Cocktail and Appetizer Night- Devilled eggs and minty chicken balls

Families are special and deserve a celebration once in a while. So to make tonight a party night we decided to have an Appetizer and Cocktail Night instead of a regular sit down meal. My husband made cocktails on demand, even the girls got several rounds of Shirley temples. It was flirtinis for the adults. Cheers everyone.

Deviled Eggs

Ingredients: (serves 4)

8 Eggs hard boiled and peeled

3 tbsp mayonnaise

2 tsp mustard

salt to taste

Cracked black pepper

A few sprigs of Fresh or Dried Mint

• Cut the hard-boiled eggs gently in half lengthwise.
• Scoop out the yolk in a bowl and place the white shell on a serving platter.
• Add mayonnaise, seasoning and finely chopped mint to the yolk and mix very well.
• Now spoon this mixture back in the empty egg white shells.
• Sprinkle with more cracked black pepper and garnish with a mint leaf.
• Cover and refrigerate for minimum 2 hours or max up to a day before serving.
• Serve over a bed of lettuce.

Minty Chicken Balls

This is a twist on the classic chicken balls recipe. The mint sauce gives it a freshness and an Indian BBQ feel. You can even serve these inside a wrap and it will taste like kathi kabab. This is a great recipe for a party.  With my girls, it was a great hit.

Ingredients:(serves 4)

For Chicken balls (makes about 30)

1 lb Minced chicken

1 egg

1/2 red onion finely chopped

3-4 cloves garlic crushed

4 tbsp dry breadcrumbs

salt to taste

For mint sauce

1 cup each packed fresh mint and coriander

1/4 red onion

2 cloves garlic

Green chilies

2 tbs tomato paste

•  Mix all the ingredients for the chicken balls thoroughly.
• Shape into small 1 inch balls.
• Deep fry in hot oil till golden brown OR  Bake at 375F for 15 minutes.
• Make the mint sauce by putting all the ingredients (except tomato paste) in a blender with a little bit of water and blending till it becomes a fine minty concoction.
• In a pan put a tsp oil and add the mint sauce along with tomato paste and bring to a boil. Now add all the chicken balls and coat them thoroughly with the mint sauce.
• Simmer covered for 2 minutes to let the flavors seep through.
• Serve hot.

Mozzarella Skewers

Ingredients:(serves 4)

100 gms Mozzarella cheese (cut into 16 cubes)

16 small cherry tomatoes

16 pitted kalamata olives

1/3 cup Roasted red pepper dressing (Or Greek salad dressing)

• Divide cheese, tomatoes, and olives among 16 toothpicks.
• In a shallow dish put the dressing and place the skewers in it. Turn the skewers to coat evenly.
• Let them marinate for 15 minutes at room temperature before refrigerating.
• Remove skewers from marinade before serving. (Discard the leftover marinade)

Tzatziki Sauce

I have very often heard parents complain about their kids not having veggies. A great way to lure them to do so is by serving the salad alongside a great tasting dip. This one here is a sure winner every time. Mild in taste and low in fat, this greek dip is usually served cold with souvlaki and gyros. Garlic and the crushed mint gives it a unique flavor.

     

Ingredients:

1/2 cup thick plain yogurt

1/4 cucumber peeled, grated and drained

1 tsp olive oil

1tsp lime juice

1 small clove of garlic crushed

1/2 tsp dried or fresh mint

salt to taste

• Put the yogurt in a muslin cloth and put it in a strainer over a bowl.
• Let stand in the fridge for 4 hours to separate the liquid from the thick yogurt.
• Mix all the ingredients together with the strained yogurt.
• Cover and chill.
• Great accompaniment with shish kabab and grilled fish.