Mini Pizzas


These mini pizzas are perfect little appetizers. Two bites and they are gone. You’ll have fun making them with all types of different toppings. Your bound to have a favorite for everyone.
 
Mini Pizzas
 
Here are the Ingredients:
  • pizza dough (see my recipe)
  • pizza sauce (see my recipe) or jarred
  • toppings – pepperoni, Canadian bacon, pineapple, cherry tomatoes, grilled chicken, basil, and any of your favorite toppings
  • fresh mozzarella cheese, shredded
  • Italian spice blend
  • rolling pin
  • flour for dusting
Preheat oven 425 degrees
 
Dust a cutting board or kitchen surface and rolling pin with a little flour. Roll out dough fairly thin, but careful not to tear. Use a small mouthed glass and cut out small circles of dough. Top with a teaspoon of sauce, then a teaspoon of cheese. Add your favorite toppings, sprinkle with a little more cheese and sprinkle with spice blend. Bake for 15 minutes. Enjoy.

Herb and Cheese Stuffed Sweet Peppers


I really enjoy sweet cherry peppers with a salad. I decided to stuff them with this easy to make herb and cheese. They are excellent appetizers for any get together.

Herb and Cheese Stuffed Peppers
 
Here are the Ingredients:
  • 1 32 oz jar sweet cherry peppers, tops removed and seeded, juice saved.
  • 1 teaspoons garlic, finely minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1 (12 ounce) container Philadelphia whipped cream cheese
In a medium bowl, combine garlic, Italian seasoning, salt, and onion powder. Add cream cheese and gently fold in the seasonings. Store the mixture overnight in the refrigerator to allow flavors to blend. Stuff cherry peppers with herb and cheese mixture and store in a container with saved pickled juice.

Pork and Vegetable Pot Stickers


These are great appetizers and can be made and eaten immediately or straight into the freezer for later. You can steam or pan fry them. Serve them with a ponzu sauce and enjoy.
 

Pork and Vegetable Pot Stickers
 
Here are the Ingredients:
  • 1/2 pound lean pork, ground
  • 1 tablespoons soy sauce
  • 1 tablespoons rice wine
  • 1 cups cabbage, finely chopped
  • 1/4 cup leeks, finely chopped
  • 1 teaspoons fresh ginger, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 30 to 40 wonton wrappers
Take the salt and sprinkle over the chopped cabbage and let it stand for 5 minutes and then squeeze and remove liquid. In a large bowl mix the pork, soy, wine, cabbage, leek, sesame oil, ginger and garlic very well. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Place on a baking sheet and keep moist with a wet kitchen towel. Repeat with remaining wontons until filling is gone. In a double boiler steam 8 to 10 dumplings at a time for 6 to 7 minutes. Serve steamed with ponzu sauce or allow to cool and fry in vegetable oil. Freeze any remaining dumplings and fry or steam at a later date.

Prosciutto and Melon


A delicious combo and such a classic!
 
 
Prosciutto and Melon
 
Here are the Ingredients:
  • cantaloupe, seeded and rind removed
  • prosciutto, thin sliced
Wrap prosciutto around the melon and enjoy.

Homegrown Tomatoes and Mozzarella


Fresh Insalata Caprese salad on a hot day is so refreshing.
 

I enjoy the flavor of cilantro so I use it as a substitute for basil which of course is just as delicious.

Homegrown Tomatoes and Mozzarella
 
Here are the Ingredients:
  • vine-ripened tomatoes, sliced
  • fresh mozzarella, sliced
  • cilantro, chopped slightly
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon avocado oil, or olive oil
  • kosher salt
Whisk vinegar and oil and splash it over the sliced tomatoes, mozzarella, and cilantro. Lightly sprinkle with kosher salt and enjoy.

Mozzarella Bites


I came up with these because mozzarella sticks are one of my favorite appetizers when I eat out. These pack a huge flavor for such a small bite.
 

They are so easy to make and you can just pop them in your mouth.

Mozzarella Bites
 
Serving Size: 4
 
Here are the ingredients:
  • 20 cherry size mozzarella balls
  • 1 egg, beaten with a teaspoon of water
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1/2 cup bread crumbs
  • vegetable oil
  • marinara sauce or pizza sauce for dipping
Beat one egg in a bowl with a splash of water. Pour bread crumbs in another bowl and season with salt and Italian seasoning. Place the mozzarella, a few at a time, in the egg mixture and then gently roll in the bread crumbs. Put on a plate and place in refrigerator for one hour. Heat oil on medium high and gently place in mozzarella bites. Do not walk away they cook fast. Cook for about one minute turning halfway through. While cooking spoon oil over the top. Remove pan from heat and then remove mozzarella with a slotted spoon and place on paper towels. Serve immediately with sauce.
 
 
 

Grape Tomato and Cherry Mozzarella Appetizer


So fresh and so easy. An absolute perfect way to start off a lovely Italian meal.
 

Grape tomatoes and cherry mozzarella are perfect bite size morsels. No slicing or cutting necessary.
 

Grape Tomato and Cherry Mozzarella Appetizer
 
Here are the Ingredients:
 
Serving Size – 2
  • 20 Grape tomatoes, keep whole
  • 12 Cherry Mozzarella, kept whole
  • 5 leaves Basil, chiffonade
  • 1/2 tablespoon avocado oil
  • 1 tablespoon white wine vinegar
  • salt and pepper to taste
Place all ingredients into a medium bowl toss with fingers. Serve chilled

Artichoke


Artichokes may not seem like an easy vegetable to eat, but it is.
 

The flavor of the dip pairs very well with the artichoke leaves not to mention when you reach the heart.

Artichoke
 
Here are the Ingredients:
  • 1 large artichoke
  • 2 tablespoons mayonnaise
  • 2 teaspoons balsamic vinegar
  • 1/4 cup apple cider vinegar
Cut excess stem, leaving up to an inch on the artichoke.Take kitchen scissors and cut of the thorny tips of all of the leaves and then slice about 3/4 inch off the tip of the artichoke. Rinse it under cold water. Fill a double boiler with water about 2 inches and add apple cider vinegar.  Place artichoke in the steaming section of the double boiler and bring to a boil. Place lid on top and steam for 45 minutes or until leaves remove easily. When ready to eat pull off an individual leaf and dip the white fleshy end in a sauce. Tightly grip the other end of the leaf. Place in your mouth, dip side down, and pull through teeth to remove the soft portion of the leaf. Discard the remainder of the leaf. Continue until all of the leaves are removed. Take a spoon and scrape out and discard the inedible fuzzy part.The remaining bottom of the artichoke is the heart. Cut into nice bite size pieces dip and enjoy.
 
Dip
 
Mix together mayo and vinegar.

Parmesan Crusted Jumbo Shrimp


Shrimp is such a quick dish to make. You can buy them already peeled and cleaned or do them yourself like I prefer to do. These are delicious with an easy to make cocktail sauce. Great for parties.
 

Parmesan Crusted Jumbo Shrimp
 
Here are the Ingredients:
  • 1/2 pound Jumbo shrimp, peeled, deveined and rinsed, tails on
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup plain bread crumbs
  • 1 clove garlic, minced
  • 1/8 teaspoon sea salt
  • 1/8 fresh ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon horseradish, prepared
  • 1/4 cup ketchup
  • 2 tablespoons unsalted butter, melted
Preheat oven at 450
 
Clean shrimp. Combine garlic, salt and pepper, and olive oil. Toss in shrimp and coat well. Place in refrigerator and let marinade for 45 minutes. Prepare bread crumbs with Parmesan and toss in shrimp until well coated. Place on a baking sheet lined with nonstick foil. Drizzle with melted butter and bake for 10 minutes. Make cocktail sauce, (optional) with ketchup and horseradish and serve on the side. So delicious..enjoy!
 
 

Sweet Plantains


This dish reminds of when I lived in Miami. They are delicious as a side dish or even a dessert served with vanilla ice cream.
 
 
I make a cinnamon and sugar mixture and sprinkle that on top when I’m in the mood for a little extra sweetness.
 
 
Sweet Plantains
 
Here are the  Ingredients:
  • 3 large plantains, black skinned
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
Peel plantain and cut into 1 inch diagonal slices. Heat oil and butter in a frying pan over medium heat. When the oil and butter are hot add plantains, not over crowding, and cook for around 2 minutes per side or until golden brown and caramelized.

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