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Appetizers

Pistachio-Pecorino Flatbread

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Have you ever bought an ingredient in bulk at Sam’s Club or Costco only to wonder weeks later just how you’re going to use it all? Yep, me too. More often than I care to admit. My latest “bulk buy” was a mega-huge-monster-sized bag of Pecorino Romano cheese. Luckily, I love the taste of Pecorino Romano and it lasts a long time in the fridge or freezer. But because this mammoth-sized container of CHEESE has been staring at me every time I open the refrigerator, I’ve been challenged to come up with new recipes worthy of this great ingredient.

When I heard that today was National Pistachio Day (and I LOVE me some pistachios), I decided I’d whip up some pistachio-pecorino flatbread for lunch. I had some leftover turkey breast that I could shred for protein and some delicious sun-dried tomatoes that would be a great accent flavor. It was only 9:30 am but already I was psyched for lunch!

Pistachio-Pecorino Flatbread

I used a package of Pillsbury® Original Crescents. Just unroll the dough on a prepared baking sheet. Brush with extra virgin olive oil and season with parsley flakes and Italian seasoning. Bake for about 10 minutes or until golden brown.

Then remove from the oven and cover with shredded turkey breast, diced sun-dried tomatoes and generous amounts of shredded Pecorino Romano cheese. Note: in the photographs, you’ll notice I used grated Pecorino Romano cheese, which was fine but tended to fall off the flatbread. I’d recommend using shredded Pecorino instead so it has a chance to “hang on” to the flatbread better.

Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then sprinkle with chopped pistachio and you’ve got a great lunch for 2 to 3 — or apps for 4 to 6 folks. This would also be a great (and super quick) Academy Awards viewing party appetizer. Just saying. Enjoy!

pistachio pecorino flatbread with turkey breast and sun dried tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

2 cups oven-roasted turkey breast, shredded
2 tablespoons pistachios, chopped
3/4 cup Pecorino Romano cheese, shredded
2 tablespoons sun-dried tomatoes, diced
extra virgin olive oil
parsley, chopped
Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Drizzle each with olive oil. Using the back of a spoon, spread the olive oil to cover the tops. Sprinkle lightly with Italian seasoning and chopped parsley. Bake for 8 to 10 minutes, or until light golden brown. Remove from oven.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

https://bakedchicago.com/pistachio-pecorino-flatbread-recipe/

Appetizers/ Events & Entertaining

Some Bunnies Bring A Fresh Take To Easter Brunch!

Collective Bias Social Fabric

Some Bunnies Baxter and Bing - KRAFT #FreshTake #CollectiveBias

Everybunny needs a little extra help and a fresh take in the kitchen when it comes to getting ready for family holiday gatherings, like Easter.

Honestly, I get bored with “traditional Easter” menus. I don’t love ham and I prefer my eggs scrambled or omeletted (yes, that’s a word in my world). Many of the traditional Easter foods I grew up with I just don’t care for as an adult. But that’s not to say that I don’t like to cook with many of the ingredients found in these dishes. I’m simply challenged to find a way to incorporate those ingredients in ways that will excite my palate – and those of the 23 members of my immediate family when we get together for an Easter brunch. [Yes, when the ENTIRE family gets together we have that many in the immediate family, not counting pets!]

So I accepted a challenge to use three varieties of KRAFT #FreshTake Cheese & Breadcrumb mixes to create side dishes for Easter brunch on this #shop for #Collective Bias. But I knew I had to get some help from some bunnies (actually, they’re apricot-fawn pugs) named Baxter and Bing. They are rescues and the MOST FOOD OBSESSED DOGS my vet and dog trainer have ever seen! That’s probably why the universe put us together. Their help in deciding on what to make for an Easter brunch menu is (almost) always invaluable.

Now Baxter and Bing don’t actually help prep any food (I thought I should call that out, as I’ve been told I’m somewhat obsessive when it comes to my dogs). But Bing (the father) and Baxter (the son) may occasionally taste test an ingredient as I cook.

Bing and Baxter aren’t very vocal, unlike their constantly-barking-at-the-wind black pug sisters, Della and Marlo. [Della and Marlo aren’t yet 2 years old, so they’re too young to help out much in the kitchen for now.] But Bing and Baxter can communicate “the world” with a single look, so I pay close attention to their eyes when we “collaborate” on what to make. We “conferred” and decided on using three varieties of KRAFT Fresh Take Cheese & Breadcrumb mixes for our Easter brunch menu:

  • #FreshTake Italian Parmesan Hasselback Potatoes [Sweden’s version of baked potatoes]
  • #FreshTake Southwest Three Cheese Stuffed Peppers [hearty enough to be a satisfying entrée on its own]
  • #FreshTake Cheddar Jack with Bacon Deviled Egg Cups [a modern take on a traditional app]

So it was off to my local Walmart to get the ingredients. You’ll find KRAFT Fresh Take in the refrigerated cheese aisle.

KRAFT #FreshTake at Walmart, #CollectiveBias

For a limited time, you can save $1.00 on the purchase of any KRAFT Fresh Take Cheese & Breadcrumb Mix and fresh chicken at Walmart. Get your $1.00 coupon here.

$1 coupon for KRAFT #FreshTake at Walmart #CollectiveBias

Hasselback Potatoes

If you’ve read Baked Chicago before, you may know that I’ve never met a potato I didn’t like. And while I love a good baked potato, it can be kinda boring to serve for a special occasion. But not Hasselback Potatoes, which are Sweden’s version of baked potatoes. They were made popular by the restaurant inside the Hasselbacken Hotel in Stockholm that created the dish.

By using a simple cutting technique (which also helps the potatoes to cook faster) and adding some simple ingredients inside or atop the potatoes while they bake, you have a simply elegant – and unbelievably delicious – potato dish that everyone is going to gobble down at the Easter table. [I guess that’s a better description for the Thanksgiving table, but you know what I mean.]

This dish would also be something that you could cook to impress someone, like a first date, because they look like they would be difficult to make. But they’re not. It’s all in the presentation, and (from where I sit) there’s no need to let them know just how easy it was!

KRAFT #FreshTake #CollectiveBias Hasselback Potatoes

During the cooking process, the potato start to fan out – making for a beautiful presentation on the plate.

closeup of KRAFT #FreshTake Italian Parmesan Hasselback Potatoes, #CollectiveBias

  

Hasselback Potatoes with KRAFT Fresh Take Cheese & Breadcrumb Mix

Rating: 51

Cook Time: 30 minutes

Yield: 6 servings

Ingredients

18 small Yukon Gold potatoes (about 3 pounds), peeled
2 tablespoons unsalted butter, melted
1 package KRAFT Fresh Take Cheese & Breadcrumb Mix, Italian Parmesan Recipe
2 tablespoons extra virgin olive oil
sea salt and ground black pepper, for seasoning

Instructions

Preheat your oven to 400 F degrees. Line a rimmed baking sheet with parchment paper. Set aside.

Place peeled potatoes on a cutting board. Cut a narrow slice from the bottom of each potato to help the potato lie flat; discard the slice.

Place one wooden chopstick (2 total) on each side of the potato, lengthwise. Use a knife to slice each potato crosswise making slices about 1/4-inch apart for the length of the potato. The chopsticks will prevent the knife from cutting through the bottom of the potato. You want to leave about 1/4-inch on the bottom of the potato intact.

After cutting the potatoes, gently rinse them to rid excess starch which can impede fanning. Carefully flex the potatoes while rinsing under cold running water. Dry the potatoes well before baking.

Place the contents of the entire KRAFT Fresh Take Italian Parmesan package in a food processor, along with olive oil. Pulse until well blended.

Brush the potatoes with melted butter. Season lightly with salt and pepper. Pat the prepared KRAFT Fresh Take cheese & breadcrumb mixture on top of each potato.

Place potatoes onto the prepared baking sheet. Cover with aluminum foil and bake for 20 to 25 minutes. Remove the aluminum foil and bake for an additional 5 to 10 minutes, or until they turn crispy and are fork-tender.

Notes

Hasselback potatoes are also known as the Swedish version of baked potatoes, popularized by the restaurant at the Hasselbacken Hotel in Stockholm, Sweden. As the potatoes bake, the slices fan out slightly - making for an elegant presentation.

https://bakedchicago.com/hasselback-potatoes/

Slow Cooker Southwest 3-Cheese Stuffed Peppers

The next dish I made was a slow cooker version of stuffed peppers. Many cooks use green bell peppers, but I personally think the vibrant colors of the orange, yellow and red bell peppers are much more visually appealing. As a kid, I hated most green vegetables. While my palate grew up, my eyes still find the same green of most vegetables to be quite dull.

Go veggie! You can also turn this into a vegetarian dish by simply eliminating the ground turkey.

What I love best about this recipe is that it’s another slow cooker home run. I have [undiagnosed] adult ADD. So anytime I can put something into the slow cooker and forget it for a few hours, I am so HOPPY…I mean HAPPY!

KRAFT #FreshTake #CollectiveBias Stuffed Peppers

Ingredients

  • 6 large bell peppers, tops removed and seeded
  • 1 pound ground turkey, browned and crumbled
  • 10 ounces frozen kernel corn
  • 15 ounces black beans, drained and rinsed
  • 14.5 ounces diced tomatoes
  • 1/4 cup chunky salsa
  • 1/4 cup chopped onions
  • 1 cup brown rice, cooked
  • 2 teaspoons Worcestershire sauce
  • 1 package KRAFT Fresh Take Southwest Three Cheese & Breadcrumbs

KRAFT #FreshTake #CollectiveBias mise en place for stuffed peppers

Directions

In a skillet, cook the ground turkey until browned. Crumble it as you stir. Set aside. Cook the brown rice according to package directions. Set aside. Cut off the tops of each pepper, then core and remove seeds, membranes. Rinse out with cold water. If needed, slice off any uneven portion of the bottoms of each pepper in order for them to lie flat. Set aside.

Preparing peppers for KRAFT #FreshTake Southwest 3-Cheese Stuffed Peppers, #CollectiveBias

In a large bowl, combine the ground turkey, corn, black beans, diced tomatoes, salsa, onions, brown rice and Worcestershire sauce until blended. Stuff peppers with mixture and top with KRAFT Fresh Take cheese & breadcrumbs. Stand peppers in a slow cooker. Add 1/2 cup water in the bottom and cover. Cook on low for 6 hours (or on HIGH for 3 hours), or until peppers are tender. Makes 6 servings.

Deviled Egg Cups

The final recipe for my Easter brunch is a twist on deviled eggs. I have always liked the taste of deviled eggs, but I’m not a fan of the rubbery texture that hard-boiled egg whites can sometimes have. Deviled egg cups use phyllo dough for the vessel, so it adds a nice crunchy texture that I find irresistible.

And the filling couldn’t be easier. You essentially puree the hard-boiled eggs (yolks and whites!) and mix in the rest of the ingredients. Then pipe the filling into the phyllo shells and you’ve got a somewhat fancy appetizer that is great for a large gathering.

But don’t forget to garnish with thick-cut bacon. That’s Bing and Baxter’s tip, because they love anything topped with bacon. And I concur.

KRAFT #FreshTake Cheddar Jack and Bacon Deviled Egg Cups, #CollectiveBias

Ingredients

  • 30 (2 boxes) frozen mini phyllo shells
  • 6 hard-boiled large eggs, peeled
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 package KRAFT Fresh Take Cheddar Jack with Bacon Cheese & Breadcrumbs
  • 5 slices thick-cut bacon, crispy and chopped, for garnish

KRAFT #FreshTake Cheddar Jack and Bacon with Kraft Mayo, #CollectiveBias

Directions

Preheat your oven to 350 F degrees. Line a baking sheet with parchment paper. Place the phyllo shells on baking sheet and bake for 5 minutes. Let cool.

In food processor, puree eggs, mayonnaise, lemon juice, pepper, salt and contents of Fresh Take Cheddar Jack with Bacon. Put egg mixture in a resealable plastic bag, cut off tip and pipe into shells.

Garnish with chopped bacon and serve at room temperature. Makes 30 deviled egg cups.

Finally, Some Fun For The Kids

I hope you found some inspiration in these recipes as you prepare your Easter menu. Whether you’re cooking for yourself or for a super-humongous group, make it easy on the chef! Simple can also be delicious and a crowd-pleaser. What’s going to be on your Easter menu this year? Share your comments below.

Dig out the plastic eggs from the basement or attic and get ready for some marathon Easter egg hunts! [For those with kids under age 6, you know what I mean. I have 13 nieces and nephews, of which 8 are under 10 years old. So I’ve hosted my share of egg-citing – and unending – egg hunts. Just don’t forget where you put the eggs. Seriously. Don’t forget.]

Many of my nieces and nephews have iPads and hand-held electronic games, so anything as “manual” as an Easter egg hunt may see alien to them as they get into their teens. I remember as a younger kid that I loved to color with crayons and do word games/puzzles, so I wanted to share with you an Easter coloring page and maze puzzle (both are downloadable PDFs) that you can share.

Who knows? It might just buy you 10 minutes of uninterrupted time in the kitchen. And for that, you’ll thank me!

Happy Easter!

Free Printable Easter Coloring Page (for personal use only), #FreshTake #CollectiveBias

Free Printable – Easter Coloring Page (for personal use only)

Free Printable - Easter Maze (for personal use only), #FreshTake #CollectiveBias

Free Printable – Easter Maze (for personal use only)

Appetizers

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Have you ever bought an ingredient in bulk at Sam’s Club or Costco only to wonder weeks later just how you’re going to use it all? Yep, me too. More often than I care to admit. My latest “bulk buy” was a mega-huge-monster-sized bag of Pecorino Romano cheese. Luckily, I love the taste of Pecorino Romano and it lasts a long time in the fridge or freezer. But because this mammoth-sized container of CHEESE has been staring at me every time I open the refrigerator, I’ve been challenged to come up with new recipes worthy of this great ingredient.

When I heard that today was National Pistachio Day (and I LOVE me some pistachios), I decided I’d whip up some pistachio-pecorino flatbread for lunch. I had some leftover turkey breast that I could shred for protein and some delicious sun-dried tomatoes that would be a great accent flavor. It was only 9:30 am but already I was psyched for lunch!

Pistachio-Pecorino Flatbread

I used a package of Pillsbury® Original Crescents. Just unroll the dough on a prepared baking sheet. Brush with extra virgin olive oil and season with parsley flakes and Italian seasoning. Bake for about 10 minutes or until golden brown.

Then remove from the oven and cover with shredded turkey breast, diced sun-dried tomatoes and generous amounts of shredded Pecorino Romano cheese. Note: in the photographs, you’ll notice I used grated Pecorino Romano cheese, which was fine but tended to fall off the flatbread. I’d recommend using shredded Pecorino instead so it has a chance to “hang on” to the flatbread better.

Pop it back in the oven for about 5 minutes, or until the cheese is melted and bubbly. Then sprinkle with chopped pistachio and you’ve got a great lunch for 2 to 3 — or apps for 4 to 6 folks. This would also be a great (and super quick) Academy Awards viewing party appetizer. Just saying. Enjoy!

pistachio pecorino flatbread with turkey breast and sun dried tomato

Pistachio-Pecorino Flatbread with Turkey Breast and Sun-Dried Tomato

Rating: 51

Cook Time: 12 minutes

Yield: 4 servings (2 slices per serving)

Ingredients

2 cups oven-roasted turkey breast, shredded
2 tablespoons pistachios, chopped
3/4 cup Pecorino Romano cheese, shredded
2 tablespoons sun-dried tomatoes, diced
extra virgin olive oil
parsley, chopped
Italian seasoning

Instructions

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper. Unroll the dough and arrange the crescent dinner rolls on the baking sheet so they are lying flat.

Drizzle each with olive oil. Using the back of a spoon, spread the olive oil to cover the tops. Sprinkle lightly with Italian seasoning and chopped parsley. Bake for 8 to 10 minutes, or until light golden brown. Remove from oven.

Place shredded turkey breast evenly on each flatbread piece. Sprinkle with diced sun-dried tomatoes and cover generously with cheese. Bake for another 5 minutes, or until cheese melts.

Remove from oven and sprinkle with chopped pistachios. Serve immediately.

https://bakedchicago.com/pistachio-pecorino-flatbread/

Appetizers

Parmesan Black Pepper Cookies

Who said cookies had to be sweet? This recipe for Parmesan black pepper cookies is anything but. Some might argue that these aren’t really cookies at all, but rather crackers or biscuits. All I know is when a cookie (or cracker or biscuit) tastes this buttery, cheesy and has a crisp bite of black pepper, I don’t really care what you call it. I’ll just call for seconds, please.

Parmesan Black Pepper Cookies

Cook Time: 18 minutes

Yield: 4 dozen cookie

Ingredients

16 tablespoons unsalted butter, softened
2 cups Parmesan cheese, freshly grated
1 3/4 cups all-purpose flour
1 tablespoon cracked black pepper, freshly ground

Instructions

Preheat oven to 350° F. Line two baking sheets with parchment paper, set aside.

In medium bowl, using an electric mixer, beat butter with Parmesan, flour and black pepper at low speed until a stiff dough forms. Divide dough into 3 pieces, then roll each piece into a 9-inch log, about 1 1/2 inches in diameter.

Slice logs 1/3 inch thick and arrange slices on prepared baking sheets.

Bake for 18 minutes, or until golden. Shift baking sheets halfway through baking for even browning. Let cookies cool for 10 minutes, then transfer them to a wire rack to cool completely. These Parmesan black pepper cookies can be stored in an airtight container for up to 5 days.

Notes

Adapted from Parmesan Cookies Recipe by Marc Murphy, as it appeared in Food & Wine.

https://bakedchicago.com/parmesan-black-pepper-cookies/

Appetizers

Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta

This recipe is featured on The Berghoff’s Chicago Restaurant Week 2011 menu.

Berghoff’s Bacon-Wrapped Shrimp Over Blue Moon-Roasted Red Pepper Polenta

Cook Time: 30 minutes

Yield: 12 servings

Ingredients

12 jumbo shrimp, shelled and deveined
6 bacon strips
12 toothpicks
4 cups onion soup
2 bottles Blue Moon (reduces to half)
1 cup corn meal
1 cup roasted red peppers, diced
1 cup Cheddar cheese, shredded
1 cup Parmesan cheese, shredded
2 tbsp parsley, chopped
1 tbsp butter
1/4 cup heavy cream
1 stick cinnamon
1 tsp garlic, chopped
3 bottles Blue Moon beer (reduces to half)
1/4 cup rice wine vinegar
1/4 cup soy sauce
1 cup ketchup
1/4 tsp allspice
1/2 tsp ginger, chopped
1 clove clove
1 tsp ground black pepper
2 tbsp cilantro, chopped
1 tbsp fresh lime juice
1/4 Berghoff Intelligentsia Coffee Beans, grounded
1/2 cup honey
1/2 cup of your favorite traditional BBQ sauce

Instructions

Prepare BBQ Sauce: In a large saucepan, lightly sauté garlic and cinnamon in oil. Add the Blue Moon and reduce to half. Stir in vinegar, soy sauce, ketchup, allspice, ginger, cloves, pepper, cilantro, lime juice and coffee grounds. Simmer for about 5 minutes. Add in honey and prepared BBQ sauce and simmer until thickened. Add barbecue mixture to a blender and puree. Pour into a jar or bottle and let cool. Store in refrigerator between uses.

Prepare Polenta: Bring onion soup and Blue Moon to a boil in a large saucepan. Slowly add cornmeal, stirring constantly. Cook on low heat 15-20 minutes or until mixture begins to pull away from sides of pan, stirring frequently. Fold in all other ingredients (red peppers, cheeses, parsley, butter and heavy cream), stirring frequently, until cheeses are melted and blended. Let cool in pan or transfer to a large baking sheet to cut into squares or rounds (using cookie cutter).

Prepare Shrimp: Rinse shrimp, remove tails and pat dry. Slice each strip of bacon in half, making 12 strips. Wrap one bacon strip around each shrimp. Skewer each wrapped piece with a toothpick to secure. Grill over medium heat until cooked through (approximately 10 minutes).

Spoon the polenta (from pan) or place cut round/square (from baking sheet) onto each dish. Top with bacon-wrapped shrimp. Drizzle barbecue sauce over top or place a dollop on the side and serve.

https://bakedchicago.com/berghoffs-bacon-wrapped-shrimp-over-blue-moon-roasted-red-pepper-polenta/

Appetizers

Cheesy Palmiers

Cheesy Palmiers

Ingredients

6 tablespoons grated Parmesan cheese, divided
1/2 box frozen puff pastry, thawed
1 egg, slightly beaten
1 tablespoon water
1/4 cup shredded Italian blend cheese
1 teaspoon paprika

Instructions

Sprinkle your work surface with 1 tablespoon grated Parmesan. Unfold thawed puff pastry sheet on Parmesan cheese. Lightly beat egg with 1 tablespoon of water. Lightly brush puff pastry with egg wash.

In medium bowl, combine 2 tablespoons Parmesan, the Italian blend cheese, and paprika. Sprinkle over the surface of pastry sheet. Lightly press cheese into pastry.

Fold top and bottom edges of pastry toward the center. Next fold the pastry in half from left to right. Now fold in half from top to bottom. Wrap and freeze at least 30 minutes.

Preheat oven to 400F degrees. Line baking sheet with parchment paper. Cut 1/8-inch thick slices starting at the shorted edge. Sprinkle tops of palmiers with remaining Parmesan cheese and lay face up on prepared baking sheet about 2 inches apart. Bake for about 20 minutes or until golden. Serve warm or at room temperature.

https://bakedchicago.com/cheesy-palmiers/

Appetizers

Ricotta Puffs

Ricotta Puffs

Ingredients

1/2 cup ricotta cheese
3 tablespoons grated Romano cheese
1 tablespoon flat leaf parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon ground black pepper
1 package (17 ounces) frozen puff pastry, thawed
milk
grated Parmesan cheese for garnishment

Instructions

Preheat oven to 400F degrees. Line large baking sheet with parchment paper. For filling, stir together in small bowl ricotta cheese and 3 tablespoons Romano cheese, parsley, oregano and black pepper.

On lightly floured surface, unfold pastry sheets. Using sharp knife, cut each pastry sheet into nine 3-inch squares.

Working with one square at a time, moisten edges of each square with milk. Spoon 2 teaspoons filling onto half of each square. Fold each square in half diagonally over the filling to form a triangle. Seal edges by pressing with tines of fork. Use a fork to prick holes in top of each puff. Brush with milk and sprinkle with Parmesan cheese. Arrange puffs on baking sheet.

Bake about 20 minutes or until golden brown. Transfer to wire rack. Let cool 5 minutes. Serve warm.

https://bakedchicago.com/ricotta-puffs/

Appetizers

Plum-Sauced Chicken Wings

plum-sauced chicken wings

Plum-Sauced Chicken Wings

Ingredients

16 ounces whole unpitted purple plums
2 tablespoons hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
2 pounds chicken drummettes
2 teaspoons sesame seeds, toasted
1/4 teaspoon cayenne pepper, optional

Instructions

For sauce, drain plums. Reserve liquid. Pit plums. In food processor or blender, combine plums, plum liquid reserve, hoisin sauce, orange juice concentrate, soy sauce, ginger and black pepper. Cover and process / blend until nearly smooth.

Transfer mixture to saucepan. Bring to boil, then reduce heat. Simmer uncovered for 15 minutes or until slightly thickened. Stir occasionally.

Arrange drummettes on rack of unheated broiler pan. Broil 5 to 6 inches from heat for 8 minutes. Brush with some sauce, then turn and brush again. Broil 6 to 8 minutes more or until tender and no longer pink.

In small saucepan, bring remaining sauce to boiling. Transfer to small bowl. Arrange drummettes on serving plate. Sprinkle with sesame seeds. Serve sauce with drummettes.

For extra fire in the sauce, add cayenne pepper to the plum mixture before cooking.

https://bakedchicago.com/plum-sauced-chicken-wings/

Appetizers

Mexicitos: Zesty Mex-Italia Empanadas

Mexicitos: Zesty Mex-Italia Empanadas

Rating: 51

Cook Time: 10 minutes

Yield: 40 empanadas

Ingredients

1 1/4 pounds ground turkey
15 ounces tomato sauce
2 teaspoons chili powder
2 teaspoons dried oregano, crushed
1 teaspoon garlic powder
1 tablespoon fresh cilantro
2 packages refrigerated buttermilk biscuits (20 total)
salsa for accompaniment

Instructions

For filling, cook ground turkey in large skillet until brown. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boil, then reduce heat. Simmer uncovered for 5 minutes. Remove skillet from heat and stir in cilantro.

Preheat oven to 350F degrees. Lightly grease a large baking sheet and set aside. Separate biscuits, then cut each biscuit in half horizontally. On lightly floured surface, roll each piece of biscuit into 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Brush edges with a little milk. Fold dough in half over filling and press edges with fork tines to seal. Place filled turnovers 1 inch apart on prepared baking sheet. Brush top with milk.

Bake for 10 to 12 minutes or until golden. Immediately remove from baking sheet and cool slightly on wire rack. Serve warm. If desired, serve with salsa for dipping.

https://bakedchicago.com/mexicitos/

Appetizers

Pigs In A Blanket

pigs in a blanket

Pigs In A Blanket

Ingredients

8 ounces puff pastry
1 pound package of cocktail-sized smoked link sausages
1/2 cup Dijon mustard
1 tablespoon dried oregano leaves

Instructions

Preheat oven to 375F degrees. Line two large baking sheets with parchment paper.

On work surface, roll puff pastry sheet dough out to 14x11-inch rectangle. Cut vertically to make two 11x7-inch rectangles. Cut crosswise into total of 44 strips (7"x 1/2-inch) for the sausage links. Pat sausages dry with paper towels. Wrap 1 strip of dough around each sausage. Press firmly at each end to secure. Place on baking sheets 2 inches apart for even browning.

Bake for 15 to 20 minutes or until golden brown. Meanwhile in small bowl, mix mustard and oregano. Serve sausages warm with mustard sauce for dipping.

https://bakedchicago.com/pigs-in-a-blanket/

Appetizers

BBQ-Glazed Turkey Meatballs

bbq glazed turkey meatballs

BBQ Glazed Turkey Meatballs

Ingredients

2 pounds 93% lean ground turkey
1 cup Italian-seasoned bread crumbs
2 eggs
2 tablespoons dried onion flakes
1 tablespoon minced garlic
1 jar (approx. 12 oz) grape jelly or jam
1 cup barbecue sauce

Instructions

Combine ground turkey, bread crumbs, onion flakes and eggs. Start to lightly brown the minced garlic in a large skillet on medium-high heat. Form meatballs and place gently into the skillet, turning often for even cooking and browning. The size of the meatball will influence how long it takes to cook and how it can be eaten. If you want to serve with cocktail skewers, you should form meatballs that are no larger than a walnut.

Combine jelly and barbecue sauce in a large saucepan, cooking over medium heat until jelly melts. Add cooked meatballs and continue heating over medium-low heat for approximately 15 minutes.

Serve in a crock pot set on low, if desired.

https://bakedchicago.com/bbq-glazed-turkey-meatballs/