Recipes: 7 Easy Summer Appetizers

Enjoy summer nights with these simple and scrumptious appetizers that are perfect for backyard or patio dining.

 

1. Oven-Baked Crunchy Chicken Wings (above)

Ingredients

Crunchy Chicken Wings
3 lbs chicken wings, split, wing-tip removed
3/4 cup buttermilk
1 large egg
3/4 cup yellow cornmeal
3/4 cup flour
1 tsp kosher salt
1 tsp chili powder
1 tsp ground cumin
1/4 tsp freshly ground black pepper

Sweet & Sour Dipping Sauce
1 cup apricot jam
1/4 cup cider vinegar
2 tbsp packed brown sugar
1 tsp Dijon mustard
1/4 tsp grated fresh ginger

Tangy Blue Cheese Dipping Sauce
1 cup crumbled blue cheese
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

1) Place wings in a glass 13×9-inch baking dish. In a medium bowl, whisk buttermilk and egg. Pour over wings and marinate in refrigerator for at least 3 hours, up to 24 hours.

2) For the wings, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

3) In a large bowl, combine cornmeal, flour, salt, chili powder, cumin and pepper. Remove wings from marinade (discard used marinade) and working a few at a time, coat in cornmeal mixture. Place on prepared baking sheet.

4) Bake 40-45 minutes, turning once halfway through baking.

5) For the sweet dipping sauce, in a small saucepan, combine jam, vinegar, brown sugar, Dijon mustard and ginger. Heat over medium heat until sugar has dissolved and ingredients are combined. Cool before serving.

6) For the blue cheese dipping sauce, in a medium bowl, use a fork to mash together blue cheese and buttermilk until it looks like cottage cheese. Add sour cream, mayonnaise, vinegar, sugar, salt and pepper, stirring well to combine.

Serves 4-6 (or 2 very hungry wing lovers)

 

2. Tofu & Peach Salad Rolls

Ingredients

Peanut Sauce
½ cup smooth peanut butter
2 tbsp fresh lime juice
2 tbsp honey
2 tbsp soy sauce
2 tbsp vegetable oil
2 tsp Sriracha sauce

Tofu Salad Rolls
1 (350g) pkg extra firm tofu, pat dry with paper towels, cut into 20 long, thin strips
2 tsp vegetable oil
10 round rice paper sheets
10 soft green lettuce leaves
2 large ripe peaches, thinly sliced
½ cup coarsely chopped fresh mint
½ cup coarsely chopped fresh basil
2 tsp black sesame seeds
1 English cucumber, peeled, seeded and julienned

Directions
1) For the peanut sauce, in a medium bowl, whisk peanut butter, lime juice, honey, soy sauce, vegetable oil and Sriracha sauce together. Set aside.

2) To prepare the tofu, in a large skillet, heat vegetable oil over medium-high heat. Add tofu strips in a single layer and cook 3 minutes per side until golden. Remove from heat and let cool before assembling.

3) Place 1 rice paper sheet in a shallow bowl of warm water until just pliable, about 30-60 seconds. Lay rice paper sheet on a clean tea towel. Place lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 2 tsp peanut sauce down the center of the lettuce leaf. Arrange peach slices over sauce, followed by a sprinkling of both chopped mint and basil. Lay 2 strips of tofu over top, sprinkle with a pinch of sesame seeds and finish with 4 slices of cucumber. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with remaining peanut sauce.

Makes 10 large tofu salad rolls

3. Baked Kale Chips

Ingredients

1 bunch of fresh kale
Olive oil
Salt

Directions

1) Preheat oven to 300ºF. Line two baking sheets with parchment paper.

2) Remove any large stems by stripping the leaves from the stalk using your hands. Tear your kale into rough, 3-inch pieces.Wash and carefully dry kale leaves thoroughly because wet leaves will steam in the oven versus bake and crisp. Place kale on baking sheets in single layer.

3) Drizzle leaves with olive oil. Using you hands, gently toss the kale and lightly rub the oil into each piece. If you need a little more oil, add it now. Redistribute the kale back to a single layer. Sprinkle on salt and any additional flavorings.

4) Place trays in the oven. Bake for 5 minutes, then rotate trays as the thin pieces of kale will quickly brown in your oven’s hot spots. Check again after 3 minutes. You will hear the kale sizzling from the oil. Carefully pick up or nudge a chip. You want them to be crisp but not browned. Remove from oven and let cool on the tray.

4. Honey Roasted Spiced Nuts

Ingredients

1 cup pecans
1 cup almonds
1 cup walnuts
2 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3 tbsp honey
2 tsp olive oil

Directions

1) Preheat oven to 300ºF. Line a baking sheet with parchment paper.

2) In a medium bowl, combine all ingredients, mixing well. Spread nuts in single layer on prepared baking sheet and bake until golden, stirring occasionally, about 30 minutes. Cool completely and break nuts into pieces before serving.

Yield: 3 cups

5. Honey-Baked Coconut Shrimp

Ingredients

Coconut Shrimp
½ cup honey
1½ cups panko (Japanese breadcrumbs)
1 cup flaked sweetened coconut
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
26 large raw shrimp, peeled and de-veined

Apricot Dipping Sauce
2/3 cup apricot jam
3 tbsp Heinz chili sauce
2 tsp Dijon mustard

Directions

1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

Photo courtesy of Bite Me More

6. Shrimp Rice Paper Rolls

Ingredients

Zesty Shrimp Filling
¼ cup mayonnaise
1 tbsp chopped Italian flat leaf parsley
2 tsp wasabi paste
1 tsp soy sauce
1 tsp fresh lime juice
½ tsp lime zest
8oz cooked shrimp, coarsely chopped

6 round rice paper wrappers (8.5-inch diameter)

6 romaine lettuce leaves
1 large carrot, peeled and julienned
1 cucumber, peeled and julienned
1 avocado, thinly sliced
2 tbsp chopped fresh basil

Wasabi Dipping Sauce
¼ cup mayonnaise
2 tsp soy sauce
1 tsp wasabi paste
1 tsp fresh lime juice

Directions

1) For the shrimp rice paper rolls, in a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute. Lay rice paper sheet on a damp tea towel. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

2) For the dipping sauce, in small bowl, whisk together mayonnaise, soy sauce, wasabi paste and lime juice. Serve with rice paper rolls

Yield: 6 rice paper rolls

7. Focaccia with Roasted Red Pepper Dip

Ingredients

Homemade Focaccia Bread
1 ½ cups warm water
1 tsp sugar
2 tsp dry yeast
4 cups flour
2 tsp kosher salt
¼ cup olive oil

Focaccia Topping
2 tbsp olive oil, divided
¼ tsp coarse salt
1 tbsp chopped fresh rosemary

Creamy White Bean Dip
1½ cups canned white kidney (aka cannellini) beans, rinsed and drained
½ cup diced roasted red peppers
½ cup plain Greek yogurt
2 tbsp olive oil
1 small garlic clove, minced
1 tbsp fresh lemon juice
½ tsp chopped fresh rosemary
½ tsp sugar
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions
1) For the focaccia bread, in the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle dry yeast over and let stand until yeast dissolves, about 10 minutes. Add flour, salt and ¼ cup olive oil. Turn mixer on low and when the dough starts to come together, increase speed to medium and mix until dough is smooth and elastic about 8 minutes. Turn dough out onto lightly floured surface and form dough into a ball. Oil a large bowl add dough turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour and 20 minutes.

2) Preheat oven to 425ºF. Coat two 9-inch round pans with a little olive oil. Punch dough down, divide in two and using your fingertips, press the dough into each of the prepared pans. Cover with a cloth and let dough rise 20 minutes more. Drizzle each pan of dough evenly with 1 tbsp of olive oil. Use a pastry brush to spread it. Sprinkle with salt and rosemary. Press fingertips all over dough, forming indentations. Bake 17 minutes or until golden. Remove from pans and cool on a wire rack.

3) For the white bean dip, in a food processor, combine white kidney beans, roasted red peppers, yogurt, olive oil, garlic, lemon juice, rosemary, sugar, salt and pepper. Process until the dip is smooth, about 20 seconds. The dip may be refrigerated a few hours ahead of serving. Bring to room temperature before serving.

Serves 8

Authors of bestselling cookbooks Bite Me Balance, Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.

 

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