Category: Party App

Antipasto Skewers

Note: I was sent samples of Rovagnati Charcuterie Trio in order to make these Antipasto Skewers. Opinions are mine alone.

I love a handheld party appetizer. And I also love a charcuterie or cheese board. So it should come as no surprise that I think Antipasto Skewers are absolutely delightful.

Luckily, Rovagnati gave me the perfect excuse to share this recipe for Antipasto Skewers, featuring their Charcuterie Trio!

source: rovagnati.us

Rovagnati, the renowned charcuterie company committed to preserving Italian traditions, recently introduced their No-Nitrites-Ever Salami Line and their Antipasto Italiano Trio. Crafted at Rovagnati’s U.S. factory, the No-Nitrites-Ever Salami Line utilizes selected noble cuts of the finest meat, following a USDA-approved Italian curing and fermentation method. The long and slow curing ensures a high-quality product that maintains the authentic flavors synonymous with Rovagnati’s heritage.

source: rovagnati.us
source: rovagnati.us

Rovagnati sent me samples of two of their Trios: The Charcuterie Trio and The Salami Trio.

  • The Charcuterie Trio includes sliced Prosciutto Crudo, Salame Milano, and Salame Napoli
  • The Salami Trio includes Salame Milano, Hot Soppressata, and Salame Napoli

Both Trio’s are the perfect size for making Antipasto Skewers; one 6 oz container is enough for about 9 skewers. I used the Charcuterie Trio below, but you can easily substitute in the Salami Trio.

Equipment (paid links):

Ingredients (makes approximately 18 skewers, multiply as needed):

  • 1 (9 oz container) cheese tortellini
  • 1/4 cup Italian dressing (homemade or store bought)
  • 1/2 cup balsamic vinegar
  • 1 (16 oz jar) roasted red peppers
  • 2 (6 oz containers) Rovagnati Charcuterie Trio
  • 1 pint cherry tomatoes
  • ~1/2 cup fresh basil leaves
  • 1 (12 oz jar) marinated artichoke hearts
  • 1 (12 oz container) marinated mini mozzarella balls
  • 1 (8 oz container) pitted olives (I used Castelvetrano olives)

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Italian Sausage Bread

Some recipes, like this one for Italian Sausage Bread, are so easy and yet are oh so satisfying. My mother-in-law seems to have an endless supply of sausage bread prepared at her house, so I never really thought to make it myself until this past year. Now that I have, I know it is the perfect make-ahead option to keep in your freezer!

This sausage bread can be made with either hot Italian sausage or sweet Italian sausage. I suggest changing the color of the pepper you use inside so that when you have it out for snacking, everyone knows what they are about to bite into. (I used red in these photos because I was making one with hot Italian sausage; I use green in my sweet Italian sausage breads.)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 or 2 bell peppers, chopped
  • 1 lb hot or sweet Italian sausage
  • 1 (13.8 oz) tube of refrigerated pizza crust
  • 1 (8 oz bag) shredded mozzarella
  • 1 egg, beaten

Continue reading Italian Sausage Bread

Pressure Cooker Deviled Eggs

Every time I ask my sister for any food requests I can make for her, she asks for this cornbread and Deviled Eggs. Every. Single. Time.

So, after years and years of her requesting it, I finally decided to make her a batch of deviled eggs using my Instant Pot (paid link).

Ingredients (makes 1 dozen deviled eggs):

  • 6 large eggs, right from the fridge
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 dashes hot sauce
  • 3 tablespoons mayonnaise
  • salt and ground pepper, to taste
  • sprinkle of paprika, for garnish
  • freshly chopped chives, for garnish

Continue reading Pressure Cooker Deviled Eggs

Cheesesteak Dip

Before I share this recipe for Cheesesteak Dip, I will be honest. I’m not a football fan. But I am a fan of bragging about Philadelphia, so I have to at least acknowledge the Eagles heading back to the Super Bowl! And, naturally, I’m doing it the only way I know how: through food.

There are quite a few “Philly Cheesesteak Dip” recipes out there, but as a Philadelphian, I’m a bit perplexed with why they all have bell peppers in them. I have never had a cheesesteak with bell peppers on it! So, I decided it was time for me to do my version. It doesn’t taste exactly like a cheesesteak (the cheese-to-steak proportion is out of whack), but it’s tasty and in the end, maybe that’s all that matters!

I am a “provolone wit” kinda girl, so my recipe is based on that: sauteed onions, a mixture of sharp and mild provolone, and shaved beef.

Ingredients (makes 16 servings):

  • 2 tablespoons butter (or vegetable oil, if preferred), divided
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 16 oz shaved beef
  • 8 oz cream cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 oz sharp provolone cheese, grated
  • 6 thin slices of mild provolone cheese
  • sliced baguette, for serving
  • soft pretzel bites, for serving

Continue reading Cheesesteak Dip

Vegan Cranberry Goat Cheese Pistachio Truffles

Note: I was sent samples of Spero Sunflower Cheese Products in order to write this post. Opinions are mine alone.

It’s the time of year where having a few party appetizer recipes on hand can be very helpful, especially ones that you can create quickly and travels well, if needed.

I prefer to have some recipes that can fit different dietary needs, including an appetizer or two for dairy-free or vegan friends and family.

This recipe for Vegan Cranberry Goat Cheese Pistachio Truffles is made with Spero Alternative Goat Cheese. Spero, a plant-based company that offers sustainable and affordable cheese and egg alternatives, such as Spero’s Sunflower Cheese products. Spero has a bunch of yummy flavors of their cheese spreads, including The Goat, which is a smooth and tangy taste very similar to goat cheese.

Plus, this recipe is super simple and has just four ingredients!

Ingredients (makes 12 servings):

  • 1/2 cup roasted sea salt pistachios
  • about 2 tablespoons dried cranberries
  • 1 (6.5 oz) container Spero The Goat
  • 1 baguette, sliced

Continue reading Vegan Cranberry Goat Cheese Pistachio Truffles

Spicy Carrot Dip

Note: I was sent a copy of America’s Test Kitchen The Complete Modern Pantry Cookbook in order to write this review. Opinions are mine alone.

Recently, my husband and I moved to the suburbs. One of the biggest adjustments has been having to make basically every single meal at home, where when we lived in Philadelphia, we were able to get amazing takeout whenever I was too wiped to cook or hadn’t gone food shopping.

So when I was contacted to review America’s Test Kitchen The Complete Modern Pantry Cookbook (paid link), I jumped at the chance. This book gives you more of a blueprint than tried and true recipes so that you can easily use whatever you might have on hand. The Complete Modern Pantry has a ton of information and tips to help home cooks reduce waste, save money, and get the most out of their grocery purchases.

The Complete Modern Pantry is anchored in the realization that every pantry is unique. Rather than expect all readers to have similarly stocked pantries, the recipes and suggestions in this book focus on what the ingredients do for the finished dish, instead of what they are. This book also looks to remove many of the common hurdles to creativity by empowering home cooks to:

  • Utilize a wide range of tangible variations and suggested improvisation to core Test Kitchen recipes so new ingredients don’t need to be purchased.
  • Understand key principles to everyday recipes (and some not-so-everyday) so they feel confident iterating on them based upon what is on hand in their kitchen.
  • Recognize how simple changes to a few ingredients in a recipe can make a big impact on the appearance and flavors of a dish- getting rid of the monotony of common meals.

The book has plenty of information on how to store fruits and vegetables in a way that will extend shelf life, recipes that rely on frozen items such as frozen tilapia which is cost effective are included as are tips on making the most of ingredients.

I was really impressed with a lot of the main dishes in this cookbook but I couldn’t stop thinking about this recipe for Spicy Carrot Dip that would be perfect to serve last minute guests, so I wanted to highlight it here.

This recipe uses fresh carrots, plus a bunch of spices and hot sauce to deliver a flavorful dip! I actually had all of these ingredients already on hand, making it super easy to make.

Ingredients:

  • 2 1/2 tablespoons olive oil, divided, plus more for serving
  • 1 lb carrots, peeled and sliced
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • pinch chili powder
  • pinch ground cinnamon
  • 1/3 cup water
  • 1 teaspoon hot sauce
  • 1/2 tablespoon white wine vinegar
  • fresh cilantro, chopped, for garnish (optional)
  • crispy capers, for garnish (optional)

Continue reading Spicy Carrot Dip

Bacon Wrapped Stuffed Figs

From August to October, figs are in season. Whenever I come across fresh figs, I just have to buy them!

I’ve shared recipes in the past using this yummy ingredient — everything from adding it to a flatbread to turning it into a cookie filling to using it in a jam.

So today I figured I’d go a little simpler with a favorite appetizer: Bacon Wrapped Stuffed Figs!

This recipe is so easy, and uses just 4 ingredients. They are great for parties or just as an appetizer with friends.

Ingredients:

  • 12 fresh black mission figs
  • 2 oz blue cheese
  • 6 slices of bacon, cut in half crosswise
  • freshly ground pepper, to taste

Note: you’ll need toothpicks for this recipe

Continue reading Bacon Wrapped Stuffed Figs

Smoky Baba Ganoush

Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.

It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.

Ingredients (serves 4 as an appetizer):

  • 2 pounds Italian eggplants (~2-4 eggplants, depending on size)
  • 3 garlic cloves, minced or pressed
  • the juice and zest from 1 lemon
  • 1/4 cup tahini
  • 1/3 cup olive oil, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground sumac (optional)
  • chopped parsley, for garnish
  • crackers, pita, bell peppers, carrot sticks, etc., for serving

Continue reading Smoky Baba Ganoush

Homemade Bruschetta

Note: I was sent vinegar from Lindera Farms, including their Ramp Vinegar, in order to write this post. Opinions are mine alone.

Hands down, my favorite summer produce are tomatoes. Peak tomato season in the Philadelphia area begins just after July 4th and continues through mid-October, so it is the perfect time to share a recipe highlighting tomatoes like this Homemade Bruschetta!

Luckily, tomato season has coincided with the opportunity to try out a bunch of yummy vinegar from Lindera Farms, a small artisan vinegar producer in Virginia.

source: www.linderafarms.com

Lindera Farms takes locally and sustainably sources agricultural products and ferments them into wines which are then aged into vinegar. They have a wide selection of vinegars (nearly 30 types!) and pantry goods, including soy sauce, hot sauce, and syrups.

The ingredients from Lindera Farms are raised in a non-interventionist process, meaning they don’t introduce anything to the growing process. The process is subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.

The results speak for themselves. The few vinegars I’ve sampled so far all have incredibly different flavors, acidity, and finish than what you can typically find in your supermarket. For example:

  • The Gardener Vinegar came about through Lindera Farms’ continued efforts to curb food waste. They collect organic summer vegetables from small local farms to make a complex and vegetal vinegar. The result is a very high acidic, savory vinegar with notes of cucumber, tomatoes, peppers and leeks. Lindera Farms suggests using it with salad greens, summer veggies, fish, or poultry, or even adding it to your favorite Bloody Mary recipe (I love this idea!)
  • Lindera Farms’ Apple Cider Vinegar is made with organic Virginian Heirloom Apples, and then is aged with applewood, adding a smooth, smoky finish. The Apple Cider Vinegar has a medium acidity, and medium-low sweetness, and can be used anywhere you’d use traditional apple cider vinegar, or just for probiotic consumption. (I used it in a pulled pork recipe, and it was fantastic)
  • I used the Ramp Vinegar in the recipe below. Ramps are a garlicky wild onion, and the ones in this vinegar are foraged in the woods of the Shenandoah valley. The result is a savory vinegar with notes of garlic, ramps, and onions with medium acidity. Lindera Farms suggests using it as a substitute anywhere you might use lemon and garlic in a dish. (I recently used it in my Italian Pasta Salad)

I have yet to tap into the other Lindera Farms vinegars, but I’m sure they are going to be just as delicious.

Traditional bruschetta uses balsamic vinegar, but I thought the garlic/onion flavors in Lindera Farms’ Ramp Vinegar would enhance the fresh flavors of the tomatoes and basil.

On to the recipe!

Ingredients (serves 4 as an appetizer):

  • 4 plum (roma) tomatoes, evenly diced
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Lindera Farms Ramp Vinegar
  • 1 teaspoon extra virgin olive oil
  • Italian bread, sliced and toasted for serving

Continue reading Homemade Bruschetta

Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

  •  1/3 cup tahini
  • the juice and zest of 2 large lemons (or 3 medium to small lemons)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro leaves
  • 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
  •  1/4 cup olive oil
  • salt and pepper, to taste

Continue reading Edamame Hummus

Pressure Cooker Black Bean Dip

I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.

This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!

Ingredients:

Seasoning blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Other ingredients:

  • 1 1/2 cups uncooked black beans, rinsed
  • 1 red onion, chopped and divided
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • seasoning blend (above), or 1 1/2 tablespoons taco seasoning
  • the zest and juice of 1 lime
  • 1/4 teaspoon hot sauce

For serving:

  • bell peppers, finely chopped (I used mini sweet peppers for more color)
  • reserved red onion, chopped
  • cilantro
  • pico de gallo
  • sour cream (omit to make dairy-free)
  • tortilla chips

Continue reading Pressure Cooker Black Bean Dip

Baked Cranberry Almond Brie Bites

I know that most of us are probably partied out. But it can never hurt to have some really great (and easy) party appetizer recipes on hand, like these Baked Cranberry Almond Brie Bites, right?

This recipe for Baked Cranberry Almond Brie Bites is a bite-sized version of baked brie wrapped in puff pastry; some versions of baked brie are stuffed with jam and nuts. This mini version uses mini phyllo cups stuffed with brie and cranberry sauce, then is topped with toasted almonds and fresh thyme. Mini phyllo cups (paid link) are typically available in the dessert frozen section of the supermarket.

Ingredients:

  • 1 teaspoon unsalted butter
  • 1 tablespoon sliced almonds
  • salt, to taste
  • 1 box mini phyllo shells (15 shells in each box)
  • 4-5 ounces brie
  • 1 tablespoon plus 1 teaspoon cranberry sauce
  • 1 tablespoon thyme leaves

Continue reading Baked Cranberry Almond Brie Bites

Pressure Cooker Spinach Artichoke Dip

My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!

This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.

It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!

Ingredients (serves 8):

  • 1 (10 oz) box frozen chopped spinach
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (8 oz) block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chicken or vegetable broth
  • 1 (8 oz) container parmesan cheese
  • 1 (8 oz) bag shredded low moisture mozzarella cheese
  • salt and pepper, to taste
  • crackers or toasted baguette rounds, for serving

Continue reading Pressure Cooker Spinach Artichoke Dip

Peach, Vidalia Onion, and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

  • 4 oz Pancetta, cubed
  • 2 Vidalia onions, cut into thin slices, then halved into half moons
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Pinch chili powder
  • Store bought pizza dough (use gluten free dough to make recipe gluten free)
  • 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh chives, chopped Continue reading Peach, Vidalia Onion, and Pancetta Flatbread

Feta Dip

I’m on a bit of a feta kick at the moment. I absolutely love French feta, which is a bit more mild and creamier than the more tangy, crumbly version most people associate with feta cheese.

When I came across a recipe for Feta Dip, I loved the concept, and knew French Feta would be perfect for it.

This dip is a nice alternative to the normal dips found at parties. The flavors are similar to tzatziki; serve with toasted pita or pita chips.

Ingredients:

  • 12 oz French feta
  • 1 cup non-fat plain Greek yogurt
  • 8 oz  cream cheese, softened to room temperature
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • the juice and zest of 1 lemon
  • 2 tablespoons chopped dill, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chopped deseeded cucumber
  • 1/2 cup multi-colored cherry tomatoes, quartered

Continue reading Feta Dip

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