Appetizers | Simple By Cindy

Mini Buffalo Chicken Balls

Nov. 13
2015

This is another great “ball” recipe from The Meatball Shop cookbook.

My friend Beth, who has always known the best cookbooks, had tried this recipe herself and told me how wonderful it was. She was right as always and this is definitely blog worthy.

When paired with a blue cheese dip, these buffalo balls are delicious. I include them in many of my family gatherings and they are always a hit.

By the way, the author’s have a restaurant in New York City which is on my “to try” list. I hear that these balls, in particular, are among their favorites.

As I promised, this is another fabulous “ball” appetizer to try. You can make them ahead and freeze them. How great is that?

Ingredients for the Chicken Balls

2 tbsp. vegetable oil
4 tbsp. (1/2 stick) unsalted butter
1/3 cup Frank’s Redhot sauce (or any other favorite hot sauce)
1 pound ground chicken (preferably dark meat)
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 tsp. kosher salt

Preheat oven to 450.

Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the surface.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.

Roast for about 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155F. (I changed this temperature to 10 degrees below original recipes to allow cooking time after it is taken out of the oven).

Allow the meatballs to cool for 5 minutes before serving.

It’s that simple!

Spinach Balls

Oct. 14
2015

When I first met my friend, Jennifer, she and I shared stories about our family holidays. The warmth in which she conveyed these special occasions and how her family cooked and prepared their dinners was inspiring.

I just knew that she had some great recipes to share. When I asked her for one, she did not disappoint me.

This spinach ball appetizer is wonderful! I made it for Thanksgiving last year and it was a big hit! I have prepared it many times since then, and it always gets rave reviews. With her permission, I am sharing it with you today!

You really should make this for your next family gathering! I know everyone will love it! You can make them in advance and freeze them! Take them out the day of your occasion, heat them up and serve!

Just to let you know, I have a lot of “ball” appetizer recipes that I will be posting before Thanksgiving. I am not apologizing, as they are all delicious. Remember I made that promise to share!

This is one of my favorites and a must try!

Thank you Jennifer!

Ingredients for the Spinach Balls

4 (8 0z.) boxes frozen chopped spinach, cooked and drained well
6 cups (1 pkg.) Pepperidge Farm Herb flavored stuffing crumbs
1 large onion, diced
8 eggs, slightly beaten
1 cup Parmesan cheese
1 1/2 cup melted butter (2 1/2 sticks)
1 tsp. dried thyme (6 sprigs fresh)
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper

Mix together all of the ingredients Place in refrigerator for 3-4 hours or overnight. (Mix can also be frozen for later use).

Preheat oven to 350.

Roll mixture into 1 inch balls.

Cook on an ungreased cooking pan.

Bake for 7-10 minutes until lightly brown.

You can freeze the cooked spinach balls in single layers.

Take them out the day you are serving them and heat in oven at 350 for 15 minutes.

It’s that simple!

Artichoke Dip

Aug. 31
2015

When I got married, my mother and sister gave me a gift that I have treasured and kept all these years. They asked the guests at my bridal shower to provide them with a recipe to share with me. That was thirty years ago (yes, I said “thirty”) and I still have that original recipe book to this day. I refer to it frequently, especially treasuring the worn, yellowed pages.

Peel cabbage leaves off cabbage, trying to keep leaves as intact as possible.

Do not worry if some leaves break; you will be able to fit them onto the glass in pieces if you need to.
When entire glass is covered, secure the leaves with a string.This could be anything of your choice. I used oven string for these pictures, but you could use raffia, ribbon or twine.

Once the cabbage leaves are tied, bend the tops of the leaves down so they meet the top of the glass.

If some of the jars are tall, just place some rolled up paper towels or tin foil at the bottom. This will help the vegetables stay just above the top of the jar.

Arrange the vegetables of your choice in the jars, so they are just above the tip. This will make it easier for your guests to take it out.

Place them together with the dip. It looks beautiful and I promise your guests will be impressed!

It’s that simple!

Mini Bilinis

Aug. 17
2015

This is another yummy recipe from “The Kosher Palette” that I consistently cook for holiday parties. This is a fantastic appetizer and is a genuine crowd pleaser. The greatest thing about this recipe is that you can make the bites in advance and freeze them. Take them out the day of your party and bake! The aroma alone while baking will make your guests mouths water!

Ingredients for Mini Bilini
2 (8 ounce) packages Cream cheese, softened
2 egg yolks
1/2 cup sugar
3 loaves sliced white bread, crusts removed
1 cup butter, melted
Cinnamon
Sugar

Mix a handful of cinnamon and sugar together on a plate. Set aside.

Beat together cream cheese, egg yolks and sugar in a large mixing bowl.

Roll bread slice as thinly as possible with a rolling pin.

Spread each slice with cream cheese mixture. Roll each slice up and dip in melted butter.

Sprinkle with cinnamon and sugar. Place on baking pan, cover with freezer paper and freeze.

When ready to bake, preheat oven to 400.

Remove Mini Bilinis from freezer, remove freezer paper and cut each piece in half.

Place in oven and and bake 10-13 minutes.

It’s that simple! This is a great one!

“My Essence”

Jul. 31
2015

I always have “My Essence” ready to go anytime I need it. This is a combination of my favorite ingredients. You can make your own “Essence”. Just take a combination of your favorite ingredients, mix them all together and save it for when you need it. Now you have it ready when you want to get a meal on the table fast! Instant “dry rub”! Here is my formula:

Ingredients for “My Essence”
5 tbsp garlic powder
8 tbsp onion powder
4 tbsp paprika
4 tbsp oregano
4 tbsp thyme
2 tsp Kosher salt (you can add more if you taste it and think it may need it)
2 tsp pepper

Put all the ingredients in a ziploc bag. Shake it and mix it well. You can even keep it in the ziplock bag, though I find that pouring it from the bag is difficult.

Transfer the ingredients to a sugar shaker. You can keep any extra in the ziploc bag for storage.Use it on any meat or poultry you are preparing. If you don’t have time to marinade, then just shake this onto whatever you are cooking. It always tastes great!

It acts as a dry rub and is delicious every time. Use any ingredient that you like. Just sprinkle on and it is ready!

What’s your “Essence”?

I would love to know!

When cooking, just remember to “Set your timer“!

It’s that simple!