Posts Tagged ‘appetizer’

I’m not sure where I found this one, I think this was on one of the sites featured on SeriousEats. If you grow zucchini this recipe will be even cheaper for you. We rent so I can’t grow a garden. Someday when we have a house I will. I had to purchase the zucchini. I only used one, I had almost 2 cups worth. I flash froze these as well to serve to Eli as a snack. He loved them of course.

Summer Zucchini Bites

Ingredients:

2 c. grated zucchini
2 eggs, lightly beaten
1/2 yellow onion, finely chopped
1/2 c. sharp cheddar, grated
1/2 c. bread crumbs
1/4 c. fresh parsley, finely chopped

Makes approximately 24 mini-muffin sized bites

1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.

2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.

3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake for 15-18 minutes or until the top is browned and set.

To freeze: Let them cool, then place on a baking sheet and set in the freezer for 30 minutes. After the time is up you can put them in a Ziplock bag. To reheat, throw them in the microwave for about 20-30 seconds.

Another great side dish for any BBQ. You can make this the day before you need it.

Deviled Eggs

6-7 hard cooked eggs
3 tbsp. mayonnaise
1 1/2 tsp. Dijon mustard (or any mustard)
Dash salt
Dash pepper
1/4 tsp. lemon juice

Paprika to taste

Slice eggs in half (long ways) and remove yolk. Smash yolk and mix in salt and pepper. Add mayonnaise, mustard and lemon juice; mix well. (Add more mayo for smoother consistency.)Re-fill egg with yolk mixture and sprinkle on paprika.

I make these often for gatherings. This time around I made it for our anniversary dinner since we weren’t going out. These are easy, tasty, and can feed a crowd if you make enough of them. I like to mix some Emeril’s seasoning in the sour cream for extra flavor.

Potato Skins

Ingredients:

6 large baking potatoes

2 teaspoons cooking oil

1 to 1 1/2 teaspoons chili powder

Several drops hot pepper sauce

8 slices bacon cooked, drained, and crumbled

1 cup shredded sharp cheddar cheese

Directions:

1. Scrub baking potatoes and prick with a fork. Bake in 425 degree oven for 40-45 minutes until tender; cool.

2. Cut each potato lengthwise into 4 wedges. (I usually just cut them in half) Scoop out the white portion of each potato wedge. Cover and chill the leftover white portion for another use.

3. In a small bowl combine the oil, chili powder, and hot sauce. Using a pastry brush, brush the insides of the potato wedges with the oil mixture. Place the potato wedges in a single layer on a large baking sheet. Sprinkle wedges with bacon and top with cheese.

4. Bake about 10 minutes or until the cheese melts and potato wedges are heated through. If desired, serve with sour cream.

Make ahead directions:

Prepare as above through step 3. Cover; chill potato wedges for up to 24 hours. Uncover and bake as directed.