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Bacon-Wrapped Eggs with Polenta

Bacon-Wrapped Eggs with Polenta

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  • 2 tablespoons (1/4 stick) butter
  • 1/4 cup minced green onions
  • 1 cup polenta (coarse cornmeal)
  • 1/2 cup (packed) grated Parmesan cheese
  • 1 tablespoon minced fresh thyme

Baked eggs

  • 20 thick slices applewood-smoked bacon
  • 6 ounces extra-sharp white cheddar cheese, grated
  • 6 ounces Gruyère cheese, grated
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon minced fresh thyme

Recipe Preparation


  • Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. DO AHEAD Can be prepared 2 days ahead. Cover and refrigerate; polenta will become firm.

Baked eggs

  • Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Reserve 2 tablespoons bacon drippings for Spring Greens with Sherry Vinaigrette.

  • Line sides of eight 1 1/4-cup custard cups with 2 slices bacon each, forming collar. Place 1/2 slice bacon on bottom of each cup. Divide polenta among cups, about generous 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle 1/4 cup cheese mixture over polenta in each cup. DO AHEAD Can be prepared 2 hours ahead. Let stand at room temperature.

  • Preheat oven to 400°F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, thyme, and black pepper. Transfer cups to rimmed baking sheet. Bake until egg whites are almost set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook).

  • Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve.

Recipe by Jeanne Thiel Kelley,Reviews Section

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No turkey bacon, chicken bacon or fakin’ bacon. Just real pork bacon. It’s what makes our world go ’round.

Our Best Chorizo Recipes

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Saute chorizo with potatoes and squash for a filling dinner that&rsquos on the table in just 20 minutes.

Queso Fundido

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Veggie and Chorizo Quesadillas

Trisha knows that you only need a handful of ingredients to make a crowd-pleasing snack &ndash as long as one of those ingredients is as flavorful and delicious as chorizo!

Scrambled Eggs with Chorizo

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Puff Pastry-Wrapped Chorizo

You won&rsquot believe how easy these 6-ingredient chorizo bites come together &mdash or how quickly they disappear once you set them out!

Smoked Gouda-Chorizo Jalapeno Poppers

This popular snack has it all: spicy jalapeno, smoky chorizo and gouda and the cool creaminess of sour cream and cream cheese.

Chorizo Burgers

Ree&rsquos chorizo patties are packed with flavor thanks to the addition of diced green chiles. Topped with crisp bacon and a sunny-side-up egg, these burgers are sure to become one of your new favorites.

Chicken and Chorizo Spanish Enchiladas

Rachael&rsquos enchiladas are a meal the whole family will request again and again. She combines browned chorizo with chicken, olives and two types of cheese for the ultimate comforting dish.

Shrimp and Chorizo Stew

Chorizo spices up this comforting stew made with hearty cold-weather staples like kale and potatoes.

Chorizo-Potato Breakfast Burritos

This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.

Bacon-Wrapped Dates Stuffed with Chorizo

If you&rsquore a fan of sweet-and-savory treats then these easy-to-make bites are for you! Making a big batch for a get-together? Stuff and wrap the dates and store them in the refrigerator until your guests arrive. Then, all you have to do is bake them.

Chorizo-Stuffed Sweet Potatoes

Sweet, creamy baked sweet potatoes are the perfect base for a smoky, savory chorizo filling. Plus, these taters are hearty enough to fill even the hungriest members of your family!

Chorizo-Pepper Cornbread

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Clams with Chorizo

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Chorizo, Egg and Cheese Enchiladas

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Chorizo-Stuffed Fried Olives

The secret to crispy fried olives is the three-step breading process. Roll the olives in seasoned flour, then egg, then panko. The fl our will help the egg stick to the olive and the egg will help the panko stay put!

Chicken and Chorizo Rice

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Chorizo and Cheese Loaded Fries

Frozen, crinkle-cut fries will never be the same again. This over-the-top version feature two different cheeses, crumbled chorizo and a drizzle of sour cream.

Mexican Chorizo Meatball Soup

This savory soup comes together quick &mdash and is a great way to mix things up when you don&rsquot feel like making chili again.

Chorizo and Polenta Lasagna

Guy&rsquos dish is full of surprises: tucked into the layers of polenta, noodles and chorizo sauce are Swiss chard and lots of fontina and mozzarella cheeses.

Chicken-Chorizo Paella

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Spicy Shepherd's Pie with Chorizo

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How to make the bundles?

  • Remove the tougher ends from the stalks. Don&rsquot throw those ends away though, you can use them to make a wonderful and delicate asparagus stock, which can be used for soups, vegetable stews, or risotto.
  • Coat the stalks lightly with olive oil, the best way to do this is with your hands. Pour the oil on your palm and rub the stalks all over.
  • Make sure you preheat the oven and only bake the bacon asparagus bundles for about 12-14 minutes.
  • My spears were on the thicker side and needed about 14 minutes, if yours are thinner, check after 10 or 11 minutes already, the stalks should definitely still have a bite.

Bacon-Wrapped Eggs with Polenta - Recipes

Greens with Poached Eggs and Creamy Polenta

While the polenta is cooking, heat olive oil over medium-high heat in a large sauté pan add garlic and cook until fragrant. Add the greens and cook, turning several times, until wilted and tender, about 10 minutes. Transfer to a colander and, using a spoon, press against the greens to remove all the liquid. Fluff the greens and place the colander over a pan of hot water and cover to keep warm.

Meanwhile, poach the eggs: Fill a large, shallow pan with warm water, cover to keep warm and set aside. In a large sauté pan or deep frying pan, pour in water to a depth of 1½ inches. Add the vinegar and 1 teaspoon salt. Bring to a simmer over medium heat. Working in 2 or 3 batches, break the eggs, one at a time, into a small bowl or cup and carefully slip each egg into the barely simmering water. Using a kitchen spoon, ease the whites as close to the yolks as possible. When the whites have firmed up a little, spoon the barely simmering water over the eggs and continue to cook until the whites are just set and the yolks are glazed over but still liquid, 3 to 5 minutes.

Using a slotted spoon or spatula, carefully transfer the eggs to the pan of warm water.

To serve, divide the greens among four warmed plates. Carefully place two eggs atop the greens sprinkle with a little salt and pepper. Serve the hot polenta onto each plate. Top with some of the remaining cheese and serve at once. Pass the rest of the cheese in a bowl.

Bacon Wrapped Artichoke Hearts

In just over two months time, we will be returning to Umbria for our 2016 season. We love to travel throughout Italy whenever we can fit it into our schedule, and every year we sneak off to Venice for a couple of nights. Venice is a city I know I will never tire of visiting, and one of our favorite experiences is to visit the Venetian baccari bars. These unique bars serve a variety of finger food along with a glass of wine, and we love to roam to two or three different bars for lunch. The food served are called cichetti, and can be anything from fresh seafood specialties like baccala mantecato (whipped salted cod) served on toast points or polenta, a selection of vegetables, along with a myriad of other little bites especially created by each bar.

One of my favorite baccari bars last summer offered this easy artichoke cichetti, and I was amazed at how tasty something so simple to prepare could be. I have made these artichokes a number of times at home, and find they are a great addition to any appetizer platter. I have used frozen and canned artichoke hearts, as well as marinated ones in a jar, and all work well although you need to squeeze out as much liquid as possible. I have also tried frying the artichokes as well as baking them, and both methods work well.

Buon Appetito!
Deborah Mele 2016

How to cook bacon wrapped asparagus

Asparagus cooks very quickly so in order to avoid overcooking it I do suggest that you wrap it with pretty thinly cut rashers of bacon. If your bacon isn’t the thinnest one available just use little strips.

Don’t worry if your bacon has got some fat as long as it’s not too much of it. Another tip for this recipe would be to buy the asparagus that has got chunkier stalks.

* The best way to trim the woody bit at the bottom of the asparagus stem is to simply snap it as this will snap exactly where it should.

* to boil the eggs to perfection for this asparagus dish all you need is the eggs and some boiling water in a pan over medium heat. Depending on how you would like your egg(s) to come out boil them between 4-12 minutes. For this dish, I recommend to boil them for 4-5 minutes.

* Obviously if you do not want or like your eggs boiled, cook them the way you prefer those which would be either whole pan-fried eggs, scrambled with a tiny little butter or cream, or a nice omelette in which you could wrap the bacon-wrapped asparagus in – hmm – will make like a nice savoury pancake-style dish – yum, yum ?.

* The reason I do not put this asparagus into a preheated oven is that I want the bacon to hold its shape and therefore the heat should increasingly go up rather than this shrinking immediately in a very hot oven.

This method also helps with preventing the asparagus from overcooking, drying or even burning. It is a very simple recipe I know and quite a few notes only because asparagus it’s such a delicate and delicious little darling.

Bacon Recipes: Breakfast, Lunch Or Dinner (PHOTOS)

Bacon is one of those few ingredients that's appropriate any (and every) time of the day. You won't come across a breakfast diner that doesn't offer -- if not feature -- bacon on its menu. Bacon makes an appearance at lunch, in BLTs and Cobb salads. And come dinner time we get to wrap everything we can get our hands on in this cured meat.

Bacon is even showing up on the dessert menu, in dishes like bacon-maple sundaes and bacon-frosted cupcakes.

People just never get tired of eating bacon. A home where leftover bacon exists after a meal would be like living a scene from the twilight zone. Bacon is almost always the first thing to disappear from the table -- and there's always some keeping track of who had how many strips, making sure that they weren't cheated out.

With that in mind, we found 75 bacon recipes so that no one has to go a day without bacon. (Of course, we're not recommending that you eat bacon every single day. We're just saying that if you wanted to, you could with these recipes.) And whatever you do, please be sure you're cooking your bacon right.

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.

27 Awesomely Delicious Paleo Appetizers

When entertaining guests it can be hard because you want to serve up Paleo appetizers, but you don’t necessarily need to broadcast that you’re eating a special way. These recipes allow you to give your guests delicious hors d’oeuvres and lets you enjoy the party as well because you’ll be able to snack along with them without worrying if you’re spoiling your dieting efforts. Browse through and choose the ones that jump out at you as you construct the perfect Paleo party food.

Photo: Canada Girl Eats Paleo

1. Bacon Wrapped Olives
Wrapping something small in bacon is a sure way to make a quick and delicious Paleo appetizer, and here they’re using olives for a tasty snack. Since bacon is an authorized Paleo food you are free to enjoy it as you like, unlike many other diet programs. You’ll just want to make sure that you are using high quality bacon, choose a package that doesn’t have nitrates, and is uncured. She gives the option of using a little coconut sugar, and that plays really well with the other flavors. The sweetness contrasts with the savory bacon and the tartness of the olives.

2. Smoked Oyster Spread
Oysters are definitely Paleo, as is anything you can basically just pull out of the ocean and eat. It’s something our ancestors would have been able to do, and you don’t need to worry if the oysters have been tampered with by humans the way chicken and cattle have been. In this spread they’re mixing smoked oysters with red onion and a bit of cheese. With cheese you’ll have to determine whether or not you can process it, and if so, which varieties work for you. Some Paleo followers find they can’t eat any cheese, while others discover they can have hard cheeses in moderation.

3. Slow Roasted Lamb Ribs with Jalapeño Mint Sauce
Lamb doesn’t get the recognition it deserves and usually takes a back seat to chicken and beef, and even pork. But it’s a great meat to serve up on Paleo, and these lamb ribs make a great appetizer for any party you have coming up. They are served with a minty, spicy sauce that goes great with the lamb. Lamb is often served up with mint jelly, so this is an appetizer that takes a traditional serving suggestion and modifies it according to Paleo standards. Here they’ve placed the sauce right on the ribs but you could also serve it on the side as a dipping sauce.

4. Pumpkin Nachos
Generally nachos wouldn’t be something that you can have on Paleo, thanks to tortilla chips being made from wheat. But these pumpkin nachos shake it up and are an awesome dish to pass around for a game day party or other event. They are using sweet potato chips instead of tortilla chips, and they’ve topped this with a mixture of chicken and pumpkin puree. It may not sound like your traditional plate of nachos, but Paleo is all about doing things in an untraditional way. Or it could be looked at as doing things in the most traditional way possible, by doing things like our early ancestors did.

5. French Onion Stuffed Mushrooms
These mushrooms take the essence of Fresh onion dip and serve it all stuffed inside. You get a familiar taste in an unfamiliar packaging. You don’t have to worry about missing the potato chips you typically use for French onion dip, because the mushrooms make it taste great, and also make it bite size so it’s great for popping as an appetizer. These are not ordinary white mushrooms, but are baby portobellos, so they are going to have a richer taste and a heartier texture. This is a good thing, because it goes nicely with the creamy French onion dip inside.

6. Eggplant Elegance
These eggplant slices are served up with meatballs, so your guests will get two treats in one. They are meant to be eaten together, like a meatball served on a cracker, but without any wheat or grain because the cracker is a slice of eggplant. Meatballs are always a good appetizer suggestion, and it’s nice that they’ve paired these two together. The marinara sauce gets placed in between each eggplant slice, and you serve up just a few meatballs with about 4 slices of eggplant so they can eat half a meatball with each slice.

7. Apricocity
Just three ingredients in this awesome appetizer: bacon, apricots, and water chestnuts. You’ll get the light and crunchy taste and texture from the water chestnuts, the chewy sweet fruitiness from the apricots, and the savory flavor only bacon can provide. This gives many sensations on the palate, and all of the items go together quite well, even though you might not have ever thought of putting apricots with bacon. The small size of these little guys makes them great for serving on a tray for any type of party or get together.

8. Chorizo-Stuffed Mushrooms
Chorizo is a great thing to stuff inside of mushrooms because of its distinct spicy flavor. Luckily they provide a recipe to make your own chorizo so you can have some quality control of what goes in it. Add to that a bit of onion, and cook it all up in some ghee, and you’ve got a great dish for your guests that stays within the boundaries of Paleo eating. The beauty of these mushrooms is that they don’t take long to make once you have the chorizo ready, and if you happen to have some already made you can whip this up in a hurry.

9. Tangy Mushroom and Broccoli Grill
This is a very simple and delicious appetizer that has you grilling up mushrooms and broccoli and serving them up with a tangy sauce. The dipping sauce can be made with either mayo or yogurt. If you want to avoid all dairy, go with mayo because it’s easy enough to make a Paleo mayo, you just have to use the right ingredients and make sure that you are going with a high quality oil and organic eggs. Once you have the mushrooms and broccoli grilled up, it’s a matter of adding some turmeric to it and getting your dip on.

10. Italian-Style Zucchini Rolls
Rolling up Paleo foods is a great way to make a stylish appetizer, and one that can be eaten in one bite. These zucchini rolls are said to be made Italian style, and they contain sundried tomatoes and basil, which is pretty Italian inspired. They’re using organic zucchini, cut into thin strips so that it can be rolled up. There’s also goat cheese being used, and many Paleo followers consider this a better option than using cheese made from cow’s milk. The use of streaky bacon is something you won’t see in other diets, but on Paleo it’s a go so serve it up!

11. Paleo Bacon Blue Cheese Spin Dip
This Paleo recipe serves up a classic spinach dip with a blue cheese twist. This lets you get the flavor of a spinach artichoke dip, mixed with the distinctive blue cheese flavor that you typically associate with chicken wings. That makes it really special, and considering that you’re dipping this with sweet potato chips makes it that much more delicious. Of course we can’t forget to mention the bacon that they’re using, which gives it a taste that you’ll only find with bacon, and it goes great with everything else.

12. Mediterranean Deviled Eggs
Eggs are a Paleo food you’ll find yourself eating on a regular basis, so deviled eggs are a virtual no-brainer when it comes to serving up Paleo friendly appetizers. There are such strong and distinctive flavors in play here that your mouth won’t know what hit it. These aren’t your grandmother’s deviled eggs, with items like capers, sundried tomatoes, and kalamata olives used for the filling. They’ve been dubbed Mediterranean style, and those flavors will definitely come through in these apps. Don’t be surprised if you’re asked for the recipe on this one because they put normal deviled eggs to shame.

13. Cajun Cauliflower Mini Dogs
These are fun little mini dogs that you can serve up at any function, and they’ll even go over well with the little ones. They are wrapped up in a batter made from cauliflower and coconut flour, and here they’ve used Cajun spiced sausages, so they’re going to have a bit of a kick. If serving them to kids you may want to find mini sausages that don’t have any spices added. These are low carb, but on Paleo you don’t have to worry about carb counting or calorie counting, just focus on eating all natural foods.

14. Quick and Easy Guacamole
Guacamole is a fantastic Paleo appetizer because it only has a few things added to avocados, and avocados are one of the best things you can eat on Paleo. Here they’re making this extra creamy by using a Paleo mayo that they’ve made from scratch. There’s also jalapeno to spice it up, as well as other peppers and spices so this is going to be very flavorful. Your non-Paleo friends don’t even have to know that this is Paleo, as it will taste like an awesome guac without any special mention of Paleo.

15. Avocado Watermelon Bites
This recipe takes two superfoods and puts them together as a refreshing appetizer that can be used as a palate cleanser between dishes. The cool sweetness of the watermelon goes great with avocado because avocado also has a clean and creamy texture. The presentation on these is excellent, the way they’ve made the watermelon into a bed for the diced avocado. A bit of cucumber and red onion gives this just the right amount of flavor add-ons to get people to nod and say “Mmmm” while they’re eating it.

16. Ham and Cucumber Roll Up
Ham and cucumber combine in these roll ups, making for a nice display so you can serve them up by the trayful. They are also pretty easy to make, so if you have a lot of people coming over and needs something you can make in mass quantities pretty easily, this is your go-to. There is jalapeno added to it so it’s nice and spicy, and Paleo mayo makes an appearance as well so it’s creamy and delicious. It can be picked up with a toothpick and eaten in one bite, the hallmark of any appetizer.

17. Hatch Chili Layered Stack
These stacks look so good you may not want to see people eating them. But as they say, the better it looks the better it tastes, because it all works on a psychological level. Start with cod on the bottom, and then it’s a layer of tomatoes, a layer of guacamole, and then a layer of mango on the top. There are hatch chiles infused throughout the stack, so the entire thing has a bit of heat to it, but not so much that your eyes will water.

18. Paleo Chicken Fingers
Chicken fingers are a great appetizer because people know what they’re getting, and they love to dip them in different sauces. The only problem for Paleo eaters is that most chicken fingers will be coated in a breading that contains wheat flour. These chicken fingers use coconut flour to give them a nice coating that you can feel good about. If you want to be awesome you’ll serve these up with an assortment of dipping sauces, there’s even a way to make Paleo ranch dressing and barbecue sauce, as well as honey mustard so there are many choices.

19. Prosciutto-Wrapped Melon
This is a classic and fancy appetizer that is Paleo friendly because both of the main ingredients used are Paleo foods. Melon is one of the most Primal and Paleo foods imaginable because they’ve definitely been around in some form for thousands of years. They are enjoyed around the world by all homo sapiens, so they have a sort of universal appeal. Wrapping them up in prosciutto might not be a part of many diet programs out there, but on Paleo it’s a go. Prosciutto is too fatty for many dieters, but Paleo isn’t a low-fat diet.

20. Beef & Bacon Meatballs
These meatballs have plenty of beef and bacon throughout, so you’re going to get one savory meatball. They are served up in a balsamic tomato sauce, so you’ll be getting the benefit of cooked tomatoes and the lycopene they contain. We’ve seen bacon wrapped meatballs before, but it’s nice to have the bacon mixed right in with the beef. These are a hearty appetizer, so you want to make sure that your guests will have enough of an appetite for the main course. If you are only serving appetizers then these are a great way for them to fill up and feel satisfied with only finger foods.

21. Pan-Fried Shishito Peppers Recipe
You can’t get more Paleo for an appetizer than frying up some peppers. These peppers are originally from Japan but can be locally grown. They have used a nice mix of salt, lemon juice, and garlic, so you won’t feel like you are only eating a pepper that’s been fried. But really that’s what this is, and it’s nice not to have a ton of ingredients because that makes it more unlikely that it’s Paleo friendly. Serve these up for a spicy but not too spicy appetizer.

22. Spanish Polenta Cakes
These polenta cakes are made with traditional Spanish influence, but in a way that makes them Paleo friendly. It’s also a dish that vegetarians will appreciate, as well as those looking to cut out dairy or gluten. With so many people doing so many different diets, it’s becoming harder and harder to host a party and appeal to everyone. These should be a crowd pleaser with most. Paleo purists will want to stay away from this, as polenta is made from cornmeal and corn isn’t a Paleo food, but many followers will allow a dish like this.

23. Chicken Rumaki with Adobo Chili BBQ Sauce
There’s nothing wrong with chicken wrapped up in pastrami, as long as you’re following the Paleo plan. They’ve really outdone themselves with this one, as you can see there’s a nice sauce with these made from adobo chilis and barbecue sauce. Be sure to make your own BBQ sauce from scratch, or check the label to make sure that it doesn’t contain any unauthorized ingredients. You may have to start being a bit pickier on Paleo than you used to be. Using high quality ingredients is part of the philosophy.

24. Avocado Deviled Eggs With Roasted Garlic
These deviled eggs use avocado as the filling, so they look like something pulled from a Dr. Seuss book. But as far as flavor goes, you’d be hard-pressed to find a tastier deviled egg. Eggs and avocados are Paleo staples, so you don’t have to feel like you’re having anything bad while eating these, and the green color is sure to have party goers asking you what these are. Once they get a bite they’ll realize they’ve just had one of the better deviled eggs they’ve ever tasted.

Photo: Three Diets One Dinner

25. Chicken Lizzie
These chicken bites scream appetizer, and if you serve them up your guests will definitely be happy. You can make up as many as you need to serve to a small gathering or a virtual army. It basically boils down to chicken, jalapenos, and bacon, so how can you go wrong? The chicken and bacon provide protein, while the jalapenos spice it up and give it a nice flavor. There is even a special seasoning being used that’s specially made to be Paleo friendly.

26. Baked Zucchini Fries
These fries do not use potatoes, since potatoes are not allowed on Paleo. They are also baked, not fried, so they’ll come out crispy without using so much oil. They’re actually cut into wedges, so you get a nice sized piece of zucchini, as well as a vegetable serving. They are coated in a mixture of coconut flour and almond flour, so they’ll come out nice and crispy, so your guests will feel like they’re eating something special at the party. You can also serve them up with various dipping sauces for added novelty.

27. Scallop Bacon Sandwiches
These little guys look like sliders, but they’re really made by sandwiching bacon in between scallops. The scallops get cut in half and serve as the bun, with a nice piece of savory bacon cooked just right used as the filler. They’ve added a bit of shallot sauce to the top of them for added garnishment and flavor. The whole lot is held together by a toothpick for easy eating. Bacon and scallops are a combination used in many restaurants across the country, so it’s a sure winner here, and totally Paleo.

Italian Appetizer Recipes

Todd Coleman

As a snack or an appetizer, there’s nothing quite as light, restorative, and fun as a sampling of Italian small bites. Mix and match these recipes—plates of grilled polenta, stuffed zucchini and cherry peppers, sweet and sour sardines, and more—serving one or two for a casual get-together with a friend, or a whole spread for a crowd.

Who doesn’t love fried food? Our fried broccoli rabe and Italian sausage ravioli are hearty enough to be a meal in and of themselves. Frittatine di pasta, spaghetti fritters with ham and mozzarella, will also fill you up, as will our veal croquettes or arancini rice fritters. For a lighter fried snack, try anchovy-stuffed zucchini blossoms.

Want more seafood? How about a crostini topped with sardines and salsa verde, or garlicky, pancetta-studded shrimp? Or, if you want to go all out, combine shrimp, fish, and squid for an extravagant fritto misto.

Don’t worry, vegetarians, we have you covered too. Our broccoli rabe, cannellini bean, and ricotta crostini is as satisfying as its meaty counterparts. For an appetizer that could easily double as a main, try our ricotta and roasted pepper frittata. Stuffing zucchini with pecorino and ricotta makes for a rich appetizer or side dish.

With all of these great Italian appetizers, you might not even make it to the pasta course. Check out our collection of Italian appetizer recipes.

Cavolo Nero and Prosciutto Bruschetta

Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta »

Fried Anchovy-Stuffed Zucchini Blossoms

For this simple Italian hors d’oeuvre, delicate zucchini flowers are filled with salty anchovy fillets and batter-fried.

Shrimp and Rosemary Crostini

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary.

Broccoli Rabe and Italian Sausage Fried Ravioli

Broccoli Rabe and Italian Sausage Fried Ravioli

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Fried Dough with Arugula and Grape Tomatoes (Angioletti Fritti con Rucola e Pomodori)

A bright and simple salad adds fresh contrast to fried strips of pizza dough.

Spaghetti Fritters with Ham and Smoked Mozzarella (Frittatine di Pasta)

Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.

Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

These pancetta-studded shrimp are ready in minutes. Serve them with extra bread to mop up the garlicky wine sauce. Get the recipe for Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino) »

Meat Croquettes (Polpette)

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack. Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.

Bacon-Wrapped Artichokes (Fondi di Carciofi)

Everything’s better wrapped in bacon, including artichoke hearts.

Stuffed Mussels (Cozze al Pomodoro)

Thyme and white wine bring out the sweet flavor of mussels in this classic dish.

Ricotta Crostini with Cherry Tomatoes

Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.

Ricotta Crostini with Soppressata

Creamy, luscious cows’ or sheep’s milk ricotta pairs beautifully with soppressata and grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini.

Fritto Misto (Fried Squid, Fish, and Shrimp)

Deep-frying seafood in a good-quality extra-virgin olive oil imparts fruity, peppery flavors and creates an incredibly delicate crust.

Marinated Sardine Crostini with Salsa Verde and Fennel

These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde.

Sweet and Sour Eggplant

This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.

Grilled Polenta with Dried Cod Mousse (Baccalà Mantecato)

This creamy codfish mousse is delicious served with char-grilled squares of polenta.

Pecorino Flans with Tomato Sauce

These fluffy pecorino flans are served with a simple tomato sauce. Get the recipe for Pecorino Flans with Tomato Sauce »

Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)

In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature.

Venetian Rice Fritters (Arancini Veneziani)

These cheesy rice fritters, often made with leftover risotto, are an addictive snack. Get the recipe for Venetian Rice Fritters (Arancini Veneziani) »

Stuffed Cherry Peppers (Peperoni con Acciughe)

Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.

Dry-Cured Olives with Rosemary and Orange

These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour.

Roasted Artichokes (Carciofi Arrostiti)

Roasted Artichokes (Carciofi Arrostiti)

Ricotta and Red Pepper Frittata

Creamy ricotta, silky roasted peppers, and hearty potatoes combine for an easy one-skillet dish that originates in Calabria, Italy, where sometimes sliced, cured sausage is added to it to celebrate the end of Lent.

Stuffed Zucchini (Zucchine Ripiene)

This dish of zucchini stuffed with prosciutto, tomatoes, and cheese is a hearty finger food.

Carbone’s Garlic Bread

This buttery, garlicky classic from Carbone restaurant in NYC is our Platonic ideal of garlic bread.

Herbed Tomato Tart

Made with ripe cherry tomatoes and fragrant herbs, this tart is both delicious and beautiful. Get the recipe for Herbed Tomato Tart »

Bread and Tomato Soup (Pappa al Pomodoro)

This thick, porridgelike soup is a hearty way to start a meal.

Tricolore Salad with Grapefruit Saba Vinaigrette

Grapefruit supremes (segments of pulp separated from the membrane) and aged balsamic vinegar brighten this classic Italian salad from author Dana Bowen. Get the recipe for Tricolore Salad with Grapefruit Saba Vinaigrette »

Caprese Salad with Fried Capers and Basil

Briny and slightly crispy fried capers punch up the flavor of this classic Italian tomato and mozzarella salad.

Watch the video: Ελληνική ομελέτα με τραγανό μπέικον! (July 2022).


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