Category Archives: appetizers

Seven Layer Dip

Posted on February 2, 2013 | 1 comment

Winter cont'd 021Seven Layer Dip 005This is a super easy and beautiful dish to entertain with. It’s great in a glass bowl where you can see all of the layers. I prefer to make this without meat but if you would like make one of the layers ground beef or ground turkey. Just drain the meat before adding and make sure that the meat has cooled before adding all the other ingredients. Feel free to play around with ingredients, whatever works for you. This recipe is best served at room temperature, I’ll usually make it earlier in the day and take it out of refrigerator an hour or so before serving. Another thing I would suggest is to go to a local Mexican restaurant that you like and buy your refried beans, guacamole and salsa there. It’s usually the best. Sometimes I will make my own guacamole etc. If you’d like to you can double down on all the ingredients. This will probably serve 12 as an appetizer.

Sadly, my pictures won’t be posted till tomorrow because I won’t be making it till then. It’s just such a fun , good recipe that I wanted to get it out to you.

Ingredients:

16 oz. refried beans

1 package taco seasoning

1 cup sour cream, I used light not fat-free

1 cup guacamole

1 cup salsa

1 cup Mexican blend shredded cheese

4 ounces black sliced or chopped olives

1 cup chopped tomatoes

*if adding meat use app. 1 – 1 1/2 lbs. ground beef or turkey and make sure it is drained and cooled down before adding it to dip.

Directions:

Layer in this order

1. refried beans mixed with 1 package of taco seasoning – I remove 2 tablespoons of the taco seasoning for the sour cream, if you don’t it’s no biggie I just do it to give the sour cream a little punch

2. 1 cup sour cream mixed with 2 tablespoons of taco seasoning

3. 1 cup guacamole

4. 1 cup salsa

5. 1 cup Mexican cheese

7. 1 cup chopped tomatoes

*if using meat just heat up a little bit of olive oil in pan and cook meat and drain meat after cooking. You’ll want to cool meat down completely before adding to dip.

* if you like cilantro you can sprinkle on top or sliced green onions are a nice touch

*lime wedges are a nice touch as well

Cover with plastic wrap, refrigerate and remove about an hour before serving. Serve with chips for dipping and have a spoon handy to help serve it.

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Cream Cheese and Lox/Salmon Appetizer

Posted on January 20, 2013 | 1 comment

Winter '13 colorado 023Winter '13 colorado 020Winter '13 colorado 021Winter '13 colorado 022This is an appetizer that I used to make all the time and then for some reason stopped making and am now starting to make again! It’s funny how that happens. It couldn’t be easier and it looks so good. It’s good if you’re looking for something new to make, very few ingredients and all you’ll really need is a good sharp knife for cutting rolls. Out here in Colorado I was able to get very soft extra large tortillas, they work really well. If you can’t find very soft ones, just use regular tortillas or wraps. If you can’t get large just use small ones.  Look at photos, just lay salmon on top of cream cheese in a row starting at the top and go to just before the bottom of tortilla. One 4 oz. package will probably go for 3 large tortillas and 4 small. Good for 4 – 6 people.

Ingredients:

1 4 oz. package of salmon ( or 4 ounces lox)

whipped cream cheese (just easier to spread than bar cream cheese)

1 package of large soft tortillas, or just any size tortilla will do just fine (or you can just use any kind of wrap bread)

Directions:

* see photos (for best description)

Take out tortilla , spread whipped cream cheese all over the tortilla, place  slices of salmon starting at the top and go to almost bottom, and then roll up tortilla ( like a wrap) I cut off the ends, and then slice tortilla into app. 1 to 1 1/2″ pieces. App . 5  pieces per tortilla.  Refrigerate till ready to eat and you’re good to go. Put on a pretty plate with some lemon wedges and you’re good to go.

*you can add diced up red onions, or capers. Your call. I just did cream cheese and lox and they were perfect.

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Sweet and Spicy Nuts

Posted on November 11, 2012 | Leave a comment

I am going to start posting my Thanksgiving recipes. Starting with these wonderful sweet and spicy nuts. Always perfect to put out when guest arrive . A perfect appetizer. (optional)

cookingwithcandi's avatarCooking with Candi

photo 4 (3)photo 1 (4)

My inspiration for this recipe came from Barefoot Contessa. I make these and keep them in a baggie or a container. Awesome, thanks Ina. These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these.

ingredients:

vegetable oil

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts, adjust the salt on this recipe as per direction below) 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild…

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Baked Salami re-blog

Posted on October 27, 2012 | Leave a comment

I am reblogging one of the most popular recipes on my blog. If you haven’t made this yet , try it. It isn’t the fanciest recipe but it always seems to disappear. It’s that good. Give it a go. It’s perfect and pretty easy for a Sunday game day or anytime you have people over . (optional)

cookingwithcandi's avatarCooking with Candi

This is an oldie but goodie recipe, and everyone loves it always. Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about) I couldn’t believe it when I saw Rachel Zoe cooking this salami on her show!!!!! A-Mazing!

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

1 Kosher Salami (this is a larger one for a larger crowd)

1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger

2 tablespoons Brown Sugar

1 tablespoon Dijon Mustard- I used Maille Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom. Mix all ingredients together and spread on Salami, place on a lightly…

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Tomatoes, Tomatoes, Tomatoes – Bruschetta (With or Without Chicken)

Posted on April 30, 2012 | 2 comments

I love this Bruschetta. It’s delicious as an appetizer over toast, but I also love it with chicken. I usually make it ahead of time, put it in the fridge and let the flavors marinate. Then, I either use it on toasted baguette slices or on top of a simple, grilled piece of chicken or fish. It’s similar to my Salmon Done Simply in Foil recipe. This has  a delicious, fresh taste and will last at least a few days (probably three) in the fridge. Now that the weather is getting warmer, this is such a wonderful, light dish using tomatoes, which I love.This evening I used a grill pan on the stove with a little olive oil in pan, kosher salt and freshly ground black pepper on paper thin chicken breasts and just grilled a few minutes on each side and they were perfect with tomatoes on top.

Ingredients:

2 tablespoons olive oil

5 cloves garlic, finely minced

2 pints grape tomatoes (I like to mix yellow and red ) and of course you can use heirloom when they’re in season or any fresh tomatoes. I cut the tomatoes in half lengthwise, or just into small pieces )I actually was able to obtain cherry heirloom tomatoes, and I cut them into small pieces.

1 tablespoon balsamic vinegar

fresh basil (about 16 leaves), cut up in chiffonade style (just roll basil and take a kitchen scissor and cut it up; you can also just chop it up) * I actually forgot to buy the basil this time but usually I do put it in, it adds a great deal of flavor.

Kosher salt

Freshly ground black pepper

*chopped red onion ( app. 1/2 cup) I didn’t use this time out but it adds a little crunch and another flavor

Directions:

In a small skillet, heat olive oil over medium high heat. Add the garlic and lightly stir it around for a minute or so. Don’t brown the garlic–just warm it up to a golden color, what I actually do is heat the olive oil and when it’s hot remove from stove then put the chopped garlic in and let it turn a golden color off the heat. Pour into a bowl and allow it to cool down. Add the tomatoes, balsamic, salt and pepper (to taste). Be careful not to over-salt–just put a little in and stir it; you’ll be able to check salt and pepper again later. Cover and refrigerate for at least an hour. Obviously the longer it sits, the better it will taste.

When you take the mixture out of the fridge, stir the tomatoes and now taste again for salt and pepper. Spoon bruschetta over the sliced bread, and serve on a large platter. This is a perfect substitution for a salad. If you’re serving over chicken or fish it’s just simply divine. I simply put a little olive oil on chicken cutlets sprinkle with kosher salt and freshly ground pepper and use a grill pan on stove or throw on the grill outside.

If I am serving over bread, I slice the baguette on the diagonal. Take a little softened butter ( melted butter) and brush on top of bread, then put in oven on a baking sheet to toast until golden and then repeat on the other side. You can also brush with a little olive oil (you just don’t want the toast too dry). If you’d like, you can also put toast on outdoor grill to get grill marks.

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Posted in appetizers, Salad, sides, vegetables, vegetarian

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Spinach and Artichoke Dip – Game Day Dip

Posted on February 4, 2012 | 1 comment

Game Day is finally here, it’s one day away. If you’re looking for a delicious dip , this is it. This recipe belongs to my daughter Jenn, she always makes it and it is always delicious. It goes perfectly with any kind of chip , or you can toast pita bread and cut into triangles. I know it’s fattening, but what the hell ? Superbowl comes but once a year right? This is a Super Snack, and if you like you can use Lite Mayo and Lite Sour Cream, just not fat free, it won’t work out well at all. This is just a great dip to make anytime of the year, and ingredients are super easy to obtain. Just make sure you squeeze out the excess water from the spinach.

Ingredients:

1 box or bag of frozen chopped spinach * (defrosted)  drained and squeezed out of all liquid, this is the most important thing here is to get the spinach as dry as possible.

1 Can Artichokes drained and coarsley chopped ( if you can buy them quartered already do so)

1 1/2 cups Mayonnaise ( Lite is fine)

3/4 cup Sour Cream ( Lite is fine)

3/4 cup Shredded Parmesan Cheese (not grated)

* In order to get spinach as dry as possible, I put it in colander to defrost, or leave it out for a few hours. I then literally squeeze it out to get all the liquid out of it, you don’t want it wet, the liquid will ruin the dip. So first defrost, then drain it, then wring it out with your clean hands.

Directions:

Mix together all ingredients and put in a nice oven proof dish that you’ll want to serve it in and bake at 350 degrees till brown and bubbly , about 30 – 35 minutes.

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Fig Jam for Baked Brie

Posted on November 21, 2011 | 7 comments

I get this at Fairway Market in New York, I know it’s also available at City Market in Colorado. I have found it to be the best jam for my Baked Brie, or just served with a nice piece of cheddar. It’s really a perfect compliment to the cheese. Here is a photo of it, and the name on it is Dalmatia Fig Spread. original type. If you refrigerate it after you serve it and have left over, next time you serve it just let it sit out at room temperature for awhile. You’ll be addicted to it as well. It is in the cheese section in both supermarkets. Happy Holidays 🙂

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Another Version of Baked Salami

Posted on November 5, 2011 | 1 comment

I cannot quite believe the response to my last post on the baked salami, it truly was off the charts! So happy everyone was so into the Old School recipe. It is  made from 100% beef. I have been told that it is 100% kosher by the way so I stand corrected. The first time I posted this I wasn’t clear on that subject but have been told otherwise.

Same thing as the original Baked Salami (this is already doubled for a large one)

Ingredients:

1 cup Apricot Preserves

1/2 cup Honey Mustard

you may want some extra mustard to serve on side! I actually like non- sweet style mustard, more savory for the side, a true deli mustard is the best.

Cook away the same as the first Baked Salami recipe. You might prefer this one. Keep your comments coming and your free subscriptions, I am so happy that I have an audience out there , it’s nice to know that you’re talking to a lot of people!!! Make sure you spray your pan well, because this gets way sticky in the process.

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Baked Salami (Oldie but Goodie)

Posted on November 2, 2011 | 13 comments

This is an oldie but goodie recipe, and everyone loves it always. Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about) I couldn’t believe it when I saw Rachel Zoe cooking this salami on her show!!!!! A-Mazing!

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

1 Kosher Salami (this is a larger one for a larger crowd)

1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger

2 tablespoons Brown Sugar

1 tablespoon Dijon Mustard- I used Maille Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom. Mix all ingredients together and spread on Salami, place on a lightly sprayed baking sheet and cook for about 1 – 1 1/2 hours. Serve on a plate with sliced pumpernickle or rye bread or crackers. I buy that party pumpernickle bread which is already cut into small pieces and available almost everywhere.

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Posted in appetizers, Holiday Recipes, Holiday/ Thanksgiving Recipes

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Spicy Mixed Nuts – 2 Ways 2 Recipes – Perfect anytime Appetizers

Posted on September 8, 2011 | 1 comment

This is my original favorite nut recipe and it is from Union Square Cafe cookbook. It is the best. I have been making these nuts for years and people always ask for the recipe. I can’t take credit for it but I can add a few useful tips. To avoid the brown sugar being grainy, make sure that the nuts are hot when you mix them, mix well from the bottom of the bowl and follow directions below for the melted butter in the saucepan. The nuts taste best when they are cooled down for a long time and have sat out for a while. They will keep for a long time in an airtight container. This recipe is pretty quick and easy too.

*check out my other nut recipe Sweet and Spicy Nuts for Thanksgiving Recipe also on site.

INGREDIENTS:

I usually start with unsalted nuts. (1/4 lb. of each, but adjust to your liking. You can even use mixed nuts as long as your final count is 2 1/4 cups. Use cashews, walnuts, pecans, almonds, brazil nuts, etc.)

2 tbsp coarsely chopped fresh rosemary leaves

1/2 tsp cayenne pepper

2 tsp dark brown sugar

2 tsp kosher salt

1 tbsp unsalted butter, melted

DIRECTIONS:

Preheat oven to 350 degrees.

Toss the nuts in a large bowl and spread them out on a baking sheet. Toast in the oven until light golden brown–about 10 minutes.

In a large bowl, combine the rosemary, cayenne, brown sugar, salt and melted butter. While nuts are hot, thoroughly toss the toasted nuts in the spiced butter. Allow to cool off enough for flavors to soak in.

*You can make this with all cashews

*You can melt the butter in a saucepan and add all ingredients right there. This may prevent grainy brown sugar. I like to do it this way.

*If you like a spicier version, add additional cayenne pepper

Second Recipe for Spicy Mixed Nuts:

Here is another recipe in the event that you don’t like rosemary.

INGREDIENTS:

1 1/4 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp mustard powder

1/2 cup sugar

Kosher salt

1 large egg white

4 cups mixed, roasted, salted nuts

DIRECTIONS:

Preheat oven to 250 degrees. Line a baking sheet with parchment paper or use cooking spray (regular Pam is fine).

Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon kosher salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.

Spread the nuts on the baking sheet with parchment paper. Bake until dry–about 45 minutes or so. Let cool completely on the baking sheet.

*If you like them with more heat, add 1-2 teaspoons of Chipotle chili powder to the spice mixture.

Enjoy!

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Posted in appetizers, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

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