Updated: 05/12/2016 3:48 PM | Print Story |  Email

Fuss Free Party Appetizers

During the months of May and June, millions of high school seniors across the country will have Pomp and Circumstance stuck in their head and parents you know what that means right? Freedom? No, it means it's time to plan their graduation party.

This year skip the Bar-B-Que, those little mini ham sandwiches and potato salad. Try something new like Greek inspired wraps. Our Luckiest Cook winner, Patty Morrisey, stopped by with her spin on fuss free appetizers.

Greek Pinwheels            

2 Lavash or other thin flatbreads (about 10x12”)
1# gyro meat (usually mixed about 15% lamb, 85% beef – can buy from gyro restaurants, ask for thinly sliced)
2 cups Tzatziki sauce

 

Stuffing (Makes 2 wraps)

½ cup cucumber with peels on, seeded and chopped fine
½ cup chopped black olives
½ cup crumbled feta cheese
½ cup chopped bell pepper, any color (I used roasted red pepper from a jar)
½ cup thinly sliced pickled red onions – can sub fresh (See separate recipe)
½ cup seeded and thinly sliced roma tomatoes
3T Tzaziki sauce
1 cup arugula
1 T olive oil
2 tsp red wine vinegar
4 leaves fresh mint, minced
1 tsp dill (may also use fresh, snipped – if so, triple the amount)
1 tsp salt
½ tsp pepper

Method

Mix cucumber, olives, feta, peppers, Tzatziki sauce, oil, vinegar, mint, dill, salt and pepper in a bowl. Lay Lavash on the counter. Start at one long side, about an inch up from the bottom, and spoon and spread the mix onto the lavash until the bottom half is covered with a thin layer.  Disperse meat, arugula, sliced tomato, and onion across the half you just covered with the mix. You don’t need full coverage of any of these items – about 50%. Roll up your wrap tight in plastic wrap, chill in fridge to mix flavors and set your roll.  Cut slices about ½ inch and serve with Tzatziki or other favorite sauce on the side.

**Tips – thin to win!! Slice those tomatoes and onions thin and chop your other ingredients fine so it rolls and hangs together well. And you want your veggies dry to prevent wrap sogginess – so roll the pickled onions and jarred red peppers in a Bounty towel to reduce juiciness.**

 

Pickled Onions

2 cups onions - white, yellow, or red, sliced thin
2 garlic cloves, sliced thin
1/2 cup water
1/2 cup rice vinegar
1/2 cup sugar
Salt and pepper, to taste

Slice onions thinly.  Place them in a container with a cover that you will store them in. Combine water, vinegar, sugar, and garlic in small kettle and bring to a boil. Reduce heat to a simmer for 2 minutes. Pour all of solution and garlic slices over the onions and when cooled sufficiently, refrigerate.  Will keep well in your refrigerator for a month.  Great on appetizers, sandwiches, tacos, salads, pizzas, and more.

Walking Enchiladas

12 small corn tortillas
1 can black beans
½ cup corn
1 ½ cup enchilada sauce – red or green, as you prefer
2 C shredded chicken (I used rotisserie chicken)
½ cup Coriander Chutney (I find it at some Cubs in the Indian section)
4 oz. can chopped green chilies
1 tsp cumin
1 cup shredded Mexican cheese
½ cup sliced green onions
1 bunch cilantro

Method

Gently fold corn tortilla into regular muffin pan cups – 3-4 folds per tortilla works. Make sure to gently press the tortilla into the bottom to make your tortilla bowl-shaped. Bake at 350° for 15-20 minutes until edges are browning and crisping.

Meanwhile, mix beans, corn, enchilada sauce, chicken, chilies, cumin and chutney in a bowl. Spoon the mix into the cups, top with a generous pinch of cheese.  Bake in 350° oven for another 15 minutes. Top with sliced green onions and sprigs of cilantro.  Serve with guacamole and sour cream on the side.

 

Baby Buster Bars

Crust

15 oz. package of oreos – crushed
½ cup butter, melted

I crush the cookies in a food processor and add the butter right in.

Spray mini cupcake nonstick pans lightly with Pam. (You will need 2-24 hole pans) Place enough of cookie crumb mix in each hole to cover plus a little more.  Press to firm it into place.  Chill (15-20 minutes in fridge).

Spoon ½ gal. softened vanilla ice cream on top of the crust. Ice cream should be soft enough to manipulate but not liquid. Sprinkle 1 ½ cups Spanish peanuts over ice cream and press in a little. Place a small dowel cut to 3”, or a tiny popsicle stick in the middle and press down gently until you feel it enter the crust. Freeze until firm.

Topping

2 c. powdered sugar
1 can evaporated milk
½ cup butter
2/3 cup chocolate chips
1 tsp. vanilla

Place all except vanilla into a kettle and boil for 8 minutes, stirring constantly. Remove from stove. Add vanilla. Cool. Dollop topping over the ice cream and freeze again.  To remove, take a small paring knife and gently loosen edges, then tug gently on stick. Voila!

Meet Patty at Le Town Talk Diner!