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Entries in Appetizer (16)


Sriracha Turkey Meatballs

Sriracha turkey meatballs

We don’t repeat many recipes in this house, so when we do, it’s for a good reason. I’ve made these meatballs a few times in a month because they are just so good! They are incredibly versatile too! They make a deliciously quick dinner, but they would be just as awesome on an appetizer plate at a party. We added them to our weeknight meal repertoire, over a bed of brown rice (cooked in the rice cooker because it’s the only way I don’t burn it). Delicious, simple, and filling!

For the Meatballs
1 pound Ground Turkey
1 Egg
1/2 cup Plain Breadcrumbs
2 inches Fresh Ginger, grated
1/2 teaspoon Soy Sauce
1 bunch Scallions, divided
Black Pepper, freshly cracked

In a large bowl, combine the turkey, egg, breadcrumbs, grated ginger, soy sauce, black pepper, and 2-3 of the sliced scallions. Shape the mixture into golf ball sized meatballs and place them on a baking sheet that has been lined with foil. Bake at 350 degrees for 25-30 minutes, until the meatballs are fully cooked. You should be able to make about 2 dozen meatballs with the mixture. 

For the Sriracha Glaze
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1/4 cup Brown Sugar
2 tablespoons Sriracha
1/2 cup Water, divided
2 tablespoons Cornstarch 

In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of water. Stir the mixture over medium heat until the brown sugar has dissolved. In a small bowl, make a slurry with the cornstarch and the remaining 1/4 cup of water. Add the slurry to the saucepan and stir to combine. Allow the mixture to simmer until the glaze thickens and becomes glossy. Brush the glaze over the tops/sides of each of the meatballs. Sprinkle the meatballs with remaining scallions and serve over rice, or with toothpicks as an appetizer. 

SOURCE: Budget Bytes


Tomato, Ricotta, & Prosciutto Tart

Tomato Ricotta Prosciutto Tart

This year, we grew 7 tomato plants in our garden, in several varieties. Wouldn't you know it, they are all starting to ripen at once, leaving us with more tomatoes than we know what to do with. In an effort to use them all before they start to get too soft, we've been incorporating them into every single meal in some way, shape, or form. One such way was this tart, which also helped me to use some of my herbs that are growing like weeds in our garden box! This tart screams summer; insanely easy to put together, minimal baking/cooking time, and the use of fresh produce and herbs. I know we will have one more round of tomatoes that will ripen before the end of summer, so when they do, you better believe I'm coming back to this tart!

1 sheet Frozen Puff Pastry, thawed
6 ounces Proscuitto, thinly sliced (I only used about 6 slices)
1 1/3 cups Ricotta Cheese
1/2 teaspoon Pepper
1/2 teaspoon Lemon Zest
1/4 teaspoon Salt
1 teaspoon Fresh Oregano, chopped
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1 tablespoon Chives, thinly sliced
2 tablespoons Basil, chopped
1 3/4 pounds Tomatoes, sliced thick

On a lightly floured surface, roll out the puff pastry to desired size. Place the pastry on a parchment paper-lined cookie sheet. Using a sharp knife, lightly draw a border around the perimeter of the pastry, leaving about 1-inch margin. Pierce the inside of the border all over with a fork to prevent it from puffing up while baking. Bake at 400 degrees for about 15 minutes, or until the pastry is golden. Meanwhile, cut the prosciutto slices into ribbons. Remove the pastry from the oven and sprinkle the prosciutto ribbons over the top. Return the pastry to the oven and bake for an additional 15 minutes, or until the prosciutto is slightly crisp. In a bowl, combine ricotta, salt, pepper, lemon zest, oregano, rosemary, and thyme. Remove the pastry from the oven again and spread the ricotta mixture over the top of the prosciutto. Arrange the tomato slices over the ricotta and sprinkle with the chives and basil. Cut into pieces and serve. 

SOURCE: Slightly adapted from My Recipes


Crispy Baked Zucchini Fries with Sriracha Lime Mayo

Zucchini fries

It's no secret that I love zucchini. I'm a bit upset that we weren't able to plant any in our garden this year, but there's always next year. I'm always looking for new ways to cook up squash aside from the typical sauté, and this is one way that does not disappoint! I've made countless kinds of fries with regular or sweet potatoes, but never thought to make them using zucchini. I always assumed that there was too much moisture in them and they would end up being soggy. Little did I know that when baking them on a rack, the heat is able to wrap around the entire fry, making each of them perfectly crunchy on the outside and perfectly tender on the inside. I think I will have to try that method next time I make french fries. These fries would have been tasty on their own, but dunked inside of a quick spicy mayo and they are out of this world! They are best when eaten right away, but that was not a problem for us. In fact, when they were gone, I found myself wishing that I had made a double batch just to munch on!

For the Fries:
2 tablespoons Flour
1 Egg
1 tablespoon Water
1 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese
1/4 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1/2 pound Zucchini (about 1 medium squash)

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish and beat lightly with a  fork. In a second shallow dish, mix together the panko, parmesan, salt, garlic powder, and cayenne pepper. Cut the zucchini into fries by first slicing off the top and bottom of the zucchini; then cut into 3-inch fries by cutting the zucchini in half, then cutting the halves lengthwise into 4-6 pieces. Add the zucchini to the resealable bag containing flour and shake to coat. Working one at a time, shake the excess flour off the fry, dip it in the egg mixture, then dredge it in the panko mixture, pressing to coat completely. Repeat with remaining fries. Place the fries on a wire rack that has been placed over a baking sheet lined with foil. Bake the fries at 425 degrees for about 20 minutes, or until the coating is golden brown and crisp. 

For the Dipping Sauce:
3 tablespoons Mayonnaise
1 1/2 teaspoons Sriracha Sauce
1 teaspoon Lime Juice

Add all ingredients to a small bowl and stir to combine.  

SOURCE: Tracey's Culinary Adventures


Caprese Sticks

Caprese sticks

One of our favorite things to enjoy during the summer is caprese salads and sandwiches. There is just something about the simple combination of garden fresh tomatoes and basil that scream summer to me; paired with fresh mozzarella and topped with a tangy balsamic vinegar, and I'm hooked! Last night, while we sat in the backyard and enjoyed the summer breeze, I took our love for caprese and adapted it to fit on a toothpick. I plucked a few large basil leaves off of our plant and got to work. I wish I could say I picked the cherry tomatoes off a plant, but instead I took them out of a package, as with the mozzarella balls. With a quick poke of a toothpick, snack was served. I am linking this recipe to the Tomato Love Recipe Exchange, where the theme this week is tomato appetizers. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven and Bake Your Day, sponsored this week by KitchenAid. Also, visit Recipe for Change to learn more about how to support tomato farmers.  

Whole Basil Leaves
Cherry/Grape Tomatoes
Bocconcini (Mozzarella Balls)
Fresh Cracked Black Pepper
Olive Oil
Balsamic Vinegar

Poke the end of a basil leaf with a toothpick. Skewer a tomato and mozzarella ball onto the toothpick. Gently pull the basil leaf around the tomato and mozzarella, and feed the other end of the leaf onto the toothpick. Repeat with remaining tomatoes, mozzarella, and basil. Place the skewers on a plate and sprinkle with some fresh cracked black pepper. Lightly drizzle olive oil and balsamic vinegar over the top of the skewers and enjoy! 


Baked Coconut Shrimp

Coconut shrimp

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce.