Side Dish

Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.

Tomato, Cheese, Black Olive Appetizer Salad/Spread

sofiyababinov
This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or as a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.
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Prep Time 15 minutes
Course Side Dish
Cuisine European

Ingredients
  

  • 1 8 oz. Block Mozzarella Cheese shredded
  • 1 10 oz. Pack Baby Tomatoes
  • 1 6 oz. Can Large Pitted Black Olives
  • 4-6 TBS Mayonnaise to taste
  • 1-2 Garlic Cloves minced

Instructions
 

  • Wash tomatoes and add them to a big bowl. Add (drained) can of olives, shredded mozzarella cheese, minced garlic, mayonnaise and mix gently together. Cover bowl and refrigerate overnight or until ready to serve.
  • Serve as a side dish salad, or on some baked baguette bread as side sandwiches. Delicious either way!
Keyword appetizers, European, side dish

The Best Home Made Salsa

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This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It’s my favorite dish to bring to game nights or a cook out and the dish that is always requested.

The Best Homemade Salsa

sofiyababinov
This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It's my favorite dish to bring to game nights or a cook out and the dish that is always requested.
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Prep Time 15 minutes
Course Appetizer
Cuisine Mexican
Servings 12 Cups Salsa

Ingredients
  

  • 1 28 oz. Can peeled tomatoes
  • 2 10 oz Cans Rotel Brand Tomatoes and Green Chilies Mild
  • 1 Bunch Cilantro finely chopped
  • 1 Garlic Clove minced
  • 1 Small Onion finely chopped
  • 1/2-1 Jalapeño Pepper
  • 1/2 Lime Juiced
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Cumin

Instructions
 

  • Do all the prep work first. Open the cans of tomatoes and tomatoes with green chilies. Wash and finely chop the cilantro leaves. Deseed and finely chop the jalapeño pepper. Finely chop the onion. Finely mince garlic clove.
  • Put the can of tomatoes, can of Rotel tomatoes & chilies, cilantro, garlic, onion, and jalapeño pepper into a big bowl and puree with an immersion blender (a regular blender or food processor also works) Puree it a little bit if you prefer chunky salsa or more if you want a smooth consistency, depending on how you like your salsa.
  • Add lime juice, salt, sugar, and cumin. Mix and refrigerate for at least a few hours (to let the flavors blend) for best taste.
  • Serve chilled from the refrigerator with your favorite brand of tortilla chips. Our favorite is the Trader Joe's no salt tortilla chips.

Notes

Let Salsa chill in the refrigerator for a few hours for best taste. Serve chilled with your favorite brand of tortilla chips! 
Keyword appetizers, Mexican, under 15 minutes

Grilled Veggie Kabobs

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Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!

Grilled Veggie Kabobs

sofiyababinov
Tender, succulent veggies, marinated in this special sauce and grilled to perfection. These grilled veggie kabobs are great to pair with grilled steak or meats. Super simple to prepare, healthy and of course absolutely delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 4 hours
Total Time 5 hours
Course Side Dish
Cuisine American
Servings 15 Kabobs

Ingredients
  

  • 1 Small Eggplant
  • 1 Bell Pepper orange, red, or yellow
  • 1 Onion
  • 2 Yellow Squash
  • 3 Zucchini
  • 1 8 oz. White Mushrooms

Marinade Sauce

  • 6 TBS Mayonnaise
  • 3 TBS Barbecue Sauce
  • 1.5 tsp Steak Seasoning
  • 1 tsp Mrs.Dash or any other salt-free seasoning
  • 1/2 tsp Garlic Powder

Instructions
 

  • Do all the prep work first. Wash and cut all the veggies into kebab sized pieces (about 1 inch) and put them into a large bowl.
  • In a separate small bowl mix together the mayonnaise, barbecue sauce, and spices together to get a smooth marinade sauce.
  • Pour the marinade sauce over the veggies. Mix and let it stand to marinate for at least 4 hours. I usually marinate the morning of the day we grill the kabobs.
  • Soak the bamboo skewers in water for 20-30 minutes and pat them dry before putting the veggies on them. This is so the bamboo sticks don't burn easily while grilling.
  • About 30 minutes before you grill, put the veggies on wooden skewer sticks. No particular order but I like to have a variety of all veggies on each stick.
  • Grill the veggie skewers on the grill along with meat, steak or anything else you are grilling. They take about 30 minutes to grill to perfection. You can just lay them down on the grill, or get a grill basket and grill the veggie kebabs in the grill basket.
  • These are especially delicious with steak or grilled meats!
Keyword easy, grilling, side dish, vegetarian

Empanada (Fried Tortilla With Meat Filling)

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Some call these empanada’s, some call these chebureki, either way these fried tortillas with a meat filling inside are a great appetizer and snack. Could also be eaten for dinner. I made a batch of these for a Super Bowl party this year and they were a big hit! These are convenient to bring to a get together/party, because they can be cooked in advance and you just pop them in the oven to preheat them. I do have another recipe for tortillas with meat filling on the blog, but this is my go to, easier version recipe. These are best served hot, and reheat very well in the oven. I actually like them best preheated in the oven on 300 degrees for about 10 mins as they get extra crispy this way!

Empanada’s (Fried tortillas with meat filling) {Yields 18}

Ingredients:

  • 1 LB Ground Chicken or Turkey (I just use 2LB Ground Turkey now as we found it to be our favorite)
  • 1 LB Ground Beef
  • 1 Onion (pureed in food processor)
  • 1 pack of Raw, Uncooked, Tortilla’s (Can be bought in refrigerator section in Costco, Walmart, a few other grocery stores) Should be about 18 tortillas
  • Spices: 1 1/2 tsp Salt, 1/4 tsp Garlic Salt, 1/8 tsp Pepper, 1/2 tsp Mrs. Dash (Or any salt free seasoning of your choice)

unnamed-321123Directions:

1) Put ground chicken and ground beef in a big bowl. Puree 1 Onion in the food processor (or shred it using a shredder) and add to the bowl of ground meat. Add the spices and mix thoroughly.

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2) Set up an empanada making station. I set up a big sheet of foil on the counter with the tortillas, the bowl of meat filling, and a small cup with water and a brush (to stick the tortillas together).

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3) Lay each tortilla out and fill with meat mixture, one by one. I add about 2 TBS of meat filling to each tortilla. Brush the outline circle of the tortilla with water using the brush. Stick both sides of the tortilla together and seal tightly by pressing on ends with a fork. This also makes a nice rigid design. Set the done emanada’s aside. Set a pan with enough olive oil to cover the bottom of the pan, on Medium heat (I did 5.5) and let the oil heat up.

 

4) Once oil heats up and starts fizzing a bit, add 2 empanada’s at a time to the pan. Fry on each side until golden (about 3 Minutes per side). Have a tray lined with paper towels or napkins to put the fried empanada’s on so the extra oil would drain off.

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Serve hot. To reheat place in the oven for 10 minutes on 300 to 350 Degrees until hot and crispy!

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The Best Home Made Mac & Cheese

unnamed-3321This is hands down, the best home made Mac & Cheese that I have ever tried. I came up with this recipe in an attempt to make yummy home made Mac & Cheese because it’s currently my 5 year old’s favorite food and I didn’t want to keep making it from the box. I made some last week when our friends were over for dinner and it was a big hit! I have never seen anyone eat as much Mac & Cheese as my friend’s husband did! That is the best compliment a chef can get, when all the food gets devoured! They said it was the cheesiest and best Mac & Cheese they have ever eaten. Not oily, and extra cheesy. I wasn’t shy with the cheese that’s for sure and that is the secret behind this recipe, 2 blocks of a good sharp cheddar cheese, 1 small (4 oz) block Velveta cheese (optional) and a good brand of macaroni. This dish will be a big hit for sure and it’s so easy to make. I hope you love it, just as much as my family and friends do! I am posting now in time for Christmas, as it has been requested. I know this will definitely be a dish I have on all my Holiday tables from now on.

The Best Home Made Mac & Cheese {1 Big casserole dish, 4-8 servings}

Ingredients:

  • 1 Box of “Elbows” macaroni
  • 2 (8 oz) Blocks of Sharp Cheddar Cheese (Grated in separate bowls)
  • 1 block (4 oz) Velveta Cheese (Optional, I use it when I have some)
  • 1 Cup Milk
  • 1 Stick (8 TBS) Butter, Unsalted
  • 4 TBS Flour
  • Salt to taste

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Directions:

1) Cook the Elbows macaroni according to the package instructions. Make sure to add salt to the boiling water.

2) When Macaroni cooks through, drain out the water from pot, and add 4 TBS of butter to the macaroni. Mix well and set aside.

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3) In a small saucepan, melt 4 TBS (1/2 stick) of butter on Medium heat (I did 6). Slowly add in 4 TBS of flour, and whisk together with the butter to make a thick sauce. When the flour is well incorporated into the butter and the thick sauce starts bubbling, add 1 Cup of milk.

4) When the Milk heats up, almost boiling but not yet, add 1 shredded block of sharp cheddar cheese a little bit at a time. Whisking to make a cheesy sauce consistency. If you are using Velveta cheese, add it to the pot of cheddar cheese now and incorporate into the cheesy mixture. Turn heat off. Mix the cheese sauce with a spoon.

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5) Transfer the cooked macaroni into a casserole dish. Pour the cheese sauce all over the macaroni and gently mix. Sprinkle 1/2 block of shredded sharp cheddar cheese on top of the macaroni. Cover with foil. Bake on 350 Degrees for 15 minutes, right before serving. Optionally, you can transfer mac and cheese to a crock pot, mix, and keep on warm until ready to serve (and sprinkle more cheese on top when done).

6) Take Mac & Cheese out of the oven, remove foil, sprinkle the other 1/2 block of shredded sharp cheddar cheese all over top of macaroni and stick back in the oven (or add to crock pot) for a few mins to melt all over the top. Enjoy!

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Yum! Look at that cheesy goodness!!!

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Crockpot Sweet & Sour Meatballs

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Tangy Sweet & Sour Meatballs will be a hit at your next party or event! Easy to make, easy to serve and oh so delicious! I got the recipe from my friend, Kendra, who made them for a church potluck event and I think I ate the whole crockpot she brought lol. All you’ll need is a good brand of frozen meatballs (I’m partial to Costco’s Kirkland Signature Italian Beef Meatballs brand, they’re just my favorite), 3 simple ingredients for the sauce, and a crockpot to do all the work for you. Don’t forget to plan ahead and set aside 4 hours for cook time in the crockpot. Alright, let me introduce you to your new favorite party appetizer!

Crockpot Sweet & Sour Meatballs

sofiyababinov
Tangy Sweet & Sour Meatballs will be a hit at your next party or event! Easy to make, easy to serve and oh so delicious! All you'll need is a good brand of frozen meatballs (I'm partial to Costco's Kirkland Signature Italian Beef Meatballs brand, they're just my favorite), 3 simple ingredients for the sauce, and a crockpot to do all the work for you. Don't forget to plan ahead and set aside 4 hours for cook time in the crockpot. Alright, let me introduce you to your new favorite party appetizer!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Appetizer
Cuisine American
Servings 5 LB Meatballs (About 125 total meatballs)

Equipment

  • Crockpot

Ingredients
  

  • 1 5 LB Bag Frozen Italian Style Meatballs Costco's Kirkland Signature is my favorite brand
  • 1 14 oz. Bottle Ketchup
  • 1 17 oz. Jar Grape Jelly
  • 1/2 12 oz. Bottle Heinz Chili Sauce

Instructions
 

  • Set your crockpot on the Low setting. Throw in the frozen (or defrosted) meatballs.
  • In a big bowl, measure out and mix together the ketchup, grape jelly, and chili sauce.
  • Mix the sauces very well, pour into the crockpot over the meatballs and mix.
  • Cover the crockpot with lid and cook on LOW setting for 4 hours. Mix a few times, if possible. Serve hot in crockpot and keep on AUTO or LOW setting to keep meatballs warm.

Notes

Serve meatballs hot in crockpot and keep on AUTO or Low setting to keep meatballs warm. Enjoy!
Keyword appetizers, crockpot, easy, main course, side dish

Mini Baked Appetizer Sandwiches

dscn4126These mini baked appetizer sandwiches are loaded with cheese, and ham. These are quick and easy to make and one of the yummiest appetizers ever! I got the recipe from my friend Irina, when we were over their house for dinner and she made these. I couldn’t get enough! Of course I had to get the recipe to share with you guys! I wanted to post this recipe right on time before the Holidays, as we all need great appetizer recipes for entertaining. Enjoy!

Mini Baked Appetizer Sandwiches (Yields enough for a big party) :

Ingredients:

  • 1 long French Baguette
  • 1 Tomato
  • 1 Block Mozzarella Cheese (Grated)
  • Green Onion
  • Ketchup
  • Mayonnaise
  • Virginia Baked Ham ( .50 LB, cut into one thick slice)

dscn4101 dscn4106Directions:

1) Do the prep work first. Cut the tomato into little dice. Cut the Ham into little cubes. Shred the block of Mozzarella cheese. Finely chop 4 green onions (mostly green part). Using a butter knife, smear a little bit of Mayonnaise onto each piece of baguette bread.

2) Put everything on the baguette slices in this order; Ham, tomatoes, green onions, then squirt 2 small drops of ketchup on the baguette slices and cover with cheese on top.

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3) Bake in the oven for 15 to 20 minutes, until golden to your desire! Best when served hot.

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Shrimp Salad

DSCN4076This Shrimp Salad recipe was created by me but inspired by a salad I had at a restaurant called Canyon’s, in Blowing Rock, North Carolina. It was the perfect meal for me after a long, hot, exhausting day of exploring Tweetsie Railroad (a wild west theme park) in the beautiful mountains of Blowing Rock, North Carolina. I couldn’t stop thinking about it, so I had to recreate it at home and I did. The restaurant version was great but this home made recipe is even better, so much more flavor and you can add as much shrimp as you’d like. I love shrimp! And this shrimp salad takes it to a whole notha’ level (lol I know I’m corny). So fast and easy to prepare and definitely a summer favorite in our house now. I could literally eat this salad every single day! We ate it as a meal for dinner, but you could also make it as a side dish/salad. You can omit the shrimp if you are not a fan, and add anything else you want to it and get creative. Please don’t forget to share your idea’s with me, I would love to hear them!

Shrimp Salad {Serves 2 as meal, 4 as side}

Ingredients:

  • 1 head Romaine Lettuce
  • 1 package Grape Tomatoes
  • 2 Cucumbers or 1 long English Cucumber
  • 1 to 2 LB Shrimp, Raw (I used 2 LB as we love our shrimp!)
  • Dressing of choice (I used Marzetti Brand Classic Ranch Dressing)
  • Croutons of choice (I used Texas Toast Cheese & Garlic Croutons)
  • 1-2 Tablespoons Olive Oil
  • 2 cloves Garlic
  • Lawry’s Herb & Garlic marinade sauce

Directions:

1) Do the prep work first. Peel & devine the shrimp, rinse through with cold water and let dry. Wash all the veggies and chop everything up into one big bowl. I chopped the lettuce into small squares. The grape tomatoes in halves. The cucumber in fourths and then chopped into pieces.

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2) Set a pan on Med-High heat (I did a 6) add some olive oil. When the oil heats up, add the shrimp. Add salt/pepper to shrimp and mix. When the shrimp looks done, lower the heat to low (I did 2) and add some Lawry’s Herb & Garlic marinade sauce, I added about 2 tablespoons and 2 pressed garlic cloves. Simmer with the lid on for a few minutes until shrimp is well cooked through. Turn off heat and keep shrimp hot.

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3) When you are ready to eat, add the shrimp into the salad bowel. Mix gently. Each person can add dressing and croutons to salad individually to their liking. Enjoy!

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Fried Calamari (Carrabba’s Italian Grill Recipe)

DSCN3770This is the exact Carrabba’s Italian Restaurant cookbook recipe. The fried calamari turns out perfect…tender and crisp with a light and delicate coating. I have yet to find a better calamari recipe! We like to dip it in Marinara Sauce and Garlic Aioli sauce (both recipes on my blog). If you are looking for a yummy new appetizer and you love seafood, this recipe is for you! I highly recommend you make both sauces for dipping too, so you have the ultimate restaurant experience right at home!

Fried Calamari (Carrabba’s Italian Grill Recipe)

This is the exact Carrabba's Italian Restaurant recipe from their cookbook. The fried calamari turns out perfect! Tender and crisp with a light, delicate coating. I have yet to find a better fried calamari recipe. We like to serve it with the ultimate dipping sauces, Marinara and Garlic Aioli sauce (both posted on my blog, both from Carrabba's cookbook). If you are looking for a yummy new appetizer and you love seafood, this recipe is for you!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Italian
Servings 2

Ingredients
  

  • 1 LB Calamari cleaned
  • 1/2 Cup All Purpose Flour
  • Vegetable Oil for deep frying
  • 1/2 tsp Kosher Salt or Sea Salt
  • 1/4 tsp Ground Black Pepper
  • Lemon Wedges optional, for serving
  • Marinara Sauce or Garlic Aioli Sauce for dipping, optional, both recipes posted on my blog

Instructions
 

  • Wash the Calamari (Squid). Preheat the oven to 200 degrees. Line 1 baking sheet with 2 layers of paper towels. Have a 2nd baking sheet lined with foil, nearby.
  • Pour enough oil to come 1 inch up the side of a large, heavy saucepan or skillet. Heat over high heat to 350 degrees (on a deep frying thermometer).
  • Cut the Calamari bodies (sacs/tubes) crosswise into 1/2 inch-wide rings. Cut each cluster of tentacles in halves or thirds. Season the Calamari with salt/pepper and mix.
  • Pour the flour into a bowl. Divide the calamari into 2 batches. Put the first batch of calamari into the bowl with flour and coat it with the flour, shaking off excess flour.
  • Add the coated calamari into the saucepan with the hot oil. Cook over high heat until the calamari are golden brown, about 2-4 minutes.
  • Using a slotted spoon transfer the calamari onto the baking sheet lined with paper towels to briefly drain.
  • Move the calamari to the second baking sheet lined with foil and place in the oven, to keep it warm and crisp. Repeat the same steps with the second batch of calamari. Add more flour to the bowl if there is not enough. I added a few extra spoons of flour.
  • Transfer the calamari to the serving plate. You can add lemon wedges to the plate, for decoration. Serve with Marinara Sauce and or Garlic Aioli Sauce for dipping, if desired. I served with both sauces because we like to dip our calamari into both sauces. Both Marinara and Garlic Aioli Sauce recipes are on my blog.
Keyword 30 minutes, appetizers, calamari, seafood

Carrabba’s Garlic Mashed Potatoes

DSCN3714This is the recipe for the authentic Carrabba’s Italian Grill, Garlic Mashed Potatoes. I got the recipe from my Carrabba’s Cookbook but I did change a few minor things. It tastes exactly like Carrabba’s restaurant. I recommend serving this dish with some steak or other meat of your choice, or some roasted or steamed vegetables. Although they are “garlic” mashed potatoes, they are actually not too garlic tasting at all because the garlic is roasted in the oven for 1.5 hours, and that gives it a sweetly unique taste, so don’t let those 2 heads of garlic in the picture throw you off! I could eat the roasted garlic just like that because it’s seriously so tasty lol. Enjoy! 🙂

Garlic Mashed Potatoes {Makes 4-5 Servings}

Ingredients:

  • 2.5 LB Red-Skinned Potatoes, Scrubbed and washed But unpeeled, cut into 3/4 inch dice
  • 8 Tablespoons (1 Stick) Unsalted Butter, at room temperature
  • 1/2 Cup Heavy Cream, at room temperature
  • *For the roasted garlic: 2 Large, Plump heads of garlic
  • 1 teaspoon Extra Virgin Olive Oil
  • Sea Salt/Pepper to taste

DSCN3685Directions:  

1) To make the roasted garlic, preheat a small conventional oven to 300 Degrees. Cut the top 1/2 inch from each garlic head to reveal the cloves. Discard the tops. Drizzle the extra virgin olive oil on the cut surfaces of the garlic heads, and sprinkle with a pinch each of salt/pepper.

 

2) Place the garlic heads, cut side up, in a small baking dish lined with foil. Cover the baking dish tightly with aluminum foil. Bake 1.5 hours on 300 degrees, until the garlic is deep beige and very tender when squeezed. Set aside when ready.

 

3) Put the potatoes in a large saucepan. Add enough water to just cover the potatoes. Bring to a boil over high heat. Add salt to taste. Reduce the heat to medium low (I did 3.5) and simmer until the potatoes are tender, about 20-25 minutes.

DSCN36934) When the potatoes are cooked through and tender, drain out all the water, and return the potatoes back into the pot. Mash the potatoes using a potato masher.

DSCN37045) In a small bowl, squeeze out the garlic cloves from the 2 heads of garlic. Mash the cloves with a fork. (They will be very tender.) Add the stick of butter and cream into the bowl. Mix very well using a fork and spoon. Until it becomes a creamy texture.

 

DSCN37016) Add the roasted garlic, butter, and heavy cream mixture into the mashed potatoes. Mix very well. Mash potatoes again with the masher until they become as smooth as you prefer. Season with salt and pepper to taste. I did 1/2 teaspoon of salt. Transfer to a serving bowl or scoop into individual plates. Serve hot!

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DSCN3714*To reheat: Heat a skillet on medium heat with some butter, add the mashed potatoes. Mix until heated up.