so for a little party, our menu:
- chicken salad bites in phyllo cups
- blt stuffed tomatoes
- roasted garlic shrimp with spicy cocktail sauce
- fried mac and cheese bites
- and mini pesto burgers (courtesy of sister leonard)
...and our outcome:
believe it or not, everything was actually really simple, so get on board. here's how we did it:
chicken salad bites in phyllo cups:
cook and dice two large chicken breasts. mix together with s&p, light mayo, light sour cream, craisins, and celery. bake pre-made phyllo cups in oven. when done, individually scoop chicken salad into cups. sprinkle with parsley.
blt stuffed tomatoes:
cut small circular hole in top of large cherry tomatoes. scoop out seeds and juices. in ziploc bag mix together light mayo, s&p and a couple dashes of hot sauce. cut corner of bag and pipe into tomatoes. garnish tomatoes with small piece of bacon and lettuce.
roasted garlic shrimp with spicy cocktail sauce:
place peeled and de-veined shrimp on baking sheet. liberally season with evoo, s&p and minced garlic. cook at 400 degrees for 5 to 6 minutes. serve with jarred cocktail sauce. kick it up a notch by adding extra teaspoons of horseradish. can be served hot or cold.
fried mac and cheese bites:
cook package of velveeta mac and cheese add a couple slices of chopped bacon. place in casserole dish and let sit in fridge overnight for best results. cut mac and cheese into in bite-size square pieces. prepare three dunking bowls: panko bread crumbs, egg whites, flour. first dunk in flour, then egg, then panko. let set for a couple of minutes to let bread cup really stick to bites. when oil is ready, place three mac and cheese bites in at a time. let cook for 4-5 minutes, depending on size. serve immediately.
sister leonard's mini pesto burgers:
combine ground beef with s&p and form mini beef patties. grill 3 minutes per side, depending on how you like it. add provolone cheese and let melt. add dollop of pesto and place on miniature bun. (sorry we didn't take a pictures of these delicious treats...)
special thanks to my little sous chef. she's still learning.
chicken salad bites in phyllo cups:
cook and dice two large chicken breasts. mix together with s&p, light mayo, light sour cream, craisins, and celery. bake pre-made phyllo cups in oven. when done, individually scoop chicken salad into cups. sprinkle with parsley.
blt stuffed tomatoes:
cut small circular hole in top of large cherry tomatoes. scoop out seeds and juices. in ziploc bag mix together light mayo, s&p and a couple dashes of hot sauce. cut corner of bag and pipe into tomatoes. garnish tomatoes with small piece of bacon and lettuce.
roasted garlic shrimp with spicy cocktail sauce:
place peeled and de-veined shrimp on baking sheet. liberally season with evoo, s&p and minced garlic. cook at 400 degrees for 5 to 6 minutes. serve with jarred cocktail sauce. kick it up a notch by adding extra teaspoons of horseradish. can be served hot or cold.
fried mac and cheese bites:
cook package of velveeta mac and cheese add a couple slices of chopped bacon. place in casserole dish and let sit in fridge overnight for best results. cut mac and cheese into in bite-size square pieces. prepare three dunking bowls: panko bread crumbs, egg whites, flour. first dunk in flour, then egg, then panko. let set for a couple of minutes to let bread cup really stick to bites. when oil is ready, place three mac and cheese bites in at a time. let cook for 4-5 minutes, depending on size. serve immediately.
sister leonard's mini pesto burgers:
combine ground beef with s&p and form mini beef patties. grill 3 minutes per side, depending on how you like it. add provolone cheese and let melt. add dollop of pesto and place on miniature bun. (sorry we didn't take a pictures of these delicious treats...)
special thanks to my little sous chef. she's still learning.
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