Who says gluten-free food can’t be fun? Don’t believe us? We’ve got proof of exactly how delicious gluten-free appetizers can get, right here.
Ingredients: Tomatoes – 1 lb, Peaches – 1½ lb, Jalapeños (seeded) – 2, Bell Pepper (seeded) – 1, Onions – 1, Coriander Leaves, Lime Juice – 2 tbsp, Salt and Pepper to Taste
Method: Finely chop the onions, bell peppers, coriander, and jalapeños. Dice the peaches and tomatoes into medium-sized pieces. Mix all the ingredients, and season to taste.
Ingredients: Parmesan Cheese – 4 lb, Thyme Leaves (minced) – 1 tsp, Cracked Pepper- ½ tsp
Method: Grate the Parmesan into longer shreds. Mix all the ingredients. Place a tablespoon of the mixture on baking trays lined with parchment. Spread the mixture to make mounds that are about 3 inches in diameter. Bake at 350°F in a preheated oven for 8-10 minutes. Remove with a spatula when cooled.
Pair the tangy peach salsa with the salty crunchy Parmesan chips, and you get yourself a mouth-watering party pleaser!
Ingredients: Boiled Eggs (peeled) – 6, Mayonnaise – ¼ cup, Vinegar – 1 tsp, Dijon Mustard – 1 tsp, Salt and Pepper to Taste, Paprika – For Garnish
Method: Half the eggs and carefully scoop out their yolks. Combine the yolks with all the ingredients, except the egg whites and paprika, such that it mixes well. Either spoon or pipe this mixture into the egg whites and garnish.
Ingredients: Chickpea (canned) – 2 cups, Tahini – ⅓ cup, Garlic (minced) – 4 cloves, Lemon Juice – 6 tbsp, Hot Sauce – 2 tsp, Cumin- ½ tsp, Salt to Taste, Olive Oil – 3 tbsp, Paprika – For Garnish
Method: Add all the ingredients in a food processor and puree it. Season to taste, and garnish with a drizzle of olive oil and a sprinkle of paprika.
You could also pair the Parmesan crisps with this dip. Another delicious option would be to pair the dip with pickled carrots and celery.
Ingredients: Rice Flour – 1 cup, Gluten-free All-purpose Flour – 1 cup, Sparkling Water – 1½ cup, White Onion – 1, Garlic Powder – 1 tsp, Salt and Pepper to Taste, Vegetable Oil – For Frying.
Method: Make thick slices of the onions. Whisk the flours, garlic powder, salt and pepper with some of the sparkling water till it forms a batter thick enough to coat the onions. Fry the batter-coated onion rings in medium heat for 2-3 minutes.
Ingredients: Chicken Wings – 2 lb, Hot Sauce – 2 tbsp, Garlic Powder – 2 tsp, Butter – 4 tbsp, Salt to Taste
Method: Steam the chicken on medium heat for around 10 minutes. Pat dry the chicken and roast it in a preheated oven for 20 minutes (10 minutes on each side). Combine the melted butter with the garlic powder, hot sauce, and salt. Toss the roasted wings with the sauce, and serve warm.
Ingredients: For Shrimp: Shrimp (peeled and deveined) – 1 lb, Garlic (minced) – ½ tbsp, Paprika – 1 tsp, Italian Seasoning – 1 tsp, Lemon Juice – 1 tbsp, Salt and Pepper to Taste
For Cocktail Sauce: Ketchup – ¼ cup, Mayonnaise – ¼ cup, Hot Sauce -1 dash, Worcestershire Sauce – 2 tsp, Salt to Taste
Method: For Shrimps: Marinade the shrimps with all the ingredients for 20 minutes. Grill the shrimps on high heat for 6 minutes.
For Sauce: Combine all the ingredients.
Ingredients: Chicken Breasts (boneless and skinned) -1, Bacon Strips – 2, Cheddar Cheese – 2 tbsp, Chopped Onions – 2 tbsp, Chili Sauce – 2 tsp, Ketchup – 2 tsp, Salt – 1 tsp
Method: Mix all ingredients, except the bacon and chicken together. Slit the chicken half way and spread the mixture on it. Place the chicken on top of the bacon, and wrap the bacon around it such that the ends are tucked underneath. Fasten with a toothpick and bake for about 20 minutes at 350°F.
Slice the chicken breasts to make bite-sized pieces that can be picked up easily. It will definitely make a scrumptious finger food.
Ingredients: Tomatoes (chopped) – 3, Italian Seasoning – 3 tsp, Lemon Juice – 2 tsp, Olive oil – 3 tsp, Mozzarella (shredded) – ¼ cup, Cracked Pepper – ¼ tsp, Portobello Mushroom Caps – 4 (5 in)
Method: Drizzle 1 tsp oil on the mushroom, add some seasoning, and grill each side for 5 min. Combine the rest of the ingredients and 1 tsp of the oil, spoon this mixture in the gill side of the mushroom, and grill till the cheese has melted. Drizzle with remaining olive oil and serve warm.
