Herb and “Feta” Polenta Appetizers

Easy make-ahead polenta appetizer recipes with dairy-free feta. Learn how to make vegan cheese. Creamy and flavorful tops broiled polenta for an easy, gluten-free, vegetarian appetizer recipes.

These polenta easy appetizers are an easy way to enjoy favorite foods in the form of cornmeal.

For the Polenta:

3 Tbsp (15 ml) extra virgin olive oil
1 clove garlic, crushed
3 scallions or green onions, finely chopped
1/4 cup plus 2 Tbsp (90 ml) polenta or yellow cornmeal
about 1 cup (240 ml) tofu “feta”
small handful of fresh dill, coarsely chopped
sea salt and freshly ground black pepper, to taste
8-16 pitted black olives, sliced, to serve

For the Tapenade:

2 ounces (55-60 g) sundried tomatoes, soaked in boiling water for 10 minutes
1/4 cup (60 ml) extra virgin olive oil
1 Tbsp (15 ml) balsamic vinegar
1/2 red serrano chile (or less, to taste), seeded and coarsely chopped
small handful of fresh basil leaves

Preparation:

Make the polenta: Line an 8 x 8″ (20 cm) square pan with parchment paper or spray with nonstick spray. Set aside.

Heat the oil over medium heat in a nonstick frypan or saucepan. Add the garlic and scallions and cook for 10 minutes or so, until the onions are translucent. Pour in 1-1/4 cups (300 ml) boiling water, then add the polenta in a steady stream, whisking to prevent lumps.

Continue cooking according to package directions (probably for 20 minutes or so, over low heat, stirring constantly, until the polenta is very thick). Remove from heat and gently stir in the feta and dill; add salt and pepper to taste. Pour into the prepared pan, cover with plastic wrap and chill at least 6 hours, or overnight.

Meanwhile, make the tapenade: Drain the soaked tomatoes and place in a blender or mini food processor with the 1/4 cup (60 ml) olive oil, vinegar, chile, and basil. Process until fairly smooth. Store in a covered jar in the refrigerator until ready to use.

To assemble: Remove the plastic wrap and place a cutting board over the top of the pan. Holding them tightly together, flip them both over so that the pan is on top and the polenta falls out onto the board. Peel away parchment. Cut the square of polenta into 16 or 25 smaller squares, depending on how large you’d like them to be.

Top each with a generous spoonful of tapenade and a few slices of black olives. Garnish with a touch more dill, if desired.

Antipasto Sausage Skewers

Antipasto (plural antipasti) means "before the meal" and is the traditional first course of a formal Italian healthy meals. Traditional antipasto includes cured meats, olives, peperoncini, mushrooms,anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.

The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find in the south of Italy different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja), whereas in northern Italy it will contain different kinds of cured meats and mushrooms and probably, especially near lakes, preparations of freshwater fish. The cheeses included also vary significantly between regions and backgrounds.

These easy appetizers looked so good..loved everything about them and they are something that is easy to make with things from your pantry.

Ingredients
Cooking spray
12 ounces fully cooked Italian-style poultry sausage, cut into 1-inch pieces
1/2 cup lightly packed fresh basil
1 12 -ounce jar roasted red peppers, drained, rinsed and cut into 1-inch pieces
2/3 cup sun-dried tomatoes, cut into 1-inch pieces if large
1 14 -ounce can artichoke hearts, drained and quartered

Directions
Heat a nonstick skillet over medium heat; mist with cooking spray. Add the sausage; cook, turning 2 or 3 times, until warmed through and browned, about 8 minutes.

Thread 1 small or 1/2 large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end. Repeat with the remaining

Asparagus Hummus and Shrimp Bites Recipe

Asparagus Hummus Recipe is a healthy easy appetizers. It is spiked with fresh asparagus, makes for a healthy afternoon snack when served with Shrimp Bites or fresh vegetables. These little fillo shells are so handy – pretty and crispy – the perfect match for creamy hummus. Nothing tastes better than asparagus hummus gourmet recipes.

Ingredients:

2 cups asparagus pieces ( about 1/2 inch pieces)
6 ounces (3/4 cup) purchased roasted garlic hummus
1 tablespoon olive oil, divided
30 raw medium-sized shrimp, shelled and deveined (41 to 50 size)
2 boxes (15 count each) Athens mini fillo shells

Preparation:
Toss asparagus in 1/2 of olive oil and spread in a single layer on one side of a baking sheet. Toss shrimp in the remaining 1/2 of olive oil and place on the other side of the baking sheet, placing each shrimp in a circular shape. Place baking sheet about 6 inches from top of oven and broil for about 3 minutes. Turn shrimp over and broil another 2 to 3 minutes, until shrimp is cooked through.

Remove from oven and let cool to room temperature.

Place hummus and roasted asparagus in a food processor and pulse until asparagus is in tiny bits.

Leave fillo cups in the plastic trays they come in while filling – handy and mess-free! Fill each cup with 1 tablespoon of hummus mixture. Top each filled cup with one shrimp, tail facing up. Serve immediately.

Mini Quiches

These mini quiches easy appetizers are versatile when it comes to the fillings; and their small size satisfies without being too filling. These quiche never disappoint and there is rarely any leftover on the buffet. The appetizer recipes are rich, flavorful and crazy adorable. Vegetarians and meat-lovers alike love them. And they are totally adaptable healthy recipes—switch out the cheeses, leave out the spinach, add some ham. Whatever you want!

Ingredients
For the Pie Crust
3 cups whole wheat flour (or any combo of white and wheat)
2 teaspoons sugar
1 teaspoon Kosher salt
2 sticks butter, cut into small cubes and frozen
8-10 tablespoons ice water

For the Filling
1/2 stick of butter
Pinch of red pepper flakes
4 cloves garlic, minced
1 large onion, diced
1 tablespoon honey
16 ounces chopped frozen spinach, defrosted and squeezed dry
1-16 ounce can of sliced mushrooms
6 ounces herbed feta cheese, crumbled
3 cups shredded cheddar cheese, divided
4 eggs
1 cup milk
Salt and pepper, to taste

Instructions

1.       Preheat oven to 375°. Spray each of the cups of a mini muffin tin with cooking spray and set aside.

2.       To prepare pie crust, pulse together flour, sugar, and salt until well-mixed. Add in butter and pulse until butter is cut into pea-sized (and smaller) pieces. Pulse in water, 2-3 tablespoons at a time until mixture stays together when squeezed in your hand. Dump mixture onto a well-floured surface, form into two discs, wrap in plastic wrap and stash in the fridge while you prepare the filling.

3.       In a heavy-bottomed dutch oven or skillet, melt butter over medium high heat. Add in red pepper flakes and garlic and cook until garlic is tender and fragrant, about 2 minutes. Add in onion and cook until garlic is translucent, about 4 minutes. Reduce heat to low, add in honey and simmer onions until they turn brown and very soft—about 15 minutes.

4.       Add the mushrooms, spinach, feta, and 1 cup of the cheddar cheese and stir until well-mixed. Remove from heat and set aside.

5.       In a mixing bowl, whisk together the eggs, milk, salt and pepper until pale and bubbly. Set aside.

6.       Remove one of the pie crust discs from the fridge and roll out on a well-floured surface until about 1/8″ thick. Using a biscuit cutter or drinking glass rim, cut out small pie crust circles. Place one circle in each of the cups of the prepared muffin tin—pressing in to form around cup.

7.       To fill each up, put about 1 teaspoon of the spinach mixture in each of the cups, then carefully spoon about 1 tablespoon of the egg mixture over top. Top each mini quiche with a little bit of the remaining cheddar cheese. Repeat until all cups are full.

8.       Bake in preheated oven for 15-20 minutes or until the pie crust is browned and the egg is set. Repeat process with remaining crust and filling.

Mini Turkey Cheeseburgers

Not everything at parties has to be bad for you. These easy appetizers are tasty. Turkey burgers get an added shot of good-for-you oatmeal to help bind them together to have healthy recipes. Like some spice? Add a pinch of chili flakes to liven the appetizer recipes.

Ingredients:

1 lb lean ground turkey

1/2 cup quick-cooking oats

1 egg

1 tsp finely chopped garlic

2 tsp Worcestershire sauce

1 tsp mustard (Dijon or yellow)

2 tbsp freshly grated Parmesan cheese

1 tsp salt

12 pieces of cheese (1/4 x 1/4 squares)

12 mini pitas

Directions:

Combine turkey, oats and egg in a bowl.

Mix in garlic, Worcestershire sauce, mustard, Parmesan and salt.

Form mini patties with about 2 tbsp of turkey mixture. Press a piece of cheese into the middle, covering completely with turkey.

Cover and chill patties until ready to cook.

Heat grill or fry pan to medium high heat and cook patties about 5 minutes a side or until they reach an internal temperature of 165-deg. F.

Serve burgers in split, toasted mini pitas with garnishes.

Pizza Potato Skins

This is a delicious evening snack or side dish to any healthy meals...these potato skins taste so good!You’ll love these easy appetizers. So easy…so tasty. And considering the pizza topping possibilities that exist in this universe of ours, you could have a whole party based on pizza potato skin variations alone.

Ingredients

8 whole Small Russet Potatoes

Canola Oil

Butter, Melted

Kosher Salt

Jarred Marinara Or Pizza Sauce

Grated Mozzarella Cheese

Diced Pepperoni

Minced Fresh Parsley

Miscellaneous Pizza Toppings: Cooked Sausage, Cooked Hamburger, Diced Bell Pepper, Diced Onion, Diced Mushrooms, Diced Canadian Bacon, Etc.

Preparation Instructions

Preheat the oven to 400 degrees. Scrub potatoes very clean.

Rub the surface of each potato with canola oil. Sprinkle with salt and bake until the potatoes are tender and the skins are crisp, about 30 to 45 minutes.

Cut the baked potatoes in half, then use a spoon to scoop out most of the insides, leaving a bit of a rim all around. Brush the inside and outside of each half with melted butter. Place the potatoes skin side up and return to the oven for 5 to 7 minutes. Turn them over (using tongs) and put them back in the oven for a few more minutes, or until the potatoes are crisp. Remove them from the oven and set them aside.

To assemble the skins, fill each skin with a spoonful of marinara or pizza sauce. Add a good amount of grated cheese and sprinkle on some diced pepperoni. Return them to the oven for just a couple of minutes, or until the cheese is melted.

Sprinkle with minced parsley and serve immediately!

Pork Feet And Cheek With Cepe Mushrooms

A delicious delicacy, Pork feet and cheek with cepes mushroom is a unique recipe healthy meals that will titillate your taste buds. The feet and cheeks of the pork are tasty and crunchy parts that are often overlooked by most households. They are considered carcasses that end up in the waste bin or are used only to make stock. In this easy appetizers recipe, learn how to make a gourmet meal out of the unwanted parts of pork meat.

Ingredients
2.21 lbs. pork cheek
2.21 lbs. cooked pork feet
2.21 lbs. cepe mushrooms (select only large mushrooms with a head-diameter of at least 2 inches)
2 tablespoons butter
1.4 oz carrots
1.4 oz. turnip
1 oz. celery
0.35 oz. leek, pepper


For the marinade:
2.8 oz. garlic
thyme
1 rosemary branch
5/8 teaspoon Guérande sea salt
6 tablespoons raisin core oil
3 soup spoons olive oil from Nyons

Preparation Instructions
1. Sauté veal in butter and lightly sweated chopped onions. In a blender, crack the eggs and add fresh cream. Add chopped onions and veal. Mix the ingredients to get a very fine stuffing.

2. Debone the pork. Spread and open it wide. Place the stuffing inside the pork. With a thin film, wrap the pork and roll it extremely tight. Poach in a bouillon. Slice into four pieces.

3. Separate the caps from the stems of the cepes. Fry the mushroom stems in some shallots and oil and add the pork bones. Add thyme and bay leaf. Pour red wine to deglaze. Add veal juice. Cook until reduced. Pass through a sieve to get sauce.

4. Lightly fry the caps of the mushrooms in some butter and cook with some of the sauce.

5. Place the poached pork pieces on a serving plate. Top with the mushroom caps. Pour some sauce on top and drizzle some parsley oil on the sides to finish.

BBQ Pheasant Pizza : a new twist on BBQ Chicken Pizza

These pheasant recipes was easy to make and it tasted pretty good. Pheasant pizza is baked with lots of gooey fresh mozzarella cheese, sauteed red onion, smoky bbq sauce, scallion for a touch of color and fragrant cilantro. We hope you will like these appetizer recipes as much as we did. It was delightful healthy recipes!

Servings: 4
Prep Time: 1-2 hours
Cooking Time: 12-15 minutes

Ingredients:
Pizza Dough
- 1 scant tsp. active dry yeast
- 3/4 cup warm water
- 2 cups all-purpose flour
- 3/4 tsp. kosher salt
- 3 tbs. olive oil

Toppings
- breasts of 1 pheasant
- quarter of a red onion, thinly sliced
- 1/2 cup bbq sauce, divided
- 10 ounces of fresh mozzarella cheese
- 1/4 cup pasta/pizza sauce
- 4-5 green onions, white and light green parts chopped
- 1/4 cup of fresh cilantro, chopped


I. Pizza Dough
1. In a small bowl, combine 1 tsp. of yeast and 3/4 cup of warm water. Allow it to sit for 10 minutes.
2. In a large bowl, combine 2 cups of flour, 3/4 tsp. of kosher salt and the yeast/water mixture.
3. Mix the dough while slowly pouring in 3 tablespoons of olive oil. If doing by hand, it helps to have an extra set to help.
4. Stop mixing when everything comes together. Lightly grease the same bowl with olive oil, replace the dough, cover with plastic wrap and allow it to rest for at least 1 hour. You can do this several days in advance.

II. Toppings
1. While dough rests, prepare the toppings. 2 main breasts and 2 tenders
2. Place pheasant breasts into a small container. Lightly sprinkle salt on all sides. Then squirt some bbq sauce to coat all over. Prepare the grill.
3. To make the pizza sauce, combine 1/4 cup of bbq sauce and 1/4 cup of pizza/pasta sauce.
4. Slice fresh mozzarella thinly. Set aside.
5. Chop white and light green parts of green onion.
6. Heat 1 tbs. of olive oil in a pan. Saute sliced red onion for about 5-7 minutes, or until soft and translucent.
Stir often. Or if you're a pro like my brother, you can flip it. But remember, what you lose you must clean.
7. Once grill is ready, cook pheasant breasts for about 5 minutes on each side, or until just cooked through. DO NOT OVERCOOK! Baste with the rest of the bbq sauce. Slice/chop breasts into small pieces.
8. Preheat oven to 500 degrees F.After an hour or two, the dough would've doubled in size.
9. Flatten dough out on a cookie sheet. I found it easiest to use my hands.
Lightly sprinkle some salt over flattened dough. Then spread bbq/pizza sauce mixture over it. We didn't use all of it, but it's up to you. Then top pizza with sliced mozzarella cheese. You can add as much cheese as you want. We went back in afterwards to fill in the spaces. The pheasant comes next. And also the sauteed red onion and chopped green onion. Drizzle leftover bbq/pizza sauce mixture over the top of pizza.
10. Then bake in a 500 degree F oven on the lowest rack for about 12-15 minutes, or until cheese is melted and crust turns golden brown. .
11. Garnish with chopped cilantro and red pepper flakes.

Lumpia For Christmas Feast

A great easy appetizers that is very hard to get enough of, this lumpia recipe should make about 30 Lumpia. Making recipes for Christmas is a great idea they were delicious. Love them, people are missing out if they don't try these appetizer recipes. This is a traditional Filipino dish. It is the Filipino version of the egg rolls.

Ingredients:

*1 tablespoon vegetable oil
* 1 pound ground pork
* 2 cloves garlic, crushed
* 1/2 cup chopped onion
* 1/2 cup minced carrots
* 1/2 cup chopped green onions
* 1/2 cup thinly sliced green cabbage
* 1 teaspoon ground black pepper
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon soy sauce
* 30 lumpia wrappers
*1 egg slightly beaten
* 2 cups vegetable oil for frying

How to make it:

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.

Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.Brush roll with beaten egg. Cover the rolls with plastic wrap to retain moisture.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

BBQ Pheasnt Pizza: A twist on BBQ Chicken Pizza

These pheasant recipes was easy to make and it tasted pretty good. Pheasant pizza is baked with lots of gooey fresh mozzarella cheese, sauteed red onion, smoky bbq sauce, scallion for a touch of color and fragrant cilantro. We hope you will like these appetizer recipes as much as we did. It was delightful healthy recipes! 

Servings: 4
Prep Time: 1-2 hours
Cooking Time: 12-15 minutes

Ingredients:
Pizza Dough
- 1 scant tsp. active dry yeast
- 3/4 cup warm water
- 2 cups all-purpose flour
- 3/4 tsp. kosher salt
- 3 tbs. olive oil

Toppings
- breasts of 1 pheasant
- quarter of a red onion, thinly sliced
- 1/2 cup bbq sauce, divided
- 10 ounces of fresh mozzarella cheese
- 1/4 cup pasta/pizza sauce
- 4-5 green onions, white and light green parts chopped
- 1/4 cup of fresh cilantro, chopped


I. Pizza Dough
1. In a small bowl, combine 1 tsp. of yeast and 3/4 cup of warm water. Allow it to sit for 10 minutes.

2. In a large bowl, combine 2 cups of flour, 3/4 tsp. of kosher salt and the yeast/water mixture.

3. Mix the dough while slowly pouring in 3 tablespoons of olive oil. If doing by hand, it helps to have an extra set to help.

4. Stop mixing when everything comes together. Lightly grease the same bowl with olive oil, replace the dough, cover with plastic wrap and allow it to rest for at least 1 hour. You can do this several days in advance.


II. Toppings
1. While dough rests, prepare the toppings. 2 main breasts and 2 tenders

2. Place pheasant breasts into a small container. Lightly sprinkle salt on all sides. Then squirt some bbq sauce to coat all over. Prepare the grill.

3. To make the pizza sauce, combine 1/4 cup of bbq sauce and 1/4 cup of pizza/pasta sauce.

4. Slice fresh mozzarella thinly. Set aside.

5. Chop white and light green parts of green onion.

6. Heat 1 tbs. of olive oil in a pan. Saute sliced red onion for about 5-7 minutes, or until soft and translucent.
Stir often. Or if you're a pro like my brother, you can flip it. But remember, what you lose you must clean.

7. Once grill is ready, cook pheasant breasts for about 5 minutes on each side, or until just cooked through. DO NOT OVERCOOK! Baste with the rest of the bbq sauce. Slice/chop breasts into small pieces.

8. Preheat oven to 500 degrees F.After an hour or two, the dough would've doubled in size.

9. Flatten dough out on a cookie sheet. I found it easiest to use my hands.
Lightly sprinkle some salt over flattened dough. Then spread bbq/pizza sauce mixture over it. We didn't use all of it, but it's up to you. Then top pizza with sliced mozzarella cheese. You can add as much cheese as you want. We went back in afterwards to fill in the spaces. The pheasant comes next. And also the sauteed red onion and chopped green onion. Drizzle leftover bbq/pizza sauce mixture over the top of pizza.

10. Then bake in a 500 degree F oven on the lowest rack for about 12-15 minutes, or until cheese is melted and crust turns golden brown. .

11. Garnish with chopped cilantro and red pepper flakes.

Salad:Healthier Than You Thought

Eating just one salad a day provides even greater health benefits than previously thought, according to a study that examined salad consumption by more than 17,000 adults.

The study, conducted by the UCLA School of Public Health and Louisiana State University Health Sciences Center, supported by The Association for Dressings & Sauces, revealed that those who eat the best recipes for salads and raw vegetables with salad dressing have considerably higher levels of vitamins C, E, B6, and folic acid -- key nutrients in promoting a healthy immune system and reducing the risk of obesity, heart disease and other chronic illnesses.

"Eating an easy appetizers salad a day is a convenient way to easily improve your nutritional status," said Dr. Lenore Arab, professor of epidemiology at UCLA School of Public Health and lead researcher of the study, titled "Salad and Raw Vegetable Consumption and Nutritional Status in the Adult U.S. Population". "Just one salad daily helps to satisfy the 2005 Dietary Guidelines for Americans, which recommends eating two and a half cups of vegetables each day for a 2000-calorie diet."

According to the study, less than 50% of the U.S. population meets the daily recommendation for vegetables necessary for healthy living. Americans do not get enough of the water-soluble vitamins of which salads are a rich source. The raw vegetable appetizer recipes in salads also offer the added benefits of fiber for better digestion and antioxidants for boosting immunity.

Interestingly, clinical trials have shown that adding salad dressing to a salad not only adds a delicious flavor, but also increases the absorption of certain nutrients being consumed. "It's not just the leafy greens and vegetables that are doing a body good," said Arab. "Some fat can also enhance the absorption of nutrients such as lycopene and alpha- and beta-carotene."

The findings of this study are consistent with the government's new push for more fruit and vegetable consumption. Though it's already known that salad was a healthy meal option, the bottom line, according to the UCLA study: eating one salad a day is a simple way to live a healthier lifestyle.

Bacon and Cheddar Puff Pastry Crisps

Impress your guests with these Bacon and Cheddar Puff Pastry Crisps, one of the best appetizer recipes around! With big-sized flavors including bacon, cheddar cheese and creamy ranch dressing packed into fun bite-sized pieces, you really can't go wrong! After you make these crisps once, they're sure to become one of your go-to easy appetizers party recipes!

Makes: 72 healthy meals
Preparation Time: 20 min
Cooking Time: 8 min


Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese (about 4 ounces)
1 pound bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing
2 tablespoons chopped fresh chives

Instructions

Preheat the oven to 400 degrees F.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.


By:Campbell's Kitchen

Finger Buffets Appetizer

Planning a party and looking for some ideas for finger buffets that are practical, tasty, and impressive?

These little appetizer recipes bites are beautiful and very simple to make. They're a play on the classic deviled egg, but these are actually easier! The recipes and ideas for buffet finger foods and easy appetizers are creative, easy to pull off, and a ton of fun to eat.

Ingredients

12 eggs
1/4 cup salmon roe
1/4 cup finely diced red pepper
1/4 cup finely diced chives
1 tbsp freshly cracked pepper
2 tbsp Sea salt
3 tbsp fresh dill leaves

Preparing the healthy recipes

First thing is you need to hard boil the eggs. I use the oven method, which works great for cooking a lot at once. What I do is place my eggs in a muffin tin (12 eggs, 12 muffin spots, makes sense!)

Have the oven preheated to 325 and bake for 30 minutes. Don't use a non-stick pan, or else you'll get yellow eggs. I use a silicon muffin tin, but metal works too!

Dump your cooked eggs in a bowl of cold water to keep them from over cooking.

The other way to make hard boiled eggs is to put the eggs in a pot, top with water, and put it on the stove on high. When the water starts rapidly boiling, cover the eggs and take them off the heat. After 15 minutes, they're hard boiled!

Peel them and store them until you're ready to party!

When you want to pull these out as appetizers, I set it up like a little buffet. Fill small cups (egg cups would be really cute), with various toppings. I included my favorites in the ingredient list. Let your guests put on their choices to make unique eggs.

You can also make these deviled eggs and then top them, but I don't think it's necessary. The key is great quality toppings.

source: halfhourmeals.com

Apple Cake Tips

Apple cake works out the greatest in apples in cake variety. It works beyond the traditional apple pie and takes apples into a more tender dessert, afternoon snack or easy appetizers snack. The apples, sliced or chopped, may be mixed into the batter or used as a topping like an upside down cake. In other cases, the apples are turned into apple sauce and integrated into the batter to make the cake soggy and full of apple flavor.

The standard apple cake healthy meals formula highlights the wonderful compounding of cinnamon and apple. Ground cinnamon lends a subtle hint of spice to the apple cake just as it does to apple pies. To make an apple cake, you would require a baking apple that must be peeled, cored and then sliced. It is tossed with a bit of flour and sugar so that it bonds to the batter when supplied later.

The cake batter appetizer recipes is then assembled, starting with combining the dry elements first (flour, sugar, baking powder and salt) before the liquid elements are added (eggs, oil, melted savorless butter, orange juice and vanilla extract). Unlike the more delicate chiffon and angel cakes, the apple cake has the less soft crumbs and the more flavorsome batter of a pound cake.

To bake the apple cake batter, it must be poured in a cake pan or a tube pan (a Bundt cake pan would also look attractive when you unmold the cake later) but only halfway. Arrange the apple slices on top of this batter before you pour the last leftover cake batter on the slices. Last, finish off with the last of the apple slice mixture. Cool the apple cake onto a wire rack.

Give the apple cake some crackle by adding chopped walnuts into the cake batter or arrange some cooked pecans on the bottom of the cake pan before pouring the batter. When you serve up the apple cake, the nuts on top will look savory and provide a counterpoint texture to the apples.

Try Out with other flavors and elements that would go nicely with your apple cake. For one, cranberries, caramel, sour cream, buttermilk, yogurt, cornmeal and even ginger will give you stimulating savors for your apple cake. As topping, make a cream cheese frosting, brown sugar glaze and streusel topping, or a good choice vanilla bean ice cream for your apple cake.

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.

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.