Cream Cheese Cranberry Stuffed Celery is a healthy and easy appetizer to make. It’s great as an after-school snack or something to do with all that leftover celery. A little sweet, a little savory, it’s a perfect appetizer for the holiday season.
Appetizers
Recipes and tips for smaller dishes that can be served as an appetizer, such as Hors d’oeuvres, canapés, starters, or even a small lunch.
Last Minute New Years Recipes
Last minute New Years recipes to help you bring in the year in a stress free delicious manner.
Microwave Artichoke or Instant Pot with Herb Sauce
One of the reasons artichokes are not that popular is they take a long time to cook on the stovetop. Well, there are easier ways. In this recipe, I offer two ways to have artichokes on the table quickly, either microwave artichokes or if you have one use the Instant Pot.
Vidalia Hot Wings – Spicy from the South
The sweetness from the Vidalia onion makes these Southern Spicy Vidalia Hot Wings pleasantly different from their tart Northern Buffalo cousins.
Watermelon Basil Salad – a Savory Delight
Watermelon Basil Salad
Watermelon Basil salad is great on a hot day, for a barbecue, or when you want something simple and flavorful. The flavor combination will surprise you.
Bacon Crusted Mini Quiches for Mother’s Day
Bacon Crusted Mini Quiches are so simple to make, look fantastic, and taste great. Make them plain with only eggs, or make them fancy with what you like in your scrambled eggs. These are not quiches in the true sense of the word because they don’t have a real crust.
Baked Asparagus Fries
Baked asparagus fries make an excellent appetizer or side dish. Did you know that you can eat asparagus with your fingers?
Bacon Spinach Stuffed Mushrooms
Bacon Spinach Stuffed Mushrooms are an appetizer that’s easy on your time and easy on your wallet.
Barbecued Chili Garlic Shrimp – Gambas Al Ajillo
Barbecued chili garlic shrimp makes an excellent appetizer or main dish with salad. Something different to put on the grill or even on the stovetop.
Crab Bisque
Recipes in this Post
I am so happy that it is finally getting cooler in Southern California. As a matter of fact, there was thick cloud cover this morning, and I had to wear a sweater. It was a good day for soup.
After making Crab Salad with Thousand Island Dressing, I had a half a package of crab left over. I also had some cream left over from making something else. I knew I needed to use that crab, I needed to use the cream, and I wanted something warm. I have always liked crab bisque, so I decided to make that.
I had this brilliant idea when looking in my pantry and spying a can of Great Northern white beans. I didn’t have that much cream, and I really wanted the soup to be filling. To compensate for not using real crab, or real crab stock, I added a little anchovy paste for flavor. Both additions worked beautifully. Honestly, if you wanted to, you could omit the cream completely, as the beans do a fine job of thickening without all those calories.