This savory tart is packed full of “everything” bagel seasoning, with creamy goat cheese and vine-ripened tomatoes. I was looking for something to make using the last few local tomatoes.
I wanted to make a quiche, but my family complains every time I make one – not sure why since it’s a pie made with eggs, cheese and veggies. I decide I would give this recipe a try and see how it goes. It was delicious and I love all the flavor from the everything bagel seasoning. I paired it with a green salad and enjoyed it for lunch. Quick note – I used premade bistro pizza dough as I had it on hand, but you could easily substitute for a homemade pizza dough or pie crust.
Bruschetta is the perfect way to enjoy summer tomatoes. I picked up some gorgeous Mr. Stripey tomatoes at the farmers market this past weekend and I immediately knew I wanted to make a bowl of this bruschetta. I’ve made it several times this summer and I’m always amazed at how quickly it is devoured.
Last weekend, I stopped by a neighboring town’s Farmers Market and was excited to see one of the stands had garlic scapes. If you’ve never had a garlic scape before, you’re missing out. They are the flower bud of a garlic bulb – they taste like garlic and can be used in any recipe as a substitute for regular garlic. Usually in late June, the green tops are removed to encourage the garlic bulb to grow thicker.
I decided to make a dip with the ones I picked up. It was so delicious and made for a perfect afternoon snack. I added a couple basil leaves to bring the garlic flavor down a level, but you could omit it if you don’t have fresh basil.
I have also used scapes before to make pesto and tossed with fresh pasta. I can’t wait to see if the farm stand has them again this weekend!
I have to give my mom credit to sharing this recipe with me. She recently made it for a picnic and it was a HUGE hit! It’s a quick and easy dish to make for any gathering. I made it for a Father’s Day picnic at my in-law’s house and everyone enjoyed it.
It’s basically all the insides of an Italian hoagie chopped up, mixed together with a dressing and served with sliced bread. I know this is going to be a staple in our house!
Do you ever find yourself with a bunch of random ingredients in the refrigerator and want to use them up before they go bad … or is it just me?
I had a block of cream cheese that I needed to use and thought it would be great to make an appetizer for Easter dinner a couple weeks ago. I threw together this cheese ball and it was a hit.The flavors of the garlic, onions and cheese go so nicely together. I paired it with pita chips, but it would go great with vegetables or crackers. You can easily double the recipe to make a large ball or make multiples for a party.
Spinach dip is the ultimate appetizer for any party or gathering. I decided to take it to another with the addition of roasted poblano peppers. They added a bit of heat and gave this dip a great twist. My kids didn’t even notice the peppers and ate it with no issues.
I love mushrooms especially ones that stuffed! This past weekend, I bought a pack of large mushrooms from Costco and was planning to make a sausage stuffed version, but stumbled on this recipe for a take on jalapeno poppers.
They are super easy to make and only take a few ingredients. I luckily had everything in my fridge to make them except for a jalapeno. I love when I have the majority of ingredients to make a recipe in my fridge and pantry.
These were creamy and delicious. The jalapeno brought the perfect amount of heat and the mushrooms held up to the heaping of stuffing. This recipe makes 6 large button mushrooms, but can easily be doubled or tripled if you want them for a party.
I’m always looking for a new recipe to bring to parties and events; this may be my new favorite recipe! Caramelizing the onions brings onion dip to a completely different level! There is much more of a richness of onion flavor. I definitely recommend making it a day before you plan to serve it. This give is enough time for all the flavors to really develop. It goes perfectly with chips or veggies! It would be great over a baked potato too!
I’m excited to kick off #CookoutWeek 2018 with an appetizer recipe. As I was planning my recipes, I thought it would be fun to reveal them as courses! We’ll start with an appetizer and end with dessert later this week. It was the perfect recipe too because my basil is OUT.OF.CONTROL!!! I’ve made 2 big batches of pesto and this recipe….and I have more to go. If you have any recipes using basil, please share them! 🙂
This weekend I went to a basket party fundraiser for a local charity and everyone at our table was bringing appetizers or desserts. I was looking for something that would help fill me up and keep me from snacking on all the delicious treats. I found this recipe for pinwheels and knew it would be perfect….plus my kids would eat the leftovers!
These were quick and easy to make, I should have let my daughter make them for me since I felt like I was running all over the place this weekend. Next time!
1 lb chicken breast, cooked and shredded/cubed
1 lb thick cut bacon, cooked and chopped
8 oz cream cheese, softened at room temperature
1 cup cheddar cheese, shredded
1/2 packet ranch seasoning
4 large tortillas (I used low carb flat outs)
In a large bowl, combine the chicken, bacon, cream cheese and cheese. Mix until well combined. Sprinkle the ranch seasoning over the mixture and mix until incorporated. Divide the filling between the four tortillas. Spread the filling across the mixture and then roll up. Wrap with plastic wrap and place in the refrigerate for 1 hour. Remove and slice the roll into 1 inch slices. They can be enjoyed cold or at room temperature.
Source: Dinner, then Dessert