Tagged: appetizer

Garlic Balsamic Artichoke

Cook time: 1 hour


- artichoke(s)

- olive oil

- balsamic vinegar

- garlic

- sea salt


1. Preheat oven to 425 degrees.

2. Chop off bottom of artichoke, then top to expose petals.

3. Separate petals. Drizzle olive oil and balsamic vinegar inside petals, then sprinkle with sea salt. [Use your fingers to get inside petals.]

4. Stuff minced garlic in between petals.

5. Wrap artichoke in a double layer of aluminium foil. Seal tight.

6. Place on oven rack and bake. A regular sized artichoke will take 1 hour. For a jumbo artichoke cook 75 minutes.

7. Remove wrapped artichoke and let cool before opening foil. 

Artichoke “Hummus”


28 oz quartered artichokes in brine, or water (brine will have more flavor)

2 garlic cloves, minced

1/2 cup avocado oil or EVOO

4 tbsp fresh lemon juice

Optional: minced pimento peppers or olives


1. Drain artichokes. Dry between paper towels to remove excess liquid.

2. Add all ingredients to food processor or magic bullet. Blend until creamy.

3. Drizzle oil on top before serving.

Optional: garnish with minced peppers/olives

Roasted Spiced Whole Cauliflower


Prep & cook time: 60 minutes

Ingredients (serves 2 as main dish)

  • olive oil
  • 1 head cauliflower
  • 1.5 cups plain Greek yogurt
  • 1 lime
  • 2 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


1. Preheat oven to 400 degrees. Lightly grease baking sheet with oil.

2. Trim the stems off the cauliflower- only white should show.

3. Add yogurt to medium sized bowl. Zest and juice lemon into the yogurt. Then add all spices. Stir.

4. Dunk the cauliflower into the yogurt sauce. Use a spoon and your hands to make sure the whole surface is covered with the yogurt. Tip: Excess sauce can be kept in fridge and used as meat marinade.

5. Place baking sheet in oven. Cook for 40 minutes until surface is lightly browned and crusted. Remove.

6. Let cauliflower cool for 10 minutes then slice. Serve alongside salad or as appetizer/sidedish for a group dinner.


Easy Mexican Chicken Salad/Dip

photoI just got home from a long trip and was ransacking through my cupboards to find something easy to make for dinner and I quickly pulled together this chicken dip. I ate it with tortilla chips, which is what I had in my house, but can be served as a dip, sandwich filling or over a salad.


  • 1 12.5oz can white chunk chicken in water, drained
  • 1 15 oz can black beans, rinsed and drained
  • 1/2 red onion, chopped
  • optional: 1/2 avocado and/or jalapeno, chopped
  • 1/2 jar salsa
  • 2 tablespoons dried cilantro (or fresh)
  • 1 tablespoon dried cayenne pepper
  • 1 tablespoon EVOO
  • salt & pepper
  • Serve with chips, crackers, in a wrap, or over a bed of lettuce.


1. Mix together all ingredients into a bowl. Salt and pepper to taste. Serve.

Tip: To make it fancier sauté the chicken in a pan until it starts to brown before mixing together the ingredients.

Quinoa Pizza Cups


These pizza cups are delicious and filling. A great appetizer for a party to keep your guests happy and full. Feel free to use a regular cupcake pan or a mini cupcake pan for bit size cups. Do not refrigerate before serving for a party, but great as leftovers for yourself.

Ingredients - makes 30 regular cups

- 6 cups cooked quinoa

- 3 cups shredded mozzarella

- 2 cups chopped pepperoni (I used spicy salami)

- 6 large eggs

- 1 large onion (chopped small)

- 6 teaspoons minced garlic

- 1 cup fresh chopped basil (2 tablespoons dried)

- 3 teaspoons paprika

- salt

- marinara sauce (for dipping)

- cupcake pan


1. Preheat over to 350 degrees

2. Mix together all ingredients except tomato sauce.

3. Grease cupcake pan. Fill each cup to top then press down to compact ingredients into cup.

4. Bake for 20 minutes. Repeat until all cups are cooked. Serve with heated tomato sauce.


Soy and Garlic Marinated Chicken Skewers


This marinade recipe is simple and great for a party. Prep and leave to marinade overnight, then skewer and bake right before the party.


- 8 boneless skinless chicken breasts

- 1 cup soy sauce

- 4 clovers garlic (crushed or chopped)

- wooden skewers

- Asian dipping sauce (optional)


1. Slice chicken into long thin strips.

2. Combine soy sauce and garlic in bowl. Add chicken strips and coat well, cover. Put in refrigerator and let sit for a few hours or overnight.

3. Put oven to 375 degrees. Skewer strips. Place skewers onto baking sheet and put in over for approx. 30min. Serve.

Shishito Peppers


This is my new favourite appetizer. I order these peppers whenever I see them on a menu so today when I was walking past a farmers market and saw them I decided it was time to cook them myself. They’re incredibly easy to make. All you need is the peppers, olive oil and salt.


- Shishito peppers – as many as you want

- Olive oil

- Salt


1. Pour a good amount of oil into a hot pan.

2. When oil is hot add peppers. Toss in pan for approx. 3 minutes. You want to make sure all sides of the peppers get cooked/charred.

3. I like to lay peppers on paper towel to remove excess oil.

4. Salt.


Baked Artichoke Squares


  • 2 6oz. jars of marinated artichoke hearts
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 4 eggs
  • 2 cups sharp cheddar, shredded
  • 1/4 cup breadcrumbs
  • a dash of Tabasco
  • 1/2 teaspoon oregano
  • salt & pepper
  • cooking spray


1. Preheat oven to 325 F. Spray a 9 inch baking pan with cooking spray and set aside.

2. Add the juice from one jar of artichokes to a small skillet with the onions and garlic. Saute over Medium High heat until onions are translucent, approx. 4 min. Set aside.

3. Take the artichokes out of both jars and chop them, discard the juice from the second jar. In a medium bowl, beat the eggs, add the Tabasco and breadcrumbs and stir. Stir in the artichokes, onions/garlic and cheese.

4. Pour into baking pan and bake for 30 minutes. Let cool then cut into squares. Serve warm or at room temperature.