I need a good appetizer recipe that s easy?

Here's one of my favorites:





Pistachio Encrusted Chicken Breast Stuffed with Maine Lobster Champagne Beurr茅 Blanc Sauce





3 uncooked Maine lobster tails, 4 鈥?5 ounces each


3 boneless, skinless chicken breasts, 6 鈥?8 ounces each


Sea salt and freshly ground pepper


2 Tablespoons lemon juice


3/4 cup ground pistachios


3 Tablespoons clarified butter





Blanch the Maine lobster tails in boiling water for 3 鈥?5 minutes. Remove the meat from the shell and refrigerate.





Trim the fat and remove the rib meat from the chicken breasts. Place each breast between 2 pieces of waxed paper and flatten so they form what appears to be a ';butterfly'; wing. Place a lobster tail along the center of each chicken breast. Season with sea salt, freshly ground pepper and lemon juice. Roll the chicken breast up, enclosing the lobster tail inside. Roll each chicken breast in the ground pistachios and place in a greased baking dish.





Drizzle the stuffed chicken breasts with clarified butter and bake in a preheated 375-degree oven for 6 minutes with the seam side down. Remove the pan from the oven, turn the stuffed breasts over, and continue baking until the internal temperature reaches 165 degrees. The chicken breast should be white in color and cooked completely thru. Remove the pan from the oven and let the chicken breasts rest for 5 minutes.





Slice each stuffed chicken breast into 5 - 6 medallions on the bias. Place medallions on plates or a serving platter and drizzle with Champagne Beurre Blanc sauce 鈥?recipe follows. Serves 3 people very generously, or 6 people as part of a large, festive meal.





Ingredient note: Clarified butter, also known as drawn butter, is unsalted butter that can withstand high temperatures without burning. To prepare clarified butter, place 1 stick (1/4 pound) unsalted butter in a small heavy saucepan and melt over low heat. Remove from heat and let rest 5 minutes. With a spoon, carefully remove the foamy white butterfat that has risen to the top and discard. Spoon the next layer of clear golden liquid into a bowl. This is the clarified butter. Discard any remaining solids that remain in the saucepan. Yield should be just about 3 tablespoons.








Champagne Beurre Blanc Sauce:


4 ounces Champagne


1 ounce Champagne vinegar


2 Tablespoons shallots, finely minced


2 ounces heavy cream


8 ounces refrigerated butter, cut into 1 tablespoon-sized chunks


Sea salt and freshly ground pepper to taste





In a small saucepan on top of the stove, combine the champagne, champagne vinegar and shallots. Bring them mixture to a boil and reduce by half. Add the cream and slowly bring the mixture to a boil. Gradually whisk in the butter, 1 tablespoon at a time until the sauce is smooth and the butter is incorporated. Season to taste with sea salt and freshly ground pepper.





Beurre Blanc literally translated means ';white butter';. This classic French sauce is composed of wine, vinegar, and a shallot reduction into which chunks of cold butter are whisked until the sauce is smooth and thick.





Nutritional analysis per 1/2 stuffed chicken breast: 615 calories, 40 grams protein, 4 grams carbohydrates, 48 grams fat, 403 mg. sodium, 2 grams fiber.I need a good appetizer recipe that s easy?
I have one for you, you are sure to like. (If you like cream cheese). Take cream cheese that has been left to sit at room temp., add one to two tablespoons of Worschtishier sauce, and mix well. Chill for about 10-15 minutes and serve with chips or crackers. It is great tasting, and very easy to make !!I need a good appetizer recipe that s easy?
Are you looking for something upscale or family friendly?
Wrap 1/2 slice bacon around a water chestnut and secure it with a toothpick and broil it till crispy brown
block of cream cheese


spread Jalalepno Jelly on top


serve with crackers.





brie cheese


phillo dough you can get in the freezer section.


smuckers raspberry jelly ';no seeds';


spread the Jelly on the Brie ';not way thick but a nice amount.


place the cheese with the jelly side down on top of about 5 sheets of dough then fold the dough over till it makes a nice neat package and covers the cheese. cut off any left over philo, and brush the dough with a little egg white.


if you want to get fancy...put a design with slivered almonds on the top side. like a couple of flowers. Bake this according to the dough package.


Serve, with very thin buttery crckers...
chips and dip.... side of lil smokies wieners and sauce.
Pinwheels:


1 TB dijon mustard


1 TB mayo


4 oz soft cream cheese


4 taco size flour tortillas, slightly heated to soften


1-1/2 c shredded cheddar cheese


8 oz very thin slices salami


fresh parsley





Blend mustard and mayo together, spread tortillas with layer of cream cheese and mustard mixture (spread to edges of tortilla). Cover with salami, cheese and parsley. Roll tortilla as tightly as possible without squeezing filling. Cover with plastic wrap and refrigerate for 1 hr. (I wrap each roll individually in plastic wrap) To serve, cut into 1 inch slices and serve cut-side up. Best as room temp. Yummy! When's dinner?
Broiled Lemon and Garlic Tiger Prawns





INGREDIENTS:


1 1/2 pounds tiger prawns, peeled and deveined


1 cup butter


1 teaspoon minced garlic


1 1/2 tablespoons lemon juice


3 tablespoons grated Parmesan cheese





DIRECTIONS:


Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.





In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns.





Sprinkle Parmesan cheese over shrimp.





Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.











Bacon Wrapped Barbeque Shrimp





16 large shrimp, peeled and deveined


8 slices bacon


barbeque seasoning, to taste





DIRECTIONS:


Preheat oven to 450 degrees F (230 degrees C).





Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.





Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.





Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.








Summertime Sweet Pickles





INGREDIENTS:


1 cup apple cider vinegar


1/8 cup salt


1 cup white sugar


1/4 teaspoon ground turmeric


1/2 teaspoon mustard seed


2 pounds cucumbers


2 sweet onions





DIRECTIONS:


In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes.





Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container.





Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.








Cream Cheese Won Tons





INGREDIENTS:


2 (8 ounce) packages cream cheese, softened


1 (6.5 ounce) can minced clams


2 green onions, chopped


2 (8 ounce) cans water chestnuts, drained


1 teaspoon paprika


1 teaspoon ground black pepper


1 (14 ounce) package small won ton wrappers


3 cups vegetable oil for frying





DIRECTIONS:


In a medium-sized mixing bowl, combine cream cheese, clams, green onions, water chestnuts, paprika and ground black pepper.





Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.





In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.








Cheese Straws





INGREDIENTS:


1/2 cup butter, softened


4 cups shredded Cheddar cheese


2 cups all-purpose flour


1 teaspoon salt


1/4 teaspoon ground red pepper (optional)





DIRECTIONS:


Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.





In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.





Bake in preheated oven for 10 to 15 minutes, or until crisp.
Get some puffed pastry and thaw as directed on package. Cut the pastry into thirds lengthwise - it's usually folded this way so follow the folds on your cuts. Take asparagus and swiss cheese and place them along one edge of the pastry the long way and roll it up. Crimp the edge and then cut into 1/2 inch pieces. Place flat on a baking sheet at least an inch apart. Bake at 400 for about 15-20 minutes or till golden. These are fabulous and people will think you slaved away.