appetizers « Eliot's Eats

Grilled Herbed Olives

By Eliot, on June 20th, 2017%

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

Restaurant Style Salsa

By Eliot, on April 4th, 2016%

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

Picnic Fare for #Blogger CLUE

By Eliot, on June 10th, 2015%

What’s in our basket? Smoky Pimento Cheese Spread, Sun-Dried Tomato Hummus, and Spanish Deviled Eggs. Want to join us on our picnic? . . . → Read More: Picnic Fare for #Blogger CLUE

Spicy Black-Eyed Pea Dip with Green Chiles for #TripleSBites

By Eliot, on February 7th, 2015%

Welcome to my third post for #TripleSBites, a super sexy, saucy, and spicy group of twenty bloggers sharing recipes for “Valentines and Beyond.”

Black-Eyed Pea Dip is a staple for us at any New Year’s Day celebration. I have seen similar recipes labeled as “Okie Caviar” and “Texas Caviar.” Whatever it’s called . . . → Read More: Spicy Black-Eyed Pea Dip with Green Chiles for #TripleSBites

Cocktail Meatballs with Spicy Blueberry Sauce for #TripleSBites

By Eliot, on February 2nd, 2015%

Today is the day to officially kick off February (the month of romance) and #TripleSBites. #TripleSBites is a group of food bloggers who will focus on the spiciness, sauciness, and sexiness of this special romantic month.

Romance here at the Eliot’s Eats is simple. It’s all about finger foods.

Yep, a romantic dinner . . . → Read More: Cocktail Meatballs with Spicy Blueberry Sauce for #TripleSBites

Pretzel Sticks with Two Sauces for #10DaysofTailgate

By Eliot, on September 24th, 2014%

Try these make-ahead pretzel sticks with two easy sauces, an easy beer cheese sauce and a delicious mustard dip. . . . → Read More: Pretzel Sticks with Two Sauces for #10DaysofTailgate

Marinated Cheese in a Jar

By Eliot, on March 18th, 2014%

I saw this technique in the March 2013 issue of Sunset and loved the idea. This recipe is attributed to David Tanis (a Chez Panisse alum) from his cookbook One Good Dish: The Pleasures of a Simple Meal.

I perused through this book on Amazon and a few recipes caught my eye (and . . . → Read More: Marinated Cheese in a Jar

My mom and aunt were both home economics teachers. (Today they would be called FACS teachers for Family and Consumer Sciences.) They would often discuss the latest food trends, . . . → Read More: The “Party Book” and a vintage dip recipe (circa 1960)