Category Archives: Appetizers

Appetizers

Easy-Make Pizza

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When I am looking for something quick and easy to make for dinner, tortilla pizzas are my go-to option.  There are no limitations to what toppings can be put on them and baking them takes no time.

I have eased Chris into eating a lot of new meats and vegetables since we have been dating, but I have yet to get him sold on the idea that vegetables are good on pizzas.  That means, he gets his own meat and cheese pizza, and I get a “loaded with anything and everything I can find” pizza.

Chris's Favorite, Three Meat Pizza: Pizza Toppings: 1 Large Tortilla 1 Slice of Prosciutto 1 Slice of ham 3 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan Sauce: 1tbsp of any kind of organic, store-bought pizza sauce will work. I also buy a sauce that has seasonings in it like, garlic, basil, or oregano. **I do not like an overly sauced pizza, so if you do, add more. Heat large tortilla on 375 for 5-7 minutes. Top tortilla with sauce and then all cheeses, except parmesan (we will add that last). Once pizza is topped with cheese, add the meats and then parmesan. There is no rule for layering pizzas, so top them as you wish. Bake on 375 for 10-18 minutes. As I said in a previous post, I know, there is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.
Chris’s Favorite, Three Meat Pizza:
Pizza Toppings:
1 Large Tortilla
1 Slice of Prosciutto
1 Slice of ham
3 Slices of Bacon
1/3 c provolone
1/3 c mozzarella
1/3 c parmesan
Sauce:
1tbsp of any kind of organic, store-bought pizza sauce will work. I also buy a sauce that has seasonings in it like, garlic, basil, or oregano.
**I do not like an overly sauced pizza, so if you do, add more.
Heat large tortilla on 375 for 5-7 minutes.
Top tortilla with sauce and then all cheeses, except parmesan (we will add that last). Once pizza is topped with cheese, add the meats and then parmesan. There is no rule for layering pizzas, so top them as you wish.
Bake on 375 for 10-18 minutes.
As I said in a previous post, I know, there is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.

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My Favorite, Roasted Mushrooms, Spinach and Meat Pizza: Pizza Toppings: 1 Large Tortilla 1/4 c mushrooms 1 Slice of Prosciutto 1 Slice of ham 2 Slices of Bacon 1/3 c provolone 1/3 c mozzarella 1/3 c parmesan *spinach-enough to coat the pizza (8-10pcs) olive oil, salt and pepper, parsley, and rosemary for sautéing mushrooms Sauce: 1 tbsp olive oil 1 tsp rosemary 1 tsp parsley salt and pepper to taste Heat large tortilla on 375 for 5-7 minutes. Sautéing Mushrooms: In a small sauté pan, coat bottom with olive oil, add mushrooms and seasonings and cook on medium/medium high until mushrooms are tender (about 6 minutes). Sauce: Mix olive oil, rosemary, parsley, salt and pepper with whisk. Coat toasted tortilla with sauce. When adding the toppings to the pizza, there is no correct way to do it. I always add the meat last and top with parmesan so that it all browns. Bake Pizza on 375 for 10-18 minutes. I know, that is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.
My Favorite, Roasted Mushrooms, Spinach and Meat Pizza:
Pizza Toppings:
1 Large Tortilla
1/4 c mushrooms
1 Slice of Prosciutto
1 Slice of ham
2 Slices of Bacon
1/3 c provolone
1/3 c mozzarella
1/3 c parmesan
*spinach-enough to coat the pizza (8-10pcs)
olive oil, salt and pepper, parsley, and rosemary for sautéing mushrooms
Sauce:
1 tbsp olive oil
1 tsp rosemary
1 tsp parsley
salt and pepper to taste
Heat large tortilla on 375 for 5-7 minutes.
Sautéing Mushrooms:
In a small sauté pan, coat bottom with olive oil, add mushrooms and seasonings and cook on medium/medium high until mushrooms are tender (about 6 minutes).
Sauce:
Mix olive oil, rosemary, parsley, salt and pepper with whisk.
Coat toasted tortilla with sauce. When adding the toppings to the pizza, there is no correct way to do it. I always add the meat last and top with parmesan so that it all browns.
Bake Pizza on 375 for 10-18 minutes. I know, that is a huge variance with cooking time, but I like my pizzas super crispy, so I opt to cook them a little longer.

 

Appetizers, Parties

Red, White and Blue Nachos

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I have been making these rolls for years now, and I must say, for them to be so simple and easy to make, they are always a crowd favorite. 1 pack of 12 original Hawaiian Rolls 8 pcs of Ham (I use honey roasted) 8 pcs of turkey (I use whatever I am in the mood for that day) 10 pcs of provolone cheese salt and pepper *mayonnaise Cut rolls in have (6 still connected on one side and 6 connected on the other side). You will need to cut the rolls so that there is a top and bottom. *I do not cut the rolls into individuals until they are completely made.* A lot of my friends don't eat mayonnaise, but on these rolls, they like them better with mayo. So...after the rolls are cut so that there is a top and bottom (still 6 together), add mayonnaise and salt and pepper each side to taste. Next, put three pieces of provolone on bottom half evenly. Add four pieces of Ham and four pieces of turkey. Add two more pieces of provolone cheese to top. Repeat the above steps for the other six rolls. Once you are done, place the top buns on sandwiches and cut into individual rolls.
Blue Corn Tortilla Chips (I used Garden of Eatin)                                                                                         Havarti Cheese, Grated                                        Cherry tomatoes cut in half (drizzle in olive oil, parsley, salt and pepper)                               *Optional: Bacon                                                                  On a medium cooking pan, layer Blue corn tortilla chips, grate havarti cheese on top of chips and top with tomatoes that have already been halved and seasoned and bacon if desired.                                                                I do not have exact measurements of ingredients because some people like more cheese than tomatoes and others, more tomatoes than cheese…Besides…there are no rules in cooking…Do WHATEVER you WANT!!! 

Appetizers

It’s Finally Here!

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For years, I have been cooking for others; from taste-testing marinades for my dad or baking homemade buttermilk biscuits with my granny at age 6, to cooking for numerous roommates and even a few boyfriends during the years in between. I did not cook and still do not cook because I have to; I do it because it is something I love. I love being able to create elegant meals simply by using fresh ingredients and multiple seasonings that makes others yearning to eat more...or in some cases, ask me for the recipe. Since I have always cooked from the heart or my cravings, I didn't have any recipes written down. Well, I FINALLY do!!! *Warning: This isn't a blog that counts calories or worries about fat content. This is my food diary...and that means I am going to be eating depending on my mood, which means, there are going to be days that I may feel like having a fat day. But sometimes, those are the best days! I hope you all enjoy!!
For years, I have been cooking for others; from taste-testing marinades for my dad or baking homemade buttermilk biscuits with my granny at age 6, to cooking for numerous roommates and even a few boyfriends during the years in between. I did not cook and still do not cook because I have to; I do it because it is something I love. I love being able to create elegant meals simply by using fresh ingredients and multiple seasonings that makes others yearning to eat more…or in some cases, ask me for the recipe. Since I have always cooked from the heart or my cravings, I didn’t have any recipes written down. Well, I FINALLY do!!!
*Warning: This isn’t a blog that counts calories or worries about fat content. This is my food diary…and that means I am going to be eating depending on my mood, which means, there are going to be days that I may feel like having a fat day. But sometimes, those are the best days!
I hope you all enjoy!!
Appetizers, Seafood

Boiled Crab Legs

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2 lbs crab legs 1 tbsp parsley 2 1/2 bay leaves 1 1/2 oz Old Bay 1/2 lemon's juice 1 onion 2 c chicken broth salt water In a large pot (I used a 16qrt pot), add chicken broth; fill the rest of the pot a little over half full with water. Add parsley, bay leaves, 1 1/2 oz Old Bay, 1/2 lemon's juice, generous amount of salt, and one onion cut into large pieces to water and chicken broth. Bring to a boil. I let the water boil for about 5 minutes to add flavor to the water. Add crab legs and let cook (in boiling water) for about 8-10 minutes. Remove from water and serve immediately.
2 lbs crab legs
1 tbsp parsley
2 1/2 bay leaves
1 1/2 oz Old Bay
1/2 lemon’s juice
1 onion
2 c chicken broth
salt
water
In a large pot (I used a 16qrt pot), add chicken broth; fill the rest of the pot a little over half full with water. Add parsley, bay leaves, 1 1/2 oz Old Bay, 1/2 lemon’s juice, generous amount of salt, and one onion cut into large pieces to water and chicken broth. Bring to a boil. I let the water boil for about 5 minutes to add flavor to the water. Add crab legs and let cook (in boiling water) for about 8-10 minutes. Remove from water and serve immediately.

 

 

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Appetizers

Bean and Corn Dip

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I first had this "mix" at my grandmother's house during a Christmas brunch and have not been able to break myself from taking this quick and easy snack for multiple parties I attend from time to time...Yup! You all now know why I am so happy you when you request me to make this dish. 1, 11oz can white shoe peg corn 1, 15oz can garbonzo beans 1, 15oz can black eye peas 1, 10oz can rottelle, 1 tbsp garlic salt 1 tbsp onion powder 1 tsp parsley 1 tsp basil 1 tsp rosemary salt and pepper to taste Strain garbonzo beans, black eye peas, corn, and rotelle; add to a large mixing bowl. Add garlic salt, onion powder, parsley, basil, rosemary, salt and pepper and stir thoroughly. Place in refrigerator for a few hours to allow seasonings to marinate. When serving, let stand at room temperature for about 20 minutes. I like to serve this with fritos or homemade thin bagel chips. For bagel chips, toast in toaster and then cut into triangles. You're now ready to Serve!!!!
I first had this “mix” at my grandmother’s house during a Christmas brunch and have not been able to break myself from taking this quick and easy snack to multiple parties….Yup!!! You all now know why I am so happy you when you request this dish.
1, 11oz can white shoe peg corn
1, 15oz can garbonzo beans
1, 15oz can black eye peas
1, 10oz can rottelle,
1 tbsp garlic salt
1 tbsp onion powder
1 tsp parsley
1 tsp basil
1 tsp rosemary
salt and pepper to taste
Strain garbonzo beans, black eye peas, corn, and rottelle; add to a large mixing bowl. Add garlic salt, onion powder, parsley, basil, rosemary, salt and pepper and stir thoroughly. Place in refrigerator for a few hours to allow seasonings to marinate.
When serving, let stand at room temperature for about 20 minutes. I like to serve this with fritos or homemade thin bagel chips. For bagel chips, toast in toaster and then cut into triangles. You’re now ready to Serve!!!!

 

 

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Appetizers, Seafood

Roasted Shrimp

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1/2 lb shrimp 1tsp parsley 1tsp rosemary 1tbsp pepercinni juice 1tbsp melted butter 1tbsp olive oil paprika to taste (I use about 1tsp) salt and pepper to taste (I use ground pepper and coarse sea salt) Preheat oven to 400 deg. Mix all ingredients together in a bowl with peeled and deveined shrimp. Let shrimp and marinade set at room temperature for about 15 minutes. I line a baking pan with parchment paper and roast shrimp for 8-10 minutes or until the shrimp are pink.
1/2 lb shrimp
1tsp parsley
1tsp rosemary
1tbsp pepercinni juice
1tbsp melted butter
1tbsp olive oil
paprika to taste (I use about 1tsp)
salt and pepper to taste (I use ground pepper and coarse sea salt)
Preheat oven to 400 deg. Mix all ingredients together in a bowl with peeled and deveined shrimp. Let shrimp and marinade set at room temperature for about 15 minutes.
I line a baking pan with parchment paper and roast shrimp for 8-10 minutes or until the shrimp are pink.
Appetizers

Salmon and Cucumber Bruschetta

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Refreshing twist on bruschetta.

**Pictures Taken** 8oz smoked salmon, chopped bousin cheese 8oz cucumber, cubed 1tbsp paprika salt and pepper to taste french bread Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika. 8oz smoked salmon, chopped bousin cheese 8oz cucumber, cubed 1tbsp paprika salt and pepper to taste french bread Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika.
8oz smoked salmon, chopped
bousin cheese
8oz cucumber, cubed
1tbsp paprika
salt and pepper to taste
french bread
Slice french bread and toast until crispy. 350, approximately 8-10 minutes. Spread Bousin cheese on french bread. Place 1tsp of salmon on top with 1tsp of cucumber on 1 slice of bread. Top with a sprinkle of paprika.