Category: Appetizzer

SPICY BUTTER SHRIMP

4/19/2021

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Spicy Butter Shrimp
(Serves 1-2)

Ingredients:

12 Medium/Large local fresh shrimp {these are South Florida shrimp}
1 tsp Trader Joe’s Italian Bomba Hot Pepper Sauce
2 tbsp room temperature pure Irish Butter
2 cloves garlic, finely minced
Himalayan Pink Salt to taste

Instructions:

On a cold skillet add butter, garlic and bomba sauce, turn heat on to medium-low and stir ingredients evenly incorporating them until butter starts turning golden brown.
Add shrimp and stir making sure every shrimp is coated with butter mixture, cook until shrimp are cooked thoroughly, about 5-6 minutes.

Chef’s Note: Double/Adjust the ingredients for larger servings.

Serving Suggestions:

Serve over white rice with sliced avocado and a sprinkle of lime.
Toss into pasta with extra virgin olive oil and top with Pecorino Romano cheese.
Add to top of avocado toast with a sprinkle of lemon.

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ROASTED RADISHES

4/6/2021

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Who knew a radish can be a potato, but TikTok taught me otherwise. Here is my take on a TikTok keto recipe that is also a perfect GlutenFree & healthy alternative the One Dish At A Time way!

Roasted Radishes
(Serves 4-6)

Ingredients:

2 bunches of radish (halved or quartered)
Fresh Rosemary
Sea salt
Fresh back pepper
Garlic powder
Extra-virgin olive oil

Instructions:

Shake all ingredients in a ziplock bag (mixing in a bowl works too) let sit for 30mins {I prefer to let them sit over night for maximum flavor}
Preheat oven to 400*
Line a baking sheet w parchment paper of foil
Drain any excess moisture from the radish, spread evenly on baking sheet (make sure to get the rosemary on there) and put in the oven for 15mins. Flip and bake for another 10 mins

Click HERE for video!

Chef’s Note: this is the same exact recipe I use for roasting potatoes, so go ahead and roast some potatoes too!

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ITALIAN LOLLIPOPS

4/3/2021

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Caprese Salad, reinvented......an innovative take on one of the great classics!! Great for a cocktail party or for an impressive appetizer for your next dining gathering!!

Italian Lollipops
(makes 12 lollipops)

Ingredients:

12 cherry tomatoes
1-2 tbsp sun-dried tomato tapenade
12 mini fresh mozzarella
½ tsp lemon zest
2 tbsp Extra Virgin Olive Oil
1 tbsp chopped parsley
12 kabob skewers

Instructions:

Cut 1/4 of the top of the tomatoes, remove the seeds.
Fill tomatoes with a little tapenade, top with mini mozzarella. Prick with skewer.
In a small bowl, mix the lemon zest, olive oil and parsley. Coat themozzarella skewer and arrange in a glass or skewer dispenser.

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BAKED CHICKEN WINGS

3/31/2021

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Baked Chicken Wings (serves 6-8)

Ingredients:

24 chicken wings (about 4 pounds)
½ cup hot sauce
1 teaspoon garlic salt
¾ tsp onion salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp jalapeño powder
½ tsp smoked paprika
4 tbsp olive oil
Blue cheese dressing – store bought is fine (I prefer ranch)
Fresh Parsley

Instructions:

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

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CHILEAN SEA BASS CEVICHE

7/10/2020

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Chilean Sea Bass Ceviche
(Serves 6)

Ingredients:

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Instructions:

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
Drain the fish leaving 15% of the juice.
Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
Chill for another half hour, dice avocado and gently mix in with the other ingredients.

Serve with tortilla or plantain chips.

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CARAMEL CREAM CREPES FOR TWO

2/13/2018

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This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!

Caramel Cream Crepes for Two
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose gluten-free flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Yield: 2 servings.

Courtesy of Taste of Home

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Grilled Sausage with Spicy Sauce

2/3/2018

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This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

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ONION, BACON AND BUTTERNUT TART

11/17/2014

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Onion, Bacon & Butternut Tart
(serves 6 as a main course, 12 as an appetizer)

Ingredients:

All-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen or gluten-free remade pizza crust…we like Cali'flour Foods {If you get the ready-made crusts, follow instructions on package and skip to step 2!}
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided
1 tablespoon chopped fresh thyme

Instructions:

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.
Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.
Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.

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SPICY BUTTER SHRIMP

ROASTED RADISHES

ITALIAN LOLLIPOPS

BAKED CHICKEN WINGS

CHILEAN SEA BASS CEVICHE

CARAMEL CREAM CREPES FOR TWO

Grilled Sausage with Spicy Sauce

ONION, BACON AND BUTTERNUT TART

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