Recipes for "finger food"

Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.

While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.

Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.

Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.

Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.

Serve slightly warm, room temperature, or chilled.

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Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.

Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move the skillet to the preheated oven.

Roast in the preheated oven until soft, 15 to 20 minutes, tossing halfway through. Remove from oven and top with parsley.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place potato halves in a large bowl. Add olive oil, paprika, parsley, garlic powder, salt, and pepper; stir until evenly coated. Place potatoes in the air fryer basket.

Cook in the preheated air fryer for 10 minutes; stir and cook until desired crispness is reached, about 5 more minutes.

Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.

Place potatoes in a bowl and add olive oil, garlic powder, paprika, salt, and pepper. Toss until potatoes are coated and transfer to the air fryer basket.

Cook in the preheated air fryer, shaking the basket halfway through, until potatoes are cooked through and crispy, 15 to 17 minutes.

While potatoes are cooking, mix sour cream, mayonnaise, Parmesan cheese, ranch dressing mix, and vinegar in a small bowl.

Remove cooked potatoes to a plate and garnish with parsley. Serve immediately with dipping sauce.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Place fingerling potatoes in a large bowl. Whisk oil, mustard, dill, salt, and black pepper together in a measuring cup until well blended. Pour over potatoes and stir until evenly coated. Spread potatoes in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes. Turn potatoes and cook until potatoes are golden and crispy, about 10 more minutes.

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the corn flake crumbs, flour, parsley, chives, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the honey mustard sauce. Combine all ingredients in a glass jar and shake or whisk until smooth and creamy.

6. Serve the chicken topped with flaky salt, fresh chives and honey mustard for dipping. Enjoy!

1. In a bowl, combine the chicken, buttermilk, and 2 tablespoons hot sauce. Toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the corn flakes crumbs, cheese cracker crumbs (if using), 1 tablespoon fajita seasoning, and a large pinch of pepper to a medium-size bowl. Stir to combine.

4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the black pepper sauce. Stir together the melted butter, 1/2 cup hot sauce, 2 teaspoons fajita seasoning, and a pinch black pepper (to your taste).

6. To make the ranch, combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.

7. Drizzle the chicken with the black pepper sauce. Serve alongside the ranch for dipping. ENJOY.

1. In a bowl, whisk together the mustard, yogurt, and honey. Add the chicken and toss well to coat.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

5. Meanwhile, make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

6. Serve the chicken topped with flaky salt and spicy honey sauce for dipping. I'd add a side of ranch too. Enjoy!

Start The Risotto: Melt 2 tablespoons butter in a large skillet. Sauté the onion and garlic until translucent. Add the arborio rice and salt; let it toast a bit to turn lightly golden brown.

Simmer The Risotto: Add the wine; let it sizzle out. Add the broth, about one cup at a time, stirring gradually as you let it simmer. We want the liquid to be absorbed slowly after each addition. This process will take about 15-20 minutes and you’ll be left with something that looks like slightly creamy rice.

Make It Creamy and Cheesy: Add the remaining 2 tablespoons butter, Parmesan, lemon zest, cream, and pepper to taste. IT’S DELICIOUS ALREADY. Try not to eat the whole thing.

Chill: Spread the risotto onto a baking sheet lined with parchment paper. Chill for about an hour.

Form Into Balls: Take a small piece of the chilled risotto and press it into your palm. Tuck a cube or two of mozzarella cheese in there, and wrap the risotto around it into a ball.

Dredge Risotto Balls: Dip the balls into the flour (shaking off excess), then the eggs, then the panko.

Fry The Arancini: Heat the oil (3-5 cups depending on pan size) over medium high heat. When the oil is hot (350 degrees is ideal if you have a thermometer), add the arancini. It should bubble a bit and start to turn golden brown. Flip and brown on the other side.

Finish and Serve: Place on paper towel lined plates to drain excess oil. Sprinkle with salt. Dip in your sauce of choice and OH MY GOODNESS they are so so so good. Your efforts paid off.

Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.

Zest the lemon into a small bowl and set the zest aside. You will use it later. In a medium bowl, beat 1 egg with the goat cheese, Pecorino Romano cheese, and 1 tablespoon freshly squeezed lemon juice.

When the pastry is pliable enough to work with, generally after 20 to 30 minutes, unfold both sheets on a sheet of parchment paper. Overlap ends by 1 inch, forming 1 long rectangle (about 17 inches x 9 inches); press together to seal.

Beat the remaining egg with 1 teaspoon water, then brush a 1-inch rim of egg wash around the pastry rectangle.

Fold edges inward and press to create a 1-inch border. This acts as a “glue” and creates a picture frame effect. Use additional egg wash to seal corners where they overlap. Brush top of folded rim with egg wash.

Spread the goat cheese mixture inside the pastry border. Toss the asparagus with the oil and salt, then arrange in a single layer on top of the cheese. If you want to get fancy, feel free to play with the arrangement of your asparagus.

Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.

Sprinkle the lemon zest over the asparagus and then cut the tart into triangles or squares. Serve immediately or let cool on a rack and serve at room temperature.

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Cauliflower and Rice: Preheat the oven to 400 degrees. Steam the cauliflower rice according to package directions in the microwave. Do the same for the rice so it’s warm and soft. (If using cauliflower florets, boil until tender and drain.)

Mix: Pulse the cauliflower and quinoa through a food processor until semi-smooth (see pictures for texture). Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. Roll into small balls (about one heaping tablespoon per ball was best for me).

Cook: Brush generously with olive oil and bake for 20 minutes. Serve with yummy sauces, salads, bowls, or freeze for later!

Mix Bowl 1: Mix egg yolks and sugar with electric mixer until smooth. The mixture should “ribbon” off the end of the beaters in a silky, steady stream. Make it look smooth and creamy, basically. Add the mascarpone cheese and beat again until combined.

Mix Bowl 2: Beat the heavy whipping cream on high for 1-2 minutes until you get whipped cream. Add dulce de leche, mix again, and add a pinch of salt to taste.

Combine Bowls: Fold whipped cream into the egg and mascarpone mixture. WARNING: IT WILL BE DIVINE.

Pan Prep: Grab an 11×7 pan (a 9×13 will work, as will honestly any shape or size of pan, but 11×7 is my favorite). Use a fine mesh strainer to dust the bottom of your pan with cocoa powder. This helps absorb excess moisture from the espresso so it doesn’t get too wet.

Layer: Dip ladyfingers very briefly in the espresso; turn to coat (I give a slow count of 3 while flipping each one – back side, front side, back side again and remove). You don’t want these in the espresso for a very long time or the whole thing will fall apart. Ladyfingers should cover the bottom of the pan. Layer half the creamy mixture on top of the ladyfingers; repeat ladyfingers layer, then finish with the rest of the creamy layer. Finish with a dusting of cocoa powder again, and/or shaved chocolate.

Fridge: Cover with plastic and transfer to the fride. Let it set for 4 hours minimum, but ideally 12-24 hours.

You’re Done! Yum! Cut and serve straight out of the fridge. Finish slices with more cocoa powder or chocolate shavings on top if you want. Absolutely incredible.

Combine cilantro, mint, lemon juice, garlic cloves, jalapeños, ginger root, salt, and cumin seeds in a blender or food processor. It should be thick enough to coat a samosa when dipped.

If you want it thinner, add 2 to 3 tablespoons of water. Transfer the chutney to a bowl, cover it, and wait until the samosas are ready.

In a large mixing bowl, combine all-purpose flour and salt.

Drizzle the melted ghee or vegetable oil around the flour mixture. Pick up a handful of the dough and rub it between your palms to mix the ghee as evenly into the flour as possible.

To see if the flour to ghee ratio is good enough to make crispy pastry, hold a portion of mixture in your hand and make a tight fist, then open it. The mixture should hold its shape.

Add water to the flour one to two tablespoons at a time while kneading. Knead into a smooth, firm dough. This should take about 5 minutes. Wrap the dough in cling wrap or cover with damp cloth until ready to fill the samosas.

Set a medium pot filled with water over medium high heat. Add the peeled quartered potatoes, and bring them to a boil. Boil the potatoes until they are fork tender, about 15 minutes.

Set a large skillet over medium high heat and add the oil. Once the oil shimmers, add the cumin seeds to the skillet. Once they sputter, turn the heat down to medium and add the onion. Sauté for 3 to 4 minutes until the onion is softened. Add jalapeno, coriander, garam masala, ground turmeric, and salt. Give it a quick stir. Add the peas.

Drain the potatoes and add them to the skillet. Using the back of a wooden spoon or a potato masher, coarsely mash the mixture, leaving no large chunks of potatoes. Stir to combine. You want it mixed well. In the end, the filling should be relatively dry and thick.

Set aside to cool completely before filling the samosas.

While the filling is cooling, unwrap the dough, and knead it again for a couple minutes to make it smooth.

Divide into 6 equal parts. Roll each into smooth balls, and cover with a damp cloth. Pick one ball, press between your palms to flatten, and lightly dab the surface of dough with oil or ghee. This prevents the rolling pin from sticking to the dough. Resist the urge to dust the countertop with flour, as the loose flour will burn when you drop the dough in the oil to fry, giving the samosa an off taste.

Use a rolling pin to flatten the dough into a circle 6 inches in diameter, 1 mm thickness. Cut in half so you have two half-moon shapes.

If you’re having a difficult time rolling out the dough, place the round between pieces of wax paper or parchment.

Pick one half and brush the edges with water using your finger.

Pick one edge of the dough and place it on top of the other edge, making a cone shape. Gently pinch along the edges of the cone, making sure they are sealed.

Add 1 1/2 tablespoons of filling into the cone. This should fill it 3/4 of the way. Brush water on the edges of the cone's opening, and pinch the edges together to close the samosa.

Repeat with the rest of the dough. Cover sealed samosas with a damp cloth. In the end, you should have 12 samosas.

In a deep pot, add the oil and heat to 200°F over medium heat. Add the samosas to the oil and fry in batches; do not overcrowd the pot. Fry until the samosas begin to turn golden.

Once the samosas are golden, increase the heat to medium high, bringing the temperature up to 350°F, and cook for another 5 minutes until the samosas have darkened to a deeper brown.

Take the samosas out of the oil and transfer them to a plate lined with paper towels.

Reduce the heat back to medium or medium low, until the oil temperature drops back to 200°F before going forward with the next batch of samosas. Getting this part right for a samosa is the trickiest part. If you start with high temperature oil, the pastry will turn soggy and oily. So, starting with warm oil and then increasing the heat is the way to go here.

Serve immediately with a side of green cilantro mint chutney.

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. In a shallow bowl, mix the pretzel crumbs, garlic powder, onion powder, paprika, pepper, and flour. In a separate bowl, beat the egg, add the chicken, and toss well to coat.

4. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.

5. Meanwhile, make the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute. Gradually whisk in the cider and cheese until the sauce is smooth. Stir in the dijon, honey, and cayenne.

6. Serve the chicken with lots of warm cheese sauce for dipping.

Cut Italian loaf in half longwise with a serrated knife. Scoop out some of the bread in the top half of the loaf. This will give you more room for toppings and make sure the sandwich doesn’t fall apart. Just don’t go too deep. You still need it to hold together. (Use the leftover bread to make breadcrumbs!)

Spread mayonnaise on the bottom half of the loaf. Layer the meats and cheese on the bottom portion of the loaf in any order you like. I prefer to the do the cured meats on the bottom, then turkey, and then cheese, but there is no science to it.

Chop the iceberg lettuce, tomatoes, banana peppers, and olives. Add a bed of lettuce to the top half of the loaf (that has been hollowed slightly).

Top with chopped tomatoes, peppers, and olives. Drizzle the vegetables liberally with extra virgin olive oil, red wine vinegar, and Italian seasoning. Bring the two halves of the loaf together and press slightly.

Cut the large sandwich into six evenly sized pieces. Serve immediately or wrap and store for later.

Leftovers! If you aren’t serving immediately, cut the sandwich into portions, and wrap each portion tightly with plastic wrap. Sandwiches will keep well in the fridge for 2-3 days.

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Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

Beat butter and sugar together using an electric mixer until fluffy. Blend in vanilla extract and salt. Mix in flour and ground pecans. Shape about 1 tablespoon of dough into a finger, about 3 inches long and 3/4 inch wide. Repeat with remaining dough to form about 50 fingers total.

Place fingers 2 inches apart on the prepared baking sheet; they will expand a little while baking. Stick an almond 'nail' onto the end of each finger. Lightly score some 'knuckles' into the centers using a knife.

Bake in the preheated oven until set and very lightly browned, about 20 minutes. Let cool.

Line a baking sheet with parchment paper or grease it with non-stick cooking spray.

In a large bowl, use a fork to whisk together the egg, milk, and 1 tablespoon Buffalo sauce. Add the breadcrumbs, garlic powder, salt, and black pepper, and stir well.

Add the chicken and use your hands to gently combine the ingredients just enough so everything is mixed through. Don’t over mix or the meatballs will be tough. The mixture will be soft and sticky.

Simply Recipes / Alison Bickel

Scoop up a rounded tablespoon of chicken, roll it into a ball, and set it on the prepared baking sheet. Repeat with the remaining chicken. You will have about 20 little meatballs. If your hands get sticky, moisten them with water as you go.

Simply Recipes / Alison Bickel

Bake the meatballs until they are golden on the bottom and cooked through, about 14 minutes.

Simply Recipes / Alison Bickel

Nudge the meatballs to the center of the baking sheet and drizzle the remaining 1/4 cup Buffalo sauce over them. Use a spoon to roll the meatballs in the sauce. Transfer them onto a plate and scatter the scallions on top. Serve with toothpicks and a small bowl of extra sauce on the side.

Refrigerate leftover meatballs in a covered container for up to 3 days. Reheat them in the microwave until warm.

To freeze, allow the meatballs to cool completely. Then, store them in a well-sealed freezer-friendly container or bag for up to 3 months. To reheat, put them in a 350°F oven straight from the freezer, covered with foil, and bake until warmed through.

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Simply Recipes / Alison Bickel

Brush any dirt off the mushrooms and remove the stems.

Use a spoon to stuff the mushrooms with the cheese mixture, so that it mounds a little in the center.

Place the mushrooms on a rimmed baking pan (to prevent the mushrooms from rolling off the pan). Sprinkle the tops with a little smoked paprika.

Bake at 350°F (175°C) for 8 minutes, or until a pool of water forms at the base of each mushroom as the mushrooms sweat out their moisture.

Remove and cool a minute or two, then serve.

Add the bacon in a single layer to a non-stick skillet and heat over medium heat. Cook the bacon until crispy, turning as needed. Remove from the pan and drain on a paper towel-lined plate.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the cream cheese, Cheddar, Monterrey Jack, chopped jalapeños, and cumin (if using) to a small bowl and mix well to combine.

Once the bacon has cooled a bit, chop it and add it to the cheese mixture.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Butter one side of each slice of bread and place them on a plate, butter side down. Slather the filling on 2 slices of bread and top with the remaining slices to make 2 sandwiches, buttered sides facing out.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Drain off the bacon fat from the skillet and carefully wipe it out using a dry paper towel. Set the skillet over medium heat.

Sprinkle the tops of the sandwiches with Parmesan cheese, if using. Once the skillet is hot, add the sandwiches, Parmesan side down. Sprinkle the tops with more Parmesan.

Cook, uncovered, until golden brown. Flip and cook until golden on both sides.

Simply Recipes / Ciara Kehoe

Remove from the heat and allow to cool a few minutes. Slice using a serrated knife and serve right away.

A grilled cheese sandwich is best served fresh from the pan, but the filling in this recipe is make-ahead friendly. Refrigerate the mix in a covered bowl for up to 3 days and allow it to come to room temperature before using.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Rinse and pat dry the chicken wings. Place them in a large bowl or marinade bag.

Mix together the marinade ingredients—crushed garlic cloves, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper—and pour over the chicken wings to coat.

Chill for at least an hour or up to 24 hours.

Line a roasting pan with foil and place a baking rack over it.

Place the chicken wings in on the rack in a single layer with some space between the wings.

Bake for 25 to 35 minutes, depending on the size of the chicken wings, until cooked through and well browned.

In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.

Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.

Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.

Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

Gather the ingredients.

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Stir in macaroni, and return to a boil. Cook, uncovered, stirring occasionally until macaroni is cooked through but still firm to the bite, about 7 minutes. Drain. Stir in butter, 1/4 cup milk, and cheese packet from the macaroni and cheese package.

While macaroni is still hot, stir in Cheddar cheese, pimento cheese spread, and Italian cheese blend, and continue to stir until melted.

Place the macaroni and cheese mixture into a container and refrigerate until firm, about 4 hours.

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Make a breading station: Whisk bread crumbs with paprika, chili powder, black pepper, sugar, salt, and cayenne in a shallow dish; set aside. Beat eggs with 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in egg mixture, and then dredge in breading.

Fry the mac balls in hot oil in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

Soak: Soak the skewers in water for 15-30 minutes while you prep the chicken.

Mix: Using your hands or tongs, mix the chicken with the honey chipotle mix. It’ll look saucy and messy, in a good way.

Skewers: Thread the chicken pieces onto skewers (usually I get 4 skewers with a pound of chicken).

Cook Em Up: You can cook these a number of different ways – I air fry them at 400 degrees for 10 minutes or until internal temperature reaches 165 degrees. Grilling would also be amazing! Finish with a drizzle of honey, or (yum) 2 tablespoons of melted butter mixed with honey. It’s so good!