A favorite holiday guacamole! Diced Avocado Sliced Green onions Chopped cilantro Minced Jalapeño Lime juice Pomegranate seeds optional:add clementines Mix and be Merry! I like serving this with Pita chips but Tortilla chips are good too.
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A light and fresh appetizer for your next holiday get together! Belgian Endive leaves Smoked salmon (Costco has a great peppery one) Creme Fraiche Capers Top with a little lemon zest After a lot of indulging, your friends and family will love these easy light appetizers.
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I stole this idea from one of my favorite caterers. It is one of my favorite light, EASY appetizers that has great flavors but won’t fill you up. Layer- Dried apricots Cinnamon cranberry goat cheese (or your favorite flavor) Almond (I used honey roasted vanilla but salty/smokehouse would be good too) Honey (I’m lucky and my fabulous neighbors are beekeepers so we have real “local” honey!) Bon appetite!
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This may not be the prettiest picture of food but it is one of the easiest and most delicious! I made it for an appetizer but I’ve also been known to devour one for dinner. Use Trader Joe’s (Maitre Pierre) Tarte D’Alace and top with arugula and parmesan tossed in EVOO, lemon juice, and S&P. Keeping it semi-homemade and delish!!
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This dip is a must have at your Super Bowl party! You will never buy onion dip again. It makes a ton and I’m looking for other ways to use it because it’s flavor is so amazing! 2 tablespoons EVOO 2 Lg onions, chopped 1/2 shallot, finely chopped 2 sprigs fresh thyme 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce S&P 1 (8-ounce) package light cream cheese, softened 1/2 cup light sour cream 2 tablespoons mayonnaise Pinch of garlic powder or celery salt Sauté EVOO, onion, shallot, and thyme sprigs for 30-45 minutes until brown and Caramelized. Add Worcestershire sauce, balsamic, S&P, and garlic powder. Sauté for 10 more minutes. Meanwhile mix cream cheese, sour cream, and mayo with beaters until fluffy. Cool onions and add to cream cheese mixture. Refrigerate for at least 2 hours before serving but it’s even better over night.
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I’ll be 30k miles up during Super Bowl Sunday but I’ve been asked for some favorite appetizers… Red Rock Goat Cheese Bruschetta Toast crisps/crostini- Toast sliced baguette drizzle olive oil and rub fresh garlic on toast Jarred sun dried tomatoes Julienned basil Roasted garlic- cut off top of the heads of clump of garlic, put in aluminum foil and drizzle with EVOO and S&p. Cook for 40 minutes at 400. (YUM!!) Almond crusted Goat Cheese- Form cold goat cheese in patty or log. Use macadamia nuts, almonds, hazelnuts or your favorite nuts. Crush or pulse nuts until fine. Cover goat cheese in nuts pushing them into cheese so they stay. Sauté in EVOO on both sides until nuts are toasted and cheese is getting soft. Your guests or family can make their own Bruschetta or you can eat the whole plate yourself, because it’s that good! #appetizer #superbowl #superbowlfood #yum #foodie #snack #goatcheese #brunch – See more at: http://iconosquare.com/viewer.php#/detail/909038819561784458_1513970336
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One of my absolute favorite game day Traeger appetizers! 40 jalapeno peppers 1 8-ounce package cream cheese, at room temperature 1 cup grated Cheddar, pepper Jack cheese, or mozzarella 1-1/2 teaspoons Traeger Pork and Poultry Rub (or your favorite spice blend) 2 tablespoons sour cream 20 slices smoked bacon, cut in half Cut the stem ends off of Jalapeño and scrape the seeds and ribs out of each pepper (USE GLOVES). In a small bowl, combine the cream cheese, grated cheese, Traeger Pork and Poultry Rub, and the sour cream. Transfer the mixture to a resealable plastic bag and trim 1/2-inch off one of the lower corners with a scissors. Squeeze the cream cheese mixture into each pepper. Wrap the outside of each with a piece of bacon, securing with 1 or 2 toothpicks. Arrange the peppers on a foil-lined baking sheet. Smoke the peppers for 1 hour. Increase the heat to 350 and continue to cook for 20 to 30 minutes, or until the bacon begins to render its fat and crisp. #superbowl #superbowlparty #appetizer #food #yum #snack #gameday…
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Back from a fun filled snowboarding trip and prepping for a dinner party for 12 tonight. This Traeger smoked ceviche has the perfect combination of smoke, citrus, and spice! INGREDIENTS 1 lb. Sea Scallops 1 lb. Shrimp Juice from: 1 lime, 1 lemon, and 1 orange Zest from 1 lime 1 tsp. Garlic Powder 1 tsp. Onion Powder 2 tsp. Salt ½ tsp Pepper 1 Avocado, diced ½ Red Onion, minced 1 Tbsp. Cilantro, chopped Pinch of Crushed Red Pepper 1 Tbsp. Canola Oil PREPARATION In a bowl combine the shrimp, scallops and canola oil. When ready to cook, start Traeger on 180 degrees. Arrange the shrimp and scallops on the grill and smoke them for 45 minutes. While they are smoking, prepare all the other ingredients, and place in a large mixing bowl. When the shrimp and scallops are finished smoking, turn the grill up to 325 degrees and cook an additional 5 minutes, to make sure they are fully cooked. Let scallops and shrimp cool, then cut in half width-wise, and combine them with the ingredients in the…
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This appetizer is as elegant as a night at the Oscars. It’s so easy and has the greatest combination of flavors. Combine EVOO (1/2C) balsamic vinegar (1/4 C) red pepper flakes 2 cloves of minced garlic Pour sauce over red seedless grapes. Let marinade for about 10 to 20 minutes turning to make sure all grapes get coated. Grill grapes on high for a minute or two and then flip over for another minute. (I used a Traeger which added a smokiness that was divine but a BBQ would work as well). Return grapes to the marinade too cool. Serve grapes alongside burrata cheese and grilled bread.
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| INGREDIENTS | 2 lbs jumbo shrimp, peeled [leave tails on] and deveined 1/2 cup freshly squeezed lime or lemon juice 1 1/2 teaspoons Cajun Rub 1 cup plain [greek] yogurt 1/4 cup heavy cream, half and half, or milk 1/2 of a small onion, coarsely chopped 3 cloves garlic coarsely chopped 1 1″ piece of fresh ginger peeled and coarsely chopped 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric a few drops of red and orange food coloring [optional] 4 tablespoons butter melted thinly sliced red onions lime wedges sprigs of cilantro for serving | DIRECTIONS | Put the shrimp in a large resealable plastic bag. Combine the lime juice and Cajun Rub. Pour over the shrimp and refrigerate for 15 minutes. In the meantime, combine the yogurt, cream, onion, garlic, ginger, chili powder, cumin, coriander, and turmeric in an blender jar and process until the mixture is fairly smooth. Blend in a few drops of orange and red food coloring, if desired, to imitate the brilliant color of authentic tandoori….
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