Appetizer Recipes

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Store bought pie dough makes these Mexican style empanadas quick and easy.

Instead of guacamole or a salad dish, make these hot stuffed avocado. Creamy, cheesy, warm and packed with yumminess. They are great for Super Bowl or any gather-together occasions.

Hot, cheesy chicken dip loaded with sauteed peppers, celery, and jalapeno, bound creamy with cream cheese, sour cream, and cheddar. A quick, crowd-pleasing party dip for chips and crackers.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Teriyaki chicken marinates broiler-fryer pieces in soy sauce, sake, sugar and fresh grated ginger, then cooks in the microwave for tender, glossy Japanese-style chicken in 20 minutes.

Party-sized chicken wings marinated in soy sauce, brown sugar, melted butter, and dry mustard. Baked until sticky and glazed, served hot or cold. Makes 30 servings for a crowd.

A microwave chicken casserole with cubed chicken, mushrooms, breadcrumbs, eggs, and pimentos, topped with chicken mushroom gravy. A retro weeknight dinner that's done in 30 minutes flat.

Retro cucumber gelatin ring mold filled with a lemon-tarragon chicken salad. An elegant, make-ahead appetizer or luncheon centerpiece that's cool, creamy, and refreshing.

Curry-spiced chicken and sautéed mushrooms wrap in rice paper rounds to create these Vietnamese-inspired spring rolls where Indian flavors meet Southeast Asian technique for a fusion appetizer that's light, fresh, and boldly seasoned.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

A Pad Thai-style stir fry with rice noodles, chicken, shrimp, tofu, eggs, and bean sprouts in a tangy fish sauce and lime glaze, loaded with crushed peanuts. Spicy, sour, and deeply savory.