Appetizer Recipes

2 pounds chicken (party) wings
!/4 cup Franks hot sauce
2 Tablespoons butter- melted
1Tablespoon coconut aminos or any soy sauce
1 clove garlic, minced
salt and pepper


Steam wings for at least 10 minutes.
Bake wings on a sheet lined with foil or parchment paper in a preheated 450 degree oven for 20 minutes.
Meanwhile, in a large bowl combine hot sauce, butter, coconut aminos, garlic, salt, and pepper.
Add chicken to sauce, toss well, continue to bake for an additional 20 minutes, or more, until golden.

6 tomatoes, cored, seeded, and chopped
½ cup chopped fresh cilantro
½ onion, finely diced
3 cloves garlic, minced
1 jalapeno, finely diced
½ teaspoon salt
¼ teaspoon black pepper
Grated zest and juice of ½ lime

Mix all ingredients together in a bowl. Allow flavors to come together 1-3 hours in refrigerator before serving.

8 hard cooked eggs
¼ cup mayonnaise
1 Tablespoon sweet pickle relish
1 teaspoon yellow mustard
¼ teaspoon salt
¼ teaspoon smoked paprika
1/8 teaspoon pepper
¼ cup crumbled bacon (optional)

Cut eggs in half lengthwise. Remove yolks. Combine yolks with remaining ingredients. Mix until smooth. With a spoon fill center of each egg white. Sprinkle lightly with additional paprika.

How to cook the eggs:
For the easiest way to de-shell the eggs, place in cold water, bring eggs to a rapid boil, cover and shut off burner. Let eggs sit for 10 minutes then put the eggs into a bowl of cold water and let them sit for 10 minutes. Your eggs are ready to peel. This method also will give you bright orange yolks, not grey.

¾ cups of flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20 party chicken wings
½ cup melted butter
½ cup Frank's Redhot

Line a baking sheet with foil, and lightly grease with cooking spray. Place flour, pepper, garlic, and salt in a zip lock bag. Shake to mix, add wings and toss to coat. Place wings onto baking sheet and refrigerate 1 hour.
Preheat oven to 400 degrees.
Whisk the melted butter and hot sauce in a bowl. Dip the wings into the butter mixture and place back on baking sheet. Bake the wings for 45 minutes, turning once half way through.

Serve with blue cheese or ranch dressing, carrot and celery sticks.

11 ounce log of goat cheese
2 large egg whites and 1 T water
white bread crumbs
olive oil and salted butter for frying

Chill goat cheese in freezer for 15 minutes
Slice into 12 (1/2 inch) slices
Use dental floss
Dip in egg, then crumbs
Chill 15 minutes
Melt the oil and butter 1 T of each in a sauté pan until just smoking over medium high heat
Cook cheese until browned on both sides but not melted in the middle

1 cup Vine- Ripe Tomato, small diced
¼ cup Red onion, finely diced
¼ cup corn
¼ cup black beans, drained and rinsed
1 clove fresh garlic, minced
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
salt and pepper to taste
1 pinch of chili powder

Combine all ingredients in a mixing bowl and toss until well combined.

1 clove garlic chopped (add more depending on how much garlic you like)
1x 19 ounce can of chick peas
4 tablespoon lemon juice
2 tablespoon tahini
1 teaspoon salt
Black pepper to taste
2 tablespoon olive oil

In a blender, chop garlic. Add chick peas into blender. Add lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed

Transfer to a serving bowl. Sprinkle with pepper and add olive oil over top to garnish (i skip pepper and olive oil, but you might like that for more flavour)

8 jalapeno peppers, cut in half, seeds removed
8 wedges Laughing Cow Light Swiss cheese
2 ounces reduced fat cheddar cheese, grated
cooking spray

Preheat oven to 350 degrees.
Spread to laughing cow evenly into the pepper halves, one wedge per 2 halves. Place peppers onto a cookie sheet covered with cooking spray. Bake for 35 minutes.
After 35 minutes remove peppers from oven and top with grated cheddar. Return to oven and bake 4-5 minutes to melt cheese.

1 small eggplant- cut into ½ inch rounds
Tomato sauce
Shredded Mozzarella cheese
Garlic powder, dried basil, dried parsley, red pepper flakes

Place eggplant slices on a plate and microwave for 2 minutes. Flip and microwave 2 minutes more. Top with sauce, sprinkle spices, and cheese. Microwave 1 minute to melt cheese.

6 cups kale, stems removed, chopped into 2 inch pieces, 2 tsp olive oil, salt, ¼ tsp garlic powder
1.Preheat oven 350 degrees
2.Place kale in to a large mixing bowl, drizzle with olive oil. With hands, mix well to evenly coat leaves with oil.
3.Divide kale between 2 baking sheets, and spread leaves in a single layer. Sprinkle lightly with salt and garlic powder.
4.Bake for 15 minutes, then remove from oven and stir gently with wooden spoon. Return to oven for 15 minutes or until leaves are crisp and completely dry. Store in sealed container.

1 whole wheat or low carb pita
cooking spray
salt, optional

Run a knife around the edge of the pita so you have two thin rounds. Cut the rounds into 8 triangles each, so for each pita you have 16 chips. Arrange the triangles on a baking sheet, without overlapping. Spray them lightly with olive oil cooking spray, sprinkle with salt, and bake at 350 degrees until crisp. They only take a few minutes.