One of my favorite spices is Tony Chachere’s Bold Creole Seasoning. The flavor really enhances this bean and avocado based dip and it adds a zing to the grilled crostini. This is the perfect appetizer for any get together. Here is the link if you want to add the flavor of New Orleans to your dishes: https://www.tonychachere.com/product/bold/
I’m on a bit of a turmeric kick! This hummus is light, tasty & versatile. Eat it with chips, smear it on a tostada or enjoy it with falafel or kibbeh. Don’t you just love the color?!
When we were in Barcelona, Spain a couple of years ago, this was a popular tapa served in many restaurants. I decided to recreate it, and was it ever delicious! Just the right amount of sweetness, heat and tang! The grated cojito cheese was perfect for this dish!!
This is my mom’s recipe, and it’s something that has to be made every Thanksgiving at our house. Of course, I make them throughout the year because who doesn’t love a deviled egg! They are simple, yet so delicious! Give them a try!
I make these crackers all the time and keep them ready for snacking or when we have friends over. Everyone loves the tangy spice! There are many recipes out there for similar crackers. I have reduced the amount of spice, which gives you a hint of flavor, rather than overpowering you with the taste of ranch dressing. Everyone that tries them raves, but they can’t quite figure out what is on them. I like to keep ‘em guessing and I kinda enjoy that! Click photo for printable recipe.
This GUACAMOLE recipe is famous in my circles. It’s been served at family gatherings & parties for years, and every time it gets rave reviews. If we’re having an event, I always get asked/told, “Are you makin’ your guac? You better be makin’ your guac.” This guacamole is tangy & spicy, and YUMMY! Make this immediately & you, too, will be FAMOUS!
There is a restaurant in San Antonio that serves grilled calamari. Until recently, I did not realize that this calamari was a steak. You know, as in a piece of seafood the size of your hand. They are also kind of hard to find, at least here. We have only one or two stores that regularly carry them. The grilled calamari is so tender, and it is wonderful with this salty, yet fresh white bean and olive salad, which I found at the link at the bottom of this entry. I made a few tweaks for my taste and ease of preparation, which you will find in my revised recipe.
Didn’t my hubs get some great grill marks on those steaks? This whole dish was as good as it looks. You’ve got to try it!
Original recipe: https://www.sunset.com/recipe/grilled-calamari-steaks-olive-bean-salad
I made these crispy samosas as part of a collaboration with a group of international food bloggers. Since I’m from Texas, I decided to fill them with Mexican rice. The flavors of the spicy rice, onions, peppers & peas were perfect for this typical Indian dish. The Tex Mex flair really worked! They were easy to make with store bought phyllo dough. And, even tastier with a side of salsa. These are definitely going to be added to my party appetizer list. The filling possibilities are endless! I used my Mexican Rice recipe and it was delish. Dig in, y’all!
I’m really showing my age on this one! Back in the day, before the famous Gunter Hotel in San Antonio was purchased by the Sheraton group, they served this cheese as a little treat in the hotel bar and restaurants. It’s kind of like pimento cheese, but without any pimento. It has a fantastic flavor and is so easy to make. Our local newspaper published the recipe in 90s, when I was 12. Ok, I wasn’t 12, but let’s not get into that. Serve this yumminess at your next gathering and get ready for the happy faces!
I got my hands on this recipe over 25 years ago from a gentleman who was a fellow resident in a huge historical home I used to live in. The house was in King William, a historical area of San Antonio. Every year, he would host a big party in conjunction with the King William Fair, which is one of San Antonio’s official Fiesta events. The recipe holds great memories, not only from his fabulous parties, but from the many celebrations I have also served his fabulous dish. It’s got lots of ingredients, but it’s so worth it! Enjoy and create your own memories.
