appetizers

Spicy Sausage and Manchego Pumpkin Fritters

October 25, 2019

Our pumpkin bonanza is still going strong on the blog and on my Instagram account. I hope you’ve been following along, because this week has been all about out-of-the-box non-sweet pumpkin recipes. On Tuesday, I shared these Seeded Pumpkin Breadsticks that I’m still dreaming about. I’m going to make them for Thanksgiving and I think you should too. If you’re anything like me and love to explore the savory side of pumpkin (which quite honestly, a lot of people are scared to do), I highly recommend these Spicy Sausage and Manchego Pumpkin Fritters! They’re basically like super flavorful, slightly spicy, savory doughnuts, if you will. Kind of like a hush puppy if you’ve had one of those, but without the corn. Before you think it’s crazy though, let me just say that I think this might just be your new favorite way to eat pumpkin. Don’t say I didn’t warn you. Pumpkin pie who?

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Cuban Meat Pies

September 18, 2019

My entire childhood, I grew up eating pastries from this Cuban bakery in Glendale called Porto’s. Whenever there was a party or special occasion or holiday my mom would pick up their potato balls and cuban meat pies to serve as appetizers. I already recreated the potato balls on my site and so I thought it was time to tackle the Cuban Meat Pies. They’re small super flaky savory pastries filled with seasoned ground beef, and they’re my absolute favorite thing on their menu. I’ve teamed up with my friends over at GO BOLD WITH BUTTER to show you how to make an easy rough puff pastry at a home—a much simpler version of the classic dough recipe—that you can make and fill with all sorts of different things. They’re great as an appetizer or snack and can be made ahead of time and kept in the freezer!

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California Roll Guacamole

September 4, 2019

I’m always making and eating guacamole at my house, and to be honest it’s amazing as it is, untouched. We all know this already, and so it doesn’t really bear repeating. However, every now and then it’s always great to shake up a classic and reinvent it in a new and exciting way. This California Roll Guacamole is something to behold. It brings my favorite sushi roll together with one of my go-to appetizers and snacks. It has all of the usual suspects found in a California Roll (cucumber, imitation crab, a bit of mayo, soy sauce and wasabi) mixed into mashed avocado, and served with homemade crispy fried wonton chips. It’s a dream come true…that is, a dream you never knew you had but now you’ll always want. There’s nothing left but to try it for yourself.

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Mexican Street Corn Nachos

August 30, 2019

I’ve just about Mexican Street Corn-ed everything I could possibly think of on this site, and just when I thought I had nothing else to give, these Mexican Street Corn Nachos came to mind. Some of my past favorites have been corn dogs, twice baked potatoes and flatbread, to name a few. Now these nachos have taken over the title of my new favorite version of such a classic dish. It also happens to be a great end-of-summer Labor Day recipe, one that I hope you’ll all give a try this weekend. It’s the perfect vegetarian recipe because it’s filling and packed with so much flavor, you don’t even miss the meat!

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Sausage, Shrimp and Grits Biscuits

July 29, 2019

I’m a big fan of Shrimp and Grits and since I’m heading to New Orleans tomorrow for my monthly work trip with Joy, I figured now is the perfect time to share the recipe for these Sausage, Shrimp and Grits Biscuits. It’s one of my favorite dishes turned into a delicious little biscuit sandwich. They’re homemade biscuits made with quick cooking grits and topped with cheese and shrimp. They’re sandwiched together with a cooked breakfast sausage patty, which makes them the perfect dish for breakfast, brunch or as an appetizer at a party! You’re going to love them!

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Quick Bacon Cheddar and Jalapeño Soft Pretzels

June 12, 2019

I’m such a sucker for snacks, you have no idea. I love them so much that I tend to go all out on the snacks themselves, and end up getting so full that I don’t have any room for dinner after that. It happens to me all the time, and because of this, I’m always on the lookout for new and exciting snack recipes. These Quick Bacon Cheddar and Jalapeño Soft Pretzels came about because I had to shoot these quick breadsticks for Genius Kitchen and after I made them, it hit me that that particular recipe would make unbelievable homemade soft pretzels. They’re so much easier to make than the traditional pretzels, with only 20 minutes rising time and no-boiling required. And although, the texture of course, isn’t the same as the classic soft pretzel, this recipe more than gets the job done. The best part is that they’re completely customizable and can get flavored many different ways.

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