Archive for the ‘APPETIZERS / SNACKS’ Category
Green Eggs & Ham
Just for fun, and to mark the milestone of reaching 1,000 recipes, Dr. Seuss's Green Eggs & Ham. When I reach 2,000 recipes I may make a recipe for One Fish, Two Fish, Red Fish, Blue Fish. It is just Deviled Eggs and ham slices.
Ingredients
- 4 hard boiled eggs, peeled
- sliced ham, as needed
- mayo, as needed
- green food coloring, as needed
Instructions
- Cut eggs in half lengthwise and scoop out yolk and place the eggs on a plate and the yolks in a bowl, mash yolks with a fork and add a spoon or two of mayo and a squirt of mustard and mix that up, you are looking for a creamy consistency just like deviled eggs. Eggs are in half, yolks removed and mashed, just before the mayo went in.
- Add green food coloring to the yolk mixture a few drops at a time and mix until the desired color is achieved.
- Mix a few drops of food coloring into 1/4 cup water in a small bowl. Roll up 1-2 slices and pierce with a toothpick. Dip into the water with food coloring, drain excess, place on plate. Serve.
- The idea for this was inspired by this children's book.
Shrimp Stuffed Avocado
Sounds yummy! Avocados are grown here and there is imports, and if you have good friends that have a tree or were lucky enough to get some avocados, you can grow your own. On my to cook list. Seems like a lot of steps but this would come together quickly.
Ingredients
For the Shrimp
- 500 grams shrimp, peeled, deviened, tail removed
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- salt and pepper, to taste
- olive oil, as needed
- 2 ripe avocados, halved, pitted, scopped whole
For the Mayo Dressing
- 1 1/2 tablespoons mayo
- 1 1/2 tablespoons Greek yogurt
- juice from 1/2 lime, tiny Thai limes use 2-3
- 2 tablespoons orange juice
- 2 tablespoons red bell pepper, finely diced
- 2 tablespoons yellow bell pepper, finely diced
- 2 tablespoons red onion, finely diced
- 1/4 teaspoon chili powder
- salt and pepper, to taste
For the Lime Sauce
- juice from 1 lime, tiny Thai limes use 3
- handful fresh cilantro, finely chopped
- 1 clove garlic, smashed and minced
- splash red wine vinegar
- splash olive oil
- salt, to taste
- lettuce leaves, for serving
Instructions
- Add the shrimp to a bowl, season with the spices listed for the shrimp, add a splash of olive oil as well, let this marinate while you make the sauces.
- Meanwhile, to make the Mayo Dressing, mix together the combining mayo, yogurt, juice of half a lime, orange juice, bell peppers, red onion, a dash of chili pepper, salt and pepper. Set aside.
- For the Lime Sauce, combine cilantro, garlic, juice of one lime, a splash of red wine vinegar, olive oil, and salt in a blender. Or mix by hand. Set aside.
- Cook the shrimp in a hot pan with a splash of olive oil, once they begin to brown slightly and turn opaque, turn them and cook for 1-2 minutes more. Remove from pan and place on paper towels to drain and cool.
- While the shrimp is cooking, halve, pit, and scoop out the whole avocado from the skin using a large spoon. Place lettuce leaves on each plate, top with each piece of avocado.
- When the shrimp has cooled, roughly chop and mix into the Mayo Dressing.
- Fill avocados with the shrimp filling equally divided between the 4 pieces. Drizzle on the Lime Sauce, serve as an appetizer or side.
Notes
Shrimp prices can vary a lot, from farm raised to wild caught, choose wisely. Small White Shrimp from Tesco will cost about 80 Baht/500 grams. For 4 servings, this is about 60 cents per serving. Keep in mind, many of these ingredients can be locally sourced.
Adapted from an internet recipe.
Old Fashioned Chicken Wings
Not 'old fashioned' like regular wings, the sauce here is based on the cocktail, Old Fashioned. Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Ingredients
For the Wings
- 1 kilo chicken wings, drumettes and or middle pieces
- 2 tablespoons baking powder
- salt and pepper, to taste
For the Sauce
- 1/2 cup orange juice
- 1/2 cup cherry juice
- 2 tablespoons sugar
- 2 ounces bourbon
- dash bitters
- salt and pepper, to taste
- orange zest, to taste
Instructions
For the Wings
- Preheat oven to 220 C. Prepare a parchment lined or foil lined baking tray with a baking rack on top.
- Use paper towels to thoroughly pat dry the chickens wings. In a bowl, mix together the baking powder, salt, and pepper. Add chicken wings and fully coat with the mixture.
- Place wings across the baking rack, without overlapping. Bake for 30 minutes. Remove from oven, flip over the wings, and bake again for another 30 minutes, or until fully cooked and golden.
For the Sauce
- In a pan, combine all ingredients except orange zest. Reduce on medium heat until thickened. Toss with wings. Top with orange zest.
Notes
Wing prices can vary from 90 Baht/kilo for whole wings, 80 Baht/kilo for drumettes, and 125 Baht/kilo for middle wing sections. I like the drumettes as they have more meat on them, I will price this on 80 Baht. For 2 servings, this is about $1.17. I would assume this could be 4 servings if served with a side of slaw and some corn on the cob, for about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Mojito Chicken Wings
Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Ingredients
For the Wings
- 1 kilo chicken wings, drumettes and or middle pieces
- 2 tablespoons baking powder
- salt and pepper, to taste
For the Sauce
- 1/2 cup lime juice
- 3 tablespoons agave nectar
- 1 shot rum
- 1 clove garlic, smashed and minced
- salt and pepper, to taste
- fresh mint, chopped, to taste
- lime wedges, as needed
Instructions
For the Wings
- Preheat oven to 220 C. Prepare a parchment lined or foil lined baking tray with a baking rack on top.
- Use paper towels to thoroughly pat dry the chickens wings. In a bowl, mix together the baking powder, salt, and pepper. Add chicken wings and fully coat with the mixture.
- Place wings across the baking rack, without overlapping. Bake for 30 minutes. Remove from oven, flip over the wings, and bake again for another 30 minutes, or until fully cooked and golden.
For the Sauce
- In a pan, combine all ingredients except mint. Reduce on medium heat until thickened. Toss with wings. Top with mint and lime wedges.
Notes
Wing prices can vary from 90 Baht/kilo for whole wings, 80 Baht/kilo for drumettes, and 125 Baht/kilo for middle wing sections. I like the drumettes as they have more meat on them, I will price this on 80 Baht. For 2 servings, this is about $1.17. I would assume this could be 4 servings if served with a side of slaw and some corn on the cob, for about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Bloody Mary Chicken Wings
Sounds like a great sauce for chicken wings. Serve as an appetizer or a main dish with sides such as coleslaw and corn on the cob.
Ingredients
For the Wings
- 1 kilo chicken wings, drumettes and or middle pieces
- 2 tablespoons baking powder
- salt and pepper, to taste
For the Sauce
- 1/2 cup tomato juice
- 1/2 cup tomato ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon horseradish
- 1 shot vodka
- hot sauce, to taste
- juice from 1 lemon
- salt and pepper, to taste
- celery salt, to taste
Instructions
For the Wings
- Preheat oven to 220 C. Prepare a parchment lined or foil lined baking tray with a baking rack on top.
- Use paper towels to thoroughly pat dry the chickens wings. In a bowl, mix together the baking powder, salt, and pepper. Add chicken wings and fully coat with the mixture.
- Place wings across the baking rack, without overlapping. Bake for 30 minutes. Remove from oven, flip over the wings, and bake again for another 30 minutes, or until fully cooked and golden.
For the Sauce
- In a pan, combine all ingredients except celery salt. Stir and reduce on medium heat until thickened. Toss with wings. Top with celery salt.
Notes
Wing prices can vary from 90 Baht/kilo for whole wings, 80 Baht/kilo for drumettes, and 125 Baht/kilo for middle wing sections. I like the drumettes as they have more meat on them, I will price this on 80 Baht. For 2 servings, this is about $1.17. I would assume this could be 4 servings if served with a side of slaw and some corn on the cob, for about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Loaded BBQ Chicken Nachos
Sounds really good. The tortilla chips are available in the larger cities. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 tablespoons cooking oil
- 2 chicken breasts, boneless, skinless, finely diced
- 1/2 tablespoon kosher salt, or to taste
- 1/2 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder, or to taste
- 3/4 cup BBQ sauce, OR make from a shortcut
- 1 bag tortilla chips, 13 oz or about 370 grams
- 2 cups Sharp Cheddar cheese, shredded, or a blend
- 1/2 red onion, thinly sliced
- 1 tomato, diced
- 8 slices bacon, cooked and crumbled
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup sour cream, OR make from a shortcut
- 1 avocado, diced
Instructions
- Preheat oven to 180 C. Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes. Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large baking dish, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients. Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top. Serve.
Notes
The chicken might cost 35 Baht, the cheese would be about 180 Baht, and the bacon about 120 Baht. For 4 servings, this is about $2.46 per serving.
Shortcuts: BBQ Sauce, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Quick Fridge Pickled Beets & Eggs
This is a brine-based pickled beet and egg recipe. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients. The eggs will be reddish purple.
Ingredients
- 6-8 hard boiled eggs, peeled
- 2-3 cooked beets, peeled
- 1 container with lid
- 2 tablespoons sea salt
- 1 handful fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
- 1 teaspoon mustard seed
- hot water, as needed
Instructions
- Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
- Cut large beets in half lengthwise, add the beets and eggs to the brine, they need to be completely submerged, and more water if needed.
- Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets or eggs are not poking up above the liquid.
- Wait at least 2 days before eating. The eggs develop a nicer color after several days.
Notes
Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.
Thailand.
Yellow Pickled Eggs
These sound really good. The original recipe called for a jar of hot peppers in brine, I live in Thailand, I will just add some Bird's Eye chilies to the pickling and call it good.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups water
- 1 cup white wine vinegar
- 2 tablespoons pickling spice, whole cloves removed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 6 Bird's Eye Chilis, sliced lengthwise, with seeds
Instructions
- Add the eggs to a large jar or container. Mix the remaining ingredients together in a large bowl, then pour over the eggs. Cover and refrigerate for at least 2 days. Enjoy.
Basic Pickled Eggs
You either like them or hate them. I love them, been years since I had one. I was chatting with a friend on facebook the other day and pickled eggs came up, so here is a basic recipe, several more will follow. I made these 5 July 2017 and tested them on 12 July, outstanding! This is a great basic pickled egg recipe.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups white vinegar
- ½ cups water
- 1 tablespoons pickling spice, whole cloves removed
- 1 clove garlic, crushed
- 1 bay leaf
Instructions
- Place the eggs in a large heatproof container, a 1 quart wide mouth jar would work well.
- In a saucepan, combine the rest of the ingredients and bring to a boil. Remove from heat and carefully pour over the eggs. I fit 9 eggs in this 1 quart mason jar.
- Let cool to room temperature, cover and refrigerate the eggs for 7 days. Enjoy.
Notes
Variants: 1. Add sugar, maybe several tablespoons for a sweeter pickled egg, also try adding ground horse radish for a more intense flavor.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Bacon Mashed Potato Cheese Bombs
Sounds interesting and may be worth a shot. This is a dish to prepare using leftover mashed potatoes. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 cups mashed potatoes, chilled
- bacon, as needed, 1 slice per bomb
- 1 egg
- 1/2 cup bread crumbs, OR make from a shortcut
- Cheddar cheese, see Step 1
- salt and pepper, to taste
- wooden skewers, or toothpicks
- cooking oil, as needed for drying
- dipping sauces, as you desire
Instructions
- The original recipe stated 'chunks' of Cheddar cheese, I think a safe bet would be to use a block of Cheddar and cut it into 3/4 inch cubes.
- In a large bowl, mix together the mashed potatoes, egg, and salt and pepper. In a shallow bowl, add the bread crumbs.
- Grab a small scoop of mashed potatoes and gently form that around a cube of Cheddar.
- Roll the mashed potato ball in the bread crumbs to evenly coat it, then wrap a slice of bacon around the ball and fasten with a toothpick or wooden skewer.
- Heat a deep heavy skillet with 2 inches of oil to near 180 C but not smoking. Fry the bombs in the hot oil until golden brown brown, drain on paper towels and allow to cool for several minutes.
- Serve with sour cream or dipping sauces of your choice.
Notes
Low cost. Once I make these I will figure an accurate amount.
Shortcuts: Bread Crumbs, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
