Mentoring Moments for Christian Women » Appetizers

Kale Chips

Kellie — Thu, 29 Mar 2012 10:00:42 +0000

I’ve been hearing a lot about kale as a marvelous snack food lately. At a $1.69 a bunch, they are much cheaper than a bag of potato chips these days. Health wise, kale is a super veggie filled with vitamins A, C, and K, a great source of minerals, and antioxidants. It even helps lower cholesterol! Check out WebMD for all the details.

As a snack food, it is cheap, easy to make, and delicious to munch on. In full disclosure, this was not a snack everyone in my family of six enjoyed. Everyone tried it, but only my 7-year-old and I actually liked it.

Kale Chips
Bunch of kale
Sea salt
Olive oil

Wash and dry kale leaves and tear into the size of chips. Spread on a baking sheet, toss with olive oil, and sprinkle with sea salt. Bake for 10 minutes at 350 degrees.

French Quarter Cheese

Kellie — Tue, 06 Dec 2011 10:00:07 +0000

My sweet friend, Terry Hensley, has the most amazing cheese ball recipe. It is right up there in cheese ball hall of fame with the chocolate chip cheese ball. Forgive my phone photography skills–I forgot to take my camera to our Sunday School class ornament exchange party.

If you want a simple, make ahead, to-die-for appetizer for Christmas get-togethers, give this one a try.

Terry received the recipe from Laura Gibbs.

French Quarter Cheese
10 Servings

8          ounces cream cheese
1          clove garlic, minced
1          tablespoon onion, grated
4          tablespoons butter
¼          cup dark brown sugar
1          teaspoon Worcestershire sauce
½         teaspoon prepared mustard
1          cup pecans, finely chopped

Combine cream cheese, garlic and onion. Shape on serving plate and refrigerate.

Melt butter, then combine sugar, Worcestershire sauce, mustard and pecans in a small saucepan with butter. Blend Well.

Cover chilled cream cheese with nut mixture. Wrap and refrigerate.

Serve with favorite crackers. (I like Wheat Thins.)

Works well to make the day ahead and refrigerate overnight.

Romano-Lime Potatoes

Kellie — Tue, 13 Sep 2011 10:00:29 +0000

Lime on anything is wonderful–including potatoes. Really.

A few weeks back I shared my family’s latest drumstick recipe, Raspberry BBQ Drumsticks. For that meal I made Zucchini Pie paired and Romano-Lime potatoes. It was a simple, economical meal to serve and best of all, the kiddos loved it. The recipe was adapted from a 2003 Taste of Home Quick Cooking cookbook recipe.

This week if you’re looking for a fun alternative to the usual potato dish, give this flavorful recipe a try!

Romano-Lime Potato Wedges
1/4 cup melted butter or margarine
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon dried thyme
4 large potatoes
1/4 cup grated Romano cheese
1/2 teaspoon smoky paprika
Sea Salt to taste preference

Combine butter, lime juice, zest, and thyme. Cut potatoes into wedges (about 3 to 4 per potato). Add to butter mixture and coat. On a greased cookie / baking sheet place wedges skin side down. Mix remaining ingredients and sprinkle over potato wedges.

Bake at 400 degrees until tender and cooked through–about 25 minutes.

Grilled Stuffed Peppers

Guest — Fri, 08 Jul 2011 10:00:47 +0000

Once upon a time (Monday afternoon) I had one lonely red pepper in my fridge. Which I seeded and cut in six pieces.

The only friend it had to keep it company was a bit of leftover red onion.

I felt sorry for them,so I gave them both a bit of a spin with some olive oil and put them on the grill with the chicken..

I left them on just until the pepper pieces were slightly charred and the onions were starting to caramelize.

Like this:

Then I decided to give them some friends!

I finely chopped the onion and mixed in goat cheese, minced garlic, chopped fresh parsley, fresh ground pepper and fresh lemon juice. Then it looked like this:

Each pepper piece received a generous scoop…

Then, I put them back on the grill for a 10-minute play date at really low heat, just until the cheese mixture was hot and gooey and yummy…

I’d like to say they lived happily ever after, but they quickly disappeared! The last thing they heard was daughter #2 declaring that this was the best thing she’d ever eaten…

A short friendship, a life well eaten!

Katharine is mom to four incredible kids and wife to the best husband on the planet. Visit her blog…

Sweet Potatoes!

Kellie — Thu, 10 Mar 2011 10:00:56 +0000

Sweet potatoes are a wonderful vegetable to include in menu planning for the delicious taste and low cost. My family adores fried sweet potatoes –and they are the simplest thing in the world to make.

Slice thin for sweet potato chips.

Or cut into strips for traditional fries.

Cook either in a deep fryer (takes just a few minutes) or in the oven (30 minutes). If oven baking, toss potatoes in a bit of olive oil.

Once cooked, toss in Sea Salt for the best chips / fries in the world. If you like a bit of heat, try sprinkling the fries with chiptole seasoning.

Zesty…and Healthy Chicken Wings

Kellie — Wed, 21 Jul 2010 04:53:20 +0000

What if I told you there is a way to make chicken wings healthy without giving up flavor? Really.

My mother made a healthy version last weekend that can compete with any wing on the block. Besides being healthier than its deep-fried counterpart, these zesty wings are cheap to make at home. Soaked in a brine followed by a spice rub, they are marvelous for any party, served hot or cold. Mother says that you can use wings or drumettes and even chicken legs wonderful choices too.

Zesty Chicken Wings
Wilma Kitchens

14-16 wings, drumettes, or chicken legs

Brine: 3/4 cup of sea salt, 1 cup apple juice, 1/4 cup whole peppercorns, 8 cups water, 5 to 6 cloves of crushed garlic.

Mix in a large dutch oven. Bring to a boil, then allow to cool for at least 10 minutes or longer. Put wings/drumettes/legs in to soak overnight in the fridge.

Dry Rub: 6 tablespoons of Italian herb seasoning, 2 teaspoons smoked paprika, 2 teaspoons of garlic powder, 2 teaspoons of sea salt, 2 teaspoons of black pepper.

After soaking overnight, drain brine and discard. Divide rub mixture between two large Ziploc bags. Divide chicken between two bags and shake to coat.

Line a cookie sheet with aluminum foil and lightly spray or coat with olive oil.

For wings, broil for 8 minutes, then turn over and broil an additional 8 minutes. For drumettes and legs you will need to increase the time. Make sure chicken is cooked through.

Fiesta Cheesecake

Kellie — Tue, 02 Feb 2010 10:00:09 +0000

It may say cheesecake, but don’t let the name fool you–this is not a dessert, it’s actually a dip. Lovely to look at and marvelous to eat, Fiesta Cheesecake is perfect for a tailgate party or a nice buffet table. My mom made Fiesta Cheesecake for the first time years ago for my brother’s wedding reception. It was such a hit that by the time I got to it, it was all gone!

Mom makes Fiesta Cheesecake in a heart-shaped springform pan, but you can certainly use a round a one if you prefer. The heart-shape pan would make it perfect for a valentine get-together this month. By the way, this recipe easily feeds a crowd. Serve with tortilla chips and salsa on the side.

Fiesta Cheesecake
Wilma Kitchens

1 1/2 cups finely crushed tortilla chips
1/4 cup butter, melted
2 (8 ounce) cream cheese, softened
2 large eggs
2 1/2 cup (10 ounce) shredded Monterrey Jack cheese with peppers
1 (4.5 ounce) can chopped green chilies, drained
1/4 teaspoon ground red pepper
1 (8 ounce) carton sour cream
1/2 cup of each: chopped green bell pepper, yellow bell pepper, red bell pepper
1/2 cup chopped green onions
1 medium tomato, diced
1 small can of sliced or chopped black olives, drained

Press tortilla chips and butter into a greased 9-inch springform pan. Bake at 325 degrees for 15 minutes. Cool.

Beat cream cheese, eggs (one at a time), cheese, chilies, and ground pepper. Pour into pan. Bake at 325 degrees for 30 minutes. Cool.

To save for later: wrap in Saran wrap followed by aluminum foil and freeze for up to three months. When you are ready to serve, let it thaw in the fridge.

To serve: Spread sour cream on top and top with green, yellow, and red chopped bell peppers and chopped green onions. Sprinkle chopped or sliced black olives on top. Serves 25.

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Sausage Balls

Page — Thu, 03 Dec 2009 10:00:06 +0000

1 pound sausage

1 pound shredded mild cheddar cheese

3 cups Bisquick or any store brand biscuit mix

Combine all ingredients. Divide and roll into 1 inch balls. Bake at 350 degrees until brown.

Strawberry Won Tons

Kellie — Tue, 13 Oct 2009 02:39:25 +0000

1/2 cup strawberry cream cheese, 8 fresh rinsed and sliced strawberries or drained frozen strawberries, won ton wrappers, cooking oil, powdered sugar.

Blend strawberry cheese and strawberries together. Line up won ton wrappers on wax paper. Place a small amount, about a teaspoon, in the center of each wrapper. Dip fingers in water and rub wet edges around won ton wrappers. Fold to form triangle pressing carefully to avoid air bubbles and seal well.

If using a deep fryer, heat oil to 350 degrees. Place 4 to 5 won tons in fryer basket and lower into hot oil. Cook about 2 minutes on each side or until golden brown. Drain and cool. Sprinkle with powdered sugar and serve warm or room temperature.

These won tons can be filled with a variety of sweet or savory items for any party.

Bacon ‘N Crackers

Guest — Tue, 13 Oct 2009 02:38:38 +0000

Grace Pruitt
1 box Waverly crackers, 1 lb. bacon, Parmesan cheese.

Wrap 1/2 sliced bacon (lengthwise) around each cracker. Place on baking sheet and sprinkle with Parmesan cheese. Cook 1 to 1/2 hours at 200 degrees.