Appetizers/Hors d'oeuvres

Appetizers/Hors d'oeuvres

K.J.L.M.Nachos

Kyle and I LOVE Nachos. These are a combination of our favorite recipes from around the world. 

1 Package Corn Tortillas

Canola Oil

1 Cup Asadero Cheese, Shredded

1 Cup Monterey Jack Cheese, Shredded

1 Can Pinto beans

1/4 Cup Sour Cream 

1/4 Cup Fresh Cilantro, Roughly Chopped

1 Large Tomato, Diced

1/2 Red Onion, Diced

1 Clove Garlic, minced 

1 Avocado

Sea Salt

Black Pepper

Heat Canola Oil in a Medium Skillet. Cut Tortillas into eighths. Once the bottom of a wooden spoons sizzles when pressed to the bottom of the hot skillet, the oil is ready. Fry chips about 8-10 at a time and drain on paper towels. 

Peel and remove seed from Avocado. Use a fork to smash the avocado into Guacamole. In a small bowl, mix the Avocado, Minced Garlic a little Sea Salt and Black Pepper.

Drain the Pinto Beans and heat up in a small pot. Once hot, use a fork, Pastry Cutter or electric beater to smash them and turning them into refried bean consistency. 

on a foil covered cookie sheet put One layer of chips, one layer of beans, 1/2 cup Asadero Cheese, 1/2 Cup Monterey Jack Cheese, Repeat. 

place under the broiler in the oven for 7 minutes, or until all of the cheese is melted and bubbly. 

Transfer the Nachos to the platter you'll be serving them on.

Add Red Onion and Tomatoes. 

Drizzle with Sour Cream. Scoop a nice amount of the Avocado onto the top and Sprinkle with Cilantro!

Old Fashioned Deviled Eggs

A Luckey Family Picnic favorite!

12 Fresh Eggs

1/4-1/2 Cup Mayonnaise

1/2 TBSP Yellow Mustard

Sea Salt

Black Pepper

Paprika

Allow the eggs to rest outside of the refrigerator for 30 minutes, so the shock of the boiling water wont crack them. 

Bring a large pot of water to a boil. Add a pinch of sea salt and carefully place the eggs into the water.

Boil for 15 minutes covered. Drain the water and shower the eggs with cool water. Crack the shells slightly and allow them to cool on a towel for at least 15 more minutes. 

Peel the shells off of the eggs. Using a knife, slice each egg in half, lengthwise. Separate the yolks and place in a small mixing bowl. 

Arrange the Eggs onto a serving platter. 

Use a fork to mash the yolks and add the Mustard.

Add the Mayonnaise one TBSP at a time. Once the yolk mixture is the consistency that you like, add a pinch of black pepper and spoon into a piping bag. (If you don't have a piping bag, you can use a ziplock bag and snip one of the corners off of the bottom and pipe the mixture out) Pipe the yolk mixture into each egg half. 

Garnish with paprika (for those of you who like it)

Enjoy this old time classic.

Roasted Pumpkin Seed  Trio

Olive Oil

Water

1/4 Cup Sea Salt

FRENCH TOASTED

1 Pumpkin, Seeds removed

4 TBSP White Sugar

2 TBSP Cinnamon

SEA SALTED

1 Pumpkin, Seeds removed

2 TBSP. Sea Salt

SUGARED & SPICED

1 Pumpkin, Seeds removed

1/4 tsp. Cayenne Pepper

1 TBSP. Brown Sugar

1 tsp. Allspice

Preheat Oven to 400 degrees Fahrenheit. 

Clean all of the Pumpkin pulp from the seeds and place them into a Large Pot. Fill the pot with water and 1/4 Cup Sea Salt. Bring to a boil, then simmer for 10 minutes. Drain water & pat the seeds dry with a paper towel. Brush a Cookie Sheet with Olive Oil. In 3 bowls, mix the ingredients for each flavor along with 1 1/2 TBSP Olive Oil each. Pour the Sea Salted Seeds onto the cookie sheet and bake for 30 minutes. Checking every 10 to make sure they don't burn. Next, the Sugared and Spiced Seeds for 25 minutes. And finally the French Toasted Seeds for 20 minutes. Allow the seeds to cool on tin foil until ready to serve. Enjoy!

Ceviche

( Photo to come)

2 Tomatoes, Diced

1 Red Onion, Diced

1 Cup Fresh Cilantro, Roughly Chopped

1 Garlic Clove, Minced

Sea Salt

Fresh Cracked Black Pepper

15 Large-Jumbo Shrimp, De-veined and cooked

1/2 Jalapeño, Minced

1 Avocado, Diced

1 Lime

1 Package White Corn Tortillas

Olive Oil

In a Medium Bowl, Mix the Tomatoes, Onion, Cilantro, Jalapeño, Garlic, Pinch of Sea Salt and as Much Black Pepper as you'd like. With this alone, you have Pico de Gallo. Cut each shrimp into 3-4 pieces and add to the bowl along with the Avocado. Squeeze the Lime juice over everything and mix well. Cover and Chill.

In a small Skillet, Heat about 1 cup of Olive Oil on medium heat. Cut the Corn Tortillas into eighths and fry until crunchy. This is how I like to eat my Ceviche, but you could also enjoy yours with Saltine Crackers, Homemade Flour Tortillas or by itself!

Homemade Restaurant Style Table Salsa

This Salsa is exactly like that fresh Restaurant salsa that you never thought you could get the recipe for!

4 Tomates, Flash Boiled, Skins Removed

2 Cloves of Garlic 

1/2 Bunch of Fresh Cilantro
3 TBSP Fresh Lime Juice

1 tsp. Salt

2. tsp Pepper

1 Small Jalapeno

Put all ingredients into a food processor or blender. Turn on Medium until all ingredients are blended. Serve with Hot Tortilla Chips or Carnitas Tacos (Recipe Below)

Goat Cheese and Toasted Pecan Puff Pastry
Savory Hor'd Oeuvres

1 Package of Puff Pastry Dough (2 sheets)

1 cup of Goat Cheese

2 Tbsp Sour Cream

1/2 Cup Pecan Halves

Dried Red Chili Flakes

Honey

Salt

Sugar

Butter 

Mini Muffin Pan

Mix Goat Cheese, Sour Cream and a few dashes of salt together.

Cut the Pastry into squares big enough to overflow the mini muffin cups. 

Fill Pastry with Cheese mixture.

Bake @ 375 degrees as long as possible, until pastry becomes golden brown.

While these are baking, Saute' Pecan halves in butter. Once a little soft, add a few TBS of Sugar. 

Once the Pastries are finished baking, sprinkle each one with a little red chili flakes, drizzle with Honey and top with 1 or 2 Pecans.

-Inspired by Jennifer Logan Parker

Guacamole

With Hot Homemade Corn Tortilla Chips is the Best! 

2 Ripe Avocados

1/2 Jalapeno minced

1 Clove Garlic minced

1 Tomato diced

Dash of Salt

1 Tsp.Pepper

Juice of 1 Lime

Cut Avocados in half remove pit and put pulp into a bowl. Use a fork to mash. Add all other ingredients. 

mix well and serve with hot corn tortilla chips!

-Inspired by Bill & Nancy Luckey

Bruschetta 5 Ways

I Love Bruschetta! Here's a fun fact: They pronounce it BRUCE-SKETTA in Italy.

Use Crostini Recipe under "Grains" to Enjoy the following Bruschette on.

#1. (Lauren's Bruschetta)

2 Tomatoes Chopped

1 Onion Chopped

Fresh Basil Chopped

1 Red Bell Pepper Chopped

1 Yellow Bell Pepper Chopped

1 Garlic Clove Minced

Mix all ingredients and add a little Salt, Pepper & Olive Oil.

Sprinkle with Parmesan

#2. (Jessica's Bruschetta)

2 Tomatoes 

1 Onion Chopped

1 clove garlic minced

Fresh Basil Chopped

Olive Oil

Red Wine Vinegar

Balsamic Vinegar 

Flash boil the tomatoes till skins break. Remove the Skin and chop. Add onion, garlic, Basil and 2 TBSP Olive oil. Splash with both vinegars to taste.

#3. (Sarah's Bruschetta)

(photo to come)

Soft Gorgonzola Cheese

Almonds

Spread Cheese onto the bread. Saute Almonds in Olive oil. Place on top of cheese and put under the Broiler to heat cheese. 

#4. (Ca Bruzzo Bruschetta) 

(photo to come)

1 Tomato Chopped

1 small can of Green Olives Chopped

Mozzarella Cheese Cubed

Mix all ingredients and drizzle with Olive Oil. Put under the Broiler and melt cheese.

#5. (Marola Bruschetta) (photo to come)

Homemade Pizza Sauce (Recipe to Come)

Pepperoni

Mozzarella Cheese

Spread Sauce onto bread, and place cheese and pepperonis all over. Broil till melted and hot.

Cold Spinach Dip

1 Cup Mayonnaise

16 oz. Sour Cream

3 Green Onions, Chopped

1/2 Can Water Chestnuts, Diced

1 Packet Dry Vegetable Soup Mix

1 Box Frozen Spinach

Defrost, Strain and Pat the Spinach dry. Mix all ingredients together, cover with plastic wrap and refrigerate till ready to serve. I like to serve this dip with Ritz Crackers and or Baguette (recipe below).

Caprese Salad Kabobs with Balsamic Vinegar Glaze

A simple, fresh little Appetizer that makes everyone feel like they're at a fancy red carpet event.

1 Pint Cherry Tomatoes

20 Basil Leaves

Fresh Mini Mozzarella

Toothpicks, Skewers or Garnish Picks

2 cups Balsamic Vinegar 

Wash Basil Leave and Cherry Tomatoes.

Organize one Tomato, Basil Leaf and Mozzarella on each stick.

Pour 2 cups of Balsamic Vinegar into a medium sauce pan. Let it come to a boil then reduce the heat to a simmer and let it sit for 10-15 minutes. The liquid should reduce to about half and become thick enough to coat  the back of a spoon. Use the glaze to decorate plates, or serve on the side for dipping. 

Beer Cheese Dip
A hearty game day snack.

1/2 Bottle Bud Light

2 Cups Cheddar Cheese, Shredded
16 oz. Cream Cheese
1 Packet Hidden Valley Ranch Dip Mix
1 Baguette (recipe below) cut into chunks or Tortilla Chips
Add all ingredients to a Sauce pan and melt together, stirring every few minutes. Once bubbling, pour into a serving crock. Serve immediately, with Bread and or Tortilla Chips.
If you're making this for a party, you can add all ingredients to a crock pot and turn it to low heat to keep it warm.

Stuffed Cucumbers

The Onion and Chive Cream Cheese really makes the Flavor!

1 English Cucumber or 2 Regular Cucumbers

 1 Cup Onion and Chive Cream Cheese

Single Zest Blade

Apple Corer (optional)

Wash Cucumber and cut ends off. Cut 3 inch pieces. Use single zest blade to shave skin off to make a design. core each piece. Pipe Cream Cheese into Cucumber tubes. Top with fresh chives if you want.

Flautas

4 Large Flour Tortillas

2 Chicken Breasts, Cooked & Shredded

1/2 Can Red Enchilada Sauce

2 Cups Colby Jack Cheese, Shredded

1 Tomato, Diced

Sour Cream
Guacamole or Melted Queso

1 Small can Black Olives
1 Lt. Canola Oil
4 toothpicks

In a Large Skillet, fill with oil and heat.

Fill each Flour Tortilla with 1/4 Cup Shredded Chicken. 2 TBSP Enchilada Sauce, 1/2 Cup Colby Jack Cheese and Roll into a Flauta, securing with a toothpick. To insure the Chimichanga doesn't fall apart during frying, secure with a toothpick. Once the oil is hot (the bottom of a wooden spoon will cause bubbles when pressed against the bottom of the skillet.) Place the Flautas in carefully. Fry about 30 seconds on each side. They should be golden brown. Allow to cool on a paper towel and Remove the toothpick. Garnish with Sour Cream, Guacamole (or melted Queso) Tomato & Black Olives.
  
Southwestern Caviar

1 Tomato, Chopped

1/2 Avocado, Diced

1 Red Bell Pepper, Chopped

1 Red Onion, Diced

1/2 Bunch of Cilantro, Roughly Chopped

1 Small Can Corn, Rinsed and drained

1 Can Black Beans, Rinsed and drained

Juice of 1 Lime

1/2 tsp Cumin

1/4 tsp Black Pepper

In a Medium bowl, Mix all ingredients together. Chill the Salsa in the refrigerator for 30 minutes. Serve with Tortilla Chips.