Finger Food Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/course/appetizers/finger-food Making cooking and entertaining easy, elegant and fun. Tue, 12 Aug 2025 22:30:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.seasonedkitchen.com/wp-content/uploads/cropped-favicon-32x32.png Finger Food Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/course/appetizers/finger-food 32 32 Easy Pimento Cheese Recipe with Green Chiles https://www.seasonedkitchen.com/pimento-cheese-recipe https://www.seasonedkitchen.com/pimento-cheese-recipe#comments Wed, 02 Apr 2025 22:56:12 +0000 https://www.seasonedkitchen.com/?p=30588 These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and…

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]]> These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and 10 minutes of hands-on prep – then they bake into golden, savory squares that are perfect for any gathering, from game day to holiday parties and everything in between.

Rectangular white platter holding 15 Pimento Cheese Appetizers with Green Chiles. a cocktail and nuts are partially visible in the background.

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Why This Recipe Works

This recipe is a creative appetizer that riffs on my southern mom’s classic Pimento Cheese Spread. While they only share two ingredients – sharp Cheddar cheese and pimiento peppers – this version leans into my Southwestern side with green chiles and jalapeños. It’s a fun mix of Southern comfort and Arizona heat!

  • Only 6 ingredients – All easy to find, and no fancy prep required.
  • Quick prep – Just 5 minutes to mix everything together before baking.
  • Big flavor – Sharp Cheddar, green chiles, and jalapeños bring bold, zesty taste.
  • No-mess serving – Baked in one pan, then cut into tidy squares for easy handling.
  • Great warm or at room temp – Flexible for parties, tailgates, or make-ahead game day viewing.
  • Crowd-pleaser – A spicy twist on a familiar Southern favorite, with a little more kick.

Green Chile and Pimento Cheese Ingredients

Here’s all you need to create these pimento cheese appetizers, all of which can be found at the local grocery store.

photo of ingredients in Pimento Cheese Appetizers with Green chiles. They are labeled.

Quick TiP

Why grate the onion instead of chopping?

Grating helps the onion blend more evenly into the mixture, adding flavor without visible pieces or harsh bites.

Ingredient Substitutions and Variations

While I think this recipe is delicious as is, you can vary the ingredients to suit your tastes, dietary requirements, or what you have on hand. Here are a few suggestions:

  • Cheese: Sharp Cheddar gives the best flavor, but you can swap in part Monterey Jack for a milder bite. Avoid using soft cheeses (like cream cheese) or low-moisture blends, which won’t hold up as well in this recipe when baked.
  • Jalapeño peppers: For a milder version, you can leave them out or substitute an extra can of green chiles. 
  • Onion: Finely chopped green onions or shallots will also work. Just keep moisture content in mind – if they’re juicy, give them a quick blot with a paper towel.
  • Add-in: Try a little crumbled bacon. Just don’t overload the mix – you want it to hold together when baked and sliced.
Small plate showing a Pimento Cheese Appetizer with Green Chiles broken in half, with a platter holding more in the background.

How to Make This Homemade Pimento Cheese Recipe with Green Chiles

  1. Prep oven and baking dish.
    Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
  2. Mix ingredients.
    In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos until well mixed. Add Cheddar cheese and stir until all the ingredients are evenly combined. two photos showing mixing ingredients except cheese, then adding cheese
  3. Place in baking dish.
    Spoon cheese mixture into prepared pan; smooth the top, gently pressing down. 8 by 8 inch baking dish filled with the cheese mixture, showing the smooth top
  4. Bake.
    Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
  5. Cool; cut; serve.
    Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.
Closer view of 15 Pimento Cheese Appetizers with Green Chiles in paper candy cups sitting on a white platter.

Tips for Success

Here are my tips for ensuring these pimento cheese appetizers come out perfect every time:

  • Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency. And, for this amount of cheese, I recommend using a food processor with a shredding disc – it’s faster and easier.
  • Grate cheese cold. It’s much easier to handle when it’s straight from the fridge, and it grates more evenly.
  • Drain everything well. Green chiles, jalapeños, and pimientos should be fully drained. Extra moisture can keep the bites from setting up properly.
  • Squeeze moisture from the onion. Even a small amount of liquid from the grated onion can affect the texture, so give it a quick press in a paper towel or fine mesh strainer.
  • Mix thoroughly. For even flavor and appearance, make sure everything is well combined before adding to the baking dish.
  • Smooth the top. Press the mixture gently into an even layer so the bites bake uniformly and cut cleanly.

Serving Suggestions

These delicious bites can be served warm or at room temperature. For a more polished presentation, I like to place each square in a paper candy cup. It keeps fingers clean and adds a nice touch for buffet-style serving. Serve them on a tray, alongside other Southern-inspired appetizers for a themed spread. Here are some options:

And, of course, don’t forget the Mint Juleps!

If you’re planning a Derby Day party, check out Taste the Winning Flavors: Two Kentucky Derby Dinner Menus

Make Ahead, Reheating and Storage

  • To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.
  • To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.
  • To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

More Cheesy Appetizer Recipes

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Rectangular white platter holding 15 Pimento Cheese Appetizers with Green Chiles. a cocktail and nuts are partially visible in the background.

Easy Pimento Cheese Recipe with Green Chiles

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These Easy Pimento Cheese Bites with Green Chiles are everything a good party bite should be – cheesy, a little spicy, and easy to pull together. Inspired by my mom’s classic homemade Pimento Cheese recipe, this version adds diced green chiles, jalapeños, and onion for extra flavor and heat. You only need 6 ingredients and 10 minutes of hands-on prep – then they bake into golden, savory squares that are perfect for any gathering, from game day to holiday parties and everything in between.

  • Prep Time: 10 minutes
  • Cooling Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 36 bites

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking dish.
  2. In a large mixing bowl, stir together egg, onion, green chiles, jalapenos, and pimentos. Add Cheddar cheese and stir until all the ingredients are evenly combined. Add a sprinkle of kosher salt, if desired.
  3. Spoon into prepared pan; smooth the top, gently pressing down to even.
  4. Bake for 30 to 35 minutes or until the mixture is set and the edges are starting to turn light brown.
  5. Remove from oven and let rest for 10 minutes. Cut into squares, 6 across by 6 down.
  6. To serve, I like to place the bites into paper candy cups as they can be a bit greasy. Can be served warm or at room temperature.

Notes

To make ahead: Bake the bites up to 3 days in advance. Let them cool completely, then cover and refrigerate in the baking dish or transfer to an airtight container.

To reheat: Place in a preheated 300 degree f oven for 10 to 15 minutes, or in the microwave for 15 to 20 seconds, just until warmed through.

To store leftovers: Place in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat per the instructions above.

Tips:
1. Shred your own cheese. Skip the pre-shredded cheeses. It often contains anti-caking agents that affect how well it melts, and it’s typically drier, which can throw off the texture. Freshly grated sharp Cheddar gives the best flavor and consistency. And, for this amount of cheese, I recommend using a food processor with a shredding disc—it’s faster and easier.
2. Grate cheese cold. It’s much easier to handle when it’s straight from the fridge, and it grates more evenly.
3. Drain everything well. Green chiles, jalapeños, and pimientos should be fully drained. Extra moisture can keep the bites from setting up properly.
4. Squeeze moisture from the onion. Even a small amount of liquid from the grated onion can affect the texture, so give it a quick press in a paper towel or fine mesh strainer.
5. Mix thoroughly. For even flavor and appearance, make sure everything is well combined before adding to the baking dish.
6. Smooth the top. Press the mixture gently into an even layer so the bites bake uniformly and cut cleanly.

  • Author: Lee Clayton Roper
  • Category: Easy Appetizers
  • Method: Bake
  • Cuisine: Southern

Nutrition

  • Serving Size: One bite
  • Calories: 60
  • Sugar: 0.2 g
  • Sodium: 101.4 mg
  • Fat: 4.7 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 0.8 g
  • Fiber: 0.1 g
  • Protein: 3.6 g
  • Cholesterol: 33.1 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Easy Pimento Cheese Recipe with Green Chiles appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/pimento-cheese-recipe/feed 1 30 Easy Super Bowl Appetizer Recipes https://www.seasonedkitchen.com/super-bowl-game-appetizers https://www.seasonedkitchen.com/super-bowl-game-appetizers#respond Fri, 31 Jan 2025 21:42:52 +0000 https://www.seasonedkitchen.com/?p=29209 The Super Bowl is one of the biggest events of the year, and the right lineup of appetizers makes it even better. Whether you’re in it for the game, the commercials, or just the snacks, this collection of Easy Super Bowl Appetizer Recipes has something for everyone—from cheesy comfort food to fresh, vibrant flavors. Almost…

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]]> The Super Bowl is one of the biggest events of the year, and the right lineup of appetizers makes it even better. Whether you’re in it for the game, the commercials, or just the snacks, this collection of Easy Super Bowl Appetizer Recipes has something for everyone—from cheesy comfort food to fresh, vibrant flavors. Almost all of these dishes can be prepped in advance, so you can spend less time in the kitchen and more time enjoying the action (and the commercials!).

collage of 8 photos showing the variety of recipes in the post

A Game Day Feast: The Evolution of Super Bowl Snacks

Super Bowl food has come a long way since the first championship game in 1967. Back then, fans were likely munching on classic party staples like chips and onion dip, popcorn, and probably a bowl of chili. Fast forward to today, and Super Bowl Sunday is the second-biggest food consumption day of the year in the U.S., right behind Thanksgiving!

Wings became the MVP of game-day snacks in the 1980s when bars and restaurants started serving up inexpensive, saucy, and addictive Buffalo wings as the perfect pairing for beer and football. Nachos, dips, and all things cheesy soon followed. Now, Super Bowl finger food ideas range from classic wings and sliders to elevated bites like prosciutto tarts and stuffed mushrooms—because if there’s one thing football fans agree on, it’s that good food is just as important as the game itself!

30 Easy Super Bowl Appetizers

To make it easy, I’ve divided these Super Bowl Appetizer Recipes into two sections:

  • Super Bowl Finger Foods – No utensils required! These handheld bites include wings, biscuit sandwiches, mini tarts, crostini, and other crowd-pleasing appetizers.
  • Super Bowl Dip Recipes – From cheesy and creamy to fresh and zesty, these dips and spreads pair perfectly with chips, crackers, or veggies.

16 Super Bowl Finger Foods

For easy snacking during the game, these handheld appetizers are the way to go. No utensils needed—just grab and enjoy! It’s no surprise that the #1 most popular food to serve during the Super Bowl is still chicken wings, so of course, we’ve got those covered. But if you want to mix things up, this lineup of Super Bowl finger food ideas also includes flaky mini tarts, curry chicken bites, biscuit sandwiches, and more, with plenty of options for both meat lovers and vegetarians.

round white platter filled with spicy chicken wings; guacamole in a bowl on the side

Spicy Chicken Wings Recipe

Spicy Chicken Wings are packed with flavor, thanks to the combination of seven spices used in the gluten-free coating – cumin, garlic salt, paprika, onion powder, lemon-pepper, oregano and a touch (or more, to taste) of cayenne pepper. Not only are they delicious, these wings are super easy to make, and can be prepared up to 3 days ahead.

Get the recipe
image of white plate holding several Ham and Chese Biscuits with Herb Mayo in the background

Ham and Cheese Biscuits with Green Mayo

For these crowd-pleasing Ham and Cheese Biscuits, salty ham and creamy cheese slices are nestled inside of buttery, tangy buttermilk biscuits; a dollop of fresh, bright herb-flavored mayo is added to finish.

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Handheld Chicken Pot Pie Envelopes wrapped in paper napkins

Hand Held Chicken Pot Pie

Handheld Chicken Pot Pie Envelopes take a favorite comfort food and turn it into a charming, portable nibble that’s perfect for game night. Creamy on the inside, a bit crunchy on the outside, these adorable savory pot pies are guaranteed to please both family and friends.

Get the recipe
pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Mini Cheese Tart Appetizers with Chutney – Make Ahead

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! These bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney.

Get the recipe

Prosciutto, Fig and Goat Cheese Puff Pastry Tarts

Prosciutto Fig Tarts are easy to prepare and freeze up to 2 months ahead. Puff pastry squares are filled with chopped prosciutto, fig spread and goat cheese, frozen and then baked until bubbly and puffy. A perfect make ahead, two-bite appetizer.

Get the recipe
a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce on the side

Crispy Cheddar Cheese Straws – Easy Recipe!

These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly alongside as a dipping sauce!

Get the recipe
White bowl showing Spicy Southwestern Shrimp Appetizer

Spicy Southwestern Shrimp Recipe

Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about.

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rectangular white platter filled with 5 Shrimp Curry Bites; dip in a bowl in the background

Curry Shrimp Appetizer Recipe

Scrumptious Shrimp Curry Bites are not your everyday shrimp appetizer – and they’re the perfect new finger food to serve at your next gathering. These bite-size wonders are easy to prepare ahead, elegant, colorful on the plate, and bursting with flavor!

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artichoke, sundried tomato and feta triangles on platter

Artichoke and Sun Dried Tomato Appetizer

A quick and easy, crowd-pleasing dish that can be prepared two different ways, this Artichoke, Sun-Dried Tomato and Feta Appetizer is the perfect addition to your next party menu!

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large white platter holding many Olive Cheese Balls, sitting on top of an orange napkin and a green platter

Baked Olive Cheese Balls

Olive Cheese Balls are a delicious, impressive and crowd-pleasing appetizer. Tangy pimiento-stuffed green olives are baked in a cheesy, flaky crust and served hot. The best part? These little bites of heaven can be prepared up to 1 month ahead, frozen and then heated just before serving.

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Onion Parmesan Toasts on white platter

Onion Parmesan Toasts

Onion Parmesan Toasts are the perfect, from-your-pantry/frig appetizer to serve at your next gathering!

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Light green platter filled with Green Chile Canapes

Green Chile Canapés

Green Chile Canapes are cheesy, a bit spicy and easy to prepare, calling for only 6 ingredients!

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Mushroom and onion mixture in croustade on pewter platter

Mushroom Croustades

Mushroom Croustades are a one-bite, timeless, crowd-pleasing appetizer that can be made ahead – perfect for entertaining!

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platter holding two bite Tomato, Pesto and Goat Cheese Crostini

Tomatoes and Pesto with Goat Cheese Crostini

Quick and easy to prepare with only 6 ingredients, these vibrant and scrumptious Goat Cheese, Pesto and Tomato Crostini are a family favorite. When short on time, serve as a layered dip with toasted bread on the side.

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Rowes of Curried Chicken Bites

Curried Chicken Bites

Curried Chicken Bites are colorful, a bit spicy (depending on how much curry powder you use), a bit earthy, and super flavorful. They are easy to prepare, make ahead two-bite appetizers that are sure to please!

Get the recipe
Narrow rectangular white platter filled with Prosciutto-Wrapped Smoked Mozzarella Sticks

Prosciutto Appetizers with Mozzarella and Basil

Prosciutto Wrapped Mozzarella Sticks are a quick and easy, Italian-inspired bites with simple, bold flavors.

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14 Super Bowl Dip Recipes

A great game-day spread always includes a dip or two. Whether you’re a fan of cheesy, creamy dips, zesty salsas, clever spreads, or something a little unexpected, this selection of Super Bowl food recipes has something for you. Some are served hot, some cold, and they pair perfectly with chips, crackers, toast, or fresh veggies.

Layered Shrimp Cocktail Dip with tortilla chips on a blue plate

Layered Shrimp Cocktail Dip

Layered Shrimp Cocktail Dip takes the iconic hors d’oeuvre and amps it up with spicy cream cheese, olives, peppers, onions and Mozzarella cheese.

Get the recipe
Hot Chili Cheese Dip

Chili and Cream Cheese Dip

Hot Chili Cheese Dip – the perfect appetizer to serve for playoff game and Superbowl viewing! Calling for only 6 ingredients, it can be put together in less than 15 minutes. Serve with tortilla chips.

Get the recipe
overhead view of ot crap dip with a portion removed, showing the inside

4-Ingredient Hot Crab Dip

With only four ingredients, this Cheesy Crab Dip recipe is not only incredibly quick and easy to make, but also bursting with flavor. Whether you’re hosting a party or simply looking for a quick snack, this Cheesy Hot Crab Dip is always a hit!

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Mexican-Black-Bean-Tomato-Corn-Salsa-recipe

Mexican Black Bean and Corn Salsa Recipe

Mexican Black Bean, Tomato, and Corn Salsa is an inviting and slightly spicy mix of fresh ingredients that can be served as a dip or in one-bite servings. It’s easy to make and can be ready in 30 minutes.

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Blue striped bowl holding Jalapeno Artichoke Dip, surrouded by tortilla chips

Artichoke, Jalapeno, and Cheese Dip

Indulge in the perfect blend of heat and creaminess with each bite of our Artichoke, Jalapeño, and Three Cheese Dip. Dive into an appetizer that expertly balances the luxurious creaminess of three cheeses with the tangy earthiness of artichokes and an unexpected kick of jalapeño heat.

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bowl of Cannellini Dip with Truffle Oil on a board with pita chips

Cannellini Bean Dip with Truffle Oil

Woodsy, earthy truffle oil is the perfect complement to nutty and mild cannellini beans in this elegant, easy and impressive Cannellini Bean Dip with Truffle Oil.

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Small bowl holding Green Olive Cheese Spread, with some on a cracker in front and more crackers in back

Recipe for Green Olive Dip with Cream Cheese

This quick and easy spread is made with just a few ingredients and is the perfect way to add a little something extra to your next cheese platter or cracker tray.

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Pimiento Cheese Spread in a white bowl with celery sticks and crackers

Pimento Cheese

My mom’s mouth-watering Pimento Cheese recipe is the ultimate in Southern comfort food. A zesty blend of two sharp cheddar cheeses, tangy pimentos, mayo and just the right amount of spice, this dip will elevate your taste buds to the next level.

Get the recipe
White bowl filled with Taco Salad Dip

Layered Taco Salad Dip Recipe

A variation of the well-known Seven Layer Dip, this Taco Salad Dip has no refried beans or ground beef and is a snap to put together.

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Close up shot of Smoked Salmon Mousse in a blue bowl, with a cracker with mousse on it to the side and more crackers in the back

Best Salmon Mousse Recipe

Smoked Salmon Mousse is full of flavors that blend to perfection, with no overpowering tastes. Plus, it’s surprisingly light and has a tangy kick with just a hint of smokiness. Enjoy it as a spread with crackers, an elegant two-bite appetizer piped into pastry puffs, or served on cucumber slices.

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Glass bowl filled with Feta Mousse on black tray with grilled bread

Feta Cheese Spread

Savor the tangy and creamy flavors of Feta Cheese Spread (or Mousse) – a quick and easy appetizer made with just four ingredients. Garlic powder, oregano, and cayenne pepper add an extra kick of flavor to this light and airy spread, perfect for serving with grilled bread.

Get the recipe
Blue bowl filled with Mushroom Pâté, with toasted baguette slices on the side

Mushroom Pâté

Earthy and savory, luxurious Mushroom Pâté will soon be part of your regular recipe rotation. Made with dense, meaty cremini (baby Portobello) mushrooms, it’s easy to prepare, too!

Get the recipe
Red and white bowl filled with Liptauer Cheese Spread

Liptauer Cheese Spread

Boldly flavored, creamy, cheesy, smoky Liptauer Cheese is a unique crowd pleaser. Plus it’s easy to prepare ahead with readily available ingredients. Serve with crackers, pretzel chips and/or celery sticks.

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Buffalo-chicken-dip-recipe-www.seasonedkitchen.com

Buffalo Chicken Dip

All the ingredients of buffalo chicken wings in a dip – so easy and less messy!  

Get the recipe

The post 30 Easy Super Bowl Appetizer Recipes appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/super-bowl-game-appetizers/feed 0 Cocktail Party Appetizer Menu and Easy Recipes https://www.seasonedkitchen.com/cocktail-party-appetizers https://www.seasonedkitchen.com/cocktail-party-appetizers#respond Tue, 26 Nov 2024 22:50:23 +0000 https://www.seasonedkitchen.com/?p=27440 There’s something magical about gathering friends for an evening of laughter, conversation, and, of course, cocktails. Once or twice a year, my husband Robert and I love to host a cocktail party that brings our community of friends together for a fun, festive evening. These parties are more than just a chance to serve delicious…

The post Cocktail Party Appetizer Menu and Easy Recipes appeared first on A Well Seasoned Kitchen.

]]> There’s something magical about gathering friends for an evening of laughter, conversation, and, of course, cocktails. Once or twice a year, my husband Robert and I love to host a cocktail party that brings our community of friends together for a fun, festive evening. These parties are more than just a chance to serve delicious drinks and appetizers—they’re an opportunity to create lasting memories with the people who matter most.

Over the years, we’ve developed a few hosting traditions. Robert always takes charge of mixing his famous martinis, and I curate an elegant appetizer menu designed to dazzle both the eyes and the palate. With a bit of planning, these gatherings are as enjoyable for us as they are for our guests. Below, I’m sharing my tried-and-true strategies for planning a cocktail party appetizer menu, along with a collection of recipes to inspire your next soirée.

collage of photos showing the recipes included in the Cocktail Party Appetizer Menu

Planning the Appetizer Menu for Your Cocktail Party

As a seasoned party host (I hosted my first dinner party at just 16!), I’ve learned that creating the perfect menu is both an art and a science. Over time, I’ve picked up tips, experimented with techniques, and learned from the occasional kitchen mishap.

Here are my secrets to crafting a crowd-pleasing appetizer menu:

  • Include diverse flavors. Offer a variety of tastes, textures, and temperatures. Include a mix of hot and cold dishes, both dips and one-bite appetizers as well as light and hearty options.
  • Balance plated and passed dishes. I like to set out 5 to 6 larger platters on the dining table and pass around 3 to 4 one-bite hors d’oeuvres during the evening.
  • Play with color. A vibrant display of appetizers is more enticing, so consider how the colors will pop on your table.
  • Consider the season. Choose lighter, fresher fare in the summer and heartier options in the winter.
  • Address dietary considerations. Be sure to offer gluten-free, vegetarian, dairy-free, and/or nut-free options so that every guest feels cared for.
  • Prioritize presentation. Garnishes like edible flowers or fresh herbs add a polished touch to your dishes.
  • Plan ahead. Opt for recipes that can be prepped ahead of time so you can focus on your guests during the party.

Cocktail Party Food Menu

Here’s a sample menu with cocktail party food ideas to spark inspiration for your next gathering. Think of it as a flexible template—you can adjust the recipes to match your tastes, dietary needs, and the season. All of these recipes are easy to scale, whether you’re hosting an intimate evening or a larger group.

5 Dips and Spreads – for the dining table

Set up a few stacks of small appetizer plates and napkins around your dining table to encourage easy grazing.

Mushroom Pâté

Earthy and savory, luxurious Mushroom Pâté will soon be part of your regular recipe rotation. Made with dense, meaty cremini (baby Portobello) mushrooms, it’s easy to prepare, too! And, it’s so full of deep umami flavors, even your meat-eating friends will love it.

Get the recipe

Cilantro Mousse

Cilantro Mousse is an easy, elegant, slightly spicy appetizer that can be prepared up to 3 days ahead, making it perfect for entertaining. Fresh cilantro leaves are mixed together with jalapeño peppers, mayonnaise, cream, stock, onion, lemon and lime juice, soy sauce, and seasonings. Gelatin is added to keep it all together. Super flavorful, super colorful!

Get the recipe

Smoked Salmon Cream Cheese Spread

This sophisticated and impressive appetizer is guaranteed to satisfy. Creamy cheese is elevated by the addition of tangy goat cheese, creating a perfect harmony with smoky salmon. Avocado brings a refreshing touch and adds a nice pop of color. Although this smoked salmon appetizer requires some time for preparation and refrigeration, the resulting taste is absolutely worth the effort.

Get the recipe

Feta Cheese Spread

Savor the tangy and creamy flavors of Feta Cheese Spread (or Mousse) – a quick and easy appetizer made with just four ingredients. Garlic powder, oregano, and cayenne pepper add an extra kick of flavor to this light and airy spread, perfect for serving with grilled bread.

Get the recipe

Layered Shrimp Cocktail Dip

Layered Shrimp Cocktail Dip takes the iconic hors d’oeuvre and amps it up with spicy cream cheese, olives, peppers, onions and Mozzarella cheese.

Get the recipe

3 Finger Food Recipes – to be passed

These one or two-bite appetizers are perfect for passing during the evening. Note that the Bruschetta and Crostini can also be placed on a buffet as well as passed (sometimes I pass them a few times, then put any remaining pieces on the table if there’s room).

Mini Cheese Tart Appetizers with Chutney

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney that adds a burst of flavor and takes this easy appetizer over the top.

Get the recipe

White Bean Bruschetta Recipe

Slices of grilled ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.

Get the recipe

Tomatoes and Pesto with Goat Cheese Crostini

Quick and easy to prepare with only 6 ingredients, these vibrant and scrumptious Goat Cheese, Pesto and Tomato Crostini are a family favorite. When short on time, serve as a layered dip with toasted bread on the side.

Get the recipe

A Final Tip for Effortless Entertaining

A well-curated cocktail party appetizer menu ensures your guests are delighted from the first bite to the last sip of their cocktail. But above all, remember that the heart of any great party isn’t the food or drinks—it’s the joy of sharing the moment with friends and family. Whether it’s your first time hosting or your fiftieth, I hope this guide helps you create a memorable evening filled with delicious food, good company, and plenty of laughter. Cheers!

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]]> https://www.seasonedkitchen.com/cocktail-party-appetizers/feed 0 Mini Cheese Tart Appetizers with Chutney – Make Ahead https://www.seasonedkitchen.com/cheddar-chutney-tarts https://www.seasonedkitchen.com/cheddar-chutney-tarts#comments Sun, 24 Mar 2024 17:20:00 +0000 http://newsite.seasonedkitchen.com/?p=4105 Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is…

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

]]> Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet mango chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases at no cost to you.

Why I Love Make Ahead Appetizers – Especially This Recipe

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

  • Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
  • Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
  • Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

Ingredients and Equipment Needed

cutting board holding all ingredients for Mini Cheese Tarts, labeled

To make these mini tarts, you’ll need the following ingredients:

  • Cream cheese – I think regular is best, but you can substitute low fat if needed
  • Sharp Cheddar cheese
  • Garlic
  • Curry powder – I recommend Madras curry
  • Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
  • Green onions
  • Cayenne pepper
  • Worcestershire sauce
  • Kosher salt
  • All-purpose flour, for rolling pastry
  • Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

Close up of 11 Mini Cheese Tarts on a light blue platter

Step-by-Step Instructions for Making Mini Tarts with Cheese and Chutney

Here’s how you create these little bites of deliciousness:

  1. Mix cream cheese.
    Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes. Whipped cream cheese in the mixer bowl, showing when it's smooth
  2. Add the Cheddar, garlic, and curry powder and blend well. Mixer bowl showing adding the Cheddar cheese, curry and garlic to the cream cheese
  3. Add remaining filling ingredients.
    Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside. Mixer bowl with whisk inside showing when ingredients are mixed enough
  4. Cut puff pastry into squares.
    On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares. Rolled puff pastry sheet with 6 squares cut out
  5. Press squares into small mini-muffin tins and prick with a fork. Mini muffin tin holding puff pastry squares, unfilled
  6. Fill squares and freeze.
    Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins. mini muffin tin holding filled puff pastry squares, unbaked
  7. Bake.
    To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let sit; serve.
    Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!
pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Tips for Making Perfect Mini Tarts

Over the years of making these cheese tarts, I’ve learned a few lessons that I thought I would share with you to ensure your tarts come out perfectly:

  • These tarts MUST be baked from frozen. Don’t skip this step or thaw them before baking! If you do, the puff pastry bottoms will puff up so far that they’ll push out the filling.
  • For best results, don’t overfill the tarts, just 1 teaspoon of filling. If you add more, the filling can bubble out of squares when cooked.
  • It’s important to taste the filling after mixing and adjust the seasoning as needed. Spices, like the curry and cayenne powder, lose their punch of flavor over time (after opening), so if yours are older, you may need to add more.
  • Don’t use packaged shredded Cheddar cheese – grate it yourself. The stuff they add to pre-shredded cheese to keep it from caking also can keep it from melting properly. And, the flavor will be less than freshly grated cheese.
  • Keep puff pastry sheet cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.
  • A note on baking time: If your tarts are baked in a pan that came out of the freezer, since it’s cold it will likely take the tarts closer to 18 minutes to fully cook. On the other hand, if frozen tarts are placed in a room temperature pan, then their cooking time will be closer to 15 minutes.

Variations and Customization Options

While the classic mini cheese tart appetizer with chutney is simply divine, don’t be afraid to get creative and experiment with different flavors and ingredients. Here are a few variations and customization options to consider:

  • Swap out 1/4 of the cream cheese for goat cheese, to add a bit of tang.
  • Replace the Cheddar cheese with shredded gouda cheese.
  • Create a holiday version with cranberry chutney instead of mango.
  • Add chopped fresh herbs like chives, cilantro, or parsley for a pop of color and freshness.
  • Add chopped cooked ham or bacon for a richer appetizer.

Close up of 11 Mini Cheese Tarts on a light blue platter

Make Ahead and Storage Tips

One of the best things about these mini cheese tart appetizers is that they must be prepared ahead of time, making them a stress-free option for entertaining. Prepare the tarts through the freezing step. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. They will last for up to 3 months; after that, the pastry won’t puff. When ready to bake, place frozen tarts back into mini-muffin tins.
 
Alternatively, the filling can be made up to 3 days ahead, placed in an airtight container, and refrigerated. Can also be frozen for up to 3 months.  Bring to room temperature before filling pastry squares.

More Make-Ahead Appetizers

Still looking for more appetizer ideas? Check out these 30 Super Bowl Appetizer Recipes that can be served year round!

Print
pale blue stand holding a portion of Mini Cheese Tarts with 3 on a plate in front

Mini Cheese Tart Appetizers with Chutney

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Ditch the boring cheese ball and impress your guests with these irresistible Mini Cheese Tart Appetizers! Straight from my mom’s recipe box, these bite-sized delights boast a flaky, golden crust cradling a creamy, cheesy filling with a hint of savory onion and a touch of curry powder. But the real star of the show is the tangy-sweet chutney that adds a burst of flavor and takes this easy appetizer over the top. Plus, you make them ahead of time, freeze, and then bake just before serving. Say goodbye to last-minute stress and hello to rave reviews!

  • Prep Time: 20 minutes
  • Freezing time: 120 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 38 minutes
  • Yield: 36 mini tarts

Ingredients

  • 5 ounces cream cheese at room temperature
  • 2/3 cup grated sharp Cheddar cheese
  • 1/2 teaspoon chopped garlic
  • 3/4 teaspoon curry powder
  • 3 tablespoons cup mango chutney
  • 2 medium green onions (white, light green, and some of the dark green portion), chopped
  • Dash cayenne pepper
  • Dash Worcestershire sauce
  • Kosher salt, to taste
  • All-purpose flour, for rolling pastry
  • 1/2 package (17 ounces) frozen puff pastry, thawed (1 sheet)

Instructions

  1. Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
  2. Add the Cheddar, garlic, and curry powder and blend well.
  3. Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
  4. On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
  5. Press squares into small mini-muffin tins and prick with a fork.
  6. Spoon 1 teaspoon filling into the center of each square. Cover with plastic wrap and freeze tarts in the tins.
  7. To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
  8. Let tarts sit in tins for 1 minute, then remove to a platter and serve warm.

Notes

Make ahead: Tarts can be kept frozen for up to 3 months. If you aren’t baking the tarts the same day, once they are frozen, remove them from the muffin tins and place in freezer bags to store. Place frozen tarts back into mini-muffin tins to bake.

The filling can be made up to 3 days ahead, covered, and refrigerated. Can also be placed in an airtight container and frozen for up to 3 months.  Bring to room temperature before filling pastry squares, then freeze before baking.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: finger food, make ahead
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

Note: this recipe was originally posted in 2009 and then updated significantly with new photos and additional information in March 2024.

The post Mini Cheese Tart Appetizers with Chutney – Make Ahead appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/cheddar-chutney-tarts/feed 2 Crispy Cheddar Cheese Straws – Easy Recipe! https://www.seasonedkitchen.com/cheese-straws https://www.seasonedkitchen.com/cheese-straws#comments Wed, 13 Sep 2023 22:52:50 +0000 https://www.seasonedkitchen.com/?p=24500 Are you a fan of cheesy appetizers that are both savory and crispy? If so, then you’re going to love these irresistible Crispy Cheese Straws. These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and…

The post Crispy Cheddar Cheese Straws – Easy Recipe! appeared first on A Well Seasoned Kitchen.

]]> Are you a fan of cheesy appetizers that are both savory and crispy? If so, then you’re going to love these irresistible Crispy Cheese Straws. These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly (or jam) alongside as a dipping sauce!

a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce on the side

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why This Recipe for Cheese Straws Works

As a lover of numerous cheese recipes, these little bites have become one of my favorite appetizers! After several rounds of testing, modifying, and re-testing, I’ve arrived at what I think is the recipe for a perfect party appetizer. Here’s a few reasons why:

  • Popular and recognizable. Whether you’re hosting a casual get-together or a formal event, these cheddar cheese straws make for a perfect party snack. They’re a recognizable and popular appetizer, ensuring they’ll be a guaranteed hit at your party!
  • Unique version with a pop of spice. In addition to Cheddar cheese, I include chili powder and cumin, to infuse exciting flavors into this classic recipe. The subtle heat from the chili powder and the warm, earthy notes of cumin add a unique twist to these cheese straws.
  • Trimmed for dipping. I cut my straws so they’re only 3 inches long, making them more approachable and easier to eat. And, I add a spicy pepper jelly or jam as a dipping sauce!
  • Easy to prepare. These crispy cheddar cheese bites are a perfect choice for those seeking easy recipes. With minimal effort (and my step-by-step instructions!), it’s a breeze to create this impressive and fun appetizer.
  • Make ahead. These delicious bites can be prepared up to 1 week ahead, placed in an airtight container, and refrigerated. They can also be held for up to 24 hours at room temperature (any longer and they can become less crispy). Moreover, the dough can also be prepared, placed in a freezer-safe baggie, and frozen for up to 1 month.

History and Origin of Cheese Straws

Cheese straws have a long and rich history that can be traced back to the southern United States. So, it’s not surprising I love them since my family is from the South! The origins of this crowd-pleasing snack date back to the early 1800s. Often made with leftover pie dough, they were originally flavored with various types of cheese and spices. Over time, the recipe has evolved, and cheese straws have become a beloved snack that is served at parties, holidays, and special occasions not just in the South, but in various forms throughout the US and around the world.

a glass holding cheese straws atop a white platter, with a few cheese straws in front

Ingredients and Equipment Needed

To make my recipe for cheese straws, you’ll need just a handful of readily available ingredients:

  1. Cheese – I recommend following the traditional approach and using sharp Cheddar cheese, due to its bold flavor and easy melting. As an alternative, Gruyere or Parmesan cheese would also work well. I recommend not purchasing pre-shredded cheese; the ingredient added to keep it from clumping can interfere with melting.
  2. Flour – All-purpose unbleached flour works best for achieving the right texture and structure.
  3. Butter – Use salted butter to maximize the flavor, and make sure its cubed and cold when you start making the dough. If you prefer unsalted butter, then add a pinch more salt.
  4. Egg yolks – Using egg yolks, not whole eggs, in Cheddar cheese straw dough enhances the rich, cheesy flavor, adds a desirable golden color, and provides necessary binding properties without introducing excess moisture or contributing to a chewier texture.
  5. Spices and seasonings – Chili powder and cumin, to add a subtle kick of heat and flavor. You could also use cayenne pepper, paprika, or garlic powder.
  6. Kosher salt – A bit of salt enhances the overall flavor of the straws.

Optional add-ins: Get creative and experiment with additional ingredients like herbs, nuts, or even dried fruits to create unique flavor combinations. Cilantro would work well with the chili powder and cumin.

In terms of equipment, you’ll need:

  1. Food processor with metal blade – To combine all the dough ingredients.
  2. Rolling pin – For rolling out the dough to the desired thickness. I also like to use a silicone mat.
  3. Sharp knife – To cut out the cheese straws.
  4. Baking sheet and parchment paper – To bake the straws.

Step-by-Step Guide on How to Make Cheese Straws

collage of 3 photos showing how to make the dough for these cheese straws
  1. Mix dry ingredients with cheese.
    Place cheese, flour, chili powder, cumin, and salt in the large bowl of a food processor. Using the metal blade, mix the ingredients together. Blend until well mixed and the cheese is finely chopped.
  2. Add butter then eggs.
    Add butter and process until the cheese mixture looks like wet sand. Add egg yolks and water; process until dough starts to hold together. Watch the dough carefully and stop the machine as soon as the dough starts to clump together; it will look rough. 
  3. Check dough consistency; adjust as needed.
    Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times. 
  4. Form dough into ball; refrigerate.
    Remove the dough from the machine and place on a clean work surface. Using your hands, form into a tight ball, then press into a rectangle. Wrap and chill for at least 1 hour or until well chilled.
  5. Prep oven and baking pans.
    Preheat oven to 350 degrees F. Line 3 half-sheet pans (or other large rimmed cookie sheets) with parchment paper.
  6. Soften dough.
    Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes or until soft enough to roll. 
  7. Roll dough and cut into straws.
    Roll dough into a 1/4-inch thick rectangle. Cut into 1/2-inch wide strips. Cut strips into pieces 3 to 3 1/2 inches long. Twist pieces 2 to 3 times and place 1/2 inch apart on prepared sheet pans. Push down to flatten ends (this will keep the straws from unraveling).
  8. Bake; cool.
    Bake for 15 to 20 minutes or until golden brown on the edges. If not baking in a convection oven, rotate the pans after 8 minutes. Remove from oven and let straws cool completely on the pan.
a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce on the side

Tips for Perfecting Your Cheese Straw Recipe

Creating the perfect cheese straws requires attention to detail and a few helpful tips. Here are some pointers to ensure your cheese straws turn out irresistibly delicious:

  1. Grating the cheese. Grate the cheese while it’s still cold for easier handling and a better texture. Using purchased pre-shredded cheese is not recommended because it’s likely to contain anti-caking additives that will negatively impact the meltability of the cheese, In addition, it’s also dryer than freshly grated cheese, which can negatively impact the texture and flavor.
  2. Butter temperature. Make sure the butter is cold and cubed before incorporating it into the mixture. Cold butter helps create a flaky and tender texture.
  3. Proper dough consistency. Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times. On the other hand, if it’s too wet, add a sprinkle of flour. Also, don’t overprocess or your straws can become tough or chewy.
  4. Rolling out the dough. Roll the dough to an even thickness and cut the straws all as close to the same size as possible, to ensure consistent baking. I like to use this roller.
  5. Baking time. Keep a close eye on the cheese straws while they’re baking to prevent over-browning. Because ovens vary, start checking on the straws 5 minutes prior to the baking time in the recipe, and adjust if needed.
  6. Cooling and storing. Allow the cheese straws to cool completely before storing them in an airtight container. This will help maintain their crispness and flavor.

Variations and Creative Twists on Cheese Straws

While traditional cheese straws are delicious on their own, adding a creative twist to the ingredients can take them to a whole new level. Here are a few ideas to inspire your culinary creativity:

  1. Spicy Jalapeno Cheese Straws. Add finely chopped jalapeno or serrano peppers to the dough for more of a fiery kick.
  2. Herb and Garlic Cheese Straws. Instead of chili powder and cumin, incorporate dried herbs like rosemary, thyme, or oregano, along with minced garlic, into the dough for a fragrant and savory twist.
  3. Bacon and Cheddar Cheese Straws. Crumble cooked bacon and mix it with grated cheddar cheese for a hint of smokiness.

Alternatively, create cheese wafers instead of straws: Roll the dough into a log around 1 to 1 1/4 inch thick, wrap and chill for at least 1 hour or until well chilled. Slice dough log into 1/4-inch thick rounds and place 1/2-inch apart on prepared sheet pan. Bake for 20 minutes or until lightly brown on the edges. Let cool completely on pan.

a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce in the back

Serving and Pairing Suggestions for Cheese Straws

Cheese straws are incredibly versatile and can be enjoyed in various ways. Here are a few serving and pairing suggestions to enhance your cheese straw experience:

  1. Cheese straws with a dipping sauce. Serve a spicy pepper jelly alongside the straws for dipping. I like to use one that’s both sweet and savory, with a bit of a kick – for example, jalapeno peach or plum jam.
  2. Cheese and charcuterie board. Pair your cheese straws with an assortment of cheeses, cured meats, olives, and dried fruits. 
  3. Soup or salad accompaniment. Serve cheese straws alongside a bowl of warm soup or a fresh tossed salad for a delightful crunch and added flavor.

Storing Cheese Straws

To keep your Cheese Straws fresh and crispy, follow these storage tips:

  1. Airtight container. Store your cooled cheese straws in an airtight container to prevent moisture from softening them.
  2. Refrigeration. Refrigerate your cheese straws to maintain their crispness. Dough can be prepared but not cut and refrigerated for up to 4 days. In either case, place in a ziptop baggie or airtight container.
  3. Freezing. Cheese straw dough can be placed in a freezer-safe baggie and frozen for up to one month. Thaw overnight in the refrigerator.

Other Cheesy Appetizer Recipes to Try

Still looking for more appetizer ideas? Check out these 30 Super Bowl Appetizer Recipes that can be served year round!

Print
a glass holding cheese straws atop a white platter, with a few cheese straws in front and dipping sauce in the back

Crispy Cheddar Cheese Straws – Easy Recipe!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

These savory treats combine the rich flavors of Cheddar cheese, chili powder, and cumin with a delicate, flaky dough, resulting in a crispy mouthwatering delight that is both elegant and alluring in its simplicity. For a unique twist, serve spicy pepper jelly alongside as a dipping sauce!

  • Prep Time: 20 minutes
  • Dough Refrigeration and Resting Time: 75 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 75 to 80 (3 inch) straws

Ingredients

  • 8 ounces (2 cups) sharp Cheddar cheese, shredded
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold butter, cut into 1/4-inch cubes
  • 2 large egg yolks
  • 2 tablespoons water
  • Jalapeno or other pepper jelly, for serving

Instructions

  1. Place cheese, flour, chili powder, cumin, and salt in the large bowl of a food processor. Using the metal blade, mix the ingredients together. Blend until well mixed and the cheese is finely chopped.
  2. Add butter and process until the cheese mixture looks like wet sand. Add egg yolks and water; process until dough starts to hold together. Watch the dough carefully and stop the machine as soon as the dough starts to clump together; it will look rough.
  3. Pinch a piece of dough together with your thumb and index finger; if the dough holds together, it’s ready. If it isn’t clumping or looks too dry and crumbly, sprinkle in a small amount of water and pulse 1 to 2 more times.
  4. Remove the dough from the machine and place on a clean work surface. Using your hands, form into a tight ball, then press into a rectangle. Wrap and chill for at least 1 hour or until well chilled.
  5. Preheat oven to 350 degrees f. Line 3 half-sheet pans (or other large rimmed cookie sheets) with parchment paper.
  6. Remove dough from refrigerator and let sit at room temperature for 15 to 20 minutes or until soft enough to roll.
  7. Roll dough into a 1/4-inch thick rectangle. Cut into 1/2-inch wide strips. Cut strips into pieces 3 to 3 1/2 inches long. Twist pieces 2 to 3 times and place 1/2 inch apart on prepared sheet pans. Push down to flatten ends (this will keep the straws from unraveling).
  8. Bake for 15 to 20 minutes or until golden brown on the edges. If not baking in a convection oven, rotate the pans after 8 minutes.
  9. Remove from oven and let straws cool completely on the pan.
  10. Serve with pepper jelly as a dipping sauce.

Notes

Make ahead: Dough can be refrigerated for up to 4 days or frozen for up to 1 month. Baked straws can be prepared, baked, cooled, and stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

  • Author: Lee Clayton Roper
  • Category: Make ahed
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 3 straws, excluding jelly for dipping
  • Calories: 101
  • Sugar: 0.1 g
  • Sodium: 87 mg
  • Fat: 7.2 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 6.1 g
  • Fiber: 0.2 g
  • Protein: 3.1 g
  • Cholesterol: 33.5 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Crispy Cheddar Cheese Straws – Easy Recipe! appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/cheese-straws/feed 5 Best Salmon Mousse Recipe https://www.seasonedkitchen.com/salmon-mousse-recipe https://www.seasonedkitchen.com/salmon-mousse-recipe#respond Thu, 15 Jun 2023 11:01:00 +0000 https://www.seasonedkitchen.com/?p=23481 You’ve got to try our Smoked Salmon Mousse recipe. It’s full of flavors that blend to perfection, with no overpowering tastes. Plus, it’s surprisingly light and has a tangy kick with just a hint of smokiness. So versatile, too. Enjoy it as a spread with crackers, an elegant two-bite appetizer piped into pastry puffs, or…

The post Best Salmon Mousse Recipe appeared first on A Well Seasoned Kitchen.

]]> You’ve got to try our Smoked Salmon Mousse recipe. It’s full of flavors that blend to perfection, with no overpowering tastes. Plus, it’s surprisingly light and has a tangy kick with just a hint of smokiness. So versatile, too. Enjoy it as a spread with crackers, an elegant two-bite appetizer piped into pastry puffs, or served on cucumber slices. Trust me, it’s a breeze to make, and you don’t even need gelatin. So, don’t miss out on this creamy, flavorful delight!

Close up shot of Smoked Salmon Mousse in a blue bowl, with a cracker with mousse on it to the side and more crackers in the back

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

This recipe, originally from my Aunt Bobbie, was passed down to her from friends in Alaska, who definitely know their way around cooking with salmon! The best part about this salmon mousse? It strikes the perfect balance – not too fishy, not too smoky, and not too rich. It’s incredibly light and creamy, making it an instant favorite in our household.

Why This Salmon Mousse Recipe Works

Here’s how this recipe magically delivers a palate-pleasing Smoked Salmon Mousse appetizer:

  • Smooth and creamy texture is achieved by blending in a food processor or blender, with the addition of cream cheese.
  • Depth of flavor is achieved by harmoniously combining all the ingredients, including dill, along with small amounts of fish sauce and liquid smoke.
  • Careful selection of ingredients, such as using the liquid from the caper jar instead of the capers themselves, avoids any overpowering flavors. And, including milder ground white pepper instead of black pepper maintains a perfectly balanced taste.
  • Ingredients that add depth are used in moderation, also ensuring a well-balanced flavor profile.
  • The acid in lemon juice adds balance, delivers a bright, fresh taste, and prevents any single flavor from dominating the dish.
blue bowl holding Smoked Salmon Mouse on a platter that's also holding crackers

Smoked Salmon Mousse Recipe ingredients

What is salmon mousse made of?

Here’s an overview of what you’ll need to create this amazing recipe for salmon mousse (details, including quantities, are in the recipe card below):

  • Smoked salmon – There are five main forms of smoked salmon, and they vary in terms of both appearance and flavor, stemming from the different curing processes used. I recommend using Cold Smoked Salmon or Nova Lox for a milder smoky flavor, and Hot Smoked Salmon for more smokiness. If you want very little smoke, then use Lox.
  • Cream cheese – I prefer Philadelphia brand, and the flavor of regular, but you can also use low-fat (Neufchatel).
  • Liquid smoke (Mesquite or Hickory) – Liquid Smoke is made from condensed smoke from burned hardwood chips, that is then distilled and filtered. The ingredients in many brands are just smoke and water (e.g., Wrights), while others (e.g., Colgin) add molasses and/or caramel flavor. Use sparingly, starting with a small amount and then adding more as needed. If you use too much, the mousse can take on a slight chemical taste (even though there are no chemicals in liquid smoke).
  • Caper liquid (from a jar of capers) – Capers are typically brined in salt water and then stored in either brine or vinegar (or a mixture of both). Either way, the capers imbue the brine/vinegar with subtle flavor.
  • Fish sauce – Fish Sauce is made from anchovies (or other fish) that have been salted and fermented in barrels for anywhere from 2 months to 2 years. It’s another umami ingredient that adds both flavor and balance to a dish.
  • Fresh dill – Dill adds an herbaceous, grassy flavor that complements the salmon. Can substitute dried if needed.
  • Juice from small lemon – The acid in the juice ensures all the flavors are well balanced and no one taste dominates. Also adds brightness and freshness.
  • Ground white pepper – white pepper is the inner core (or seed) of black pepper, with the outer layer removed. It has a milder flavor, blending better with the other ingredients.

What’s the best salmon to use in this recipe for Salmon Mousse?

Any type of smoked salmon will work, it’s really personal preference. I used to use milder Lox; now I prefer either Cold or Hot Smoked.

Salmon Mousse Recipe substitutions and variations

While this smoked salmon appetizer is good as is, here are a few ways to make it your own:

  • Add chopped red or green onion
  • Add chopped chives
  • Substitute lime juice for lemon juice
  • Instead of fish sauce, use Worcestershire sauce, or 1/2 soy sauce and 1/2 rice or white wine vinegar
  • For a mousse with more texture, mix the ingredients by hand, first combining all ingredients except the salmon and then folding in chopped salmon.

Can I use canned salmon in this mousse recipe?

Yes, you can use quality, wild-caught canned salmon in this recipe, just keep in mind it may be salty and contain bits of skin and/or bones.

blue bowl holding Smoked Salmon Mouse on a platter that's also holding crackers

How to Make Salmon Mousse

Here’s all you have to do to create this amazing appetizer:

  1. Prep salmon.
    Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender.
  2. Process all ingredients.
    Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
  3. Season; cover and refrigerate.
    Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.
overhead shot of cubed cream cheese and chopped salmon in food processor

Best Salmon Mousse Recipe tips

Here are my tips for ensuring your mousse comes out perfectly every time:

  • Select the type of salmon based on the degree of smokiness desired. I recommend using Cold Smoked Salmon or Nova Lox for a milder smoky flavor, and Hot Smoked Salmon for more smokiness. If you want very little smoke, then use Lox.
  • Adjust the amount of liquid smoke based on the type of salmon used: with Hot Smoked Salmon, start with 1/2 teaspoon, taste and add more as needed.
  • Cut the cream cheese block into 1-inch squares and roughly chop the salmon and dill before adding to the processor/blender, to ensure even blending of the ingredients (see photo below).
  • Cover and refrigerate the prepared mousse for at least 1 hour, to allow the flavors to blend.
Close up shot of Smoked Salmon Mousse in a blue bowl, with a cracker with mousse on it to the side and more crackers in the back

How to Serve Smoked Salmon Mousse

This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:

  1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
  2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes) – see photo below.
  3. Pipe or spoon into purchased phyllo shells.
  4. Pipe or spoon onto cucumber rounds.
  5. Pipe or spoon onto toasted bread rounds or stars.

Smoked Salmon Mousse Recipe Storage

How long does smoked salmon mousse last in the fridge?

Covered and refrigerated, this mousse will last up to 4 days. Bring to room temperature before serving.

Can you freeze salmon mousse?

Yes, you can definitely freeze this mousse. Place it in an airtight container, refrigerate until cold, and then freeze.  It will last for up to 2 months.

blue plate holding 6 poppy seed puffs stuffed with smoked salmon mousse
(Photo of Smoked Salmon Mousse in Poppy Seed Puffs by Rick Souders)

Salmon Mousse Appetizer FAQs

Can I use canned salmon in this mousse recipe?

Yes, you can use quality, wild-caught canned salmon in this recipe, just keep in mind it may be salty and contain bits of skin and/or bones.

Print
Close up shot of Smoked Salmon Mousse in a blue bowl, with a cracker with mousse on it to the side and more crackers in the back

Salmon Mousse Appetizer

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Print Recipe

You’ve got to try our Smoked Salmon Mousse recipe! It’s full of flavors that blend to perfection, with no overpowering tastes. Plus, it’s surprisingly light and has a tangy kick with just a hint of smokiness. So versatile too! Enjoy it as a spread with crackers, an elegant two-bite appetizer piped into pastry puffs, or served on cucumber slices. Trust me, it’s a breeze to make, and you don’t even need gelatin. So, don’t miss out on this creamy, flavorful delight!

  • Prep Time: 10 mins
  • Refrigeration Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: Around 2 cups or 32 (2-tablespoon) servings

Ingredients

  • 4 ounces smoked salmon (see post for recommended types to use)
  • 12 ounces cream cheese (regular or low fat), softened
  • 1 teaspoon liquid smoke (Mesquite or Hickory flavor)
  • 1 teaspoon caper liquid (from a jar of capers)
  • 2 teaspoons fish sauce
  • 2 tablespoons chopped fresh dill
  • Juice from 1/2 small lemon, or more to taste
  • Ground white pepper, to taste

Instructions

  1. Break or chop salmon into coarse pieces and place in the bowl of a food processor.
  2. Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
  3. Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.
  4. See serving suggestions in Notes below.

Notes

Make ahead: Mousse can be made up to 24 hours ahead, covered, and refrigerated. 
 
Serving suggestions: This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:
1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes).
3. Pipe or spoon into purchased phyllo shells.
4. Pipe or spoon onto cucumber rounds.
5. Pipe or spoon onto toasted bread rounds or stars

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Appetizers
  • Method: Quick & easy

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

More Appetizer Recipes to Try

The post Best Salmon Mousse Recipe appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/salmon-mousse-recipe/feed 0 Spicy Chicken Wings Recipe https://www.seasonedkitchen.com/spicy-chicken-wings https://www.seasonedkitchen.com/spicy-chicken-wings#comments Mon, 30 Jan 2023 18:51:03 +0000 http://newsite.seasonedkitchen.com/?p=4121 Spicy Chicken Wings are packed with flavor, thanks to the combination of seven spices used in the gluten-free coating – cumin, garlic salt, paprika, onion powder, lemon-pepper, oregano and a touch (or more, to taste) of cayenne pepper. Not only are they delicious, these wings are super easy to make, and can be prepared up…

The post Spicy Chicken Wings Recipe appeared first on A Well Seasoned Kitchen.

]]> Spicy Chicken Wings are packed with flavor, thanks to the combination of seven spices used in the gluten-free coating – cumin, garlic salt, paprika, onion powder, lemon-pepper, oregano and a touch (or more, to taste) of cayenne pepper. Not only are they delicious, these wings are super easy to make, and can be prepared up to 3 days ahead. Instead of the traditional wings side of blue cheese dressing, serve with guacamole. It provides a nice balance to the spicy-savory flavor of the wings, adding a creamy texture and a touch of freshness. All in all, the perfect appetizer or game day snack!

overhead shot of a large oval white platter filled with spicy chicken wings; guacamole in a bowl on the side

You Will Love these Spicy Wings

Here are a few of the reasons why, once you make these spicy wings, they’ll quickly become a favorite:

  • Unique flavor. These aren’t your classic somewhat sweet, spicy Buffalo chicken wings. Instead, these Spicy Wings have a subtle yet flavorful coating, with a just a bit of heat. No hot sauce, no breadcrumbs, no flour – just oil and a mix of everyday spices that give these wings their deep, satisfying flavor profile. They’re not very sweet, definitely savory, somewhat smoky with a hint of herb (from dried oregano).
  • Controllable level of spice. The spiciness in this wings recipe comes from cayenne pepper, which means you control the degree of heat.
  • Easy to make. These wings take just 5 minutes to prep before baking. Just mix together olive oil and the spices, then toss with the wings. Place on a broiler pan and and bake. How easy is that?
  • Can be made ahead. These wings can be made up to 3 days ahead, covered, refrigerated and then reheated.
  • Very shareable. These chicken wings are great finger food, making them easy to eat and share. Plus, they have broad appeal – everyone from kids to grandparents eats them up.
  • Versatile. While I tend to serve these wings as an appetizer or snack, I’ve also served them as a main dish, with Dorothy’s Potato Salad, Lemon-Mayonnaise Coleslaw, Orzo Pasta Greek Salad, and/or French fries together with Lemon-Dijon Baby Spinach Salad.
overhead shot of round oval white platter filled with spicy chicken wings; guacamole in a bowl on the side

Oven Chicken Wings Ingredients – a quick overview

Here’s all you need to make these crowd-pleasing spicy wings (details, including quantities, are in the recipe card below):

  • Chicken wings – wingettes (also called “wing flats”), drumettes (also called “drums”) or a mixture. Drumettes – the piece that looks like a baby chicken leg – are a bit easier to eat, but a mixture of shapes adds visual appeal to the platter.
  • Olive oil – can use regular, EVOO, avocado or vegetable oil
  • Ground cumin
  • Garlic salt – can also use garlic powder or garlic granules
  • Onion powder
  • Paprika – can use regular, hot or smoked
  • Lemon-pepper seasoning
  • Dried oregano
  • Cayenne pepper
  • Prepared guacamole and lime wedges, for serving

How to Bake Chicken Wings in the Oven

You only need 5 minutes to prep these wings before popping them in the oven! Here’s all you have to do:

  1. Prep oven and baking pan.
    Preheat oven to 425 degrees. Spray rack of a broiler pan – or wire rack inserted in rimmed baking sheet – with cooking spray.
  2. Prep wings.
    Pat chicken wings dry with paper towels; place in a large bowl.
  3. Mix coating ingredients.
    In a small bowl, whisk together olive oil, cumin, onion powder, paprika, lemon-pepper, garlic salt, oregano and cayenne pepper.
  4. Toss wings with coating; bake.
    Pour coating over chicken and toss to coat well (I use my hands). Arrange wings in a single layer on prepared pan. Bake for 30 minutes or until wings are tender, browned and 165 degrees on an instant read thermometer.
small white plate holding 2 spicy chicken wings with a dollop of guacamole

How to Serve Spicy Chicken Wings

  1. As an appetizer. My favorite way to serve these delectable wings is as an appetizer. I place the wings on a large serving platter with a large bowl of guacamole on the side (on or off the dish). I then place a bowl of tortilla chips on the other side of the guacamole – making two appetizers out of one! (For other appetizers to serve with these wings, check out my post 30 Easy Super Bowl Appetizer Recipes.)
  2. As a casual main dish. To turn these wings into a meal, add bowls of one or more of the following side dishes and serve buffet-style:

How to Store Oven Chicken Wings

If making ahead, I recommend leaving them on the baking dish, cover with aluminum foil or plastic wrap and refrigerate. That way they’re ready to reheat – just bring to room temperature and then place in a 350 degree oven to warm. For leftovers, I toss them in a zip top baggie and refrigerate.

How long will spicy wings last in the fridge?

Refrigerated cooked wings will last up to 4 days but I think they taste best if served within 3 days of baking.

How to reheat chicken wings

To reheat, place in a 350 degree oven just until warmed through, around 10 to 15 minutes.

overhead shot of a large oval white platter filled with spicy chicken wings; guacamole in a bowl on the side

Spicy Wings FAQs

How many calories are in spicy chicken wings?

For this recipe there are around 250 calories per serving (2 to 3 wings).

Can I make this spicy chicken wings recipe in an air fryer?

Yes, you can make these wings in an air fryer. I would cook them at 400 degrees. While they will cook faster, it may actually take longer. Because they need to bake in a single layer, you’ll need to cook the wings in batches.

How long to cook chicken wings in oven?

For this recipe, the wings are baked at a high temperature (425 degrees), so they only take around 30 minutes. Oven temperatures vary, so start checking them after around 25 minutes.

Print
round white platter filled with spicy chicken wings; guacamole in a bowl on the side

Spicy Chicken Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Spicy Chicken Wings are packed with flavor, thanks to the combination of seven spices used in the gluten-free coating – cumin, garlic salt, paprika, onion powder, lemon-pepper, oregano and a touch (or more, to taste) of cayenne pepper. Not only are they delicious, these wings are super easy to make, and can be prepared up to 3 days ahead. Instead of the traditional wings side of blue cheese dressing, serve with guacamole. It provides a nice balance to the spicy-savory flavor of the wings, adding a creamy texture and a touch of freshness. All in all, the perfect appetizer or game day snack!

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10 as an appetizer, or 4 to 6 as a main dish
  • Diet: Gluten Free

Ingredients

  • Vegetable cooking spray
  • 3 pounds chicken wings – drumettes, wingettes or a mixture
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons lemon-pepper seasoning
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon cayenne pepper (or more if you like it hot!)
  • 2 cups prepared guacamole, for serving
  • Lime wedges, for serving (optional)

Instructions

  1. Preheat the oven to 425 degrees.
  2. Spray rack of a broiler pan – or wire rack inserted in rimmed baking sheet – with cooking spray. Set aside.
  3. Pat chicken wings dry with paper towels; place in a large bowl.
  4. In a small bowl, whisk together olive oil, cumin, onion powder, paprika, lemon-pepper, garlic salt, oregano and cayenne pepper.
  5. Pour over the chicken and toss to coat with clean hands.
  6. Arrange wings in a single layer on prepared broiler pan.
  7. Bake for 30 minutes or until wings are tender, browned and 165 degrees on an instant read thermometer.
  8. Serve hot or at room temperature with guacamole on the side.

Notes

Make ahead: The wings can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature or warm in a 350 degree oven before serving.

  • Author: From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper
  • Category: quick and easy, make ahead, appetizers, snacks
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: (2 to 3 wings, excluding guacamole)
  • Calories: 253
  • Sugar: 0.1 g
  • Sodium: 365.1 mg
  • Fat: 9.8 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 1.6 g
  • Fiber: 0.6 g
  • Protein: 37.7 g
  • Cholesterol: 97 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Spicy Chicken Wings Recipe appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/spicy-chicken-wings/feed 4 My 15 Most Popular Posts of 2022 https://www.seasonedkitchen.com/15-most-popular-posts-of-2022 https://www.seasonedkitchen.com/15-most-popular-posts-of-2022#respond Mon, 02 Jan 2023 22:14:10 +0000 https://www.seasonedkitchen.com/?p=20603 As we begin 2023, I thought I would take a look back at 2022 and see which posts you all liked the most – that received the most traffic during the year (measured by the total number of page views and sessions – or active engagements with the page). There’s quite a variety – from…

The post My 15 Most Popular Posts of 2022 appeared first on A Well Seasoned Kitchen.

]]> As we begin 2023, I thought I would take a look back at 2022 and see which posts you all liked the most – that received the most traffic during the year (measured by the total number of page views and sessions – or active engagements with the page). There’s quite a variety – from cocktails, appetizers and main dishes, to how-to instructions and entertaining tips. Interestingly, most of the top recipes were my “quick and easy” dishes!

Here they are, in order of popularity:

red wicker plate holding 4 slices (1 portion) of Leftover Pork Quesadillas with a small bowl of Tomato Mango Salsa alongside

Leftover Pork Quesadillas

Quesadillas are an excellent way to use up leftovers – like these scrumptious Leftover Pork Quesadillas. Cooked pork is combined with sausage, peppers, onion, seasonings and lots of cheese then stuffed inside flour tortillas and sautéed. Crispy on the outside, full of flavor on the inside. You can use just about any leftovers – pork, steak, chicken, shrimp, even chopped vegetables!

Get the recipe
martini glasses filled with Vodka Martini with a Twist

How to make a Vodka Martini with a Twist

With my husband Robert’s unique Vodka Martini recipe, you can surprise and wow your friends and family at your next gathering. He’s become known far and wide for his super popular dry martinis, which call for a special ingredient and no vermouth. They are easy to make – and you can even whip up a batch ahead of time!

Get the recipe
plate holding one Roasted Salmon Steak, with broccoli on the side

Roasted Salmon Steaks

Roasted Salmon Steaks with a lemon-butter sauce are super quick and easy to prepare, and super delicious, too. Modeled after a recipe my mom created while on a family camping trip in Alaska, it calls for only 6 ingredients, with 5 minutes of prep time. And, the salmon comes out flaky and moist every time! Can also be grilled in foil (see Variation below).

Get the recipe
Oval platter filled with Spiced Bacon Twists

Sweet and Spicy Bacon Twists

These addictively delicious Spiced Bacon Twists are chewy, crunchy and both sweet and savory. Salty, smoky bacon is dredged in a sweet and spicy brown sugar mixture and then baked until crispy. The resulting bacon has the most wonderful caramel taste, with a bit of zing.

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small white plate holding a few Olive Cheese Balls, sitting next to a martini

Baked Olive Cheese Balls

Olive Cheese Balls are a delicious, impressive and crowd-pleasing appetizer. Tangy pimiento-stuffed green olives are baked in a cheesy, flaky crust and served hot. The best part? These little bites of heaven can be prepared up to 1 month ahead, frozen and then heated just before serving.

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close up of a martini glass holding a portion of Frozen Brandy Alexander cocktail

Frozen Brandy Alexander with Ice Cream

Frozen Brandy Alexanders with Ice Cream are a memorable, fun and elegant dessert that I’ve been making for years. Traditional brandy Alexander ingredients of brandy and creme de cacao are turned into into a frosty milkshake by swapping out the cream for ice cream.

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close up shot of 4 Kentucky Hot Browns on a foil lined pan

Kentucky Hot Brown Recipe

Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham – making our family’s version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.

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mound of pappardelle pasta covered with mushroom and eggplant sauce

Quick Pappardelle with Mushrooms and Eggplant

A super easy pasta dish to prepare on a busy day, Quick Eggplant and Mushroom Pappardelle from my husband Robert is a crowd-pleaser! A bit sweet, a bit spicy, a bit earthy – it has a mouth-watering combination of flavors.

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Braising Chicken Breasts

Braised chicken breasts are tender, moist and flavorful. You can use virtually any form of liquid – dry sherry, dry white wine, broth, water – even tomato juice will work. Similarly, you can add in seasonings to your taste. In the ingredient list below, I keep it simple and just add a bay leaf. You could also toss it sprigs of fresh parsley, thyme, cilantro, rosemary, basil, etc. And, you can add some chopped vegetables (onion, garlic, carrot, celery) too!

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White cake stand holding Overnight Bundt Caramel Rolls

Overnight Caramel Rolls with Frozen Bread Dough (AKA Monkey Bread)

Overnight Bundt Caramel Rolls are easy to prepare, oo-ey, goo-ey, cinnamon-y bites of moist deliciousness! Not only do they take only about 5 minutes to prepare, you make them the night before, and pop them in the oven the next morning around 35-45 minutes before serving. Easy enough for everyday, elegant enough for special occasions and entertaining!

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Step one of butterflying a chicken breast - slicing from the side with hand on top

How to Butterfly a Chicken Breast

Butterfly Chicken Breast Butterflying a boneless chicken breast can be quick and easy – just follow my step by step instructions! I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days?

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table filled with wine glasses, plates of salad and white napkins

10 Easy Tips for Planning a Dinner Party Menu

Menu Planning for Hosting a Dinner Party People often tell me they think the most difficult part of entertaining is determining what to serve. Growing up in a household with dinner parties once a week – sometimes even more often! – I learned a lot from my mom, the consummate hostess. Over the years, I’ve

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Mexican-chicken-black-beans-and-rice-recipe

Mexican Beans and Rice with Chicken

Mexican Chicken Black Beans and Rice is a quick and easy casserole that takes minutes to prepare and is guaranteed to please!

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A single serving of Pistachio Crusted Fish, sitting on a light green plate that's on a cutting board.

Pistachio Crusted Fish

Flavorful, moist and flaky, Pistachio Crusted Fish comes together quickly (less than 20 mins.) with just 5 ingredients. Brown sugar and chopped pistachios form a luscious crunchy topping, dill adds a warm, slightly grassy tone, and lemon juice provides tangy added moisture. Altogether, this delectable, no-breadcrumb topping provides the ideal texture and flavor pairing for a mild, slightly sweet fish like sea bass.

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lemon ginger bourbon cocktail over ice in a glass, garnished with a lemon slice

Ginger Lemon Whiskey Drink

Bourbon cocktail mixed with a rosemary-infused honey simple syrup, lemon juice, and ginger. YUM!

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The post My 15 Most Popular Posts of 2022 appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/15-most-popular-posts-of-2022/feed 0 Spicy Southwestern Shrimp Recipe https://www.seasonedkitchen.com/southwestern-shrimp-appetizer https://www.seasonedkitchen.com/southwestern-shrimp-appetizer#comments Tue, 31 May 2022 18:48:00 +0000 https://www.seasonedkitchen.com/?p=8941 Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about. Not only is it a tasty alternative to traditional…

The post Spicy Southwestern Shrimp Recipe appeared first on A Well Seasoned Kitchen.

]]> Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about. Not only is it a tasty alternative to traditional shrimp cocktail, but it’s also a breeze to prepare. So, whether you’re hosting a dinner party, game night, or just looking for a new and exciting appetizer, this Spicy Southwestern Shrimp is sure to be a hit.

Spicy-Southwestern-Shrimp-Hot-Appetizer-recipe-seasonedkitchen.com

Marinated Shrimp Appetizer

I love serving shrimp as an appetizer – because, who doesn’t like shrimp? Shrimp cocktail – chilled cooked shrimp served with a horseradish-spiked cocktail sauce on the side – is always a great, standard appetizer that is sure to please. However, sometimes it’s fun to mix things up a bit and serve something different, something more unexpected. That’s why I love this shrimp appetizer recipe.

Southwestern Shrimp Recipe Ingredients

In this Spicy Southwestern Shrimp Appetizer, the shrimp isn’t sauced up, wrapped up, or chopped up. Whole large shrimp are marinated in a scrumptious spicy mixture then grilled or broiled (I provide directions for both cooking methods below) and served with a colorful garnish. Here are the ingredients:

  • Large (21 to 30 per pound) raw shrimp, shelled and deveined, tails intact
  • Extra virgin olive oil
  • Fresh lime juice
  • Sherry or white wine
  • Garlic gloves
  • Ground cumin
  • Kosher salt
  • Red chili flakes
  • Tabasco or other hot sauce
  • Sweet red pepper (for garnish)
  • Fresh cilantro leaves (for garnish)

Many thanks to our neighbor and good friend Edie Landon who shared her version of this recipe with me. (Of course, I can never resist changing it up a bit!)

How to Make Southwestern Shrimp

Here are the easy steps to follow in making this appealing appetizer:

  1. Prep grilling skewers and shrimp.
    Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes. Rinse shrimp and pat dry with paper towel.
  2. Marinate shrimp.
    In a medium mixing bowl, whisk together olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes, and Tabasco. Place sauce in a medium-size zip-top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don’t leave any longer – or the lime juice will start to cook the shrimp!
  3. Make garnish.
    While shrimp are marinating, make the garnish: in a small mixing bowl, stir together chopped red pepper and cilantro.
  4. Preheat grill or broiler.
    Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
  5. Place shrimp on skewers.
    Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a “u” on the skewer.
  6. Grill shrimp.
    Carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn).
  7. Alternatively, broil shrimp.
    Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don’t burn or get overcooked.

How to Serve Southwestern Shrimp

To serve, remove cooked shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.

For other appetizers to serve with this dish, check out my post on 30 Super Bowl Appetizer Recipes.

White bowl showing Spicy Southwestern Shrimp Appetizer

Marinated Shrimp FAQ

How long will this southwest shrimp recipe last in the fridge?

Once cooked, the shrimp will last up to 3 days in the refrigerator, stored in an airtight container.

Should you marinate shrimp before cooking?

Yes, for this recipe definitely marinate the shrimp first, but no longer than 1 hour. If marinated longer, the acid in the lime juice in the marinade will start to cook the shrimp and make it chewy.

What spices go well with shrimp?

The beauty of shrimp is that it pairs well with many different flavors. Here are a some suggestions (and you can find other shrimp recipes on this site that include one or more of these spices):
cumin
curry
dry mustard
dry ginger
chili powder
Old Bay Seasoning
Cajun (or creole) seasoning

How long can you marinate shrimp?

How long you can marinate shrimp depends completely on the ingredients in the marinade. If the marinade contains an acid (like lemon or lime juice) you shouldn’t marinate the shrimp longer than 1 hour. Even if there is no acid in the marinade, because shrimp are fairly delicate in texture, I wouldn’t marinate them longer than 48 hours.

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White bowl showing Spicy Southwestern Shrimp Appetizer

Southwest Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

Are you tired of serving the same old shrimp cocktail? If so, then it’s time to spice things up with this delicious and easy Spicy Southwestern Shrimp Appetizer. This recipe is packed with bold and flavorful ingredients that will give your guests something to talk about. Not only is it a tasty alternative to traditional shrimp cocktail, but it’s also a breeze to prepare. So, whether you’re hosting a dinner party, game night, or just looking for a new and exciting appetizer, this Spicy Southwestern Shrimp is sure to be a hit.

  • Prep Time: 15 mins
  • Marinading Time: 45 mins
  • Cook Time: 6 mins
  • Total Time: 1 hour 6 minutes
  • Yield: Serves 4 to 6; can easily be doubled or tripled

Ingredients

  • 1 pound large (21 to 30 per pound) raw shrimp, shelled and deveined, tails intact
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons sherry or white wine
  • 3 cloves garlic, chopped or pressed
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 heaping teaspoon red chili flakes, or more to taste
  • 1/2 teaspoon Tabasco or other hot sauce
  • 1/2 sweet red pepper, finely chopped
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  1. Soak 6 to 8 (10 to 12-inch) long wooden skewers in water for at least 30 minutes.
  2. Rinse shrimp and pat dry with paper towel.
  3. In a medium mixing bowl, whisk together the olive oil, lime juice, sherry, garlic, cumin, salt, red chili flakes and Tabasco. Place sauce in a medium-size zip top baggie and add shrimp. Place in refrigerator to marinade for 45 minutes to 1 hour. Don’t leave any longer – or the lime juice will start to cook the shrimp!
  4. While the shrimp are marinating, make the garnish: in a small mixing bowl, stir together the chopped red pepper and cilantro.
  5. Preheat grill or boiler to high. If broiling, make sure oven rack is 5 to 6 inches from heat element.
  6. Thread about 4 or 5 shrimp on each skewer, piercing through the head and just above the the tail of each shrimp, so they form a “u” on the skewer.
  7. If grilling: carefully brush grill with vegetable or canola oil and grill shrimp skewers, uncovered, for 3 minutes. When the shrimp no longer stick to the grill surface, flip over. Grill for an additional 2 to 4 minutes or until cooked through (watch carefully so they don’t burn).
  8. If broiling: Place skewers on a foil-lined cookie sheet and broil for 2 minutes. Turn over and continue cooking until pink and cooked through around another 2 minutes. Watch carefully so they don’t burn or get overcooked.
  9. Remove shrimp from skewers, place on a serving platter or in a shallow bowl and garnish with pepper-cilantro mixture. Can also serve with some/all of the garnish on the side. Serve hot.
  • Author: Lee Clayton Roper
  • Category: Easy appetizers, Seafood, Gluten free

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]]> https://www.seasonedkitchen.com/southwestern-shrimp-appetizer/feed 4 White Bean Bruschetta Recipe – and what to serve with them https://www.seasonedkitchen.com/cannellini-bean-bruschetta https://www.seasonedkitchen.com/cannellini-bean-bruschetta#comments Tue, 31 May 2022 18:38:00 +0000 http://newsite.seasonedkitchen.com/?p=4014 Cannellini (or White) Bean Bruschetta are earthy, flavorful, easy to prepare and beautiful on the plate – in other words, the perfect appetizer to serve at your next party! Slices of toasted or grilled bread are spread with a rustic purée of cannellini beans, fresh garlic, lemon juice and olive oil, then topped with chopped…

The post White Bean Bruschetta Recipe – and what to serve with them appeared first on A Well Seasoned Kitchen.

]]> Cannellini (or White) Bean Bruschetta are earthy, flavorful, easy to prepare and beautiful on the plate – in other words, the perfect appetizer to serve at your next party! Slices of toasted or grilled bread are spread with a rustic purée of cannellini beans, fresh garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil. So easy, so impressive, so delicious.

portions of 3 bruschetta topped with bean puree, on a blue plate

White Bean Bruschetta Recipe

Cannellini are my favorite type of white bean to cook with. Their nutty, earthy flavor adds subtle depth to most dishes. I was first exposed to the numerous ways in which they can be added to various recipes while traveling in Italy. The options are endless – in soups, stews, salads, dips, spreads and purées to name a few.

So, one evening when I was looking for a creative vegetarian appetizer, I started thinking about doing something with cannellini beans – and bruschetta came to mind. A few years earlier, I was served something similar as part of a farmhouse dinner in the Umbrian region of Italy. The memory of that simple yet satisfying dish stayed with me.

After experimenting with different ingredients and methods, I decided the best approach for my bruschetta was a garlic and lemon-flavored white bean purée spread on toasted ciabatta bread, topped with toasted walnuts and a drizzle of truffle oil. It’s now one of my favorite appetizers!

What Qualifies as Bruschetta?

Bruschetta is a classic Italian appetizer consisting of grilled rustic bread topped with a vibrant medley of fresh ingredients. It’s a simple yet delicious appetizer or starter that’s perfect for any occasion.

There are actually two types of toasted bread in Italian cuisine – bruschetta and crostini. While very similar, there are differences – in the type of bread used and the cooking method:

  • Bruschetta is typically made with thick slices of bread that are cut from a larger rustic loaf, like ciabatta or a sourdough. In addition, for bruschetta the bread is either grilled or broiled. Many times the grilled bread is rubbed with a garlic clove.
  • Crostini, on the other hand, are usually prepared with bread sliced from a smaller loaf, similar to a french baguette. And, for crostini, the bread is toasted not grilled or broiled.

Cannellini Bruschetta Ingredients

Here’s more detail on what you’ll need to create this delectable appetizer:

  • Ciabatta is the best bread to use; it’s a rustic bread that’s sturdy enough to support the toppings. (You can substitute toasted baguette slices, but technically that would make it crostini, not bruschetta.) Whatever kind of bread you use, make sure its good quality for the best flavor..
  • You’ll need extra virgin olive oil, to brush the bread before grilling.
  • Cannellini or white beans – canned works just fine.
  • Toasted walnuts complement the nutty flavor of the beans, the truffle oil brings out their earthiness.
  • Fresh garlic adds a bit of bite, and the lemon brightens it all up.
  • Kosher or sea salt and ground black pepper augment all the lovely flavors.
  • Lastly, a garnish of chopped parsley or fresh basil adds color and a touch of herby flavor.

The good news is that you should be able to find all these ingredients at your local grocery store.

How to Make Cannellini Bean Bruschetta

I serve this appetizer often because it’s so easy to prepare, and I typically have all the ingredients on hand. Here are the steps:

  1. Prep grill/oven.
    Preheat the broiler or grill to high.
  2. Grill/broil bread.
    Brush bread slices with extra virgin olive oil, using around 3 tablespoons. Place, oiled side down on grill or on a cookie sheet 3 to 4 inches from the broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from grill/oven; turn pieces from grill over so oiled side is up. Set on a large cookie sheet. Cut into smaller (1 to 2-inch) pieces if desired.
  3. Prepare purée.
    In a food processor, mix together beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with kosher salt and ground black pepper.
  4. Assemble bruschetta.
    Spread purée on toast pieces and sprinkle walnuts on top. Drizzle with truffle oil and garnish with chopped parsley.
portions of 3 bruschetta with white bean topping

What to Serve with Bruschetta

White bean bruschetta is a delicious and versatile starter that can be enjoyed on its own or as part of a larger appetizer spread. Here are a few ideas for what to serve with it:

  • Antipasto platter. An antipasto platter is a great way to add a variety of complementary flavors and textures to your appetizer table. Some classic antipasto ingredients include olives, cured meats, cheeses, and marinated vegetables.
  • Charcuterie board. A charcuterie board is another great option for serving alongside white bean bruschetta. Charcuterie boards typically include cured meats, cheeses, crackers, and fruit.
  • Fresh tomatoes and goat cheese bruschetta. Chopped roma tomatoes on grilled ciabatta bread is a classic bruschetta in Italy, and the ripe tomatoes’ sweet flavor pairs perfectly with tangy goat cheese. Try using a flavored goat cheese (like herb or truffle-honey), and add some toasted pine nuts and chopped fresh herbs to the juicy tomatoes. A drizzle of aged balsamic vinegar on top of the tomato mixture is the perfect finish. (Note: if tomatoes aren’t in season, use grape or cherry tomatoes as they will have more flavor.)
  • Different bruschetta toppings. In addition to white beans and tomatoes, there are endless possibilities when it comes to other toppings for bruschetta. Some ideas include roasted vegetables seasoned with red wine vinegar (try a sprinkle of Parmesan cheese on top); pesto and cream cheese; hummus with toasted nuts, kalamata olives, and red onion; and tapenade. Choose two or three, and create a “bruschetta board”!
  • Flavored bread. Garlic bread is a classic pairing for bruschetta. It adds a savory and garlicky flavor and pairs with virtually all the various toppings. Simpy rub the hot grilled bread with a garlic clove.

White Bean Bruschetta FAQs

Can I substitute another white bean for Cannellini beans in this recipe?

Yes you can. Great Northern Beans would be the closest in flavor and texture to Cannellini.

How to Store Bruschetta with Cannellini Beans

If making ahead, store the cannellini bean purée and toasts separately. Place the purée in an airtight container in the refrigerator; store the toasts in a ziptop baggie at room temperature. Both will keep for 3 days.

Can you freeze bean bruschetta?

You can freeze the cannellini bean purée and grilled/broiled bread slices separately. Place each in a separate airtight container. They will last up to 2 months in the freezer. Bring to room temperature before assembling.

[Note: this post is an update to one I shared in August 2010.]

Print

Cannellini Bean Bruschetta

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5 from 1 review

Print Recipe

Slices of grilled ciabatta bread are spread with a rustic purée of cannellini beans, garlic, lemon juice and olive oil, then topped with chopped toasted walnuts and a drizzle of truffle oil.

  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes
  • Yield: Makes around 45 (1- to 2-inch) pieces
  • Diet: Vegetarian

Ingredients

  • 1/2 loaf sliced Ciabatta (or other Italian) bread
  • 1/4 cup extra virgin olive oil, divided
  • 1 can (15 ounce) cannellini (white) beans, drained and rinsed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped garlic
  • Kosher or sea salt, to taste
  • Fresh ground black pepper, to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 2 tablespoons white truffle oil (or more to taste)
  • Chopped flat leaf parsley or fresh basil, for garnish

Instructions

  1. Preheat the broiler or grill to high.
  2. Brush bread slices with olive oil, using around 3 tablespoons. Place, oiled side down on grill or on a cookie sheet around 4 inches from broiler. Cook 4 to 5 minutes or until toasted and light golden brown. Remove from oven; turn pieces from grill over so oiled side is up. Set on a large cookie sheet.
  3. In a food processor, mix together the beans, lemon juice, garlic and remaining 1 tablespoon olive oil and purée until creamy and smooth. Season to taste with salt and pepper.
  4. Spread purée on toast pieces and sprinkle walnuts on the top. Drizzle with truffle oil and garnish with chopped parsley. Move from baking sheet to a pretty platter and serve.

Notes

Make ahead: Bean purée can be made up to 1 day ahead, covered and stored in the refrigerator. Bring to room temperature before using. Bread can be toasted earlier in the day and stored in a Ziploc baggie, at room temperature.

  • Author: Lee Clayton Roper
  • Category: two-bite appetizer, make ahead
  • Method: toast
  • Cuisine: Italian

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Please let me know how it turned out by giving it a star rating and leaving a comment below!

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