Charlotte’s Kitchen

Archive for the ‘Appetizers’ Category

Here’s a recipe that’s been around for years. We generally have them 3 or 4 times between Thanksgiving and the Daytona 500. Whether it’s a Christmas get together, New Years Eve Party, Superbowl or the 500, we know somebody in the family will be making them. Sometimes we even see them at some point during the rest of the year. Read the rest of this entry »

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 2 cups corn oil
• 1 egg, beaten
• 1/3 cup milk
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons salt

DIRECTIONS

• Rinse chicken with cold water and pat dry with paper towels. Cut into 1×1x1/2 inch pieces.
• Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
• Place egg and milk in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
• Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels

Ingredients:

2        cups shredded sharp Cheddar Cheese

4        ounces cream cheese, softened

1        cup sour cream

1/4    cup mayonnaise

1/2    teaspoon chopped garlic

1        heaping tablespoon Watkins Chili Powder

1/2    teaspoon lime zest

2        teaspoons lime juice

1/2    cup chopped green onion, white and green parts, plus more for garnish

Dippers

Carrots, celery, red bell pepper and green onion sticks

Tortilla chips

Directions:

In a bowl of a food processor, blend everything but the green onion and salt until smooth.  Add the onion and pulse one or two more times until it’s incorporated.  Add salt to taste and stir.  Transfer the dip to a serving bowl and set out an assortment of dippers.  Makes 2 3/4 cups.

Ingredients:

2        eggs

1/2    cup heavy whipping cream

1/4    teaspoon salt

1/8    teaspoon Watkins Pepper

1        cup cooked chicken, finely diced

1        (4 ounce) can diced green chilies

2        tablespoons finely chopped cilantro

1/2    cup shredded Monterey Jack Cheese

30      mini phyllo shells

Directions:

Heat the oven to 350 degrees.  In a small bowl, whisk together the eggs, cream, salt and pepper.  In another bowl, toss together the chicken, chilies, cilantro and cheese.

Place the phyllo shells on a baking sheet line with parchment paper.  Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture.  Let the shells sit for about a minute so the egg can settle to the bottom.  Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes.  After the cups have cooled, freeze them for up to 2 weeks.  To serve, simply reheat them in a 350 degree oven until heated through, 10 to 15 minutes.  Makes 30 quiches.

Ingredients:

1        tablespoon vegetable oil, plus more for brushing on the taquitos

1        medium onion, finely chopped

1        clove garlic, minced

3/4    pound lean ground beef

1        cup salsa, plus more for dipping

2        teaspoons Watkins Chili Powder

1/2    teaspoon salt

1/4    teaspoon Watkins Pepper

10      (6-inch) flour tortillas

1/2    cup shredded Cheddar or Monterey Jack Cheese

sour cream

Directions:

Heat the oven to 400 degrees.  Heat the oil in a large skillet over medium heat.  Add the onion and garlic and cook them for 3 minutes, stirring often.  Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.  Stir in 1/2 cup of the salsa, the chili powder and the salt and pepper.  Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels.  Microwave them until warm and pliable, about 45 seconds.  Top  each tortilla with 1/4 cup of the beef mixture. Spreading it to an inch from the edges.  Sprinkle cheese evenly over the beef.  Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down.  Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes.  Serve them hot with sour cream and/or salsa.  Serves 4 to 6.

Ingredients:

4        tablespoons butter

6        (6-inch) flour tortillas

2        tablespoons sugar

1/4    teaspoon Watkins Cinnamon

Directions:

Heat the oven to 450 degrees.  Melt the butter in a large baking sheet in the oven, about 2 minutes.  Place the tortillas in the baking pan (they may overlap a bit) , turning each once to coat both sides with butter.

Stir together the sugar and cinnamon and sprinkle the mixture evenly over the tortillas.  Bake the tortillas until golden ad puffed in spots, about 7 minutes.  Serve them warm.  Makes 6 servings.