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Appetizers on a Stick

Updated on May 31, 2015

Appetizers are finger foods usually served prior to a meal or in between meal times and are also called hors d’oeuvres, antipasti, or starters. They may range from the very simple to the very complex, depending on the occasion and the time devoted to making them. Appetizers are a common accompaniment to aperitifs, cocktails served prior to a meal.When people are choosing appetizers to serve, they should think about foods that will go well together, but vary in flavor and taste appeal. It is appropriate for hosts to serve both hot and cold foods, but perfectly fine to serve all of one or the other. Hosts can consider imaginative foods they haven’t seen before to delight their guests with new flavors and ideas.

GREEK SKEWER SALAD

Preparation Time

10 minutes

Ingredients

12 cherry tomatoes

4 ounces feta cheese, cut into 12 cubes

1 mini cucumber sliced into 12 pieces

12 pitted kalamata olives

2 tablespoons extra-virgin olive oil

1 ½ teaspoons oregano

12 bamboo or wood skewers

Servings

4

Origin

Greece

Method of Preparation

Slice/chop a washed cucumber.
Slice/chop a washed cucumber.
Cut the feta cheese into small cubes.
Cut the feta cheese into small cubes.
Slice the cherry tomatoes from the middle to cut them into half.
Slice the cherry tomatoes from the middle to cut them into half.
Start skewering the ingredients on a skewer stick.
Start skewering the ingredients on a skewer stick.
 Sprinkle some olive oil and oregano and serve.
Sprinkle some olive oil and oregano and serve.

CAPRESE POPS

Preparation Time

15 minutes

Ingredients

20 cherry tomatoes

20 ounces mozzarella cheese

20 sprigs fresh basil

20 skewer sticks

Salt, Pepper and Balsamic vinegar as per taste

Servings

20


Origin

Italy

Method of Preparation

Wash and pat dry the fresh sprigs of basil
Wash and pat dry the fresh sprigs of basil
Slice the cherry tomatoes from the middle and scoop out the pulp and the seeds.
Slice the cherry tomatoes from the middle and scoop out the pulp and the seeds.
Slice the mozzarella ½ inch thick  to form cubes.
Slice the mozzarella ½ inch thick to form cubes.
Once everything has been washed and cut, take a wooden skewer and slide a basil leaf.
Once everything has been washed and cut, take a wooden skewer and slide a basil leaf.
After the basil leaf slide one side of the halved cherry tomato, a piece of the circular cut mozzarella cheese.
After the basil leaf slide one side of the halved cherry tomato, a piece of the circular cut mozzarella cheese.
Finally top off with the remaining half of cherry tomato.Sprinkle some salt, pepper and balsamic vinegar.
Finally top off with the remaining half of cherry tomato.Sprinkle some salt, pepper and balsamic vinegar.
Refrigerate for a while and serve.
Refrigerate for a while and serve.

MINI CORN DOGS

Preparation Time

30 minutes

Ingredients

6 frankfurters

12 lollipop sticks

vegetable oil for frying

2 eggs

½ cup all-purpose flour

½ cup cornmeal

2 tbsp sugar

2 tsp baking powder

½ cup milk

salt and pepper to taste

Servings

12

Origin

United States

Method of Preparation

Mix the flour, corn deal meal, baking powder and sugar in a bowl to form the corn dog batter.
Mix the flour, corn deal meal, baking powder and sugar in a bowl to form the corn dog batter.
Add milk and eggs to the dry batter.
Add milk and eggs to the dry batter.
Now blend the batter to make it smooth.
Now blend the batter to make it smooth.
Slice the frankfurter from the middle so that you have two equal pieces.
Slice the frankfurter from the middle so that you have two equal pieces.
Fix the corn dogs on a stick. Hold the protruding end of the skewer and swirl the hot dogs in the batter until they are well-coated.
Fix the corn dogs on a stick. Hold the protruding end of the skewer and swirl the hot dogs in the batter until they are well-coated.
Heat some oil in a pan.
Heat some oil in a pan.
Gently insert a couple of the coated corn dogs one at a time into the hot oil. Add them to the oil carefully to prevent spattering as the hot oil will burn skin. Cook the corn dogs approximately 3 minutes, until they are a golden shade of brown.
Gently insert a couple of the coated corn dogs one at a time into the hot oil. Add them to the oil carefully to prevent spattering as the hot oil will burn skin. Cook the corn dogs approximately 3 minutes, until they are a golden shade of brown.
Remove the corn dogs carefully from the oil using metal tongs. Set them on paper towels to drain.
Remove the corn dogs carefully from the oil using metal tongs. Set them on paper towels to drain.
Serve.
Serve.

SWEET POTATO SAUSAGE SQUARES

Preparation Time

50 minutes

Ingredients

2 medium sweet potatoes

2 1/2 teaspoons olive oil, divided

1 teaspoon light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup plain Greek yogurt

1/4 cup Dijon mustard

12 ounces chicken sausage

Servings

15


Origin

United States

Method of Preparation

Place rack in your oven and preheat oven to 425 degrees F. Line a large baking skeet with parchment paper or a silicone mat. Set aside.
Place rack in your oven and preheat oven to 425 degrees F. Line a large baking skeet with parchment paper or a silicone mat. Set aside.
Wash the sweet potatoes.
Wash the sweet potatoes.
Slice the washed sweet potatoes and cut them into cubes.
Slice the washed sweet potatoes and cut them into cubes.
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Drizzle with 1 1/2 teaspoons olive oil and sprinkle with brown sugar, salt, and pepper. Toss until evenly coated. bake for 20-25 minutes, until the sweet potatoes are fork ten
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Drizzle with 1 1/2 teaspoons olive oil and sprinkle with brown sugar, salt, and pepper. Toss until evenly coated. bake for 20-25 minutes, until the sweet potatoes are fork ten
Meanwhile, heat some olive oil in a pan.
Meanwhile, heat some olive oil in a pan.
Cut the sausages into small circular pieces.
Cut the sausages into small circular pieces.
Once the oil  is hot, arrange the sausage pieces, cut sides down, in a single layer on the hot skillet. Sear on the cut side of each piece, crisping the exterior, then turn to crisp the other side.
Once the oil is hot, arrange the sausage pieces, cut sides down, in a single layer on the hot skillet. Sear on the cut side of each piece, crisping the exterior, then turn to crisp the other side.
In a small bowl stir together Greek yogurt and Dijon mustard to create dipping sauce. Set aside.
In a small bowl stir together Greek yogurt and Dijon mustard to create dipping sauce. Set aside.
When sweet potatoes and sausages have finished cooking, assemble the skewers: Poke a toothpick through the center of a sweet potato piece, then a sausage piece, then transfer to a serving platter
When sweet potatoes and sausages have finished cooking, assemble the skewers: Poke a toothpick through the center of a sweet potato piece, then a sausage piece, then transfer to a serving platter
Serve with the sauce prepared.
Serve with the sauce prepared.

CHICKEN TIKKA

Preparation Time

1 hour

Ingredients

1 onion

1 tomato

1 capsicum

1 green chilly

10 mint leaves

2 tbs vegetable oil

1/2 teaspoons salt

1/2 tb red chili powder

3/4 teaspoon cumin seeds

3/4 teaspoon coriander seeds

2 cups whole-milk yogurt

4 garlic cloves, chopped

1 (1 1/2-inch) piece fresh ginger

3/4 teaspoon ground turmeric

5 pounds skinless boneless chicken breasts

1/2 teaspoon garam masala (Indian spice mixture)

5 skewers

Servings

5

Origin

India

Method of Preparation

Soak the skewers for 30 minutes in water and set aside. This prevents burning later on.
Soak the skewers for 30 minutes in water and set aside. This prevents burning later on.
Peel and chop a garlic
Peel and chop a garlic
Peel ginger
Peel ginger
Cut ginger into small pieces.
Cut ginger into small pieces.
Chop some coriander, an onion, a tomato, a green chilly and lemons.
Chop some coriander, an onion, a tomato, a green chilly and lemons.
Now put the above mentioned ingredients in a blender.
Now put the above mentioned ingredients in a blender.
Mix the garam masala, red chilly powder, cumin seeds, coriander seeds and yogurt in a pan. Mix them well.
Mix the garam masala, red chilly powder, cumin seeds, coriander seeds and yogurt in a pan. Mix them well.
The yogurt plus spices mixture in the pan along with the blend needs to be mixed well.This will form the marinade. Transfer the marinade in a bowl but first grease the bowl with some vegetable oil.
The yogurt plus spices mixture in the pan along with the blend needs to be mixed well.This will form the marinade. Transfer the marinade in a bowl but first grease the bowl with some vegetable oil.
Chop the chicken breast into rough squares.
Chop the chicken breast into rough squares.
Marinade the chicken pieces and keep them aside for some time. This should be done 24 hours prior to grilling.
Marinade the chicken pieces and keep them aside for some time. This should be done 24 hours prior to grilling.
Squeeze some lemon juice and put aside.
Squeeze some lemon juice and put aside.
For the Mint Chutney - Add chopped onions, garlic, ginger, coriander, mint leaves, and green chilly to a blender to form the chutney (Indian dip). Add salt to taste.
For the Mint Chutney - Add chopped onions, garlic, ginger, coriander, mint leaves, and green chilly to a blender to form the chutney (Indian dip). Add salt to taste.
Mint chutney
Mint chutney
Start skewing the chicken nuggets along with some onions, capsicum and tomatoes, although they are optional. Before putting them on grill, it should be pre- heated to 240 C
Start skewing the chicken nuggets along with some onions, capsicum and tomatoes, although they are optional. Before putting them on grill, it should be pre- heated to 240 C
Serve with mint chutney. You can also serve it with any other dip you prefer.
Serve with mint chutney. You can also serve it with any other dip you prefer.
5 stars from 3 ratings of Appetizers

Quick Recap

1. Greek Skewer Salad
1. Greek Skewer Salad
2. Caprese Pops
2. Caprese Pops
3. Mini Corn Dogs
3. Mini Corn Dogs
4. Sweet Potato Sausage Squares
4. Sweet Potato Sausage Squares
5. Chicken tikka
5. Chicken tikka

Do you feel like trying any of the above mentioned appetizers ?

See results

Photo Credits:

https://images.google.com/

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    • profile image

      Lee Cloak 23 months ago

      Beautiful ingredients, great easy to navigate recipes, a really good article here, nice pictures, very well done, thanks for sharing, voted up, Lee

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Hey thanks Lee :)

    • Buildreps profile image

      Buildreps 23 months ago from Europe

      Nice way of presenting all these different recipes :)

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Thank you :)

    • Venkatachari M profile image

      Venkatachari M 23 months ago from Hyderabad, India

      Very interesting appetizers. New kind of eating styles with sticks. The instructions with images are very nice. Voted up.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Thanks.

    • Larry Rankin profile image

      Larry Rankin 23 months ago from Oklahoma

      Wow, these all look amazing! I'll have to give these recipes a try.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Please do :)

    • Keisha Hunter profile image

      Keisha Hunter 23 months ago from Paradise and then some

      These are beautiful! It just dawned on me that I have never made corn dogs for the boys. Definitely gonna try it before the week ends. Thanks for sharing this awesome hub. Voted up.

    • MsDora profile image

      Dora Isaac Weithers 23 months ago from The Caribbean

      They all look tasty, but I want to try the CAPRESE POPS - easy and good-looking. Thanks for the recipes.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Thank you Keisha and MsDora for your feedback :)

      Do try these.

    • sunilkunnoth2012 profile image

      Sunil Kumar Kunnoth 23 months ago from Calicut (Kozhikode, South India)

      Very interesting post with stunning photos. You have a rather special style to impress a reader. Shared for maximum reach. Keep on writing. All the best.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Hey thank you for reading and sharing :)

      Do try some :)

    • manatita44 profile image

      manatita44 23 months ago from london

      Not my field, Akriti,

      But I like how you define the whole thing in the very first paragraph. You covered its Essence effortlessly and effectively. I am a vegetarian and have tried the Greek salad. Delicioso! Of course I was born in the Isle of Spice and your pictures are enchanting and reminds me of home.

      Somewhere in the last 33 years I became so focused on the Divine, that I forgot how to cook, and now I know only to mix vegetables and add the necessary minerals and protein. Alas, alas!

      Voted up with all the necessary markers, except the 'funny' bit. In Light and Love.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Hey thanks :-)

      To be honest it isn't my field too but i like putting out recipes that i can try myself and the ones that are easy to prepare, hence this post. As for your food habits , excellent. Over eating is not good. A good healthy diet is important. Most of us allow our tongue to deceive us.

    • TheHoleStory profile image

      TheHoleStory 23 months ago from Parsons, West Virginia

      I was lured into reading this awesome hub from first opening tasty picture that still has my mouth watering. Not a bad hub at all, and the little tomatoes look cute too. I'm going to have to try a lot of your recommendations here.

    • Jojo Yousef profile image

      Jomana H 23 months ago

      Beautiful ingredients, I like it very much, voted up

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Please do and let me know how did they taste :)

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Thank you.

    • loche profile image

      anshuman katoch 23 months ago from shimla

      wow... very tempting... seems you are quite an accomplished cook.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Not accomplished but i prepare stuff which is easy and quick. All my hubs on food are really simple. I feel cooking is basic and every person ought to know how to feed himself. People who don't know how to cook come across as dependent and dependency is annoying.

      Thanks for visiting.

    • Mike Welsh profile image

      Mike 23 months ago from Wales, United Kingdom

      i love your food hubs, please keep them coming

    • Akriti Mattu profile image
      Author

      Akriti Mattu 23 months ago from Shimla, India

      Sure Mike :)

    • Rachel L Alba profile image

      Rachel L Alba 22 months ago from Every Day Cooking and Baking

      Hello Akriti, Your pictures are so fresh looking and mouth watering. I love them all, I do use skewers for a lot of occasions too. They are a lot neater and easier for people to use. I love the idea of cutting the cherry tomato in half and putting a piece of cheese in between. Thanks for sharing. I voted up and beautiful.

      Blessings to you.

    • Akriti Mattu profile image
      Author

      Akriti Mattu 22 months ago from Shimla, India

      Thanks :)

    • FlourishAnyway profile image

      FlourishAnyway 22 months ago from USA

      These look wonderful!

    • Akriti Mattu profile image
      Author

      Akriti Mattu 22 months ago from Shimla, India

      Wonderful and super easy to make.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 22 months ago from New Delhi, India

      What an excellent hub with pictures of appetizers, which are truly mouth watering,

      I liked the way you described their origin and its details as well.

      Thanks for sharing this wonderful and colorful hub. Voted up!

    • Akriti Mattu profile image
      Author

      Akriti Mattu 22 months ago from Shimla, India

      Hey thanks Chitrangada :-)

      Do try at home :)

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