Appetizer Recipes
Chicken Satay Skewers.
Ingredients:
Boneless, skinless chicken breasts, cut into strips
Soy sauce
Peanut butter
Lime juice
Honey
Garlic cloves, minced
Wooden skewers soaked in water
Instructions:
In a bowl, whisk together soy sauce, peanut butter, lime juice, honey, and minced garlic to make the marinade.
Add the chicken strips to the marinade and let them marinate for at least 30 minutes.
Thread the marinated chicken onto the soaked wooden skewers.
Preheat a grill or grill pan over medium heat.
Cook the chicken skewers for about 4-5 minutes on each side until cooked through.
Serve hot with peanut sauce or a dipping sauce of your choice.
Mini Crab Cakes.
Ingredients:
Lump crab meat
Bread crumbs
Mayonnaise
Dijon mustard
Lemon juice
Old Bay seasoning
Fresh parsley, chopped
Salt and pepper
Olive oil (for frying)
Instructions:
In a bowl, combine lump crab meat, bread crumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, salt, and pepper.
Mix until well combined.
Shape the mixture into small patties.
Heat olive oil in a skillet over medium heat.
Fry the crab cakes for about 3-4 minutes on each side until golden brown.
Drain on paper towels.
Serve warm with tartar sauce or a remoulade sauce.
Bruschetta with Prosciutto and Fig.
Ingredients:
Baguette or Italian bread
Fresh figs, sliced
Prosciutto slices
Goat cheese or ricotta cheese
Honey
Fresh thyme leaves
Olive oil
Instructions:
Preheat the oven to 375°F (190°C).
Slice the baguette or Italian bread into 1/2-inch thick slices.
Brush the bread slices with olive oil and place them on a baking sheet.
Bake for about 10 minutes or until the bread is toasted and crispy.
Spread a layer of goat cheese or ricotta cheese on each toasted bread slice.
Top with a slice of prosciutto, sliced figs, and a drizzle of honey.
Sprinkle with fresh thyme leaves.
Serve immediately.
Mini Chicken Empanadas.
Ingredients:
Cooked chicken, shredded
Onion, finely chopped
Red bell pepper, finely chopped
Garlic cloves, minced
Paprika
Cumin
Salt and pepper
Empanada dough (store-bought or homemade)
Egg (for egg wash)
Instructions:
In a skillet, sauté the onion, red bell pepper, and minced garlic until softened.
Add the shredded chicken, paprika, cumin, salt, and pepper to the skillet.
Mix well and cook for a few minutes to combine the flavors.
Roll out the empanada dough and cut it into small circles.
Place a spoonful of the chicken filling in the center of each dough circle.
Fold the dough over the filling and press the edges to seal.
Use a fork to crimp the edges.
Brush the empanadas with egg wash.
Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until golden brown.
Serve warm.
Greek Salad Skewers.
Ingredients:
Cherry tomatoes
Cucumber, cut into cubes
Kalamata olives
Feta cheese cut into cubes
Red onion, thinly sliced
Olive oil
Lemon juice
Dried oregano
Salt and pepper
Wooden skewers
Instructions:
Thread a cherry tomato, a cube of cucumber, a Kalamata olive, a cube of feta cheese, and a slice of red onion onto each wooden skewer.
Arrange the skewers on a platter.
In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
Drizzle the dressing over the skewers.
Serve chilled.
Sweet Potato Fries.
Ingredients:
Sweet potatoes
Olive oil
Paprika
Garlic powder
Salt and pepper
Dipping sauce of your choice (e.g., sriracha mayo, chipotle aioli)
Instructions:
Preheat the oven to 425°F (220°C).
Peel the sweet potatoes and cut them into thick strips.
In a bowl, toss the sweet potato strips with olive oil, paprika, garlic powder, salt, and pepper until well coated.
Arrange the seasoned sweet potato strips in a single layer on a baking sheet.
Bake for about 20-25 minutes, flipping halfway through, until the fries are crispy and golden brown.
Serve hot with your favorite dipping sauce.
Cucumber Bites with Herbed Cream Cheese.
Ingredients:
English cucumber
Cream cheese
Fresh dill, chopped
Fresh chives, chopped
Lemon zest
Salt and pepper
Instructions:
Slice the cucumber into thick rounds.
In a bowl, mix together cream cheese, chopped dill, chopped chives, lemon zest, salt, and pepper until well combined.
Spread a dollop of the herbed cream cheese onto each cucumber round.
Garnish with additional fresh herbs, if desired.
Serve chilled.
Mini Tacos.
Ingredients:
Mini taco shells or tortilla cups
Ground beef or shredded chicken
Taco seasoning
Shredded lettuce
Diced tomatoes
Shredded cheese
Sour cream
Salsa
Instructions:
Cook the ground beef or shredded chicken in a skillet and season it with taco seasoning according to the package instructions.
Fill each mini taco shell or tortilla cup with the cooked meat.
Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
Serve immediately.
Baked Brie with Cranberry Sauce.
Ingredients:
1 wheel of Brie cheese
Cranberry sauce
Honey
Chopped nuts (such as walnuts or pecans, optional)
Crackers or bread slices (for serving)
Instructions:
Preheat the oven to 350°F (175°C).
Place the wheel of Brie on a baking sheet lined with parchment paper.
Bake for about 10-12 minutes or until the Brie is soft and gooey.
Remove from the oven and let it cool for a few minutes.
Transfer the Brie to a serving platter.
Top with cranberry sauce and drizzle with honey.
Sprinkle with chopped nuts, if desired.
Serve with crackers or bread slices.
Zucchini Fritters.
Ingredients:
Zucchini, grated
Salt
All-purpose flour
Eggs
Garlic powder
Black pepper
Vegetable oil (for frying)
Sour cream or Greek yogurt (for serving)
Instructions:
Place the grated zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out excess moisture.
Squeeze the zucchini to remove as much liquid as possible.
In a mixing bowl, combine the squeezed zucchini, flour, eggs, garlic powder, and black pepper. Mix well until a batter forms.
Heat vegetable oil in a skillet over medium heat.
Drop spoonfuls of the zucchini batter into the hot oil and flatten them slightly with the back of a spoon.
Cook the fritters for about 2-3 minutes on each side or until golden brown and crispy.
Remove the fritters from the skillet and drain on a paper towel-lined plate.
Serve hot with sour cream or Greek yogurt.
