simple party apps

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!

spinach roll

Artichoke Bread: Courtesy of Crumb blog. I love this!

what you need
2 tbsp butter
2 cloves garlic, pressed
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded cheddar and mozarella cheese blend
½ cup grated Parmesan cheese
¼ cup sour cream
1 large shallot, finely minced
1 small loaf ciabatta bread
Salt and freshly ground black pepper
 Instructions
1. Preheat broiler, and line a large baking sheet with aluminum foil.
2. In a large skillet set over medium-high heat, melt the butter until foamy. Add garlic and cook until fragrant, about 30 seconds. Remove from heat, and stir in artichoke hearts, mozzarella, cheddar, Parmesan, sour cream and shallot until combined.
3. Slice the bread lengthwise. Place the bread halves on the prepared baking sheet, cut side up, and spoon the cooled cheese and artichoke mixture overtop. Broil until cheese is melted and bread is hot. Cut each half into six pieces and serve right away, while the cheese is still nice and melty.
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Salmon Cakes: also so good and a little bit of a “fancier” option for dinner parties.
Courtesy of: http://www.saveur.com/article/Recipes/Salmon-Croquettes                                                                                                                                                                                                                                 
what you need
1/2 cup white wine

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
instructions
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.

wishing you all a wonderful weekend! stay tuned for tomorrow’s hostess fashion post
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5 thoughts on “simple party apps

  1. Pingback: Dinner Tonight | Catherine's Corner

  2. Pingback: brunch | Creative Entertaining

  3. Pingback: simple party apps part 2 | Creative Entertaining

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