Cover of Hors D'Oeuvres
From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.
This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.
Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!
From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell
Makes: about 36 appetizers
3 chicken breast halves
3 Tablespoons olive oil
2 Tablespoons chopped garlic (in jar or fresh)
1 (4-ounce) log creamy goat cheese
4 ounces cream cheese
6 (8-inch) flour tortilla wraps
1 (16-ounces) jar roasted red peppers, drained and chopped
1/2 of (10-ounces) bag fresh spinach
Garlic salt, to taste
Dried Italian seasoning, to taste
Cracked black pepper, to taste
1 (100-count) package (6- or 8-inch) wooden skewers
1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.
2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.
3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.
4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.
5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.
6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.
7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.
8. Skewer each piece on a 6- to 8-inch skewer.
From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.
From: Fran Ognibene
Serves: 12 as a salad or about 16-20 as an appetizer.
4 pounds (16-20 count per pound) headless boiled shrimp
2 cups Hellman’s brand mayonnaise
1 teaspoon Dijon mustard
2 Tablespoons champagne vinegar
6 Tablespoons fresh minced dill
3 cups (6 stalks) minced celery
1 cup minced red onion
1. Peel and devein shrimp.
2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.
3. Add the celery and red onion and check seasonings.
4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!
For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.