These Trader Joe’s appetizers are the easiest way to look like a gourmet chef in 15 minutes or less

Whether you are getting together with your family or having a mom’s night sans kids, you’ll definitely need some amazing appetizers to whip up this holiday season. Trader Joe’s has easy appetizers ready to go in their frozen section along with easy-to-make recipes from dips you can only find this time of year. These Trader Joe’s appetizers will save you tons of time during the holidays this year and will impress the pickiest of guests.

Mini Veggie Samosas

Mini veggie samosas are a popular Trader Joe's appetizer

A popular Trader Joe's appetizer, these two-bite samosas are filled with a curry-infused mixture of peas, carrots, potatoes, lentils, and onions. Wrapped in a flaky phyllo crust, the scent alone will have guests wandering toward the appetizer table. 

Fried Olive Bites

These tiny bites only come out at the holidays and they are filled with cheese for the perfect bite on your appetizer buffet. 

Brie en Croute

If you require an excuse to eat a brie en croute, we will give you one. This frozen Trader Joe's appetizer is only available during the holidays which means you have to grab at least one. 

Red Pepper, Cranberry & Walnut Dip

This seasonal dip is a new Trader Joe's appetizer in 2022.

Sweet, spicy, and tart, this seasonal dip from Trader Joe's will make a statement at holiday parties this year. Add it to your charcuterie board and pair it with a crostini or veggies! 

Related: Check Out These Trader Joe’s Frozen Foods with a Cult Following

Herbaceous Cheesy Bites

We love these flavorful bites that pack a nice crunch. These have just the right amount of spices to balance out the cheesy goodness. 

Chicken & Chimichurri Empanadas

Bake these up in your oven and serve with your favorite salsa and you will have some happy guests at your next family party. 

Pastry Bites with Feta Cheese & Caramelized Onions

We love these any time of the year as they are easy to crisp up in your oven and are perfectly bite-sized. 

Crispy Vegetable Pouches

These only come out around the holidays and are a delicious, vegetable-forward option. 

Korean Pancakes

Trader Joe's

Perfect for brunch, these cinnamon-filled Korean pancakes are flaky, chewy and irresistible. Kids and adults will love each and every bite.

Find them in the freezer aisle.

Coconut Shrimp

These are a kid favorite and perfect when served with the Thai Sweet Ginger Sauce for dipping. 

Chicken Cilantro Mini Wontons

These are great pan-fried or boiled and the kids will definitely gobble them up. 

Breaded Fried Ravioli

Breaded fried ravioli are a yummy Trader Joe's appetizer
Trader Joe's

You had us at "fried!" Kid-friendly and easy to whip up, these fried ravioli are made with semolina pasta, and five kinds of cheese that includes ricotta, mild Monterey Jack, mozzarella, Asiago and Parmesan.

Related: 16 Easy Trader Joe’s Recipes That Take 15 Minutes or Less

Kibbeh

Kibbeh is a Trader Joe's appetizer
Trader Joe's

Hearty and flavorful, this Kibbeh appetizer will become a family fave. Made with ground beef, onions and seasonings, these meatballs pair well with almost any dip.

Find for just $4.79 in the freezer section.

Chicken Soup Dumplings

While these are technically an appetizer, we see nothing wrong with whipping up the entire box for dinner! Each one of these chicken soup dumplings is made with chicken, onions, green onions and a flavorful broth and can be found in the freezer section.

Mini Quiche Duo

Mini Quiche Duo are a classic Trader Joe's appetizer

Perfect for brunch or lunch, this box of mini quiche duos includes both mushroom and Swiss cheese and bacon and sweet onion options. Bake until golden brown, and enjoy thoroughly.

Each box is just $3.99 in the freezer section.

Related: 20 Things from Trader Joe’s That Picky Eaters Will Love

Creamy Spinach & Artichoke Dip

Forget making your own spinach artichoke dip, and snag this frozen version instead! All it takes is a simple warm-up before you're enjoying it with tortilla chips. This is a nice change to the traditional onion dips you find at family get-togethers.

You can't beat the $2.99 price tag on this dip!

Some of the best Amazon products don’t cost an arm and leg

The only thing better than avoiding a shopping trip with kids in tow is scoring an amazing deal. Thanks to Amazon, you can have both. We discovered the best Amazon products and deals right now (most of them are $5 or less!) that will not only make your life easier but will save you money, too. Now that’s a win. And many of them aren’t even discounted for Prime Day, meaning you’ll be able to take advantage of these deals whenever you need to rebuy.

In the market for kitchen supplies? We’ve got them. Budget beauty goodies? Found those, too. Not sure what? Just scroll our list to find some of the best Amazon products that are so wallet-friendly, you won’t even feel guilty for filling your cart (not that you ever should. But just in case.). Plus, there are several products you can set up subscriptions for and they’ll automatically shipped at an even larger discount. Saving time? Check. Saving money? Check. Check out some of the best and most affordable Amazon items we’re filling our carts with.


Amazon

NYX Butter Lipgloss in Vanilla Cream Pie

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Whether it's hot out (hello, sandals) or cold (dry heel skin catching on your socks—shudder), keeping your feet soft and smooth with these pumice stones is really easy.


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With 8 compartments in various sizes, it's easy to organize any medications and vitamins in this handy case.


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Claw clips are back in a major way, and this set has every on-trend version you keep seeing everywhere.


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—Shahrzad Warkentin, Karly Wood, & Kate Cartia

 

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This one-pot recipe is a guaranteed crowd pleaser

We couldn’t resist this simple Tomato Basil Pasta recipe from Apron Strings—it’s literally made in one pot! Even better, it’s got tons of healthy veggies, making sure your little ones get the nutrition they need. Sounds like a dinner winner. For even more easy dinner ideas, check out our collection of 30-minute meals.

 

Tomato Basil Pasta Recipe Ingredients:

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth, not low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Cooking Method:

1. Place pasta, tomatoes, onion, garlic, and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top of the pepper flakes and oregano. Drizzle top with olive oil.

2. Cover the pot and bring to a boil. Reduce to a low simmer, keep covered, and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – leave about an inch of liquid in the bottom of the pot–but you can reduce as desired.

3. Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Recipe courtesy Apron Strings

 

Part sweet and part savory, this stir-fry dish is a cinch to make and will please any kid’s picky palate

Inspired by her husband’s love of chicken wings, Kari of GI 365 created this Honey Garlic Chicken stir-fry recipe that features the same sweet and savory flavors of her hubby’s favorite dish. Your kids will love the flavor combination, and you’ll love that making this healthy meal only takes 30 minutes. It’s a win-win.

Serves 4

Ingredients for Honey Garlic Chicken:

Sauce:
⅓ cup soy sauce (or coconut aminos)
1 Tablespoon organic cornstarch
⅓ cup honey

Stir-Fry:
1 medium onion, diced ½”
1½ pounds broccoli, stems peeled
1 pound chicken thighs, cut into 1″ cubes
2 Tablespoons avocado oil, (or olive oil)
¼ cup water
3 cloves garlic, minced

Method:
1. Start by mixing the soy sauce and cornstarch together until the cornstarch dissolves. Add the honey to the soy sauce mixture, but you don’t need to combine them (this happens in the pan).

2. Thinly slice the peeled broccoli stems, cut the florets into 1″ pieces, and set the broccoli aside with the onion.

3. Preheat a large skillet over high heat.

4. When the pan is almost smoking, add 1 Tablespoon of avocado oil and the chicken cubes. Sauté for about 2 minutes to brown before turning the chicken cubes, and cooking until golden brown and done in the center. Remove the chicken from the pan and set aside.

5. Reduce the heat to medium-high and add the remaining 1 Tablespoon of avocado oil to the pan. Add the onion and broccoli, and cook stirring every 30 seconds for 3-5 minutes or until the onions begin to soften and the broccoli turns bright green but is still crisp.

6. Add the ¼ cup of water to the pan, cover with a lid, and simmer for 3 minutes until the water has mostly evaporated and the broccoli is just tender.

7. Add the sautéed chicken, minced garlic, and the sauce into the skillet.

8. Stir to incorporate the honey, and simmer for 1-2 minutes to thicken the sauce. Serve immediately.

For more fantastic recipes, visit GI 365 by clicking here. 

If you have yet to unleash this culinary treat on your kiddos, then you’re in luck, because kids go absolutely crazy for it!

As if pasta couldn’t get any better, this dish takes the multi-colored pasta and makes it a more complete and hearty meal with the addition of veggies. This tri-color pasta salad recipe is very adaptable, so don’t be afraid to mix it up with whatever you’ve got in your pantry or in your refrigerator. Serve with French bread and enjoy either hot or cold.

Tri-Color Pasta Salad Recipe Ingredients:

2 tbsp olive oil
1 small red or yellow onion, finely chopped
1/2 tsp dried herbs (basil, marjoram, oregano, thyme, plus a squeeze of lemon juice)
2 garlic cloves, finely minced
1-2 c soft vegetables (sliced bell peppers, corn, chopped and salted eggplant, sliced mushrooms, peas, chopped spinach)
1/4 tsp salt
14.5-ounce box of tricolor pasta
1-2 c cut-up hard vegetables (carrots, celery, zucchini, broccoli, or cauliflower)
2 tbsp sour cream
1/2 c grated Parmesan cheese
1 tbsp fresh basil, finely chopped

Preparation Method:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes.

2. Stir in the dried herbs and the garlic and cook for about a minute, and then stir in the soft vegetables and 1/2 tsp salt. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes, stirring often. Turn off the heat and set aside.

3. Boil a pot of water, and cook pasta for 3 minutes. Add the hard vegetables and continue to cook until the pasta is al dente. Reserve 1/2 c of the pasta water, then drain the pasta and vegetables and return them to the pot.

4. Stir the sour cream and 1/2 tsp salt into the pasta, then add 1/2 c of the Parmesan, the basil, and 1/4 c of the pasta water.

5. Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.

Recipe adapted from Melissa d’Arabian, photo courtesy of Incidental Cooking

This is a simple and delicious recipe the kids can help make

30-minute meals are the best. This recipe comes together quickly, which means you can spend your evenings doing things that matter like building forts and playing hide-and-seek. In fact, we found that the longest part of the prep work for this pasta dish was getting our water to boil. Tell us below what you think of this pasta with peas and bacon dish!

Ingredients for Pasta with Peas and Bacon:

16 ounces fettuccine (or whatever pasta you prefer)
3 strips of thick-cut bacon
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Method:

1. Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.

2. Meanwhile, saute bacon in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate and break up into small pieces.

3. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan cheese, pasta, and bacon.

4. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

 

recipe adapted from the Food Network

Getting kids to eat their veggies may be a challenge, but it’s not impossible. The trick, according to recipe creator Leah Singer of Leah’s Thoughts is simple: add a veggie puree to your dish. This recipe for jambalaya also swaps the traditional rice for pasta, making it extra hearty.

 

Ingredients for Pasta Jambalaya Recipe:

3 boneless, skinless chicken breasts, chopped
1 kielbasa sausage, sliced
2 cups of shrimp (we use frozen)
1 chopped onion
1 – 2 teaspoons of garlic
2 cans diced tomatoes (undrained)
Pinch of chili flakes
Cajon/Creole seasoning
Salt and pepper to taste
1 pound penne pasta (or whatever you have around)
1/2 cup heavy cream
1 cup carrot, spinach, or other veggie puree (optional)

Method
1. Saute the kielbasa with olive oil in a large Dutch oven. Remove sausage from the pan and replace with chicken. Do not empty the oil–it gives the chicken great flavor. Once the chicken is cooked through, remove it from the skillet.

2. Add a bit more olive oil and add onion and garlic. Saute until cooked through. (If you’re a fan of peppers, you could add chunks of peppers at this point.) Add cans of diced tomatoes, spices, salt and pepper. Bring to a boil. Add back into the pot the chicken and sausage. If you’re adding a hidden veggie, do it now!

3. Meanwhile, cook the pasta until al dente. Drain, and add to the meat and tomato mixture. Taste of seasonings. At this point, add the frozen shrimp and let them steam cook for a few minutes. Stir and add the cream.

Leah Singer is a freelance writer and editor. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts

If your kids love pasta but you want to change up your dinnertime routine, try out this easy Baked Ziti. Make it ahead of time and bake it when needed. From the refrigerator, the dish usually needs an additional 15 minutes of cooking time.

Ingredients for Easy Baked Ziti: 

1 pound dry ziti pasta
1 finely chopped onion
1 lb ground beef
2 (26 ounce) jars spaghetti sauce
8 slices of provolone cheese
1 1/2 cups sour cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Bring a large pot of water to a boil. Add pasta, and cook for about 8-9 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, heat through, then remove from heat.

3. Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

4. Layer as follows: 1/2 of the ziti, 1/2 of the sauce, Provolone cheese, sour cream, remaining ziti, remaining sauce, and mozzarella cheese. Top with grated Parmesan cheese.

5. Bake for 30 minutes in the preheated oven, or until the cheeses are melted. Cover with foil for the first 15-20 minutes of baking, then remove the foil so the cheese will melt and the top will brown.

recipe courtesy of Sisters’ Gourmet

Chicken nuggets take on a whole new fun form in this recipe from Brooke McLay of Cheeky Kitchen. Use cookie cutters to transform these homemade nuggets that are baked and not fried. Fill us in below to tell us how your chicken and veggie nuggets turned out.

Ingredients for Chicken and Veggie Nuggets:

1/2 lb ground chicken
1 package thawed veggie
1 egg
2 c panko bread crumbs
1 tsp of onion salt
Salt and pepper to taste

Method:

1. Preheat oven to 400 degrees.

2. Combine veggies and egg in a blender, and blend until pureed.

3. Combine puree, chicken, and onion salt into a large bowl and mix together with a fork.

4. Spread a thin layer of panko crumbs on a large cutting board.

5. Flatten the chicken mixture over the crumbs until it is 1/2 inch thick.

6. Sprinkle more crumbs, salt and pepper on top.

7. Use a cookie cutter to create fun shapes.

8. Spray a cookie sheet with non-stick spray.

9. Place nuggets on a cookie sheet and bake for 14 to 16 minutes.

 

Photo and recipe courtesy of Brooke McLay of Cheeky Kitchen

These Laxota recipes will appeal to everyone at your table this holiday season

November is Native American Heritage Month and it’s an important opportunity to recognize and honor the original inhabitants of North America. Help kids (and their grown-ups) make that connection by filling their tummies with indigenous cuisine. These Native American recipes are also great for cooking with kids. We caught up with Chef Kimberly Tilsen-Brave Heart of Etiquette Catering in Rapid City, SD for some mouth-watering menu items that incorporate traditional Lakota ingredients.

“As the original inhabitants of this land, it is important to teach all children the significance of indigenous foods, history, and existence,” says Chef Kimberly Tilsen-Brave Heart. “We all reside upon the ancestral lands of indigenous people.”

With full recipes below, Chef Tilsen-Brave Heart has curated a special menu for Native American Heritage Month and beyond. The following mouth-watering dishes incorporate ingredients like pumpkin and bison, which are major food staples for the Lakota people. You’ll also find foods like cranberries and rice that are also indigenous ingredients.

Magic Pumpkin Squash Soup

Magic pumpkin squash soup is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 1 large butternut squash

  • 1 tbsp. garlic powder

  • Kosher salt

  • Black pepper

  • Olive oil

  • 1 stick of butter

  • 1 medium yellow onion

  • 1 can organic pumpkin puree

  • 2 cups coconut milk

  • 4 cups chicken broth or vegetable stock

  • Roasted pumpkin seeds (for topping)

Instructions:

  1. Roast a large peeled and cubed butternut squash at 425 degrees for 20 minutes.

  2. Sprinkle with 1 tbsp of garlic powder, sprinkle kosher salt, and cracked black pepper

  3. Toss with olive oil and put in on a baking sheet before putting in the oven

  4. 1 stick of butter melted with a chopped medium yellow onion, sprinkle with some salt until translucent.

  5. Add 1 can of organic pumpkin puree

  6. Add 2 cups of coconut milk

  7. Add 4 cups of chicken broth or vegetable stock

  8. Add the roasted butternut squash

  9. Simmer for 30 minutes

  10. Then blend with an immersion blender

  11. Top with roasted pumpkin seeds

 

Related: 10 Ways to Honor Native American Heritage Month with Your Kids 

Wild Rice, Cranberry, and Bison Stuffed Mushrooms

Etiquette Catering

Ingredients:

  • 1 lb ground bison

  • 1 lb Italian sausage

  • 3 tbsp. butter

  • 1 yellow onion

  • 6-8 baby portabella mushrooms

  • Qtr. cup dried cranberries

  • 1 cup wild rice {optional: purchase wild rice from: https://redlakenationfoods.com}

  • 2 cups bone broth or vegetable stock

  • Olive oil

  • Kosher salt 

Instructions:

  1. Preheat oven to 350 degrees

  2. Melt 3 tbsp. of butter with a half-chopped yellow onion Sauté

  3. Wash and clean 6-8 baby portabellas remove stems and chop add to the butter and yellow onion

  4. Add qtr. cup of dried cranberries

  5. Add 1 cup of wild rice, and continue to saute all together (you are popping the wild rice, so it will become fragrant)

  6.  Add 2 cups of bone broth or vegetable stock, lower heat, and cover to simmer; set timer for 25 minutes

  7.  In another pan saute  2 tbsp of butter and the other half of your chopped yellow onion, cook until translucent

  8. Add 1 lb of ground bison, 1 lb of Italian sausage, and 1 tbsp of garlic 

  9. Cook until brown over medium heat 

  10. Add wild rice and bison mixture together

  11. Drizzle olive oil and sprinkle kosher salt over portabellas 

  12. Stuff with bison wild rice mixture

  13. Bake for 15 minutes; serve warm

Related: 13 Children’s Books That Celebrate Native American Cultures & Authors

Bison Stew

bison stew is a Native American recipe from the Lakota nation.
Etiquette Catering

Ingredients:

  • 2 lbs buffalo meat

  • 3-4 tbsp. olive oil 

  • 1 tbsp. garlic powder

  • 2 tbsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. paprika

  • 1/2 tsp. turmeric

  • 3-4 bay leaves 

  • Mirepoix (chopped onions, carrots, celery)

  • 6-8 cups of beef broth/stock or water

  • 6-8 russet potatoes

Instructions:

  1. Braise 2 lbs of Buffalo meat (1-inch cubes) with half an onion (fine chop), in a warmed stockpot with 3-4 tbsp. olive oil 

  2. Spice 1 tbsp. garlic powder, 2 tbsp. kosher salt, 1 tsp. black pepper, 1 tsp. paprika, 1/2 tsp. turmeric, and 3-4 bay leaves 

  3. After browned, add Mirepoix (chopped onions, carrots, celery), and a can of diced tomatoes 

  4. Add 2 cups of water or stock/broth and simmer on medium-low heat for 30-45 mins or until tender. (Stir occasionally, more water or stick/broth may be needed) times will vary with the size of the meat and location

  5. When meat is tender add 6-8 cups of beef broth/stock or water and bring back to boil 6-8 russet potatoes, peeled and cut into 1-inch pieces or bigger 

  6. Cook an additional 15-20 minutes until potatoes are fork-tender 

  7. Remove from heat and let stand for 10-15 minutes, serve

Related: 7 Places to Visit to Responsibly Experience Native American Culture

Buffalo, Cranberry, and Wild Rice Meatballs with Blackberry Wojape

Etiquette Catering

Ingredients:

Meatballs

  • 1 lb Buffalo (Can be substituted with beef)

  • 1/4 lb Italian Sausage

  • 1 cup Wild Rice

  • 1/2 cup Yellow Onion

  • 3 cups of Chicken Bone broth

  • 1/2 cup Rehydrated Cranberries

  • 2 Tbsp. Worcestershire Sauce

  • 1/4 cup Breadcrumbs (optional)

  • 1 egg

  • 1 tsp. Salt

  • 1 tsp. Garlic Powder

  • Dash of Paprika

Blackberry Wojape 

  • 1 cup Berries

  • 1 cup Sugar

  • 1 1/2 cups Water

Instructions:

Meatballs

  1. Clean wild rice with cold water 

  2. Saute wild rice with 1/2 cup of yellow onion and some oil for 5 minutes, allowing the rice to gently pop

  3. Add in 3 cups of bone broth per 1 cup of wild rice

  4. Add in rehydrated cranberries, cover, and simmer for 45 minutes 

  5. Add in 1 cup finished wild rice to buffalo 

  6. Add 2 tbsp. of Worcestershire sauce

  7. Add 1/4 cup of breadcrumbs (optional) 

  8. Add 1 tsp. salt, 1 tsp. garlic powder, and a dash of paprika 

  9. Place meatballs on a baking sheet with parchment paper and bake at 375 degrees for 25 minutes or until internal temp is 165 degrees

Blackberry Wojape

  1. Add into a pan: 1 cup of berries (of your choosing), 1 cup of sugar, and 1 tbsp. of cornstarch and 1 1/2 cups of water 

  2. Render down for about 10 minutes

  3. Drizzle blackberry wojape on top of the meatballs and enjoy