Feeds:
Posts
Comments

Archive for the ‘Appetizer’ Category

Italian Guacamole

A coworker gifted me a ton of fresh basil from his garden, so I’ve been making pesto brown rice, basil hummus and now basil guacamole.  I found this amazing recipe from Gimme Some Oven.  Really good!

Italian Guacamole

3 ripe avocados, peeled and pitted
2 large cloves garlic, peeled and minced
1 jalapeno, stem and seeds removed, finely chopped (I didn’t have a jalapeno so I subbed a dash of cayenne pepper)
1 roma tomato, cored and finely chopped
1/2 cup finely chopped red onion
1 Tbsp. fresh lime juice
1/4 cup fresh basil leaves, finely chopped
1/2 tsp. coarse sea salt
pinch of coarse black pepper

Advertisements

Read Full Post »

Smoked Salsa

2 Roma tomatoes, halfed
1/2 white onion
1 jalapeno, halfed and seeded
1 garlic clove
1/2 cup cilantro
Juice from 1 lime
Salt
Pepper

Smoke tomatoes, onion and jalapeno over cherry wood chips for 12-15 minutes.

Add all ingredients to high speed blender and pulse until desired consistency is reached.

Read Full Post »

This is the appetizer that I brought to our last Supper Club.  I originally wanted figs, but none were to be found in January.  The pears were a nice substitute.

Slices of prosciutto
Ripe pears, sliced into 6 slivers
Balsamic truffle glaze (found at Mama Jean’s)

Preheat oven to 400 degrees F.

Place one sliver of pear at the end of half a slice of prosciutto and roll.  Lay prosciutto wrapped pear on baking sheet with the end of the prosciutto down.  Bake in preheated oven for 6-10 minutes, until prosciutto becomes a little crispy and the pear is warm.

Drizzle with balsamic truffle glaze and serve.

Read Full Post »

Mango Pomegranate Guacamole

Dana brought this dish to tonight’s dinner club…Caribbean theme. I think it’s the best guacamole that I’ve ever had! So good!!

Mango Pomegranate Guacamole

4 ripe avocados (2 pounds total)
1 cup finely chopped white onion
2 fresh serrano chiles, finely chopped (2 tablespoons), including seeds
1/4 cup fresh lime juice, or to taste
3/4 cup pomegranate seeds (from 1 pomegranate)
3/4 cup diced peeled mango
1/2 cup chopped cilantro
Salt, to taste

Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Read Full Post »

I just returned from another great dinner, courtesy of the Wayward Woman’s Supper Club.  It was my turn to bring the appetizer and the theme was Mediterranean, so I brought this tasty dates.  Super easy to make.

Bacon-Wrapped Dates Stuffed with Cream Cheese and Pecans

Medjool dates
Cream Cheese (I substituted with Tofutti Better than Cream Cheese)
Pecan halves
Bacon, cut into thirds
Toothpicks

Preheat oven to 400 degrees.

Split date lengthwise to remove the pit. Stuff with cream cheese and one pecan. Close date and wrap with bacon.  Secure with toothpick.  Place on a baking sheet and bake for 15-18 minutes.  Drain on a paper towel.

Read Full Post »

I made a batch of strawberry salsa last night.  Getting ready to make another one.  Great with blue corn chips.

Strawberries (I used 6 large ones), chopped
1/2 orange bell pepper, chopped
1/4 small red onion, minced
1 jalapeno pepper, seeded and minced
Juice from 1 large lime
Cilantro, chopp
Salt
Pepper

 

Read Full Post »

Guacamole

Ever since the CSA potluck at Millsap Farms last weekend, I’ve been craving guacamole.  We have cilantro growing in the garden, so I whipped up a batch.  Sometimes I’ll add cumin and fresh garlic, but I skipped that today.

Guacamole

2 ripe avocados, mashed
1 Roma tomato, diced
1/4 of large red onion, minced
2-3 tbsp cilantro, chopped
Juice from 1/2 lemon
1/2 tsp salt
Fresh ground pepper

Mix and serve with gluten free blue corn chips

Read Full Post »

Older Posts »