SOME OF OUR VERY BEST APPETIZERS!

Were you ever invited to a party and asked to bring an appetizer?  Wish you had a recipe to truly impress your friends?  We recently got together with some friends and have some great ideas for your next party!

Tortellini Pesto Bites

• 1 (9-oz.) package refrigerated cheese-filled tortellini
• 3 cups  grape tomatoes
• 3 (8-oz.) containers fresh small mozzarella cheese balls
• 60 (6-inch) wooden skewers

How to Make It

Step 1

Prepare tortellini according to package directions. Rinse under cold running water.

Step 2

Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Brush Pesto over skewers, turning to coat. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. 

BACON WRAPPED SMOKIES OR KIELBASI BITES

Ingredients

• 1 pound sliced bacon, cut into HALVES
• 1 (14 ounce) package beef cocktail wieners OR one package kielbasi bites cut into 1/4 inch bites

• 3/4 cup brown sugar, 

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners/kielbasi with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly.

MAMA'S MEATBALLS

Ingredients 

• ¹⁄₃ cup chicken stock
• ¹⁄₄ cup diced yellow onion
• 1 clove garlic, minced
• ¹⁄₄ cup fresh flat leaf parsley
• ¹⁄₂ lb ground beef
• ¹⁄₂ lb ground pork
• 
  
• ¹⁄₃ cup plain breadcrumbs
• 2  eggs
• ¹⁄₄ cup parmesan cheese, grated
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• ¹⁄₄ cup canola oil
• 3 -6 cups of your favorite marinara sauce

Directions

1. Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
2. In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
3. Combine with hands until mixture is uniform, do not overmix.
4. Put a little  oil on your hands and form mixture into balls a little larger than golf balls. (A BIT SMALLER IF MAKING APPETIZER BITES)
5. Pour about 1/2 inch of  oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
6. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
7. This should take about 10-15 minutes.
8. While meatballs are browning, heat the marinara sauce in a large pot.
9. Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
10. Serve alone or over your favorite pasta.

MARINARA SAUCE

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

Directions

1. In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

1. 
   
2. EASY BREEZY BRUSCHETTA

Ingredients

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil 
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar

• 1 teaspoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 loaf French bread, toasted and sliced

Directions

1. In a bowl, toss together the tomatoes, basil, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

CARAMALIZED ONION AND MUSHROOM TARTLETT

1 tbsp olive oil

1 yellow onion large, thinly sliced

1 tbsp unsalted butter

16 ozs white button mushrooms thinly sliced

1 clove garlic chopped

salt and pepper, to taste

1/4 cup white wine can substitute chicken or vegetable broth

2 sheets puff pastry thawed according to directions on package

16 oz swiss cheese. Shredded or cut into quarters

1 eggs + 1 tablespoon water, beaten together, for the egg wash

1 handful parsley chopped

1.     Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2.     Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

3.     Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

4.     Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

5.     Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

6.     Unfold the thawed sheets of puff pastry and cut into nine squares placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

7.     Top the  puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded  cheese. Brush the edges of the dough with the egg wash.