Appetizers

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4

I am obsessed with Chili’s sliders. They are the best little cheeseburgers, I’ve ever tasted! And this copycat recipe of Chili’s Big Mouth Bites gets me to enjoy my favorite teeny-weeny cheeseburgers at home any time! I am drooling over this perfectly seasoned ground beef that is seared and placed in toasted brioche buns topped with, cheese, bacon, sauteed onions, and drizzled with jalapeno ranch sauce.

Ingredients

1/4 lb. bacon
1 tbsp butter for sliders
1 1/2 lbs ground chuck
1/2 c. diced white onion
1 tbsp butter for sauteing onions
2 slices of American cheese
1 tsp chopped pickled jalapeno peppers
8 brioche buns or other slider buns
1 c. Ranch dressing
1 tsp salt
1/2 tsp ground black pepper

How to make Chilis Big Mouth Bites

Crispy Bacon:

Step 1: In a large skillet, cook the bacon. Transfer the cooked bacon to a wire rack to drain.

Step 2: Wipe the skillet, saving the bacon grease for cooking. Break the bacon once cooked into about 2 to 3-inches pieces.

Jalapeno Ranch Sauce:

Step 3: Into a blender, place ranch dressing, and pickled jalapenos. Pulse until you have a smooth dressing.

Sauteed Onions:

Step 4: To a large skillet, melt the butter. Then, add the diced onion and cook until translucent. Set the onion aside when done.

Hamburger Slider:

Step 5: Into a bowl, place the ground chuck. Season with salt and freshly ground black pepper. Mix well.

Step 6: Into 8 portions, divide the seasoned ground beef. Into the skillet, place many burger patties, making sure to not overcrowd the pan. Cook the patties for about 3 to 4 minutes per side until browned. Then, add 1/4 slice of American cheese on each patty once the burger has browned.

Step 7: On the bottom bun, place the cooked onions and bacon. Cover with the top burger patty and drizzle with some of the spicy ranch sauce. Then, add the top bun.

Nutrition Facts:

Calories: 1045 kcal | Carbohydrates: 42g | Protein: 45g | Fat: 77g | Saturated Fat: 34g | Cholesterol: 311mg | Sodium: 1575mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 4mg

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Servings: 15 Rolls

Are you looking for the best finger food to serve as a fun snack or party appetizer? Then, you have to give these easy-baked cream cheese rangoon rolls. These are like the ones we order from Panda Express but better and with a very delicious slightly fun twist!

Ingredients

15 egg roll wraps
8 oz. cream cheese (softened)
2 tablespoons finely chopped green onions
1-2 tablespoons vegetable or canola oil
2-3 tablespoons sweet and sour sauce (for dipping)
1/2 teaspoon garlic salt

How to make Easy Baked Cream Cheese Rangoon Rolls

Step 1: Let the cream cheese sit on the counter for about 30 minutes to soften. If in a hurry, you can pop the cream cheese in the microwave on defrost.

Step 2: Prepare the oven. Preheat it to 375 degrees. Using parchment paper or non-stick foil, line a baking sheet.

Step 3: Place the softened cream cheese in a medium-sized bowl along with garlic salt and green onions. Mix using a fork or spoon until well blended.

Step 4: On a plate or shallow dish, pour about 2 tablespoons of vegetable oil. Also, ready a small bowl with water for dipping your fingers in.

Step 5: On a flat surface, lay the egg roll wraps one at a time. Onto the bottom version of the egg roll wrap, line around 2 tbsp of the cream cheese mixture. In the water, dip your fingers and generously moisten the top edge of the wrap. Around the cream cheese, tightly roll the wrap. To seal the wrap, rub the moistened edge. If needed, add more water.

Step 6: In the plate of oil, roll the tightly rolled egg roll wraps until well coated. Alternately, you can use a basting brush to coat the wraps with oil. On the prepared baking sheet, lay the egg roll wraps. Place in the preheated oven and bake for about 12 to 15 minutes, flipping halfway through.

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Yield: 8 appetizer servings or 4 main-dish servings

This is a very savory, delicious pie with a superb combination of tomatoes and basil mixed with cream cheese in a flaky crust. This basil tomato pie is a perfect appetizer. It is also an impressive dinner entree. It’s a delightful pie with bright summer flavors that everyone will love!

INGREDIENTS

4 cloves garlic (I use less)
1 folded refrigerated unbaked pie crust or homemade 9” crust
5 Roma tomatoes or 4 medium tomatoes
1 c. loosely packed fresh basil leaves
1/4 c. grated Parmesan cheese
1/2 c. mayonnaise or salad dressing
1-1/2 c. shredded mozzarella cheese (6 oz.)
Fresh basil leaves (for garnish)
1/8 tsp ground white pepper

How to make Basil Tomato Pie

Step 1: Following the package directions, unroll the pie crust and lay it in a 9-inch quiche dish or glass pie plate. Using your fingers or a fork, flute the pie crust all around the edges.

Step 2: Using a double-thick foil, line the shell. To prevent the crust from sinking into the pie plate, use pie weights (or dried beans or peas). Place in the oven and bake for about 8 minutes at 450 degrees. Uncover and resume baking for another 4 to 5 minutes or until set and dry. Then, take the pie crust out of the oven and adjust the oven temperature to 375 degrees F.

Step 3: On top of the pie crust, sprinkle half a cup of mozzarella cheese. Place the pie crust on a wire rack to cool a little.

Step 4: Meanwhile, slice the tomatoes into wedges and let them drain on paper towels. On top of the pie shell, arrange the tomato wedges.

Step 5: Place the basil and garlic in a food processor bowl. Pulse until coarsely chopped and sprinkle this over the tomatoes.

Step 6: Mix the rest of the mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a medium mixing bowl until well blended. Spoon this over the basil mixture, evenly spreading to cover the top. Place in the oven and bake for about 35 to 40 minutes or until the top is golden and bubbly. Remove from the oven when done and serve the pie warm garnished with extra basil leaves if desired. Enjoy!

Notes:

1. You can substitute mozzarella cheese with Cheddar, Monterey Jack, or Gruyere.

2. To make this in advance, start by pre-baking the pastry crust. Then, tent and allow it to stand for up to 2 hours at room temperature. In the meantime, slice and drain the tomatoes. Allow the tomatoes to stand for up to 2 hours at room temperature. Prep the cheese-mayo mixture. Cover the pie and chill for up to 2 hours.

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Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 4 SERVINGS

These zucchini, Parmesan crisps are an amazing and healthy snack that is insanely addicting. And these are very crispy and crunchy! To make this tasty snack, all you need are eggs, Parmesan cheese, Panko, all-purpose flour, and zucchini. These ingredients you can easily find in your cupboard. So whenever you want to whip this up, you can easily do so. To serve, enjoy these zucchini, Parmesan crisps with your preferred dips such as Ranch or marinara sauce.

These crisps are very addictive, I can finish the whole thing myself in a single sitting. These bad boys are coated in flour, whisked eggs, and Panko mixture, then fried to crispy perfection! If you are looking for a healthy snack, then these zucchini, Parmesan crisps are a great option.

I always have a bountiful zucchini, and this recipe is an awesome way to use them up. This is also incredible if you are searching for a healthier snack for your picky eaters. These glorious addicting crisps are a must and surely for keeps!

INGREDIENTS

2 large eggs, beaten
1/2 c. vegetable oil
1/2 c. grated Parmesan cheese
1 c Panko
1/2 c. all-purpose flour
2 zucchinis, thinly sliced to 1/4” thick rounds

HOW TO MAKE ZUCCHINI PARMESAN CRISPS

Step 1: In a large skillet, heat the vegetable oil over medium-high heat.

Step 2: In the meantime, combine the Panko and Parmesan in a large bowl. Set aside.

Step 3: Dredge the zucchini rounds in flour, then coat in the eggs, and dredge in the Panko mixture, pressing the rounds to coat well. Do this in batches.

Step 4: Once the oil is hot, add the zucchini rounds into the skillet about 5 to 6 pieces at a time. Cook for about 1 minute per side until crispy and evenly golden. On a paper towel-lined plate, transfer the cooked zucchini rounds.

Step 5: Serve the zucchini, Parmesan crisps right away. Enjoy!

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PREP TIME: 5 MINS | ADDITIONAL TIME: 1 HR | TOTAL TIME: 1 HR 5 MINS | YIELD: 20

If you are searching for amazing party food that everyone will surely enjoy, then you have to try this bacon ranch cheese ball. Make this using only five ingredients plus fresh veggies for serving. It’s an amazing spread perfect to serve with so many things! If you love entertaining, good food, and company, then you should not miss this bacon ranch cheese ball. It is an excellent and fun snack idea that you can make without too much fuss.

This Bacon Ranch Cheese Ball never fails to impress everyone. It makes low-carb peeps happy and the carb eaters static! If you are keeping the menu completely low carb, serve this with celery and mini sweet peppers. This cheese ball also is amazing to pair with cucumber rounds. If desired, you can whip up low-carb crackers or even bake up some sliced cheese to throw together tiny cheese crackers. Just last weekend I had a small company come over to the house, and they were very ecstatic with the menu. This Bacon Ranch Cheese Ball as expected was a hit!

Ingredients

1 c. crumbled cooked bacon
1 c. grated cheddar
1 packet ranch dip powder
16 oz. cream cheese, softened
fresh veggies, for serving
1 tbsp chopped chives

How to make Bacon Ranch Cheese Ball

Step 1: To a medium mixing bowl, add the cream cheese, cheddar, bacon, ranch, and chives. Mix using a wooden spoon or a mixer until well blended.

Step 2: On a large sheet of plastic wrap, spoon the mixture. To form a ball, wrap and fold the plastic up and over the cheese mixture. Keep in the fridge for about an hour.

Step 3: Before serving, remove the plastic wrap. Enjoy!

Note:

Pair this cheese ball with some fresh celery, mini sweet peppers, cucumbers, and low-carb crackers.

Nutrition Facts:

YIELD: 20 SERVING SIZE: 1
Amount Per Serving: Calories: 161 | Total Fat: 14g | Saturated Fat: 7g | Trans Fat: 0g | Unsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 308mg | Carbohydrates: 2g | Net Carbohydrates: 2g | Fiber: 0g | Sugar: 1g | Protein: 7g

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Prep Time: 15 mins | Total Time: 15 mins | Servings: 24

This layered taco dip with ground beef is an amazing dish excellent to serve on top of a salad or for dipping. It is a delicious keto dish made with ground beef and soybeans. If desired, you can use ground beef alone and omit the low-carb black soybeans.

Ingredients

Refried Soy Beans (Optional):

1 tbsp olive oil extra virgin
15 oz. black soybeans
1 ½ tsp chili powder
1 ½ tsp minced garlic
1 tbsp unsweetened almond milk or coconut milk
½ tsp salt

Taco Seasoned Ground Beef:

1 small onion, diced
1 ½ lb. ground beef
1 tbsp chili powder
½ tsp garlic powder
3 cloves garlic, minced
½ tsp onion powder
½ tsp paprika
1 tsp cumin
1 ½ tsp sea salt
1 tsp black pepper
¼ tsp crushed red pepper flakes

How to make Layered Taco Dip with Ground Beef

Refried Soy Beans (if using):

Step 1: After draining a can of soybean, rinse the beans. In a blender or food processor, place the beans and pulse until smooth. Add in the rest of the ingredients and blend until incorporated.

Step 2: In a medium skillet, heat the olive oil. Then, add the bean mixture and cook until softened.

Taco Seasoned Ground Beef:

Step 3: Cook the ground beef in a large skillet along with the onion and garlic until the meat is no longer pink. Drain the grease, then stir in the rest of the seasonings.

Layers:

Step 4: Place the sour cream and cream cheese in a small bowl. Mix well and set aside.

Step 5: In the following order, layer the refried soybeans, taco seasoned ground beef, sour cream mixture, guacamole, tomatoes, and shredded cheese in a 13 x 9-inch baking pan and top with the sliced black olives (optional).

Step 6: Serve the layered taco dip with ground beef over some lettuce for a salad or as a dip for low-carb tortilla chips.

Notes:

1. You can omit the bean layer and simply add additional 0.5 lbs of ground beef with extra seasonings.

2. Swap the mixed spice blend with low-carb taco seasoning for the seasoned ground beef.

3. Before spreading the avocado layer, sprinkle it with some lemon or lime to prevent the avocado layer from browning.

4. Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts:

Calories: 171 | Carbohydrates: 3.9g | Protein: 7.8g | Fat: 12.9g | Sodium: 316mg | Fiber: 1.9g

Additional Info.

Net Carbs: 2 g | % Carbs: 5.2 % | % Protein: 20.1 % | % Fat: 74.8 % | SmartPoints: 4

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Servings: 7-8 fritters

I was hesitant if can pull this recipe off. Although this is a very easy recipe, I am not sure if the patty will be able to hold itself together. I am surprised that it did! The secret is mixing just the right amount of ricotta, eggs, and breadcrumbs. These easy zucchini, ricotta fritters turned out the be the best!

Enjoy these firm, golden, and delicious zucchini, ricotta fritters with some lemon wedges for a healthy and quick lunch any time with this easy recipe. If you love ricotta like me, then these tasty, easy zucchini, ricotta fritters are a must! Give this recipe a try very soon. I am one hundred percent sure that you’ll love every bit of these fritters!

Ingredients

4 tbsp olive oil
1 egg
1/3 c. ricotta drained
2 medium zucchini washed and thinly cut into sticks
1/2 to 1 c. panko breadcrumb depending on the consistency of your ricotta
lemon zest from a lemon
salt and pepper to taste

How to make Easy Zucchini Ricotta Fritters

Step 1: Place the zucchini (that you cut into sticks) along with ricotta, egg, lemon zest, and 1 tsp each of salt and pepper in a large bowl. Mix well before adding the breadcrumbs. Mix again until the breadcrumbs are just blended. Place the batter in the fridge for about 20 minutes to rest.

Step 2: Heat 1/4-inch olive oil in a large skillet. In the meantime, form spoonfuls of zucchini batter into 3-inch diameter patties using your hands. Once the oil is shimmering, add the patties into the skillet (in batches). While the patties are in the pan, flatten them using a spoon. Fry for about 3 minutes on each side over moderately high heat until browned and crispy, turning once. If needed, add extra oil.

Step 3: On paper towels, drain the fritters. Serve the fritters immediately with some lemon wedges. Enjoy!

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Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 24 mini zucchini puffs

I never run out of zucchini because of my min garden at the back of my tiny house. I always have a bountiful zucchini so I always look for recipes to use them. One of the best recipes I was lucky to find is this easy zucchini puff. These delectable puffs are filled with cheese, grated zucchini, and a tasty combination of spices. They are light and airy and best serve as an appetizer for your next family gathering or any occasion! These delicious zucchini puffs are also great to serve as a side dish to grilled steak and more.

Easily throw these zucchini puffs together any time using only a few simple pantry-friendly ingredients in less than thirty-five minutes. And impress everyone with the best zucchini dish they’ll ever taste!

Ingredients

1 Egg
¾ c. flour
2 teaspoons Italian Seasoning
¾ c. milk
¾ teaspoon baking powder
½ c. shredded cheddar cheese
salt and pepper to taste
1 c. grated zucchini

How to make Easy Zucchini Puffs

Zucchini:

Step 1: Grate the zucchini. Wrap the grated zucchini in a clean towel and start squeezing the excess water.

To Prepare the Puffs:

Step 2: Place the flour, baking powder, and Italian Seasoning in a large bowl. Mix well until combined.

Step 3: Whisk the egg with the milk in a different bowl. Add the dry ingredients and mix well until blended.

Step 4: To the batter, add the shredded zucchini and cheese. Mix again until well incorporated.

Step 5: Into mini muffin pans that have been greased with non-stick cooking spray, spoon the batter. Place in a preheated 375 degrees oven and bake for about 20 minutes or until the middle is done.

Notes:

1. For this recipe, you can add your preferred seasonings such as garlic powder.

2. To the mixture, you can also add some salt and pepper before spooning it into the muffin pan.

Nutrition Facts:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 32 | Total Fat: 1g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 0g | Cholesterol: 11mg | Sodium: 38mg | Carbohydrates: 4g | Fiber: 0g | Sugar: 0g | Protein: 2g

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Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 24 tots / 4 servings

These yellow squash tots are my picky eaters’ favorite. These are perfect for your fussy eaters to eat their veggies. And do not forget to serve these tasty tots with the yoghurt dip!

Ingredients

Tots:

1 egg
3 small yellow squashes or zucchini – about 1-1.5 pounds of yellow squash
4 ounces grated cheddar cheese or other meltable cheese (about 1/2 c. grated)
1/2 medium onion, finely chopped
3/4 c. breadcrumbs
1/2 tsp garlic powder
Optional: 2 tbsp – 1/4 c. finely minced parsley leaves
1/2 tsp salt
Ground black pepper, to taste

Yoghurt dip:

2 tsp lemon juice (from about 1/2 lemon, or to taste)
1/4 tsp garlic powder (or use 1 small clove of garlic, minced)
⅓ c. unsweetened Greek yoghurt
¼ tsp salt, or to taste
¼ tsp pepper, or to taste
1 tsp finely minced parsley (or dill, or 1/2 tsp dried parsley or dill)

How to make Yellow Squash Tots

To make the tots:

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using the parchment paper, line a large baking sheet. You can also grease the baking sheet using olive oil.

Step 2: On a fine grater or food processor, grate the squash. Then, add half tsp salt and mix well. In a colander, place the grated squash and allow it to sit while preparing the remaining ingredients. You can also use a cheesecloth.

Step 3: In a colander, squeeze all the extra liquid from the grated squash using your hands. For every pound of squash, you should have about 1 c liquid. Then, discard the liquid.

Step 4: In a large bowl, whisk all the Tot ingredients until well blended and you have a sticky and wet mixture (like a thick paste). You can add more breadcrumbs if the mixture ends up too wet. With your hands, shape small tots (around 1.5-2 tbsp squash mixture/tot). To prevent the mixture from sticking to your hands, dip your hands into a bowl with cold water in between every couple of tots.

Step 5: On the prepared baking sheet, arrange the tots. Place in the preheated oven and bake for about 25 minutes or until the top is golden and the bottom is lightly browned. Remove from the oven when done and let the tots rest for about 5 minutes before taking them out of the baking sheet.

To make the dip:

Step 6: Place the yoghurt sauce ingredients in a small bowl and mix well until combined. Serve this as a dip for the warm tots. Enjoy!

Nutrition Facts:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 290 | Total Fat: 15g | Saturated Fat: 7g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 669mg | Carbohydrates: 25g | Fiber: 4g | Sugar: 6g | Protein: 15g

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