Easy Appetizers

New Years festivities are fast approaching. These are a few scrumptious and yet easy appetizers to include in your New Years Eve celebration.


{image via foodchannel.com}

Coconut Shrimp

Ingredients
4 dozen medium shrimp, peeled and deveined
Salt
Pepper
Garlic powder
1 1/2 cups flour
2 eggs, beaten
3/4 cup shredded coconut

Directions
Season the shrimp lightly with salt, pepper and garlic powder.
Dredge each one in flour, then dip in egg, dredge again in flour and then roll them in coconut, coating thoroughly.
Arrange the prepared shrimp on a baking sheet and bake in a preheated 425° oven until golden brown, 12-15 minutes.
Serve with dipping sauce, if desired.
Makes 48 appetizers.


{image via instyle.com}

Oven-Fried Chicken Satay

Yield: serves 12 (about 28 skewers)

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1/3 cup Dijon mustard
4 cups cornflakes
2 teaspoons minced fresh sage
2 teaspoon minced fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Barbecue sauce, for serving
Skewers

Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.
In a food processor, combine cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.
Serve with Barbeque Sauce.



{image via marthastewart.com}

Deviled Eggs

Serves 6

Ingredients
6 large eggs
3 tablespoons light mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.
Meanwhile, in a medium bowl, mix together mayonnaise, mustard, salt and pepper.
Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.
Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours
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