Have you tried chilled soup? Well, how about Chilled Spicy Tomato Soup? Now, give this one a chance, cold soup might sound rather unappetizing, but I can assure you this soup is far from that.
Chilled Spicy Tomato Soup
Sweet Pepper Bunless Sliders
It’s July 4th tomorrow, so here’s a recipe for some pretty neat sliders. Sweet Pepper Bunless Sliders, great as passed hors d’oeuvres, part of a buffet or as an appetizer.
Honey Jerk Chicken Wings
Honey Jerk Chicken Wings are a spicy, complex flavored dish. Baked in the oven to a crisp and served with a dipping sauce on the side.
Plantain Chips
It’s Super Bowl Sunday and the internet is abuzz with super bowl snack recipes. To be honest, I’m not a football fan, so I won’t be hosting a party today. I plan on putting my feet up to watch a couple of movies with a glass of wine in hand. Nonetheless, snacks will be needed and I plan on making a batch of Plantain Chips to nosh on.
Smoky Bacon Wrapped Chicken
Heavy hors d’oeuvres are a welcome addition to a holiday party. So if you’re in the party mood and in need of a dish that can hold up to an abundant supply of cocktails try Smoky Bacon Wrapped Chicken.
Garlic Chive Avocado Dip
Garlic Chive Avocado Dip is nice and simple to make and very tasty. It’s the perfect no need to cook appetizer that will satisfy you and your guests until you are ready to serve the next course.
Roast Lamb Denver Ribs
If you serve Roast Lamb Denver Ribs at your holiday party you will have some very happy guests. Roast Lamb Denver Ribs are made for sharing, cut them up and serve as an hors d’oeuvre.
It is truly cliche to call this dish delicious, of course it is!
Roasted Brussels Sprouts and Chestnut Soup
Today’s recipe, Roasted Brussels Sprouts and Chestnut Soup, is a holiday special and ideal served as an appetizer or hors d’oeuvre. Garnished with crushed walnuts and bacon, its rich flavor will likely evoke festive joy.
Smoky Cauliflower
Have you tried a bowl of smoky cauliflower? You should you know, it’s delightful. I was introduced to it quite recently when I had a great meal at Colita, Minneapolis, MN. The chef at Colita does a stellar job of combining some strong flavors on top a very conventional vegetable. Today’s recipe is my interpretation.
