Archive for Appetizer & Side Dish Recipes

Mango-Berry-Peach Salsa

August 23, 2017 Appetizer & Side Dish Recipes, Recipe's No comments

Created a new salsa flavor today playing around in the kitchen. Its got Mango, peach, blackberry and raspberry with a mix of blended peppers to give it just a little kick.

 

 

 

Ingredients:

8 cups tomatoes, chopped
1 large onion, chopped
1  sweet bell peppers
2 Jalapeño peppers, chopped
2 Hungarian Wax Peppers, chopped
2 Holly Molly Peppers, Chopped
2 Mango’s peeled and diced
2 peaches, chopped
1 cup black berries
1 cup raspberry
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon lime juice
1⁄8 cup canning salt
1⁄3 cup vinegar
1/3 cup sugar
1 (15 ounce) tomato sauce
1 (12 ounce) tomato paste
1 (15 ounce) black beans, drained and rinsed

Directions:

Mix all together and bring to a slow boil for 10 minutes.
Seal in sterilized jars and cook in a hot water bath for 10 minutes.

Grilled Rainbow Peppers with Herb Cream Cheese

February 27, 2016 Appetizer & Side Dish Recipes, Recipe's No comments

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Ingredients:

16 mini rainbow peppers, halved, seeds and membranes removed

1 tsp olive oil

1/8 tsp kosher salt

Freshly ground black pepper

8 ounces reduced-fat cream cheese, softened

1 garlic clove, crushed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh basil

3 tablespoons chopped fresh chives

Zest of 1 small lemon

Directions:

Preheat grill over medium heat.

Meanwhile, place peppers, olive oil, pinch of salt and pepper in a small bowl. Toss to evenly coat. Set aside.

In another small bowl, thoroughly combine cream cheese, garlic, dill, basil, 2 tablespoons chives, fresh ground pepper, pinch of salt and lemon zest. Transfer the cream cheese mixture into a  Ziploc bag and put in the refrigerator until ready to use.

Grill peppers over medium heat, until slightly charred, about 2 minutes per side. Transfer to a small platter.

Snip the tip of the Ziploc bag and carefully fill each pepper half with the cream cheese mixture. Top with remaining 1 tablespoon chives.

 

Jalapeño Popper Dip

November 5, 2015 Appetizer & Side Dish Recipes, Recipe's No comments

Ingredients:

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno’s, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted

Directions:

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Creamy Horseradish Dip

October 25, 2015 Appetizer & Side Dish Recipes, Recipe's No comments

Ingredients:

1 package (8 ounces) cream cheese, softened
2 ½ tablespoons prepared horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
5 slices bacon, cooked and crumbled
½ cup chopped green onions
Dash of hot pepper sauce

Directions:

Mix the cream cheese, horseradish, mayonnaise, salt and hot pepper sauce together until well blended. Add the bacon and green onions. Refrigerate until ready to use.

Canned Coleslaw

September 20, 2015 Appetizer & Side Dish Recipes, Gardening, Recipe's One comment

Harvested my cabbage out of the garden today and decided to make some canned coleslaw, I know your probably wondering how do you do that but I found a recipe and modified it to fit my needs. I must admit that it turned out really good and the flavor is rather good. Here is what I used to make mine.

1 medium head cabbage
1 small head red cabbage
1 large carrot
1 green pepper (red, yellow or green)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.

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Drain water from vegetables. (I also rinse and drain.) Boil syrup ingredients together for 1 minute. Cool.

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Pack into quart jars and process in a boiling water bath for 15 minutes.

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This slaw may be drained before use and mayonnaise added, or used as is.

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I quadrupled the ingredients and ended up with 8 quarts of coleslaw.

Im still new to the whole canning thing and this was rather simple to make and process. I did have a jar that didn’t seal but that is something that happens while canning.

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