OMG! this is one of the best chicken wings recipe I have ever tasted.
This turned out to be an amazing recipe! Perfect combination of all these bold flavors!
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.
Spanakopita is Greek snack made with buttery phyllo pastry composed of spinach, onions, dill, feta cheese and egg. The filling is wrapped or layered in phyllo pastry with butter, either in a large pan from which individual servings are cut, or rolled into individual triangular servings.
I am a huge fan of chicken liver and this is the most delicious chopped liver that I’ve ever had. The next time I prepare this, I will use my food processor, this time around I wanted to feel the texture of the ingredients and add sage next time. This would be great for tapas too. Great flavors!!!
Excellent flavours, simple ingredients that bring different layers of complex texture. The sourness of the vinegar is balanced by the sweetness of onions along with the spiciness of red pepper flakes to come through. Simply a healthy appetizer. This recipe is quick and easy.
I prepared this years ago I used pork and this time I’m going to use chicken. You can use turkey, chicken, beef, pork, and lamb if you want to.
Wild Mushroom Sauté for the steak dinner the other night, I decided to make bruschetta and top it with Wild Mushroom Sauté with a glass of wine.
Petit Camembert cheese out of the fridge so that when we get home from church it will be room temperature. I just have to warm the bread and smear the cheese. Boy it was sooo good that I was savoring every single bite and I was tempted to open a bottle of Chardonnay or Cabernet Sauvignon but decided not to and wait another time. This was orgasmic!!!!!
yropita (Greek Cheese Pie) is one of my all time favorite Greek food. Half a pound of Greek feta cheese, eggs, olive oil, butter, and Phyllo dough in the frozen food section. I have made this many times and have been lazy lately. Definitely one of these days I will be making it for appetizer. I’m thinking of paring this with Pinot Grigio with its pale straw-yellow in color.
Roast the peppers on a grill or under the broiler until charred on all sides. Turn them as they roast to ensure even cooking. Place charred peppers in a plastic bag and roll up to seal the steam for 15 minutes. During this time the moisture of the pepper will soften the charred skin.
Since there was another baguette, I promised her that I will make her appetizer along with salad for dinner after my spin class. This time I sprinkled dried basil leaves when I melted the cheese. I of course drank sauvignon blanc with the meal. It was so delicious that I almost ate the entire appetizer leaving her with 3 appetizers.