Hmmm… where to start, where to start? There are sooooo many wonderful ideas for Labor Day weekend appetizers. I thought I’d round up some of my favorites to share with you, dear readers!

First, some tips for grilling veggies: Read my article Grill, Baby, Grill and learn how to grill vegetables the right way. Then move on and Grill Your Salad.

Wanna make some of your own chips and dips? Here’s a plethora of ideas…

Dip Recipes

Not-Guilty Guacamole: A beautiful recipe for guacamole that cuts out 40% of the calories! Plus, it really tastes great!

Cowboy Caviar: A mixture of yummy ingredients with the taste of the Southwest. Great with baked pita chips or blue corn Tortilla chips. Use it as a dip or a side dish.

Warm Goat Cheese Spread: The goat cheese gives it a creamier texture which is wonderful, but you can also use Feta which has adds a nice sharpness to the flavor. Deeeeelish!

Artichoke Tomato Dip is a new twist on an old theme. If you like the flavors of both tomatoes and artichokes, then wait until you combine them! This dip is even better if you grow your own tomatoes. Not a requirement, by any means, but it does have a noticeably fresher flavor with homegrown tomatoes.

Chip Recipes

Parmesan Basil and Lemon Crisps: If you like salt and cheese, then you’ll like these crisps. I recommend using the more expensive Parmigiano Reggiano cheese for this recipe. It bakes up better and the flavor is outstanding.

Homemade Potato Chips: I know, I know, why would you go to the trouble to make your own potato chips when there are literally BAGS of them waiting to be bought in any grocery store? Because… The. Taste. Is. So. Great!

Baked Tortilla Chips: Love chips but don’t love the calories? Try this baked tortilla chips recipe. You easily can lose the calories, but not skimp on taste.

And now for some great apps that pretty up your table and will wow  your friends and family…

More great Appetizers

Sun-dried Tomato and Goat Cheese Kabobs: When you make these little sun-dried tomato and goat cheese kabobs for your next gathering, make sure you make a few more than you think you’ll need. They go fast!

Cowboy Kabobs: I can make up these kabobs ahead of time and then hubby-o-mine grills them when he gets good and hungry! Great as an easy appetizer or as a main course. Make more than you’ll think you’ll need!

Chili Lime Corn: Next time you want to jazz up your corn on the cob, try this simple recipe. It’s a perfect complement to any BBQ food you are preparing and your friends and family will gobble it up.

Cocktails for your BBQ: Conjure up sitting by the pool, enjoying the heat of the summer and cooling off with the fresh taste of summer fruits and veggies mixed in a drink. Think outside the box and travel away from the usual Gin and Tonic.

I could go on, but this blog post is getting kinda long. Enjoy and wishing you all a happy and safe Labor Day Weekend!

You can make them ahead of time, bring them out to get to room temperature or give ‘em a quick (really quick) hit of microwave juice to warm them up. And watch as they disappear before your eyes.

Either you like polenta or you don’t. But in my humble opinion, when polenta is seasoned and cooked correctly, there is nothing better. Sometimes, polenta-loving people object when it is in its creamy form, but that wouldn’t be a problem here. It’s crispy on the outside and perfectly delectable on the inside. It’s total comfort food in my book. See if you don’t agree.

Cuisinart Easy Grip 9-Inch Square Baking Pan

What you’ll need:
- 4.5 ounces of instant polenta
- 1/2 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- 1/2 teaspoon dried oregano
- Salt to taste
- Fresh ground pepper to taste
- Sour cream
- Fresh chives

What to do:
1. Put some what in a large heavy saucepan, add the tomatoes, salt, onion and garlic and bring to a boil.

2. Reduce heat to a gentle boil; add the instant polenta and cook according to the package directions.
Polenta should start to thickened and pull away cleanly from the sides of the pan.

3. Stir in the Parmesan cheese, oregano and pepper. Spread into a 9-in. square oven-proof baking pan coated with cooking spray.

4. Cool for 5 minutes and then put the baking pan in the fridge for about 20 minutes, so the polenta hardens a little.

5. Use a knife or a spatula to cut the polenta in squares (size depends on how many squares you make. I like to make them into 9 squares, but smaller works too.) and put the pan under the broiler for a few minutes, until the surface is golden and slightly crispy.

6. Serve it up either warm or at room temperature, garnish with a dab of sour cream sprinkled with some chopped chives. Beautiful!

Some notes: For crispy-all-over polenta squares, try cutting the polenta into squares after it firms up in the refrigerator and placing the squares on a cookie sheet. Then, broil on one side until crispy and flip over the squares and broil on the other side. This is not necessary, only if you prefer a crispier texture all over. Don’t over cook!

This Polenta Squares with Sun Dried Tomatoes recipe can lend itself to a lot of variations. Using non-instant polenta would improve the taste (but not the ease of prep obviously), however, I’ve had great results with the instant variety. Try making it in a round pan and cutting it like pizza slices. And feel free to substitute ingredients: any vegetable and herb, different cheeses, small bits of smoked ham, olives… it’s only limited by your imagination. Enjoy!

* Photo courtesy of Taste of Home website. Thanks!

For more great ideas for easy appetizers, please visit my official website, Easy Appetizer Recipes.

So, okay, my kiddo is back in school, and it’s September 1 and I’ve accepted… finally… that summer is over… maybe not officially, but in my book, IT’S OVER! Sigh….

However, the not-so-rational side of me is going to keep the fantasy going. It’s still hot outside and to spice it up, I’m going to try out my new jalapeño pepper roaster and grill me up some easy stuffed jalapeño chili peppers.

My mouth is already watering. See what  you think of this easy appetizer. Who says you need to have a party to make these? Make ‘em just because…

Steven Raichlen Best of Barbecue Stainless Chili Pepper Roasting Rack and Corer Set

What  you’ll need:
- 18-24 large jalapeños
- 8 ounces cream cheese, softened
- 4 ounces cheddar cheese, grated
- 8 ounces bacon
- Toothpicks

What to do:
1. Cut off the tops of the jalapeños and remove the seeds and ribs using a jalapeño corer, apple corer, or small paring knife.

2. Mix together the cream cheese and cheddar. Stuff each jalapeño to the top with the cheese mixture.

3. Cut the bacon strips into quarters. Lay 1 quarter strip of bacon on top of each jalapeño, and secure each side by pressing a toothpick through the top of the pepper. Place the peppers upright in a Chili Pepper Roasting Rack or a foil baking pan with holes cut in it to rest the jalapeños in.

4. Place the jalapeños over the cool side of the grill, cover, and cook for about 30 minutes, until the bacon is cooked and crisp. Serve easy stuffed Jalapeño chili peppers hot or at room temperature.

*Photo at the top of this post is courtesy of the Serious Eats website. Thanks!

Anybody who knows me, knows how much I love chips and dip. And this Red Lentil and Pepper Dip is no exception. I wanted to make a healthy dip with ingredients I already had on hand (hate to interrupt my day with grocery shopping!) and discovered this divine simple recipe for a dip I know you’ll love.

Cuisinart DLC-4CHB Mini-Prep Plus 4-Cup Food Processor, Brushed Stainless Steel

What you’ll need:
- 2 red bell peppers, seeded and diced
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1/2 cup red lentil, rinsed
- 1 tablespoon lemon juice
- salt and pepper, to taste

What to do:
1. In a skillet, soften  the bell peppers and garlic in oil. Add the salt and pepper and then the chicken stock, lentils and lemon juice. Bring to boil. Cover and let simmer about 15 minutes or until the lentils are tender.

2. Transfer the lentil mixture to your favorite food processor and reduce it to a creamy puree. Adjust the seasoning to your liking (I’m a salt freak, so I tend to use a little more salt). Let it cool then cover and refrigerate until cold.

3. Serve as a dip with baked pita chips, blue corn chips, veggies, or as a garnish for sandwiches. This recipe for Red Lentil and Pepper Dip makes about 1 3/4 cups.

How easy is that?

* Photo courtesy of the Exit Music blog.

Ever had fried plantain chips before? Me neither until I went to the Caribbean some years ago. And I fell in love with them! I was thinking about the trip and remembering how GREAT the food was there. So many fresh ingredients that you can practically pick right outside your window.

Plantains may look like bananas, but don’t be bamboozled. They are deceptively un-sweet, much firmer, and are used for cooking. You would choke if you tried to peel it and eat it raw. And they should never to be eaten on top of your Cheerios or smothered in ice cream and gooey toppings! Not to mention, you would probably throw away a banana that looked like a perfectly ripe plantain – they are ready to use when the skin is black!

This recipe for fried plantain chips is simple, easy to do and so unbelievable good that you better watch the plate you serve them on – the chips will be gone in an instant.

Wondering where to get plantains? Most supermarkets carry them, but you can definitely find them in Mexican markets too. Check out some great tips on how to buy plantains.

What you need for fried plantain chips:
- 1 green (not ripe) plantain
- 2 cups of vegetable oil
- Course salt to taste
- Freshly ground pepper to taste

Pinzon Stainless-Steel Mandoline

What to do:

1. Peel the plantain and cut crosswise into 1-inch-thick rounds. OR for a fancier presentation, finely slice them with a Mandoline slicer or extra-sharp knife lengthwise (as in the photo above). Don’t have a mandoline? Just click on the link or the photo and you’ll find a great selection at reasonable prices at Amazon. (I just love Amazon!)

2. Heat the oil in a sauce pan until hot but not smoking. Add the plantain rounds 3 or 4 at a time and fry until lightly browned, 2 or 3 minutes. Transfer them from the oil to a paper-towel lined baking sheet to drain.

3. When the plantains are cool enough to handle, flatten each round with the heel of your hand or a rolling pin. Try not to tear them up too much.

4. Reheat the oil. And the partial-fried plantain chips, again 3 or 4 at a time and fry again until they turn a delicious golden brown, about 2 more minutes.

5. Transfer the twice-fried plantains to another paper-towel lined plate or baking sheet to drain and sprinkle them with the salt and pepper.

These delectable fried plantain chips can be served warm or at room temperature. You can get approximately 2 servings per plantain. Enjoy!

Print Recipe HERE.

*Photo at the beginning of this post is courtesy of Food Network.

What I liked about this simple recipe besides it being easy, is that it has 2 of my favorite ingredients: Goat cheese and puffed pastry. Then, throw in some delicious top-of-the-season tomatoes and in my book, this makes for a great and scrumptious appetizer. Try it and see what you think.

What you need:
- flour for rolling
- 1 sheet of frozen puff pastry
- 1 Tablespoon of sour cream
- 1 teaspoon of grainy-type mustard
- course salt and ground pepper
- 2 large leeks, use only the white and light green parts
- 1 Tablespoon of unsalted butter
- 3/4 pound of  of grape and/or cherry tomatoes*
- 2 ounces of fresh goat cheese, crumbled
- 2 teaspoons of fresh thyme leaves**

What to do for Tomato and Goat Cheese Tart:
1. Preheat the oven to 400°.

2. On a lightly floured work surface (I used my kitchen counter), roll out the puff pastry to a 12-inch square. Transfer the square to a parchment-lined baking sheet.

3. In a small bowl, stir together sour cream and mustard and season with salt and pepper. Spread the sour cream mixture evenly over the pastry. Fold over a 1/2-inch border on all sides and pinch the corner edges to seal. Put the pastry in the refrigerator for about 10 minutes.

4. Meanwhile, halve the leeks lengthwise and rinse thoroughly. Slice into 1/4-inch thick pieces. (Hint: you can actually cut up your leeks completely first, put them in a colander and rinse thoroughly. Then, place the rinsed leeks in a paper towel and soak up the extra moisture – I find this gets rid of all the sand and grit completely.)

5. In a large skillet, melt the butter over medium-high. Add the leeks, season with salt and pepper and cook until soft for about 3 minutes. Reduce the heat to medium and cook, stirring frequently, until the leeks are very soft for another 5 minutes.

6. Take the cooked leeks and arrange them evenly over the sour cream mixture on the pastry. Top with the tomatoes and season again with salt and pepper. Bake until pastry is golden brown and crisp for about 25 minutes. Let the tart cool slightly and top with the crumbled goat cheese and thyme. You can serve this warm or at room temperature.

This yummy easy appetizer recipe for Tomato and Goat Cheese Tart can be served as a savory side dish or cut into little squares as an hors d’oeuvre.

* About the tomatoes: cut up the plum and cherry tomatoes if they are on the large size. Or,  you can substitute with beefsteak tomatoes, sliced 1/4-inch thick or use a combination of them!

** You can substitute basil for the thyme or rosemary. Use your imagination!

NOTE: The layer of the sour cream mixture and the leeks help to create barrier between the tomatoes and the pastry crust. This prevents sogginess. I found that my pastry was still a little soggier than I would have liked… probably because I used too many tomatoes. So, don’t go crazy with them – even if you like tomatoes as much as I do!

One last thing: I am NOT a photographer and I have a very inexpensive digital camera. This is my first time trying to document making a recipe with a camera. The first photo comes from the very cute foodie blog: The Pookie Pantry, so thank you for that!

For more great Easy Appetizer Recipes, please visit the website with the same name! Thanks!

To me, corn = summer. So, even if it’s only in my tiny mind, I KNOW I’ve created an extension of the summer by grilling up wonderfully, sweet, fresh corn!

Oh. My. Gosh. I love grilled vegetables and grilling corn pairs so well with so many things – grilled flank steak, grilled salmon, scrape it off the cob and use it in salads – the list is endless.

It’s only 6:30 in the morning as I write this, but you better believe I’m going to go out and buy some corn today and have hubby fire up the “barby” tonight… Try this recipe for grilled corn Mexican style for dinner tonight, or make it for your end-of-the-summer BBQ.

What you need for Grilled Corn Mexican Style:
- 1/3 cup (about 1 1/2 ounces) of grated Parmesan
- 4 ears of corn, husks and silk removed, cut each in half
- 1 tablespoon of butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons of light mayonnaise
- 1/4 teaspoon of chili powder (I like to use Chipotle)
- 1 lime, cut into wedges for serving

What to do:

1. Heat your grill to high. Place the cheese on a plate or in a shallow bowl and set aside.
2. Brush the corn with butter and season with salt and pepper. Grill it, turning every 2 to 3 minutes, until tender and slightly charred, usually for about 10 to 12 minutes. Take it off the grill and let the corn cool 2 to 3 minutes.
3. Brush the corn with mayonnaise, and roll in the cheese to coat. Sprinkle with chili powder.

Serve Grilled Corn Mexican Style with lime wedges and enjoy, enjoy, enjoy! Summer will not escape me yet!

Thanks to MarthaStewart.com for the beautiful photo.

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Grilled Corn Mexican Style

In fact, I have another recipe on this site called Cindy’s Texas Caviar – a recipe from one of my close friends that has wowed us every time she makes it. It’s the same idea as Cowboy Caviar, but using different ingredients. Both of these recipes are delicious. And you can take either recipe and doctor it up according to what sounds good to you. It’s hard to make it wrong.

Question is – do you use it for a dip with tortilla chips or do you take a big spoon and eat it right out of the bowl as is? Well, I do both. Sometimes, I just crave shoving this yummy simple recipe into my mouth without the chips. And sometimes, well, you just gotta have the chips! You decide. Either way, this easy appetizer will fill the bill when you need something for a party or just because you feel like it. Enjoy!

For some wonderful homemade chip ideas, please visit the Chip Dip Recipes page at Easy Appetizer Recipes.

What you need:
- 2 tbsp of red wine vinegar
- 1 1/2 tsp of olive oil
- 1/8 tsp of pepper
- 1 1/2 tsp of hot sauce
- 1 clove of garlic
- 1 tbsp of ground cumin
- 1 can of garbanzo beans
- 3 tomatoes? (chopped)
- 1 can corn (fresh is great if you have it!)
- 1 avocado (cut into chunks)
- ?1 can of black olives (chopped)
- ?2/3 cup of cilantro (chopped)

So easy to put together:
Mince the garlic, drain the corn and garbanzo beans. Mix all ingredients together and add a little salt to taste. Of course, all the ingredients listed above can be modified to suite your taste buds. Don’t have garbanzo beans on hand? Substitute black beans. Serve it up and watch it disappear!

If you like salt, then you’ll like these crisps. I recommend using the more expensive Parmigiano Reggiano cheese for this recipe. It bakes up better and the flavor is outstanding.

Besides being a very simple recipe, it’s also versatile. It’s easy to exchange the one ingredient for another. For example, we have LOADS of Rosemary growing around our house, I love the fresh, pungent flavor it offers and I think it marries well with the cheese. Simply replace the Basil with the Rosemary. Keep reading for some other flavorful variations.

Wilton Easy Flex Silicone 10-Inch by 15-Inch Mat

What you need:
- 1 cup of shredded Parmesan
- 2 tablespoons of chopped, fresh basil leaves
- 1/2 tablespoon of grated lemon zest (check out this great zester)

What to do:
Preheat oven to 400 degrees F.

Mix all ingredients together in a bowl. Transfer a heaping tablespoon of Parmesan mixture onto a silicone or parchment-lined baking sheet and lightly pat down.

Repeat with the remaining cheese mixture, spacing the spoonfuls about 1/2-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool and use a flat spatula to transfer from lined baking sheet.

Oxo Good Grips Lemon Zester

This simple recipe makes about 12 crisps.

Recommended tools:
- Silicone baking sheet
- Zester Grater

A Couple of Variations:
- Substitute Parsley for Basil and orange zest for lemon zest
- Substitute Rosemary for Basil
- For a different cheese taste, try using other good grating cheeses. See more info about cheese below.

About Firm Grating Cheeses
Cheeses usually become not only firmer but more pungent as they age, so most of the cheeses in this category pack a lot of flavor.  Firm cheeses have a much longer shelf life than their softer counterparts.  Here are some great varieties that will work well with this easy appetizer for crisps.

Aged Asiago
This grating cheese is similar to Parmesan and Romano, but it’s sweeter.  There’s no need to spring for a pricey Italian Asiago – our domestic knock-offs are pretty good.  Don’t confuse aged Asiago with the relatively obscure fresh Asiago cheese, which is semi-soft.

Manchego
This is a semi-firm cheese that is almost white, semi-firm, and typically used as a melting cheese. Works great for these crisps.

Aged Mizithra
A Greek cheese that is dry, crumbly, and very salty.

Romano
Romano is similar to Parmesan and Asiago, only it has a nuttier, sharper, and saltier flavor.  It’s often grated onto pizzas and pasta dishes to add flavor.  Pecorino Romano is made from sheep’s milk.

For more savory appetizers like this one, please visit the Cheese Appetizers page at Easy Appetizer Recipes.

Thank you to the Food Network for the great photo!

Here’s a wonderful, tasty recipe for a nutty appetizer that you can set out in a cute appetizer bowl for the next time you have guests over. They will disappear like magic. This simple recipe makes 3 1/3 cups.

What you need for the Maple Pecan Appetizer:
- 1/2 stick of unsalted butter
- 1/2 cup of maple syrup
- 1 1/2 teaspoons of salt
- 1 teaspoon of cayenne pepper
- 3 1/3 cups of pecan halves

Wilton Easy Flex Silicone 10-Inch by 15-Inch Mat

What to do:
Melt the butter, syrup, salt and cayenne pepper in a pan over a low heat.

Add the pecans and stir to mix all the ingredients. Leave the mixture on the heat for 2 to 3 minutes.

Spread the spicy pecan mixture on a silicon baking mat, parchment paper, or piece of foil to cool.

Arrange the sticky pecans in bowls to serve.

Helpful tools:
Silicon baking mat

For more nutty and fruity snacks, check out Snack Mixes and enjoy!

Photograph by Lara Robby/Studio D

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