Tag Archive for 'easy appetizers'

Meatless Monday: Daring Cooks June Recipe Challenge – Tricolor Vegetable Pâté and Homemade Baguettes

The Daring Cooks challenge this month was to make pâté – hosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz.

I was seriously worried. I haven’t made pâté since the early 70′s. And I hate liver – any kind of liver. But then I noticed on the challenge post that a vegetarian  recipe was one of the choices – Hey! I thought -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pâté! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

So, my score this challenge: Pâté a perfect ’10;’ Bread a ’1′ or ’2′ if scored by family members who love me and are being generous. Bring on next month’s challenge!

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Celebrate Cinco de Mayo with a Roasted Garlic Guacamole Bar!

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that  they pair well with, well, pretty much  anything. (( Note to self: try chocolate chip guacamole next . . . ))

For Cinco de Mayo I will be making a roasted garlic guacamole with do-it-yourself garnishes. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat’s off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination.

Just set this out in bowls and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

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Updated 70's Noshes: Caramelized Onion Dip and Homemade Rustic Oat Crackers – Just in Time for Game Day!

The American classic onion soup dip created by Lipton has long been a Super Bowl recipe staple. I decided it was time for an upgrade! Caramelized onions are easy, cheap and delicious, so remaking this dip was a snap!  Onions become a whole new veggie after they have been slowly caramelized – sweet and rich! YUM!

If you have never tried caramelizing onions, I suggest you drop whatever it is you are doing and RUN QUICKLY to your nearest grocery store and stock up on yellow onions. Try this recipe and you will be a caramelized onion convert!

Then, I made crackers. I promise you if you make these, someone will be impressed. “You made crackers? Wow!” is the amazed response I get most often. People are always impressed – but they don’t realize how ridiculously easy these are to make. And – so, so delicious – Wheat Thins have nothing on these crunchy delights!

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Freaky Frugal Halloween Treats: Spider Topped Deviled Egg Recipe

Freaky Frugal Halloween Treats: Spider Topped Deviled Eggs

Budget Friendly Halloween Treats: Spider Topped Deviled Eggs

Can you believe it’s time to dig out the Halloween recipes?!

It’s not too often that you see low-carb Halloween treats – and such cute ones at that! This recipe for jazzed-up deviled eggs is one of the most fun of any holiday treats I have ever made. I make them every year!

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Oven-Fried Zucchini Crisps

If you need one last way to use up that zucchini that has been making you feel guilty, here it is! I’ve tried planks, slices, breaded, deep fried  – I just love crispy zucchini any which way!

Most of the food blogs that have written about crispy zucchini as an appetizer have cut the zucchini into planks. I like thin slices because then the whole thing is crispy, not just the outside. The trick to making these crispy is to slice them on the diagonal so that you increase the surface area and the water can bake out. These are easy and fast and can be used as a side dish or an appetizer. You can use the frugal cheese in the green can for this – it is so finely ground that it adds the right texture. Be sure to spray the wire baking rack with oil, because the slices will stick if you don’t. Bake  them in a screaming hot oven to add extra crunchiness to the crust. Yum!

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Good Ole' Summertime Summer Rolls

Whether you call them Fresh Rolls or Summer Rolls or Thai Salad Rolls – these are a fresh and fabulous treat, especially good in summer because they are cool, light and fresh. And, they are so, so easy to make!

My take on summer roll recipe calls for lightly marinated julienne veggies and some fresh veggies, too.

And, don’t be afraid of those rice paper wrappers. You can buy them in some grocery stores now, and you can always buy them at any Asian mart. All you do is dip them in warm water for about 10 seconds and then lay them on your cutting board and proceed as if you were rolling a small burrito.

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