Apps in a Snap
Apps in a Snap: Artichoke Bruschetta
Forget the tomatoes, this twist on the classic bruschetta swaps out the red fruit for artichokes, is just as yummy and will wow guests and family alike.Apps in a snap: Artichoke Bruschetta. Here's what you'll need: 2 cans artichoke hearts , halved (14 oz.), 1/2 cup chopped parsley , 8 cloves garlic , minced, 1/4 cup EVOO, 2/3 cup dry white wine, 8 slices ciabatta, toasted, and 1/2 cup parmesan. Cook 2 cans artichokes, 1/2 cup parsley and 8 cloves garlic in EVOO over medium heat for 5 minutes. Add wine and simmer until liquid evaporates. Spoon onto toasts and top with cheese.
Apps in a Snap: Smokey Spuds & Dip
Heat things up with these tater bites that are a spud-cial finger food full of flavor and pizazz.tbsp. EVOO, 3/4 tsp. smoked paprika, 3/4 cup plain yogurt, 2 tbsp. chopped cilantro , 2 tsp. lime zest, and 2 tsp. lime juice . Toss 1 1/2 lbs potatoes, 2 tbsp. EVOO and 3/4 tsp. paprika on baking sheet. Season with salt and pepper. Roast at 450 degrees until tender, about 25 minutes. Whisk together 3/4 c. yogurt, 2 tbsp. cilantro, 2 tbsp. lime zest and 2 tbsp. lime juice . Season with salt and pepper. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Deviled Egg Cups
Put a twist on the classic deviled eggs appetizer with our phyllo shell "cups" that turn this egg appetizer into a pretty party nibble!box mini phyllo shells, 4 hard-boiled eggs, 2 tbsp. mayo, 2 tsp. fresh lemon juice and hot smoked paprikia. Crisp shells in 350 degrees oven for 5 minutes, that let cool. Add 4 hard boiled eggs, 2 tbsp. mayo and 2 tbsp. lemon juice to a food processor. Season with salt and pepper. Puree until smooth. Fill shells with egg mixture. Sprinkle with paprika. For more
Apps in a Snap: Battered Okra Bites
Use okra -- a signature southern vegetable -- to fool your friends into thinking this fancy appetizer is anything but fast!Here's what you'll need: 1 cup yogurt, 1 cup flour, 1 tsp. lemon zest , 1/2 lb. okra, halved, 3 tsp. ground cumin, 2 tbsp. chopped cilantro , 2 tsp. cornstarch, and oil. For the dipping sauce, mix 1 tsp. cumin, 1 tbsp. lemon zest , 2 tbsp. cilantro and 1/2 cup yogurt. In another bowl, mix 1/2 cup flour, 2 tbsp. cornstarch, 2 tsp. cumin, 1/2 cup
Apps in a Snap: Mango Salsamole
Ditch your go-to guacamole recipe for a dip mash-up that delivers! Mango puts a sweet spin on this classic avocado starter.need: 3 avocados, 1 mango chopped, 1 cup salsa verde, 1 tbsp. fresh lime juice , and salt. Scoop out flesh from 3 avocados; smash with a fork. Mix avocados with a chopped mango, 1 cup salsa verde and 1 tbsp. lime juice . Season with salt. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Spicy Cilantro Queso
There's nothing better than a cheese dip party appetizer and our spicy cilatro version is out of this world!chopped, 1/4 cup chopped peppadew, 1 jalapeno finely chopped, and 1/2 cup chopped cilantro . Toss 1/2 lb. cheese with 4 tbsp. flour. In an ovenproof skillet , heat 2 tbsp. oil over medium-high heat. Add 1 onion, 1/4 cup chopped peppadews and 1 jalapeno; cook until soft. Stir in cheese mixture and most of chopped cilantro . Reduce heat to low and allow cheese to melt without stirring, about 5 minutes. Broil until browned. Sprinkle with cilantro. Serve with tortilla chips . For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Pesto Arancini
If you've got leftover risotto, then we've got the prfect party appetizer for you. Our Pesto Arancini turns leftovers into a cheesy, fried finger food.2 tbsp. pesto, 16 1/2 inch cubes fontina, 1 cup panko, and vegetable oil . Mix 2 cups risotto and 2 tbsp. pesto. Scoop into balls and stuff with cheese. Roll balls in panko. Heat oil to 375 degrees. Fry balls until golden, about 1 minute. For more recipes and tips go to RachaelRayMag.com.
Apps in a Snap: Cheesy Pesto Pizzas
Pita bread makes this pesto-spread pizza one of the easiest -- and cheesiest -- appetizers you'll ever make.Apps in a snap: Cheesy Pesto Pizzas. Here's what you'll need: 1 clove garlic , 1 cup flat-leaf parsley, 1/2 cup walnuts, 1/4 cup and 2 tbsp. EVOO, 4 naan, and 6 oz. sliced gruyere. In a food processor, chop 1 clove garlic , 1 cup parsley and 1/2 cup walnuts. Add 1/4 cup EVOO and puree until coarse. Place naan onto baking sheet. Spread with
Apps in a Snap: Thai Chicken Salad Bites
Take this lunchtime fave and whip it up in appetizer form. It's just satisfying enough to hold guests off until dinner is served, but a cinch to make.Next, in a medium bowl, make a Thai style dressing for your chicken salad . Combine 1/4 of cup vegetable oil, 1 tablespoon of lime juice , that's about 1/2 lime. 1 tablespoon store bought chili-garlic sauce and a teaspoon of sugar. Last but not the least, to give it a fresh peppery note, grate in about 1 teaspoon fresh ginger . That's it. Stir it all together. To finish the salad, add in your chicken. And for crunch and color, toss in 2 tablespoons top roasted peanuts and 2 tablespoons each chopped fresh mints and cilantro. Give it all one more toss. Instead of using chips or toast, use a cucumber. Slice one into 1/4 inch
Apps in a Snap: Pear & Cheese Crisps
Take pitas to a whole new level with this party snack. Creamy blue cheese and pear combine for a flavor-packed, easy appetizer.gonna love this kicked up version that you uses fresh pears, creamy blue cheese and crispy pita wedges. Start by making your pita chips. This is really easy using store bought pita breads. Just flip them open, then cut each half into 6 wedges. Using a pastry brush , brush each with a light coating of olive oil . Then remove them over into a rim baking sheet. Now get to work on your pears. Cut them in half. Then use a melon baller to scoop out the centers. Finally, place them into thin pieces. Top each pita wedge with 2 slices of pears, sprinkle on one cup of crumble blue cheese which I love because it has a sharp flavor and creamy texture . And one tablespoon chopped fresh rosemary.. Now just bake these off in a 425 degree oven for about 10 minutes. Arrange the