What is it about appetizers or finger food that is so enticing to me? Anyone else? I am like a moth to a flame when it comes to bite-sized foods. I would be fine making meals out of appetizers for the rest of my life. So freaking good. On that note….here is one more appetizer idea for the big game tomorrow, and just like the others, you can use it all year long. The “breaded” part of this recipe is actually the same recipe I use on my Chicken Nuggets. If you do venture to make these tomorrow, run to the store and grab Grama’s Sweet Chilli Sauce. This delicious sauce is perfect for breaded shrimp, and I use it on my tilapia during the week. Have a fun Superbowl Sunday!
1 cup breadcrumbs or oats
1/2 tsp onion salt or powder
1/2 tsp garlic salt or powder
1/2 tsp salt
1/4 cup fresh grated parmesan cheese
3 egg whites
In a blender or food processor, blend breadcrumbs (or oats) with seasoning and parmesan cheese and place in a gallon sized baggie. Dip shrimp into egg white mix then place in baggie with crumbs. Shake baggie until shrimp are completely coated. Layer shrimp in a single layer on a cookie sheet sprayed with cooking spray (important so they don’t stick). Bake in oven at 400 for 20 minutes, turning halfway through. Serve with a sweet chili sauce or cocktail sauce.
I have never been a huge fan of blue cheese. It kind of smells like feet. Ok…it smells a lot like feet. And tastes like feet. BUT, once in a while if it is in the right combination, I love it! This blue cheese dressing is one of those combinations. Pair it up with the hot chicken bites, and I am in heaven! Crazy that my taste buds like this, but they do! Another perfect appetizer for the big game this weekend. Make a lot of this one as they will definitely disappear quickly!
1/2 cup blue cheese crumbles
3/4 cup non-fat plain Greek yogurt
1 TB lemon juice
1 TB vinegar
1/8 tsp garlic salt
sprinkle of salt and pepper
1 lb raw chicken
1/3 cup Frank’s hot wing sauce
To make the dressing, mash the blue cheese and yogurt together with a fork. Stir in remainder of ingredients until well blended. For the chicken bites, you can use wings, legs, or I used chicken breast. If using chicken breast, dice into small, bite sized pieces. Toss with 1/2 of the Frank’s hot wing sauce. Layer on a baking sheet and broil for 8-10 minutes each side. Remove from oven and toss with remainder of hot wing sauce. Serve with blue cheese dressing.
Superbowl Sunday is coming, and I’ve got party food and appetizers on the brain! My next few posts will be related to this, but I think all of these ideas make great snack ideas, too, so you’ll be able to use these recipes year round. Bonus!
I have to admit that I find great satisfaction in being able to come up with my own version of foods, although sometimes it takes several attempts to get the recipe just right and sometimes I am the only one in my family that actually likes it. Oh well…more for me! This homemade version of sun dried tomato hummus is perfect as an appetizer at a party, as an afternoon snack, or as a spread for a delicious wrap or sandwich. It is super easy to throw together and tastes great with veggies or crackers.
1 can garbanzo beans (drained)
1 oz sun dried tomatoes (canned in olive oil)
1/4 cup water
2 TB Tahini
1 TB lemon juice
1/2 tsp salt
1/4 tsp black pepper
Combine all ingredients in food processor or blender and blend until smooth. Serve with vegetables and crackers or chips. Yields 1 1/2 cups.
When Jesse and I lived in Idaho, it was tradition to go to my in-laws for Sunday dinner. On one such occasion, my mother-in-law introduced me to Bruschetta (don’t ask me why I had lived 20+ years without experiencing this), but I was hooked from the first bite. Oh my. Since then, I have had Bruschetta many times at her home and when we go out to an Italian restaurant, but I have never attempted to make my own. Until today.
It’s Sunday so it seemed appropriate to experiment with a healthy mama version. It’s simple, easy to put together, and absolutely delicious. This may be a permanent Sunday tradition!
3 roma tomatoes
1 TB olive oil
1 tsp minced garlic
1 tsp balsamic vinegar
3-4 basil leaves
Dice tomatoes small and tear basil into small pieces. In a medium bowl, add all ingredients, mix well and sprinkle with sea salt to taste. Cut a homemade french baguette (I bought mine at a local bakery where they bake them fresh everyday) into thin slices, layer on a cookie sheet, lightly coat with olive oil and broil for 1-2 minutes. (stay close by the oven as they brown very quickly). Top bread pieces with a spoonful of bruschetta mix. Repeat every Sunday.