Appetizer Archives - Taste and Review

Thanksgiving Turkey Vegetable Tray

January 3, 2020/1 Comment/in Appetizers, Thanksgiving /by Cherie DeBrule

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Thanksgiving Turkey Vegetable Tray

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Author: Cherie | Taste & Review
Prep Time: 1 hour
Total Time: 1 hour

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Ingredients

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1 yellow bell pepper

1 orange bell pepper

1 green bell pepper

Half a head of cauliflower

2 cucumbers

2 celery sticks, leave the leaves on

1 cup grape tomatoes

1 cup green olives

1 cup of mini dill pickles

4 toothpicks

Round Tray

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Instructions

Make The Turkey Face:

Cut a piece of yellow bell pepper about 1 inch wide. Then slice a green olive very finely to make 2 slices for the eyes. Take a toothpick to secure the eyes in place on the yellow bell pepper. To make the snood ( the red fleshy excrescences that flops over his beek) cut a piece of tomato and use a tooth pick to secure it.

Make The Turkey’s Body:

To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.

Creating The Turkey:

After all the vegetables are cut and the body is done you can assemble the vegetable turkey. Place the cucumbers in front and place the turkey body in between the cucumber on a round tray. Use a toothpick to secure the cucumber and turkey face. The celery should have the leaves on, as the leaves are the feet! Place the 2 celery sticks it under the cucumbers and let it dangle off the tray. Then place the cauliflower florets on each side to make the wings. Behind the neck lay the bell peppers, tomatoes, carrots, pickles, and olives for feather.

Serve with dip of your choice!

Notes

You can make this turkey vegetable platter up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the fridge.

Serve with dip of your choice!

Nutrition

Serving Size: 12
Calories: 24
Sugar: 2.9g
Sodium: 43mg
Fat: 0.2g
Saturated Fat: 0g
Carbohydrates: 5.4g
Fiber: 1.4g
Protein: 1.1g
Cholesterol: 0

Halloween Jalapeno Mummies

November 4, 2019/0 Comments/in Appetizers /by Cherie DeBrule

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Halloween Jalapeno Mummies

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Author: Cherie DeBrule
Prep Time: 15 min
Cook Time: 30 min
Total Time: 60 min

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Ingredients

Scale

12 jalapeno peppers, 3 inches long

12 slices of bacon

1 (8 ounce) cream cheese chive and onion

1 cup Colby cheese

¼ teaspoon salt

1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls

1 (2.25 ounce) can sliced black olives

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Instructions

Preheat the oven to 400 ºF degrees. Line a baking sheet with parchment paper.

On a cutting board cut the jalapenos in half lengthwise. Leave on the stems. Then use a spoon to scoop out the seeds and ribs.

In a medium size bowl combine the cream cheese chive and onion, Colby cheese, and salt.

Fill each jalapeno half with the cream cheese mixture.

Cut the bacon slices in half. Take two stuffed jalapenos pepper halves and wrap them together with a half slice of bacon. Repeat this pattern till all the jalapenos are wrapped in bacon.

Place each bacon wrapped jalapeno on the parchment lined baking sheet and bake for 20 minutes.

Let the peppers cool for about 15 minutes or till it cools enough to touch.

Then wrap each bacon wrapped jalapeno with the crescent roll dough triangle. Repeat this pattern till all the peppers are wrapped in the crescent roll dough.

Next is making the mummy face. Take a butter knife and insert a slit into the crescent roll wrapped pepper to make a mouth. Place two sliced olives on each pepper to make the eyes. Push down on the olives to make it stick to the dough. Repeat this pattern till all the peppers are decorated with eyes and a mouth.

Place the jalapeno mummies back into the oven and bake for 10-12 minutes or until golden brown.

Notes

For this recipe we recommend wearing polyethylene (kitchen) gloves to avoid the burning hands and eyes from the jalapeno peppers.

Nutrition

Serving Size: 12
Calories: 245
Sugar: 1.6g
Sodium: 929mg
Fat: 17.2g
Saturated Fat: 8.2g
Carbohydrates: 11.1g
Fiber: 1g
Protein: 9.8g
Cholesterol: 45mg

Bbq Bacon Cream Cheese Bites

August 16, 2019/0 Comments/in Appetizers, Snack /by Cherie DeBrule

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Bbq Bacon Cream Cheese Bites

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Author: Bryon | Taste & Review
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min

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Ingredients

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1 loaf classic white bread loaf, crusts cut off
2 x 16 ounce of sliced bacon
8 ounce chive and onion cream cheese spread
1/2 cup barbecue sauce, brush barbecue sauce on top as needed
32 Toothpicks

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Instructions

Preheat oven to 400ºF degrees. Line a baking sheet with parchment paper.

On a cutting board cut all the bacon in half and set aside on a plate.

Cut off all the crusts off the bread. Then cut each slice of bread horizontally and set on a plate.

Take a butter knife and spread a dollop of chive and onion cream cheese spread on each slice of bread.

Roll up the cream cheese bread tightly and wind a piece of bacon around it. The bacon should cover the whole piece of bread. Secure with a toothpick then place on parchment paper. Repeat this pattern till all the bites are made.

Place the uncooked bites into the oven and bake for 20 minutes.

Take the bites out of the oven and use a basting brush to spread barbecue sauce on each bite.

Place back into the over for another 5 minutes.

Remove from oven and serve warm.

Nutrition

Serving Size: 32
Calories: 92
Sugar: 1.4g
Sodium: 329mg
Fat: 7.2g
Saturated Fat: 3.2g
Carbohydrates: 2.6g
Fiber: 0.1g
Protein: 3.9g
Cholesterol: 19mg

Low Carb Ham Pickle Pinwheels

August 13, 2019/1 Comment/in Appetizers, Low Carb /by Cherie DeBrule

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Low Carb Ham Pickle Pinwheels

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Author: Cherie | Taste & Review
Prep Time: 70 minutes
Total Time: 1 hour 10 minutes

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Ingredients

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6 pickle spears
12 ham slices
1 teaspoon fresh chives
1 teaspoon fresh dill
1 teaspoon garlic powder
2 x 8 ounces cream cheese, room temperature
3 x 12 ounce Mission Carb Balance flour tortillas

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Instructions

On a cutting board dice the pickles.

Place the ham slices in a food processor and blend till you have small chunks.

Place the diced ham, diced picks, fresh chives, fresh dill, garlic powder in a medium size bowl.

Place the cream cheese in a food processor and blend till it is nice and creamy.

Add the whipped cream cheese to the medium size bowl and stir with a spatula till everything is well combined. It should look like a dip at this point.

Spread the ham pickle dip mixture on a tortilla. Leave about 1/2″ on all sides. Roll the tortilla tightly and place on a large plate. Repeat this process till all the tortillas are used up. Use Saran Wrap and refrigerate the rolled tortillas for at least 2 hours to firm up.

Remove from the refrigerator and place on a cutting board. Using a sharp knife cut the ends off. Then cut into 1″ pinwheels.

Arrange on a plate and serve!

Nutrition

Serving Size: 72 pinwheels
Calories: 62
Sugar: .2g
Sodium: 206mg
Fat: 3.5g
Saturated Fat: 1.7g
Carbohydrates: 5.1g
Fiber: 2.8g
Protein: 2.7g
Cholesterol: 11mg

Taco Wonton Cups

March 5, 2019/1 Comment/in Appetizers, Mexican /by Cherie DeBrule

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Taco Wonton Cups

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Author: Cherie DeBrule
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

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Ingredients

Scale

1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil

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Instructions

Preheat your oven to 375 °F. Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower. Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!

Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion, avocado, fresh cilantro, corn, black beans, etc.).

Nutrition

Serving Size: 24
Calories: 302
Sugar: 2g
Sodium: 467mg
Fat: 8.6g
Saturated Fat: 3.9g
Carbohydrates: 42g
Fiber: 2.6g
Protein: 13.7
Cholesterol: 33mg

Keto Poblano Cheddar Muffins

January 8, 2019/0 Comments/in Appetizers, Breakfast, Dinner, Lunch, Side Dish, Snack /by Cherie DeBrule

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Keto Poblano Cheddar Muffins

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Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 30min
Total Time: 45min

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Ingredients

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2 cups riced, raw cauliflower

1 poblano pepper minced

2 large eggs, beaten

2 tablespoons melted butter

2 tablespoons butter or ghee, grease muffin pan

1/3 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

1 tablespoon dried onion flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon baking powder

2 teaspoon dried chives

1/4 cup coconut flour

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Instructions

Preheat oven to 350°F.

Grease a muffin pan with butter or ghee and set aside.

In a large bowl beat 2 eggs. Add 2 tablespoons of melted butter.

Rice the cauliflower with a box grater or food processor. If using the box grater use the medium-sized holes to grate the cauliflower into a rice like texture. Then add the rice cauliflower to the big bowl.

On a cutting board mince the poblano pepper and then add to the big bowl.

Then add the grated parmesan cheese, mozzarella cheese, cheddar cheese, dried onion flakes, salt, black pepper, garlic powder, baking powder, dried chives, and coconut flour.

Stir till everything is well combined.

Use a spatula and divide the batter into the 12 greased muffin cups.

Bake the poblano cheddar muffins for 30 minutes or until they are golden brown.

Let the muffins cool for one hour before taking out of pan or serving.

Notes

Wear plastic gloves if you have sensitive skin when cutting the poblano pepper. Leftovers can be in the refrigerator for up to one week or three months in the freezer. Don’t use muffin/cupcake liners as they will stick to the paper.

Nutrition

Serving Size: 12
Calories: 135
Sugar: .7g
Sodium: 221mg
Fat: 9.7g
Saturated Fat: 5.9g
Carbohydrates: 5.4g
Fiber: 2.7g
Protein: 6.6g
Cholesterol: 56mg

White Chocolate Snowman Cheeseball

January 2, 2019/1 Comment/in Appetizers, Christmas, Desserts, Dip /by Cherie DeBrule

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White Chocolate Snowman Cheeseball

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Author: Cherie | Taste & Review
Prep Time: 25 min
Total Time: 25 minutes

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Ingredients

Scale

3 (8 ounce packages) cream cheese, room temperature

¾ cup powdered sugar

6 tablespoons light brown sugar

2 ½ cup white chocolate chips, melted

Sweetened coconut flakes (14 ounce package)

1 tablespoon coconut oil

1 small carrot

Christmas M&M’s

Semi sweet chocolate chips

Mini semi sweet chocolate chips

Pretzel sticks

Ribbon for scarf

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Instructions

Make The Snowman Cheeseballs:

In a mixing bowl combine cream cheese, brown sugar, powdered sugar. Beat until the mixture is creamy and smooth about 2 minutes.

In a medium microwave bowl melt the white chocolate chips and coconut oil in 20 second intervals, stirring after each. Keep going until the white chocolate is melted and smooth.

Using a rubber spatula combine the melted white chocolate to the cream cheese mixture. Continue to beat until the cream cheese mixture is well combined.

Wrap plastic wrap on the bowl and place in the freezer for 2 hours. The cream cheese mixture will be firm and chilled.

Take out the cream cheese mixture and using your hands roll the cream cheese into 3 balls.

After all 3 balls are made dip the cream cheese balls into a medium size bowl of sweetened coconut. Each ball should then be covered in coconut.

Arrange the 3 coconut dipped balls on top of each other on a nice serving plate.

Decorate The Snowman:

To make the eyes use semi sweet chocolate chips.

The nose is a carrot. Take a small carrot and cut it into a small size carrot shaped nose and press into the snowman’s face.

The snowman’s smile is mini semi sweet chocolate chips.

Use a ribbon around the neck the make the scarf and tie it at the side.

Take 2 pretzel sticks and stick one on the left side and the other on the right side to make the arms.

Use Christmas M&M’s for buttons on his body.

Notes

Serve with graham crackers, vanilla wafers, or ginger snaps.

Nutrition

Serving Size: 30
Calories: 186
Sugar: 14.4g
Sodium: 88mg
Fat: 13.4g
Saturated Fat: 8.3g
Carbohydrates: 14.6g
Fiber: .2g
Protein: 2.4g
Cholesterol: 27mn

Thanksgiving Leftover Egg Rolls

November 27, 2018/1 Comment/in Appetizers, Snack, Thanksgiving /by Cherie DeBrule

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Thanksgiving Leftover Egg Rolls

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Author: Bryon | Taste & Review
Prep Time: 30 min
Cook Time: 15 Min
Total Time: 45 min

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Ingredients

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Thanksgiving Leftover Egg Rolls Ingredients:

1 cup green bean casserole

1 cup stuffing

1 cup turkey, chopped

18 Oz egg roll wrappers

2 tablespoons all-purpose flour

2 tablespoon water

1 quart peanut oil for frying

Cranberry Dipping Sauce Ingredients:

1/2 cup mayonnaise

½ cup cranberry sauce

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Instructions

Make Thanksgiving Leftover Egg Rolls:

Take out a small bowl and combine 2 tablespoons of flour and water. Stir to make the flour paste.

Wrap the egg roll as shown on the package. Use 1 teaspoon of green bean casserole, 1 teaspoon of stuffing, and 1 teaspoon of turkey place on egg roll wrapper. Seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.

After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cranberry dipping sauce.

Make Cranberry Dipping Sauce:

In a small bowl whisk the mayonnaise and cranberry sauce until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months. Gobble Gobble!

Nutrition

Serving Size: 20
Calories: 316
Sugar: 1.2g
Sodium: 276mg
Fat: 25.1g
Saturated Fat: Fat 4.3g
Carbohydrates: 18.1g
Fiber: 0.7g
Protein: 5.3g

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Buffalo Chicken Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

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Ingredients

Scale

Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Olive Tomato Basil Fat Bombs

May 24, 2018/1 Comment/in Appetizers, Low Carb, Snack /by Cherie DeBrule

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Olive Tomato Basil Fat Bombs

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Author: Cherie | Taste & Review
Prep Time: 15
Total Time: 30

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Ingredients

Scale

1 (8 0z) cream cheese package, softened at room tempature
¼ cup ghee
3 tablespoon fresh basil, finely chopped
1 garlic clove, finely chopped
1/3 cup sun dried tomatoes, drained and finely chopped
8 kalamata olives, pitted, chopped
1 ½ cup finely shredded parmesan cheese
¼ teaspoon freshly ground pepper

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Instructions

Line a small baking sheet with parchment paper and set aside.
On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

Serving Size: 20
Calories: 91
Sugar: 1
Sodium: 153
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 1
Protein: 3
Cholesterol: 23

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