The most fun party is one that doesn’t stop for dinner. But how do you keep your guests from getting hungry without a meal? Serve up some hearty appetizers with protein..and not just cheese!
First we’ll start with some heart healthy avocado.. I serve this with red, orange and yellow pepper wedges and some multigrain chips.
My Favorite Guacamole!
5 ripe avocados
1 cup finely chopped white onion
½ Jalapeno chile, finely chopped no seeds.
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
1 diced, peeled mango
1/2 cup chopped cilantro
salt to taste
Garnish: lime wedges
Halve, pit, and peel avocados. Coarsely mash with mix and masher in a bowl. Chop onion with cilantro and jalapeno in Manual food processor. Stir in onion, chile, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.
Guacamole can be made 4 hours ahead and chilled, its surface covered with parchment paper or plastic wrap. Bring to room temperature and stir before serving
SILVER DOLLAR CRABCAKES
It’s always best to prepare in advance. I always make these a week ahead of time and freeze. You can reheat them frozen.
1 large egg
3 TBSP reduced calorie Mayonnaise
1 TBSP lemon juice
4 tsp Dijon mustard
1 pound crabmeat, drained well, patted dry
1 cup FRESH breadcrumbs
¼ cup finely chopped green onions
2TBSP chopped fresh Parsley
1 tsp grated lemon peel
1/ tsp salt
¼ tsp cayenne pepper
Whisk first 4 ingredients in large bowl to blend. Add Crab, breadcrumbs, green onions, parsley, lemon, salt and pepper; Stir to combine.
Using TBSP scoop , form a 2 inch diameter cake. Oil Pampered Chef baking stone and place crab cakes on stone. My suggestion, Large round Stone Bake 425 about 15 minutes or until golden .
Cool and freeze on a cookie sheet. Once frozen, put in a freezer proof zip lock. Can be reheated frozen on a Pampered Chef Baking Stone
Turkey Tapenade Meatballs
From The Pampered Chef
This is TWO appetizers in one!
1 slice soft white sandwich bread
1/2 cup Spinach Olive tapenade
1 egg
1/4 tsp salt
1 lb 93% lean ground turkey
Tear bread; place in Manual Food Processor. Cover and pump handle until finely chopped. Combine bread crumbs, 1/2 cup of the tapenade, egg and salt in medium bowl, mix well using Mix ‘N Scraper®. Add turkey; mix well.
Using slightly mounded Large Scoop, scoop meatballs directly into oiled Double Burner Grill Pan. Grill until internal temperature of meatballs reaches 160°F.
Serve remaining Tapenade with toasted pita.
Spinach Olive Tapenade
1 pkg (6 oz) fresh baby spinach leaves (about 8 cups)
1 lemon
1 oz Parmesan cheese
1/4 medium red bell pepper
2 garlic cloves, peeled
2 tbsp drained capers
3/4 cup pitted green olives
1/4 cup loosely packed fresh basil leaves
1/4 cup olive oil
1/4 tsp salt
Place spinach into Classic Batter Bowl. Microwave, covered, on HIGH 2-–3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside. Meanwhile, juice lemon using Citrus Press to measure 1 tbsp. Grate cheese using Rotary Grater. Cut bell pepper into 1-in. pieces using Utility Knife.
Place garlic, capers, bell pepper and olives in Manual Food Processor; cover and pump handle until coarsely chopped. Add spinach, basil, cheese, oil, lemon juice and salt; process to desired consistency, removing lid and scraping down sides of bowl as necessary using mini Mix and scraper.
Steak Crostini
The Pampered Chef
And the meat lovers will appreciate this one! It’s also lovely to look at!
1 loaf (16 oz) inch baguette
1/2 cup sour cream
2 tbsp chopped fresh chives
1 garlic clove, pressed
· 3/4 tsp salt, divided
1 tbsp olive oil
2 beef tenderloin filets (4-5 oz each 1 in. thick)
1 tbsp coarsely ground Peppercorn Medley
Roasted Cherry Tomatoes ( Roast tomatoes ,425F for 15 min on a baking stone)
Additional chopped fresh chives (optional)
1. Preheat oven to 425°F (220°C). Cut baguette on a bias into twenty-four 1/2-inch-thick (1-cm) slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 tsp (1 mL) of the salt; mix well.
2. For filets, add oil to (10-in./24-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with Peppercorn Medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Pocket Thermometer registers 140°F (60°C) for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.