Archive for the ‘Appetizers’ Category

Coconut Shrimp

 

Coconut Shrimp
These coconut shrimp are so tasty and the sweet & spicey chili sauce is a perfect match with them!
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1148 calories
109 g
883 g
53 g
58 g
39 g
480 g
3808 g
48 g
0 g
12 g
Nutrition Facts
Serving Size
480g
Amount Per Serving
Calories 1148
Calories from Fat 455
% Daily Value *
Total Fat 53g
82%
Saturated Fat 39g
196%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 883mg
294%
Sodium 3808mg
159%
Total Carbohydrates 109g
36%
Dietary Fiber 13g
53%
Sugars 48g
Protein 58g
Vitamin A
36%
Vitamin C
2%
Calcium
24%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 28 large shrimp (1 1/2 pounds)
  2. 1/3 cup cornstarch
  3. 3/4 tsp. salt
  4. 3/4 tsp. ground red pepper
  5. 3 large eggs
  6. 1 1/2 cups flaked sweetened coconut
  7. Cooking spray
Instructions
  1. Preheat oven to 400 degrees
  2. Prepare shrimp: peel, devein, rinse in cold water and dry
  3. Combine cornstarch, salt and pepper on a plate or wide bowl
  4. Put egg whites in small bowl
  5. Put coconut on a plate
  6. One shrimp at a time, dredge in cornstarch mixture then egg then coconut
  7. Place on heavily greased cookie sheet then lightly spray cooking spray on the shrimp before baking
  8. Bake 10 minutes at 400 on each side
beta
calories
1148
fat
53g
protein
58g
carbs
109g
more
A Tasty Dish https://atastydish.com/
IMG_2953

 

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Stuffed Poblano Chiles

Stuffed Poblano Peppers
Serves 6
This was the first time I "charred" peppers on the grill. *Note to self, stop "charring" while the peppers still have some shape left to them.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
214 calories
22 g
24 g
11 g
9 g
5 g
207 g
274 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 274mg
11%
Total Carbohydrates 22g
7%
Dietary Fiber 3g
11%
Sugars 7g
Protein 9g
Vitamin A
26%
Vitamin C
127%
Calcium
18%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 Poblano chiles
  2. 2 ears shucked corn
  3. Cooking spray
  4. 2 cups chopped seeded tomato, divided
  5. 1 cup hot cooked brown rice (I substituted quinoa and it was great!)
  6. 1/4 cup fresh cilantro, divided
  7. 2 TBS pine nuts, toasted
  8. 2 TBS cream cheese (1/3-less-fat cream cheese is called for but I used regular because that is what I had)
  9. 2 tsp. lime juice
  10. 1/4 tsp kosher salt (I used sea salt)
  11. 3 garlic cloves, minced
  12. 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
  13. 2 ounces queso fresco, crumbled (about 1/2 cup) (I found this at Wegmans-very tasty stuff)
Instructions
  1. 1. Preheat grill
  2. 2. Lightly coat poblanos and corn with cooking spray. Place poblanos and corn on grill rack. Grill poblanos 12 minutes or until charred, turning occasionally. Grill corn 10 minutes or until lightly charred, turning occasionally. (mine was already cooked so I just charred it a bit) Wrap poblanos in foi; let stand 15 minutes. Peel and discard skins. Cut a length-wise slit in each chile; discard seeds and membranes. Set aside.
  3. 3. Preheat oven to 400 degrees
  4. 4. Cut kernels from ears of corn. Combine kernels, 1 cup tomato, rice, 2 TBS cilantro, pine nuts, and next 5 ingredients (through Monterey Jack); toss well to combine. open each poblano; divide rice mixture evenly among chiles (chiles will be very full). Place on a baking sheet bake at 400 degrees for 7 minutes or until hot.
  5. Turn broiler to high. Sprinkle chiles with queso fresco. Broil 3 mins. or until cheese is lightly browned.
  6. Place chiles on a platter. Sprinkel with remaining 1 cup tomato and remaining 2 TBS cilantro. Serve with hot sauce, if desired. (I served it with some fresh pico de gallo salsa which was jut the right accompaniment)
Adapted from Sally Cevasco-A Tasty Dish
beta
calories
214
fat
11g
protein
9g
carbs
22g
more
Adapted from Sally Cevasco-A Tasty Dish
A Tasty Dish https://atastydish.com/
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Fresh Mussels

IMG_0706

Fresh Plump Mussels

 

 

 

These babies were about as plump and tender as they come! And amazingly enough

I got them at the seafood counter in the grocery store. Usually I buy fresh seafood and fish from the specialty seafood store.

IMG_0703You just rinse them in cold water and discard any that stay open (if they are not live or they are dying it is best not to eat them)

Then put them in a large pot. Cover with white wine and add fresh basil and garlic.

Let the liquid boil for a few minutes until they are all wide open.

You can serve them with some melted butter and some crusty bread (for dipping into the wonderful sauce you just made) or

just eat them with the sauce.

DELICIOUS!!

And they are so inexpensive too.

Please scroll down and comment and share!

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Fried Oysters-Homemade

Fried oysters

Start with the freshest, plumpest oysters you can find.

 

Then lightly and gently coat them with corn flour.

 

 

 

 

 

 

 

 

Be sure not to squeeze them too tight. Then heat some canola oil in a large skillet. Make sure the oil is pretty hot (you can test it by putting just one in first to make sure it sizzles)

 

 

 

 

 

 

 

 

 

Fry until a golden brown and turn. Then once they are browned on both sides you can scoop them out onto a paper towel to drain.

Serve with a spicy cocktail sauce and/or a good tarter sauce.

Please comment and share below!

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Guacamole-Homemade

Homemade Guacamole Recipe

Guacamole

Homemade Guacamole is the BEST

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.

Please comment below and SHARE!  Thanks

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Pico de Gallo

salsa

Homemade Pico de Gallo

Homemade Salsa Recipe

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).

 

Please leave your comments below and share too!  Thanks

 

 

 

 

 

 

 

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Goat Cheese & Hot Pepper Jelley

Goat cheese with hot pepper jelly appetizer

This is a great combination-Very tasty and so fast to put together

Fresh Goat cheese top with hot pepper jelley (some grocery stores carry these)

I like to serve this with “Trois Petits Cochons” (Three Little Pigs) Petits Toasts

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Smoked Salmon with Horseradish Sauce

1 package of Sockeye Wild Smoked Salmon

Jar of Ducktrap River Traditional Horseradish Sauce of Maine (this sauce is wonderful. I’ve only been able to find it at Whole Foods so far.)

Fresh dill weed capers crackers, toasted baguette or panetini

Slice the salmon into whatever size fits on your crackers, etc. then top with sauce, dill weed and capers.

Delicious!

Looks elegant but it’s super easy.

Always a big hit!

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Linda’s Appetizer

I call it Linda’s appetizer because she loves it so much that every time we get together she insists that I make this!

Ingredients:

• 1 good sized tomato (try to find the best for the season)

• Fresh Mozarella (either one large round ball or the smaller ones packed in water will do)

• Fresh Basil

• 1 ripe avacado (not too ripe but just starting to soften)

• Fresh garlic

• Freshly cracked black pepper

• White Balsamic Vinegar (white is a little less acidic than the regular and it doesn’t turn the rest of the ingredients dark)

• Extra Virgin Olive Oil

• Crusty baguette slices

One Sharp Knife

This appetizer looks the best in a decorative glass dish.

Slice the tomatoes and mozzarella into rounds Slice the avocado through to the pit around from end to end then hold it with each side in one hand and twist it open. It should be firm enough to then peel the skin off with your fingers.

Then slice it in rounds. Layer the tomato, pieces of fresh basil, mozzarella slice then avocado slice. Make a circle around the dish.

Chop one small clove of garlic and sprinkle over top. Drizzle the olive oil over all and then pour the white balsamic over (enough to make a bit of a puddle in the bottom of the dish)

Crack black pepper over all

Serve with sliced crusty baguette (for dipping in the dressing “puddle”)

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Crispy Bacon Wrapped Breadsticks

From Laura Jacovitte:

This appetizer is so simple and guaranteed to impress your guests.  I get asked for this recipe all the time.  I have no idea where it originally came from…a friend of a friend of a friend, etc. 

 

1 Box Grissini breadsticks

1 lb thin sliced bacon

1/3 c. dark brown sugar

1 – 2 Tbsp chili powder, depending on how spicy you like it

 

1. Wrap bacon around breadsticks, from end to end.  If the bacon is too wide, sometimes I slice it in half lengthwise…you can save a little money that way too!

2. On a plate or shallow dish, combine the brown sugar and chili powder.  Roll the bacon wrapped breadsticks in brown sugar mixture.

3. Place breadsticks on a wire rack over a foil lined sheet pan.  Bake in a 400 degree oven for 20-30 minutes, or until bacon is crispy.  They will be quite soft until they cool.  Then will be caramelized, crispy, and delicious!

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