We learned a lot about appetizers and hors d'oeuvres this week. Appetizers, on the other hand, appear as the first course when seated at the table and are often slightly larger. Appetizers should complement the entrée, which means you don’t want to choose appetizers that repeat ingredients. For example, don’t serve breaded mozzarella sticks with marinara sauce before serving traditional lasagna for dinner.Appetizers and hors d’oeuvres may be served hot or cold, sweet or savory, crunchy or soft and include a variety of colors, textures and temperatures. They should be light and not too heavy. It’s important to think about proper nutrition. Full-fat foods can quickly fill a person up and cause them not to be hungry for the rest of the meal. Try to choose low-fat products, and ask yourself if the meal includes all the food groups. If it’s missing vegetables, for instance, consider serving a vegetable as an appetizer or hors d’oeuvre. This week my group made beef taquitos, and Ham and cheese roll-ups
Ham & Olive Hors D'oeuvres Ingredients =10 pimento stuffed olives, 4 slices cooked deli ham, 3 tablespoons light cream cheese, toothpick ..........................DIRECTIONS take olives out of jar and dry on paper towel.dry ham with paper towel also.spread about 1 1/2 tbsp of cream cheese on each slice of ham.gently cut each piece of ham into 5 strips using serrated knife.lay olive at end of one strip and roll up. pierce with toothpick.
Ingredients:1/2 lb. ground beef (grass fed if possible), 1/4 yellow onion, diced, 1/8 cup water, 1 to 3 cloves garlic, minced, 1 to 3 Tbsp. taco seasoning, ¼ cup Queso Fresco or any cheese you like, crumbled or shredded
We subsistuted the ground beef for flank steak
Directions:Sauce onion in olive oil for 5 to 7 minutes over medium heat. Add the garlic and cook for 1 minute longer.Add the ground beef and cook until there is no pink remaining. Drain excess oil. Add the the taco seasoning and the water. Simmer until water cooks off. Heat 1/4 inch vegetable oil in a small (9 inch) fry pan over medium heat. Dip two tortillas at a time in the hot oil with tongs until softened, about 4 to 5 seconds. Drain the tortillas on a paper towel covered tray. Soften about 8 to 10 tortillas and let them cool. When you can handle them, add a couple of tablespoons of beef to the tortilla and top with cheese. Roll into a cylinder and use tooth picks to seal the ends. Cook 2 taquitos at a time in the hot oil seam side down until golden brown and then turn them over to cook on second side.Remove from oil and cool on paper towels.To Bake taquitos:Roll taquitos and place on a cookie sheet. Brush melted butter on the tops and sides of taquitos and place in a 450 degree oven for 12 minutes. You can also lower the temperature to 375 and cook for a longer period of time. Cook until they crisp up and turn golden brown.