Tag Archives: appetizer

Apple and Mango Guacamole.

Posted on February 4, 2011 by Jey| 4 Comments

I first encountered fruity guacamole at one of our favorite Mexican restaurants, Zocalo, a few years ago.  The Husby and I quickly devoured it.  There was just something so perfect about the balance of savory and sweet that made it irresistible.

So when both avocados and mangos were on sale at the grocery store, and there was a football game to be watched on tv, I knew I had to tackle (no pun intended) this treat.

While it didn’t turn out entirely like the one at Zocalo (I think they might use papaya), it was still really good.  I liked the crunch of the apple against the creaminess of the avocado.  I think next time I might add pomegranate seeds and serve with plantain chips instead of tortilla chips.

Apple and Mango Guacamole – inspired by Zocalo Restaurant

  • 2 Ripe Avocados
  • 1 Mango, diced into small chunks
  • 1 Golden Delicious Apple, diced into small chunks
  • 1/2 Cup Red Onion, diced
  • 2 Cloves Garlic, minced
  • 1/2 Lime, juiced
  • Chopped Fresh Cilantro
  • Salt, to taste

Mash avocado with a fork in a medium bowl.  Add mango, apple, red onion, garlic, lime and cilantro and season with salt, to taste.  Mix until well combined.

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Jalapeño Popper Dip.

Posted on January 31, 2011 by Jey| 3 Comments

Jalapeño poppers are your standard appetizer, but this dip elevates it to the next level.

I made this dip to eat while watching the Bears vs. Packers game in which sadly, our Bears were not victorious, but it would be a great addition to your Superbowl spread.

I did have some dip leftover, so I stuffed it into a chicken breast and it was delicious!  I love food that multitasks!

On another note, here’s the link to the roundup from January’s What’s Baking.  There were some really yummy looking treats made last month!

And make sure you keep your eyes posted to the blog tomorrow for an extra special post!

Jalapeño Popper Dip – slightly adapted from Annie’s Eats

  • 1 Block Cream Cheese, softened
  • 1 1/2 Cup Plain Greek Yogurt (I use Fage 0%)
  • 1 4 oz Can Chopped Green Chiles
  • 1 4 oz Can Diced Jalapeños, drained
  • 1 Package Shredded Mexican Blend Cheese (about 2 Cups)
  • 1 Cup Panko
  • 1/2 Cup Grated Parmesan Cheese
  • Cooking Spray

Preheat oven to 375.

Combine cream cheese, yogurt, green chiles, jalapeños and cheese in a baking dish until well combined.  Spread the mixture out evenly in the dish.

Combine panko and parmesan in a small bowl and mix until combined.  Sprinkle over the cream cheese mixture and lightly spray with cooking spray.

Bake for 30 minutes until the dip is hot and the topping is golden.  Serve warm with your favorite accompaniments.

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Artichoke Dip (in Wonton Cups).

Posted on January 30, 2011 by Jey| 6 Comments

Whenever I host a party, I always make artichoke dip.  It’s a classic dish that people love, and everyone has their own variation.  This one is mine.

This time around, I had some extra wonton wrappers (from making Mexican Chicken Wonton Rolls) and thought that they could be a great vessel for delivering the artichokey goodness into one’s mouth.  Man, was I right.

Artichoke Dip (in Wonton Cups) – I use a recipe that my mom gave to me and I’ve tweaked throughout the years.  I was inspired by this recipe to use the wonton cups.

  • 2 Cans Artichoke Hearts, drained and chopped
  • 2 Cups Plain Greek Yogurt (or Sour Cream)
  • 4 oz (1/2 block) Cream Cheese
  • 1 Package Shredded Italian Cheese Blend (about 2 Cups)
  • 1 Cup Parmesan Cheese
  • 1/4 Cup Roasted Red Peppers, chopped
  • 4 Cloves Garlic, minced
  • 1/2 Tbsp. Smoked Paprika, plus more for sprinkling on top
  • 1 Package Wonton Wrappers, if using

Preheat oven to 350.

If using the wonton wrappers, spray one side of each wrapper with cooking spray, then press greased side down into a mini muffin tin.  Bake for 6 minutes.  Remove from oven and set aside.

Combine first 8 ingredients in an oven safe round casserole dish.  If not using the wonton cups, bake for 35-40 minutes until cheese is melted and bubbling.

If using the wonton cups, scoop unbaked mixture into each wonton cup and bake for 6-8 minutes.

**I had enough artichoke mixture to fill the wonton cups and bake the rest as a dip.**

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Baked Coconut Shrimp with Jalapeño Pineapple Sauce.

Posted on January 27, 2011 by Jey| 2 Comments

These shrimp are so good, I made them twice in a week!!  They’re quick, easy, tasty and healthy… All good things in my book!

It’s been cold and snowy lately, which has me dreaming about sitting on a warm, sunny beach somewhere, piña colada in hand.  Since that’s not likely to happen anytime soon, the flavor profile of these shrimp are the next best thing.

Don’t eat shrimp?  Don’t worry, you can substitute chicken instead!

Baked Coconut Shrimp with Jalapeño Pineapple Sauce – slightly adapted from The Girl Who Ate Everything on Tablespoon.com

  • Juice from 1/2 Lime
  • 1 Jalapeño, finely chopped (seeded or not, depending on your desired level of hotness)
  • 1/2 Cup Pineapple Preserves
  • 1 Lb. Cooked Tail-on Shrimp
  • 2 or 3 Egg Whites
  • 2 Tbsp. Cornstarch
  • 1/4 tsp. Cayenne Pepper
  • 2 1/2 Cups Coconut Flakes

In a small bowl, combine lime juice, jalapeño and pineapple preserves.  Mix well.  Cover and refrigerate until ready to serve.

Preheat oven to 400.

Using a mixer (stand or handheld), whip egg whites until soft peaks form (they’ll be really foamy).

Mix cornstarch and cayenne, then put the cornstarch mixture and coconut on two separate plates.  Holding the shrimp by the tail, dip first in cornstarch, then egg, then coconut.

Place shrimp on a parchment lined baking sheet and bake for 8-10 minutes.  Flip shrimp and return to oven to bake for an additional 8-10 minutes.

Serve with Jalapeño Pineapple Sauce.

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