Rachel's Recipes

Archive for the ‘Appetizer’ Category

I made these as an appetizer for a Memorial Day barbecue and they were a hit. They would also be good for a light dinner. I actually made the filling the night before and then rolled the taquitos the next day. You could also free the rolled taquitos and bake them from frozen if you wanted a super quick meal.

3 oz cream cheese, softened (I used neufchatal)
1/3 cup salsa verde
1/2 lime, juiced
1 tsp chile powder
1/2 tsp cumin
pinch cayenne pepper
1 tsp dried parsley or cilantro (you can use fresh cilantro, which I didn’t have on hand or omit this)
1 tsp crushed garlic (2-3 cloves)
1/4 cup onion, finely minced
2 cups cooked chicken, shredded
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
12-15 6-inch taco tortillas (flour or corn)
salt and pepper to taste

Preheat oven to 425.

Mix cream cheese, salsa, lime juice, spices, garlic and onions together. Add the chicken and shredded cheese and mix again.

Microwave three or four tortillas for 20-30 seconds to soften them. Add two tablespoons of filling to the edge of the tortilla and roll up tightly. Place seam side down on a baking sheet.

Bake 15-20 minutes, or until the tortillas are crisp and golden.


These were a tasty appetizer that Eric and I both enjoyed. What’s not to love about puff pastry and cream cheese? The lemon and asparagus also pair nicely together. When I make them again, I will cut them a bit smaller since they were a little difficult to eat. Also, the original recipe used fresh herbs, but I did not have any on hand so used dried instead.

8 oz cream cheese, softened (I used neufchatal)
1/2 cup grated Parmesan cheese
1 lemon, juiced
1 teaspoon dried parsley
1 tablespoon fresh chopped basil
2 sheets frozen puff pastry (1 box), thawed
1 lb asparagus, ends trimmed and then cut to just shorter than the length of puff pastry
olive oil

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a bowl, mix together the cheeses, lemon and herbs.

Unfold the pastry, which typically comes folded in thirds and fold in half. Cut into four rectangles. (I used puff pastry from Trader Joe’s, which is not folded and cut it into quarters.)

Evenly distribute the cheese mixture onto each piece of puff pastry and spread to almost the edge. Press in aspargus spears to your liking, alternating directions. Drizzle each piece with a little olive oil.

Bake 18-20 minutes until golden brown. Cut each piece into thirds and serve.

Slightly adapted from: The Cutting Edge of Ordinary

These were really easy to put together and an easy way to ensure you can serve everyone at once. You can easily cut these larger to make full sized hamburgers.

2 pounds ground chuck (80/20 mixture so beef does not dry out)
1/4 cup onion, finely diced
seasoning salt, to taste
salt, to taste
ground pepper, to taste
6 slices cheddar cheese
12-24 dinner rolls

Preheat oven to 400 degrees.

In a medium bowl, mix together beef, onions, and desired seasonings.

Using at least a 13 x 9 pan (we used 15 x 10), pat the meat mixture to the desired thickeness. Bake 20-25 minutes, to your desired doneness. Pour off any excess grease and top with the cheese slices. Return to oven until cheese is melted.

Remove from oven. Cut into your desired size using a pizza cutter. We got about 18 from ours. Serve on dinner rolls.

2 cups elbow macaroni
2 Tablespoons butter
2 Tablespoons flour
3/4 cup milk
1 1/2 cups sharp cheddar cheese, shredded
1/4 cup Parmesan-Reggiano cheese, grated
1 egg
1/4 teaspoon mustard powder
1/4 teaspoon salt
freshly ground pepper, to taste
garlic powder, to taste

Preheat oven to 400 degrees.

Boil a pot of water and cook the macaroni about one minute less than the directions on the box for al dente. Drain.

In a saucepan, melt the butter. Whisk in the flour and cook over medium high for a couple minutes. Slowly whisk in the milk and cook until slightly thickened, about five minutes. Slowly stir in the cheeses until melted. Turn off the heat and mix in the egg and spices. Fold in the macaroni.

Spray a mini muffin tin with nonstick spray. Spoon around a tablespoon of mac and cheese into each hole. Pack the pasta down with the back of the spoon. Top with parmesan or breadcrumbs, if desired.

Bake for 10 minutes. Let cool for 5-10 minutes before taking the bites out with a small spoon.

Makes about 36 bites.

Note: Food and Wine said these can be baked ahead of time and reheated on a baking sheet. I served mine hot from the oven so I haven’t tested that method out yet.

Adapted from: Food and Wine

I brought these to a Memorial Day barbecue and they were the first dish to vanish. They’re pretty easy, but it does take a little time to wrap all of the chunks. Also, be sure to line the cookie sheet with foil, otherwise, you’ll have a lot more clean up than necessary.

1 pound bacon
1 can pineapple chunks
1/2 cup brown sugar

Preheat the oven to 375. Place brown sugar into a shallow bowl or dish. Line a cookie sheet or jelly roll pan with foil and place a cookie cooling rack on top.

Cut bacon in half. Dredge each slice in the brown sugar. Place a pineapple chunk on one end of the bacon; roll up and secure with a toothpick.

Place completed bites onto the cooling rack. Bake for 25 minutes or until bacon is cooked through.

Source: Tasty Kitchen

This is a little bit of work since you have to dirty your food processor, but it’s definitely easier than making your own poppers!

2 packages cream cheese, 8 oz each, softened (I used neufchatel)
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 4 ounce can chopped green chilies, undrained
1 4 ounce can sliced jalapenos, undrained (or more depending on how much heat you like)
1 cup Parmesan cheese, divided
1 cup panko bread crumbs
1/2 stick butter, melted

In a food processor add the cream cheese, mayo, Mexican cheese, chilies, jalapenos and 1/2 cup Parmesan and process until smooth. If you have a small food processor like me, combine the ingredients in a bowl, mix together and process in batches (it took me three). Spread the dip into an 8×8 pan. (I made the dip ahead of time and chilled it at this point.)

In a microwave safe bowl melt the butter. Mix in the bread crumbs and the remaining 1/2 cup of Parmesan cheese. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Serve with tortilla chips, crackers, or a sliced French baguette.

Source: Big Red Kitchen

I found this recipe when searching for something to bring to a super bowl party. These were perfect! Since it was during a snowstorm the grocery store was out of ground chicken so we used ground turkey instead. I also already had parsley on hand so I used that instead of cilantro. The biggest change I made, however, was to adapt it so the meatballs would be glazed in a slow cooker and easier to keep warm throughout the game.

2 pounds ground chicken or turkey
2 eggs
1/3 cup plain dry bread crumbs
1/3 cup chopped fresh cilantro or parsley
juice from one lime juice
4 cloves garlic, crushed
1 Tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
1 teaspoon salt
2 Tablespoons vegetable oil

Chipotle-Honey Sauce
3/4 cup honey
3 whole chipotle peppers in adobo sauce, from the same can used for the meatballs (You can freeze the rest)
1/3 cup chicken broth
1/3 cup tomato paste
juice from 1/2 lime
2 teaspoons Dijon mustard
1/2 teaspoon salt

Combine ground meat, eggs, bread crumbs, herb, lime juice, garlic, adobo sauce and salt in a bowl. Mix well with your hands.

Using a cookie scoop or large spoon (Tablespoon), dish out portions for about 48 meatballs (I only got 44) on baking sheets. Roll meat into balls and cover with plastic wrap; chill 1 hour.

To make the sauce combine combine honey, chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt in a food processor and blend until smooth.

Remove meatballs from the fridge and lightly brush meatballs with vegetable oil (I’m going to experiment with omitting this step in the future). Bake meatballs in a 400 degree oven for 12 minutes (or 15-20 minutes if you will be putting them into a slow cooker).

To bake: Remove the trays from the oven and place meatballs in a baking dish. Top with Chipotle-Honey Sauce ensuring meatballs are coated. Bake another 12-15 minutes until meatballs are heated through and glazed with sauce.

For the slow cooker: Remove meatballs from oven and place in slow cooker (I was able to cram them into my 2 quart, but I’d recommend using a 4 quart crock). Top with the sauce, gently stirring to distribute the sauce. Cook on High for 30 minutes or Low for an hour to glaze the meatballs.

Adapted from: Noble Pig


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.