appetizer

11 Use It Up Zucchini Recipes

September 5, 2018

These 11 recipes are sure to answer question of what to make with zucchini and cure your healthy recipe cravings at the same time.

I am 100% for fresh produce–but things can get a little out of hand in the garden this time of year, know what I mean?

If you’re like me, your counter tops are covered with zucchini and if you don’t have your own garden, I bet you’re getting doorbell ditched with tons of the stuff from friendly neighbors, desperate to offload their bounty.

Not that I’m complaining.

With so many ways to use this versatile veggie, you can eat squash every day through September without getting sick of it.

This roundup features 11 healthy, delicious recipes, guaranteed to help you make the most of summer’s most popular veggie.continue to the recipe… about 11 Use It Up Zucchini Recipes

Saucy Greek Baked Shrimp

September 4, 2018

This healthy Greek-inspired shrimp recipe in a saucy tomato base with feta can be cooked and served as a one-pot skillet dinner, or in a baking dish as a fast and easy-to-make appetizer that’s the first thing to disappear.

Don’t forget the bread.

That’s my big tip about this recipe. Don’t forget to add a few crusty sourdough slices to your shopping list. Bread is key if you’re a dipper like me. Because while you might first be attracted to this recipe because of the lure of perfectly baked shrimp (which they are), it’s every last drop of the sauce you’ll be sopping up that will have you making this recipe on repeat.

As we move from the heat of summer into fall’s cozy-up-comfort mode, this Greek flavored shrimp is the PERFECT transition recipe.

This tomato sauce is light and bright so it won’t bog you down, yet it includes the warming flavors of cinnamon and allspice to make you feel all cuddly and content.

And I’m pretty sure we can all agree that shrimp are totally right any time of year.continue to the recipe… about Saucy Greek Baked Shrimp

Mozzarella and Tomato Caprese Flatbread

August 15, 2018

This caprese flatbread recipe is an easy way to take advantage of the best of the season’s fresh tomatoes, basil, and of course mozzarella, making it the perfect appetizer bite or as an easy vegetarian dinner.

Head to the farmers market this time of year and you’ll see everyone around freaking out over the bulbous beauty of the heirloom tomatoes and just-off-the-vine-still-warm-from-the-sunshine beefsteaks.

I think they’re lovely too. But my fave tomato this time of year are the sweet cherry tomatoes I can pop straight in my mouth like candy.

Awwwww, who am I kidding? I love these baby tomatoes any time of year.

A few weeks ago I photographed the new winter menu of one of my favorite clients, Deer Valley Resort in Park City, UT. If you haven’t yet been to Park City and Deer Valley, it’s a destination to put on your bucket list, not only for winter skiing, but truly any time of the year.

This time around we shot photos for the new menu items for their low-key bar and restaurant The Brass Tag. But where does that name come from? Back in the day aka around 1890, the silver boom was huge in Park City and local miners would hang a brass tag before entering the silver mines to work. When the day was done, if there was tag still hanging on the board, it was time to start a search for the miner. Think of it as the low-tech GPS system of yesteryear.

This easy to make caprese-style flatbread pizza was just one of the items we shot that day, and after looking at it through the lens, and then taking a bite (okay, maybe more), I knew it was something you guys would love to make at home.

continue to the recipe… about Mozzarella and Tomato Caprese Flatbread

Stuffed Zucchini Hasselback Pepperoni Pizza Style

August 9, 2018

Stuffed zucchini takes on a whole new look when it’s cut hasselback-style then stuffed with pepperoni pizza fixins’ for an easy, healthy, all-in-one 6-ingredient meal or pull-apart appetizer.

For most every backyard farmers the question isn’t how to grow zucchini, it’s what to do with it all once the harvest begins. These guys are prolific!

So what are some ways to use up all that zucchini? Stuffed zucchini is likely one of the first recipes on your idea list.

But how about this…how about we make the method even simpler and forgo the scoop and hollow method and simply slice these bad boys hasselback-style instead?

They’re ripe for the stuffing, so let’s get slicing.

continue to the recipe… about Stuffed Zucchini Hasselback Pepperoni Pizza Style

Killer Garlic Fries with Rosemary

April 26, 2018

This copycat recipe of the famous Gordon-Biersch garlic fries couldn’t be easier to make at home, and because they can be baked in the oven or the air fryer, they’re a healthier version, too.

This recipe is brought to you by Alexia Foods

At first I didn’t even see them. I could just smell them. The punch to my olfactory sense with their intoxicating aroma literally had me twisting in my seat, cranking my head like Linda Blair in the Exorcist, searching for where that heavenly scent was coming from.

Ahhh, garlic. And loads of it. It was like the perfume of the food Gods.

This was many years ago at an L.A. Lakers game, and someone a row behind me and a few seats down was busy digging into what I soon discovered as the famous Gordon-Biersch garlic fries.

I’d never even heard of Gordon-Biersch before, but that certainly didn’t stop me from seeking out the concession stand where my husband and I joyfully purchased a few frosty beverages and our first batch of garlic fries that what would later become our Laker-game-going ritual.

But the best part of this story is that you don’t need to wait ’til game day to make this copycat recipe for Gordon-Biersch garlic fries at home. And even better, I’ve made them healthier by skipping the deep fat fryer and added even more flavor with a hint of fresh, herby rosemary, because that’s just the way I do.

continue to the recipe… about Killer Garlic Fries with Rosemary

How to Make an Asian-Inspired Cheese Board

December 4, 2017

Whether you call it a cheese board or a cheese plate, all that matters for this twist on the loaded appetizer platter is that it’s piled high with a variety of Asian-inspired bites.

This recipe is brought to you by Kettle Brand®.

I’m on a day date with my man, ordering lunch at one of our favorite Thai restaurants. While we’re almost always game for a killer Moochie’s Philly Cheesesteak sandwich, our go-to lunch spots are usually of the Asian variety: ramen, sushi, bulgogi, pho and bun are all invited to our table.

“Okay, G.,” I say to my husband as we look over the menu, only to order the same thing we always get because when you’ve got a craving, you’ve gotta feed the fire. “I need to come up with an appetizer idea to serve with potato chips.”

“You could do a dip,” he obviously replies. I look at him with a totally bored, blank stare. Oh, reallllly? Novel idea there Chef Jeff.continue to the recipe… about How to Make an Asian-Inspired Cheese Board

Chorizo Queso Dip with Beer and Chiles (Try It Over Fries!)

September 14, 2017

This spiced up queso cheese dip skips the fake stuff and is made with real cheese instead. Chorizo and chiles add the heat that’s then cooled down with every football lovers favorite flavoring: BEER! Serve it with chips or even better, pile it on french fries for a riff on the classic poutine.

This post is brought to you by Kroger

Football season has it’s signature trigger words ending in -ING: Passing. Scoring. Tailgating.Watching. Cheering. Drinking and eating.

But for this foodie, my favorite action word ending in -ING has been and always will be GRAZING.

At this stage in life’s game I’m miles away from being an arm-chair quarterback when it comes to tailgate snacking. Listen guys, I’m a pro. For me, it’s all about getting in the game and grazing on a little bit of this and some more of that, and bites of all of the shareable eats game days are known for.

So whether it’s a high school play-off, college rivalry, or the Super Bowl, this girl is ready to go the distance.

One of the most popular recipes to make around game day is a cheesy queso dip, and while I typically like to eat healthy, when it comes to tailgating, all bets are off, but I still want to eat real food.

Too many of the recipes I’ve seen use pasteurized cheese to achieve that creamy texture so that’s why I set out to make one that’s creamy, but still real, and loaded with flavor.

continue to the recipe… about Chorizo Queso Dip with Beer and Chiles (Try It Over Fries!)

How to Make a Kid-Friendly Cheese Board Even Adults Will Love

August 28, 2017

Cheese boards aren’t just for adults anymore. Here are my top 10 tips for creating the ultimate kid-friendly cheese board that kids will love and the host will serve proudly at the main table.

This post is in partnership with Cache Valley® Creamery

Everyone loves a party. And at every party there’s always the most popular one in the group. The one that the whole group gathers around. The one that everyone comments about how pretty they are. The one that no one can get enough of.

Yes, we are talking about the cheese board.

But here’s the deal. Cheese boards are typically geared to the more refined tastes of adults. You know, the cheese boards that with a hand gripped around a glass of Beaujolais, pinkies instinctively jut into the air as guests gaze over the extra strong blues and extra ripe cheddars, the peppered and spiced charcuterie and the fancy triple-creamed wedges you spent a fortune on that nobody ends up eating.

Ya. Those. This is not that cheese board.

Creating a kid-friendly cheese board doesn’t have to look…well…cheesy. No animal shaped formations out of cheeses and veggies, or ships sailing through a sea of fruit or salamis and toothpicks somehow tinker-toyed into action figures. Sorry guys, not at my party.

Instead, this is a cheese board every child would happily dig into and any adult would gladly place center stage at every party.continue to the recipe… about How to Make a Kid-Friendly Cheese Board Even Adults Will Love

Pan-Seared Citrus Shrimp Recipe

July 12, 2017

This simple, bright, and fresh shrimp dish is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party, and it’s lush orange and lemon citrus sauce leaves out the butter and cream but will still have you dipping your bread in for more.

I’d have to say one of the most common complaints I hear about cooking at home is when you suddenly realize it’s one of those days when dinner slips up in front of you and you have absolutely nothing planned to cook. Typically, that’s when some would throw their hands up in the air, concede defeat, and then reach for a bowl, some cereal and milk—or the closest take-out menu, whichever is easiest to get to first.

I know. I’ve been there.

That all-too-common predicament is one reason why this recipe spoke to me, because:

The ingredient list is short and simple.
It’s healthy, low-cal, high in protein, and frigging delicious.
99% of the time I have the ingredients in my freezer, fridge, and in my pantry.
It’s ready in under 30 minutes.
And it’s amazingly adaptable to be served with a variety of sides or re-invented in other dishes for just about every one of the picky eaters.

Sorry cereal, you’ll have to wait for your time to come.continue to the recipe… about Pan-Seared Citrus Shrimp Recipe

Chunky Citrus Guacamole

June 5, 2017

Chunky with a citrus-ey accent or both lime and orange juice plus a hit of spice and just enough girth to make any chip happy, it’s the perfect combo to welcome some spring weather with a few salty corn chips and a nice cold beverage.

If it weren’t for guacamole serving as my avocado gateway, the jury is out on whether I would ever have become an avocado fan. Now, they’re one of my favorite things to eat, so how could it be there was a time I didn’t like them?

Just like artichokes, it wasn’t until I was in my late teens that I finally gave in to even trying avocados. I have no idea where my aversion stemmed from. Maybe I just had an aversion to fruits and veggies that started with the letter A?

There are as many guacamole recipes out there in the world as there are stars in the sky and we all have our favorite, and this chunky homemade version is mine.

My husband came up with this guacamole recipe years ago and it was one of the first recipes I published here on the blog when I announced the first issue of FoodieCrush magazine along with some of my favorite things. But after making this guacamole time and time again, my photos and this post were in need of an update.continue to the recipe… about Chunky Citrus Guacamole

Sweet and Sour Asian Pickled Cucumbers

May 25, 2017

These tangy and oh-so-simple-to-make sweet and sour Asian cucumbers take only about 5 minutes to make, and are one of our favorite pickle snacks. They’re also oh so good served as a cooling side or a crunchy, puckery salad all on their own.

I’ve never met a pickle I didn’t like. And when a pickle recipe does double duty as a tangy salad or a puckery snack, I look like that little emoji girl with my hand held high 🙋. Actually, my hand is more likely IN the pickle jar instead of being raised even though my mom ALWAYS told me, “USE A FORK!”

When will I ever learn to listen? Asking for my mom, because, you know, she’s still wondering.

This easy cucumber pickle is exactly one of those recipes I will disregard all of my mom’s Emily Post etiquette teachings for. It’s the perfect topping on a sandwich or burger (like my Korean BBQ Burgers), or served alongside my Grilled Chicken Satay, or for simply snagging from the fridge for a little afternoon cure-all snack. Fork, or no fork, it’s totally your choice but I bet you know how I’ll be digging for them.continue to the recipe… about Sweet and Sour Asian Pickled Cucumbers

5-Ingredient Chipotle Chicken Taquitos

May 4, 2017

Crispy, crunchy, and oh-so-incredibly easy, these chipotle pepper flavored chicken taquito roll-ups call for just 5 ingredients and can be baked or fried for a super fast appetizer, dinner or snack.

When I was a teenager in high school, my friends and I would sprint from 4th period class and load into my friend Brenda’s car (lucky for us she had a very early 16th birthday and a mom who gave her free use of the car), roll down the windows, and crank up Madonna’s “Borderline” as we high-tailed it to one of our two favorite spots for lunch.

The first spot was Rax Roast Beef where I always ordered the Fried Chicken Sandwich. The second spot was Taco Time, where the crispy bean burritos with extra packets of mild salsa would always leave me with blisters in my mouth because they were hot out of the fryer and it was torture to wait until they cooled to eat them. I can STILL smell their crispy aroma lingering in my memory bank.

Taco Time was usually first on our list because in the newspaper each week they would include a promotional brown paper sack that when you took to Taco Time, you could get 5 tacos, crispy bean burritos, or soft beef burritos for $1.00. Or was it $2.00? Either way, as a high schooler with no money, it was a total steal.

Back then I didn’t know that my crispy bean burritos loved by cheap teenagers are known in more authentically-inclined parts of the country as taquitos, or even more authentically known world wide as flautas.

Either which way, they’re simple to make and deliciously good and this time around, made with chile-spiced shredded chicken.continue to the recipe… about 5-Ingredient Chipotle Chicken Taquitos

Pigs In a Puff Pastry Blanket

February 4, 2017

Everyone loves the simple bite of pigs in a blanket enveloped in a bread dough. But when you wrap these little hot dogs in flaky puff pastry, this appetizer heads to whole new heights of deliciousness.

I for one am a bona fide hot dog aficionado. I’ve always loved ’em, and I always will. Slather those puppies with a truck load of pickle relish, a drizzle of ketchup and mustard, and then pop them into a soft, buttery bun and this girl is in heaven.

That’s the downtown way to eat a hot dog.

The uptown way to eat a hot dog is a bit more refined when they’re wrapped in buttery, flaky pastry dough to create a delicately puffed built-in bun. They’re just as appreciated at an elegant dinner party as a brawling Super Bowl party.

And one of the best parts about them is they’re an appetizer that’s easy to make on the run for a haute and hot diggity dog.continue to the recipe… about Pigs In a Puff Pastry Blanket

Game Day Sheet Pan Nachos Two Ways

January 30, 2017

Game day snacking won’t leave you feeling guilty thanks to these two recipe ideas for sheet pan nachos that’ll make you the winner at the end of the day.

This post is in partnership with Bolthouse Farms

My dad was always the nacho maker in our family and when my mom would throw her hands up in the air and declare she had no idea what to fix for dinner that night, she’d usually suggest something super simple like nachos and cross her fingers he’d be willing to take over the kitchen reigns for the night.

But dad didn’t make nachos the way most of us know nachos. There was no pile of chips and loading on of ingredients. My dad’s nachos were simple precision and consisted of the same 4 ingredients every time. Each tortilla chip was precisely laid out in rows on the baking sheet, then precisely topped with a teaspoon or so of refried beans, and then topped with a slice of cheese. They looked like little cheese topped tortilla cookies as they baked in the oven, and once they came out, they were topped with a slice of jalapeño.

And that was it. Done.

Sure they tasted great to me as a kid and quite honestly, I bet they still would win a nostalgia award. But as I got older and visited restaurants (okay, I’ll tell it like it is—BARS!) and someone at the table would order nacho, and then they’d come out as a big pile of cheesy deliciousness you had to dig through layers of taco meat, and beans, and guacamole, and sour cream to get to, my taste for nachos went up a notch or two.

Now these nachos, they’re taking it up even more, but I’m feeling totally good about that.continue to the recipe… about Game Day Sheet Pan Nachos Two Ways

Spinach Artichoke Stuffed Bread

December 28, 2016

Garlicky chunks of bread are mixed with cream cheese, spinach, and artichoke hearts, then stuffed back into the shell and baked for a show-stopping appetizer everyone will want seconds of!

This post is in partnership with Arla USA

Like so many of my favorite recipes, I keep the originals in my tattered, over stuffed, recipe book I bought when we were first married. It’s filled with the hand-written recipes I’ve discovered have been handed down to me by my mom and grandmothers or shared with me by friends.

This is a variation of one of those special recipes. Its title in my much-better-penmanship-then-than-now-because-all-I-do-is-type is Mark’s Yummy Bread. Mark was the post college boyfriend of one of my besties. He and Julie aka Flash (whose nickname came about because she is so smart and such a thinker she is the opposite of fast) made this stuffed cheese bread for us at a friend party we hosted at our house. Ironically, about a year later, Mark actually bought that house from us. Apparently, we really know how to throw a house party.

And now, even more years later, we still talk about this bread. You could say it became legendary.continue to the recipe… about Spinach Artichoke Stuffed Bread

Garlic Butter Pepperoni Pizza Rolls

December 21, 2016

These easy, from scratch garlic-slathered pizza dough bites are stuffed with cheese and mini pepperoni, then baked for an appetizer everyone at the party will love.

This post is in partnership with DeLallo Foods

One of the earliest recipes I shared here on le bloggity blog was for little nuggets of garlic joy called Killer Garlic Rolls, inspired by a popular restaurant in our old neighborhood of Marina del Rey in California.

Those rolls. Pure love right there.

Today they’ve provided a nod of inspiration to this recipe for stuffed pizza rolls that are bathed in a simlilar garlic and herb butter—and bursting with a cheesy pepperoni pop.

These rolls. Pure love right here X 10.continue to the recipe… about Garlic Butter Pepperoni Pizza Rolls

Sausage Stuffed Mushrooms With Hollandaise

December 8, 2016

These baby portobello mushrooms stuffed with cream cheese and Italian sausage and drizzled with a rich and creamy hollandaise are the perfect appetizer for your next party.

When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.

You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.

And you are definitely one of them.

Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.

But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.continue to the recipe… about Sausage Stuffed Mushrooms With Hollandaise

Pesto and Garlic Shrimp Bruschetta Recipe

November 29, 2016

Garlicky poached shrimp, sun-dried tomatoes, capers and feta cheese top a simple bruschetta with balsamic glaze to make this easy but elegant appetizer recipe.

This post is in partnership with DeLallo Foods

Elegant but easy. Isn’t that what entertaining food should be all about?

Oh right. And delicious too. Okay you got it. This one ticks all the check boxes off the list. continue to the recipe… about Pesto and Garlic Shrimp Bruschetta Recipe

Fried Mac and Cheese Balls Recipe

November 2, 2016

A crunchy potato chip crust turns macaroni and cheese recipe into a hand held appetizer version of everyone’s favorite cheesy comfort food.

This post is in partnership with Kettle Brand Potato Chips

I know I’ve said it here on the blog before, but this recipe proves it bears repeating: My guy deserves a hand clap emoji 👏 👏 👏 or 372 for being my secret weapon in the kitchen.

You know how they say the way to a man’s heart is through his belly? My husband’s journey usually starts when I put a food challenge in his ear that leads to a craving in his belly, and he is off to the recipe-creating races. And that makes this lady’s heart beat-beat-beat-heart-beat with luuuuv.

We’re quite the team.

This recipe is no different. Fried Mac and Cheese Balls. Coated in potato chips? Yes sir. This is finger food at its best. continue to the recipe… about Fried Mac and Cheese Balls Recipe

How to Make the Best Steamed Clams

June 22, 2016

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping.

I was a waitress for years. My first waitressing job was when I was 15 years old at my best friend’s family restaurant, Sandy’s Fine Foods in Ogden, UT. They made the most amazing homemade pies. I learned a lot from that job, and it was my first foray into realizing I could make more than just a standard hourly wage.

Making tips on top of an hourly wage got me hooked on waiting tables.

Waitressing was also my side job through college. My mad money. I was lucky that my parents had planned ahead and saved for my college fund so I didn’t have to.

After college graduation, I worked two waitressing jobs to save money to go to Europe with my best friend. That was the summer my eu de parfum was the scent of grease and fried fish with the subtle scent of maple syrup while working at Salt Lake City’s premier seafood restaurant of it’s time, the Market Street Grill for breakfast and lunch, and then heading up Emigration Canyon to the historic Ruth’s Diner to work the dinner shift.

continue to the recipe… about How to Make the Best Steamed Clams

Buffalo Chicken Drumsticks

February 6, 2016

We’ve upped the ante by swapping traditional chicken wings for skinned chicken drumsticks baked in the oven for a new twist on good old buffalo chicken, perfect for appetizers and Super Bowl parties!

There’s a scent of pigskin in the air. No, not cooking. But literally flying through the air.

It’s Super Bowl, baby!

And what do we do when we Super Bowl? We eat. A lot. And nothing that’s good for us.

Are we talking chicken wings? Well, sometimes. But these days, we like the leg even more. Meatier, more tender. More gooder.

This chicken drumstick recipe is my man’s signature chicken recipe. It’s a teeny-tiny bit healthier thanks to his tenaciousness in removing the skins from the chicken and then baking instead of frying these meaty devils.

Pass the napkins please. And don’t forget the homemade blue cheese dressing for dipping.

Game on!continue to the recipe… about Buffalo Chicken Drumsticks

Slow Cooker Little Smokies

January 27, 2016

This easy and addictive mini sausage appetizer is made even simpler thanks to the crock pot and is perfect for game days and parties.

Every year around this time, it’s the same thing.

The phone rings. Well, it used to ring. Now it just buzzes with texts.

And then I ~~hear~~ read, “Heidi, can you send me your Little Smokies recipe again?”

Yep, like clockwork.

As the big game day draws near I start hearing—make that seeing—the requests. And every year I send the same recipe out to friends who have had these sweet little barbecued sausages in the crock pot (or my new Instant Pot) on game days of years past.

They’re craving them again, but this time in the comfort of their own home where the game day bets are a little looser, and a whole lot more forgiving.

continue to the recipe… about Slow Cooker Little Smokies

Baked Zucchini Parmesan Crisps

August 27, 2015

Zucchini gets a light and crispy turn coated with Panko bread crumbs, Parmesan cheese and fresh thyme, and then baked in the oven instead of fried.

Sometimes my phone’s autocorrect totally hits the nail on the head.

For example, the other day I heard a quote that totally reminded me of my grandma Mary Jane. She was the queen of quotes and always had a poignant comment or comeback no matter what life was throwing your way. Something to remind you to build up, keep up or get out.

It was a quote that resonated so I took to my iPhone to quickly type it in. Later, I re-read it to add a little oomph to my day.

“Be yourself because everybody else is already faken taken.”

Faken? Taken?

I think the type-o is the world’s way of telling me you don’t have to fake it ’til you make it because everyone else is already doing so. Just be yourself. Isn’t that the easier and smarter way.

How did Siri become as smart as my grandma?

continue to the recipe… about Baked Zucchini Parmesan Crisps

Loaded Twice Baked Red Potatoes

April 6, 2015

These mini twice-baked potatoes are super creamy and loaded with all the fixins’, for a crowd-pleasing appetizer or side to any meal.

Why is it that mini-me versions of favorite standards seem like so much more fun?

Baby versions of standard stuff are what get me every time.

Puppies and tiny dogs edge out the big guys in the oohs and awww how cute department every time. Mini bottles of condiments get opened whether needed or not. Baby carrots are so much easier to grab and snack. And sliders! Who can have just one?

Don’t even get me started on baby elephants. Cutest. Things. Ever.

So when I thought about making little red potatoes locked and loaded to the rim like their full size cousins, that was my, “well of course you should” moment.

continue to the recipe… about Loaded Twice Baked Red Potatoes

Slow Cooker Buffalo Chicken Cheese Dip

January 29, 2015

All of the flavors of buffalo chicken wings are packed into this easy, super creamy, ultra cheesy slow cooker dip that’s always a buffet or game day hit!

I asked. You replied. And now here I am, delivering.

When I asked you on Facebook if you’re craving a new recipe with chicken or one with cheese, some said one, the rest said the other. But most of you said, “BOTH!”

Yesterday I fulfilled your request for chicken when I delivered these chicken wings. Today I’m passing out the chips (or veggies if you please) to dig yourself deep into some serious dipping of chicken AND two kinds of cheese. In buffalo sauce. And even more cheese of the blue veined variety.

Because that’s just the kind of gal in the kitchen that I am.continue to the recipe… about Slow Cooker Buffalo Chicken Cheese Dip

Light and Easy Cheese Ball Recipe

January 21, 2015

This 5-ingredient cheese ball is lightened up with a combination of Neufchâtel light cream cheese and Greek yogurt cream cheese for nearly guilt free snacking, and it’s guaranteed to be a major crowd-pleaser at any shindig!

The day has come and gone and perhaps your resolve to paint 2015 with a rosier, healthier, more prosperous and organized glow has too.

This past weekend—January 17 to be exact—marked the day most people fall off the resolution band wagon. It even has an official nomiker, Ditch Your New Year’s Resolution Day.

Really? Only 17 days in and we’re already doomed?

Hardly.

I’m keeping my (re)Solutions going strong—or at least still breathing—by keeping up with my Little Victories tour. Small changes that make it easier for bigger evolutions to come.continue to the recipe… about Light and Easy Cheese Ball Recipe

Spicy Roasted Red Pepper Hummus

October 7, 2014

There are many a day when I comb through the pantry looking for a snack to cure my craving.

A handful of potato chips dunked into cottage cheese was my go-to after school treat as a kid that I can’t seem to shake. And yes! Those Hot Tamales will keep me busy all afternoon as I pick the red jelly insides from my back molars. And don’t make me tell you where I keep my secret stash of dark chocolate with sea salt. Because I won’t.

Sometimes I do want it all—all naughty and not necessarily healthy.

Sometimes.

But most of the time the foodie devil on my left shoulder gets shot down by the secret angel on my right who deftly guides me to the lighter side of snacking with some hefty flavor.

continue to the recipe… about Spicy Roasted Red Pepper Hummus

Bacon Wrapped Grilled Peaches with Balsamic Glaze

September 2, 2014

The first bite of recipe creating inspiration for me often starts with—you got it—the first bite.

Case in point, my dinner last Friday night. Even though it was Labor Day weekend, the mountains delivered a chilly preview of what’s soon to be in store. I love fall. I can’t wait.

My husband and I were invited to mark the end of summer at the Wasatch Mountain Table at nearby Solitude Resort. It was a very, very long table set at the bottom of a ski hill among forests of trees and a wandering river.

We met some incredibly fun tablemates and laughed the night away, because that what food and drink does to a crowd. But the real focus of the night was the delicious food accented with beer pairings from one of my husband’s favorite local brewers, Epic Brewery.

Peaches are a staple fruit in Utah with orchards dotting the freeways that run north all the way to the border of Idaho. One of the appetizers at our Friday night dinner was a grill full of these Bacon Wrapped Grilled Peaches. Chef Neville cooked down Epic Brewery’s Brainless on Peaches Belgian Ale into the balsamic glaze.

continue to the recipe… about Bacon Wrapped Grilled Peaches with Balsamic Glaze

Peel ‘n Eat Beer Steamed Shrimp

August 14, 2014

I met my husband working at a fancy, schmancy seafood restaurant.

It was a lovely setting for a beautiful romance that began with us racing from table to table, sweating it out in standard issue baby blue, long-sleeve, button down shirts that reeked of the deep fryer atop boring black pants with the wild flair of our own choice of windsor knotted ties as we stuffed our nightly wad of tips in our pockets. What individualists we were.

We both still have waiter nightmares about that place. Anxiety riddled nightmares where we can never get to our tables in time, our server trays never seem to empty, the cooks continue to yell and the customers begin to fume.

Hey wait, was that a nightmare or was it reality? Only the shadow knows…

continue to the recipe… about Peel ‘n Eat Beer Steamed Shrimp

Chipotle Honey Baked Chicken Wings

January 26, 2014

Maybe it’s because I live a relatively drama-free life that I’m so obscenely attracted to spicy food.

I’m just not one to drum up a whole lot of drama. I don’t create illnesses to obsess over. I don’t overthink the obvious. I pretty much just let things go. Just get over it. I mean, why wouldn’t you?

So when it comes to spicing up my life, I leave it to the happenings going on in the kitchen.

Thai. Cajun. Mexican. Line ‘em up, knock ‘em out and let’s get busy.

Last weekend, I had a surprise guest in my kitchen and did. just. that. and we. got. busy.

continue to the recipe… about Chipotle Honey Baked Chicken Wings