Tag: Appetizer

Did You Know There Are Actually 12 Types of Mozzarella?
December 27, 2019

Did You Know There Are Actually 12 Types of Mozzarella?

When reading a recipe, odds are you’ll only see one name listed when you need to add a certain semi-soft, unripened southern Italian cheese: mozzarella. Would it shock you to know that “mozzarella” is in fact an overarching term that can actually refer to about 12 types …

Appetizers
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by CookDiaries
BEST CHICKEN STRIPS RECIPE
December 11, 2019

BEST CHICKEN STRIPS RECIPE

I recently made this recipe of Mom’s for my in-laws and they told me it was the “best fried chicken ever.” Slicing the chicken breasts into strips cuts down on cooking time and ensures every piece is crunchy and evenly coated. Serve the homemade chicken …

Appetizers
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by CookDiaries
Italian Bread Salad with Olives
December 10, 2019

Italian Bread Salad with Olives

This quick and flavorful bread salad always gets rave reviews from my friends and family. This panzanella-style dish is a timesaver during the holidays, as it can be made ahead. — Angela Spengler, Niceville, Florida

Ingredients:

  • 1 loaf (14 ounces) ciabatta bread, cut into 1/2-inch cubes (about 10 cups)
  • 3/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon pepper
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 2 large tomatoes, chopped
  • 1/4 cup sliced olives
  • 1/3 cup coarsely chopped fresh basil
  • 2 tablespoons chopped fresh Italian parsley
  • 1/4 cup shredded Parmesan cheese

Directions:

  • Preheat oven to 350°. Place bread cubes in a large bowl. In another bowl, mix oil, garlic and pepper; drizzle 3 tablespoons over bread and toss to coat. Reserve remaining oil mixture. Spread in a single layer on two 15x10x1-in. baking pans.
  • Bake 12-18 minutes or until crisp and light brown, stirring occasionally.
  • Meanwhile, whisk vinegar and salt into reserved oil mixture. Add tomatoes, olives and herbs; toss to coat.
  • Cool bread cubes slightly. Add to tomato mixture; toss to combine. Sprinkle with cheese; serve immediately.

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Source:asteofhome.com

Appetizers, Soups & Salads
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by CookDiaries
Herbed Goat Cheese Dip
December 3, 2019

Herbed Goat Cheese Dip

INGREDIENTS: 8 oz. crumbled goat cheese (about 1 cup), at room temperature 1/2 c. ricotta cheese 2 scallions, finely chopped 1/4 c. fresh flat-leaf parsley, chopped, plus more for serving 2 tsp. lemon zest 2 tbsp. lemon juice Kosher salt and freshly ground black pepper …

Appetizers
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by CookDiaries
Cashew Butter
November 25, 2019

Cashew Butter

Once you taste how great homemade cashew butter is, you’ll never go to back to store-bought. The coconut oil makes the butter just a little creamier, but you can omit it if you don’t normally keep it on hand. —Taste of Home Test Kitchen, Milwaukee, …

Appetizers
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by CookDiaries
BA’s Best Shrimp Cocktail
November 22, 2019

BA’s Best Shrimp Cocktail

Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. We think 16–20 per pound are the perfect size, and that’s what this recipe was developed for (the size will be printed on the bag the shrimp are packaged in, or ask your fishmonger). If you end up with a different size, just follow these guidelines: For 26–30, poach 1½ minutes; for 21–25, poach 2 minutes; for 13–15, poach 4 minutes; for 8–12, poach 5 minutes. Proceed as written with the rest of the recipe!

INGREDIENTS:

Shrimp

  • ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt
  • ¼ cup sugar
  • 2 lemons
  • 1 lb. jumbo shell-on shrimp, deveined

Cocktail Sauce and Assembly

  • 1 cup chili sauce (preferably Heinz)
  • ¾ tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. prepared horseradish
  • 2 tsp. freshly ground black pepper
  • ¾ tsp. hot sauce (preferably Tabasco)
  • Lemon wedges (for serving)

RECIPE PREPARATION

Shrimp

  • Scoop 8 cups ice into a large bowl; set aside. Combine salt, sugar, and 6 cups water in a large saucepan. Cut lemons in half, squeeze juice into pot, and toss in lemon halves. Bring liquid to a boil, stirring to dissolve salt and sugar, then remove pot from heat. Add shrimp and poach, uncovered, 3½ minutes.
  • Immediately add reserved ice to saucepan to rapidly chill the liquid and stop the cooking. Let shrimp sit in ice bath 10 minutes. Drain, pat dry, and peel. Pat dry again. Cover and chill until ready to serve.
  • Do Ahead: Shrimp can be poached and peeled 1 day ahead. Keep chilled.
PHOTO BY ALEX LAU

Cocktail Sauce and Assembly

  • Mix chili sauce, lemon zest, lemon juice, horseradish, pepper, and hot sauce in a small bowl. Cover and chill until ready to serve.
  • Serve shrimp on cracked ice with lemon wedges and cocktail sauce alongside.

Do Ahead: Sauce can be made up to 1 day ahead. Keep chilled.

Image Source:*NAILTHOUGHTS, INSTAGRAM

Source:bonappetit.com

Appetizers, Seafood
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by CookDiaries
Melted Manchego Tortas with Romesco and Chorizo
November 18, 2019

Melted Manchego Tortas with Romesco and Chorizo

Spanish flatbreads, or tortas, are a tapas staple. Make these with thin sandwich round halves and a 1 1/4-inch circular cutter. You’ll only use 1/4 cup of the romesco, but the remainder makes a great sauce for meats, vegetables, or fish. Ingredients: 1/2 cup sliced …

Appetizers
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by CookDiaries