Category: Appetizers

Appetizers

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Avocado Garlic Cream

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Avocado Garlic Cream

Avocado Garlic Cream takes your tacos, nachos, and fajitas to a new level. Add it on top of your chicken fajitas or use it as a simple appetizer with tortilla chips. Or try some on roasted new potatoes or mushrooms. This is an easy to make recipe and it yields a good amount for a big meal or appetizer.

Ingredients

  • 2 Haas avocados
  • 3 large garlic cloves
  • 1 tablespoon lemon juice
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

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Directions

First, cut the avocados in half and remove the seed. Cut the halves in half and push the flesh from the skin into the food processor. Next, rough cut 3 garlic cloves and add to the food processor. Add the remaining ingredients to the food processor. You can substitute more sour cream for mayonnaise if you are not a fan of mayonnaise. First pulse the food processor until the larger chunks of avocado are reduced. Then run the processor for about 30 seconds or until all contents are blended smoothly.

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Caprese Capicola Breads

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Caprese Capicola Breads

Need an appetizer for Thanksgiving or Easter or any NFL Sunday? Try this recipe for a multi layered flavor explosion!

Ingredients

  • 2 French baguettes
  • 1 16 oz package mozzarella
  • 1 4 oz package feta (optional)
  • 1 3oz boar’s head sweet capicola
  • 1 2oz basil leaves
  • 4 plum tomatoes
  • 1 stick butter
  • ⅓ cup olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon herbs de provence

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Directions

First, melt one stick of butter on the stove top or microwave. Next, cover 2 cookie sheets with aluminum foil. Slice the baguettes into ½ inch slices and place the slices on the cookie sheets. Brush the melted butter on one side of all the bread slices. Next, flip the bread slices so that the buttered side is down. Brush the top side with a light amount of balsamic vinegar. Cut each slice of capicola into 4 equal parts. Place one capicola part on each bread. Using a mandolin, slice the 4 plum tomatoes using a medium slicer insert. Add a slice of tomato to each bread. Salt and pepper the tomato topped breads. Next, cut basil leaves to the size of the bread slices and add to the top of the tomato. Slice the mozzarella to roughly the size of the bread and add to the top of each bread. If you decide to use the optional feta, do the same using up all the feta. Drizzle a light amount of olive oil over the breads. Season each bread with herbs de provence. Preheat your oven to 350. Bake the breads for 30 minutes or until the cheese is brown and melting. If after 30 minutes the cheese is not brown, turn on the top broiler in the oven and cook for 2 minutes. When using the broiler, keep an eye on the breads. The broiler works fast be sure not to burn your cheese!

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Grilled Bacon Wrapped Jalapenos

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Grilled Bacon Wrapped Jalapenos

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Yessir this is the great grilled bacon wrapped jalapeño recipe.

Ingredients

  • 6 large jalapeno peppers
  • 12 slices of thick cut bacon
  • 8oz Shredded cheese (Mexican blend)
  • 1/2 cup cream cheese

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Directions

First, preheat your oven to 190 degrees. Next lay a sheet of foil on a cookie sheet. Lay out 12 strips of bacon on the foil covered cookie sheet. When the oven reaches 190 degrees, place the bacon in the oven for 1 hour. After 1 hour, flip each strip of bacon and place in the oven for another hour. After the 2nd hour, pull the bacon from the oven and allow it to cool. Place the bacon on paper towels to absorb some of the bacon grease.


Next cut the jalapeños in half lengthwise. Cut out the seeds and clear plenty of room for cheese.  Pack each pepper with the shredded cheese. Following this, spread a thick amount of cream cheese on top of the shredded cheese. Wrap each pepper with one slice of bacon using a toothpick to hold the bacon to the pepper.


Preheat the grill on medium or low temperature.  After 5 – 10 minutes, place the peppers on the top rack.  Allow to cook for 10 – 15 minutes.

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