Close
Dishing up Easy Recipes and Forkin' Fun

SEARCH

Results

EASY APPETIZER RECIPE – Chicken Satay Skewers


Get the party started with Lisa`s Michelin-worthy Chicken Satay Skewers and a dipping sauce so good that you`ll want to double-dip!

Ingredients:

Marinade
2 tbsp olive oil
2 garlic cloves
1 large shallot, peeled
2 slices fresh ginger
1 tbsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp lemongrass paste
½ tsp turmeric powder
½ tsp kosher salt

4 boneless chicken breast halves, cut into long strips
Bamboo skewers, soaked in water for 30 minutes

Satay Peanut Sauce
¾ cup smooth peanut butter
1/3 cup water
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp red curry paste
2 tsp freshly grated ginger
2 tsp honey
1 small garlic clove

Roasted peanuts, for garnish

Directions:

1) For the marinade, using a blender, combine olive oil, garlic, shallot, ginger, brown sugar, cumin, coriander, lemongrass paste, turmeric and salt. Pulse to combine all ingredients. Marinate chicken for a few hours or overnight in the refrigerator. Before cooking, remove the chicken and let come to room temperature. Thread chicken strips on the skewers and discard any remaining marinade.
2) Preheat a lightly oiled grill to medium-high heat. Grill skewers for 10–12 minutes, until juices run clear and chicken is cooked through. Turn skewers halfway through cooking.
3) To prepare satay peanut sauce, using a blender, combine peanut butter, water, soy sauce, rice vinegar, red curry paste, ginger, honey and garlic until smooth. Serve skewers with peanut sauce and garnish with roasted peanuts.

Serves 4–6 More

EASY APPETIZER RECIPE – Chicken Satay Skewers

EASY APPETIZER RECIPE - Loaded Fajita Nachos


Buenos nachos amigos! We have the ultimate appetizer for you with our Loaded Fajita Nachos. Whether you`re entertaining party guests or binge-watching a Netflix series, it`s the perfect snack for any occasion. Olé!

Ingredients:

3 boneless, skinless chicken breasts, cubed
1 tsp chili powder
1 tsp ground cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil, divided
1 yellow onion, halved and sliced
1 red bell pepper, sliced
1 yellow pepper, sliced
2 tbsp fresh lime juice
1 (13oz) bag tortilla chips
2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese

Toppings:

Sour cream
Salsa
Guacamole

Directions:

1) In a medium bowl, combine cubed chicken with chili powder, cumin, salt and pepper. In a large skillet over medium high heat, heat 1 tbsp olive oil. Cook the chicken until completely cooked through and golden brown on the outside. Remove from skillet and set aside. Add remaining 1 tbsp olive oil to the skillet and add onions, cooking for 2 minutes. Add peppers and continue cooking for 2 minutes. Remove skillet from heat and stir in cooked chicken and lime juice.
2) Preheat oven to 350ºF. Line a baking sheet with parchment paper or use a cast iron skillet. Lay down half the tortilla chips, cover with half the chicken mixture, half the Monterey jack cheese and half the cheddar cheese. Repeat with remaining ingredients. Place in oven until cheese is melted and heated through, about 10 minutes.

Serves 4 More

EASY APPETIZER RECIPE - Loaded Fajita Nachos

EASY APPETIZER RECIPE - Mini Comfort Foods 3 Ways


When we`re entertaining guests, it`s all about small bites and big flavour. No one wants to hold a plate while they`re socializing, so we`ve created these 3 simple and delicious Itty Bitty Bites recipes for easy nibbles at your next eat and mingle.

1. S’MORES BITES

Ingredients:

Graham Crust
1 cup graham cracker crumbs
¼ cup brown sugar
1/3 cup melted butter

½ cup semi-sweet chocolate chips
12 large marshmallows, cut in half

Directions:

1) Preheat oven to 350ºF. Lightly grease a mini 24-cup muffin tin. In a small bowl, combine graham cracker crumbs and brown sugar. Stir in butter until well combined. Distribute evenly between the muffin cups and press on the bottom and sides. Bake for 5 minutes. Remove from oven and immediately divide chocolate in the bottom of each cup. Top chocolate with half a marshmallow, place under broiler just until the marshmallow is toasted, watching carefully so as not to burn. Let cool in pan slightly.

Makes 24 S’mores Bites

2. BAKED MASHED POTATO BITES

Ingredients:

2 cups cold mashed potatoes (leftovers work great)
½ cup shredded cheddar cheese
1 egg
1 tbsp chopped scallions
Kosher salt, to taste
Freshly ground black pepper, to taste

¼ cup flour
2 eggs, lightly whisked
1 cup seasoned breadcrumbs
2 tbsp olive oil

Directions:

1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) In a large bowl, stir together mashed potatoes, cheddar cheese, egg, scallions and salt and pepper to taste. Using 1 tablespoon of mashed potato mixture, roll into balls. Place flour in a small bowl. Whisk eggs in a second bowl and place breadcrumbs in a third bowl. Dip each potato ball in flour, shaking off any excess. Dip in egg and roll in breadcrumbs. Place on baking sheet and drizzle balls with olive oil. Bake for 5 minutes, flip and bake 5 minutes more. Serve immediately.

Makes 30-32 potato balls

3. HASSELBACK BITES

Ingredients:

1½ lbs mini red potatoes, washed
2 tbsp olive oil
½ tsp kosher salt
3 slices cheddar cheese, cut into small squares

Toppings
Sour cream
Crumbled bacon
Chopped fresh chives

Directions:

1) Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut slits into each potato, about 3-4 slits per potato, making sure not to cut all the way through. Toss potatoes with olive oil and place on baking sheet, cut side up. Sprinkle with salt. Bake for 40-50 minutes, until potatoes are tender and golden on the outside. Remove from oven and place cheese squares between 3 or 4 of the slits. Return to oven for 5 minutes until the cheese is melted. Top with sour cream, bacon and chives. Serve immediately.

Makes approximately 25 mini potatoes More

EASY APPETIZER RECIPE - Mini Comfort Foods 3 Ways

EASY APPETIZER RECIPE - Party Meatballs 2 Ways


It wouldn`t be a celebration without meatballs! Whether you`re throwing your kid`s birthday bash or hosting a cocktail party, your guests will be raving about our Teriyaki & Barbecue Meatballs.

Ingredients:

Meatballs
1½ lbs lean ground beef
¾ cup fresh breadcrumbs
1 egg
¼ cup milk
2 tbsp chopped fresh flat-leaf parsley
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
½ tsp dried oregano

1. TERIYAKI SAUCE

1½ cups water
¾ cup brown sugar
½ cup soy sauce
½ tsp ground ginger
¼ tsp garlic powder
3 tbsp cornstarch
2 tbsp water

2. BARBEQUE SAUCE

1 cup ketchup
½ cup brown sugar
½ cup apple cider vinegar
¼ cup honey
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper

Directions:

1) For the meatballs, preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, egg, milk, parsley, salt, pepper, garlic powder and oregano. Mix well just to combine. Roll into 1½–2 tablespoon meatballs. You will have approximately 32–35 meatballs. Bake 18–20 minutes, flipping once halfway through baking. Toss in one or both sauces and serve.
2) For the teriyaki sauce, in a medium saucepan, combine 1½ cups water, brown sugar, soy sauce, ginger and garlic. Bring to a boil over medium heat. In a small bowl, dissolve cornstarch in remaining water and add to saucepan. Whisk until sauce has thickened, 3–5 minutes.
3) For the barbeque sauce, in a medium saucepan, combine ketchup, brown sugar, apple cider vinegar, honey, Worcestershire sauce, mustard, paprika, salt and pepper. Bring to a boil over medium heat, reduce heat to low and simmer 4–5 minutes, occasionally stirring.

Makes 32–35 meatballs More

EASY APPETIZER RECIPE - Party Meatballs 2 Ways