GRILLED MAPLE BACON CHICKEN BITES
Bacon is wrapped around chunks of smoky, maple-seasoned chicken, then skewered and grilled for a bite-sized, flavorful appetizer.
Provided by Grill Mates
Categories Appetizers,
Yield 12
Number Of Ingredients 5
Steps:
- Mix Seasoning, vinegar and oil in large resealable bag. Add chicken; turn to coat well. Refrigerate 30 minutes.
- Meanwhile, place 2 layers of paper towels on a microwavable plate. Place 12 pieces of bacon in single layer on paper towels. Cover with 1 layer of paper towel. Microwave on HIGH 4 minutes or until bacon halfway cooked. Repeat with remaining bacon. Remove chicken from marinade. Wrap a piece of bacon around each piece of chicken. Thread 1 piece onto each skewer. Discard any remaining marinade.
- Grill skewers over medium-high heat 8 to 10 minutes or until chicken is cooked through, turning occasionally.
Nutrition Facts : Calories 122 Calories
MAPLE-PUMPKIN YOGURT PARFAIT
An easy-to-make pumpkin yogurt parfait that's perfect for a quick breakfast--or even a light dessert!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
- Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
- Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.2 g, Cholesterol 22.5 mg, Fat 17.6 g, Fiber 4.9 g, Protein 11.2 g, SaturatedFat 6.4 g, Sodium 261 mg, Sugar 21.4 g
CHICKEN PUMPKINS
How do you make chicken bites look like little pumpkins? The trick to this savory treat is a few strategic (but straightforward) knife cuts. The nuggets are soaked in buttermilk, then coated in Cheddar-cracker breadcrumbs and stuffed with mozzarella for the ultimate chicken and cheese experience.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
- Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
- Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
- Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
- Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
- Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
- One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
- Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.
CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 37m
Yield 9 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
- Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
- Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
- When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
- Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.
PARISIAN CHICKEN BITES
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d'oeuvre. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, saute chicken and fennel in oil until chicken is no longer pink. Add green onion and rosemary; cook 1 minute longer. Remove from the heat., In a large bowl combine the apple, pecans, parsley and lime juice. Stir in chicken mixture; spoon into endive leaves., In a microwave, melt chocolate chips; stir until smooth. Stir in spreadable fruit and vinegar. Drizzle over appetizers.
Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 23mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN SPICE BITES RECIPE BY TASTY
Here's what you need: pumpkin puree, almond butter, maple syrup, vanilla extract, rolled oats, cinnamon, nutmeg, ginger, salt
Provided by Mercedes Sandoval
Categories Snacks
Yield 15 bites
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
- Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
- Chill in the refrigerator for 30 minutes.
- Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
- Store in the refrigerator in an airtight container for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 79 calories, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, Sugar 2 grams
MAPLE PUMPKIN COOKIES
This is a great recipe to use up that 1/2 cup leftover pumpkin. Good flavour too. Made this today and used 1/2 cup Splenda instead of white sugar. Used whole wheat flour instead of white. Used a 1 1/2 in. cookie scoop and made 32 cookies. These are soft cakelike cookies. Raisins or nuts could be added if desired.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Cream margarine and sugars together until light and fluffy.
- Beat in egg, maple syrup and pumpkin.
- Mix together flour, baking soda, cinnamon, nutmeg and salt.
- Stir flour mixture into creamed mixture in thirds.
- Drop heaping tablespoons of dough on cookie sheet.
- Bake at 350°F for 10-12 minutes.
Nutrition Facts : Calories 54.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 5.2, Sodium 70.5, Carbohydrate 12.4, Fiber 0.2, Sugar 6.8, Protein 0.9
PINEAPPLE CHICKEN BITES
Small bites of pineapple and chicken in a delicious pastry crust!
Provided by Hilly
Categories Appetizers and Snacks Pastries
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a large, deep skillet with 1 to 2 tablespoons vegetable oil. Cook over medium high heat until no longer pink. Drain and set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Separate crescent roll dough into individual triangles. Place triangles in a single layer on a large baking sheet.
- In a small bowl, mix 3 teaspoons reserved pineapple juice, honey and ground ginger.
- Brush each crescent roll dough triangle with the pineapple juice mixture. Place one pineapple chunk and approximately 1 tablespoon chicken meat on each triangle. Roll and seal each triangle individually.
- Bake in the preheated oven 15 minutes, or until golden brown.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 44.6 g, Cholesterol 43.9 mg, Fat 17 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 4.3 g, Sodium 637 mg, Sugar 19.5 g
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5/5 Estimated Reading Time 6 mins
- In a large bowl, combine the oat flour, all purpose flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl, whisk the vanilla, pumpkin, egg, maple syrup, and olive oil. Add the wet ingredients to the larger bowl with the dry ingredients – stir until just combined. Add the mini chocolate chips and stir just a few times to distribute them throughout the batter.
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