Tag: hors d’oeuvres

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Fresh Roasted Red Beet Hummus

Roasted red beet hummus is packed with essential nutrients including protein, fiber, folate, manganese, potassium, iron, and vitamin C but low in calories!

Roasted Red Beet Hummus

Roasted Red Beet Hummus

Print Recipe Pin Recipe
Course Snack
Servings 8
Calories 125 kcal

Ingredients
  

  • ⅔ cup dried chickpeas
  • 4 cups water, divided
  • 8 oz uncooked red beets
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced (2 tsp)
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions
 

  • Cover chickpeas with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Add 2 cups of water and chickpeas to a saucepan. Turn heat to medium. Cover and simmer for 90 minutes or until tender, checking occasionally to ensure there is enough water to keep chickpeas from scorching.
  • Drain any excess water and set chickpeas aside to cool.
  • While the chickpeas are cooking, preheat the oven to 400℉.
  • Cut greens off the beets, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil. Roast until tender, 50-60 minutes.
  • Remove the beets from the oven and allow to cool. Peel the beet and cut it into cubes.
  • Combine chickpeas, beets, lemon juice, garlic and olive oil in a food processor. Pulse until smooth, adding additional olive oil as needed to achieve desired consistency. This step can also be done in batches using a blender.
  • Add salt and pepper to taste.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 4 months.
  • Hack: Freeze in serving-sized portions for a great and easy snack. Thaw in the refrigerator for 24 hours before eating. If thawed hummus is grainy or lumpy after thawing, give it a quick spin in the blender or mini processor to smooth things out.
  • Hack: One 15 oz can of chickpeas can be substituted for the dried chickpeas. It is not necessary to soak or cook the canned chickpeas.
Keyword appetizer, buffet food, chickpeas, easy, football snacks, garbanzo beans, hors d'oeuvres, hummus, party food, red beets, snacks

Did you know?  Colorful foods add up to a healthy diet!  Check out the benefits of beets here!

Suggestion:  If you love beets, try this colorful orange and beet salad!

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Traditional Chinese Shumai Dumplings

Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.

Chinese Shumai Dumplings

Chinese Shumai Dumplings

Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine Chinese
Servings 1 Dumpling
Calories 132 kcal

Ingredients
  

  • 1½ cups glutinous (sticky) rice
  • ½ carrot
  • 5 mushrooms
  • 2 green onions
  • ½ lb ground pork
  • 2” knob ginger (1 tbsp)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sweet bean sauce
  • 1 egg
  • Pinch of salt
  • 4 tbsp vegetable oil
  • Pinch of white pepper
  • 2 tbsp olive oil
  • 12 oz pack wonton wrappers (50 wrappers)

Instructions
 

  • Cook the rice according to package directions.
  • Dice the carrot, mushroom and green onion. Set aside.
  • Place ground pork in a bowl.  Mince and add ginger.  Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt.  Massage with hands to mix thoroughly.  
  • Heat the vegetable oil in a heavy skillet or wok.  Stir fry pork mixture until no pink remains.
  • Add mushrooms and carrots.  Cook to desired tenderness.
  • Remove pork mixture from pan to a bowl and add green onions and cooked rice.  Mix in olive oil and white pepper.
  • Line a bamboo steamer with cheesecloth.  
  • Take each wonton wrapper and place one tbsp of filling in the center.  Wrap thumb and forefinger into an “O” shape around the wonton.  Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
  • Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
  • Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
  • Place 1” of water in the bottom of the skillet or wok.  Stack and place steamer over the water and cover.  
  • When the water begins to boil, steam dumplings for 10 minutes.
  • Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
  • Serve dumplings warm with your choice of dipping sauce.
  • Hack:  Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
Keyword Asian appetizers, asian cooking video, Asian cuisine, Asian dumplings, Asian food, Asian side dish, bamboo steamer, Chinese appetizers, Chinese cooking video, Chinese cuisine, Chinese dumplings, Chinese food, Chinese side dish, cooking video, dumplings, glutinous rice, ground pork, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, hors d'oeuvres, instructional video, steamed, sticky rice, Traditional Asian Food, Traditional Chinese Food

Chinese shumai dumplings are a popular dish is southern China.  They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.

Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!

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Simple Homemade Marinara Sauce

This super easy simple homemade marinara sauce can be made in advance and frozen to have on hand for dipping goodies at your next get-together or game night!

Simple Homemade Marinara Sauce

Simple Homemade Marinara Sauce

Print Recipe Pin Recipe
Course Side Dish
Servings 4
Calories 168 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 1 dried Thai pepper, optional
  • 4 cloves garlic, minced (4 tsp)
  • 4 cups fresh tomatoes, cubed
  • 2 cups water
  • ¼ tsp salt
  • 1 tsp dried basil
  • 1 tbsp sugar or to taste

Instructions
 

  • Heat oil in a heavy skillet over medium heat.  Add garlic and dried Thai pepper..
  • As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water.  Add salt, basil and sugar.  
  • Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens.  Use a fork to break up tomatoes during cooking.
  • Remove Thai pepper and discard.
  • Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
  • Total yield: 2 cups sauce.
  • Hack:  2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
  • Hack:  If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em...just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.
Keyword appetizer, easy, homemade sauce, hors d'oeuvres, keto, low calorie, low carb, marinara, marinara sauce, simple, tomato sauce, vegan, vegetarian

Tomatoes are a nutritional powerhouse while being low in calories and carbs!  Check out the facts here!

Suggestion:  Serve this with easy cheesy sausage balls or Italian meatballs!

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Easy Fresh Green Onion Pesto

Spread this delicious fresh green onion pesto on your toast, roll it up in chicken, smother your salmon or toss it in pasta. How do you like your pesto?

Fresh Green Onion Pesto

Fresh Green Onion Pesto

Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 8 servings
Calories 175 kcal

Ingredients
  

  • 2 cups scallion or green onions, coarsely sliced
  • 1 cup fresh basil
  • 2 tbsp fresh chive
  • 5 cloves garlic (5 tsp minced)
  • ½ cup olive oil
  • ¼ cup pine nuts
  • ¼ cup parmesan cheese
  • 3 tbsp lemon juice
  • ½ tsp salt

Instructions
 

  • Place all ingredients in a blender or food processor and blend until smooth.
  • Hack:  Pesto can be stored in the refrigerator for up to 7 days or frozen for 12 months.  I recommend freezing in ice cube trays and then removing portions to a freezer-safe container so you can thaw just the amount you need.
  • Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
  • Hack:  Chop leftover green onions and freeze them in a sealable freezer bag or container for future use.  While they won't retain the crispy texture of fresh green onions, they will be fine for use in cooking.
  • Hack: Use leftover pine nuts in Baked Rice Pilaf,  Healthy Vegetable Lasagna with Butternut Bechamel or Roasted Asparagus with Pine Nuts!
Keyword appetizer, easy, football snacks, green onion, healthy, hors d'oeuvres, low calorie, party food, pesto, pizza, quick prep, scallion, snack, vegetarian

Did you know?  Green onions are an excellent source of vitamin K!  Check out some more healthy benefits here!

Suggestion:   Use this pesto to make Chicken Pesto Naan Pizza!

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Quick and Easy Homemade Bruschetta

Although this easy homemade bruschetta is best known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta, over potatoes, with rice or eggs!

Easy Homemade Bruschetta

Easy Homemade Bruschetta

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian
Servings 10 servings
Calories 10 kcal

Ingredients
  

  • 1 pint cherry tomatoes
  • ⅓ cup fresh basil
  • 4 cloves garlic, minced (4 tsp)
  • 1 tbsp balsamic reduction
  • ½ tsp salt
  • ½ tsp black pepper

Instructions
 

  • Cut the cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop the basil.
  • Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
  • Serve immediately or refrigerate for up to 3 days.
  • Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Keyword appitizer, bruschetta, buffet, easy, homemade, hors d'oeuvres, Italian cuisine, Italian food, picnic food, vegan, vegetarian

If you have leftover tomatoes that are becoming over-ripe, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date.  No need to core, peel or seed ‘em…just toss ‘em right in.  Run the puree through a mesh colander if you want to remove the seeds.

For more ways to deal with an overabundance of fresh tomatoes during the growing season, click here for advice for saving them for later use!

Suggestion: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

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Simple Roasted Garlic Spread

The versatility of this simple roasted garlic spread cannot be overstated – simply use it anywhere you desire a creamy, bracing kick of garlic flavor.

Roasted Garlic Spread

Roasted Garlic Spread

Print Recipe Pin Recipe
Course Condiment
Servings 2 tbsp
Calories 105 kcal

Ingredients
  

  • 1 head garlic
  • 2 tsp olive oil
  • 1 cup cream cheese, softened (1 block or 8 oz.)
  • ¼ tsp black pepper
  • ½ tsp dried chives
  • ½ tsp dried basil
  • ½ tsp dried parsley 
  • ½ tsp fried oregano
  • pinch of salt (to taste)

Instructions
 

  • Preheat the oven to 350℉.
  • Remove the outer skins of the garlic, leaving only the skin that covers the cloves.
  • Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal aluminum foil over the bulb.
  • Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
  • Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
  • Mix in cream cheese, salt, pepper and spices.
  • Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Keyword appetizer, buffet, condiments, cream cheese, easy, football snacks, garlic spread, hors d'oeuvres, party food, roasted garlic, spread, vegetarian

Did you know?  Garlic has many health benefits!  Check out the facts here!

Suggestion: Try this tasty spread on a freshly made gourmet veggie bagel!

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Italian Herb Focaccia Bread

Italian herb focaccia bread is an Italian classic with many uses. It can be served with easy homemade bruschetta as an appetizer, made into sandwiches or as a side to pasta!

Italian Herb Focaccia Bread

Italian Herb Focaccia Bread

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Course Appetizer, Bread
Servings 12
Calories 185 kcal

Ingredients
  

  • 7 tbsp olive oil, divided
  • 2 garlic cloves, minced (2 tsp)
  • 1 tbsp dried Italian seasoning
  • 1½ cups water
  • 2 tbsp sugar
  • 1 tbsp dry active yeast
  • 3½ cups flour
  • 1¼ tsp salt

Instructions
 

  • In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
  • Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
  • In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature. 
  • Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
  • In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
  • Scoop batter into prepared pan, cover and let rise for 60 minutes.
  • Preheat the oven to 375℉.
  • Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
  • Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
  • Serve warm or at room temperature.
  • Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Keyword appetizer, bread, easy, flatbread, focaccia, hors d'oeuvres, pita bread, pizza, side dish, vegan, vegetarian, yeast

Did you know?  Focaccia is the “original” pizza crust!  Check out some fun facts here!

Suggestion:  I love focaccia bread with bean recipes like this slow cooker pork and beans!

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Fried Vegetable Spring Rolls

This video from Yuhong Country Kitchen shows how to make authentic Chinese fried vegetable spring rolls! Make sure you subscribe so you don’t miss any videos.

Fried Vegetable Spring Rolls

Fried Vegetable Spring Rolls

(Courtesy: Yuhong Sun)
Print Recipe Pin Recipe
Course Appetizer, side, Snack
Cuisine Chinese
Servings 20 Spring Rolls
Calories 95 kcal

Ingredients
  

  • 3 eggs
  • Pinch of salt
  • 4 tbsp vegetable oil, plus more for frying
  • 2” knob of ginger root, thinly sliced
  • 8 water chestnuts, thinly sliced
  • 1 carrot, julienned into 1” lengths
  • 4 mushrooms, thinly sliced and julienned
  • 4 green onions, julienned into 1” lengths
  • ¾ cup bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 20 spring roll wrappers

Instructions
 

  • Crack eggs in a bowl and add a pinch of salt. Beat well.
  • Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
  • Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
  • Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
  • Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
  • Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
  • Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
  • Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
  • Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
  • Hack:  Check the produce department for loose carrots and mushrooms.  If you don’t see them, ask a clerk if they’re available.  These may also be available on the salad bar to buy in small quantities.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword air fried, air fryer, appetizer, asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, deep fried, egg roll, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, hors d'oeuvres, instructional video, spring roll, Traditional Asian Food, Traditional Chinese Food

 

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

For more traditional Chinese appetizers, check out Yuhongs recipes for homemade Chinese dumplings and traditional Chinese shumai dumplings!

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Baked Cauliflower Buffalo Bites

Baked cauliflower buffalo bites are a snack you can feel good about. Serve ‘em up with some ranch or blue cheese dipping sauce!

Baked Cauliflower Buffalo Bites

Baked Cauliflower Buffalo Bites

Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 4
Calories 190 kcal

Ingredients
  

  • 1 head cauliflower, cut into bite-sized florets
  • ½ cup flour
  • ½ cup water
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Dash hot, sriracha or wing sauce
  • ¼ tsp hot, sriracha or wing sauce
  • 3 tbsp butter, melted

Instructions
 

  • Preheat the oven to 450℉. Line a baking sheet with parchment paper and spray with cooking spray.
  • In a medium bowl, mix together flour, water, onion powder and garlic powder. Add a dash of hot sauce.
  • Add cauliflower to batter and toss to evenly coat. Lay in a single layer on a baking sheet.
  • Bake for 20 minutes or until just beginning to brown. Remove from oven.
  • In a medium bowl, mix hot sauce and butter. Add cauliflower and toss to coat. Return to baking sheet.
  • Bake for an additional 5 minutes or to desired brownness.
  • Serve with ranch or blue cheese dressing.
  • Hack: To reheat, place on a baking sheet lined with parchment paper. Heat at 375℉ until heated through, about 10 minutes
Keyword appetizer, buffalo wings, cauliflower, football snacks, healthy, hors d'oeuvres, low calorie, party food, snack, spicy, vegetarian

 

Did you know?  Cauliflower is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  Serve with ranch or blue cheese dressing.

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Super Easy Classic Deviled Eggs

These easy classic deviled eggs are the perfect nutritious, low-carb solution for brunch, buffets, picnics or just a delicious snack!

Easy Classic Deviled Eggs

Easy Classic Deviled Eggs

(Courtesy: Suzanne M. Woodworth)
Print Recipe Pin Recipe
Course Appetizer, Snack
Servings 3
Calories 125 kcal

Ingredients
  

  • 3 eggs
  • 4 tsp mayonnaise
  • ½ tsp spicy brown mustard
  • ½ tsp honey
  • Paprika (optional)

Instructions
 

  • Put eggs in a saucepan and cover with water. Cover the pan and bring water to a boil. Remove from heat and let the pan sit, still covered, for 15 minutes.
  • After 15 minutes, drain hot water from the pan and fill it with cold water and ice to cool. Peel the eggs.
  • Cut each egg in half lengthwise and gently squeeze white to pop yolks out into a small bowl.
  • Mix mayonnaise, mustard and honey with yolks. Scoop the filling back into whites. Sprinkle with paprika, if desired
Keyword appetizer, brunch, buffet, deviled eggs, easy, eggs, football snacks, hard boiled eggs, healthy, hors d'oeuvres, low carb, protein, snack, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Hard-boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or in egg salad.

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