Category Archives: Appetizers

Mexican Pizza

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I’m embarassed to say that this recipe has been in my posting queue for two months now. TWO MONTHS! Oh my goodness. I am so, so, sorry, you precious pizza you. :( I should just quit school and tend to food all day long.

Kidding.

Kind of…

But anyways, I whipped this Mexican Pizza up back in the good ‘ole snowy days of yore February on a Saturday night. I was hungry after a long marathon training run and in the mood forsomething delicious and easy, packed with oodles of my favorite flavors. and filling. This Mexican Pizza fit the bill perfectly! It was substantial enough to be filling, but I think it’s light enough to be a great appetizer. It reminded me of  a less-greasy quesadilla on pizza. Each slice was loaded with savory black bean spread [that was incredible on tortilla chips too, by the way] and a chock-ton of vegetables like onions, peppers, tomatoes, and corn. I can’t wait to make this in the summer with even more fresh veggies! Summer is almost. here. YAY! Topped off with crazy amounts of gooey cheese, this dinner was  a winner in my book! [okay...maybe not crazy amounts of cheese, but definitely enough to delight in!]

Mexican Pizza

Ingredients:

  • 1 batch pizza dough
  • 1 1/2 cups shredded cheese [I used 3/4 cup each cheddar and monterey jack]
  • 1 batch black bean spread, see below
  • 1/2 cup frozen corn
  • 1/2 cup diced tomatoes with green chilis, drained
  • 1/3 cup green bell pepper, diced
  • 1/4 cup red onions, diced
  • 1/4 cup cilantro, minced
  • sour cream, for dipping
  • spinach, for topping
for the black bean spread: [from goodLife {eats}]
  • 15 ounce can black beans, drained
  • 2-4 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • dash cayenne pepper
  • generous amount of freshly ground black pepper, to taste
  • water or chicken broth, added to consistency’s sake
Directions:
Prepare pizza dough as directed, divide into two portions if applicable. Preheat oven to 450 degrees. Roll out 1 round of pizza dough and bake for about 8-10 minutes [use your judgment--longer, 14-16 minutes, if a thick crust in a springform pan; shorter if spread thin... basically you want the crust to cook somewhat but not be crispy when it's time to top that baby!].
Meanwhile, prepare black bean spread. In the bowl of a food processor, combine black beans, lime juice, cumin, chili powder, garlic, and cayenne pepper. Pulse to blend well. Add freshly ground black pepper to taste and water or chicken broth to thin out the sauce if need be. A hummus-like consistency is good.
Then, prepare the pizza! Spread a thin layer of black bean spread on the crust, then top with onions, tomatoes, peppers, corn, and cilantro. Cover with cheese and return to oven for an additional 15-20 minutes, or until done. Serve with spinach and sour cream.
Click here for the printable version: Mexican Pizza

Baked Potato Skins

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munchie attack!

If there is one food that reminds me of college, potato skins would have to be it.  From the beginning of freshman year, especially after I joined Kappa Delta Sorority [yeah yeah!] I quickly learned that all the cool kids at college hit up Applebee’s for half priced appetizers for late night snack attacks and socializing. My attendance at half apps was very good when I didn’t have schoolwork to do [darn you classes for getting in the way of socializing!]. Baked potato skins were my favorite appetizer to order…

celebrating my 20th birthday!

There was just something about the combination of cheesy potatoes, crispy bacon, and smooth sour cream that got me every. single. time… except for those forays into the world of spinach artichoke dip or nachos. Oh, the nachos… Well, the good news for my wallet and my waist line is that now I can recreate the taste of college at home, in the form of these delicious baked potato skins. Just as crispy and flavorful as I remember, this appetizer takes me back to the good ‘ole days… hard to believe it’s been almost four years!

Baked Potato Skins

Ingredients:

  • 3 large baking potatoes
  • 1/2 cup cheddar cheese
  • 1/4 cup chopped green onion
  • 2 pieces bacon, cooked and chopped
  • 1/4 cup unsalted butter, melted
  • sour cream
  • salt
  • pepper

Directions:

Preheat oven to 400 degrees. Scrub potatoes and pat dry. Pierce holes in each potato and wrap in aluminum foil. Bake for 60-75 minutes or until cooked through. Let cool for at least 15 minutes [important!].

After potatoes are cool enough to handle, slice in half lengthwise. Use a steak knife to cut potato flesh away from the skin, leaving a thick layer of flesh next to skin so the skins do not fall apart. Use a spoon to scoop away about 65-70% of the potato. Save potato for mashed potatoes or a snack or breakfast…  :)

Turn on the broiler in the oven. Place a cooling rack in a baking dish [or use a roaster with a rack].

Brush melted butter over the outside of the potato skin, season with salt and pepper and place on top of the rack. Broil for about 3-4 minutes or until outside skin is starting to get crispy. Remove from oven and use tongs to flip skins so that the flesh is visible. Brush inside with melted butter, and season with salt and pepper. Return to broiler for another 3-4 minutes, remove and then top with cheese and bacon pieces. Return [again!] to broiler for another 2-3 minutes or until cheese is bubbly and melted, watching carefully so it does not burn.

Serve with sour cream and green onions, and allow to cool for a minute or two before enjoying so you don’t burn your mouth like I did! :)

Click here for the printable version: Baked Potato Skins

Question of the Day: What one food takes you back to college?

Bacon-Wrapped Feta & Almond Stuffed Dates

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So, are you snowed or iced in today? Or were you yesterday? Something like 30+ states have been affected by this massive winter snow/ice storm. Indiana is one of them. As a precaution, I ran 8 miles on Monday knowing that I probably wouldn’t be able to get out and run for at least a couple days this week. Some people buy bread and milk, others run. What? :) I am marathon-training after all…

As such… I’ve been sitting at home since Monday night relaxing, baking some delicious lemon-blueberry bread [recipe to come!], and doing massive amounts of homewothe goodsrk. Oh, and thinking about these delicious Bacon-Wrapped Feta & Almond Stuffed Dates and how great they would be on Super Bowl Sunday. Mmmm I can almost taste them already!

We all know that bacon makes everything better, but let’s be honest here–these stuffed dates would be just as good on their own. [Vegetarian friends, rejoice!] Salty almonds paired with tangy feta stuffed inside a sweet date… what’s not to love? Plus, they’re an appetizer you can make in 5 minutes flat then bake and serve… all while making your guests or your husband think you slaved away in the kitchen. Perfect-o! Now, if only the storm would break so I can get to the store…

Bacon-Wrapped Feta & Almond Stuffed Dates [from Kraft]

Ingredients:

  • 16 large, dried, pitted dates
  • about 1 ounce crumbled feta cheese
  • 16 sea-salt & olive oil toasted almonds
  • 8 slices bacon, cut in half [I used turkey bacon]

Directions:

Preheat oven to 425 degrees. Place wire cooling rack on top of jelly roll pan [or any large baking dish/sheet with sides]. Then, cut a slit in the side of each date and stuff cheese and an almond inside. Wrap one slice of bacon around each date, sealing the cheese and almond inside. Place on wire rack and bake for 13-15 minutes, or until bacon is crisp. Cool for a few minutes on rack before transferring to a paper towel-lined plate to degrease. Serve warm or at room temperature.

Notes:

These can be made with fresh dates, but those will require pitting and likely more cheese and almonds to fill them.

Click here for the printable version: Bacon-Wrapped Feta & Almond Stuffed Dates

Question of the Day: What’s the weather for you today?

Caramelized Onion Dip

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caramelized onion dipSo, yesterday I was thinking of things I love. Things like my husband, and my kitty, and running, and Diet Coke. And the Titanic. Yes, the Titanic. I’ve always been fascinated with the tragedy of the story and the mystery of all that lies beneath the surface of the ocean [and yes, Blue House roomies, of the happy memories of the movie]. On Sunday, as a last fun excursion before the semester begins, my husband took me to see the Titanic Artifact Exhibit in Indianapolis. It was really interesting to see all the artifacts and to read snippets of passenger and crew experiences on the ship/their journey that led them to Titanic. If you have the chance to go see this exhibit sometime [it travels worldwide!], go see it–it is so worthwhile. I highly recommend it. Anyhoo… when thinking of things I love, this Caramelized Onion Dip instantly came to mind, and I found myself craving its smooth, creamy sweet and spicy taste. I can’t believe I haven’t shared this recipe here yet! It’s one of my new favorites. I made this Caramelized Onion Dip back in early December for our church’s leadership meeting, and I’ve been dreaming of it ever since… it is so good!! It’s one of those dishes that is so simple, yet so flavorful and versatile. Sweet caramelized onions with a dash of spice in a creamy dip… heavenly! We scooped up this dip with pita chips and crackers, but when I was prepping it, I may or may not have eaten it by the spoonful. Even my onion-hater of a husband loved it! I think I might be making it again soon… and may even be so daring as to spread it on a turkey sandwich. Yum! Hope you enjoy!

P.S. Sorry that the pic is not the best… bad lighting in the convention center where we have church.

Caramelized Onion Dip [from A Dash of Sass]

Ingredients:

  • 3 large sweet onions, sliced in thin strips
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • a generous 1-2 teaspoons freshly ground black pepper
  • 6 ounces Neufchatel cream cheese, softened
  • 2/3 cup fat free sour cream
  • 2/3 cup mayonnaise

Directions:

Melt butter and oil in a  large skillet over medium heat. Add onions, cayenne pepper, salt, and pepper to pan and saute for about 10-12 minutes or until softened. Turn heat down to medium-low and allow onions to cook for another 30-40 minutes, stirring often. Remove from heat when onions are browned, caramelized, and sweet. Allow to cool.

Meanwhile, mix together cream cheese, sour cream, and mayonnaise with a stand mixer, food processor, or your own strength. :) Stir in onions and serve with pita chips.

Click here for the printable: Caramelized Onion Dip

Question of the Day: What was the best part of your weekend?

Sweet-Spicy Pretzel Mix

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pretzel mixI love snack food. Especially at the holidays or times when I have long breaks. Sometimes it’s more fun to eat little bits of a wide variety of many things… or is it a lot of a wide variety of many things? I’m not sure. Anyways… I was home a few weeks ago visiting my family while my husband was hanging out with his brothers for the weekend, and as usual, my mom, sister, and I spent some time cooking. My sis and I whipped up this quick, easy, and tasty snack mix… and I have to admit that I probably ate more of the mixture before it was baked than after, but that’s beside the point. What IS the point is how delicious this [appropriately named] sweet and spicy snack mix is, and how easy it was to make. The crunch is so satisfying too. This would be a great addition to your Christmas meal or party spread… but I know I’ll be making it other times of the year too! Deeelicious!

Sweet-Spicy Pretzel Mix [from Everyday Food, September 2008]

Ingredients:

  • 2 cups thin pretzel sticks
  • 1 cup whole almonds
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cayenne pepper

Directions:

Preheat oven to 300 degrees. Line a large baking sheet with parchment paper. In a large bowl, mix pretzels and almonds. In a medium saucepan, combine butter, sugar, and cayenne pepper over medium heat. Stirring constantly, bring mixture to a boil. Remove from heat and pour over pretzels and almonds. Stir to coat. Spread on baking sheet in a single layer. Bake for 20 minutes or until mixture caramelizes; flipping every 3-5 minutes to prevent burning. Recipe can be doubled.

Click here for the printable: Sweet-Spicy Pretzel Mix

Question of the Day: What’s your favorite snack mix?