Appetizer Recipes
Spinach and Feta Stuffed Mushrooms.
Ingredients:
Button mushrooms
Spinach, cooked and drained
Feta cheese, crumbled
Bread crumbs
Garlic, minced
Olive oil
Salt and pepper
Instructions:
Preheat the oven to 375°F (190°C).
Remove the stems from the mushrooms and set them aside.
In a bowl, combine cooked spinach, feta cheese, bread crumbs, minced garlic, olive oil, salt, and pepper.
Stuff each mushroom cap with the spinach and feta mixture.
Place the stuffed mushrooms on a baking sheet.
Bake for about 15-20 minutes or until the mushrooms are tender and the filling is golden.
Serve hot.
Caramelized Onion and Gruyere Tartlets.
Ingredients:
Puff pastry sheets, thawed
Yellow onions, thinly sliced
Butter
Sugar
Gruyere cheese, grated
Fresh thyme leaves
Salt and pepper
Instructions:
Preheat the oven to 400°F (200°C).
Roll out the puff pastry sheets and cut them into small circles or squares to fit tartlet pans.
Place the puff pastry circles or squares into the tartlet pans.
In a skillet, melt butter over medium heat and add the sliced onions.
Cook the onions, stirring occasionally, until they become soft and caramelized, about 20-25 minutes.
Sprinkle a small amount of sugar over the onions to aid in caramelization.
Remove the skillet from the heat and let the onions cool slightly.
Spoon the caramelized onions into the tartlet pans on top of the puff pastry.
Sprinkle-grated Gruyere cheese and fresh thyme leaves over the onions.
Season with salt and pepper.
Bake for about 15-20 minutes or until the puff pastry is golden and the cheese is melted.
Serve warm.
Teriyaki Meatballs.
Ingredients:
Ground beef
Bread crumbs
Onion, finely chopped
Garlic cloves, minced
Soy sauce
Brown sugar
Rice vinegar
Cornstarch
Green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine ground beef, bread crumbs, chopped onion, minced garlic, salt, and pepper.
Shape the mixture into small meatballs about 1 inch in diameter.
Place the meatballs on a baking sheet and bake for about 20-25 minutes or until cooked through.
In a saucepan, combine soy sauce, brown sugar, rice vinegar, and cornstarch.
Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.
Add the cooked meatballs to the sauce and toss to coat.
Garnish with sliced green onions and sesame seeds.
Serve hot.
Baked Buffalo Cauliflower Bites.
Ingredients:
Cauliflower florets
Butter melted
Hot sauce
Garlic powder
Salt and pepper
Ranch or blue cheese dressing (for dipping)
Instructions:
Preheat the oven to 450°F (230°C).
In a bowl, whisk together melted butter, hot sauce, garlic powder, salt, and pepper.
Add cauliflower florets to the bowl and toss until they are coated with the sauce mixture.
Spread the cauliflower florets in a single layer on a baking sheet.
Bake for about 20-25 minutes or until the cauliflower is tender and crispy.
Serve hot with ranch or blue cheese dressing for dipping.
Avocado Egg Rolls.
Ingredients:
Egg roll wrappers
Avocado, mashed
Red onion, finely chopped
Tomato, diced
Cilantro chopped
Lime juice
Salt and pepper
Vegetable oil (for frying)
Instructions:
In a bowl, mix together mashed avocado, red onion, tomato, cilantro, lime juice, salt, and pepper.
Place a spoonful of the avocado mixture in the center of an egg roll wrapper.
Fold the sides of the wrapper towards the center and roll it up tightly, sealing the edges with a bit of water.
Repeat with the remaining wrappers and filling.
Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
Fry the avocado egg rolls in batches for about 3-4 minutes or until golden brown.
Drain on paper towels.
Serve hot with your favorite dipping sauce.
Prosciutto-Wrapped Melon.
Ingredients:
Melon slices (cantaloupe or honeydew)
Prosciutto slices
Fresh basil leaves
Instructions:
Cut the melon into bite-sized slices or cubes.
Wrap each piece of melon with a slice of prosciutto.
Skewer each prosciutto-wrapped melon with a fresh basil leaf.
Arrange the skewers on a platter.
Serve chilled.
Baked Parmesan Zucchini Fries.
Ingredients:
Zucchini cut into fries or sticks
Bread crumbs
Grated Parmesan cheese
Garlic powder
Salt and pepper
Eggs (beaten)
Instructions:
Preheat the oven to 425°F (220°C).
In a bowl, mix together bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper.
Dip each zucchini fry into beaten eggs and then coat it with the breadcrumb mixture.
Place the coated zucchini fries on a baking sheet.
Bake for about 20-25 minutes or until the zucchini fries are crispy and golden.
Serve hot with your favorite dipping sauce.
Mini Shrimp Tacos.
Ingredients:
Small corn tortillas
Cooked shrimp, peeled and deveined
Avocado, sliced
Red cabbage shredded
Cilantro chopped
Lime wedges
Hot sauce or salsa (optional)
Instructions:
Heat the corn tortillas in a dry skillet over medium heat for a few seconds on each side until warmed.
Fill each tortilla with cooked shrimp, avocado slices, shredded red cabbage, and chopped cilantro.
Squeeze fresh lime juice over the tacos.
Add hot sauce or salsa, if desired.
Serve immediately.
Greek Stuffed Mushrooms.
Ingredients:
Cremini mushrooms
Spinach, cooked and drained
Feta cheese, crumbled
Kalamata olives, chopped
Red onion, finely chopped
Garlic cloves, minced
Olive oil
Dried oregano
Salt and pepper
Instructions:
Preheat the oven to 375°F (190°C).
Remove the stems from the cremini mushrooms and set them aside.
In a bowl, mix together cooked spinach, crumbled feta cheese, chopped Kalamata olives, finely chopped red onion, minced garlic, olive oil, dried oregano, salt, and pepper.
Fill each mushroom cap with the spinach and feta mixture.
Place the stuffed mushrooms on a baking sheet.
Bake for about 15-20 minutes or until the mushrooms are tender and the filling is golden.
Serve hot.
Watermelon, Feta, and Mint Skewers.
Ingredients:
Watermelon, cut into bite-sized cubes
Feta cheese, cut into small cubes
Fresh mint leaves
Balsamic glaze (optional)
Instructions:
Thread a watermelon cube, a feta cheese cube, and a fresh mint leaf onto each skewer.
Repeat until all the ingredients are used.
Arrange the skewers on a platter.
Drizzle with balsamic glaze, if desired.
Serve chilled.
