#tastystarter

[theaup-official]

Peppery Corn Rolls are a delightful snack or appetizer made with a combination of corn, bell peppers, cheese, and spices. They are crispy on the outside and soft on the inside with a hint of black pepper, making them perfect for a spicy kick.

Ingredients: 1 cup corn kernels. 1/2 cup finely chopped bell peppers. 1/4 cup finely chopped onions. 1/4 cup grated cheese. 1/4 cup bread crumbs. 1/2 tsp black pepper powder. Salt to taste. Oil for frying.

Instructions: Put the corn kernels, onions, bell peppers chopped, cheese grated, bread crumbs, black pepper powder, and a pinch of salt in a bowl. Combine well. You can make small rolls or dumplings out of a small amount of the mixture. Set a pan on medium heat and add oil to it. Add the corn rolls slowly to the hot oil and fry them until they are golden brown and crispy. If you have to, make sure to fry them in batches so that the pan doesn't get too crowded. With a slotted spoon, take the fried corn rolls out of the oil and lay them on a paper towel to drain. Serve hot with your favorite chutney or sauce to dip it in.

Prep Time: 15 minutes

Cook Time: 15 minutes

The Road To Athens

[dilloaimigrumi]

This creamy and flavorful dip combines tangy goat cheese with the aromatic freshness of basil. It's perfect for dipping crackers, vegetables, or spreading on bread slices for a tasty appetizer.

Ingredients: 200g goat cheese. 1/2 cup fresh basil leaves. 2 tablespoons olive oil. 1 garlic clove, minced. Salt and pepper to taste.

Instructions: In a food processor, combine goat cheese, fresh basil leaves, olive oil, minced garlic, salt, and pepper. Blend until smooth and well combined, scraping down the sides as needed. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional fresh basil leaves if desired before serving.

Prep Time: 10 minutes

Cook Time: 0 minutes

Leopard Techie

[beachhouse2010]

These mini tacos with guacamole are a delicious and easy-to-make snack or appetizer. The air fryer gives the tacos a crispy texture, and the guacamole adds a creamy and flavorful touch.

Ingredients: 1 pound ground beef. 1 packet taco seasoning. 1 cup shredded cheddar cheese. 1 cup diced tomatoes. 1/2 cup diced onions. 1/4 cup chopped cilantro. 1/4 cup sour cream. 1/4 cup guacamole. Mini flour tortillas. Cooking spray.

Instructions: Get your air fryer ready by heating it up to 350F 175C. Cook the ground beef in a pan over medium-low heat until it turns brown all over. After getting rid of the extra fat, add the taco seasoning and water according to the directions on the package. Let it cook on low heat for a few minutes until it gets thicker. Put the small flour tortillas out on the table and top each one with a spoonful of the seasoned ground beef. Add more cheddar cheese shreds to each tortilla with beef inside it. Make sure the tacos don't touch when you put them in the air fryer basket that has already been heated. They might need to be cooked one at a time. Spray the tacos with cooking spray just a little to make them crispy. The tacos should be air-fried at 350F 175C for 5 to 7 minutes, or until they are golden brown and the cheese is hot. Do the guacamole while the tacos are cooking. In a bowl, mix diced tomatoes, diced onions, chopped cilantro, and sour cream. It's time to serve the tacos. Take them out of the air fryer and top them with guacamole. Have fun with your guacamole and mini tacos!

Prep Time: 15 minutes

Cook Time: 10 minutes

Fort Thomas Arts

[bestdamnavocados]

This Creamy Shrimp and Dill Wedge Salad is a refreshing and satisfying dish that combines the crispness of iceberg lettuce with the richness of creamy dressing and the savory goodness of shrimp. Perfect for a light lunch or a delightful appetizer.

Ingredients: 4 large iceberg lettuce wedges. 1 pound cooked and peeled shrimp. 1 cup cherry tomatoes, halved. 1/2 cup red onion, thinly sliced. 1/4 cup fresh dill, chopped. 1/4 cup mayonnaise. 2 tablespoons sour cream. 2 tablespoons buttermilk. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put mayonnaise, sour cream, buttermilk, lemon juice, Dijon mustard, salt, and pepper in a bowl and mix them together with a whisk. Put the wedges of iceberg lettuce on plates to serve. Spread the cooked shrimp, cherry tomatoes, and red onion out evenly on top of the lettuce wedges. Spread the creamy dressing on top of the salad. Add some chopped fresh dill as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Hello Charlee

[northerntendencies]

These Balsamic Glazed Steak Rolls are a delicious and elegant addition to your charcuterie board. They are filled with a savory blend of baby spinach, sun-dried tomatoes, and feta cheese, all rolled up in thinly sliced steak and grilled to perfection. Perfect for a special occasion or as a flavorful appetizer.

Ingredients: 4 thinly sliced steak pieces. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/2 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup baby spinach leaves. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup feta cheese, crumbled. Toothpicks for securing rolls.

Instructions: In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Place the thinly sliced steak pieces in a zip-top bag or shallow dish and pour the balsamic marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes. Preheat your grill or grill pan to medium-high heat. Remove the steak slices from the marinade and discard the marinade. Lay out each steak slice and top with a few baby spinach leaves, sun-dried tomatoes, and crumbled feta cheese. Roll up the steak slices with the toppings, securing them with toothpicks. Grill the steak rolls for about 3-4 minutes per side, or until they reach your desired level of doneness. Remove the toothpicks before serving. Serve the Balsamic Glazed Steak Rolls as an appetizer or main dish, garnished with fresh herbs if desired.

Prep Time: 40 minutes

Cook Time: 8 minutes

Miss Garfield

[musicianswithcats]

Lionel Ragot

[boldriley]

These grilled curry chicken skewers are bursting with flavor and are perfect for a keto-friendly meal. The marinade adds a delightful blend of spices that complement the tender chicken perfectly. Enjoy them as a main dish or as a tasty appetizer!

Ingredients: 1 lb boneless, skinless chicken breasts, cut into chunks. 2 tablespoons olive oil. 2 tablespoons curry powder. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Bamboo skewers, soaked in water for 30 minutes.

Instructions: Add the garlic powder, paprika, salt, and pepper to a bowl and mix them together. Put the chicken chunks in the bowl and toss them around so that the marinade covers all of them. For at least 30 minutes, let it sit. Warm up the grill over medium-high heat. Using the wet bamboo skewers, thread the chicken that has been marinated on them. They should be cooked for 6 to 8 minutes on each side, or until the chicken is done and has a nice char. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 16 minutes

celebrating river phoenix

[14-billion-years-later]

Slaton Sales