5 Summer Appetizers

Here are 5 summer appetizers that will get your barbecue party off to a great start.  Some like it hot and some like it cold as in frozen and that's what you'll find here.  Use the grill and the freezer to serve up appetizers that are easy to make and impressive. 

• Chicken tenders
• Skewers
• Hot chili oil
• Peanut butter
• Mushrooms, cherry tomatoes, onions, green peppers, eggplant
• Olive Oil,
• Rosemary
• Plain yogurt
• Feta cheese
• Fresh corn
• Lime Juice
• Hot pepper flakes
• Avocado
• Hot sauce
• Chicken broth
• Crushed ice
• Cream
• Cucumbers, celery, jicama, yellow tomatoes, habenero peppers
• Vodka
• Orange juice

1. Thread chicken tenders on a metal skewer or a wooden skewer that's been soaked in water for 30 minutes.  Brush with olive oil.  Grill until the chicken is no longer pink.  Brush with a mixture of one part hot chili oil and three parts peanut butter.  That's the easy way to make Chicken satay.
2. Warm Greek vegetable salad is easy to make on the grill.  Thread mushrooms, cherry tomatoes, small whole onions, green pepper slices and chunks of eggplant on a skewer.  Brush with olive and sprinkle with rosemary.  Grill until the vegetables are the eggplant is done.  Mix eight ounces of plain yogurt with two ounces of feta cheese.  Toss the hot vegetables with the yogurt mixture. 
3. Cut fresh ears of corn into one inch slices.  Mix equal parts lime juice and olive oil.  Add one teaspoon to a tablespoon of hot pepper flakes to the lime juice and olive oil.  Brush on the corn slices.  Grill just until the corn is barely done.
4. Creamy avocado soup served in shot glasses cools down your guests while you turn up the fire on the grill.  Put an avocado, the juice of one lime, a dash of hot sauce, one cup of chicken broth, a cup of crushed ice, and 1/2 cup of cream in the blender.  Give it a whirl until the ingredients are creamy. 
5. Frozen golden gazpacho is a change from the red variety and gets a buzz from a hit of vodka.  Combine chopped cucumbers, celery, jicama, and yellow tomatoes.  Add a dash of olive oil.  Spice it up with minced habenero peppers, but don't get carried away. Those guys are extremely hot.  Add one shot of vodka, one cup of orange juice and 1/2 cup of lime or lemon juice for every cup of the chopped vegetables mixture.  Mix well and put in the freezer until slushy.