Recipe ideas for appetizers or snacks.
I had so much fun doing this post last year that I thought I would do it again! I have to say, this year I didn’t cook quite as much as last year, but what I did cook, I ended up loving, plus I tried some new things along the way. So read on to see what I cooked for Christmas this year.
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So, as you may or may not know, I lived for a few years in Sydney, Australia. In Australia, ranch dressing is not really a “thing”, so ranch dressing is pretty much impossible to find. I know American friends who would pack ranch dressing seasoning packets in their suitcase each time they returned to Australia because they couldn’t imagine life without it.
Luckily, ranch dressing isn’t difficult to make from scratch, so on those occasions when I really wanted ranch dressing, I’d whip up a batch myself. I remember one time in Sydney, I was helping Mitcher prepare for a work party we were hosting at our apartment’s rooftop balcony, and I whipped up a ranch dressing on a whim. We served it alongside some veggies, and you would not believe the number of comments I got from his coworkers, telling me how good it was, and asking me how they could make it.
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Deviled eggs seem to be everyone’s favorite appetizer. And you really can’t go wrong with such a classic app – it’s not only delicious, but it’s a nice little handheld bite of food, perfect for serving at parties.
But if you want to mix it up a bit, consider trying a few variations on the classic, and I’m here to show you a couple of options:
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I’ve been dipping my toes into the Instagram Reels game recently, and I’ve got to admit, I’m having fun with it! I recently posted a Reel of me making garlic artichoke bread. While I hope my Reels are a good resource too, my blog is my baby (and let’s face it – is WAY more searchable than Insta), so I knew I needed to give it a permanent home on the blog too. So here is the down low of that delicious garlic artichoke bread from my Reels.
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One of my favorite parts about a dinner party is the time right after the guests arrive. Your house is freshly cleaned, candles are lit, dinner is in the oven, and everyone has a fresh cocktail in hand. Your work is done, and you can just relax and spend time with your guests for a little it before serving dinner.
Dinner will soon be served, but you’ve prepared and have some appetizers out for everyone to enjoy. I like to have a few options of appetizers, with one being a healthier option, and this 7-layer greek hummus dip is my new go-to.
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It’s Friday night! So that means, it’s time to visit a new place for my It’s Five O’Clock Somewhere series! This week is a place I’ve yet to go to in-person: New Orleans.
New Orleans has captivated me ever since the early 2010’s, when a group of girlfriends and I planned to visit New Orleans together. Thanks to a hurricane, our trip was stopped dead before it could even begin – our airbnb flooded, and our flights got cancelled. And worst of all, we never found time to reschedule!
So I do believe I’m approximately 10 years overdue for a trip to New Orleans.
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I’ve been making Okonomiyaki for a long time. It’s my favorite Japanese dish to make at home, for sure. However, one thing I haven’t really gotten into yet is sake. My mother-in-law loves sake, so I’ve started trying it when I’m with her, and it’s really grown on me.
Some say that Nigori sake is a type of sake often known to be for sake newbies, because it’s on the sweet side, and quite mild. That also means that it tastes great in cocktails, since it mixes well. So I created my own version of a sake martini with nigori sake.
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As we continue into episode 15 of my It’s Five o’clock Somewhere series, we’re heading to South America! I’ve never been to South America, but have always wanted to go. Peru has always been intriguing to me as a place to travel – with Machu Picchu, the Rainbow Mountains, and of course, The Amazon. Since I can’t travel there now, at least I can pretend to be there by eating and drinking things that originated in the country.
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Christmas is a time for joy, for presents, for family, and of course, for EATING. I have to admit, out of all of the ways to celebrate the season, eating good food was at the top of my list. I was lucky enough to host my inlaws this Christmas, and I couldn’t resist planning a set of delicious meals for them while they were here. I’m sharing everything I cooked for Christmas in this blog post.
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We’re all handing this time in isolation a bit differently. Some people are stress-eating; some people are throwing themselves more into their work; some people are exercising more; and some people are crossing off as many things as they can from their to-do list. I’ve spent a good amount of my spare time on cleaning and reorganizing parts of the house, including the kitchen.
I took some time to go through my cabinets and fridge. I cleaned everything out, put things away in spots that made more sense, and checked expiration dates. I also made a note of some less-used items with a challenge to myself to find something to do with them.
One of the things I found was a big bag of peanuts. I had bought it for pad thai, so I had quite a bit of the bag leftover. So I challenged myself to come up with something to do with them, and I came up with these sweet & salty snacking peanuts.
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Oyster & Onion 