Appetizers

Panko Crusted Chicken Bites with Apricot-Ginger Glaze

Thai Chicken Larb Salad on Endives

Asian Meatballs

Asian Calamari

Scallops with Mango Wrapped in Prosciutto with Dill Glaze

Smoked Salmon Pizza

Mini Frittatas

Baked Camembert with Dried Figs, Cranberries and Walnuts

Cucumber Feta Rolls

Deviled Eggs

Deviled Eggs with Pico de Gallo

Heirloom Tomato and Fresh Basil Crostini

Grilled Figs Wrapped with Prosciutto

Chicken Skewers with Dukkah Crust and Balsamic-Honey Glaze

Sweet and Sticky Chicken Wings

Asparagus with Walnut-Ginger Aioli  

Flavored Butters

Red Pepper Rouille on Garlic Croutons

Raisin Rosemary Crisps with Quince Jam and Goat Cheese

Caramelized Pear, Shallot and Sage Crostini with Blue Cheese

Sour Cherry Focaccia

Greek Salad Salsa with Pita Chips

Feta and Lemon Dip

Minted Pea Dip

Hummus Dip

Caramelized Onion Dip

Smoked Salmon Dip

Roasted Green Chile and Goat Cheese Dip

Buffalo Chicken Dip

Polenta with Roasted Tomato Jam and Goat Cheese

Caprese Skewers

Hummus, Cucumbers, Tomatoes, Red Onion and Pomegranate Molasses in Pita Pockets

Grilled Shrimp with Asian Pesto

Roasted Eggplant and Red Pepper Lavash Rolls

Mexican Salsa Cheese Ball

Grilled Jalapeño Poppers

2 Responses to Appetizers

  1. Therese Coyle says:

    Hi Sally.
    Love the blog! I am Marilyn Romaker’s sister and I promised her I would send you my watermelon salad recipe. I am kind of a fly by the seat of my pants cook so there is a lot of wiggle room in the quantities. This is a wonderful to serve with ribs because the watermelon cuts through their spicy richness. Give it a try. Therese

    Watermelon and Feta Salad

    ½ medium watermelon cut into bite size chunks

    2 ½ to 3 c. feta cut into bite sized chunks

    2 ½ to 3 c. strawberries sliced

    ¼ to ½ red onions very thinly sliced

    1/3 c. balsamic vinegar reduction

    ½ c. chopped fresh mint

    Fresh ground black pepper

    In a trifle bowl or other deep glass bowl, layer watermelon, strawberries, feta, a little red onion, chopped mint and black pepper. Drizzle fruit and cheese with the balsamic reduction and keep repeating these layers. Garnish with mint and serve.

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