Category: appetizers
A southern girl’s PC… Creamy Swiss Pimento Cheese
| January 4, 2019 | Posted by Wendy Perry under appetizers, butters 'n spreads, cook'n with NC goodies, duke's mayo!, funeral food, honey, Mindless Mutterings from the Teacher's Lounge, Mt. Olive Pickles, party foods, published, wendy's signature recipes |
We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!
ahhh Collard Sandwiches… North Carolina culinary Heritage at its finest!
| December 30, 2018 | Posted by Wendy Perry under appetizers, bacon & belly, collards and cabbards, condiments & accompaniments, cook'n with NC goodies, cornbread & hushpuppies, holidays & breaks, Mindless Mutterings from the Teacher's Lounge |
Collard Sandwiches have a long history here in North Carolina. They are so tasty, feature some of our finest foods… and you will be the belle of the ball when you take to potlucks or serve at your own gatherings. Just MAKE SOME. It doesn’t get much easier. Sit some out and watch ’em disappear
A fun way to enjoy an old favorite… Crab Rangoon Stuffed Mushrooms!
| November 29, 2018 | Posted by Wendy Perry under appetizers, Asian, Christmas, crab, party foods, published, Toaster Oven, wendy's signature recipes |
You won’t go wrong making up a bunch of these Crab Rangoon Stuffed Mushrooms for your next gathering. You can bake in small batches in your toaster oven, or do a great big pan for larger crowds in your oven.
Steak Bites with Horseradish Whipped Cream
| November 29, 2018 | Posted by Wendy Perry under appetizers, Christmas, grill thrills, here's the beef!, Mindless Mutterings from the Teacher's Lounge, party foods, published |
Steak Bites with Horseradish Whipped Cream
Who doesn’t love steak? If you are looking for a “sure to please” appetizer for your holiday gatherings, you’ll surely want to add this one to your table. They are quick and easy to make, yet really spiffs up the menu. The horseradish whipped cream on the side for dip’n is just right for these steak bites too.
Keep an eye out and pick up your preferred cut when on sale. Go ahead and cut up the pieces, then freeze to have on hand for quick fix’n. Even better, go ahead and freeze in the marinade so that all those flavors can spend some time getting to know the steak making your bites even more better!
I do hope you will give these a try, and come to my facebook community and tell me what you think. See the recipe where it first appeared in the December 2017 Carolina Country Magazine, or below where you can print.
- 4 lbs. lean beef (rib eye, filet or sirloin) cut into 3/4" cubes
- 4 tablespoons oil
- 2 tablespoons butter
- 1/2 cup grapeseed or olive oil
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon black pepper
- 1 cup whipping cream
- 3 tablespoons horseradish
- 1 tablespoon mayonnaise (Duke's preferred)
- freshly ground black pepper
- pinch sugar
- minced chives
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Combine marinade ingredients. Put beef into zippered bag. Pour marinade over, seal and toss to coat. Marinate, refrigerated, 30 minutes to overnight.
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Heat half the oil and butter in cast iron skillet to medium-high heat. Add steak pieces, making sure not to crowd (cook in batches adding oil and butter as needed). Sear until “crust” forms.
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For whipped cream: Whip cream until stiff peaks form. Fold in remaining ingredients. Garnish with chives. Serve with steak bites.
Note: Be careful not to overcook as the meat will continue cooking after removing from heat.
Honey Orange Grilled Watermelon
| August 20, 2018 | Posted by Wendy Perry under appetizers, cook & eat nekkid, cook'n with NC goodies, garden goodness, grill thrills, honey, sensational sides, watermelon |
…a tasty sweet and salty side that pairs great with spicy grilled meats.
As summer wanes, there’s still an abundance of fresh watermelons! So grab yourself one and do some Honey Orange Grilled Watermelon “steaks.” These really do not need a printed recipe…
Just whisk a little OJ into some local honey. Cut the “steaks” in 1/2″ pieces. Place on hot grill and baste, cooking on each side just a couple of minutes to get a light char. That’s it… unless you want to take it up to a “more better” level by scattering with some crunchy Maldon Sea Salt and some freshly ground black pepper! This salt isn’t required but is great to have on hand, and readily available now in many places, so put on your shopping list and add to your pantry.
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