キャシー・ネプチューンのキッチン – ゲームデーアプリ
Hi, I’m Kathy Neptune and welcome to my kitchen. I’m going to share tips, tools, and recipes to make your time in the kitchen fun, fast, and fabulous. [Applause] [Music] And it is football season. I got my work gloves on and I’m going in because we’re doing five fabulous appetizers for football. So, I think you’re going to love these. Um, we we have some that are baked, we have some cold, we have some spicy, some not so spicy, and you’re going to love them. So, stay tuned. We’re going to get started here with our pin wheel taco pinwheel rollups. I think these are going to be really fun to do. And I have here, and now I haed these recipes, but I’ll put the full recipes at the end of this video, so stay tuned for those. And I started out with um a block of softened cream cheese. You can see how very soft this is. And you want that cuz we want it to be spreadable. And in here, we’re going to add some flavors. We have some taco seasoning. And I’m just eyeballing, but I’ll like I said, I’ll have the measurements on the air. And you can use the pack as the taco seasoning, but I love to buy the mix in a jar because it keeps forever. Uh, a little bit of sour cream and a little bit of mayo just for flavor and to make it kind of creamier and again more spreadable. Some chopped green onions from my garden. So, you can see it’s very soft and pliable. And I’m doing these ahead because these I would suggest you could even do these the night before, the day before your event and put them in the refrigerator so they can set up. We’re going to spread this on a flour tortilla and roll them up. So you want them fairly chilled so that you can cut them. Uh let’s do I think that’s good. Now we have our flour tortillas. And a little trick is if your flour tortillas aren’t soft or pliable, you can put them in the microwave for a few seconds, like 30, try 30 seconds at a time, and they’ll roll out much easier. So, I’m going to take these. I think we can do three tortillas in a long log. And you want to overlap them just a little bit like that. I’m going to roll them up so they don’t have to be too fussy. And it’s kind of good to put a little of the mixture underneath so they kind of stick a little bit here. Like that. These are so good. And they’re fun to do, too. This would be something the kids would love to do. And just spread it out. Not too fussy so far, right? And you can decorate these, but I like these because you don’t need to serve anything with it except some tequila, of course, and because it has all the spices in it, it’s a nice, not too spicy, but very satisfying dish. And then I’m going to put a little bit of salsa on the top. And I didn’t mix this in because it it can be a little watery. And you can serve some on the side. So people can add that to the top if they’d like. And again, spread it out. This is just for flavor and a little bit of color. And then some cheddar cheese. Or you could use Monterey Jack or the Mexican style cheese. You could even do queso in here. And you can also add black beans if you’d like a little protein in here. They’re totally versatile. That’s what I love about all these recipes today. You can do them to to your taste. And here’s the killer. Some jalapeno peppers fresh from my friend’s garden. And again, as little or as much as you’d like. Oh, these are going to be good. And then cross your fingers cuz we’re rolling them up. And you could also do this on a piece of plastic, but we’re going to wrap it in plastic. And a nice tight roll on this. Again, nothing too fussy, but try and keep them in an even layer like that. And as it gets colder, it’s going to get a little bit more solid. And I got some plastic wrap here. and do an angle. Roll it up and kind of do a tight roll on it so that you get keep it nice and solid. And I’m going to put this in the refrigerator to chill while we get the ingredients for our next ingredient in our next recipe. We’ll be right back. Hi, welcome back. Our second recipe today, we’re going to do a buffalo chicken dip. And it’s just as good as it sounds. It’s just like buffalo chicken wings, but in a little bit easier form and not as fussy to do. And everything’s baked in the oven. So, I have a little ovenproof dish that I’ve sprayed inside the bottom. And I have some, let’s see, some cooked chicken. You can do rotisserie chicken. And I’ve shredded it really, really well. I’m going to put that into the bowl. And again, don’t worry about all the measurements here. And then we’re just going to add some softened cream cheese. Again, look at how soft that is. And get that into a good start when you’re mixing. That always helps. And you can leave it out at room temperature, the cream cheese, or just pop it in your microwave for a few minutes. And then here comes the good stuff. Some ranch dressing again to make it creamy. Just bottled ranch or you can make your own, but hey, why not use what’s convenient? Some hot wing sauce. Your favorite buffalo wing sauce. And that makes it spicy. And this you could do ahead, too. That a lot of these you could do ahead of time. Some chopped chives. My garden has had some good yield on the chives this year. Look at the colors in here. Some chopped celery because that’s very much a part of your buffalo flavors. And then some sharp cheddar cheese. This is not for the faint of heart. I’ll tell you, this is good. And then some blue cheese cuz it wouldn’t be buffalo chicken without the blue cheese or the ranch or anything. And you can do the pre-crumbled. I prefer to crumble my own so that I know what’s in it. And I have here I’ve saved um let’s do some jalapenos. Oo, that’s going to be spicy. We got wings sauce and chilies. This is going to be really good. And I’m going to serve this with tortilla chips or you could use crackers. And also I have celery sticks and I have carrot sticks for the healthy. But once you see what goes into this, it really doesn’t matter. But this here goes right into the oven. And I have my oven preheated at 350. We’re going to cook this just until the cheeses are melted because the chicken’s already cooked and so forth. So, this goes in for about 20 minutes. I’m going to set the timer and we’re off and going. And then we’re going to garnish it with some chives when it comes out. So, I’m going to pop this in. That was quick and easy. And the secret to all of these recipes is to do your pre-prep, do your chopping, store them in the dishes that you’re going to need or in little Ziploc bags. It’s so easy just to assemble it and you have everything out on a tray and you don’t have to go looking at a recipe. You can just dump what’sever on the tray into the dish and know you’re good to go. So you can enjoy the game with everybody else. So, popping this in the oven 20 minutes and we’ll be right back with our number three recipe. Hi, welcome back. We’re going to do our third recipe. And I’m keeping my gloves on just cuz I’m handling food a lot today. We’re going to do a barbecue little smokeokies. And there’s some interesting ingredients on these. And you don’t have to pre-cook these cuz we’re going to simmer these slowly on the stove top for about 20 minutes. So easy to do. Again, do this ahead of time. It’s It’s a really good recipe. So, we’re going to start out with our little smokeokies. And again, I’m doing half a recipe, but you could do the whole one that I’ll put at the end. And this is your favorite barbecue sauce. It doesn’t matter. You can do spicy on this if you want. So, we’re adding that. And a little bit of worershir sauce. And again, I’ve measured all these out, so it’s like a dump and go. Some chopped white onions, or you could use red, whatever onions that you have. Some ketchup. Some brown sugar. Light or dark, it doesn’t matter. That’s going to make a nice sauce. And this I’m just going to serve with toothpicks. So, it’s kind of a nice recipe to have. Now, here’s where the fun part is. I’m doing some bourbon. You can do any kind of bourbon. And just a little bit in there. Oh, my oven’s heated up. And then, you know me and my spices. I went to my spice cabinet and I just thought this sounded so good with the barbecue. Look at what this is. It’s called whiskey apple and it’s just a seasoning. But if you have a special barbecue seasoning or um like an avocado lime or anything that screams barbecue, I’m just putting a little of that in. But you could do a barbecue rub, too. But this smells like whiskey and apples. And I thought, how fun is that? So, be adventuresome and try some new spices in your cabinet cuz it’s always like an adventure when you go in there and find things. And that’s all there is to it. And I’m going to put this on simmer. And every once in a while, I’m going to go over and stir it up and make sure everything’s happening and it isn’t sticking. And I have a very heavyduty pot, um, which helps. And you could even put this in the oven with our Buffalo chicken dip if you wanted to and save time, but I like to kind of monitor what’s going on. So, this is going on the stove, a very low simmer, and I check on it. Put your timer on if you’re not sure about it, and double check. But what I love about these recipes is we’ve already done one that’s cold, one that’s in the oven, and one that’s stove top. So you get a nice variety of just about every kind and flavor that you think your people would like. Even even children will love some of these. Just warm them when the jalapenos are in there, too. And you can even spice this up and put jalapenos on the side for people to add to the little smokeokies. I think that would be fun. So, we’re going to get started already on our fourth recipe. How hard is this so far? Not. So, you could do this. Write to me and tell me about your adventures in trying them and how your family liked them. So, we’re going to get number four going. We’ll be right back. Hi, welcome back. We’re going to do our fourth recipe. Are you keeping track? Cuz these are going pretty fast. I’m going to stir my little smokeokies here and I’ll show you what’s going on with these. Oh, these smell so good. And while you weren’t looking at, I added some jalapenos in there. And oh, these are going to be so good. And again, do them the night before and just reheat them. And I have a nice pot to serve them in a covered pot. So, they don’t take long. And I have a nice slow simmer on there. And you just stir them, which is why you want a heavy pot if you have it. Um, or again, do it in the oven if you want. I bet you could even do them in the microwave, too. But keep an eye on them and do a medium heat on the microwave as well. Now, we’re going to do some marinated mozzarella. And we have here, can you see I have, of course, a pretty dish. And I have uh some slivered fresh garlic. And I warmed up the olive oil in a little pot ahead of time just to get you don’t want to cook or scorch your garlic or toast it at all. You can see it’s still very white and translucent, but it’s a good way to get maximum flavor and almost sweeten your raw garlic so that it isn’t raw. So, we have um some very good olive oil in there. And we’re going to start adding a few things including some mozzarella cheese. And you could do just about any kind of uh your favorite cheese that you might like. I’m going to get a spoon and do this so I don’t plop it all over the place, which is why I have gloves on. And this is best done ahead of time and let all the flavors marry together. And you can use any kind of hard cheese that you’d like or flavored cheese. You could even do I think um feta cheese would be excellent in something like this. So that’s going to settle in there. And then we have lots of different ingredients. I have in here some a bay leaf, which is very unusual. And you can see why you want to let this set if you can. But because we infuse the garlic with some olive oil, it helps with the flavors, too. A little salt. I like the coarse salt and fresh cracked pepper. You know what would be good in here is those uh are those multicolored pepperc corns. And you could do that for color. some chili flakes because it’s game time and you want a little spice in there. Some green onions and some balsamic vinegar. Any flavor that you want you can do. This is just a plain balsamic, but it adds a nice depth of flavor. Not too much. Going to check on our little smokeokies that are bubbling away. Turn that down. And you’ll notice the sauce on the little smokies, the longer it cooks, kind of boils down so you get a thicker consistency. And then some chives, which adds flavor. I’m going to put a few more. And then let’s see what we have from my garden here. We have all kinds of herbs. I’m going to do some fresh Italian flat leaf parsley. And you can do curly parsley, but the um Italian parsley has so much more flavor, I think. So, we’ll chop that finely. And a lot of these are for color, but like I said, the Italian parsley does have a good amount of flavor. more so than the curly parsley would have. So, we’re going to add that in. Nothing too fancy, but a lot of flavor. They’re my favorite this time of year. Basil has just been so prolific this year in my garden. And mozzarella and basil just a natural combination. So rolling it up, I do a cut down the center and what they call in Fancyville a chifonad. And it’s almost like a capray salad infused with the cheese. What else do we have in there? Oh, you know what I have this? You don’t have to do this. You can use dried, but I have oregano. But it’s fresh oregano is very, very strong. So you don’t want a lot. But oregano gives it a little really good flavor, too. But not too much. Oh, that smells like pizza. And you can certainly use dried spices if you want. And we really loaded this up, didn’t we? And oh, one final thing I forgot. For a nice burst of flavor, we’re going to do fresh lemon. So, what a contrast with the garlic and the herbs and the olive oil. I mean, this mozzarella is going to be the best you’ve ever had. We can serve it with crackers on the side. I have toothpicks. Just a little touch. Not that you want to say, “Oh, that’s lemon.” But it’s in there supporting everything else that you have done. And I’m going to grab a little bit more olive oil just to load it up. And you can do a big bowl, a small bowl, but a little goes a long way with this recipe. And you know what? When you have you finished all the mozzarella, don’t toss out that olive oil. Use that in your salad dressing or on a pasta or you could even put this in pesto and it would be delicious. So, how pretty is that? And I’m resisting the urge to put some more jalapenos. But you know, we got to take a break from those cuz I get a little carried away with those. But look at how beautiful that is going to be. So fresh and fragrant and everybody’s going to want the recipe. And look at how easy it was. And you don’t need an herb garden. You can use the dried herbs, but don’t use as much. Whenever you use dried herbs, you do half as much cuz they’re concentrated as you would with the regular. We’re going to serve those with crackers. Cute little bucket of our toothpicks. And that is done. Now, if you do this the night before, which I recommend, uh just know that the uh you got to plan ahead because the olive oil will solidify. So, plan that. put that in your game plan, no pun intended, for the game day appetizers and take it out about an hour before you’re going to serve it and it’ll come right back to room temperature and liquefy. So, those little things are good to know ahead of time. So, that’s number four. And our grand finale is number five. You don’t want to miss it. We’ll be right back. Hi, welcome back. Number five coming up, beef and blue Christini. How good does that sound? It’s you got to have some beef. We’re not doing chili today or not a lot other than the smokies with a lot of meats. So, I thought this would be this makes a fabulous presentation. So, we’re going to start with a bowl. And we have some sour cream and just a touch of mayonnaise. I’m going to put this in a bowl. And this you can do ahead of time. And you can see here, these are very soft. I didn’t do them in the oven too long cuz they get hard as a rock. But that is some christini that I spritzed with a little bit of olive oil and I baked them about 350 for about 10 minutes. Again, you can do that ahead of time. Put them in a ziploc bag. And you can prepare this ahead of time. And most of these that I I mentioned, you can do ahead of time. They taste even better when they have a chance to for the flavors to melt together. You know what this is? It’s horseradish. And you can buy that dried or grated fresh. And I love horseradish with the other ingredients, which is blue cheese. And I’ll put a little there. And I’m going to sprinkle a little on top. And some don mustard. Don’t worry about the measurements. They’ll all be there for you. A little bit of chives. And I like a little bit of onion. Not a lot. And I have it very finely chopped. And set that. Oh, that smells really You can That horseradish is very strong, but Oh, it’s good. We’re going to set that aside. We take our toasted christini and our beautiful, look at this roast beef. And I had them shave it. And that’s really important. You want it to have a nice texture. You don’t want it to be like a steak. So when it’s thin like this, you can get all the little bites and flavors together. And kind of spread it out. So every bite has a little bit of beef. And I like these long christini because they just lend themselves very well to the shape of the bread. And make sure they shave it. That’s important because I’ve had these before and if it’s too thick, it’s it’s too tough. You don’t want a tough crustinaini. Got to check on our little smokies here. Oh, look at these. These are done. Look at these. They’re all caramelized. Look at that sauce. I’m going to serve those with toothpicks. And I mean you, if you’re brave, you can leave them whole, but you can even cut them in half if you wanted to. But that sauce is nice and thick. So, I’ll turn that off. And our buffalo chicken dip is ready as well. Can you see yourself doing these? I mean, everything is so easy. And again, the key is pre-prep your ingredients. So, they’re all ready to go. These are going to be good. You bring these to somebody’s if you’re going somewhere to somebody’s house for game day, you are going to be a hero if you bring these. And use your prettiest platters and line them up. Then I’m going to take a little dollop of this mixture. See how far it goes. I like a little bit kind of across the top. You want to get a little bit, but not that it’s topheavy, you know, just a little bit cuz we’re going to garnish these. People are going to love these. And if you just had to bring one dish, you could take any of these and they would be a hit. You certainly don’t have to do all of these. Well, you could for Super Bowl cuz that’s pretty special. But if you bring these somewhere, just bring one or maybe two because they’re all stars on their own. And remember, this has a little blue cheese and horseradish. The mustard gives it a little tang. I’m doing pretty good. I haven’t made a mess so far. This is a big one. And I barely used a quarter pound of shaved roast beef. And I buy it at the deli. It’s so much easier than cooking a whole roast beef and shaving it. Why not make it easy? I think that looks good enough to eat. And I would do this at the last minute. This is about the only one that I would suggest that you don’t assemble too far in advance. And then for the top, just because we can. You take your blue crumbles and on your platter, it doesn’t have to be neat. You just sprinkle some blue cheese on the top. And you know, it’d be nice with all of these recipes, too, if you made little tent signs and put up so people know what what’s in them and what they’re eating. I think that’s a nice courtesy for your guests, especially if you we’re not serving peanuts, but if you are serving peanuts, that’s always a courtesy. And then for a little color, because I like the contrast, little green onion and just sprinkle them all over the top. That is a pretty dish. And you don’t need crackers or anything extra with these. They’re good on their own. Do we have enough and have too many onions? And you know, be generous and a messy plate is a colorful plate. That’s our beef and blue christini. These are a huge hit. And do them at the last minute so they’re nice and fresh. So, we’re going to assemble everything so you can see our fabulous presentation. Didn’t take long at all. You can do this. So, hang in there. We’ll be right back. Hi, welcome back. This is our spread for football day. And we have Let’s start down here. These are beef and blue christini with blue cheese and onions and a bit of celery and mayo and sour cream. That’s better to be good. You’ve got to do this marinated mozzarella. That is that’ll be great for a starter for an Italian meal. And we’re serving that with crackers and some toothpicks. And that’s going to be awesome. Everybody loves those. And look at our sliced tortilla pin wheels. Our Mexican pin wheels. And you know what I have here are some crushed up tortilla chips that I’m just going to put over the top for some crunch and garnish. And I tried putting these inside the pin wheels and they got soggy. So this is the way to go just on the top and put some on the side so people can help themselves too. And I also have some jalapenos that I put out in case people want more. This is our Buffalo blue cheese dip. Look at this. And we’re going to garnish this with some blue cheese on the top. Some chopped celery for crunch, even though there’s some in there. And some chopped chives for color. And I like to serve that with a little spatula spoon, some tortilla chips, and some carrot and celery sticks as well. That is going to be you’re going to be the talk of the tree. And finally, look at these little smokies. Barbecued smokeokies. Those are fabulous. Barbecue sauce, even a little bit of bourbon in there. Um, brown sugar, some smoky flavors. Those are going to be a hit. And again, serve those with toothpicks. A little jalapeno on the side. That’s going to be killer. And look at all of this that you can do. Do one, do three, do five, do six. And let me know what you add to your menu because this is going to be a feast. And look at all the different textures, flavors, hot and cold, some with chips, some with dips, some just by themselves. It’s all going to be great. Go Pats is going to be a great day for feasting and for football. Let me know how you do when you try these. Thank you to everybody who writes in. Thank you for watching and may the fork be with you. [Music] Heat. Heat. [Music] [Applause] [Music] [Applause]
Enjoy any game day with these delicious appetizers!
TACO PINWHEELS
8 oz cream cheese
1 tsp mayonnaise
1/4 cup cheddar cheese
2 tbsp green onions
1 tsp taco seasoning
2 tsp salsa
1 tsp chopped jalapeños
6 small flour tortillas
crushed tortilla chips for topping
BUFFALO CHICKEN DIP
8 oz cream cheese
1/3 cup buffalo wing sauce
1/3 cup ranch dressing
1/3 cup crumbled blue cheese
2 cups shredded cooked chicken
Top with more blue cheese, and chopped celery and serve with tortilla chips, carrot sticks, and celery sticks
BARBECUE LITTLE SMOKIES
1 pkg little smokie sausages
1/4 cup chopped onion
1 1/2 cup BBQ sauce
1/2 cup ketchup
1/2 cup brown sugar
3 tbsp bourbon
1 tsp worcestershire sauce
1 tsp jalapeños
GARLIC AND HERB MARINATED MOZZARELLA BITES
3/4 cup olive oil
6 cloves garlic
2 tbsp fresh herbs (chives, basil, thyme, oregano or parsley)
1 bay leaf
1/2 tsp lemon zest
balsamic vinegar
salt and pepper
red pepper flakes
1 lb mozzarella cheese
Serve with crackers
BEEF AND BLUE CROSTINI
french bread slices
1 tsp onion
1/2 cup sour cream
1 tbsp mayonnaise
2 tsp green onions
2 tsp horseradish
2 tsp dijon mustard
2 tbsp blue cheese crumbles
1/4 lb deli roast beef
Top with green onion and blue cheese
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