starters

Beef Wellington Tarts

August 13, 2018

I’m not ashamed to admit that there was a time in my life when the fanciest thing I’d ever eaten (or made for that matter) was Beef Wellington. I used to think that this was what really wealthy people ate on very special occasions. I’m still convinced that they do, and because of this, I’ll always have a special place in my heart for this retro dish. In the past, I’ve reinvented it into a cheeseburger combination that came straight out of my mind from a dream. This time around, I’m turning this popular main dish into an irresistible appetizer. If you thought serving beef wellington as a main course was fancy, well wait until you serve it at your next cocktail party as an hors d’oeuvre. People will be asking you for the recipe left to right and I’m totally okay with you passing it off as your own. Go ahead and take the credit. I don’t care as long as you make the recipe and give it a try soon. After all, what are friends for?

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Beef Nacho Spring Rolls

February 1, 2017

I’m not one for football, I won’t even pretend like I am, but I am one for all of the snacks and drinks that come with the game. Any game for that matter. It’s not like we really need an excuse to eat nachos and wings and drink beer during the day, but it is nice to have a valid reason like sports in order to do it. It makes me feel better. Anyhow, since the Super Bowl is right around the corner, I figured it would be a great idea, and the best time if any, to share an over-the-top snack/appetizer recipe with you that you can make and enjoy on the big day. And y’all know how much I love anything over-the-top so this fits right in. So now here we are, faced with the dilemma of eating just one of these spring rolls or an entire plate full? I say go for the plate full. Why force yourself to make such a difficult, life changing decision? No one deserves that kind of pressure.

These will be a hit at all your game day festivities, but just incase you need some more appetizer inspiration, I’ll remind you of a few great recipes from the past. These Loaded Baked Potato Spring Rolls are like these nacho spring rolls, but filled with potatoes instead. If dip is the name of your game, then give this Kale Artichoke Dip or Mushroom and Queso Fundido a try! I’m also all about the sliders at parties (I’ve written a book on the matter, so it’s no surprise). It’s good thing for you I’ve crowned myself The Slider King of The World. These Surf ‘n’ Turf Sliders are the way to go, and a great place to read about my upcoming book (just not-so-casually throwing that in here, forgive me). Pot Roast Sliders, Seafood Sliders, Baked Potato Sliders, or even Fried Shrimp Po’Boy Sliders are also great dishes to invite to your party. Feel free to look through the “cocktails” tab on the site to look through all of the great drinks to serve along side your game day party.

If you make any of these game day recipes (or any other recipe from the site on any other occasion for that matter) be sure to let me know. Snap a picture and share it online with the #candidappetite or #thecandidappetite hashtags. I love to see your photos (it makes my day)! Be the coolest person on the block with the best appetizers. Make Susie next door jealous because Susie won’t have these amazing nacho spring rolls at her super bowl party. No she won’t, because she isn’t cool. But you can be. You’re smarter than Susie. You’re cooler than Susie. Make these spring rolls and beat Susie once and for all.

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Loaded Baked Potato Croquettes

September 19, 2016

It’s always hard coming back to work right after a 2-week vacation. If you’ve been following me along on Instagram, you’ll have seen that I was just in Europe for 2 whole weeks. It. Was. Awesome. It was also the first time I was out of this country and I’ll remember it forever. Julian turned 30 this year so I surprised him with this trip and we finally got to go. I worked so hard on my cookbook over the past 2 years, and Julian has been working nonstop, so figured a vacation was in order. I had the best time ever and for the first time in a very long time (too many times in that sentence sorry), I didn’t work at all. I didn’t think about work or even look at my email. It was a luxury for sure. I posted a bunch of photos during my travels, so if you haven’t seen them yet go check them out on my instagram! I’m pretty sure that was the most non-food photos I’ve ever posted there.

All this to say that it was very hard getting back to work after those two magical weeks. I had a lot of emails to wade through this weekend, of which I’m only halfway through, and was fighting with getting back to my normal time zone and having to cook again and shoot so many recipes to catch up. Luckily I’m almost 100 percent back to normal and even though I still have a lot to shoot, at least I get to do something I really love, and so I’m really grateful for that. In other good news, I’m partnering again with Idaho Potato Commission and going to Idaho for their Harvest Tour tomorrow till Thursday. I’ll be sharing my potato adventures so stay tuned. I thought in honor of this tater tour, I would kick things off with these Loaded Baked Potato Croquettes! They’re like crunchy deep fried baked potato bites and they’re incredibly addicting. I’m warning you. Don’t let that stop you from making them though because you need to give them a try for yourself.

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Bacon Cheeseburger Pierogi

June 6, 2016

If you’re reading this right now and you’re thinking what in the heck is a pierogi, fear not because you are not alone. I was in the same boat as you were, and up until recently I was not living life fully. I was missing out on one of the greatest pleasures in life, and that is the pierogi. Pierogi are filled dumplings from Central and Eastern Europe, most commonly from Poland. Traditional Polish Pierogi are filled with various different fillings that include but are not limited to, potato (my personal favorite), beef, cabbage, spinach, cheese, onion, sauerkraut, and mushrooms. The filling options really are limitless, and once you get the technique down and perfect the dough, you can fill them with literally anything you want. Go crazy and let your imagination run wild. It’s a great way to have one appetizer (or dish because it’s a great dinner if served with a salad and rice or roasted veggies) under your belt, which you can customize a hundred different ways.

I decided to turn one of my favorite foods, a bacon cheeseburger, into the ultimate pierogi. If you’ve never tried this dish before, then let this variation be the first you do eat because it’ll make you a believer. A pierogi believer. Now I know that often times whenever I make mash up recipes I always say that it tastes just like such and such dish, and you’re probably like, “Yeah I know I know, sure thing.” But this time I really mean it. If there was ever a time I meant it more, it’s now. These pierogi taste JUST like a bacon cheeseburger. Homemade dough filled with ground sirloin, onions, bacon, and pickles and then served with a burger secret sauce for dipping along with caramelized onions. I kid you not, they have all the flavor we know and love from a burger, and that’s no joke. Your only goal this week is to make these pierogi. You promise?

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Cuban Sandwich Egg Rolls

April 11, 2016

I’m reinventing Cuban sandwiches because sometimes bread just needs to take a vacation, you know what I mean? It’s hard for me to be saying this to you right now, because of my deep life long love affair with bread, but bread doesn’t always need to be invited to the party. Bread can sit one out every now and then and share the spotlight. Whenever this happens, the next best thing to do is to break out those egg roll wrappers and think outside the box. You’d be surprised just how many different things you can stuff into an egg roll, while still remaining the most delicious treat you’ll ever have. So with that being said, I’ve taken all of the classic Cuban sandwich flavors and ingredients and stuffed them into an egg roll wrapper and deep fried them because as well all know everything is one hundred times better when it’s deep fried. Of course, I’ve taken a few shortcuts with the pork, because none of us really have time to slow roast a pork shoulder until tender. It’s okay to cheat in the kitchen every once in a while. It’ll be our little secret. I won’t tell if you won’t. Cross my heart and kiss my elbow.

I grew up eating Cuban sandwiches all the time, and not because I’m Cuban or anything (because I’m not) but mainly because they’re my all-time favorite sandwich. I’m a big fan of warm sandwiches in general (like these Grilled Chicken Pesto Panini Sandwiches). The idea of toasted bread filled with mustard—my favorite condiment—pork, ham melted cheese and pickles just really floats my boat. I don’t think there’s anything better than that. Sometimes though, we don’t have the time to eat an entire sandwich or sometimes we just want a quick on-to-go snack. So when those cravings arise, these Cuban Sandwich Egg Rolls are here to save the day. Just grab a crunchy egg roll and eat it as you drive around town, or as you work or as you do your chores around the house. They’re the perfect appetizer or snack to any party and they’ll definitely get people talking. They’ll be like, “WOW! I never would’ve thought to make a Cuban sandwich style egg roll!” And you’ll be like, “I know, right?! I’m a genius!” But maybe tone down all the genius talk because most people don’t like when you brag about yourself, but that’s okay because you can brag about yourself on the inside. That’s what really counts. The important thing is that these egg rolls need to make an appearance at your next dinner or party ASAP. It’s a must.

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Idaho Potato Carne Asada Fries

January 12, 2015

In case you weren’t well aware of it already, I’m addicted to potatoes. I think I’ve mentioned it a few times here and there (okay, so maybe more than just a few times) how deep my love affair with potatoes goes. It’s pretty deep. As deep as any love. I’d climb the highest mountain for them. I’d swim the deepest ocean for them. But not in a weird creepy kind of way. It’s been this way ever since I was a young kid, though. I’m pretty sure that when I was born, my mamma didn’t give me that puréed baby food stuff in those tiny jars that all the other babies got (I was too cool for that), instead she gave me french fries by the bucket full. I ate them all up too with lots of ketchup. That’s when my love of potatoes started. If anything, I have my mom to blame for it. I’m not complaining about it though.

Anyhow, I’m digressing from the real situation and which is that it’s time for the next installment of my collaboration with Idaho Potato! Ring the bells and go through the town and city and scream out from the top of your lungs THE FRENCH FRIES ARE HERE!! THE FRENCH FRIES ARE HERE! Because they are finally here! But they’re not just normal plain old boring fries (I’m kidding fries are never boring at all), no these are the ultimate fry situation. The kind of fries you write back home to your family to. The kind of fries you fall madly deeply in love with. The kind of fries you lose sleep over and can’t stop thinking about. The kind of fries, that even with your closest friends and family you do not share. No, not even a bite. Don’t even smell them. I’m talking about fries topped with melted cheese, friends, chopped carne asada, tomatoes, pickled jalapeños, sour cream, guacamole and salsa verde. These are the fries you’re going to eat for the rest of your life. Don’t say I didn’t warn you.

These also happen to be the second recipe of my collaboration with Idaho Potato! My dream partnership and I’m excited to finally get to share it with you. In case you missed the first recipe, Baked Idaho Potato Sliders, you can catch up and read all about them here. They’re my favorite sliders. Also, don’t forget to stay tuned every Monday for the rest of the month to get the scoop on the other recipes I dreamed up for Idaho potato. You’re gonna love them. But listen to me going on and on about recipes that don’t even matter at this very moment. Right now, all that matters are these fries topped with carne asada and the ridiculous amount we’re going to eat.

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