It’s springtime, and for me that means asparagus. I always enjoy finding new and exciting ways to eat asparagus, but sometimes the simplest recipes are the best. This is one of those recipes. This roasted Asparagus Tart with Fontina and Lemon pairs asparagus with soft and tangy fontina cheese and frames it up in a flakey and crispy puff pastry crust. It is sophisticated, light, crispy and flavorful, and is a great way to take this oft-maligned vegetable to new heights.
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This is a very easy recipe that brings new life to a leftover holiday ham, with just 4 ingredients. A food processor makes quick work of putting this easy ham salad together. Chopped pickles, along with mayonnaise and mustard are combined with minced ham and you have a quick and easy ham salad.
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Crispy golden cauliflower “wings” tossed in a spicy buffalo sauce are a great vegetable alternative to the classic wings. Serve these with the standard sides, and Buffalo Cauliflower may end up becoming a permanent replacement for, or addition to, the buffalo chicken wings appetizer.
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These classic baked potato skins are filled with melted Monterrey and cheddar cheese, crispy bacon crumbles and topped with fresh green scallions. Serve them up with sour cream, salsa, or a drizzle of Sriracha for a great appetizer.
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This recipe features sauteed wild mushrooms with onion and parsley served over garlic-rubbed crostini. Simple ingredients, only minutes to prepare, and full of flavor, this recipe is a great way to showcase almost any type of wild mushroom.
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Poutine is the ingenious combination of french fries and cheese curds covered in gravy. I actually had not realized this was the name of a dish until I toured Ontario and the upper Great Lakes. It was invented in Quebec, various forms of it found its way into the states, and the rest is history. It took the Canadians to bring those three things together and adding things like bacon, pulled pork or grilled steak has taken it to a whole new level.
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This is a fabulous way to make amazing extra crispy fried chicken wings. It takes advantage of the classic Southern-fried method using buttermilk.
This recipe is brilliant, really. The buttermilk does all the heavy lifting by creating a thick coating without the use of eggs. The seasoned flour adheres in clumps to create the crisp and crunchy coating. Ultimately these wings are the extra crispy version of fried chicken with a tangy, crispy outer coating that leaves the meat tender and juicy inside. The ingredients are simple and the wings are quick to prepare.
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Last week I wrote about homemade Italian Sausage Bread, a crowd favorite for Game Day. Here is an equally crowd-pleasing recipe for Pepperoni and Cheese Bread that can be made together with the Sausage Bread recipe using the same dough.
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Fresh from the oven this homemade Italian Sausage and Cheese Bread is a showstopper at parties. Sweet Italian sausage with provolone cheese rolled into a bread dough and baked until golden brown. It’s a simple recipe that I’ve been making for years. Perfect for football Sundays it is a meal in itself. But sausage bread also goes great with other appetizers and looks awesome on the party buffet. For more variety make this together with Pepperoni and Cheese Bread, equally delicious!
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Making guacamole is really quite simple, and not at all out of reach. It’s just a matter of picking the right ingredients and seasonings,. There are really 4 key things you need in order to make really good guacamole:
The other ingredients you add to this are what punch up the flavor and make it great. But rest assured, you can absolutely make a perfectly good guacamole as long as you are not missing any of the key ingredients above.
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This is an incredibly simple summer appetizer to make when ripe tomatoes and basil are in season. It is quick to assemble, using just 5 ingredients plus salt and pepper!
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