A few months ago I had a wine and appetizer function at my home on a Sunday afternoon . I prepared a lot of simply delicious appetizers and wanted to share some of the recipes .
It was a beautiful day and the appetizers were served in my dining room buffet style . I always open the French doors that leads out to the screened porch when the weather is just right and it also leads to my patio for a lovely garden experience . This was one of those delightful days when I could do that . Right now with our heat and humidity that is not possible but soon hopefully when the autumn breezes begin I will once again be able to utilize entertaining in this way .
I love having the option of this flow for entertaining . As you can see I have appetizer plates ready to fill with some scrumptious appetizers .
This is one of my favorites and one that even my grand children just love . I am careful not to put too much horseradish when serving to the grand's . I love the fact that this recipe does not use tahini but horseradish instead . It is a delicious hummus and my all time favorite .
Sun-Dried Tomato Hummus
1 15-ounce can garbanzo beans, drained and rinsed
3 ounces reduced fat cream cheese
1 ounce sun-dried tomatoes packed in olive oil, minced
1/4 cup sliced green onion (white and pale green parts only), sliced thin
2 teaspoons prepared horseradish
1 tablespoon lemon juice
1/2 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a food processor or blender and puree until smooth . Check taste and add additional salt , pepper and horseradish, to taste .
My Notes: I almost always add more sun-dried tomatoes and if the consistency needs to be moistened I add some of the olive oil from the sun-dried tomatoes . I usually do have to add additional salt .
Another favorite appetizer of mine is Ina Garten's Roasted Shrimp . We are so fortunate here in our area close to the Gulf of Mexico to have plentiful shrimp year round and I dearly love them . This is the recipe that appears in Ina Garten's book , Barefoot Contessa, Back to Basics .
Roasted Shrimp Cocktail
For the shrimp
2 pounds (12 to 15 count) shrimp (I use extra large)
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce
1/2 cup Heinz chili sauce
1/2 cup Heinz ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
Preheat the oven to 400 degrees .
Peel and devein the shrimp , leaving the tails on . Place them on a sheet pan with the olive oil , salt , and pepper and spread them in one layer . Roast for 8 to 10 minutes , just until pink and firm and cooked through . Set aside to cool .
For the sauce, combine the chili sauce , ketchup , horseradish , lemon juice , Worcestershire sauce , and Tabasco . Serve as a dip with the shrimp .
My Notes: I always use a salt that is not as fine as kosher but is a sea salt when using on seafood . It is a French Herbed Salt. I use to be able to get it here locally but now I have to order it on Amazon and I do order it , I am never without it . It is wonderful .
This company also makes a Gardener's Salt that I am never without . I use it when salting pasta and most vegetables that I prepare . The dried herbs work perfectly with veggies as does the Fisherman's Salt , it works perfectly with any seafood . The dried herbs in the Fisherman's Salt are Marjoram , Fennel , Thyme , Savory , and Sage . It is a delightful mix of herbs with the Sea Sal t. Another thing I wanted to mention, using the chili sauce makes this sauce a little different and this is my go to recipe all the time for seafood .
The other appetizer I would like to share with you is a recipe that was originally posted on a food message board by a dear friend . I have made this recipe many times and I am always asked for the recipe . It is delightful and very addictive not to mention that it makes for a pretty presentation .
Roasted Corn and Black Bean Salsa
1 pound package frozen niblet corn, thawed
3 tablespoons oil, (canola or olive oil)
1 tablespoon kosher salt
3/4 teaspoon cumin powder
6 tablespoons fresh lime juice
5 tablespoons oil
2 tablespoons cider vinegar
1 cup cilantro, chopped
1/2 cup chopped red onion
3 plum tomatoes, chopped
2 jalapeno peppers, chopped
1 red bell pepper, chopped
2 teaspoons minced garlic
2 15-ounce cans black beans, drained and rinsed
2 large ripened avocados, chopped
Preheat oven to 450 degrees. Toss corn with 3 tablespoons oil on a baking sheet . Bake for 18 to 22 minutes until golden brown stirring frequently . Cool completely .
Combine salt, cumin, lime juice, oil and vinegar . Shake well in a jar .
In a large bowl, combine the rest of the chopped ingredients . Add beans and corn. Add avocado, and dressing last and toss gently .
Refrigerate for up to 6 hours. Serve the same day you make it .
Serves 16 easily!
I did serve other appetizers but these three were my favorites that I wanted to share . I also love having the option to open my French doors in my dining room which leads to the screened porch and serve wine and champagne from there .
The screened porch then opens up to my patio and garden area which makes for a lovely place to entertain when the weather is co-operative .
I am sharing this post at Michael Lees blogging party, Foodie Friday . You can see other wonderful recipes shared by clicking HERE . I hope you enjoy your weekend and I hope you will try some of these delicious but yet simple appetizers .