This pumpkin seed party mix is a big hit anytime I serve it. It really doesn’t take any time to prepare this. You can make it ahead of time, put it in an airtight container and have it ready for your next soiree.
Chef Martha Foose at the Viking Cooking School makes entertaining seem easy with her recipe for Marinated Feta Bruschetta. The Viking Cooking School is open to the public and has more than 10 schools around the country including locations in Dallas, Memphis, New York, Walnut Creek, California, Atlanta, and St. Louis.
Makes about 24 appetizers.
If you are looking for a healthy alternative to cheese snacks, try this “cheese ball” made with macadamia nuts and sun-dried tomatoes.
Like any good Southerner I love pimento cheese. The tangy blend of sharp cheddar, mayo and pimentos adds flare to just about anything from a saltine to a burger. Chef Regina Charboneau puts her stamp on this classic by using Peppadew peppers, cream cheese and spices. Peppadews are pickled peppers that you can find at gourmet shops and groceries.
It’s not often that during a fine-dining experience, you overhear the shout of “Play ball!” and then the cheer of a large crowd, but that’s just the way it is at Ump’s Pump and Grill located inside Dickey-Stephens Ballpark in North Little Rock. AR. Ump’s Chef Ben Brainard, shared a summertime menu item that is especially popular – grilled nectarines with blue cheese and honey.
This appetizer can be made on the grill or in the kitchen. The key is fresh nectarines. In season nectarines are naturally sweet and don’t need much preparation. This recipe just makes them a little bit tastier.
Don’t you just love vegetables that are exuberant? I’m talking about those that produce, and produce, and produce in the garden. Tomatoes! Zucchini! Eggplant, so much eggplant! One of my favorite recipes for using all that eggplant is this easy tapenade.
I tend to plant more tomatoes than I will ever need and by late summer there is such an over abundance of homegrown tomatoes that I’m searching for ways to use them all. This is why I was so thankful when Chef Mike Selig gave me this salsa recipe. I make a batch every week from late summer through early fall. Not only is it good for all the extra tomatoes, but it also helps me use up all the excess bell peppers and jalapenos, too!
I always get excited this time of year when the early spring vegetables like carrots, spinach, green onions and lettuce begin to appear at my local farmer’s market. Everything tastes so light and fresh. That’s one of the reasons this recipe for vegetable spread has been one of my favorites. It tastes great on crackers or as a sandwich spread and it will give you a chance to make the most of some of your early vegetables – all without cooking.
Dates and figs are sweetened here with chocolate and honey and a hint of salt is added in the form of Stilton cheese crumbles. This would make a lovely appetizer or dessert.