Recipe: Finger food - Taco Turnovers, Cajun Chicken Bites, Mushroom Fritters, Artichoke Bites and Tequila Chicken Wings

Tracy, here are several for you. Some I've tried and some I plan to.

BITE-SIZE TACO TURNOVERS
Source: Better Homes and Gardens
Makes 12 appetizers

"The small taco turnover "packages" are neater to eat than traditional tacos."

1/2 pound ground beef
1/4 cup taco sauce
1-1/2 to 2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10-ounce package refrigerated pizza dough
1/4 cup shredded American or cheddar cheese (1 ounce)
1 egg
1 teaspoon water

For filling, cook ground beef in a small skillet till brown. Drain off fat. Stir in taco sauce, chili powder, onion powder, and garlic powder. Set aside.

Unroll pizza dough. Roll dough into a 14x10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.

Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 teaspoon water; brush onto turnovers. Bake in a 425 degrees F. oven for 8 to 10 minutes or till golden. Let stand 5 minutes before serving.

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CAJUN CHICKEN BITES WITH APRICOT MUSTARD
Source: Houston Chronicle-9/23/98
Makes 8-10 servings as an appetizer, 4-5 as a main course

FOR THE CAJUN SPICE MIX:
2 teaspoons ground cayenne pepper
2 teaspoons ground black pepper
1 teaspoon freshly ground white pepper
2 teaspoons dried thyme, finely crumbled
1 tablespoon garlic powder
1 teaspoon salt or to taste

FOR THE APRICOT MUSTARD:
6 tablespoons Creole-style or Dijon-style mustard
1 1/2 cups apricot preserves

FOR THE CHICKEN:
5 skinless boneless chicken breast halves, cut in bite-size pieces
2 tablespoons unsalted butter
2 tablespoons veg. oil

Make Spice mix:
Combine ingredients in a small bowl or plastic bag. Stir or shake to mix. Reserve. Store leftover mix in airtight jar.

Make Apricot Mustard:
Combine mustard and preserves in small saucepan over low heat; stir to mix and heat until oreserves melt and blend with mustard. Set aside to cool. Can also be used as a glaze for chicken or pork tenderloin.

Sprinkle chicken with Spice mix; let stand about 30 min. Heat butter and oil in saute pan or skillet over medium-high heat, add chicken and saute until just done. Remove with slotted spoon and drain briefly on paper towels.

Serve hot Apricot Mustard dipping sauce.

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MUSHROOM FRITTERS
Source: Better Homes and Gardens
Makes 6 appetizer servings.

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
2/3 cup milk
12 ounces button mushrooms, sliced (about 4-1/2 cups)
cooking oil for frying
Sliced green onion (optional, for garnish)
Havarti-Pepper Dip (for serving, recipe follows)

To make fritters, in a med. bowl stir together flour, baking powder and salt. In a small bowl combine egg and milk. Pour milk mixture all at once into flour mixture; stir just until moistened. Fold in mushrooms.

In large saucepan or deep-fat fryer, heat 3-4-inches oil to 365 degrees F. Carefully drop mushroom mixture by tablespoons into oil. Fry a few fritters at a time, for 3-4 min. or until golden, turning once. Remove fritters using slotted spoon. Drain on paper towels.

Garnish with green onions, if desired. Serve immediately with Havarti-Pepper Dip.

HAVARTI-PEPPER DIP

1 (8 oz) carton sour cream
3/4 cup shredded Havarti cheese
1 to 2 tbl cracked black pepper
1/8 tsp salt

Combine dip ingredients in blender or food processor. Cover and blend or process until smooth.

TO MAKE AHEAD:
If desired, fritters may be fried ahead of time, drained, wrapped, and refrigerated up to 2 days. To reheat, place on a baking sheet. Bake, uncovered, in a 375 degree F oven about 10 minutes or until hot and crisp.

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ARTICHOKE BITES
(Freezable)

1 (6 oz) jar artichoke hearts in oil
1 small onion
1 clove garlic
5 eggs
1 cup shredded cheddar (4 oz)
3/4 cup grated Parmesan cheese
1/4 cup snipped parsley
dash Worcestershire sauce
1/2 cup wheat germ

Drain marinade from artichoke hearts, mince onion and garlic and saute in marinade until limp.

Pour sauteed vegetables and marinade into blender or food processor with eggs, cheddar, Parmesan, parsley, Worcestershire and artichokes. Blend/process until well mixed and chopped.

Stir in wheat germ.

To bake as mini-muffins:
Grease mini muffin pans and spoon mixture in, filling cups 1/2 to 2/3 full; bake at 325 for 12 to 15 minutes.

To bake as "bites" (cleanup is a lot easier if you do them this way):
Pour mixture into greased 8" square pan and bake at 325 for 25 minutes or until toothpick inserted in center comes out clean. Cut into 64 squares.

To serve: reheat in microwave or oven; these can be frozen.

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TEQUILA CHICKEN WINGS
Makes 6 servings

1/2 cup tequila
1/2 cup lemon or lime juice
4 tbsp chili powder
1 tsp ground cayenne pepper
1 tsp salt
1/2 tbsp fresh ground pepper
1 cup cooking oil
4 lb chicken wings

Combine all ingredients together and add wings. Refrigerate overnight.

WHEN READY TO COOK:
Remove wings from marinade. Boil marinade for a few minutes.

Cook wings on the grill for about 15-20 minutes, basting occasionally.

Serve with your favorite salsa or cheese dip.

This recipe will impress any chicken wing lover!!!!