Guacamole with Tortillas
I love little tidbits, don't you? The finger sandwich, a small cracker topped with smoked trout & melted cheese, a fried mozzarella stick dipped in spicy marinara sauce, the sampler appetizer plates you can order anywhere?
Of course these days, with money tight to go out a lot - I find that I still crave these little treats and decided to have a party just me and hubby and make these myself. We have that nice breakfast bar in the kitchen that I can set out everything buffet-style and we go for it while we watch NASCAR racing! It's like we've created our own restaurant and it's fun too! You should see us yelling at the TV as if they could hear us!, especially me!
Not long ago I wrote my first cookbook, "Appetizers by Kim" which is in the bookstore if you're interested in it, which has 16 appetizer ideas in it! When I was writing it, boy I would have to stop every so many pages and whip up the appetizer to continue working! A quick pick me up, if you know what I mean and I suppose that's why I like appetizers. They're not just the starter item but they offer that quick snack when you're not really hungry for a big meal but you need something to get the juices flowing!
Bacon Wrapped Asparagus
Bacon makes everything good!!! But let's not forget the pizza ideas! You can do almost anything with a pizza and it's the perfect finger food!
Bell Peppers Onion Veggie Pizza
Tomatoes Mushrooms Veggie Pizza
And since I mentioned this earlier in this post, I cannot let you down....we must have the fried mozzarella sticks with marinara sauce! Who doesn't like that???
Fried Mozzarella Sticks with Marinara Dipping Sauce
Bell Peppers Onion Veggie Pizza
Tomatoes Mushrooms Veggie Pizza
And since I mentioned this earlier in this post, I cannot let you down....we must have the fried mozzarella sticks with marinara sauce! Who doesn't like that???
Fried Mozzarella Sticks with Marinara Dipping Sauce
Guacamole with Tortillas
Ingredients:
1 ripe tomato, peeled
2 avocados
1/2 shallot, minced
1 tbsp. vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Preparation:
Mash together the tomato and avocados. Stir in remaining ingredients. Serve with tortillas.
Optional Idea: Mix in pomegranate seeds for added color and a unique but authentic variation.
Ingredients:
1 ripe tomato, peeled
2 avocados
1/2 shallot, minced
1 tbsp. vinegar
1 chopped green chile, or to taste
salt and pepper to taste
Preparation:
Mash together the tomato and avocados. Stir in remaining ingredients. Serve with tortillas.
Optional Idea: Mix in pomegranate seeds for added color and a unique but authentic variation.
Bacon Wrapped Asparagus (borrowed this one from Rachael Ray - it's one of her favorite go-to appetizers)
Ingredients:
1-1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
EVOO for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish
Preparation:
Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
Easy Marinara Sauce
Since marinara sauce is used for the last three appetizers I figured I'd better put the recipe for it in case you don't like the jarred stuff. There are so many variations of this sauce around but here's an easy and fast one and can work anytime you need a quick sauce. It can be used in pastas as well as pizzas and also I use it as a spread for Italian paninis! The options are enormous!
Ingredients:
1 lg. can whole tomatoes
1/8 c. olive oil
4 oz. tomato paste
1 tbsp. parsley
1 tbsp. basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Romano cheese
2 cloves garlic
Preparation:
Add all ingredients together. Simmer 20 minutes. Use immediately or transfer to plastic container for storage.
Bell Peppers Onion Veggie Pizza
Ingredients:
1 Pillsbury pizza dough (your favorite)
EVOO
1 red bell pepper (chopped in strips)
1 yellow bell pepper (chopped in strips)
1 vidalia onion, chopped
1 shallot, chopped
Shredded cheddar cheese or your favorite
1 jar of marinara sauce (your favorite or make your own)
Preparation:
Preheat oven to 350 degrees. Lay out the dough onto round pizza stone or pizza pan, use a bit of flour if dough is really soft so you can handle it better. Place dough in oven to brown. Meantime, in a hot skillet with EVOO, add onions and saute until they are soft and translucent, remove and place on a plate and then add the peppers and saute them as well.
Take dough out of oven when it is golden brown and no longer doughy (you'll be able to tell just by touching it). Pour the marinara sauce carefully on top and spread with a knife or spatula. Then layer onions all on top and then on top of them lay out the peppers all around to make it look pretty. Sprinkle generously the cheddar cheese and put back into the oven until the cheese completely melts! Serve hot!
Additional toppings: black olives, mushrooms can be added!
Tomatoes Mushrooms Veggie Pizza
Ingredients:
1 Pillsbury pizza dough (your favorite)
EVOO
2 c. seeded and chopped plum tomatoes
1 c. thinly sliced mushrooms
2 tbsp. olive oil
Preparation:
Preheat oven to 350 degrees. Lay out the dough onto round pizza stone or pizza pan, use a bit of flour if dough is really soft so you can handle it better. Place dough in oven to brown.
Take dough out of oven when it is golden brown and no longer doughy (you'll be able to tell just by touching it). Pour the marinara sauce carefully on top and spread with a knife or spatula. Top both squares with chopped tomatoes and mushrooms. Drizzle with the oil and season with salt and pepper. Put pizza back into oven for about 10 more minutes and then serve hot!
Fried Mozzarella Sticks with Marinara Dipping Sauce
Ingredients:
1 (16 oz.) bottle vegetable oil
1 lb. Mozzarella cheese, cut into 32 sticks
1/2 c. flour
2 eggs
2 tbsp. water
1-1/4 c. plain dry bread crumbs
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
Preparation:
Heat oil to 370 degrees in electric skillet or heavy-bottom saucepan. In bag, shake cheese sticks with flour until well coated. In shallow bowl, beat eggs with water. In another shallow bowl, combine bread crumbs, seasoned salt and garlic powder.
Dip floured cheese sticks, one at a time, in egg mixture, then roll in crumb mixture until well coated. Place cheese sticks on large baking sheet and chill one hour. Fry sticks 3 or 4 at a time in hot oil about 3 to 5 seconds or until golden brown. Remove with slotted spoon and drain on paper towels. Serve with the marinara sauce.
Have fun at your next appetizer party or just whip them all up and make your own sampler plate, you don't need a party for that do ya?
Ingredients:
1-1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
EVOO for drizzling
A few grinds black pepper
4 slices center cut bacon or pancetta
Chopped chives or scallions, optional garnish
Preparation:
Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.
Easy Marinara Sauce
Since marinara sauce is used for the last three appetizers I figured I'd better put the recipe for it in case you don't like the jarred stuff. There are so many variations of this sauce around but here's an easy and fast one and can work anytime you need a quick sauce. It can be used in pastas as well as pizzas and also I use it as a spread for Italian paninis! The options are enormous!
Ingredients:
1 lg. can whole tomatoes
1/8 c. olive oil
4 oz. tomato paste
1 tbsp. parsley
1 tbsp. basil
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. grated Romano cheese
2 cloves garlic
Preparation:
Add all ingredients together. Simmer 20 minutes. Use immediately or transfer to plastic container for storage.
Bell Peppers Onion Veggie Pizza
Ingredients:
1 Pillsbury pizza dough (your favorite)
EVOO
1 red bell pepper (chopped in strips)
1 yellow bell pepper (chopped in strips)
1 vidalia onion, chopped
1 shallot, chopped
Shredded cheddar cheese or your favorite
1 jar of marinara sauce (your favorite or make your own)
Preparation:
Preheat oven to 350 degrees. Lay out the dough onto round pizza stone or pizza pan, use a bit of flour if dough is really soft so you can handle it better. Place dough in oven to brown. Meantime, in a hot skillet with EVOO, add onions and saute until they are soft and translucent, remove and place on a plate and then add the peppers and saute them as well.
Take dough out of oven when it is golden brown and no longer doughy (you'll be able to tell just by touching it). Pour the marinara sauce carefully on top and spread with a knife or spatula. Then layer onions all on top and then on top of them lay out the peppers all around to make it look pretty. Sprinkle generously the cheddar cheese and put back into the oven until the cheese completely melts! Serve hot!
Additional toppings: black olives, mushrooms can be added!
Tomatoes Mushrooms Veggie Pizza
Ingredients:
1 Pillsbury pizza dough (your favorite)
EVOO
2 c. seeded and chopped plum tomatoes
1 c. thinly sliced mushrooms
2 tbsp. olive oil
Preparation:
Preheat oven to 350 degrees. Lay out the dough onto round pizza stone or pizza pan, use a bit of flour if dough is really soft so you can handle it better. Place dough in oven to brown.
Take dough out of oven when it is golden brown and no longer doughy (you'll be able to tell just by touching it). Pour the marinara sauce carefully on top and spread with a knife or spatula. Top both squares with chopped tomatoes and mushrooms. Drizzle with the oil and season with salt and pepper. Put pizza back into oven for about 10 more minutes and then serve hot!
Fried Mozzarella Sticks with Marinara Dipping Sauce
Ingredients:
1 (16 oz.) bottle vegetable oil
1 lb. Mozzarella cheese, cut into 32 sticks
1/2 c. flour
2 eggs
2 tbsp. water
1-1/4 c. plain dry bread crumbs
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
Preparation:
Heat oil to 370 degrees in electric skillet or heavy-bottom saucepan. In bag, shake cheese sticks with flour until well coated. In shallow bowl, beat eggs with water. In another shallow bowl, combine bread crumbs, seasoned salt and garlic powder.
Dip floured cheese sticks, one at a time, in egg mixture, then roll in crumb mixture until well coated. Place cheese sticks on large baking sheet and chill one hour. Fry sticks 3 or 4 at a time in hot oil about 3 to 5 seconds or until golden brown. Remove with slotted spoon and drain on paper towels. Serve with the marinara sauce.
Have fun at your next appetizer party or just whip them all up and make your own sampler plate, you don't need a party for that do ya?
10 comments:
i'll pass on both the guacamole and mushrooms....but the rest of it, girl, the rest of it *swoons* looks like heaven!
wow..everything looks great!! I have to try the pepper and onion pizza!
Response to jayedee:
Np...I have to please my veggie fans...and lot of them love guacamole! You could also instead try the artichoke crab dip - it's amazing!
Response to JehanP:
Thanks chica! Yes, make the pizza by all means...it is so good!
Pass me some of those bacon wrapped asaparagus and the mozzarella sticks and the guacamole and the pizza...basically I'll have some over everything.
Me and my family are appetizer crazy...some nights we all get together and just do entire meals out of little appys. Love your idea of mixing in pomegranate seeds to the guacamole!! Fantastic! And those pizzas.....and the mozza sticks...I gained 5 pounds just by lookin! Great recipes and pics once again Kim!
Hey Kim, Pizza must be 'the food' this week. (I made one just the other day) Yours look simply delicious and mushrooms are my favorite topping!
I heart pizza - but no onions! :D
gosh I am trying to catch up on your blog and I come here when I have not even started dinner yet! Yikes this stuff is my favorites...guac guac guac is calling my name...
The Bacon Wrapped Asparagus is the winner for me. looks amazing.
Response to Jenn:
hee hee! Me too girl!
Response to HannahBanana aka Amanda:
I like doing the same thing...have a little party just out of appetizers and watch a good movie!
Response to redkathy:
I'm like you, I can eat pizza everyday I think!
Response to biz319:
I use vidalias and the green onion families mostly because I like a mild onion taste.
Response to Chef E:
hee hee! Have you started to catch up yet?
Response to Chris De La Rosa:
Thanks, I think anything with bacon on it, in it, over it, under it is good! Love bacon!
Post a Comment