keviniscooking.com

This is a recipe I got after my mom passed away. My dad asked if there was anything I wanted and I went through her collection of hand written recipes. I believe this one was handed down to her from my great aunt. It holds dear memories for me as I remember she would always makes these as appetizers for the entire family’s traditional Christmas dinner at our house. It is really easy to make ahead or freeze.

Pizza is a favorite of mine and these individual appetizer snacks are perfect, with a nice bite from the green chilies.

• 1 small can Ortega Green Chilies
• 2 large cloves of garlic
• 4 green onions
• 1 can chopped black olives
• 1 8oz can tomato sauce
• 1 1/2 cup shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 1/3 cup of olive oil
• 1 tsp sugar
• 1 loaf of long, thin sourdough bread or 3 rolls

Preheat oven to 450˚. Chop first three ingredients very fine. In a bowl add the rest of the ingredients and the chopped chilies, garlic and green onions and mix well. Slice the bread thin and get about 60 pieces total.

Spread the pizza mixture evenly over all pieces and place on a cookie sheet to bake for 8-10 minutes. Serve hot!

Tags: pizza
Posted in Appetizer, Snacks | No Comments »

Inspired by the restaurant P. F. Chang’s Northern dry rib appetizer, I decided to create my own version. Although not dry, these are so moist and fall-off-the-bone-good you will be surprised at the flavor as well as how easy and quick these are to make. I use baby back pork ribs, one rack can easily feed two people with rice and a salad.

• 1 rack of baby back pork ribs, chopped in individual ribs
• 2 tbsp oil
• 2 tbsp black bean paste
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 1 tbsp Chinese five spice powder
• 1 tbsp fresh ground ginger root
• 1 tsp sesame oil
• 3 dried red chilies (optional)
• 1/2 cup of water
• 1/4 cup rice wine vinegar
• 1/4 cup soy sauce

Place chopped ribs in greased pressure cooker and brown evenly with oil. Mix the following ingredients and pour over ribs. Make sure liquid mixture is almost covering ribs. If not add water to almost cover. Close lid and cook for 15 minutes over medium heat after pressure cooker regulator starts to rock and releases a slow steady stream of steam. Remove from heat, release steam as per pressure cooker instructions and the sauce should have thickened. Use a slotted spoon to remove ribs and pour sauce in bowls to dip or over tray of ribs to serve.

Tags: Asian, pork, ribs
Posted in Appetizer, Dinner | No Comments »

This is one of my favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the nutty pecan.

• 6 cups of pecan halves
• 6 tbsp of melted butter
• 1/4 cup of Worcestershire sauce
• 2 tbsp of Tabasco or your favorite hot sauce
• 1 tbsp soy sauce
• 1 tbsp hot curry powder
• 1 tbsp chili powder

Preheat your oven to 350˚. In a mixing bowl combine all ingredients and toss well to coat thoroughly. Spread mixture evenly on a baking sheet, preferably with sides. Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature. These will keep for a while in a Tupperware or Zip Lock bag.

Tags: nuts, spicy
Posted in Appetizer | No Comments »