Zucchini Parmesan Crisps

by | Just Stuff

Add a marinara dipping sauce on the side for a classic set of Italian flavors. These breaded zucchini rounds will be a delicious beginning to any meal, but especially to accompany Italian themed food.

Zucchini Parmesan Crisps

Crispy breaded veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1 cup Panko crumbs
  • 1/2 cup Parmesan cheese grated
  • 2 zucchini squash thinly sliced into rounds
  • 1/2 cup flour
  • 2 large eggs beaten

Method
 

  1. Heat vegetable oil in a large skillet on medium heat
  2. Combine Parmeson cheese and Panko in a flat bottomed bowl.
  3. Dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture,
  4. Cooked breaded rounds in oil until evenly crisp and golden. (About a minute each side). drain on paper towels.

Notes

Found on Pinterest, these would be a very nice, hot appetizer.
Grow your own zucchini.

Dough For Piggies

by | Sharing Meals

piggies

photo via http://www.girlversusdough.com -her site has complete pictorial on how to make these cute little buns.

Using small sausage pieces, wrap in the dough and attach the features, bake and serve these cute little piglets.

Dough For Sausage Piggies

To make piglet appetizers use this recipe for the dough to wrap up the sausages.
Print Recipe
Prep Time 3 hours
Cook Time 18 minutes
Total Time 3 hours 18 minutes
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 1/4 teaspoons active dry yeast
  • 2 1/4 cups flour set aside 1/4 cup of the flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt

Method
 

  1. Mix together the milk, sugar, and vegetable oil in a saucepan. Heat until the mixture is just below boiling. Let cool until lukewarm.
  2. Sprinkle the yeast over the liquid, waiting one minute
  3. Stir in 2 cups of flour, allow sticky, wet dough to rise for about 1 hour.
  4. After rising: Stir in the 1/4 cup flour, the baking powder, baking soda, and salt. Add in a little more flour til workable.
  5. Divide into 13 sections. Flatten dough balls into 4 inch rounds. Surround each 2 in. piece of sausage like a dumpling, making slightly oblong shape. Place on greased baking sheet, seam down. Finish al twelve sausage pieces.
  6. Let rise, covered, for 20-30 minutes; or until puffy.
  7. Preheat oven to 425 degrees F. Beat the egg and brush 3 of the dough balls with the egg wash. Take 13th ball of dough and make marble sized balls into snouts for pigs. Add to pig body and pierce with two toothpicks (which remain in while baking). Place eyes and then teardrop shaped ears.
  8. When all piglets are assembled bake for 18 minutes or until golden brown. Cool. Remove toothpicks.

Notes

This fun idea came from this blog, and tastes like the tried and true appetizer we all remember but with such a darling presentation that it looks brand new.
Tea Egg Appetizers

Tea Egg Appetizers

by | Sharing Meals

A fascinatingly different taste for those who want an easy, yet exotic, appetizer. I have lots of eggs from my laying hens, and this sounds like good way to use them for either winter or summer parties and get-togethers.

Tea Egg Appetizerss

Flavoring hard boiled eggs for a delightful appetizer ingredient
Print Recipe Pin Recipe
Prep Time 24 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 12 eggs hardboiled
  • 3 cups water
  • 3 tbsp lapsang souchong tea
  • 1/2 cup soy sauce
  • 1 stick cinnamon
  • 2 star anise
  • 4 tbsp sugar
  • 1/2 tsp fennel
  • 1/2 tsp black peppercorns
  • 1/3 cup mayonnaise
  • rice crackers

Method
 

  1. Cover eggs with water; bring to simmer; let sit for four minutes. Darin and rinse. Lightly crack the outside shell all over.
  2. Add all ingredients to the peppercorns in saucepan. Bring to boil then low simmer for 30 minutes. cool. Steep in liquid overnight.
  3. Take one cup of liquid and reduce by half. Mix 3 tablespoons of mayonnaise, sliced green onions, and cracked pepper in with reduced liquid.
  4. Peel 6 eggs, and slice. Chop the remaining peeled eggs and mix with the mayonnaise mixture to make an egg salad.
  5. Assemble appetizers: Put slices on rice crackers, top with a dollop of egg salad mixture, a sprig of cilantro and a bit of cracked black pepper.

Notes

This came from Savorthis on Food52. The tea eggs are an ancient Chinese delicacy that is wellknown in Chinese cooking.

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