I *LOVE* broccoli! Everyone in my house loves it. So we do often make food with broccoli in them. I also grow broccoli in my garden. I love these broccoli cheddar bites (mini muffins) because they’re so easy to make! They make a great school lunch for your children. They are also great quick snacks and do great as party appetizers. You can freeze the extras and reheat them in the microwave when you’re hungry.
Archive for appetizers
No need to spend a lot of money on fancy store-bought bread spreads or dips when you can make this at home yourself.
- 8 garlic cloves, peeled and halved
- 2 tablespoons olive oil
- 2 15-oz canned white beans, drained and rinsed
- 2 teaspoons white wine vinegar (you could substitute this with red wine vinegar, sherry wine or balsamic vinegar)
- 1/2 teaspoon salt
- Sauté the garlic in olive oil in a pan over medium heat for approx 10 minutes. Be sure to not burn it.
- Transfer garlic and oil to a food processor. Add the beans, vinegar, and salt. Purée until the mixture is smooth.
- Spoon the mixture in a bowl and serve with toasted pita, crackers, vegetables, toast or crostini.
New to my vegetable garden this year are those jalapeño peppers. I had to find a way to use up those hot peppers and pickling them is a good way to use them all up.
Read the rest of this entry »
This method of preparing cauliflower is very simple and extremely delicious. Because of the quick cooking in a very hot and dry oven, the cauliflower florets are not at all mushy. They had softened slightly but still retained a very pleasing crunch as roasting the cauliflower intensifies the flavor and gives it a very sweet nutty taste. If you have never roasted cauliflower, try it now!
Roasted cauliflower is so good that you could even serve it as an appetizer or as a snack. Read the rest of this entry »
This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it’s also great as a sandwich filling. This also would be great if it was served on a toasted bread with goat cheese spread on it – YUM! This confit can be made 1 week ahead and chilled, covered. Bring to room temperature and stir before serving.
This recipe is supposed be an appetizer.. but we eat this as a meal. You could cut it into bite-sized pieces and serve it with toothpicks (as an appetizer).