Archive for the ‘Pupus (Appetizers)’ Category

This appetizer sampler was inspired by a lot of random things in my refrigerator… another time that my scrounging has led to yumminess! Sometimes I will make this for a little dinner for myself or I will make it for a group if I am entertaining. I didn’t list amounts in the ingredients since you can pretty much just make as much as you need! I love cheese and crackers at any time and the salami is an added yummy factor. Asparagus and proscuitto is a simple appetizer that a lot of people think sounds complicated but it it super easy and quick to prepare. Babybel cheeses are little and fun and they have so many different flavors to choose from: Original, Bonbel, Gouda, and White Cheddar (and I may be forgetting one or two). Try this little appetizer platter and you will wow everyone- yourself included!


  • Your favorite crackers (I like the big round whole wheat ones)
  • Sliced deli cheese (I like all kinds but especially Swiss and Cheddar for this)
  • Salami
  • Prosciutto
  • Asparagus
  • Babybel cheese (I love all flavors!)
  • Salt and Pepper
  • Olive Oil
  1. Preheat oven to 400 degrees. Drizzle olive oil over a large baking sheet and sprinkle with salt and pepper. Cut ends off of asparagus and rinse. Pat dry and roll asparagus in oil, salt, and pepper and place on baking sheet. Put in the oven and cook on both sides until it starts to brown (turn it after about 5 minutes but check in on it depending how hot your oven is).
  2. While the oven is preheating and asparagus is cooking, work on everything else. ūüôā Cut cheese slices into 4 and assemble salami and cheese onto the crackers. I like the big round crackers since the salami fits perfectly on top (I use Safeway brand whole wheat crackers but I am sure there are a ton of other similar kinds).
  3. When asparagus is done cooking, let it cool and then roll it the long way in the prosciutto.
  4. Arrange everything on a large serving plate (or you can have a plate for each appetizer if you are making lots of each). Something else fun that I like to do is make a little plate for everyone that I am entertaining but you can do whatever you want to. ūüôā
Serve with: White or red wine and/or cocktails. This is a perfect starter for an Italian meal- I used it as my starter for a meal of stuffed shells and Caesar salad and it was a perfect pairing. ūüôā

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My mom has been making pesto bread for as long as I can remember and it is one of my favorite appetizers. The combination of warm, fresh bread and flavorful pesto is oh so delicious and just thinking about it right now is making me crave it! This is a great party appetizer and it’s so easy to make. If you keep pesto frozen in your freezer, you can make pesto bread at any time of the year!


  • Pesto (homemade or store bought, but homemade is best :))
  • 1 large loaf of fresh French bread (or your favorite bread)
  • Olive oil¬†


  1. Preheat oven to 400 degrees. You can also cook this on the grill in the summertime, just turn up your grill to high.
  2. Coat one side of the bread with olive oil and the other with pesto, as much as you like.
  3. Place bread on cookie sheet (or grill) oil side down and pesto side up.
  4. Cook for 5-10 minutes, until pesto starts to melt into the bread a bit.
  5. Let cool for a few minutes and then enjoy!

Note: Want to spice up your pesto bread a bit? You can add mozzarella and/or tomato, prosciutto, or whatever else you like!

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Photo Credit: Ifinite Trends

I got an email from Auntie Martha yesterday with a note about a bruschetta she was making to take to a friend’s house for dinner that evening – the ingredients were decidedly summery (namely the fresh peaches) and the combo sounded delicious so I thought I would share…

Topping: fresh tomatoes, fresh peaches, basil, parsley, onions, garlic, olive oil and a bit of balsamic vinegar to liven it up. Served over toasted bread which she brushed with olive oil before hand. Yum!

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Shrimp is one of my favorite foods and I love it every way, but I especially love it grilled. It’s so easy to make too.

Here is what you need to do to make your very own grilled shrimp… Purchase large cooked shrimps, rinse, and skewer them. Season both sides with lemon or lime juice and desired seasonings (we like lemon pepper), place on the grill, and cook, turning after about 5-7 minutes and cooking for another 5 minutes or so, but you will be able to tell when they are ready to turn, they just need to be starting to brown a bit. Make sure to use a potholder or mitts when turning the shrimps, since the skewers will be hot.

Serve with rice or pasta salad and fruit, like we did. Enjoy!

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I made these on an impulse tonight and they turned out so good! It’s a delicious choice to serve as a veggie side and a healthy alternative to the everyday potato.¬†Sweet potatoes are a great nutritional choice, since they are high in complex carbohydrates,¬†dietary fiber,¬†beta carotene¬†(a¬†vitamin A¬†equivalent nutrient),vitamin C, and¬†vitamin B6.¬†


  • Sweet potatoes or yams if you can’t find sweet potatoes (1 medium will serve 2 people, so just buy as many as you need depending on how many people you are cooking for)
  • Olive Oil
  • Salt & Pepper


  1. Preheat oven to 400 degrees. 
  2. Peel and rinse sweet potatoes and cut into 1/4 inch slices. 
  3. Lightly oil a large cookie sheet and then season with salt and pepper.
  4. Place sweet potatoes on the cookie sheet and then season the tops with additional salt and pepper.
  5. Place in the oven and bake until they start to brown and become slightly crispy, about 30 minutes (depends on your oven too, so keep an eye on them).


Served as a yummy side!

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(Larry Crowe, The Associated Press)

I saw this recipe in today’s Denver Post and wanted to share it. I think it will make a perfect summer party appetizer. I love asparagus, peas, and brie, so¬†I will definitely be trying it out soon!¬†


Asparagus and Pea Toasts with Brie

By The Denver Post

POSTED: 06/02/2010 01:00:00 AM MDT 

Recipe by J.M. Hirsch, Associated Press. Start to finish: 20 minutes. Servings: 4.


  • 2 tablespoons butter
  • 4 large slices rustic sourdough bread ( 1/2 inch thick)¬†
  • 1 tablespoon olive oil¬†
  • 1 clove garlic, minced¬†
  • 1 small yellow onion, diced¬†
  • 1 bunch asparagus, bottoms trimmed, cut into 1-inch lengths¬†
  • 1 cup fresh peas¬†
  • Salt and ground black pepper, to taste¬†
  • 2 tablespoons chopped fresh mint¬†
  • 6 to 8 ounces brie¬†


  1. Heat the oven to broil. 
  2. Divide the butter between the bread slices, spreading it evenly over one side of each. Set aside. 
  3. In a large skillet over medium, heat the olive oil. Add the garlic, onion, asparagus and peas. Saute until the asparagus is just barely tender, about 4 minutes. 
  4. Remove the pan from the heat. Season with salt and pepper, then stir in the mint. Set aside. 
  5. Place the bread slices under the broiler. Toast until just lightly browned and the butter is melted. Remove bread from the oven and smear a quarter of the brie over each slice. Return to the broiler for another minute. Top each slice with a quarter of the asparagus and pea mixture. 

Nutrition information per serving (values are rounded to the nearest whole number): 596 calories; 224 calories from fat; 25g fat (13g saturated; 0g trans fats); 65mg cholesterol; 67g carbohydrate; 27g protein; 7g fiber; 1,063mg sodium.

Source: The Denver Post

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I was at the supermarket today after yoga and saw tomatoes in all kinds of beautiful colors and I thought oooh, I’m going to make a pretty tomato salad! I picked up red, yellow, orange, and green tomatoes and a container of feta and hurried home to put it together. I rinsed and cut the tomatoes and them arranged them on a plate, drizzled with olive oil, sprinkled with salt and pepper, and topped with feta. The result- AMAZING! It’s perfect for a light lunch or for a dinner appetizer. I can’t wait to make it again soon! ūüôā

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