Wednesday, February 3, 2010

Day 33 – Stuffed Strawberries

This has been quite a challenge, to blog once a day for an entire month. Weekends were the hardest as we were out of town for three of five weekends.


To finish off this month of Super Bowl appetizers and dips, just as you would finish a meal….dessert. They are fresh and will add nice color to your display of food.


Day 33 – Stuffed Strawberries


1 package fresh strawberries

1 8 oz. cream cheese, softened

½ c. powdered sugar

½ tsp. vanilla

½ c. pecans, finely chopped


In a mixer, combine cream cheese, sugar, vanilla and pecans. Once combined, place in a piping bag, or storage bag. If using a storage bag, make a small cut in one of the bottom corners of the bag. Set aside.


Cut tops of strawberries off, so they stand up, point facing up. Make a criss-cross cut in the point, not cutting all the way through the strawberry. Take piping bag and pipe cream cheese mixture into cut strawberry.


Enjoy!

Day 32 – Baked Coconut Curry Shrimp

It’s a tasty little seafood appetizer, that is really easy. It takes about 15 minutes to pull together and they are much better than their off fried shrimp sibling.

Day 32 – Baked Coconut Curry Shrimp

1 lb. large shrimp, de-veined, tails on
2 egg whites
½ - 1 c. Panko bread crumbs
1 c. sweetened coconut
2 Tbsp. yellow curry
Pinch of salt

Preheat oven to 350°. In a flat dish, mix dry ingredients, thoroughly. In a separate bowl, whip egg whites until slightly frothy. Dip shrimp in egg whites, then into dry mixture and repeat once to completely cover shrimp with mixture.

Place a cooling rack in a cookie sheet. Place breaded shrimp in cooling rack and bake for 20-25 minutes until cooked and golden brown.

Enjoy!

Day 31 – Potato Skins

They are delicious, kids love them, they are a great finger food and easy to throw in the freezer and heat up. You can make these days in advance, weeks for that matter, just heat and serve. The ingredients listed below are basic which allows you to add your favorite topping…chili, jalapenos, etc.


Day 31 – Potato Skins


4 large Russet Potatoes

4 Tbsp. melted butter

2 c. grated cheddar cheese

½ c. green onions

¼ c. crisp bacon, diced

Salt and pepper to taste


Pierce potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell.


Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings.


For cheesy skins, flip the baked shells over before topping, sprinkle with grated cheddar cheese and bake an extra 5 minutes.


Enjoy!

Day 30 – Chorizo Dip

We are headed to a wedding this weekend, so I’m posting the final four days. I hope you have enjoyed this and found some dips/apps/drinks you enjoy.

This is the love Queso dip with the salty and flavor filled chorizo added in.

Day 30 – Chorizo Dip


¼ lb. chorizo
¼ yellow or white onion, minced
1 jalapeno, seeded and diced
2 Tbsp flour
½ c. beer
¼ lb. grated cheddar cheese
¼ lb. grated Pepper Jack cheese

Brown chorizo and onion in a medium size pan. Add jalapeno, flour, beer and cheeses. Cook until cheese melts. Transfer to an oven safe dish. Broil for a few minutes until bubbly.

Enjoy!

Day 29 – Bubbly Fruit Punch

I’m not a fan of the title fruit punch, but there isn’t another way to describe this without listing all the ingredients. You’ll need a drink at your party, and instead of the normal, beer, wine, soda…try this out. You can leave it “virgin” for your little ones and have some adult add-ins off to the side.


Day 29 – Bubbly Fruit Punch


1 can frozen pink or regular lemonade

½ can frozen orange juice

1 2-liter fresco or 7-up

2 cups pineapple juice

1 orange sliced


Mix all juiced in a large serving bowl. Stir until frozen concentrates have thawed. Add orange slices for a garnish to float on top.


Enjoy!

Day 28 – Roasted Garlic Bacon Dip

Roasted garlic is a great app for ANY party, but adding bacon…it’s an entirely different level.


Day 28 – Roasted Garlic Bacon Dip


2 heads of garlic

4 Tbsp Olive Oil
1 ½ c. sour cream
1 package cream cheese, room temperature
½ c. chopped chives
½ c. scallions

6 slices crisp bacon, chopped
Worcestershire sauce, salt and pepper to taste


Cut top off of garlic heads and drizzle with olive oil. Wrap in foil and bake at 400° for 45 minutes or until tender. Let cool. Puree garlic, chives and scallions. Mix sour cream, cream cheese and Worcestershire sauce until smooth. Add garlic mixture, chopped bacon, salt and pepper. Mix thoroughly. Let marinate for a few hours before serving.


Enjoy!

Day 27 – Baked Ricotta

This is a basic white dip that would be great to make your own. It’s great with artichokes, spinach, red pepper or your favorite vegetable.

Day 27 – Baked Ricotta


1 c. ricotta
1 tsp. sage, chopped
1 tsp. lemon zest
1 tsp. salt
1 tsp. pepper

Mix all ingredients together. Place in greased ramekin, or small baking dish. Bake at 300° for 20 minutes.

Enjoy!