Tag Archives: appetizer

Green Chilé Turkey Meatballs

Here is an insanely flavorful and healthy recipe that will give the normal hum-drum appetizer or hot meatball sandwich a run for its money!  That’s right..these baked turkey meatballs can be used in a multitude of ways (a spin on the traditional albondigas soup anyone??)!  Plus, they are NOT dry or crumbling once browned and ready to eat.  It is really such a yummy alternative to the classic recipe.

Today though, I show you the above mentioned, a fun holiday appetizer and a filling hot hoagie sandwich!  …and BOTH don’t hurt your waistline too bad either 😉 Win!!

*I have a favorite green sauce from my favorite grocer, HEB, literally called ‘That Green Sauce’.  It’s a semi-thick, creamy roasted green chile sauce.  Feel free to use your favorite (even a tomatillo sauce)..or order from HEB online 😉

*For all my fellow ‘railroad wives’, prepare the sandwich as instructed below.  Wrap in foil and your spouse can heat them up on the trains engine as my hubby does!

The Starting Lineup

  • 3lbs ground turkey (85/15)
  • 1 poblano pepper (2 if making hoagies)
  • 1 Anaheim pepper
  • 1 jalapeño pepper
  • 1 Serrano pepper
  • 1/2 onion, finely diced
  • 4 cloves garlic, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup cilantro, chopped (divided 1:1)
  • 1 cup milk
  • 1 cup panko breadcrumbs 
  • 3 eggs
  • Hefty pinch each of salt, pepper & cayenne pepper
  • Spicy green sauce, for garnish

If making the delish toasted hoagie:

  • Bakery quality sub/Bolillo rolls
  • Pepper jack cheese slices 
  • Roasted poblano pepper slices
  • Cilantro
  • Spicy green sauce
  • Mayonaisse   

We’ll start this bursting with flavor recipe by placing our 4-5 chilé peppers onto a foil lined baking sheet, then pop it into the oven on broil (just inches under broiler).  Make sure to turn the peppers ever so often to blacken all of the sides.  You can also do this over an open flame (gas stove or grill).  Once blackened immediately place into a large bowl covered with Saran Wrap and set aside to steam. 

 After about 10-15 minutes, the peppers skins will loosen up and peel off the peppers easily.  Then slice open each pepper and scrape out the seeds and chop up.  *if making the hoagie, then reserve one of the roasted poblanos and cut into long strips after scraping out seeds and removing the blackened skin.  Set aside. 

 
Preheat oven to 375 degrees and line two large baking sheets with foil.

In a small bowl, combine the panko and the milk, allow to soak together.  

In a large bowl, combine the ground turkey, the 4 roasted and chopped peppers, onion, garlic, parsely, 1/2 of the cilantro and the spices, followed by the eggs and the panko-milk mixture.  With you hands (natures best tools!), mix together until all of the ingredients are evenly distributed. 

  

this picture makes me horribly dizzy…


Now, again, with your hands or an ice scream scoop, make the turkey meatballs (about large golf ball size) and place onto the prepared baking sheets.  Once you have them all finished, place the sheets into the oven for 40-60 minutes, until no longer pink in the middle and nicely browned on the outside.  *depending, you may have to alternate racks once or twice during baking for even cooking. 

 Once they are finished, remove from the oven and allow to rest for 5 minutes…

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NOW…if you’re making these for an appetizer, then place on a pretty platter alongside a spicy green sauce for dipping and garnish with the remaining chopped cilantro overtop.  Gorgeous and fun!! 

 OR….if you’re making a meal out of these flavorful meatballs then try this on for size!!  Slice your hoagie rolls in half and apply 1 Tbsp of mayonaisse to each side.  On the bottom slice, lay down a few meatballs and a nice slice of pepper jack cheese and put this into your oven (on broil) for just a couple minutes (until bread is toasted/cheese melted).  Remove from oven and garnish with the reserved chopped cilantro, roasted & sliced poblanos and a drizzle of your spicy green sauce!  Soooo gooooddd!!!! 

 Enjoy!! xo

Trashy Tot’chos

Yes, I said the word “trashy” to a delicious recipe.  This isn’t something you want to make for an elegant dinner party, but it’s fantastic for your game day crew of friends!!  This has all the flavors one craves while watching the big game, it’s easy to share and more importantly it involves Velveeta and pickled jalapenos…which reminds me of the state fair, small town football or baseball games, backyard all-American grill outs, drive-in theatres.  Basically all good memories that are completely UNpretentious!

Now I’m not claiming to be a nutritionist or dietician, but in moderation (aka Sunday Funday) this can be enjoyed with a few cold ones!  This is “trashy” after all ;)!

The Starting Lineup

  • 1 lb ground beef
  • 1 bag frozen tater tots
  • 1 can pinto beans
  • Velveeta cheese sauce (16oz), plus 2 Tbsp milk
  • Taco seasoning packet (or your own blend of mexican seasonings)

Garnish

  • Sour cream
  • Salsa
  • Black olives
  • White onions, diced
  • Green onions, sliced
  • Pickled jalapeno slices
  • Bacon, cooked & crumbled  

Preheat the oven to the tater-tot package instructions (mine was 425 degrees).  Add the package of tots to a large baking sheet and cook till crispy (about 25 minutes). 

 Once you add the tater-tots to the oven, you can start the ground beef and heat up the pinto beans.  Here is where you can add the taco seasoning mix (or you own spices i.e I used cumin, ground new mexican chili powder, salt & pepper, coriander, etc) to the ground beef.  You can also doctor up the pinto beans as well, if you wish.  Cook the beef through.  (*If you chose to also garnish with bacon, make sure that you’re frying it up now 🙂 

 Once everything is heated up and ready to eat it’s assembly time!! 

  First heat up the new Velveeta’s Cheese Sauce in the microwave according to package directions (*also whisk in 2Tbsp of milk to the two packets of cheese to thin out a bit), and have all of the other garnish’s in small bowls for everyone to top to their taste.

Alternatively, I chose one LARGE platter that everyone can share while watching the game!  I first layed down the crispy tater-tots and topped those with a generous amount of beans and spiced ground beef.  Then poured that gooey, cheesy sauce over top and sprinkled on black olives, onions, pickled jalapenos and finally a few dollops of sour cream and a salsa drizzle.  

Grab a couple plates, a few forks and a LOT of napkins!!!  Go Cardinals!! 🙂


French Onion Dip

Everyone loves a good chips & dip as a snack, but sometimes they can taste too salty or artificial. Yuck….but did you know you can make your own with ingredients that you likely already have on hand?!  Truth.  A few fridge and pantry staples will make you the star of snack time!

The Starting Lineup

  • 1 1/2 large yellow onions, sliced
  • 1 1/2 cup sour cream
  • 1/2 cup mayonnaise 
  • 2 garlic cloves, minced
  • 1/2 tsp onion powder
  • 2 Tbsp EVOO
  • Kosher salt & Pepper   

Heat your extra virgin olive oil in a sauté pan over medium heat.  Once the EVOO is hot, add in your onion slices along with a pinch of salt.  You’re going to cook these onions for at least 20 minutes, while stirring occasionally.  You want them to darken and caramelize.  I like to drop the heat a bit and cook a good 30 minutes +. 
     Once your onions have finished cooking, add in your minced garlic.  Give this a quick stir, take off the heat and set aside. 
 Next, in your food processor, add together the sour cream, mayo, 3/4th of the caramelized onions, onion powder and a pinch each of the salt & pepper. Pulse until combined. 
 Roughly chop up the remaining 1/4th of the caramelized onions and fold into the sour cream/mayo mix. Keep in the refrigerator until chilled and serve with potato chips, vegetables or use as a sandwich spread! Enjoy!! 
 

Caramelized Onion & Goat Cheese Flatbread

This is for my fancy friends!  I’m pretty sure I have a few of you worldy guys & gals out there…I think.  Anyway, if you want to something different on your tastebuds or perhaps throwing together a cocktail party or girls night and need a new idea, try this recipe out!

This is an easy to eat party food that only needs a few ingredients and you’ll look like and feel like a gourmet chef!

The Starting Lineup

  • Flatbread (store bought or Flatbread | RailroadWifeinTexas)
  • 1 yellow onion, sliced
  • 3 oz goat cheese (1/2 log)
  • 3 Tbsp evoo, divided 2:1
  • Splash of milk
  • Dash of salt & pepper
  • Fresh basil or arugula (optional)  

Heat two tbsp of evoo in a skillet to medium heat and add in the sliced onions along with a generous sprinkle of kosher salt.  Allow to cook down for at least 20 minutes, stirring often.  Halfway through drop the heat down to med low and just let them caramlize and sweeten up.  *Mine generally cook for 30-40 minutes. 

         Meanwhile, preheat your oven AND a pizza stone or baking sheet to 400 degrees.

Ok, now let’s mix together the goat cheese with a splash of milk and a sprinkle of fresh ground pepper.  I like to use a fork to fully incorporate and soften the spread.  *keep checking on them onions! 

   Next we’re going to prebake the flatbread.  Drizzle 1 Tbsp of evoo over the flatbread and smear it all over the top with your fingers (I’m pretty certain that olive oil is great for your skin 😉 

 Lay the already made flatbread onto the preheated stone/baking sheet.  Allow to bake for about 5 minutes so it starts to create a tougher exterior. 

 Remove from the oven and schmear the top with the peppered goat cheese and top with the caramelized onions.  Return this to the oven and bake for 15-20 minutes.  The goat cheeese will warm through and the flatbread will really crisp up creating great texture. 

 
Serve as is or top with a bit of fresh basil or arugula and a glass of vino, enjoy! 

  

Jalapeno Popper Deviled Eggs

What are two of the most popular party appetizers to you?   Growing up in my household, we always had creamy deviled eggs and spicy jalapeno poppers for every family gathering.  So of course I had to combine the two and what a wonderful combo it is!

So for your next family grill out, holiday party or football game….make these delights!   My only tip is to possibly double the recipe because they’ll go fast!! 🙂

The Starting Lineup

  • 6 eggs, hardboiled
  • 3 heaping Tbsp cream cheese, softened
  • 2 Tbsp mayonaisse
  • 3 strips cooked bacon, crumbled
  • 1 jalapeno, diced (I prefer seeds in)
  • Salt & Pepper
  • 1/4 cup cooked chorizo (Optional..but delightful)

Garnish

  • 1 jalapeno, thinly sliced
  • 1 strip cooked bacon, pieces 

Start by peeling the outer shell of your cooled hardboiled eggs.  Slice each egg in half and carefully scoop out the yolk.  Lay the sliced egg white on to a serving tray and place 4 of the 6 yolks into a bowl (discard the other two yolks).

Along with the 4 yolks, add in the cream cheese, mayo, crumbled bacon, diced jalapeno and a pinch each of salt & pepper (add in chorizo here if using).  With a fork, combine these ingredients thoroughly.  You can now spoon into the egg whites or spoon all of the mix into a plastic baggy and pipe into the egg white.  *cut small tip off the baggy to pipe in.

After all of your eggs are complete (those hot jalapenos are really making the “deviled” in their name come to life huh?) you can garnish them with a thin slice of jalapeno and a small piece of bacon.  These garnishes help your guest know what is inside the yolk filling!

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