Since we’re spending, ah, a lot of time at home these days, we may as well make the best of things. Here’s a warm and savory treat to enjoy with crackers or crostini while watching a movie in your living room, pretending you’re at the theater. Stay safe, friends.
Ingredients (Makes 1 cup; recipe doubles easily)
1/2 pound bacon, diced Continue reading
Start a conversation at your next summer party with Chicken Dip and Crostini straight out of the 1950s! Go ahead – channel your inner Betty Draper and let’s get started. Martinis optional. Continue reading
If you’ve never sampled polenta, you don’t know what you’re missing! Continue reading
Here’s to second chances! The first time I tried making spring rolls, they were a disaster. I swore I’d never attempt them again. Well, I’ve learned a few things since then and as it turns out, spring rolls really aren’t difficult to make at all! My loss is your gain – thanks to my mistakes, I’ll be able to help you avoid a few pitfalls and make delicious spring rolls on your very first attempt.
Fun fact: spring roll wrappers and vermicelli noodles are made of exactly the same thing… rice flour. Many spring roll recipes Continue reading
Sweet Pickled Watermelon Rind is an old school recipe which hails back to the Great Depression, when nothing was wasted. Depression era cooks were creative, not because it was chic but because it was necessary. Children love the sweet, tangy taste of these pickles right from the jar. Grown-ups love them as bacon wrapped party snacks, broiled and enjoyed while hot. However you enjoy them, I can guarantee that once you’ve sampled Sweet Pickled Watermelon Rind, you’ll never look at a whole watermelon quite the same way again!
Ingredients (Makes about 4 pint jars)
Rind from one large watermelon
1/2 cup salt
6 cups cold water Continue reading
Garlicky, tangy, creamy, delicious – what are you waiting for? Good For You Garlic Dip is fabulous with carrot sticks or tortilla chips. A generous 1/2 cup serving contains over 10 grams of protein, 5 grams of dietary fiber, and a big punch of calcium, iron, and potassium – all for around 100 calories!
Ingredients (Makes 2 cups) Continue reading
It’s football season, and this Cranberry Cheese Ball would make a perfect halftime snack! This recipe is easy to make, easy to transport to your next party, and a guaranteed crowd pleaser. You can even make a Cranberry Cheese Ball ahead of time. This will keep in your refrigerator for several days. Alternatively, you can freeze it for several weeks. It will thaw nicely if left in the fridge for 24 hours.
Ingredients (Makes 1 large Cranberry Cheese Ball)
8 ounces cream cheese, softened
2 tablespoons sour cream
1 1/2 cups shredded sharp cheddar cheese
1/3 cup dried cranberries
1/3 cup finely chopped scallions
1/3 cup finely chopped fennel (or substitute celery)
1/3 cup chopped nuts (hazelnuts and walnuts work well)
Combine all ingredients except chopped nuts; mix well. Shape into a ball (or a log shape, if you prefer). Roll in chopped nuts. Wrap Cranberry Cheese Ball in plastic wrap and refrigerate until serving. To serve, allow Cranberry Cheese Ball to come to room temperature. Serve on a platter surrounded by crackers.
‘Tis the season for holiday parties and other food-appropriate gatherings. Consider bringing an appetizer to your next event… something fun that doesn’t require utensils to enjoy. Crab Melt Appetizers are perfect for this, because they’re easy to prepare and completely portable. You can prepare them ahead of time right up until the very last step (broiling). Drive them to your party on a baking sheet, borrow your host’s broiler for a quick few minutes, and Voila! Bubbling hot Crab Melt Appetizers for everyone!
Ingredients (Makes approximately 24 appetizers)
8 ounces mild cheddar cheese, shredded
8 ounces crabmeat (canned is fine)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 loaf French bread, sliced 1/2 inch thick
1/4 cup green olives, sliced thin
Step 1) Melt cheddar cheese, butter, and Worcestershire sauce in a saucepan over low heat, stirring frequently.
Step 2) Whisk crabmeat into cheese mixture (drain crabmeat first if using canned).
Step 3) Use a teaspoon to spread the crab mixture onto slices of French bread. Top with a few slices of green olive.
Step 4) Arrange slices on a baking sheet and broil for 3 – 5 minutes or until the cheese on your crab melts begins to bubble and brown.
Step 5) Remove from broiler and serve. Happy Holidays!
If you love these flavors as much as we do, you might want to experiment with the following variations…
- Instead of topping your crab melt appetizers with green olives, try thin slices of red bell pepper. So pretty!
- Instead of spreading the crab mixture onto slices of French bread, keep it warm in a fondue pot. Set a bowl of bread cubes and fondue forks alongside the fondue pot, and invite your guests to help themselves to Crab Melt Fondue!
- Feeling adventurous? Try scooping the seeds out of cherry tomatoes, and spooning the crab and cheese mixture into the hollowed out tomatoes. Arrange tomatoes in a pie dish so that they are touching each other (to prevent tomatoes from tipping over). Broil until the crab melt mixture begins to turn golden brown. So fancy!