"No Silverware, No Problem!" @ Jill's

Danielle – Buffalo Appetizer Balls

Kelly- Chipotle Chicken Tostada Bites

Marcie- Peach, Basil, Mozzarella, Balsamic Pizza

Jill – Sliders with Chipotle Mayonnaise

Brennan- Tandoori Meatballs with Cilantro Raita

Jamie- Raspberry-Lemon Whoopie Pies

Janet – Salted Caramel Brownies

Danielle – Buffalo Appetizer Balls

http://www.ibreatheimhungry.com/2012/02/buffalo-balls-no-not-really.html

**I was thinking you could stick toothpicks in these to serve.

Ingredients:

For the meatballs:

1lb ground chicken or turkey

2 oz cream cheese, softened

2 eggs

2 Tbl chopped celery

3 Tbl crumbled blue cheese

1/2 tsp black pepper

For the sauce:

1/2 stick (4 oz) unsalted butter

1/2 cup Frank's Red Hot

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!!  The Frank's is super salty as is the blue cheese so trust me you don't need to add more.  The mix will be sticky and gooey but that's normal.  Form into about 1 inch balls - remember these are cocktail/bite sized so don't make them too big.  Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  Put back onto the cookie sheet and bake for another 12 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy.  These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome!  And of course, you must serve with celery sticks to be authentic! 

Kelly - Chipotle Chicken Tostada Bites

http://kelseysappleaday.blogspot.com/2011/04/chipotle-chicken-tostada-bites.html

**There is a make-the-day-before part to this recipe.**

Ingredients:

1/4 c. plus 2 TBSP chipotle salsa, pureed (I like Herdez brand)

1 large boneless, skinless chicken breast

2 avocados

zest and juice of one lime

2 TBSP red onion, finely minced

1 clove garlic, pressed or finely minced

1 Roma tomato, seeds removed, finely chopped

2 TBSP fresh cilantro, minced

1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)

1/4 tsp. cumin

salt and pepper, to taste

24 round tortilla chips

24 cilantro leaves, for garnish

Directions:

1.  The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.

2.  Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.

3.  While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.

4.  Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.

Marcie-  Peach, Basil, Mozzarella, & Balsamic Pizza

 http://www.twopeasandtheirpod.com/peach-basil-mozzarella-balsamic-pizza/

** Marcie, I have a store-bought  balsamic glaze you can drizzle on top when you get to my house.  I don’t recommend making your own using the reduction method…takes a long time and makes your house stink like vinegar!  Also, feel free to buy a store-bought or Boboli pizza crust to save time.  I would buy 2 crusts.

Yield: 2 pizzas

Ingredients:

For the pizza dough:

2 1/4 teaspoons rapid rise yeast

1 cup warm water

Pinch of sugar

1 3/4 cups semolina flour

1 3/4 cups all-purpose flour

1 teaspoon salt

1 tablespoon olive oil

Corn meal-for spreading on pizza peel

For the balsamic reduction:

1 cup balsamic vinegar

Pizza toppings:

2 tablespoons olive oil

8 ounces fresh mozzarella-sliced

4 peaches-thinly sliced

1/2 cup freshly chopped basil

Directions:

To make the pizza dough:

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

To make the balsamic reduction:

1. While the dough is rising, make the balsamic reduction. Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.

To make the pizza:

1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.

2. After the dough has risen, cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with 1 tablespoon of olive oil. Top the dough with fresh mozzarella rounds, peach slices, and fresh basil. Drizzle the pizza with balsamic reduction. Follow these same steps to make the second pizza.

Peach, Basil, Mozzarella, & Balsamic Pizza

Yield: 2 pizzas

To make the pizza dough:

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

To make the balsamic reduction:

1. While the dough is rising, make the balsamic reduction. Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.

To make the pizza:

1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.

2. After the dough has risen, cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with 1 tablespoon of olive oil. Top the dough with fresh mozzarella rounds, peach slices, and fresh basil. Drizzle the pizza with balsamic reduction. Follow these same steps to make the second pizza.

To make the pizza dough:

1. In a glass measuring cup or small bowl, combine yeast and 1 cup warm water. Add a pinch of sugar and let sit for 5 minutes.

2. In the bowl of a stand mixer, add semolina flour, all-purpose flour, and salt. Mix the ingredients until combined.

3. Add the yeast mixture to the flour mixture. Next, add 1 tablespoon of olive oil. Mix until combined. Switch to the dough hook and knead for about 5 minutes on medium speed.

4. Spray a large bowl with cooking spray. Form dough into a ball and place in the bowl. Cover pizza dough with a damp towel and set in a warm area to rise. Let the dough rise for 1 hour or until dough has doubled in size.

To make the balsamic reduction:

1. While the dough is rising, make the balsamic reduction. Pour balsamic vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature.

To make the pizza:

1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot.

2. After the dough has risen, cut the dough in half. Take one piece of dough and punch it down on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with 1 tablespoon of olive oil. Top the dough with fresh mozzarella rounds, peach slices, and fresh basil. Drizzle the pizza with balsamic reduction. Follow these same steps to make the second pizza.

Jill  -  Sliders with Chipotle Mayo

http://www.foodnetwork.com/recipes/bobby-flay/sliders-with-chipotle-mayonnaise-recipe/index.html

Ingredients

Chipotle Mayonnaise:

• 1 cup mayonnaise
• 2 chipotles in adobo sauce
• 1 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and freshly ground black pepper

Sliders:

• 1 to 1 1/2 pounds ground chuck, 80/20
• Salt and freshly ground black pepper
• Cheese slices, your choice
• Mini burger buns

Burger Bar (if desired):

• Chipotle Mayonnaise
• Pickles
• Red onion slices

Chipotle Mayonnaise:

Directions

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Brennan -  Tandoori Meatballs with Cilantro Raita

http://www.foodnetwork.com/recipes/food-network-kitchens/tandoori-meatballs-with-cilantro-raita-recipe/index.html

Tandoori Meatballs with Cilantro Raita

Prep Time:

20 min

Inactive Prep Time:

35 min

Cook Time:

25 min

Level:

Easy

Serves:

8 servings (about 32 meatballs)

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• Kosher salt
• 1 1/2 teaspoons curry powder
• 3 cloves garlic, finely chopped
• Vegetable oil, for greasing baking sheet
• 1 pound ground beef
• 1 cup plain Greek yogurt
• 2 tablespoons panko breadcrumbs
• 2 tablespoons tamarind chutney, plus more for serving
• 1 teaspoon paprika
• 1/8 teaspoon cayenne, optional
• 2 large eggs, lightly beaten
• 2 tablespoons finely chopped cilantro
• Bibb or green leaf lettuce, torn into 4-inch pieces, for serving
• 1/4 cup finely grated cucumber, for garnish

Directions

Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in. (You may have to look in a specialty store such as Whole Foods or a place that sells Indian foods for Tamarind chutney)

1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.

2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.

3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.

4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

Janet – Salted Caramel Brownies

http://www.myrecipes.com/recipe/salted-caramel-brownies-50400000115182/

With their rich, indulgent flavors, these layered brownies are a definite crowd-pleaser.

·                        Yield: Serves 20 (serving size: 1 brownie)

·                        Hands-on:30 Minutes

·                        Total:1 Hour, 30 Minutes

Ingredients

• Brownies:
• 3 19/50 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 6 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

• Cooking spray
• Topping:
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 3 1/2 tablespoons evaporated fat-free milk, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 ounce bittersweet chocolate, coarsely chopped
• 1/8 teaspoon coarse sea salt

Preparation

1. Preheat oven to 350°.

2. To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

3. To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

4. Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.

Jamie – Raspberry-Lemon Whoopie Pies

 http://www.marthastewart.com/318802/raspberry-lemon-whoopie-pies

The pies can be made through step 2, up to a day ahead. Assemble them just before serving. They look especially pretty dusted with confectioners sugar.

Prep Time:

 15 minutesTotal Time

 35 minutesYield

 Makes 15

Ingredients:

1/2 cup (1 stick) butter, room temperature

1 cup plus 3 tablespoons light-brown sugar

1 tablespoon grated lemon zest

1 teaspoon pure vanilla extract

1 large egg

2 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup whole milk

3/4 cup heavy cream

1 cup fresh raspberries (4 ounces)

Directions

1.Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.

2.Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.

3.In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.