All posts tagged: Appetizer

Valentine’s Day Dinner and Drink Menu!

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Happy Valentine’s Day!!!  As you can see by the past two posts, I am a dessert girl and would prefer to eat my dessert before the main meal if I could.  But, today I figured I would give you a few last minute dinner and drink recipes for you procrastinators out there!  Hope you find something inspiring to make for your sweetie tonight! Appetizers: Arugula Salad with Honey-Drizzled Peaches (from BetterEats.com) 1/4 cup nuts, pecans, toasted – finely chopped 1/2 teaspoon salt, Kosher – divided Pepper, to taste 4 ounces cheese, goat, soft 6 cups arugula 1 TBSP extra virgin olive oil 1 medium lemon – zest and juice 4 medium peach – ripe but firm, halved and pitted 4 TBSP honey Place pecans in a shallow dish Season with 1/4 teaspoon salt and pepper Roll goat cheese log in the pecans to coat Refrigerate the log until firm, if necessary, then cut into 8 rounds Place arugula in a medium bowl Add oil, lemon zest and juice and toss to coat; season with the …

Artichoke Dip

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I am giving you one of my favorite and go-to appetizer dip recipes for your Superbowl party this weekend!  Most people make a spinach artichoke dip, but I just go with artichokes!  It is so delicious, creamy, and yummy! 1 Can Water-Packed Artichokes 1 Can Chopped Green Chilies 1 Cup Grated Parmesan Cheese 2/3 Cup Miracle Whip or May Preheat oven to 375 Drain and dice artichokes Add chiles Mix together other ingredients, just enough to bind (If you want to make spinach artichoke dip, just throw a handful or two of fresh baby spinach to the mixture at this point) Place dip in oven safe dish that has been sprayed with cooking spray Bake in oven for 20-25 minutes, or until hot and bubbly Serve in baking dish with a side of veggies and chips! As you can see, my guests couldn’t wait to dig in and I didn’t get a picture until more than half of the dip was gone!  Hope your guests enjoy this dip as much as mine did! If you …

Meatless Monday-Beet Salad

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And I am back!  I couldn’t think of another way to kick off the new posts other than a Meatless Monday recipe! I went to drinks with a friend at The Grove and the table beside us had a goat cheese and beet salad, so I decided to reinvent this salad for today’s recipe!  Let me say, this will quickly become one of your favorite recipes!  Follow and enjoy the recipe below. 1 Roasted Beet (recipe HERE) 1 Fresh Apricot 1 Ounce Goat Cheese 2 TBSP Toasted Walnuts 2 TBSP Balsamic Vinegar Salt, to taste Cut beet in 1/4 inch slices, and arrange on plate Cut apricot on an angle and place on top of beet Crumble goat cheese and sprinkle salt over beets and apricots Pour Balsamic Vinegar on top Sprinkle walnuts over top I served as an appetizer! Stay hungry…

A Taste of the South–Pimiento Cheese

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One food I love to eat when I vacation in South Carolina (besides shrimp and grits, pralines, peaches, and coconut cake from the Peninsula Grill) is Pimiento Cheese!  Pimiento Cheese is a southern tradition, and is usually served cold as a sandwich or celery filling.  But I think, baking the pimiento cheese is a great addition to any party.  Enjoy the gooey cheese with crackers, chips, or raw veggies. I tried and tried to put together a recipe that stayed true to the Southern pimiento cheese roots, and finally came close with this one!  Make sure you add this to your Superbowl party table…or any other time you entertain! (Makes 2 cups) 3/4 cup mayonnaise (or a combination of mayo, Greek yogurt, or sour cream) 2 ounces of drained, diced pimiento 1/2 teaspoon Worcestershire sauce 1/8-1/4 teaspoon red pepper (make it as hot as you like!) 4 ounces extra-sharp Cheddar cheese, shredded 4 ounces sharp Cheddar cheese, shredded Preheat oven to 350 Stir together first four ingredients in bowl; stir in cheeses Spoon mixture into a …