Just a few of our best summer appetizer recipes to help you get through the dog days of summer and come out grinning like a Cheshire cat…
After all, can you think of a better time for hosts to relax than while sharing a few exquisite bites and a cool drink (or two) with friends and neighbours?
Bon appétit!
Crispy Zucchini Fries & Marinara Sauce
Since zucchini is really high in moisture, it can prove a challenge to cook with. Here are two tips for best results:
*how to make zucchini fries crispy: look for small, firm zucchini, and if you want to leave nothing to chance, remove the excess seeds before dredging in flour;
*how to cut zucchini fries: cut in halves and then into ¼” thick slices.
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4
½ cup almond (or coconut) flour
½ tsp garlic powder
½ tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
Sea salt and black pepper to taste
2 large eggs
2 tbsp water
1 cup Parmesan cheese, freshly grated
2 small, firm zucchini, halved, cut into ¼” thick slices
Marinara Sauce:
2 tbsp extra virgin olive oil
2-3 garlic cloves, minced
1 tsp dried oregano
½ tsp red pepper flakes
2 tbsp tomato paste
1 8-oz can crushed tomatoes
¼ cup fresh basil, thinly sliced
¼ cup fresh parsley, chopped
Sea salt and black pepper to taste
Preheat oven to 400°F. Place a metal rack inside a large, rimmed baking sheet and set aside.
In a pie pan or shallow bowl, combine almond flour, garlic powder, onion powder, smoked paprika and Italian seasoning. Season with salt and black pepper to taste and set aside.
In a second pie pan or shallow bowl, gently whisk together the eggs and water until frothy; set aside.
Add the freshly grated Parmesan cheese to a third bowl and set aside.
Dredge zucchini pieces in the seasoned almond flour before dipping into the egg mixture. Allow excess egg to drain off each piece before transferring to the bowl with the Parmesan cheese. Turn to evenly coat each piece of zucchini before transferring to the prepared rack. Season with additional salt and black pepper to taste.
Place baking sheet into preheated oven and roast until golden and crisp, around 20-25 minutes, making sure fries are flipped once halfway through the cooking time.
While the zucchini is roasting, combine olive oil, garlic, oregano, red pepper flakes and tomato paste in a medium saucepan over medium-high heat. Stirring frequently, cook until the garlic is fragrant, around 1-2 minutes. Season with salt and black pepper to taste and stir to combine.
Reduce heat, add crushed tomatoes and cook until bubbly and slightly reduced, around 8-10 minutes. Remove from heat and stir in fresh basil and parsley. Transfer to a serving dish and keep warm.
Remove zucchini fries from oven when ready and serve immediately with herb marinara sauce.
Chicken Satay with Spicy Peanut Sauce
This spicy chicken recipe makes a great appetizer for a smaller gathering, or a satisfying light entree when paired with some grilled summer vegetables and a crispy green salad. This flavor-packed recipe can also be doubled or tripled for larger crowds.
You will need a dozen 9” wooden or metal skewers. If using wooden skewers, place in a bowl of water and set aside until ready to prepare chicken.
Prep time: 10 minutes (+ marinating time)
Cook time: 15-20 minutes
Serves: 4-6 (2-3 skewers per person)
1 lb boneless, skinless chicken breast, pounded to ½” thick, cut into 1” strips
3 tbsp soy sauce
2 tbsp sesame oil
1½ tbsp hot sauce
1 tbsp pure maple syrup
2 tbsp fresh lime juice
3 garlic cloves, minced
2 tbsp fresh ginger piece, finely minced
Sea salt and black pepper to taste
Peanut Dipping Sauce:
¾ cup low-sodium chicken stock
1/3 cup peanut butter
1 tbsp soy sauce
1 tbsp pure maple syrup
¼ tsp cayenne pepper
2 tbsp fresh lime juice
1 tsp garlic powder
¼ cup fresh cilantro, chopped
¼ cup roasted peanuts, roughly chopped
Salt and pepper to taste
In a large mixing bowl, combine soy sauce, sesame oil, hot sauce, maple syrup, lime juice, garlic and fresh ginger. Season with salt and black pepper to taste and add chicken strips. Cover and store in the refrigerator for at least 2 hours or overnight. Turn chicken at least once while marinating.
To prepare the peanut sauce, combine chicken stock, peanut butter, soy sauce, maple syrup, cayenne pepper, lime juice and garlic powder in a small saucepan over medium heat. Simmer gently, stirring frequently, until sauce is smooth and slightly thickened, around 5-6 minutes. Remove from heat and transfer to a serving container. Top with fresh cilantro and roasted peanuts; set aside.
Outdoor grilling: spray clean gas grill grates with non-stick cooking spray, close lid and preheat grill to medium. Thread chicken strips onto prepared skewers and place over direct medium heat. Close the cover and cook, turning once, until nicely browned and cooked through (approximately 4-6 minutes per side).
Indoor grilling: spray a grill pan with non-stick cooking spray and set heat to just below medium-high; also make sure to increase cooking time to 5-7 minutes per side.
Remove from heat and serve immediately with peanut dipping sauce on the side.
Bacon-Wrapped Water Chestnuts with Spicy Mustard Sauce
Reminiscent of the Polynesian Rumaki minus chicken livers and brown sugar, these appetizers rely instead on a mouth-watering water chestnut and bacon combo sweetened with honey – preferably local – complemented by a spicy mustard dip… yummm!
Prep time: 30 minutes
Cook time: 30-35 minutes
Serves: 4-6 (approximately 24 appetizers)
8 strips center-cut bacon
1/3 cup soy sauce
3 tbsp honey
2 8-ounce can water chestnuts, rinsed and drained
¾ cup Greek yogurt
2½ tbsp Dijon mustard
1 tbsp hot sauce
¼ tsp cayenne pepper
2 tbsp fresh parsley, roughly chopped
Sea salt and black pepper to taste
How to make bacon wrapped water chestnuts
Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces; set aside.
In a medium mixing bowl, mix soy sauce and honey. Add water chestnuts and turn to coat. Marinate at room temperature for approximately 30 minutes, turning water chestnuts 2-3 times during that time.
Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
Drain water chestnuts, reserving the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip crosswise. Secure both pieces of bacon with a toothpick and place on baking rack.
Repeat with remaining water chestnuts. Coat each appetizer with reserved marinade on all sides. Place prepared baking sheet in preheated oven for 20 minutes.
Remove from oven and brush with more marinade before returning to oven for another 10-15 minutes. Remove bacon-wrapped water chestnuts from the oven and serve immediately with the spicy mustard sauce for dipping.
How to make spicy mustard from yellow mustard
While water chestnuts are roasting, combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper and parsley in a small bowl. Season with salt and black pepper to taste. Cover and place in the refrigerator until ready to serve.
Cream Cheese Spread with Warm Cherry Sauce
Prep time: 5 minutes (frozen cherries + time to thaw) or 20 minutes (fresh cherries)
Cook time: 10 minutes
Serves: 4
8 ounces block cream cheese, room temperature
2 cup dark cherries, pitted and chopped (see below for frozen)
1 tbsp honey, preferably local
½ tsp dried rosemary (or 1½ tsp fresh leaves, finely chopped)
¼ tsp ground cumin
½ tsp ground cinnamon
¼ tsp salt
1/3 cup water
¼ cup pecans, roughly chopped
Optional: 1 tsp fresh rosemary leaves, finely chopped
How to Make Cherry Sauce from Fresh Cherries
Place a large, high-sided skillet over medium heat. Add cherries, honey, rosemary, cinnamon, salt and water; stir to combine. Stirring occasionally, cook until liquid is reduced by one half and a thick sauce develops (approximately 8-10 minutes); remove from heat and set aside.
Place cream cheese on serving platter and pour half the warm cherry sauce on top. Use remaining sauce to top off the spread as needed or serve on the side. Top with chopped pecans and finely chopped rosemary. Serve immediately with rice crackers.
Making Sauce from Frozen Cherries
Fresh or frozen cherries can be used for this recipe, though frozen are quicker. Place frozen cherries in a large bowl and thaw at room temperature; use thawed juice and reduce the amount of water to ¼ cup.
Baked Coconut Shrimp with Lime Avocado Dip
Lighter and healthier than the deep fried coconut shrimp version which is coated with sweetened coconut flakes and panko breadcrumbs, this gluten free recipe for baked coconut shrimp uses unsweetened coconut flakes.
Prep time: 15 minutes
Cook time: 12-15 minutes
Serves: 4
½ cup almond (or coconut) flour
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
Sea salt and black pepper to taste
2 eggs
2 tbsp water
¾ cup shredded coconut, unsweetened
1 lb 10/15 count gulf shrimp, peeled and de-veined, tails on
Avocado Lime Dip:
1 large ripe avocado, pitted and peeled
3 tbsp fresh cilantro, stems removed
2 tbsp fresh lime juice
¼ tsp ground cumin
½ tsp red pepper flakes
Sea salt and black pepper to taste
Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat; set aside.
Combine almond flour, smoked paprika, ground cumin, garlic powder and onion powder in a pie pan or shallow bowl. Season with salt and black pepper to taste and set aside.
In a second pie pan or shallow bowl, gently whisk eggs and water until frothy. Season with salt and black pepper to taste; set aside.
Add shredded coconut to a third bowl and set aside.
Dredge each shrimp in seasoned almond flour, then dip in egg mixture. Allow excess egg to drip off before transferring shrimp to the bowl of shredded coconut. Turn to coat shrimp thoroughly before transferring to prepared baking sheet. Repeat with remaining shrimp and season with additional salt and black pepper if needed.
Place baking sheet in preheated oven; bake until golden-brown and crispy, around 12-15 minutes, turning once halfway through. If using medium-sized shrimp for a larger gathering, reduce cooking time by a few minutes to prevent overcooking. For crispier results, reduce baking time to 10 minutes, then place the shrimp under broiler for 1-2 minutes per side.
Meanwhile, add avocado, cilantro, lime juice and cumin to a food processor or blender and blend until smooth. Add a tablespoon or two of water if needed to reach desired consistency. Season with salt and black pepper to taste. Transfer to a small serving bowl, sprinkle with red pepper flakes and set aside.
Remove shrimp from oven and serve immediately with avocado-lime dip on the side.
Now go take a look at our hot summer cocktails, the perfect complements to our hot weather appetizers…
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