Food

These Appetizers would give you the right amount of #foodgasm

These Appetizers would give you the right amount of #foodgasm.

#foodgasm-There would not be a single person who denies love for food. Afterall “Paapi pet ka sawal hai.” And if it is a delight to the eyes as well, it becomes more tempting than ever before.

Well, the 3-course meals have been in existence for a reason. The appetizers were the first on the list, although bite-sized are big on flavors and gorgeous on a tabletop. Just the thought of it can make your mouth water.

Without much a-do, let us share some of these magic delights which you can serve at the next party and be all praise.

FIESTA STUFFED MINI PEPPERS

#Foodgasm

Ingredients:

  • 12-18 Sweet Mini Peppers (halved and seeded)
  • 8 oz package of Cream Cheese (softened)
  • 8 oz shredded cheddar cheese or shredded Monterrey jack
  • 1 tbsp lime juice
  • 1 tbsp fresh cilantro
  • 1/2 tsp garlic salt

 

Instructions:

  • Preheat your oven to 350 degrees F
  • Wash and slice the peppers in half long ways. Use a spoon to scoop out the seeds.
  • In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, and garlic salt.
  • Spoon or pipe the filling into each of the pepper halves.
  • Place in a baking dish and bake at 350 degrees for 20 minutes.
  • Serve warm.

 

HONEY GARLIC CHICKEN SKEWERS

#Foodgasm

INGREDIENTS:

  • 1/2 cup honey
  • 2 tablespoons soya sauce
  • 2 tablespoons vinegar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 2 chicken breasts – cut into 8 one inch strips
  • 8 skewers

PREPARATION:

  • Pre-heat oven to 400 degrees F.
  • Whisk together honey, soya sauce, vinegar, ginger and garlic powder in a bowl until combined.
  • Add in cornstarch to desired thickness.
  • Soak skewers in water for 10 mins.
  • Feed chicken strips onto skewers.
  • Marinade chicken in the sauce for 2 hours – keep a bit of marinade aside for basting while cooking.
  • Lay chicken on a parchment-lined baking sheet and cook in the oven for 14 minutes. Baste as necessary and flip once at 7 mins.
  • Serve and enjoy!

 

PARMESAN TORTELLINI BITES

Ingredients:

  • 1 (9 oz.) package refrigerated three cheese tortellini*
  • 1 cup oil (varies slightly depending on pan size)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko Breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 2 Teaspoons of Parsley, chopped well
  • ¼ teaspoon of red pepper flakes (optional)
  • ½ cup marinara sauce

#Foodgasm

 

Instructions:

  • Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
  • Cook the tortellini until it’s near al-dente. Drain, and coat it generously with flour.
  • Dip each piece into the beaten eggs, and then into the panko mixture.
  • In a high-walled skillet, pour enough oil to cover the tortellini completely, about an inch high.
  • Heat the oil over medium heat and cook the tortellini for about 5 minutes on each side, until golden brown. You may have to do this in batches.
  • Place on a paper towel, pat dry, and serve with warm marinara sauce!

 

JALAPENO POPPER WANTON CUPS

#Foodgasm

#Foodgasm

Ingredients:

  • 36 wonton wrappers
  • cooking spray
  • 6 oz diced jalapenos (or to taste)
  • 1 8 oz package cream cheese, softened
  • 1/3 cup sour cream
  • 2 tablespoons chopped green onions
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 cup mozzarella cheese

 

Instructions:

  • Preheat oven to 350.
  • Spray each wonton wrapper on both sides and place into a mini muffin tin. Bake 7 minutes.
  • Mix remaining ingredients in a small bowl, reserving 1/4 cup cheese for topping.
  • Fill each wonton cup with the cream cheese mixture. Bake an additional 12-14 minutes or until cheese is melted and wonton is browned.
  • Cool for about 3 minutes and serve warm.

 

TACO PIZZA

#Foodgasm

#Foodgasm

Ingredients:

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • A package of (8 oz) cream cheese, softened
  • 1 cup (8 oz) sour cream
  • One pound ground beef or ground turkey
  • Envelope taco seasoning mix or 2 Tbsp homemade taco seasoning
  • One medium tomato, chopped
  •  bowl shredded cheddar cheese
  •  bowl shredded mozzarella cheese
  •  1 cup shredded lettuce

Instruction:

  • Preheat the oven to 375° and pull out a large cookie sheet.
  • Unroll the crescent roll dough and layout on the ungreased cookie sheet. Pinch the perforations together to seal. Don’t worry about it being perfect; you just don’t want any big gaps.
  • Bake at 375 for 8-10 minutes or until light golden brown and cool.
  • Beat together the softened cream cheese and sour cream until it’s easy to spread.
  • Spread over the cooled crust.
  • Chill in the refrigerator for 10-20 minutes, while you’re working on the next step.
  • Brown the ground beef in a skillet and drain any grease. Stir in the taco seasoning and water (according to the package directions on the taco seasoning packet.)
  • Simmer for 5 minutes, stirring occasionally.
  • Pull the cream cheese/crescent roll crust out of the refrigerator and sprinkle evenly with the ground beef.
  • Next, sprinkle with the lettuce and tomatoes.
  • Cut into slices.
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