I have so many easy appetizer recipes and appetizer ideas for you to try. These make excellent party hors d'oeuvres too.
The BEST football recipes like: cold dips, hot dips, fondue, salsa, pico de gallo, wings, quesadillas, vegetable pizza, cracker spreads and many more at the bottom of the page.
These recipes are just guidelines, so if you love heat or cilantro, please feel free to add more.
EASY GUACAMOLE RECIPE
3 fresh ripe avocados - peeled, pitted, diced
1 Roma tomato, seeded and chopped
3 TBS fresh cilantro, chopped
1/4 cup onion, chopped
1 jalapeno, chopped
1 fresh lemon (or lime), juiced
1 tsp kosher salt
ground pepper to taste
In a large bowl, mash the avocados and add the lime juice and salt; mix well to combine. Add the remaining ingredients and mix well. Chill for at least 1 hour before serving.
Because I live in Wisconsin, I have an unlimited supply of any cheese you can think of. My favorite and the first store I go to is Carr Valley Cheese. These folks are great to work with and the cheese is exceptional. All of these make excellent Super Bowl food (and any football party recipes).
BATTER FRIED CHEESE CURDS
2-1/2 lbs fresh cheese curds, at room temperature
3/4 cup beer (domestic is best)
3/4 cup homemade pancake mix
1/2 tsp salt
canola oil, for frying
Mix beer, pancake mix, egg and salt together. Dip curds in batter and drop one at a time into heated oil (425 to 450 degrees). Fry for about 1 minute or until golden brown. Drain on paper towel.
Another easy appetizer recipe...
6 skinless and boneless chicken breast halves, cut in 1/2" strips
1 egg, beaten
1 cup buttermilk (1 cup milk with 1 TBS lemon juice)
1 tsp garlic powder
1 tsp homemade poultry seasoning
1/2 tsp paprika
1-1/2 cups flour
1-1/2 cup seasoned bread crumbs
1-1/2 tsp salt
1-1/2 tsp baking powder
1 qt canola oil, for frying
homemade ranch dressing or barbecue sauce for dipping.
In a small bowl, mix together - one beaten egg, buttermilk and garlic. Place the chicken strips in a large resealable plastic bag and add the buttermilk mixture. Seal and refrigerate for 2-4 hours.
In another large resealable plastic bag, add the flour, bread crumbs, salt and baking powder. Set aside until the chicken strips are done marinating.
PREHEAT the oil to 375 degrees in a large heavy skillet or deep fryer.
Take the strips out of the bowl and keep the buttermilk mixture. Place some of the strips in the flour mixture and shake to coat. Dunk these strips again in the buttermilk mixture and re-coat again in the breadcrumb mixture.
Place in hot oil and fry until golden brown, and juices are clear. Drain and serve with homemade ranch dressing or barbecue sauce.
My easy appetizer recipes are made to get you primed for the main meal. But I have a problem with this. These recipes are so good you WILL eat them instead of main course.