Tag Archives: appetizer

Easy Oven Fried Chicken Nuggets

13 Sep

“I am craving chicken nuggets” said me never. Well, almost never. But recently all that was on my mind was crispy chicken. I needed to give in to this craving fast so I decided to make easy oven fried nuggets. Those only need to cook for about 10 minutes.

Time to get started! I needed chicken, a flour dip, an egg wash, and a crumb mixture. I try to keep a pretty well stocked pantry and fridge, so this was a snap to pull together. When I need breading I usually make my own. I just love a little of this and a little of that. I let my mood drive the flavors.

So I mixed up some buttery cracker crumbs with some panko (you can’t beat the light crispiness!) bread crumbs. I added some shredded parmesan cheese for a salty flavor pop. A little pepper, or in this case a lot of pepper, and my breading  was ready.

I made a quick egg wash. For that you simply take an egg, whip it up a bit, add a few tablespoons of water and it is ready. The flour will adhere to the chicken, and the egg wash helps the next layer, the breading, stick. This method all but guarantees a  juicy on the inside crunchy on the outside chicken tender.

Got my assembly line ready for my chicken nuggets!

Before starting my assembly line, I set my oven to 350 degrees to preheat. Then I got out a baking sheet and lined it with parchment paper. Personal preference here, you can also use foil-or nothing at all. Lining the baking sheet helps make clean up easier, so that is an extra step I don’t mind doing!

I then cut the chicken breasts into “finger” size, about 1 1/2 -2 ounces each. Next, I took the chicken pieces, dredged them in flour, gave them a quick dip in the egg wash, then rolled them around to coat in the cheesy buttery crumbs. As you can see, you need not be fussy about having exact size chicken pieces or a totally uniform breading. This recipe does not require perfection to turn out delish!

It is as easy as 1-2-3!

I lined these bits of chicken goodness up on my baking sheet and gave them a light spritz of olive oil. The oven was preheated, so in they went.

Oven ready homemade chicken nuggets!

I could hardly wait for these to be ready. I set my timer for 10 minutes and got my dipping sauces ready. For variety, I decided on a veggie herb laden buttermilk dip, some creamy bleu cheese dressing, and a sweet hot chili sauce. I have never been a ranch dressing fan. I know, weird, right? But if that is your thing, go for it!

Get sauces that you love, pour into little bowls, and get ready for a home YUM!

Out of the oven I could hardly wait for these to cool enough to eat. I piled them on a plate, grabbed my sauces and dug in.

Meaty crispy flavorful nuggets! And so fast! You will never go to the drive thru for nuggets again!

These nuggets were so flavorful with the perfect balance of crispy texture, firm chicken, and savory buttery goodness. Craving satisfied. Bonus-I had leftovers!

That’s the trick-make enough so you can enjoy them for another meal. Layer them on top of a salad, dice them up for a tortilla rollup on the go, or mix them into some mac and cheese! So many options! And there isn’t a bad one in the bunch.

Bon appetite!

 

Tasty Tidbits

18 Jul

Life is changing in ways we couldn’t have imagined just a few months ago and can be somewhat confusing at times. News can saturate us with negativism, leadership is questionable at times, and we cannot move about out lives like we once could. Where is the joy in these times of “quarantine projects” and staying home? For me, even if it is just for my small quarantine crew, it is cooking

Not in the labor of it per se-although I don’t mind it most days. It is the coming together over food that lifts my spirit and feeds my soul. It is sitting at the table eating, chatting, laughing, sharing, listening, and ultimately, connecting.

These days, I tend toward more simple but savory dishes when I set my mind to cooking. Let’s look at two tantalizing tasty treats that are not time consuming. One is simply assembling, the other involves a bit of mixing and cooking.

First, lets go super easy.

For a quick refreshing summer appetizer with minimal ingredients and a few minutes of time, you will have a savory summer delicacy sure to please. This appetizer is in the category of “assemble and serve”. Get these simple ingredients together:

  • Cherry or grape tomateos
  • Fresh basil leaves
  • fresh mozzarella cheese, cut into bite size pieces
  • Your favorite vinaigrette or balsamic reduction
  • toothpicks (the frilly fancy kind if you have ’em)

Take a toothpick, and thread a tomato, basil leaf, and piece of mozzarella cheese. Drizzle with vinaigrette, balsamic reduction, or whatever strikes your fancy. Lay them on a fun pretty little plate or dish. Next, pour a refreshing chilled cocktail and enjoy this fun delectable tidbit.

My favorite “assemble and serve” summer appetizer.

Want something a little more creamy? Got a little more time? Then we can go the dip route. A hot rich dip. Using basic pantry and fridge staples so no fuss. Don’t want to heat up the kitchen? Me either. That is why I grill my savory summer dip in my cast iron skillet. Let’s get some basics together and get started.

You will need:

  • 8 ounces cream cheese
  • 1 can of 8-10 count artichoke hearts
  • I can of diced green chilis
  • 1/4 cup sour cream
  • 1/2 cup fresh parmesan cheese
  • 1/2 t. chopped garlic (substitute with garlic powder if necessary)
  • Salt and red pepper flakes

Just a couple of staples and an easy and savory dip is at your fingertips.

Take the cream cheese out of the fridge about 20 minutes before mixing this up. It needs to soften. Then a can opener, a knife, a large mixing bowl, a rubber spatula and a cutting board is all we need to get this going.

Squeeze the excess liquid from the artichokes and give them a rough chop.

Before mixing this up, go out and get your grill hot. Then give it a good cleaning with your wire brush. Back in the kitchen get your cast iron skillet out. Mix everything together in a bowl but only use half of the cheese. No need to drain the green chilis-just toss the whole can in and keep mixing. When it is all nice and smooth put your dip into your cast iron skillet. Sprinkle the rest of the cheese over the top.

Put your dip into an 8 or 10 inch cast iron skillet.

Cover this with foil and take it out to the grill. Turn the heat to medium and place this on the grill. Close the lid and let it get to work.

Cover your dip with foil and put it on the grill.

After about 10 minutes covered remove the foil. This dip is well on its way to bubbly deliciousness! Let this hang out on the grill for another 15 minutes.

And just like that your dip is done. A nice brown crust along the edge and hot all the way through. Perfecto!

Get your chips out. This is ready! Put a trivet out, line up the chips, and get ready to dip into this…well… dip! It’ll be hot and it needs a few minutes to cool down a bit. On the plus side, your hot oven isn’t competing with your air-conditioning in summer mode. Enjoy this with some refreshing summer iced tea or perhaps an ice cold beer.

Grilled Summer Artichoke Dip

8 ounces cream cheese
1 can of 8-10 count artichoke hearts
I can of diced green chilis
1/4 cup sour cream
1/2 cup fresh parmesan cheese
1/2 t. chopped garlic (substitute with garlic powder if necessary)
Salt, red pepper flakes, black pepper (to taste)

About 20 minutes before mixing your dip, take your cream cheese out of the fridge, unwrap it, and place it in a mixing bowl. It needs to soften a bit before assembling the dip. Drain artichoke can and squeeze out additional liquid from the hearts. Roughly chop and put into mixing bowl. Add the sour cream, dices green chilis (undrained) and 1/2 of the parmesan cheese. Mix to incorporate. Add the garlic, salt and pepper. Mix well.

Now get the grill going. If using a gas grill, put on medium heat to preheat. Back inside, take out your cast iron skillet and put the dip into it. Spread to even the dip throughout. Add the rest of the parmesan cheese on top. Cover loosely with foil.

Now that the grill is preheated, turn of half of the grill. Place the dip on the heated side. Close lid for 10 minutes. Remove foil and continue to cook until hot and bubbly, about 15-20 minutes. Bon appetite!

Fresh Summer Salsa

28 Jul

The flavors of summer are ripe, juicy and bursting with colors. This season gives us sweet treats with fresh aromatic melon, juicy berries, and gorgeous tree ripened peaches. And we can’t overlook the herbs exploding in our gardens. Need a new way to enjoy the essence of sunny days and warm breezy nights? Summer salsa here we come!

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Look at this versatile summer fruit salsa!

Need some ideas as to what to do with this summer treat? This fruity delight is delicious with a spicy grilled tenderloin. Or on top of shrimp tacos. Or along side juicy chicken thighs.

Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips. It is a can’t miss with some baked brie cheese in puff pastry. The possibilities are endless!

Want more choices, more flexibility? This salsa recipe offers plenty. It’s bold flavor lends itself to endless substitutions to customize anything seasonal. This salsa is yummy with cilantro, but if your herb garden is overflowing with fragrant  rosemary or leafy basil, add that in place of the cilantro. Got blueberries? Toss those in with or in place of something else. Any firm fruit will do.

But first, lets start with the basic recipe. Where you go from there is up to you.

Begin by chopping your cantaloupe and peaches. Add them to a large bowl. Don’t crowd the ingredients as you will have more to add and a little stirring to do.

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Chop up some cantaloupe and peaches. Side bar-if you have a little leftover, sprinkle it with some bleu cheese and enjoy!

Add some luscious summer blackberries.

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Just look at those gorgeous colors!

Now it is time to jazz up the works a bit. Add in your cilantro and finely chopped onions. Give that all a good gentle stir. You are going to love how these flavors work together.

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A little salt and pepper, a drizzle of olive oil, a squeeze of fresh lime, another good stir and your summer salsa is ready! This gets better over time so make it ahead of when it will be served and let it sit in the fridge for a few hours. See the full recipe below.

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Amy’s Fresh Summer Salsa

  • 2 cups coarsely chopped cantaloupe or 1 cup each canteloupe and honey dew melon
  • 2 ripe peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion or thinly sliced scallions including green top
  • 1/2 bunch chopped fresh cilantro (may substitute basil)
  • 1-2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • salt and pepper to taste

Add all ingredients together and gently stir. Refrigerate until use.

Secret Ingredient-splash 1 or 2 tablespoons over tequila on the salsa. Then serve with margaritas and fish tacos! Be sure to let me know how your salsa turns out and what you love about it!

Pimiento Perfection!

5 May

Pimiento Cheese. I’d never heard of it till a vacation in Florida. It was there, on Marco Island at age twenty something, that I first tasted the savory deliciousness that was pimiento cheese. It was good. Really good.

It was store bought. And come to find out my grocer at home didn’t carry it. Longing for that flavor of vacation, I decided to make it from scratch. I started with a recipe. Over the years I have added my own twists and flavors. Now I’m hooked. You will be too.

Grab your box grater and let’s toss this together. It is super easy to make. In my fridge I had some smokey gouda cheese but only about 3 ounces, so I also grabbed a hunk of cheddar. That is part of the beauty of this recipe-you can really customize it to your taste and what you have on hand.

Besides the cheese, I also pulled out mayonnaise and a jar of pimentos. A dash of vinegar will give the cheese a punch. Next I got a big mixing bowl out and start grating.

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I put the freshly grated cheese into the mixing bowl. It was large enough to do some robust mixing.

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Next I simply add some mayonnaise, the drained jar of pimiento, and a dash of vinegar. And, of course, a little salt and pepper too. Some folks like to use some cottage cheese with their mayo, and others opt for a little sour cream.

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Then I blend, fold and scrape my way to a lovely delicious mixture.

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When you make it, put this in the fridge for a bit before digging in. That way the flavors have time come together and balance out. If you are feeling a bit sassy,  add some diced jalapeño peppers. The heat that the peppers bring to this delectable treat is heavenly.

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That is all there is to it. Get ready for some major YUM!

PIMIENTO CHEESE RECIPE

  • 8 ounces cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1 jar chopped pimiento, drained
  • 1 T. vinegar
  • salt and pepper to taste

Mix all ingredients together in large bowl. Refrigerate until use. Spread on crackers or celery.

By the way, if you have some pimiento cheese left tomorrow, use it to make an out of this world grilled cheese sandwich!

 

 

 

 

 

 

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Oscar Glam

23 Feb

Need a glamorous appetizer for your Oscar Party? Then this show stopper will be on your list. If you have a little time to fuss over making this jam, it is worth it. Have a glass of your favorite Cab ready to go along side this dish and celebrate a win!

Grab a heavy saucepan, add 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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Next, you need one or two vidalia sweet onions and thinly slice them. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While the onions are cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. This recipe is wonderful to customize to your taste. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit.

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Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Layer that jam onto a cracker, top it off with bleu cheese and prepare to win the Oscar for Best Supporting Appetizer! Let the show begin!

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Onion Jam

15 Jul

Love onions? Not sure what to do with sun-dried tomatoes? Crazy about dried fruit? Then this appetizer will be on your must try list. If you have a little time to fuss over making this jam, it is worth it. Don’t be shy-have a glass of your favorite Cab to go along side this dish and really make the flavors pop!

Grab a heavy saucepan, toss in 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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First grab one or two Vidalia sweet onions and thinly slice. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While that is cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit. Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Pour some wine, grab your honey, turn some great jazz on, and enjoy!

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Superfoods!

3 Sep

Superfoods! First we covered cabbage, and now the avocado.

I am confident that you have embraced that superfood, and are ready to add another one into your diet. Ready? Here we go! Bonus…the next superfood is not a cruciferous vegetable, so no worries about the, ahem, gas issue. It is avocado. This is a fun one.

Avocados, like cabbage, are a flexible food and super easy to prepare. An avocado has about 4 grams of protein per fruit and is low in sugar. Plus, they are rich n vitamin k, b vitamins, and have more potassium than a banana. Still need convincing? Consider that an avocado also contains half of the daily recommended amount of fiber, about 11 grams. (Okay, so maybe the fiber may be a bit gas producing, but you gotta consider the benefits and not just the…uumm…possible farts). This is a nutrient dense food.

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This Florida avocado graced my kitchen (although not for long!). Ugly but delicious!

Some folks shy away from this powerhouse fruit because it contains fat. True, it does, so adding it in the diet needs to be in moderation. But the fat in an avocado is monounsaturated, the “good” kind of fat. This fat can actually lower cholesterol, some studies suggest. So indulge.

When shopping for avocados, do not be deterred by ugly fruit. I actually prefer ugly fruit because it is less processed or sprayed than pretty perfect fruit. Go with an organic avocado if you can afford it. And check for ripeness. The avocado is ripe when is gives slightly to pressure. It should be a bit soft. Choose a softer avocado if you want to use it right away. If it will be in your fruit bowl for a few days, then opt for a more firm fruit and give it time to ripen.
What to do with an avocado you ask? The easiest thing to do is cut it up and eat it. Or layer it on a sandwich. Or dice it up and toss it in a salad. Avocado’s are delicious any way you eat it.

I had it for breakfast one morning for a powerhouse post workout meal. How? I turned the oven to 375 degrees. I sliced an avocado in half and took the pit out. Then I added a raw egg to the “divet” where the pit was.  Yup. Sure did. Then I put it on a baking sheet into the oven while I showered.

After about 20 minutes the egg was cooked in the avocado to perfection. I pulled it out of the oven added some low fat cheese, then popped it back in the oven for a few minutes. Voila! A breakfast packed with nutrients, protein, and flavor. Treat avocados like a baked potato and load ’em up!

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My baked avocado breakfast. So flavorful and nutritious. A fantastic post workout breakfast.

Whats next? Predictable but never to be overlooked, the avocado is the star of guacamole. If you have the fixings, making guacamole is a must with any avocado. And it is so simple. Lime, tomatoes, cilantro, and maybe some hot peppers if you are adventurous . Thats all you need for great guacamole. One of the best things about making this is that it is totally customizable. You can make it as spicy, as creamy, or as chunky as you prefer.

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Stir in lime, cilantro, and tomatoes to avocado. Nothing short of delicious!

If you want a quick guacamole, you can do that too. Mash up fresh avocados, add some salt and pepper, and squeeze a fresh lime over it. Since you are in a hurry, stir in your favorite salsa, and you are done.  Then load up your chip, your taco, or spread it on your sandwich.

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Fresh guacamole! Fabulous and flexible!

When making anything with avocado, keeping the pit in it, such as in the guacamole, keeps it from turning brown. So does adding a bit of lemon or lime juice to it. Either way, enjoy this fantastic nutrient packed superfood in many ways. Let me know what you do with your new superfood!

If you want to check out my blog on another superfood, go here. https://busymomswellness.com/2014/05/26/blast-into-super-foods/

 

 

Oops!

5 Feb

You are never too old to make a mistake.  Even on Manners Monday.  Well, it was actually on Saturday, but since we discuss and try to improve our manners on Manners Monday in my home, I brought up my recent faux pas.  Or at least I think it was a faux pas.

Here is the situation:  We have dinner reservations on Saturday for 3 diners.  We are running a bit early for our reservations, so we stop by a new wine bar to check it out and have a small glass of wine before dinner.  The wine bar, by the way, also serves tapas, or appetizers.   When we are seated at a table, there are small plates on the table, along with silverware rolled in a cloth napkin.

Out of habit, when seated, we all take our silverware out and place it appropriately on the table.  The 3 of us also placed the cloth napkin on our laps.  We had no intention of ordering food.  We just popped in for a quick glass of wine.  We were all engaged in pleasant conversation and simply performed our little napkin/silverware ritual without much thought.  Until the waiter corrected us.

The waiter took our drink order and brought it to the table.  Then:

Waiter:  Here is your appetizer menu.  Are you ready to order?

Us:  We just stopped by for a glass of wine.  We aren’t ordering appetizers.

Waiter:  Oh.  When you unwrapped your silverware and placed your napkin on your lap I assumed you were eating.

Us:  Oops, sorry.  (Blank awkward stare at one another).

He was very kind and gentle in his demeanor, but we couldn’t help but realize that perhaps we had made a mistake.  So I did what any self respecting person feeling guilty would do.  I tipped big.  Then I hit the internet to dig into etiquette and manners.  I wanted to know the correct table manners for simply stopping by a wine bar that only served appetizers, or “bites”.  But I couldn’t find a thing about that situation and appropriate manners.

So here is what I think.  Waiters spend a lot of time getting their stations set up and kept up.  I should know…I waitressed in college and completely understand the challenges of waiting tables.  In retrospect, it was not appropriate for us to unroll silverware and use a napkin. We added to the work load of our waiter.  Now he had to wash and reroll silverware that we had no intention of using.  We should have asked him to remove the plates and rolled silver from the table so he could use it at a later time.  I so rarely am in a situation of just having a drink and being at a table for less than an hour, so I just didn’t think.  But I sure feel like we treated the waiter unfairly, albeit unintentionally.

Here is my own rule of thumb.  Whatever situation presents itself, if I am at a table and not dining, I will use as few utensils as possible.  I appreciate the professional way our waiter handled this situation, and will certainly be more considerate moving forward.  I could not find any table manners covering this situation so I will simply put my own rules in place.  You are never too old to learn a new lesson, and I appreciate the opportunity this kind waiter presented for me to gain a new understanding.

Pimento Cheese

16 Jan

I moved to the southeastern part of the country about 15 years ago.  I had spent my entire life prior to that living in the midwest.  My culinary roots are steeped in basic farm to table food.  I was not exposed to a lot of different food growing up.  Strictly regional and deliciously 50’s Americana food is what I ate growing up.  When I started cooking, I began with what I knew.  I pretty much nailed good midwestern cooking.  You know, roasts, whole chickens, potatoes, green beans, and the crowning jewel…lumpless rich gravy!   Yummy, but basic.  Which is exactly the way to begin something.  Learn the basics first.  Get some techniques down.  Become confident.  Then stretch your wings!

When I moved to this part of the country,  I read “Gone with the Wind”, a great Southern classic.  A friend had suggested reading something southern in celebration of moving to the southern part of our country.  Yes, its fiction.  But I came from Illinois, the “Land of Lincoln”, and I found that reading this book was a colorful expansion of culture, and a wonderful one at that.  I caught myself up on southern history and southeastern geography as well.  I tried to immerse myself in my new home town in a new and unfamiliar part of the country.  Naturally, that led me to learning about southern food.  In doing so, I discovered a new favorite appetizer.

I had never heard of pimento cheese prior to moving to this part of the country.  I am thrilled to have not only discovered it, but to have a whiz bang recipe for it that I love.  I whip this up quickly and let it sit in the fridge.  Believe me, it does not last long in my house.  We toss it on crackers, slather it on sandwiches, and heat it up in quessadillas.

As with most of my recipes, I do have some secrets that go with this one.  I usually add a tablespoon or two of diced jalapeno peppers to this recipe.  This brings nothing but praise from my teenagers, who tend to  like a little zip in their food.  I also usually mix 1 cup each of 2 different kinds of cheddar cheese, such as a mild cheddar and a sharp cheddar.

Years ago when I began making and tweaking this recipe, I liked to chat about it. You know us foodies…we just have to talk about food!  Anywhooo, I was chatting about pimento cheese with a lovely elderly lady with whom I shared a friendship.  This lady was the epitome of southern charm and graciousness.  Never without lipstick, she had the most beautiful gray hair, always perfectly coiffed.  Her clothes were always perfectly modest and pressed.  She had a lovely lilt to her voice and was proud to have her roots firmly planted in the south.  As I excitedly told her about my new found fondness for pimento cheese, she inquired as to my recipe.  I shared it with her.

Sure my recipe was basic.  I thought it to be a great starting point.  When she heard it, she oh so gently lifted her hand to her mouth and cupped it around her lips.  A secret was about to be revealed!  (Usually ladies do this when they are proudly revealing that they just got an additional 25% off on a new dress, or what the neighbor spent on their new car.  There is an exciting element of collusion when the mouth gets cupped in such a way!).  “Do you add any vinegar to your pimento cheese?” she asked with raised eyebrows and a proud little smirk.  Why no, I said.  A little thrill went through me and I asked her how much to add.  She held her hand up like she was holding a bottle of vinegar.  She then gestured tilting of the bottle to a quick 2 count and said that was how much to add.  Brilliant!!

So my pimento cheese evolved simply into what it is today.  I don’t want to jazz it up too much so it holds true to what it is.  But adding the vinegar is fantastic, as is adding the diced peppers.  Try it and tell me what you think!  Bon appetite!

Amy’s Pimento Cheese

  • 2 cups freshly shredded sharp cheddar cheese
  • 1/4-1/3 cup mayonnaise -do not use salad dressing
  • I small jar pimento, undrained
  • 2 T. white vinegar
  • Salt and freshly cracked pepper to taste

Mix all ingredients in a bowl, cover, and refrigerate.  This gets better as it sits in the fridge, but it sure doesn’t last long!   Use as desired!

Appetizer in an Instant!

13 Jun

Need a fast appetizer?  Open your fridge, open your pantry, and start picking things out.  Arrange the food in a beautiful way onto a platter.  Add a little of this, a dash of that.  You now have an antipasto platter fit for any gathering.  And you will look like a hero in a snap!  Love that!

An antipasto platter is a quick and lovely appetizer.  A great addition to any get together.  Think easy finger food.  Tasty tidbits.  Savory bites.  Succulent scents and vibrant colors.  It is a relaxed and rustic, yet somewhat sophisticated appetizer or first course.  Antipasto means “before the meal”, so it need not be large.

The secret to a good antipatso platter is the presentation.  Organized chaos.  Anyone can do it.  And you will always be party ready if you keep the right staples in the fridge and pantry.  Here is a super easy list to pick from, so keep these things handy and you are always party ready!

  • Marinated artichokes
  • Assorted olives
  • Rustic bread (store in the freezer)
  • Lunch meat-a nice variety
  • Roasted and/or marinated peppers
  • Variety of cheeses
  • Roasted nuts
  • Grapes
  • Assorted crackers
  • Mushrooms
  • Cherry tomatoes

And don’t forget to keep cocktail size napkins and toothpicks in the cupboard as well.  These items can be easily assembled and will make a wonderful presentation to any party.   So open your door, welcome your friends, and relax. You are always ready for a party!

Quick antipasto platter