Super Bowl Appetizers

With the Super Bowl coming up this weekend, I know that many are on the lookout for great appetizers and finger foods that they can serve up for the big game. Last year, I was able to feature a variety of recipes leading up to the big weekend. Unfortunately, time was not on my side this year, and I was unable to try out any new recipes.

Regardless, I'd still like to feature some great appetizer recipes. I hope that you'll give some of them a try and enjoy them during the big game this weekend! Not sure which one to try? I have to say that the most popular recipe (out of all the recipes, not just appetizer recipes) on my blog to date is the Sweet and Sour Meatballs recipe; the second most popular recipe is the Chicken Satay with Peanut Dipping Sauce.

Buffalo Chicken Dip (aka Crack Dip)

Sun Dried Tomato Dip

Baked Zucchini Coins

Sweet and Sour Meatballs

Spinach and Artichoke Dip


Chicken Satay

Bacon Pinwheels

Tex Mex Salsa with Homemade Tortilla Chips

Pan Fried Onion Dip

Sun Dried Tomato Basil Crostini

BBQ Baked Beans

Guacamole

Southwestern Wagon Wheel Pasta Salad

Baked Brie

Caramelized Onion Cranberry Cream Cheese Bites

Baja Fish Tacos

Having grown up in southern California, I love fish tacos. I've only ever had them in restaurants, though... so I thought it was about time that I tried making them myself. Luckily, these are so simple to make. When I went in search of a great fish taco recipe, I decided to turn to none other than Susan of Food Blogga, who lives in San Diego. Being so close to the Mexican border, she's had the opportunity to taste some of the best fish tacos around.


This recipe is so easy as is - but you can simplify it even more if you're short on time. Use a store bought salsa if you don't want to make pico de gallo from scratch. Bottled hot sauce can also be used in place of the chilies de arbol sauce. Use store bought guacamole or simply dice the avocado if you don't want to dirty up your food processor making the avocado sauce. And for those who won't eat anything with mayonnaise, please make the mayonesa sauce - just go light on the sauce when you assemble the fish tacos - it's just not the same if you don't use the it. (My husband, the mayo hater, didn't even notice that I snuck some mayonesa sauce into his fish tacos!)


These were delicious. The next time I make fish tacos, I think I'd like to try Susan's baked fish taco recipe instead (which can be found here - just scroll down). I don't really like frying things in my kitchen, and I'm sure they'd still taste just as good without the extra calories.


If you're a fan of fish tacos - or even if you've never tried them - you need to try these now! :) This is a wonderful weeknight meal for those who are busy because you can put it together in no time (and you can make everything except the avocado sauce ahead of time). Thanks Susan, for sharing this awesome recipe with us!

Baja-Style Fish Tacos
from Susan of Food Blogga, as seen on NPR

Tacos

Makes 24 servings, enough for 6 to 8 people

2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried whole Mexican oregano, rubbed to a powder* (I didn't have any so I just used regular oregano)
Kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces (1 bottle) cold beer, plus more to thin the batter if necessary
2 pounds firm, meaty fish (I use halibut or Pacific sea bass) (I used halibut; tilapia also works well)
A little squeeze of fresh lime juice, from 2 to 3 limes
Canola oil, for frying

Serve with:

24 (6-inch) corn tortillas, warmed (you can substitute flour tortillas, but the corn imparts a more authentic flavor) (I used flour tortillas)
Avocado sauce (recipe below)
Lime wedges
Mayonesa secret sauce (recipe below)
Salsa de chilies de arbol (recipe below)
Pico de gallo (use your own favorite recipe, or try this one)
Finely shredded green cabbage (not lettuce)
Cilantro leaves (optional)

For the batter, whisk together the flour, baking powder, garlic, cayenne, mustard, oregano and salt and pepper in a large bowl until well blended. Stir in the beer until there are no lumps. (The batter can be made several hours ahead and refrigerated.)

Cut fish into pieces the size and shape of your index finger. Sprinkle with some lime juice and salt.

Pour oil into a deep, wide pan to the depth of 2 inches and heat over medium-heat to 350 degrees (if you have a deep-fry thermometer). Otherwise, test the heat by dropping a little bit of the batter into the oil. It should quickly bounce to the surface and be surrounded by tiny bubbles.

Pat the fish dry with paper towel. Check the thickness of the batter by dipping a piece of fish in it; it should be the consistency of medium-thick pancake batter, coating the fish easily and dripping very little. Add a little beer or water if it seems too thick.

Add a few pieces of fish to the batter. Using tongs, lightly swish each piece until thoroughly coated. Remove fish, letting excess batter drip into the bowl before gently placing in the hot oil. Cook a few pieces at a time until they float and the batter is set but still light in color, about 2 to 3 minutes. If a piece sticks to the bottom of the pan, just leave it, and it will release itself.

Remove the fish to a rack to drain, reserving the frying oil. At this point the fish can be cooled and refrigerated, uncovered, if you're preparing ahead.

When you are ready to serve, reheat the oil to 350 degrees, and quickly refry the fish a few pieces at a time for about 1 minute until crisp and golden brown.

Heat tortillas on a dry griddle for 1 minute per side or, using metal tongs, simply hold over an open flame until warmed and slightly charred. (I wrapped my tortillas in foil and warmed in them in the oven at 375F for 10 minutes.)

To serve, place refried fish, warmed tortillas and condiments on a table so guests can make their own tacos. To assemble tacos, hold a tortilla in your hand, and spread a spoonful of avocado sauce on it (you can use diced avocados or guacamole instead). Place a piece of fried fish on top and sprinkle with a little lime juice. Drizzle with some mayonesa sauce, a few drops of chilies de arbol sauce (you can use bottled hot sauce instead) and some pico de gallo (or store bought salsa). Top it off with some shredded green cabbage and fresh cilantro.

*Whole Mexican oregano can be found in the Mexican food section of most major supermarkets or in Latin American markets.

Avocado Sauce

Makes 1/2 cup

1/4 ripe avocado, peeled
Pinch of salt
A few drops of lime juice
1 to 2 tablespoons water or milk
2 cilantro springs, stemmed and chopped (optional)

Place the avocado, salt and lime juice in a small food processor. Add 1 tablespoon water or milk (for a slightly creamier consistency) and pulse. Add more liquid as necessary until sauce is the consistency of thick cream. Add the cilantro and pulse until just blended.

Mayonesa Secret Sauce

Makes 1/2 cup

1/2 cup mayonnaise
1 teaspoon white vinegar
1 1/2 tablespoon water or milk

Place the mayonnaise in a small bowl and slowly stir in vinegar. Add water or milk until the sauce is thick and creamy.

Chilies de Arbol Sauce

Makes 1/2 cup

1 garlic clove, smashed with the side of a large knife
1 teaspoon canola oil
1 cup dried chilies de arbol (about 30 chilies), stemmed**
1/3 cup water
1/2 teaspoon salt
1 teaspoon white vinegar

Pour canola oil in a small skillet over low heat. Add smashed garlic and cook 4 to 5 minutes until golden and aromatic. Place in a small food processor.

Wearing gloves, seed the chilies (unless you want hotter sauce, in which case, leave the seeds), and place in the processor. Process until well pulverized. Add water and salt and puree until as smooth as possible. Scrape into a bowl and add the vinegar. Let stand at least 30 minutes. Taste for seasoning, adding more salt and/or vinegar as necessary.

**Chilies de arbol are thin, red chilies about 3 inches long, and can be found in the Mexican food section of most major supermarkets or in Latin American markets. These small chilies are big on heat, so use this sauce sparingly.

Chipotle Chicken Taco Salad

Chipotles are actually smoke-dried jalapeño peppers. Not sure why they need a different name instead of just "dried jalapeños." Guess it's kind of like how we call dried plums prunes :) Chipotles come in many forms (dried, powder, etc.) but the most common form I've seen used in recipes are the canned chipotles in adobo sauce. If you use just the chipotle chiles in this salad, it's only mildly spicy. If you particularly enjoy a lot of heat (like I do) you can add extra chipotle chiles and a teaspoon or two of the adobo sauce.


I'm always looking for quick and easy weeknight dinner ideas and this definitely fit the bill. Plus it's pretty healthy, so even better. I love tex mex dishes with black beans and corn. Top it off with some avocado and I'm sold :) This salad really comes together in just minutes. You can prepare the dressing and cook the chicken the night before. Or, save even more time buy using a store bought/precooked rotisserie chicken. For a little extra crunch in your salad, add some deep fried tortilla strips or crushed tortilla chips.

Chipotle Chicken Taco Salad
from Cooking Light

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce (I used about 1.5 tbsp mince chipotles + 2 tsp adobo sauce)
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) (I seasoned some chicken with salt and pepper, then grilled it on the George Foreman Grill)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Yield: 4 servings (serving size: 2 1/2 cups)

Southwestern Wagon Wheel Pasta Salad

This was one of the first recipes I came across when I started frequenting the What's Cooking? Board (a forum for newlyweds sharing a common interest in food). It's a pasta salad recipe from Cara of Cara's Cravings. When I first read through the recipe, I knew I had to try it - I'll try anything with avocados in it, I love them! The big question, though, was whether my husband would eat it because he hates pasta salad.


The dish comes together quite easily. While the pasta is cooking, you can chop the tomatoes and cilantro, mix together the dressing, and throw the remaining ingredients into a large salad bowl. It's the kind of dish that is perfect for a weeknight meal, or to take with you to a potluck or luncheon.

Since the dressing is not mayonnaise-based, this dish is really light. If you're looking for something a little more filling, you could add diced, cooked chicken to this dish.


This recipe is definitely a keeper - much to my surprise, my husband loved it. It's still the only pasta salad that I can get him to eat, but something is still better than nothing!

And if you like this, you might also want to try the Tex Mex Salsa.

Southwestern Wagon Wheel Pasta Salad
from Cara's Cravings

8 ounces wagon wheel macaroni, uncooked
1 (15 ounce) can black beans
1 (9 ounce) package frozen corn, thawed
1 cup salsa
2 tomatoes, chopped
1/3 cup fresh cilantro, chopped (I used about 1/2 cup - love cilantro!)
8 ounces cheddar cheese, shredded
2 cups tortilla chips, crushed (I omitted these)
1 avocado, pitted, chopped (I sliced mine instead)

Dressing
1/2 cup olive oil or vegetable oil
2 tablespoons lime juice
3 teaspoons cumin
1/2 teaspoon chili powder
2 large garlic cloves, minced

In medium bowl, combine all dressing ingredients; mix well. Set aside.

Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool.

In large bowl, combine beans, corn, salsa, tomatoes and cilantro.


Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips. Place salad on large serving platter or in large serving bowl. Top with remaining cheese; garnish with remaining chips and avocado.

Guacamole

Most people either love or hate avocados, there does not seem to be any in between. I love them and my husband hates them -- but that just means there's always more for me :) While avocados contain more fat than your typical fruit, they're not as bad as some people make them out to be. They are high in monounsaturated fatty acids, which can help to lower your cholesterol, and half of an avocado is equal to one serving of fruit (you should be eating 4-5 servings of fruit each day).

My husband thinks I'm weird, not only because I love avocados, but also because of how I like to eat them. When I was a kid, my mom would cut them half, pull the seed out, and put a heaping spoonful of brown sugar in the middle for me. I enjoyed the brown sugar more than anything else at the time, but as I got older, I began to also appreciate the richness and creaminess of the avocado complemented with the sweetness of the brown sugar. I don't know if this is just something my mom and her family grew up doing or if it's something that all Vietnamese people do... but regardless of where it comes from, I still love snacking on avocados this way.

One of my favorite things to make with avocados is guacamole. There are probably hundreds of different recipes out there - I've made about four or five of them. Eventually, I learned a little bit of what I liked from each one and developed my own recipe. This recipe makes quite a bit (perfect for bringing to potlucks or parties) but it can also be easily halved. Everyone who has tried this loves it, and one friend even jokingly told me that it gets her "Mexican seal of approval." Ha!

I like to serve my guacamole with homemade tortilla chips. They are baked, not fried, because we all know I need to save the calories for all the other sweet treats I eat :)


The lime juice in the recipe not only adds great flavor, but it also helps decrease the browning that occurs over time secondary to oxidation. If you're not going to serve it immediately, another trick I learned (I don't remember where), is to throw one of the avocado seeds in while you're mixing it all together and leave it in there until ready to serve. I've only tried that once, but it worked like a charm.


Guacamole
from Good Eats 'n Sweet Treats

3/4 cup red onion, finely diced
1/3 cup chopped green onions
2 tomatoes, diced
6 avocados
2 garlic cloves, finely diced (optional)
1 tsp salt
2.5 limes, juiced
1-1 1/2 tsp chili paste (or 1 jalapeno, finely diced)
1/2 cup chopped fresh cilantro

Cut the avocados in half lengthwise around the pits. Twist in opposite directions to separate the halves. Using a spoon, scoop the avocado flesh out of each half. Throw away the pits and the skins. Cut the flesh from 1-2 avocados into small chunks and set them aside in a small bowl.

Add the remaining avocados and all the other ingredients into a large bowl. Using a fork, mix it all together and mash the avocados until well combined. Add the chunks of avocado and gently mix to combine. Taste the guacamole and add more salt, lime juice, or chili paste to taste.

If you are serving it later, press a piece of plastic wrap directly onto the surface of the guacamole and put it in the refrigerator.

Serve with homemade tortilla chips for dipping.

Yield: About 10 Servings.