Tag Archives: Appetizer

Avocado Shrimp Salad

Did you ever have one of those days where you’re a food blogger and you make something really delicious and then you and your dinner guests devour it and you realize you forgot to take a picture of it? Don’t you just hate when that happens? I made this dish, and was so super proud of it, and as I was cleaning the plates off The BF said, “You forgot to take a picture… huh?” Rest assured, friends, this dish is beautiful and tastes just as good. You won’t regret making it. Pinky promise.

On the menu:
Avocado shrimp salad
Serves 4 

3 Tbsp red onion, diced
1/4 cup cilantro, finely chopped
1/2 pound shrimp, cleaned and tails removed, cooked and diced
2 avocados, ripened
1 lime, juiced
1 tsp kosher salt
1/2 cup alfalfa sprouts

Combine red onion, cilantro, shrimp, lime juice, and salt in a plastic bowl.

Cut avocados in half, careful to keep the skin intact. Remove pit. Scrape out the flesh, leaving a thin layer of flesh on the skin. Mix the avocado insides with the rest of the fillings, careful not to mash it too much [the salad is better if you leave the avocado a little chunky].

Divide the sprouts up between the 4 avocado shells and then fill each shell with 1/4 of the salad. Chill for at least an hour before serving.

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Simple Dish

Sometimes you find yourself with too much squash. Don’t you hate that? It’s what some might call a “First World Problem.” Along the same lines as, “Someone scratched my Porsche in the parking lot of Nobu” and “The Pellegrino is flat.” Well, kids, I am really good at turning lemons into lemonade. Seriously, it’s just juice, sugar, and water… it’s not hard. I’m also really good at turning a surplus of something into a delicious dish!

On the menu:
Zucchini (or Mexican squash!) with Ricotta
Serves 2

1 large squash (yellow squash, green squash, zucchini, Mexican squash, whatever your heart desires)
2 Tbsp ricotta
1/4 cup mozzarella, shredded
2 Tbsp parmesan cheese, grated
1 tsp lemon juice
2 Tbsp Panko breadcrumbs
Salt and pepper to taste

Preheat oven to 450 degrees. Slice squash in half and scrape out seeds with a spoon. Lay skin side down on a baking dish. Mix together cheeses, lemon juice, and salt and pepper. Fill each half of the squash with ricotta mixture and top with breadcrumbs. Bake for 20 minutes.

This dish is perfect as a side dish, appetizer, or snack. And it’s as easy as pie. I literally whipped this together in 5 minutes before I ran out to get my laundry. And then I ate it alongside half a pizza. Don’t judge. K thanks.

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REEEMIX! Onion dip and potato chips

My lovely friend Molly has this really brilliant feature on her blog where she includes a song she’d play while making the recipe she’s blogging about. I love it. I think it’s genius. And who doesn’t listen to music while they cook? So today you can scroll down and listen to the same song I played whilst making this fatty delicious dish.

My mom calls this one “dad’s famous onion dip” because apparently when he was a bachelor he used to bring it to parties and everyone would RAVE and it was his little secret that it is literally the easiest dish in the world to create. But I had a thought. I love all the ingredients. So I will turn it into a fatty delicious sandwich. Try it both ways, kids! You will not be disappointed.

On the menu:
Chuck’s Famous Onion Dip

2 cups mayonnaise
2 cups yellow onion, diced
2 cups swiss cheese, diced (why doesn’t anyone ever shred swiss cheese? why don’t they sell it pre-shredded in the grocery store alongside the cheddar and the mozzarella? the world may never know.)

Throw ingredients in a big bowl. Stir. Microwave for 10 – 15 minutes or until melted into one beautiful mixture. Stir. Serve with Ritz. Be as popular as Chuck.

To make the sandwich: thinly slice 1/4 of a yellow onion and sautee with butter until the onions are gently browned. Build a sandwich with turkey, swiss cheese, a healthy slathering of mayo, and the sauteed onions. Grill over medium heat until the bread is browned and cheese is melted.

On the menu:
Homemade potato chips

3 Tbsp canola oil
2 large potatoes (I think any kind will work here, but I used standard Idaho)
Seasoning*

Preheat oven to 400 degrees. Slice potatoes into 1/8 inch thick slices, using a mandolin or a sharp knife. Toss with oil. Lay in a single layer on a baking sheet. Bake for 15 minutes or until the slices are dark brown, just short of burnt. Immediately after removing from the oven, toss with salt and pepper or seasoning of your choice.

*Be creative! How delicious does shredded parmesan and parsley sound on these? Or a little cayenne pepper? Or just a healthy dose of freshly cracked black pepper? Or you could get REALLY crazy and sprinkle a little sugar and sea salt on them. The possibilities are endless. And if you mess up… well, you just wasted a couple potatoes. Call me. I’ll send you the $.65.

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