My Cheesy Broccoli Bites are so easy to make and delicious to eat. Perfect for meatless meals or appetizers.
1 8-count can of Grands Buttermilk Biscuits
4 ounces of cream cheese, room temperature
1/2 cup steamed broccoli, cooled
1 Tablespoon of chopped chives
6 ounces sharp cheddar cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1-2 Tablespoons butter, melted
Parmesan cheese, the dry kind that has a shaker top
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Open biscuits and flatten out with your hand or rolling pin. Set aside on parchment paper lined baking sheet. In a food processor or blender, finely dice broccoli, add cream cheese, chopped chives, cheddar cheese, salt, pepper and garlic powder. Mix well. Drop a generous tablespoon of filling into each biscuit. Pinching the sides together, roll into a ball, like a meatball. Brush each biscuit with melted butter and sprinkle the top with Parmesan cheese. Bake 15-18 minutes until golden brown. Enjoy!
I recently made appetizers for Thanksgiving and I wasn’t planning to post a recipe but everyone was asking for it so here it is. I remember my Mom making these and keeping them warm in a fondue pot. I used a one quart crockpot. They are small and inexpensive if you get them at Walmart.
1 package 24 ounce Little Smokies
1 cup barbecue sauce (I used Sweet Baby Ray’s Original)
3/4 cup grape jelly
In a saucepan, combine jelly and barbecue sauce. I heated the two until the jelly had combined with the barbecue sauce. I added the Little Smokies to the the saucepan and heated the Little Smokies until they were hot. I transferred the warm sauce and Smokies to the crockpot and kept it on warm setting during the day. Have toothpicks nearby for serving. This is an old vintage recipe my Mom made when I was a kid. Simple, easy and tasty. Enjoy!
I grew up in Southern California eating avocados and guacamole since childhood. Any excuse I have to eat guacamole, I make it happen. It’s not just for chips! I put guacamole on tacos, burgers and sometimes just on a spoon! 😂 I lived all of my life buying rock hard avocados, rotten avocados, and brown avocados. So frustrating. I will also tell you how to pick out the perfect avocado, you know the kind that is beautifully green on the inside and ripe too. Just like they show in magazines or on cooking shows. Everyone has their own special ingredients they like to add or not add. I am pretty much a purest when it comes to guacamole. Simple basic ingredients because I want the avocado to be the star.
Here is the trick of buying the perfect avocado. See where the avocado has been picked off of the tree? Kinda looks like a little scab. Take it off, it you see green, your avocado is ripe and ready to eat. I don’t care if it’s hard, it’s ready. If you squeeze your avocado to see if it’s soft and ready to eat, you are bruising it. Trust me on this.
3 ripe Haas avocados, pitted and peeled
1 jalapeño, seeds removed and ribs removed for me, if you like heat chop it all up
1/2 cup red onion, diced fine
1 small clove garlic minced
1 Tablespoon lime juice
1/3 cup cilantro, finely chopped, you may omit this if you don’t like it
1/4 teaspoon cumin
1/2 teaspoon sea salt
Don’t have garlic? Use garlic salt
1 Roma Tomato, finely chopped, seeds removed
Some people add Pico de Gallo
Please do not add mayonnaise or sour cream unless you are making a salad dressing. And if you do, don’t tell me!
Place avocado in a bowl and mash with a fork. I like to have some small avocado chunks in mine. Add the rest of the ingredients and combine.
Serve immediately. Enjoy! See below for the best way to store if you have extra.
I recently had this at a restaurant in Lutz, Florida. It was served as an appetizer but this could easily be served as a side dish. This recipe can easily be doubled and should be if you serve it as a side dish. What’s not to love? Bacon, Brussel Sprouts, Balsamic glaze and chopped peanuts for crunch.
6 slices of bacon
3 Tablespoons butter
1 pound bag of Brussel Sprouts, I bought a bag of raw, ready to steam, I did NOT steam them, cut them in half
1/2 cup onion, chopped
Salt and pepper to taste (I used sea salt)
1/4 cup dry roasted peanuts, rough chopped
*Balsamic (Vinegar) Glaze, enough to drizzle
Cook bacon in a skillet until crisp. Drain on paper towels, save bacon grease. Melt butter in bacon grease. Add Brussel Sprouts and onion. Cook till tender about 8-10 minutes. I like mine caramelized so I cooked my Brussels on a higher heat. Once cooked, add bacon and crumble it. Drizzle balsamic glaze and place chopped peanuts on top. Enjoy!
*Balsamic Glaze can be purchased at the grocery store where vinegar is sold.
I recently had the best BBQ Chicken Sliders at my son and Daughter in love’s home. I knew I had to make it and share it in the blog. This makes a perfect dinner, appetizer, tailgate meal, party meal, it’s just perfect and so tasty.
4 – 6 boneless, skinless chicken breasts, not frozen*
1 18 ounce bottle Sweet Baby Ray’s Original BBQ Sauce
1/2 cup brown sugar
2 Tablespoons vinegar (white)
1 teaspoon red pepper flakes**
1/2 teaspoon garlic powder
Hawaiian Rolls for sliders or your favorite bun for a sandwich
Spray slow cooker with non stick cooking spray. Place chicken in the bottom of the slow cooker. In a separate bowl, combine BBQ sauce, brown sugar, vinegar, pepper flakes and garlic powder. Pour over chicken and cook 4-6 hours. Remove chicken and shred with forks. Place shredded chicken back in the slow cooker and keep warm until ready to serve.
Raw or sautéed onions
Pickles (I prefer Wickles)
Really whatever you like is just perfect.
Pile on the chicken and your favorite toppings and enjoy! This is a perfect crowd meal and everyone can serve themselves and individualize their sandwiches and sliders.
*I used 6 big chicken breasts because I wanted leftovers to share with my family. Granddaughter Willow loved this chicken and my Dad enjoyed it too. If you make 6 chicken breasts, make more BBQ sauce. Increase sauce ingredients by one half or doubling it.
**Red pepper flakes! They do not add heat, just flavor. No one knew I added them. I would never feed baby Willow something spicy. Trust me, add them to the recipe. Now if you want heat, add more!
It’s Friday! It’s Freaky Friday! Freaky Friday is a recipe swap I am doing with a great group of bloggers. I was assigned a blog to pick a recipe from and recreate their recipe. The group of bloggers have no idea who has their blog or know anyone else’s blog or recipes as its been a secret. Today, we are all sharing our recipe posts. I am sharing Lisa’s delicious recipe for Pico de Gallo from Lisa’s Dinnertime Dish. Lisa is from Minnesota and is a wife and Mom to three children. Her goal is to ensure people to get in the kitchen and cook healthy and affordable meals.
I am anxious to try Lisa’s Spicy Jalapeño Vinaigrette and her Five Minute Enchilada Sauce! Lisa has some great recipes on her blog and they are not all Mexican and spicy but I am drawn to those. Please be sure you check out her blog and all of the other bloggers and their wonderful recipes.
4 Roma tomatoes
1/4 cup red onion
1/3 cup cilantro
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
Dice the the tomatoes, onions and jalapeño. Add the lime juice to the ingredients and mix to combine.
Recently I bought a wedge Buffalo Chicken Cheese. When I bought it, I imagined I would make macaroni and cheese or a pasta salad with it. Then I thought….hmmmm, I bet queso would be delicious.
1 cup heavy cream
1 package (7.6 ounces) grated buffalo cheese, I used Yancey’s Fancy Hot Stuff Buffalo Wing Original Hot Sauce New York Cheddar Cheese*
1/4 teaspoon pepper, black or white
1/4 teaspoon dry mustard
Chips for dipping
Assorted vegetables for dipping if desired
Assorted veggies like carrots and celery, if desired
On low heat, melt grated cheese in heavy cream and spices. Stirring constantly as it melts so it does not scorch. Serve immediately with chips and/or assorted veggies. This queso can be reheated in the microwave. If it becomes to thick, add a little more cream or water. Enjoy!
*I purchased my cheese at an Italian Market but similiar cheese can be purchased at Costco or other fine cheese markets.
One thing about deviled eggs that is not easy is peeling cooked eggs. I always knew the older the egg, the easier to peel. Reason being is that the PH in the egg increases as it gets older. I always try to buy my eggs a week before I boil them. That helps, but not always. I have been making deviled eggs all of my life and I admit, I have been making them the wrong way! For this recipe, I used freshly bought eggs, not a week or a day old and they peeled perfectly.
Bring a quart of water to boil on your stove. Add room temperature eggs to the boiling water. ( in the past I used cold eggs, cold water) boil for 5 minutes, remove from heat and place a lid on the pot for 15 minutes. Drain water and cool eggs in cold water for 15 minutes. Perfect peeling eggs and my eggs were not a week old! I was so happy!
Peel eggs, slice eggs in half and remove yolk, placing in a separate bowl. Mash egg yolks with fork or potato masher. Add salt and pepper. I used about 1/8 teaspoon of each. Add mayonnaise and mustard and mix well. Spoon egg mixture back into egg whites. Top with Paprika or Salad Supreme and chives, optional. *The more eggs you boil and prepare, your mustard and mayonnaise will increase. Easy peeling eggs every time! Enjoy!
It’s a new year and many of you have decided to start the year out healthy. So to accommodate my low carb people and those of us that want to watch your calories, I have a great snack, appetizer or eat it as a side dish. This recipe is fast, easy and delicious. The flavor combinations are limitless. I made Buffalo flavor, garlic and lastly, butter/Parmesan cheese flavor. All were delicious.
Pam, Olive Oil or Regular flavor
Buffalo flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Butter flavor popcorn seasoning (I used Kernel Seasons, sold in the popcorn isle)
Wash and dry cauliflower. You can do this ahead of time and let it dry on the countertop. Preheat oven to 350 degrees. Break off pieces of cauliflower into florets. I cut off the stem, that’s up to you. Try to keep the pieces in a uniform size so they will roast and be done at the same time. (Save the small pieces for your salad or just eat them!) Spray cauliflower with Pam. Spray it well. Sprinkle on your choice of flavoring or do several, like I did. Bake on a baking sheet for 20 – 30 minutes. I loved all of the flavors. Hard to believe something so tasty was healthy. I am sure it would be great for broccoli, or any vegetable. Enjoy!
I love chips and salsa, especially if the salsa is freshly made. The beauty about making your own salsa is that it can be as mild or hot as you want it. Custom made to your liking.
2 14.5 ounce cans of whole peeled tomatoes
1 can of Rotel with chilis, I used original
Jalapeño, cut in pieces*, you decide how many and how hot you want it and whether you keep the seeds
3 garlic cloves, minced
Juice of 1 lime
1 teaspoon of salt
1 sweet onion, medium – large size, chopped
1 cup of chopped cilantro, leaves and stems (I used the stems to 1 1/2 inches, not the entire length of the stems)
In a food processor, add tomatoes, Rotel, pieces of jalapeño(s), garlic, lime juice and salt. Blend. Taste your salsa before continuing. If you want to add more jalapeño, do so now. Once it’s too spicy, it’s hard to fix. I used one jalapeño, de-seeded and deveined and it was hot.
Add chopped onion and blend. Add 1 cup of cilantro and blend again. Serve immediately or keep in refrigerator.
This salsa is not and should not be watery. Sometimes pictures can be deceiving. It’s actually chunky. Enjoy!