Spicy Party Recipes for Any Occasion: Spicy Pulled-Pork, Jalapeno Poppers & Oriental Fire Chicken Strips

Sherri Granato By Sherri Granato, 28th Jul 2014 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Classics

No party is complete without a few refreshing cocktails and quick party recipes that are packed full of flavor and spice.

Frito Bandito Pie, Cheesy Breadsticks & a Refreshing Fruity Pineapple Cocktail

Nothing brightens a party up quicker than great comfort food and drinks, and you don't have to wait for the holidays just to have a reason to get friends and family together. Just mention food, and they will be there, and an easy menu with quick fix foods will allow you to unwind with your guests and enjoy the party as well. Quick fix foods should be planned ahead of time, giving you time to pamper yourself a bit before your party, and there are literally hundreds of variations that can go into your menu. Being stressed out and tired defeats the whole purpose for having a party in the first place, and avoiding cooking hot foods will allow you to enjoy your guests rather then slaving away in the kitchen through your whole party, unless you prepare the hot food menu ahead of time, or if you absolutely feel that you must serve something hot, then drop something into the slow cooker and serve it right in the slow cooker itself to save on clean-up. Many foods taste better when they have been slow cooked all day, and pulled pork is a perfect choice for the slow cooker as it only gets more tender and savory with each passing hour of cooking time, and everybody loves this delicious comfort food as it goes well with just about anything.

Spicy Pulled Pork Sandwiches
1-5 pound boneless pork roast, trimmed of excess fat
3 Tablespoons of taco seasoning mix
1 cup of hot chunky salsa
1 cup of hickory barbecue sauce
2 packages of Kaiser rolls

Rub the roast completely with the taco seasoning then place it in the slow cooker on high heat for one hour. Mix the barbecue sauce and the salsa together and pour it over the roast. Set the heat to low, cover, and allow to cook for eight to ten hours longer. The roast should be tender enough for shredding with two forks. Serve on split Kaiser rolls.

Cocktail Meatballs
1 small jar of grape jelly
1 small jar of chili sauce
1 bag of frozen prepared meatballs from your grocery store
toothpicks

Whisk the jelly and chili sauce together, toss in the meatballs and simmer over low heat. Serve with toothpicks.

Cheesy Bread Sticks
3-11 ounce cans of refrigerated bread stick dough
2 eggs
2 Tablespoons of water
2 teaspoons of Chinese hot mustard
3/4 cups of grated Parmesan cheese
2 teaspoons of garlic powder
2 teaspoons of Italian seasoning

Heat the oven to 350 degrees and grease two cookie sheets.
In a bowl, mix the egg, water, and mustard. In another bowl, mix the cheese, garlic, and Italian seasoning. Unroll the dough and separate into individual bread sticks. Dip each into the egg mixture, followed by the cheese mixture. Twist the bread sticks several times and place 1" apart on the cookie sheets. Bake for approximately 15 minutes or until slightly golden brown.

Hearty Bread Stick Dip
1 jar of pizza sauce
½ a cup of yellow onion diced
½ a cup of green pepper, diced
½ pepperoni diced
½ cup Parmesan cheese

Slow cook all of the ingredients together in a medium size pot with the lid on over low heat for about an hour. Serve in a pretty bowl for dipping bread sticks.

Oriental Fire Chicken Strips
6 large boneless chicken breasts
30 wooden skewers
1 cup of Teriyaki glaze
1 cup of sweet and sour sauce
2-3 Tablespoons of Tabasco Sauce
½ a cup of Ranch dressing

Heat the oven to 450 degrees. Line two cookie sheets with aluminum foil. Cut each chicken breast into 4-6 half inch strips each, depending on the size of the breast. Thread the chicken strips onto the skewers. Place onto the cookie sheets. Mix together in a bowl, the Teriyaki glaze, the sweet & sour sauce, and the hot sauce. Pour half of the sauce into a separate bowl, add the ranch dressing and save for later. Brush the chicken with the sauce mix, cook for nine minutes, turning them once and brush with the remaining sauce. Cook for another nine to twelve minutes. Serve with reserved sauce with the ranch mixture as a dipping sauce for your chicken strips.

Jalapeno Poppers
1 jar or can of whole pickled jalapenos
2 cups of shredded colby-jack cheese blend
1 cup of flour
2 eggs
½ a cup of milk
salt & pepper to taste
vegetable oil

Cut the tops off of the jalapenos and remove the seeds. Stuff each jalapeno with one-half to one tablespoon of the cheese, pressing it down into the pepper with your finger. In a bowl, combine the eggs and milk. In a separate bowl, stir the salt and pepper into the flour. Roll the filled jalapenos in the flour mixture, then in the egg mixture, then again in the flour mixture. Cook over medium high heat in vegetable oil for about two minutes. Pour vegetable oil into a large frying pan so that it will cover the peppers completely. Drain the jalapenos onto a plate covered with paper towels. These go great with a ranch or cheese dip.

Cheese Dip
1 pound of hot Velveeta cheese
½ of medium chunky salsa
½ cup of milk

Cut the Velveeta cheese into small squares and put it into a medium size pot with the salsa and half of the milk. Whisk together over very low heat until you get the desired consistency. Serve with jalapeno poppers, sourdough bread chunks or tortilla chips.

Frito Bandito Pie
4 cups of Frito corn chips
1 cup of chopped onion
1 cup of grated sharp cheddar cheese
2 cans of spicy chili
1 small container of sour cream

Spread three cups of the Fritos into a baking dish. Sprinkle half of the onion, and half of the cheese over the Fritos. Now pour the chili completely over the Fritos, cheese, and onions. Bake in a 350-degree oven for about 20 minutes. Sprinkle the remaining Fritos, cheeses, and onion over the top to garnish. Serve with a dollop of sour cream for each serving.

Drinks to Cool Down Your Palate

Pineapple Refresher
1 cup of Tequila
3/4 cup of pineapple juice
2 Tablespoons of fresh lemon juice
½ a cup of grenadine
crushed ice

Mix all five ingredients into a blender. Serve the refresher in pretty long stemmed glasses.

Chocolate-Covered Cherry Cooler
1 cup of Amaretto
1 cup of coffee liqueur
1 cup of white creme de cacao-(a sweet liqueur made from chocolate)
Grenadine

Mix the first three ingredients and chill. Stir before serving in chilled glasses and top with a splash of grenadine.

Tags

Bread Stick Dip, Celebration, Cherry Cooler, Chocolate, Coffee Liquer, Grenadine, Hearty Meatballs, Jalapeno Poppers, Mexican, Party, Pineapple, Pork Roast, Pulled-Pork, Quick Recipes, Slow Cooker, Spicy, Taco Seasoning, Velveeta

Meet the author

author avatar Sherri Granato
Sherri has lived in several haunted properties, including a morgue turned basement apartment. Instead of fearing the paranormal, she has opted to embrace, investigate and understand it.

Share this page

moderator Peter B. Giblett moderated this page.
If you have any complaints about this content, please let us know

Comments

author avatar Nancy Czerwinski
29th Jul 2014 (#)

Sherri, thanks for the great recipes. They all sound delicious.

Reply to this comment

Add a comment
Username
Can't login?
Password