Easy Appetizer Recipes
(For an Instant Party in Your Pantry™!)
Goat Cheese, Chive, and Blueberry Lavender Chutney Crostini
Cha Cha Chipotle Deviled Eggs
Salads & Sides
Spinach Salad with Apples & Warm Bacon Vinaigrette
Mediterranean Grilled Bread Salad with Fresh Mozzarella
Artichoke & Garlic Potato Salad
Fragrant Star Anise Sweet and Sour Crunchy Cucumbers
Entrées
Sake Teriyaki Seared Salmon
Grilled Chicken with Sweet Onion Rosemary Sauce
Grilled Mediterranean Steak
Star Anise Seared Tuna with Mango & Pineapple Salsa
Cha Cha Pork
GOAT CHEESE, CHIVE, AND BLUEBERRY LAVENDER CHUTNEY CROSTINI
6 ounces fresh goat cheese (chèvre)
2 tablespoons thinly sliced fresh chives
1 jar Dish D'Lish Blueberry Lavender Chutney
Crostini (recipe follows) or crackers
Garnish: tiny sprigs of fresh thyme
In a small bowl, mix the goat cheese and chives. Spread your favorite crostini or crackers with the mixture and top with Blueberry Lavender Chutney. Garnish each piece with a tiny sprig of fresh thyme.
CROSTINI
Makes about 40 crostini
1 long, skinny French baguette, sliced on bias into 1/4-inch slices
Olive oil, as needed
1 teaspoon Dish D'Lish French Seasoning Salt or kosher salt
Preheat oven to 400 degrees F.
Lightly brush baguette slices with olive oil. Place bread in a single layer on baking sheets, sprinkle with French Seasoning Salt, and toast until just crispy. Let cool before storing.
Chef's Tip: Crostini can be made in advance, cooled THOROUGHLY, and stored in airtight containers for up to 3 days. If necessary, recrisp in a hot oven for a couple of minutes.
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CHA CHA CHIPOTLE DEVILED EGGS
Makes 24 stuffed eggs
1 dozen eggs
3 tablespoons regular or low-fat sour cream
3 tablespoons mayonnaise or reduced-fat mayonnaise
3 – 4 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning
Topping
1/2 cup 1/4-inch-diced tomatoes
1 tablespoon minced white onion
2 tablespoons minced fresh cilantro
1 – 1 1/2 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning, depending on how spicy you like it
Place the eggs in a saucepan and cover with cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs. When they are cool, carefully peel them under running water.
Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, and Cha Cha Chipotle Lime Seasoning until smooth. (You can also do this in a mixing bowl with a whip attachment.)
Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
In a small bowl, mix together the topping ingredients. Top each egg half with about 1 teaspoon of this mixture.
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SPINACH SALAD WITH APPLES & WARM BACON VINAIGRETTE
Serves 4 to 6 as a starter salad
1 bunch fresh spinach, stemmed, washed well & dried (about 4 packed cups)
1 Washington Fuji apple, cored and thinly sliced
Warm Bacon Vinaigrette
1/4 cup finely diced raw bacon
1/4 cup finely diced red onion
1/4 cup thinly sliced shitake mushrooms, stemmed (optional)
2 tsp. Dijon mustard
1/4 cup Dish D'Lish Sweet Onion Rosemary Sauce
2 tablespoons red wine vinegar
2 Tbsp. extra virgin olive oil
Place spinach and apples in a large bowl and refrigerate until ready to dress.
In a small non-stick pan cook the bacon over medium-high heat until half done—about 2 – 3 minutes. Add onions and mushrooms; cook until onion is barely tender, about 1 minute.
In a small bowl whisk together remaining dressing ingredients and then stir into pan. Immediately remove from heat and pour over spinach and apples. Toss until salad is well coated with dressing. Serve immediately.
MEDITERRANEAN GRILLED BREAD SALAD WITH FRESH MOZZARELLA
Serves 6 to 8
1/2 loaf rustic Italian bread
2 - 3 large tomatoes cut into wedges
1 large cucumber, peeled sliced
1/3 cup pitted kalamata olives, cut in half
2 large balls fresh mozzarella, cut into 1/2-inch pieces
1/4 cup fresh basil leaves, roughly chopped
1 bunch small arugula leaves, washed and spun dry
1/2 bottle Dish D'Lish Mediterranean Feta Bread Dipper—shaken well!
Preheat the grill.
Slice bread crosswise into large slices about 1 inch thick. grill over medium coals until toasted slightly on both sides. Cut or tear bread into roughly 1-inch pieces and place in a large serving bowl.
Add the tomatoes, cucumber, olives, mozzarella, basil, arugula, and the Mediterranean Feta Bread Dipper. Toss well and serve. Toss or pass additional Mediterranean Feta Bread Dipper if desired.
ARTICHOKE & GARLIC POTATO SALAD
Makes about 6 cups
2 pounds small red potatoes, cut in 1-inch pieces (about 6 cups)
1/2 cup Dish D'Lish Artichoke & Garlic Bread Dipper
1 tablespoon Dijon mustard
3 tablespoons chopped Italian parsley
1/2 cup tiny-diced red onion
Salt & Pepper to taste
Steam potatoes until very tender, about 12 - 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the Artichoke & Garlic Bread Dipper, Dijon, parsley and red onion.
When potatoes are still warm, toss them with the dressing, taste for seasoning and adjust if necessary. Set aside until cool. Best served at room temperature.
Chef's Notes: Potatoes are unpeeled in this recipe - thus giving a colorful and nutritional bonus. Be sure to toss with the vinaigrette while still very warm so they absorb lots of the vinaigrette flavor.
FRAGRANT STAR ANISE SWEET AND SOUR CRUNCHY CUCUMBERS
Makes 6 to 8 servings
3/4 cup white distilled vinegar
3/4 cup sugar
1 tablespoon Dish D'Lish Fragrant Star Anise Rub
4 cucumbers, peeled, with some green stripes left on
1 white onion, thinly sliced, rinsed in cold water, and drained
1 red bell pepper, diced 1/4 inch
In a large bowl, whisk together the vinegar, sugar and Fragrant Star Anise Rub.
Slice cucumbers in half lengthwise, seed, and cut into 1/3-inch slices. Add cucumbers, onion, and bell pepper to the bowl, and toss well. Refrigerate for at least four hours before serving. Will keep refrigerated for up to 3 days.
SAKE TERIYAKI SEARED SALMON
Makes 4 servings
I like to make this quick and easy dish by searing the salmon on each side in a non-stick pan - then finish off in the oven. But if the weather is nice then head outdoors to grill it.
4 (6-8 ounce) thick, boneless, skinless salmon fillets
3/4 cup Dish D'Lish Sake Teriyaki Sauce
1 tablespoon canola oil
Garnish: thinly sliced green onions
Place salmon fillets in a glass baking dish and pour 1/2 cup Dish D'Lish™ Sake Teriyaki Sauce over salmon, turn salmon to coat all sides. Cover, refrigerate and marinate for at least 30 minutes or up to overnight
Preheat oven to 475°F.
Heat oil in a large nonstick, ovenproof skillet over medium-high heat. Remove salmon from marinade, and discard marinade. Sear salmon on both sides until slightly browned. Top salmon with remaining sauce and transfer pan to preheated oven and cook approximately 4-5 minutes, or until just cooked through. Garnish with green onions.
Chefs Notes: Serve with steamed jasmine rice and marinated cucumber salad. Sake Teriyaki is also great to marinate Flank Steak or Chicken with!
GRILLED CHICKEN WITH SWEET ONION ROSEMARY SAUCE
Makes about 4 servings
Is your chicken boring? No more with this great recipe - French Seasoning Salt kicks up the flavor as well as the sizzling combination of Sweet Onions, Rosemary and Pink Peppercorns.
This is also a great item to serve as an appetizer - just cut your chicken into bite sized pieces, skewer, season, grill and sauce!
4 boneless, skinless chicken breasts
4 teaspoons Dish D'Lish French Seasoning Salt
1 cup Dish D'Lish Sweet Onion Rosemary Sauce, warmed
Garnish: fresh rosemary springs
Sprinkle each side of chicken liberally with the French Seasoning Salt and set aside.
Preheat a grill, and cook chicken over medium coals on each side until nicely maked, chicken is cooked through and juices run clear. Remove to a platter and serve with a generous amount of the Dish D'Lish Sweet Onion Rosemary Sauce. Garnish with fresh rosemary sprigs.
GRILLED MEDITERRANEAN STEAK
4 of your favorite steak cuts
Dish D'Lish French Seasoning Salt
4 Tablespoons fresh goat cheese (chèvre)
4 Tablespoons Dish D'Lish Mediterranean Feta Bread Dipper, shaken well!
Fresh chives, thinly sliced
Lay steaks out on a baking sheet and season each side liberally with French Seasoning Salt. Let sit 15 minutes before grilling.
Heat grill and cook steaks to preferred doneness. Remove to plates and spread each steak with a tablespoon of goat cheese and then drizzle on top of that 1 tablespoon of Mediterranean Feta Bread Dipper. Garnish with a sprinkle of chives.
STAR ANISE SEARED TUNA WITH MANGO & PINEAPPLE SALSA
Serves 4
4 (5-6 oz) pieces fresh ahi tuna
Dish D'Lish Fragrant Star Anise Seasoning Rub
1/2 cup tiny diced fresh mango
1/2 cup tiny diced fresh ripe pineapple
1/3 cup Dish D'Lish SASS Sauce
Garnish: fresh cilantro
Lay tuna out on a baking sheet and sprinkle each side of breasts liberally with the Fragrant Star Anise Rub. Let set for 15 minutes.
Meanwhile make the salsa by combining in a bowl the mango, pineapple and sass sauce. Set aside.
Heat a large nonstick skillet with oil over medium-high heat till hot. Add tuna to pan. Cook quickly on first side till golden and then flip over and continue cooking until tuna is nicely crusted and tuna is cooked medium rare.
Plate tuna and top each portion with salsa. Garnish with cilantro.
CHA CHA PORK
Makes 6 – 8 hearty servings
Pork
3 tablespoons Dish D'Lish™ Cha Cha Chipotle Lime Seasoning
1 pork shoulder blade roast, about 3 1/2 pounds
1 (14-ounce) can peeled diced tomatoes
1/4 cup tequila
Escabeche
2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt
Accompaniments
Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges
Put the Cha Cha Chipotle Lime Seasoning in a large, shallow bowl. Cut pork into 2 chunky pieces, and roll the pork in the seasoning, taking up all.
Transfer the pork to a slow-cooker, add the tomatoes and tequila, and set the cooker on high. Let cook for 8 more hours—or up to 10 hours if you’re still at work!
When ready to serve, mix the escabeche ingredients well, and place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.
Serve the pork with the escabeche, and accompaniments. Diners build their own “soft tacos” then squeeze lime juice over the filling before folding.
This dish also makes a great appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas. Try it with a Dish D'Lish™ Pomegranate Margarita!
Chef's Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.
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