This month I the Big Game, for which snacky food is required. That put me in the mood of great finger foods, so I thought I would share several of my appetizer recipes. I have a large number of these and have shared many in the past, but since there are so many more, I am going to give you tqo each time.
This first time I am going to share two recipes to be made with mustard. Mustard is one of the earth's oldest savory flavors packed with minerals and omega-3 fatty acids. It has about 25% protein and contains no cholesterol. It is considered important to the body fighting cancer, inflammation, cardiovascular disease, hypertension and diabetes.
Spicy Italian Meatballs
This one can be a meal served over pasta or an appetizer served warm with just the sauce.
1 1/2 pounds lean ground beef
2 1/2 cups tomato or pasta sauce, divided
1/4 cup dry bread crumbs
1/4 cup chipped parsley
1 Tbls whole mustard seed
1 tsp whole fennel seed
1 tsp basil, dried
1/2 tsp crushed red chile flakes
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
2 tsp olive oil
In a bowl, mix together beef, 1/4 cup tomato sauce , read crumbs, parsley, mustard seed, fennel seed, basil, chile flakes, garlic, salt and pepper. Form into 18 meatballs, about the size of a small egg. Heat olive oil in a large skillet over medium high heat. Add meatballs and cook until lightly browned on all sides, about 5 minutes. Pour in remaining tomato sauce, reduce heat, cover and simmer until meatballs are cooked through, about 15 minutes or until internal temperature of meatballs reaches 170 degrees.
Mustard Cheese Sticks
1 cup all purpose flour
2 Tbls dry mustard powder
1/2 tsp chipotle seasoning
1/2 cup butter
1 1/2 cup grated aged cheddar cheese
1/4 cup cold water
Preheat oven to 300 degrees. In a bowl, stir together flour, dry mustard and chipotle seasoning, Cut in butter with a pastry blender or rub together with fingers until mixture resembled a course crumb mixture. Add cheese and mix well. Pour in water, mix with fork to form a ball. On a lightly floured surface, roll dough to 12 by 12 inch square. Cut square in half horizontally to create two rectangles, then slice each rectangle into 1 inch by 6 inch strips. Lay sticks on a non-stick baking sheet, making sure they do not touch. Bake until lightly browned on the bottom, 18 to 20 minutes. Let cool before removing from pan. Store in an air tight container. To make them more party worth, You can twist the strips couple times before pressing the ends onto the baking sheet.
This first time I am going to share two recipes to be made with mustard. Mustard is one of the earth's oldest savory flavors packed with minerals and omega-3 fatty acids. It has about 25% protein and contains no cholesterol. It is considered important to the body fighting cancer, inflammation, cardiovascular disease, hypertension and diabetes.
Spicy Italian Meatballs
This one can be a meal served over pasta or an appetizer served warm with just the sauce.
1 1/2 pounds lean ground beef
2 1/2 cups tomato or pasta sauce, divided
1/4 cup dry bread crumbs
1/4 cup chipped parsley
1 Tbls whole mustard seed
1 tsp whole fennel seed
1 tsp basil, dried
1/2 tsp crushed red chile flakes
1 clove garlic, minced
1/2 tsp salt
1/8 tsp black pepper
2 tsp olive oil
In a bowl, mix together beef, 1/4 cup tomato sauce , read crumbs, parsley, mustard seed, fennel seed, basil, chile flakes, garlic, salt and pepper. Form into 18 meatballs, about the size of a small egg. Heat olive oil in a large skillet over medium high heat. Add meatballs and cook until lightly browned on all sides, about 5 minutes. Pour in remaining tomato sauce, reduce heat, cover and simmer until meatballs are cooked through, about 15 minutes or until internal temperature of meatballs reaches 170 degrees.
1 cup all purpose flour
2 Tbls dry mustard powder
1/2 tsp chipotle seasoning
1/2 cup butter
1 1/2 cup grated aged cheddar cheese
1/4 cup cold water
Preheat oven to 300 degrees. In a bowl, stir together flour, dry mustard and chipotle seasoning, Cut in butter with a pastry blender or rub together with fingers until mixture resembled a course crumb mixture. Add cheese and mix well. Pour in water, mix with fork to form a ball. On a lightly floured surface, roll dough to 12 by 12 inch square. Cut square in half horizontally to create two rectangles, then slice each rectangle into 1 inch by 6 inch strips. Lay sticks on a non-stick baking sheet, making sure they do not touch. Bake until lightly browned on the bottom, 18 to 20 minutes. Let cool before removing from pan. Store in an air tight container. To make them more party worth, You can twist the strips couple times before pressing the ends onto the baking sheet.
RECIPE THEME
Each
month a theme is chosen and a number of recipes on that theme from my massive
archive will be shared. This year we have 12 new topics, different from the
topics of last year. To find the recipes of last year, check out this recipe
link
or search the blog with the topic Recipe2018, or Recipe2019
You
can search the monthly theme by looking for the theme keyword in the search box
and it will pull up the recipes on that theme as posted, so look at the bottom
of the recipe in each posting for the KEYWORD in the () to search for each
month. All recipes this year will be tagged Recipe2020 so you can find
them
all.
The
themes are:
Feb
2020 - Footbal Tailgate Favorites (AppFeb)
March
2020 - Kabobs (KabobMar)
April 2020 - Brunch (BrunchApr)
May 2020 - Non-Traditional Pizza (PizzaMay)
June
2020 - StirFry Dishes (StirJun)
July
2020 - Salads with no lettuce (SaladJul)
August 2020 - Pickled things (PickleAug)
September 2020 - Quiche
(QuicheSep)
October 2020 - Squash Soups (SquashOct)
November 2020 -
Pumpkin (again) (PumpNov)
December 2020 - Turkey Recipes (TurkDec)
