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appetizers

Pesto Deviled Eggs

Nov 4, 2017 · Leave a Comment

If you were a child who grew up in the 1970s, you might remember these luscious little devils adorning platters and potlucks on tables during holidays and gatherings. The term deviled egg has been floating around since the 1700s and actual concept is said to have come from Rome. Those Italians and their food right?!

My husband absolutely adores deviled eggs. So much so when we were choosing appetizers for our wedding cocktail hour he choose deviled eggs as they were on the list of choices. I admittedly do not make them that often, maybe a couple times a year, and he always insists on topping them with paprika, they way his mom and Aunt make them. I’m totally OK with that as long as the paprika doesn’t touch my eggs! I think it’s a tradition from the 1970s carried forward that he refuses to give up.

Pesto Deviled Eggs
Pesto Deviled Eggs

Try to use fresh made pesto when making these eggs, it really does taste different and better than the jarred stuff. Freshly grated parmesan cheese and a sprinkle of hot pepper flakes is the perfect finish. Or use paprika if that’s what you grew up with because really anything goes.

Here’s how we do it.

 

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Mini Salad in Toast Cups

Nov 20, 2013 · Leave a Comment

Mini Salad in Toast Cups are cute one bite appetizers made three ways to satisfy all your guests.

We always get inspired to create one bite wonders when either Super Bowl or Canadian Grey Cup approaches. Inspiration comes from every where and there are so many great recipes out there to try before you decide to opt in for frozen appetizers. I promise cooking your own is way more satisfying and tasty!

Mini Salad Toast Cups
Mini Salad Toast Cups – shown is Buffalo Chicken Salad

In this recipe the toast cup replaces the buttery, crunchy croutons in your caesar salad. A little bit of romaine lettuce chopped fine, dressing, salt plus pepper and parmesan mixed together becomes your salad. Added to your toasted cups and topped with bacon gives you a satisfying and enjoy one bite caesar salad.

Mini Salads in Toast Cups
Mini Salads in Toast Cups

This recipes make 12, enough for four guests, but double and triple if you are expecting a crowd. In the notes we show you how to make BLT Salad Toast Cups and Buffalo Chicken Salad Toast Cups so you could definitely make more and share them all with your guests! Please remember recipes with mayonnaise can not be left out of the refrigerator for long periods of time.

Mini Salad Toast Cups
Mini Salad Toast Cups – shown is Caesar Salad

Good use for leftover rotisserie chicken and to change things up a bit, replace the bacon with crisped pancetta or prosciutto for an equally delicious bite.

What is your favourite game day finger food?!

 

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Fall Canapes

Oct 9, 2013 · Leave a Comment

A couple years ago I started a Mom’s Wine Group. We try to meet monthly, and at each gathering we have pre-selected a theme for the wine and the bits & bites. It’s been a lot of fun and I’ve not only enjoyed the nights out and hanging with the ladies, but also trying different wines and some good eats.

Testing out recipes today, I decided this would be one of those bites I will make for one of our wine evenings. I’ve made canapes before, but these ones have Fall elements in them and with Fall in the air it’s the perfect bite for a celebration, like Thanksgiving. I love roasted squash so I decided to roast some grapes and cranberries as well as squash. I caramelized an onion & shallot and went to the market to buy some prosciutto, cheese and fig jam. All of a sudden too many ideas started to flow so I scaled it down to six varieties all shown in the photo. For the record, roasted grapes are absolutely delicious.

A canape can essentially be anything you want it to be as long as it’s small, finger type food. Toppings can be as versatile as the canape. During this experiment I had to stop the insanity at six varieties, I was having too much fun! Below I have included the ingredients for all six canapes so if you are looking to only make one or two of them, look at the Variation list to see what you will need for the ones you would like to make.

 

 

Appetizers, Game Day appetizers, blue cheese canapes, brie canapes, fall canapes, finger food, thanksgiving, wine party appetizers

Cheddar Chutney Tarts

Nov 28, 2011 · 2 Comments

If you are like me you have a million things on your list when it comes to hosting a gathering. With all my recipes, and cookbooks I still struggle with what to make or bring to an event. So many things to consider. Do I make a tried and true recipe..do I try something new hoping it turns out, what kind of event is it, what are others bringing? How much is too much? With all that being said I love trying or creating new recipes and honestly I love hosting a party.

I stumbled across these tarts a couple years ago while preparing my menu for a Christmas gathering. We went a little crazy for a couple years putting on 4-5 pre-Christmas gatherings for family all in the two weeks leading up to Christmas. It was under appreciated, and ended up exhausting us by the time Christmas came around. Plus it was never reciprocated so we stopped and put energy and time into Christmas dinners and gatherings with friends, traditions that continue to this day. You learn as you go right?

With a few tweaks this recipe is one of our all time favourite bites. The combination of sweet and savory from the mango chutney, cheese and garlic make these tarts irresistible. In fact doubling the recipe is something we now do and keep extras in the freezer to pull out and reheat when people are coming over. Or when a light snack is needed!

You will need mini muffin pans to make these tarts.

 

Appetizers, Game Day, Lunch, Snacks, Vegetarian appetizers, bits and bites, cheddar cheese, christmas, christmas appetizers, chutney, cream cheese, entertaining, holidays, mango chutney, onions, potlucks, small bites, tarts

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Food and lifestyle blogger since 2006. A wahm who writes about events, wine, family adventures, recipes and eating out in Calgary, Alberta and beyond.

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