Merry Christmas to all Marvelous! readers. To all of you who follow Bella’s Table, thank you for your continued support and kind words. I wish all of you a Merry Christmas and very Happy New Year. Here are a few appetizer recipes I think your holiday guests will enjoy. If curry powder is one of your favorite spices—try the soup—you will be surprised at how quick and easy this recipe is to make. Here’s to 2015!
Mulligatawny
Serves 6-8
If you are a fan of curry powder, you will love the flavors in this soup. It is an easy recipe to make. The Granny Smith apple pieces add a nice bit of crunch.
4 tablespoons butter
1 boneless, skinless chicken breast, cut into small bite-sized pieces
3 coves garlic, minced
1 medium onion, diced
¼ cup all-purpose flour
1 tablespoon curry powder
4 cups chicken broth
2 cups half and half (can also use milk or coconut milk)
1 heaping tablespoon brown sugar
Kosher salt and black pepper
1 Granny Smith apple
Melt the butter in a large pot. Add the chicken and cook, stirring occasionally, until golden. Add the garlic and onions and cook for 3-5 minutes. Sprinkle the flour over the chicken and onion mixture. Stir to combine and then stir in the curry powder. Cook the mixture over medium heat for one minute, stirring constantly. Pour in the chicken broth. Stir to combine and cook for 1-2 minutes to let mixture thicken. Add the half and half, sugar, and some salt and pepper.
Cook for 5 minutes.
Meanwhile, peel and dice the apple. Add the apple to the pot and serve immediately.
Mexican Shrimp de Gallo
Serves 8-10
For holiday gatherings, I always welcome a dish that is easy on the calories…and this one is definitely good for the waistline. The flavors are so fresh—you’ll love it. Try it on a chip or heap a scoop on a bed of lettuce. Play with the flavors: add more jalapeño if you like foods on the spicy side.
1 pound cooked shrimp
(tails removed), chopped
½ whole red onion, finely diced
½ cup black olives, chopped
2 whole tomatoes, seeded and diced
1-2 fresh jalapeños, minced
2 whole avocados, chopped
2 whole limes, juiced
kosher salt to taste
black pepper to taste
1 cup cilantro, chopped
Combine shrimp, red onion, olives, tomatoes, and jalapeños in a large bowl. Add lime juice to taste, then a dash of kosher salt and a dash of black pepper. Add cilantro. Stir gently with a spoon. Chill until serving time. Since avocados have a tendency to turn brown if too much time passes, add the avocado right before serving. Adjust the salt to your taste.
Serve with tortilla chips.
Bacon Cheese Ball
Serves many
This is a great combination of flavors for a holiday appetizer. Serve with pita chips or Ritz crackers.
8-ounce package cream cheese, room temperature
2 cloves of garlic, minced
1 red bell pepper, finely diced
1 large jalapeño pepper, seeded and finely diced
8 slices bacon, cooked and crumbled
3 tablespoons fresh cilantro, finely chopped
¼ cup minced red onion
1 tablespoon worchestershire sauce
1 cup shredded sharp cheddar cheese
½ lime, juiced
1 teaspoon red chili flakes
pinch of black pepper
pinch of salt
½ cup toasted chopped pecans or walnuts
Set aside the nuts and a tablespoon each of the jalapeño and red bell pepper on a plate and mix it up a little. Add the remaining red bell pepper and jalapeño to the rest of the ingredients and mix well. With your hands, shape the cheese mixture into a ball. Roll the cheese ball around on the plate, coating it with the mixture. Wrap the entire cheese ball with plastic wrap and refrigerate for at least four hours before serving.
Bacon Cheddar Crackers
Makes 3-4 dozen crackers
A warning should come with these crackers because they are addicting…especially right when they come out of the oven. These will make a great holiday treat—or any time of the year for that matter.
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cayenne pepper
½ teaspoon Maple Bacon Sea Salt (optional)
1 cup cold butter
2 cups sharp cheddar cheese, shredded
10 strips bacon, cooked and crumbled
¼ cup milk
Preheat oven to 375. Line cookie sheet with parchment paper. In large bowl, combine flour, baking powder, cayenne pepper, and Maple Bacon Sea Salt. Using a pastry cutter, cut in butter until mixture resembles coarse meal. Stir in cheese and bacon. Mix in milk to form dough. Using a small cookie scoop (1-1 ½ tablespoon), place dough balls about one inch apart. Use the bottom of a glass dipped in flour to flatten or use the tines of a fork to do the same. Bake for 16 minutes (8 minutes then rotate sheets and bake another 8 minutes.) Cool on wire racks.
Note: If you want to prepare dough ahead of time, roll into 2 logs, wrap in plastic wrap, and refrigerate. Then slice into ¼ inch thick pieces and bake. M! December 2014/January 2015
Kaye Lunsford
I think you should be posting the German potato salad recipe that you were so famous for at UGA ! Hope you are going well my very dear friend!