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Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

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Entries in Appetizer (31)


A Birthday Dinner

I hope everyone had a nice weekend! And for those of you lucky enough to have Columbus Day off, I hope you are still enjoying yours. Happy Christopher Columbus Day!

As I mentioned in my last post, Friday was Mr. KMW's birthday so we had a some friends over for dinner and then  hit up a few bars in town. The meal received many compliments and as the host this was a great meal to cook for guests. It is pretty minimal prep and hands off throughout the process so I got to hang out with everyone. We started the feasting off with some Spinach Balls that I re-heated from the freezer and some cheese and crackers I picked up at Trader Joe's.

The feature of the dinner was prime rib from this Salt Crusted Standing Rib Roast recipe, my red meat loving husbands favorite. I purchased a 4 rib roast, which is huge and there were a lot of leftovers after feeding 6 people. You won't find a rib roast that's much smaller and the leftovers are great. Steak & Eggs, Panini's, or just eating them straight up. If you live in the NYC area, Fresh Direct is a good source for buying the rib roast, otherwise I'd call your butcher ahead of time to make sure they have one available. The horseradish sauce is what really tops this prime rib off, just combine sour cream, horseradish, salt, pepper, and a little lemon juice. 

Standing Rib Roast

Doesn't this meat look beautiful? I want to eat it off the page, good thing I have leftovers!

Prime Rib

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Spinach Balls

Spinach Balls

Another fall weekend, which means more football, and another Gameday post! Hopefully it also means a win for at least one of my football teams. This week I'm sharing with you a recipe from my Mom and Grandma. Growing up it was a given that these spinach balls would be at any get together, from holidays and family reunions to Superbowl parties. Now I know why, they are really easy to make, and you can also make them ahead of time and just throw them in the freezer. I'm warning you now though, when you do make these, it's going to take A LOT of self control not to eat the entire tray before your guests arrive.

This recipe makes quite a few spinach balls (approx. 40-50), so if you have a smaller group I would recommend halving the recipe or you can just throw the ones you don't need in the freezer (before or after cooking) until your next gathering.

2 packages frozen chopped spinach
1/2 cup butter
1 box stuffing mix
6 eggs, beaten
1 cup parmesan cheese

Cook spinach in microwave, and squeeze out excess liquid. Stir butter into spinach until melted. Add stuffing mix, eggs, and cheese and mix all ingredients. Let cool for 10-20 minutes.

Preheat oven to 350 degrees, form spinach mixture into balls, place on baking sheet and cook for 15 to 20 minutes.


Lynne's Zesty Zucchini Bites

Zucchini Bites

So this weeks Gameday post is going to lean on the healthier side than the past couple of weeks. I mean all of my teams are 0-2, which means I've been drinking too much beer, so I need some Gameday appetizers that will help balance out those beers. Remember when I told you my bridesmaids requested everyone fill out a recipe card for my shower? Well this recipe comes from there, see I told you it was a good idea and perfect for me. It's my friend, Ellen's moms recipe, and it hit the spot when we were taste testing it tonight. It got some mmm's and yums out of my buffalo wing loving husband, so thank you Ellen & Lynne!

2-3 small to medium zucchinis (approx 2 lbs)
2 tablespoons olive oil
1 teaspoon hot pepper flakes
salt and pepper
parmesan cheese, shaved or cut into thin slices
bite size bagel chips, I had a heck of a time finding these and you can tell by the picture mine weren't bite size but still worked well

Preheat oven to 400 degrees.

Slice zucchini into thin rounds, using a mandolin if possible, I love my mandolin. Spread sliced zucchini evenly onto an ungreased baking sheet, making sure they are not overlapping. Roast zucchini in the oven, checking and flipping approximately every 5 minutes. Cook for 15 to 20 minutes or until edges are browned and zucchini is cooked.

Once cooked, place zucchini into a bowl while still hot, adding olive oil, red pepper flakes, salt and pepper and stirring together. Refrigerate zucchini mixture for several hours, the more the better. Lynne recommended 12, I did about 8 because I was hungry. 

To assemble, place parmesan slice and zucchini on bagel chips. Enjoy!


Steamed Whole Artichokes & Aoili Garlic Mustard Sauce


A couple years ago I was out visiting family in California, and my sister-in-law made steamed artichokes. I was wowed, I never realized how simple this was to do and it makes for a great appetizer, snack, or side dish. I know I have some beginning cooks following blog and thought you guys might find this steamed artichoke post helpful. Usually I dip the artichoke in butter and lemon juice, or just eat it plain. Recently I tried it with this Aoili Garlic Mustard Sauce from Trader Joe's, and boy was it good.

Garlic Mustard

Not just for dipping the artichoke, in fact I think I still like the artichoke better just dipped in butter and lemon juice, I'm still deciding. Back to this mustard though, pick some up the next time you're at Trader Joe's, it's good stuff, it's great on sandwiches, with sausages, and all of the other uses you have for mustard.

How To Steam an Artichoke
1. Wash artichoke under cold water
2. Cut off stems close to the base 
3. Put about 1 inch of water in a stove top pan (you can add a clove or two or garlic and a bay leaf for flavoring if you want, but it's not necesarry)
4. Add artichokes to pot 
5. Cover pot and bring to simmer, continue to simmer for about 40-50 minutes. 

How to Eat an Artichoke
1. Pull off petals 1 at a time
2. Dip in butter or sauce, if desired
3. Place flesh side down in your mouth and scrape meaty end with teeth, if it doesn't come off easily then it wasn't cooked enough
4. Once petals are eaten, scrape off the inedible fuzzy party covering the heart
5. Cut into pieces and dip into sauce to eat (this is the best part!) 


Slow Cooker Pulled Buffalo Chicken Sandwiches


I have another Gameday recipe for you, and you should make it immediately. My husband is a buffalo wing connoisseur and these recieved his stamp of approval. My initial plan was to make these into sliders, but after not being able to find slider buns at 2 different stores I gave up since this would easily work with sandwiches. Where do you buy slider buns anyway?

Since these are made in the slow cooker they are so easy to make,  just throw a few ingredients in the slow cooker and have a finished product 8 hours later. One word of advice I have is do not make these when you'll be home all day. I work from home on Friday's and it was torture smelling the buffalo chicken all day long and having to wait until dinner to gobble it up.

I tried not to make them too spicy since my husband can't handle the heat like I can, he's more of a mild wings type of guy. These still came out spicy, just not too spicy, but please adjust the sauce ingredients to fit your tastes. The blue cheese dip to spread on the sandwiches helped balance out the spice nicely. Since I wanted to mix both light and dark meat this recipe makes way too much chicken for just the two of us, but it would be good for a crowd and I'm excited to find uses for it in other dishes.

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