Appetizers
finger foods & appetizers...
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Pumpkin Hummus {with Homemade Pita Chips}
Getting ready for a big office Halloween Party tomorrow. Not only do we go all out with our costumes and decorations, but we put on quite a festive themed spread. This Pumpkin Hummus recipe from Cooking Light offers a nice holiday-twist on the traditional Middle Eastern spread. Serve with Homemade Pita Chips and you’ve got a great holiday appetizer.
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Homemade Soft Pretzels {with Cheesy Crab Dip}
Today we are honoring Breast Cancer Awareness Day at my office. Pink Power is in full swing. Last year, for this same occasion, I attempted Homemade Soft Pretzels for the first time and they were a hit. I think we have a new tradition in the making.
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Spaghetti & Meatballs on a Stick {Fabulous Fair Food}
The Country Fair has been in full twirling whirling mode for the past 10 days. Every day on my drive to work I’m amazed at how it has transformed the space the Farmers’ Market occupied all summer long. Each morning at the office I can overhear recaps from those who attended ‘the fair’ the evening prior.
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Southwest Eggrolls with Avocado Dipping Sauce {Chili’s Style}
Every time I make these Southwest Eggrolls they are a hit. And this copycat recipe gets you pretty darn close to the Chili’s restaurant version.
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Sweet Corn Tamale Cakes {Share the Love}
Had a wonderful girls lunch out at the Cheesecake Factory this past week. If you’ve ever been you know their menu is HUGE and everything sounds interesting and delicious. At our request, our server gave us a run down of her favorites from each category. She named Sweet Corn Tamale Cakes as one of her all time favorite appetizers, which was quickly seconded by the most experienced Cheesecake Factory veteran at the table. That was easy! Bring 5 forks please. Today I will use this recipe to try and lure my kid off the lake and into my kitchen.
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Salsa Verde
The star ingredient in Salsa Verde is the tomatillo. Similar in appearance to a small green tomato (once their paper-like husk is removed), however with a quite different flavor. The tomatillo has a mild, almost citrus like flavor. They are great to cook with since they don’t need to be peeled or seeded. Salsa Verde is as prominent in Mexican cooking as tomato sauce is to Italian cuisine.
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Miso Soup with Poached Egg {Share the Love}
What started one day as a “What’s for Dinner?” conversation at the office turned into a mission to make homemade Miso Soup and ultimately an ingredient split. And so that evening I did my usual research: scan the Internet for the most striking Miso Soup images first, read multiple recipes second.
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Triple Olive Tapenade {with Roasted Red Pepper}
Leftover olives…what to do? what to do? A quick search found this fabulous tapenade recipe by Former Chef. The recipe calls for kalamata, green, and Californa ripe olives but you can use any combination you have on hand. The ripe olives add a nice balance to the punchy kalamatas. You’ll also want to add roasted red pepper. These can be bought in a jar but roasting them at home is super easy.
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Sugared Pecans
Spinach Salad is the inspiration. Snacking on Sugared Pecans isn’t all bad either. We just need this recipe around as a go-to.
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Fresh Tomato Salsa
Tomatoes, tomatoes everywhere!! Homemade Fresh Tomato Salsa is so quick and easy to make and oh so much better than the jar variety. Fresh from the garden tomatoes, onion, cilantro, jalapeno, lime juice, sprinkle of cumin, salt & pepper….where are the chips?!
