While preparing Thanksgiving dinner timing is EVERYTHING! Whether or not you prep days in advance or you choose to tackle the cooking the day of, there is always something, some dish or some one that throws you off schedule. Don’t panic though, we have the answer to your delayed main course right here! Appetizers are the key to any successful holiday or any party in general. While your guests are sprawled around the house chatting, watching the game (*ahem* Cowboys) or just patiently waiting you don’t want the pressure of rumbling stomachs to cause added pressure. These quick, simple and easy appetizer recipes will not only please your guests but will be a lifesaver for your weary cooking mind.
Ultimate Onion Dip
Don’t bother picking up that powdered onion dip and ruffles chips for your guests, this easy recipe will not only impress their stomachs, it will impress their eyes as well!
- 2 tablespoons olive oil
- 1 1/2 cups diced onions
- 1/4 teaspoon kosher salt
- 1 1/2 cups sour cream
- 1/2 cup mayonnaise
- 1/4 cup miracle whip
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
(adjust the seasoning’s of course to your taste, if you’re like me I put a little bit of creole seasoning and lemon pepper to add an extra kick of flavor)
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
CROSTINI 2 Ways
Simple Crostini Recipe
- 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
- 3/4 cup olive oil
- Coarse salt and ground pepper
- Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
- Bake until golden, 15 to 20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.
Hot Spinach and Artichoke Dip
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Tomato & Basil Bruschetta
- 2 large cloves garlic, cracked away from skin
- Extra-virgin olive oil, for drizzling
- 3 small plum tomatoes, halved and seeded
- 20 fresh basil leaves
- Coarse salt
Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
2 oz of Jack Daniel’s Whiskey
½ oz peach liqueur
2 oz of Sprite
3 sprigs of fresh mint
In the bottom of a mixing glass, muddle 1 sprig of mint with peach liqueur. Add Gentleman Jack to mixing glass then strain into a highball glass filled with crushed ice. Garnish with remaining mint sprigs.
Day 1 Down, 6 More to Go!!!