6 Memorial day Appetizers
Here are 6 tasty and easy Memorial day appetizers . I found these lovely appetizers that I had to try. My fave is The Potato chip chicken strips . If you like a crunch, then this is it ! If you don’t want crunchy then try the Jerk chicken wings will be a hit for you’re Memorial day party. Add a little fresh summer salsa and Caprese salad kabobs to the mix and watch it dissapear. Then add these two appetizers grilled: corn, bacon and chile crostini, grilled potato skins, to the grill . Have a happy Memorial day !
So, sorry everyone , for the lack of posts . I’m moving from NYC to the southern life so, I’ve been pretty busy. Everything will be back to normal in June. Stick with me. Please !
Total Time:48 MIN Prep: 30 MIN Cook: 18 MIN
2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic
1.Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.
2.Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.
3.Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.
TOTAL TIME: Prep/Total Time: 25 min.
4 medium tomatoes, chopped
1 medium mango, peeled and chopped
1 medium ripe avocado, peeled and cubed
3/4 cup fresh or frozen corn, thawed
1/2 cup minced fresh cilantro
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped red onion
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
3 tablespoons of lime juice
1 tablespoon of olive oil
1/4 teaspoon of salt
Baked tortilla chip scoops
1.In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.
TOTAL TIME: Prep/Total Time: 30 min.
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions chopped
1.Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
2.Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
1 cup (8 ounces) sour cream
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1/8 teaspoon paprika
1 package (12 ounces) potato chips, crushed
2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup butter, melted
Salsa, barbecue sauce or sweet-and-sour sauce
1.In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips.
2.Place in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter.Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Yield: 6 main-dish or 10 appetizer servings.
1/2 cup Caribbean jerk seasoning
2-1/2 pounds chicken wingettes and drumettes
2 cups honey barbecue sauce
1/3 cup packed brown sugar
2 teaspoons prepared mustard
1 teaspoon ground ginger
1.Place jerk seasoning in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside.
2.Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
3.Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.
24 grape tomatoes
12 cherry-size fresh mozzarella cheese balls
2 tablespoons olive oil
2 teaspoons balsamic vinegar
24 fresh basil leaves
1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving.
Fresh summer salsa : http://www.tasteofhome.com/recipes/fresh-summer-salsa
Potato chip chicken strips http://www.tasteofhome.com/recipes/potato-chip-chicken-strips