These mini-Reuben sandwiches make a great appetizer for a St. Patrick’s Day party, or anytime of year.

Ingredients

• 1 lb. corned beef
• ½ pound Swiss Cheese
• 2 sleeves mini rye toasts
• One bottle Thousand Island dressing
• 10 oz. sauerkraut
• butter

1. Thinly slice corned beef into 2 inch square pieces or smaller. Split cheese into four equal squares.
2. Load corned beef, one teaspoon sauerkraut, 1 teaspoon dressing and one slice of cheese onto a rye toast. Top with another rye toast to make sandwiches.
3. Either grill sandwiches in lightly buttered pan, or bake in oven on baking sheet for 10 minutes.
4. Serve immediately, or individually wrap sandwiches in foil if transporting or to keep warm. Once in foil, sandwiches can be kept warm in warm oven.

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Great recipe for St. Patrick’s Day, interesting flavors for any time of year.

Ingredients

• 1 prebaked pizza crust
• ¾ cup sauerkraut
• 1/4 pound thin sliced deli corned beef , broken into pieces
• 4 slices Swiss cheese, cut into 1/2-inch pieces
• 2 tablespoons Dijon mustard
• 1 teaspoon Caraway seeds
• ½ teaspoon Parsley

1. Spread mustard on pizza crust. Top with sauerkraut, beef and then cheese. Sprinkle with caraway seeds and parsley.
2. Bake at 350 degrees F (180 degrees C) for 15 minutes.

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Ingredients

• 8 wood food skewers
• Blueberries (as large and firm as you can find, approximately 40)
• Watermelon (use the firmest part of the watermelon, and cut into 32 one-inch squares)
• Feta cheese (cut into 24 one-inch squares)

Filed under: Category Appetizers, Light Cooking, Recipes, Vegetarian | Tags: appetizers for Memorial Day,Fourth of July Recipes,fruit skewers,holiday recipes,memorial day recipes by 1 Comment »

Ingredients

• 2 packages cornbread mix
• ½ can black beans, drained and rinsed
• 1 tomato, seeded and diced
• ½ onion, seeded and diced
• One half avocado
• Cilantro (one small bunch)
• 4 oz. cream cheese
• 2 oz. sour cream
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon garlic salt

Prepare double batch of cornbread according to package directions. Bake in 8 x 8 or 9 x 9 sqaure pan. Cool and cut into strips approximately 1 ½ inch wide. Then cut each strip into ½ inch width squares. Combine beans, onions, tomato, vinegar, oil and garlic salt. Combine sour cream and cream cheese. Spread cream cheese mixture onto each cornbread square. Top each with a spoonful of bean/tomato salsa mixture. Garnish each with a small slice of avocado and a small sprig of cilantro.

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If you’ve taken one of my cooking classes, you already know that Bruschetta is one of my favorite appetizers because it is easy, it is flexible, and it is easy to keep the ingredients on hand at home. Here is a basic bruschetta recipe with by many variation suggestions to make it your own and make it work with what you have at home.

Ingredients

• 1 cup diced tomatoes (fresh or canned, drained)
• 1/3 cup diced onion
• 1/2 cup crumbled cheese (fresh mozzarella, blue cheese, feta or goats)
• 1 teaspoon diced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• Combine ingredients, chill, and serve on toasted bread rounds, pita chips, or fresh bread.

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Ingredients

• 1 lb of zucchini
• 1 garlic clove, minced
• 1 large avocado
• 6 tablespoons of olive oil
• 2 tablespoons of white wine vinegar
• 2 teaspoons of salt
• 1 teaspoon of sugar
• 1/4 teaspoon tarragon
• Freshly ground black pepper, to taste

Cut the zucchinis into ½-inch thick slices, and then quarter each slice.
Bring the water to the boil and add the zucchini slices and 1 teaspoon of the salt.
Cover and cook for 5 minutes. Drain the zucchini and set aside in a bowl to cool. Combine garlic olive oil, vinegar, salt, sugar and tarragon to make dressing. Pour over zucchini and chill. Add diced avocado and black pepper immediately before serving. Serve with tortilla chips or as a delicious topping for grilled fish, chicken or steak.

Filed under: Category Appetizers, Recipes, Salads & Sides, Vegetarian | Tags: avocado and zucchini salsa,avocado salsa,homemade salsa,zucchini salsa by 1 Comment »