If you’re looking for some appetizers that are great for your next summer party, check out these recipes from the Giant Eagle Market District!

Thai Chicken Lettuce Wraps

Compliments of Market District Chef Benjamin D’Amico

Serves: 4 Prep Time:  20 min Cook Time: 15 min


  •  1 head Boston Bibb or Butter Lettuce
  • 1 lb Ground Chicken
  • 1 cup  Carrots, matchsticks
  • ½ cup Cucumber, matchsticks
  • 1 cup Rice Noodles, soaked and drained, cut into smaller pieces
  • ¼ cup Sweet Thai Chili Sauce
  • 2 tbsp Fresh Mint, minced
  • 2 tbsp Fresh Basil, minced
  • 2 tbsp Garlic, minced
  • 2 tbsp Ginger, minced
  • 1 tsp Chinese 5 Spice
  • 2 tbsp  Soy Sauce
  • 2 tsp Sesame Oil


  • Chopped Peanuts
  • Lime Wedges
  • Cilantro Leaves
  • Sriachia Sauce


In a mixing bowl toss together the carrots, cucumber, noodles, chili sauce, mint and basil. Set aside.

Heat a tbsp. of canola oil in a sauté pan. Add chicken and cook for 5-7 minutes.

Continue to stir the chicken, use a wooden spoon or spatula to break the chicken into small pieces.

Add in the ginger, garlic, Chinese 5 spice powder, soy sauce, and sesame oil, continue to stir.

Cook the chicken for an additional 5 minutes or until temperature reaches 165F.

Set chicken aside and allow to cool slightly.

Set out lettuce leaves, scoop in some of the carrot-cucumber-noodle mixture, then top with a scoop of ground chicken.

Garnish with desired condiments and toppings.

Notes: This dish can also be served deconstructed with all of the ingredients set on the side as a make-your own appetizer. Also shrimp or beef can be substituted  for the ground chicken

BLT Bites

Compliments of Market District Chef Benjamin D’Amico

Serves: 4 Prep Time:  15 min  Cook Time: 10 min


  •  1 loaf Ciabatta or other crusty bread, cut into 2 inch squares
  • ½ head Iceberg or Green Leaf Lettuce, cut into 2 inch squares
  • ½ lb Market District Bacon, cooked, cut into 2 inch pieces
  • 1 pack Tomato, medium-small, sliced into ½ inch slices
  • Drizzled Ranch Dressing
  • 1 tsp Ground Black Pepper
  • 1 each Avocado, thinly sliced
  • ¼ each Red Onions, shaved
  • ¼ cup Blue Cheese, wedge-sliced thin
  • 2 tbsp Chives, fresh, minced



Spray the bread squares with canola spray – toast in a toaster oven for 5 minutes until crisp but not burnt. Remove from oven and set aside.

For traditional BLT bite: place 2-4 lettuce squares on the toast, then 2 pieces of bacon, and the tomato slice, top with chives and drizzle with ranch dressing.

For a BLTA bite: Same process are before except add the avocado on after the bacon.

For a Wedge Salad bite: Same process as original, except add the cheese after the lettuce, and the shaved red onions on after the bacon.

Note: Mix and match your favorite toppings: try different lettuces, switch cheeses, add turkey, add cucumber, create your own “bite”.

Cajun Shrimp Lettuce Boats with Caesar Aioli

Compliments of Market District Chef Benjamin D’Amico


Serves: 4 Prep Time:  20 min




  • 2 heads Romaine Lettuce, medium leaves, bottoms trimmed
  • 1 lb Shrimp, small or baby, cooked
  • 3 tbsp Cajun or Blackening seasoning
  • ¼ cup Parmesan Cheese, shredded

Caesar Aioli:

  • ¼ cup  Mayonnaise
  • ¼ cup Greek Yogurt
  • 1 tbsp Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 3 tbsp Parmesan Cheese, grated
  • 1 tsp Garlic, paste
  • 2 tsp Anchovy Paste
  • ¼ tsp Black Pepper
  • ¼ tsp Kosher salt




For the Caesar Aioli: In a mixing bowl combine the mayonnaise, yogurt, lemon juice, Dijon, Worcestershire, grated parmesan, garlic, anchovy, S&P.

Toss the cooked shrimp and the Cajun seasoning together.

Use a small spatula to spread the aioli onto each leaf of romaine.

Place 5-8 shrimp into each lettuce leaf, garnish with shredded parmesan and a pinch of fresh cracked pepper.

Note: Substitute salmon, crab, or grilled chicken for the shrimp.

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