Finger Foods

Enjoy these yummy foods on your next picnic or trip.

Chicken Fingers

• 2 chicken breasts
• 1/2 cup bread crumbs

Marinade:

• 2 tbsp lemon juice
• 2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp pepper
• 1 tsp rosemary
• 1 clove garlic

Mix together marinade ingredients.  Cut chicken breasts into strips and place in marinade for 4 – 8 hours.  Roll each strip in bread crumbs and place on lightly greased baking sheet.  Bake at 350 degrees for 35 – 40 minutes.

Buffalo Chicken Wings

• 2 lb chicken drumettes wings, split and tips removed
• 1/4 cup flour
• 1 tsp salt
• 1/8 cup melted butter
• ¼ cup Louisiana hot sauce, or to taste

Toss together flour and salt.  Coat wings in flour mixture.  Place on a greased pan and bake at 450 degrees for 50 – 60 minutes.  Mix butter with hot sauce.  Toss with wings.

Ham and Cheese Mini-Quiche

• 16 – 24 tart shells
• ¼ cup cooked ham
• 1 large onion
• 3 tbsp butter or margarine
• 3 eggs
• 1 cup sour cream
• ¼ cup milk
• 1 tsp salt
• ¼ tsp pepper
• ½ cup grated Parmesan cheese

Place tart shells on a cookie sheet.  Cut ham into 1 cm cubes.  Saute onions in butter until translucent.  Add ham.  Beat eggs until frothy.  Mix in sour cream, milk, salt, and pepper.  Add onions and ham.  Pour into tart shells.  Scatter cheese on top.  Bake on lowest shelf in 350 degree oven for 30 minutes.  Knife in center should come out clean.

Pizza

Crust:

• 4 cups whole wheat flour
• 2 tbsp granulated dry yeast
• ¼ cup brown sugar
• 1 tsp salt
• 2 cups lukewarm water

Stir dry ingredients together in a medium sized mixing bowl.  Stir in water.  Cover with a damp towel and let stand in a warm place for 30 minutes.  Turn dough out onto a floured surface and knead 8 – 10 times.  Place back in bowl and cover for another 20 minutes.  Press dough out onto two oiled baking sheets.

Sauce:

• 1 can tomato paste
• 2 tomatoes
• 1 clove garlic
• 1 bay leaf
• 2 tsp oregano
• 1 tsp marjoram
• 2 tsp basil
• 1 tsp onion powder

Mix all ingredients.  Simmer for 2 – 3 hours.

Toppings:  Choose from

• Mushrooms, sliced thinly
• Peppers, diced
• Spinach, cooked
• Zucchini, sliced thinly
• Sweet potatoes, boiled and mashed
• Pineapple, diced
• Red onions
• Corn niblets
• Roast poultry, ham, or sausage, diced
• Cheddar or mozzarella cheese

Spread sauce over pizza crust.  Top as desired, ending with a generous amount of cheese.  Bake in 400 degree oven for about 15 minutes, until cheese is bubbling and crust is crispy and brown.

Spinach and Feta Pouches

• 1 pkg. phyllo pastry
• 1 cup butter
• 2 (11 oz.) pkgs. frozen, chopped spinach
• 1 cup feta
• ½ cup walnuts, chopped
• 2 tsp nutmeg
• 1 tsp pepper

Cook spinach and drain thoroughly.  Add feta, nuts, pepper, and nutmeg.  Mix well and cool.  Melt butter.

Grease two baking sheets, or line them with parchment paper.  Take out phyllo and cover with plastic or a damp cloth.  Lay out a sheet of phyllo onto a large cutting board.  Brush with butter.  Lay a second sheet of phyllo on top and brush again with butter.  Cut lengthwise into 4 even strips.  At the end of each strip, place a small amount of spinach filling (about 1 tbsp.).  Roll into triangles.  Place on baking sheet and brush top with butter.  Repeat with pastry and filling until all of filling is used.  Bake at 400 degrees for 15 minutes, baking one sheet at a time.

Sweet Potato Wedges

• 2 medium sweet potatoes or yams
• 3 tbsp olive oil
• Salt and pepper

Cut sweet potatoes into wedges.  Toss with oil, salt, and pepper.  Place in a single layer on a baking pan.  Bake at 400 degrees for 30 minutes, turning once.

Have a recipe to share?  Send it in! oyster@travellingoyster.com