Cream Cheese Wonton Dip

Course: Appetizer
Cuisine: Asian
Keyword: cream cheese, sweet and sour, wonton
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients
 1 package wonton skins (about 50)
 16 ounces cream cheese, softened
 2 cups sweet and sour sauce
 optional: green onions for garnish

Instructions
1. Preheat oven to 400. Grease a large baking sheet with cooking
spray.
2. Fold each wonton skin in half so it forms a triangle, then place in a
single layer on prepared baking sheet. Either brush the tops of the
wontons with olive oil, or spray with cooking spray. Bake for 8-10
minutes until lightly browned and crispy. Remove from oven and
allow to cool.
3. Spread cream cheese in the bottom of a medium sized casserole
dish (or two smaller ones). Top with sweet and sour sauce.* Bake
for 10-15 minutes or until dip is heated through. Serve with wonton
chips and garnish with green onions if desired.
 Crab Dip

Ingredients

 (14) ounce package of imitation crab meat

 1 cup mayonnaise
 2½ - 3 teaspoons Mrs. Dash Extra Spicy Seasoning Blend to taste

Instructions

1. Mix it all together and refrigerate until ready to serve.

2. May be garnished with chopped chives and served on your favorite cracker.
3. Yes, it really is that easy!
Goat Cheese Appetizer

Course: Appetizer

Ingredients
 1 (12 ounce) can Biscuits (Pillsbury Grands taste the best)
 1 stick (1/2 cup) salted butter
 4 ounces goat, blue, or feta cheese crumbled, or more if you
prefer!!
 Fresh cilantro or parsley, chopped

Instructions
1. Preheat your oven to 375 degrees F.
2. Melt the butter and pour into a 9-inch pie plate.
3. Cut each biscuit into quarters and place in the pie plate with the
butter.
4. Toss the biscuits in the butter so that the sides of the biscuits get
coated in butter. They taste better this way and will brown more
evenly.
5. Sprinkle your blue cheese (feta or goat) over the biscuits.
6. If desired sprinkle with fresh cilantro or parsley.
7. Bake for 10-15 minutes or until the top is lightly browned and
bubbly. Watch closely it burns very easily!
8. Serve with toothpicks or mini appetizer forks. Enjoy!
Mushrooms Stuffed with Cheese
and Tomatoes

Course: Appetizer
Time: 30 min, Prep: 10 min.  Cook: 20 min.
Servings: 25

Ingredients:
 25 champignon mushrooms
 1 tomato
 150 g shredded cheese (mozzarella, cheddar cheese or a blend of
cheeses)
 2 eggs
 150 g bread crumbs
 Salt and pepper

Directions:
 Preheat the oven to 350°F (180°C).
 Thoroughly wash mushrooms and remove the stems. Cut the
tomatoes into small pieces.
 Lightly beat eggs and add a pinch of salt and pepper. Dip each
mushroom into the egg mixture and coat with bread crumbs.
 Place mushroom caps on a baking sheet, hollow side up, in a single
layer. Season with salt and pepper and fill each mushroom cap with
pieces of tomato.
 Sprinkle shredded cheese over the top.
  Bake for about 15-20 minutes, until the mushrooms are tender and
the cheese has melted. Serve warm.

Peanut Butter Energy Bites

Course: Appetizer

Ingredients
 ⅔ cups Creamy Peanut Butter
 ½ cups Semi-Sweet Chocolate Chips
 1 cup Old Fashioned Oats
 ½ cups Ground Flax Seeds
 2 Tablespoons Honey

Preparation
Combine all ingredients in a medium bowl. Stir to combine. Place in the
refrigerator for 15–30 minutes so they are easier to roll.

Roll into 12 bites and store in the fridge for up to 1 week.

Prosciutto-Wrapped Mango Bites

Course: Appetizer
Prep Time: 20 Mins
Yield: Makes 8 appetizer servings (serving size: 2 bites)

Ingredients
 1 ripe mango, peeled
 1 1/2 cups loosely packed arugula
 1 (1-oz.) package fresh basil
 4 very thin prosciutto or country ham slices
 1/4 teaspoon coarsely ground pepper

How to Make It
Step 1
Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3
arugula leaves and 1 to 2 basil leaves.
Step 2
Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle
with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.
Step 3
Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels,
and chill 30 minutes.
Step 4
Prosciutto-Wrapped Melon Bites: Substitute half of 1 small cantaloupe or honeydew for
mango. Proceed with recipe as directed.
Step 5
Proscuitto-Wrapped Pear Bites: Substitute 1 ripe pear, unpeeled, for mango. Cut pear as
directed in Step Toss together pear slices and 1/2 cup lemon-lime soft drink to prevent
browning; drain. Proceed with recipe as directed.
Step 6
Proscuitto-Wrapped Apple Bites: Substitute 1 Gala apple, unpeeled, for mango. Cut
apple as directed in Step Toss together apple slices and 1/2 cup lemon-lime soft drink to
prevent browning; drain. Proceed with recipe as directed.
Step 7
Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels,
and chill 30 minutes.

Bacon-and-Greens Salsa

Course: Appetizer
Prep Time: 15 Mins
Cook Time: 22 Mins
Yield: Makes 4 cups

Ingredients
 8 bacon slices
 1 (16-oz.) package frozen mixed greens, thawed and drained
 1/2 medium-size sweet onion, chopped
 1 teaspoon minced garlic
 1 1/2 cups frozen corn, thawed
 1 serrano chile pepper, minced
 1/4 teaspoon salt
 1/4 teaspoon pepper
 2 tablespoons cider vinegar
 Pork rinds
 Sweet potato chips
 Hot sauce

How to Make It
Step 1
Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or
until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp.
drippings in skillet. Crumble bacon.
Step 2
Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until
tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until
thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with
bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce

Pizza Sticks

Course: Appetizer
Prep Time: 5 Mins
Bake Time:12 Mins
Yield: Makes about 12 strips

 Ingredients

 1 (12-oz.) refrigerated thin pizza crust

 1 (10.5-oz.) container tomato bruschetta topping
 1 cup (4 oz.) shredded Italian cheese blend

How to Make It
Step 1

Top 1 (12-oz.) refrigerated thin pizza crust with 1 (5-oz.) container

tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded
Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or
until crust is golden and cheese is bubbly. Cut pizza in half, and cut each
half lengthwise into 2-inch strips.

Step 2

Note: For testing purposes only, we used Buitoni Classic Bruschetta.

Mini Caprese Bites

Course: Appetizer
Prep Time: 20 Mins
Yield: Makes 8 appetizer servings

Ingredients
 1 pt. grape tomatoes, halved
 10 to 14 fresh small mozzarella cheese balls, cut into thirds*
 32 (4-inch) wooden skewers**
 1/4 cup extra virgin olive oil
 2 tablespoons balsamic vinegar
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 6 thinly sliced fresh basil leaves
 Kosher salt and pepper to taste

How to Make It
Step 1
Thread 1 tomato half, 1 piece of cheese, and another tomato half onto
each skewer. Place skewers in a shallow serving dish.
Step 2
Whisk together oil and next 3 ingredients. Drizzle oil mixture over
skewers; sprinkle with basil and salt and pepper to taste.
Step 3
*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be
substituted.
Step 4
**Wooden picks may be substituted.

Peel-and-Eat Shrimp With

Dipping Sauces

Course: Appetizer
Prep Time: 10 Mins
Cook Time: 5 Mins
Stand Time: 20 Mins
Yield: Makes 12 servings

Ingredients
 1/4 cup Old Bay seasoning
 3 pounds unpeeled, large raw shrimp (26/30 count)
 Garnishes: lemon slices and wedges, fresh parsley sprigs
 Tangy Garlic Tartar Sauce
 Smoky Rémoulade Sauce
 Spicy Cocktail Sauce

How to Make It
Step 1

Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a
boil; add shrimp. Cover, remove from heat, and let stand 15 to 20
minutes or just until shrimp turn pink. Drain well; garnish, if desired.
Serve immediately with sauces.

Step 2

Chilled Peel-and-Eat Shrimp With Dipping Sauces: Prepare recipe as

directed. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24
hours. Serve with sauces. Prep: 10 min., Cook: 5 min., Chill: 2 hr.

Melon, Mozzarella, and

Prosciutto Skewers

Course: Appetizer
Prep Time: 20 Mins
Yield:Makes 20 skewers (serving size: 1 skewer)

Ingredients
 20 (1-inch) cantaloupe or honeydew cubes (about 2 1/2 cups)
 20 thin slices prosciutto (about 1/2 lb.)
 20 fresh small mozzarella cheese balls (about 1 [8-oz.] tub)
 20 (4-inch) wooden skewers
 Freshly cracked pepper

How to Make It
Step 1
Thread 1 melon cube, 1 prosciutto slice, and 1 mozzarella ball onto each
of 20 (4-inch) wooden skewers. Sprinkle with cracked pepper.
Step 2
Note: For testing purposes only, we used Il Villaggio Mozzarella Fior di
Latte Ciliegine cheese for mozzarella cheese balls.
Fresh Herb-Tomato Crostini

Course: Appetizer
Prep Time: 30 Mins
Bake Time: 10 Mins
Yield: Makes about 20 appetizer servings

Ingredients
 1/4 cup olive oil  1 large tomato, finely
 2 garlic cloves, pressed chopped
 1 (8.5-oz.) French bread  3/4 cup finely chopped
baguette, cut into 1/4-inch- green onions
thick slices  1/2 cup chopped fresh
 3 tablespoons fresh lemon parsley
juice  1 tablespoon chopped fresh
 2 tablespoons olive oil mint
 1/4 teaspoon salt  1/3 cup crumbled feta
 1/8 teaspoon pepper cheese

How to Make It
Step 1Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread
slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
Step 2 Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients;
gently toss to coat.
Step 3 Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
Step 4 Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato.
Proceed with recipe as directed.
Step 5 Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare
tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (25-oz.) tabbouleh salad mix for
another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir
in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6
servings. Prep: 10 min; Chill: 1 hr., 30 min.
Step 6 Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
Step 7 Per serving: Calories 93; Fat 1g (sat 6g, mono 9g, poly 5g); Protein 1g; Carb 7g; Fiber 4g; Chol 6mg;
Iron 9mg; Sodium 243mg; Calc 53mg.

Warm Fennel-Olive Sauté

Course: Appetizer
Prep Time:10 Mins
Cook Time: 8 Mins
Yield: Makes 12 servings

Ingredients
 1 lemon
 1 teaspoon minced garlic
 3/4 teaspoon fennel seeds
 1/2 teaspoon dried crushed red pepper
 1/3 cup extra virgin olive oil
 1 1/2 cups mixed olives
 8 pickled okra, cut in half lengthwise
 1 fennel bulb, cored and sliced
 1/2 cup lightly salted roasted almonds

How to Make It
Step 1
Remove lemon peel in strips using a vegetable peeler, reserving lemon for
another use.
Step 2
Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large
skillet over medium heat 1 minute. Add olives, and next 3 ingredients,
and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-
tender. Transfer to a shallow serving dish.
Step 3
Party Tip: If your olives have pits, be sure to set out a small bowl for your
guests to dispose of them.

Steamed Mussels in Tomato

Sauce

Course: Appetizer
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 6 servings

Ingredients
 4 strips bacon, chopped
 1/2 small white onion,
chopped
 3 cloves garlic, sliced
 1/2 teaspoon red pepper
flakes
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1/2 cup white wine
(optional)
 3 to 4 cups marinara sauce,
store-bought or homemade
 1 1/2 to 2 pounds mussels,
scrubbed, debearded,
rinsed and drained
For serving (optional):
 1 pound spaghetti, drained,
if serving as a main course
 Crusty bread, if serving as
an appetizer
 Fresh parsley
Method
1 Make the tomato sauce: Add chopped bacon to a large, deep skillet over medium-low heat.
Cook bacon until it renders out fat and starts to get crispy, 5 to 6 minutes. Then add onion, garlic,
red pepper flakes, salt, and black pepper, and cook until onions soften and become translucent,
about 3 to 4 minutes.
Cook for another minute or two to soften the garlic and combine flavors. Then pour in the wine to
deglaze the pan—this will release any stuck bits on the pan and help combine flavors. Cook for a
minute and then pour in marinara sauce and stir. Bring the mixture to a simmer, turn heat down
to low and simmer, partially covered, for 5 minutes.
2 Add the mussels and cook: Remove the lid and add all the mussels. Cover and shake the
skillet gently. Cook mussels for 4 to 5 minutes, until they open. Discard any that do not open.
3 Serve: Serve with crusty bread as an appetizer or over cooked pasta as a main course.
Leftover mussels and sauce: Mussels, like most seafood, don’t keep well for long as leftovers.
The sauce and mussels are fine in the fridge for a day or two. Reheat them gently on the stove
with a splash of water. I would not freeze this dish.

Smoked Salmon Dip

Course: Appetizer
Prep time: 10 minutes
Yield: 2 cups

Ingredients
 8 ounces cream cheese, softened at room temperature
 1/2 cup sour cream
 3 tablespoons finely chopped chives, plus more for garnish
 1 tablespoon Dijon mustard
 2 tablespoons small capers
 2 lemons
 1/8 teaspoon black pepper
 8 ounces smoked salmon, finely chopped
 1/2 teaspoon Aleppo pepper or a pinch of Cayenne (optional), to
taste

Method
1 Blend the cream cheese and sour cream: In a bowl of a stand mixer with
the paddle attachment on medium speed, beat the cream cheese and sour
cream together until very smooth. With the mixer on low, add the chives,
mustard, capers, zest and juice from 1 lemon, and black pepper. Mix until
blended.
If you like, use a food processor for this step and transfer to a bowl, or simply
use some elbow grease to beat the mixture until smooth.
2 Fold in the chopped salmon: Remove the bowl from the stand mixer. Fold in
the salmon and Aleppo or cayenne pepper, if using, by hand.
Taste and add juice from the remaining lemon, 1 teaspoon at time, if you think it
needs it.
3 Serve: Spoon the dip into a serving bowl and sprinkle with chives. Serve
immediately or refrigerate until serving time. Serve with crackers or slices of
baguette. The spread will keep, covered, in the refrigerator for up to 5 days.

Guacamole Deviled Eggs

Course: Appetizer
Prep time: 25 minutes
Yield: Serves 4

Ingredients
 6 large eggs  1 tablespoon chopped
 2 ripe avocados cilantro (plus a several
 1 tablespoon lime (or leaves for garnish)
lemon) juice  1 serrano or 1/2 jalapeño
 1/2 teaspoon salt chile pepper, minced
 1 tablespoon sour cream (include the seeds for more
(can skip if you need dairy- heat, leave them out for
free) less)
 1 tablespoon chopped
chives or green onion
Method
1 Hard boil the eggs: The easiest way to make hard boiled eggs that are easy to peel for deviled
eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you
don't have a steamer basket, that's ok.)
Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan.
Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool. For
more advice, see our How to Steam Hard Boiled Eggs. (You can also pressure cook them.)
2 Prep the eggs: Once they've cooled, carefully peel the hard boiled eggs and cut them in half
lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
3 Make the filling: Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and
place in a bowl. (See How to Cut and Peel an Avocado.)
Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4
halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle
with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or
jalapeño chile pepper, and chives.
4 Fill the egg halves: Scoop a generous spoonful of the avocado mixture into each well of the
hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.

Garlic Herb Steak Bites Recipe

Course: Appetizer
Prep time: 10 minutes
Cook time: 15 minutes
Yield: About 50 steak bites (4 for dinner, or 8 to 10 for a party)

Ingredients
For the steak bites:  2 tablespoons fresh minced
 1 1/4 pounds steak, trimmed parsley
of fat and cut into 1/2-inch For the DAD ADD: Steak Bite Grilled
cubes Cheese
 2 tablespoons olive oil  6 to 8 cooked steak bites,
 1 teaspoon garlic powder chopped
 1 teaspoon kosher salt  2 slices Swiss cheese
 1 teaspoon black pepper  1 tablespoon mustard
 2 tablespoons unsalted butter  2 slices sandwich bread
 Olive oil or butter for cooking
Method
1 Marinate the steak: Combine the cubed steak pieces in a bowl along with olive oil, garlic
powder, salt, and pepper. Let it sit for at least 15 minutes to marinate. You could do this up to a
day in advance and store the steak bites in the fridge.
2 Cook the steak bites: Heat a large cast iron skillet over medium-high heat. A drop of water in
the skillet should sizzle and immediately evaporate. Once hot, add the steak bites. Let the steak
bites sit without touching them for 3 minutes so they can get a crust on one side.
Stir the bites and continue to cook for another 2 minutes until they reach desired doneness. I
prefer mine with a tiny bit of pink in the middle, almost like a medium steak. If you want them
cooked all the way through, cook for another minute or two.
3 Toss with butter and serve: When the steak bites have a nice crust on one side and are
browned all over, turn off the heat. Add butter to the skillet and stir to coat the steak bites with
butter. Sprinkle liberally with fresh parsley and serve immediately either with toothpicks (as an
appetizer) or as a dinner entrée alongside potatoes, rice, or veggies.
Leftover steak bites keep well in the fridge for 4 to 5 days. Reheat in a skillet over low heat with
an extra drizzle of olive oil or in a microwave on high heat for 15-second bursts until warmed
through. The skillet method will better preserve the texture of the steak bites.
THE DAD ADD: Steak Bite Grilled Cheese
Add a drizzle of olive oil to a small skillet over medium-low heat. Smear two pieces of bread with a
little mustard. Add the bread, mustard side up, to the skillet to coat it with olive oil. Add a slice of
cheese to the bread, top with the chopped steak bites, and top with a second slice of cheese. Add
the second piece of bread to finish the sandwich.
Cook sandwich over medium-low heat until the cheese is melted and the bread is browned on both
sides. Slice in half and serve while warm!

Greek Meatballs Recipe

Course: Appetizer
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Makes about 20 meatballs

Ingredients
 1 tablespoon extra virgin olive oil
 1 clove garlic, minced
 1 hot chili pepper (jalapeño, serrano, or other hot chili pepper),
seeded and minced
 1 large shallot, minced
 1 pound ground lamb
  4 ounces salt pork or bacon, ground or finely minced
 Zest of 1 orange
 2 tablespoons chopped mint
 Freshly ground black pepper
 Greek yogurt for dipping

Method
1 Soften shallots, chili pepper, garlic: Heat a small pan over medium heat
and add oil, minced garlic, chili pepper, and shallot, and cook for 1 minute, then
let cool.
2 Make meatball mixture: Meanwhile, crumble lamb into a large bowl. Evenly
scatter the salt pork (or bacon), orange zest and mint over lamb, and season
with pepper. Sprinkle the cooled garlic mixture over lamb. Gently mix until just
combined
3 Form the meatball mixture into 1 1/4-inch balls: Transfer to a plate or
sheet pan.
4 Cook the meatballs: Heat a large cast iron pan over medium to medium high
heat. Working in batches if necessary to prevent crowding, cook meatballs on all
sides until browned and cooked through, 8 to 10 minutes.
5 Serve warm with toothpicks or skewers with Greek yogurt.

Crispy Sweet Potato Pancake

Lettuce Wraps

Course: Appetizer
Prep time: 10 minutes
Cook time: 12 minutes
Yield: 8 pancakes; serves 4 as a snack
Ingredients
For the nuoc cham dipping sauce:
 1 tablespoon plus 1 teaspoon sugar
 1 1/2 to 2 tablespoons fresh lime juice
 1/4 cup warm water, or as needed
 1 teaspoon unseasoned Japanese rice vinegar (optional)
  1 1/2 to 2 tablespoons fish sauce
 1 Thai or serrano chile, thinly sliced (keep seeds intact); or 1 to 1 1/2 teaspoons
chile garlic sauce or sambal oelek (optional, good for heat)
 1 garlic clove, minced (optional, good for pungency)
For the pancakes and garnishes:
 3 cups (12 ounces) grated white sweet potato (buy a one-pounder for easy prep)
 1 cup (3 1/2 ounces) grated carrot (start from a 4 ounce carrot)
 Rounded 1/2 teaspoon fine sea salt
 3 tablespoons lightly packed, finely chopped green onion (green and white parts)
 1/4 teaspoon freshly ground black pepper
 2 teaspoons fish sauce
 1 tablespoon cornstarch
 3 tablespoons white or brown rice flour, such as Bob’s Red Mill (or all-purpose
flour)
 1 large egg
 About 1/3 cup canola or other neutral oil
 Leaves from 1 head of soft-leaf lettuce, such as butter, Boston, or red leaf
 6 to 8 bushy sprigs mint, basil, or other soft leaf herbs
 10 to 12 sprigs cilantro

Method
1 Make the nuoc cham sauce: Combine 1 tablespoon of the sugar, 1 1/2 tablespoons
of the lime juice, and the water.
Taste the limeade, and if needed, add the remaining 1 teaspoon sugar and/or 1 1/2
teaspoons lime juice; dilute with water if you go too far. If there’s an unpleasant tart-
bitter edge, add the vinegar to rounds things out.
Finally, add the fish sauce to create a bold, forward finish. If desired, add the chiles
and/or garlic. Set aside. You should have 1/2 cup of nuoc cham, and this can be made
and refrigerated up to 8 hours before serving.

2 Salt and squeeze out the sweet potato and carrot: In a large bowl, combine the
grated sweet potato, carrot, and salt. Massage with both hands until wet and squishy,
about 1 minute. Transfer the grated veggies to a piece of muslin or a non-terry dish
towel, and wrap the veggies in the towel. Standing over the sink, firmly squeeze and
twist to expel moisture.
Dump the veggies into a dry bowl.

3 Assemble the pancake batter: Add the green onion, mixing with a fork to distribute
well. Mix in the pepper, fish sauce, cornstarch, and rice flour. Add the egg, break it up
with a fork, and mix well. Press the mixture down to compact it, and then divide into 8
portions like a pie, using a 1/4  cup measuring scoop.

4 Fry the pancakes: Warm a large nonstick skillet over medium heat, then add about 2
tablespoons of oil to film the bottom. Fry in two batches, 4 pancakes at a time.
For each one, use a fork and your fingers to scoop up the 1/4 cup portions of the potato-
and-carrot mixture (one wedge of the "pie"). Deposit into the skillet, spreading and
flattening the mixture with the measuring cup bottom and fork to make a 3 1/2-inch-
wide pancake (mine often look like Australia).
Fry for about 3 minutes, until bits of the fringe-like edges are richly brown and crisp.
Drizzle 2 to 3 teaspoons of oil on top of the pancakes, then wield 2 spatulas to carefully
flip each one over. (The pancakes are delicate, so 2 spatulas are super handy.)
Fry for about 3 minutes longer, until crisp and brown underneath. Cool on a rack. Fry the
remaining batch.

5 Assemble and serve the lettuce wraps: Serve with the lettuce, herbs, and sauce.
Invite guests to build their own lettuce leaf wraps containing a piece of pancake (pass
scissors or use forks/fingers to break up the pancakes into smaller pieces suitable for
wrapping up), with 2 or 3 herb leaves and/or torn cilantro sprigs. Dip in the sauce and
eat. These are really best the day they are made.

BBQ Bacon Jalapeño Poppers

Recipe

Course: Appetizer
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 6 to 8 servings

Ingredients
For the bacon:
 12 ounces (8 to 12 slices) thick-cut smoked bacon
 1 1/2 tablespoons barbecue sauce
For the filling:
 8 ounces plain cream cheese, softened to room temperature
  1 cup (about 3 ounces) coarsely shredded sharp cheddar cheese
 1 1/2 tablespoons minced fresh chives
 1 large clove garlic, minced
 2 tablespoons barbecue sauce
 12 medium-sized jalapeños
 Extra minced fresh chives to garnish
 1 cup sour cream, to serve (optional)

Method
1 Preheat oven to 375ºF. Line a baking sheet with aluminum foil. Lay a few layers of
paper towels on top of a cooling rack and place near the oven.
2 Glaze and bake the bacon until crispy: Arrange the bacon in a single layer on the
baking sheet. Brush with 1 1/2 tablespoons of barbecue sauce.
Transfer to the oven and bake until crisp and caramelized, 15 to 20 minutes (begin
checking around 15 minutes; the bacon could take up to 20 minutes to fully crisp
depending on the brand and thickness).
Remove the bacon from oven and drain for a few minutes on paper towels, then transfer
to a plate to finish cooling. The pieces will stick to the paper towels if left for too long.

3 While bacon cooks, prepare the filling: Combine cream cheese, cheddar cheese,
chives, garlic and barbecue sauce in a small mixing bowl.

4 Prepare the jalapeño peppers: Wear gloves for this step if you are sensitive to
pepper heat. Cut the jalapeños in half lengthwise. Use a spoon to scoop out the seeds.
You can leave the stems on (they make nice handles for eating!) or trim them off.
Arrange all the jalapeños cut-side up on a platter or baking sheet.

5 Stuff the peppers: Chop or crumble the bacon into small bits, then fold into the
cream cheese mixture. Using a spoon, fill each of the jalapeño halves with a big dollop of
the cream cheese mixture, mounding slightly.
At this point, the poppers can be covered and refrigerated until ready to grill, up to 24
hours.

6 Prepare your grill: For gas grills, heat the grill with the burners set to high and
preheat for 10 minutes. When ready to grill, reduce the burners to medium.
For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot
(they should be covered with a layer of fine gray ash) empty the coals into the grill and
push them to one side of the grill to make higher heat and lower heat cooking zones. Set
the grate in place and cover the grill. Preheat the grate for 5 minutes.

7 Grill the poppers: Brush grill grates with oil to prevent sticking. If you're using a
charcoal grill, cook over the low-heat cooking zone.
Using tongs, place the poppers on the grill so they lay across the grates and don't fall
through. If any of the poppers is leaning to the side, prop it up against a neighbor so the
cheese filling doesn't start to melt out as the poppers cook.
Grill until the poppers are seared on the bottoms and the cheese filling is hot and
bubbling around the edges, about 10 minutes. Be careful of overcooking or the peppers
will become too soft.

8 Serve the poppers right away: Using tongs and a spatula in tandem to scoop up the
poppers, remove from the grill and transfer to a platter. Serve immediately alongside
sour cream, if desired. Discard the stems as you eat.