Appetizers

Prep Time: 10 Mins | Cook Time: 5 Mins | Total Time: 15 Mins | Yield: 4 Servings

Fresh ingredients in a sandwich! This is the perfect snack that you will serve today! Loaded with spectacular flavors, this sandwich is the best of the best! You got to try it out. I am 100 percent sure that everyone is going to love it! Ready in just 15 minutes. Enjoy!

Ingredients:

For the Sandwich

2 ounces roasted red peppers jarred
1 large tomato, sliced
4 slices sourdough bread
4 ounces mozzarella cheese, sliced

For the Pesto

1/4 c olive oil
1/2 c fresh basil leaves
Salt and pepper
2 tbsp grated Parmesan
2 cloves garlic clove, peeled
2 tbsp walnuts

Directions:

In your food processor, add Parmesan cheese, salt, pepper, basil, walnuts, and garlic. Pulse a few times until well incorporated. Gradually drizzle olive oil as go along with the pulsing.

Brush each of the 4 bread slices with the pesto. Toast for about 2 minutes. You can use the oven or a panini press for this step.

Add tomatoes, mozzarella cheese, and roasted red peppers over the toasted bread slices. Let the cheese melt and soften the vegetables.

Top each bread with the other 2 slices of bread.

Close the panini press and toast the sandwich for 2 to 3 minutes or until done.

Slice into two. Enjoy!

Notes:

Place any leftover pesto in an airtight container, then put it in the fridge. It can last up to a week.

Feel free to add shredded mozzarella cheese instead of whole mozzarella.

You use pecans or almonds in exchange for walnuts.

You can use store-bought pesto for this recipe if you do not have a food processor.

I highly suggest using fresh ingredients for this recipe.

Nutrition Facts:

Serving: 1g, Calories: 449 kcal, Carbohydrates: 41g, Protein: 16g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 742mg, Potassium: 302mg, Fiber: 2g, Sugar: 3g, Vitamin A: 960IU, Vitamin C: 16.1mg, Calcium: 224mg, Iron: 3mg

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Prep Time: 1 Hr | Cook Time: 15 Mins | Total Time: 1 Hr 15 Mins | Yield: 8 Servings

Crispy and cheesy, these Broccoli Cheese Balls are the perfect appetizer to serve today! You will not be disappointed with these treats at all! Try this recipe now!

Ingredients:

2 1/4 c Panko crumbs, divided
1 Egg, lightly beaten
1/2 c all-purpose flour
1 1/2 heaping c fresh broccoli florets
1/2 tsp crushed red pepper flakes
Vegetable or Canola oil
1 c shredded Colby cheese
2 Eggs, lightly beaten
1 c shredded cheddar cheese
4 oz. Velveeta, cut into small chunks

Directions:

Prepare the broccoli florets and steam them. Allow them to cool completely and chop them finely. Put them into a large mixing bowl.

In the bowl with the chopped broccoli, add egg, 1/4 cup Panko bread crumbs, red pepper flakes, and cheese. Stir everything until well incorporated.

Make 12 to 14 small balls out of the mixture, then put them onto a clean plate. Place it in the fridge and let the balls, chill for half an hour.

Add flour into a bowl, beat eggs into another, and Panko breadcrumbs into the last bowl.

Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 inches of oil and allow it to become hot.

Coat each broccoli ball with flour, egg, and crumbs. Shake off any excess.

Add 4 coated broccoli balls into the hot oil, then cook all sides for a few minutes until golden brown. Move them to a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the broccoli balls.

Serve and enjoy!

Notes:

You can add crumbled bacon to the broccoli mixture if you prefer. Bacon gives a nice texture and flavor to them!

Nutrition Facts:

Calories: 322 kcal

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Prep Time: 15 Mins | Cook Time: 7 Mins | Marinate Time: 15 Mins | Total Time: 37 Mins | Yield: 24 Servings

If you want to impress your guests with the best food, then you need to try this recipe! This Classic Italian Bruschetta is a total crowd-pleaser! Ready in less than an hour, show everyone how much you love them by serving quality food. Enjoy!

Ingredients:

INGREDIENTS FOR TOMATO BRUSCHETTA:

2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
6 Roma tomatoes, 1 1/2 pounds, diced
5 garlic cloves, divided
1/4 teaspoon black pepper
1/2 teaspoon sea salt
balsamic glaze, (optional)
1/3 c basil leaves, chopped
INGREDIENTS FOR TOASTS:
1/3 c shredded Parmesan cheese
1 baguette
3 tablespoons extra virgin olive oil

Directions:

For the Tomato Topping:

Slice the tomatoes and drain to remove any juice. Put them into a mixing bowl.

Slice the basil leaves into thin ribbon cuts. Place them into the bowl with the tomatoes. Mince the 5 garlic cloves finely.

In a mixing bowl, add 3 tablespoons of olive oil and 1 teaspoon of minced garlic. Stir until well blended. Put the rest of the minced garlic into the bowl with the tomatoes.

Add 1/4 teaspoon black pepper, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, and 1/2 teaspoon salt into the bowl with the tomatoes. Stir everything until well blended. Let the tomatoes marinate for 15 to 30 minutes.

Serve on bruschetta toasts. Enjoy!

For the Bruschetta Toasts:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking sheet with parchment paper.

Lay the Bruschetta Toasts onto the prepared baking sheet and arrange them in a single layer. Diagonally slice each toast into 1/2-inch thick pieces.

Brush each toast with garlic oil and sprinkle Parmesan cheese.

Place the baking sheet in the preheated oven and bake the toast for about 5 minutes. Broil for 2 minutes.

Nutrition Facts:

Calories 62 Calories from Fat 36 Fat 4g6% Saturated Fat 1g6% Cholesterol 1mg0% Sodium 135mg6% Potassium 52mg1% Carbohydrates 6g2% Fiber 1g4% Sugar 1g1% Protein 1g2% Vitamin A 155IU3% Vitamin C 2mg2% Calcium 27mg3% Iron 1mg6%

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Prep Time: 15 Mins | Total Time: 15 Mins | Yield: 6 Servings

This Watermelon, Feta Salad is very refreshing to eat! With fresh ingredients for the salad and a perfectly seasoned dressing, this is salad at its finest! It will only take you 15 minutes to prepare this. I highly recommend letting it chill in the fridge for at least half an hour before serving for the best experience. Enjoy!

Ingredients:

1/2 small red onion, thinly sliced
1/2 Large watermelon, cut into squares
2 tablespoons fresh mint leaves, chopped
1 Persian cucumber, sliced
4 oz. of crumbled feta cheese

Dressing

1 tablespoon Honey
3 tablespoons Lemon juice
1/4 c Olive oil
1/4 teaspoon Black Pepper
1/2 teaspoon Salt

Directions:

For the Salad:

Slice the watermelon into cubes, then put them into a large mixing bowl.

Slice the cucumber thinly and put them into the same bowl with the watermelon slices.

Finely mince the mint and slice the onion, then scatter them over the ingredients in the bowl together with the crumbled feta cheese.

For the Dressing:

Add honey, salt, pepper, lemon juice, salad, and olive oil into a mixing bowl. Whisk everything until well incorporated.

Add the dressing on top of the salad, then toss to coat.

Place it in the fridge to chill for at least half an hour before serving. It will also incorporate the flavors well.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days.

I highly suggest using fresh ingredients for this salad. You can never go wrong with fresh ingredients!

Nutrition Facts:

Calories: 266 kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 411mg | Potassium: 534mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2325IU | Vitamin C: 35mg | Calcium: 134mg | Iron: 1mg

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Prep Time: 10 Mins | Cook Time: 10 Mins | Total Time: 20 Mins | Yield: 15 Servings

Who doesn’t like garlic bread? It is something I can eat all the time and still want more! This simple recipe is a step-by-step process that will help you get the best-baked piece of bread ever! All you need for this recipe are 5 ingredients and 20 minutes of your time. Try it now!

Ingredients:

2 tablespoons Chopped coriander
1 baguettes (or 2 mini baguettes)
1/2 teaspoon Black pepper
1/2 c Softened butter
4 Garlic cloves

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a large mixing bowl, add the softened butter.

Get your garlic cloves and mince them well. Put them into the bowl with the butter. Stir until well blended.

Get 2 tbsp of coriander and finely chop it. Put it into the same bowl with the butter and garlic, then stir to combine.

Stir in the rest of the ingredients until well incorporated.

Diagonally slice the bread, then brush each with the garlic butter mixture on one side. Repeat the process with the rest of the bread slices.

Lay them onto a baking tray with garlic butter side up.

Place the baking tray in the preheated oven and bake the Garlic Bread for about 8 to 10 minutes or until done.

Remove the Garlic Bread from the oven and let them rest for a few minutes before serving.

Serve warm. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 months in the freezer. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 92 kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 250mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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Prep Time: 20 Mins | Cook Time: 7 Mins | Total Time: 27 Mins | Yield: 4 Servings

This Parmesan Baked Zucchini is full of flavors that make it the perfect snack for a crowd! Serve it with your favorite dipping sauce! In less than 30 minutes, this delicious treat is ready to be devoured! Invite your friends over and surprise them with the best finger food today! Also, don’t forget to share this recipe with them. I’m sure they would want to have it!

Ingredients:

1/2 c grated Parmesan cheese
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
4 medium zucchinis, sliced into 1/4-inch rounds
A pinch of cayenne pepper
1 teaspoon garlic powder

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Lay a metal rack over a large baking sheet, then coat it with cooking spray.

In a large bowl, add the zucchini slices and olive oil. Toss to coat.

Add garlic powder, salt, pepper, cayenne pepper, Parmesan cheese, and garlic powder into another mixing bowl. Whisk everything until well incorporated.

Coat each zucchini with the Parmesan mixture. Shake off any excess. Lay them onto the prepared baking tray.

Put the tray in the preheated oven and bake the zucchini for about 6 to 7 minutes.

Broil for another minute or until the zucchini becomes golden brown and a bit crispy.

Remove the Parmesan Baked Zucchini from the oven and allow it to cool for a few minutes at room temperature before serving.

Serve warm. Enjoy!

Notes:

Serve this with your favorite dipping sauce.

Garnish with freshly chopped herbs and a squeeze of lemon before serving.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat for a few minutes before serving again.

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Prep Time: 15 Mins | Cook Time: 25 Mins | Total Time: 40 Mins | Yield: 3 Servings

These Baked Broccoli Cheese Balls are pretty easy to prepare. They are very healthy and insanely delicious! Everyone is going to love these treats, for sure! Serve them with your favorite dipping sauce. Enjoy!

Ingredients:

2 cloves garlic, minced
2 Shallots/scallions, finely sliced
1/4 teaspoon salt
3/4 c shredded cheese or goat cheese
2 c (packed) roughly chopped soft cooked broccoli (well drained)
Black pepper
2 Eggs
Olive oil spray
1/2 c panko breadcrumbs

GARLIC LEMON YOGHURT SAUCE:

1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
2/3 c Plain yogurt
A pinch of Salt and pepper
1/2 garlic clove, minced
Zest of 1/2 lemon

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line with parchment paper the inside of a baking sheet.

Add the broccoli into a heat-proof bowl, then add water. Place it in the microwave and steam for a few minutes just until soft.

Slice the broccoli into small pieces, then toss them into the food processor. Pulse a few times until minced finely.

Add the minced broccoli into a large bowl together with the spices, cheese, eggs, and breadcrumbs. Stir everything until well combined.

Form small balls out of the broccoli mixture. Place them onto the prepared baking sheet and arrange them in a single layer.

Drizzle a bit of oil on top.

Place the baking sheet in the preheated oven and bake for about 30 minutes or until they turn golden brown.

Remove the Baked Broccoli Cheese Balls from the oven and let them rest for a few minutes before serving.

Serve these cheese balls over rice, salad, etc. Enjoy!

Notes:

These Baked Broccoli Cheese Balls are very versatile. You can serve them with pretty much anything and any time of the day!

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Prep Time: 15 Mins | Cook Time: 15 Mins | Total Time: 30 Mins | Yield: 8 Servings

These heavenly treats never fail to amaze my guests all the time! They taste incredibly delicious, total crowd-pleasers! It will only take you half an hour to make these Zucchini and Goat Cheese Fritters! Try this recipe now!

Ingredients:

¼ c Diced yellow onion
⅓ c Fresh mint leaves, chopped
1 c Whole wheat flour
½ c Crumbled feta cheese
Extra virgin olive oil
½ teaspoon Ground cumin
2 large Eggs whisked
Ground black pepper
½ teaspoon Salt
3 medium zucchini about 1½ lbs.

Directions:

Use a large-eye grater to shred the zucchini. Put them into a colander and remove most of the liquid by squeezing it with a towel.

Transfer the processed zucchini into a mixing bowl. Add the onion, salt, pepper, goat cheese, egg, cumin, and mint. Stir everything until well combined.

Add the whole wheat flour and stir again until well combined.

Place a saucepan on the stove and turn the heat to medium. Add 1 tbsp of oil and allow it to become hot.

Use a spoon to get about 1/4 cup of the zucchini mixture, then drop it into the hot pan. Repeat with the rest of the mixture.

Gently flatten them to turn them into patties. Cook each side for about 3 to 5 minutes or until they turn golden brown.

Make sure to cook them in batches to prevent overcrowding.

Transfer the fritters onto a clean plate lined with paper towels to drain excess oil.

Serve and enjoy!

Notes:

Serve these fritters with your favorite dipping sauce.

Use a spatula to gently flatten each fritter.

Make sure to squeeze away the liquid from the zucchini.

Feel free to use dill in exchange for mint.

You can add grated carrots to these fritters or any vegetable you like.

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Prep Time: 10 Mins | Cook Time: 40 Mins | Freeze Time: 10 Mins | Total Time: 1 Hr | Yield: 4 Servings

These delicious treats are incredibly delicious! You can serve them as appetizers or as a side dish for your main course! This recipe is pretty easy to prepare. You can air fry them or cook them in the oven. This is surely a must-try recipe!

Ingredients:

olive oil spray
1 large Egg, beaten
3/4 c plain or gluten-free panko
2 tablespoons light mayonnaise
1/4 c chopped parsley
1 large 10 oz. russet potato, peeled and cut into small cubes
lemon wedges, for squeezing
2 tablespoons minced red onion
2 5 ounces Canned tuna, drained and flaked apart
1 tablespoon Dijon
1 tablespoon fresh lemon juice
tartar sauce, optional for serving
3/4 teaspoon kosher salt and black pepper, to taste

Directions:

In a pan, add the potatoes and enough water to submerge them.

Place the pan on the stove and turn the heat to medium-high. Cook the potatoes for 15 to 18 minutes or until they are fork-tender. Drain and put them into a large mixing bowl.

Add red onion, tune, lemon juice, salt, pepper, parsley, mayonnaise, and Dijon mustard into the bowl with the mashed potatoes. Stir everything until well combined.

Put the bowl with the potato mixture in the freezer to chill for about 10 minutes.

Remove the bowl from the freezer, then make 8 logs out of the mixture.

In a mixing bowl, crack an egg and beat until creamy. In another bowl, add the breadcrumbs.

Coat each log with the beaten egg and breadcrumbs. Shake off any excess.

To Air Fry:

Place the Tuna Croquettes in the air fryer and cook for about 10 minutes or until they turn golden brown. Make sure to flip them over after 5 minutes to cook the other side.

To Cook in the Oven:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place the Tuna Croquettes onto a baking tray. Place them in the preheated oven and bake for about 22 to 24 minutes or until golden brown. Make sure to flip them halfway through the cooking time to evenly cook all sides.

Serve and enjoy!

Note:

Feel free to use chives or dill instead of parsley.

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Prep Time: 5 Mins | Cook Time: 40 Mins | Total Time: 45 Mins | Yield: 4 Servings

These Paprika Smashed Potatoes are perfectly seasoned! If you want the best side dish to go with your steak or any fried protein, then this is it! All you need are these simple ingredients! It will only take you 45 minutes to make these delicious treats. Try this recipe now!

Ingredients:

1 teaspoon Extra virgin olive oil
1/2 teaspoon Freshly ground black pepper
1/4 teaspoon Garlic powder
Kosher salt
3/4 teaspoon Sweet paprika
16 ounces Baby gold potatoes about 12-16 depending on the size
Chopped parsley for garnish
Aluminum foil

Directions:

Put a pot with cold water on the stove and turn the heat to high. Immediately add the potatoes and 1 tsp of salt, then allow the water to boil. Cook the potatoes for about 18 to 20 minutes or until fork-tender.

Drain the potatoes, then use paper towels to pat them dry. Gently mash each potato.

Prepare the oven and preheat it to 425 degrees F.

Line with the foil the inside of a sheet pan.

Add garlic powder, paprika, black pepper, and 1/2 tsp salt into a mixing bowl. Whisk everything until well incorporated.

Lay the mashed potatoes onto the prepared sheet pan and arrange them in a single layer.

Brush olive oil over each potato followed by the seasoning mix.

Place the sheet pan in the preheated oven and bake the potatoes for about 20 minutes or until they turn golden brown.

Remove from the oven, then sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

I like to serve these potatoes with steak or fried pork chop. They go well with pretty much any protein!

Feel free to use baby sweet potatoes instead of baby gold potatoes if you prefer.

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