Cheesy Greek Swirls
My friend Leila made these wonderful Cheesy Greek Swirls. I always have a package of puff pastry in the freezer to make last minute hors d'oeuvres.
By - Prep: 15 mins
- Cook: 15 mins
- Yields: Makes 20 Swirls
Savory Mushroom Spread
Savory Mushroom Spread are great make-ahead hors d'oeuvres. It is quick and easy and if you love mushrooms, you'll love this.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Rosemary Chipotle Shrimp
I love the smokey heat of this Rosemary Chipotle Shrimp. A chipotle is a smoke-dried jalapeño. I love the smokey heat. I did not skewer these shrimp with rosemary sprigs, but it's a great idea. This marinade can be used on chicken or any white fish; just add a couple of tablespoons of butter to the pan drippings after the chicken or fish has been cooked and removed. Drizzle with the sauce and serve.
- Prep: 15 mins
- Cook: 5 mins
- Yields: 4 - 6 Servings
Honey Lime Sriracha Salmon Bites
Honey Lime Sriracha Salmon Bites are the perfect thing to add to your hors d'oeuvres repertoire.
- Prep: 2 hrs
- Cook: 5 mins
Crispy Roasted Beech Mushrooms
These Crispy Roasted Beech Mushrooms have nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps.This is a snack I make around the cocktail hour. If you like mushrooms, you'll love these. There are clean and ready to use.
- Prep: 5 mins
- Cook: 20 mins
- Yields: This is a snack I made around the cocktail hour. If you like mushrooms, you'll love these. There are clean and ready to use. The Brown Beech mushroom, or Bunashimeji, and the White Beech mushroom, or Bunapi has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps.
Caramelized Onion, Gruyère, and Bacon Spread
Our guests went crazy for this Caramelized Onion, Gruyère, and Bacon Spread! My daughter, Zoe, sends me recipes that she wants me to make. I made this one immediately. It's actually from Cooking Light Magazine.
- Prep: 10 mins
- Cook: 50 mins
Lemon Rosemary White Bean Dip
Lemon Rosemary White Bean Dip is so good. It seems like hummus is taking over the supermarkets. It occupies a big piece of refrigerator real estate. Don't get me wrong, I love good hummus, but I am a bit sick of it. Here is a new dip idea that's fast and easy.
- Prep: 5 mins
- Yields: Makes 1½ cups
Potato Tot & Bacon Nachos
Potato Tot & Bacon Nachos is the perfect game day snack! Tater Tots, a registered trademark of Ore-Ida (a division of the H. J. Heinz Company), are fried slices of potatoes. Tater Tots were created in 1953 when the Ore-Ida founders were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and sliced off pieces of the extruded mixture. The product was first offered in stores in 1956. Originally, the product was very inexpensive. Apparently, people did not buy it at first because there was no perceived value. When the price was raised, people began buying it.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Dill Pickle Dip
This Dill Pickle Dip is divine! When my husband and I were dating 100 years ago and we would go to the supermarket, he would buy a jar of dill pickles and eat the entire jar in the car before we got home. He likes his dill pickles. His brother used to drink the juice, not sure if he still does this! Russell?!
- Prep: 5 mins
Grilled Cantaloupe with Prosciutto, Burrata & Arugula
Instead of doing the typical tomato / basil thing, I decided to go out on a limb and try Grilled Cantaloupe with Prosciutto, Burrata & Arugula. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.
I love grilled fruit. This recipe would also work with peaches or nectarines.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 - 8 Servings
