Posted on by TYPICAL MIND

The appetizer is a small dish served before a meal. Some are served cold, others hot. Appetizers may be served at the dinner table as a part of the meal, or they may be served before seating.

In restaurants or large estates,  Appetizers are prepared in a garde manger which is a cool room.  Appetizers are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving.

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.

1 Sriracha Chicken

Serves: 4-6  Prep: 10 minutes   Cook:  25-30 minutes

Ingredients:

2 1/2 pounds chicken legs (drum sticks), skinless

1 1/2 cups Sriracha

1/2 cup honey

1/2 cup fresh lemon juice

1 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

Optional toppings:

Sesame seeds, chopped green onions, cilantro, lime wedges

Procedure:

  1. Preheat oven to 425 degrees F. In a large bowl, evenly coat drumsticks with oil and sprinkle with kosher salt. Arrange on baking sheet and place in oven for 10 minutes.
  2. While chicken is in the oven, make the glaze by combining the Sriracha, honey, and lime juice in a sauce pan. Allow to thicken.
  3. Remove chicken from oven and brush with the sauce. Flip the chicken over and brush the other side as well. Place back in the oven for 5 minutes and repeat process 3-4 times.
  4. Remove from heat. Sprinkle with sesame seeds and green onions. Serve chicken with your favorite grain and vegetable.

2 Mediterranean Zucchini Boats

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 2-4

 

Mediterranean Zucchini Boats Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-4

Ingredients

  • 1½ cups cooked quinoa
  • 3 medium sized green zucchini
  • ½ cup cherry tomatoes, chopped
  • ¼ cup kalamata olives, sliced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon curly parsley, chopped
  • 3 tablespoons feta, crumbled
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons dried apricots, sliced
  • 1½ tablespoons lemon juice
  • 1½ tablespoons extra virgin olive oil
  • 2 tablespoons shallots finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut ends and tops off zucchini. Scoop out the seeds.
  3. Line baking sheet with parchment paper.
  4. Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
  5. Make vinaigrette by whisking together olive oil, lemon juice, shallots, kosher salt and fresh ground pepper.
  6. Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
  7. Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.

3 Cocktail Meatballs

Ingredients

1 h 45 m 10 servings    193 cals

  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 3 tablespoons minced onion
  • 1 (8 ounces) can jellied cranberry sauce
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

The appetizer is a small dish served before a meal. Some are served cold, others hot. Appetizers may be served at the dinner table as a part of the meal, or they may be served before seating.

In restaurants or large estates,  Appetizers are prepared in a garde manger which is a cool room.  Appetizers are often prepared in advance. Some types may be refrigerated or frozen and then precooked and then reheated in an oven or microwave oven as necessary before serving.

If there is an extended period between when guests arrive and when the meal is eaten, for example during a cocktail hour, these might serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals. It is also an unwritten rule that the dishes served as hors d'oeuvres do not give any clue to the main meal.

1 Sriracha Chicken

Serves: 4-6  Prep: 10 minutes   Cook:  25-30 minutes

Ingredients:

2 1/2 pounds chicken legs (drum sticks), skinless

1 1/2 cups Sriracha

1/2 cup honey

1/2 cup fresh lemon juice

1 1/2 teaspoons kosher salt

2 tablespoons vegetable oil

Optional toppings:

Sesame seeds, chopped green onions, cilantro, lime wedges

Procedure:

  1. Preheat oven to 425 degrees F. In a large bowl, evenly coat drumsticks with oil and sprinkle with kosher salt. Arrange on baking sheet and place in oven for 10 minutes.
  2. While chicken is in the oven, make the glaze by combining the Sriracha, honey, and lime juice in a sauce pan. Allow to thicken.
  3. Remove chicken from oven and brush with the sauce. Flip the chicken over and brush the other side as well. Place back in the oven for 5 minutes and repeat process 3-4 times.
  4. Remove from heat. Sprinkle with sesame seeds and green onions. Serve chicken with your favorite grain and vegetable.

2 Mediterranean Zucchini Boats

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 2-4

 

Mediterranean Zucchini Boats Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-4

Ingredients

  • 1½ cups cooked quinoa
  • 3 medium sized green zucchini
  • ½ cup cherry tomatoes, chopped
  • ¼ cup kalamata olives, sliced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon curly parsley, chopped
  • 3 tablespoons feta, crumbled
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons dried apricots, sliced
  • 1½ tablespoons lemon juice
  • 1½ tablespoons extra virgin olive oil
  • 2 tablespoons shallots finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut ends and tops off zucchini. Scoop out the seeds.
  3. Line baking sheet with parchment paper.
  4. Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
  5. Make vinaigrette by whisking together olive oil, lemon juice, shallots, kosher salt and fresh ground pepper.
  6. Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
  7. Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.

3 Cocktail Meatballs

Ingredients

1 h 45 m 10 servings    193 cals

  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons water
  • 1/2 cup bread crumbs
  • 3 tablespoons minced onion
  • 1 (8 ounces) can jellied cranberry sauce
  • 3/4 cup chili sauce
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons lemon juice

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
  3. Bake in preheated oven for 20 to 25 minutes, turning once.
  4. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.