Tag Archive for: Appetizers

Bourbon & Maple Chicken Wings

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Don’t deny your Derby guests a fantastic version of everyone’s favorite appetizer! Chili peppers are optional if spicy food doesn’t suit. Give it a try and let us know what you think!

Makes: 4 Servings
Prep Time: 10 min.
Cooking Time: 50 min.
Difficulty: Easy

Click here for ingredients.

Cooking Instructions:

  1. Preheat a gas or charcoal grill to a moderately hot temperature, 350-375°F; if using coals, wait until they turn white-hot.
  2. Melt the butter in a saucepan set over medium heat. Whisk in the onion powder, bourbon, maple syrup, tomato paste, salt, black pepper, and cayenne pepper; bring to a gentle simmer and cook, stirring occasionally, until thickened, 3-4 minutes.
  3. Place the chicken wings on a large platter or baking sheet and pat dry with paper towels; pour about half the bourbon-maple glaze over them, turning to coat. Pour the remaining glaze into a large bowl and set aside.
  4. When the grill is ready, brush the grates with a little oil. Arrange the chicken wings on the grill and cook, turning a few times, until cooked through and lightly charred, 25-35 minutes.
  5. When ready, transfer the wings from the grill to the bowl of reserved glaze; toss to coat.
  6. Arrange on a serving plate or platter and garnish with cilantro, scallion, and sliced chili peppers. 

Nutritional Information:

Cal: 520
Protein (g): 45.0
Carbs (g): 37.3
Sugars (g): 32.1
Fat (g): 16.2
Sat. Fat (g): 6.7
Fiber (g): 0.7
Sodium (g): 0.8 

Beef Tenderloin Sliders

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Makes: 8 Sliders
Prep Time: 5 min.
Cooking Time: 20 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat grill to 400°F. Rub beef with 1 tablespoon oil and season with salt and pepper.
  2. Lay beef onto grill and cook until lightly charred and firm to the touch, turning occasionally, about 6 to 8 minutes; the center should read 130°F on an instant-read thermometer for medium-rare. Remove and wrap in foil.
  3. Toss onion with remaining oil. Arrange on grill, spreading out across grates, and cook until lightly charred, turning once or twice, about 3 to 4 minutes.
  4. Toast buns on grill. Spread bottom halves with Brie. Thinly slice beef and pile on top of Brie, followed by onions, arugula, and bun tops.

Nutritional Information:
Cal: 340
Protein (g): 19.1
Carbs (g): 17.9
Sugars (g): 3.0
Fat (g): 21.7
Sat. Fat (g): 9.7
Fiber (g): 0.4
Sodium (g): 0.5

Avocado Deviled Eggs

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Makes: 6 Servings
Prep Time: 5 min.
Cooking Time: 20 min.
Chilling Time: 1 hour
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Place eggs in a large saucepan and cover with about 1 inch cold water. Bring to the boil over a high heat and cook for 1 minute.
  2. Remove pan from heat and cover it with a tight-fitting lid. Set aside for 10 minutes.
  3. Transfer eggs to a bowl of ice water to cool for 3 minutes. Drain, crack and peel the eggs, rinsing off any shell.
  4. Cut them in half, scooping out the cooked yolks into a mixing bowl; reserve the whites.
  5. Halve, pit, peel and dice the avocado. Add the flesh to the egg yolks along with the mayonnaise, lime juice, paprika, salt and pepper.
  6. Using a fork, mash until mostly smooth; you can keep some texture to it if you like. Stir in the chopped cilantro.
  7. Spoon mixture into the reserved egg whites. Place on a serving platter, cover with plastic wrap, and chill for 1 hour.
  8. When ready to serve, garnish with chives and a sprinkle of paprika.

Nutritional Information:
Cal: 153
Protein (g): 7.0
Carbs (g): 3.0
Sugars (g): 1.0
Fat (g): 12.6
Sat. Fat (g): 2.7
Fiber (g): 2.1
Sodium (g): 0.3

Smoked Salmon Rolls with Fresh Cheese

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What a lovely time of year for cooking exciting new dishes to share with others! These salmon rolls are sure to impress too! We love to hear from friends making our recipes so please share and/or tag us on your favorite social media site! If you come up with helpful tips, we want to hear those too! Let’s finish 2018 with friends, family, love & laughter… and great food of course!

Makes: 8 Servings
Prep Time: 40 min.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Blend together flour, eggs, milk, salt, butter and dill in a food processor until smooth. Pour into a jug.
  2. Heat a little oil in a non-stick frying or crepe pan set over a medium heat until hot. Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
  3. Cook for 1-2 minutes until golden underneath. Flip and cook for a further minute or so. Remove to a plate and repeat the process using a little more oil for each crepe
  4. Beat cream cheese and ricotta cheese with dill and 2-3 tbsp hot water in a bowl until creamy and spreadable, adding more water as needed. Season to taste with salt.
  5. Spread over cooked pancakes and top with smoked salmon slices. Drizzle with lemon juice. Roll up into cigar-shapes and cut into bite-size pieces. Serve with a dill garnish.

Nutritional Information:
Cal: 306
Protein (g): 17
Carbs (g): 16
Fat (g): 19
Fiber (g): 1


Roasted Pepper Hummus with Tortilla Chips

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Hummus is a great snack or meal to eat at any time of the year thanks to its bountiful fiber and fat content. However, with the summer sun bringing peppers and chilis into the forefront, now is a great time to spice up your regular hummus with a bunch of red flavor! This roasted pepper hummus is everything a summer hummus should be–creamy, filling, and a small tinge of that sweet spice derived from the roasted peppers. Eat it with tortilla chips for a satisfying crunch! Details of our upcoming recipe contest can be found below, as well.

Makes: 4 Servings
Prep Time: 50 mins.
Difficulty: Easy
Can Be Frozen? No

Click here for ingredients.

Cooking Instructions:

  1. Preheat oven to 400°. Place the bell pepper on a baking sheet and drizzle with olive oil. Roast for 15 minutes.
  2. Add the chili pepper to the tray and drizzle with more olive oil. Roast for 15-20 minutes until lightly charred. Place in a plastic bag, tie, and let cool.
  3. When cool, peel the skin from the pepper and chili pepper and remove the seeds.
  4. Combine the flesh with chickpeas, lemon juice, garlic, cumin, coriander, paprika, tahini and water in a food processor. Pulse until creamy. Add salt to taste.
  5. Serve hummus in a bowl with a garnish of chopped parsley, a drizzle of extra-virgin olive oil and the tortilla chips on the side.

Nutrition Information:
Calories: 500
Protein: 10g
Carbs: 46g
Fat: 33g
Fiber: 8g

And with this recipe comes a new contest!

It’s contest time! 🎊🥘🤩

This year, we want to feature YOUR RECIPE on one of our monthly postcards and weekly social media posts! The winner will also receive a kitchen-themed gift basket valued at over $200! 🎉 Details of gift will be coming soon.

Post your recipe to our Facebook page by Sept. 30th to enter. Winner will be announced October 12th. We’re looking forward to making & tasting all the great recipes!
Run to your kitchen, grab all of your family recipes, and start narrowing them down to the best ones!

If you’ve made this hummus and enjoyed it, let us know! Send pictures of the dish our way via any of our social networks: Twitter, Facebook, or Instagram. If you have a knack for cooking, feel free to check out our previous monthly recipes on our blog. You can also like this post on Facebook!