Category: Appetizers

Appetizers · Candy · Holidays

Microwave Caramel Popcorn

cathysmahaLeave a comment

Microwave Caramel Popcorn is an old recipe from my Mother’s recipe box. I haven’t made it in years but decided this would be a good family treat for my kids’ families instead of commercial candy. It reminds of my childhood and trick or treating in the rural community, going from farmhouse to farmhouse. We would often get homemade goodies, far better than commercial candy. Those days are gone but we can treat our families!

Microwave Caramel Popcorn

INGREDIENTS:
  • 1 cup brown sugar
  • 1 stick butter
  • 1/4 cup white karo
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2-4 quarts of popped popcorn
DIRECTIONS:
  1. Pop the popcorn and place in a brown paper grocery bag.
  2. Combine all ingredients, except popped corn and baking soda, in a 1.5 to 2 quart microwave-safe bowl. Melt the butter and sugar together, stirring occasionally, then bring to a boil and cook on high for 2 minutes. Remove from the microwave and stir in baking soda.
  3. Pour the caramel over the popcorn. Close the bag and shake to coat the popcorn. You can also take a large spoon to stir to assure you get the popcorn coated.
  4. Close the bag and microwave on high for 1.5 minutes. Remove from the microwave and shake. Mine was done after 1.5 minutes but if you can add another 1-1.5 minutes if necessary.
  5. Pour the caramel corn into a cool baking sheet. Cool and break apart. Store in an airtight container.

My Mom’s recipe box

Appetizers · Vegan · Vegetables

Pickled Red Onions

cathysmahaLeave a comment

Pickled red onions are delicious by themselves or try them on salads, tacos, potato salad, egg salad, fish and chips, a sandwich and more. This is such an easy recipe and does not use refined sugar.

Pickled Red Onions

INGREDIENTS:
  • 2 red onions, thinly sliced
  • 80 ml (1/3 cup) apple cider vinegar
  • 170 ml (.70 cup) hot water
  • 1 tsp. salt
  • 1 tsp. black peppercorns
  • 1 garlic clove, sliced
  • 2 bay leaves
  • small sprig of fresh thyme (I used a pinch of dried thyme)
  • 1/2 tbsp. honey (or maple syrup)
DIRECTIONS:
  1. Thinly slice the red onions and place them in a clean glass jar or container.
  2. Add in the black peppercorns, sliced garlic, bay leaves, thyme and salt.
  3. Combine vinegar, hot water, and honey and pour over the onions, ensuring they are fully submerged.
  4. Let it cool to room temperature. (Optional to add honey now but I wanted it to dissolve in the hot water)
  5. Seal the jar or container and place in the fridge. They will be ready to enjoy after 2 hours.
  6. Store in the refrigerator for up to 7-10 days.

Recipe from Instagram thyme_4_cooking

Appetizers · Mexican Dishes · Salads

Mexican Street Corn Salad

cathysmahaLeave a comment

What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!

Mexican Street Corn Salad

INGREDIENTS:

  • Dressing:
    • 3 tbps Greek yogurt
    • 3 tbps mayo
    • 1 large clove garlic, minced
    • 1 lime, half zested + fully juiced
    • 1/2 tsp chili powder (or Sriracha)
    • salt to taste
  • Salad:
    • 4 ears corn
    • 2 tbps butter
    • 1/2 large bell pepper, fine chop
    • 1 small jalapeño, fine chop
    • 1/2 cup cotija cheese, crumbled
    • 1/4 cup cilantro, chopped
DIRECTIONS:
  1. Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor.  You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears.  Allow to cool and then slice off the kernels and add to a large bowl.
  2. In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
  3. Pour this mixture over the shaved corn and mix to combine.
  4. Note: You can substitute sour cream for Greek yogurt.

Recipe from HungryHappens

Appetizers · Breakfast

Peach Jalapeno Jam

cathysmahaLeave a comment

Peach Jalapeno Jam sounded so delicious and I love the Cranberry Pepper jelly I make for the holidays. I wanted a smoother jam so chose to process the peaches together with the jalapeno. Next time, I would process the peaches and sugar and add to the jalapenos before cooking. The jelly is not spicy or perhaps I had a very mild pepper. If you like it hot, add more peppers to your liking. I plan to serve this with Brie and crackers. I can also envision a delicious grilled cheese sandwich with this jelly. Go wild!

Peach Jalapeño Jam

INGREDIENTS:
  • 3 1/2 lb. ripe yellow peaches, peeled, pitted and sliced
  • 1 1/2 cup sugar
  • 1 small jalapeno chile, diced (I found that the jam was not at all hot so you may want to add more jalapenos)
  • 5 strips of lemon peel (I chose to grate one lemon peel and add to mixture)
  • 1/4 cup fresh lemon juice
  • 1 tsp. salt (I reduced to 1/2 tsp. salt)
DIRECTIONS:
  1. Toss peaches and sugar until well mixed. Let stand for 30 minutes. (At this point you can cook as instructed below or blend the peaches to make for a smoother jam).
  2. In a large saucepan, bring peaches, jalapeno, lemon peel, lemon juice and salt to a boil. Adjust heat to simmer and cook for 30 minutes.
  3. If you did not blend the peaches in step 1, use a potato masher to lightly mash the fruit. Ladle mixture into sterilized canning jars and jar properly or refrigerate for up to 3 months.

Recipe Adapted from Good Housekeeping Carla’s Peach Jalapeno Jam

Appetizers · Pies and Pastries

Peach & Prosciutto Flatbread with Balsamic Reduction

cathysmahaLeave a comment

Each peach season I look forward to a sweet and savory flatbread or pizza with peach and prosciutto. This time I took the easy way out with store-bought flat bread. The original recipe called for ricotta, but I’m just not a fan. The mozzarella and parmesan were perfect for me. And, don’t forget the balsamic reduction! A yummy easy dinner for hot summer nights!

Peach & Prosciutto Flatbread with Balsamic Reduction

INGREDIENTS:
  • Stonefire Artisan Flatbread (I used one for this recipe)
  • 2 slices fresh mozzarella, diced into small cubes
  • 1 oz. parmesan cheese, shredded (1/4 cup)
  • 1 medium fresh peaches
  • balsamic reduction
  • 1/8 cup slightly packed fresh basil leaves, chopped (or to taste)
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Layer prosciutto over crust into an even layer, aligning pieces side by side (if they overlap slightly that’s fine). Sprinkle with mozzarella cubes and parmesan cheese.
  3. Cut peaches in half and core. Laying peaches with sliced side down, cut peaches into slices (I thinly sliced). Layer peaches evenly over pizza.
  4. Bake 10 minutes or until edges are lightly golden.
  5. Remove from oven, sprinkle with fresh basil, and drizzle with balsamic reduction. Cut into slices and serve warm.
  6. Notes
    • There’s no need to peel the peaches before adding them to the pizza! 

Recipes inspired from CookingClassy

Appetizers · Gluten Free

Cottage Cheese Crackers

cathysmahaLeave a comment

What do you do when you have cottage cheese that is about to expire? You find a new recipe! This is so, so simple and paired great with a salad I was having for dinner. No doubt, I’ll be making these again.

Cottage Cheese Crackers

INGREDIENTS:
  • Cottage Cheese
  • Everything but the Bagel seasoning
  • That’s all!
DIRECTIONS:
  1. Preheat oven to 350°.
  2. Add spoonfuls of cottage cheese on to a parchment lined baking sheet.
  3. Slightly flatten the cottage cheese with the back of a spoon.
  4. Sprinkle everything but the bagel seasoning on each piece.
  5. Bake for 35-45 minutes r until crispy and golden brown.

Recipe from Jenan-Zammar

Appetizers · Vegetables · Vegetarian

Crispy Brussel Sprout Chips

cathysmahaLeave a comment

Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!

Crispy Brussel Sprout Chips

INGREDIENTS:
  • 1½ lbs Brussel Sprouts, stemmed
  • 2 tbs olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili pepper flakes
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese
  • garnish with fresh parsley + more cheese
  • Dip: Lazy Tzatziki
    • 1 cup 5% Greek yogurt
    • 1 medium lemon juiced (or 1-2 tbs red wine vinegar)
    • 1 tbs olive oil
    • 1/2 heaping tsp garlic powder
    • 1 tsp dried mint (not fresh)
    • salt to taste
    • 2 tbps milk (to thin it out)
DIRECTIONS:
  1. Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
  2. Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
  3. Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
  4. House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
  5. Serve with fresh parsley and more freshly grated parmesan on top.
  6. Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!

Recipe from HungryHappens

Appetizers · Vegetables · Vegetarian

Crispy Parmesan Cauliflower Steaks

cathysmahaLeave a comment

Crispy Parmesan Cauliflower Steaks with the Avocado dip are scrumptious! I am a big fan of roasted vegetables and this recipe takes them to a new level. I made it originally as a side dish but it would be great as an appetizer, cutting the steaks into smaller pieces before serving.

Crispy Parmesan Cauliflower Steaks

INGREDIENTS:
  • 1 cauliflower head
  • 1/4 cup olive oil
  • 2 tbps. grated parmesan
  • 2 cloves garlic
  • 1/2 tsp each paprika, onion powder + salt
  • 1/4 tsp chili pepper flakes
  • 1/2 cup freshly grated parmesan cheese
  • Optional Garnish: fresh chives, chopped
  • Avocado dip:
    • 1 avocado, halved
    • 2 scallions, rough chop
    • 1/2 lime, juiced
    • 1 jalapeño, deseeded + rough chop
    • 1 tbps. olive oil
    • 1 tbps. grated parmesan (or nutritional yeast)
    • 1/4 cup parsley
    • 1/3 cup water
    • salt + pepper to taste
DIRECTIONS:
  1. Preheat your oven to 450°F.
  2. Dry your cauliflower well and slice in half, then slice those in half to create your steaks. Transfer to your baking sheet pan.
  3. In a small bowl, whisk together your olive oil, 2 tbps. grated parmesan, garlic and spices. Brush the steaks with this mixture front, back and sides. Dip ONE SIDE of the steaks into the freshly grated parmesan and place parm side down on the pan.
  4. Bake for 10 minutes at 450° F. then bump down the temperature to 425°F and bake for 20-25 more minutes. Time varies with thickness of steaks. Remove from baking tray and serve crispy side up with some fresh chives on top.
  5. Avocado dip:
    • Add everything to your mini food processor and blend until smooth. Taste and adjust if needed.

Recipe from HungryHappens.net

Appetizers · Breads · Vegetables

Avocado Bread

cathysmahaLeave a comment

Avocados are a favorite of mine and this recipe was intriguing. With a very ripe avocado on hand, I decided to try it and was not disappointed. The baking time was 25 minutes but I found it to be too soft inside and baked for another 8-10 minutes (picture on the right). It was delicious as a side to my meal and would be interesting to make into a sandwich. If you have a perfectly ripe avocado and don’t know what to make, this is worth a try!

Avocado Bread

INGREDIENTS:
  • 1 avocado, mashed
  • 1 egg, beaten
  • 1 cup shredded Parmesan cheese
  • Everything but the bagel seasoning (optional)
DIRECTIONS:
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine avocado, egg and cheese together.
  3. Form into two patties on greased baking sheet. Sprinkle with seasoning.
  4. Bake for 25 -35 minutes. (I baked for a little longer–see difference between 25 minutes and 35 minutes above)

Recipe from katwalkboutique

Appetizers · Asian Dishes

Thai Peanut Sauce

cathysmahaLeave a comment

My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.

Thai Peanut Sauce

INGREDIENTS:
  • 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
  • 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons to 1/4 cup hot water
  • 1/4 teaspoon crushed red pepper flakes, optional
DIRECTIONS:
  1. Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
  2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
  3.  This can be made ahead of time and stored in the fridge, or used immediately!

Recipe from Jessicainthekitchen