Simple but Delicious Appetizers

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 . 

 

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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 .

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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!

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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 .