Posts tagged ‘appetizers’

June 14, 2011

Shrimp Salad in a Cup

This year has been pretty big for my husband and me. I graduated medical school and am starting my first real job. We moved into our first house, and my husband graduated his Weekend MBA program. I am so incredibly proud of him for being able to accomplish this (and do extremely well in the program) while having a full time job. In celebration of this,  a couple weeks ago, I threw him a graduation party at our home.It was an open house and had mostly appetizers and finger foods. This was one of the finger foods that went over extremely well. This shrimp salad in a cup is extremely easy to make and is perfect for summer get togethers. It’s light and refreshing and looks impressive as well.

Shrimp Salad in a Cup

Ingredients:

15 Mini phyllo cups

1 cup finely chopped pineapple
1 cup finely chopped green apple
1 tbs finely chopped cilantro
white head less shrimp, one for each cup (keep the shrimp tail)
1 tsp dry parsley leaves
salt
pepper
In a bowl, mix the shrimp with salt, pepper and dry parley leaves.
Line the shrimps in a baking pan and roast them for 10 minutes at 400 F.
In another bowl, mix pineapple, green apple and cilantro with some salt and pepper.
Pour a spoon of salad mix into the cup and then, place the shrimp on top.

Source: Adapted from Sunshine & Simple

March 8, 2011

Homemade Hummus

Homemade Hummus

Last weekend, my sister-in-law welcomed her first baby, my fifth niece, Clara. I haven’t gotten to meet her yet, but from the pictures, she looks precious. Knowing that as new parents, my sister-in-law and her husband are likely not getting much sleep and definitely not having much time to cook, I decided to make them a couple easy dishes (homemade hummus and chicken enchiladas that will be posted soon) that they can enjoy. Since I spent the weekend working in the emergency department, I wanted to make them something that wouldn’t take a whole lot of time to put together. Taking only a few minutes to make, but tasting gourmet, this hummus was the perfect solution. The wonderful thing about this recipe is that you can really alter it to please your palate by changing the amount of lemon and garlic you add. My only regret was that I didn’t triple the recipe to have enough for myself for the week.

Homemade Hummus

Ingredients

2 cups canned chickpeas
1/4 cup tahini
2 cloves garlic
1/4 cup olive oil
2 lemons, juiced
1 tablespoon cumin
1/4 teaspoon cayenne
Kosher salt
Fresh ground pepper
1/2 cup or more water

Directions

In a food processor, add 2 cups of chickpeas, 1/4 cup tahini, 2 cloves of garlic, 1/4 cup olive oil, the juice of 2 lemons, 1 tablespoon cumin, 1/4 teaspoon cayenne, several pinches of salt, and some fresh ground. Pulse until roughly chopped.
Turn the food processor to on and pour about 1/2 cup of water in a steady stream until the hummus is blended nicely. You may need to add a little more water and olive oil to get the desired consistency
Taste and adjust flavors to your liking.
Serve with pita or fresh vegetables.

Source: A Couple Cooks

February 16, 2011

Grilled Portobello Mushrooms

 

Grilled Portobello Mushrooms

So, do you have cavities yet from all of the sweet posts?

Now that Valentine’s Day is past, I thought I would start posting “real” food posts again…not that dessert isn’t ‘real’ food but I think I’m in the minority when I claim that dessert should be the bottom of the food pyramid.

I’m not a red meat eater, so whenever I make my husband steak, I usually scavenge around the kitchen trying to find something for myself to eat…and that ‘something’ usually ends up being a Boca burger. Well, one night, I got tired of doing  that so I decided to actually make a gourmet meal and make grilled portobello mushrooms for myself. I had only had portobellos in sandwiches before but let me tell you, these were incredible! They were juicy and flavorful, and I didn’t feel at all like I was missing out by not eating steak that night.

This recipe would probably work well with the whole portobello caps too, but I used what was on sale (pre-sliced stems) and it was so delicious. I highly recommend this recipe for any vegetarian or non-vegetarian willing to be adventurous.

 

Grilled Portobello Mushrooms

Ingredients

4 large portobello mushrooms, washed, stems cut off and caps cut into slices
1 1/2 Tbsp butter
1 1/2 Tbsp Extra Virgin Olive Oil
1/2 Tbsp lemon juice
2 garlic cloves, minced
black pepper, to taste

Directions

Melt the butter, olive oil, lemon juice, garlic & pepper together in a small saucepan.
Brush the mushrooms generously with the melted butter and olive oil mixture.
On a grill pan, grill the portobello mushrooms for about 8 minutes. Turn and grill the tops of the portobello mushrooms for 6 to 8 minutes longer. The grilled portobello mushrooms should be tender and nicely browned.

Source: Adapted from: Southern Food About dot com

January 31, 2011

Three-Cheese Mini Mac and Cheese Bites

 

Mac and Cheese Bites

It is my true belief that mac and cheese is the ultimate comfort food.  Who wouldn’t be comforted by creamy, cheesy warm noodles?  When I was looking for a comforting warm appetizer that I could make for Superbowl Sunday, these little bites of comfort popped into my head (because whether you’re cheering for the Steelers or the Packers, who doesn’t want to be comforted when the opposing team runs for a touchdown?).

This recipe is simple but makes A LOT of mac and cheese  bites…about sixty…which is great for a big party, but for those of you who aren’t having a huge party, you might want to consider halving the recipe.

Mac and Cheese Bites

Ingredients

1/2 lb elbow macaroni
1 1/2 tablespoon unsalted butter
2 tablespoons unbleached all-pupose flour
1 cup whole milk
4 oz aged white cheddar cheese, grated
4 oz Gruyère, grated
2 extra large egg yolks
1/4 cup freshly grated Parmigiano-Reggiano Cheese
1/4 cup Panko crumbs
pinch of Kosher salt

Directions

Preheat the oven to 425º F.
Bring a large saucepan of salted water to a boil. Add the macaroni and cook according to the manufacturer’s directions. Drain the macaroni completely and set aside.
Spray mini muffin tins with non-stick cooking spray.
In a small bowl combine the Parmigiano-Reggiano and Panko. Set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook the mixture for 2 minutes, whisking constantly. Add the milk and continue whisking until the mixture is thick, about 5 minutes. Add the cheddar and Gruyère and whisk until the cheeses are completely melted. Remove from the heat and whisk in the egg yolks. Fold in the macaroni and season with salt.
Evenly fill the prepared muffin tins with the macaroni and cheese, about 3/4 full. Sprinkle the Panko and cheese mixture evenly over the tops.
Bake the mini macs until they are sizzling and golden on top, about 10-12 minutes rotating the pans halfway through baking.
Remove from the oven and let the mini macs cool for 5 minutes.
Using a the edge of a small offset spatula, carefully remove the mini macs abd transfer to a platter and serve.
Enjoy!

Source: The Galley Gourmet

January 24, 2011

Pepperoni Pizza Puffs

 

Pizza Bites

We’re a month past Christmas and not quite to Valentine’s day…so what’s there to celebrate? Well…football of course! The Superbowl is coming up quick so if you’re anything like me, you’re scavenging the internet for easy to make appetizers for ‘the big game’. These pizza puffs were a part of my ‘mini-food’ for the baby shower (more of that food is still to come) but they are probably more fitting for a football Sunday.

Since I don’t eat pepperoni, I left the taste-testing to the party-goers at the baby shower and the pizza expert himself–my husband…and they definitely passed the test. Pizza in one bite? Who wouldn’t like it?

Pepperoni Pizza Puffs

Ingerdients

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
1 Tbsp fresh basil, chopped finely

Directions

Preheat oven to 375 degrees F.
Grease a 24-cup mini muffin pan.
In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

Source: Adapted from: Noble Pig