Chicken Bites w/Tomato Mint Salsa

I made this appetizer as a small dinner tonight before we went to the movies. All of flavors were great, but I can see why it is meant to be an appetizer. By the end of the plate I was over it and wanted to eat something else. That said, I would totally serve this as an appetizer for anyone. An added bonus to making this was having leftover salsa. I plan to make quesadillas for lunch tomorrow.

Chicken, spices & cilantro

Toasted cumin

Pre-broil veggies

Broiled veggies

Roasted jalapeno

Blended veggies

+ herbs = salsa

Things I learned from this recipe:

This salsa was very similar to the one we made this summer on the grill. In a pinch, it's nice to know I can just pop all the ingredients in the oven and get the same great taste that the grill produced. 

Would I make this recipe again?:

Yes

The recipe

Grilled Fingerlings w/Dill (appetizer)

Happy Thanksgiving Part II! I'm not sure how many of you celebrate this day, but it often happens in my family. Today we were over at my in-laws house to eat another traditional Thanksgiving meal. I brought several dish, three of which are new, and we started with this appetizer. I chose this because the prep was easy and I was able to bring the foil packets with me, and I had Eric grill them upon arrival. After grilling you add butter, sea salt and dill. The result? I delicious treat that works well as an appetizer and can be transitioned to the table to be eaten with turkey. A win-win in my book.

Pre-grill

Foil on foil

Things I learned from this recipe:

Prior proper planning - it always works. Everyone love the taste of these, and it was the easiest thing I did all day.

Would I make this recipe again?:

Sure

The recipe

Bay Shrimp on Belgian Endive (appetizer)

Happy Thanksgiving! Here is the first of many things I've made for this food frenzy day to eat at my parents' house. I thought Thanksgiving would be a great day for an appetizer and I've been sitting on this one for awhile. My family is really open to trying new things, and I thought it was funny that all of them wanted to know what the lettuce was. My dad also made a point of saying (twice) that it was a little spicy. The aioli does have red chili flakes but knowing my parents do not have a high tolerance for heat I toned it down some. I could taste the chili flakes a little, but it didn't really phase me. Overall I thought the dish was okay. I'd probably make it again for a lot of people where you'd eat one or two, but I don't think you'd want to eat more than that in one sitting.

+ Aioli

Shrimp + parsley

Sauce

Blended sauce

Blending w/olive oil

Things I learned from this recipe:

The process of emulsifying olive oil with the hand blender to make the aioli was fascinating. 

Would I make this recipe again?:

Probably

The recipe