Appetizer
Enjoy these delicious and easy to make appetizer anytime.
SOUTHWEST DEVILED EGGS
INGREDIENTS
6 hard-cooked eggs, peeled
1/4 cup mayonnaise
3/4 teaspoon Ground Mustard
1/4 teaspoon Seasoned Salt
1/4 teaspoon Chili Powder
1/4 teaspoon Ground Cumin
1/8 teaspoon Ground Cayenne Red Pepper
2 tablespoons thinly sliced green onions
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INSTRUCTIONS
​1- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
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2- Stir in mayonnaise, mustard, seasoned salt, chili powder, cumin and ground red pepper until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with green onions.
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1- Refrigerate 1 hour or until ready to serve.
SOUTHWEST CHICKEN NACHOS
INGREDIENTS
2 cups chopped cooked chicken
3 1/2 cups shredded cheddar cheese, divided
1 cup chopped tomato
1 package McCormick Southwest Chicken Quesadillas Seasoning Mix
8 ounces tortilla chips
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INSTRUCTIONS
1- Preheat oven to 375°F. Mix chicken, 1 1/2 cups of the cheese, tomato and Seasoning Mix until well blended.
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2- Arrange tortilla chips on 2 lightly greased foil-lined shallow baking pans, overlapping chips as necessary. Top each pan with 1/2 of the chicken mixture and 1 cup of cheese.
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3- Bake 5 minutes or until cheese is melted. Sprinkle with assorted toppings and serve with guacamole and salsa, if desired.
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GRILLED VEGETABLE ANTIPASTO BRUSCHETTA
INGREDIENTS
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1 package McCormick Grill Mates Garlic, Herb & Wine Marinade Seasoning Mix
1/4 cup olive oil
1/4 cup white balsamic vinegar
1/4 cup water
1 large head cauliflower
1 medium red bell pepper, cut into 2-inch wide strips
1 medium yellow squash, cut lengthwise into 1/2-inch slices
5 drained canned artichoke hearts
5 medium jarred pepperoncini peppers, stemmed
1/3 cup pitted black Kalamata olives, quartered
1 1/2 cups plain hummus
1 loaf Italian bread, cut into 1/2-inch thick slices
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INSTRUCTIONS
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​1- Mix Marinade Mix, oil, vinegar and water in small bowl until well blended. With stem end down, cut center of cauliflower into two 1-inch thick slices. Reserve remaining cauliflower for another use. Place cauliflower slices, bell pepper, squash, artichokes and pepperoncini peppers in 13x9-inch baking dish. Pour marinade over vegetables; turn to coat.
2- Refrigerate 15 minutes or longer for extra flavor. Remove vegetables from marinade, reserving marinade in dish.
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3- Place cauliflower, bell pepper and squash directly on grill. Place artichoke hearts and pepperoncini on perforated grilling tray. Grill over medium-high heat 5 minutes per side or until lightly charred and tender-crisp. Grill bread slices over medium-high heat 1 to 2 minutes per side or until grill marks appear.
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4- Chop the grilled vegetables. Place in dish with reserved marinade. Add olives; toss to coat. To assemble, spread hummus on bread slices. Top evenly with vegetable antipasto mixture.
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Turkey Sandwich
INGREDIENTS 8 Servings
2 tablespoons mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Rubbed Sage
16 dinner rolls
1 pound sliced roast turkey
1 cup prepared stuffing
1/2 cup whole berry cranberry sauce
1 cup baby spinach leaves
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INSTRUCTIONS
1- Mix mayonnaise, lemon juice and sage in small bowl.
2 - Spread dinner rolls with mayonnaise mixture. Divide turkey among rolls. Top with stuffing, cranberry sauce and spinach.
MEATBALL SUB SANDWICH
INGREDIENTS 5 Servings
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon Basil Leaves
1 1/2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Oregano Leaves
1/2 teaspoon Pure Ground Black Pepper
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 pound lean ground beef
1/2 pound ground pork
2 cups marinara sauce, warmed
5 submarine rolls (6-inch)
1 cup shredded mozzarella cheese
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INSTRUCTIONS
1- Mix bread crumbs, Parmesan cheese and seasonings in large bowl. Add eggs; mix well. Add ground beef and ground pork; mix well. With wet hands, shape mixture into 1 1/2-inch meatballs (about 15). Place on foil-lined 15x10x1-inch baking pan.
2 - Bake in preheated 350°F oven 15 to 20 minutes or until cooked through. Drain well.
3- Toss meatballs with warmed marinara sauce. Spoon meatballs and sauce into rolls. Sprinkle with cheese.
PHILLY CHEESESTEAK DIP
INGREDIENTS 24 Servings
1 loaf (16 ounces) Italian bread
1 tablespoon oil
1 cup coarsley chopped green pepper
1/2 cup coarsely chopped onion
1 packageBrown Gravy
1 cup jarred processed cheese sauce, such as Cheez Whiz
1/2 cup milk
1/3 pound roast beef, cut into bite-size pieces
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INSTRUCTIONS
1- Preheat oven to 350°F. Place bread on baking sheet sprayed with no stick cooking spray. Cut an oval or elongated football shape on top of bread and remove bread center to make room for the dip. Tear removed bread top and bread center into bite-size pieces. Set aside for serving.
2- Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 3 minutes or until tender-crisp. Stir Gravy Mix, cheese sauce, milk and roast beef into skillet until well blended. Spoon dip into bread.
3- Bake 15 minutes or until heated through. Serve dip with bread pieces. Drizzle with additional cheese sauce, if desired.