Cashew Chicken

16 Jan 2019 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , , ,

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4 boneless, skinless chicken thighs, cut into 1 inch pieces

1/2 cup raw cashews

1 Tbls coconut oil

1 green bell pepper, cut into 1 inch pieces

1 brown onion, cut into 1 inch pieces

1 1/2 Tlbs chili sauce

1 1/2 Tbls rice wine vinegar

2 Tbls liquid aminos

2 green onions, chopped

Sesame seeds to sprinkle

Sesame oil to drizzle

Salt and pepper to taste

Toast the cashews either in the oven at 350 degrees for 10 mins or so OR in a pan on the stove on low, tossing quite a bit until they become lightly brown.  Either way watch them carefully because they burn easily. 

Add the coconut oil to a pan over high heat, and once it heats up, add the chicken and cook for 5 mins, stirring.  Add the peppers,  onions, and garlic sauce , season with salt and pepper, and allow to cook another 2-3 minutes. 

Add the liquid aminos and rice wine vinegar and cook on high, allowing the liquid to reduce down until it’s sticky and there isn’t any excess liquid left in the pan. 

Serve over rice, cauliflower rice or in a bowl topped with sesame seeds and a drizzle of sesame oil.

 

Asparagus Puff Pastry Tart

11 Dec 2016 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , ,

aspargus puff pastry tart.jpg

1 frozen puff pastry, thawed

5 oz fontina cheese, shredded

1 to 1 1/2 pounds asparagus

olive oil to drizzle

salt and pepper

 

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16×10 inch rectangle.  Trim uneven edges and place onto a baking sheet (I used parchment paper).  Take a knife and lightly score the dough 1 inch from the edges to mark a rectangle, then pierce the dough with a fork inside the markings at 1/2 intervals.  Bake until golden, about 15 minutes.  Do not worry if it is “puffed” up.

Remove the pastry from the oven and sprinkle with cheese. Trim the bottoms of the asparagus to fit crosswise inside the tart shell and lay them in a single layer over the cheese, alternating ends and tips.  Drizzle with olive oil and season with salt and pepper.  Bake until asparagus is tender, about 20 minutes.  This tart would work well with a variety of other vegetables, including mushrooms or bell peppers.  Experiment with your favorite!

Roasted Peppers

18 Nov 2016 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks, Sides, This and That, Veggies Tags: ,

This just might be the simplest thing you’ll ever see on a food blog.  But they are so flavorful and you can use them in such a variety of ways that once you make them you may just always want to have them in your fridge. I add them to sandwiches, quesadillas and, just like my grandmother did, love to eat them piled on a fresh-cut slice of French bread with a piece of Provolone cheese. Add a glass of wine and call it “dinner.”

peppers-on-bread

Preheat oven to 250 degrees

6-8 Bell peppers, a variety of red, yellow and green works well

Extra virgin olive oil

Core and seed the peppers.  Slice the peppers fairly thin and arrange them on a baking sheet in a single layer.  Drizzle with olive oil and bake for a total of approximately 2 to 2 1/2 hours, stirring every 30 minutes or so.  Peppers will be slightly shriveled and darkened when done.  Salt and pepper to taste.  If you wash the peppers just before slicing, be sure to DRY them completely before putting them on the baking sheet or they will end up “steaming” in the oven.

 

Spicy Deviled Eggs

11 Nov 2013 2 Comments

by Feeding7Sisters.com in Appetizers/Snacks Tags:

Spicy Deviled Eggs

I love deviled eggs, and I have to give credit to my friend and coworker, Deena, who came up with this recipe to serve at an event we did for work.  She’s a wonderful chef and has had a private catering business for many years, and she’s so much fun to work with because some days all we do is talk food!  I figured with the holiday season upon us I’d post this recipe as it’s really different from any other deviled egg recipe I’ve ever had. 
 
                                                        Spicy Deviled Eggs
 
12 eggs, hard-boiled, peeled and chilled
½ cup mayonnaise
¼ cup Kalamata olives, pitted and minced
1 T. Dijon mustard
1 T. drained capers
1 T. oil-packed sun-dried tomatoes, minced
½ t. red chili???? Oil
1 T. fresh parsley, minced
A thick balsamic vinegar or reduction for drizzle
 
 
Cut eggs in half lengthwise.  Place yolks into a bowl and mash with a fork.  Mix in mayonnaise, capers, sun-dried tomatoes, and chili oil.  Salt and pepper to taste.  Mix in parsley.
  Pipe or spoon egg mixture into egg halves, mounding slightly.  Drizzle with a thick balsamic vinegar and serve.
 
Makes 24.

Crostini, plain and simple

24 Oct 2013 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks

Crostini, plain and simple Crostini, plain and simple
 
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Pizza Fondue

23 Oct 2013 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , , , ,

pizza fondue 001

 
This make a great appetizer for sure, but I’ve long served it as a quick dinner for my girls.  I’ve paired it in the picture with crostini but it’s also great with garlic bread as a dipping tool!  The recipe calls for mozzarella cheese and one thing I want to point out is that mozzarella can be a salty cheese, so choose wisely, or at least know how it tastes before you put it into this recipe.  If you make it and it turns out too salty, try adding a little more cheddar.  Other add-ins could be those that you’d put on to a pizza, such as sliced olives, diced pepperoni, green peppers etc., so whether you try this for dinner or a game-day appetizer table, you can make it your own.
 
                                                                         Pizza Fondue
 
1 pound ground beef
1 Tablespoon oregano
24oz jar marinara sauce
16oz grated cheddar
10oz grated mozzarella cheese
 
In a large skillet over medium heat, brown the ground beef until well done.  Add the marinara sauce and oregano and mix well.  Stir in both cheeses and stir until the cheeses melt.  Keep warm in a chafing dish if serving as an appetizer.  Serve with crostini or thin slices of garlic bread.

Original Chex™ Puppy Chow

15 Sep 2013 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , , ,

Puppy Chow

So even though my girls grew up loving this sweet treat, I recently brought this to a  puppy-themed  birthday party for a friend and it was still a hit with the grown ups.  Yes, I still do “themed” birthday parties with my friends! What’s that saying about age?  It’s only a number. And you’re never too old to have a birthday party with all the trimmings.  Anyway, I’ve also always thought this snack would be a cute addition to a Halloween costume for a little one dressed as a puppy… they could carry it around in a little dog dish as an accessory to their costume.  Whenever you make it, you can guarantee it won’t last long!  

 
Original Chex™ Puppy Chow
 
 
9 cups Chex cereal (I like Rice Chex)
1/4 butter
1/2 cup peanut butter
1 cup chocolate chips
2 teaspoons vanilla
1 1/2 to 2 cups powdered sugar
 
In a small, heavy-bottom pan over very low heat melt the butter,  peanut butter, and chocolate chips; stir in vanilla and remove from heat.  Pour Chex cereal into a large bowl and pour chocolate mixture over, gently mixing until all is evenly coated.
Pour half of the powdered sugar into a large paper bag and pour the coated cereal into the bag.  Pour the rest of the powdered sugar on top and fold top of bag several times to “seal.”  Shake bag gently for several minutes to thoroughly coat the cereal with powdered sugar.  If you open bag and some of the cereal is still wet and dark chocolate in appearance, add more powdered sugar in necessary, re-close bag and continue shaking.  If you don’t have a large enough bag to do the whole batch at once, do two smaller batches at a time.  Store in an air-tight container.

Judy’s Chex Mix

28 Aug 2013 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks

I got this recipe from a neighbor and good friend of 20plus years and my girls have grown up loving it….and Judy.  It’s a staple any party we have, as well as something I always make around the holidays to have to snack on and give in decorative bags as a little gift.
 
chex-mix
 
1/2 box rice chex
1/2 box corn chex
1/2 box cheerios
1/2 small bag stick pretzels
1 lb peanuts, pecans, OR cashews
2 ½ sticks butter
½ cup bacon drippings
1 tablespoon Tabasco sauce
3 tablespoons peanut butter
2 tablespoons garlic salt
 
Preheat oven to 300 degrees F.
Melt butter with the bacon drippings in a medium sized saucepan;  add Tabasco sauce, peanut butter and garlic salt and stir to mix well. 
In a very large bowl,  combine all cereals, pretzels, and nuts, then drizzle butter mixture over and stir gently to coat.  Pour into a large roasting pan and bake in oven for 2 hours, stirring every 15 minutes. Cool before serving.

My World Famous Spin Dip

17 Aug 2013 Leave a comment

by Feeding7Sisters.com in Appetizers/Snacks Tags: , , ,

 
2 tablespoons  Extra Virgin Olive Oil
1 medium onion, chopped fine
1 small jalapeno, chopped
1 (10oz) box frozen spinach, thawed and squeezed dry
2 cups grated Montery Jack cheese/Cheddar cheese blend
8 oz cream cheese, cut into blocks
1 cup half-and-half
4 oz can sliced black olives
2 tablespoons VOM FASS Vinagre Viejo Spanish  12year red wine vinegar or any good RED WINE vinegar
 
Heat the EVOO in a large skillet over medium heat; add the onions and jalapenos and sauté until onions are soft.  Lower heat and mix in spinach, jack cheese, cream cheese, and half-and-half and stir until cheeses are melted.  Add black olives and Vinagre Viejo red wine vinegar; season with salt and pepper to taste.  Pour into a 9 inch round or square baking dish and bake at 375 for approximately 20 minutes, or until slightly browned on top.   Serve  with tortilla chips. 
 
*VOM FASS is a wonderful oil and vinegar store.  I truly believe their red wine vinegar makes this spinach dip taste better than when you use a grocery store-bought one. If you don’t have a VOM FASS near you, it’s worth ordering on their website!

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