- Happy Father’s Day with Homemade Crepes
- Chipotle Black Bean and Roasted Sweet Potato Salad
- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
November 2014 M T W T F S S « Jun 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Category Archives: appetizers
Last weekend my little dude and I popped over to Savannah, GA. What a great historic town with lots of delicious choices for a foodie to enjoy! We had a delightful French lunch at Papillote, delicious decadent pistachio cupcakes at Mabel Francis Potter’s Cupcake Emporium and finished the day with the best find of all, a trip down the honey tasting bar at The Savannah Bee Co.
Ever since my little dude started articulating food preferences, honey has been at the top of his requested food list. Since to me, raw natural honey is a fantastic alternative to high fructose corn syrup or any type of artificial sweetener, I have let this be one of the places where we indulge a little bit.
The Savannah Bee Company had 10 (or so) types of single varietal honey, a tasting bar and giant bee hive playroom to help keep the kiddos occupied and happy. Honey heaven in a store! After thoughtfully tasting each type of honey on the tasting bar I decided the Acacia and the Winter White were my two faves of the day. Little dude decided whichever one he was trying at the moment definitely needed to be added to our basket.
On the tasting bar they had this wonderful little appetizer set up – apple slices, gouda and honeycomb. So simple and yet so tasty! I recreated it below but used regular honey instead of the honeycomb since not everyone can find honeycombs. Whichever way you make it you will have a fabulously easy, guilt free and totally unexpected appetizer (or snack!).
For now I am already dreaming of the next recipe for my special new honey. I am thinking honey cookies or maybe something savory. Stay tuned, I am sure I will be posting something soon.
Honey Drizzled White Cheddar Apple Slices
Prep time: 5 minutes - Makes: about 16 appetizer servings
- 1 green apple, sliced into thin slices
- white cheddar, sliced thin (or substitute cheese of choice like gorgonzola or gouda)
- honey (or serve with whole honeycomb if preferred)
Slice apples, top with cheese and drizzle with honey.
Blogger’s Note: I did not receive free product or compensation from the brands mentioned in this post. I am sharing with you my person unsolicited experience.
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I discovered a recipe for black bean salad this weekend and it is seriously one of my new favorites! It is so easy and so fresh tasting. You just combine all the ingredients except the avocado and put in the refrigerator for a couple of hours so the flavors can combine. You just want to wait and add the avocado right before serving so that it doesn’t brown.
This salad would be a fantastic and easy take-along dish for a cook out or other get-together. You could eat it as a side dish or as an appetizer if you serve it with tortilla chips. I actually made it as an easy brown bag lunch for this week. The only problem is I liked it so much I ate all over the weekend and now need to make a new batch for my lunches this week. Lucky for me it is so easy to whip it together!
I found the original recipe on Once Upon a Chef. I tweaked it a tiny bit. I cut the recipe in half since I wasn’t taking it to a party. I also kicked up the heat a smidge. (It is still a very mild dish.) If you wanted you could leave out the cayenne pepper completely and just double the smoked paprika.
I hope you give this great black bean salad a try! Happy Monday everyone!
Black Bean Corn, Red Peppers, Avocado Salad with Cilantro-Lime Vinaigrette
Prep Time: 10 minutes - Refrigeration time: 2 hours or more – Makes: four 1-cup servings
- 1 15-ounce can black beans, rinsed and drained
- 2 ears fresh corn – cooked, cooled and kernels cut off the cob
- 1 red bell peppers, diced
- 1 cloves garlic, pressed through a garlic press
- ½ medium shallot, diced
- ¼ cup chopped cilantro, plus more to garnish
- 1 teaspoons salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked parika
- 1 tablespoons sugar
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice (juice of about 1 1/2 limes)
- 1 teaspoon lime zest (zest a lime before juicing it)
- 1 Hass avocados, diced
Combine black beans, corn, bell peppers, garlic, shallots and cilantro (but not the avocado) in a large bowl. In a small bowl whisk together salt, cayenne pepper, sugar, olive oil, lime juice, lime zest. Pour dressing over black bean mixture and stir to combine. Cover and chill for at least 2 hours (or overnight) before serving.
Right before serving, add diced avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
(For those of you trying to keep track of your calories, this recipe has approximately 370 calories per 1 cup serving.)
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If you are looking for a last minute quick and easy appetizer for your New Year’s Eve celebration I have a great one for you – Parmesan Prosciutto Melts. These delicious little creations are mixture of parmesan cheese and prosciutto melted onto a crostini. They make a great accompaniment to the typical New Year’s bubbly.
One of the great things about this appetizer is you can do the prep work ahead of time. I like to make the crostinis the morning of my event. Simply toast the bread, let it cool completely and then store in an airtight container until you are ready to use. Next make the prosciutto parmesan mixture but don’t actually put it on the bread or melt it. Just chop the prosciutto and mix it with the parmesan, parsley and olive oil. Cover the bowl with the mixture then store in the refrigerator until you are ready to assemble and cook the Parmesan Prosciutto Melts. How easy is that?
Hope you have a wonderful New Year’s Eve everyone! See you in the new year when I will be serving up lots of great healthy delicious recipes I have been working on to help you kick off the New Year right!
Parmesan Prosciutto Melts
Prep time: 5 minutes - Cook time: 10-12 minutes - Makes: 20 appetizers
- 20 french bread rounds (use white or whole grain)
- 2 Tablespoons olive oil + extra for brushing on the bread
- 3 oz thinly sliced prosciutto
- 1 1/2 cups shredded parmesan
- 1/4 cup fresh chopped parsley
- Garlic salt
Preheat oven to 400°F.
Place french bread rounds on a baking sheet. Brush the tops with olive oil. Place into oven for 5-6 minutes or until lightly toasted.
While bread is toasting, chop prosciutto and place in a bowl with shredded parmesan, fresh parsley and 2 tablespoons of olive oil. Stir until well mixed.
After bread is toasted, top each piece with a generous mound of the prosciutto parmesan mixture. (It melts down, so don’t be afraid to really pile it on.)
Return bread to the oven for 5-6 minutes or until the cheese is fully melted. Serve and enjoy!
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