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Archive for the ‘appetizers’ Category

roasted buffalo chick nuts

Saturday, February 1st, 2014

(or Buffalo Roasted Chickpeas)

1 Tablespoon butter
¼ cup hot sauce
1-15 oz can garbanzo beans

Preheat oven to 450 degrees F.
Drain and rinse garbanzo beans. Pat dry with towel.
Spread garbanzo beans onto baking sheet.
In a small sauce pan melt butter over medium low heat. Add hot sauce and stir until combined.
Pour the hot sauce mixture over the beans. Toss to coat evenly.
Bake for approximately 30 to 40 minutes, until browned.

Adapted from Modern Mom.

horseradish dipping sauce

Wednesday, June 20th, 2007

1-8 ounce container sour cream
3 tablespoons dijon mustard
2 tablespoons prepared horseradish

Combine together, cover and chill.

Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.


Wednesday, April 4th, 2007

…the old fashioned way.

You think I’m joking, right? Well, I’m not.

Reasons to pop popcorn the old fashioned way:

1. It saves money. I purchased a 32 oz. bag of generic popcorn kernels for $1.00, regular price. Those kernels will yield 108 cups of popped popcorn. You will need some sort of cooking oil, so factor in that cost as well. Microwave popcorn is usually on sale for $2.00 a box. If you have a fifty-cent coupon, double that, you could get away for $1.00 a box. Three packages per box. Total popped popcorn per box: 31.5 cups of popped popcorn.
Summary : Regular popcorn $1.00 for 108 cups, Microwave popcorn (on sale, with coupon) $1.00 for 31.5 cups, Microwave popcorn (regular price) $3.00 for 31.5 cups.

2. It’s fresher and you know what’s in it. Freshly popped popcorn beats the microwave kind anyday, plus you control the salt, fat, and artificial coloring and flavoring.

3. Arts and Crafts. Popped popcorn can be used in various craft projects around the house, especially around the holidays. Use it as garland for a tree or to use when packing gifts.

4. You don’t need a microwave. You just need a stove or a hot plate, and a pot with a lid.

Pot, Pan or Skillet Method. Measure 1/4 cup cooking oil into pan. Add a single kernel of corn. Cover and heat at medium-high setting. When kernel pops, add just enough corn to cover pan bottom, one kernel deep. Cover and shake gently. When popping slows, remove from heat. Season to taste or use in your favorite recipe.

Try topping your popped popcorn with melted butter, salt and pepper, finely shredded parmesan cheese, garlic powder, Old Bay or Cajun seasoning!

easy appetizer

Saturday, March 17th, 2007

Place 8 – 10 ounces marinated goat cheese or feta into large chunks, place in a small ovenproof dish and bake at 325° F for 15-20 minutes until golden brown. Remove from oven, drizzle with extra virgin olive oil and garnish with fresh thyme and/or pepper. Serve with sliced baguette or crackers.

cannellini and rosemary spread

Saturday, March 17th, 2007

1 (19-ounce) can cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
2 tablespoons rosemary leaves
5 drops (or more) hot pepper sauce

Puree the beans, lemon juice, rosemary, and hot pepper sauce in a food processor. Scrape into a bowl, cover and refrigerate 15 minutes to allow the flavors to blend.

tuna salad

Sunday, January 28th, 2007

1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish

Break lettuce into small pieces.  Break up tuna, add to lettuce.  Add pickles, mayonnaise, salt, pepper and lemon juice.  Serve immediately.

Recipe courtesy of Laura’s maternal grandmother, Nana.

deviled eggs

Sunday, January 28th, 2007

12 eggs
yellow mustard

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs and let cool.

Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mustard and mayonnaise until desired consistency. Spoon mixture into the egg whites, cool and serve. Refrigerate if not using immediately.

hot corned beef dip

Wednesday, January 24th, 2007

8 ounces cream cheese
8 ounces sour cream
3 tablespoons mayonnaise
1 teaspoon garlic powder
1 tablespoon parsley flakes
4 x 2.5 oz corned beef
Green onions to taste

Recipe courtesy of Laura’s maternal grandmother, Nana.

spinach dip

Wednesday, January 24th, 2007

1 package of chopped spinach
1 cup of mayonnaise
1 cup of sour cream
1/2 cup of minced green onions
1 tablespoon of Italian dressing salad seasoning
2 teaspoons of dill weed
1 teaspoon of lemon pepper salad herbs
salad supreme
Juice of half of lemon

Mix in blender. Refrigerate after mixing. Serve with tortilla chips or toasted pita wedges.

Recipe courtesy of Laura’s maternal grandmother, Nana.

cheddar cheese ball

Wednesday, January 24th, 2007

1 pound of cheddar cheese grated
3 – 3 ounce packages of cream cheese
2 jars of Kraft pimento cheese
1/2 teaspoon of red pepper
1/4 teaspoon of salt
1/2 small grated onion
1 teaspoon of prepared mustard
3 teaspoons of mayonnaise
1 teaspoon of Worcestershire sauce

Mix all ingredients together. Shape into a ball. Sprinkle paprika and nuts on wax paper and roll.

Recipe courtesy of Laura’s maternal grandmother, Nana.

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