First Cooking Club

Appetizers and Starters

The deliousness that we sampled:

Cierra- Shrimp Cocktail 

Rebecca-Tzatziki and Turkey Meatballs

Haylie- Veggie Delight Bars

Melanie- Spinach Artichoke dip

Jessie- Bean Dip

Appetizers: Tzatziki and Turkey Meatballs by Rebecca

 

Turkey Meatballs: 
1 lb ground turkey
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
1 tsp oregano
1/2 cup chopped spinach
1/4 c grated Parmesan cheese
1 egg
2 Tablespoons olive oil

Mix all ingredients together and form into 1 inch meatballs, lightly oil baking sheet or pan and bake at 350 for 15 minutes, turn over and bake for 10-15 more minutes, you can slice one meatball in half to check that they're done. Serve with Tzatziki sauce and sliced sourdough bread or pita bread.

Tzatziki sauce:

1 cucumber, grated

16 oz of Greek style plain yogurt

1 garlic clove, pressed

1 tsp red wine vinegar

2 Tablespoons olive oil

juice of 1/2 a lemon

1 tsp salt

1/4 tsp pepper

Grate cucumber and squeeze juice out with your hands. Combine all ingredients in a bowl, taste test, you may want to add more lemon juice or salt/pepper, depends on your preference. Serve with sourdough bread cubes or pita bread.

Appetizers: Veggie Delight Bars by Haylie

 

 Veggie Bars
1- 8oz cream cheese

1/2 c mayonnaise

1 package dry ranch mix (I'd use a little less next time)

Mix all together and chill for about 1 hour

Open 2 cans of crescent rolls, spray a cookie sheet and press crescent dough flat and press seams together. Cook until golden brown and cool. 

Topping

Chop up 3/4 c broccoli, cauliflower, and olives and 1/4 cup carrots. 

Spread the cream cheese mixture on the crescent rolls, then sprinkle the veggies over evenly. Top with grated cheese, cut and serve.  

Appetizers: Bean Dip by Jessie

 

Bean Dip

Mix 1 can of refried beans  with 3/4 packet of taco seasoning and spread on the bottom of a pie plate. Layer with sour cream, mixed with the rest of the taco seasoning. Then layer shredded cheese, avocado, and tomato. (Can always make guacamole and spread that on before the cheese) Serve with tortilla chips.

Appetizers: Spinach Artichoke dip by Melanie

Recipe Coming Soon

Appetizers: Shrimp Cocktail by Cierra

Shrimp Cocktail:

1.5 lbs cooked shrimp

1-2 cups olive oil

juice and zest from one lemon

1.5 cups fresh chopped cilantro

a dash of red pepper

2 tablespoons minced garlic

Combine above ingredients in a large bowl

Quick sauce:

Mix 1 cup ketchup with 1/2 cup horseradish cream sauce