Pepperoni Pinwheels – The Ultimate Appetizer

Pepperoni Pinwheels – The Ultimate Appetizer

Pepperoni Pinwheels are the ultimate appetizer.  They contain all of the ingredients from everyone’s favorite meal, Pizza!  They are easily shared and can be dipped in your favorite pizza/marinara sauce.  Pepperoni Pinwheels are like mini pepperoni pizza sans pizza sauce.  Therefore you can eat them in your favorite white shirt without too much worry.  This is quite possibly one of the best appetizers that I have ever made.

Read more

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs

Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer.  This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day.  The spicy, smokey and cheesey flavors are a great combination.  If you want a great appetizer and have access to an outdoor grill this recipe is for you!

Read more

Smoked Stuffed Mushrooms

Smoked Stuffed Mushrooms

I just got a new Traeger Smoker and I really love. The model is a Traeger Texas, and it makes some mighty fine Q.  I am always working on ways to smoke more things. So when I picked up some huge mushrooms at the store, I figured that I should smoke them.   This is a pretty traditional Italian stuffed mushroom recipe, with the exception of the smoke.  I will tell you that the smoke flavor really added to the dish.  They were freaking delicious!

Read more

Mushroom Crostini

Mushroom Crostini

We have been looking for a quick and simple party appetizer. So Dana and I, immediately thought of bruschetta and/or crostini. What is the difference? Well it all has to do with the bread. Bruschetta comes from the Italian word Bruscare which means to “roast over coals”. Basically it is toasted slices of wide Italian bread. Not what we think of in America, but lets go with it. Crostini is the toasting of smaller bread slices, typically a baguette. This is what we think of as Bruschetta in America. Oops, I have been wrong all of my life. Well that stops here. Check out this Mushroom Crostini.

Read more

Hatch Green Chile Queso

Hatch Green Chile Queso

Dana and I are huge fans of Green Chiles.  We eat them whenever we can, but Hatch chiles are hard to come by in Virginia.  A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles.  These are top notch chiles, fire roasted, seeded and then flash frozen.  They then deliver them right to your door in a cooler filled with dry ice.  Pretty much the only way to get Hatch chiles on the east coast.  We used a bunch to make some Green Chile Enchiladas and figured it would be great to use some in queso.

Hatch Green Chile Queso

Hatch Green Chile Queso

The first thing that you need is to get 3-4 chiles roasted, peeled and seeded. If you are lucky, the Hatch Chile Store already did this for you.  If not you will need to roast, peel and seed the chiles yourself.  I have directions in my Green Chile burger post.

Hatch Green Chiles

To start heat olive oil and onions in a sauce pan over medium heat.  Cook the onions till they are translucent.  Roughly 5 minutes.

Cook the Onions

Then add the garlic and continue to cook for another minute.

Add the Peppers

Add the 1/3 cup milk and roasted chiles.  Cook for 3 minutes or until the milk is warmed. Add the salt, pepper, cayenne pepper and cumin into the pan.

Melt the cheeseThen slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese.  Stirring as you add the cheese.

Mmm melted

Stir until melted.

Queso

Simmer for 5 minutes or until smooth and delicious!

Serve with your favorite chips.

Hatch Green Chile Queso
Author: 
Recipe type: Queso
Cuisine: Tex/Mex
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect blend of green chiles and cheese melted into a delicious dip!
Ingredients
  • 4 hatch chiles, roasted, peeled and seeded (or equivalent peppers)
  • 8 oz White American Cheese, cubed
  • 4 oz Monterrey Jack Cheese, cubed
  • 2 tsp olive oil
  • 1 small onion, diced
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • ¼ tsp cayenne pepper (1/2 tsp if you like it hot, some like it hot)
Instructions
  1. To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
  2. Then add the garlic and continue to cook for another minute.
  3. Add the ⅓ cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
  4. Add the salt, pepper, cayenne pepper and cumin into the pan.
  5. Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
  6. Stir until melted.
  7. Simmer for 5 minutes or until smooth and delicious!
  8. Serve with your favorite chips.

 

The Chiles

We received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy.  However, it is noted that I have a high tolerance for spice.  Next time I will opt for the hot chiles.

It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review.  I am not an affiliate and I do not receive any compensation for any sales resulting from this review.

Spicy Barbecue Buffalo Wings

Spicy Barbecue Buffalo Wings

I love chicken wings! I love them so much that I purchase wings in bulk.  You can never have too many wings.  In my opinion the best way to cook a wing is over an open flame on the grill.  That way you get crispy skin and that smokey caramelized flavor that you can not get with any other form of cooking.  I always get asked how to make a spicy barbecued wing.  Well this is the simplest way to do it.  This recipe is a simple way to make any of your favorite barbecue sauces shine as a wing sauce.

Read more

Big Game Buffalo Wings

Big Game Buffalo Wings

Nothing says football like buffalo wings.  I have compiled a list of the best buffalo wing recipes on Savoryreviews.com.  Each of the wing recipes below use a different sauce and each uses a different method for cooking.  Feel free to browse and then mix and match the sauces with the various methods of cooking.  My favorite is the grilled method.  It produces a crispy skin with a light smokey flavor.  A winner every time.

Boneless Buffalo Wings

Boneless Buffalo Wings
Boneless Buffalo Wings

Simple and delicious, nothing beats a boneless wing.  These take minimal effort to make and even less effort to eat.  If you are looking for a simple big game treat that is easy to eat.  This is you wing.

Grilled Hot Wings

Grilled Hot Wings
Grilled Hot Wings

Grilled wings are the best way to clear out the kitchen.  Move the cooking outside and keep the house calm and cool.

Chipotle Peach Hot Wings

Peach Hot wings
Chipotle Peach Hot Wings

A sweet heat is the way to go.  You can use this sauce on boneless, grilled or traditional wings.  It is a winner each and every time I make it.

Buffalo Wing Pizza

Layer on the chicken and cheese
Buffalo Chicken Wing Pizza

Sick of having chicken bones all over your house after a party.  This is the easiest solution.  Throw the chicken on a pizza and you will score a touchdown in no time.

Award Winning Hot Wing Recipe

The wings taste great with bleu cheese dressing.
Award Winning Hot Wing Recipe.  The wings taste great with bleu cheese dressing.

The sauce that made me famous.  Well famous in my own mind.  This sauce won me the cup and will definitely win you fans at your big game party.  Takes a little prep, but is well worth it. You can use this sauce on boneless, grilled or traditional wings.

Hope these recipes will help you out on this super Sunday.  If you have any questions regarding your game day wings feel free to email me using the Ask Rex link in the menu above.  I will be available all day to help you through your game day prep.

 

My Favorite Appetizers!

My Favorite Appetizers!

Merry Christmas to all of my readers.  Since it is the holiday season, I wanted to share some of my favorite appetizers from the blog.  I have compiled my list and put them below.  Enjoy!

Cheddar Bacon Ranch Pull Bread

Cheddar Bacon Ranch Pull Bread

 

 

Bill’s Bruschetta

Bill's Bruschetta

 

Green Bean Fries

Green Bean Fries

 

Boneless Buffalo Wings

Boneless Buffalo Wings

 

Grilled Hot Wings

Grilled Hot Wings

 

Bacon Wrapped Pineapple

Bacon Wrapped Pineapple
Bacon Wrapped Pineapple

 

While these are my favorites from the blog you can see more here and here.  Have a safe and fun Christmas and Happy New Year!

Bill’s Bruschetta

Bill’s Bruschetta

Bill's Bruschetta

My Father-In-Law Bill has a great garden and has been harvesting tomatoes for the past couple of weeks.  He utilized the fresh tomatoes to make a great homemade bruschetta. It is a delicious recipe with extremely fresh ingredients. It is a must try.  So here is Bill’s first guest post.  Take it away Bill.

Bruschetta

It’s that time of the year- the tomatoes are starting to ripen and it’s time to make one of my favorite appetizers- bruschetta! Made with the freshest ingredients from the garden, it’s simple, quick and simply delicious.

The ingredients

Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.

Dice up the ingredients

 

Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.

Slice the bread

While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.

Toast up the bread

Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.

Top off the bread and enjoy

Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.

Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).

Bill's Bruschetta
Author: 
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 10-12 small plum tomatoes (any kind will do- about 1 pound)
  • 1 slice of yellow or vidala onion ¼ inch thick ( or red onion if you want more zip) finely diced
  • 2-3 cloves of garlic minced
  • 1 French or Italian baguette
  • 2 teaspoonfuls extra virgin olive oil
  • Basil finely minced
  • Salt and pepper to taste
Instructions
  1. Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.
  2. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
  3. Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with ¼ teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
  4. While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount ¼ inch thick.
  5. Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.
  6. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
  7. Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
  8. Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
  9. This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!

This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!

The Best Way to Hard Boil Eggs

The Best Way to Hard Boil Eggs

Oven Hard Boiled Eggs

Dana and I are getting ready for Easter and we wanted to dye some eggs.  Then we discovered that it was going to take a huge pan to hard boil all of the eggs that we wanted to dye.  So we looked for an alternative.  It just so happens that this alternative is the easiest way ever to hard boil an egg.   The best part is that it takes the boiling right out of the equation.  Place the eggs in some muffin pans and you are good to go.

Hard Boiling Eggs in the Oven

Preheat the oven to 325 degree Fahrenheit.

Place into a muffin pan

Place each egg into a cup of a muffin pan.

Bake for 30 minutes.

Chill

Immediately remove the eggs and place into a ice bath.  Chill for 10 minutes and you are done.

Peel

Quite possibly the easiest and most fool proof way to hard boil large eggs.

Perfectly cooked

 

These are the easiest hard boiled eggs that I have ever peeled.  The peel comes right off.  Super simple!

Possible Issue When Dyeing Eggs

The one issue when dyeing the eggs is that the eggs released some microscopic residue out of the shell during baking, which left some brown spots.  The cure is to gently wipe the eggs while they are in the ice bath.  A little water scrub cured this issue.  The eggs looked nice and bright white.

The Best Way to Hard Boil Eggs
Author: 
Recipe type: Hard Boiled Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Quite possibly the easiest and most fool proof way to hard boil large eggs.
Ingredients
  • 12 dozen large eggs
Instructions
  1. Preheat the oven to 325 degree Fahrenheit.
  2. Place each egg into a cup of a muffin pan.
  3. Bake for 30 minutes.
  4. Immediately remove the eggs and place into a ice bath. Chill for 10 minutes and you are done.
Notes
Possible Issue When Dyeing Eggs The one issue when dyeing the eggs is that the eggs released some microscopic residue out of the shell during baking, which left some brown spots. The cure is to gently wipe the eggs while they are in the ice bath. A little water scrub cured this issue. The eggs looked nice and bright white. It is also noted that the amount of time may vary based on the size of the eggs.

 

Camembert Asparagus Puffs

Camembert Asparagus Puffs

Camembert Asparagus Puffs

While I was New York I accompanied Dana’s Father to a nice market.  This market has a small wheel of Camembert cheese on sale for half off.  Yeah, I could not pass up on the offer. So I thought about making a wheel of Camembert wrapped in puff pastry.  Then Dana’s dad said that he had some fresh asparagus and it was on.  Time to make some delicious appetizers with cheese and pastry.  This recipe is short, but it packs a punch.  Especially if you serve it with nice honey mustard!

Camembert Asparagus Puffs

Preheat the oven to 400 degrees.

Portion the puff pastry

Thaw two sheets of puff pastry.  Then cut the pastry into 12 equal squares.  Also whisk an egg in a small bowl and set aside.

Asparagus

Wash and dry the asparagus spears.  Then either cut off the tips and save.  To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips.  What can I say, they are delicious!

Spread out the puff pastry and paint with egg wash

To form, spread out 1 square of puff pastry on a cookie sheet. Then coat the edges of the square with a light coating of the egg wash.

Add the cheese and asparagus

The place a cube of Camembert cheese and a piece of asparagus on each square.

Fold over and crimp

Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.

Repeat for the remaining squares.

Brush the tops

Then using the remaining egg wash, coat the top of the pastry squares.  The egg wash will give them a rich golden color when they are done.

Perfect little Appetizer

Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.

Camembert Appetizer

Remove and let cool for a couple minutes before eating.  This is an important step as the filling is like molten lava right out of the oven. No joke.  Molten lava.

Best Appetizer

Plate the puffs and serve with a nice honey mustard.

This was an awesome appetizer!  Quick, simple and delicious!

Camembert Asparagus Puffs
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Quick cheesy pastry bites, perfect for any occasion!
Ingredients
  • 1 box puff pastry (two puff pastry sheets)
  • 1 small wheel Camembert cheese
  • 24 Asparagus spear tips
  • 1 egg
Instructions
  1. Preheat the oven to 400 degrees.
  2. Thaw two sheets of puff pastry. Then cut the pastry into 12 equal squares. Also whisk an egg in a small bowl and set aside.
  3. Wash and dry the asparagus spears. Then either cut off the tips and save. To save on some moolah you can use the whole spear cut into 1 inch sections, but I like the asparagus tips. What can I say, they are delicious!
  4. To form, spread out 1 square of puff pastry on a cookie sheet.
  5. Then coat the edges of the square with a light coating of the egg wash.
  6. The place a cube of Camembert cheese and a piece of asparagus on each square.
  7. Fold over the puff pastry and then using a fork, press the edges together to form a tight seal.
  8. Repeat for the remaining squares.
  9. Then using the remaining egg wash, coat the top of the pastry squares. The egg wash will give them a rich golden color when they are done.
  10. Place the pans in the oven and cook for 12-15 minutes or until the puff pastry is puffy and golden brown.
  11. Remove and let cool for a couple minutes before eating. This is an important step as the filling is like molten lava right out of the oven. No joke. Molten lava.
  12. Plate the puffs and serve with a nice honey mustard.

 

The Wedge Kettle Chip Dip plus Giveaway!

The Wedge Kettle Chip Dip plus Giveaway!

The Wedge Kettle Chip Dip

I was recently asked by Kettle Brand Chips to create an original recipe chip dip for one of their different varieties of Kettle Brand Chips. This task allowed me to indulge myself in the flavors that I love. As a new father, my wife and I don’t get to go out as much as we used to. Our favorite date night was a trip to the steak house which included a nice wedge salad to start things off. The iceberg lettuce topped with tomatoes, blue cheese and bacon was a flavor that we haven’t had in a long time. So I decided to turn our favorite indulgence into a chip dip that we can enjoy every day.

The Wedge Dip

After varying the ingredients and amounts, I came up with an extremely tasty dip that reflected our favorite flavors from a wedge salad. The dip is not a light dip and requires a real potato chip to handle the indulgent dip. Kettle Brand Chips can handle the pressure of lifting up this awesome dip. Kettle Brand cooks real, unpeeled potatoes in small batches for a superior taste and a signature crunch that allows them to be the perfect match to this hearty dip while others crack and crumble under the pressure.

The Wedge Kettle Chip Dip

Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.

Mix until smooth

Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.

Add the seasonings

Finally add the bacon bits, blue cheese and tomato and fold them into the dip.

Add the bacon, blue cheese and tomatoes

Make sure to reserve a 1/4 tsp of each of these to top the dip before serving. This little bit will highlight the ingredients so that your guests can see the flavors of the dip.  A big tip when entertaining is to make everything appealing to the eye.

All Mixed Up

Refrigerate the dip for at least 4 hours before serving.  This is a crucial step as it was soften the parsley and cause the dip to thicken up.

The Dip

Finally scoop into a serving dish and top with the reserved tomato, blue cheese and bacon.  I prefer to serve these with classic sea salt kettle chips, but the dip will work with any of the 14 varieties of Kettle Chips.

A loaded chip

The bacon and blue cheese added a nice contrast to the fabulous crunch of the Kettle Chip.  This dip is awesome and really drives home the wedge flavor.  Now you can indulge yourself everyday with the taste and flavors of a steakhouse.

The Wedge Kettle Chip Dip with Sweepstakes!
Author: 
Recipe type: Dip
Cuisine: American
Prep time: 
Total time: 
Serves: 32
 
The Perfect Dip for any occasion. This dip reflects the flavors of "The Wedge" salad, so that you can enjoy it every day.
Ingredients
  • ½ cup blue cheese (finely crumbled)
  • 1 cup sour cream
  • 1 cup mayonnaise
  • ¼ cup milk
  • ¼ cup bacon bits
  • 1 tomato, seeded, finely chopped
  • 1 tbs dried parsley
  • ½ tsp worcestershire sauce
  • ¼ tsp garlic powder
  • pinch salt
Instructions
  1. Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
  2. Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
  3. Finally add the bacon bits, blue cheese and tomato and fold them into the dip. Make sure to reserve a ¼ tsp of each of these to top the dip before serving.
  4. Refrigerate the dip for at least 4 hours before serving.
Nutrition Information
Serving size: 21g Calories: 53 Fat: 4.6g Saturated fat: 1.7g Carbohydrates: 2.3g Sugar: 0.7g Sodium: 91mg Protein: 0.8g Cholesterol: 7mg

Overall this dip hit each and every flavor of the wedge salad. It was a huge success and both Dana and I loved it! This is definitely going to become a staple at our house. Now tell me, what is your favorite dip to be entered in to win a $100 Visa gift card.

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post
b) Tweet (public message) about this promotion; including exactly the
following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 11/13-12/31.
Be sure to visit the Kettle Brand Page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!
Disclosure:

I was reimbursed for my ingredients and the Kettle Brand Chips in this post. While I was compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.