Categories
Appetizers Featured Recipes Snacks

Garden Fresh Green Dip

Green Dip from www.jasonscooking.com

BackgroundBackground

In my travels, I’ve discovered that most dips start with sour cream and mayonnaise and then whatever the blank is in _________ dip is added to that. This Garden Fresh Green Dip is no exception to that trusted formula. The parsley and green onions not only give this dip its green hue. They also give the dip a nice fresh taste making it perfect for vegetables, chips and crackers.

The RecipeRecipe
Garden Fresh Green Dip
 
Author:
Recipe type: Appetizer
Ingredients
  • 1 Cup Parsley, Chopped
  • 5 Green Onions, Chopped
  • 1 ¼ Cup Mayonnaise
  • 1 Cup Sour Cream
  • 2 Dashes Tabasco Sauce
  • 1 tsp Curry Powder
  • 2 Pinches Kosher Salt
Instructions
  1. Place all ingredients in a blender or food processor and process until smooth.
Tips and TricksTips and Tricks

This dip is as good on chips and crackers as it is on veggies. Give it a shot.

Feed the FreezerFeed the Freezer

This dip can be made a day or two in advance and kept in the refrigerator. You probably don’t want to freeze it; sour cream doesn’t like to be frozen.

Fun FactsFun Facts

If you harvest any type of onion before it has a chance to bulb, you’ve got yourself a green onion, friend.

Categories
Appetizers Breakfast Featured Jason's Favorites Recipes Snacks

Sausage Balls

Temperature375°Time15 – 20 mins

Sausage Balls

BackgroundBackground

I started this week with Buffalo Chicken Balls and I’m ending the week with the thing that inspired them: Sausage Balls. Sausage Balls (or Cheese and Sausage Balls) have been my favorite appetizer since I was a week tyke. My mom has made them for me for breakfast on my birthday almost every year of my life (I was at the beach one year and in Ireland the other year) and then again at Christmas and then they would not come out again until my next birthday.

This is one of 3 recipes for sausage balls that I know how to make. My mom’s recipe is different but I can only make that recipe between my birthday and Christmas so I’ll post that one in a couple of months. This recipe is perfect for any party or tailgate so grab some sausage, cheese and Bisquick and mix some up for yourself!

The RecipeRecipe
Sausage Balls
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 3 Cups Bisquick
  • 1 lb Bluk Hot Breakfast Sausage
  • 10 – 12 oz Cheddar Cheese, Shredded
Instructions
  1. Preheat oven to 375° and line a sheet pan with parchment paper
  2. In a large bowl, mix together all of the ingredients until it forms a stiff dough. Your hands are probably the best tool for this but you can use a stand mixer if you’d like. Be careful not to overwork the dough.
  3. Form the dough into 1 oz balls (about 1 ¼ inches in diameter) and place on the sheet pan. You can put them pretty close together but don’t let them touch.
  4. Cook for 15 – 20 minutes or until they start to brown and they are cooked through.
Tips and TricksTips and Tricks

Use a small ice cream scoop to make short work of rolling out the sausage balls.

Feed the FreezerFeed the Freezer

These sausage balls will hold up really well in the freezer. I freeze them after portioning and rolling the dough and before cooking. You can cook them from frozen by adding another 5ish minutes to the cooking time.

Fun FactsFun Facts

The only reason we have Bisquick in our house is to make sausage balls!

Categories
Appetizers Featured Recipes Snacks

Buffalo Chicken Balls

Temperature375°Time15 – 20 mins

Buffalo Chicken Balls

BackgroundBackground

My absolute favorite appetizers are cheese and sausage balls – they always have been and they will always be. That recipe will go up in next few days but that’s not what we’re discussing here. Today’s subject is the Buffalo Chicken Ball!

The idea for these buffalo chicken balls came to me when I was prepping buffalo chicken dip and sausage balls for a party. I figured I could use the same technique as the sausage balls with buffaloey chickeney ingredients and create a tasty new snack. I had to add a few more seasonings but in the end, I think they turned out pretty good!

Make sure you serve these with ranch for dipping. It really rounds out the flavor.

The RecipeRecipe
Buffalo Chicken Balls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 3 Cups Bisquick
  • 1 tsp Kosher Salt
  • 1 tsp Cayenne Pepper
  • ¼ Cup Vegetable Shortening
  • 1 lb Regular Ground Chicken (not ground chicken breast)
  • 8 Oz Pepper Jack Cheese, Shredded
  • ½ Cup Buffalo Wing Sauce
  • Ranch Dressing for Dipping
Instructions
  1. Preheat oven to 375° and line a sheet pan with parchment paper
  2. In a large bowl, mix together all of the ingredients until it forms a moist dough. Your hands are probably the best tool for this but you can use a stand mixer if you’d like. Be careful not to overwork the dough.
  3. Form the dough into 1 oz balls (about 1 ¼ inches in diameter) and place on the sheet pan. You can put them pretty close together but don’t let them touch.
  4. Cook for 15 – 20 minutes or until they start to brown and they are cooked through.
  5. Serve with ranch dressing for dipping.
Tips and TricksTips and Tricks

If you want these to be a bit spicier, up the cayenne by half. Don’t go too crazy though or you won’t be able to eat them!

Feed the FreezerFeed the Freezer

These tasty appetizers will hold up really well in the freezer. I freeze them after portioning and rolling the dough and before cooking. You can cook them from frozen by adding another 5ish minutes to the cooking time.

Fun FactsFun Facts

Chickens for sale at the grocery store are classified as fryers, broilers, and roasters. Roasters are the largest, oldest and most expensive of the whole chickens.

Categories
Appetizers Featured Michael's Favorites Recipes

Bacon Wrapped Water Chestnuts

Temperature375°Time20 mins

Bacon Wrapped Water Chestnuts

BackgroundBackground

My friend Lisa and I have been throwing parties together for almost 15 years now. We have a menu that we (or  maybe just I) call “Party Pattern Alpha” that consists of crowd pleasing dips, appetizers, and hors d’oeuvres. Our menu because pretty standard and we could throw it all together in a couple of hours.

One evening, probably 10 years into our friendship, Lisa pulled these bad boys out of the oven and set them on the counter at a party (I believe this was a bacon-themed party). Our gathering examined the new offerings, tasted them, immediately feel in love with them, and devoured these salty, crispy, bacony treats with reckless abandon. When we asked Lisa where she got the recipe, she nonchalantly replied, “Oh my dad’s been making them for all of my life.”

That was the day we all found out that our own Lisa had been keeping secrets from us all – bacony secrets.

The RecipeRecipe
Bacon Wrapped Water Chestnuts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 1 Cup Soy Sauce
  • 3 Cans Whole Water Chestnuts
  • 1 lb Bacon
  • Toothpicks
Instructions
  1. Strain the water chestnuts and put them into a quart sized zip-top bag.
  2. Add the soy sauce to the bag, squeeze out all of the air, seal and place in the refrigerator for at least 1 hour and up to 24 hours.
  3. Preheat the oven to 375° and line a half-sheet pan with parchment paper.
  4. Cut the bacon into thirds.
  5. Strain the water chestnuts and discard the leftover soy sauce.
  6. Wrap one piece of bacon around each of the water chestnuts and secure with a toothpick.
  7. Place on the pan and cook for about 20 minutes until the bacon starts to look crispy and delicious.
  8. Remove from pan and serve hot.
Tips and TricksTips and Tricks

To avoid skin irritation from the soy sauce, wear hospital-type gloves when you’re wrapping and skewering. We keep a box of gloves in the kitchen for this and similar procedures.

Feed the FreezerFeed the Freezer

These amazing appetizers will freeze so that they’re ready to party when you are. After wrapping the chestnuts in bacon and securing with the toothpick, freeze them on a sheet pan. Once they’ve frozen, transfer them to a plastic container for their long-term storage. Steer clear of bags for this one…those toothpicks are pointy!

Fun FactsFun Facts

The water chestnut is not a nut at all – it’s a vegetable that grows under water in the mud.  Mmmmm!