#lightappetizer

[jojjesnsfwstuff]

There are slices of tangy lemon, fresh arugula, melted mozzarella cheese, and a crispy crust on this Lemon Arugula Pizza. This pizza is easy to make and tastes great. It's great for a quick dinner during the week or as a light appetizer.

Ingredients: 1 pizza dough, store-bought or homemade. 2 tablespoons olive oil. 1 clove garlic, minced. 1 cup shredded mozzarella cheese. 1 cup fresh arugula. 1 lemon, thinly sliced. Salt and black pepper to taste. Red pepper flakes optional. Grated Parmesan cheese for garnish optional.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet in the oven to preheat as well. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough onto a piece of parchment paper for easy transfer to the hot oven stone or baking sheet. Brush the olive oil evenly over the pizza dough, then sprinkle minced garlic over the oil. Evenly distribute the shredded mozzarella cheese over the pizza dough. Arrange lemon slices on top of the cheese, evenly spacing them out. Season with salt and black pepper to taste, and add red pepper flakes for a hint of spice if desired. Carefully transfer the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute. Before serving, top the hot pizza with fresh arugula for a peppery crunch. Optionally, garnish with grated Parmesan cheese if desired. Slice, serve, and enjoy your simple and tasty Lemon Arugula Pizza!

Prep Time: 15 minutes

Cook Time: 12 minutes

Rice 2018

[swissandy]

These Easy Pad Thai Spring Rolls are a new and tasty way to enjoy the flavors of traditional Pad Thai. Because they are wrapped in rice paper, they are gluten-free and make a great light appetizer or snack. There are lots of different tastes in every bite of this rice paper roll with shrimp, rice noodles, crunchy vegetables, and herbs.

Ingredients: 8 rice paper spring roll wrappers. 1 cup cooked rice noodles. 1 cup cooked shrimp, deveined and chopped. 1/2 cup bean sprouts. 1/2 cup shredded carrots. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped peanuts. 1 lime, cut into wedges. Pad Thai sauce for dipping.

Instructions: Prepare all your ingredients and have them ready for assembly. Fill a large shallow dish or a wide bowl with warm water. Dip one rice paper wrapper into the warm water for about 10 seconds or until it becomes soft and pliable. Remove from the water and place it on a clean, damp kitchen towel. Lay a few pieces of cooked shrimp in the center of the rice paper wrapper. Add a small amount of cooked rice noodles on top of the shrimp. Sprinkle some bean sprouts, shredded carrots, fresh cilantro, and fresh mint over the rice noodles. Fold the sides of the rice paper wrapper over the filling, then fold the bottom part up and roll tightly to form a spring roll. Repeat with the remaining wrappers and filling ingredients. Serve the Pad Thai spring rolls with a side of chopped peanuts and lime wedges for squeezing over the rolls. Don't forget the Pad Thai sauce for dipping! Enjoy your Easy Pad Thai Spring Rolls!

Prep Time: 20 minutes

Cook Time: 0 minutes

Malcuits Tavern

[kiridekusunshineszine]

A refreshing and flavorful cold soup, Easy Gazpacho is perfect for hot summer days. Packed with fresh vegetables and a blend of delicious seasonings, it's a quick and healthy option for a light meal or appetizer.

Ingredients: 6 ripe tomatoes, chopped. 1 cucumber, peeled and diced. 1 bell pepper, chopped. 1 small red onion, finely chopped. 2 cloves garlic, minced. 4 cups tomato juice. 1/4 cup red wine vinegar. 1/4 cup olive oil. Salt and pepper to taste. 1 teaspoon cumin. 1 teaspoon sugar. Fresh basil or cilantro for garnish.

Instructions: In a blender, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth, adding tomato juice as needed to reach the desired consistency. Pour the mixture into a large bowl. Stir in red wine vinegar, olive oil, salt, pepper, cumin, and sugar. Chill the gazpacho in the refrigerator for at least 2 hours to enhance flavors. Serve the chilled gazpacho in bowls, garnished with fresh basil or cilantro. Enjoy this refreshing and easy gazpacho!

Prep Time: 15 minutes

Cook Time: 0 minutes

Scott Meehan

[garlicgarlicgarlicandmore-blog]

Shrimp and Cucumber Appetizer: YUM This appetizer is fantastic because you can prepare the shrimp mixture hours before your party/entertainment or right before! Ingredients: 8 ozs crushed pineapple (unsweetened crushed pineapple drained) 4 ozs shrimp (rinsed and drained) 14 cup reduced fat mayonnaise 1 tbsp green onion (finely chopped) 2 tsps dijon mustard 1 12 tsps fresh dill (minced) 1 cucumber (8 inches cut into 14 inch slices. I cut a little off the top face to make a cup to place the mixture in) 1 sprig dill sprigs (fresh, optional) Salt and Pepper to taste. 1. I cook steam the shrimp if they're not already cooked then peal, clean and roughly chop into chunks. 2. Combine the mustard and mayo by stirring together in a bowl large enough to fit the rest if the ingredients. 3. Add the dill but remember to have extra for garnishing (if you choose) 3. Drain the pineapple and add into the mixture. 4. Add the shrimp, S&P to taste, cover the bowl and put into the fridge. 5. Prepare your cucumbers! The cucumbers take place of crackers and in the summertime are very light/fresh! First, I take a peeler and peel 8 evenly space lengths of the cucumber because it adds to the presentation. Then, I slice the cucumber and the slices are ab 1/4in wide. (eye ball a good width). Then I take my knife and cut out a little of the middle making a bowl to place the shrimp mixture (refer to picture) BOOM, your ready to put the shrimp mixture on the cumbers then a platter and serve! Have extras made in the fridge as people devour them. ENJOY!