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Hors d'oeuvres ~ Finger Foods ~ Appetizers ~ Tapas ~ Wine ~Cheese ~ Spirits

Warm laughter, little somethings and a merry spirit fill me with delight.

Hors d'oeuvres ~ Finger Foods ~ Appetizers ~ Tapas ~ Wine ~Cheese ~ Spirits

  • 120 Pins

Little Bites Are Best~

Filet Mignon~ Little Bites

Filet Mignon Bites ~

An easy appetizer. Enjoy with a bottle of wine.

Blackberries and assorted Cheeses #GoodFood Embedded image permalink

ForgetMeNot Whimsies (@FMNWhimsyLove) | Twitter

BLT tea sandwiches, finger food, party food. INGREDIENTS (cut into circles): Bacon, bread, tomatoes, lettuce, mayo. (skewer and serve)

Tea Sandwich: Bacon, Lettuce, & Tomato

Blackened Fish Tacos with Avocado-Cilantro Sauce | Host the Toast

Blackened Fish Tacos with Avocado-Cilantro Sauce - Host The Toast

Smoked Salmon and Cream Cheese Cucumber Bites

Smoked Salmon & Cream Cheese Cucumber Bites - Baker by Nature

Beef Teriyaki Crisps with Wasabi Mayonnaise

Gluten-Free Snacks & Appetizers

Spinach and Artichoke Corn Fritters with Brie and Sweet Honey Jalapeño Cream.

Easy Spinach Artichoke Bites

Spinach Artichoke Bites

Prosciutto-wrapped Asparagus

15 Healthy Snacks, Lunch & Dinner Recipes for Summer

apples sliced thin with chicken salad and a whole pecan on top - beautiful and tasty appetizer idea

Well Fed: Paleo Recipes For People Who Love To Eat

Easy and delicious crostini

ciao! newport beach: my friday five

Oven Roasted Wild Mushrooms Onion with Garlic Mediterranean Basil

Quick Pesto Tortellini with Asparagus and Capers

Asparagus | Nicky&Max

Asparagus, Crispy Prosciutto and Brie Tartines

Shrimp Taco Bites, baked shrimp, avocado, chipotle sour cream

Shrimp Taco Bites - I Wash You Dry
  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    24 large raw shrimps, peels and tails removed non-stick cooking spray or olive oil spray 1 tsp salt, divided 1 tsp grated lime zest, + juice 1 tbsp lime juice 2 tsp chili powder 1 large California Avocado, diced 1/3 cup sour cream 1 tsp chipotle chilies in adobo sauce, finely minced 2 tbsp freshly chopped cilantro 24 tortilla chip scoops

  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    Pre heat oven to 375 Grease baking sheet Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and mist with olive oil. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.

  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    Combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl. Combine the sour cream and minced chipotle pepper in a different small bowl. Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, top with a chili-lime shrimp. Sprinkle chopped cilantro.

Pears With Blue Cheese, Arugula and Prosciutto

Pears With Blue Cheese and Prosciutto

shrimp avocado diced red onion chopped tomato olive oil fresh limejuice cilantro salt and pepper.

Blistered Fava Beans for the Favetta Crostinis topped with Smoky Sautéed Shrimp

Favetta Crostinis topped with Smoky Sautéed Shrimp

  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    Serves 5 to 7 Ingredients: favetta: 1 lb. fava beans (in pods) 2 garlic cloves, peeled and roughly chopped 3 tablespoons shelled pistachios, toasted and lightly crushed ¼-1/3cup extra virgin olive oil 3 tablespoons grated Parmesan salt and pepper to taste zest of 1 lemon smoky-sautéed shrimp: 1/2 lb. shrimp, peeled and cleaned with tails intact 1 tablespoon extra virgin olive oil 1 garlic clove, minced 1/2 tablespoon cumin 1 teaspoon smoked paprika 1/2 teaspoon crushed red chili flakes juice of 1/2 lemon salt and pepper to taste 1 sourdough baguette, thinly sliced and grilled Directions: 1. Preheat grill to 350°. (if using grill pan, preheat over medium-high heat) 2. Place fava pods onto heated grill or grill pan and char, about 4 to 5 minutes on each side. 3. Allow pods to cool then peel to remove the beans. (rinse beans if needed) 4. Place beans, garlic and pistachios into a food processor and pulse 4 to 5 times before turning on completely. With the motor running, slowing drizzle oil into the pureed mixture. Once desired consistency has been reached fold in parmesan and lemon zest. Season with salt and pepper and stir. Set aside until ready to use. 5. For shrimp: Place shrimp in a bowl and add remaining ingredients. Toss together until fully combined. Season with salt and pepper. Heat grill back to medium-high and sauté shrimp on each side for 3 to 4 minutes. Remove from grill and allow to cool. 6. To assemble: Top each piece of crostini with some favetta spread and finish with a shrimp.

Stuffed Portobello Mushrooms With Roasted Tomatoes and Goat Cheese

Shrimp and Spanish Chorizo Bites

Shrimp and Spanish Chorizo Bites ~ Allrecipebase
  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    Shrimp and Spanish Chorizo Bites makes about 30 bites 1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary 1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds 1 clove garlic, finely minced 1/2 teaspoon dried oregano 1 Tablespoon red wine vinegar 1 Tablespoon dry Sherry 1/4 cup extra virgin olive oil, plus more for the pan 2 Tablespoons chopped fresh flat-leaf parsley In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley.

Salt crusted mini beef wellingtons

Salt-Crusted Mini Beef Wellingtons
  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    1 1/2 pounds beef tenderloin, cut into 20 one-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter, plus one teaspoon 12 ounces mushrooms, chopped finely 1 large shallot, chopped finely 2 sheets frozen puff pastry, thawed 1 egg, beaten Sea salt cystals

  • Forget-Me-Not Whimsies
    Forget-Me-Not Whimsies

    Preheat to the oven to 400 degrees F. Bring tenderloin to room temperature for about 15 minutes. Season the cubes well with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat, making sure butter doesn’t burn. Sear the beef on top and bottom only until a caramelized brown, about 1- 1/2 minutes per side. Move to a plate and set aside. Make the duxelles. Working in the same pan, turn to medium heat and add the extra teaspoon of butter, then add the mushrooms and cook until slightly browned and they have released liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture is almost a paste, and shallots are tender, about 8 minutes. Remove from heat and set aside. Line 2 baking sheets with parchment paper or silicone baking mats. Roll out each sheet of puff pastry to about 10 x 14-inches. Lengthwise, cut into four 3 1/2″ wide strips then cut into even squares. Spoon about a teaspoon of mushroom mixture on the pastry squares (see pictures below). Place a tenderloin cube over each mound of mushrooms, seared sides will be on the top and bottom. Working from the corners, bring each corner of the pastry up to the top of the meat and pinch them together (see pictures below). Turn each one over and place on baking sheets seam-side down. If you wish, decorate with little pastry cut-outs of leaves, etc or leave plain. With a pastry brush, brush the egg over the tops of each Wellington. Sprinkle with the sea salt crystals. Bake the Wellingtons until golden brown, 15-20 minutes.