Appetizers

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yields: 4 cups (4-5 servings)

This is the best salad dip and my favourite go-to side dish. Filled with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing, you can easily pull this Texas Caviar off in no more than thirty minutes!

Ingredients

Dressing:

¼ c. olive oil
1 tbsp lime zest
4 tbsp lime juice freshly squeezed
1 tsp ground cumin
½ tsp smoked paprika sweet or hot
¾ tsp kosher salt
½ tsp honey
2 cloves of garlic minced

Caviar Dip:

1 15-ounces can of black beans, drained and rinsed
1 15-ounces can of black-eyed peas, drained and rinsed
½ c. whole corn kernels I used canned corn but drained it first
3 scallions both white and green parts are chopped
⅓ c. red onion chopped finely or diced
3 small bell peppers chopped (approx. ¼ c.)
1 small jalapeno pepper seeded and chopped
½ c. cherry tomatoes sliced thinly
½ ripe avocado cut into small cubes
½ c. fresh cilantro rinsed and chopped

To Serve With (Optional):

Your favorite hot Sauce
Tortilla Chips

How to make Texas Caviar

Step 1: In a mixing bowl, place the oil, lime juice, ground cumin, smoked paprika, salt, honey, and garlic. Whisk well to make the dressing, then set aside.

Step 2: In a bowl, put the black beans, black-eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro to make the Texas Caviar dip (or salad). Drizzle over the salad and mix gently. Adjust the seasoning if needed.

Step 3: If using, add in a couple of dashes of your preferred hot sauce. Serve this Texas Caviar with tortilla chips. Enjoy!

Notes:

1. For a more traditional Italian salad dressing, below is the recipe for my Italian salad dressing:

¼ c. extra virgin olive oil
2 tbsp white wine vinegar or apple cider vinegar
1 tbsp freshly squeezed lemon juice
1 clove of garlic, minced
1 tsp dried basil
1/4 tsp dried oregano
¼ tsp crushed red pepper (optional)
½ tsp Kosher salt (I use Diamond kosher salt)
¼ tsp ground black pepper
Optional ingredient for this Texas Caviar salsa recipe: 1 tsp of sugar (or honey)

2. Keep the leftovers in an airtight container in the fridge for up to 2 to 3 days.

3. To make this vegan, use maple syrup in place of honey.

How To Store Leftovers and How Long will they be good for? As long as they are kept in an airtight container in the fridge, the leftovers should keep fresh for 2-3 days.

Nutrition Facts:

Calories: 167kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Potassium: 264mg | Fiber: 3g | Sugar: 3g | Vitamin A: 947IU | Vitamin C: 35mg | Calcium: 16mg | Iron: 1mg

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PREP TIME: 30 mins | COOK TIME: 30 mins | REST TIME: 10 mins | TOTAL TIME: 1 hr 10 mins | YIELD: 4 servings

Make tonight extra special with these scrumptious enchiladas loaded with chicken and cheese. Easy to throw together with only a few simple ingredients. These mouthwatering enchiladas came out with a slight crunch and crazy melty cheese that makes everyone want to just dig straight in!

Ingredients

2 cloves garlic, minced
3 cans (3 c.) enchilada sauce
salt
ground black pepper
2 boneless, skinless chicken breasts
2 c. shredded cheddar jack cheese
8 flour tortillas
cooking spray
1/2 c. fresh cilantro, roughly chopped (optional)

How to make Cheesy Chicken Enchiladas

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Into a deep skillet, add the enchilada sauce with the minced garlic. Heat the sauce to boiling. In the meantime, season both sides of the chicken breasts with salt and pepper. Add the chicken breasts to the skillet and nestle them into the sauce. Adjust the heat to low, cover the skillet, and cook for approximately 15 to 20 minutes until the chicken is cooked through. When done, take the chicken from the sauce and allow both to cool a little. Grab two forks and start shredding the chicken.

Step 3: Using cooking spray, lightly grease the bottom of a 9 x 13-inch baking dish. Set aside.

Step 4: Into a large bowl, add the chicken, 3/4 cup reserved enchilada sauce, and a cup of cheese. If desired, add cilantro and gently stir everything until well mixed.

Step 5: Wrap the tortillas in a damp cloth or paper towel and warm in the microwave for 20 to 30 seconds on high. To assemble the enchilada, spoon a heaping 1/3 cup chicken mixture along the middle of the tortilla. Around the filling, roll the tortilla and place seam-side down into the prepared baking dish.

Step 6: With a little olive oil, brush the tops of the enchiladas before baking in the preheated oven for about 8 to 10 minutes until the tortillas are golden. Adjust the oven temperature to 400 degrees, then take the baking dish out of the oven. Over the enchiladas, pour the rest of the sauce and sprinkle with the rest of the cheese. Tent the dish lightly with aluminium foil and place it back in the oven to bake for another 20 minutes. Uncover after 20 minutes and continue to bake for 5 to 10 minutes more until the cheese has golden.

Step 7: When done, let the enchiladas sit for at least 5 to 10 minutes before serving. Garnish with some cilantro and if desired serve with salsa or sour cream. Enjoy!

Nutrition Facts:

YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 728 | TOTAL FAT: 32g | SATURATED FAT: 15g | TRANS FAT: 1g | UNSATURATED FAT: 14g | CHOLESTEROL: 116mg | SODIUM: 1507mg | CARBOHYDRATES: 65g | FIBER: 5g | SUGAR: 5g | PROTEIN: 43g

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PREP TIME: 10 MINS | TOTAL TIME: 45 MINS | YIELDS: 4 – 6

These sweet potatoes are smashing good! With only a few simple ingredients anyone can make these in a breeze. This easy recipe is fool-proof and guarantees a fantastic side or appetizer that’s excellent for any meal!

I recommended this recipe to a lot of my friends. It’s another one of my top picks from my recipe collection. Apart from my kids love all potatoes but this dish is also super fun to make, looks pretty on a platter, and crazy delicious! A must-try indeed and for sure a keeper! Give these Smashed Sweet Potatoes a try soon. It’s freaking great, you are gonna be hooked!

INGREDIENTS

2 large sweet potatoes, or 3 medium sweet potatoes
1/4 cup butter, melted
3 garlic cloves, minced
1 tablespoon thyme leaves
kosher salt
Freshly ground black pepper
small pinch nutmeg
1/2 cup freshly grated Parmesan

How to make Smashed Sweet Potatoes

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Into inch thick rounds, slice the potatoes.

Step 3: Add the butter, garlic, and thyme and season with salt, pepper, and a pinch of nutmeg in a small bowl, then whisk to combine. Onto the potato rounds, pour the butter mixture, and toss to coat.

Step 4: On a large baking sheet, transfer the sweet potatoes into an even layer about an inch apart. Place in the preheated oven and bake for about 25 to 30 minutes until the potatoes are fork-tender. When done, remove the baking sheet from the oven and set the oven broiler to medium.

Step 5: In the meantime, smash the slices of potato using a fork, potato masher, or the flat bottom of a glass. Return to the oven and broil the mashed potatoes for about 3 to 5 minutes until golden and crispy.

Step 6: Before serving, sprinkle the smashed potatoes with freshly grated Parmesan. Enjoy!

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Prep Time: 20 mins | Total Time: 20 mins | Servings: 8

These pinwheels are so fun to make and eat! A pretty simple recipe that requires only a few simple ingredients and ready in just twenty minutes. All you have to do is gather the ingredients, mix them well, spread them over the tortillas, and slice. Easy peasy!

My favourite and go-to party appetizer – Bacon Cheddar Ranch Pinwheels. Packed with flavours and loaded with bacon, cream cheese, cheddar cheese, and ranch. A pretty straightforward appetizer, even the kids can make this on their own!

I love quick and easy appetizers. If you know me well, you’ll figure by now that I have a so-called collection of the easiest and quickest party appetizer recipes. It relaxes me to search for new recipes online and when a recipe caught my attention, I make sure to give it a try shortly. Like this Bacon Cheddar Ranch Pinwheels. If I remembered correctly I saw this recipe decades ago on Pinterest and I immediately fell in love. It’s one of the most popular appetizer recipes until now. A crowd-pleaser and ideal for serving a big crowd. Cute little appetizer with a big flavour. It is so impressive, these delicious pinwheels became one of the most requested for every occasion.

Ingredients

1/2 pound rotisserie chicken (shredded)
8 ounces cream cheese (softened)
1/2 c. Ranch dressing
1 c. cheddar cheese (shredded )
8 pieces bacon (cooked and chopped)
2 tbsp green onion or chives (chopped)
3 large flour tortillas (or 6 smaller tortillas)

How to make Bacon Cheddar Ranch Pinwheels

Step 1: Place the shredded chicken, cream cheese, and Ranch in a small mixing bowl. Mix well until smooth.

Step 2: Then, add in the cheddar cheese, bacon, and chopped green onions. Stir well until incorporated.

Step 3: Over the tortillas, spread a generous layer of the chicken mixture. Tightly roll the tortillas, then slice them into inch pieces.

Nutrition Facts:

Calories: 266kcal | Carbohydrates: 3g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 605mg | Potassium: 200mg | Fiber: 0g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 0.3mg

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Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 10 people

My favourite dip of all time! Cracked Our Corn Dip loaded with Corn, cream cheese, sour cream, cheddar, bacon, and Ranch. I brought this many times to a party and everyone went nuts! Feel free to make this ahead of time and store it in the fridge until ready to serve.

This has been my go-to dip during potlucks, game day, parties, or even a simple movie night. It is incredibly easy and quick to throw together with only a few simple ingredients and pairs so well with Fritos or tortilla chips. Now that the NFL season is fast approaching, we are all excited. We all know that Game day is never complete without great food and amazing company. And this amazing crack-out dip corn is on my top list. So darn delicious, we will again never stop eating this dip!

Ingredients

1 (8 ounces) package cream cheese, softened
1 (1 ounce) package Original Ranch dressing mix
3/4 c. cooked chopped bacon
2 c. shredded cheddar cheese
1 (16 ounces) container sour cream
3 ½ c. frozen corn kernels, thawed

HOW TO MAKE CRACKED OUT CORN DIP

Step 1: Prepare the oven. Preheat it to 400 degrees F. And using cooking spray, lightly grease a 2-quart baking dish.

Step 2: Combine the cream cheese, Ranch dressing mix, chopped bacon, shredded cheddar cheese, sour cream, and corn kernels in a bowl until well incorporated. Then, pour into the prepared baking dish and tent with aluminium foil.

Step 3: Place in the preheated oven and bake for about 25 to 30 minutes until hot and bubbly.

Notes:

Make this dip ahead. Follow the directions above until step 2 and store in the fridge. When ready to serve, bake for an additional 5 to 10 minutes.

Enjoy this Cracked Out Dip with Fritos or tortilla chips.

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Prep Time: 45 mins | Cook Time: 6 mins | Servings: 16

I am obsessed with these Philly Cheesesteak Egg Rolls! Amazing flavour rolled in crispy egg roll wrapper – a delicious appetizer that will keep you coming back for more!

Ingredients

2 pounds Rib eye steak, cooked, chopped into small pieces
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper
1/4 c. butter, divided
2 green bell peppers, chopped
1 medium onion, chopped
10 pieces provolone cheese, diced
1-2 c. vegetable oil
16 Egg roll wrappers

How to make Philly Cheesesteak Egg Rolls

Step 1: To the rib-eye steaks, add the seasoning and place in a large sealable bag. Add in the Worcestershire sauce and marinate for at least 30 minutes.

Step 2: Heat 2 tbsp of butter in a large cast-iron skillet over medium-high heat until melted.

Step 3: Take the steaks out of the bag, place them into the hot skillet, and cook for about 4 minutes per side. When done, transfer the steaks on a baking sheet lined with foil. Place in a 400 degrees oven and bake for about 15 minutes. Halfway through cooking, turn the steak.

Step 4: In a skillet, melt the rest of the butter. Saute the bell pepper and onions to the melted butter until the onions are translucent and the bell peppers have softened. Remove from heat when done.

Step 5: Into small pieces, cut the steaks and place them in the skillet with the peppers and onion. Stir, then add in the diced provolone cheese. Stir and set aside.

To Make The Egg Rolls:

Step 1: With water, moisten the edges of the egg roll wrapper. Into the middle of the wrapper (diagonal), add a few tbsp of the meat mixture.

Step 2: Fold the outer edges inward over the mixture, then the bottom edge up over the mixture, and roll to seal. Repeat until you have used the rest of the meat mixture.

Step 3: In a large frying pan, heat the oil over medium-high heat to 350 degrees. Once the oil is hot, very carefully add in a few of the egg rolls at a time to the pan and fry on all sides until golden brown. When done, transfer the egg rolls on a plate lined with paper towels.

Step 4: Serve the Cheesesteak Egg Rolls with your favourite sauce. Enjoy!

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PREP TIME: 15 MINS | COOK TIME: 30 MINS | TOTAL TIME: 45 MINS | SERVES: 8

This is the most beautiful loaf of bread I have ever seen! A crossover of garlic bread and pizza, this delicious, melty pull-apart bread is here to steal the show!

INGREDIENTS

1 Pane Di Casa Vienna or Sourdough loaf of bread, unsliced
2/3 c. butter melted
4 cloves garlic crushed (or 1 tbsp minced garlic)
1/3 c. pizza sauce
1/4 red onion finely chopped
1 large ripe tomato, finely chopped
3-1/2 oz. | 100g mini pepperoni slices
Fresh basil leaves finely shredded
3/4 c. shredded mozzarella cheese
1 tbsp dried Italian herbs or Italian seasoning

HOW TO MAKE GARLIC BUTTER PIZZA PULL-APART BREAD

Step 1: Prepare the oven. Preheat it to 176 degrees C or 350 degrees F.

Step 2: Combine the melted butter and crushed garlic in a small bowl until well mixed and set aside.

Step 3: On a chopping board, place the loaf of bread and slice diagonally in rows across the top using a sharp bread knife down to an inch or 2 cm above the base in depth. Make sure not to cut through the base of the loaf. Now, cut the bread in rows in the other direction while firmly and gently holding the bread over the top to make diamond-shaped wedges.

Step 4: To a baking sheet/tray lined with aluminium foil or parchment paper, transfer the loaf and drizzle in between each wedge half of the garlic butter and pizza sauce, then the onions, tomatoes, pepperoni slices, basil, and cheese. Over the top of the bread, drizzle the rest of the garlic butter and sprinkle with the Italian herbs or seasoning.

Step 5: Tent the bread with foil, place it in the preheated oven and bake for about 15 to 20 minutes until the cheese has started to melt. Remove the cover and bake for another 10 minutes until the bread is crunchy and the cheese has completely melted.

Step 6: Take the bread out of the oven when done and let it cool a little before serving. Enjoy!

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Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 Servings

These past few days we’ve been obsessed with everything chocolate and peanut butter. We were in the zone of eating as much sweet as we can. But today is different. I am craving something savoury with cheese, spinach, and artichoke. And this Pull-Apart Pinwheel is the first that came to mind. The saltiness from the artichokes goes so well with creaminess from the cheese and mayo, and how can I forget the nutrient from the spinach. This impressive appetizer is everything in one, a classic and super darn delicious!

INGREDIENTS

1 (14-oz.) can artichoke hearts, drained and chopped
2 c. baby spinach, chopped
1 c. sour cream
1/3 c. mayonnaise
1/2 tsp garlic powder
1/4 tsp onion powder
Kosher salt and freshly ground black pepper, to taste
1 c. shredded mozzarella cheese
1/4 c. freshly grated Parmesan
2 (8-oz.) tubes crescent rolls
1 large Egg, beaten
2 tbsp chopped fresh parsley leaves

How to Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, lightly grease a pie plate.

Step 2: Place the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder in a large bowl. Mix to combine and season with salt and pepper. Add in the mozzarella and Parmesan and mix well until incorporated.

Step 3: Seal the unrolled crescent rolls to about 13 x 18-inch rectangle by pressing the perforations, then top with the artichoke mixture.

Step 4: Roll the crescent roll up beginning at the shortest side, then press the edges to seal and slice into eights. Onto the prepared pie plate, transfer the pinwheels cut-side down, then brush the top with egg. Place in the preheated oven and bake for about 20 to 25 minutes until golden brown.

Step 5: Remove from the oven when done, garnish with parsley, and serve immediately. Enjoy!

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