Pesto Spaghetti Nests
A fun twist on a classic dish, these Spaghetti Nests are a mouthwatering and a great crowd pleaser.
Continue reading “Pesto Spaghetti Nests”
Tag: party food
Seven Layer Taco Bites
Individual Seven Layer Taco Bites that are the perfect appetizer bites for parties, BBQ’s, potlucks, games, and get togethers. Each bite is layered to create a flawless balance of crunchy, creamy, sweet, and just a little spice for the ultimate bite.
Continue reading “Seven Layer Taco Bites”
French Toast Casserole
This French Toast Casserole is the perfect breakfast or brunch recipe that will be a hit with any crowd. A beautiful, crisp top, with a custardy middle and a sweet layer at the bottom that acts as the syrup topping.
Continue reading “French Toast Casserole”
Air Fryer Buffalo Cauliflower Wings
Soft and tender on the inside with a crispy exterior, these Air Fryer Buffalo Cauliflower Wings are the perfect spicy snack for any occasion.
Continue reading “Air Fryer Buffalo Cauliflower Wings”
Cranberry Balsamic Glazed Turkey Meatballs
Cranberry Balsamic Glazed Turkey Meatballs are sticky, sweet, and moist. Lean ground turkey is seasoned with parmesan cheese, herbed breadcrumbs, garlic, fresh rosemary, and a little orange zest. They are then coated with luscious glaze made with cranberry sauce, balsamic vinegar, honey, fresh rosemary, orange juice, and soy sauce. Mini meatballs are the perfect appetizer for any dinner or holiday party.
Continue reading “Cranberry Balsamic Glazed Turkey Meatballs”
Nankhatai Bars
Crispy exterior with a soft interior made with ghee, thandai masala, sugar, and a little bit of milk. Nankhatai is a traditional Indian cookie similar in texture to shortbread. There are many variations of flavors and flours used based on where in India you are eating this delicious cookie.
Continue reading “Nankhatai Bars”
Crostini 3 Ways
Fresh fruit, caramelized onions, bright flavors, and an abundance of crostini. That is what I call the perfect crostini board. Simple ingredients that require more assembly than cooking is a delicious way to start your party! Continue reading “Crostini 3 Ways”
Garden Fresh Balsamic Bruschetta
The sun is finally coming out, we are able to see friends and family after a long time, and I am ready to share apps around the table as I catch up with my loved ones. Nothing says fun in the sun with loved ones like bruschetta. Fresh tomatoes mixed with garlic, basil, olive oil, balsamic vinegar, and parmigiano reggiano served on garlic rubbed Italian bread. Yep. Count me in!
Growing up, I would order bruschetta every time we ate out at an Italian restaurant. It still is one of my favorite appetizers. I can name so many members of my family that also love it just as much as I do. There was even a time when bruschetta was a given at any family gathering. And rightly so.
Just a few ingredients that makes this recipe absolutely divine.
- Tomatoes – crisp, juicy, sweet, red tomatoes are a must. Try to avoid mushy and soft tomatoes as you’ll end up with more liquid and the chopped tomatoes won’t hold their shape.
- Garlic – chopped in the bruschetta mix but I also use whole cloves to rub toasted bread to give it that extra zing in flavor
- Basil – this sweet peppery herb adds the perfect burst of earthiness
- Parmigiano reggiano – The earthy, sharp, nutty flavor is the perfect flavor to bring all of the different ingredients together
- Balsamic Vinegar – this is my surprise ingredient that takes this bruschetta up a notch. Each bite there’s just a hint of the tart, fruity liquid that makes you want to keep eating it.
- Olive Oil
- Fresh Italian Bread – toast these up a little then rub a fresh clove of garlic over it as they come out of the oven.
So, what are you waiting for?! This is the perfect appetizer for a wine and cheese night (my favorite), for a gathering, or if you want to create a beautiful Italian dinner!
From my kitchen to yours, I hope you enjoy this recipe!
Garden Fresh Balsamic Bruschetta
May 29, 2021
Category
Appetizers
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes
Ingredients
- 2 c tomatoes, chopped
- 1/2 c fresh basil, chopped
- 1/4 c Parmigiano Reggiano, shredded
- 3-4 cloves garlic, minced
- 2 tsp Olive Oil
- 1 tsp Balsamic Vinegar
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 baguette Italian bread, sliced on the diagonal
- 3-4 garlic cloves, whole
- 1 Tbsp Olive Oil
Instructions
- Preheat oven to 400 degrees F.
- Arrange the sliced bread on a baking sheet and drizzle olive oil over each bread. The oil doesn't have to cover each slice, just a little goes a long way here.
- Toast for 5-7 minutes.
- Meanwhile, combine the tomatoes, minced garlic, basil, cheese, olive oil, balsamic vinegar, salt, and pepper in a bowl and toss to combine. Set aside until toast is ready.
- When the toast are ready, remove them from the oven. Wait for the toast to cool just enough to handle but hot enough for the garlic.
- Rub a clove of garlic over each toast to infuse the flavor. Continue until every toast has garlic on it.
- Top each toast with bruschetta mix.
- Enjoy!
© 2023 Copyright A Li\'l Bit of Spice
Avocado Wedges with Sriracha Crema
⁄Crunchy on the outside, creamy and buttery on the inside, these avocado wedges are the perfect snack. They are remarkably tasty, easy to make, and impressed my 5 and 4 year olds. Honestly though, anything that is breaded and fried is an automatic win in my book. I’ve had these in tacos too and seriously, they are delicious.
HOW DO I CHOOSE THE RIGHT AVOCADO FOR THIS RECIPE?
Personally, I like to use avocados that have just turned ripe. They’re still a little firm but ripe enough to be creamy when eaten. A good scale to use is if they are good enough to use for Guacamole then they are too soft to use for these wedges. You don’t want the wedges to melt and loose structure because they are too ripe.
AIR FRYER vs BAKING
I used an air fryer for this recipe because it gives the crispy exterior that you would see when deep frying. If you don’t have an air fryer, baking is just as good but beware that it will take a little longer to cook them. I have given instructions for both in the recipe card.
ARE THESE HEALTHY IF THEY’RE FRIED?
Yes they are because they’re air fried! And avocados are definitely healthier than traditional potato wedges. Don’t get me wrong, I love potatoes in all its many glorious forms but I do love a healthy alternative any day. Here are some of the many nutritional benefits to these Avocado Fries:
- Provides about 5 gm protein per serving
- Almost ¼ of your DRI Fiber
- About a third of your Folic Acid DRI
- Almost ¼ Vit. K requirements
- Great source of potassium, phosphorous, Vit. A, and Vit. B6
So what are you waiting for?! Try these incredibly delicious Avocado Fries and fall in love with a new way of eating fries!
Avocado Wedges with Sriracha Crema
January 23, 2021
Category
Appetizers
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 2 large avocados
- ¼ c flour
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ c milk
- 1 c panko bread crumbs
- non stick cooking spray
For the Sriracha dipping sauce:
- 1/2 c yogurt, plain, lowfat
- 2-3 Tbsp Sriracha sauce depending on your spice level
- pinch of salt
Instructions
- Preheat Air Fryer by running it on 350 degrees for 3 minutes.
- Slice the avocados in half and peel them. Then slice each half into about 4-5 slices.
- In a bowl, combine the panko bread crumbs with garlic powder, cumin, cayenne, paprika, salt and pepper. Mix well.
- Dip the avocado slices in the flour, then the milk, then the seasoned bread crumbs.
- Place in a plate as you are done breading them. Before transferring to the air fryer, spray lightly with cooking spray.
- Transfer in a single layer to the Air Fryer and cook at 350 degrees for 8-10 minutes.
For the Sriracha Dipping Sauce:
- Whip the yogurt until it is smooth and creamy.
- Add in the Sriracha and salt and mix well.
- Enjoy with your Avocado Fries
Notes
**For oven baked fries:
Preheat oven to 350 degrees. Follow the instructions above then bake for 12 minutes, flipping them halfway through cooking time.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Tinseltown Tostadas
I think hands down, these are one of my favorite holiday foods. I’ve had so many and I don’t think I can tire of them. Snacking is one of my favorite activities. These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.
High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!
Between the Serrano peppers and the watermelon radish, there were some strong flavors. I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).
But it needed depth so I played around with a few options before settling on the hummus and avocado. And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.
There are so many random flavors that they work despite wanting to prove the opposite.
Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them. From my kitchen to yours, I hope you enjoy them!
Tinseltown Tostadas
December 11, 2020
Category
Appetizers
Vegetarian
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 watermelon radish , washed and trimmed
- 2 Tbsp pesto
- 1/3 c hummus
- 1 avocado, diced into small chunks
- 2 Serrano peppers, sliced (remove seeds for a less spicy option)
- 1/4 c pomegranate arils
Instructions
- Using a mandolin, thinly slice the watermelon radish to the thickness of a penny.
- Arrange the radishes in a platter.
- Using a small spoon, smear a little of the pesto across the middle of the radish.
- Drop about a 1/2 tsp dollop of hummus on top of the pesto.
- Add a couple of small chunks on top of the hummus.
- Top off with a slice of Serrano pepper
- Garnish with pomegranate arils
- Serve right away
© 2023 Copyright A Li\'l Bit of Spice
The tools I used for this recipe are:
Samosa Puffs
Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.
My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.
These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.
From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!
Samosa Puffs
September 18, 2020
Persons
10
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 10 sheets of square pastry sheets
- 2 large potatoes, peeled, boiled, and crumbled (not mashed)
- 1/2 c green peas
- 1 Serrano pepper, chopped (adjust to spice level)
- 1 Tbsp ginger, grated or paste
- 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
- 1/2 tsp salt
- 1/2 tsp CUMIN seeds
- 1 tsp CAYENNE pepper (adjust to spice level)
- 1 tsp CUMIN powder
- 1 tsp FENNEL powder
- 1 Tbsp milk
Instructions
- Heat a nonstick pan on medium flame, and add oil to it.
- Add the cumin seeds and wait for them to sizzle.
- Add in the ginger and Serrano pepper and cook for 30 seconds.
- Add in the peas and cook them for 2-3 minutes.
- When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
- Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
- Remove from heat and set aside.
Assembly:
- In each pastry square, fill about 1-2 Tbsp of filling in the center.
- Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
- Repeat until all the puff pastry sheets are filled.
- Preheat oven to 400F.
- Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
- Bake for 20 minutes or until golden brown and the pastry has cooked through.
- Remove from oven and let cool for 10 minutes.
- Serve hot with your favorite chutneys!
Notes
** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice
© 2023 Copyright A Li\'l Bit of Spice
Roasted Cilantro Mint Chutney
Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
I’ve used this chutney recipe to eat with Adai Waffles / Lentil Waffles, Paneer Cabbage Cups, Spinach Dal Paratha, Aloo Paratha, and Avocado Roti. What will you eat it with?
From my kitchen to yours, I hope this chutney becomes a staple for you!
Roasted Cilantro Mint Chutney
July 8, 2020
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 2 bunches cilantro (washed, and roughly chopped )
- 3 c mint leaves (packed )
- 4 tsp kasoori methi
- 3 tsp cumin seeds
- 3 serrano peppers (chopped into thirds )
- ¼ c cashews
- 2 Tbsp chickpea flour
- ¼ c yogurt
- ½ c water
- 1" knob ginger
- 2 Tbsp mustard oil
- 3 cloves garlic
- 2 tsp garam masala
- 1 ½ tsp carom seeds
- 1 tsp fennel powder
- 2 Tbsp lemon juice
- 1 ½ tsp salt
Instructions
- Heat a large skillet on med flame and add kasoori methi to it. Dry roast for about 3-5 minutes until it starts to give out an aroma and turns slightly golden red. Remove from pan and set aside.
- In the same pan, add 1 Tbsp mustard oil. Add in the cumin seeds and wait for them to start spluttering.
- Add in the serrano peppers and cashews and roast until the cashews are slightly red and the peppers have a char on them.
- Add in the chickpea flour and cook until the flour also starts to turn golden red. If the flour is not cooked all the way, you will get a gritty taste in the chutney.
- Now add in the cilantro and mint leaves. Saute these until they have a light char on them. Turn off heat and transfer this mixture to your blender.
- Add yogurt, ginger, garlic, roasted kasoori methi, and water. Blend to a smooth consistency.
- Transfer chutney to a bowl and add in the salt, carom seeds, remaining 1 Tbsp mustard oil, and garam masala. Mix well.
- Enjoy with your favorite foods!
© 2023 Copyright A Li\'l Bit of Spice
Roasted Masala Chickpeas
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”
Stuffed Mushrooms
The hubby loves his mushrooms. I on the other hand am not the biggest fan of them. So when we got married and he found out I didn’t like them, he was a bit devastated. BUT, I still make them occasionally….. especially when he comes home with a large container of them.
I secretly like it when he comes home with so many mushrooms because that means I have to get creative with them. This time around, he brought home baby bellas and they were larger than usual, which is perfect because I knew I wanted to stuff them right away!
I didn’t want to use too much cheese in the filling, and like anything, I want to pack a punch of flavor so I opened my fridge and stared at it for a few minutes. Seriously, I just stood and stared. And my eyes fell on a container of chives and onions cream cheese so I knew that was going to pull it all together!
I also added red bell peppers (for color and crunch) and some paprika and cayenne pepper for a kick. The hubby, and my sis-in-law Shivani, loved these! Score!
Yum
They are pretty quick to make and don’t require much effort. Go ahead, try them out.
From my kitchen to yours, I hope you enjoy this!
Stuffed Mushrooms
June 24, 2020
Category
Appetizers
Persons
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 12oz baby bella mushrooms
- 1 c red bell peppers, finely minced
- 4oz cream cheese, chive and onion flavor
- 1 garlic clove, minced
- ¼ c Italian seasoned Bread Crumbs
- 1 tsp cayenne pepper
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350ºF
- Pop out the stems of the mushrooms and mince them.
- Heat a skillet on medium flame and add oil to it.
- Add in the garlic and roast for 30 seconds.
- Add in the minced mushroom stems, bell peppers and spices. Cook for 3-5 minutes until they are tender.
- Remove pan from heat and add let it cool down for a few minutes.
- Combine the mixture with cream cheese.
- Using a small spoon, stuff the mushrooms with the cream cheese mix.
- Top each mushroom with bread crumbs.
- Transfer stuffed mushrooms to a baking sheet and bake for 20 minutes.
© 2023 Copyright A Li\'l Bit of Spice
Roasted Chili Almonds
Chili almonds are the perfect snack. You can make these ahead and have them after a workout, an afternoon snack, or even on a cheeseboard. Quick to make, these chili almonds are a delicious combination of spicy and crunchy. Continue reading “Roasted Chili Almonds”
The Best Veggie Quesadillas
There’s no wrong way to make a quesadilla. It’s one of those foods that can be served as a quick weeknight meal, an after school snack, bite sized as a party app; filled with just cheese, grilled veggies, or shredded meat! The possibilities are endless.
Continue reading “The Best Veggie Quesadillas”
Garlic Herb Potato Stacks
Crispy, garlicky, and full of flavor, these Garlic Herb Potato Stacks are an easy to make crowd pleaser! One of my new favorite ways to eat potatoes, you really can’t go wrong with them. Continue reading “Garlic Herb Potato Stacks”
Goat Cheese Lingonberry Crostini
I love cheese in any form, especially if it is goat cheese. Something about the creamy, sweet texture just hits the spot. This recipe was an accident made in cheese heaven during my pre-marriage days when my roommate and I wanted to be “fancy” without putting in much effort. We wanted to create a wine and cheese platter and all we really had in our fridge/pantry was a half log of goat cheese, lingonberry jam, grapes, crackers and honey. Of course we had wine….. lots and lots of it =)
Though it originated with crackers (which you can totally use if you don’t want to do a crostini), over the years, I’ve “refined” it to truly reflect our original vision of a fancy wine and cheese platter. This crostini is a great hit whether the husband and I are having a “quiet” night in or friends and family over for a dinner party. Ready in 10 minutes, how can you go wrong? Here’s how I made it:
1 Sweet Bread Baguette
1/4c Lingonberry preserves
1 small log of goat cheese (about 4oz)
Honey to drizzle
Preheat oven to 375°F. Take 1 baguette of Sweet bread and slice into 1/2″ slices (be careful not to cut them too thick – they’ll become too “bready” and the other flavor profiles won’t pull through). Line them on a cookie sheet and drizzle a little olive oil on them. Pop them into the oven for about 5-7 minutes until they crisp up and look golden brown.
Pull the baguette slices out of the oven and spread some goat cheese on each one. Next, add a dollop of lingonberry preserve, then drizzle a little honey over them.
There you have it! Easy peasy Goat Cheese Lingonberry Crostinis. I hope they bring the same smile to your face as they do to mine!