‘Appetizer’ Articles at Sweetnicks

Recipe: Cheesy Spinach Stuffed Mushrooms

April 9, 2020 · Narrative, Vegetables

Big juicy mushrooms stuffed with spinach and cheese … a perfect appetizer or, heck, just make it a meal!

Truth be told, there is no way my kids will eat these (spinach! mushrooms!), and for a long time, I just didn’t make things that I knew they wouldn’t eat, which means I missed out on a lot of my favorite things. No more. I make what they like, and I make what I like too. Sometimes there is overlap. Sometimes there isn’t. And sometimes, they get curious and try what I’m making for me, and truth be told, those are solid wins right there.

And so here we are with my stuffed mushrooms. They didn’t have any interest in them, and that was fine. One batch made a few lunches for me, and they are super simple to make, reasonably healthy, and downright delicious. I mean, that moment when you bite into the mushroom and all the juice runs down your chin? That’s it, right there.

Let’s get to the recipe.

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Recipe: Cheesy Bean Dip

August 10, 2016 · Appetizers, Dips & Spreads

I’m a dip fan at heart, and if it includes hot, gooey, melted cheese, all the better. This Cheesy Bean Dip recipe is perfect when you have the munchies, are having a Movie Night at home, or just because.

No matter how many times I look at the word cheesy, it always looks like it’s spelled wrong.

Is it just me?

So… this summer I started teaching kids cooking camps. And that has actually morphed into some kids cooking workshops as well. It’s been a lot of work, but loads of fun. It’s truly one of those things where, during the first session, I looked around and thought, “this. this is what I’m supposed to be doing.”

During one of my July sessions, my campers and I decided to have a Dip Day, where we spent the afternoon making all sorts of dip recipes, both savory and sweet.

Because, really, who doesn’t LOVE dip?

This recipe for Cheesy Bean Dip was one of my favorites, and I’ve already made it several times since then, most recently when we were down the shore with family this past weekend.

Just a few staple pantry ingredients, and a whole lotta fresh grated cheese, and you’ll be spooning this sinfully delicious stuff into your mouth in no time at all.

I’m not gonna lie. It’s probably not the healthiest thing you’re going to eat, despite the plethora of beans.

But balance. Focus on balance.

Just don’t miss this one.

Hungry for more dip recipes?
This Spinach Artichoke Dip is a healthy riff off an old favorite.
Pizza Dip was a recipe I made with some June campers.
For more hot cheesy deliciousness, this Bacon and Cheese Dip is another guilty pleasure.
And despite a flashback to bad photography and the trauma that surrounded Hurricane Sandy, this Warm Cheddar Dip is still a winner.

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Recipe: Baked Zucchini Fries

August 8, 2016 · Narrative

Baked Zucchini Fries are a super simple, nearly guilt-free snack or appetizer recipe that will keep you coming back for more.

I’ve gotta be honest.

When it comes to zucchini, I can take it or leave it.

I have no problem eating it, but I’m just not going to be craving it anytime soon.

And I speak from years of experience.

So, like cauliflower, it means that I tend to keep my eyes out for ways to get creative with it, in the interest of eating more of it.

So here we are.

At 14, Nick is a full-fledged teenager, and with that comes the appetite. Although he, more often times than not, chooses healthier fare on his own, he does love mozzarella sticks, so I was aiming to make something that might taste like mozzarella sticks … without all that fried guilt.

I wouldn’t go so far as to say you’ll think you’re eating mozzarella sticks when you take a bite of these zucchini fries, but they just might be the next best thing.

Slice your zucchini up into fry-like pieces, dip them in an egg wash bath, and then a bread crumb coating and bake them up. Serve them with a side of marinara sauce for the runner up to the more traditional mozzarella sticks.

No joke, these were actually my dinner last night.

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Recipe: Shrimp Taco Bites {Appetizer}

January 25, 2016 · Appetizers, Narrative

Tiny, flavor-packed, pop ’em in yo mouth appetizers – perfect for your next shindig.

A few weeks ago, the folks at Turbo Tax asked me to have a little party.

So I did.

Like I need an excuse to invite some friends over and make my famous White Wine Strawberry Sangria.

Sangria which I sadly did NOT make enough of.

I made our evening a potluck, and asked everyone to bring their favorite appetizer or dessert.

Which are my two favorite courses of any dinner.

But then I couldn’t decide what to make.

Which is ALWAYS my problem.

Too many recipes, too little time.

And I went back and forth on whether or not I should make a main course.

Spoiler alert, I didn’t make a main course.

I went with a mix of tried-and-true recipes (these Bacon Crackers, and this Caramel Apple Dip), and then I made three new recipes, a Turkey Lasagna Dip, these Shrimp Taco Bites that I’m sharing today, and a Chickpea, Avocado, and Feta Dip (coming soon).

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Recipe: Baby Bella & Sausage Crostini with Bleu Cheese

August 26, 2014 · Narrative

Tasty little mushroom and sausage nibbles that are a perfect light appetizer when entertaining.

For me, recipe development is a very stream of consciousness type of thing, with one thought leading to another and before you know it, here we are with a new recipe. Inspiration can come from anywhere … a season, fresh produce, something random I saw on tv, farmer’s market goods, or a craving. Yesterday, while grabbing a few things off my grocery list at the store, I spied a basket of warm baguettes. And all of the sudden, I wanted crostini.

But not your every day summer crostini of mozzarella, sliced tomatoes, and basil.

Something a little left of that.

How about a nice thin, crispy slice of baguette topped with sauteed baby bella mushrooms, sausage, and bleu cheese?

Oh yes.

Truth be told, I am forever looking for more ways to use bleu cheese.

The sausage I used was a pork sausage roll from Jones Dairy Farm. All natural ingredients and very gently spiced, it goes perfectly with the woodsiness of the baby bella mushrooms, and needs no extra spices or fancy ingredients. And because neither of my kids like mushrooms, this is an appetizer recipe I don’t have to share. Ok, well, I shared with friends next door. A little topping of melted bleu cheese, and it’s a nice little savory bite that comes together in about 15-20 minutes, give or take interruptions from little people.

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Recipe: Hot Bacon and Cheese Dip

December 5, 2013 · Narrative

Warm melted cheese, crispy bacon, and buttery cracker crumbs make this appetizer dip a real winner.

When we had our All Things Bacon party a few weeks ago, I quickly declared this Hot Bacon and Cheese Dip the star of the night, followed by these Bacon Crackers. I texted my friend the very next day to get the recipe. It’s super simple to make and a definite crowd pleaser … and perfect for any entertaining you might be doing in the coming weeks.

I mean. Really. Warm, gooey cheese. Crispy, slightly salty bacon. Subtly rich, but not so much so.

Is there any way this could possibly go wrong?

Not a chance.

And since I’m not eating carbs, I should probably tell you that this dip tastes equally delicious slathered on a piece of grilled chicken too. In case you happen to be going carb-free too.

And, you know, even straight from a spoon if you don’t want that little smidge at the bottom of the dish to go to waste.

When you’re short on time, but need an appetizer for your next gathering, this is it. After crisping up the bacon, you just mix a few ingredients in a bowl, bake, top with cracker crumbs. Devour. It doesn’t get better (and easier) than that.

And tomorrow? A new-to-me gift giving source.

Recipe: Hot Bacon and Cheese Dip

Ingredients

1 8-oz package cream cheese, softened (I used reduced fat)
1/2 cup mayo (I used 1/3 less fat Hellmann's)
1 cup Swiss cheese
1/3 cup chopped onions
7 slices cooked crisp bacon
1/2 cup crushed Ritz crackers

Instructions

Mix cream cheese, mayo, Swiss cheese, and onions.
Spread in flat dish and top with bacon and cracker crumbs.
Bake at 350 degrees for 15-20 minutes.

https://sweetnicks.com/2013/12/recipe-hot-bacon-and-cheese-dip/

Recipe: Cranberry Conserve Brie En Croute {Pillsbury}

December 2, 2013 · Narrative

Looking for the perfect appetizer for your holiday entertaining? Look no further. Warm, gooey cheese. A slight tang from cranberries. Soft, flaky crescent roll dough. Cranberry Conserve Brie En Croute. ‘Nuff said.

Full disclosure.

I love cheese.

All kinds.

I don’t think I’ve ever met a cheese I didn’t like. Although some I obviously like more than others.

Cheese is definitely one of my happy places.

And if it’s warm, melty, and gooey? All.the.better.

So when my friends at Pillsbury wanted me to create a recipe with their crescent dough, my mind immediately went to the warm melted brie that is covered with the soft, flaky dough.

But here’s the thing.

That recipe has been around forever and a day.

Although for good reason.

I needed to do something different.

Natch. Because, after all, that’s why they pay me. ;)

I needed to turn it on its ear.

And that I did.

Because I was in “Thanksgiving mode” last week, my mind immediately went to cranberries.

On top of brie.

With a speck of brown sugar.

Wrapped up in flaky crescent dough.

And baked until all warm and melty … until it reaches sinfully good status.

Oh yes. I went there.

And you totally should too.

Because this recipe could make you a rock star as you begin your holiday entertaining.

Not hosting this year?

Don’t let that stop you. I made mine on a ho-hum Wednesday afternoon and foisted it into the hands of some lucky neighbors.

Holiday be darned, this is perfect for anytime you want a little something special.

Even on just an ordinary day.

Tomorrow? A new broccoli recipe that has the kids begging for more.

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Recipe: Restaurant-Style Salsa

April 11, 2013 · Narrative

When it comes to snacking, I go straight for the salty variety. Always have, always will. Chips and dip? Yes, please. Homemade hummus and pretzel rods. No question. Fresh salsa? Without a doubt.

And so it was a given that when I saw this recipe for a restaurant-style version of salsa, I would be making it.

I mean, come on.

With our outside temperature flirting with 70 degrees lately, it’s the perfect motivation for a little spring cleaning in our yard, hanging up some flower baskets, and just downright enjoying the sunshine. And this salsa with a handful of chips or chopped vegetables? Outside on the deck? With the kids and friends?

A thousand times yes.

Although it looks like there are a lot of ingredients, you can make quick work of it because you just throw the entire list into the food processor, whirr it around, pour into a bowl … and dig in. It definitely has the consistency of restaurant-style salsa, with a subtle tang coming from the lime juice and that unmistakable taste of cilantro. Yum, for sure.

Once our Jersey tomatoes are at their peak and farmer’s market season begins, this is one of my favorite homemade salsas to make with the fresh produce.

You can’t go wrong either way.

Hungry for more Mexican food?
This Mexican Roast Chicken is a cinch to make and super juicy.
These simple spicy chicken wraps are a great go to (and oh! those little baby faces!)
Chicken Flautas from Sunny Anderson that were a cinch to make and deeeeelish.

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Recipe: Devils on Horseback {Appetizer}

November 20, 2012 · Narrative

So this past Saturday, I shared a table at a vendor show with a friend. From 10-3. And then hosted a party with girlfriends at 6. {More party details coming soon}

I needed to make a few eats for the party and needed to keep it super simple.

Because time? There was, like, none to spare.

Apparently Oprah heard my silent plea and came through because just last week, a link for her 10 Minute Appetizers landed in my inbox.

True story.

I scanned through and chose two to make.

One with figs, one with dates.

And another true story? I actually really don’t like figs.

Or dates.

But I am adult enough to know that sometimes something needs to be presented in a different way to get you to like it.

And this is about that.

I have a little bit of a problem with the “ten minute” claim. Unless she means 10 minutes to assemble, and not from start to finish.

But either way, you’re done in thirty minutes, with minimal work.

And I can live with that.

A little sweetness from the date. A barely perceptible taste from the cheese, interestingly enough. And the bacon?

I mean, really.

Everything is better with bacon.

Word.

After the first bite, it was a round of OMGs.

And halfway through the night, the entire plate was gone.

Completely and utterly gone.

If you need something a little different to round out your Thanksgiving dinner table, make these. And if you don’t, make them anyway. Or pin them and make them another time.

But make them.

Because if I know nothing else, I know you need these in your life.

Oprah thinks so too.

So there’s that.

PS – And Devils on a Horseback are actually nothing new. They’ve been around forever, in various forms, and were quite big in the 1970s.

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