Christinas Chili Bites Food

CORNBREAD AND CHILI BITES

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Generously spray a 12-cup muffin pan with cooking spray.
• Whisk together the cornmeal, flour, sugar, salt and baking soda in a medium bowl. In a separate small bowl, whisk together the buttermilk, egg and butter. Pour the buttermilk mixture into the cornmeal mix and whisk until incorporated. Divide the batter evenly between the prepared muffin cups (1 tablespoon plus 1 teaspoon per cup). Rap the muffin pan on the counter several times so the batter spreads evenly in each cup.
• Bake until slightly domed on top and golden brown on the underside, about 10 minutes. Cool completely in the pan. Hold a paring knife at an angle to cut a conical shape out of the top of each muffin so that the base is like a shallow bowl. Reserve the cut-out tops.
• For the chili: Heat the oil in a medium skillet over medium-high heat. Add the beef and 1/4 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the onion and chili powder. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chocolate and 3/4 cup water and simmer, stirring occasionally, until most of the liquid has cooked off, about 10 minutes. Keep warm or reheat before serving.
• Make the bites: Reheat the cornbread if desired (the best way is in the microwave 1 to 2 minutes to avoid drying them out). Divide the chili evenly between the cornbread cups and top with a sprinkling of cheese and scallions. Place the cornbread top on top and serve warm.

PULL-APART DOG BITES

Steps:

• Preheat the oven to 375 degrees F and line a 9-by-13-inch baking sheet with parchment.
• Slice off and discard the ends of each hot dog. Quarter the trimmed hot dogs, crosswise. Unroll the crescent roll dough on the prepared baking sheet. Split the dough in half lengthwise. Pinch the perforated seams of the dough together.
• For the chili dog bites: Evenly space 6 teaspoon-size dollops of chili down the center of one strip of dough. Top each with some onions and Cheddar. Stand a hot dog piece upright in each pile of toppings. Fold the sides of the dough on the chili dog bite lengthwise to cover the filling, leaving holes for the hot dogs to stick out. Pinch the dough together between each hot dog. The filling should be sealed inside and the hot dogs peeking out. Use the dull side of a butter knife to score the dough between each hot dog. Brush the dough with egg and sprinkle with the sesame seeds.
• For the Chicago dog bites: Arrange the remaining 6 hot dog pieces standing upright on the other dough strip. Nestle against each hot dog half a cornichon, half a tomato and a teaspoon relish. Fold and seal as the chili dog bites above. Brush the dough with the egg and sprinkle with poppy seeds.
• Bake until golden brown, 15 to 17 minutes. Cool for 5 minutes. Pull-apart and serve with yellow and spicy brown mustard for dipping.

JANETTE'S CHILI LITE-BITES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium-size mixing bowl, combine all ingredients except the crescent roll dough and cheese.
• Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
• Spoon a little of the bean mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
• Place on a parchment-lined baking sheet and bake until browned, about 30 minutes. Serve hot.

BLAZING BUFFALO BITES

Steps:

• Dice the chicken into small cubes, (about the size of your pinky nail). Sprinkle with salt and pepper, to taste. Heat a medium saute pan over medium heat and coat the bottom with a little oil. Add the chicken and saute until cooked through. Put the cream cheese, blue cheese and buffalo sauce in a food processor and process until combined. Add the chicken and pulse to combine but still coarsely chopped.
• Lay out an even number of wonton wrappers (10 should be enough). Spoon 1 teaspoon of the cheese mixture in the center of a wrapper and brush the edges with water. Cover with another wrapper and crimp the edges so they are tightly sealed. Repeat with remaining wrappers and filling.
• Pour enough oil, about 1 1/2 inches, into a heavy-bottomed pot. Once the oil is hot add the wrappers, in batches if necessary, and fry until the outside is light and crispy. Remove to paper towels to drain. Arrange the bites on a serving platter and drizzle with balsamic vinegar. Serve with ranch dressing and enjoy.

CHILLI BITES (BHAJIA)

Steps:

• Heat oil in saucepan.
• Combine all ingredients for the chilli bite mix.
• Add veg and herbs to it and combine.
• Add water if necessary to make it a fairly thick batter.
• Drop tsp size amounts into hot oil.
• When golden brown (should take about 1 minute), remove and drain on paper towels.
• NOTE: If you can purchase ready made chilli bite/ bhajia mix from a store or an Indian grocer omit the mix, and just add to it the herbs and veg. Don't bother trying to make round shapes, just drop small amounts of the batter into the hot oil. The hotter the oil the less oil absorbed by the bhajia, therefore drop in small quantities to make sure the inside is cooked.