Category: Appetizers

Appetizers · Fish

Air Fryer Salmon Bites

cathysmaha1 Comment

Salmon Bites have been on my to-do list for some time. I finally did it and the results did not disappoint. The crispy morsels of salmon were delicious hot and cold for lunch the next day! Unfortunately, I did not have the makings for a sour cream/caper or dill sauce so sweet chile sauce had to do, and it was perfect. I think the grandkids would enjoy this with a simple ranch dressing.

Air Fryer Salmon Bites

INGREDIENTS:
  • 1 lb center-cut Atlantic salmon fillet skin removed and diced to 1-inch chunks
  • 0.5 tsp coarse sea salt
  • 0.5 tsp garlic powder
  • ¼ tsp smoked paprika or sweet paprika
  • ⅛ tsp ground black pepper
  • 1-2 tsp honey optional
  • 1 tbsp olive oil
  • Olive oil spray for the air fryer basket
  • 2 tbsp chopped chive garnish
  • Creamy caper chive sauce (I used sweet chile sauce but pick or make your favorite sauce)
DIRECTIONS:
  1. Preheat the air fryer following your default setting.
  2. For oven: bake on the top rack at 400°F for 12-15 minutes.
  3. Remove the salmon skin. You can also ask a fishmonger to do this for you. Dice the fillet into 1-inch (2.54cm) cubes and add them to a large bowl.
  4. Season the salmon chunks with salt, garlic power, paprika, black pepper, honey, and olive oil. Gently toss them well to coat the salmon evenly. I wear a cooking glove to do this.
  5. Spray the air fryer basket with olive oil, add the cubed salmon with some space between them. You might need to cook them in 2 batches. Air fryer at 350°F (177°C) for 8 minutes.
  6. When air frying is done, open the basket and wait for 10 seconds before removing the salmon. The cold air will make the meat shrink a bit and therefore helps it “unstick” from the basket. Carefully and gently transfer the cubes to a serving plate so they won’t fall apart.
  7. Garnish the salmon bites with chive and serve with the dipping sauce on the side. Serve warm.

Recipe from Iheartumami

Appetizers

Apple and Brie Crostini

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The Brie at Costco is always wonderful this recipe from their Magazine was a winner. What’s not to like with almond butter, brie, apple, honey, spiced pecans–wow! I used the spiced pecans that I make every Christmas. This would be a wonderful appetizer for Valentine’s Day or a gathering of friends and family.

Apple and Brie Crostini

INGREDIENTS:
  • 1 baguette, thinly sliced on the bias (Fork-Lore: I used Croccantini Original Sea Salt Artisan Crackers)
  • ½ cup Kirkland Signature Almond Butter
  • 3 oz. brie cheese
  • 1 large Honeycrisp apple
  • Fresh cracked pepper
  • ½ cup candied pecans, chopped (for garnish)
  • ¼ cup honey
DIRECTIONS:
  1. Heat oven to 375 F. Arrange baguette slices on a rimmed 9 x 13-inch baking sheet. Thinly spread almond butter on one side of each baguette slice, about 2 tsp.
  2. Slice the brie and the Honeycrisp apple thinly so one flavor doesn’t overpower the other, about ¼-inch-thick slices. Place brie on top of almond butter spread. Set apple aside.
  3. Bake 5 minutes, or until cheese is melted.
  4. Top crostini with apple and pepper. Sprinkle pecans on top for garnish and drizzle with honey. Serve immediately. Makes 4 to 6 servings, about 12 crostini.

Recipe from Costco Magazine

Appetizers

Cranberry Salsa

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Cranberry Salsa is the perfect appetizer for the holidays. I am not a fan of too much spice but i jalapeno is just right for this dish. I served the Cranberry Salsa over softened cream cheese with crackers, tortilla chips, and cubes of sourdough bread. In addition I had very thinly sliced piecs of serrano ham. A piece of the bread with cream cheese, salsa and a bite of serrano ham…to die for!

After Thanksgiving, I made a turkey sandwich topped with the salsa and it was sooo good. Definitely worth making this holiday season!

Cranberry Salsa

INGREDIENTS:
  • 12 ounces fresh cranberries
  • 3/4 cup granulated sugar, (add more to taste)
  • 1 jalapeno, seeded and chopped coarsely (leave the seeds in if you like it spicy)
  • 1/2 cup cilantro
  • 4 green onions
  • 2 tablespoons lime juice
  • pinch of salt
  • 2 (8 ounce) blocks of cream cheese
  • Crackers or tortilla chips
DIRECTIONS:
  1. Place all of the ingredients in a food processor (EXCEPT CREAM CHEESE) and pulse until desired consistency. I like mine fairly fine. Chill in the fridge for a couple of hours (preferably overnight) to allow the salsa to macerate. Serve over cream cheese and with crackers.
  2. This makes enough to cover two blocks of cream cheese. Some people prefer to spread the cream cheese on a serving dish with the salsa on top. I prefer to just pour it on top of a block of cream cheese.
  3. Depending on how tart your cranberries are you may want to add more sugar. This last batch I added a total of 1 cup of sugar.
  4. NOTE: Wheat thins or triscuits are great for serving with this because they are sturdy and won’t break. I love it with Ritz crackers but they are too soft and will break with dipping. If you want to use them just make sure you have a spreader with the salsa. As with all salsa, the quantities are approximate and you can adjust to your own preferences. I have kept this in the fridge for up to 10 days and it was still good! I’m not a food safety expert but it does last for a while.

Recipe from Thegirlwhoateeverything.com

Appetizers · Vegetables

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

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Crispy Parmesan Cauliflower Bites are absolutely delicious. This recipe is easy to prepare and great as an appetizer or as a side dish. I haven’t tried this with my grandkids buy I think they would eat it, too. I do love a roasted vegetable, and this one is over the top!

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

INGREDIENTS:
  • 1 small head cauliflower, cut into thinly sliced florets (about 1/2″ thick)
  • 3/4 cup freshly grated parmesan cheese
  • 2 1/2 to 3 tbps unsalted butter
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp pepper, divided
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley (I used dried parsley)
  • For the dip:
    • 1/2 cup sour cream or Greek yogurt
    • 2 tbsp chopped parsley (I used dried parsley)
    • 2 tbsp chopped chives
    • 1/2 tsp onion powder
    • 1/4 tsp salt
    • pinch of black pepper
  • Toppings (optional): fresh chopped parsley
DIRECTIONS:
  1. Preheat over to 400 degrees Fahrenheit.
  2. Add the butter to a large casserole dish or cookie sheet and place in the oven while it preheats to melt.
  3. Add the parmesan cheese, oregano, garlic powder, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Mix to combine. Set aside.
  4. Add the cauliflower to a large bowl, then add the olive oil, remaining salt and pepper, and parsley. Toss to combine.
  5. Remove the casserole dish from the oven, add the parmesan cheese mixture to the bottom of the dish and spread evenly.
  6. Place the cauliflower florets into the dish, flat down. Sprinkle any of the remaining parsley or cauliflower bits over the top, then sprinkle a little bit more parmesan cheese.
  7. Place in the oven for 30-35 minutes until the parmesan on the bottom has browned. Remove the dish from the oven and allow to cool for a few minutes.
  8. While the cauliflower roasts, make the dip. Add the sour cream or yogurt to a small dish, then add salt, onion powder, parsley, chives and pepper. Mix to combine.
  9. Place the cauliflower on a plate, top with parsley and serve with the dip.

Recipe from StarInfiniteFood

Appetizers · Vegan · Vegetables · Vegetarian

Balsamic Roasted Tomatoes

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Roasted Tomatoes are a family favorite and are delicious served in a variety of ways. When my garden tomatoes are overwhelming, I turn to roasting them. Sometimes I roast them without the balsamic vinegar, with just olive oil, garlic and occasionally strips of anaheim peppers. The tomatoes are delicious by themselves or served with cream cheese, feta or goat cheese as an appetizer. Try them on a pizza or in egg cups. I’ve frozen the roasted tomatoes with good success and find them to be quite a treat in the winter

Balsamic Roasted Tomatoes

INGREDIENTS:
  • 12 plum tomatoes, halved lengthwise, cores and seeds removed (I used a variety of tomatoes from my garden, halved and not seeded)
  • 4 tablespoons good olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
DIRECTIONS:
  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. (I had to roast mine for 10-15 minutes longer). Serve warm or at room temperature.

Recipe from Food Network Ina Garten

Appetizers · Family Favorites · Italian Dishes

Pesto Pizza with Fried Potatoes, Corn & BBQ Chicken

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What do you make when you have leftovers and want to shake it up a bit. Make a custom pizza! I had leftover steamed, baby potatoes, fresh corn cooked and cut off the cob and a BBQ chicken breast. A batch of pesto from the basil in my garden was calling my name, so let’s go!

Pesto Pizza with Fried Potatoes, Corn & BBQ Chicken

INGREDIENTS:
  • Stonefire Artisan Thin Pizza Crust (or crust of your liking)
  • Pesto
  • Baby potatoes, steamed, sliced and fried until brown
  • Sweet Corn (mine was freshly cooked and cut off the cob)
  • Diced BBQ chicken breast (or try bacon, or pork or ?)
  • Shredded mozzarella cheese
DIRECTIONS:
  1. Preheat the oven to 425 degrees.
  2. Spread pesto on pizza crust. Top with sliced baby potatoes, sprinkle of fresh corn, diced BBQ chicken. Sprinkle with mozzarella cheese.
  3. Bake for about 10 minutes or until crust is crispy and cheese is melted and brown.

Appetizers · Mexican Dishes · Salads

Cowboy Caviar

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Cowboy Caviar is an old recipe that was created by Helen Corbitt, famed 1950s Neiman Marcus food director, it was first served as “pickled black-eyed peas” on New Year’s Eve at the Houston Country Club. Soon after, it was dubbed “Texas caviar.” I found this tidbit of history interesting. Cowboy Caviar is great served as an appetizer with tortilla chips. My favorite is to serve it with a cheese, or chicken and cheese, quesadilla. It is also a great topper for any green salad. The recipe made quite a bit and I wondered how I would get through it…never fear…I shared it at a party and leftovers with my daughter, who is now a big fan!

Cowboy Caviar

INGREDIENTS:
  • 3 Roma tomatoes seeds removed, diced
  • 2 ripe avocados diced
  • ⅓ cup red onion diced
  • 15 oz black beans rinsed and drained
  • 15 oz black eyed peas rinsed and drained
  • 1 ½ cups frozen sweet corn thawed (I just usually toss it in the salad frozen unless I plan on eating it immediately, it thaws quite quickly) (Note: Forklore used fresh cooked sweet corn and it was amazing!)
  • 1 bell pepper diced (I used half a green and half a red, but color doesn’t matter)
  • 1 jalapeno pepper seeds removed, diced into very small pieces (or substitute for pepper flakes if you don’t have a jalapeno)
  • ⅓ cup Cilantro finely chopped
DRESSING:
  • ⅓ cup olive oil
  • 2 tablespoons lime juice fresh preferred
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • Tortilla chips for serving
Directions:
  • Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined.
  • In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
  • Pour dressing over other ingredients and stir/toss very well.
  • Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

Recipe from Spendwithpennies

Appetizers · Family · Family Favorites · Fish · Sandwiches

Maryland Crab Cakes with Remoulade Sauce

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Crab and Crab Cakes are a family favorite! Oh, the memories of visiting the crab houses in Maryland with family, hammers in hand with bibs on all. Or on Sarah’s 4th Birthday when she requested crab and artichockes for her birthday dinner. Be careful when introducing young kids to expensive food…they might just like it!

Crab Cakes are easy to make and delicious alone or on a bun with Remoulade sauce. This family favorite will be returning soon.

Maryland Crab Cakes

INGREDIENTS:

1 pound jumbo lump, handpicked Maryland crabmeat (I purchased crab meat from Costco)
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

DIRECTIONS:

Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.

Pour mixture over crabmeat and fold in taking care not to break up the lumps.

Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Recipe from visitmaryland.org

Remoulade Sauce

  • ⅔ cup mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Stir all together to combine.  Chill.

Appetizers · Holidays · Vegetables

Easter Bunny Vegetable Platter

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Who doesn’t love a relish tray to graze on instead of filling up on heavy appetizers? Well, it’s a healthy thought! I do enjoy putting together a creative relish tray that the grandkids will enjoy before we jump into it. This idea popped up on Pinterest and I had to try it. I’ve tried the Turkey Relish Tray and had fun with that. What’s next? Can I sculpt my older women self for Mother’s Day?

Easter Bunny Relish Tray

INGREDIENTS:
  • Cauliflower
  • Broccoli
  • Red Pepper, cut into strips and square for nose
  • Baby Carrots
  • Celery, cut into sticks
  • Raisins
  • Ranch Dip or Dip of choice
DIRECTIONS:
  1. Wash and prepare vegetables.
  2. Arrange into design as shown.

Attribution

Appetizers · Holidays

Cranberry Pepper Jelly

cathysmahaLeave a comment

A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.

It you make homemade Christmas gifts, I would highly recommend this for friends and family!

Cranberry Pepper Jelly

INGREDIENTS:
  • 2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cups sugar
  • 6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
DIRECTIONS:
  1. Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
  2. Add vinegar and water to large stock pot.
  3. Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
  4. Add peppers and cranberries to the vinegar and water to pan.
  5. Bring to boil.
  6. Reduce heat.
  7. Simmer for about 10 minutes until everything is soft.
  8. Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
  9. Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
  10. Return to the saucepan.
  11. Add sugar/pectin mixture. Bring to rolling boil.
  12. Add the remainder of the sugar.
  13. Bring back to a full rolling boil. Boil hard for 1 minute.
  14. Fill hot jam into hot jars.
  15. Wipe rims.
  16. Attach lids. Tighten bands finger tip tight.
  17. Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Recipe from blinkysculinarycarnival