appetizers

This salmon ceviche is equal parts refreshing and satisfying.

Salmon Ceviche

lb. sushi-grade

Kosher salt

red onion

c. cilantro

lemon drop chili pepper, Serrano pepper,

avocado

sesame oil (optional)

Corn chips,

limes, juiced (about 2/3 cup)

naval orange, juiced (about 1/2 cup)

garlic cloves, smashed

ginger,

cilantro stems

Do you prefer your ceviche to be spicy or mild?

https://streaming.hearstdigitalstudios.com/c98556b2-468a-442c-980a-841e4ebb6674/video_rover_16x9_1080p_hd_1599150947_55648.mp4

Salmon Ceviche Is Equal Parts Refreshing & Satisfying

Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.

Frank's RedHot Buffalo Chicken Dip

chicken

(8 ounces) cream cheese

FRANK'S RedHot® Original Cayenne Pepper Sauce

ranch dressing

blue cheese crumbles

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout.

Roasted-Tomato Salsa Recipe

roma tomatoes, halved

Kosher salt,

jalapeño pepper

garlic

white onion,

cilantro

lime juice

Sugar,

Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

This Bacon-Wrapped Shrimp from Delish.com couldn't be easier. 

Bacon-Wrapped Shrimp

shrimp

thick-cut bacon,

tbsp. butter, melted

maple syrup

tbsp. chili powder

Very tasty! May add a lil smoked paprika next time, definitely a hit! Didn't use frozen shrimp.

I used thawed shrimp and wrapped raw bacon and then grilled them...came out perfect. thank you!!

This is AMAZING and easy. Thank you! 
I used thin bacon and wrapped with 2 pieces (only because this is what I had on hand). 
Came out perfect. I'll be making this again and again!

This dish came out exceptionally well. So easy to make. We did it with turkey bacon but it came out just as well. Kids and Grownups wanted more and more

i made these as an appetizer for Christmas dinner. The maple butter spread made them super tasty, however, next time I plan to purchase jumbo shrimp and NOT precook the bacon!

Precook the bacon at 400 for 20 minutes on an oven safe cooling rack. Toss the raw shrimp in the maple butter chili powder mix. Carefully wrap the thawed shrimp with the hot (still pliable) bacon and secure with a toothpick. This will ensure perfectly crispy bacon and perfectly cooked shrimp. After allowing to cool for 5 minutes, the bacon will crisp up completely around the shrimp.

These were delicious. I placed the bacon in the prepared pan and baked it for 14 minutes on 425 and let it cool before preparing the shrimp. It probably should have gone a few minutes longer. I also went with a little less than a Tbs of chili powder. I used equal parts of ancho and chipotle powders. There was a nice amount of heat but not too much even for the kids. I broiled them on Lo for 3 minutes. This would make a great party appetizer.

https://streaming.hearstdigitalstudios.com/75419e5b-b199-4999-86c8-47c77e9d6e6c/video_rover_16x9_1080p_hd_1556202220_75956.mp4

These Bacon-Wrapped Shrimp Are Ridiculously Addictive

Served with Stouffer's Macaroni & Cheese.

Chicken Veggie Skewers

olive oil

garlic powder

Italian seasoning

ground black pepper

yellow bell pepper, chopped into bite-sized pieces

red bell pepper, chopped into bite-sized pieces

green bell pepper, chopped into bite-sized pieces

boneless, skinless chicken breasts,

Bamboo skewers

Some other backyard BBQ staple, like a hot dog.

Forget pairing—can it be my entire meal?

What else would you pair with mac 'n cheese?

https://streaming.hearstdigitalstudios.com/697f4db9-0845-49a4-9197-19401bc18b85/video_rover_16x9_1080p_hd_1524863003_280.mp4

These chicken veggie skewers go perfectly with your mac’ n cheese side dish!

Chicken Veggie Skewers | Delish + Nestle: Balance Your Plate

This fried cornbread is just as amazing for breakfast as it is alongside a heaping bowl of chili. 

Fried Cornbread

c. yellow cornmeal

c. all-purpose flour

sugar

tbsp. baking powder

kosher salt

buttermilk

eggs

butter,

c. vegetable oil,

Honey and room temperature butter,

https://streaming.hearstdigitalstudios.com/b5285aab-c5db-4536-ade0-94896e775e25/video_rover_16x9_1080p_hd_1603815272_73879.mp4

Fried Cornbread Is AMAZING

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each Recipe

For Escalivada Catalana (Catalan-style Roasted Vegetables)

eggplant

red bell pepper

sherry vinegar

kosher salt and black pepper

For Queso Idazábal Marinado (Marinated Idiazábal cheese)

Idiazábel cheese,

garlic cloves,

bay leaves

thyme

black peppercorns

For Garbanzos con Chorizo (Chickpea and chorizo stew)

dry-cured Spanish style chorizo, cut into ¼-inch slices

onion,

tomato paste

(14.4 ounce) can cooked chickpeas, undrained

For Coliflor con Pimentón (Cauliflower with smoked paprika)

garlic cloves, thinly sliced

cauliflower,

smoked Spanish paprika (Pimentón de la Vera)

Set oven rack to lower middle position and preheat oven to 400 degrees. Rub eggplant, onion halves, and bell peppers with 2 tablespoons olive oil and season generously with salt and pepper. Place on foil-lined rimmed baking sheet and roast for 30 to 40 minutes until eggplant and peppers are fully softened and charred on the exterior, and onions are softened with a few charred spots, turning vegetables every ten minutes to achieve even cooking. Some vegetables may cook faster than others - remove them to large mixing bowl as they finish roasting.

Allow vegetables to rest until cool enough to handle, then peel eggplant and pepper (skins should slip off fairly easily with fingers). Roughly chop all vegetables into strips and return to mixing bowl. Add sherry vinegar and remaining olive oil and stir to combine. Season to taste with salt and pepper. Serve warm or at room temperature with grilled or toasted rustic bread.

Add all ingredients to medium bowl and mix with rubber spatula or wooden spoon to combine. Cover with plastic and let marinate at room temperature for 8 to 12 hours, mixing occasionally. Serve at room temperature with toothpicks and crusty bread for dipping into olive oil.

Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5-8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

I’m not going to say these are the best cheese crackers...yes, I am. These are the best cheese crackers and it’s due to the complex chemistry of the sourdough starter, a culinary tool you should always have on hand. Why the 2 to 3 day wait for the starter? Even at refrigerator temperatures, the starter will continue to do its thing, consuming starches and creating complex (and tasty) chemical waste. Without this time, the crackers would lack in both flavor and flakey texture. So...your patience will be rewarded. This recipe first appeared in Season 1 of Good Eats: The Return.

Sourdough Cheese Crackers

all-purpose, unbleached flour

filtered water, room temperature

cheddar cheese powder

kosher salt,

unsalted butter,

discarded Sourdough Starter (unfed), from above

To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl.

For daily feeding: Peel back any crust that may have formed and transfer 20 percent of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.

Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The cheese crackers are to be made with the discarded percentage of starter.

For Daily Feeding

Whisk the flour, cheese powder, and salt together in a small bowl.

Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, about 1 minute. Stop the mixer and sift the flour mixture over the creamed starter, return the mixer to low, and work until a soft dough forms, about 1 minute more.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a 1/4-inch-thick rectangle and wrap in individual pieces of plastic wrap. Refrigerate between 8 and 24 hours (see Cook's Note).

Place two racks nearest the center of the oven and heat to 350ºF. Line two half-sheet pans with parchment paper.

Retrieve one piece of dough from the refrigerator and dust both the dough and your pasta maker with flour. (Continue to dust the pasta roller and the dough as needed to prevent sticking.) Starting on the widest setting, typically labeled "1," feed the dough through the roller. Then fold the dough into thirds, as you would a letter, turn 90 degrees and run it through again. Fold the dough into thirds again, turn, and pass it through the roller.

Adjust your pasta maker to the next setting and roll the dough through 3 times without folding. Repeat this step 3 times more on both the 3rd and 4th settings. Transfer the dough to one of the prepared half-sheet pans and repeat the process with the remaining dough, arranging two sheets of dough per pan.

Melt the remaining 1 tablespoon of butter and brush onto the dough. Sprinkle with a generous pinch of kosher salt. Dock the dough thoroughly with a fork and cut into 1-inch squares with a pizza wheel.

Bake for 10 minutes, then turn the pans 180 degrees, and rotate from top to bottom. Continue baking until the crackers just begin to brown around the edges, 8 to 10 minutes more.

Remove from the oven and immediately transfer the crackers on the parchment to a wire rack to cool completely before serving, about 20 minutes.

Lid tightly and store at room temperature.

Cheesy Puffy Tacos from Delish.com are going to be your new go-to appetizers.

Cheesy Puffy Tacos

beef

tomatoes

(1-oz.) package McCormick taco seasoning

(8-oz.) tubes refrigerated Crescent rolls

c. shredded cheddar

c. shredded Monterey jack

I 2nd the suggestion to 350°. Also, make sure to pinch your connected ends well. A few of mine opened up in the baking process

Um... not only is the temp wrong, it shows that it yields 16. Yet you only use one container of dough and it states that you cut the dough into 8 pieces... unless they expect people to share, it will only yield 8.
Flavors were good, just annoyed by inaccuracies!

https://streaming.hearstdigitalstudios.com/4c0923d1-02a7-4259-89d5-7611ffda2de9/video_rover_16x9_1080p_hd_1565899673_66355.mp4

You Will Dream Of Eating These Cheesy Puffy Tacos

Salsa

jalapeño,

(6 medium) Roma tomatoes, chopped

garlic,

red bell pepper, finely chopped

red onion, finely chopped

ancho chile, snipped

lime,

salt

black pepper

Chili powder,

Fresh scallions, cilantro, or parsley, to taste

Heat the broiler to high and move an oven rack to approximately 6 inches underneath it. Place the whole jalapeño on a pie plate and set it under the broiler. Using tongs, turn the chile every 2 to 3 minutes until the skin is black and crisp. Let the jalapeño cool slightly, then peel away the skin, remove the seeds, and mince.

In a small mixing bowl, combine the roasted jalapeño with the seeded and minced jalapeño, tomatoes, garlic, bell pepper, onion, acho chile, olive oil, lime juice, salt, black pepper, chili powder, and herbs. Place in the refrigerator for at least 1 hour for flavor infusion.

Serve with tortilla chips.

This spread is made with smoked and steamed salmon, butter, and shallots. It's a great appetizer spread on rounds of baguette.

Salmon Rillette Recipe

salmon fillet,

Pernod

salt, divided

pepper, divided

shallots

creme fraiche

smoked salmon, diced

lemon juice

egg yolks,

chives

Gaguette,

Place salmon in a shallow baking dish. Sprinkle with 1 tablespoon Pernod, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Turn fish over and repeat on other side. Cover baking sheet and let rest in refrigerator for 1 hour. 

Fill bottom of a steamer with water and bring to a simmer. Place salmon in steamer, cover, and steam until medium rare, about 5 minutes. Remove salmon and let rest on a plate. 

Place 1 tablespoon butter in a small saucepan over medium heat. When butter is melted, add shallots and 1/4 teaspoon salt and sauté until soft, 5 minutes. 

In a small bowl, whisk 7 tablespoons butter until smooth and creamy. Stir in creme fraiche. 

Place cooked salmon in a large bowl and lightly break it up with a fork. Add smoked salmon, shallots, lemon juice, olive oil, egg yolks, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine. 

Stir in butter until smooth. Place mixture in 2 glass serving bowls. Cover and refrigerate for one hour. 

Make clarified butter by melting the remaining 1 stick butter in a small saucepan over medium heat, making sure not to let it brown. Take off heat and let rest 5 minutes. Use a spoon to remove white foam which will have collected on top. Carefully pour off the clear yellowish liquid, and leave solids at the bottom. 

Take rillettes from refrigerator and pour 1/4th inch layer of clarified butter over top of the rillettes to seal. Cover bowls and refrigerate for up to one week. To serve, spread on pieces of baguette and sprinkle with chives. 

These French cheese puffs are made with deliciously stinky Gruyère.

Goug&#232;res Recipe

water

milk

unsalted butter, diced

flour

cheese

Preheat oven to 400°F. Line a baking sheet with parchment paper. 

In a medium saucepan, whisk together water, milk, butter, pepper, and salt. Bring mixture to a boil. 

Add flour and immediately stir mixture with a wooden spoon until dough forms a ball that pulls away from sides of pan. 

Remove dough from heat and let cool for 2 minutes. Add first egg and beat until well combined. Add second egg and beat until well combined. Stir in 1/2 cup cheese. 

Place dough in a pastry bag with a 1/2 inch top and pipe dough into 1 1/2 inch rounds on baking sheet. Sprinkle balls with remaining cheese. Bake until golden, about 25 minutes. 

Get the authentic flavor without any of the work, with our simple hack to make the best moroccan chraime fish.  It's a perfect make ahead fish recipe.

Top 40 appetizers recipes from across the web

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