Chorizo Parsnip And Olive Bites Recipes
RED WINE GLAZED CHORIZO BITES
These delicious Red Wine Chorizo Bites are coated in a tasty honey and red wine glaze. They're a super quick and easy appetizer recipe perfect for holiday entertaining.
Provided by Kristen Stevens
Categories Appetizer
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
- Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don't reduce it too much as it will thicken as it cools.
- Serve with toothpicks for easy nibbling.
Nutrition Facts : ServingSize 1 serving = about 6 pieces, Calories 224 kcal, Carbohydrate 17 g, Protein 7 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 1114 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g
WARM OLIVES WITH CRACKED CORIANDER
Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Heat oil in a skillet over medium. Add coriander; cook, stirring occasionally, until fragrant, 3 minutes. Add olives, bay leaves, and 1/4 cup water. Cook, stirring occasionally, until heated through, about 3 minutes. Serve warm.
CHORIZO, PARSNIP, AND OLIVE BITES
This fall finger food is a cinch to make and even easier to eat, thanks to the skewers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Yield Makes about 28 six-inch skewers
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss parsnips with oil and season with salt on a rimmed baking sheet. Bake, tossing halfway through, until golden and tender, 25 to 30 minutes. Toss in chorizo, return to oven, and bake until chorizo is warmed through and releases orange oil, about 5 minutes more. Remove from oven and toss in olives. Serve on skewers.
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