Category Archives: APPETIZER RECIPES

CHARCUTERIE BOARD

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Charcuterie refers to cured or smoked meats, i.e. prosciutto, sopressata, Genoa salami, etc. Technically, a traditional charcuterie is simply a plate of thinly sliced cured meat offerings.

But the term Charcuterie Board has evolved over time to include not only thin slices of salami etc., but also multiple spreads for crostini and crackers, various types of cheeses, dried and fresh fruits and vegetables, olives, nuts, and condiments such as chutney, mustard, flavored honey, and sweet and savory jams and jellies. Just about any food item that is easily served as finger food or eaten spread on a cracker or crostini. And therefore, the possibilities are endless.

The charcuterie board you see pictured above was assembled by our dear friends Phyllis and Tim for the 70th birthday celebration of our mutual friends Margo and Jim. And not only was it a work of art, everything on “the board” was super delicious.

So, after receiving permission from Phyllis to use a picture of her handywork, I decided to share with you some suggestions for spreads and specialty items posted on this site that would be perfect next time you were inspired to serve a charcuterie board at one of your gatherings.

You know I love to share wonderful memories with you. And I hope this Charcuterie Board will stick in my memory for years to come. Along with a mental video of Phyllis putting this amazing appetizer spread together. It was so much fun to watch!

May you too have close friends and family with whom you build happy memories. And sharing delicious food is one of the best ways I know to make those great memories happen. So, cheers to my dear family and friends who make life just a bit better for everyone who is lucky enough to break bread with you. (You know who you are.) (And you also know that I love you to the moon and back!)  

And as always, peace and love to all.

SPREADS AND PÂTÉS

Kalamata Olive Spread

Cream Cheese and Chutney Spread

Blue Cheese, Cream Cheese, and Date Spread

Southern Pimento Cheese Spread

Neufchâtel Cheese and Olive Spread

Viennese Liptauer

Smoked Salmon Spread

Roasted Red Pepper Cheese Spread

Cheddar and Port Wine Spread

Sun Dried Tomato and Fresh Basil Spread

French Chicken Liver Pâté

Mushroom Pâté

Tapenade

Homemade Ricotta Cheese

CROSTINI AND CRACKERS

Cheddar Pecan Crackers

Pecorino Romano Shortbread Crackers with Thyme

Parmesan Crackers

Crostini (Made with Chewy Sourdough Baguettes, Thin Sourdough Baguettes, Soft French Baguettes, or Classic Italian Baguettes. (All recipes for these breads found on this site too.)

MARINATED CHEESE

Marinated Goat Cheese

Marinated Feta Cheese Cubes

Marinated Bocconcini (small fresh mozzarella balls)

Marinated Mozzarella and Roasted Red Peppers

FANCY NUTS

Rosemary Roasted Cashews

Sweet and Spicy Glazed Pecans

Honey Roasted Nuts

JAMS AND JELLIES

Fig and Orange Jam

Bacon Jam

Caramelized Onion and Port Wine Jam

OLIVES

Savory Marinated Olives (recipe soon to be published)

MEXICAN TOMATO AND GREEN CHILI (FIESTA) DIP

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I try very hard not to make a pig of myself when I taste something super delicious for the first time. Really, I do. But being only human, I kind of turn into a zombie and simply get lost in the moment. And that’s exactly what happened the first time I tasted this dip.

We were at our good friends Jim and Margo’s home to watch the Super Bowl.

Now, something you should know about me, I could care less about football. I mean really, grown men destroying their bodies just to carry a ball into a designated area established by other men who have probably never been asked to hurt themselves for the entertainment of others. If it were me, I’d say “you want the – – – –  ball in the end zone – do it yourself”! Apparently, I just don’t get it!  

Anyway, we were invited to join the fun, along with dear friends Tim and Phyllis, for an afternoon of food, drink, and friendship. And coincidentally – football.

So, while the others were glued to the TV, I ate way more than my share of Phyllis’s wonderful dip. (Well, I had to do something to stay occupied!) (Then of course I had to ask for the recipe.)

This is not exactly the recipe Phyllis gave me, because I used what I had on hand without having to make a special trip to the grocery store. But all the ingredients from the taco seasoning through black pepper can be replaced by using a package of Fiesta Ranch Dip. Regardless, this is a very simple dip to prepare. And well worth the effort.

So, if you too love a good creamy dip, this is the recipe for you.

Well, that’s it for today. And sorry for trashing football. I know there are millions of you out there that love the sport. Now if we had been watching soccer, that would have been an entirely different story. I love soccer. As the saying goes – to each his (or her) own.

But to all, peace and love from my home to yours.   

2 c. sour cream (Mexican sour cream preferably)

1 (10-oz.) can Rotel original (diced tomatoes with green chilies) drained

1 tsp. taco seasoning

1 tsp. dry chives

1 tsp. dried parsley

¼ tsp. granulated garlic

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

½ – 1 c. grated sharp cheddar cheese (your choice)

Combine all ingredients. Refrigerate for a couple of hours but bring to room temperature before serving with tortilla chips.

MY FAVORITE APPETIZERS

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When entertaining, especially by those who do not know me well, I am invariably asked what my favorite appetizer, salad, casserole, etc. happens to be. And I am always at a loss how to answer the question. So, I decided to get my act together and prepare an answer when next I am asked this question. But limiting myself to only one dish in each category was an impossibility. Because after enjoying many wonderful, in this case, appetizers over the years, and sharing the recipes with you on this site, selecting even just a few required me to go back over each one and whittle the number down to a realistic number.

But how to narrow down my favorites? I realized there was only one way to do that. So, my criteria became – if I could only eat the same several dishes per category for the rest of my life, which ones would I choose? That became quite difficult, because I wouldn’t have posted any recipe on my blog unless I wanted to eat it again. But of course, like everyone, I have my all-time favorites.

But going through the process also gave me some insight into what I want to serve us over the next few years. Do I want to keep experimenting, or simply prepare our favorites and then re-introduce them to my readers? Actually, Mr. C. suggested that I re-post some of our favorites rather than always feeling like I needed to start from scratch. And since I have always appreciated his insight, I think I am going to go in that direction.

Now that doesn’t mean that no new recipes will be coming your way. Just not as many. Which leaves me not spending so much of my time on wasted endeavors.

So, you may not be seeing as many sparkling new recipes on this site. But rather a reminder that some of the best dishes have been around for a long time. And perhaps you too might profit by a reminder that Swedish Meatballs, for example, are not only a fabulous appetizer, but also a wonderful main dish.

So, without further ado – a list of my all-time favorite appetizer recipes. All the recipes are on this site with the titles given exactly as you will find them below.

And as always, peace and love to all.  

Bacon and Parmesan Stuffed Mushrooms

Bacon Wrapped Water Chestnuts

Baked Brie with Curry Powder, Chutney, and Toasted Pecans (under Two Brie, or not Two Brie, That is the Question)

Buffalo Wings

Butternut Squash, Blue Cheese, and Walnut Tart

Cheddar Pecan Crackers

Chunky Shrimp, Avocado, and Tomato Dip

Creamy Curry Dip

Crostini (great base for all kinds of spreads)

Deviled Eggs

French Chicken Liver Pâté

Grilled Marinated Prawns (can also be a main dish)

Guacamole

Hot Pepper Chicken Bites with Cilantro Sour Cream Sauce

Hummus A Tune Mr. C. (two recipes in one)

Marinated Goat Cheese

Mussels in Ancho Chili Cream Sauce

Olive Stuffed Cheese Balls

Onion Dip

Pastrami Roll Ups

Quick and Easy Party Mix

Rosemary Roasted Cashews

Smoked Salmon Spread

Southern Pimento Cheese Spread

Sun Dried Tomato and Basil Spread

Swedish Meatballs (can also be a main dish)

Sweet and Sour Chicken Wings (can also be a main dish served with rice)

Tapenade

Viennese Liptauer

BUFFALO CHICKEN BITES WITH BLUE CHEESE DIP

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I love buffalo wings. But as an entrée for a large group of people – no way! So, when I was deciding what to a fix for a recent picnic get-together at our home, I decided to forgo the usual way to serve buffalo chicken, thus saving everyone the mess, stains on my cloth napkins, and everyone multiple trips to our bathrooms to wash their hands. So, with ease of preparation, serving, and eating I came up with this recipe.

Now don’t get me wrong. I still make buffalo wings when I am hungry for the real thing. But even then, I don’t deep fat fry them the way they do in restaurants. I bake them and then introduce them to the sauce. (See my recipe under the clever title Buffalo Wings on this site.) I also bake the heck out of the wings to the point of being almost over done. Because I hate wings that are technically cooked but are still stringy, chewy, and basically hard to eat. And, if truth be told, I usually use chicken drumettes or if I use the whole wing, I remove the tips. And I must say, my baked chicken wings are fantastic! Give that recipe a try too.

I also have another recipe that might interest you – Buffalo Chicken Salad with Blue Cheese Dressing. (Really the precursor to this recipe.) (And since I failed to take a picture of the chicken bites for this post, you can get a bit of an idea how they look by viewing that recipe.)

And while I’m still on the subject of chicken wing recipes, for a change of pace, you might want to try my Sweet & Sour Chicken Wings. These wings are by far the best Chinese style chicken wings you will ever eat. I promise you! And they are easy to prepare. But back to this recipe. (I mean really, that’s the reason you are visiting this site to begin with!) (And I do apologize for blathering. I just get so carried away when I’m talking about food! And so excited to share recipes with you!) Anyway…..   

This way of serving buffalo chicken is easy to prepare, easy to serve, and just plain easy to eat. And delicious. Not too spicy, but with enough flavor to keep almost everyone happy. So, I hope you will give this dish a try next time you get a buffalo craving.

Well, it’s sunny again today in the north sound region of the great state of Washington. There are a few clouds over the Cascade Mountain range, so all the snowcapped peaks that we can usually see appear to be in hiding. But they’ll come back. They always do. And bless them for that.

And bless you for being interested in cooking for yourself and your family and friends. Too many people these days rely on restaurant food or prepared food that they can purchase at a grocery store. They simply don’t know what they are missing. Because nothing beats good home cooked food.  

And on that happy thought, as always, peace and love to all.

2 boneless, skinless chicken breasts, (about 1 lb.) cut into bite sized pieces

kosher salt

freshly ground black pepper

granulated garlic

1 T. unsalted butter, melted

1 T. Frank’s Red Hot Sauce (no substitution allowed), or more to taste

½ tsp. fresh lemon juice

Place chicken pieces on a lightly greased rimmed baking pan. Sprinkle with a bit of salt, pepper, and granulated garlic.

Bake in a pre-heated 425-degree oven for about 15 minutes or until the pieces are fully cooked. (Don’t overbake.) Meanwhile, melt the butter in a medium sized bowl; add hot sauce and lemon juice.

When the chicken has finished baking, remove from pan with a slotted spoon and add to the bowl with hot sauce mixture and stir until well coated. (You don’t want to add the liquid that’s left in the pan to the hot sauce mixture. But you do want to save the juices for the next time you make chicken soup!) Serve the bites warm with Blue Cheese Dip. (Recipe below.)

(If you prepare the chicken ahead of time, remove from oven, add to sauce, cool, and refrigerate. When ready to serve, warm in microwave.)

BLUE CHEESE DIP

1 c. blue cheese crumbles 

½ c.  sour cream

¼ c. mayonnaise

1 T. buttermilk 

1 T. freshly lemon juice

¼ tsp. kosher salt

freshly ground black pepper

Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

If you like a smoother dip, you can place half of the mixture in a food processor, and whirl it till smooth.

QUICK AND EAST FLATBREAD

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Your inspiration for today:

“Blues is to jazz what yeast is to bread. Without it, it’s flat.” Carmen McRae the jazz singer

“A loaf of bread, the Walrus said, is what we chiefly need: Pepper and vinegar besides are very good indeed.” Author Lewis Carroll

Having pretty much stated the obvious, there should be no doubt in your mind that I am, always have been, and will continue to be an ardent bread lover. And when the bread is as easy to make as this one, well all I can say is BRING IT ON!

So, the other afternoon I decided to try, for the umpteenth time, making baba ganoush that was not only palatable but downright delicious. And I succeeded. (See my recipe under Oven Baked Baba Ganoush.) And just because there are certain foods that are perfect together, I made some hummus too. (Also, several recipes on site for hummus.)

But then, what to serve these two amazing dip/spreads with besides crudité? (Raw veggies are always great, but perfect flatbread or naan is not only a compliment but a foundation.) (Hard to keep baba ganoush on a carrot stick!)

So, with these three middle eastern dishes in front of us, we feasted in style.

And the flatbread had been so very easy to make. In fact, the preparation really could not have been more effortless. No mixer involved, and simple straightforward ingredients. And the result – perfect base for hummus and baba ganoush. And this flatbread will be perfect next time I serve Ground Lamb Patties w/Rosemary and Thyme, Ćevapčići (Serbian Grilled Sausages), or Grilled Lamb Patties w/Tzatziki. (All 3 recipes on site.)

So, I am absolutely thrilled to be able to share this recipe with you. And I hope you like this flatbread as much as I do.

Well, it’s sunny and warm here today. While I am inside writing this post, Mr. C. is power washing our driveway. Which is both steep and long. So, while I am doing what I love, he is doing what needs to be done. Therefore, the only fair thing to happen in a situation like this is to 1) thank him for all his effort and 2) build him something he loves. And I’m thinking some kind of bar cookie would do the trick. So, on that happy note, I will bid you farewell for today, and get off my duff and into the kitchen!

Peace and love to all.

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.)

Store leftover bread in an airtight container at room temperature. Heat flatbread a bit before serving if not enjoying it immediately.  

OVEN BAKED BABA GANOUSH   

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Baba ganoush with flatbread and hummus

So, if you are like me, then you know how hard it is to make a really good baba ganoush. At least, after many tries, I had never made one that I wanted to make again, much less share with all of you. Until the day before yesterday, that is.

I think one of the mistakes I kept making was grilling the eggplant to get that lovely smokey flavor that is so important to a great baba ganoush. Which invariably resulted in the flesh semi-burning at the surface before the rest of the eggplant tenderized.

Now, I don’t know about you, but I am much better at using an oven than I am at grilling. So, based on several recipes I perused, I decided to take the advice of cooks much better and wiser than myself, and put my oven to work rather than my grill. And then cheat a little by adding a couple of smokey ingredients to offset the lack of the smokiness that comes with grilling.

In truth, I started by leaving the baba ganoush chunky. It tasted OK, but I kept chewing on small pieces of roasted garlic that I found less than appealing. (Hard to smash up roasted garlic using a potato masher.) The rest of the mix was delicious, so I decided, what the heck, and got out my small food processor. This resulted in a lovely, smooth dip which made all the difference. The garlic was still evident, but only in a good way. And with just a drizzle of olive oil and a light sprinkling of smoked paprika on top, the baba ganoush was a winner.

I served the baba ganoush with hummus (several recipes on site under Hummus a Tune Mr. C. and my new favorite Quick and Easy Flatbread. (Find recipe below.)

So, if you too are an ardent fan of baba ganoush, I hope you give this recipe a try. It is simple to prepare, but it does take a bit of taste testing along the way to reach perfection. So, try very hard not to eat the whole batch before it is made available for others to also enjoy.

And as always, dear friends, peace and love to all.  

2 med. eggplants

extra-virgin olive oil

4-5 lg. cloves of garlic

2 T. fresh lemon juice, or more to taste

3 T. tahini, or more to taste

pinch ground cumin, or to taste

¼ tsp. baking soda (if baba ganoush is bitter)

smoked paprika, for garnish

Line a large, rimmed baking sheet with parchment paper.

Halve the eggplants lengthwise. Brush the cut side very lightly with olive oil. Place the eggplant halves on the prepared pan, cut side down. 

Cut off the top of the garlic cloves. Place garlic onto a square of aluminum foil. Pour a little olive oil over the exposed tops of the cloves and wrap tightly in the foil. Place the garlic packet on the baking sheet with the eggplant.  

Roast the eggplant and garlic in a preheated 425-degree oven for 35 to 40 minutes or until the eggplant is tender. Remove from oven and allow to cool.

You will find that the baked eggplant has a darkened skin on the cut side from baking flesh side down on the baking sheet. I advise you to carefully cut around the edge of each eggplant half with a paring knife. Then carefully lift the burned skin off the eggplant and scrape off as much of the unburned flesh as possible into a fine mesh strainer set over a bowl. (And no, the burned part will probably not come off in one nice piece. No one is that lucky! So be patient. This step takes a bit of time. But it’s important.) Discard the burned parts. Then scoop out the remaining flesh into the strainer. Discard the skins.  

Let the eggplant sit in the strainer for a few minutes to release some of the unwanted liquid. Remove any blackened parts that might remain. Then stir the eggplant a bit. This will help get rid of any residual liquid. Transfer the flesh to the bowl of your food processor and discard the liquid in the bottom of the bowl.

Gently squeeze the roasted garlic cloves out of their peels and into the food processor.

Add the lemon juice, tahini, cumin, and 2-3 tablespoons of olive oil. Process until smooth. Taste and add additional salt, lemon juice, tahini, or olive oil. (You will probably need more salt Or even some of each ingredient.) If your baba ganoush is a bit bitter, try adding just a smidge of baking soda and give the whole thing another whirl. Taste again and make further adjustments as required.

Scoop into a serving bowl, cover, and refrigerate for a couple of hours. Just before serving, garnish with a drizzle of olive oil and a light sprinkle of smoked paprika.  

Great served with my Quick and Easy Flatbread, pita chips, and/or crudité.

QUICK AND EAST FLATBREAD

½ c. warm water

½ tsp. granulated sugar

1 tsp. instant yeast

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

3 T. milk

½ tsp. fresh lemon juice

1 T. extra virgin olive oil, plus extra for brushing on flatbread

In a small mixing bowl, combine water, sugar, and yeast. Let stand for 5 minutes.

In a large mixing bowl, combine salt, flour, milk, lemon juice, 1 tablespoon olive oil, and the yeast mixture. Stir to combine until dough comes together. (I use a regular table knife to stir the dough.)

Divide the dough into six equal pieces. Roll each piece in a ball with your hands. Arrange the balls on a small parchment paper lined baking sheet and cover with plastic wrap that has been lightly coated with cooking spray. Let the dough rise for 1 hour.

Heat a large griddle or skillet over medium heat.

Roll the dough balls out on a floured surface to a ¼-inch thickness and place 1 at a time on your ungreased heated skillet. Cook the flatbread until it starts to bubble. (And no, the bubbles won’t pop.) Flip the bread and brush the cooked side with olive oil. Cook the second side for another minute or two or until the bubbles are nicely browned.

Remove to a baking sheet or plate. Serve warm. (I love to serve this simple flatbread with hummus and baba ganoush.

Store leftover bread in an airtight container at room temperature. Heat leftover bread a bit before serving.  

MARINATED FETA CHEESE CUBES

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My husband is a feta cheese fanatic. So, when he makes one of his frequent Costco runs, he invariably comes home with a 2-pack of feta. (Unless of course we already have some on hand. Even then, he might just pick some up because “we don’t want to be without. Right?”) He simply can’t help himself! He loves the stuff.

Of course, I am right there with him. But I at least have the good grace to show some restraint in how much and how often this salty, tangy, sharp, and creamy delicious cheese makes it to my mouth! But not Mr. C. He could eat feta cheese every day of his life!

So, in order to change things up a bit for him or whenever I deem it desirable to offer an appetizer to friends or family as a before dinner treat, I make this recipe. It is very similar to my Marinated Goat Cheese recipe (on site), with the exception being that I always have feta in the house. (No duh!) Whereas I must make a special trip to a grocery store to pick up goat cheese. Regardless of which cheese I use; I can always count on my dear husband to gobble it up!

So, if you too are a lover of feta cheese, give this recipe a try. It makes for just a perfect appetizer, and it is so very easy to prepare. (Great in or on salads too.)

Now, if you have never tasted feta, do yourself a favor and buy some at your earliest convenience. Or if you might wonder how to use it besides in this recipe, I have listed some of my other recipes that include this delightful ingredient.

Corn and Black Bean Salad with Feta

Mediterranean Quinoa, Fresh Vegetable, and Feta Cheese Salad

Roasted Beets, Candied Pecans, and Feta Cheese Salad with Balsamic Vinegar Dressing

Crumbled Feta Cheese Topped Vegetarian Lentil Soup

Creamy Feta Cheese Dip

Honey, Thyme, and Balsamic Glaze Dressed Beets with Feta Cheese

Spinach Salad with Walnuts, Feta Cheese, and Dried Cranberries

Spinach with Almonds and Feta Cheese

Cucumbers with a Yogurt, Feta, and Dill Dressing

Crispy Zucchini Fritters

Mediterranean Brown Basmati Rice Salad

Pearl (Israeli) Couscous Tabbouleh Salad

Mediterranean Quinoa Salad

Well, that’s all I have to offer today. It’s drizzling outside, so there goes any hope of my getting more pruning done in the yard today. I was able to hack a few bushes back into submission yesterday, but there are still plenty awaiting my ministration.

One of my regrets about getting older is not being able to work in the yard like I could when I was younger. I miss getting down on my knees and digging up the earth in preparation for planting something lovely for us to enjoy. I even miss my ongoing and frustrating battle with weeds. There is just something that used to bring me such delight when I could eliminate a dandelion or other obnoxious weed from the yard. I wonder if Freud would have had something worrisome to say about my gusto for the kill. But luckily, he’s gone to his maker, and my knees have reminded me on numerous occasions that my time of weeding in the garden is long gone.

Perhaps in the long run, it’s for the best that my enjoyment of our yard is confined to views from a window or our deck. Seems mentally healthier to appreciate the beauty in our yard and not dwell on the desire to kill. Even if the kill instinct only involved the extinguishment of weeds!

May you too enjoy and appreciate all the majesty and beauty that Mother Nature provides on a daily basis.  

Peace and love to all.

½ c. extra virgin olive oil

2 cloves garlic, finely minced  

1 T. fresh basil chiffonade 

¾ tsp. dried thyme

1½ tsp. dried oregano

1/8 tsp. crushed red pepper flakes

¼ tsp. kosher salt

freshly ground black pepper 

8 oz. feta cheese, cut into ¼- inch sized pieces

In a flat covered container, whisk together the olive oil, garlic, basil, thyme, oregano, crushed red pepper flakes, salt, and pepper. Add feta cubes to oil. Gently turn cheese a couple of times to coat. Cover and refrigerate for at least 1 to 2 days before serving at room temperature with crackers or baguette slices.

EASY VEGGIE DIP

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Unfortunately, I failed to take a picture of this dip. I had a few other dishes that I was simultaneously preparing at the time, and somehow this dip escaped being immortalized on camera or by pressing the “take picture” feature on my cell phone. I truly don’t know how this happened. But search as I may, any picture that I might have taken of the beautiful bowl of dip surrounded by crudité that I had lovingly washed, cut, and placed on the platter, is nowhere to be found. And that’s a darn shame too. Because you would have loved the presentation! So, you will just have to envision the dip and crudité as possibly the most beautiful thing you have ever seen. And thank you for that.

Now, about this dip. Easy to make, no fancy ingredients, and absolutely delicious! A perfect appetizer. Because as glorious and rich as most appetizers tend to be, there comes a time when everyone’s taste buds scream for something a little less precious. Like a carrot stick, for example. But even then, a bit of dip could be considered warranted. (To offset the pedestrian flavor of a piece of carrot, or celery, or red pepper or whatever justification your conscience finds acceptable at the time.) (Believe me, I am well aware of this type of “justification” phenomenon!)

Anyway, what I am trying to say is that this dip is fabulous. And such an easy recipe to prepare.

So, next time you have guests for either a simple dinner or a party, serve this as one of your appetizers. And I say one of your appetizers, because unless you are serving an appetizer salad, large shrimp cocktail, or something as substantial as stuffed mushrooms, it is nice to give your guests at least three nibbly choices. And these do not have to be fancy. A small bowl of nuts, a few small chunks of cheese, cornichons, small chunks of hard salami, or a soft cheese like cambozola to spread on artisanal crackers. These are just a few examples of perfect little bits of food that your guests can enjoy while drink requests are being taken and said drinks prepared.

Even if you are serving chili and cornbread for dinner, little bits of “something” before dinner always feel like a treat. Because if your dinners at home are anything like ours, we don’t have appetizers when it’s just the two of us. Dessert either.

But when there are guests for dinner, well that’s a different story. We want our guests to feel like having dinner with us is a treat. Something different than just having dinner at home. So, a few little munchies before sitting down to dine is an easy way to provide a feeling of celebration to the occasion. And isn’t that what we all should be doing – spreading festivity wherever we can.

Peace and love to all.

¾ c. sour cream

¾ c. mayonnaise

2 tsp. dried minced onions

1½ tsp. dried parsley flakes

½ tsp. seasoned salt, or more to taste

freshly ground black pepper

rounded ¼ tsp. granulated garlic

¼ tsp. dried dill

¼ tsp. paprika

2 tsp. fresh lemon juice

Place all the ingredients in a bowl and mix well to combine. Cover and refrigerate for at least 2 hours, but overnight is better. Serve with any of your favorite cut veggies.

        

QUICK AND EASY PARTY MIX

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For those of us who are trying to eat less sugar and reduce the amount of salt in our diet, finding the right snack food can be a bit daunting. I mean really, who doesn’t get a bit of a craving for Cheetos, Fritos, Cheez-its, etc. periodically. Or yearn for a couple of homemade cookies while reading a great book late at night. We are after all, only human. And humans crave sugar and salt.

So, I decided to come up with a snack that was not only satisfying and delicious, but also contained no added sugar (besides what’s already built into the cereals), and less salt than in my favorite snacks. (Cheetos, etc.)

Of course, along with the wonderful savory flavor in this party mix and ease of preparation comes the temptation to nibble on it every chance you get. So, you need to know that it’s quite easy to justify eating just another tiny little bowl while you go about your business. So, do not be fooled. Less sugar and salt for sure. With its fabulous savory flavor plus delicious crunch, this snack might very easily turn into an addiction. Because, basically, there is a high quotient of self-indulgence that is inherent with this party mix. It is just that good.

I used my Not Your Mama’s Chex Party Mix recipe for the base of this recipe. I didn’t change that much, but enough to lighten the mix up a bit. But both recipes are wonderful.

So, if you too want a snack that is better for you than some that are on the market, may I suggest you give this recipe a try.

And as always, peace and love to all.

4 c. Corn Chex® cereal

4 c. Rice Chex® cereal

4 c. Wheat Chex® cereal

10 T. (1¼ sticks) unsalted butter

3 T. Worcestershire sauce

½ tsp. hot sauce (recommend Frank’s RedHot)

1½ tsp. granulated garlic

½ tsp. granulated onion  

1½ tsp. seasoned salt

1½ c. mixed nuts

1½ c. peanuts

In a very large bowl, combine the Chex (any combination of corn, rice, and wheat* is perfect). Melt the butter in a saucepan; stir in the Worcestershire sauce, hot sauce, granulated garlic, granulated onion, and seasoned salt

Gently stir the buttery mixture into the cereal mix until the dry mix is evenly coated. Stir in the nuts.

Spread on large baking sheets and bake for 1 hour in a pre-heated 250-degree oven, turning every 15 minutes. Remove from oven and allow to cool completely before storing in an airtight container.

*To make gluten free party mix, don’t use the Wheat Chex. Substitute with additional Rice Chex, Corn Chex, or nuts.  

 

DRIED CRANBERRY AND BRANDY TOPPING FOR BAKED BRIE

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This time of year, it is always nice to have an easy appetizer recipe ready for any unforeseen eventuality. Like when you are invited spur of the moment to someone’s home for dinner and you offer to bring an appetizer, and they say yes. Yikes! Now what do you do?

Well, I’ll tell you what you can do. You can make this delicious topping for baked brie. (You can pick up the brie from your local grocery store on your way over to your friend’s home if you don’t already have some on hand. Crackers too.)

Anyway, this topping takes only minutes to prepare. And it tastes like you slaved over a hot stove for a great deal longer than 5 minutes!

So, during this busy holiday season, I suggest you at least have the ingredients on hand to make this delicious appetizer. And even if you don’t wind up taking this delightful dish with you, you can always make it for yourself. And I am here to tell you, you will not feel bad at all if you have to eat the whole thing by yourself. (Or decide to be magnanimous and share it with your spouse or partner.) You will earn points. That is a true fact.

Well, both Mr. C. and I have come down with whatever this nasty respiratory “thing” is that is going around. We don’t feel bad. We just keep coughing and hacking and keeping each other awake all night long. Hopefully whatever has got us will depart our bodies before Christmas eve, Christmas day, and the 26th. Because we have plans to spend the holiday with our family and extended family friends. And it just so happens that we really like these people. So, it would be a real bummer if we couldn’t participate in the revelries. (Not to mention the great food we would be missing!)

But like with everyone, it is completely out of our control. We are vaccinated against all most anything you can name, wear our masks when it seems prudent, and try our darndest not to pick up germs from, or leave germs with anyone with whom we come in contact. But as experience has shown, somewhere along the line we are all vulnerable.

In the grand scheme of things, we remain well and truly blessed. May you too be happy and thankful for the many blessings that have found their way into your lives.

Peace and love to all.

1 c. dried cranberries

½ c. brown sugar

¼ c. orange juice

pinch ground cinnamon

a few grains of coarse kosher salt

2 T. brandy

1 (8-oz.) round or wedge of brie

½ c. walnuts, opt.

Combine the dried cranberries, brown sugar, orange juice, cinnamon, and salt in a small heavy pan. Bring to boil, reduce heat, and simmer for about 2 minutes. Remove from heat and stir in the brandy. Allow to cool, then store in your refrigerator until ready to use.

When ready to serve, place the brie in an oven-proof container and bake in a pre-heated 350-degree oven for about 15 minutes or until the cheese is softened. (Or nuke the brie until soft. Either way works.)

While the brie is in the oven, re-heat the topping. When the brie is soft, remove from oven and slather the topping all over the cheese. Then sprinkle on the nuts. Serve with crackers or Crostini (See how to make crostini on this site.)