Category Archives: Appetizers

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Chicken Enchilada Dip

So my husband is all about cast iron skillets.  Sooo, I have been trying to find all different ways to use these skillets!!

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One great way to do that is this chicken enchilada dip.

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Enough said.

5.0 from 1 reviews
Chicken Enchilada Dip
 
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Chicken Enchilada Dip
Author:
Serves: 12
Ingredients
  • 1 chopped yellow onion
  • 2 grated garlic cloves
  • 2 cups shredded cooked chicken
  • 1 can rinsed black beans
  • 1 cups red enchilada sauce
  • 1 chiplote in adobo chopped, plus 1 tablespoon sauce
  • 1 tablespoon cumin
  • 3 cups pepper jack cheese
  • tortilla chips, for dipping
Instructions
  1. Preheat the broiler.
  2. Heat a medium cast iron skillet over medium high heat. Toss in the onion and garlic. Cooked until the onion is a little charred around the edges.
  3. Add in the rest of the ingredients expect for the chips and cheese.
  4. Cook until heated thru.  Sprinkle with the cheese and place under the broiler until bubbly and melted.
  5. Serve with corn chips.
  6. Eat!

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Jalapeño Popper Dip

My family loves spicy food, especially jalapeño poppers.

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This dip is so easy to throw together.

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Bake it off before your party,

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its actually a lot better after it cools for about an hour.

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Serve with tortilla chips and dig in!

Jalapeño Popper Dip
 
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Jalapeño Popper Dip
Author:
Serves: 12
Ingredients
  • 1 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 3 cans (4 oz) diced jalapeños, drained
  • 2 8 oz packages cream cheese
  • 1 cup mayo
  • ½ cup shredded cheddar cheese
  • 1 fresh jalapeño, seeded and diced
  • 1 tablespoon grated parmesan
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the bread crumbs and olive oil.
  3. In a large bowl mix together the canned jalapeños, cream cheese, mayo, cheddar cheese, and fresh jalapeño. Transfer to baking dish (2 quart). Top with bread crumbs and parmesan.
  4. Bake for 30 minutes until brown and bubbly.
  5. Eat!

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Oma Lynne’s Caramel Apple Dip

Need a last minute dessert for Halloween??? Or side dish for that matter?

Then make this.

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It could not be simpler, or more delicious!

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Tip: always buy more apples than you think you will need!!!

Oma Lynne's Caramel Apple Dip
 
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Oma Lynne's Caramel Apple Dip
Author:
Serves: 8-12
Ingredients
  • 1 stick of cream cheese, softened
  • ½ cup of powered sugar
  • caramel
  • toffee pieces
  • apples, sliced
Instructions
  1. Beat together the cream cheese and sugar. If you would like it sweeter, add more sugar.
  2. Spread sweetened cream cheese on a platter.  Top with caramel sauce, leaving some of the cream cheese visible.  Sprinkle with the toffee pieces.
  3. Place the apple slices around the cream cheese/caramel in a circle.
  4. Eat!

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Tortilla Roll Ups

This is another winning recipe from G-Betty!

A few weeks back a catered a wedding for 200 people!!! Boy was that crazy.

One thing that got gobbled up very quickly was these tortilla roll ups.

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They are the perfect little appetizer, because they are best made the day before and just sliced up the day of.

YUM!

Tortilla Roll Ups
 
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Tortilla Roll Ups
Author:
Serves: tons!
Ingredients
  • 1 flour package tortillas
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 cups shredded cheddar cheese
  • 1 bunch of green onions, sliced
  • 4 oz can diced green chilies
  • 4 oz can chopped olives
Instructions
  1. You can use any size tortilla you would like, the bigger the tortilla the bigger the roll up.
  2. Mix everything together, except tortillas.
  3. Spread a thin layer of cream cheese mixture over one tortilla.  Roll up tightly.  Wrap in plastic wrap.
  4. Continue with remaining tortillas and cream cheese mixture until all gone.
  5. Refrigerate overnight.
  6. Slice roll ups into bite sized pieces
  7. Eat!

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Savory Shortcakes

Another tomato recipe coming at ya!

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This one is a little different!

It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!

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This is such a great and versatile dish then can be used as an appetizer or side dish.

Savory Shortcakes
 
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Savory Shortcakes
Author:
Serves: 6-8
Ingredients
  • For the shortcakes:
  • 2 cups, plus 2 tablespoons flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons butter, cut into pieces
  • 1 green onion, thinly sliced
  • 1 cup milk
  • For the tomato salad and cheese topping:
  • 1½ cups cherry tomatoes, quartered
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • salt and pepper
  • 4 oz goat cheese
  • 3 tablespoons heavy cream
  • 2 green onion, thinly sliced
Instructions
  1. Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
  2. For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal.  Stir in the green onion.  Add in the milk and stir until just combined.
  3. Sprinkle the counter with some extra flour and dump out the dough.  Pat into a 1 inch thick round.  Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
  4. For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil.  Set aside.
  5. Place the heavy cream in a bowl and whisk until peaks form.  Fold in the goat cheese and beat until the topping is fluffy.
  6. Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions.  Top with remaining half of the biscuit.
  7. Eat!

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Sarah’s Bridal Shower {party ideas}

One of my best friends, Sarah, is getting married!

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Isn’t she beautiful???  I’m one of the bridesmaids and I couldn’t be happier for her or more excited to be in her wedding.

Her bridal shower was last month and was held at Jeanine’s house.  It was gorgeous.

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This is the view from her kitchen of the Griffith Observatory in LA.  So pretty.

I was asked to the food, which I think is the most important part of the party (of course!)

Here’s what I made:

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Spinach Dip from my mom’s old school cookbook that I am going to steal one day when she is sleeping.

(Just kidding mom, but not really.)

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Spanish Quiche

We all know that my Grandma Betty was an awesome cook.  I’ve featured a few of her recipes her before and this one is another winner.

Now this quiche doesn’t have a crust, so I guess it is more like a frittata.  But my G-Betty called it a quiche so that is what I’m sticking with!

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This recipe is so versatile.  You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa!  I like to use Pace.  But please make sure it’s at least the medium spicy.  The mild is really just for wimps!

The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!

Spanish Quiche
 
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Spanish Quiche
Author:
Serves: 12-16
Ingredients
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a  little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce.  Stir in the cooled onion mixture. Add in the bacon if using.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore.  Let cool slightly before cutting.
  6. Eat!

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Bacon Stuffed Cherry Tomatoes

No matter how many I make of these little guys, they are always the first things gone with people asking for more!

They are so simple, and with only four ingredients, you can’t beat it.

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They are a little time consuming, but boy are they delicious.

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You will love them.

Bacon Stuffed Cherry Tomatoes
 
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Bacon Stuffed Cherry Tomatoes
Author:
Serves: 12-16
Ingredients
  • 2 pints cherry tomatoes
  • 2 pounds bacon, cooked and chopped fine
  • ½ cup mayonnaise
  • ½ cup sliced green onion
Instructions
  1. For the cherry tomatoes: place the stem side of the tomato down so the tomato will stand up and not roll around. Slice a thin piece off of the bud end of the tomato.  Scoop out the insides. (I find using some kitchen scissors to cut the membrane, and then scooping it out with a baby spoon works the best).  Place on a paper towel lined cookie sheet, cut side down, to drain. This step can be done up to three days ahead of time.
  2. Combine the bacon, mayo, and green onions.  Mixture will be on the thick side. Again using your baby spoon, stuff each tomato with some of the bacon mixture.  As much as you can fit in there.  Arrange on a serving platter and cover.  Refrigerate for a few hours or overnight.
  3. Eat!

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Spinach Dip

My mom has this great cookbook from the late 70’s that she got for a wedding present when her and my dad got married in 1979.

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That cookbook is awesome.  It has some great little gems in it, like this Spinach Dip for example.

I know there are approximately 7 million  hits for spinach dip on google, but this one will blow your socks off.

Everything time I take it somewhere, I get no less than 3 requests for the recipe!

Spinach Dip
 
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Spinach Dip
Author:
Serves: 12-16
Ingredients
  • 1 pint sour cream
  • 1 cup mayo
  • 10 oz frozen spinach, defrosted and drained very well
  • ½ cup sliced green onion
  • ½ cup parsly
  • 1 package onion soup mix
  • 1 teaspoon dried Italian seasoning mix
  • 1 teaspoon dried dill
Instructions
  1. Place everything in the food processor and blend well.  Refrigerate until needed.
  2. I serve it in a hollowed Shepherd's bread bowl with assorted veggies and bread for dipping.
  3. Eat!

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{5 Ingredient 5 minute} Hummus

This post brought to you by Fit’s Moms Blog.

So I love hummus.

On pretty much anything thing.  I think I eat these at least twice a week. But it seemed like a lot of calories for just a couple of tablespoons of the stuff.

So I set out to try and remedy that.

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And this version that I came up with is just a delicious as other versions, but want to know my secret???

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