Category Archives: Snacks

Aunt Mabel’s Cheese Ball?

Aunt Mabel's Cheese Ball

Aunt Mabel’s
Cheese Ball

Thanksgiving is fast approaching. Family favorites are always on the menu. Mark was looking for his Aunt Mabel’s cheese ball recipe… Well he found a recipe in his mother’s card file, not sure if it hers, but he made it hoping for the best. One taste and he was smiling….still not sure if it’s his Aunt Mabel’s or his mothers…..but it made him smile and that’s what really counts.

Ingredients:  makes 2 at about 5-inches in diameter

  • 6 ounces blue cheese, crumbled
  • 10 ounces sharp cheddar cheese, shredded
  • 16 ounces cream cheese, softened
  • 1 TB onion, minced
  • 1 TB Worcestershire Sauce
  • 1/4 cup parsley, chopped
  • chopped pecans

Mix all the ingredients except the pecans. Make sure it’s thoroughly blended. Shape into balls and roll in the chopped pecans. Refrigerate for at least 4 hours. I’m leaving it in the refrigerator for about 40 hours before serving.


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Pesto Deviled Eggs

Pesto Deviled Eggs

Pesto Deviled Eggs

Looking for a spin on the traditional deviled eggs? How about a pesto deviled egg? Here’s my version and I used my beet pickled hard-boiled eggs to complete this dish.


  • 9 hard-boiled eggs
  • 1/3 cup fresh basil
  • 2 cloves garlic
  • 2 TB Olive Oil
  • 3 TB mayonnaise
  • 1/4 cup grated Parmesan Cheese
  • a pinch of Kosher salt and ground black pepper

Slice your hard-boiled eggs and remove the yolks. Wipe out the whites with a damp paper towel and set aside. Using a food processor combine the egg yolks, basil, garlic, Olive Oil, mayonnaise and Parmesan Cheese. Process until smooth. Season with salt and pepper to your liking. Scoop this mixture into a plastic sandwich baggy, snip a little off one end, apply a little pressure to get the filling to move through the snipped end. Use this method to pipe the filling into the egg whites.

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Posted by on August 17, 2013 in Holidays, Snacks


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Beet Pickled Hard Boiled Eggs

Beet Pickled Hard Boiled Eggs

Beet Pickled
Hard Boiled Eggs

We love hard-boiled eggs … and during the summer they are a staple on our table. So why not mix it up a little … try a beet pickled hard-boiled egg.  I have to admit this recipe was inspired by Mark’s sister’s love of anything and everything bright and pink.


  • 3 small fresh beets, or 1 large beet
  • 1 cup apple cider vinegar
  • 1 cup warm water
  • 9 hard-boiled eggs, peeled

Peel your beets or beet. Using a food processor combine the beets and apple cider and pulse until smooth. Put this mixture into a gallon zip lock baggy, add the water and the hard-boiled eggs. Swish them all around then place into your refrigerator and leave them there for about 5 days. Turn the bag over every day. When ready to eat, remove from bag, rinse with cold water pat dry and serve. I just love the contrast of color when you slice them.

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Posted by on August 6, 2013 in Holidays, Snacks


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Beer Batter

Beer Battered Eggplant

Beer Battered Eggplant

We all know that frying is not healthy for us….but oh how good it taste. Beer batter can be used when frying in a deep fryer or pan frying. Here’s a basic recipe that you can tweak with different herbs and seasonings. This beer batter works well with slices of eggplant, zucchini, dill pickles and of course fish.

Ingredients:  yields enough for an entire eggplant or 4 to 6 fish fillets

  • 2 cups flour
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 2 cups beer, I use Budweiser
Beer Battered Fried Pickles

Beer Battered
Fried Pickles

In a large bowl whisk together all the ingredients except the beer. Stir in the beer. Place your sliced eggplant, zucchini, dill pickles, or fish fillets in the batter and make sure they are completely coated. Using tongs lift the pieces out making sure any excess batter drips off in the bowl rather than your skillet. Fry until lightly browned. Let drain on a paper towel lined plate.

Here’s a little direction for pan frying:

In a large deep sided cast iron skillet, or a dutch oven, or a heavy bottom deep sided pan add enough vegetable oil to measure 1″-inch to 1 1/2″ inch in-depth. Heat oil over medium-high heat until the oil is hot. Brown on one side then the other, this only takes a few minutes.


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Garlic Butter and Parmesan Popcorn

popcornI just love garlic butter and Parmesan cheese on our popcorn. It’s such a wonderful snack to have around the pool on a hot summer day.

Ingredients:  per serving

  • 1 TB salted butter
  • 1 clove garlic, minced
  • sprinkle of grated Parmesan Cheese

Melted the butter over low, add the minced garlic and let the saute over low heat for at least 5 minutes. Now just pour over your popcorn and top it off with a sprinkle of Parmesan Cheese. Yummy!


Posted by on August 1, 2013 in Snacks


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Yellow Zucchini, Sweet Corn & Avocado Salsa

Avocado Salsa

Yellow Zucchini, Sweet Corn & Avocado Salsa

It’s that time of the season, the beginning of summer and the fruits of our labor are coming into a time of their own.  I just love using fresh ingredients in different ways to create a new spin on an old favorite.


  • 1 lemon, zest and juice
  • 1 yellow zucchini, peeled and diced (that’s right, there is such a thing and its delicious)
  • 1 cup fresh sweet corn kernels
  • 2 tomatoes, cored, seeded and diced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1 cup minced parsley, that’s about 2 handfuls
  • half a red onion, diced
  • 1/4 tsp cumin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp ground black pepper
  • 3 avocados

In a large glass bowl combine all of the ingredients except for the avocados. Using a smaller glass bowl, mash the avocado flesh with a fork until only a few chunks remain. Toss the mashed avocados into the larger bowl and mix thoroughly with the rest of the ingredients. Cover with plastic wrap and chill for at least 30 minutes before serving.

Suggestions: Try frying some Spinach Flour Tortillas chips to serve with this salsa. Yummy!

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Posted by on June 23, 2013 in Salsa and Chutneys, Snacks


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Black Bean & Carnitas Nachos



Here’s my stab at recreating the nachos I found at “The Rum House” in New Orleans. Try it with friends and enjoy.


  • freshly fried corn tortillas chips. see my recipe under “Corn Tortilla Chips”
  • Black Beans see my recipes under “Crockpot Beer Black Beans”
  • shredded pork, see my recipe under “Crockpot Pork Carnitas”
  • “Cilantro Jalapeno Crema”, see my recipe
  • Queso Fresco, crumbled
  • Shredded Cheddar Cheese
  • 1 Red Onion, diced

Preheat your oven to 350 and spray a baking dish with pan spray.

Put a heaping layer of fried corn tortilla chips, then sprinkle the shredded pork carnitas and black beans over the chips. Drizzle the Cilantro Jalapeno Crema, then add the crumbled Queso Fresco and shredded Cheddar Cheese over all of that. Sprinkle with the half of the diced red onion then start the process all over.

Once completely assembled bake until the cheese is melted and starts to bubble a bit.

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Suggestions: Take this recipe one step further and serve with a dollop of sour cream, guacamole, slice jalapenos and diced tomatoes.

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Posted by on June 7, 2013 in Beans, Rice, Casseroles, Pork, Snacks


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