Italian turkey meatballs

These meatballs make a fancy easy appetizers or hors d’ oeuvres served with toothpicks inserted. They also make a satisfying meal with Italian bread and can be toped over pasta or rice. Pair this with a lovely Pinot Noir or Burgundy red wine, or if you prefer white wine, Pinot Gris or Chardonnay will work fine.

In this appetizer recipes, ground turkey is combined with spinach, onions, garlic, egg, milk, bread crumbs, and Parmigiano-Reggiano cheese and seasoned with salt and pepper then shaped into balls. The turkey meatballs are fried in hot olive oil. A sauce made with butter, flour, chicken stock, Provolone cheese, and nutmeg is served together with the meatballs and the healthy food dish is garnished with fresh parsley.

Ingredients

10 oz. frozen spinach, defrosted
4 lbs. ground turkey
1 medium onion, chopped
3 cloves garlic, minced
1 large egg
1 ¾ cups milk
¾ cup bread crumbs
½ cup freshly grated Parmigiano-Reggiano
Sea salt
Freshly ground pepper
Olive oil
2 tablespoons butter
2 tablespoons all purpose flour
1 cup chicken stock
10 oz. shredded Provolone cheese
½ teaspoon freshly grated nutmeg
Parsley (optional)

Preparation Instructions


1. Preheat the oven to 400 degrees F.

2. Place the spinach between two clean kitchen towels and press down to remove excess water.

3. In a large bowl, stir together the turkey and spinach. Add all but 3 tablespoons of the onion and mix well. Add the garlic, egg, ¼ cup of milk, bread crumbs, Parmigoamo cheese, salt, and pepper and mix well. Shape this mixture into 12 balls. Drizzle a little oil over the meatballs and place them on a nonstick baking sheet. Bake for 20 minutes.

4. In the meantime, place a little oil in a saucepan over medium heat. Add the butter. Once the butter melts, add 3 tablespoons of onion and cook until translucent. Add the flour. Whisk until blended, cooking for 1 minute. Add 1 ½ cups milk and the stock, whisking in. Bring to a boil. Add the Provolone cheese. Season with salt and pepper. Add the nutmeg. Reduce heat to low and stir until the cheese melts. Keep warm.

5. To serve, place 3 meatballs on each dish and serve with sauce on the side. Garnish with parsley, if desired.

Paniyaram: Spicy Indian Appetizer

Paniyaram can be made either sweet or salty easy appetizers. You need a special pan called paniyarakkal to make paniyaram. These are nonstick pans with holes or cups in them where you pour the batter so that it comes out round when it is cooked. The batter is turned only once so that both sides are nice and golden. Serve paniyaram as a teatime healthy food snack or as a delicious appetizer. This also goes well with tomato chutney and can be enjoyed as a scrumptious breakfast or light dinner.

Ingredients
2 cups uncooked rice
3/4 cup of Urud Dal (a type of Indian bean)
1 teaspoon salt or according to taste.
Oil for frying.
1 teaspoon mustard seeds
1 teaspoon of Channa dal (a type of Indian bean)
1 teaspoon curry leaves
2-3 medium sized green chilies
1 medium onion, finely chopped

Preparation Instruction for Appetizer Rrecipes
1. In a bowl soak rice and Urad dal overnight or for at least 6-7 hours.

2. After soaking, grind it to form a smooth batter. Add salt and allow it to ferment in a damp dark place for about 8-10 hours.

3. When ready, heat some oil in a pan. Add mustard seeds and fry until golden brown. Add Channa dal, curry leaves, green chilies, and onions. Cook and stir until golden brown. Add seasoning mix to batter and mix well.

4. To make Paniyaram, pour batter into well-oiled paniyarakkal (a special type of Indian cooker) cups. Close lid and allow it to cook on medium flame, turning to cook both sides. Serve hot with coconut, tomato chutney, or sauce.

Bacon-Wrapped Scallops

Succulent and juicy scallops are wrapped in savory and tasty bacon in this quick appetizer recipes, adapted from Time to Cook Low Carb by Paragon Publishing. The fresh flavor of scallops is intensified with the simple addition of bacon. Freshly squeezed lemon adds a refreshing zest and tangy contrast that make the scallops irresistibly delicious easy appetizers. This makes a simple yet gourmet healthy food appetizer or cocktail party food. For an unforgettable dinner or lunch, serve bacon-wrapped scallops with a light white wine like Sauvignon Blanc. You can also serve the scallops with a simple tartar sauce or French cream sauce like bearnaise or hollandaise for dipping.

Ingredients
20 prepared fresh scallops (or defrosted, frozen scallops)
3 tablespoons freshly squeezed lemon juice
20 strips of bacon
Salt
Freshly ground pepper
Tartar sauce (optional)

Preparation Instructions

1. Preheat the broiler to medium. Sprinkle the prepared scallops with the lemon juice. Season with salt and pepper.

2. Stretch the bacon a little, then wrap one piece around each scallop. Run a toothpick through the bacon and scallop to keep the bacon in place.

3. Cook under the broiler for 5 minutes. Remove the scallops, turn, and cook for another 5 minutes or until cooked through.

4. Serve with tartar sauce, if desired.

Creamy Peanut Soup

With only a few handful ingredients, you can make a rich and luxurious tasting peanut soup. Adapted from The Williamsburg Cookbook, Creamy Peanut Soup is a thick and satisfying easy appetizers or snack. Use unsweetened peanut butter to make a savory soup. The smooth variety is better for making soup rather than the chunky peanut butter. You can garnish the vegetable soup recipe later with chopped peanuts. To make a simple peanut soup, inspired by African cooking, you need onions, celery, olive oil, flour, chicken broth preferably fat-free, smooth peanut butter, light cream, and chopped nuts. This uncomplicated dish can make a healthy meal for the whole family and a fun appetizer recipes for dinner with friends.

Ingredients
1 medium onion, coarsely chopped
2 stalks celery, chopped
1/4 cup olive oil
3 tbsp. flour
2 qts. fat-free chicken broth
2 cups smooth peanut butter
1 3/4 cup light cream
Chopped peanuts for garnish

Preparation Instructions
1. In a large soup pot, over medium-high heat, sauté onion and celery in the olive oil until they are soft, but not brown.Stir in flour until it is well-blended.

2. Increase heat. Add chicken broth and bring to a boil, stirring constantly.Remove from heat. Transfer liquid to a blender or food processor and puree.

3. Add peanut butter and cream. Stir to blend thoroughly.

4. Pour soup back in pan, and heat over low heat until it is just hot, but not boiling.

5. Remove from heat. Serve, garnishing each serving with chopped peanuts.

Creamy Zucchini Soup

This creamy zucchini vegetable soup recipe doesn't use any cream to make it thick and luscious. The zucchini, when softened and pureed together with the onions and beef stock turns to a rich thick liquid that warms the soul and refreshes the mind and goes excellently well with crusty bread or crackers. The addition of bacon to this easy appetizers gives it a mouthwateringly savory flavor. The garlic, sweet basil and fresh parsley add spice, aroma, and wonderful complexity. For a vegetarian version, you can simply eliminate the bacon and use vegetable stock instead of beef stock then prepare the appetizer recipes as directed.

Ingredients

2 strips bacon
4 cup zucchini, coarsely grated
1 small onion, chopped
2 cup beef stock or 2 beef bouillon cubes
1/2 tsp. fresh sweet basil
1 small clove garlic, crushed
2 tsp. fresh parsley, chopped
1/2 tsp. salt
1/8 tsp. coarse ground black pepper
Salt to taste

Preparation Instructions
1. In a small frying pan, over medium-high heat, fry bacon until strips are crisp, about 5 minutes. Drain.
2. Using a large kettle or Dutch oven, combine bacon with all remaining ingredients. Cook over medium heat until zucchini is soft, about 30 minutes.
3. Transfer kettle contents to a blender container. Process on puree until mixture is smooth. Reheat and serve.

Salmon Pancakes With Caviar

Salmon and caviar are two highly valued ingredients in gourmet cooking easy appetizers. This exquisite combination is a favorite topping in gourmet pizzas and lavish fillings for crepes. For this recipe French healthy meal  hef Georges Blanc shows you how to make breakfast fit for royalty, by incorporating salmon and caviar in pancakes. Start your day feeling like a queen with this gourmet take on a typical American breakfast item. Enjoy the silky soft texture and mild distinct flavor of salmon as it melts on your tongue and revel in the sea-salty taste and bright pearly quality of caviar as it gently pops in your mouth. This is also best as appetizer recipes.

Ingredients
17 ½ oz. of mashed potatoes
3 spoonfuls flour
4 eggs
2 cups cream
salmon cut into 48 two-inch squares
2 oz. caviar
1 lemon
1 ¾ oz. clarified butter
1 tomato, dill

Preparation Instructions
1. To make the batter, make mashed potatoes and combine them with the cream and flour. Add the eggs one after the other and whisk them all together until you get a creamy and even consistency.

2. Slice the salmon into small squares about two inches in length and as thin as sashimi. Carefully spread a spoon of caviar on a piece of salmon and top with another salmon piece so that the caviar is sandwiched between two slices of salmon.

3. In a frying pan, melt the butter and when hot enough, drop the pancake batter shaping it into a small circle about the size of a fist. When the bottom of the pancakes has browned, place the salmon and caviar on the top of the pancake, and flip the pancake to cook the other side.

4. To make the sauce, sauté strips of lemon peel in butter and season with salt.

5. To serve, place some sauce at the center of the plate and arrange three salmon-caviar pancakes on top. Decorate with small pieces of raw salmon and caviar on the side, bits of tomatoes, and sprinkle with fresh dill.

Nachos for Holiday Party

Holiday party food is usually loaded with simple carbohydrates, high-sodium processed foods, and saturated fat. Say no to the unhealthy stuff this year and prepare the following quick and easy appetizers finger foods. Your body and your taste buds will thank you. Tasty little healthy meals. Bites of food that look spectacular and are intensely flavorful.

Appetizer Recipes Ingredients:
Juice of 1 lemon
3 Tbsp (45 mL) extra-virgin olive oil
2 tsp (10 mL) mustard
1 Tbsp (15 mL) apple juice concentrate
Black pepper, chipotle powder, and salt to taste
1 avocado, chopped
1 red bell pepper, chopped
1 mango, chopped
1/4 cup (60 mL) red onion, finely chopped
2 cups (500 mL) cooked black beans
1 - 16 oz (450 g) package whole grain baked tortilla chips
Cilantro for garnish

Preparation:

Whisk together lemon juice, olive oil, mustard, apple juice concentrate, black pepper, chipotle powder, and salt. Set aside.

In separate bowl, toss the avocado, red bell pepper, mango, onion, and beans with the dressing. Place tortilla chips on serving plate and top them with bean mixture. Garnish with fresh cilantro and serve.

Serves 16.

Each serving contains: 209 calories; 6 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 34 g carbohydrates; 5 g fibre; 127 mg sodium

Corn Chowder

A hearty vegetabe soup recipe that is rich in flavor yet light on the tummy, corn chowder is an all-vegetable dish that makes a luscious easy appetizers, snack or meal. Serve with saltine crackers or crusty bread and a side of salad for a real sumptuous appetizer recipes treat. His recipe uses canned cream corn for a thick and delicately sweet soup. Potatoes, carrots, celery, onion, milk, cheese, and flour are also included in making the dish

Ingredients
2 cups diced potatoes
½ cup chopped carrots
½ chopped celery
¼ cup chopped onion
2 cups boiling water
¼ cup margarine
½ cup all purpose flour
2 cups milk
10 oz. Cheddar cheese (shredded)
1 (16 oz.) can creamed corn

Preparation Instructions
1
Pour the potatoes, carrots, celery, and onion into a large pot. Add the water and simmer 15 to 20 minutes, or until the vegetables are tender.

2
In another saucepan, melt the margarine. Whisk in the flour, then the milk. Add the cheddar cheese and stir until melted.

3
Add the flour mixture to the vegetables. Add the corn (including the liquid from the can). Heat without boiling.

Bacon Water Chestnut Wraps

The holidays around the house just wouldn't be the same without these classic wraps easy appetizers. Through the years, Christmas Eve guests have proven it's impossible to eat just one. Bacon wrapped water chestnuts can be made for progressive dinner healthy meals.

 Appetizer Recipes Ingredients:
1 pound bacon strips
2 cans (8 ounces each) whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions
Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-in. x 9-in. baking dish.
In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Yield: about 2-1/2 dozen.

Zucchini And Eggplants Cream With Saffron

This uber healthy zucchini and eggplant rendition is perfect as a light easy appetizers in preparation for a full course dinner, and can be enjoyed either cold or hot with some crackers or French bread. The addition of Saffron, the most precious and expensive spice in the world, makes this healthy meals a bit more indulgent than the usual eggplant and zucchini recipe. Pair this with a glass of Château Romarin rosé for a stimulating starter appetizer recipes.

Ingredients
2 lbs. zucchini
1 lb. eggplants
1 teaspoon honey
2 lbs. chicken
½ teaspoon saffron
salt
pepper

Preparation Instructions
1.Cut the bottoms and the tops of the Aubergine or large eggplant. Place in a foil and drizzle some olive oil. Wrap snuggly inside the foil like a candy wrapper. Place in the hot oven for about 30 minutes.

2.Cut the tops and the bottoms of the Zucchini or Courgettes, slice vertically, and dice into large bite sized pieces. Sautee zucchini in olive oil.

3. Cut the baked eggplant into two and scrape the flesh out using a spoon. Place eggplant inside the frying pan while the zucchini is cooking. Add butter, salt and pepper, and a little honey to caramelize. Add the chicken and saffron and cook for 10 minutes or until reduced.

4. Use a food processor or blender to puree into a cream. Serve in little bowls. Enjoy either hot or cold.

Carrot And Pea Soup Recipe

A very simple vegetable soup recipe that takes a few minutes to prepare and cook, carrots and pea soup is high in nutrition and flavor. This is perfect for warming you during the cold winter days or chilly nights but it also makes a refreshing soup during hotter seasons. All you need to make a satisfying and sumptuous soup are a few pantry staples including green peas, carrots, water, milk, butter, and salt and pepper to taste. This dish also makes a fabulous appetizer recipes or casserole recipes for lunch or dinner parties since it complements a wide range of main courses including steaks, roasts, grilled meats and seafood. This can also make a light and healthy meal served with some crusty bread. Make this for a family or friend to make them feel better if they are ill or feeling down.

Ingredients

250gms green peas, shelled and mashed

2 medium carrots, washed and sliced

5 cups water

1 cup milk, scalded

2 tablespoons butter

Seasonings to taste


Preparation Instructions

1. In a large bowl add the ingredients in the given order and allow it to boil.

2. Once it starts boiling simmer and let it cook for about 30 minutes with the lid on.

3. Allow it to cool and serve warm in a soup bowl.

Brook Trout Meuniere

Brook trout is a relatively inexpensive fish that has a delicate flavor and wonderful texture and cooks quickly especially when fried. Brook trout is small enough to fry in the pan whole and makes a superb fish recipes presentation in the dinner table.

When it comes to super fresh fish, the best way to enjoy it is with as little seasoning as possible so that its natural flavor can be savored to the bone for healthy meals.



Ingredients

6 brook trout, cleaned and fins removed (heads and tails in tact)
Milk
1/3 cup flour
½ teaspoon salt
Freshly ground pepper
Peanut oil
2/3 cup butter
Lemon slices
Fresh parsley, chopped

Preparation Instructions

1. Pour some milk into a shallow baking dish. Dip each trout into the milk, then drain on paper towels.

2. In another shallow baking dish, stir together the flour, salt, and pepper. Dredge the trout in this mixture and shake off any excess.

3. Place a large skillet over medium high heat. Add enough ¼ in. of oil. When the oil is hot, add the trout, working in batches, and browning on both sides. Remove to a serving dish or platter.

4. Drain off any remaining fat in the skillet and wipe the skillet down with a paper towel. Add the butter to the pan. Melt and cook until it’s a golden brown. Spoon the butter over the trout and sprinkle the fish with chopped parsley. Garnish with lemon slices.

Tips for Packing School Lunches

There are some great food recipes idea to pack lunch for your kids. They would just love it and would not binge on unhealthy fast food.

You can then make a preparation using those items and he would enjoy that healthy meals as part of his contribution to it.

It is a great idea to take your child to the grocery store along and ask him to pick up some vegetables and fruits of his choice.

This would make him feel good and more responsible as well.

Curried Chicken Breast

A quick and simple chicken curry recipe, curried chicken breast makes a sumptuous weekday meal perfect for the busy modern lifestyle. This is a delicately spicy and subtly sweet dish full of flavor and wonderful aroma. A healthy recipes, curried chicken breast can be made part of a weekly diet. To make this recipe, you need olive oil, garlic, boneless and skinless chicken breasts cut into cubes, water, curry powder, cayenne pepper, raisins, apricot preserves, cornstarch, nonfat yogurt, and ground black pepper. Serve this yummy dish with Indian flat bread such as Chapati or Roti, or with plain boiled rice or boiled potatoes. You can also serve chicken wings curry with toasted bread or pita bread. This makes a fun meal for a casual gathering with friends and family.

Ingredients

1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

Preparation:

1

Pour oil in large skillet. Sauté garlic and onions until both are golden. Add chicken cubes and sauté until browned.
2

Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20 minutes, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.
3

Measure cornstarch into a small bowl. Add yogurt, stirring until cornstarch dissolves. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil. Season with pepper and serve.

Quick And Easy Raspberry Pecan Pastry Wheels

This is a quick and easy dessert recipes made with sugar, cinnamon, raspberry jam, pecans and rolled piecrust. On a surface sprinkled with a generous amount of sugar and cinnamon the refrigerated pie crust is rolled out. On the rolled out crust raspberry jam is spread and finely chopped pecans are sprinkled on top. With the use of a pastry wheel the dough is then rolled like a log and cut into one-inch thick slices. Served with coffee or tea this is a fabulous dessert or snack. With other kinds of jam like strawberry or grape you can also make this recipe. You can also use other nuts like walnuts or almonds.

Ingredients

2 tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 refrigerated rolled pie crusts
1/2 cup raspberry jam
1/2 cup finely chopped pecans

Preparation:

1. Preheat oven to 400 degrees. With parchment paper line a baking sheet or spray lightly with cooking spray.
2. Mix together half the sugar and cinnamon. Onto a rolling board, sprinkle mixture. On the sugar mix place one unrolled pie crust and press gently to adhere mixture to the crust.
3. Evenly over the crust spread half the jam and sprinkle with half the pecans.
4. Roll the dough into a tight log starting at one end,. Repeat this process with the rest of the ingredients. Trim the ends off each log. Cut into 1-inch thick slices.
5. With the sugared crust touching the baking sheet place them on the baking sheet on their edges, spacing them 2 inches apart.
6. Bake 20-25 minutes, or until golden brown. Transfer to a baking rack and then allow to cool completely. While still warm, sprinkle with powdered sugar, if desired.

Eggplant Mille-Feuille With Red Peppers Cream

When you say mille-feuille, it is but natural to think of the traditional French puff pastry layers with cream filling in between. The word means "a thousand leaves" in French. But in this recipe by Chef Jean Andre Charial of the L'Oustau de Baumaniere, it is not a dessert but a layered savory eggplant dish with red pepper cream sauce. The name then is a riff from the layering in the original dessert recipes. The resulting main course or entree is a hefty, red-tinged baked eggplant with a French twist.

Ingredients:

4 1/2 lbs. eggplants
1.8 oz. flour
1 cup cream
1 pint olive oil
3 red peppers
1 lemon

Preparation:

1. Prepare the red peppers. Cut red bell peppers in two then take out the seeds. Dice the peppers then sauté using olive oil until it’s started to be juiced.
2. Cut the lemon and extract the juice. Pour some lemon juice in then pour all the cream next. Leave it to simmer.
3. Prepare the first eggplant component. Cut both ends of one eggplant. Place in a foil drizzled with olive oil. Season with some salt, wrap it up, and then bake in the oven for 30 minutes.
4. Take another eggplant and slice into thin chips. Cover with flour then deep fry in olive oil. Drain.
5. When the first eggplant is baked, halve vertically then scoop out the flesh. Place the flesh in a pan, pour some olive oil then salt and pepper. Purée. Remove the simmered tomatoes from heat.
6. Assemble the layers. Create three layers of alternate eggplant puree and eggplant chips. Create two of this, placing it side by side, then pour some of the pepper cream around it.

Cream Of Artichoke Soup

Artichokes are combined with potatoes, heavy cream and chicken stock to make a savory and scrumptious soup recipes, this is adapted from the cookbook Bistro by Gerald Hirigoyen. Cream of artichoke soup makes an elegant appetizer or a satisfying meal served with some crusty bread and a side of salad. This soup also contains onions, celery, hazelnuts, Armagnac, olive oil, and salt and pepper. Cream of artichoke soup is a delectable entrée for Mediterranean dishes and French cuisine.

Ingredients

6 medium artichokes
1/3 cup olive oil
1 white onion, chopped
3 celery stalks, chopped
1 large russet potato, peeled and chopped
6 cups chicken stock
½ cup hazelnuts (filberts; optional)
1 tablespoon salt
1 teaspoon freshly ground pepper
2 cups heavy cream
1/3 cup Armagnac

Preparation:
1. For each artichoke, remove the top half and trim the stem so it’s even with the bottom of the vegetable. Remove all the outer leaves until you discover the tender, pale green leaves of the heart hidden inside. Spread those tender leaves and remove the prickly inner choke with a spoon. Cut each artichoke heart into eights, lengthwise.

2. Preheat the oven to 400 degrees F. In a large saucepan, warm the olive oil over medium heat. Add the onion and celery and sauté until golden and tender. Add the artichoke hearts, potato, and stock. Bring to a boil. Reduce the heat, cover, and simmer for about 45 minutes, or until thickened.

3. In the meantime, if using the nuts, spread them single layer onto a baking sheet. Toast for 5 minutes in the oven. Pour the nuts into a kitchen towel, cover with another towel, and rub the nuts between your hands to remove their skins. Cool and chop.

4. Using an immersion blender, puree the contents of the saucepan. Strain. Add salt, pepper, cream, and Armagnac and bring to a simmer. Serve soup with nuts sprinkled over it, if desired.

Chocolate Sponge Recipe

Light as a feather yet rich in chocolate flavor, chocolate sponge cake recipes is an unforgettable dessert that makes dinner more special and possibly spectacular. The secret to making light and fluffy sponge cake is speed and timing. You have to work quickly yet gently. The eggs should be beaten well and enough air should be incorporated. If you leave the beaten eggs for any length of time, they will start subsiding and result in a flat and dense cake. Like making soufflé, the egg whites and the egg yolks should be beaten separately and gently folded in to the mixture.

Ingredients
½ cup butter
1 teaspoon cinnamon
¼ cup cocoa powder
¼ teaspoon clove
3 eggs
½ cup cold water
1 cup white sugar
1 cup all purpose flour
3 teaspoons baking powder

Preparation:

1. Soften the butter in a bowl and add cocoa, yolks of eggs well beaten, sugar, cinnamon, clove, and water.

2. In a separate bowl beat the whites of eggs, and add to first mixture alternately with flour sifted and mixed with baking powder.
3.Bake in small tins from fifteen to twenty minutes in a preheated oven at about 185 degree F.