: American
Servings: 28 appetizers

Ingredients

  • CHEESE PUFFS:
  • 1 1/4 c. water
  • 1/2 tsp. salt
  • 1/4 c. butter
  • 1 c. all-purpose flour
  • 4 lg. eggs
  • 1 c. shredded Swiss cheese
  • CRAB FILLING
  • 1 c. cooked crab meat preferably King crab or Dungeness
  • 1/3 c. finely diced celery
  • 1/3 c. finely diced onion
  • 1/2 tsp. salt
  • 1 tsp. mustard
  • 1 c. shredded cheddar cheese
  • 1/3 c. mayonnaise

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
  • CHEESE PUFFS: In a large pot, bring water, salt and butter to a boil; add flour, stirring quickly with a heavy wooden spoon to form a ball. Take off the heat and add eggs one at a time, beating each one separately by hand. Stir in Swiss cheese, beat by hand until combined.
  • Drop cheese puff mixture by the teaspoonful onto the prepared baking sheet. Bake for 25-30 minutes. Cool 2-3 minutes. Using a serrated knife, gently slice each puff in half, leaving a hinge, being careful not to cut all the way through.
  • CRAB FILLING: In a large bowl, gently stir crab filling ingredients together until combined. Fill each cheese puff with crab filling. Serve hot or cold.
  • To serve hot: Heat in a 375 degree oven for 15 minutes to melt the cheese. Makes 28-30 appetizers

Cowboy Caviar

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Cowboy Caviar

Recipe by Connie Davis-Travis - This dip is so GOOD, it's addictive!!
Course: Appetizers
Cuisine: American
Servings: 10

Ingredients

  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 3/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1 tsp. cumin
  • 2 cloves garlic minced
  • 2/3 c. chopped cilantro
  • 2/3 c. chopped green onions
  • 1 1/2 c. chopped tomatoes
  • 1 (15 oz.) can black eyed peas drained
  • 1 (15 oz.) can Green Giant Shoepeg corn drained
  • 2 avocados peeled & cubed

Instructions

  • DRESSING: In a small bowl, whisk together olive oil, red wine vinegar, salt, pepper, cumin, and minced garlic until well combined.
  • In a large bowl, combine cilantro, onions, tomatoes, black-eyed peas and shoepeg corn. Add dressing; toss to coat. Chill until ready to serve.
  • When ready to serve, add cubed avocado; toss to combine Serve with warm tortilla chips or Fritos Scoops.

Coconut Shrimp with Orange Dipping Sauce

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Coconut Shrimp with Orange Dipping Sauce

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Coconut Shrimp with Orange Dipping Sauce

Coconut crusted shrimp served with a sweet and spicy orange dipping sauce.
Servings: 24

Ingredients

  • 24 lg. shrimp peeled, deveined, with tails left on
  • Salt and pepper
  • 1/2 c. cornstarch
  • 3 egg whites beaten until slightly foamy
  • 2 c. flaked coconut
  • Canola oil
  • 1/2 c. orange marmalade
  • red pepper flakes to taste

Instructions

  • Season shrimp with salt and pepper. Toss shrimp in cornstarch to coat, then dip in egg whites and dredge in coconut, pressing the coconut onto the shrimp.
  • Preheat a couple inches of oil to 350 degrees. Fry shrimp until golden brown, about 2 to 3 minutes.
  • Microwave orange marmalade with 1 tablespoon water for about 30 seconds and stir. Sprinkle with pepper flakes. Serve with shrimp.

Chicken Satay with Peanut Dipping Sauce

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Chicken Satay with Peanut Dipping Sauce

Recipe by sister-in-law Deena Sindler - Marinated grilled chicken strips served with spicy peanut dipping sauce!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizers
Cuisine: Thai

Ingredients

  • MARINADE
  • 1 lb. boneless, skinless chicken breast
  • 1/2 c. coconut milk
  • 1 T. fish sauce
  • 2 tsp. red curry paste
  • 1 tsp. brown sugar
  • 1 T. chopped cilantro
  • 1/2 tsp. ground turmeric
  • Salt and freshly ground black pepper
  • Bamboo skewers soaked in cold water
  • PEANUT DIPPING SAUCE :
  • 1 c. coconut milk
  • 1 T. red curry paste
  • 3/4 c. chunky peanut butter
  • 1/2 c. chicken stock
  • 1/4 c. brown sugar
  • 2 T. fresh lime juice
  • 1/2 tsp. salt

Instructions

  • MARINADE: In a bowl combine all the marinade ingredients except the chicken. Slice the chicken into long, 1 inch strips and pound to flatten it. Add the chicken to marinade. Turn chicken to coat, cover and refrigerate at least one hour. Thread each chicken strip onto a skewer. Grill for 7 minutes or until done, turning once. Serve with the peanut sauce
  • PEANUT DIPPING SAUCE: Put coconut milk in a small saucepan and bring to a boil. Whisk in curry paste until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.