Category Archives: Appetizing Apps

Football Food

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I am having everyone over next week for the kick off of Football Season! Also happens to be a Steeler game, how convenient! Anyway, I was making my list of usual suspects on what I wanted to serve during the game – I had my pumpkin muffins, pizza rolls, and a few others on the list of what to buy at the store when I realized I needed a few more hearty items to serve outside of the dips and snack foods I normally make. That’s when I got down to the buffalo chicken meatballs. Easy and filling. After all, this is hardly the time to eat the fruits and salads we have been noshing on all summer. You don’t feel guilty because its ground chicken, but you are also not starving by half time. GOOO PITTSBURGH!!

Meatballs:
  • 1 lb. ground chicken
  • 1 tsp. salt and 1 tsp. black pepper
  • 1 cup of the mirepoix mix I use in the meatloaf recipe too. (just finely diced celery and onions is fine also, I’m just lazy)
  • 1 tsp. garlic powder (Again adjust to your taste preference)
Sauce:
  • 3/4 cup chicken broth
  • 1/2-3/4 cup of hot sauce (Frank’s or Cholula work best)
  • 2 1/2 Tbsp. dry ranch seasoning

In a medium sauce pot, combine the chicken bone broth, hot sauce, and ranch seasoning (place on the stove for later use). Mix together the ground chicken, veggies, and spices until combined. Form into meatballs (approximately 20 small meatballs). Heat 1-2 tbsp. of oil in a large skillet, over medium-high heat. Sear the meatballs for 6-8 minutes, turning the meatballs for an even sear. While the meatballs are searing, bring the hot sauce mixture to a boil and allow to cook until it has reduced by half and thickened (about 6-8 minutes) Add the sauce to the meatballs after they have been seared and cook for another 3-4 minutes or until the meatballs are cooked through.

I am making these next week for the party so keep an eye out on our Instagram page (@damndelish) to see how they turn out!

Happy Eating, XO.

Party Perfect

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You guys know my two besties: Cheese and Wine?! Well they haven’t hung out in a while and what kind of food blog would we be if we didn’t impart multiple ways for them to be paired together. Don’t pull a rookie move and think that sliced cheese and crackers is what to serve at a party. This is done just as quickly and looks, tastes, and impresses much more than that tired old look. Plus it’s obviously DELISH!

  • Polenta log from Trader Joe’s
  • 1 tsp olive oil
  • 1 tbsp parmesan cheese
  • 1/4 cup goat cheese
  • 3 tbsp of half and half or cream
  • 2 tbsp basil, chopped
  • Salt and pepper to taste
  • Pine nuts, pistachios, or really any nut would work (optional)

Grab the Trader Joe’s polenta log (it’s cheap and cuts down the work a ton)! Slice into 1/8 inch rounds then cut into half moons. Brush with olive oil and grate parmesan cheese over them before sticking in broiler to make into a chip. Remember to keep an eye on them as they shouldn’t take more than 5-10 min at the MAX. While those are toasting up, whip goat cheese with the half and half or cream, add in the chopped basil with some salt & pepper to taste. I also think a nice crunch element would be to add toasted pine nuts (a handful) or pistachios to the cheese mixture.

Dollop the mixture on the cooled chip, (if its still hot the mixture will start melting) and serve!

Party Perfect

Happy Eating (And Partying), XO.

Asian Persuasian

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My favorite appetizer at Thai restaurants is chicken sate. I could literally eat an order of it as a meal. So I figured why waste delivery charge money on a dish that I can make it home…So after a few articles googled I decided to get to work, and boy was the final product delish!

  • 1 packet of boneless skinless chicken tenders (I bought mine from Trader Joes because they were cut just like sate pieces)
  • 1/2 teaspoon turmeric powder
  • pinch of smoked paprika
  • pinch of garlic powder
  • pinch of onion powder
  • pinch of salt & black pepper

Take the spices and mix. Then dry rub into the chicken. Heat your grill pan on high heat with some olive oil and start grilling the tenders. In the meantime, you can work on the peanut dipping sauce. Trust me on this- its way better than the jar junk that has a ton of preservatives. Also its super easy! All you have to do is: Heat and whisk the below ingredients in a sauce pan (well other than the ground peanuts that’s just for garnish and hence optional).

  • 1/2 cup creamy peanut butter
  • 3/4 cup coconut milk (you should have this leftover from the goan curry recipe)
  • 2 tablespoons Thai red curry paste (you should have this left over from the sweet potatoes recipe)
  • 2 tablespoons apple cider vinegar
  • (optional) 2 tablespoons ground peanut
  • Salt to taste

Maybe next time I’ll venture into making the little pickled cucumber they serve with the sate at restaurants too. But for now…

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Happy Eating, XO.

Nouveau Seekh Kebabs

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Don’t get startled by the fancy French word in front of an old Pakistani or Punjabi classic. I am just taking a family favorite and adding a short cut or twist, hence the new or nouveau seekh kebabs. Ok so let me back up for some of you novices. A seekh kebab is just like any other kebab because its base is ground meat, but the reason for it being different is that the meat is wrapped around a skewer when grilled so when it’s served there is hole running through it. In culinary speak, this is done so the cooking time is shorter and the kebab stays moist instead of drying out (also so the kebab stays whole). Ok so typically this is made with mutton, I just didn’t have time to stop at a specialty store to get that so I went with ground beef, but note you can make this with ground chicken or turkey if you want to lighten this snack up as well.

Here is the nouveau secret: instead of chopping cilantro and using an egg as a binder I used Trader Joe’s cilantro dressing. That’s right, my seekh kebab mixture has salad dressing in it! Ok so I know aunties everywhere are cringing, but try this out and tell me if you don’t love it.

  • 1 lb. ground meat (mutton or beef) **Note I used 80/20 beef since I wanted enough fat to add flavor and moisture.
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 1 tsp. ground cumin or jeera powder
  • 1/2 tsp. of garam masala
  • salt to taste and chaat masala to dust on after cooking
  • finely chopped onion (1 medium is what the recipe said and that was definitely way too much, go half an onion at the most)
  • 2-3 tbsp. of cilantro dressing
  • finely chopped green chili (3 if using the Indian ones and 2 if using a jalapeno or bigger chili)
  • don’t forget salt & pepper, I did and it just killed it with no salt

If baking, set the oven to 475 degrees and oil your hands when molding into kebab shape so they don’t stick. If you are cooking it on the charcoal grill or grill pan, cook it on high heat. Do not even try to get around the using a bamboo/metal stick. If you have noticed there is no filler in these kebabs so they WILL fall apart unless cooked in the traditional seekh kebab fashion around a skewer. Hope you enjoy!

Served with hummus, ketchup, or mint chutney.

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Happy Eating, XO.

Italian Sushi

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I know sushi is a Japanese concept, but as of late I have been eating it more and more in an Italian fashion.
Shout out to Gran Caffe L’Aquila in Philadelphia for giving me the joy of combining my two favorite cuisines. The concept is Japanese, but the flavors are Italian. The first recipe is savory and the second is sweet. They wont disappoint. And while I’m on a roll here (haha pun totally intended)
Get out to local fusion spots and embrace the melting pot of cultures America is so known for. (i.e I just heard of a new French & Lebanese spot called Cafe La Maude in Philly as well) I mean the world is your oyster. Support local restaurants and cafes! Not only will it be an enjoyable outing, it will help spark creativity in your own kitchens and cooking endeavors. Ok food PSA is over now just go and roll some sushi!

  • Salumi Sushi
  • 1 slice Mortadella
  • 1 stick/ thin wedge of fontina
  • 1 tbsp. of crushed pistachio
  • 1 tbsp. of fig jam

Lay out the mortadella, smear the jam and lay the cheese in center. Sprinkle the nuts, roll, and slice.
Just like our sultry salads these are palate pleasing ingredients with creamy cheese, crunch of the nuts, salt of the meat and sweet/fruity flavors from the jam.

  • Brunch Sushi
  • 1 Whole wheat wrap
  • 1 tbsp. Nutella (note for our lactose intolerant folks you can always substitute for peanut butter)
  • 1 banana
  • Lay out the wrap and smear the nutella or PB. Lay the banana in the center, roll, and slice.

This is so great as a snack or breakfast on the go. I make it the night before and refrigerate so the nutella serves as a glue and hardens a bit with the cooler temps of the fridge. Popping them in my mouth sitting in morning rush hr traffic.

Hope you enjoy both of these and can email us other ideas (Damndelish@gmail.com) or tag us in photos (@damndelish) of your Italian Sushi creations!

Happy Eating, XO.