MearaMay.com

Food and trinkets from the Perrin House

Category: Appetizers

Aptly named, for Meara is known for serving very little amounts of very yummy food.

Spinach Mushrooms

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Spinach Mushrooms


  • Author: MearaMay - Connie McHugh
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 1/2 hour

Description

Fancy spinach mushroom poppers. Very good! 


Scale

Ingredients

1 pkg frozen spinach souffle – defrosted

2 tsp lemon juice

1 tsp dried onions

1/2 tsp salt

24 large mushrooms, stems removed


Instructions

Mix ingredients together and stuff into the caps and bake at 300 on a cookie sheet for 12 minutes. 


Notes

Recipe from my mom, Connie McHugh. 

  • Category: appetizers, mushrooms, stuffed mushrooms, poppers

Nutrition

  • Serving Size: 24 bites

Keywords: appetizers, mushrooms, stuffed mushrooms, poppers, mushroom poppers, spinach mushrooms

Juju’s Crescent Cream Cheese Squares

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Juju’s Crescent Cream Cheese Squares


  • Author: MearaMay
  • Prep Time: 1/2 hour
  • Cook Time: 5 min
  • Total Time: 39 minute
  • Yield: 15 bites 1x

Description

Yummy fresh cold appetizer to bring to potlucks, superbowl, etc. 

 


Scale

Ingredients

Crescent roll pack

12 oz cream cheese

ALOT of fresh dill

2 tsp garlic salt

1/2 c mayo

Finely diced/chopped veggies: Broccoli, carrots, peppers, olives, green onion, etc.


Instructions

Prep a cookie sheet with foil or parchment paper and roll out the crescent dough to form a flat sheet. Spread it thin. Bake lightly – do not brown, for about 5-10 minutes. 

Mix the cream cheese, salt, mayo and dill. 

Spread over the lightly toasted bread and smash the veggies on top (the tinier you chop the veggies the better). Refrigerate 1/2 hour before serving. 


Notes

Juju brought this to the house one day and we went crazy for it! So she shared her idea. She forgot where she got it from. Especially good with the broccoli. 

  • Category: appetizers, superbowl, potluck, snacks, veggies

Nutrition

  • Serving Size: 15 bites

Keywords: appetizers, superbowl, potluck, snacks, veggies, broccoli, carrots, green onions, peppers, cream cheese, mayo, lunch, cold appetizer,

Bruschetta

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Bruschetta


  • Author: MearaMay
  • Prep Time: 1/2 hour
  • Cook Time: 5 min
  • Total Time: Less than 1 hour

Description

Variations of bruschetta for your at-home Postino’s like experience. Serve with cheap wine. 


Scale

Ingredients

Baguette rolls

Variation #1: Salmon

Nova salmon

Capers

Pesto

Olive oil or butter

•••

Variation #2: Sweetness

Thin sliced apples

Fig spread

Brie

•••

Variation #3: Proscuitto

Proscuitto or other thin salami

Brie

Fig spread

•••

Variation #4: Tomato

Fresh roma tomatoes

basil

balsamic vinegar

garlic

scallions

olive oil

salt & pepper or meara spice

Optional: Parmesan


Instructions

Variation 1# Salmon: 

Oil and lightly toast slices of baguette 

Spread pesto very thin on toast

Top with salmon and capers 

Variation #2 Sweetness

Oil and toast baguette slices

Spread fig, add brie and top with apples. 

Lightly toast to warm the brie. 

Variation #3 Proscuitto: 

Oil and toast baguette slices

Spread fig, add brie and top with proscuitto. 

Lightly toast to warm the brie. 

Variation #4 Tomato: 

Oil and toast the baguette slices.

Mix all diced ingredients in a bowl. Optional top with shredded parmesan.

Serve warm or cold. 


Notes

Copycat of some favorites from Postinos Wine bar in Arizona. We make it for lunch all the time! 

  • Category: Appetizers, snacks, bruschetta, tapas, italian, lunch idea
  • Method: Toast
  • Cuisine: tapas

Nutrition

  • Serving Size: 20 slices

Keywords: Appetizers, snacks, bruschetta, tapas, italian, lunch idea, salmon bruschetta, proscuitto bruschetta, fig bruschetta, tomato bruschetta

Ohio Snacks

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Ohio Snacks


  • Author: MearaMay
  • Prep Time: 1/2 hour
  • Cook Time: 20 min
  • Total Time: Less than 1 hour
  • Yield: 15 bites 1x

Description

My variation on a sweet bacon-wrapped toothpick snack. Superbowl and potluck favorite. Very midwest style dish. 


Scale

Ingredients

15 colossal shrimp, uncooked, and peeled

15 pieces of thin bacon – I use the Oscar Meyer pre-cooked kind

12 cans Water chesnuts *diced if using the shrimp, whole if substituting shrimp.

34 peppers sliced long and thin (the rainbow ones, or jalepeno or banana)

1, 8 oz package of cream cheese, softened

1/2 cup brown sugar

1/2 cup ketchup

1/2 cup worcestershire

dash of liquid smoke 

toothpicks

Fresh herbs, garlic, scallions, crushed pineapple can optional


Instructions

Pre- make the stuffing and set aside: Cream cheese, herb mix, and diced water chestnuts. 

Carefully butterfly shrimp to make it lay flat. 

Place a strip of peppers in the shrimp. 

Make a mini log of cream cheese mix and place in shrimp.

Roll up with a bacon strip and secure with a toothpick. Place them in a glass casserole.

Make a glaze of equal parts ketchup, Worcestershire, and brown sugar in a pot and let it simmer down.

Pour 1/2 over the shrimp and add pineapples if you want. Bake 20 minutes at 300. 

Pour remainder of sauce over when serving. 

 


Notes

A similar recipe I’ve had since childhood. Most people use just whole chestnuts wrapped in bacon with the sauce, I fancy it up a bit. Works great on a smoker.  

  • Category: Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts

Nutrition

  • Serving Size: 15 bites

Keywords: Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts

Smoked Whitefish Pate

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Smoked Whitefish Pate


  • Author: MearaMay
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 4 servings 1x

Description

Smokey fish dip snack. I’ll put the story in the notes so you can skip right to the recipe! 


Scale

Ingredients

6 small fillets of Whitefish (Freshwater preferred such as walleye but cod, hoke or pollack)

Liquid smoke, dash

Cream Cheese, 12 oz

1 tbsp butter

1 shallot, diced

1 tbsp minced garlic

Lemon juice

Worcestershire

Mayo or Miracle Whip

Meara Spice

Crackers or Pringles for serving


Instructions

Marinate fish with a dash of Meara Spice and Liquid smoke 1 hour. Pat dry and leave open on rack in fridge 1 hour (you want to see a “glaze” shine on the fish). Smoke for 1 hour using Cherrywood or Fruit wood 1-2 hours or until almost too done – not flaky and ready to eat, but more dry.

While smoking, dice up the shallot in a bowl and add a tbsp each of lemon juice, worcestershire, 1 tab of butter, and garlic. Microwave 1 minute. 

Break up fish when done – checking for bones. Add to the bowl of onion mix and add mayo and cream cheese.

Blend all ingredients with a hand blender and add some ingredients as needed for the taste and consistency you like. Should end up more flaky fish consistency rather than cream cheese.

Serve with Pringles or crackers. 


Notes

There’s a place in Northern MI that makes this which is the original inspiration. We were on our way to get ice cream, stopped at a corner store, and sampled this. Bought it on the spot. We never went for ice cream after we devoured the fish pate right there in the store. If you can get kids to pick a fish dip over ice cream, you know its good! 

  • Category: Fish, Appetizers, smoked pate
  • Method: Smoker
  • Cuisine: Seafood

Nutrition

  • Serving Size: 16 oz

Keywords: Pate, fish, walleye, whitefish, smoker party, smoked food, dip, fish dip, smoked dip, smoked pate,

Scallop plate

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Scallop plate


  • Author: Meara Perrin
Scale

Ingredients

  • Fresh tarragon, and tiny amount of rosemary.
  • Season salt and pepper
  • 2 shallots, diced
  • Pancetta, bacon, etc. diced
  • Fresh large sea scallops.
  • Olive oil
  • blue cheese crumbles

Instructions

  1. Peel the weird muscle off the scallops
  2. Finely chop herbs, onions, and bacon and saute in oil. Set aside on serving plate, saving oils in pan.
  3. Dust scallops in flour lightly and fry on high heat each side in the same oil.
  4. Place on plate with onion bacon mix with oil and sprinkle with blue cheese.

Ohio Appetizers

This is a classic water chestnut appetizer from Ohio. If you are from Ohio, you probably have another name for it? 

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Ohio Appetizers


Description

A sweet and crunchy appetizer great for potlucks!


Scale

Ingredients

  • 1 can of water chestnuts, cut in halves.
  • 1 lb bacon (Walmart peppered bacon is awesome), cut in 3rds

Sauce

  • 1/2 C ketchup
  • 1/2 C brown sugar
  • 1/4 C white sugar
  • 3 tbls worsteshire sauce
  • *scallops, shrimp, banana peppers optional

Instructions

  1. Roll chestnuts and optional items in bacon and secure with toothpicks. Place in baking dish. Mix sauce and pour over the rolls and bake in oven at 325 for 30 minutes.

Manda’s Avocado Crisps

Definitely NOT gluten free. Damnit. 

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Manda’s Avocado Crisps


Description

Think avocado bruscetta.


Scale

Ingredients

  • 34 avocados, mashed
  • blend in lots of chopped fresh basil
  • slices of french bread
  • olive oil
  • garlic

Instructions

  1. Toast bread in evoo and garlic.
  2. Spread mix over it and serve.

Donna Hahn’s Spinach Dip (cold)

This is a little snack we’ve enjoyed every Christmas. Donna may not cook often, but when she does, it is to perfection as expected. Love you Don Don!

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Donna Hahn’s Spinach Dip


Description

A Cold creamy and crunchy dip served in a bread bowl.


Scale

Ingredients

  • 10 oz frozen spinach, thawed squeezed and chopped.
  • 1 pkg.Knorr vegetable soup
  • 1 1/2 C Sour Cream
  • 1 C Mayo
  • 8 oz water chesnuts chopped
  • 3 green onions chopped

Instructions

  1. Mix and serve in a round loaf of bread, using the pieces cut for dipping.

Asparagus

Just some quick tips I use for Asparagus! 

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Asparagus


Description

A few quick ways to make asparagus the Mearamay way.


Ingredients

  • Asparagus. Thin ones are my fav.
  • Italian salad dressing.
  • Meat loaf dish.

Instructions

  1. Cut bottom ends of asparagus to fit into meat loaf dish.
  2. If you are really short on time or are trying to match grilling time with a steak, make a thin vertical slice into each.
  3. Place into dish and drizzle with italian dressing. Top with water.
  4. Microwave 3 minutes.

Now from here

  1. Grill til crispy
  2. or: wrap with prosciutto or salame, then a few thin slices of phyllo dough, and bake until golden brown. Eat immediately!

Notes

  • The phyllo wrapped version is a wonderful addition to a brunch! Its also a huge hit for a party platter.