Deviled Eggs

I don’t remember when I made these and took the picture, probably around the holidays, but I’m just now getting around to posting it!

Since most deviled egg trays hold 12, you only need to cook 6 eggs but I like to make 3-4 extras in case some don’t come out of their shell nicely.  Making a few extras also allows for plenty of filling, so you can fill the eggs nice and full.  Just discard any unused hard cooked egg whites.

Deviled Eggs

Ingredients

6 hard cooked eggs {or more}

1 tsp yellow mustard

1/4 cup mayo {or maybe slightly more}

1 scant tsp white vinegar

s & p to taste

paprika

Directions

Remove each cooled hard cooked egg from its shell and cut in half.  Carefully remove yolks and place them in a large bowl.  Stir in mayo, mustard, vinegar, and s & p.  Mash and combine with a fork.  Once the yolks are mashed, I like to switch to a whisk and beat until smooth.  Taste and adjust seasonings and add extra mayo depending on your preference.

Place the filling in a pastry bag fitted with with tip of your choice, or just use a sandwich bag with the tip snipped off.  Pipe mixture into egg white halves.  Sprinkle with paprika.  Chill until serving.

How I make hard boiled eggs:

Place eggs in a single layer in large saucepan making sure no eggs are cracked.  Add cold water to cover the eggs by about an inch.  Bring water to a boil.   Immediately, remove pan from heat and cover with the lid.  Let stand for 20 minutes.  Drain and rinse with cold water.  Place in a large bowl full of ice and let sit until completely cooled.

Beef Empanadas

I served these empanadas as a meal by themselves, but due to their size I think they would be better suited just as appetizers.  Or, they need to be made larger to be served as an entire meal in my opinion.

I had way more filling that I needed, so I’ll cut that in half {or more} next time or I’ll double the amount of pastry and freeze half of them.  I think I’ll also add a few tablespoons of salsa to the filling next time as well.  To cut down on prep time, I made the filling the night before.

Sweet Corn and Beef Empanadas

{heavily adapted from a Cuisine At Home magazine}

Note – Below is exactly how I made them which yielded way too much filling.  We used the leftover filling in soft tacos for the next few day’s lunches and dinners.

Filling Ingredients:

1 lb lean ground beef

1 small onion, diced

2 cloves of garlic, minced

1 small can roasted diced green chilies

1 can Mexi-corn, drained

4 scallions, sliced

2 tsp chili powder

2 tsp or more ground cumin

1/2 tsp cayenne or to taste {can sub paprika for less heat}

1 cup shredded cheddar cheese

For the empanadas:

1 pkg refrigerated pie dough (2 sheets)

1 egg yolk

1 Tbsp water

paprika

salsa for dipping

Directions:

Brown ground beef with garlic and chopped onion until cooked through.  Drain fat.  Mix meat and onions with chilies, corn, scallions, and seasonings.  Chill thoroughly {or overnight}.

When ready to cook, preheat oven to 400 degrees.  Line two baking sheets with parchment paper.

Unroll 1 sheet of pie dough on a lightly floured work surface and roll with rolling pin to smooth and thin out (about 1/8″).  Cut circles in dough with a 3.5″ or larger biscuit cutter (I’ll definitely make them larger next time).  Place rounds of dough on prepared baking sheets.  Repeat with second sheet of pie dough and re-roll scraps as needed.

Add shredded cheese (and some salsa?) to the meat filling and then place one tablespoon of filling on each small circle of dough.  Fold in half and crimp with fork to seal.  {You may freeze them at this point if desired.}

Blend egg yolk and water and brush it on the top of each empanadas.  Sprinkle with paprika and bake until golden, 15-18 minutes.

Serve with salsa on the side for dipping.

Cookie Dough Dip

Of all the food served at the recent baby shower I hosted, this dip was probably talked about the most.  I think everyone liked it and several people asked how to make it.  It is a nice sweet alternative to the typical savory dips/appetizers served at parties.  Its also totally addictive!

The only change I make is adding more powdered sugar than what is called for.  I like a thicker dip, so I would guess I added closer to 1 cup but I just eyeballed it.

Cookie Dough Dip

Ingredients

1/2 cup butter

1/3 cup brown sugar

1 tsp vanilla extract

1 {8 oz) package cream cheese, softened

1/2 cup confectioner’s/powdered sugar {I used maybe 1 cup?}

3/4 cup mini chocolate chips, plus more for garnish

1/2 cup chopped nuts – optional {I always omit}

Nilla wafers or graham crackers for dipping

Directions

Melt the butter with the brown sugar in a small saucepan.  Stir until the butter is melted and sugar dissolves.  Remove from heat and stir in the vanilla.  Set aside to cool.

In the bowl of a stand mixer, beat the cream cheese and powdered sugar until combined and fluffy.  Slowly add the cooled butter mixture and beat to combine.

Stir in the chocolate chips and nuts.  Place in serving bowl, cover and refrigerate. 

Add additional mini chocolate chips before serving for garnish if you choose.

Layered Fiesta Dip

This is a staple for so many parties that we host or attend.  It is a real crowd-pleaser and can be adapted a dozen different ways.  Some call it 7-layer dip or 8-layer dip or various other names.  But no matter how many layers go into it, the important thing is just to make however you like it.

Below I’ll list the possible layers, but go ahead and add/omit based on what you like and have on hand.  Layer everything in a shallow dish {preferably clear to see layers} starting with the refried beans.

Layered Fiesta Dip

1 can fat free refried beans {leave plain or stir in cumin and garlic powder or other spices to taste}

approximately 1 cup guacamole or 2-3 mashed avocados mixed with juice of 1/2 to 1 lime and a pinch of salt

8 oz sour cream mixed with one packet {1/4 cup} taco seasoning

shredded lettuce

1 cup shredded cheese

cooked and crumbled bacon

1 can black olives, sliced

3-4 green onions, sliced

1 or 2 medium tomatoes, chopped

Cover and refrigerate at least one hour to allow flavors to meld.  Serve with tortilla chips.

Enjoy!

Chicken Enchilada Roll-ups

I love spicy chicken enchiladas so I knew I would love this recipe.   One great thing about it is that it can be served as a chip dip instead of rolls too.  It is great to have that option.  It is also ideal that it can be made ahead of time which I always look for when searching for party recipes.

Chicken Enchilada Roll-ups

{source:  adapted from Sing for you Supper originally from Gooseberry Patch “Come on Over”}

Ingredients

one 8-oz. package cream cheese, softened
2/3 cup shredded cheddar cheese
1 teaspoon minced garlic (I used 2 cloves)
2 tsp chili powder
1/2 teaspoon cumin
1/4 tsp cayenne pepper or to taste
salt to taste
2 boneless, skinless chicken breasts, cooked and shredded {about 1 cup}
1 bunch cilantro, chopped – I omitted
3 green onions, chopped  
10-oz. can Rotel diced tomatoes with green chilies, drained well

approximately 6 tortilla shells

Directions

Cook chicken and allow it to cool, then shred and set aside. {Or buy chicken already cooked from the store 🙂  }

Mix remaining ingredients together until well blended; add the chicken and combine.

Spread a layer of filling over tortilla shells and roll.  Place on cutting board and cut into 1″ pieces.

Cover and refrigerate for at least 1 hour.

Serve cold or at room temp.

For the shower, I also made a different kind of roll-up.  I spread the tortilla shells with store-bought veggie cream cheese or chive and onion cream cheese, added a layer of deli meat {I used smoked ham, but turkey or anything else you like would be fine.}  Roll and slice.  The addition of sliced olives between the cream cheese and meat is also good, but I left them out this time.

Hot Pizza Dip

Update 9-9-10:  added pictures 🙂

This was a new recipe that I made for the first time at my sister’s baby shower and I thought it was wonderful.  In the future it will definitely be a party staple just like the famous buffalo chicken dip.  Tim quickly gobbled up the leftover dip after the party!

The recipe says that you can heat it in the microwave for 5 minutes.  But I made it in advance and kept it in fridge overnight.  Then before serving, I baked it at 375 degrees {uncovered} for 20-25 minutes.

Hot Pizza Dip

{source:  allrecipes.com}

Ingredients

1 {8 ounce} package cream cheese, softened

1/2 tsp dried oregano

1/2 tsp dried parsley

1/4 tsp dried basil

1 cup shredded mozzarella cheese {I used 1/2 monterey jack and 1/2 mozzarella}

1 cup grated parm cheese

1 cup pizza sauce or tomato sauce

2 tablespoons chopped green bell peppers – I have omitted before and have also substituted sliced jalapeno

2 ounces turkey pepperoni, chopped

2 tablespoons sliced black olives

Directions

In a small bowl, mix together the cream cheese and dried spices.

Spread mixture in the bottom of a 9″ pie plate that is microwave/oven safe.

Sprinkle 1/2 cup of mozz and 1/2 cup parm on top of cream cheese.  Spread pizza sauce over all.  Sprinkle with pepperoni, olives, and peppers.  Then top with remaining 1/2 cup cheese.

Cover and microwave for 5 minutes.  Serve HOT with crackers, Italian bread, crusty french bread, or tortilla chips.

Potstickers

These potstickers were a little time consuming, but turned out great.  It was my first time working with wonton wrappers and making a dish like this, so I’m sure I can get faster at making them with more practice.  Tim could take them or leave them, but I thought they were really flavorful and very different from my normal cooking rotation.  I’ll definitely try them again.

Potstickers

{source:  adapted from several sites including foodnetwork.com, Cate’s World Kitchen and Mrs. Sac’s Purple Kitchen}

Ingredients

1/2 pound ground pork/turkey/chicken/beef {I used pork}

1/3 cup thinly sliced green onion {about 5 or 6 green onions}

2 medium carrots, shredded

1/2 package small mushrooms, finely chopped

1 cup finely sliced Napa cabbage

a dash of freshly ground pepper

1-2 tsp freshly grated ginger

2 cloves of minced garlic

3 tbsp soy sauce {plus more for serving if desired}

1 tbsp sesame oil

2 tbsp vegetable oil, divided

one package wonton or potsticker wrappers

water to seal edges

Directions

Heat 1 tablespoon vegetable oil in a large skillet and cook the pork on medium heat till done.  Drain fat and remove meat from pan.

Add the veggies and cook for 3-6 minutes, or till cabbage has slightly wilted.

Remove from heat and combine with the cooked meat.  Also add the pepper, ginger, garlic, soy sauce, and sesame oil.  Thoroughly combine all.

On a dry surface, lay out the wonton wrappers. Have a small bowl of water handy, and dip your finger in the water and wet the edges of the wontons, this will be the glue that holds it together. Put approximately 1 tbsp of filling in the center, and fold the opposite edges together and crimp/press down on the edges, forming a pouch.  Set all completed ones aside.

In a clean nonstick skillet, heat up 1 tbsp vegetable oil over med-high heat and add the potstickers.  Leave them alone for a minute or until bottoms are lightly browned.  Add 1/3 cup of water and put the lid on immediately.  Cook for about 3-5 minutes, or until the tops are steamed and water has evaporated and the bottoms are golden brown and stick slightly to the skillet.  May need to cook them in a few batches. Remove from pan and serve with dipping sauces such as spicy mustard and soy sauce.

Enjoy!

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