For those who know me, you know I am so bad for snacking!! I love to try a little bit of everything but then I am not hungry for meal time. When hosting a party, sometimes appetizers are the best way to go. They are easy to make, easy to serve and people love having options! and for those who are hosting a dinner party, it’s nice to have a little something for your guests before the sit down meal.
Here are some of my favorites!
Spinach Pinwheels: I buy the frozen pastry sheets, roll it out, add a little cream cheese, chopped spinach and shredded mozzarella. I honestly don’t measure, I put how much I feel is right and then I roll it up. Cut the roll so you have rounds, line a pan with aluminum foil, put them in the oven for 8-10 mins at 400 degrees, and you’re done!
Artichoke Bread: Courtesy of Crumb blog. I love this!
3 tbsp. Old Bay seasoning
1 tbsp. plus 1 tsp. kosher salt
1 1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs
3 tbsp. unsalted butter, melted
4 scallions, finely chopped
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Canola oil for frying
1. Combine 4 cups water, wine, 2 tbsp. Old Bay, and 1 tbsp. salt in a 10″ skillet. Bring to a boil over high heat. Add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer salmon to a plate skin side up and let cool. (The salmon should still be rare in the middle.)
2. Peel off and discard salmon skin. Break salmon into small pieces and places pieces in a large bowl. Add the remaining Old Bay and salt along with the bread crumbs, butter, scallions, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.
3. Spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. Unmold and press gently with your hand to form a 2″-wide patty; transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight.
4. Add oil to a 12″ cast-iron skillet until it reaches a depth of 1/2″. Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.