Gift Wrapped Shrimp Bites – Your New Favorite Easy Appetizer

December 5, 2011 in Appetizers

The Perfect Festive Holiday Appetizers - Gift Wrapped Shrimp Bites

So, let’s say you’re invited to a holiday get together at the very last minute, and your hostess, who is one of those really maddeningly Martha-Stewart kind of people, says – casual as can be – “Oh, just bring some finger foods.”

So, you need some appetizers that are not just delicious but pretty on a platter, and you need them STAT.

Never fear, foodie fans.

This idea was inspired by Martha herself in her latest issue of Martha Stewart Living. She made Shrimp Mango Bites by wrapping a thin piece of mango around a grilled shrimp and tied it up with a softened green onion. Really,   green onions are just perfect for bow-making, aren’t they? And, since I love making green and red food this time of year, I switched up the mango and used  roasted red bell strips with the green onion bow.

You could make these even easier by just making the spicy shrimp and then tying it with a softened green onion (skipping the bell pepper strip).

These are seriously the cutest little holiday bites I have seen -  they just scream out “Happy Holidays!” They look adorable on a party platter, and the flavors are perfect together – spicy shrimp, sweet bell pepper and the green onion tang.

A perfect holiday bite!

Holiday Shrimp Bites Appetizers

Read the rest of this entry →

Super Appetizers for Super Bowl Sunday – Our Highlights for a Fab Frugal Feast

February 4, 2011 in Appetizers, Contests and Carnivals and Roundups

No matter which team is your champion, we are ALL united in our support of GOOD FOOD! Here are some of our faves from appetizers of the Fab Frugal past!

4251406254_bec60d4614_b

Read the rest of this entry →

Sushotto: Fun Fusion Appetizer for Fab Frugal Friday

November 5, 2010 in Appetizers

Sushotto

Many people know that a classic appetizer, arancini (cheesy Italian rice balls,  often stuffed), can be made from leftover risotto. (And many of you out there will automatically be thinking “Leftover risotto? What on earth is that?” I understand. I have the same response to recipes using ‘leftover’ avocados or wine.)  At any rate, whether you have the restraint to keep leftover risotto overnight or, like me, you purposely made a batch the night before and refrigerated it expressly for this purpose, behold my fun and easy appetizer equation: Risotto + sushi = sushotto. Read the rest of this entry →

Meatless Monday: Daring Cooks June Recipe Challenge – Tricolor Vegetable Pâté and Homemade Baguettes

June 14, 2010 in Appetizers, Healthy Fare

The Daring Cooks challenge this month was to make pâté – hosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz.

I was seriously worried. I haven’t made pâté since the early 70′s. And I hate liver – any kind of liver. But then I noticed on the challenge post that a vegetarian  recipe was one of the choices – Hey! I thought -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pâté! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

So, my score this challenge: Pâté a perfect ’10;’ Bread a ’1′ or ’2′ if scored by family members who love me and are being generous. Bring on next month’s challenge!

Read the rest of this entry →

Celebrate Cinco de Mayo with a Roasted Garlic Guacamole Bar!

April 28, 2010 in Appetizers, Healthy Fare, Side Dishes, Vegan Recipes

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that  they pair well with, well, pretty much  anything. (( Note to self: try chocolate chip guacamole next . . . ))

For Cinco de Mayo I will be making a roasted garlic guacamole with do-it-yourself garnishes. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat’s off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination.

Just set this out in bowls and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

Read the rest of this entry →

Freaky Frugal Halloween Treats: Spider Topped Deviled Egg Recipe

October 8, 2009 in Appetizers

Freaky Frugal Halloween Treats: Spider Topped Deviled Eggs

Budget Friendly Halloween Treats: Spider Topped Deviled Eggs

Can you believe it’s time to dig out the Halloween recipes?!

It’s not too often that you see low-carb Halloween treats – and such cute ones at that! This recipe for jazzed-up deviled eggs is one of the most fun of any holiday treats I have ever made. I make them every year!

Read the rest of this entry →

Oven-Fried Zucchini Crisps

September 14, 2009 in Appetizers, Healthy Fare, Side Dishes, Vegetarian Entrees

If you need one last way to use up that zucchini that has been making you feel guilty, here it is! I’ve tried planks, slices, breaded, deep fried  – I just love crispy zucchini any which way!

Most of the food blogs that have written about crispy zucchini as an appetizer have cut the zucchini into planks. I like thin slices because then the whole thing is crispy, not just the outside. The trick to making these crispy is to slice them on the diagonal so that you increase the surface area and the water can bake out. These are easy and fast and can be used as a side dish or an appetizer. You can use the frugal cheese in the green can for this – it is so finely ground that it adds the right texture. Be sure to spray the wire baking rack with oil, because the slices will stick if you don’t. Bake  them in a screaming hot oven to add extra crunchiness to the crust. Yum!

Read the rest of this entry →