shrimp in wonton cups

This appetizer works equally well with shredded chicken breast or crab meat, so use whatever you have on hand. You can make both the shrimp mixture and the wonton cups the day before (keep shrimp in the fridge but cups in tupperware on the countertop) and just assemble right before you need them.

makes 2 dozen pieces

1 package refrigerated fresh wonton wrappers
1 lb pre-cooked shrimp, chopped
4 green onions, thinly sliced (both white and green parts)
1/2 cucumber, peeled, seeded, and diced small
2 tbsp soy sauce
1 tbsp lime juice
2 tbsp toasted sesame oil
1 tbsp canola oil (plus extra for brushing wontons)
1 tsp pepper

Preheat the oven to 375 degrees F. Spray mini-muffin tin with cooking spray. Brush the wonton wrappers with canola oil, and place each wrapper into a section of muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

While wontons bake, mix remaining ingredients together in a bowl, tossing to combine well. Immediately before serving, fill cups with shrimp mixture.

lemon bruschetta

This was adapted from our favorite appetizer at our favorite local restaurant, Ella's. It's amazing how a little lemon juice changes the whole taste!

makes 8 pieces

8 thin slices baguette
2 cups grape or cherry tomatoes, quartered
2 scallions, thinly sliced
4 oz mozzarella, diced small
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
1/4 cup extra virgin olive oil, plus extra for toasting baguette
salt and pepper

Mix all ingredients (except baguette) together and season with salt and pepper to taste. Set aside. Preheat oven to low broil (375 degrees). Lay baguette slices out on a cookie sheet and brush with a little oil. Place under broiler for a few minutes or until lightly browned. Allow to cool slightly, then divide topping evenly among slices. Serve at room temperature.

smoked salmon potato cups

You could peel, shred, and drain the potatoes yourself, but why? I can always find pre-packaged shredded hash browns (Simply Potatoes is the brand my grocery store stocks) when I need them. You'll need a mini muffin pan to make these, but it's worth the investment if you don't already have one, as there are tons of appetizers you can make with it.

makes 2 dozen potato cups

3 1/2 cups shredded hash browns
1 1/2 cups sour cream
6 oz nova style, thin-sliced smoked salmon, sliced into 24 pieces
1 bunch fresh chives, finely chopped
1/4 cup extra virgin olive oil
2 tbsp salt
1 tbsp pepper
non-stick cooking spray (optional)

Pre-heat oven to 375 degrees. Liberally grease the inside of a (24 cup) mini muffin pan with cooking spray or olive oil. Toss hash browns with olive oil, salt, and pepper. Spoon approximately 2 tablespoons of hash browns into each muffin cup and use your fingers to press into pan to create a cup (some hash browns will stick out over the top of the pan). Bake for 15-20 minutes or until golden brown. Remove from oven and allow to cool before removing from pan. Place potato cups onto serving dish.

Just before serving, spoon 1 tablespoon of sour cream into each potato cup, top with 1 slice salmon and a pinch of chives. Serve at room temperature.

lobster and avocado "martinis"

This impressive first course looks fabulous and tastes even better. It's a great way to make a little lobster go a long way. And, by using pre-steamed (and already cooled) seafood from the grocery store, you cut prep time down to just 15 minutes.

Serves 2

1 4-5 oz steamed lobster tail, shell removed
1/4 lb cooked medium shrimp, deveined and tail removed
1/2 cup cherry or grape tomatoes, halved
1 ripe avocado, diced (watch how-to video)
2 tbsp mayonnaise
1 tbsp lemon juice (from 1/2 lemon)
1 tbsp red wine vinegar
1/2 cup fresh cilantro leaves (about 1/2 a bunch)
1/2 garlic clove
salt and pepper

Cut the lobster tail into bite sized chunks and place in a bowl with shrimp, tomatoes, and half of the diced avocado, careful not to smash the avocado. Place remaining avocado, mayonnaise, lemon juice, vinegar, cilantro (keep a few leaves out for garnish), and garlic in the food processor and puree until smooth. Pour over seafood and toss gently to coat. Spoon into martini glasses and top with extra cilantro leaves. Serve chilled.

modern shrimp cocktail

Yes, you can show up with one of those almost-defrosted shrimp rings from the seafood department. But why settle for watery, tasteless shrimp when you can make really tasty ones in less time than it takes to run to the store? The key is to roast the shrimp instead of boiling them - an idea from the Barefoot Contessa, Ina Garten. You'll be amazed at the difference it makes.

serves 10

2 lbs jumbo (12-14 count) shrimp, peeled and deveined, tail on
1 1/2 cups ketchup
1/2 cup prepared horseradish
3 tbsp worcestershire sauce
juice of 1 lemon
hot sauce to taste
olive oil
salt and pepper

Preheat oven to 400 degrees. Toss shrimp with olive oil and season lightly with salt and pepper. Spread shrimp out in a single layer on a baking sheet (use 2 if you need to) and roast for 8-10 minutes or until barely pink. Shrimp will continue to cook once you take them out of the oven. While shrimp roasts, combine remaining ingredients to make cocktail sauce. Season with hot sauce and salt and pepper to taste. Serve at room temperature.

cranberry and blue cheese endive spears

Super simple and delicious - the most time consuming part is laying the endive spears out on a platter! Endive look like mini heads of romaine lettuce, with sturdy leaves that hold up great as scoops for appetizers.

makes 2 dozen spears

4 heads endive (not curly)
1 cup craisins
1 cup blue cheese crumbles
1 cup chopped walnuts
2 tbsp dijon mustard
3 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste

Trim end of endive so outer leaves can be carefully removed. Continue trimming end until only the core (smallest leaves) remain. Gently wash and dry endive spears and chop core to be used as filling. In a mixing bowl, whisk together mustard, oil, and vinegar. Add chopped endive, craisings, cheese, and walnuts and gently toss to combine. Lay endive spears out on a platter and fill each spear with 1 tbsp of filling. Serve at room temperature.

spicy bean dip

From where I'm standing, this dip has it all - it's fasty and easy (ready in just five minutes thanks to the food processor), healthy (low fat with plenty of filling protein), and delicious (garlic! spice!) Serve with veggies, pita, crackers, whatever you've got.

Makes 2 cups

1 can garbanzo beans (chickpeas), drained
1 can black beans, drained
1 clove garlic
1/2 medium yellow onion, peeled and halved
1/4 cup extra virgin olive oil
2 tbsp lime or lemon juice
chili powder or hot sauce to taste


Combine ingredients (except oil) in a food processor and puree until smooth. Stream in olive oil while processor is running. Adjust salt and spice seasoning to taste. Serve at room temperature.

sausage and pepper skewers

This is a great, hearty appetizer that's easy to throw together on short notice. I like hot italian pork sausage for this, but use your favorite kind.

serves 10 as an appetizer

5 italian pork sausages
1 jar roasted red peppers, drained and cut into chunks
1 yellow onion, cut into chunks
1 cup white wine
olive oil

In a large, wide saucepan, bring white wine to a boil. Reduce to a simmer, add sausage, and cook for 15-20 minutes or until wine is evaporated. Add a few tablespoons of oil and continue to cook until sausage is browned on all sides. Remove and place in refrigerator to cool (sausage must be fully cooled in order to slice properly). In the same pan, add a few more tablespoons oil and sautee onions until slightly translucent but not fully cooked. Remove from heat. Slice cooled sausage into 1/2 inch thick slices. Skewer a red pepper slice, then onion piece, then sausage slice (sausage should be on the bottom so skewer can stand up). Serve with mustard to dip, if desired.

stuffed mushrooms

You can make these with any stuffing you like once you have the technique down. The trick is to pre-cook the mushrooms to remove the moisture they contain, otherwise you'll be covered in hot water when you take a bite!

serves 8

2 packages baby portabella mushrooms, stems pulled out
1 cup modern mirepoix
1/2 tube breakfast sausage or 2 cups chopped frozen spinach
1/4 cup italian breadcrumbs
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Place mushrooms on a baking sheet, open side down. Bake for 20 minutes to remove moisture. Meanwhile, sautee mirepoix and sausage or spinach together, allow to cool. Remove mushrooms from oven and cool. Mix stuffing mixture with breadcrumbs and parmesan. Stuff mushroom caps with about 1 tablespoon stuffing and place back on baking sheet. Top each mushroom with mozzarella and bake for 15-20 minutes or until cheese is melted.

baked brie with carmelized onions

half appetizer, half dessert, this gooey goodness hits all the right notes.

1 wheel brie
2 medium yellow onions, peeled, halved, and thinly sliced
1/2 stick unsalted butter
t tbsp brown sugar

Preheat oven to 375 degrees. Heat butter over medium heat in a large saucepan and add onions. Saute gently for 30 minutes, regulating heat so onions carmelize slowly but do not burn. Add sugar and cook for another 10 minutes. Place brie in an ovensafe dish and pour onion mixture on top. Bake for 20 minutes, serve immediately.

herb salad in parmesan cups

I can't take credit for these ingenious parmesan cups, that's all Giada de Laurentis! Still, I was able to pull these off my first go, they're so easy and impressive. You could fill them with anything, but a light herb salad makes a nice counterpoint to the cheese.The one piece of equipment you must have (and may not if you don't cook a lot) is a silicone baking pad (Silpat brand is one).

makes 8

1 8-oz bag shredded parmesan cheese
2 cups arugula
1/4 cup perfect vinaigrette

Preheat oven to 375 degrees. Lay silicone pad on a baking sheet. Make 8, even-sized piles of parmesan on silicone pad. Bake for 5-7 minutes or until cheese is melted. Remove from oven and allow to cool for a few minutes. While still pliable but not melting, gently remove pieces of cheese from pad with a spatula and lay over an overturned shot glass or other similarly-sized glass and mold around it. Allow to cool and remove from glass, a small cup will have formed.

Toss arugula with vinaigrette and distribute among cups. Serve at room temperature.

fried ravioli

Deep frying isn't nearly as difficult as it sounds. The trick is to keep the oil at the right temperature (adding food to the oil lowers the temperature). If you've never deep fried before, I suggest placing only one ravioli into the oil at first, to see how it fries. If it turns dark brown within one minute, the oil is too hot. If very few bubbles are created, the oil is too cold. Adjust!

1 package fresh or frozen ravioli , thawed if frozen (I typically use cheese or lobster ravioli)
1 cup flour
1 egg
1 1/2 cups italian dried breadcrumbs
2 cups canola oil
tomato sauce, for dipping

Place 3 bowls in a line on the counter. Place flour in the first, eggs in the second, and breadcrumbs in the third. Have a plate waiting at the end for finished ravioli. Add 1/2 cup water to egg and whisk until thinned. Working a few ravioli at a time, coat in flour, then eggwash, then breadcrumbs (I suggest using one hand for dry ingredients, one for wet, to avoid breading your fingers!) When all ravioli are breaded, heat oil in a deep saucepan over medium-high heat. When oil is hot, fry ravioli a few at a time (do not overcrowd pan) until golden brown and puffed up. Remove from oil and allow to drain on paper towels.

If you're making these in advance, do not refrigerate, or moisture will make them soggy. Just place in a single layer on a baking sheet and reheat at 325 degrees for 10 minutes. The breadcrumbs will keep the ravioli crispy, even when reheated.

spinach-artichoke dip

There are thousands of recipes for spinach-artichoke dip, but this one is my favorite beacuse it adds a "secret" ingredient - sauteed mushrooms.

serves 10 as an appetizer

1 bag frozen chopped spinach, thawed and drained
2 cans artichoke hearts, drained
1/2 package baby portabella mushrooms (about 6 mushrooms)
3 large cloves garlic
1 10-oz package cream cheese
2 cups grated parmesan cheese
1 cup pepper jack cheese, shredded
4 dashes worcestershire sauce
4 dashes hot sauce
olive oil

Heat olive oil in a large saucepan over medium high heat. Chop mushrooms into tiny pieces in the food processor and add to pan when oil is hot. While mushrooms brown, chop garlic and artichokes into tiny pieces in food processor. Add to mushrooms and sautee for a few minutes. Add spinach and continue to cook mixture to remove moisture, about 10 more minutes. Remove from heat and allow to cool.

Preheat oven to 375 degrees. In a large bowl, combine vegetable mixture with cream cheese, half of parmesan cheese, half of pepper jack cheese, worcestershire and hot sauces. Pour into a large, wide baking dish and top with remaining cheeses. Bake for 30-40 minutes or until bubbly.

sage meatballs

For best results, combine all ingredients and refrigerate for up to a day to allow flavors to combine. The most important thing to remember with meatballs (or any ground meat, actually) is to mix it as little as possible: the more you mix ground meat, the tougher it becomes. Roll these into large balls and serve with pasta or skewer with a toothpick and serve as an appetizer. Or, roll into balls the size of an olive, coat in breadcrumbs, and deep fry. Serve with toothpicks and marinara for an appetizer.

makes 16 large or 32 small meatballs

2/3 lb ground chuck
1/3 lb ground pork
1 whole egg and 1 egg yolk
1/2 cup whole milk or half-and-half
1/2 cup dried breadcrumbs (plus 2 cups if making small fried meatballs)
2 tbsp fresh sage, chopped, or 1 tbsp dried sage
4 dashes worcestershire sauce
4 dashes hot sauce
salt and pepper to taste
olive oil, for frying
1 jar of your favorite tomato sauce

Combine first 9 ingredients (mixing as little as possible) and allow flavors to combine at least 15 minutes or up to 24 hours. Form meat mixture into balls.

For large meatballs: heat 1/4 cup olive oil in a large saucepan. In a separage pan, heat 1 jar tomato sauce. When oil is hot, add meatballs to pan and fry, turning as needed for even browning. When brown on all sides, place meatballs into tomato sauce to finish cooking.

For small meatballs: add enough olive oil (or canola oil, if preferred) in a large saucepan to make 1 inch of oil. Form meat mixture into small, olive sized balls. Place 2 cups breadcrumbs in a shallow dish and add meatballs. Shake dish until meatballs are evenly coated. Heat oil over medium high heat. When oil is hot (a drop of water placed in oil crackles), place meatballs into oil and fry until deep brown. Remove and place on paper towels to drain. Serve with toothpicks and tomato sauce, for dipping.

balsamic tomato bruschetta

makes 8 pieces

8 thick slices baguette
6 ripe roma tomatoes, seeded and diced
1/2 cup balsamic vinegar
8 thick slices mozzarella cheese, or 1 cup shredded mozzarella cheese
8 basil leaves, in chiffonade
1 clove garlic, chopped
1/4 cup olive oil

Place tomatoes into a bowl and add balsamic vinegar and salt to taste. Allow tomatoes to marinate for at least 15 minutes or up to 24 hours. Drain tomatoes and discard vinegar.

Preheat oven to low broil. Place garlic and oil in a microwave safe bowl and microwave for 2 minutes so that oil is infused with garlic flavor. Lay baguette slices out on a cookie sheet and brush the top with the garlic oil. Place under broiler for a few minutes or until lightly browned. Top slices with tomatoes, then cheese, and place under the broiler for a few more minutes or until cheese is melted. Sprinkle with basil and serve.

grilled mussels

Mussels are incredibly easy to cook, and are especially delicious when grilled. Be sure to clean and debeard the mussels before cooking. We love this as an appetizer, or tossed with pasta and a squeeze of lemon for a fast supper.

Serves 4 as an appetizer

3 lbs. live mussels, scrubbed, beards removed
4 tbsp salted butter
2 garlic cloves, minced
2 tbsp red pepper flakes (optional)

Heat grill over medium heat. Place mussels onto grill crosswise, so they don't slip through grate. Meanwhile, heat butter, garlic, and red pepper flakes (if desired) in a heatproof dish on the grill or in the microwave. Using tongs, remove mussels once they open, approximately 3 minutes. Serve with garlic butter for dipping.

Spinach balls

2 10 oz packages frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix, dry
1 cup parmesan cheese
1/2 cup unsalted butter, melted
4 green onions, chopped
3 eggs

Preheat oven to 350 degrees. Combine all ingredients in a bowl, mixing with your hands. Shape into 1 inch balls and bake on a greased cookie sheet for 10-15 minutes.

ella's cheese dip

This recipe comes from my husband's grandmother, Ella. It's omnipresent at every family gathering and is seriously addicting. I don't suggest being left alone in a room with it.

2 cups shredded sharp cheddar cheese (not finely shredded)
1 cup mayonnaise
1/2 cup sour cream
1 can corn, drained
1 bunch green onions, chopped
garlic powder to taste
2 jalapenos, minced
1 bag Fritos Scoops (to serve)

Mix all ingredients in a bowl and refrigerate at least 8 hours; overnight is even better. Serve with Fritos Scoops.

modern bruschetta

Serves 8 as an appetizer (2 pieces per person)

1 loaf baguette, cut diagonally into ½ inch slices
2 cans fire-roasted diced tomatoes, drained
3 garlic cloves
½ cup olive oil
1 cup fresh basil leaves, rolled up and sliced thinly (julienne)

Preheat oven to 400 degrees. Heat olive oil and garlic over low heat for 15-20 minutes or until garlic is lightly browned. Remove from heat. Place baguette slices on a baking sheet and brush tops generously with garlic oil. Bake for 15 minutes until toasted. Meanwhile, mix tomatoes, basil, salt, and pepper together. Remove baguette from oven and arrange on serving platter. Top with 1-2 tablespoons tomato mixture and serve immediately.

potato chorizo bites

makes 2 dozen pieces

I adore tapas, and this recipe hits all of my favorite tapas flavors: smoky chorizo sausage, sweet roasted peppers, and piquant capers.

olive oil
2 large potatoes, scrubbed
1 lb chorizo sausage (not dried)
1 jar roasted red peppers, diced
1 can diced tomatoes
5 cloves garlic, minced
1/4 cup capers
1/4 cup white wine
1 tbsp red pepper flakes
salt to taste

Pre-heat oven to 400 degrees. Heat olive oil over medium heat. Slice chorizo sausages down the center and remove sausage from casing. Add to pan and break up with the back of a spoon. Add peppers, tomatoes, garlic, wine, and red pepper flakes and cook over low heat, stirring occasionally, approximately 30 minutes.

Thinly slice potatoes into rounds and toss with olive oil. Place potatoes in a single layer on 2 cookie sheets and sprinkle with salt and pepper. Bake potatoes approximately 20 minutes or until browned. Remove from the oven and allow to cool. Mash chorizo mixer with a potato masher or wooden spoon until all ingredients are about the same size. Add capers and stir to combine. Remove from the heat and allow to cool.

Place potato rounds on serving platter and top each round with 1 tbsp chorizo mixture. Serve warm.