Throw some olives on your grill before you cook your main entree. Makes for a quick and easy and delicious appetizer. . . . → Read More: Grilled Herbed Olives
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Today, I recreate a favorite restaurant’s salsa. This recipe makes a huge batch so be prepared to invite over lots of friends to your next fiesta! . . . → Read More: Restaurant Style Salsa 
A great appetizer, a spicy dipping sauce, and even a bonus martini….all for this month’s C.L.U.E. . . . → Read More: Bacon Wrapped Potatoes with Sriracha Sauce for C.L.U.E. 
After visiting New Mexico, I am so tempted to put green chilis in anything and everything. Case in point—this hummus.
Green Chili Hummus adapted from Dorie Greenspan 1 can (15.5 oz.) chickpeas 2 large garlic cloves, chopped 1/3 c. tahini 2 T. fresh lemon juice (or to taste) 1 can (4.5 oz.) chopped green . . . → Read More: Green Chili Hummus 
I posted this recipe recently as a topping for a pizza. As the holidays approach, it is worthy of another mention. This might not be the most beautiful appetizer ever created, but if you like mushrooms, you will be all over this.
Mushroom Pâté recipe from Eating Well (Sept/Oct 2015) 3 T. extra virgin olive oil, . . . → Read More: Mushroom Pâté 
A delicious dip that can be served hot or at room temperature. . . . → Read More: Caramelized Onion Dip for #10DaysofTailgate 
I am not a huge football fan. My high school was so small….. How small was it? It was so small that we did not have a football team. No joke, I graduated with eleven people. We couldn’t even field an 8-man team. When I got to college, I went to the obligatory football . . . → Read More: Warm Garden Salsa #10DaysofTailgate: The Kick-Off! 
Here is my post for August’s Secret Recipe Club. . . . → Read More: Guacamole Hummus |
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