Tag: appetizers

Beet and Feta Yogurt Dip
August 2, 2022

Beet and Feta Yogurt Dip

Beet and Feta Yogurt Dip is one of our favorite summer appetizers. I start this dip by cooking a beet until it’s tender. Then, I simply process it in the food processor along with feta, yogurt, garlic, milk, lemon juice, and honey. We like this …

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by Sharon
Creamy Lobster Jalapeno Dip
August 1, 2022

Creamy Lobster Jalapeno Dip

Creamy Lobster Jalapeno Dip is one of our favorite summer appetizers. I start this dish by stirring together cream cheese, sour cream, mayonnaise, Monterey Jack cheese, jalapenos, and lobster. Then, I add more cheese on top and bake it until everything is warm and bubbly. …

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by Sharon
Nacho Fries with Cheddar Sauce
July 13, 2022

Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce are one of our favorite appetizers. I start these fries by deep-frying sliced up potatoes. Next, I make a creamy cheddar cheese sauce. Finally, I top the fries with a fresh tomato salsa. We like these French fries for several reasons. First of all, I like that I can make this decadent appetizer in less than an hour. Secondly, I like that these fries are easy enough for everyday but fancy enough for company. And, lastly, we all love the crisp fries, cheesy sauce, and fresh salsa. It’s a really delicious flavor combo.

The Equipment I Used

  • A Push Slicer- To cut uniform fries I used a Kuhn Rikon Push Slicer. But you can also use a knife.
  • A Deep Fry Thermometer- In my opinion, this is a must. You’ll need this to see what temperature your oil is heated to.
  • A Dutch Oven- I used my Le Creuset Dutch oven to deep fry my fries.

The Ingredients Needed for Nacho Fries with Cheddar Sauce

  • Cheddar Cheese- Use extra sharp cheddar. I like the Cabot brand.
  • Evaporated Milk- You’ll need this to make the cheese sauce. You can find it in the baking section of the market.
  • Cornstarch- You’ll also need this to make the cheese sauce. You can find it in the baking section of your market.
  • Potatoes- Use Idaho russet potatoes.
  • Oil- Use vegetable, peanut, or canola oil to fry your fries. Do not use olive oil.

How I Made my Nacho Fries

  • Frist, I made the cheese sauce. It’s important to use the correct amount of cheese.
  • Next, I fried the potatoes. Only add potatoes to the oil when it is at the correct temperature.
  • Finally, I topped the drained fries with most of the cheese sauce and all the veggies.

If you like French fries, you need to try these cheesy and delicious Nacho Fries with Cheddar Sauce.

Nacho Fries with Cheddar Sauce
Nacho Fries with Cheddar Sauce
Nacho Fries with Cheddar Sauce

Nacho Fries with Cheddar Sauce

Homemade deep-fried French fries topped with cheddar cheese sauce and a fresh salsa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4

Equipment

  • Dutch oven
  • deep frying thermometer

Ingredients
  

For the Tomato Salsa:

  • 2 chopped plum tomatoes
  • ½ cup minced red onion
  • ½ cup chopped cilantro leaves

For the Cheddar Cheese Sauce:

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

For the French Fries:

  • 2 large potatoes
  • 2 cups vegetable oil
  • ¼ tsp. kosher salt

Instructions
 

  • First, peel the potatoes, and slice them vertically into ¼ inch slices. Cut each of those slices into thin fries. Place all the fries in a large bowl of cold water.
  • Next make the Tomato Salsa: Simply mix all the ingredients together and set them aside.
  • Next, make the Cheddar Sauce: In a small bowl toss together the cheese and cornstarch. In a three- quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
  • In a Dutch oven, heat one inch of oil to 325° using your deep fry thermometer. When the oil reaches that temperature, drain your fries from the water, and using towels, dry them off well.
  • Fry one quarter of the fries, just until they start to turn golden. Drain them on a wire rack, in a small pile. Repeat with the other 3 batches of potatoes.
  • Bring the oil up to 375° and refry the first batch of fries until golden brown. Repeat with the other 3 batches, draining each on the wire rack, and sprinkling each batch with salt right away.
  • Place the fries on a serving platter and top them with as much cheese sauce as you like and the Tomato Salsa.
Keyword appetizers, meatless
Tried this recipe?Let us know how it was!
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by Sharon
Roasted Pepper and Feta Dip
June 24, 2022

Roasted Pepper and Feta Dip

Roasted Pepper and Feta Dip is one of our favorite summer appetizers. I like to make this on hot days, for a cool and refreshing start to the meal. I start this dish by roasting red bell peppers. Next, I blend them in my food …

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by Sharon
Sesame Steak Lettuce Wraps
June 16, 2022

Sesame Steak Lettuce Wraps

Sesame Steak Lettuce Wraps are one of our favorite appetizers. Sometimes I serve it as a party appetizer, but I also like to make it for a family dinner. I start this dish by marinating tender skirt steak in a Korean- inspired sesame marinade. Next, …

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by Sharon
Barbecue Pulled Pork Totchos
October 2, 2021

Barbecue Pulled Pork Totchos

Barbecue Pulled Pork Totchos are one of our favorite cool weather appetizers. I start these totchos by making homemade pulled pork. This recipe makes far more pulled pork than you’ll need for this appetizer. But, I recommend dividing the pork into a few packs and freezing it for future meals. That way, you’ll be able to make pulled pork sandwiches, quesadillas, and many other dishes. Of course, to save time, you could use purchased pulled pork. Next, I make a homemade barbecue sauce. Again, to save time, you could use a bottled sauce. After that, I make a homemade cheese sauce. And, finally, it’s time to make the homemade tater tots.

The Equipment I Used

  • Dutch Ovens- I used Dutch oven to braise the pork and fry the potatoes. If you don’t have a Dutch oven, you could use a baking pan with a foil cover to make your pork. And, fry your tots in any large pot.
  • A Deep Fry Thermometer- You’ll need this to fry the potatoes.
  • A Food Scale- I use this to weigh my potatoes.

The Ingredients Needed for Barbecue Pulled Pork Totchos

  • Pork- Use a pork butt for your pulled pork.
  • Chicken Stock- I braise the pork with homemade chicken stock. The recipe is below.
  • Cheddar- Use extra sharp cheddar for the cheese sauce. I like Cracker Barrel brand.
  • Evaporated Milk- You’ll need this for the cheese sauce.
  • Potatoes- Use russet potatoes for the tots.
  • Oil- Fry the tots in vegetable oil.
  • Bourbon- You can use this in the barbecue sauce, or just leave it out.

How I Made my Totchos

  • The day before, I made the pork.
  • The next day, I made the barbecue sauce.
  • Then, I made the cheese sauce.
  • Next, I fried the potatoes. Be sure your oil is always at the correct temperature.
  • Finally, I added all the toppings to the tots.

If you love tater tots, you need to try these heavenly Barbecue Pulled Pork Totchos.

Barbecue Pulled Pork Totchos
Barbecue Pulled Pork Totchos
Barbecue Pulled Pork Totchos

Barbecue Pulled Pork Totchos

Homemade tater tots topped with pulled pork in barbecue sauce and cheese sauce.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

For The Pulled Pork:

  • 2 onions, cut in half inch slices
  • 3 pounds boneless pork butt
  • ½ tsp. cayenne pepper and kosher salt
  • 1 tsp. black pepper, garlic powder, and cumin powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves garlic, peeled
  • 1 cup chicken stock
  • ¼ cup dark brown sugar

For the Bourbon Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 2 tbsp. chopped garlic
  • ¼ cup bourbon
  • 2 tbsp. honey
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • ½ tsp. black pepper

For the Cheddar Cheese Sauce:

  • 3 ounces extra sharp cheddar cheese, shredded
  • 1½ tsp. cornstarch
  • 4 ounces evaporated milk

For the Homemade Tater Tots:

  • 1 pound peeled russet potatoes
  • ½ cup minced onions
  • 1 tbsp. all purpose flour
  • 1 tbsp. grated garlic
  • ½ tsp. black pepper
  • 1 tsp. kosher salt
  • 1 tbsp. fresh thyme
  • 2 cups vegetable oil

For the Toppings:

  • 1 cup halved cherry tomatoes
  • 1 jalapeno, sliced
  • ¼ cup sliced scallions
  • ¼ cup cilantro leaves

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
  • At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
  • Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
  • While the pork cooks, make the barbecue sauce and the cheese sauce. And, fry the tater tots, right before serving.
  • For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using to top the tater tots.
  • For the Cheese Sauce: In a small bowl, toss together the cheese and the cornstarch. In a three quart saucepan, bring the milk to a simmer. Turn the heat to low and whisk in the cheese. Whisk until the sauce thickens. Pour it into a bowl. You can reheat it in the microwave for a minute right before serving.
  • For the Homemade Tater Tots: Bring a three quart saucepan, half full of water, to a boil. Add a tablespoon of kosher salt and the potatoes. Boil them for ten minutes. Drain them and let them cool, until they're no longer hot. Shred the potatoes on the small holes, and put them into a bowl. Add the onion, garlic, thyme, salt, pepper, and flour. In a Dutch oven, bring an inch of oil to 350 degrees. While the oil heats, roll the potato mixture into one inch balls. It helps to oil your fingers while doing this. Fry the potatoes in four batches, dropping them in one at a time. Fry each batch until they're golden brown, for about three minutes. Don't add another batch until the oil goes back to 350 degrees. Drain the tots on a wire rack over a pan. These can be made ahead and reheated in an air fryer.
  • Place your tots on a serving platter, and top them with the pork, cheese sauce, scallions, cilantro, and tomatoes.
Keyword appetizers, pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Chicken Satay with Peach Dipping Sauce
September 8, 2021

Chicken Satay with Peach Dipping Sauce

Chicken Satay with Peach Dipping Sauce is one of our favorite summer appetizers. I love this recipe for several reasons. First of all, the coconut marinade is insanely delicious. Secondly, this dish is hearty enough to be a main dish. But, it’s also a super …

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by Sharon
Lobster Salad Topped Crostini with Lemon Aioli
July 20, 2021

Lobster Salad Topped Crostini with Lemon Aioli

Lobster Salad Topped Crostini with Lemon Aioli are one of our favorite summer appetizers. I love this appetizer for several reasons. First of all, I can make this dish in less than half an hour. That means, that I can whip this dish up very …

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by Sharon
Summer Vegetable Rolls with Sweet and Sour Sauce
July 18, 2021

Summer Vegetable Rolls with Sweet and Sour Sauce

Summer Vegetable Rolls with Sweet and Sour Sauce are one of our favorite summer appetizers. I love this dish for several reasons. First of all, I love that this is a meatless recipe. We just came back from a vacation, where we didn’t eat nearly enough vegetables. So, we’re trying to make up for that now. Secondly, I like that this whole appetizer can be made in just thirty minutes. And, lastly, I love how versatile these rolls are. You could use virtually any vegetable in these rolls. And, you could easily add cooked shrimp, shredded chicken, or sliced steak. So, these rolls would be a great way to use up some odds and ends in your refrigerator.

The Equipment I Used

  • A Pie Dish or other Shallow Pan- I used this to dip my rice paper wrappers into warm water.
  • A Cutting Board- This gives you a surface to roll your Summer Rolls on.

The Ingredients Needed for Summer Vegetable Rolls with Sweet and Sour Sauce

  • Rice Paper Wrappers- You can find these in the Asian aisle of your market. And, they last forever in your pantry.
  • Vermicelli Rice Noodles- I used the Kame brand. These can also be found in the Asian section.
  • Lime Juice- You’ll need about three limes for the lime juice.
  • Fish Sauce- This has a strong smell. If you’re unsure if it smells good to you, start with a teaspoon in the sauce.
  • Avocados- Your avocado should be ripe, but not mushy.
  • Carrots- I used a mixture of orange and purple carrots.
  • Mint and Cilantro- These herbs add so much great flavor and color. If you can’t find mint, just use basil.

How I Made my Summer Rolls

  • First, I made my dipping sauce. It’s important to make sure your sugar gets fully mixed in and dissolved.
  • Next, I cooked the rice noodles and drained them well.
  • Then, I rolled everything up in the rice wrappers. I found the diagrams on the bag my rice paper wrappers came in very helpful.
  • Finally, I served my rolls with the dipping sauce. I made these a few hours ahead of time, and they kept just fine under plastic wrap in the refrigerator.

If you love summer rolls, you need to try these Summer Vegetable Rolls with Sweet and Sour Sauce.

Summer Vegetable Rolls with Sweet and Sour Sauce
Summer Vegetable Rolls with Sweet and Sour Sauce
Summer Rolls with Sweet and Sour Sauce

Summer Vegetable Rolls with Sweet and Sour Sauce

Vietnamese inspired summer rolls, stuffed with rice noodles and vegetables. Served with a sweet and sour dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Vietnamese
Servings 16 rolls

Ingredients
  

  • 3 ounces vermicelli rice noodles
  • 16 rice paper wrappers
  • 1½ avocados, halved and thinly sliced
  • 6 carrots, peeled and julienned
  • 30 mint leaves

For the Sweet and Sour Dipping Sauce:

  • ¼ cup fresh lime juice
  • 1 tbsp. fish sauce
  • 2 tbsp. each sugar and water
  • 1 clove garlic, grated
  • â…› tsp. red pepper flakes
  • 2 tbsp. minced cilantro

Instructions
 

  • Begin by making the Sweet and Sour Dipping Sauce: Mix together all the ingredients in a small bowl, until the sugar is dissolved.
  • Next, cook the rice noodles according to the package directions. Then, drain them and rinse with cold water.
  • In a pan filled with a half inch of warm water, dip one of the rice paper wrappers in until it's soft and pliable. Carefully lay it out on a cutting board. Place some of each ingredient about an inch from the bottom of the rice wrapper. Fold the bottom of the rice wrapper up to cover the ingredients. Then, fold the sides in and roll up the rice wrapper into a log.
  • Serve with the dipping sauce.
Keyword appetizers
Tried this recipe?Let us know how it was!
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by Sharon
Peachy Barbecue Chicken Wings
July 4, 2021

Peachy Barbecue Chicken Wings

Peachy Barbecue Chicken Wings are one of our favorite summer appetizers. I love these wings for several reasons. First, of all, I love that this recipe uses the juicy and delicious summer peaches. Secondly, I really like that these wings bake in the oven, and …

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by Sharon