Appetizers

Here's a great way to dress up mozzarella sticks...just try this baked version that uses golden puff pastry as the "breading".  You'll find that the melted mozzarella together with the flaky pastry is a delectable combination.

This may sound strange, but don’t judge until you’ve tried them. I made them for our Super Bowl Party in January and they were a crowd favorite! Everyone kept saying, “HOLY COW… what is in these?!!?!” and my response surprised every. single. one. of them. Nobody could believe it was a 3 ingredient appetizer!

Easy: Check.

Savory: Check.

Bacon: Double Check!

Everything is better with bacon. Am I Right?!

Cute as a button... and tasty too! These are a simple, bite-size appetizer. I like to double the amount of filling to make sure there's plenty for each little 'mater.

These pepperoni rolls were so simple and super tasty!  We will be eating these again very soon!

2 mangoes, peeled and chopped fine
1 large red onion, finely diced
1 bunch of cilantro, finely chopped
2 avocadoes, chopped
Zest of 2 limes
Juice of 2 limes
Sea salt

Mix all ingredients together
Refrigerate for about 2 hours to allow flavours to meld
Serve with tortilla chips

1kg of silverskin onions
4 cups cauliflower flowerettes
500 g red peppers cubed
500 g green peppers cubed
4 x 284ml tins whole mushrooms, drained
1 litre garlic dill pickles
2 x 398ml tins green beans
2 x 398ml tins pitted black olives
2 x 500ml Manzanilla olives
3 x 184g tins chunk tuna
3 x 50g rolled anchovies with capers (optional)
6 cups or 1.5 litres ketchup
213ml tin tomato sauce
156ml tin tomato paste
2 cups or 500ml olive oil
¾ cup white vinegar

The night before preparation: skin the onions, put into a bowl and chill. Wash and dry the cauliflower and peppers. Combine the cauliflowerettes, pepper cubes and drained mushrooms. Chill overnight.

Drain the pickles, beans and olives. Flake the tuna with a fork (do not drain) and set aside. Chop the anchovies and do not drain. Slice the dills into medium slices.

In a large Dutch oven, heat the ketchup, tomato sauce and paste, oil and vinegar. Add the tuna and anchovies and stir well to mix.

Add the onions, cauliflowerettes, peppers and mushrooms and simmer 5 minutes. Stir occasionally. Add the olives, pickles and green beans. Stir and cook until hot about 10 minutes.

Have a canner ready with boiling water. Have the lids also in boiling water and the screw bands ready.  Ladle the antipasto into the hot sterilized jars and process 15 minutes. Remove jars from the canner and cool at room temperature for 24 hours. Wipe the jars and label. Keep in a dry cool place. Ready to serve in 3 weeks. Serve on crackers or as an appetizer on lettuce. Makes 12-14 pints.

For a smoother texture, process ingredients in blender or food processor.
 

Tons of cheese, roasted tomatoes, fresh basil and garlic. Get it?

Hi, guys. Since as far back as I can remember, Zucchini Cakes have been a summer favorite with my family. They can easily be an appetizer as well as a side dish, and everyone agrees that these things rock.