Tag: finger food (Page 2 of 3)
Chicken and Celery Salad Sandwich
February 23rd, 2013 in Chicken, Main Dishes, Salads by Julia Volhina
This is a base chicken and celery salad recipe for sandwich to be served for breakfast or lunch.
The salad can be prepared in advance and used when needed, just store leftovers in fridge.
You can also use grilled chicken leftovers for this recipe or cook chicken breasts from scratch.
Tuna Salad Sandwich
July 14th, 2012 in Fish, Main Dishes by Julia Volhina
Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.
This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.
I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.
Listed amount ingredients is enough for 11-12 sandwiches.
Russian Zucchini Paste
September 24th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
This is recipe of zucchini paste from my mom: easy to cook, contains only vegetables (zucchini, tomatoes and onions) and is very-very tasty.
I usually eat this paste on bread toast, for breakfast or as a snack; however it is also a nice side dish to help increase vegetable servings in your daily diet.
Zucchini paste can be served warm or cooled down.
Tomatoes Stuffed with Fresh Cheese
July 30th, 2011 in Appetizers & Snacks by Julia Volhina
These campari tomatoes stuffed with fresh quark cheese, chopped greens and garlic can be nice addition to any celebration table or a cookout: they look festive, taste good and can be easily eaten with fingers.
If you can’t find quark cheese (sometimes called farmers cheese, or fresh white cheese, or tvorog in russian) it may work with feta cheese, but I like it more with quark.
Seeds and pulp from tomatoes as well as top parts – once removed – are not needed for this recipe. You can discard them, or use in some other dish.
Many kind of stews and soups would only benefit from fresh tomatoes. I used seeds and juice from this batch to marinate a nice ribeye steak.
Spicy Guacamole Dip
February 26th, 2011 in Sauces & Dips & Spreads by Julia Volhina
First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.
Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.
This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.
Cheese Balls Appetizer
February 12th, 2011 in Appetizers & Snacks by Julia Volhina
Cheese, clove of garlic, a bit of mayo, shredded coconut and about 20 mins of time it is all you need to prepare cheese balls appetizer.
Cheese goes great with wine. So cheese balls are great for wine tasting or wine party.
Cheese balls are finger food and can be served as is or on crackers.
Open Sandwich with Ham, Pineapple and Cheese
December 4th, 2010 in Appetizers & Snacks by Julia Volhina
This is a kind of sandwich you would call hawaiian, and I guess that is mostly because of ham and pineapple.
I never been to Hawaii, so can’t tell what’s up with them and pineapple / ham combination. So I just roll with it 🙂
The whole trick here is to assemble sandwiches (by the way, you can do it in advance) and then put them to the oven for the time enough to melt cheese and warm the rest up, just before you are planing to bring sandwiches to the table, and when ready – serve warm.
Ingredients in this recipe is enough to prepare hot 6 sandwiches, if you need more or less just adjust amounts.