Posts tagged ‘Appetizer’

January 1, 2012

Rosemary and Chipotle Roasted Nuts

My kitchen smells SO delicious right now. Rosemary is one of my favorite herbs. I really like this combination of sweet and spicy with the rosemary – roasted to a perfect little handful (or 2) snack. This is an easy way to make a can of mixed nuts a little more special when having folks over to entertain. Or, it’s a great little snack to munch on throughout the week. This is a Barefoot Contessa recipe. I love Ina Garten  – she knows how to make simple and classic dishes that your friends think you spent hours making.

Chipotle and Rosemary Roasted Nuts


  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt


Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

June 30, 2011

Recipe: Guacamole with Pico de Gallo

This is my favorite guacamole recipe. Make your pico the night before and let it sit overnight in the fridge. And save some for yourself before everyone else eats it all – you’ll be glad you did!

Guacamole with Pico de Gallo


  • 3 Avocados
  • Pico de Gallo
  •  Lime Juice
  •  Salt
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next. with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it a last stir.

Pico de Gallo

  • 5 Plum (Roma) tomatoes
  •  ½ large or 1 small onion
  •  3 jalapeño peppers
  •  Cilantro
  •  Lime Juice
  •  Salt
  •  Quantities are approximate


Pico de Gallo
Chop jalapeño, tomatoes and onions into a very small dice. (leave seeds in your jalapeño for a hotter pico. Adjust amount of jalapeños to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
June 26, 2011

Receipe: Marinated Cheese Appetizer

This is the one of the hors d’ourves served at my brother’s wedding showerand I absolutely had. to. have. this recipe. I served this at my hubby’s b-day party, along with my fabulous guacamole, and this was the first thing gone – by a mile. It is easy – but impressive. My favorite kind of cooking.

Marinated Cheese Appetizer

30 min | 30 min prep
  • 8 ounces sharp cheddar cheese
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1 dash salt (to taste)
  • 1 dash black pepper (to taste)
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2 ounce) jar diced pimentos, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 garlic cloves, pressed
Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
Pour marinade over cheese, cover and refrigerate overnight.
Serve with crackers.
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